|   Cooking, Food, Science   |   No comment

Get your nuts in, live longer.

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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27 February
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Sorghum 101.

"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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14 September
  |   Cooking, Food   |   1 Comment

Backyard Ham Choy

  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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03 August
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In Japan: part 2. Adaptations

  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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25 June
  |   Cooking, Food, Science   |   2 Comments

Dutch Process Cocoa Pear Cake

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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29 May