About

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

Ready Steady Cooks Viral Antidote 19: Ground Almonds, sweet potato, mushrooms

As many of you know by now – my strategy for weight loss was to tell everyone so I would be ashamed if I failed – I am following the Michael Mosley Fast800 diet.  Inspired by Barbara and my brother in law Mark.  The decision-making line in the sand was a bit like deciding to … Continue reading Ready Steady Cooks Viral Antidote 19: Ground Almonds, sweet potato, mushrooms

Ready Steady Cooks Viral Antidote 18: Moussaka two ways

This one is for my mate John who offers me potatoes, parsnips and aubergine.  In return, I have a two-way offer here. A meat one and a vegetarian one. For four servings: Take two fat aubergines and slice lengthways into 1.5cm thick slices. Place in a bowl and season well with sea salt, black pepper … Continue reading Ready Steady Cooks Viral Antidote 18: Moussaka two ways

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