I have had this book for a long time. I think it was my mother who gave it to me, within the first couple of years of my moving out of home. I haven’t cooked everything from it – nowhere near it. Everything I have cooked has been good, and – as is appropriate for a Women’s Weekly publication – is straightforward to create. It’s not a particularly adventurous book, but that’s ok – that’s not what it’s aiming to be
The book is arranged by key ingredient – asparagus, beans, lettuces, silverbeet – so pick what you’ve got in the house and go from there. Each section has information about how to boil, steam or microwave each vegetable. There’s only a few recipes for each vegetable, but it’s a good variety and means that it’s not overwhelming.
Some of the recipes I’ve tried:
Bean, hazelnut and roasted capsicum salad: I am a sucker for any salad that instructs you to put nuts in it.
“Roman style” green beans: means prosciutto and mushrooms and pine nuts.
Moroccan carrot salad: dates, almonds, coriander, cumin…
Malabar mushroom curry: ginger, coriander seeds, mustard seeds, coconut cream…
Bombay potato masala: onion, garam masala, tinned tomato, lots of other spices…
… I’m not very adventurous when it comes to choosing actual vegetables. So I have never used the recipes for jicama, or chokoes, or even witlof. But I like that they’re in here.
Acts of Kitchen 