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:
We Love It!:
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.
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.
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!