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A Year in My Real Food Kitchen by Emma Galloway

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Notes about this book

  • Hellyloves2cook on July 11, 2016

    pg 102 Apple.Lemon and Thyme Crumble... I have made this 3 times now. Even my non gluten and non dairy free friends liked it. A definite keeper. I swapped butter for coconut oil as my children and I are dairy free. I have even used the crumble topping for rhubarb and apple variation of crumble.

  • Hellyloves2cook on June 28, 2016

    A Year in My Real Food Kitchen is organised into seasons. Starting with Autumn, as that coincided with the season of release here in NZ. Now winter is underway, I went straight to that section of the book and found something straight away that I could make ,without venturing outside in the cold to collect ingredients from the shops... I love it when that happens! * This, Emma Galloways second book, is just as good as her first (My Darling Lemon Thyme). All of her recipes are gluten free and vegetarian; many are dairy free and vegan or have a vegan option. I have recommended her books to a few friends who have health issues and need to avoid dairy/ meat and or gluten. * Last night I made the rainbow chard pilaf... Easy and delicious.

Notes about Recipes in this book

  • Roasted kumara, persimmon & rocket salad with jalapeño dressing

    • Hellyloves2cook on August 20, 2017

      pg 20 Oh my! This was really quite lovely. Once you have organised roasting the kumara (sweet potato) and peeled your persimmon and chopped them, the rest is pretty quick. This was the first time I had ever bought and tasted persimmon - I used the Fuyu variety. They are the flatter of the two types. In fact I chose this recipe because I spotted them in the shops and I was so excited to try them. There was sweetness from both the roasted Kumara and the persimmon , spice and heat from the chilli together with the pepperiness of the leaves. It was just very very delicious. My 12 yr old was very impressed with this salad. 10/10

  • Roasted broccolini & tofu noodles with peanut lime sauce

    • SugarFree_Vegan on April 23, 2018

      This is a very easy meal to prep in advance, you can make the sauce and then bring in all together at the last minute after the broccolini has roasted. I used Purple Sprouting Broccoli as that is what is in season at the moment. Totally yummy and the sauce is very indulgent.

  • Roasted cauliflower, chickpea & quinoa salad with jalapeño lime dressing

    • gillsil on December 31, 2018

      We really enjoyed this - lots of different flavours and textures and the cauliflower was particularly delicious roasted like this. I drizzled some maple syrup over the cauliflower and chickpeas at the end and also added a bit of maple syrup and balsamic vinegar to the dressing as it seemed to need something. Toasted some pumpkin seeds I had left over with flaked almonds to scatter over.

    • Hellyloves2cook on August 20, 2017

      pg 76 Made this tonight to go with some roasted root veggies and lamb steaks ( for the boys in my family) Whilst typing this I realised I forgot to add the almonds to the finished dish. It was very nice and tasty and fresh. I used pickled jalapeno slices rather than whole ones so I added about 6 thick slices finely chopped to add to the dressing. I think I should have added a few more as I didn't really pick up the taste of them despite the seeds being left in. Overall though it was a very pleasant tasty salad - my husband and sons all agreed that I should make it again.

  • Apple, lemon & thyme crumble

    • Hellyloves2cook on August 20, 2017

      pg 102 I have made this 3 times now. Even my non gluten-free and non dairy-free friends liked it. A definite keeper. I swapped butter for coconut oil as my children and I are dairy free. I have even used the crumble topping for rhubarb and apple variation of crumble.

  • Dark chocolate, pear & pistachio cake

    • Hellyloves2cook on August 20, 2017

      pg 118 Quick and easy to make once you have prepped a few things. Mix wet with the dry ,add the batter in tin and bake! The chocolatey smell wafted out the oven. Cooked a treat in 45 minutes. Served warm - the orange zest smell hit my nose as I cut the cake. Served at room temperature with an ice cream. Simply delicious. Yummy !! 10/10

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  • ISBN 10 1775540855
  • ISBN 13 9781775540854
  • Published Mar 21 2016
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries New Zealand
  • Publisher HarperCollins Publishers (New Zealand)

Publishers Text

Emma Galloway returns with a sensational seasonal celebration of real food with real taste. Best-selling author Emma Galloway returns with a feast of new and seasonal vegetarian and gluten-free recipes, filled with her signature inventive, flavour-driven techniques, minimalist styling and stunning photography. In an age of year-round growing, hydroponics and hi-tech preservation techniques, it is easy to forget that food is seasonal. In-season fruits and vegetables, grown and picked where they will be eaten, taste a million times sweeter and juicier. This book is both a celebration of real ingredients and a guide to eating the best, the healthiest and the tastiest food - just as nature intended. Following the rhythms of her own garden and kitchen, Emma Galloway demonstrates how you too can choose the right produce at the right time to get the most out of it. Nutritious, delicious and real - these fantastic new recipes will inspire every home cook to explore the bounty of the seasons and re-connect with a more natural way to eat.

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