This very healthy and delicious (a perfect combo in my humble opinion) recipe comes courtesy of Bekah Carran – artist, budding raw foodist and conveniently partner of my desk buddy Matt. Last week Matt brought in some treats Bekah had made and we just had to get her to share the recipe with us:
I’ve jumped on the bandwagon of gluten free and wheat free which has been a relatively easy change. I don’t necessarily feel that everyone should avoid gluten and wheat
Eating from a pre-prepared lunchbox never sat well with me as a child. I couldn’t seem to trust that the food going in would be the food coming out, and often it wasn’t. It is no surprise then that I find myself cooking the majority of my lunches.
It would seem there are two camps when it comes to olive oil cakes. Those who prefer to use a mild flavoured oil and let it lend the cake a beautiful moist texture without a strong flavour, and those who prefer to use a good extra virgin olive oil to lend the cake a distinct fruity flavour.
In January I made my second trip up to Qingdao in China’s Shandong province. It was a short trip but we packed in plenty of good food! Over the course of the week, our gracious hosts took us to a variety of restaurants around the city, ordering up plate upon plate of local dishes. I had amazing tofu, lots of delicious seafood and zingy, garlicky vegetable dishes.
I spent Saturday with three friends and we talked food. One had purchased a juicer and was giving us a run-down on her latest concoction – pineapple, lime and watermelon. One had cut out dairy and eggs and was talking about a plant-based diet. And one was contemplating going vegan for a period of time in order to find out first hand its effect on the mind and body
You’ve indulged a little too much at Christmas right? Me too. What I find is that you can’t go cold-turkey on the sugar, you still crave that sweet hit mid-morning or mid-afternoon. This sweet treat is guilt-free and will trick your mind, leaving you sat-is-fied
It has been pointed out to me, in a very light hearted way that my recent recipes have been based around pumpkin. It is true, I am a little bit pumpkin obsessed at the moment. I just can’t seem to walk past the piles of them in the supermarket without one ‘accidentally’ falling into my basket and, in the case of the weekend just gone, several accidentally falling onto the floor too, thanks to my supreme effort at trying to pick the perfect gourd for our family. Alas, I digress.
It seems to fitting to pair meringues with almonds and the flavour of orange blossom flowers; they all share the similarities of being pale and delicate. Because of the nature of the orange blossom, and the belief that they symbolise purity, these tiny flowers are seen as a traditional bridal flower in many countries and therefore, their presence at these auspicious occasions comes in many forms; including the traditional way to flavour to wedding cakes – what a romantic notion.
Two days ago it was Waitangi Day here in NZ; a public holiday to celebrate the signing of the Treaty of Waitangi in 1840. The weather was beautiful and so we thought what better way to spend a public holiday than at our local beach
Today Our Kitchen turns 3 – another year filled with delicious food! As we grow a little older and (hopefully) wiser, our repertoires bulge with yet more recipes, shared with us by family, friends and colleagues; dreamed up and tested, tweaked and tasted so that we can cook, style, shoot and share them. We have loved watching the effect our wee blog has had on our growing food culture here at Fisher & Paykel. We have enthusiastic guest posters who regularly contribute to the site, as well as a constant stream of recipe suggestions from our offices around the globe.
As a kid, my sweet tooth was legendary. Mum used to hide any treats in a variety of locations around the house: in her third drawer down, hiding amongst her woolens I once found a packet of jet planes. She sometimes hid the chocolate on top of the pantry, in the dusty gap between cupboard and ceiling.
Dumplings: steamed, poached, pan or deep fried, I love them all equally and without exception. I admit, they can be a little fiddly, even arduous to prepare, but once the filling is made you simply need to gather up a few willing participants to assist with assembly.
This Blog Is Born Of The Passion Of A Group Of Friends Here At Fisher & Paykel. Ardent Lovers Of Food And Cooking, We Want To Inspire Our Readers, Share Our Recipes And Impart Knowledge.
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