- Emm thanks for the great tips with using shaosing!...its been sitting in my cupboard and I rarely use it...but now im inspired!No likes Can’t Like Unlike Like No likes
- Great list!...but as mm107 says, its easy to guess:)No likes Can’t Like Unlike Like No likes
- Emm, here in AU there is Spiral brand (reputable organic brand) that sells both extra virgin coconut oil (the one with flavour) and virgin coconut oil ( the one without)...I used to use it too and thought its fantastic to get benefits of coconut oil in everything when you dont want to compromise on flavour (having everything tasting bit coconuty)...well but working in a health food store give me chance to talk to reps and one day we found out that the deodorisation process takes the oil through very high temperatures:( we asked the rep to send us the info in written form, but it never happened...im wondering why?? maybe its not so healthy in the end...just wondering...I stopped buying it since and got used to have coconut flavour in nearly everything and now I love it.No likes Can’t Like Unlike Like No likes
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mm107 I think they are cep mushrooms - referring to fresh porcini
http://www.milescollins.com/wordpress/cep-mushrooms
Emm Im sure you are gonna let us all know when it will all happen...best of luck for now!1 like Can’t Like Unlike Like 1 like
Lulu commented on an answer to “Next cookbook you're thinking about buying?”Thu 02 Jun 2011 09:31:59 GMT
I want this one too...but I guess I should restrict myself from buying anything as we are moving into storage right now...but ...can you restrict yourself from buying cookbooks??...No likes Can’t Like Unlike Like No likes
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coconut oil...chilli...lemon zest...OMG there is so many of them...cant even restrict myself to one...coconut oil is my stand by for nearly everything, just love the taste, using it for pan frying, baking, adding into my supersmoothies, making raw desserts and treats YUM...chilli - dried flakes, cayenne or fresh chillies - great way to lift up any dish, love to make vietnamese sauces (nuoc cham) or thai sauces to drizzle over rice dishes, stir-fries, chocolate...and lemon zest - I think this one is a new thing and Heidi got me onto it - her new book is full of recipes using lemon zest and since I got my Microplane grater I have been crazy about lemon zest.
- Lulu commented on an answer to “What is your favorite recipe on 101Cookbooks.com?”Thu 02 Jun 2011 09:22:49 GMTLoli great idea with spelt flour and mini cinnamon buns...have to try them this way!No likes Can’t Like Unlike Like No likes
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I think this was my first one...I was probably 18...however I did not cook much out of it, one reason I was living in Slovakia (that's where im from) and you can imagine that the produce would be quite limited (especially winter months) and quite expensive...so it was pure joy of reading the recipes and improving my english (I got the book as a present from my little brother in its original in English which was quite extraoridary actually:)...I still have pencil notes over recipes with slovak translation...so maybe I should get back to the Naked chef and do my work on that one!
Great question Loli, brings back nice memories:)
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The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchenby Stephanie Alexander
Hi Sho,
I think DebG is right, it probably depends where you are, but from my own experience I could always recommend Stephanie Alexander - The Cook's Companion. This beuatifully rainbowed book is full of basic advice on cooking, having chapters divided according the main ingredients. Each chapter gives you info on varieties of given ingredient and season for it (dont get confused this is australian cookbook:) then description of selected varieties, selection, storage and preparation. Then rundown of basic and not so basic recipes using this 'core' ingredient. At the beginning of the book Stephanie gives you basics from pancake batter to mayonnaise. So I think by the end of more than 1100 pages you are pretty set up:)
- No votes Can’t Vote Unvote Vote up No votesSimple cauliflower recipe and Itsy bitsy choc cookies
soo hard to decide...best I could do was to choose one sweet and one savoury...
it was straightforward with savoury and cauliflower. That was our stand-by vegie side for the last winter, love the parmesan and lemon zest in it, it just seem to make all the difference from ordinary cauliflower to out-of-this-world cauliflower...to get great result, you really need to caut the cauli into small even-sized pieces...
and on the sweet note...I knew the favourite has to be a biscuit, they are so popular with as I make a batch and then they last all week in the fridge for snacks...Itsy-bitsy choc cookies are so easy to make, the only time consuming thing is to finely shave the chocolate (definitely try to do it by hand as food processor is not gonna get you the same result).
- Definitely Emm...dont give up...My dream is to publish a book too and Im sure we can do it one day;)
I love the company...their lucuma powder is amazing in smoothies and coconut butter is the best i have ever tried...love them!No likes Can’t Like Unlike Like No likes- Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchenby Heidi Swanson
Little Quinoa PattiesJanine G - they are great with any salsa (101 cookbooks - salsa of the year YUM), or guacamole, I sometimes top them up with fried egg or dollop of hummus. They are great with beetroot dip too. All those toppings make it more filling and more a meal rather than just snack. Its our staple now, I dont even need a recipe anymore:) 
Pukka Pineapple with bashed-up Mint SugarGreat summery dessert...cant really call it cooking, its just using great produce, but what the!...the bethonga pineapple (in AU) worked better as it is harder and you can really slice it very thinly without getting all the pineapple juice all over your chopping board.
Great basic asian cookbook by one of the greatest Sydney chefs. Neil uses simple ingredients that are available in any well stocked asian grocery store. The recipes cover Asia all over, so its not strictly chinese cooking. Simple cooking with simple techniques and great results.
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So this is the book that made me become vegetarian:))...well I started to eat meat since...thats another story (and only organic and from my favourite butcher on Bondi road)...book is a great basic inside into factory farming and environmental conequnces and makes us think...even though it does not make us vegetarians, it should make us more conscientous and aware of the environment and that we CAN ACTUALLY MAKE A DIFFERENCE!
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