Posted by kathryn in Spring and An Honest Kitchen

While on this side of the world our days are shortening, the mornings are getting crisper and pumpkin, apples and plums have been arriving in my vegetable box for most of you the opposite is happening – Spring is here.

So today, Lucy and I are re-launching the Spring edition of our eMagazine An Honest Kitchen.

This new version has been revised for Northern hemisphere readers. While the core material, photos and approach remain the same, we’ve internationalised the terminology, measurements and ingredients. So no more racking your brains over what “rocket” or “zucchini” are, or doing complicated calculations to work out the fahrenheit equivalent of 200°C.

One of our readers, Shauna Reid from The Amazing Adventures of Dietgirl has said this about An Honest Kitchen:

I’ve just finished reading Spring/Summer . . . I am just astounded by the amazing quality of An Honest Kitchen . . . the writing, the recipes, the information . . . and everything sounds DOable! So many food magazines leave me cold but this is such inspiring stuff.

What’s in Spring?

The Spring edition concentrates on what we call Lazy Cooking. It’s all about making the cooking easier and simpler, by freeing yourself up in the kitchen.

Our Spring recipes include a Lentil, Parsley and Goat Cheese Salad, Chilli Chicken Skewers, a surprising and healthier potato salad, plus individual Berry and Ricotta Tiramisu.

Free extract available

If you’re uncertain about whether An Honest Kitchen is for you, then we have a free extract from the Australian edition available for download. Just click here to take a look.

There’s also more general information about the cost, how we put the issues together and the ethos behind An Honest Kitchen here.

To purchase

You can purchase the Spring edition of An Honest Kitchen via PayPal, by clicking on the Buy Now button below. The cost is A$19.95.

To find out more about An Honest Kitchen

Lucy and I are currently working on the Autumn edition, which will be out mid-April. If you want to follow our progress and get some sneak previews, then take a look at our Flickr group. We’ve been uploading photos as we work on the next edition. But also invite you to post pictures of the recipes you’ve cooked from An Honest Kitchen. We’d love to see what you’re making. Plus you can chat about the recipes and ask us any questions you want.

An Honest Kitchen also has a Twitter account: @AnHonestKitchen with updates on the next issue.

What are your favourite things to eat in Spring?

24 March, 2010