My new cookbook Homegrown Kitchen officially hit the shelves of bookstores and retailers around New Zealand on 10th April 2017. This is the book that I have always wanted to write – a culmination of 18 years studying, researching and teaching others how to cook and eat well. My sincere hope it that it will find a place in your kitchen, splattered with food, littered with page markers and handwritten jottings in the margin, just like my own favourite cookbooks. It is an insight into how I cook and the reasons behind the techniques I use. The recipes are a combination of notes from my sell-out cooking workshops around New Zealand interwoven with everyday meals I prepare for my family. It is essentially my kitchen wrapped up in the pages of a book.
** Order signed copies of Homegrown Kitchen – Everyday Recipes for Eating Well HERE. **
Here is the official book trailer we made with my children and I harvesting then cooking a recipe from the book… Happy watching!
*Music – Rise & Fall by Nadia Reid
Every single recipe in Homegrown Kitchen is accompanied with an image, mostly photographed myself in my home kitchen as I was cooking for my family, plus everyday lifestyle images by my sister Ana Galloway. The book begins with a handy section on stocking the pantry plus useful kitchen equipment. Then launches into the ‘bricks and mortar’ section of the book – Kitchen Essentials. This comprehensive section includes the recipes I make most weeks, sometimes daily, including ghee, yogurt, coconut yogurt, homemade stock, sourdough bread (including gluten-free bread), pastry, nut and seed butter and much more. Instead of delegating this section to the back of the book, like most recipe books, I wanted to instead begin the book with the recipes I make most often.
A section on Preserving & Fermentation follows with recipes for safely preserving the harvest including preserved fruit pieces, compote, chutney’s and jam, all using minimal sugar – and in some cases no added sugar at all. I introduce the art of naturally preserving food through lacto-fermentation, one of my favourite subjects and something I have spent years researching and perfecting into the simplest methods so anyone can master it at home. We are now half way through the book, and I haven’t even got to the main meals yet! The rest of the book is divided into Morning, Daytime, Evening and Sweet, and contain the everyday family meals I make most often depending on the season and produce availability.
Here is a selection of my favourite recipes from each section:
KITCHEN ESSENTIALS – golden ghee (I can’t live without it) / 5-minute sourdough pancakes / overnight rustic sourdough bread / gluten-free sourdough bread with seed crust / smoky tamari seeds
PRESERVING & FERMENTATION – tomato & carrot kasundi / low-sugar fruit conserve / spicy kimchi-style kraut / lacto-fermented green beans
MORNINGS – protein-boosted nut & seed granola / golden bunch waffles / overnight chocolate-hazelnut pastries
DAYTIME – whole-grain sesame cracker breads / sardine butter / everything pantry cookies / buckwheat pikelets
EVENING – miso & ginger ramen / silverbeet palak paneer / salmon teriyaki rice bowl / nourishing broken-bone chicken soup / 8-hour leg of lamb with homemade mint sauce / braised lentil, fennel & sausage casserole / sauteed greens
SWEET – chocolate & apricot fudge / pumpkin caramel slice / boiled lemon & coconut loaf / pear & chocolate layer cake / sourdough Madeira cake (this is what we are making in the video above) / real-fruit ice cream / free-form galette tart with summer fruit / double chocolate raspberry puddings
If you haven’t already I really hope you will consider purchasing my new cookbook. It is full of information I have gathered over the past 18 years and the recipes I make most often. Thank-you for following along my journey thus far. Nicola xx
p.s. Find reviews, reader feedback & FAQ’s for Homegrown Kitchen cookbook HERE.
p.s.s. I was interviewed by Kathryn Ryan on National Radio recently, you can listen HERE.