Quicklinks
Posted by kathryn in Sustainablity, Breakfast and Salads
- Recipe index: This week, while reading On Food & Wine I found out about Food Blog Search. This site allows you to search for recipes in a huge range of food blogs. You can enter ingredients or recipe titles and see what comes up.
- Revolting foods: In the YUK category: news from Weighty Matters of bacon in a can.
- Another beetroot salad: This week Jul from Stonesoup posted a simple and quick raw beetroot salad that looks divine.
- Reducing your meat intake: If you’re trying to reduce the amount of meat you eat, Mark Bittman has written a useful column on the pragmatics of cutting back on meat.
- A substitute for butter: A neat idea from What does your body good: using miso as a sandwich spread. It’s a low, low fat alternative to butter, which I’m imagining would also taste great.
- Be prepared: The Flexitarian Menu this week posted on the subject of making salads easy. It’s about having a few ingredients in the house, so when you’re home late, or can’t be bothered to cook, you can still make a healthy meal.
- Spiced up porridge: I love porridge in these winter months and A Life (Time) of Cooking has a couple of interesting recipes to make your porridge that bit more interesting.
Firstly there’s porridge with yoghurt and glazed apples and secondly an Indian style recipe.
13 June, 2008
Comments
Hi,
I enjoyed the link to the stone soup site and have printed off the beetroot recipe to try out…
Thanks!
Hi Kathryn. Have you tried the miso as a spread idea? After getting an undissolved lump in some soup recently, I’m not enthusiastic about the idea! Maybe the trauma will pass:)
Great links! My Australian colleague used to offer me his curry porridge recipe, which I have so far resisted…
Just a note to say thank you Kathryn. Your blog is the first I turn to every day – always interesting, always informative, & I’ve done many of the recipes you have recommended. Don’t know how you find time to do it all, but happy that you do!
Hi Kathryn
I really enjoy reading your blog. I tried to send you an email but my email server says that your address is unrecognisable. I thought you may want to know.
Also, a quick question, are frozen berries as good to eat as fresh berries? I thought they might be a nice addition to my morning porrdge to increase my fruit intake and also for a bit more variety.
Thanks
Bel
Hi there Charlotte – hope that beetroot salad goes down well with the family!
Duncan I haven’t yet, but I will soon. I do regularly add it to mashed potatoes . . . but that may just be me. I think it will go really well in a sandwich, as long as you spread it thinly and there’s other stuff in there. I don’t think you want it to be the dominant flavour, but a background saltiness.
Mallika – while I’m not sure about curry porridge, I do think A Life (Time) of Cooking’s recipes look wonderful.
Jennifer – thank you so much, that’s lovely, lovely feedback.
Bel – thanks for the note about my email address, but I’m not sure what that’s about – as I’ve been receiving email this morning. Are you trying kathryn@kathrynelliott.com.au – sometimes people miss off the .au?
Frozen berries – go for it. They still have plenty of nutritional goodness in them. You’ll probably lose some of the vitamin C, but they’ll have plenty of antioxidants.
Kathryn, I love the miso spread idea and also your comment to Duncan about how you use it in mashed potatoes—that is brilliant!
@Duncan – oh no a mouthful of miso is never a positive experience! to avoid that happening in soup, always dissolve miso in a separate bowl with a ladle or two of the broth. Then, once fully dissolved, pour back in to soup and stir!
Cassie – another regular mashed potato addition in our house is . . . tahini. No surprises there, but some tahini and rice of soy milk makes a lovely mash.
I couldn’t resist the miso and avocado spread idea, so I picked up a mini avocado at the produce market on my way home and mashed some with some red miso, a little garlic, and a touch of fresh jalapeño. It was like a miso guacamole. All it needed to make it better was a squeeze of lime juice. Yum!
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