Crispy Garlic. Crispy Sage.

Crispy Garlic. Crispy Sage.

I use crispy garlic particularly a lot to top vegetables, soups and mashes. It adds texture, flavour and another dimension to dishes. Sage likewise.

Truly it is quite easy. Heat about a Tblspn olive oil in a pan over medium heat, and then cook slivers of garlic for 30 seconds until golden.

Likewise for sage leaves. Heat a Tblspn of oil over a medium heat and fry the sage leaves for about 1 minute until crisp and translucent. They will splatter, so be careful.

Drain both on absorbent paper and scatter over your soup, mash or vegetables. Continue reading

Posted in 05 Late Autumn, 06 Early Winter, 07 Mid Winter, 08 Late Winter, garlic, Spices and Herbs, VEGETARIAN | Tagged , , , , , , , | Leave a comment

Peaches with Asian Flavours

Peaches with Asian Flavours

Summer and Peaches, there is no better match. Usually we eat them whole, or sliced and cold from the fridge. They are rarely placed over any heat source, but today was an exception. The inspiration came from Nigel Slater.Peaches with Asian Flavours Continue reading

Posted in 01 Mid Summer, Dessert, Peaches | Tagged , , , , , | Leave a comment

Easy Potatoes.

Easy Potatoes

Heat lots of olive oil in a heavy based pan and add some tiny, waxy potatoes. You can leave the skin on, or peel if that is preferable. Add chopped garlic, a whole red chilli and salt, and cook over a low heat until they are just falling apart. Eat them hot and salty from the pan, or firm and cold the next day.

Delicious.

Easy Potatoes Continue reading

Posted in 01 Mid Summer, Potato, Side Dish, VEGETARIAN | Tagged , , , | Leave a comment

Roasted Tomato and Corn Cold Soup for Summer.

Cold Roasted Tomato Soup for Summer

It is a slightly funny mid summer this year, with extreme temperatures, winds and bushfires, then record low temps for January, then mostly overcast and temperate days. This month is usually very very hot, so it is a strange feeling, not really like summer at all.

Trees are dropping their leaves, thinking it is Autumn.

But yet, soups and salads abound at our place, as we hang on to the thought of summer. Tonight, a cold soup from roasted tomatoes and other vegetables. It does help if you have the roasted garlic and vegetables on hand. I usually do have some of these pre-roasted in the fridge for use during the week. Continue reading

Posted in 01 Mid Summer, Capsicums, Soups, Tomatoes, VEGETARIAN | Tagged , , , , , , , | Leave a comment

What was North Adelaide like in Oct 2007? Revisiting This Week in North Adelaide

Cikolatte

This was first posted in October, 2007, and revisited in 2013.

Cikolatte doing fabulous coffee, teas and chocolates.

{UPDATE: Cikolatte has since closed down.}

But, we have a new cafe opening in the street – Wild Thyme, an organic supermarket and cafe. It looks fabulous. Stay tuned for more news and photos of Wild Thyme.

{UPDATE: Useful for the occasional organic item purchase, but I find the vegetarian food at Wild Thyme less than desirable, and do not eat there. UPDATE: It has now changed owners and is still finding its way.}

Found Objects

Bottle Brush

Bottlebrushes are prolific at the moment. They are red and luscious and frame the sky. However, parrots love them, and nip the stem, resulting in a carpet of wonderful redness. When this carpet is in the driveway of a house, the flowers are flattened. A bit like floral roadkill (oops, sorry). Continue reading

Posted in Capturing North Adelaide, Photography, TWNA | Tagged , , , , , , , , , , , , , | 8 Comments

Lentil Balls for Kuzhambu or Spicy Gravies. Paruppu Urundai Kuzhambu. An Indian Recipe.

2014-10-04 18.52.48

Meenakshi Ammal, my favourite Indian cookbook author, in her chapter on Vatral Kuzhambu, includes wonderful gram flour “dumplings” and these pulse balls made of toor dal.

I love these Dal Balls especially, as they do give the kuzhambu a sambar like feel. The balls are made from soaked and ground toor dal which is then sauted to par-cook and remove additional moisture. Then they are poached in the Kuzhambu spicy broth.

Lentil Ball Soup | Paruppu Arundai Kuzhambu | A Life (Time) of Cooking | Indian | Vegetarian

The balls are prone to fall apart – about 1/34 of mine did – and this thickens and flavours the broth. The rest remain whole and add delicious texture to the dish.

  • I found this in The Hindu for the same dish, here it is called Unda Kuzhambu.

I hope you enjoy them.

Lentil Ball Soup | Paruppu Arundai Kuzhambu | A Life (Time) of Cooking | Indian | Vegetarian Continue reading

Posted in 09 Early Spring, Indian, Kuzhambu, Soups, VEGETARIAN, Wadi | Tagged , , , , , , , , , | 1 Comment