Introducing my fourth cookbook – Homegrown Kitchen – Everyday Recipes for Eating Well. This is the book I have always wanted to write – a culmination of 18 years studying, researching and teaching others how to cook and eat well. My sincerely 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.
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Every recipe is accompanied with an image, that I 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 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 them 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 / 5-minute Sourdough Crumpets / No-knead Super Seeded Sourdough Bread / Dairy-free Parsley Pesto
PRESERVING & FERMENTATION – Tomato & Carrot Kasundi / Low-sugar Fruit Conserve / Spicy Kimchi-style Kraut / Lacto-fermented Green Beans
MORNINGS – Protein-boosted Nut & Seed Granola / Golden Brunch Waffles / Overnight Chocolate-Hazelnut Pastries
DAYTIME – Whole-grain Sesame Cracker Breads / Everything Pantry Cookies / Buckwheat Pikelets
EVENING – Miso & Ginger Ramen / Silverbeet Palak Paneer / Salmon Teriyaki Rice Bowl / Nourishing Broken-bone Chicken Soup / Braised Lentil, Fennel & Sausage Casserole
SWEET – Chocolate & Apricot Fudge / Pumpkin Caramel Slice / Boiled Lemon & Coconut Loaf / Pear & Chocolate Layer Cake / Real-fruit Ice Cream / Double Chocolate Raspberry Puddings
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