Are you like me? Hate those 6pm meetings that are catered? Few vegetarian options except for chips and other deep fried snacks. I have one of those meetings tonight, but thankfully I got it licked.
Around 4pm I stopped work and made this salad. It is Nigel Slater’s originally, but I have adopted it as my own over time. I do love his way with vegetables. Simple and respectful.
I knew there was a fennel lurking at the bottom of the vegetable bin, and a large mozzarella ball further up in the fridge. I so adore soft oozy mozzarella with a faint whiff of Italian heaven, lost in its bath of whey. I love it torn into bits, drizzled with olive oil, piled with tomatoes and cucumber, and decorated with pomegranate molasses. That dish has saved me many a time, late at night, tired from a long day, collapsed in front of the television. Tearing adds great texture, great mouth-feel, and a much more interesting look than slicing. I never slice the large balls.
Posted in 09 Early Spring, Fennel, Olives, Salads, VEGETARIAN
Tagged cheese, fennel, Italian, Mozzarella, Olives, parsley, SPRING, VEGETARIAN
The Portuguese occupied Goa for some 400 years or so, so the cuisine of Goa is multi-faceted. There is very traditional South Indian/Hindu food, food very much influenced by Spanish/Portuguese/Brazilian cuisines, and you have the cuisine of other groups in Goa eg migrant workers and Muslim dishes. It is fascinating and layered.
Feijoada is a Brazilian dish that has been adopted and adapted by Goa. This is a vegetarian version, pungent with spices and tamarind.
Posted in 09 Early Spring, Indian, Lentils, Grains, Rice and Nuts, VEGETARIAN
Tagged Goa, Indian cuisine, kidney beans, SPRING, Sth India, VEGETARIAN, WINTER
I have such good memories of Goa, both from my first trips there over a decade ago and my recent trip early this year. Three weeks sitting on a beach eating Indian food – you can imagine the wonderful heaven I was in.
So a couple of Goan recipes in The Kitchen this week. Today, an easy Rice Flat Bread. Continue reading
Wanting a quick boost, I resorted to my favourite quickie – a blended asparagus soup. It is so easy, and asparagus is plentiful and cheap at the moment. Continue reading
Phanta tea is very good for you, especially in early spring. Ayurvedically, it is good for sinusitis, flu, hayfever, bronchitis, asthma and some fevers. (Consult your Ayurvedic practictioner.)
It is gentle and calming, reducing Vata and Kapha, but raising Pitta. Drink it at a time that you can relax and take some bed rest. It is best to avoid cold for a couple of hours after drinking.
Tulsi is the Holy Basil of India, with a taste somewhere between mint and basil. You can often buy Tulsi tea in organic and health shops. If I can’t find Tulsi, I make this tea with ordinary basil and it still works wonders. Continue reading
Posted in 09 Early Spring, Drinks and other liquids, Indian, Teas, VEGETARIAN
Tagged Ayurveda, Basil, drinks, herbs, SPICES, SPRING, Tulsi, VEGETARIAN
So many recipes exist for Ghee Fried Rice, a Malaysian dish often called Kampung Ghee Rice. Kampung refers to its village origins. This is a wonderfully fragrant rice, lighting up your whole house with its warm spice fragrance. I was first introduced to the recipe by my friend and cook extraordinaire Franz. Thanks Franz.
Franz’s recipe uses a kilo of rice. I never cook that much at one time, so have used smaller quantities.
It is a dish that you can cook on your stove top or in your rice cooker, even your pressure cooker, should you so desire.
For rice cookers – if yours allows you to fry off ingredients in the rice cooker before closing the lid, it is very easy. Otherwise, fry off the spices in a pan on the stove-top and then add this to your rice cooker and cook in the normal way.
Note that basmati rice takes a little more water to cook than your normal rice.
So very long ago I used to make Strawberry Jam in the middle of the night. I was going through a period of sleeping difficulties, and, hating lying in bed trying to sleep, I would get up and make jam. It can be made and bottled in just over half an hour, using the microwave.
It is a “fresh” jam – that is, make it in small batches, store it in the fridge, and make another batch when it is gone. Truly, it is wonderful. Continue reading