Skip to content
CALL ME ISHBEL

CALL ME ISHBEL

Plant-based cooking and travelling

  • About
    • What We Do
      • Plant-Based Cooking Classes
        • Summer Plant-Based BBQ Class
        • Plant-Based Festive Desserts Class
        • Middle East Inspired Feast
        • Plant-Based Pasta Class
  • Cooking
    • Baking and Desserts
      • Bread
      • Cakes
      • Savoury
    • Allergy Friendly
    • Breakfast & Brunch
    • Gluten Free
    • How to make
    • Resources
      • Cook’s Notes
        • Ingredient Equivalents
      • Locavore – The 100 mile diet
      • Recipe Index
      • Plant-Based Essential Recipes
    • Whole Meals
    • No-oil
    • Plant-Based Essential Recipes
      • Dairy alternatives
      • Egg Alternatives
    • Salads, Sides and Soups
      • Simple Sides
      • Soup
    • Small Bites and Sharing Plates
      • Dips, Pestos and Salsas
      • Fritters
    • The Edible Garden
      • Autumn
      • Winter
      • Spring
      • Summer
      • Foraging
      • Preserving
        • Fermenting
  • Travelling
    • New Zealand
    • Scotland
    • Camping
D

DSC_0305

by ishbel26 April, 2016

Post navigation

Previous articleDSC_0305

Receive updates via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Instagram

#tacotuesday ..... Baja ( fishless) tacos are always a winner, even with our South American omnivorous friends. GF battered banana blossoms with pineapple, chilli salsa and an aquafaba mayo. Even better on a @tiopablonz home made tortilla.
My first small harvest of Ulloco, these neon coloured Andean imports are could have done with more time in the ground, but we are on the move and need to put the beds back to lawn. Digging these up was like digging for treasure...I guess thats why they are marketed as Earth Gems in NZ.
No work today, but always plenty to do in my much neglected garden. 9kg of fresh organic vege harvested while tidying up the garden. No matter how small, or imperfect they will all be eaten.
Red cabbage, fennel & apple slaw with maple roasted walnuts bares little resemblance to the pale soggy slaw served with convenience foods. Crisp and tangy with bittersweet walnuts. This slaw is as full of flavour as it is colourful.
Smoked carrot carpaccio, shaved fennel, grapefruit segments in a homemade wholegrain mustard and @olivo.nz smoked chilli dressing. Salty capers and toasted pine nuts finish today's lunch, which was quite an exceptional Autumn salad. Its nice when an idea exceeds expectations.

Recent Posts

  • Red Cabbage, Apple & Fennel Slaw with Maple Walnuts
  • Chocolate Brioche Hot Cross Buns – egg and dairy free
  • Rustic Rhubarb and Custard Tart with a Walnut Crust
  • Upside Down Spiced Plum Cake
  • Easy dairy-free Cheeses for beginners
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

RSS Feed

RSS feed RSS - Posts

Related Posts

a plate red cabbage, Apple & Fennel Slaw with Maple WalnutsR

Red Cabbage, Apple & Fennel Slaw with Maple Walnuts

a dozen chocolate brioche hot cross bunsC

Chocolate Brioche Hot Cross Buns – egg and dairy free

Sliced Rhubarb and Custard TartR

Rustic Rhubarb and Custard Tart with a Walnut Crust

Back to Top
© 2022 CALL ME ISHBEL. Made with love by Pixelgrade.

Begin typing your search above and press return to search. Press Esc to cancel.

Menu