Spicy Celery Salad

Celery sort of misses out in the salad stakes. There are not so many salads that feature celery as its core ingredient. This salad changes that, it at least puts a stake in the Celery Salad map. Asian style in flavours with a little heat, it will be a classic at your place once you have tried it.

The original recipe was posted by The Back Yard Lemon Tree, and she credits Lottie and Doof as the inspiration.

Are you after Celery recipes? Try Celery and Avocado Cold Soup, Nashi Pear and Celery Salad, and Simple Celery Salads.

Or try these Salads – Jicama and Green Mango Salad, Mediterranean Buckwheat Salad, and Sweet Red Pepper Salads.

You might see our other Celery Salads. Or browse all of our Salad recipes here and here. All Celery dishes are here. Or explore our easy Mid Spring recipes.

Continue reading “Spicy Celery Salad”

Mushroom, Spinach and Blue Cheese Salad

For a change, this is a cooked salad. Mushrooms are sautéed with shallots, and then spinach is wilted in their heat. Blue cheese is added and it softens and melts, forming a dressing for the salad. It is an incredibly delicious salad that can be eaten warm or at room temperature. Use a good quality blue cheese for the best results.

This is another salad from the Bittman Salads, and I am on a journey to make all of the vegetarian ones (and adapt as many of the non-vegetarian ones that I can). Focusing on salads in the warmer weather months has changed my diet considerably, and for the better. I encourage you to make a salad per day – often it can form the basis for your packed lunch (sometimes your whole lunch), or have it as a salad course at dinner time. In this salad, we were fortunate enough to pick the spinach from the garden.

Try some other Salads – for example, Pomegranate Salad with Green Coriander and Lime, Nashi Pear, Celery and Fennel Salad with Mustard Dressing and Panch Phoron Crunch or Tomato and Peach Salad.

Are you looking for other Mushroom dishes? Try Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms, Mushroom Curry, or Mushrooms for Toast.

Have a look at our Bittman Salads, or explore all of Salad recipes. Browse all of the Mushroom dishes, or simply take some time to explore our Early Autumn recipes.

Continue reading “Mushroom, Spinach and Blue Cheese Salad”

Bami Titvash | Armenian Pickled Okra

We like to keep some pickles on our shelves – usually in the fridge for longer storage. Given our current focus on Okra, it was wonderful to realise that these can be pickled as well as our usual ones – carrots, jicama, cumquats, quinces, onions, ginger – pickles feature big here.

This is an Armenian Pickle, from Arto Der Haroutunian’s Middle Eastern Vegetarian Dishes – my old copy that I bought at a second hand stall in about 1985. I love this book.

The recipe would be quite tweak-able, and I am quite excited about it. As the jars lined up on the shelf, I imagined it with various other spices included. This will stay on our list of often-repeated dishes for some time. It is surely a nice way to use up an over-abundant crop from the kitchen garden.

It’s a long wait though. Between the easy part – placing them in the jar with spices and vinegar – an eating them is the difficult part, that of waiting 8 weeks. Oh well, just imagine, in early Winter we will have pickled Okra with our meals. A nice thought.

Are you after other Okra Recipes? Try Crispy Okra, Okra with Chilli Spice Paste, and Goan Fried Okra. Read more about Okra here.

Or perhaps you are wanting other pickles? Try Pickled Jicama, Pickled Lemon Slices, and Quince Pickle.

We have one other Armenian dish – Green Peppers in Yoghurt.

If you are keen for more information, browse all of our Pickles and all of our Okra recipes. Our Middle Eastern Recipes are here. Take a look at Arto’s dishes that we have made. Or take some time to explore our Mid Autumn dishes.

Continue reading “Bami Titvash | Armenian Pickled Okra”

Salad of Marinated Zucchini and Tomatoes

Zucchini takes extremely well to marination, particularly with Mediterranean flavours such as garlic, olive oil, oregano. Mix them up and leave for 30 mins – 1 hour, then serve. You can mix them with Bocconcini, for example, or, like this recipe, with some beautiful tomatoes. Fresh, young zucchini has the most glorious texture.

I have used small cherry tomatoes here, but use any tomatoes you have – halving or slicing them depending on the size. I like to mix green, semi ripe and ripe tomatoes as it gives variation in flavours, but this is probably only possible if you or your best friend grow your own tomatoes. Green tomatoes are difficult to find these days, yet I love them.

Throw in a small zucchini flower or two if you have them.

Are you looking for other Tomato Salads? Try Artichoke Hearts with Tomatoes Salad, My Mother’s Tomato and Cucumber Salad with Creamy Dressing, and the very red Tomato and Pomegranate Salad.

Or are Zucchini dishes your preference? Try Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.

All of our Salads are here for you to browse. Or just our Tomato Salads. All Tomato Recipes can be seen here. Browse our Zucchini Recipes or trawl through our Late Summer collection of dishes.

Continue reading “Salad of Marinated Zucchini and Tomatoes”

Green Chutney | Indian Mint and Coriander Chutney

This is one of the ubiquitous chutneys of India, made with Mint and/or Coriander, and served with so many snacks, used in sandwiches and slathered onto street food. India has a glorious tradition of mishing and mashing things together to make the most inspired chutneys, and other dishes such as Bhartas.

Use it as a spread or a dip. It goes well with Pakora, Samosa, Chole, Potato Chips, Vadapav, Bhel, Dhokla, Chaat and Snacks, and so much more. Make your own – store bought lacks the beautiful freshness of home made. Use it in inspired ways too – in Salad Dressings, drizzled over grilled cheese and toast, and stir into yoghurt for dips and dressings.

Are you looking for Indian Chutneys? Try Spinach Chutney, Coriander and Coconut Chutney, Apricot Chutney and Ginger Coconut Chutney.

What about some more Coriander or Mint recipes? Try Zhug (an amazing Coriander Puree), Coriander Paste, and Mint Paneer.

Want more? Browse all Indian Chutneys, and explore all our Coriander recipes and Mint recipes. All of our Indian Recipes are here. Or simply take some time with our Easy Early Autumn recipes.

Continue reading “Green Chutney | Indian Mint and Coriander Chutney”

South Indian Beetroot Soup

The concept of soup in South India is unusual but not unknown. Even Meenakshi Ammal and Priya Ramkumar covered them in the classic books Cook and See. I have not been able to trace the origins of South Indian Soups – perhaps the British occupation – and many people that I ask deny their existence. But no, they are part of the cuisine, albeit a limited part, and I have been served them in India on several occasions.

Indian soups are basically un-spiced thin but flavoursome broths, with perhaps the addition of some cubed vegetables. This one is from Priya Ramkumar herself, in Vol 4 of Cook and See, and is a beetroot soup that extracts the flavour and colour of beetroot for the soup without including the vegetable. It is surprisingly delicious! I was quite amazed by the flavour of this soup and it has become a favourite. And why would you make soups any differently in a country that produces so many thick, nourishing, soupy, spicy dishes that are eaten as an accompaniment to rice?

Are you after Beetroot Soups? Try Chilled Beetroot Soup. Or some Beetroot recipes include Beetroot with Yoghurt-Tahini Dressing, Roast Beetroot with Cumin, and Warm Beetroot and Carrot Salad.

Or perhaps some Indian Soups. Look at South Indian Cauliflower Soup, Light Summery Tomato Soup, and Amaranth and Tamarind Soup.

Are you looking for more? Check out our Beetroot Soups, and then for more Indian Soups, browse here. You might like to have a look at our range of Soups here. Or explore all of our Indian dishes. Or cook seasonally with our easy, Mid Spring dishes. Enjoy!

Continue reading “South Indian Beetroot Soup”

Tomato Salad with Green Olives

The Autumn glut of tomatoes sees me finding ways to use them, as well as popping as many as I can into the freezer. Although the weather is cooler in the mornings and evenings, salads are still on our home menu each day. Sometimes they are snacks, perhaps with some flatbread, sometimes they accompany a meal, sometimes they are the meal.

A quick salad this morning with sweet vine-ripened tomatoes fresh from the garden, tossed together with some green olives. Divine, the tang of the olives against the sweet tomatoes.

Are you after other Tomato Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Bok Choy with Tomatoes and Capers, and Warm Tomato Salad.

Why not browse all of our Tomato Salads, indeed, all of our MANY Salads. I am sure you will find inspiration. Or have a look at our general Tomato recipes and our Olive recipes. Or take some time to explore our Early Autumn dishes.

Continue reading “Tomato Salad with Green Olives”

Pasta with Zucchini and Parsley Pesto

Using up the amount of zucchini from our garden takes some creativity. But having made Parsley Pesto, the thought of pasta, pesto and char grilled zucchini had me grilling tiny zucchini slices early one morning. A pasta lunch was in the making.

Its very easy, and any pasta can be used – spaghetti is great, but I chose to use pasta from the local Adelaide makers L’Abruzzese. I love this olive leaf pasta, tasty and slightly chewy, it has 3 colours – spinach, beetroot and regular.

If you are looking for more pasta recipes try Pasta with a Cauliflower Sauce, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts.

Or perhaps some zucchini recipes – try Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.

Our pesto recipes include this Parsley Pesto as well as Asparagus Pesto, Coriander Pesto, and a mix and match approach.

Or browse all of our Zucchini Recipes, all of our Pasta Dishes, all of the Pesto recipes. Our Italian Recipes are here, or simply browse our Late Summer dishes.

Continue reading “Pasta with Zucchini and Parsley Pesto”

Green Salad with Raspberries, Walnuts and Blue Cheese

I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.

This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.

Why not try other Bittman Salads? Try Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.

All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.

Continue reading “Green Salad with Raspberries, Walnuts and Blue Cheese”

Ayran | Middle Eastern Yoghurt Drink

A Summer-time salty yoghurt cooling drink from the Middle East.

I am keen on yoghurt drinks in warmer weather. Somehow they keep me feeling well and balanced. Lassi drinks – India’s contribution to the world of yoghurt drinks – are diverse and wonderful. Smoothies, made with yoghurt, encapsulate the modern trend of blending ingredients together. And the Middle East has much to offer.

This recipe is Ayran/Airyan, a drink claimed by both Turkey and Bulgaria. But it is popular across all of the Middle East. Syrians and Lebanese call it Laban Ayran. In Iraq and Jordan it’s called Shenina. And if you add a little crushed or dried mint to the drink, you’ll have Doogh, the Iranian version of Aryan.

Ayran is a mixture of yogurt, cold water and salt, but there are variations. What makes its Ayran special is that it is quite frothy. For example, one variation, the Susurluk Ayran, comes from a small town, Susurluk, in Turkey. The ingredients are the same, but in Susurluk restaurants cirulate the Ayran through a faucet, using high speed pumps, and this creates a foamy texture with a heavy creamy top. It is very famous, and eaten with a cheese panini-like dish called tost.

Are you after Yoghurt Drinks? Try our Lassis, we recommend Strawberry and Peach Lassi with Basil, Jeera (Cumin) Lassi, and Mango Lassi.

You can find all of our Yoghurt Drinks here – please browse. Also browse our Middle Eastern recipes here, and all of our Yoghurt recipes here. Or explore our easy Early Spring recipes.

Continue reading “Ayran | Middle Eastern Yoghurt Drink”

Peter’s Wet Polenta and Tomato Layers

Once I had a lovely older Italian man as a hairdresser. He was amazing. As we molded my hair into some shape and varied colour upon colour, we discussed cooking, fashion and food. Sometimes with a glass of champagne. He was very special and he gave me this great family polenta recipe.

Are you looking for Polenta recipes? Read about Polenta, then have a look at How to Cook Polenta and then try Onion and Chilli Polenta and Grilled Polenta.

Or are you looking for Italian recipes? Try White Bean Soup, Farinata with Onions and Tomatoes, and Roast Pumpkin Risotto.

Please browse all of our Polenta recipes here and here. Our Italian recipes can be explored here. Or simply visit our Early Spring recipes.

Continue reading “Peter’s Wet Polenta and Tomato Layers”

Green Salad with Chickpeas, Preserved Lemon and Feta

A beautiful tangy salad with preserved lemons, which pair well with meltingly soft chickpeas. Used either canned or home-cooked chickpeas.

Salads make up an enormous part of our diet fro Spring to Autumn, adding a huge amount of variety and health benefits. It also adds amazing tastes and textures to the food that we eat daily. We recommend it highly. A salad a day keeps illness at bay 🙂 . Focusing on making a salad per day will change your life.

Want to try some more salads? Try Green Tomato Salsa with Green Coriander and Chilli, Glazed 5-Spice Tofu Salad with Cucumbers and Radishes, and Coconut, White Peas and Green Mango Sundal.

Are you looking for other Chickpea recipes? Try Chickpea and Carrot Salad with a Curry Dressing, Chickpea, Almond and Sesame Spread, and Channa Chaat.

You can also explore all of our Salads here, or just the Bittman Salads here. Browse our Chickpea dishes. Or simply spend some time checking out our Early Autumn dishes.

Continue reading “Green Salad with Chickpeas, Preserved Lemon and Feta”

South Indian Onion Strings Pickled Salad

Hot, tangy, sweet, salty. The perfect quick pickle.

Such a simple dish, but an amazing accompaniment to South Indian food. This is ubiquitous in South Indian cafes and restaurants, and at home. It takes about 2 minutes to make, and will keep in the fridge. Don’t just save it for Indian food, use it in any way you desire. In salads, sandwiches, wraps, for example.

Are you looking for Onion recipes? Try Cucumber and Red Onion Salad with Mustard, Battered Onion Rings, and Farinata with Tomatoes and Onion.

Are you after Indian recipes? Try Kohlrabi Subzi, Aamti Bhaat, and Rice and Cauliflower Pilaf.

You might like to explore other Onion Salads, or Onion recipes or simply browse our Salads. All of our Indian recipes are here. Please feel free to browse all of our Early Spring recipes as well.

Continue reading “South Indian Onion Strings Pickled Salad”

BBQ’d Spiced Asparagus

This recipe comes from the Asparagus Growers in Victoria, and it is quite a Summer hit. It is the recipe attached to the bunches of Asparagus we buy in the shop. With the BBQ (Grill) heated to roast some eggplant, it seemed perfect to throw the Asparagus on too. The asparagus spears are coated in a yummy dressing with cumin and coriander powder before being quickly grilled on the BBQ hotplate. Straight to the table from there, it is a quick and easy recipe.

AND we put the leftover oil-lemon juice-spice mixture to good use  in the Grilled Eggplant with Tahina (the reason the eggplants were being roasted). A perfectly timed coincidence.

Are you after other Asparagus Recipes? Try Asparagus Risotto, Asparagus Pesto, and Asparagus Soup.

Are you looking for BBQ’d Recipes? Try Stuffed Mushrooms, Spicy Potatoes, and Marinated Eggplant.

Feel free to browse all of our Asparagus recipes and all of our BBQ recipes. Or take some time to explore our Late Summer dishes.

Continue reading “BBQ’d Spiced Asparagus”

Babaganoush | Roasted Eggplant with Tahina

Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.

You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.

Are you looking for other Eggplant recipes? Try Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.

Is it Dip Recipes that you are looking for? Try Coriander-Walnut Dip, Tomato and Chilli Jam, or Tahina Tarator.

You can explore all of our Eggplant recipes here, and all of our Dips here. Browse the Middle Eastern recipes, or take some time to explore our Late Summer recipes.

Continue reading “Babaganoush | Roasted Eggplant with Tahina”