HEAT IN THE KITCHEN
Our sister site, Heat in the Kitchen, is a new blog, tracking the daily activity in The Kitchen, in between other daily commitments. It celebrates low cost eating that is healthy and flavoursome. Just what does it cost to eat? Come join me on this adventure!
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RECENTLY IN THE KITCHEN:
- Escarole Salads with Millet and Chickpea Flour Flatbread / Pancake
- 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?
Category Archives: Vegan
A pack of King Oyster Mushrooms have been sitting in my fridge awaiting attention so very patiently. I decided to slice these giant beauties, then marinate them before cooking in a heavenly caramelisation of the marinade. Continue reading
I come from a family where both my mother and grandmother (and many before her, no doubt) “put up” vegetables and fruits in Spring, Summer and Autumn for consumption in later parts of the years. I still remember those bottled beans and cucumbers, and those sweet sugary grapes that my grandmother used to make. But now — it is the time for mangoes! Continue reading
It is a special and easy thing to make Kimchi – soaking the vegetables in brine, then mixing them with chilli, garlic, ginger and onion, adding a sweetner to feed the fermentation and add complexity to the flavour. The final result is a tart, salty, hot pickle with a hint of sweetness that can be eaten on its own, mixed in to dishes. 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
This Coconut Rice will have you hooked from the moment you start cooking. The aroma is awesome and the taste is heavenly. Straight from Bali to you, for you. 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
It seems that more than the earth is erupting, moving, shaking, changing. Around me, lives are changing too. Businesses are closing. Businesses are in rapid growth phases. People are moving, upwardly or downwardly mobile. Others are changing careers, and not … Continue reading