Pasta salads are wonderful, don’t you think? Talking with my Italian Providore the other day, she wondered aloud why she and her staff didn’t bring them to work for lunch, instead of their usual sandwiches. And her question is a good one. This salad makes a perfect lunch time dish, an afternoon snack or a dinner accompaniment.
The trick with this salad is to make it a Rocket Salad with Penne, not a Penne Salad with Rocket. So the salad is heavy on rocket and light on penne. Mix it up if you wish, it would also be wonderful with different ratios, but if you are wanting your greens, I recommend trying it this way.
This is another Bittman Salad. After 3 years, we are nearly at the end of working our way through his 101 salads, making all of those that were vegetarian and modifying those that are not. There are about 13 more salads to make, and that feels so close to the end of our journey with Mark. But we shall be a little sad as we make the last one.
You might like to try other Bittman Salads. Try Roasted Sweetcorn and Avocado Salad, Fennel, Tomato and Potato Salad with Garlicky Mayonnaise, Vermicelli and Green Mango Salad, and Charred Tomato Salad with Mint and Lime. There are many, many more to come, in the queue to be published in the coming months, so stay tuned.
Or some other Pasta Salads? Try Light Pasta Salads, and Orzo Pasta with Spinach and Pinenuts.
Browse all of our Bittman Salads here (we have more in the queue for publishing over the coming months), and all of our Pasta Salads here. Explore all of our Pasta dishes (not just salads), and our Rocket recipes. Or simply browse our Early Winter dishes.
Continue reading “Rocket Salad with Penne and Parmesan | Arugula Salad with Penne”
Barley is so healthy. Try Barley Water and Barley Coffee.
Barley is so good for you, yet it is not very popular. It is great in winter in soups, being filling and nourishing. Yet it also has a cooling property, so works well in drinks for hot weather or for heat producing disease such as fevers.
Here are two barley drinks. I have to be honest – Barley Water is not for me. I find it rather bland. But a “coffee” made from deeply roasting barley, coarsely grinding it and making plunger “coffee” produces a great drink. Despite reports from others, it does not taste like coffee, but it does have a lovely roasted taste that is very pleasant.
Are you looking for similar recipes? Try Cardamom Spiced Coffee, and Unusual Coffees.
You might like to check other Barley recipes. Or browse our teas and infusions. Or spend some time and explore our easy Late Summer recipes.
Continue reading “Drinking Barley | Barley Water and Roasted Barley Coffee”
This recipe is a salad that is tangy and juicy. It is refreshing and clean tasting with the crispy, apple flavoured jicama (yam bean) marinated in a variety of citrus juices.
Marinate the jicama for at least an hour, and you can leave it overnight in the fridge if you like, ready to be made the next day.
When you find a good supplier, jicama is available for a most of the year, and it is a versatile ingredient, useful both raw and cooked. We find it readily available in our local Asian grocery.
Are you looking for more Jicama recipes? Try Pickled Jicama, Vegetable Sticks with Spices, and Spicy Radish and Jicama Salad with Coconut Milk.
Browse all of our Jicama dishes, and all of our Salads. Or explore our Late Autumn collection of recipes.
Continue reading “Lightly Pickled Jicama and Citrus Salad | Yam Bean and Citrus Salad”
Sometimes you don’t quite want a guacamole, you want a bit more than smashed avo, and you want to use that ripe avocado, mashed and tasty, to pile onto sourdough toast. Or to use as a salad. Well, here we have that recipe for you.
Are you looking for other Avocado dishes? Try Avocado Salad with Pomelo, Cucumber and Avocado Salad, and Roasted Sweetcorn and Avocado Salad.
Or Radish Salads? Try Wombok and Radish Salad with Peanut Dressing, Radish Salad with Coconut Milk, and Cucumber and Radish Slightly Pickled Salad.
Or perhaps you are looking for other Dips and Spreads? Try Fava Bean Spread with Dill, Zhug – Coriander Chilli Spread, and Babaganoush.
Browse all of our Avocado dishes and all of our Dips. Or explore all of our Late Autumn collection of recipes. Continue reading “Avocado Smash with Radishes | Spread, Dip or Salad”
Leftover eggplant in the fridge? Don’t quite know what to do with it? No matter what you are serving tonight, this Italian dish from Bugialli will blend. In no time at all you will be enjoying the wonderful soft texture of well cooked eggplant contrasted with the crunch of breadcrumbs. It makes a great starter with a green leaf or two, it can accompany any other dish for a a multi dish meal, or it can take centre place with a salad and chickpeas.
Eggplant will soak up whatever you soak it in. This recipe utilises this property well by marinating the eggplant before baking. Yummy! This is so good, I do hope that you try it.
Are you looking for other Eggplant dishes? Try Eggplants in a Creamy Peanut Gravy, Roasted Eggplant with a Garlic Sauce, and Eggplant, Sultanas and Pinenuts.
All of our Eggplant recipes can be browsed here, and have a look at other Bugialli recipes. Or explore our wonderful collection of Late Autumn dishes.
Also, feel free to browse other vegetarian recipes from our first blog in existence from 1995 – 2006, in our Retro Recipes series.
Continue reading “Bistecche di Melanzane | Eggplant Steaks”
Oh the joy of Okra, and in this dish they are quickly cooked so remain crisp and crunchy. They say that okra is good for your brain cells, so eat as many as you can! We have focused on okra recently, so there will be an ever increasing set of recipes for you to choose from.
You can also make this dish with asparagus or broccoli.
Look for okra in your local Asian and Indian shops, even Asian-owned green grocers. You will get them more cost-effectively there – about 25% of the price you might pay elsewhere.
Are you looking for other Okra dishes? Try Warm Salad of Charred Okra, Moar Kuzhambu and Seasoned Sambar.
What about other Sri Lankan dishes? Try Mung Dal with Coconut Milk, Crunchy Crackers, and Sakkarai Pongal.
Why not browse all of our Okra recipes, and all of our Sri Lankan dishes. Or explore our Indian recipes. Alternatively, explore our Mid Autumn collection of dishes.
Continue reading “Sri Lankan Okra Curry”
A salad that comprises all of the tastes.
Sometimes you come across something so good, it becomes your chief meal for a week. I quite love herby salads – see this Lebanese one, and of course, Buddha’s Bowl to which I add heaps of Asian soft herbs – but in the past it was a lot of work to get Asian herbs.
However, things have changed. With a huge Asian supermarket “just down the road”, life is so much easier in the Asian department. Pomelos, green mangoes, pea eggplants, herbs of every nationality, and so much more, at my fingertips.
So on one of the first Sunny, warm days of this Spring, this salad came together. Not quite Thai, but it definitely has some overtones of Thai food. I do hope that you enjoy.
This salad is fresh and herby, crispy from the vegetables, with crunch from peanuts and shallots, sour from the pomelo, tamarind and green mango, bitter from the witlof, hot from the chilli, sweet from the dressing, salty from the soy. It has all of the flavours built into one dish.
Are you looking for more Pomelo recipes? Try Three Citrus Salad with Green Chilli, Ginger and Almond Salsa, Pomelo with Avocado, and Pomelo with Asian Flavours.
Or what about Green Mango? Try Jicama and Green Mango Salad, Vermicelli and Green Mango Salad, and White Peas and Green Mango Sundal.
Continue reading “Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing”
Brunch, that late breakfast or early lunch, really a replacement for both, so that its identity is that it has elements of both. Whether you are doing more lunchy elements for your brunch, or more breakfasty elements, a salad always goes down a treat. Think Avo on Toast with a Brunch Salad. Perfect.
Are you looking for Salads? Try Quick Tomato Salad with Mustardy Mayo, Tofu and Chilli Salad, and Fennel Salad with Fresh Prunes.
Are you after just Tomato Salads? Try Salad of Marinated Zucchini and Tomatoes, Tomato and Pomegranate Salad, and Bok Choy with Capers and Tomatoes.
Or try some Cucumber Salads – Spicy Cucumber Salad with Herbs and Poppy Seeds, Cucumber Salad with Sesame Seeds, and Smashed Garlic and Cucumber Salad.
You can browse all of our Tomato Salads and all of our Cucumber Salads. All Salads are here. Or simply explore our Late Summer dishes.
Continue reading “Cucumber and Tomato Sunday Salad”
Dried Broad Beans (Fava Beans) are a great substitute for fresh broad beans once their season has finished. They don’t exactly taste like the fresh version, but are pretty good in their own right and make the smoooooothest divine puree for a dip or spread. But today we are making an Autumn soup. If you think of fresh broad beans as being quintessentially Spring, the dried incarnation of them are the essence of Autumn.
The downside is that they need to be peeled before cooking. They say that dried, peeled Broad Beans are available, even split ones, but I have been unsuccessful in my search for them. Thus it is necessary to soak the dried beans for 12 – 24 hours beforehand, then slip the peels from them, and only then put them on to cook. Not every recipe you see will tell you this trick – it seems to be rather a secret. I will usually soak the beans for around 24 hours, and sit peeling them at night while I am watching TV or talking to the kids.
We have one other recipe for Dried Broad Beans – it’s a Turkish recipe, Fava Bean Puree with Dill and Olive Oil. There are more on the way, so check back here.
Are you looking for fresh Broad Bean recipes? Try Thirteen Treasure Happiness Soup, Glorious Five Bean Salad, and Fava Bean Puree with Dill and Olive Oil.
What about other Soups? Try White Bean Soup, Turtle Bean Soup and Red Lentil Soup.
You can find all of our Soups here, or browse all of our Broad Bean recipes. Or simply take some time to explore our Late Autumn dishes.
Continue reading “Fava Bean Soup with Turmeric and Herbs | Dried Broad Bean Soup”
India knows the secrets of yoghurt used in dishes that are used as a salad might be used outside of India. Yoghurt is mixed with vegetables and spices and the dish accompanies the meal to add nutrition, cool the heat of spices and add a creamy texture to the meal.
Here we take the idea and create a Western salad with a yoghurt base. I am sure that you will enjoy it. The salad makes a great addition to BBQs.
It is quite a tart salad, and so goes well with dishes that look for something tart to cut through their flavours – fried dishes, perhaps. But most of all, I love it with a rice dish, a pulao for example. Or for a simple lunch, just with some hot rice mixed with ghee.
Are you looking for Yoghurt dishes? Try Beetroot with Yoghurt Tahini Dressing, Sweet and Sour Mango Yoghurt Curry, and How to Make Thick Thick Yoghurt.
Or perhaps you are after Celery dishes. Try Spicy Celery Salad, Simple Celery Salads, and Pear, Celery and Fennel Salad.
You can also browse all of our Yoghurt dishes, and all of our Celery dishes. All of our Salads are here. Or simply explore our Mid Autumn dishes.
Continue reading “Celery Yoghurt Salad”
This Kothsu (Gothsu, Kosthu) is a tamarind based South Indian (Tambrahm) curry that is made by roasting and mashing eggplant and popping it into a spicy tamarind gravy.
Some people get this dish confused with Chidambaram Brinjal Kothsu, but it is different. Chidambaram Brinjal Kothsu is made with toor dal and without tamarind. This Brinjal Kothsu is made without any dal, and includes tamarind. There is only a little gravy which is thickened with some rice flour, so it just coats the eggplant. You can see that the two dishes are quite different.
It is a quick dish to make once the eggplant is roasted. The aroma of the roasting is a wonderful smell. I do it outside on the BBQ grill, and I am sure that all neighbours must suddenly become hungry, due to the aroma.
Are you after other Kothsu recipes? Try Chidambaram Brinjal Kothsu. Others will be posted shortly, and you might like to check back.
Or would you like other Eggplant dishes? Try Baingan ka Salan – Eggplant in a Creamy Gravy, Sampangi Pitlai, and Eggplant Makhani.
Or browse all of the Kothsu dishes, and all of the Eggplant dishes. Meenakshi Ammal’s recipes are available here, and all of our Indian recipes are here. Or simply explore our Late Autumn dishes.
Continue reading “Brinjal Tamarind Kothsu | Eggplant Tamarind Kothsu | Roasted Eggplant in a Spicy Tamarind Sauce”
Simple is great, yes? Less is more. In this pasta dish, as with many others, it is the simplicity that shines and makes for a spectacular dish.
I have made it here with some home made eggless pasta that combines flour, semolina flour and chickpea flour and uses ground sesame seeds as a binding agent. It is pretty good, but of course this recipe can be made with any fettuccine or spaghetti.
Are you looking for Pasta dishes? Try Pasta with Zucchini and Parsley Pesto, Simple Pasta with Chilli and Olive Oil, and Pasta with a Cauliflower Sauce. Don’t forget that home made eggless pasta.
Or perhaps you are after Italian fare? Try Risotto with Mushrooms, White Bean Soup and Grilled Fennel with Mozzarella.
You can browse all of our pasta dishes here, and all of our Italian recipes here. Or simply take some time to explore our Mid Autumn collection of recipes.
Continue reading “Fettuccine con Cacio e Pepe | Fettuccine with Cheese and Pepper”
This is an Andhra style dish, a poriyal that is deliciously sesame flavoured using powdered sesame seeds (Nuvala Podi). The dish is also called Bendaikaya Nuvvala Podi, and Lady Fingers Fry. You may also see it under different names.
Firstly, the Sesame Seed Podi is made by toasting and powdering sesame seeds with spices. Then the okra is fried with more spices and optionally onions, and finally the sesame podi is added to the dish. It is served hot as a side dish. It goes well with sambar, rasam and dal. It is also good as a tiffin brunch or lunch.
Are you after Okra recipes? Try Rustic Greek Okra with Tomatoes, Kukuri Bhindi (Crispy Fried Okra), Sri Lankan Okra Curry, and Cooking Okra for Sambar.
Or you can browse all of the Okra dishes here, or all of the recipes from Andhra Pradesh. All of our Indian recipes are here. Or simply take some time to browse all of our Mid Autumn dishes.
Continue reading “Stir Fried Okra with Sesame Seed | Okra Fry with Sesame | Vendaikkai Nuvala Podi”
It seems that no matter how you cook broad beans, they need peeling. Except perhaps for the extremely young fresh beans, you need to get your long thumb nail working and peel that outer skin off of the individual beans.
This applies also to the dried beans. I have heard that you can buy pre-peeled, dried broad beans, but I have not been able to find them. So trust me, it is not worth cooking the dried beans without peeling first. The dried skin is like a suit of armour, hard and tough even when the inner flesh has boiled away to nothing.
To peel these little battle beans, cover with boiling water, and leave to soak for 12 hours, no less, and up to 24 hours. The peels may have split a little, allowing you to peel the skin off. Once peeled, you can cook them as desired.
This recipe is a Broad Bean Purée with Dill, a Turkish dish. Turkish Fava is made with Fava beans (broad beans), unlike the Greek Fava which is made with yellow split lentils. Confusing, I know, but how great diversity is! The purée is left to set, then unmoulded or cut into cubes. It is then drizzled with olive oil, lemon, and some fresh dill.
Continue reading “Fava Bean Puree With Dill and Olive Oil | Turkish Fava | Dried Broad Bean Puree”
After years of not using mayonnaise in my salads (I don’t eat eggs so don’t make my own and don’t love it enough to buy it), I whipped up my Mother’s very retro eggless mayo that she always made with a can on condensed milk, white vinegar and mustard (or other flavouring).
Now we have a couple of salads that use mayo – A Quick Tomato Salad with Mustardy Mayo, and today’s salad which is sort of a wild variation on Salade Niçoise.
Are you after other Tomato Salads? Try Artichoke Hearts and Feta Salad with Tomatoes, Tomato Salad with Balsamic and Majoram, and Tomato Salad with Parsley Oil.
Or perhaps Fennel Salads? Try Fennel Salad with Orange Vinaigrette, Fennel Salad with Fresh Prunes, and Nashi Pear, Celery and Fennel Salad with Panch Phoron Crunch.
Or are you after just Salads? Try Onion Salad with Sesame Oil, Green Salad with Chickpeas, Preserved Lemon and Feta, and Vermicelli and Green Mango Salad.
Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with out Mid Autumn Recipes.
Continue reading “Fennel, Potato and Tomato Salad with Garlicky Mayo”