Monday, 2 March 2020


Whatever happened to blogging as a hobby? Where have all the 'I do this for nada' bloggers gone in the abyss of the internet?

My theory - they've either turned their blog into a money-making website and no longer call it a blog or the internet is so full of content where people get paid that the free blogging voices have become lost. Where have all the voices of people's favorite recipes gone? The ones where they share what for Tuesday dinner or their favorite recipe from a book that 10 years old and not a pre-al/new release?

I say this and I am guilty too - I have received a handful of free cookbooks and even (most of the time) asked for them in return for posting about them. However, there are some books I've received that did not make the cut because I felt like I would be lying. They were books I'd never buy with my own money, never cook from or worse... a diet book.

When I started this blog, all I had was the many cookbooks I already owned and loved, my growing wishlist on, a really really ugly kitchen with an oven older than me and a love for cooking and writing. Which, apart from the ugly kitchen, I think most food bloggers start with the same base. So how do they end up with these zooped up sites that no longer resemble a blog? Is the time and space for blogs gone? Am I loving in the '00s still? Is that what Instagram is now? Or is it the side hustle movement? everyone needs a side hustle these days. Or so social media tells me.

There are a fair few blogs I go to still in hopes they have written a post since the last time - which in most cases is once a year now. And I cannot talk since this is the first post I've written in 2020.

It's been quiet on this space because I feel like a little lost sheep in the huge world of online recipes, fancy food websites, self-made photographers, filters and big online personalities. I've lost the reason I started this. A place where I get to record my favorite recipes and share them with my fifteen loyal readers and closest friends. So when they go camping they've got that one-pot pasta recipe fingertips away, or when they want that comforting buttery tomato sauce for dinner they know where to look, or when plums come into season, the plum torte recipe which is plastered over the internet isn't so overwhelming and is easy to find while putting the plums in the shopping basket.

In 2020 this space is going back in time to 2014, to when I started this little online space. It's for my friends who I don't see or talk to nearly enough and for me, who has forgotten how much I enjoy sharing these brain fart posts with you all.

To catch you up on what's been happening since my last post, here's a bunch of terrible iPhone pics.

Monday, 18 November 2019

Taking Stock in November.

There has been a big change in the past two months which is where I've been - finding my feet again. So here is a little update.

Post inspired by Meet Me at Mikes - Taking Stock.

Making: Wholemeal Spaghetti with the 'most amazing tomato pasta sauce ever' from the freezer.

Cooking: At work - a lot. At home... does reheating frozen curry and pasta sauces count?

Sipping: I just finished an EBT with a couple of TimTams. yum.

Reading: Queen of Shadows by Sarah J Mass. It's the 4th book in a YA Fantasy series I am loving right now. I sped read the first 3 books but taking my time with this one. For reasons I can't keep my eyes open as long at night these days and I don't want the series to end too quickly.

Oh and Alison Roman's new cookbook Nothing Fancy. I'd like to make everything in it. Seriously delicious.

Looking: Forward to Tris being home soon.

Listening: to the birds chirping in the early even light, leaves in the wind and the neighbours kids playing.

Wishing: I could fit in F45 classes into my schedule and not be so scared of being so sore that I can't move/walk the next day at work.

Enjoying: Driving a newer car. There are so many buttons.

Liking: Felafals and dip. I have a new brand to try this week for lunches. Fancy ones from HFM!

Loving: Work. I am loving getting up early while it's still dark outside, working on my feet all day, and that feeling of sitting down for the first time all day.

Buying: Skincare. I'm a skincare junkie.

Watching: Jane the Virgin Season 5 is on Netflix and I am so happy. I love that show. I've also been watching the new season of Outlander but it gets a bit heavy to watch before bed. I need something a little more lighthearted.

& Alison Roman on the NYTimes YouTube channel. Her Thanksgiving episode is great.

Hoping: There are no strong winds this Wednesday when Tris is due home.

Needing: To go to the gym or a run. And to go to a JP and get docs certified to finalise my change of name - adulting stuff.

Wearing: A t-shirt which has TimTam crumbs down the front and board shorts with a cat on my shoulder.

Following: The fires in NSW. It's so sad.

Sorting: saggy singlets. I'm not sure why I have such a collection in my draw. Time for them to go.

Saving: should be...

Bookmarking: Meet Me At Mikes Pad Thai and Kitchen Yarns by Ann Hood.

Giggling: Not right now... but I'm sure I've had a giggle today.

Feeling: hungry.

Sunday, 22 September 2019

Baked Pasta Shells Filled with Mushrooms and Ham

When I need a little comfort, I make pasta and bake it. Nothing beats bubbly pasta bake piping hot straight out of the oven with its crunchy top and molten middle. No matter the reason you may need comforting, whether it be because you miss someone you love, jammed your finger in a drawer at work and are now sporting a purple fingernail, you're angry at the government or have run out of milk for your morning coffee. I truly believe pasta bake helps, even just a little. 

This recipe of stuffed giant pasta shells filled with garlicky mushrooms and prosciutto covered in a bechamel sauce and baked until golden is one for the repertoire. It's from Gennaro Contaldo's new cookbook 'Gennaro's Pasta Perfecto!'. You start by chopping everything very small, which sounds a little tedious but instead of chopping nearly a kilo of mushrooms by hand, because let's remember, you are making this because you want a little warm n' fuzzy, get the food processor/Tupperware chopper thing/ grater out and use the help you have. I did and it worked perfectly. But, if chopping is your thang/therapeutic, then you go girl! Chop away!

After you've finished your're chopping/blitzing it all comes together in about four simple steps. One, cook the pasta until al dente, remember it will continue to cook a little in the oven. Two, fry your garlic, prosciutto, mushrooms, and white wine until everything is cooked through and smelling delish. Three, make your white sauce, which always sounds harder than it actually is - trust the method below and you'll do great. And four,  putting it all together and filling your pasta shells. Ok, five, topping it with more parmesan and shoving the whole thing in the oven for 20 minutes.

When it comes out, it's creamy and crunchy, piping hot, full of flavour because of the mushroom-packed filling and white sauce with its touch of nutmeg, it's a tray of comfort. If you want a vego version, you can remove the prosciutto and up your mushrooms, or even add some soaked dried porcini mushrooms to get some extra mushroom-i-ness into it. 

Make it for yourself when you need the warm and fuzzy's or make it for someone else who does. Either way, just make it because Gennaro thinks 'Pasta is love' and I agree. I think we can all do with some more love in the world.

Baked Pasta Shells Filled with Mushrooms and Ham

aka Conchiglioni Al Forno Ripieni Di Fungi e Prosciutto
Serves 4

About 30 conchiglinoi pasta shells (giant pasta shells)
3 tablespoons extra virgin olive oil
150g prosciutto, very finely chopped
2 garlic cloves, minced
750g mushrooms, very finely chopped
2 tablespoons white wine
2 tablespoons chopped flat-leaf parsley
sea salt and ground black pepper

For the white sauce:
3 tablespoons (40g) butter
1/4 cup (40g) plain flour
500ml (2 cups) milk
pinch sea salt
pinch grated nutmeg
150g (2 1/4 cups) grated parmesan

Bring a large saucepan of salted water to the boil and cook the conchiglinoi until al dente (check the instructions on your packet for cooking time). Drain the pasta, rinse under cold water and let drain upside-down on a large plate or tray, so any excess water drain off.

Heat the olive oil in a frying pan over medium-high heat, add the prosciutto and saute for 1 minute, then add the garlic and sweat for another minute. Stir in the mushrooms, increase the heat, add the wine and saute for 5-7 minutes, until the mushrooms are cooked. Remove from the heat, season with salt and pepper, then stir in the parsley and let cool slightly.

Preheat oven to 180C fan/ 200C / 400F.

Make the white sauce: melt the butter in a small saucepan, then remove from the heat and, with a small whisk, mix in the flour very quickly to avoid lumps. Gradually add the milk, whisking well in between each addition. Return to the heat and cook over medium heat for 3-4 minutes, whisking all the time, until the sauce begins to thicken. Remove from the heat, season with salt and nutmeg, and stir in half of the grated parmesan.

Combine a ladleful of the white sauce with the mushroom mixture and mix well. Line the bottom of a large baking dish (about 34 x 22cm) with about half of the white sauce. Fill the pasta shells with the mushroom mixture and lay them in a dish on top of the sauce. Pour over the remaining white sauce and sprinkle with the remaining grated parmesan. Bake in the hot oven for 20 minutes, until golden and bubbly.

Wednesday, 17 July 2019

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie.

Slow Cooker Central Family Favourites by Paulene Christie

About a month and a bit ago a made a vegetable curry in the slow cooker that lasted me until last week, divided up in portions in the freezer, it was my grab and go lunch I didn't need to think about. It was so easy to make I should have shared this earlier so you could have also been making it while it's been crazy cold here. But anyway - here it is now so now you too can know how to make this delicious and very easy vegetable curry which takes no time and all except some forward thinking and then forgetting about it for about 6 hours. 

The recipe is from a cookbook I received called 'Slow Cooking Central - Family Favourites' by Paulene Christie. This book shows that you can make pretty much anything in your slow cooker, from cauliflower cheese to pull-apart bread to all sorts of curries, stews and soups to meatballs to even a whole chicken (yep a whole chicken in the slow cooker). There is no faffing about in the kitchen or hunting high and low for weird ingredients with this book. It's simple and has some great classics that you can make in the slow cooker to make winter a little easier.

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

I decided to make the Coconut Curry Vegetables one Sunday so I had a warm and comforting dinner when I came in from my basketball game because it's all too easy to order takeaway and pick it up on the way home when it's just you and its cold and it's Sunday. I chucked all the veggies in the pot, along with the curry powder and coconut milk at about midday and let it bubble away on low for pretty much all afternoon until I came home at 6:30pm. The kitchen smelt so delicious and all I needed to do was whack on the rice cooker and I'd have dinner in 15 minutes. Perfect amount of time for a shower and to get into winter pyjamas, uggs and a dressing gown.

To make this recipe even easier, she suggests you can use frozen vegetables which means this is a recipe to always have up your sleeve even when there are fresh veggies or even no sad veggies in your crisper, which is what I had to use up. I used a mixture of sweet potato, carrots, potato, kale, cauliflower and broccoli. I had to add about a cup of water when I checked on it able halfway through but I think this is only because I didn't use frozen vegetables which would have given off a little water when thawed and cooked. At the very end I added a splash of fish sauce and soy sauce to give it some extra saltiness. Yum.

Coconut Curry Vegetables from Slow Cooker Central Family Favourites by Paulene Christie | salt sugar and i | Dani Elis

Coconut Curry Vegetables

A great vegetable side dish, or even a main course for our vegetarian fans. This is mild enough for the whole family to enjoy, but if you like a little heat you can always add more curry powder.

Serves 6 as a side dish
Preparation 15 mins
Cook 4 hours
Cooker capacity 5 litres

1 small sweet potato, cut into chunks
5 baby red potatoes, quartered
1kg frozen mixed vegetables, such as carrot, beans, broccoli and cauliflower (see note)
400ml can light coconut cream
1 tablespoon cornflour
1 teaspoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground turmeric

1. Combines the sweet potato, potato and frozen vegetables in the slow cooker.

2. Mix the remaining ingredients and pour over vegetables.

3. Cover and cook on high for 1 hour, then low for 3 hours or until the potato is tender. Serve.

You can replace the frozen vegetables with the same quantity of fresh ones if you like. Use whatever you have on hand and cut into smallish chunks.

Some slow cookers cook more slowly than others, so use the high setting for longer if the potato is taking a long time to become tender. Keep the size of the potato chunks small, mo more than half the size of a golf ball.

If you want a thicker sauce, stir in extra thickening 10 minutes before serving: use a slurry of another 1 tablespoon of cornflour and 1 tablespoon of water.

Thursday, 20 June 2019

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer.

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Pasta again, I know. But it is one of my favourite foods of all time so naturally, I am drawn to every pasta recipe ever created. Also, yes I can read. I know that we are currently in winter and this book is named Greenfeast: spring, summer. But when you get sent as lovely a cookbook as this, you can't wait six months to share it and plus, peas are available all year round thanks to Mr McCain and his trusty freezer. So now you can enjoy the taste of spring and summer after the cold, dark commute home from work midweek with me. Thank me later :)

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Greenfeast; spring, summer by Nigel Slater is a bit like a handbook for summer and spring vegetables and how to eat them in a non-boring way. I'm surely not the only one who stares at a zucchini for longer than anyone should ever stare at a zucchini for wondering what to do differently with it. Well, this book will give you a whole bunch of new ideas of how to use summer and spring produce and you won't be staring blankly at your zucchini's ever again. It is the first of a duo. Summer, spring is out now, for the UK summer months and then autumn, winter will be released later on in the year for the UK's, well duh! winter months. Backward for us southern hemisphere folk but that didn't stop me from sticking tabs throughout half of the book of things I want to make now. If you are looking for some fresh ideas for your veg, this book would be a winner, plus the way Nigel writes about food is almost romantic and a joy to read. Even something as simple as toast, he can make it sound like it should be on a degustation menu.

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Next time you are at the shops, pick your self up a bag of frozen peas, some pappardelle pasta nests, a parmesan block and some fresh goats cheese or ricotta which is what I used. And dinner is done in fifteen minutes, tops! You'll have a bowl full of steamy comforting, yet fresh pasta that will remind you that the clocks do change again and we'll be complaining about how hot it is before we know it.

I know when the warm days start, this book will get a workout. But right now I am enjoying the cooler nights, rugged up in a dressing gown on the couch in uggs with a bowl of steaming pasta. I'm getting my winter warmer coat on you see while eyeing off the mustard guacamole, mozzarella, bagel for lunch this week and the rice, pickles, nori for dinner (need to find tsukemono pickled vegetables) or even the shitake, coconut, soba noodles. YUM! A little taste of summer in the mid-Australian winter.

Peas, Pappardelle, Parmesan from Nigel Slater's Greenfeast: spring, summer | salt sugar and i | Dani Elis

Peas, Pappardelle, Parmesan

Quiet Flavours.

Recipe from Greenfeast: spring, summer by Nigel Slater
Serves 2

vegetable stock 600ml
peas 300g (podded weight)
pappardelle 300g
parmesan 25g, grated
fresh young sheep's or goats cheese 200g

Put the vegetable stock on to boil (you can use water at a push). Keeping a handful of raw peas to one side, cook the rest in the boiling stock for five to seven minutes, depending on their size. Whilst the peas cook, boil the pappardelle for seven to eight minutes in generously salted water.

Put the peas and 150ml of their cooking liquid into a blender and process till smooth, introducing more stock as necessary to produce a thin, brightly flavoured sauce. Drain the pasta and return to to the pan, pour in the pea sauce, scatter over the Parmesan and fold in. Check the seasoning. Divide between two deep plates.

Break the sheep's cheese into large pieces, scatter over the pasta with the reserved raw peas and serve.

* Start the pea sauce before putting the pasta on. The sauce will hold in good condition whilst the pasta cooks. If you are using fresh peas, check them every minute or so throughout cooking; they can take anything from four minutes to much longer to become tender. Much depends on their age and size. If you are using frozen peas, they should be done in four to five minutes. Process the peas and their stock in two goes rather than risk overfilling the blender. (sorry. Obvious, I know, but it is so easy to.)

* You can make a similar sauce the broad beans. They are more starchy than peas, so be prepared to add a little more vegetable stock during bending.

Sunday, 16 June 2019

Pasta all' Amatriciana with Tomatoes from Where Cooking Begins by Carla Lalli Music.

Pasta all' Amatriciana with Conflict Tomatoes from Where Cooking Begins by Carla Lalli Music | salt sugar and i | Dani Elis

Pasta all' Amatriciana with Conflict Tomatoes from Where Cooking Begins by Carla Lalli Music | salt sugar and i | Dani Elis

Did you ever play that trust falling game when you were younger? Close your eyes and fall backwards in the hope that your friend catches you. Well, I made this pasta dish the other day and it reminded me of that game. I didn't fall backwards int the kitchen and land in pasta, no, but it did go against everything I've ever done before. I trusted and it worked and it was one of the best homemade tomato spicy pasta dinners I've made.

The recipe, Pasta all' Amatriciana with Confit Tomatoes is from a cookbook called Where Cooking Begins by Carla Lalli Music (thank you!). The book itself is split into two sections, technique and recipes that use the techniques you've learnt in the first half of the book. Some of the techniques I am not so confident in such as confit and she simplifies and breaks them down into easy-to-do steps. She then gives you a whole bunch of ideas to use that technique. Such as with confit, she gives you a dozen things that you can confit and shows you step by step how to do it. Garlic cloves, carrots, chicken thighs, potatoes, leeks, lemons, parsnips, tinned tomatoes, salmon, turkey legs, tuna steaks and butternut squash. Other techniques she guides you through are, saute, pan-roast, steam, boil and simmer, slow roast and pastry dough. Each of them then has their own dozen of examples. It's definitely going to become one of my go-to reference guides and that's before even getting to the recipes.

Friday, 24 May 2019

Potato Tuturuga from Fire Islands, Recipes from Indonesia by Eleanor Ford

Fire Islands, Recipes from Indonesia by Eleanor Ford | salt sugar and i

A couple of weeks ago, amongst the cake madness (see previous post) I received a beautiful book in the mail. Fire Islands, Recipes from Indonesia by Eleanor Ford. I had a brief flick through and thought wow, yum, um I need this now, ooo I think I had that in Bali, mmm noodles, but had to put it down to get back my cakes. It wasn't until last week I finally got the chance to have a real read and start cooking from it. And let me tell you, this book will make you hungry. It will make you hungry to source fresh turmeric and water spinach, and it will make you hungry to go and book a flight to Indonesia and not just sit on the beach of Nusa Dua drinking beer and eating Nasi Goreng every day, as delightful as that is.

The flavours and colours of the dishes in this book show waaaaayyy more variety of Indonesian foods than what we experienced. I have been completely oblivious of Indonesian cuisine before this year, and I'm embarrassed to say, the only Indonesian food I'd had was Mi Goreng from a packet, cooked in the microwave. Don't judge, I know you love the stuff too! Spicy and salty noodles, perfect street food/late night snack after too many drinks.

Potato Tuturuga from Fire Islands, Recipes from Indonesia by Eleanor Ford | salt sugar and i

Potato Tuturuga from Fire Islands, Recipes from Indonesia by Eleanor Ford | salt sugar and i

Thursday, 16 May 2019

LOVE and Carrot CAKE.

I have been a little MIA for the past month and the reason is because of love. Well, a wedding to be exact but a wedding really is just a big ball of love so, I have been MIA because of love. And cake. Lots of cake.

Cake has been all I've thought about for the past couple of months and now the love birds are husband and wifey, I'm not quite sure what to do to fill my nights after work. No more cake testing or tasting or making. I'll tell you what... it was very fun to be back in a kitchen. I know it was just my own kitchen but I was making cakes with almost a kilo of butter in them and 15 eggs. I think our apartment must have smelt amazing to the neighbours all month long.

I made three cakes. A carrot cake with cream cheese icing, a rich chocolate cake sandwiched with dark chocolate ganache and iced in chocolate buttercream, and a vanilla butter cake layered with vanilla buttercream and rhubarb and vanilla jam. All topped with beautiful blooms on the day.

Thursday, 4 April 2019

Turmeric & Carrot Soup from The Weeknight Cookbook by Justine Schofield

I got my ugg boots out of the cupboard this week and I've been wearing socks to bed. Autumn is finally here and I can't get enough of it. Cool nights, snuggles under the doona, kitty cuddles, the smell of a neighbours wood fire and best of all... the food. The chunky soups, the blended soups, the noodle soups, the stews, the curries, the slow cooker and alllll the pasta bakes. Self saucing baked chocolate puddings, vanilla rice pudding, jam topped college puddings and fruit crumbles. Excuse me while I wipe the drool off my chin. The cooler months are all about the food and I'm feeling it. (I do realise I have probably jinxed this and it's hot while you are now reading it).

To kick off my week, I prepped lunch for the week and cooked lentils to utter smoosh, proper smoosh to the point I could probably have made mashed lentils, is mashed lentils a thing? I didn't chuck them, I froze them to add to a soup or hide in bolognese or to be chucked out when I do a freezer clean out. I ended up cooking another batch and didn't turn the later into smoosh. Lunch prep for the week done. Tick. Now on to dinner...

Monday night's are a bit of a non-event evening. You survived the first day of the week at work, you started head-strong by heading to F45 (or you thought about it at least, thats sometimes enough), it occasionally includes some lunch prep if Sunday disappeared on you, and you are just happy to be at home back in pyjamas again. Ah *sigh* we survived Monday. Oh and dinner needs to be tummy-filling satisfying, easy and somewhat healthy. You know, starting the week off on the right foot and all.

Monday, 1 April 2019

Pasta alla Norma from Simple by Yotam Ottolenghi

Pasta alla Norma from Simple by Yotam Ottolenghi | salt sugar and i blog | Dani Elis

Last week I was stuck indoors with a virus that after going to the doctor I was told, had to run it's course and just to rest. I feel like I went slightly mad being stuck inside all day, waiting to feel better. Waiting to snap out of it.

Cooking dinner for myself helped. On Monday I felt so rotten I couldn't get off the couch so ordered Thai take away for one. Tuesday I escaped the house for dinner and had Chicken Curry at Kate's (sooo good!), Wednesday I made a one-pot mac and cheese from Hetty McKinnon's cookbook Family. That was the easiest and probably the tastiest mac and cheese I've ever made. It had sweet potato smooshed in it and I didn't have 100 pans to wash up after! I'll have to share the recipe for that when I make it again next time and can snap a photo or two. Thursday my fruit and veg box arrived which had a lovely eggplant in it just waiting for me to douse it in olive oil and add it to a pasta. Which I did and it was insanely good. Friday I made a vegetable curry of sorts... it was strange but it was comforting which was all I wanted.


#giveaway 15 minute meals 30 minute meals A Common Table A Kitchen in the Valley A Modern Way to Eat Acquacotta Adam Liaw Alison Roman Alison Thompson almonds Amelia Morris Anna Jones Antonio Carluccio Anya von Bremzen apple apps Apt 2b Baking Co Artisan Sourdough Made Simple Ashley Rodriguez autumn avocado babies baby shower bacon Bake baked pasta baking Bali Barcelona Cult Recipes basil BBQ beans beef beetroot Bill Granger biscuits blondies Bon Appetempt Bowl & Spoon bread breadcrumbs broccoli brussel sprouts burgers burrito buttercream butternut squash byo cake calzone camping Carla Lali Music carrot chicken childhood chilli chinese cooking chipotle chocolate chorizo chutney Claire Ptak Classic German Baking Classics 1 Classics 2 coconut Comfort Food cookbook addict cookies cordial corn cucumber curry custard Cynthia Chen McTernan Date Night In David Dale Delicious. magazine dessert Dining In dinner party nightmares Dinner: A Love Story dip doings Donna Hay Donna Hay Magazine easy egg eggplant Eleanor Ford Emiko Davies Emilie Raffa Emma Spitzer Fast Fresh Simple Feast Feasting fennel fiction Fire Islands Five Quarters Flora Sheedan Florentine Food & Wine Food52 Fresh & Light Fress frozen dessert Fuchsia Dunlop galette Gatherings Genius Recipes Gennaro Contaldo Gennaro's Fast Cook Italian Gennaro's Italian Bakery Gennaro's Pasta Perfecto! german gnocchi goats cheese granola Greenfeast gumbo Gwyneth Paltrow holiday home-grown herbs How to be a Domestic Goddess hungry Hunter Valley ice-cream indian Indonesian Cooking involtini It's All Easy It's all Good jam Jamie Does Jamie Magazine Jamie Oliver Jamie's America Jamie's Great Britain Jamie's Italy Jane Hornby japanese Jenny Rosenstrach Jessica Fechtor Julia Turshen Justine Schofield. The Weeknight Cookbook kale Karen Martini kimchi Kitchen korean Kylee Newton LA Cult Recipes Land of Fish and Rice leek lemon lentils life Light of Lucia Link Love links long weekends love Luciana Sampogna Lucio Galletto Luisa Weiss Maggie Beer maple Marc Grossman Marcella Hazan Marian Burros Martha Stewart Matthew Evans meal planning meatballs meatloaf mess mexican Michael James Michelle Crawford mince mint Monte Carlos Mum's cooking mushroom mussels My Berlin Kitchen My Kitchen Year Naturally Ella new beginnings New York Cult recipes Nigel Slater Nigelissima Nigella Bites Nigella Express Nigella Lawson No Time to Cook noodles North West Island nostalgia Not Just Jam NotWithoutSalt oats omelette paddle pops parsley pasta Paul McIntyre Paul West Paulene Christie pea pecans pesto pickles pie pizza Plenty Plenty More plum pork potato prawns prosciutto pudding pumpkin quesadilla quinoa Rachel eats Rachel Khoo Rachel Roddy ragu rambles raspberry recipe rhubarb rice risotto River Cottage Australia romantic Ruth Reichl saffron salad Sally Wise salsa verde Salt Fat Acid Heat Samin Nosrat sandwiches Sara Forte sausage Save with Jamie schupfnudeln seafood sesame Seven Spoons Simple slow cooker Slow Cooker Central Small Victories soup sourdough Sprouted Kitchen starters Stephanie Danler Stir stir-fry stuffed sushi Sweet Amandine sweet potato Sweetbitter tahini Taking Stock Tara O-Brady Tasting Rome thai Thai Food Made Easy The Art of Pasta The Best of Maggie Beer The Dinner Ladies The Little Book of Slow The Little Paris Kitchen The Modern Cook's Year The Modern Preserver The Naked Chef The New Classics The Tivoli Road Baker The Violet Bakery Cookbook The Wednesday Chef The Zen Kitchen thyme Tom Kime tomato tuna turkey tuscany Two Greedy Italians Two Red Bowls Valeria Necchio vanilla veal vegetables vegetarian Veneto vietnamese wedding wedding cake What to Bake and How to Bake it Where Cooking Begins Where the Heart is yoghurt Yossy Arefi Yotam Ottolenghi zucchini