Caroline Eden

1 month ago | engelsbergideas.com | Caroline Eden

Wreckers: Disaster in the Age of Discovery, Simon Park, Viking, £25Winslow Homer (1836-1910), the great American Realist painter, is best remembered for his depictions of seascapes and maritime calamities, especially The Life Line (1884) portraying heaving waves and the rescue of two figures from a stricken ship. It is the fierce spectacle of nature doing its worst that appealed to the poets, just as it is the same for us who stand spellbound before dramatic artworks.

1 month ago | sbs.com.au | Caroline Eden

As an outsider, by walking, you immediately become part of the scenery. By not shutting yourself away from the world, in the body of a car or bus, you make yourself vulnerable, approachable and more open to encounters. Walking offers the best chance to relish the smells, sights and tastes, all of the sensory things that make up the fabric of a place.

1 month ago | sbs.com.au | Caroline Eden

serves 4 prep 5 minutes cook 30 minutes difficulty Easy Ingredients 60 g (2¼ oz) medium bulgur (burghul) wheat Sea salt and freshly ground black pepper 1½ tbsp olive oil 1 capsicum (red bell pepper), chopped 1 large onion, finely chopped 2 garlic cloves, finely chopped 1½ tbsp tomato purée (paste) ¼ tsp cayenne pepper ¼ tsp sweet paprika 200 g (7 oz) canned chopped tomatoes 700 ml (scant 3 cups) chicken stock ½ tsp red wine vinegar Generous handful of soft herbs (a mix of parsley, basil,...

1 month ago | sbs.com.au | Caroline Eden

makes 2 prep 25 minutescook 50 minutesdifficulty MidIngredientsDough180 g (1⅓ cups) plain (all-purpose) flour, plus extra for dusting7 g (¼ oz) fast-action dried yeast½ tsp salt¼ tsp caster (superfine) sugar1 large egg3 tsp sunflower oil, plus an extra drizzleFilling200 g (7 oz) dried kidney beans30 g (2 tbsp) butter1 onion, very finely chopped or grated3 tsp Svan salt (or make a blend, see Note)Soaking time: overnight. Rising time: 1–1½ hours. Cooling time: 15 minutes.

1 month ago | thejc.com | Caroline Eden

At a restaurant in Dilijan we ate roast chicken that had, to me, a distinctly Georgian flavour given the wine and walnut sauce. To serve with it, I suggest keeping it simple with a green salad, a plate of sliced tomatoes or a cucumber and herb salad.   (Editor’s note: Caroline uses blue fenugreek in her ingredients.