A touch of spice turns carrots into something wonderful. Not that there is anything wrong with carrots as they are – delicious to munch on, wonderful grated into salads, carrot soups are amazing, pickles are so good, even in dips they shine. They can be poached, roasted, sautéed, mashed, curried, pureed and steamed or boiled.
Glazing carrots is quite retro, but as everything old is new again, we are re-introducing some of the techniques of last century.
Are you looking for similar Carrot recipes? Try Spicy Carrot Side Dish, English Creamed Carrots with Spices and Moroccan Carrot Salad.
Feel free to browse all of our Carrot recipes here and here. Or explore Ginger recipes. Check out our easy Early Spring recipes here. There are also more recipes from our Retro Recipes series.
Continue reading “Carrots Glazed with Cumin and Ginger”
Another beautifully coloured salad for Autumn, beautiful reds of the roasted capsicums. Here we toss them with white beans, fresh mozzarella and a little shallot.
Don’t you just love roasted peppers? While you are roasting them for this salad, add another 1 or 2 or 12, so that you can used them throughout the week. I find it easiest to roast peppers and eggplants on my covered BBQ, but you can also do it over a gas flame on your stove, under a grill or in the oven.
Would you like to try other Red Pepper/ Capsicum Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Peperoni in Padella – Roasted Red Peppers Salad, and Sweet Red Pepper Salads. There is a Roast Pepper Relish too.
Or try other Capsicum Dishes – Green Peppers in Yoghurt, Pumpkin Soup with Red Peppers, and Stuffed Capsicums with Kidney Beans and Feta. Also see How to Dry Red Capsicums.
Otherwise, have a look at all of our Capsicum Salads and all of our Salads. You can have a look at all of the other Capsicum recipes too. Or browse our Early Autumn dishes.
Continue reading “Roasted Red Pepper Salad with Mozzarella and White Beans | Roasted Red Capsicum Salad”
This is not a pretty dish. There, I have said it. But the soft, melting buttery endives sure make up for the lower visual appeal.
This is a recipe of Henri Tolouse-Lautrec. Tolouse-Lautrec was quite a foodie, often cooking for large groups of friends. Vegetarian he was not, but he did have a number of vegetable dishes that are worth trying. Instructions are minimal, so approach them with a little trepidation and experimentation.
This recipe cooks Belgium Endives, also called witlof, for up to an hour, or even more. They cook in butter and their own juice. The long, slow cooking softens them to a meltingly fine texture and sweetens them a little, just enough for them to lessen that strong bitter edge. I can’t get enough of them.
Would you like other Belgium Endive dishes? We have some coming, but for now, try Grilled Witlof Salad.
Perhaps some other French dishes to try? Gratin de Pommes de Terre et Courgettes, Courgettes a la Grecque, Perfect French Mashed Potatoes, and Concombres en Salad (Cucumber Salad).
At this time in previous years we were cooking ANZAC Biscuits, Unusual Herbal Teas, Gentle Autumn Vegetables a la Grecque, and a Greek Rice Pudding.
You might like to browse all of our Endive/Witlof recipes, and all of our French recipes here. Or be inspired by our Early Autumn recipes.
Continue reading “Belgian Endive Cooked in its Own Juice with Butter | Endives au Jus”
Bengal has so many different types of khichuri, its quite mind blowing. They adore their khichuris. This one is a khichuri with the classic combo of peas, cauliflower and potato, together with an onion-spice mix. It is quite a flavoursome dish, and another addition to our 17 or so published and scheduled kitchari (khichuri) dishes.
You might guess that kitchari is also well loved in this house – a more nourishing and comforting dish is hard to find. The vegetables in this one add to its nutritional value as well as flavour and texture. Bengali’s make khichuri on rainy days, and it is popular in the monsoon season, but don’t be held back. Make this dish at any time of the year.
Khichuri is also very good for babies and invalids. Also, Khichuri has many different spellings around India – a dozen, maybe more. I use Kitchari most often.
It is difficult to get the local Bengali rice unless you have a specialist Indian grocer near you, so use Basmati rice. You might like to begin the recipe by making your own ginger paste and Bengali Garam Masala.
Please do also try other Kitchari recipes – try Barnyard Millet Kitchari, Parsi Kitchari, and Ven Pongal.
And check out our Bengali recipes. Try Bengali Rice Kheer and Bhog Khichuri.
Or explore all of our Kitchari recipes and all of our Bengali recipes. We have a number of Indian mixed rice Recipes. Take some time to browse all of our Indian dishes and Rice recipes. Or explore our Early Autumn collection.
Continue reading “Bengali Vegetable Khichuri | Kitchari”
Beetroot is back on the menu, our earthy flavoured friend. In this salad, the beets are grated and mixed with a classic yoghurt and tahini dressing. To keep up the Middle Eastern theme, we add some za’atar.
This is a perfect Autumn Salad, although it does work really well in all other seasons. I love it in Autumn because we are moving from the cool blue colours of Summer into the oranges, golds, reds and crimsons of Autumn. It seems to fit well somehow.
If you are interested in other Beetroot Salads, try Beetroot, Orange and Olive Salad, Beetroot with Honey Dressing, and Warm Beetroot and Carrot Salad with Indian Spices.
Or try other Beetroot Recipes – Beetroot Risotto, Beetroot Fry and Beetroot Halwa.
Otherwise, have a look at all of our Beetroot Salads and all of our Salads. You can have a look at all of the other Beetroot recipes too. Or browse our Early Autumn dishes.
Continue reading “Beetroot with Yoghurt-Tahini Dressing and Za’atar”
Okra, or Ladyfingers, are had best when cooked fresh. They can be stuffed with a tangy masala, deepfried to crisp (great with peanuts), made into raita, cooked in coconut milk or a spicy gravy, or batter-fried as pakoras. They even pair well with sour tastes – for example, lemon juice or amchur, dry mango powder. Always buy young, bright green, crisp pods free of bruises, tender but not soft, and definitely not if they are wilting. There are a range of varieties – long and thin, short and fat, even red and orange varieties.
Kurkuri means crisp and Bindi is Okra. This recipe is very common in parts of North India, especially in Rajasthan from Jaipur to Udaipur and beyond. They are definitely a great snack served with drinks, and are also served as an accompaniment to rice and curries. The spices used with the okra are varied – here we have used chilli powder, cumin, chaat masala and amchur – but more complex, or simpler combinations can be used.
The okra can be cooked on its own, as we do here. But you can also tart them up somewhat by including slivers of onion (yum), ginger (tangy) and red peppers.
Are you interested in Okra recipes? Try Ladyfingers Recheio, Avial, and Whole Fried Okra.
Or are you looking for Rajasthani recipes? Try Urad Tomatar Dal. We have more recipes planned, so check here for more.
Why not browse all of our Okra recipes, and all of our Indian dishes. Have a look at our range of snacks. Or simply explore our Early Autumn dishes.
Continue reading “Kurkuri Bindi | Crispy Okra | Crispy Ladyfingers”
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”
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”
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”
Okra is a much maligned vegetable, which, badly cooked, falls into the same category as Brussel Sprouts. But cooked well, it is undeniably wonderful. It is the mucilaginous substance inside okra that gives the favourite okra dish of North America, Gumbo, its characteristic silky, gelatinous texture. It is an essential ingredient of Jambalaya, and a favourite of the Greek kitchen where it is served with fresh tomato and onion.
Okra also form the basis of many a good Indian curry, snack and side dish. In curries, they are often used whole, trimmed only of stalk, but keeping the conical top which is discarded at time of eating. The soft, slightly moist texture of the interior is part of its appeal.
These green-ribbed seed pods are a good supply of Vitamin A and C, calcium and iron. Eat them weekly! At the time of writing, we are conducting an #okracheck each month to track availability and price of okra in different cities.
Okra are slippery little suckers. But this recipe from the gorgeous beaches of Goa overcomes that problem by pre salting and then stuffing the okra with the Goan spicy mix called Rechad Masala. These are great little snacks or side dish to an Indian meal.
Enjoy okra? Try our Goa Fried Okra, Race Kuzhambu and Avial. Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. You might also like all of our Okra recipes here and here. Explore our Indian recipes here. Or take some time to go through our easy Early Autumn recipes here.
Continue reading “Ladyfingers Recheio | Okra with Chilli-Spice Paste | A Recipe from Goa”
How good is okra! Misunderstood by many, if cooked well it is amazing. This recipe is a crispy, spicy dish that is perfect for a snack. Gorgeous too.
In this recipe, the okra are first salted and drained, and then marinated in a simple spice paste before being drenched in semolina and fried. The semolina makes the okra quite crispy and the spices give them a little heat. It is a simpler version of this stuffed Okra recipe.
Enjoy okra? Try our Goan Ladyfinger Recheio, Race Kuzhambu and Avial.
Or have a look at other Goan recipes – Kidney Bean Feijoada, Potato and Sweet Potato Curry, and Sweet Surnoli Dosa.
You might also like read about Okra, and then browse all of our Okra recipes here. Have a look at all of our Goan recipes. Explore our Indian recipes too. Or take some time to go through our easy Early Autumn recipes. Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.
Continue reading “Fried Ladyfingers | Fried Okra | Goa Style”
Gratin – sometimes written as gratinée or au gratin—is a very flexible recipe where an ingredient is cooked in a shallow dish – a gratin dish which is an oval-shaped oven-safe baking and serving pan. The Gratin is topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.
Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.
This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes and flavours it with thyme. A wonderful match.
Are you looking for other Gratin dishes? Try Gratinéed Sweet Potatoes, Potatoes Gratinéed with Tomatoes and Cumin, and Endive/Witlof with a Cheesy Topping.
Would you like to try other Potato dishes? Try Cumin and Pepper Baked Potato Wedges, Perfect Roast Potatoes, and Surprise Potato Tartin.
Or try some Zucchini recipes – Zucchini Rice, Steamed Thai Eggplant and Zucchini, and Zucchini Fry with Spices.
You might also like to browse all of our Gratin dishes here, and all of our Potato recipes here and here. Or you all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.
Continue reading “Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme”
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”
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”
The delight of spinach stems in a special salad.
Spinach stems are definitely underrated and underused. They are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you simply throw the stems away. This salad takes advantage of the beauty of the stems, sweetens them with raisins and adds crunch with pinenuts.
Are you looking for other Spinach and Spinach Stem recipes? Try Buttery Spinach Stems, Spinach Thoran, and Mung Dal with Cumin and Spinach.
Browse our Spinach recipes here and here, and our Salad recipes here and here. Find out how to use Spinach Stems. We have a collection of Bittman Salads here. Or be inspired by our Summer recipes here and here.
Continue reading “Spinach Stem Salad with Sweet Raisins and Toasted Pine Nuts”