I am Dawn Rees – a food alchemist and culinary experimenter. And what is Hecichera?  It’s is an adaptation of  the Spanish word hechicera –  meaning ‘witch’ or ‘sorcerer’.  I conjure up a bit of magic in the kitchen.

It would be great if you would follow this blog by clicking on the tag at the bottom of the page.  If you are a blog rookie, don’t worry!  ‘Following’ will simply mean you are notified about new posts.  You can also follow the blog on Twitter @Hecichera and Facebook.

To find recipes or products that interest you is easy. Just click on the categories or tags at the bottom of the page – recipes are grouped by theme/product.

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My grandmother was a working class single parent and house-owner in the 1930’s. She was a cook and a food demonstrator for The Gas Company and the Electricity Supply Company in the 1930s, 1940s and 1950s. My childhood memories of standing on a chair beside her, watching her chop and slice, or mix pastry or making cakes are full of warmth and anticipation.  My memory of the food in her kitchen and on her table is the foundation-stone of the strong affinity I have discovered between love, food and identity. I wish I could tell her how much she has influenced me.

Over the years I’ve cooked on beaches and up mountains, in fields, for photo-shoots, parties, pop-up supper clubs and fundraising events for charities; lived for weeks in a tiny house on the side of a mountain with only a small wood-burning oven for company, and in tents, yurts and cortijos in remote places.

I am in my element in my kitchen, and in the prime of my life. My kitchen is my base and my place.So come on in!

Let’s me know what you think – I love to have a good conversation about food and cooking – tell me  what you’d like to see here. Speak to you soon.


Recent Posts

I like bread and I like butter. But I like bread with butter best.

Bread making has been an on-off affair in this household.  In the early years there was Pete’s bread from the original Metfield Bakery and sold – ah, now there’s a memory – in Marion and David’s shop Beano’s in the early 1980s.  Once Pete sold the bakery it was not the same.  His was dense … Continue reading I like bread and I like butter. But I like bread with butter best.

Fermenting in the airing cupboard.

All sorts of things happen in our airing cupboard.  Like proving dough, storing bicycle helmets, Culturing kefir grains (see subsequent post), hidden toys between the sheets and  it is wonderful hide-and-seek territory; and it has sufficient constant warmth for fermenting. January is always open head and open heart territory.  Don’t get stale, try something new. … Continue reading Fermenting in the airing cupboard.

New Year Reflections, gremolata and aquafaba!

I was talking with Bruce and Peter this afternoon – something along the lines of  ‘not everything that’s important can be counted, and not everything that is counted, counts’. I think it’s an Einstein quote. New Year, for me, is always a time for reflection…. what have I done, what will I do this year? … Continue reading New Year Reflections, gremolata and aquafaba!

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