My goodness, I woke up this morning and it was Spring. Quite suddenly. Yes, it is lighter in the evening now. And the kookaburras have just this past week been vocal again. There are more birds singing me awake at 5:30am – delicious sound even though I snuggle under the blankets unwilling to face the 4C morning. But I had not admitted to myself that Spring is coming.
Two weeks ago I found broad beans in the green grocers. BROAD BEANS! I am not ready to let winter go, I said. I was in shock. Spring cannot be here yet. I want more cold, more briskness, more sharp, quick walks in the parks. I want rain, the deliciously high humidity that comes with rain. Who can help but love that after several years of drought and zero summer humidity. DON’T LET SPRING COME YET!!!!!!!!!!
But come it has. Or at least poked its head around the corner of the clouds today. Sunshine. Slightly ever so slightly warmer. And a scent in the air as flowers raise their heads to greet the sun. I think I will head into the kitchen and make some soup while I have time. After all, it is still around 4 months before we hit another 40C day.
Some tempting dishes to push you into the kitchen too.
Go Middle Eastern
- Knafeh Bil Jibne is an amazing name for an amazing Turkish dessert. Spun threads stuffed with cheese, pistachios and rose water. From Swirl and Scramble.
- Salatat Balinjan is a Middle Eastern eggplant snack that is garlicky and peppery. Yum. Brought to you my Art of Cooking Indian Food.
- My Diverse Kitchen has Arabic Cardamom Shortbreads. Very tempting.
- Berbere is a great spice paste, French influenced, from Ethiopia. Add a kick to your dishes by making your own berbere. Zlamushka’s Spicy Kitchen uses it routinely as a marinade, spread, dip or curry base.
- Talimpu, one of my favourite blogs, this week brings fenugreek powder. Make it, store it, use it.
- Cooking for all Seasons makes a wonderful Sambar Powder. You can sun dry the ingredients, or oven roast them. She also has a post on various mixes for tempering dals and sambars, including phanch phoran.
- I have always liked yoghurt curries, so this Rajma with Yoghurt from Aayi’s Recipes caught my eye. I have made this myself and it is quite yummy. I like the tip about using besan to stop the yoghurt splitting. It works!
- This looks amazing. Vegetable curry a la Kooto, from The Yum Blog. And if you are really game, they also bring you Kashayam - a spicy, medicinal drink.
- Healthy Home has a bisibelebath. I always wondered what the difference is between sambar or dal and bisibelebath. Can anyone enlighten me?
Make pickles, butters and PANEER!
- Make a traditional mango pickle, using traditional implements, from Aayi’s Recipes.
- Supreme Spice Blog uses spice extracts in her Caramel Spice Pear Butter. I am sure that you can replace the extracts with the real thing for an equally wonderful butter.
- Try these recipes for making paneer:
- Soul Food explains how to make chunky paneer - from 15l of milk!
- Cynthia from Tastes like Home makes and photographs drool worthy paneer and surprises herself.
- My Food Blog makes a wonderful paneer with walnuts and herbs. It looks amazing on crackers! Have a look.
- Saag Paneer is made by Coconut and Lime.
Finish with Dessert
- A rose milk Payasam? It looks so delicious. Amma’s Special shows a fool proof method for making this amazing dish.
Tips and Tricks
- Feed Yourself explains how to roast peppers (capsicums).