Food and Recipe Manifesto

Lost in the mountains of veggie!

We are not great believers in recipes!

At least not measuring things out perfectly.  Cooking allows us to express out creative side, in these busy times, an important outlet.  We don’t want you to feel inhibited by stringent recipes.  Experiment, add your own twist to each recipe, to your own taste.  If you like garlic, chuck another clove (or three) in.  Thats the fun of it.  Our food should be cooked with love and eaten with gusto.

Most of these recipes are created in the B.H.K with what we have available.  Some may come from friends of the the B.H.K (which we love!) or occasionally, we may also refer to a cookbook, website or blog.  In exceptionally tasty circumstances.

All recipes are broken down into these sections:

The Bits:

Do It:


We Love It!:

Foodie Fact:

Occasionally The Pickled Part/ Boozie Bit:

You will find our recipes are simple and often quick.  We don’t like to mess around with frilly bits, just make it really tasty.  Our food is not what you’d called refined, it’s all about bold flavours and bright colours.  Food that is wild and free.

Each of our recipes have a story behind them.  We love our food, its ingredients, this will tell you why.  We will always start by telling you a little tale.

We Love It is our favourite part of the recipe that brings us the most joy.

Then for a little science lesson, some nutritional information, called our Foodie Fact.

I happen to love my wine and beer, finding an occasional glass or two can greatly enhance life in general.  There is not a great deal of information about matching wine to Veggie food, so I will try my best with what we are calling the Pickled Part/ Boozie Bit.

Happy day at the Sunday market (with backpack full of good stuff), Puerto Mazzaron, Spain

Happy day at the Sunday market (with backpack full of good stuff), Puerto Mazzaron, Spain

Then its the basics:

The Bits (bits and pieces needed) 

Do It (the doing part)

Serve (and finally, voila!  The finishing touch)

Nice and efficient and organised.  Important to spend as little time in the kitchen, leaving more time for the gardening, sitting and eating!

We will be using terms like pinch, glug and handful.  Polite Reminder – Please apply common sense whenever possible (not just in the kitchen).  I have big hands and love wine.  My handfuls and glugs are larger than most.

Chopping things.  Please, please, please, watch your fingers!  Tuck them in.  Another tip from experience, wine and knives do not mix.  The recipes suggest cutting into small, medium or large chunks/ slices.  Refer to above ‘Polite Reminder’.  Normally I’ll chop things into random shapes, just to keep things interesting.  They most certainly don’t need to be neat, but things like onions, chillies, garlic, ginger etc, the core ingredients of dishes, need to be chopped evenly and quite fine.

We regularly scrub our veg clean of soil, and lop off any undesirable nobbles etc. but do not peel them (most of the goodness is in the skin).  Fortunately most of veg comes from the organic farm down the road.  We would urge you to always buy fresh, fresh and organic when you can.

Veg and fruits from most supermarkets have had a torrid time and you will be rewarded with little flavour, unnatural shapes and colours and even worse, the potential of harmful pesticides and chemicals.  Buying local and organic will make all the difference to the dish and is all we are really strict about.

Glorious local toms - say no to beige food (unless it's porridge)

Glorious local toms – say no to beige food (unless it’s porridge)

Salt.  We try not to use much.  Some sea salt is amazing tasting stuff and not bad for you, but most salts are terrible.  We have found that you get use to food without salt and other flavours are actually accentuated.  Try reducing your intake over time.  You get all the salts you need in the food you eat, unless you happen to be sweating profusely for many days.

When baking cakes/reads etc, pay more attention to the measurements.

If you try a recipe, please leave us some feedback.  It would really make our day.  Even better, send us your improvements and ideas.  We’d love some new recipes to play with.

Cooking is like anything, with some effort and enthusiasm, expect great results!


A real food manifesto


13 thoughts on “Food and Recipe Manifesto

  1. Michelle

    Your blog is a really refreshing read. I would like to invite you both to be guest bloggers. If you could please email me I will give you much more information.
    Thank you

  2. Lee, your blog is just delicious!!! Love love love to you and your kitchen fairies xx

  3. Hi Lee,
    Great blog! It’s always heartening to find someone else with a similar view in life. I’ve only just started in search of delicious and healthy food and will defintely be coming back to see what inspirational ideas Jane and yourself come up with!
    Serena aka HealthyGrazings

    • We have enjoyed your blog too, looking forward to reading some more. It is so true, we have met and been inspired by many blogs. Its a wonderful medium for sharing. lee and janex

  4. I love that real food manifesto. Would go nicely on an apron or tea towel for a daily reminder.

  5. I love the real food manifesto. It would go nicely on an apron or tea towel as a daily reminder.

    • Merchandise! Its the future….maybe we can get some beach house kitchen headbands too for a full ensemble! Have magic times, lee and janex

  6. oops-sorry for the double comment. Something odd just happened with the site while trying to post.

  7. Pingback: The Versatile Blogger Award! | Blazing Light, Love's Song

  8. Pingback: Food and Recipe Manifesto | Food & Dirt

  9. FOOD & DIRT

    Love your approach to food and cooking; and that you’re honest about the pickled parts LOL. I also agree with kvjinc re: apron – I would totally wear one :)

    • Chheeeeerrrsss! We all need a little pickling every now and then. Don’t we?!!! I admit to cutting back on the booze in recent times, but a good bottle of wine is something quite magical. Thanks for visiting the BHK. Peace, Lee

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