This blog will probably be on the quiet side for the next couple of days. I do, however, have the best possible reason for not writing much about food – I’m going to be far too busy cooking it. One…
Author: Catherine
Recipe: Roman Pine-Nut, Cheese and Herb Purée
This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find…
Review: Roman Cookery – Ancient Recipes for Modern Kitchens, by Mark Grant
Let’s face it – no cookbook collection can possibly considered complete until you have good recipes for baked flamingoes, lark’s tongues, and stuffed dormice. What modern kitchen is without such vital and everyday ingredients? Having said that, this cookbook will…
Recipe: Red Cabbage, German style
This recipe comes from Dr Oetker’s German Cooking Today, with a few little tweaks by me. I don’t know how to describe it, because to me it’s the thing you do with red cabbage. (Apparently, there is no other thing…
What’s for dinner?
What do you cook on those nights when you really don’t feel like cooking? For me, nine times out of ten it’s pasta. Generally baked with something, though my old friend, pasta bolognese, the first dish I ever cooked by…
Recipe: Chocolate, Coconut and Raspberry Cupcakes
Today my workplace is holding the Australia’s Biggest Morning Tea, a cancer research fundraiser which is very popular with hungry scientists! Since I work in a medical research institute looking after a couple of cancer research Divisions, we take this…
Kitchen Chemistry – Anthocyanins and Blue Food
I’ve just been reading Green Gourmet Giraffe‘s blog post about the difficulties of making genuinely blue food. She’s right, of course – really bright blue food is hard to come by without excessive use of food colouring (though I do…
Farmers’ Market
Today was our Farmers’ Market Day! There’s something very special about Farmers’ markets. We go to the one at the Showgrounds, which is on every Sunday morning, and we go there most fortnights, before choir. One of the fun things…
Recipe: Almond, Rosewater and Cardamom Cupcakes with Raspberry Icing
This recipe is what happens when I make the almond milk from Less Meat More Veg, and then don’t know what to do with it. It’s sort of adapted from Vegan Cupcakes Take Over The World, which I love to…
Recipe: Chocolate for Breakfast
The official name for this recipe, which comes from Less Meat, More Veg, is ‘Chocolate, Coconut and Raspberry Spread’, but I like to think of it as Chocolate for Breakfast, as that is basically the point. You can say all…