Eastern-Style Croquettes

Passion Fruit Garden

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This is another recipe from Charmaine Solomon’s The Complete Asian Cookbook which is this month’s feature cookbook on The Cook Book GuruI thought the croquettes were fantastic, stupendous, etc.  BUT (and, as you can see, it is a big “BUT”), I did not make them – Maus did and, no matter how hard I tried, I couldn’t get her to say they were worth the effort.

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Spanakopitta

Passion Fruit Garden

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This month, The Cook Book Guru is featuring Claudia Roden’s A New Book of Middle Eastern Food.  I have already posted two recipes from this cookbook, Moroccan Tagine with Prunes and Muhallabia (one of my all-time favourite desserts).   As I have previously mentioned, Claudia’s book is the classic English language cookbook on Middle Eastern cooking.  It was first published as A Book of Middle Eastern Food in 1968.

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Make hummus not war

I make this in my Bullet. Need to make some soon! Isn’t hummus global by now? It’s a go to snack in New York City for sure. Even Boars Head cold cuts company makes hummus now!

Passion Fruit Garden

015copyRecently, I watched a great show on tele entitled Make Hummus Not War.  It was about how Lebanon is suing Israel for claiming hummus is an Israeli national dish.  Lebanon claims that right, as does Palestine and, I am guessing, every other country in the region.  I knew about Lebanon’s obsession with hummus but not Israel’s

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One Perfect Day …

those little beans look like chick peas to me.

Passion Fruit Garden

IMG_0892copyNot so many years ago, when I was sitting in an office in a high rise building in St Georges Terrace, dreaming of retiring, I could not have dreamed of a better day than I had the other day.

I dreamed of having a vegie patch, I dreamed of making apple cider and wine and vinegar and cheese and soap.  I dreamed of cooking in a solar oven, of making pizzas and baking bread in a brick oven.  I dreamed of preserving produce that I had grown, I dreamed and I dreamed….  And whilst I sat in that office, looking at the clouds come and go, I tried to work out what I really wanted in life, what I wanted to do.  I knew it  involved getting out of that office as quickly as possible, but what else?

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Give us this day our daily bread… The Elizabeth David round up

The Cookbook Guru

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Who will be baking their own bread on a more regular basis now after this month’s cookbook guru?

I think we should be super impressed with what we’ve created this month from Elizabeth David’s English bread and yeast cookery. Not only have we for a second month running taken on old school recipes that sometimes required some lingual gymnastics to decipher, we’ve embarked on a journey with yeast that has been fun and entertaining and created some delicious and not difficult to create loaves of bread.

This is what we pulled out of our ovens this month:

Bloomer Loaf from Lona's In The Kitchen Bloomer Loaf from Lona’s In The Kitchen

Scots Baps from Sharing The Food We Love Scots Baps from Sharing The Food We Love

Blue Cheese Tarts from Please Pass The Recipe Blue Cheese Tarts from Please Pass The Recipe

Bockings from The Kitchen Witch Bockings from The Kitchen Witch

Let's Call It Fruit Loaf (aka Northumbrian Harvest Tea Cake)from Lona's In The Kitchen Let’s Call It Fruit Loaf (aka Northumbrian Harvest Tea Cake)from Lona’s In The Kitchen

Chelsea Buns from Lona's In The Kitchen Chelsea Buns from Lona’s In The Kitchen

No Knead Irish Soda Bread from The Cook's Pajamas No Knead Irish Soda…

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Jane Grigson strikes back

Like the use of olives in this recipe.

Passion Fruit Garden

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I buy cookbooks to read, just as much as to cook from them.  I know this sounds weird but I am not alone.  Publishers have known people do this for many years and style cookbooks accordingly.  So I wasn’t that perturbed when I found Jane Grigson’s Vegetable Book to be more of a good read than anything else.

I usually try a few recipes out of each book.  If one is good enough, it will appear on this blog.  Once in a blue moon, I will find a recipe that I will make time and time, again.  If this happens, the cookbook is worth its weight in gold.

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