I have been devouring the latest issue of Cherrybombe Magazine, Issue No. 6 ‘Eat My Words’, with coffee stains and sticky finger prints already gracing a few of the pages. I hope that you know & cherish this magazine, or if not I hope you come to after reading this. I purchased the latest issue from my one and only shop for all the best food magazines, MagNation, on a trip to Melbourne, and within a few days I had read Cherrybombe from front to back and given most of the recipes a go. The recipe that caught my attention instantly was a Kale Stem Pesto from an article interviewing Emily Ryder Simoness, the executive director of SPACE, an artists’ retreat located in upstate New York which features an organic garden used to create delicious, seasonal food for guests. SPACE’s approach to food resonates strongly with me so I knew this recipe was going to be something special.
I’ve cooked a few recipes from Anna Jones’ new cookbook ‘A Modern Way to Cook’, and this recipe is the best so far! It’s the kind of dish that uses only everyday, pantry staples so can be whipped up rather simply without a trip to the shops. After making flatbreads from scratch for the first time using this very basic recipe, I don’t think I’ll ever buy store-bought ones again, and I’m sure you will agree once you try these light, fluffy and flavoursome flatbreads. I chose to use Greek yogurt as opposed to warm water and it was so delicious I think I’ll stick to it every time. The flatbreads are perfectly complemented by the slowly cooked onions, peppers & mint which become such a lovely and sweet concoction. Anna suggests crumbling a little feta cheese on top before serving, which I did, and this worked so well and added a nice hint of saltiness and creaminess.
I’m such a fan of Jamie Oliver’s new cookbook Everyday Super Food, especially the delicious breakfast recipes. This recipe for Toasted Oats, Mango, Blueberries & Yoghurt really stood out as it has only a few ingredients and is super quick to whip up. It has the lovely addition of fennel seeds and coconut which makes the flavour complex and interesting for a simple little bowl of oats. An absolute winner, I’ll be making this again for sure and maybe experiment a bit with the flavour combinations. If you don’t already have a copy of Jamie’s new cookbook, get on to it! Continue reading
I recently bought Simon Bajada’s wonderful cookbook The New Nordic, a collection of delicious Nordic recipes with both a distinct traditional and modern influence. A couple of recipes stood out to me straight away, one of which being this cinnamon buns recipe which uses one of my favourite spices, cardamom, a spice which can be traced back to the Vikings during their attacks on Constantinople (a fun fact I learnt from his book). I always add extra spices to my recipes, so I added extra cinnamon and cardamom to the buns’ filling to suit my palate. They were just divine! Served slightly warm, they are so incredibly light, soft and delicate and will fly off the cooling rack in no time! Making dough can be a bit tedious and stressful if it’s a difficult recipe, but this recipe is simple and very enjoyable to make, I really do recommend it if you’re not an experienced baker.
There are few things more comforting & delicious than the aroma of fresh spices. Encased in a freshly baked cookie, it doesn’t get much better than these Holiday Spiced Ginger Biscuits from my favourite healthy home-cooking & food-loving duo Hemsley & Hemsley. These chewy, delicious cookies are packed full of incredible spices like cinnamon, all spice, nutmeg and ginger with natural sweetness from cranberries and some maple syrup. They take no time to whip up, are a real crowd pleaser and are nutritious too.
This is a fantastic recipe I made out of Jamie Oliver’s new cookbook, Everyday Super Food, an absolutely brilliant book with endless simple, inexpensive recipes that are healthy and nourishing. It took no time at all to whip up and turned out even better than expected – wonderfully crusty on the outside and soft and dense on the inside, a very filling bread that is perfect with just about any topping (see pg 70 of his book for lots of interesting ideas) and stays fresh for a few days if kept covered in a cool place. Although, I guarantee it will disappear in no time! My family couldn’t resist eating it fresh out of the oven with some good-quality butter. With no proofing or kneading required, it’s the perfect bread for beginners!
There are few things I enjoy more than cooking healthy treats. It’s so nice to savour something sweet, delicious and nourishing without feeling guilty about it. As a subscriber to Goodness Me Box, a monthly health food sampling service, I was given a free e-book that has a great range of sweet, healthy recipes. The one that stood out most for me was the Choc Nana Bread – a gluten free, dairy free, refined sugar free and paleo version. After dreaming about the delicious banana bread at Ritual in Northbridge, I was hoping this recipe might come a little close to it, and it sure did! It was absolutely delicious, so moist and was extra delicious toasted with a bit of butter. I added a sprinkle of coconut sugar over the top before baking, but otherwise the recipe I used is exactly as below, enjoy! X
I cook with tahini and eggplant a lot! They are two of my favourite ingredients, especially when together, as they really do complement each other so well and remind me of the wonderful Israeli dishes I have had in the past. One afternoon I was watching Everyday Gourmet at home, a cooking show of ex-Masterchef contestant Justine Schoefield, who had British born Melbourne chef of The Smith, Michael Lambie as a guest. I absolutely love Michael’s style of cooking, which takes on flavours and ingredients from all over the globe.