HEAT IN THE KITCHEN
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RECENTLY IN THE KITCHEN:
SEASONAL COOKING IN THE KITCHEN…
Recently: Smashed Chickpeas with Broccoli and Dukkah
Recently: Early Winter – What to Cook
Recently: Char Grilled Sweetcorn
Recently: Spiced Honey Roasted Carrots
Recently: Grated Coconut Masala Kuzhambu – Thenga Aracha Kuzhambu
Recently: Cooking for Hot Weather – Zukes in Oil
MID WINTER IN THE SOUTHERN HEMISPHERE….
Mid Winter Cooking: A Note on Pickling Lemons and Limes
Mid Winter Cooking: Aloo Gobi (Indian Cauli and Potatoes)
Mid Winter Cooking: Anise Baked Pears and Apples
Mid Winter Cooking: Arai Puli Kuzhambu (Mildly Sour “Soup”)
MID SUMMER IN THE NORTHERN HEMISPHERE…
Mid Summer Cooking: A Plate of Cauliflower – Simple Elegance
Mid Summer Cooking: Baked Apricots with Honey and Orange
Mid Summer Cooking: Baked Peppers for Summer
Mid Summer Cooking: A Wicked Tamarind and Lime Dressing and a Betel Leaf Salad
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