Dried Fava Beans with Garlic | Ful Bit-Tewm

This is a dish that is made in Spring in Malta and the Middle East with fresh broad beans. For  the rest of the year it is made with dried broad beans. There are two types of dried broad beans (generally called dried Fava beans). The first, commonly available here, are large, darker coloured beans. Huge, really. They are not peeled, so require soaking and peeling before cooking. Despite the work, I do love the intense earthy flavour of these large beans.

The second type is a more delicate dried fava bean, small in size and golden in colour. These are generally already peeled, and so less work in the kitchen before cooking. They are more difficult to find, and I had to search them out in a large Greek grocery.

Today, I am using the smaller variety, as I think that they are better suited to this dish, but note that the larger beans or fresh broad beans can also be used. It is just the cooking time that will vary.

Similar dishes include Dried Fava Bean Soup, Fava Bean Puree with Herbs, and Fava Bean Puree with Dill and Olive Oil.

Browse all of our Broad Bean recipes, and our Middle Eastern recipes. Or explore all of our Mid Spring dishes.

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Simmered Daikon Radish with Miso and Sesame Sauce

Daikon is popular in Japan and Korea (and each have a slightly different type of daikon), so flavours from these countries pair well with this long white radish. It is also used quite commonly in India, BTW, but here we are focusing in on some Japanese flavours.

The daikon is simmered with kombu, my favourite seaweed, and then served with a tahini-miso sauce. It is so delightful, and I serve it as a small starter. If I am eating alone, I dip the slices into the sauce, but for company, it is easier to place a spoonful of the sauce on top of each slice.

Sometimes I sprinkle some Korean chilli flakes or Japanese Shichimi Togarashi, (seven spice pepper) over the slices of daikon, and love the slight spice hit they give.

You might like to read What to Do with Daikon Radish.

Similar recipes include Mustard Greens with DaikonDaikon Salad with Coconut, and Daikon Dal.

Browse all of our Daikon recipes, and all of our Japanese recipes. Or explore our Early Autumn dishes.

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Grilled Eggplant with Pomegranate and Walnuts

A really easy way to serve eggplant is to grill slices then serve them drizzled with  white wine vinegar and a paste of walnuts and pomegranate. It is wonderful! And simple and easy. It is the sort of dish that can be made easily for large groups.

Similar recipes include Roasted Eggplant Chutney, Marinated Eggplant with Tahini, and Smoky Aubergine and Asparagus.

Browse all of our Eggplant recipes. Or explore our Late Autumn dishes.

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Walnut and Pomegranate Dip

This is a particularly great dip or spread for Autumn. You know that we love our dips and spreads, and this one makes use of our home made pomegranate molasses and the unshelled walnuts that are commonly available in the local area. Pomegranate Molasses makes great dips and spreads when mixed with any nut butter, tahini or miso.

This paste is simple to make using the food processor and easy to pull together when unexpected guests arrive. We love those sorts of recipes.

Similar recipes include Grilled Eggplant with Walnuts and Pomegranate, Broad Bean Dip, Orange and Pecan Cream Cheese, and Green Olive Tapenade.

Browse all of our Dips and Spreads, and our Pomegranate recipes. Or explore our Early Autumn dishes.

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English Mashed Potatoes

When I need comfort food, mashed potato it is.  Reminiscent of childhood — large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables — it takes me back to days of large gardens, lazy days, and few cares.

As simple as mashed potatoes is to make, some care is needed otherwise a gluey mash or a dry flavourless pile of potatoes is the result. Here are some tips that might help you to find the perfect mash.

Floury Potatoes: From the English perspective (the French view it differently), it helps to use potatoes with a high starch content and low water and sugar content. Unfortunately it is difficult to determine which potato is which – different sources will list a potato variety as floury in one and as an all-rounder in another. Additionally, potatoes will change their characteristics over time , being more waxy early in the season, and losing starch over time. One way of telling is to mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the bowl, while a waxy one will float.

The French differ and use a waxy potato for their mashed potato.

Similar recipes include Crushed Potatoes with Roasted Tomatoes and Eggplant, Indian Mashed Potatoes and French Mashed Potatoes.

Browse all of our Potato recipes and some other Mashes. Or explore our Late Summer recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.

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Collection: Loving Turnips

One of the vegetables we developed a late love for is turnips, and here we bring together our favourite turnip recipes, just for you.

Similar collections include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.

Browse all of our Turnip Recipes, and all of our Collections. Or explore our Late Autumn recipes.

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Five More Winter Dishes I Love

What comfort our list of go-to recipes bring us. In the Five Dishes series we are bringing you some of our most love dishes. We explore our recipes, some of them going back decades.

Today I am bringing five of my favourite dishes of Winter. I do hope you enjoy them.

You can also browse all of our Winter dishes – ones for Early Winter, Mid Winter and Late Winter.

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Broccoli with Orange-Verjuice-Butter Sauce

Sometimes retro is good, right? We make fun of the food from the 70’s and 80’s in its seemingly insane attempts to be more sophisticated. But amongst all the dishes that seem are so funny when we look back at them are some gems – let’s not throw the baby out with the bathwater.

Out of that era comes an orange sauce that pairs nicely with broccoli. I make it quickly – no French finesse here when we need to get food on the table. Good Australian Verjuice makes a delicious addition, but use white wine if you wish. Go the whole way and top the dish with toasted flaked almonds if desired – they are lovely with this dish.

I have been known to make a plate of this and eat it for lunch. It is that good. If you can get home-grown oranges, all the better. We have 2 trees and they taste so good compared to shop bought ones.

Similar dishes include Broccolini and Snow Peas with Sweet Tahini Dressing, Spicy Chickpeas with Broccoli, Sri Lankan Broccoli Curry (use broccoli in place of the okra), and Lemak Style Vegetables.

Browse our Broccoli dishes, or be inspired by our Late Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Five of My Favourite Winter Dishes

We have so many favourite dishes in our household, ones that make a reappearance upon request or when a yearning arises.

Today I am bringing you five of my favourite dishes of Winter. I do hope you enjoy them.

You can also browse all of our Winter dishes – ones for Early Winter, Mid Winter and Late Winter.

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How to Make Quince Molasses

We now have a collection of molasses recipes that we cycle through year-round in our kitchen – pomegranate molasses, tamarind molasses, cumquat “molasses” and quince molasses. They are easy to make and divine with the sweet-sour flavours that can be used in spoon sweets, drizzled over sweet and savoury dishes, and mixed into dressings, soups, bakes and braises. They are essential accompaniments in our kitchen.

Here is the Quince Molasses we’ve been making for some time. It already appears on our Sister site, along with other quince recipes, but we are including it here too as part of our collection of molasses recipes.

Similar dishes include How to Use Quinces, Quince Molasses and Tahini Dip/Sweet, Turnips with Quince Molasses, and Quince Pickle.

Browse all of our Quince Molasses recipes, and our Molasses recipes (more to come). Or explore our Mid Autumn dishes.

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