CallMeIshbel | Page 2 of 9 | Plant-based cooking and travelling

Avocado Whip and Radishes

6 months ago by ishbel

During lockdown routine has become even more important than usual. Working from home we have started having an after work catch-up. We sit and chat on the porch, about our day, even though we now work in the same house. During this time we like to ha...

Mediterranean Roasted Parsnips

6 months ago by ishbel

Sweet caramelised roasted parsnips and red onion flowers, blistered cherry tomatoes paired with thyme, zesty lemon and salty capers. Mediterranean flavours with roasted parsnips may sound like an unusual combination, but it works. The balance of salt, sweet a...

Hokey Pokey Anzac Creams

6 months ago by ishbel

I was recently reading an article on the history of cuisine that suggested that New Zealand’s contribution to gastronomy was the Pavlova and the ANZAC biscuit (noting that both are closely associated with Australia as well). As conscientious Kiwi – I’m pro...

Apple Cake with Blackberries

6 months ago by ishbel

Apple Cake with Blackberries is the perfect way to serve my foraging finds. When I started making this recipe it was before lockdown, I had foraged blackberries and apples. Although the apples are still abundant, the wild blackberries are not within walking di...

Hot Cross Brioche

7 months ago by ishbel

This egg and dairy free Hot Cross Brioche is light, spicy and full of fruit with that decadent buttery brioche texture. If your favourite local bakery is closed at the moment, try making this gourmet treat for yourself. Ingredients: 350g plain white fl...

Savoury Drop Biscuits

7 months ago by ishbel

Drop biscuits may be unfamiliar to many Kiwis, they are similar in texture to traditional scones, but even easier to make. These Savoury Drop Biscuits are a super quick and extremely adaptable, you can have them from mixing bowl to plate in less than 30 mi...

Stuffed Zucchini Flowers

7 months ago by ishbel

There always seems to be a glut of Zucchinis in the summer, luckily Stuffed Zucchini Flowers are a delicious Italian-style summer treat that uses more than just the vegetable part of the plant. There are two types of zucchini flowers: male flowers, which won'...

How to make aquafaba meringue

8 months ago by ishbel

Here's a plant-based essential you didn't know you needed, until you needed it. If you want egg-free meringue-based desserts, you need to know how to make aquafaba meringue. Impress friends and wow family with a Baked Alaska, Oeufs à la Neige or that Kiwi c...

Locavore - The 100 mile diet

Locavore: The 100-Mile Diet

8 months ago by ishbel

Locavore- lo· ca· vore | \ ˈlō-kə-ˌvȯr: a locavore is often described as a person who is committed to eating food grown or produced with their local area or region, or within a 100-mile radius from their home, following #The 100-Mile Diet. Foo...

Fermented Red Cabbage Curtido

8 months ago by ishbel

This Fermented Red Cabbage Curtido is similar to sauerkraut, but with a chilli kick. A Central American version of sauerkraut, in El Salvador,s is it usually made with cabbage, carrots, onions and oregano, but in Belize they habaneros. My version uses red cabb...