Cornersmith: Recipes from the Cafe and Picklery by Alex Elliott-Howery and James Grant

  • Strawberry, rhubarb & rose jam (page 14)

    from Cornersmith: Recipes from the Cafe and Picklery Cornersmith by Alex Elliott-Howery and James Grant

    • Categories: Jams, jellies & preserves; Spring; Vegan; Vegetarian
    • Ingredients: strawberries; rhubarb; caster sugar; lemons; rosewater
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Cornersmith toasted muesli

    • Melanie on April 10, 2016

      Enjoyed this for a change from our standard batch of muesli. Good clumps and the puffed rice made for an interesting texture.

    • e_ballad on July 26, 2018

      Delicious. Make double as it won’t last long!

  • Spring green salad

    • Melanie on April 10, 2016

      Delicious, served as a side salad to roast lamb and potatoes. Substituted rocket for watercress. Interesting and pretty, handy for a dinner party.

  • Meatballs, broad beans & yoghurt

    • Melanie on April 10, 2016

      Great flavour despite some changes - substituted water for stock & vermouth, added frozen peas. This was 4 dinners for us when paired with some carbs - couscous or toast would both work well. Prepared the meatballs the night ahead to make the weeknight friendly.

  • Zucchini & farro salad with toasted hazelnuts

    • Melanie on April 10, 2016

      Substituted pearl barley for farro and almonds for hazelnuts. This was nice but not wow - the raw onion was over powering. Needs more herbs and a slightly different dressing.

  • Red cabbage, pickled corn, chilli & coriander slaw

    • Melanie on April 10, 2016

      This slaw is fantastic. Great twist with the pickled corn, the spicy dressing is also really great.

  • Purple carrot loaf

    • e_ballad on January 28, 2020

      This was not very sweet, though I expect that using raisins or chocolate as per the suggested substitutions might work better than the nuts.

  • Carrot jam

    • Melanie on April 10, 2016

      Although unusual, this jam was quite tasty, almost like a marmalade. This really does need to boil rapidly to reduce the water content. Would consider increasing cardamom next time. Very quick to prepare the carrots and start cooking by using the food processor grater attachment.

    • lou_weez on August 17, 2018

      So good on an antipasto plate.

  • Chard & wild greens pie

    • Melanie on April 10, 2016

      Enjoyed making this with produce from our garden - used chard, radish leaves, tatsoi and kale. Preparation of the greens was time consuming but the result was worth it. Used half a box of filo pastry, approximately 10 sheets.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 174336296X
  • ISBN 13 9781743362969
  • Linked ISBNs
  • Published Oct 01 2015
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

When Alex Elliott-Howery and James Grant opened the doors to Cornersmith, their neighbourhood cafe on an unassuming street corner in Sydney's inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love...From day one the locals flocked in, and Cornersmith has since grown to incorporate a picklery, cooking school and a produce-trading system where customers can swap home-grown produce for a coffee or a jar of pickles...This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food is about following the seasons, not the latest fad; it's about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it...

Other cookbooks by this author