Food Bloggers Indaba 2011: Scrumptious South Africa

Jane-Anne (Scrumptious South Africa) and Bertie gave a fantastic presentation on recipe development and food. Now, some of this knowledge was imparted to us last year, but in case you missed that post, here is all the information I wrote down this year. I am pleased to note that I already follow these instructions and my proof of that was in the fact I had published Lavender & Lime before last years Conference. My comments in purple.

your recipes must be

• excellent
• inspiring
• original
• unique
• accurate

the no no’s

• vague, inaccurate quantities
• bad, ugly photographs

develop your own recipes

• find your inspiration from your ingredients and your memories
• avoid competitive blogging
• do not be a slave to food fashion
• your ingredients must be seasonal and regional. As you will see from my monthly challenge, this is an important part of my blog.
• try something for the first time
• increase your repertoire
• research your ingredients
• make sure that the main ingredient shines
• think about the taste, the combination and the texture
• have a well stocked kitchen
• write your recipes with love
• draw on your cultural roots
• place your recipe in context

Your recipes can

• highlight comfort foods
• be home recipes
• be easy food recipes
• be quick perfect results recipes

most importantly

• learn the basics
• re-interpret and update recipes
• keep a pen and notepaper in the kitchen I have a small notepad on a large magnetic clip on my stove
• type up your recipes straight away I don’t do this due to time restraints so I write lots of notes while cooking
• measure properly
• test your recipes
• a good recipe works, so think out the process
• list the ingredients in the order of use
• do not patronize your reader but do include the small details

Tandy

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