I love it when a book seems to find you. Isn't it always the way? When you're not looking for something, that's often when you make the best discoveries. This cookbook is one of them. The recipes and pictures in One More Slice (Leila Lindholm) make you want to dive into the pages and start snacking with the lovely looking people who are picnicking on beguiling delights such as wood-fired pizza, fresh pasta and fruit-filled pies.
I gravitated towards the alluring bread sections in the book. You can learn how to make your own sourdough starter or try brave new bread recipes such as a beetroot baguette or rye sourdough with apple and walnuts. I also can't wait to make a tortano (an Italian bread that can be filled with luscious lashings of roasted vegetables or portobello mushrooms).
There is also an array of sweet recipes in the book and while the cheesecakes, waffles and pies aren't vegan, they are of course, inspiring and may give you some ideas of how you could tweak them to suit your own tastes or dietary needs. Either way, if you love pretty cookbooks that are still practical and useful, then this is one to add to your collection. I've added it to my embarrassingly, expansive collection. If only I could pour over the classics as enthusiastically as I do with my cookbooks.
Shimmery silver and white dresses are what it's about for Christmas and New Year's Eve parties. This is the time of year when we can all get away with wearing sequins (vintage, of course) and other over-the-top pieces. Wouldn't this dress be perfect for welcoming in a wintry or summery New Year?
I know it's wrong to be this excited about a brazil nut but this discovery has really expanded my culinary, cheese-less world. My bowls of pasta never used to receive that final, Italian flourish of parmesan just before serving. My homemade Italian dishes always looked distinctly un-Italian.
Then, the other night, while watching the Food Channel here in New Zealand, a chef appeared and began shaving a brazil nut over some gluten-free pasta creation. The brazil nut obediently flecked off fine, feathered shavings that looked just like real parmesan. I ran to the kitchen and awkwardly grabbed a grater and brazil nut to see if it was true. Could this selenium-packed nut be that talented? Yes. Yes, it could.
Once I grated one nut it was hard to stop. Pasta, pizza, risotto, salads, bruschette, even family members all received a ceremonious dusting. Every dish and everyone was drenched in a shower of brazil nuts. I jest of course but I could have gone that far and I am still considering carrying a mini grater and bag of brazil nuts on me at all times just so I can be ready to show someone this new discovery. It could be a great party trick. Sure to impress the lactose-free set.
Until then, these humble pictures will have to do. They were snapped hastily as there was a delightfully, dolled up bowl of pasta waiting to be eaten. I know the Italians will scoff at this parmesan dobbelganger but pasta night just got a whole lot prettier at my house.
N.B - Just remember to eat those brazil nuts in moderation. I've read that they are super healthy but should be eaten in small doses as they have a very high selenium content.
I love it when a book seems to find you. Isn't it always the way? When you're not looking for something, that's often when you make the best discoveries. This cookbook is one of them. The recipes and pictures in One More Slice (Leila Lindholm) make you want to dive into the pages and start snacking with the lovely looking people who are picnicking on beguiling delights such as wood-fired pizza, fresh pasta and fruit-filled pies. 
