Dining with the Danes ~ Lynn Andersen

I really love this little book. My sister lived in Denmark for a year as an exchange student and came home with a wealth of new and exciting food ideas which made appearances at parties over the following years, however I couldn't find a cookbook anywhere (in english) which specifically focussed on Danish cookery. Thankfully my sister went back for a visit and brought this little treasure home with her for me, a very thoughtful gift indeed.

The book has all the traditional favourites, from Roast pork with crackling, to Homemade remoulade to go with your Rollmops, a whole section on Smørrebrød and my very favourite, Aebelskiver (and Glogg to wash them down). There are delicious recipes like the Roast duck with prunes and apples, Stewed red cabbage and Roast pheasant and delicious traditional desserts like the Rice pudding with hot cherry sauce. There's a little section on baking (and if you've had Danish pastries you'll know why this is important), and another on Christmas goodies, so all in all a very thorough treatise.


Recommended for anyone interested in Danish cuisine, even if you really don't like pickled herrings in the least.

- Kath

50 Great Curries of India ~ Camelia Panjabi

I should admit right now that although this book features 50 great curries, I have yet to sample most of them. The main reason though is that every time I flick through looking at the options I go straight to the Chicken dopiaza, so we've had this a number of times now. Even though I've only made a few curries from this book, I can thoroughly recommend it (both the book and the curry). The recipes are well written and easy to follow - even for a novice at Indian cookery, and they are so full of flavour that you can't be disappointed. There are curries ranging from Rogan josh to Goa pork vindaloo to Okra in yoghurt and even the very special Safed murgh korma, with its accompanying photograph complete with gold leaf to decorate the dish. Cooking the dishes within is a feast for all the senses, not only for the palate.


The book has a very lengthy introductory section outlining the philosophy of Indian cuisine as well as thoroughly describing in detail the use of particular spices and herbs (I for one wasn't aware of the use of Cock'scomb flower prior to reading this), and the wide variety of chillies. There is also an instructive section on the basics of making a simple homestyle curry before moving onto the more complex dishes featured throughout the book. All in all this is a very useful read.

Recommended for anyone who likes Indian food, and if you were only planning on owning one Indian cookbook, this is not a bad choice at all - a great variety of very nice curries.

- Kath

The Real Witches' Kitchen ~ Kate West

When you think about it, the good cook and the pagan have a lot in common. They are both interested in the natural world and natural products and the good cook will, like the pagan, work in sympathy with the natural seasons and cycles.

Okay, so you may have worked out that this book is not entirely all about food. That said, there is quite a good range of recipes from the section on 'Brews and teas' to 'Soups and Foods to Strengthen and Heal' and 'Breads, Cakes and Biscuits to Honour the Goddess and the God'. There are recipes suitable for Sabbats, Esbats and just for everyday, ranging from a delicious hibiscus, lemon and lime Summer tea to Carrot, orange and coriander soup and Rich Esbat biscuits flavoured with cinnamon and nutmeg which would go well with Elderflower and rose petal jelly.


What I like best about the book though is the section on 'Feasting around the Wheel of the Year', which discusses each of the eight Sabbats or pagan festivals. Today for instance, here in the southern hemisphere we celebrate Yule, the Winter solstice and the shortest day of the year. From today the days will start getting longer again so we celebrate the rebirth of the sun and traditionally the feasting has focussed on preserved foods that would have been available for a mid-winter feast. Hands up if you've celebrated the remnants of what used to be Yule at Christmas time (which is when it occurs in the northern hemisphere) with some plum pudding? The book very deftly describes the eight festivals and provides the food context and menu ideas, as well as occasional recipes which are particularly suited. This essentially mirrors the good cooks' focus and reliance on seasonal produce, so there's no real way you can go wrong.

There are of course sections of the book devoted to non-food recipes, with soaps and other bathroom goodies, herb sachets, skin and grooming products as well as oils and lotions. You could try out some of the anointing oils, and there are even candle recipes for your good old fashioned candle magic (tell me you haven't ever blown out birthday candles and made a wish!). It is quite a comprehensive book.

I recommend the book to anyone with an open mind and an interest in taking a seasonal approach to life. Probably not one for the Christians, as sadly I suspect many would find it difficult to move past the "damned heathen" nature of the book and find something interesting and of value to them within.

- Kath

Heather's Vegetable Lasagne

Once upon a time I was vegetarian, which caused all sorts of angst for the people around me as I suspect I was the first of my kind to grace their presence (it was a while ago now). To cut a long story short, I had a very nice meal at my Aunty Heather's place when she served the following dish ~ she was really surprised though when I later asked her for the recipe as she'd thought I'd only said I liked it because I was being polite (me - polite!).

Yes, I know this isn't a cookbook review, but it's my blog so deal with it. I've made a few minor variations to the recipe and I'm not aware of it having been published in any cookbook, so there's no reason not to give you the recipe straight. It's a great recipe to cater to a crowd of both vegetarian and non-vegetarian guests as the vegetable sauce and the spinach layers add real substance to the dish and the cottage cheese gives a very meaty and textural mouth feel. Plus it tastes fabulous ~ I still prefer this to any other lasagne I've tried. I'm not usually one for using dried herbs over fresh, however on this occasion I'd go with the dried basil, though you could easily substitute fresh oregano in the cheese mixture.

Heather's vegetable lasagne:

1/2 packet lasagne noodles
2 cups chopped spinach leaves (I use silverbeet)
250g mozzarella cheese, grated

Vegetable sauce:

125g mushrooms, sliced
1 small eggplant, thinly sliced
1/2 an onion, finely chopped
2 cloves garlic, crushed
1/2 green capsicum, finely chopped
1 tbs olive oil
pinch salt
1/2 tsp dried basil
400g can tomatoes
1/2 cup tomato paste

To make the vegetable sauce you sauté the mushrooms, eggplant, onion, garlic and capsicum in the olive oil until your onions are translucent. Add the salt, basil, tinned tomatoes and the tomato paste, stir well and simmer for 15 minutes. Make sure to stir occasionally to prevent it burning.

Cheese mixture:

1 egg, beaten
300ml sour cream
250g cottage cheese
1/4 cup parmesan cheese (grated)
1/2 tsp dried oregano
1/2 tbs parsley, chopped
1 tsp salt
1/2 tsp pepper

For the cheese mixture you simply combine all the ingredients and give the mixture a good stir.

To assemble the lasagne start by placing half the vegetable sauce on the base of a greased 3 litre casserole dish. On top of this layer half the noodles, then half the cheese mixture, half the spinach and half the mozzarella. Repeat the layers one more time (vegetable sauce; noodles; cheese mixture; spinach; mozzarella) and into the oven it goes at 190˚C for half an hour, and then stand it for ten minutes before you serve.

Like any lasagne you can make it a little in advance and stick it in the fridge (or freezer) until you're ready to cook it, making it ideal for dinner guests (don't put a cold ceramic casserole dish into a hot oven though unless you're after trouble). Enjoy!

- Kath

Friendly Food ~ Royal Prince Alfred Hospital Allergy Unit

This cookbook is fantastic if you or someone you know has an intolerance to common, naturally occurring, food chemicals such as salicylates or amines. There is an information packed chapter at the front of the book discussing food intolerance and food chemicals, as well as providing charts listing those fruits, vegetables, herbs, grains and other food types with low, moderate and high amounts of these chemicals. Unfortunately for those with a salicylate intolerance like my mother and sister (who also unfortunately react to gluten, lactose and sulphates), this can limit the choice of fruit to (peeled) pear when you are reacting heavily, and whilst there is a little more variety amongst the vegetable offerings, your choices are still very limited.


The remainder of the book is largely given over to providing recipes which are either chemical free or are low in these chemicals. Given that food chemicals are higher in more flavourful food the recipes aren't the most exciting you'll find. It's not designed for the gourmand but as a practical and useful reference for catering to those whose food choices are very limited. Given that herbs and spices are very high in food chemicals, adding flavour becomes a bit of an art, though there are some reasonable options such as Warm quail salad, Fruity lamb kebabs and Saffron chicken and rice. There are some dessert options such as Whole poached pears with warm sabayon sauce, Pear sorbet and Pear mallow dessert (sensing a theme?), as well as some drinks (Pear slush, Cashew nut milk) and baked goods such as Golden syrup snaps and Carob brownies. Even better, the book has a chapter on children's parties which must be invaluable to the parents of children with chemical sensitivities. It really is a terrific resource.

Recommended for anyone with or related to those with food intolerances and to everyone in the food industry (because it would be great if there were one completely safe option on every menu, and my people like my sister didn't have to carry their milk and bread to the cafe and still not be able to order anything).

- Kath