Spring is the time we bring out the juicer once more, and begin our routine of a daily juice. We are publishing a series of our common juice combinations, and today is focused on beetroot. Beetroot juice is a great Spring cleanser but is also great at any other time of year. It pairs well with other fruit and vegetables like apples and carrot. Try our delicious combos listed below.
We also have our Apple Juice recipes for you.
Browse all of our Juices here, or explore our Early Spring recipes.
Continue reading “Juice It! | Home Made Beetroot Based Juices”
The great thing about congee is that, once you have perfected the cooking method, it can be made with a wide range of lentils, beans, grains and rice. Rice congee is the most well-known, but congees can be made from rice mixed with other grains, beans and lentils, or made without rice at all.
Today we made a clean-out-the-pantry congee, and it is delicious. It was made with lentils, burghul, millet and rice. In the photo it is topped with roasted cauliflower, green herby sauce, herbs, roasted cauliflower leaves, sesame oil and pickles. But you can top your congee with whatever your heart desires. That is the beauty of congee.
Remember to cook congee on the lowest possible heat, so it is barely simmering. Use a heat diffuser, especially for the second half of cooking, otherwise it may stick to the bottom of the pot and burn. I prefer to cook it in a Chinese clay pot – I believe the flavour is superior, and I keep my pot for congee only.
Similar dishes include Congee, Red Rice and Adzuki Congee, and Quinoa Porridge.
Browse all of our Congee dishes. Or explore our Early Spring recipes.
Continue reading “Rice, Millet, Lentil and Burghul Congee with Roasted Cauliflower”
Spring and Broad Beans go together like birds of a feather. But when the fresh green pods of these green-flavoured beans are no longer available, we are fortunate to have dried broad beans. These come in several sizes and colours – the main ones are large, unpeeled beans, and smaller, yellow, peeled beans. Both are great, slightly differently flavoured, and the yellow ones come with the advantage of not having to peel them before cooking.
This is another great puree made from the dried broad beans (fava beans) – use either type. Today, the puree is used as a dip and spread alongside roasted onions, wilted greens, roasted capsicums, and olives, with toasted ciabatta for spreading and piling on the accompaniments.
Are you looking for similar recipes? Try Dried Fava Bean Puree with Fresh Herbs, Fava Bean Puree with Dill and Olive Oil, and Broad Bean and Butter Bean Spread.
Or browse all of our Broad Bean recipes and all of our Italian dishes. Alternatively, take some time to explore our Mid Winter collection of dishes.
Continue reading “Broad Bean Dip with Wilted Greens and Roasted Onions”
In Kerala, there is an amazing dish, Neyyum Parippum, which is mung dal cooked with few spices, and with a fair amount of ghee added. Because the amount of ghee is frightening (but delicious), different versions of the dish abound, introducing more spices and less ghee. Here is one of them, given to me by a Keralite friend.
Similar dishes include Masoor Dal with Green Chillies, Dal Tadka, and Mung Dal with Cumin and Spinach.
Browse all of our Kerala dishes and all of our Dals. Our Indian dishes are here. Or enjoy our Late Winter dishes.
Continue reading “Kerala Mung Dal with Onions, Garlic and Green Chillies”
Ridge Gourd is also known as Ribbed Gourd, and it makes a particularly lovely dal. It is a simple dal recipe that perfectly accompanies rice and roti. It is also very good with curd rice. This is a dish loved in Tamil Nadu.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar dishes include Kerala Mung Dal, Ridge Gourd Masiyal, and Poritha Kootu with Simple Spices.
Browse all of our Ridge Gourd dishes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Ridge Gourd Dal | Peerklankai Paruppu”
Once upon a time, it is hardly believable now, we didn’t eat much fried food. Falling in love with Indian food changed that, as their snacks and street foods are over the top delicious. Not all are deep fried, of course, but there are a fair number that are.
This is a simple dish – it just takes time to fry the strings of potato and carrot in batches. It is moreish and you may have to make more than you anticipated. It makes a great afternoon snack with a cuppa, or a late night supper. But note that the vegetable strings need to soak for 30 mins before cooking.
Similar dishes include Malabar Spinach Pakora, Madhur Vadai, and Crispy Onion Rings.
Browse all of our Indian Snacks and all of our Potato and Carrot dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Deep Fried Potato and Carrot Strings with Chilli Powder and Lemon | An Indian Snack”
Bean Soup is a national dish of Greece, and is also popular through nearby countries such as Turkey, Kurdistan and Armenia. Simple and honest, it is still offered to guests along with accompaniments such as crusty bread, cucumbers, olives, sliced celery, and sliced radishes. Beans are so popular in Greece that road side stalls and even petrol stations sell them during harvest time.
There are many variations to this soup as you can imagine. Each household will have its favourite way of making it, and that will vary with the seasons and the available ingredients. Ingredients that are swapped in and out include mint, parsley, celery, hot pepper flakes, red capsicums and cracked wheat (burghul) or roasted non-sweet corn kernels which are often added with the beans to make a creamy soup.
Similar soups include Fava Bean Soup, White Bean Soup, and Italian Barley and Vegetable Soup.
Try other Greek recipes, and other White Bean dishes. Browse all of our Soups. Or take some time to explore our Late Winter recipes.
Continue reading “Greek White Bean Soup | Fassoulatha Se Tessereis Ekdoseis”
Cream cheese still features in our kitchen, despite its fall from grace. Over-used in the ’80s and ’90s, cooks have relegated it to supermarket shelves. But, thank goodness, really good cream cheese still exists if you look around. It makes very easy, simple but flavoursome dips and spreads, and snack balls.
This spread mixes cream cheese with olives and herbs. Cream cheese is quite bland, so we spice things up by incorporating some chilli toasted pine nuts. It is hardly a recipe, it is that simple. But we share it here anyway.
Use the spread on crackers, on hot toast or crumpets, and with roasted vegetables.
Similar recipes include Quince Molasses and Tahini Spread, Miso and Tahini Sauce, and Yoghurt and Kaffir Lime Leaf Spread.
Browse all of our Cream Cheese dishes and all of our Spreads. Or explore our Mid Winter dishes.
Continue reading “Black Olive, Herb and Chilli Pine Nut Cream Cheese”
Cluster Beans are similar to green beans except smaller, flatter, crunchier, tougher, and slightly but nicely bitter in taste. They have quite a distinctive taste. In Australia it is rare to find them fresh, even though they are grown here. They must all be exported. But frozen cluster beans are common in any Indian grocery.
Cluster beans are also known as Gawar Ki Phalli or Gaur in Hindi and Marathi, and Kothavarangai in Tamil.
The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Ridge Gourd Dal, Sambar, and Aviyal.
Browse all of our Cluster Bean recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Cluster Bean Dal Kootu | Kothavarangai Paruppu Kootu”
Greens are another vegetable that are cooked so wonderfully in India. With many varieties grown locally in all regions, often the Indian cook has a choice of a couple of dozen different greens to cook. Pity us, with our small choice in our green grocers. Half a dozen varieties if we are very lucky, and only 3 or 4 varieties used commonly.
Use spinach for this recipe. It is a dry dish flavoured with mustard seeds, chilli and a grating of nutmeg. Nice! You can also make this dish with just the stems of spinach if you have them left over and are looking for something to do with them. I am all for no-waste.
Are you looking for similar dishes? Try Spinach Thoran and Spinach Poriyal.
Browse all of our Bhaji dishes, and all of our Spinach dishes. Our Indian recipes are here. Or explore our Early Winter dishes.
Continue reading “Spinach Bhaji | Spinach Stir Fried with Ginger and Spices”