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Wednesday, 22 April 2009 |
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Today, New York Times blogger Pete Wells set a challenge to rewrite this recipe as a short series of tweets. Here was my try at it:
TWEET 1: Prep 4 'chokes in water + lemon juice. Mix 1.5 lemonsZest, 750ml brdCrumbs, 80ml ParmChs, 80ml chpd parsly, 1tblsp chpd rosemry, #nytrc
TWEET 2: 6clv mncd garlc, 1 chpd carrt, 1.5tblsp capers, s&p. Baking pan: 1slcd onion, 'choke stems, 4sprgs parsly, 2clv garlc, 1slcd carrt. #nytrc
TWEET 3: Stuff 'chokes w mix > pan > drzl olive oil. Add bit water, 125ml wine. Cover w foil. Bake @ 400d 4 1.5hrs. #nytrc
Not easy! The queen of this format is cookbook. Follow me on Twitter at michelle_matt. |
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Tuesday, 21 April 2009 |
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People often ask me how I got the awesome gig as author of The Whole Food Almanac. Well, when I was getting into freelancing I wanted to get my name out there again with some fresh portfolio work, so I wrote this article on the Neighbourgoods Market for The Argus for free. Jeremy Borraine from Jonathan Ball, who was looking for someone to write a good food guide, saw it and gave me a call. So the free article paid off! |
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Tuesday, 14 April 2009 |
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 I've been getting a lot of requests lately from people wanting ideas for meat-free meals to make at home. They have health concerns, but also financial constraints. Arthur and I only eat meat once or twice a week and we cook every night: our weekly shop (excl. household and cosmetic products and including breakfast and lunch foods, which we make at home) is about R500. And we eat very, very well for that.
I first thought I'd just put together some of my favourite tried-and-tested recipes, but I've decided to make it a bit more complicated for myself :-). One of my friends asked me how I manage to cook supper when I know there's "nothing in the house" and that made me realise the importance of the well-stocked pantry. Now, mine's not nearly as extravagant as some, but it gets the job done and it could be a good blueprint for yours. So, here we go...
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