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
An Honest Kitchen – real food that’s good for you
Early in 2009 I started working with writer and photographer Lucinda Dodds of Nourish Me on the idea for an eMagazine. Over the course of a few months and quite a lot of emails, we focussed and crystalised our ideas and launched 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.
We have the home cook squarely in our minds when developing each of the recipes. It’s the kind of food you can quickly make at the end of a long day, and then sit down to enjoy, knowing you are eating something which is improving your health. Plus of course the food tastes great.
An Honest Kitchen is full of simple recipes, practical cooking information and healthy eating advice. The whole publication is illustrated with Lucy’s glorious photographs.
Cooking for One – A$3.00
Cooking for One is compact edition, with a summer focus. Rather than over-loading you with stacks of new food, we’re focusing on three healthy, tasty and, of course, delicious recipes. Three recipes, which give you four different meals. As usual we’re using seasonal ingredients, but in this issue we’ve also cut down on the washing up and found ways to minimise food waste.
The edition costs A$3.00 and is available through Paypal – just click on the Buy Now button below.
Soup (special mini-edition) A$3.00
A mini collection of our favourite An Honest Kitchen soup recipes – guaranteed to be comforting and warm.
The collection costs AU$3.00 and contains four recipes which appeared in the Autumn and Winter editions of our e-magazine. Each is easy, tasty and a great meal-in-a-bowl.
If you’d like to buy a copy you can do so through PayPal, by clicking on the Buy Now button below.
Autumn: A$19.95
The Autumn issue focuses on why we eat legumes and what’s for pudding? The recipes are a lovely mixture of comforting and fresh food, just right as the season changes. Recipes include:
- Oven Baked Chicken Schnitzel with Coleslaw and Sweet Potato Wedges
- White Bean, Cauliflower and Parmesan Soup
- Lentil and Mushroom Crumble
- Spiced Orange Rice Pudding
Summer: A$19.95
The Summer issue focuses on hot weather food. There are barbecue recipes, suggestions for the hottest day of the year and ways of using up leftovers, to minimise the cooking. Recipes include:
- Fish Cakes with Ginger and Coriander
- Spiced Lamb Cutlets with Tomatoes and Eggplant
- Baked Ricotta with Tomatoes
- Some very adult ice blocks
Spring: A$19.95
The Spring edition concentrates on what we call Lazy Cooking: making cooking easier and simpler, by freeing yourself up in the kitchen. Recipes include
- Lentil, Parsley and Goat Cheese Salad
- Chilli Chicken Skewers
- A surprising and healthier potato salad
- Berry and Ricotta Tiramisu
Winter: A$19.95
In the Winter edition we talk about seasonal eating: which fruit and vegetables are in season; the benefits of eating seasonally; and how to do it. Recipes include:
- Spiced North African Chicken
- Beef with Cauliflower & White Bean Mash
- Lentil, Ricotta and Rocket Tarts
- Wontons & Shiitakes in an Asian Broth