Latasha's Kitchen

16/10/2026

Today's Thai Green Curry has been a game changer in the way I usually make this curry.

This is actually what I love about my products. The versatility esp. when familiarity starts to become a bore for me as the maker.
So a little twist here and there and gosh you can absolutely create a whole new ahh..mazing flavour profile 😋

Method (You will need a 4-5 litre dutch oven for this recipe)
1.Heat 2 tbsp coconut oil and gently fry 1 cinnamon stick, 5 green cardamoms, 2 star anise and 4 cloves. Add a bashed lemongrass in as well!
2. Next stir in 1 jar of LK Thai Green Concentrate Paste with 200ml coconut cream and gently cook. Allow the oil to break into the surface of the paste this could take 6-7 minutes. (cont'd in comments)

12/10/2026

NOURISHING THE BODY, FEEDING THE SOUL

Some of you who regularly see me at various markets and events I attend are aware that I was diagnosed with rheumatoid arthritis late last year. Living with this setback has been teaching me lessons I didn’t particularly ask to learn.

Food has been such a huge part of my life. I’ve spent decades thinking about ingredients, flavours and recipes and deriving the simple pleasure that comes from feeding other people.
But these days my energy is not at where I’d like it to be. My appetite can be low, and the symptoms and medications can take their toll, both physically and mentally. Feeding others, and learning to nourish myself has in turn become a huge challenge.

But somewhat beautifully this current chapter has given me pause to stop, reflect and gather my thoughts. It's reminding me of something I’ve believed for a very long time. And that is food is about so much more than simply filling our stomachs.😉

It’s nourishment. It’s pleasure. It’s comfort and connection. It's in the giving and it's about being generous and genuine. And sometimes, it’s one of the simplest ways we can show ourselves and others a little kindness.

What I’m experiencing has made me think more about how we look after ourselves and others we care about when we’re not feeling our best.

And I know I’m not alone. Illness, stress, tiredness or simply feeling under the weather can leave any person with less energy to cook and less interest in eating. So I wanted to share some of the things I’m learning about making good food a little easier, getting more from the smaller meals we can manage, and still finding pleasure in food and the moments we share around it.

To read more on how I'm navigating this chapter by learning to nourish myself differently while ensuring eating well doesn’t always necessitate hard work, I invite you to read my latest blog and recipe recommendations:

https://latashaskitchen.com/nourishing-the-body-feeding-the-soul/

And I'd love to hear from you and any tips you'd like to share on this topic 🌼🙏🥰

12/10/2026

Some of you who regularly see me at various markets and events I attend are aware that I was diagnosed with rheumatoid arthritis late last year. Living with this setback has been teaching me lessons I didn’t particularly ask to learn.

Food has been such a huge part of my life. I’ve spent decades thinking about ingredients, flavours and recipes and deriving the simple pleasure that comes from feeding other people.
But these days my energy is not at where I’d like it to be. My appetite can be low, and the symptoms and medications can take their toll, both physically and mentally. Feeding others, and learning to nourish myself has in turn become a huge challenge.

But somewhat beautifully this current chapter has given me pause to stop, reflect and gather my thoughts. It's reminding me of something I’ve believed for a very long time. And that is food is about so much more than simply filling our stomachs.😉

It’s nourishment. It’s pleasure. It’s comfort and connection. It's in the giving and it's about being generous and genuine. And sometimes, it’s one of the simplest ways we can show ourselves and others a little kindness.

What I’m experiencing has made me think more about how we look after ourselves and others we care about when we’re not feeling our best.

And I know I’m not alone. Illness, stress, tiredness or simply feeling under the weather can leave any person with less energy to cook and less interest in eating. So I wanted to share some of the things I’m learning about making good food a little easier, getting more from the smaller meals we can manage, and still finding pleasure in food and the moments we share around it.

To read more on how I'm navigating this chapter by learning to nourish myself differently while ensuring eating well doesn’t always necessitate hard work, I invite you to read my latest blog and recipe recommendations:

https://latashaskitchen.com/nourishing-the-body-feeding-the-soul/

And I'd love to hear from you and any tips you'd like to share on this topic 🌼🙏🥰

09/10/2026

Fermented white lentil & rice batter, known as Dhosa/Dosa/Thosai.
Today's crispy pancake dinner, tomorrow's breakfast as steamed dumplings and on the 3rd day as Utthupam, a spongy and more tangy dosa batter with added savoury toppings.

I make dosas and idlis every month and tend to vary the ingredients I use in the batter. Urud dhal, idli rice, poha, sabudana, fenugreek seeds and leftover rice are the standard mix but at times I vary the rice and types of lentils.

The usual accompaniments are chicken curry, lentil stew and coconut, eggplant or tomato chutneys.

❤️

A pot of fermented batter usually lasts us 2-3 days and then we don't want to see it anymore for at least another month!

06/10/2026

'Journeyman' Vegetables

Cabbage, carrot and cauliflower.
These 3 Cs are among a trio of so called 'journeyman' vegetables.
So reliably cheap when in season and as a bonus they easily survive in your fridge or freezer for weeks.

Absolutely versatile for pickling, curries, casseroles, stews and even soups!

These trio are substantial enough to function as a vegetarian main, with or without some trusty potatoes along for the ride.

They do easily transition into a supporting role in lamb kheema, curries, stews, soups and stirfries.

I'm sure I could keep going but instead I'd suggest you check out our recipe collection https://latashaskitchen.com/recipes-ideas/ and have a try at making some of them especially my delicious

https://latashaskitchen.com/recipes-ideas/cabbage-dhal-lentil-stew/
and
https://latashaskitchen.com/recipes-ideas/somalian-lamb-stew/

The above two recipes are versatile enough for you to add one of these 3C vegetables if they're missing from my recipe's ingredient list.

These veggies are also a great trio along with the ever versatile trusty potato to make a tasty dalcha using mutton, goat, or lamb as your main protein.

https://latashaskitchen.com/recipes-ideas/lamb-dalcha/
Here's a few other vegetarian recipes I hope you'll have a go at making some time

Mixed Vegetables Sayur Lodeh
Homestyle Vegetable Pal Coconut Kari
Cauliflower Madras Curry
Korma Mixed Vegetable Stew

06/10/2026

So a few of you have indicated you'd love to be my neighbour 😉 think leftovers , samples, photo shoot supplies

Here's your opportunity ! 🏡
My neighbours are relocating overseas and their beautiful home is available for immediate rent.

Details if you're interested are to be found in this link:

https://reiwa.com.au/26a-michael-street-yokine-5061289/

Welcome to 26A Michael Street, Yokine, a beautifully presented home offering spacious, modern living with quality finishes throughout. Designed for comfortable everyday living and entertaining, this property combines generous interiors with a sleek contemporary kitchen and luxurious bathroom.

01/10/2026

Don't forget it's the 1st Saturday of the month this coming Saturday and you'll find us at Kalamunda Artisan Market in the Gourmet & Art Corner in the Town Hall.

Looks like it's going to be great weather up in the beautiful hills 🌼
I'm already looking forward to seeing regular and new faces and catching up on what's been cooking in your home or holiday kitchens lately! 🧑🏽‍🍳

20/09/2026

Find me this morning Stirling Farmers Market
Stock up on Spring favourites and keep fresh and spicy🌿🌼🌶️

14/09/2026

Food has been such a huge part of my life. I’ve spent years thinking about ingredients, flavours and recipes and about the pleasure that comes from feeding other people.

I was recently diagnosed with rheumatoid arthritis and living with it has been teaching me lessons I didn’t particularly ask to learn.

There are days when my energy is not what I’d like it to be. My appetite can be low, and the symptoms and medications can take their toll, both physically and mentally. But this chapter of my life is also reminding me of something I’ve believed for a very long time, that food is about so much more than simply filling our stomachs.

It’s nourishment. It’s pleasure. It’s comfort and connection. And sometimes, it’s one of the simplest ways we can show ourselves a little kindness.

What I’m experiencing has made me think more about how we look after ourselves when we’re not feeling our best. And I know I’m not alone. Illness, stress, tiredness or simply feeling under the weather can leave any person with less energy to cook and less interest in eating. So I wanted to share some of the things I’m learning about making good food a little easier, getting more from the smaller meals we can manage, and still finding pleasure in food and the moments we share around it.

For more of my thoughts on this topic
go to my latest blog Nourishing the Body, Feeding the Soul • Latasha's Kitchen

https://latashaskitchen.com/nourishing-the-body-feeding-the-soul/

11/09/2026

Homestyle Beef Curry with a herby twist.

I made this rich Homestyle Beef Curry today.
A few of weeks ago, I made a Lamb Curry using Guyanese influences and I called it a Guyanese Lamb Curry because there was a beautiful fresh green herb sauce that I especially made to go into the dish. I listed the ingredients that I'd used to make the green sauce in that post.

Now, in today's dish, I've also thrown in a jar of a roasted mixed pepper sauce that I'd also used in the Guyanese lamb.

I love adding a few twists like this with a number of my curry pastes - it keeps cooking interesting with new flavours and I do love dabbling with recipes.
Cont'd in comments...