The recipe cards of a forgetful home cook

Welcome to Nutmeg and Anchovies, a food blog about family cooking in Australia, India, the UK and wherever else my small family finds itself. I started the first version of this blog in 2006 to keep in touch with my mother, whose recipes and musings on growing food and cooking have framed my life.  I still keep this blog for my mother, who remains busy in her kitchen on the other side of the world. I keep it also for myself as a virtual recipe box of experiments and successes. But I mostly keep it for my daughter as a diary of the tastes of her childhood.

Recent Recipes

Garlic and paprika shortbread

My sister is a devout hater of cheese. I’ve tried to persuade her. I’ve tried to trick her. But she can smell vacuum-sealed parmesan even when it’s in the next building. I developed these savoury no-cheese biscuits for her hen’s party last week.

Read more →

Cherry Salad

For my part, Christmas in Australia wouldn’t be complete without German stollen and gingerbread, Italian panforte and prosecco, at least one very British mince-pie and some prawns fresh from the Pacific. In particular, Christmas isn’t Christmas without cherry salad.

Read more →

Balsamic pavlova with stawberries

It doesn’t happen often, but I think I just invented something amazing. No really! Unless, of course, this is like the original pavlova debate, which would mean that if I googled ‘balsamic pavlova,’ I’d find a New Zealand claimant for… But I won’t do that just yet.

Read more →

About

about-us
My name is Kate. I’m an Australian/American (and most recently a person-of-Indian-origin thanks to my husband). I currently live in Edinburgh, Adelaide, New DelhiDhaka, Edinburgh.

I started the first version of this blog in 2006 to keep in touch with my mother, whose recipes and musings on growing food and cooking have framed my life.  I still keep this blog for my mother, who remains busy in her kitchen on the other side of the world. I keep it also for myself as a virtual recipe box of experiments and successes. But I mostly keep it for my daughter as a diary of the tastes of her childhood.

Why nutmeg and anchovies? Because these are two ingredients that I’ve either missed or forgotten at one point in my kitchen. The danger of making recipes up as I go along is that I invariably forget the ingredients. I forget the grating of nutmeg or the single anchovy that will bring a sauce to life. This blog  has been helping me find the ingredients I was looking for since 2006. I hope it helps you too.

Contact

Send us mail