Posted by kathryn in An Honest Kitchen

Lucy and I are very, very happy to announce the release of the Spring and Summer editions of our eMagazine An Honest Kitchen. Between the two volumes there are over thirty recipes, covering soups, main courses and desserts. New to these issues, we’ve included a key in the table of contents, showing which recipes are vegetarian or can be adapted to be vegetarian. Plus there are cooking notes, storage tips and countless other food suggestions. h3. What’s in …

Read more No comments 25 January, 2010

Posted by kathryn in Miscellanea

• More soups: I’ve spotted some more cracking soups this week. First up Jess from Sweet Amandine has posted a Roasted carrot with fennel recipe. While I’m not a huge fan of carrots I reckon I’d love this soup. * Sauerkraut in a soup? This morning I also read The Wednesday Chef’s recipe for Leek soup with peas and sauerkraut. To me this sounds like a strange combination, but I’ve learnt to trust Luisa’s tastes. After all she’s behind "my …

Read more 2 comments 21 January, 2010

Posted by kathryn in An Honest Kitchen and Blogging

I’m interrupting all the ingredients talk to update you on Menu for Hope and a competition. h3. Menu For Hope The sixth annual Menu for Hope raffle involved 200 bloggers, 204 prizes and over the two week period, we raised $78,898 for the UN World Food Program. Thank you so much to everyone who bought raffle tickets and made donations. The winners of the An Honest Kitchen subscriptions are Catherine Morey-Nase and Katrina Davidson. Congratulations to both of you, …

Read more No comments 20 January, 2010

Posted by kathryn in Vegetables and Easier eating

Last week I wrote about one category of ingredients I use on a regular basis – the Flavour Boosters. This week, to continue my series on the ingredients I use most often I’ll be blogging about Easy Vegetables. I spend a lot of time talking to people about vegetables in general. It’s one of my most frequent, and also most favourite, topics. Getting people to consume those daily five serves is a big part of my work. A frequent …

Read more 9 comments 19 January, 2010

Posted by kathryn in Miscellanea

Before I get into this Friday’s Quicklinks – a couple of notices for the Sydney-based readers. I am running some new seminars and programmes through my clinic in Gladesville. h3. Seminars and programmes Over the next couple of months I will be running three separate seminars: * How to cook vegetabes so they taste great – Saturday 6 February 3.00pm – 4.30pm * The GI (glycemic index) – Saturday 20 February 3.00pm – 4.30pm * Food labels: traps and tricks …

Read more 3 comments 15 January, 2010

Posted by kathryn in Easier eating

The other Flavour Booster I’m going to talk about this week is shoyu. If you have a copy of the winter An Honest Kitchen you will spot a few different uses of shoyu. And if you’ve looked back through the recipes on this blog, again you’ll see shoyu cropping up all over the place. Shoyu is my not-so-secret ingredient. It’s something I use often, and in a wide variety of dishes. My use of shoyu is not limited to Japanese, …

Read more 2 comments 14 January, 2010

Posted by kathryn in Vegan, Winter, Easier eating and Dinners

Among the ingredients I find immensely useful in the kitchen are a group I’ve named the Flavour Boosters. These ingredients add huge amounts of taste, richness and / or complexity to a dish. And they do this without requiring complicated or long-winded cooking. They make cooking easier, because you can count on them to make your dinner interesting and tasty. Mid week, when I want good food fast, I rely heavily on these ingredients. They add heaps of flavour, …

Read more 10 comments 13 January, 2010

Posted by kathryn in Easier eating

A very happy new year! I hope you all had a wonderful Christmas and are looking forward to the year ahead. Over the last week I’ve been working on the Summer edition of An Honest Kitchen. The vast majority of recipe work was completed well before Christmas and now I’m down to the notes and details. Working out which recipes can be kept, either in the fridge or freezer. Can another recipe be made with goats’ milk yoghurt, instead of …

Read more 13 comments 12 January, 2010