You have no idea how much I wanted to call this recipe Kohlrabi and Korn… but thankfully I talked myself out of it 
I made this tonight to go along side a Venison burger and bun, but I am also planning to take it in to work tomorrow for Day 1 of Lunches for the Festival.
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A week last Tuesday I got Nigella’s latest recipe book Kitchen: Recipes from the heart of the home.
You can win a copy of this recipe book by filling in the How do you use food blogs questionnaire. More details on the questionnaire and giveaway here.
It’s been ages since I got a new recipe book so I was really excited. I eagerly flipped through the pages, until I got to this recipe, then I stopped.
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I got a lot of yoghurt this week from the kind people at Total. When it all arrived on Monday, I wasn’t sure what to do with it all. I now have a fair idea use some in salad dressings, some in curries of different types, some in cakes and lastly I plan to make some frozen yoghurt.
I’m really excited by all the different possibilities, the fact that the second shelf of my fridge is full of yoghurt means I am going to have to get creative, and yes I find that exciting.
Tonight I made one of my favourite yoghurt dishes, in fact I have mentioned it here before. But this time I am going to post it myself as I have made a few changes! You can see the original full recipe here.
As you will have guessed by now indian inspired food is sort of a passion of mine, this dish is easy, and although I have never cooked it on a barbecue I am sure it would be perfect. (Lucky you if you are getting the weather for it – as we certainly aren’t.)
Each week I get a lettuce in my organic veggie box, so much so that it feels like we have a never ending supply of the strange purple tinged slightly bitter lettuce.
Enjoy!
Some things you just don’t want to muck around with too much. When you have wonderful, fresh, local, seasonal produce there isn’t a lot you need to do.
In January most people start to detox a little after all the Christmas indulgences, I say most people because I did not. I ate my way through all the chocolate and cakes, and then bought or made more. While it was amazing at the time I am starting to notice the negative impacts of all my fun and relaxing.
So here we go. First step a healthy lunch for tomorrow at work.
When I thought about healthy eating I thought salad – but lettuce leaves are boring, or pasta but it’s a bit carb-elicious, then Quinoa came to mind. Quinoa is a great source of protein so it is especially good for vegans and vegetarians (although I am obviously neither).
Last Friday night I made a light dinner, this would be perfect for a main course of a large meal, or as a lunch. I didn’t immediately think that the orange would work with curry spices but it really was a fantastic flavour combination. And super healthy.
Pomegranates always make me think of nights when it is pitch black outside, the fire is on, and I’m sitting in the living room with my mum and sister watching ER. My mum would sit with a pomegranate and divide it up passing over chunks of the bejewelled fruit to each of us.
Seeing pomegranates in stores always provokes that memory but it has been years since I’ve actually bought one, yesterday I finally took the plunge and bought two.
Going away a lot and meeting up with friends is all good – but it sure mucks with your ability to use up the vegetables in your weekly delivery!
I’ve been taking some long weekends away (in Liverpool last week) and going out for dinner a lot recently, with old high school friends, university friends and family. Since I do most of my cooking on the weekends (The Other Half does week days) being away makes it really difficult to use up all the produce I am sent. Sure I could just cancel the next box – but where’s the fun in that?
So I have been scouring Twitter and FoodBuzz for recipes that use lots of interchangeable vegetables. When I found this recipe for Mexican burgers.
Mexican burger with tomato and broad bean salsa
It only took one Kohlrabi to turn me into a Kohlrabi fan, but one year on I finally have my second Kohlrabi.
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