Handpicked Links December 2008
A few favourite finds from over the last few weeks.
- Winter fruit salad – Smitten Kitchen has a gorgeous winter fruit salad made with pear, apples, pomegranate seeds and dried fruit, scented with star anise, vanilla and lemon zest.
- Ginger jewelled salad – Heidi Swanson has come up with a stunning dried fruit studded salad that somehow combines a lightness of touch with a real holiday season feel.
- Nigel Slater writes about his garden – one for the green fingered among you to enjoy, a tour through Nigel’s kitchen garden with its six themed beds of fruit, vegetables and herbs. Particularly enjoyable are Nigel’s loving descriptions of his horticultural successes and failures over the years.
- A moveable feast – the full Christmas recipe spread from talented Ottolenghi chefs Yotam Ottolenghi and Sami Tamimi is available on The Guardian web site. Particularly luscious are the veggie side dishes such including Pan-fried brussels sprouts and shallots with pomegranate & purple basil and Roasted pumpkin wedges with chestnut, cinnamon & fresh bay leaves
- 20 ways with rice and beans – Michael Pollan, Mollie Katzen, Marion Nestle, Isa Chandra Moskowitz and a whole host of other people whose names don’t begin with M all talk about their favourite ways to make rice and beans. It’s a struggle to think of a more frugal, environmentally-friendly and healthy combination and there are so many variations in there that there is sure to be a version to please everyone.
- Make a better breakfast – whether you prefer a cooked breakfast, a bowl of cereal or a couple of slices of toast, Kathryn Elliott has a guide to simple tweaks to make all manner of breakfast choices a little more nutritious.
- Simple No-Cook Sesame Date Bites – Medjool dates coated with tahini, agave nectar, orange juice, orange zest and cinnamon are a delicious no cook sweet treat from Veggie Meal Plans, perfect for a party nibble.
- Worried about dioxins in pork? – the big food news this week has been the discovery of levels of dioxins 200 times over the safety limit in Irish pork, caused by contaminated feed. While it sounds pretty scary, the actual risk to health is low, particularly at the levels most people consume pork. The BBC have a good Q&A on the issue and the Food Standards agency have a page all about dioxins and their potential risk to health.