An Honest Kitchen

An Honest Kitchen is a series of seasonally-based e-magazines focussed on real food that's good for you. Its honest food - no spin, unrealistic styling or glossing over what's involved in cooking and eating well. For details and latest issue click here.

What I'm eating

  • Saturday. Iku lunch today: tofu burger w/ steamed veg, pickled red cabbage & beetroot, & chickpea w/ beetroot. Plus they're amazing dressing
  • Thurs late lunch: Pad Thai with tofu and double the vegetables.
  • Hungry all morning & knew lunch was going to be late. Had half a tin of white beans, a banana, a peach & square of Beetrotinger cake.
  • Thurs breakfast: rye and pumpkin seed toast again. One w/ white bean paste / dip & t'other w/ marmalade. Plus some pineapple.
  • Made kind of polenta pie for Tues dinner. Polenta top & bottom, w/ filling of lentils & silverbeet cooked in tomato.Topped w/ cheese & baked

Archives

Some thoughts on hot cross buns & Easter eggs

Posted by kathryn in Autumn

I’ve been thinking about Easter eggs and hot cross buns this week. You see, I love them both, particularly hot cross buns. Nothing wrong with that. However, much like seasonal eating, I think an integral part of my enjoyment is their limited availability. I’d never buy or make a fruit bun normally and I rarely eat chocolate. However I wouldn’t dream of missing out my annual hot cross bun or Easter egg. However these foods are not simply available for …

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Read more 10 comments 03 April, 2012