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Cooking (10 posts found)

How to make a Fermenter

8 months ago by ishbel

Fermenting has become more popular and less mysterious over the last decade. While many cultures eat fermented foods as a part of their diets, we Kiwis have been a bit slower to catch on (as long as you don't count beer!). While living in Scotland we found...

Lentil and Walnut Kofte

8 months ago by ishbel

Lentil and Walnut Kofte are the perfect plant-based option for any BBQ this summer. This hearty and savoury multi-purpose mixture can be made ahead of time and used as kofte, sausages or burger patties. Think of this recipe as a base to keep creating from....

Baja Fish(less) Tacos with Pineapple Salsa

8 months ago by ishbel

If you haven't tried banana blossom fish yet, you really should: my favourite way to enjoy banana blossom is crispy Baja Fish(less)Tacos with Pineapple Salsa. All the elements of this dish are all easy to make and the tortillas, pineapple chilli sals...

Mock Whitebait Fritters

9 months ago by ishbel

You might be thinking that Mock Whitebait Fritters are a modern adaptation of this Kiwi classic, but a version of this recipe has appeared regularly in editions of the Edmonds Cookery Book since the 7th edition (1952). I loved these as a kid, eati...

Aquafaba Mayonnaise and Dressings

9 months ago by ishbel

Silky smooth, versatile and super easy to make, Aquafaba Mayonnaise can be used as a base for any traditional mayonnaise-based dressings. Literally made in minutes, keep a jar in the fridge and add to it to make egg-free dressings such as Tartare Sauce, Sweet ...

Brown Bag Beets, Potato Rosti with Kale & Walnut Pesto

10 months ago by ishbel

Brown bag beets are a modern way to cook en papillote, re-using a paper bag that buy your veges in seems the perfect. Served kale and walnut pesto upon a crispy potato rosti and you have a sharing platter rustic lunch or individually portioned ta...

Homemade Pickled Asparagus

10 months ago by ishbel

We all need to be more mindful of where our food is coming from - and what goes into it. A large part of that is trying to eat seasonally, but also using traditional techniques to preserve food and minimise waste. I love freshly picked asparagus,...

Green Spring Vegetables with Lemon Shallot Dressing

10 months ago by ishbel

Green spring vegetables with lemon shallot dressing, a seasonal salad in celebration of our garden. The end of spring is near, the increasingly high midday temperatures and strong dry winds are a sign summer that is around the corner. While fresh samphire may ...

Pickled Carrots

10 months ago by ishbel

I haven't regretted sowing too many carrot seeds at all! Today I had to thin the carrots out for a second time, but nothing is going to waste this time either. I made a delicious cashew and carrot greens pesto from the first thinning, but now the carrots hav...

Plant-Based Panforte

11 months ago by ishbel

This Plant-based Panforte is a delicious version of the traditional Italian sweet treat, a combination of flavours synonymous with Christmas. If carefully wrapped and stored, panforte has a long shelf life, the perfect make-ahead gift for Christm...

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