A NEW online cookbook is calling for people to use technology to rediscover the magic of cooking with family or friends.
Share A Meal, Share A Conversation calls on people to use video calls to enjoy a chat while preparing a number of new recipes, in a bid to reduce social isolation.
The book is an initiative of Beehive Industries and brings together recipes by the not-for profit group's Chef Linda Westacott and popular Masterchef contestant Kumar Pereira.
Beehive Industries chief executive Brendan Lonergan said the cookbook was more than just a collection of recipes.
"We really wanted to help fight the loneliness of cooking meals for one and try to fill that empty space at the dinner table," he said.
An addition to its 20 recipes, the cookbook features a self-help guide to video chat technology, provided by Telstra's Tech Savvy Seniors program.
Beehive Industries patron Margaret Beazley said the book encouraged people to stop and think about someone they knew who might be experiencing loneliness.
"It encourages them to reach out and take action by arranging a video call and enjoying the simple pleasure of chatting and cooking a meal," she said.
Many recipes are derived from the Low Cost Meals for Seniors Program - which was delivered by Kumar, who is an ambassador for the organisation.
The book can be downloaded for free by clicking here.
Warm mandarin, fennel and haloumi salad recipe
Serves 2
Equipment
- frypan
- spatula
- potato masher
- box grater
- plate
- small & medium stainless steel bowls
- measuring cups & spoons
Ingredients
- 3 large mandarins
- 90 grams haloumi
- cheese
- 1/2 medium fresh fennel
- 1 microwaveable packet of brown rice
- olive oil
- apple cider vinegar
- salt & pepper
- 1 cup rocket or mixed salad greens
- 1/2 cup raw unshelled almonds
Method
1 For dressing: Grate the zest of one mandarin and place zest in a bowl. Add half the oil and the vinegar. Stir with a fork to combine.
2 Peel the mandarins and remove most of the loose white membrane. Use the potato masher to squeeze the juice of one mandarin and add to the dressing.
3 Heat the rice in the frypan with a little water to cook through and transfer to a bowl.
4 Slice the haloumi and add a little oil to the pan. Cook the sliced haloumi until lightly browned. Turn over theslices and brown the other side.
5 Roughly chop the almonds and slice the fennel finely and add to the rice.
6 Add the leaves to the rice and the segments of mandarin and cooked haloumi. Pour over the dressing and combine with a fork.
