So much to cook, so little time. Some of my favourite recent finds. Enjoy! (PS for more pics of borlotti beans, click here.)
Bring me the Spice
- Recently, as part of a regular travel post theme, I featured, I traditional vegetarian feasts on banana leaves in south India. In one of the meals we were served a wonderful golden yellow dal which was magnificent and became my favourite. Jugalbandi took up the challenge, talking about sadhyas (the banana leaf feasts) in Tamil Nadu and Kerala and explaining how parippu (lentils) are used and cooked in South India. They also provide the recipe for Naadan Parippu (Lentils, Kerala Style), that magnificent dish I ate on my recent trip.
- Jugalbandi again. They have the most wonderful looking Sag Gonglu (Greens with Turnips). Madhuran’s Eggless Cooking has a Beet Greens Dal.
- One of my favourite Indian restaurants in Hong Kong makes the best Puri. I order it every time that I visit. It looks exactly like this Alu Dahi Puri Chat, from Hooked on Heat.
- Another Indian favourite is rasam. This one will cure anything as well as taste delicious – Garlic and Pepper Rasam from Quick Indian Cooking.
- The Big Bite explains the tadka (spices cooked in ghee or oil to be added to a dish at the end of cooking)! She unravels the mysteries of the tadka, and explains how it works with different types of dishes.
- If oven baked vegetables takes your fancy, try this Smoky Tunisian Oven-Roasted Vegetables with Tabil from Mediterranean Cooking in Alaska.
- Or make some bread with beetroot in it! From Fiordizucca. Scroll down for the English, unless you speak Italian.
- Did you know that the Vietnamese make sandwiches out of spicy tofu, spinach, carrot and parsnip? No? Check out Cooking from A to Z’s Banh Mi Chay.
- What about soup? My French Kitchen cooks a Roasted Pepper and Red Lentil soup that looks delicious. I am starting to use red lentils a lot more – they are so easy to cook and do not need to be soaked beforehand. For a colour contrast, Orangette has a VERY GREEN Spinach and Green Garlic Soup. Cuesa backs it up with an Asparagus Soup with Curry and Creme Fraiche. It caught my eye as I am making my own creme fraiche at the moment.
- Cook (almost) Anything Once has a delicious Cauliflower with Bechamel Sauce. For green OR white cauliflowers. This is the type of food I grew up on!
- It is citrus season here, with wonderful fruit at the markets. Mandarin Jam anyone? From The Traveler’s Lunchbox.
- Talking of citrus, how about making an icecream with coconut and limes. Eggs on Sunday will have you singing that song (She put the lime in the coconut….).
- I think I might have mentioned this one before, but I will do so again and it is right on topic. French Citrus Fruit Jellies, from Zoe Bakes.
- Do you remember cooking bananas with butter and sugar? We used to wrap them in foil and bake in the oven or on the BBQ. Well, For the Cook in Me brings them back, except this time she cooks the bananas in ghee.
- I was not sure whether to put this into Sweet Things or under Vegetables. Mac and Cheese make an avocado icecream. It looks delicious…
- Raw Epicurian discusses salt. I use Celtic Sea salt, here called French Grey Salt, and have also tried the Himalayan Salt.