Keep good garlic available for winter
Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention.
Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise until late Autumn or Early Winter until it is no longer available. The only option then is to buy overseas garlic of dubious quality.
Continue reading “Freeze Your Garlic”
This dish has to be eaten to be believed! How can eggplant taste so not-like-eggplant?
Eggplant always surprises.
This is one of those dishes things that is an absolute surprise! The sort of recipe that makes you want to rush out to plant your own huge eggplant patch! This is more of a summer dish in Japan as eggplants are one of the best antidotes to Japan’s hot and sultry summers. But it can be cooked at any time that eggplants are in season. The broth is heavenly, and the eggplant acts like tofu, soaking up all of the flavours.
Browse our Eggplant recipes here and here. Or you might like to browse Japanese recipes here and here. You might also like our Kombu recipes. Check out our easy Summer recipes here and here.
Continue reading “Japanese Simmered Sautéed Eggplant in Beautiful Broth”
Bitter greens, there is nothing better. My favourites are Radicchio, that ruby red leaf, and Witlof, also known as Belgium Endive. They are great raw but can also be cooked. Today we grill Radicchio for a table top salad, although Belgium Endive could be used too.
Keep in mind that radicchio loses colour as it cooks, so the salad does not necessarily keep that ruby red colour. Never mind, it is delicious. This is a simple salad, highlighting the wonderful flavours of the radicchio or witlof. Riadicchio especially gains a special sweetness when grilled, and here it is accentuated with the olive oil, golden shallots and dill.
This is another of our Bittman salad recipes. You can browse the others here.
Check to see if we have similar Radicchio recipes and Endive recipes. Or browse all of our Salads – we have such delicious ones they are worth exploring.
Or simply put your pens down and spend time checking out our Mid Summer dishes.
Continue reading “Grilled Radicchio or Witlof Salad with Shallots and Dill”
Cucumber Salads never fail to remind me of the British and their cucumber sandwiches. There is something elegant, simple, yet refined and luxurious about cucumbers. The taste is subtle and it is their water content that provides the perception of being cooling and wonderful.
Featuring them in salads is tough, given that subtlety. They can easily be overwhelmed by the ingredients that you pair them with. One of the ways to circumvent this is to use something creamy – feta, ricotta, avocado, for example, and then highlight the flavours with a contrasting tang from an ingredient or the dressing.
That is exactly what this salad does. It relies solely on the quality of the olive oil (must have an excellent taste), the cucumbers (not late seasons, make this in early or mid Summer) and the ricotta (to maximise the creaminess). I do hope that you enjoy it.
Are you looking for other Cucumber Salads? Try Cucumber and Avocado Salad, Translucent Cucumber Salad, and my Mother’s German Cucumber and Tomato Salad with Creamy Dressing.
All of our Cucumber Salads are here, and all of the Cucumber Recipes are worth browsing. Otherwise, perhaps browse our Mid Summer recipes.
Continue reading “Cucumber Salad with Capers and Ricotta”
Not often used, Kohlrabi now features in an Indian dish
Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.
Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.
Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. You could use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.
Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.
Check for other Kohlrabi recipes here. Explore Punjabi recipes, or browse our Indian collection. Or take some time and browse our easy Winter recipes here.
Continue reading “Kohlrabi Subzi | A Punjabi Recipe”
Anyone who has ever grown zucchini will know that you can get a glut of zucchini very quickly. I planted 4 plants this year, forgetting how large the plants get, and they seem to be taking over the veggie garden. They have already swallowed 2 chilli bushes and a whole lot of radishes!
So I have the opportunity to explore zucchini recipes at this time of year, trying to keep that glut under control. This is an Indian mixed rice – cooked rice is mixed with spices and perhaps a vegetable or other ingredient. Indian mixed rice dishes are flavoursome and healthy!
Would you like to try other Mixed Rice dishes? Try Pepper Cumin Rice, Masala Lemon Rice, or Golden Rice.
Try these zucchini dishes: Zucchini Fry, Zucchini Thoran, and Marinated Zucchini.
You can browse all of our Mixed Rice dishes, all of our Rice dishes, our Zucchini dishes, or our Indian Recipes. Or simply explore our Late Summer dishes.
Continue reading “Zucchini Rice, Indian Style”
Have I mentioned how important yoghurt is in our kitchen? We use it a lot – from lassi drinks, to salad dressings, to yoghurt curries, chilled soups, to pachadi dishes like this one, to all sorts of Middle Eastern dishes. We drain it to make it thick, we pile it on our overnight oats for breakfast and we drizzle it over fruit salads.
This dish, Ginger and Coconut Pachadi, can be used as an Indian Chutney (ie as a little on the side to eat with the main dishes) or more like an Indian Yoghurt Salad.
Try these recipes too: Spinach Pachadi, Carrot Pachadi, and Cucumber Pachadi.
If you would like some more ginger in your life, try this tea, Pickled Ginger, and a Ginger and Garlic Soup.
Take some time to browse all of our Pachadi dishes, all Yoghurt dishes or all Ginger dishes. Or explore our Late Summer dishes.
Continue reading “Inji Thengai Thayir Pachadi | Ginger Coconut Yoghurt Salad or Chutney”
The goodness of Adzuki Beans teams perfectly with the comfort of Mashed Potatoes and creaminess of Mushroom Sauce
This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.
Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled.
Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Sundal.
Try other Rice recipes as well – Bean Sprouts Rice, Eggplant Rice, or a Parsi Kitchari.
Thee is more! Explore all of our Adzuki dishes, and all Rice dishes here. Or take some time and browse our easy Late Winter recipes.
Continue reading “Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms”
A salad with a Japanese influenced dressing.
Goodness, the beautiful salads keep on coming. Summer is made for salads – it is a season where little cooking is required. Thank goodness – all the more time to enjoy the long sunny days, the beautiful weather and of course, the beach.
We have eaten more Tofu on the past 6 months than in the past 6 years, I believe. We have the fabulous close-by S.E. Asian supermarket to blame with its endless variety of tofu, packaged and fresh. It is made into salads, dropped into broths, deep fried, and the flavoured ones eaten as-is quite often for a snack.
Today, we are using Five Spiced Tofu, although smoked tofu could be used if you can find it. Or smoke your own! In this salad, we glaze the tofu in a mixture of orange juice and honey – I have used Barley Malt too, so any sweet, syrupy, honey-like pantry item will be suitable.
Some similar recipes include: Black Pepper Tofu, Tofu and Chilli Salad and Tofu Stacks with Sesame and Spinach. And Tofu with a Peanut Sauce is pretty good too. All of our Tofu Salads are here. We also have other Tofu recipes – they are here.
Have a look at our Cucumber Salads, Radish Salads, and also our Bittman Salads. Or simply spend some leisurely time browsing our Mid Summer Dishes.
Feel free to browse our other Tofu recipes too. All of our Salads are here.
Continue reading “Glazed 5-Spice Tofu Salad with Cucumbers and Radishes”
Here I sit at the (usually) hottest part of the year, and as I write it is a cool day, and wet. So we find ourselves wanting Autumnal food. Having made a risotto yesterday, I am using the remainder of the stock to make a white bean soup – luckily I had the forethought to soak the beans overnight. You have to bless the Italians, right? Simple food with great flavours.
This soup is just gorgeous because the beans just seem to float in this gorgeous broth.
White beans are great – versatile for Summer in Salads, and in Winter for Soups, pasta sauces and more hearty dishes. Use cannellini or haricot beans when white beans are specified. Keep them in your pantry year-round.
Other White Bean recipes include: Grilled Eggplant Salad with Pine Nuts, White Beans and Pita Chips, Florentine Beans, and Tuscan Beans with Sage and Lemon.
All of our Cannellini Bean recipes are here, and our Haricot Bean recipes here. See all of our Italian recipes. Or browse our wonderful Soups. Our easy Mid Autumn recipes are all here.
Continue reading “White Bean Soup | Zuppa di Fagioli”
Shiitake Mushrooms in a creamy sauce
Who does not like a mushroom sauce? Over toast, with mashed potato, poured over steamed vegetables, it is a winner in any language.
This sauce is made with shiitake mushrooms cooked in a creamy sauce with tamari. The sauce is thickened with kudzu, a Japanese starch used to thicken sauces. It is available in supermarkets, Asian grocers and health shops. It makes the most beautiful, smooth and glossy sauce. But if you can’t find kudzu, use cornflour.
Looking for mushroom recipes? Try Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette, a Mushroom Curry, and Mushrooms for Toast.
You will find other Mushroom recipes here and here. Or explore our easy Winter dishes here and here.
Continue reading “The Perfect Shiitake Mushroom Sauce”
Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.
Eggplant is so flexible, and very variation tastes so good. You can bake it, simmer it, steam it, BBQ it, grill it, roast it, saute it and deep fry it. I hope you try some of these recipes.
It makes great Indian style Chutney, Curries, Salads, Fritters, Pasta Sauces, Rice dishes, and gentle dishes.
As well as all of these Eggplant recipes, you might like to also browse our Italian recipes and our easy Late Summer dishes.
Continue reading “Cheese and Eggplant Torte | Cheesy Eggplant Layers”
A versatile Yemini-Israeli paste made from green coriander (cilantro), green chillies and earthy spices
What to do with the left over coriander (cilantro) leaves and stems at the end of the week – a perpetual problem in a family that uses a lot of green coriander. One solution we have is to make Coriander Paste. Another is to make Zhoug, a Yemeni-Israeli sauce or dip full of spices. Traditionally a perfect accompaniment to pita with falafel, it also serves as a sauce, spread and dip. It can be stirred into soups and stews to spark them up. Zhoug can be fiery hot, depending on your chilli level, and Yemenites believe that eating zhoug daily strengthens the immune system, keeps away illness and strengthens the heart.
Once you have experienced the fragrant spiciness of Zhoug, you will be making this weekly with your left over coriander, or, indeed, buying extra coriander each week, just to make this pesto-like sauce. Actually, Zhoug is a green cousin to Shatta, which is a similar dish, except Shatta uses mild red chillies. Zhoug has also been called Israeli Chilli Paste, a green harissa, a Middle Eastern Gremolata and a hot chermoula.
Are you looking for other coriander recipes? Similar recipes include Coriander Paste, Coriander Pesto, and Coriander and Coconut Chutney.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander.
Read some more about Green Coriander, and also How to Use Leftover Green Coriander.
You might also like other Coriander dishes and other Coriander Pastes. Middle Eastern dishes are here and here. Or enjoy our easy Late Autumn dishes.
Continue reading “Zhug | Zhoug | Skhug | A Coriander-Chilli Paste, Dip and Sauce”
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, or Olan (yum!).
Or explore some spicy soups – Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes here and here, and S. E. Asian recipes here and here. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”