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Photo Before We Eat

Emma Bickley

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I would LOVE to hear from you. Even if you just want to say “Are you gonna eat that?”

You can catch me on my email photobeforeweeat@gmail.com or fill in the form below.

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Did you know it was International Fruit on Pancakes Day today? Undeniably false. I never remember when all those ‘days’ are but I’m sure they’re all just made up anyway. Besides, shouldn’t every day be about pancakes? My recipe is @bill.granger and it works every time. So spongey. #pancakes

I don’t blame you for thinking I must have messed up that butterscotch self-saucing pudding, that was in my stories today, after seeing what an abomination it resembled in the final step. Actually, I do blame you... for not having more faith in me! 🤣 Ta-dah! Recipe is from @taste_team and works every time... even though it always looks like it won’t 😉

Joloff the charts! A few weeks ago I went on the radio talking about ‘African Winter Warmers’... there are so many things wrong with that statement, not least that I’ve never really cooked much African food AND the idea of an African winter is relatively moot. Armed with a best friend who loves in Ghana, we landed on making this Joloff rice which is popular all over West Africa and equally enjoyable all-year-round. 🍅 A purée is made of tomato, onion and red capsicum. This is added to the rice along with stock and curry powder, allowing it to simmer. It’s bloody delicious. More than you might expect a rice side dish to be capable of being. Something to note: if you burn the bottom that elevates its status to PARTY RICE and is considered good form. Also, there is an annual Joloff-off held in Sydney each year. If you know anything about it, apply within.

This recipe is testament to my love of saying fun words: CHERMOULA ROMANESCO. Not quite cauli, not quite brocc, shaped like tiny Christmas trees and a natural Fibonacci sequence, romanesco has stealthily made its way into my top ten veg, aided by this North African marinade. And you can get one @ziggysfresh Brush with the marinade in my last post, place in a pan with some water, cover with foil and roast. Only thing that remains is a name... how about ‘Chermesco?’ #romanesco

Ch-ch-ch-ch-ch-CHERMOULA 👩🏻‍🎤 Nothing to do with the Bowie song but an exceptional marinade nonetheless. Vaguely North African, the recipe itself is versatile so I encourage you to adjust according to your taste AND what’s left in your fridge. Fresh ingredients whizzed up like this also make a great sauce, just remember that once you’ve marinated meat in it, you can’t eat it raw so maybe reserve a bit on the side. Keeps well in a jar refrigerated for about a week. INGREDIENTS - 1 bunch continental parsley - 1 bunch coriander - 2 brown onions - 3 garlic cloves - 2 spring onions, green and white - 3cm knob of ginger - 2 tbsp sweet paprika - 1 tsp salt - juice of one lemon - 1/2 cup olive oil - 1 tbsp ground cumin - pinch of turmeric Lovely fresh ingredients from my blog partner @ziggysfresh

Meet broccoli rabe. Another player in the field of leafy green veg but with a distinct mustardy flavour. A bit bitter, in the same vein as radicchio. Very nice when combined with a little duck fat and tahini. Super healthy too... probably more so without the duck fat but, nobody’s perfect 😉 And if I have to tell you I got it from @ziggysfresh then you haven’t been paying attention 🤣

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