HEAT IN THE KITCHEN
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RECENTLY IN THE KITCHEN:
- Beans in a Jar Lunch. Pack it for Work, or Home.
- Marinated Eggplant on the BBQ. A Cold Autumn Evening’s Supper.
- Stuffed Mushrooms on the BBQ. An Autumn Saturday Lunch.
- Zucchini Juice – who would have thought? Summer, 2015
- Domatokeftedes (Santorini Style Tomato “patties”) or are they Pakora?
- Chickpea “Cakes” with Tomato Salsa
Category Archives: Sunday Afternoon at Home Cooking
Eggplant/Brinjal in a makhani style sauce – the only thing better is cooking it in a slow cooker. Delicious! Continue reading
What a Vegetarian Does with a BBQ, Part 8. Cooks Lentils, of course. A recipe for slow braised lentils.
When I made Ma di Dal last week, I wondered how the BBQ would cope with cooking such a dish slowly for several hours. I tried it, and am so pleased with the results. I believe it is better than the slow cooker!! Continue reading
I had been wanting to cook bread in the BBQ for a while. Accordingly, the Internet says that it is possible, and I was keen to try it. There is something so special about the scent of bread cooking – and floating from our balcony over to our neighbours. I am sure they wondered what we were up to.
We have trialled focaccia cooked in the BBQ several times now, and love it Continue reading
What a Vegetarian does with a BBQ. Part 3 of a continuing series. Baked Pears, Strawberries, Grapes!!
The next trials with the BBQ are :
Roasted Rosemary Pears
Roasted Grapes with Thyme and Olive Oil
Sweet Baked Strawberries.
Make these in the oven or on the BBQ, they are delicious! Continue reading
Beautiful wintery days continue, clear skies, sunshine, happy moods. And the trialling of the BBQ continues to see what can be cooked in this no-fuss, not too much washing up, sort of a way.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon.
Roasted Carrots with Pomegranate Molasses, BBq’d Cheese on Sourdough, BBQd Caramelised Bananas Continue reading
I found this post today in my drafts. Being autumn in the other regions, I thought it would be good to post it now. Enjoy the read and the quinces. :) A Lost Post: Such an late autumn day today. … Continue reading
I have had a slow cooker most of my cooking life, and have an ancient, orange one that still sits on my shelves. It is just that the Rice Cooker Slow setting is so convenient, always sitting on my benchtop. I have used it to make yoghurt, cook unsoaked chickpeas for freezing, rice congee, porridge and soups. I find that for most things except the chickpeas, it is good to place them into a saucepan and bring to a simmer for 5 minutes or more while you potter around the kitchen getting your meal ready. It seems to balance the flavours and “complete” the dish more than serving straight from the cooker.
So here is a recipe for Turtle Bean Soup, Slow Cooked in the Rice Cooker. Turtle Beans have a dense, earthy texture and flavor, slightly salty and reminiscent of mushrooms. Click through to read more….. Continue reading