Unlock the magic of grains and pulses

The latest from NZ House & Garden magazine. [padding] [If you are unable to view this message correctly, click here]( [padding] [padding] [spacer] [Stuff Logo]( [spacer] [spacer] [padding] [stuff header]( [spacer] [padding] Hi {NAME}, Winter is an ideal time to unlock the magic of grains and pulses. Delicious in their own right, the fact that these wholefoods are incredibly nutritious is a great added bonus. These robust ingredients can hold a central role in a filling main dish or they can play a bit part, just being there in a small amount to add a special textural note to a salad or soup for example. Another wonderful thing is that most grains and dried legumes are often interchangeable in recipes – swap barley out for farro or spelt, and so on. You may not be quite so familiar with using certain grains, such as millet, freekeh, farro, buckwheat and suchlike but it’s likely you already enjoy the flavours and textures they offer: nutty, toasty, chewy – all easy-to-love attributes. The flours of ancient grains, a number of which happen to be gluten-free, add special taste and texture to baked goods too. In our latest issue, I’ve shared a selection of my most loved recipes using ancient grains and pulses to show that it doesn’t take much effort at all to incorporate these powerhouse ingredients into your everyday cooking. And food writer Maite Paternain explores the joy crème fraîche can bring to a variety of dishes. [padding] [Editor] [padding] Julie Le Clerc [padding] Food Editor [padding] [spacer] [padding] [spacer][separator] [padding] [spacer] [padding] [padding] [spacer][Advertisement]( [spacer] [padding] From the files [spacer][separator] [padding] [spacer] [padding] [spacer] Couscous Salad with Chickpeas, Beetroot & Pumpkin [padding] This salad, with its lightly spiced red onion, orange and balsamic vinegar dressing, is sure to be a hit. [padding] [Get the recipe]( [spacer] [spacer] Chocolate & Buckwheat Cake with Ganache & Hazelnut Praline [padding] This fudgy chocolate cake just happens to be gluten-free, which makes it a crowd pleaser. [padding] [Get the recipe]( [padding] [padding] [spacer][separator] [padding] [padding] [favourite find]( [spacer] Sponsored content [padding] Get younger looking eyes [padding] Elizabeth Arden's new Advanced Ceramide Lift and Firm Eye Cream is an anti-ageing cream with five times the ceramide to help replenish what your skin loses over time. Its 3D-FIT technology intensely hydrates, firms and tightens, while edelweiss extract and tetrapeptides visibly diminish lines, crow’s feet, crepiness and puffiness for younger looking eyes in two weeks. [spacer] [order now]( [padding] [spacer] [padding] I'm loving... [spacer][separator] [padding] [spacer] [padding] [spacer] Icelandic Ísey Skyr [padding] Creamier tasting and higher in protein than yoghurt but low in fat and similar to quark, skyr is a probiotic, cultured dairy product that some consider the national food of Iceland. Ísey skyr is made here using local dairy milk and original Icelandic skyr cultures and recipes. It is made with skim milk and despite being luxuriously thick, smooth and creamy, the skyr is low in fat. It is mild tasting so can appeal to those who aren’t fond of the sour notes in yoghurt. Eat skyr as a high protein snack, add to breakfast bowls, cereal and baking, use as a dip, or dollop natural skyr onto curries, kebabs and so on. Ísey Skyr comes in six flavours: natural, vanilla, blueberry, strawberry, baked apple and crème brulee. 170g $3.59 and 500g $7.70 from selected supermarkets. Visit [iseyskyr.co.nz](. [spacer] [spacer] Around the Table [padding] By Julia Busuttil Nishimura, Macmillan Publishers, $49.99 Eating seasonally is at the heart of Julia Busuttil Nishimura's recipes. She certainly knows how to get the best flavour out of seasonal ingredients and make great food to suit any time of day, weather or occasion. Drawing inspiration from her upbringing in Malta and her time living and cooking in Tuscany, she has created fresh interpretations of classic dishes. Intertwined with these are Japanese recipes she learned from her husband, Nori. There are plenty of quick, tasty meals for busy weeknights and some to take more time over; overall her recipes are generous, accessible and flavourful. This is the kind of food you will want to share throughout the year with loved ones around the table. [padding] [separator] [padding] [Visit our website]( [spacer] [Buy now]( [padding] [spacer] [padding] [spacer] You've received this email because you have opted in to receive the NZ House & Garden newsletter. [spacer] [Unsubscribe]( [Terms and Conditions]( [Privacy Policy]( [spacer] © Copyright 2021 NZ House & Garden, a division of Stuff Limited (Magazines). Stuff, 4 Williamson Ave, Ponsonby, Auckland 1021, New Zealand. [spacer] [padding]