A Year in My Real Food Kitchen is the second book from Emma Galloway - former chef, photographer and creator of the multi-award-winning food blog, My Darling Lemon Thyme.
The self-confessed, "full-on produce geek" and bestselling author has compiled a feast of new and seasonal vegetarian and gluten-free recipes, all with her signature inventive, flavour-driven techniques, minimalist styling and stunning photography.
Chapters are divided between the four seasons, starting with Emma's favourite season, Autumn. There is also an excellent glossary in which Emma shares her thoughts and notes on the ingredients in a well-stocked pantry.
Standout recipes (there are several) include shiitake, peanut and tofu dumplings; chocolate eclairs with chestnut and maple cream; spicy coconut noodle soup; grilled haloumi with roasted grape dressing; dark chocolate cinnamon ice cream; rainbow chard pilaf; and coconut pikelets with lemon curd.
The recipe I'm showcasing here is also one of my favourites, from page 56 of the book. It is gluten free and suitable for vegans.
'I’ve often got treats such as these tucked away in the freezer for times when a little sweetness is needed,' writes Emma. 'They all follow the same theme: nuts, dried fruit, cocoa and coconut oil form the base, to which add-ins get mixed through depending on what I have at hand, or what I’m feeling in the mood for. This combination of mildly-sweet dried figs, almonds, cacao and puffed millet is one of the favourites in our house, especially when dipped in homemade raw chocolate.'
My verdict? Yes please, Emm.
FIG, MILLET + DARK CHOCOLATE BITES
150g (1 cup/approx. 7) dried figs, roughly chopped
35g (1/4 cup) whole almonds
2 tablespoons almond butter or tahini
1 tablespoon cacao or cocoa powder
1 tablespoon pure maple syrup
1 tablespoon virgin coconut oil (melted if solid)
1 teaspoon vanilla extract
Good pinch of fine sea salt
25g (1.5 cups) puffed millet
3 tablespoons cacao or cocoa powder
3 tablespoons virgin coconut oil (melted if solid)
2 tablespoons pure maple syrup
Place figs, almonds, almond butter or tahini, cacao or cocoa, maple syrup, coconut oil, vanilla and salt in a small food processor and pulse until a thick paste forms. Transfer to a bowl, add millet and, using your hands, mix well. Shape into small cookie shapes, or use an oiled tablespoon measure to
shape each bite, tapping onto a board to release them. Place bites onto a tray and freeze for 20–30 minutes.
Place coating ingredients in a small saucepan set over low heat, and heat until just melted and combined. Remove from heat, pour into a small deep bowl (I use a Chinese tea cup) and set aside to cool, stirring occasionally, until slightly thickened (approx. 15–20 minutes). Remove bites from
freezer and dip half of each into the chocolate, tapping off the excess before returning to the tray. Return to the freezer for 5 minutes until chocolate sets. Store bites in an airtight container in the fridge for 1 week or in the freezer for longer. Makes 25.
A Year in My Real Food Kitchen by Emma Galloway, $39.99, Imprint: HarperCollins. Images and the recipe appear with the kind courtesy of HarperCollins Publishers. Thank you kindly to the publicity team at HarperCollins Publishers, and Emma, for giving me the opportunity to review this deliciously good title.
Tell me, do have goodies stashed in the freezer for those times when a little sugar hit is required? And are you a regular reader of Emm's blog, My Darling Lemon Thyme?
Hello, I'm Lizzy, the writer, cook and traveller behind
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.