Quicklinks
Posted by kathryn in Miscellanea
Friday’s Quicklinks . . . on Saturday.
- May and June Seminars: For those of you in Sydney, I’m taking bookings for the May and June Healthy Eating Seminars I’m running at clinic. There are two different seminars to choose from: Low GI Cooking and Five Meals in Under 20 Minutes. I’ve also scheduled some mum/dad and baby friendly sessions. For more information click here.
- A preview of Ottolenghi’s new book: If you’re a fan, like me, of Yotam Ottolenghi’s first cookbook, then you’ll be pleased to know there’s an extract from his new volume, Plenty on The Guardian’s website.
- Warm asparagus salad: With all the talk of Autumn this week I thought I’d link to a Spring recipe, specifically for those of you in the Northern hemisphere. This Warm Asparagus Salad from Sprouted Kitchen is a lovely, lovely meal.
- Buying greens from the supermarket: As you’ve probably guessed, I love greens. I was interested to read about some research in The New York Times suggesting packaged greens may continue to photosynthesise in the supermarket. And more photosynthesis can mean more nutrients.
- Roasting a whole pumpkin? The clever Monica from Smarter Fitter Blog has posted one of the easiest ways I’ve seen to cook a pumpkin. So easy, I had the momentary thought of why didn’t I think of that? Anyway, here it is Monica’s whole roasted pumpkin.
- Tandoori broccoli: I saw this recipe on the TV a couple of weeks ago and thought it looked interesting. You stuff broccoli florets with a mixture of paneer, spices, nuts and chilli, then dip them in an egg and bake under the grill. It’s called Tandoori Broccoli.
24 April, 2010
Comments
Thank you for linking to the warm asparagus salad. I’ve been looking for a new way to use my favourite spring vegetable. Next to leafy greens, that is. I’ve also marked the Spring Vegetable & Lentil Pasta in the Spring 2009 AHK as one to try. It looks just as lovely.
I admit I was drooling over on the Guardian ‘Plenty’ extracts for quite a while but to be honest, I don’t think I’d be able to make many of them on working days, the majority of my life. I’ll use AHK for those :-).
I love greens, too. Perhaps as much as you love your beetroot. So interesting to read that research.
Yes, another informative, inspiring & delicious collection, Kathryn. There’s only one link I can’t use though I wish I could — the one to your upcoming seminars, as I’m in the other hemisphere. Maybe someday…
A wonderful collection again Kathryn.
Monica’s idea for just cooking a squash whole is fantastic. I do like to have some roasted squash in the freezer on hand to make dahl, but the easier I can make this whole process the better.
I’ve had it on pre-order and finally had an email on Friday to say that my copy of Plenty has been dispatched. I’m very much looking forward to it arriving, though as Elaine says, some of the recipes are more weekend than weeknight.
Thank you for the shout out, Kathryn. Didn’t know Ottolenghi had another book coming out… very exciting. I have his other cookbook and it’s fabulous. I’m also quite excited about that asparagus salad. I haven’t had a good rice salad in a while and I think that recipe would work well with some of the camargue red rice I have that’s looking for a home. Great links, as always. Wish I was in Oz to go to your seminar!
Elaine, while I love Ottolenghi’s food, most of it requires a fair amount of time and ingredients. I have his first book, I admire his Guardian column and love the ideas that come through, but I rarely cook his recipes. Tends to be if we have people coming over, or I’m in a cooking mood on the weekend.
Sophie, roasted pumpkin is one of my favourite dal ingredients too. It’s a lovely way to add another veg, while also contributing to the dal’s creamy texture. Looking forward to hearing how you find Plenty.
Monica, thanks for your comments. I rarely make rice salads, it’s not a dish that usually appeals to me, but I think that asparagus and rice salad looks delish. Let me know if you make it.
If only I lived in Sydney, I would be able to attend your seminar: Low GI Cooking !! I hope you post some notes …
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