Here I’m ‘promoting’ the wonders of curry leaves. Curry leaves, known as kadi patta in Hindi, can play a role in maintaining healthy blood sugar levels. They’re also said to have antioxidant properties that help protect the liver. These leaves are widely used in Indian cooking where they’re often crisped in oil and used to garnish dishes … Continue reading
Australia, with its population of 20-something million, produces enough food to feed around 60 million people, yet 2 million Australians rely on food relief every year (DAFF, National Food Plan 2012). I’m sure this statistic holds true in other countries too. OzHarvest, Australia’s leading food rescue organisation, plays a key role in ‘Nourishing Our Country’. What I … Continue reading
When it comes to kitchen accessories I’ve learnt the hard way to invest in top quality items, rather than cheap throwaways. A good example was my long overdue Le Creuset cast iron pot, the successor to several mediocre casserole pots. The price was eye watering at the time but years later I’m happy – you could say that … Continue reading
Over recent months my occasional pizza feast has become twice weekly. That’s because since switching to a pretty much vegetarian diet I’ve come to really appreciate that pizza is one of those treats that doesn’t need meat. Give me plenty of cheese and toppings like olives, artichokes, mushrooms and eggplant and I’ll choose pizza over a … Continue reading
Last week I shared a big reason to eat more chillies. If you missed my post here’s the reason – chillies could add years to our lives. Researchers at the University of Vermont studying almost 17,000 Americans over 6 years found a significant reduction in deaths among those with a fondness for spicy chillies. Now, … Continue reading
Happy New Year! After a long relaxing Christmas break I’m back with my first post in almost a month – and of course I wanted to start the year sharing by an extra nutritious recipe. It’s always a huge bonus when an ingredient you love to feast on is also packed with health benefits. Mushrooms … Continue reading
This Indian curry sauce first appeared on Feast Wisely earlier in 2016, when I discovered it as part of a recipe for chana masala by Rick Stein. Since then it’s become a regular part of my Indian feasts, but each time it presents itself very differently. That’s because the sauce itself is super adaptable – and … Continue reading
‘Hearty, authentic curry made from scratch’ and ‘Effortless & quick curry to prepare’. Sounds appealing? The challenge is finding a recipe that features both of these sentences. That’s because, as anyone who’s cooked a curry from scratch knows, there’s usually a labour of love involved. Provided, like me, you shun short cuts like store bought … Continue reading
Curry leaves, known as kadi patta in Hindi, come from a tree that’s native to India. Not surprisingly they’re widely used as a flavouring in Indian cooking. They can be crisped in oil and used to garnish dishes like dhokla or added to enhance curries and dahls. The health properties of curry leaves aren’t as … Continue reading
Black cardamom pods mainly come from India and Nepal where they’re dried over open flames. This produces their distinct smokey taste. I’ve seen it described as a ‘camp-fire’ like flavour. Since getting my hands on a small bag last year I’ve really only added them to Mexican based stews. Like my black cardamom beef. But … Continue reading
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