CallMeIshbel | Page 3 of 8 | Cooking, travelling and the art of being

Mock Whitebait Fritters

6 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

7 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

7 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

7 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

7 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

8 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

8 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...

Sorrel Crêpes with Asparagus

8 months ago by ishbel

With such a short growing season Asparagus deserves to be treated well. If you are unfamiliar with "Compleat" eating or "root to shoot" cooking, the idea is to eat all edible parts of produce. Sorrel Crêpes with Asparagus garnished with a pesto made fro...

Preserving Lemons

9 months ago by ishbel

Lemon juice is probably the most common form of acid I use in recipes. While I may have to buy bottled juice when they are out of season, I also regularly use the zest, it imparts a lemony flavour without the sourness. Throughout the winter our tree supplied u...

Plant-Based Crêpes Suzette

9 months ago by ishbel

It's citrus season in the Southern Hemisphere; and although I have to admit(embarrassingly) until I cared for my own lemon tree I had never really thought of citrus as a winter and spring fruit. We now have a lemon tree which my husband and I...