There are so many really delicious recipes and yet so little time to revisit each one! At least it feels that way, especially when it seems you've been cooking for a couple of lifetimes. Stirring a pot of simmering passionfruit butter stirs up memories... I am reminded of poems, preserves, summers past and a robust flowering passionfruit vine that crept vigorously along the fence in my sister's back garden. In the late 1970s it was très chic to have Dartington Crystal avocado dishes in one's trousseau. As a young bride, I always coveted a set... heaven knows why, for it wasn't until the last decade or two that my taste buds came to really enjoy avocado. I didn't like the texture nor the flavour, and, besides, it always seemed curious to me that a dish as elegant as a prawn cocktail should be served in half of an avocado! Time changes most things and, as you will see by the surprisingly delicious and decadent little number above, the grown up me now fully appreciates the versatility of avocado in all forms. Flowers always make people better, happier and more helpful; they are sunshine, food and medicine to the soul. Legend has it that when the Britons went into battle against the Saxons in the year 633, the Welsh soldiers wore a leek on their helmets as a distinguishing emblem. To the pride of their king, victory would be theirs. 'I remember poffertjes from my childhood. My aunts made these golden balls of dough and served them with a lightly rose-scented sugar syrup as a special treat.' Winter in Canberra and a bitter cold snap, coupled with feeling poorly, brings out the mother bear in me. Almost instinctively I have a yearning to stock the larder (or should I say, the cave) with the 'bear' essentials and hibernate for the next few months. Thank goodness for weekends and the cuddly warmth of the kitchen hearth. Food is central to the lives of Kathryn Elliott and Lucinda (Lucy) Dodds. A shared philosophy based on encouraging readers to cook healthy meals for themselves rather than eating takeaway food led to their collaborative blog and e-magazine titled An Honest Kitchen. As you'll discover, in An Honest Kitchen Kathryn and Lucy discuss food and cooking in a delightfully relaxed and chatty fashion. The pair present inspiring and deliciously simple recipes, blended with practical cooking information and a good sprinkle of advice on healthy eating. If you're thinking lentils and broccoli, think again. The Autumn edition featured oven baked chicken schnitzel with coleslaw and sweet potato wedges, and a spiced orange rice pudding; the Spring issue included spicy pan-fried mackerel as well as berry and ricotta tiramisu. Yum! Now it's over to Lucy and Kathryn... 'An Honest Kitchen is all about real food that's good for you. Meals which are balanced, made of ingredients that improve health and served in realistic portions. Food with all its beautiful imperfections ... without the fuss.' 'There does not seem to be a cafe that doesn't serve a version of this marvellous cake. It is dense and moist and the cooked [orange] peel gives it a tart and intriguing flavour that is very seductive.' 'Healthy omnivore with an occasional decadent twist' is the aim of Kellie Anderson's delicious blog, food to glow. As a mission statement for food to glow, Kellie says she strives to 'post the yummiest, most enticing plant-based recipes this side of a fairly decent cafe in a small town with no real competition.' [You've got to love that!]. Meat, fish, dairy and some truly divine sweet things have a look in, but Kellie points out that it’s really about the plants – their colours, tastes and versatility. It was precisely this philosophy, not to mention Kellie's writing style and her vibrant and completely mouthwatering array of health-giving recipes and photos, that has made me a regular follower of her work. Once you've read Kellie's guest post here, you will too, I'm sure. And now, it's over to Kellie... 'Unlike a lot of Lizzy’s other friends and contributors, I don’t produce my own food. I don’t even have much of a green thumb, save for some herbs, kale, chard and the occasional stab at tomato growing. However, I love food – reading about it, shopping for it, cooking it and eating it – and as such I am indeed fortunate that food is my job... and that job is working as a health educationist and nutrition adviser with those who have a diagnosis of cancer.' |
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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