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Galloway - My Darling Lemon Thyme Every Day: Over 100 vegetarian recipes, flavour-packed + gluten-free

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Book:
My Darling Lemon Thyme Every Day: Over 100 vegetarian recipes, flavour-packed + gluten-free
Author:
Galloway / Emma
Publisher:
HarperCollins NZ
Genre:
Books / Home and family
Year:
2021
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Spiced pumpkin snacking cake, Pea, mint + halloumi fritters, Mushroom + lentil lasagne, and Roasted strawberry + ginger ice cream are among the beautiful, nourishing, simple-to-make and absolutely delicious recipes celebrated in Emma Galloways third book from her home kitchen. Everyday food should be quick and easy, using readily available ingredients and simple techniques. Over years working as a chef and as a mother of two, Emma has designed tips and tricks to make cooking simpler through planning ahead and using ingredients that are easy to swap out. Dotted throughout My Darling Lemon Thyme: Every Day, you will find anything recipes to suit your tastes and whatever ingredients you have to hand. All the recipes are vegetarian, flavour-packed and gluten free - recipes you can trust, for every season, every day.

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Contents

I grew up in a small coastal town in New

Zealand, with parents who grew and cooked

most of what we ate. Occasionally, wed eat hot

chips for dinner or, for a special occasion, wed

eat out at one of a handful of small restaurants

but, 99.9% of the time, we ate at home. Even

when Ive lived in cities, I preferred to cook at

home than eat out, which may sound weird for

a chef, but that home-cooking foundation runs

deep within my family. While no two days are

ever the same, and Im sure yours are different

from mine, I think we can all agree that the

foods we crave, every day , are those that are

nourishing, beautiful, simple to make and

absolutely delicious to eat. As a chef turned

food writer and recipe developer, my life

revolves around food growing, cooking and

eating food is ALWAYS on my mind, from dawn

till dusk. I adore cooking but, like most people,

I dont have tons of spare time, so my everyday

food is quick and easy, using readily available

ingredients and simple techniques. Over the

years I spent working as a chef and now as a

mother of two, Ive learned little tips and tricks

to make cooking simpler through planning

ahead, utilising leftovers and mastering basic

recipes. It was with this in mind that the idea for

this book began

Ive heard many cries for help over the years,

from people struggling to create affordable,

achievable and nourishing food for themselves

and their families. I hear from people worried

they cant make a recipe because they dont have

one specific ingredient listed, one that could be

easily swapped out for something they have on

hand, if only they knew it was OK to do so.

As a young chef, I carried a couple of

notebooks with me containing handwritten

basic recipes, to which Id refer daily. At a local

caf, it was the morning shifts job to make a big

batch of sweet muffins every day. We didnt use

different muffin recipes each time; instead, we

used the same base recipe, adding whatever

seasonal or frozen fruits we happened to have

on hand at any given day. This is how chefs

have always cooked but, Ive noticed, its not

something home cooks always know how to do.

I want to help change that, to empower you to

be bold and cook with confidence. If you only

have rosemary and peaches, but the recipe calls

for thyme and apples, go with your gut and try

it with rosemary and peaches instead! So long

as you keep the base recipe the same, you cant

go wrong with simple seasonal changes. Dotted

throughout my Every Day recipes, youll find my

base or anything recipes, with examples of how

you can change things up to suit your tastes

or what you might have on hand at different

times of the year. I encourage you to use your

intuition, look to whats in season and available

around you, and have a play.

I like to think my recipes have always leaned

more to the simple side of things, using

everyday ingredients and focusing heavily on

seasonal produce, but moving home to New

Zealand after 5 years spent living in Perth,

Western Australia, brought home to me the

need for even simpler recipes. Once again, I

found myself living in a small town with limited

access to the vast array of ingredients Id

become accustomed to using while living in

Australia. Little did I know, when I first started

INTRODUCTION

working on this book, that the whole world

would go into lockdown during the process.

All of a sudden like everyone else I was

only able to cook with what I had on hand,

limiting my supermarket shopping to once

every 2 weeks or so, instead of popping into the

supermarket to pick up ingredients daily, which

is how Id usually work on a cookbook. The

need for everyday recipes became more than an

ideal; in fact, it was a reality, which pushed me

to consider every ingredient that went into each

recipe.

As a lifelong vegetarian, the recent shift

towards eating less meat excites me and, while

Ive never been one to believe everyone should

be vegetarian or vegan, I do think its awesome

that more people are looking for nourishing

ways to fuel their bodies, using less (or no) meat

and embracing real food cooking, instead of

simply relying on the heavily processed meat

alternatives that line the supermarket shelves

nowadays.

Because my daughter and I are both intolerant

of gluten, weve eaten gluten-free (and strictly or

mostly dairy-free) since she was born, and youll

notice my recipes reflect this. With our modern

farming practices, excessive daily stressfilled

lives, genetically modified organisms (GMOs)

and over-use of chemicals such as glyphosate

(the active ingredient in the herbicide Roundup,

something Id like to see banned worldwide!),

were seeing more people reacting to foods

containing wheat (among many other things).

Since I starting sharing my recipes online back

in 2010, it has been my goal to create delicious

and nourishing gluten-free recipes that taste as

EVERY

DAY

good as, if not better than, the wheat-based

originals. With gluten-free baking, its really easy

to get carried away using different flours and,

before you know it, you have 1015 different

flours in your pantry. For the purpose of this

book, Ive tried to limit the number of flours to

just a handful of dependable ones. My main

goal is to create recipes that are easy and totally

do-able, every day of the week. I want you to

feel like its no big thing to throw a batch of

muffins in the oven at the last minute before

someone comes over, using that base recipe,

of course, and adding whatever fruit you have

on hand. I want you to feel confident in the

kitchen and know that, by cooking at home, with

simple real-food ingredients, youre making one

of the most powerful decisions we can make

as humans. The decision of what goes into our

bodies.

I hope this book provides a little spark that

sets you on the path to discover the joys of

cooking nourishing, simple and tasty meals at

home, every day.

mydarlinglemonthyme.com

@mydarlinglemonthyme

A note about

ingredients

These notes arent intended to be preachy or

holier-than-thou, but rather to share things I feel

are important, so you too can make informed

decisions about the food you buy, cook and eat.

We grow a lot of what we eat. I cant

encourage you enough to start growing food

yourself, even if its only a few pots of herbs

on your front step to begin with. Growing

your own food, without sprays and chemicals,

is the single most powerful thing you can to

do change your life and that of our planet.

Whatever we dont grow ourselves, I try to

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