Tree or Pea, it does not seem to matter what kind as long as you consume a good handful a day, allergies permitting. For thirty years researchers at Brigham and Women's Hospital and the Harvard School of Public Health studied 125,962 participants and their nut eating...
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Three o'clock in Perth and the heat of ten thousand ovens is radiating form every surface. We have been untroubled by rain clouds for the past three months. We should be napping - taking a siesta to escape the devilish heat and to regain our...
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Being English I have impeccable manners, of course. I am a bit like Joanna Lumley. (Unless I am cross then it's more like Ray Winstone). Therefore I would never dream of alluding to bodily functions at the dining table when serving asparagus. I shudder at...
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Dozens of cookery books on my shelves, more in the loft, and the rabbit hole of the internet this Xmas. Dare I dive in for some special inspiration or just keep it simple? I am very proud of my recipe book collection; from the 1956 Penguin...
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The ticker on the Resistant Starch article ticks over quite a lot. So I thought those stealthy, silent readers might be coaxed into interaction if I laid a trail of recipes ideas using resistant starch rich foods. Tabbuleh, tabbuoleh or bulgur salad: all terms mean a...
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I was cooking a puttanesca sauce for spaghetti recently and got a little heavy handed with the chili flakes. Personally, I can take a decent amount of heat but the rest of the - family not so much. To avoid an ugly scene at the...
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"What can I tell the customers about Sorghum?" asked a staff member at the delightful Kakulas Sister's Emporium in Fremantle.This question followed on from my question. I am very chatty slash nosy and I always ask people what they plan to do with interesting purchases....
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Rootling around for a quick blog post today I look out of my own kitchen window and see a neat row of green vegetables lined up in the bright winter sun. My mother in law (henceforth known as MIL) goes about her business peacefully and...
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When you have a country of 127.8 million citizens and only 12.5% of your land is arable and you are crazy about food, then you need to learn to adapt. Take the famous Japanese Udon noodle: Slippery, thick, filling and bland the Udon noodle sops...
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I like to use Dutch Processed cocoa when I bake. I also like an excuse to use the phrase "Chelating Agent". This cake is dense, moist and Low GI, full of fibre and perfect for breakfast with strong coffee. [caption id="attachment_672" align="alignnone" width="300"] Beurre Bosc Pears[/caption] [caption id="attachment_676"...
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