An Honest Kitchen: real food that's good for you
Posted by kathryn in Winter
There have been whispers. Those of you who read Limes & Lycopene or follow me on Twitter will know I’ve been working with Lucy on a special project – all very secret squirrel.
Well no more.
Because today I’m pleased, proud and all round generally tickled pink to announce the launch of An Honest Kitchen.
It’s a new e-magazine, authored by Lucy and myself. Today’s release is the winter edition, which has recipes using seasonal ingredients, articles and some cracking photographs.
What we’re trying to do in An Honest Kitchen is show real food, that’s good for you.
Food that’s balanced and made up of ingredients which improve your health, served in realistic portions. Along the way we’ve tried to simplify, cut back on processes, find ways of making the cooking easier and show the food as it really is. Honest food.
Food like Spiced North African Chicken, Fish with Walnuts Wrapped in Vine Leaves, Beef Medallions with Cauliflower & White Bean Mash and little Lentil, Ricotta and Rocket tarts. Plus soups and there are even desserts.
It’s been a wonderful project to work on and we do hope you like the final product. It costs A$19.95, which can be paid via Paypal. Just click on the button below, you’ll be sent a link to download, and An Honest Kitchen is yours.
If you’re in the Northern hemisphere, in the middle of summer and can’t get excited about soup or root vegetables – we will be making this issue available in your winter, if you want to buy it then.
25 July, 2009
Comments
Congratulation to you and Lucy!! :) I am sure this will be a big hit!!! Thanks so much for the effort..
Kathryn, it doesn’t matter to me I’m in the middle of a Northern Hemisphere summer — I’m excited about anything you & Lucy collaborate on, anytime of the year.
I’m placing my order right after I say one important thing:
“Congratulations on this beautiful, healthy & delicious creation.”
Congratulations! It looks stunning. Can’t wait to see it! :)
Looks beautiful Kathryn & Lucy! Well done – can’t wait to grab a copy! :)
Thank you so much everyone. Have spent today testing recipes for the Spring issue! And it’s lovely to come back and read your enthusiastic comments.
I must be psychic or something. I haven’t popped over for quite a while. For some reason I did and now I am a recipient of your lovely cookbook. I haven’t perused it yet because it is late at night and I want to have full concentration when I do.
Thank heavens for a young adult computer savy son who was able to buy and download it for me. BTW – congrats and good luck with it all. I hope you and Lucy do well.
hi,
your post is too good.
Thanks for sharing the valuable Thoughts.
How many issues does $19 buy, or is that per issue?
Congratulations – wow, didn’t realise you were working on this. The photos look beautiful!
Hi there Mariana – good timing indeed. Hope you enjoy reading through it.
Hi Caitlin – it’s A$19.95 per issue.
Y – thank you! Lucy’s photos are absolute crackers, it has been such a tremendous joy to see my recipes and food in general, through her eyes.
Huge congrats to you both! your blogs are amongst my favourite foodies – inspiration, seasonal produce and food that even I can cook, I’ll look forward to reading your e-mag.
tickled pink and rightly so Kathryn. c*o*n*g*r*a*t*u*l*a*t*i*o*n*s on the birth of your new magazine :o)
Congratulations! Can’t wait to see the next issue, and the one after that and the many more to come!
Congratulations to you and Lucy. Well worth the wait! The recipes are wonderful and the pictures stunning.
I’ve earmarked those little tarts as the first recipe I’m planning to try out (it’s raining like Winter here in the UK so they seem wholly appropriate)
Congratulations you two. Great success comes to those that work hard for it and you’ve both done exactly that.
Em, Nic and Rachael – thank you so much. It was quite nerve-wracking to release, so the positive response is gratefully received. And very exciting!
Sophie – would love to hear how you go with the tarts. I reckon the base could be used for so many different fillings.
And Christine, thank you. I’ve been working away on the Spring recipes for a few weeks now. And I’m getting quite excited about the recipes. Almost 2/3 are done – about to send the move to Lucy for the next round of photography!
First of all I would like to commend you on your gorgeous production. The photos are stunning and I love the name. Your ‘honesty’ actually emanates from the pages Kathryn and I get a real sense of you taking a big risk and putting yourself out there. So well done and I hope it pays off for you and Lucy.
Just a question about the veggie fritters. I want to make those but I just want to verify that the cauli and the broccoli are raw. It doesn’t say cooked and I was just trying to get my head around processeing and ‘mashing’ those veggies in a raw state. Is the texture of the veggies in the fritter meant to be somewhat crunchy? I probably sound silly but I have never made fritters like this before.
Hi there Mariana, thank you so much for purchasing a copy and I’m so glad to hear you’re enjoying it.
It’s a good question regarding the Spiced Vegetable Fritters. Yes you do use the vegetables raw. It is a bit of a change to the “normal” way of making fritters, where you’d cook the vegetables first. However I find this often makes a very wet and potentially mushy mixture, which is hard to cook.
In this recipe, because the vegetable is processed into such small pieces, it does cook and soften in the 3 – 4 minutes of cooking in oil. The final texture is soft, not crunchy and doesn’t have a “raw” vegetable flavour.
What a great idea! Looks beautiful.
Thanks Kathryn. I shall make them this week end and then cross fingers that I do a decent enough job to blog about them.
That looks fantastic, I like that it will be available in the winter for us northerners! I will have to check it out
Just a quick note to say I made the spiced vegetable fritters from An Honest Kitchen and they were fantastic. I can see my freezer stocking these on a regular basis. Thanks for a fabulous recipe Kathryn.
Mariana – thanks so much for reporting back and letting me know how your fritter cooking went.
Hooray for you. I’ll be excited to read the book (and buy it too). :)
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