Smashed Chickpeas with Broccoli and Dukkah: A quick salad (if you pre-cook)

Smashed Chickpeas with Broccoli and Dukkah | A Life (Time) of Cooking | Autumn | Salads

The cookbook that I am featuring at the moment is Community, Salad Recipes from Arthur’s Kitchen. Great food is on every page. The salads do take a bit of pre-planning and time to prepare, but are worth it, and I always make enough to last for lunches and quick dinners.

Smashed Chickpeas with Broccoli and Dukkah | A Life (Time) of Cooking | Autumn | Salads

This one can be made a lot more simply than appears on the pages of the book IF, like me, you always have some bibs and bobs around that you have precooked, perhaps in the freezer, definitely in the fridge. Continue reading

Posted in 05 Late Autumn, Broccoli, Salads, VEGETARIAN | Tagged , , , , , , , | 1 Comment

In Season Early Winter: What to Cook

Seasonal Cooking for Early Winter Fruit and Veg | A Life (Time) of Cooking

What is in season where you are? Here it is slowly shedding the coat of Autumn and the chilly mornings and evenings are slipping in.

The Greengrocer’s shelves are changing, fruit is disappearing, and winter vegetables arriving. What could you be cooking?

Here are some suggestions for fruits and vegetables in season in early winter, from apples and pears to broccoli, pumpkin and parsnips — and much more. Continue reading

Posted in 06 Early Winter, aFruit and Veges, Lentils, Grains, Rice and Nuts, This Month, VEGETARIAN | Tagged , , , , , | Leave a comment

More Pre-Cooked Prep – Char Grilled Sweetcorn

Char Grilled Sweetcorn | A Life (Time) of Cooking | AutumnThe secret to pulling a meal together really quickly is to have prepared lots of bibs and bobs beforehand, so that there is always inspiration in the fridge. Toppings for soups, ingredients for salads, pastes and sauces, for stirfries, things to be mixed into batters and doughs, chopped herbs, frozen and dehydrated bits, stocks, juices, jams, pickles and chutneys, …… Endless, endless varieties.

Here is another quicky. Char Grill some sweetcorn while you are cleaning up from the evening’s meal. It will be cooked before you finish. Continue reading

Posted in 05 Late Autumn, Salads, Side Dish, Sweetcorn, Tips and Techniques, VEGETARIAN | Tagged , , , , , | 1 Comment

Spiced, Honey Roasted Carrots, a Community Recipe

Spicy Honey Roasted Carrots | A Life (Time) of Cooking | Autumn

And so another weekend passes, such gorgeous weather. Late autumn and temperatures in the 20s (C), what can be more like heaven? There is something about Autumn, such a peaceful time, no more of the rushing of summer and not yet the curl-up-in-a-ball of the cold of winter. Leaves blow lazily around and make us feel lazy, and balanced, and peaceful. The tearing heat of summer is no more, the fight to stay cool, the rushing around in the cooler parts of the day, or to the beach, or to the icecream shop, or to the next airconditioned environment. No more rushing. Not yet the freezing mornings of winter, the rain, the heavily laden layers of clothes, the umbrella paraphernalia, hats, gloves, scarves, coats, boots. The labourious dressing and undressing as we move from environment to environment throughout the day.

Not yet the pollen laden sunshine of spring, timidly peeking out behind the slowly departing clouds of winter. Not yet the sneezing and wheezing amongst the joy of the roses, swollen eyes amongst the joy of flowering bulbs, the running noses as the gentle spring breezes waft that pollen across the land.

Praises be to Autumn. I love every other season, but in Autumn I am most myself. Continue reading

Posted in 05 Late Autumn, Carrots, Cooking the Books, Salads, VEGETARIAN | Tagged , , , , , , , , , | 2 Comments

Grated Coconut Masala Kuzhambu – Thenga Aracha Kuzhambu: A Recipe from Meenakshi Ammal.

Thenga Aracha Kuzhambu | Grated Coconut Kuzhambu | A Life (Time) of Cooking | Autumn

Hello again! I am so glad to be back here after a little while. Today we are back to Meenakshi Ammal’s Cook and See Part 1. The recipe today is a Kuzhambu. Kuzhambu’s are soupy dishes which are made without lentils.

A Kuzhambu can be thin, like a soup, or thicker like a gravy. It can contain vegetables, or not, coconut or not, and beautiful dried lentil balls (vada) or not. It is laden with spices and tamarind, and may be hot but you can control the heat according to how many chillies you include in the recipe.

Kuzhambus are meant to be eaten with rice, and perhaps a vegetable dish, some chutney and pickles. Continue reading

Posted in 05 Late Autumn, Eggplant, Indian, Kuzhambu, VEGETARIAN | Tagged , , , , , , , , | 3 Comments

Salty, Garlicky Labneh/ Thick Thick Yoghurt

Garlicky, Salty Labneh / Thick Thick Yoghurt |A Life Time of Cooking | Autumn | Yoghurt

Labneh is a particular favourite in this household, going into salads, soups, pasta dishes, dips, vegetable dishes, deserts and breakfast dishes.

We call it Thick Thick Yoghurt. See previous posts on our love for this wonderful food.

Recently we began making it pre-flavoured with salt and garlic. You will love it too. Continue reading

Posted in 05 Late Autumn, Dairy, Lebanese, Middle Eastern, VEGETARIAN | Tagged , , , | 1 Comment