'No cook who has attained mastery over her craft ever apologises for the presence of garlic in her productions.' - Ruth Gottfried
The quotation above surely made me smile, for there is always garlic in my kitchen, often it's home-grown, and I add it to almost every savoury dish I cook. Take this bowl of simple vegetable broth, for instance. It's one of my home remedies for a cold and there's plenty of fresh garlic in it, along with at least two handfuls of the freshest vegetables: cauliflower, broccoli, bok choy, spinach, carrots, peas, snow peas and mushrooms.
These are gently simmered in a saucepan, seasoned with sea salt, cracked black pepper, and a dash of vegetable stock for extra flavour (only if needed). You can add some celery and parsley, or ginger and coriander if you prefer. Meanwhile, cook the soba noodles in boiling water, then drain them and add to the soup when you serve it. Fresh, fast and tasty.
Yes, there is (always) garlic in my kitchen...
Tell me dear readers, what good things are in your kitchen this month? And make sure you pop into Celia's lovely blog, Fig Jam and Lime Cordial, to check out what's cooking in kitchens around the world.
Hello. I'm Liz, a writer, cook and traveller based in Canberra, Australia.
Join me as I share with you my favourite recipes, postcards and morsels from my adventures, conversations with cookery writers
and chefs, and news on food and cooking.
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NB: I use Australian standard measuring cups and spoons in my recipes.