Recipes | My Emerald Kitchen

Walnut & pistachio baklava with almond flakes & orange sugar syrup
Slow cooked pulled lamb with dips & pomegranate seeds
Plum Clafoutis (can be made dairy-free)
Warm potato salad with lamb chops, grilled carrots and broad beans & a honey - mustard dressing
Lactose free lasagne
Courgette tots with cheese, chives & red onion
Late Spring/Summer pasta with homemade green pesto, asparagus, pine nuts, cherry tomatoes and mushrooms
Late Spring/Summer pesto with thin beans, peas, spinach, parsley, chilli and seaweed
Chicken wonton coconut red curry soup with mushrooms and spring onion
Banana, chocolate & peanut butter protein snacks
Loaded portobello mushrooms with rice, tomatoes, peas and ricotta
Coconut vanilla panna cotta with poached rhubarb and fresh strawberries
Dairy-free and gluten-free vanilla rice pudding
Chicory & ham pie
Gluten-free & dairy-free buckwheat cocoa pancakes
Celeriac soup with crispy pancetta and roasted garlic chips
Fennel & fish (hake) sweet potato gratin
Pépé Charles' Tomato soup with vermicelli and homemade meatballs
The ultimate Surf & Turf barbecue platter
Anzac biscuits (oat biscuits)
Dates, dark chocolate & walnut pastries
Triple Flavoured Goat Cheese Appetiser Balls and Logs
Black pudding, apple and cranberry sausage rolls
Fuss-free quick & easy Christmas Black Forest Brownie Trifle
Roasted pecan salad with Medjool dates, prosciutto and a blue cheese dressing
Marinated & Braised pulled lamb tacos with pickled red onion and a tomato - chilli sauce
Pumpkin risotto with goats cheese, chestnut mushrooms and watercress
Basic Chocolate Truffles with cocoa powder, hundreds and thousands and chocolate sprinkles
Rosewater Meringue Drops
Pink Ribbon Vanilla Cookies (for my Pink Ribbon bake sale)

Mastering the Elements of Good Cooking: The Four Elements of Good Cooking I've always loved drawing and art in general, which is why the logo for my blog is made from watercolour drawings. Now that may sound like a very random way to start a book tip, but my August book tip is all about the basics of cooking, combined with gorgeous drawings: Salt, Fat, Acid, Heat by Samin Nosrat (illustrations by Wendy MacNaughton). It's a book I really could have used when I first started cooking as it would have prevented a lot of unbalanced recipes. The book first goes into detail about the Samin's 4 elements of good cooking Salt, Fat, Acid, Heat. The second part then features recipes, techniques, menu tips, .. so you can use what you learned in the first part of the book straight away. I would probably say that the book is more for people who are just starting to cook, but then again people who've been cooking for years might learn a few things they didn't know too of course. Artichoke from Salt, Fat, Acid, Heat by Samin Nosrat Book description While cooking at Chez Panisse at the start of her career, Samin [...]

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