Adzuki Bean and Parsley Soup

A transitional soup that is perfect for the period where Winter moves into Spring – a soup with the warmth of winter in Adzuki Beans, Sesame Oil and Mirin, and the promise of Spring in the fresh parsley added at the end of cooking. The herby goodness of the parsley nicely balances the inherent sweetness of the Adzuki Beans.

I have been re-reading the wonderful writings of Lucy (Nourish Me) with her beautiful kitchen photos. With some adzuki beans already soaking, this recipe sparked interest. Of course it is tweaked a little from the original.

Similar recipes include Adzuki Beans with Shiitake Muhrooms, Adzuki Bean, Barley and Pumpkin Soup, and Red Rice and Adzuki Bean Congee.

If you are looking for Adzuki Bean recipes, you can browse all of ours here. Or explore all of our Soup recipes . There are Parsley Recipes too. Or try our easy Late Winter recipes.

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Quince with Split Peas | Afghani Channa Dal with Quinces

This dish is a vegetarian version of a stew from Afghanistan, Quince Stew or Qorma-e-Behi. It uses lentils in place of the non-vegetarian items. It is a perfect Winter dish, fragrant from the quinces, and comforting and warming. Deeply, deeply warming.

I often use soft chard or other greens in this dish in place of the spinach, it works just as well.

Are you looking for more Quince recipes? Try Quince Pickle and Spiced Quinces. Check out some ways to use Quince in sweet recipes as well.

Or browse all of our Quince recipes, and our Afghani dishes, or explore our delicious Mid Winter dishes.

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Roasted Cauliflower, Grape and Creamy Cheddar Salad

A perfect wintery cauliflower salad

A lazy Sunday Lunch with my Father included this great Wintery salad with roasted cauliflower. Easy to make, this Ottolenghi salad can be partly prepared earlier, to mix and serve at the table. It is from Ottolenghi’s book Plenty.

You might like other Cauliflower recipes – Pasta with a Cauliflower Sauce, A Plate of Cauliflower, and Cauliflower Slow Cooked in Oil with Lime and Spices.

Browse all of the Cauliflower recipes, all of our Salads, and all of our Ottolenghi recipes. Or find inspiration in our easy Early Winter recipes.

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Caramelised Onion and Salad Greens

This salad is rather unusual but rather nice. It is a great salad for Autumn and early winter. Caramelised onions are mixed with bitter greens.

Take time to caramelise your onions. They will take between 30 and 45 minutes, depending on your stove, your pan, the onions and the heat that you used. These were cooked for 45 mins, but usually I cook them with a little more heat and they take 30 mins. Watch them carefully as they cook, stirring often.

Are you looking for other Onion Salads? Try Onion Salad with Sesame Oil, Onion Strings Pickled Salad, and Sweet Onion Salad.

Browse all of our many Salads and all of our Onion recipes. You can also check our recipes for Radicchio, Endive, and Escarole. Or simply explore our Late Autumn dishes.

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South Indian Baby Corn Soup

Oh how cute – baby corn in a creamy base. It makes a great soup. Fresh baby corn is easy to find in Asian groceries if your local green grocer does not stock it.

This is another soup recipe from Vol 4 of Meenakshi Ammal’s Cook and See iconic books. All the soups in this section are simple, unspiced and almost 1970’s in style. This is not surprising, given the era that Meenakshi Ammal wrote the rest of the books. Soups like this are not common in South India, but not rare either. Baby corn is quite popular – going with the love of all things Indo-Chinese – and as I said, are really cute.

Are you after other South Indian Soups? Try South Indian Spring Onion Soup, Beetroot Soup, and Cauliflower Soup.

Would you like more Sweetcorn dishes? Try Sweetcorn Sundal, and Roast Tomato and Sweetcorn Soup.

All of our South Indian Soups are here and all of our Soups here. Browse our Sweetcorn dishes, and all of our Indian recipes. Or simply explore our Mid Winter dishes.

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Pasta Bake with Cabbage and Cheese

Cabbage and Carbs always go well together, right? And this dish of cabbage with pasta is divine. It is a great cold weather dish, and perfectly good for any time of the year as a Sunday Supper. It is a rustic dish, but don’t let that dissuade you.

Sometimes I cook this dish and the family aren’t home yet, and I pick at it in the kitchen until there is a definite hole in the side. It is so delicious with the nutty, slightly stretchy Emmental cheese. So easy to make just 3 ingredients – I cook the pasta and use the pasta water to blanch the cabbage. A few minutes assembly and into the oven it goes for about 20 mins – faster if you have a good fan forced oven. Take it bubbling to the table – your family will be begging for it again and again.

Truly, this dish almost needs a wood fire and a large glass of red. Eat on its own, with salads, or as an accompaniment to other dishes. Left overs are good fried up for breakfast! You could almost say that this comfort dish is NOT a Sydney dish. It is built for Melbourne and Adelaide, and all year round in Tassie. 🙂

Similar dishes include Potatoes and Cheddar Gratin, Baked Eggplant Steaks, and Gratin of Potatoes and Zucchini.

Are you looking for Pasta dishes? First, check out our home made eggless pasta. Then try Pasta with Zucchini and Parsley Pesto, Pasta Sauce with Aubergine, Red Pepper and Tomato, and Light Pasta Salad.

Or are you looking for Cabbage Recipes? Try Malaysian Lemak Style Vegetables, Nappa Cabbage Salad with Peanut Dressing, and Cabbage Thoran.

You might also like to browse all of our Cabbage recipes. All of our Pasta dishes are here. Or browse Baked recipes. Take some time to check out our easy Mid-Winter recipes.

Also browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.

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Bamia b’Mishmosh | Okra in Tamarind Sauce with Apricots and Prunes

Okra and Orzo Rice go so well together. Some time ago, we made Orzo Pasta Rice, a version of Vermicelli Rice, and the mixture of the two (rice with either orzo pasta or vermicelli) is utterly delicious. Today, we are pairing it with some simply cooked but oh so delicious okra, cooked on the stove top.

The okra, with Middle Eastern Flavours, is cooked with tamarind, dried apricots, prunes and spices, for that special Middle Eastern sweet-sour taste.

Are you after more Okra dishes? Try Okra with Chilli Spice Paste, Sri Lankan Okra Curry, Warm Salad of Charred Okra, and Okra with Mustard Oil.

You can browse all of our Okra dishes, all Apricot recipes, and all of our Middle Eastern dishes. Or simply explore our Late Autumn dishes.

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Orange and Walnut Salad

It so happens that both oranges, fresh from the tree, and fresh, whole walnuts, are far more delicious than their shop-bought counterparts. More amazingly, oranges and walnuts go very well together. Pair them in a salad for a gorgeous luncheon or light supper salad, even in Winter.

Are you after similar recipes? Try Roast Beetroot, Garlic and Walnut Salad, Olive, Walnut and Pomegranate Salad, and Orange and Olive Salad.

You can browse all of our Orange recipes and all of our Walnut dishes. Our vast collection of Salads are here. Or take some time to explore our Mid Winter collection.

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Baked Parsnips with Parmesan

We all love Parmesan sprinkled over baked dishes – that leathery melted sheet that results is chewy and yummy, the result of direct heat. But the complex flavours of parmesan are better preserved when, grated, it hits food still warm from the oven or stove. In fact, in Italian food, Parmesan is used widely but sparingly and rarely sees direct heat.

We use that practice with these gorgeously roasted Parsnips. It is Winter, and Winter = Parsnips. A simple dish to make but oh how very wonderful.

Are you after similar recipes? We have Roasted Parsnip Soup with Spices, and  Mashed Parsnips with Olive Oil and Parmesan.

If you would like to browse all of our Parsnip recipes, they are here. Or take some time to explore our Mid Winter delights.

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Andhra Spinach Chutney | Palakoora Pachadi

Serve with rice and a dollop of ghee

Andhra Pradesh is well known for its chutneys, and for the love that Andhra people have for their chutneys. Called pachadi, the chutneys are not to be confused with the pachadi dishes from Tamil Nadu, which are generally yoghurt based like a raita. An Andhra Pachadi is more like a Tamil Thogayal. I hope that clears the confusion.

Andhra Pachadis are ground vegetables and spices, made to be eaten with rice and a dollop of ghee. But you can use them in sandwiches, stirred into yoghurt, or with snacks, chapatti, idli or dosa.

This is a Spinach Andhra Pachadi, and you have never tasted spinach so delicious. Spicy from red and green chillies, and cooling from the ground sesame seeds, it all comes together into an awesome dish.

Are you after similar recipes? Try Spinach Thogayal, Green Chutney, and Coriander and Coconut Chutney.

You can see our Tamil Pachadi dishes here and here, and our Andhra Pachadi dishes here. Or browse all of our Spinach recipes and our Indian dishes. You might also like to explore our Early Winter recipes.

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White Beans with Tahina | White Bean Tahini Salad

This lovely salad is a play on hummus – white beans are mixed with tahini, garlic, and lemon juice for a gorgeous salad. Chickpeas could be used also, for a salad even more closely aligned to hummus.

Once the beans are cooked, it is quite easy to make. While the beans are cooking the pinenuts and spices are toasted and some chilli oil mixed. Once the cooked beans are mixed with the other ingredients, they are allowed to sit for an hour for the flavours to meld and be absorbed by the warm beans.

Verjuice, originally from the Middle East, has been popularised in the West by Australia’s Maggie Beer. Thank you Maggie! Our Verjuice is a little sweeter and more complex than the tradition variety. If you would like to try the Middle Eastern verjuice, seek out ab-ghooreh or hosrum in your Middle Eastern grocery.

Are you looking for similar recipes? Try Easy White Bean Salad, Roasted Red Pepper and White Bean Salad, and Grilled Eggplant Salad with White Beans.

Browse all of our White Bean recipes and all of our many amazing Salads. Or explore our Mid Winter recipes for more inspiration.

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Green Guava Salsa | Raw Guava Salad

It was the beautiful, welcoming assistants at my local Asian Grocery who put me on to Green/Raw Guava. Totally unaware as I was about Guava, except for the occasional ripe on at a friend’s place, she chose one that would be perfect to try raw. If they are lighter green in colour they have a little more sweetness than one totally green. Smaller ones have smaller seeds. And so it goes.

The assistant recommended Green Guava with Lime Juice, Chilli and Salt, a la Green Mangoes that are eaten the same way. And she is definitely correct – they are quite wonderful eaten this way.

You can also try them in the similar Indian way of eating fruits with Chaat Masala, an Indian Crudite if you wish. So good.

I have no doubt that there are quite a few uses for green guava, including cutting into julienne for salads, and making syrups and molasses. But today, we made a great Green Guava Salsa, which I am sharing with you. By the way, Guava can be eaten raw, semi ripe or ripe. Such a versatile fruit! Some prefer it ripe, others have a definite preference for raw guava.

We don’t have other Guava recipes yet, but check back here at any time, just in case…

Are you after similar recipes? Try Pomegranate Salsa, Green Tomato Salsa, and Pawpaw Salsa.

You can browse all of our Salsa recipes, or explore our collection of Mid Winter dishes for more inspiration.

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Red Lentils and Mung Dal | Masoor Dal and Mung Dal from Assam

Red lentils, as they are called here, or Masoor Dal, have made a reappearance in this kitchen after we received a large bag of them as a gift. How wonderful to have friends and relatives that gift odd bits and pieces to our pantry – I love them all.

Truly, I had forgotten how wonderful red lentils are, even though we have some stunning dishes that feature them. Red Lentil Soup with Garlic, for example, and also the Turkish Red Lentil Soup with Thick Thick Yoghurt.

Today we are making a Dal from the Assam region in North East India that mixes both split red lentils and mung dal. It is tasty, substantial, healthy and nourishing. The recipe uses mustard oil for a wonderful tang, but ghee can be substituted if preferred.

Are you after Dal recipes? Try  Masoor Dal with Green Chillies, Dal Tadka, Monk’s Dal and Urad Dal with Tomatoes.

You can check all of our Red Lentil recipes, our Mung Dal dishes, and our Dals. Browse our Indian recipes here. Or take some time to explore our Mid Winter dishes.

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Garam Chai | Chai Masala

Warming spices combined with tea – a classic Indian Chai

What a wonderful, warming drink this is! Pure relaxation – a cup of Masala Chai and allowing your mind to empty and drift across the universe.

Chai is an Indian spiced milk tea that is generally made up of a rich black tea, full cream milk, various spices and jaggery or other sweetener. The spices used vary from region to region in India, and even amongst households. The most common are cardamom, cinnamon, ginger, cloves, and pepper. Because of the spices, Chai produces a warming, soothing effect and gives one a wonderful sense of well being. Chai must have a sweetner added or the spices can’t share their full robust flavours. The sweetness brings out an intensity of flavour.

Are you looking for similar Chai recipes?  Try Yogi Chai, Chai Masala for the Relief of Colds, Cutting Chai, and Peppery Chai. There are Chai Variations here.

All of our Chai recipes are here, and our general Tea recipes here. Please try our other Teas and Coffees, and explore our Indian Recipes. You might also enjoy our Mid Winter recipes.

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Roasted Parsnip Soup with Spices

I love a good parsnip, but I don’t eat enough of them. This recipe maximises the flavours of the parsnip by roasting them before using them to make a soup with spices. It is another beautiful, warming Winter soup. Dollop Thick Thick Yoghurt  on top, or some home made Creme Fraiche.

Are you looking for similar recipes? Try Parsnip and Barley Soup with Garlic and Sage, Spicy Parsnip Soup with Crispy Garlic, and Spicy Roasted Carrot and Apple Soup.

Browse all of our Parsnip recipes, and all of our yummy Soups. Or take some time to explore our Mid Winter recipes.

This is a recipe from our first blog, which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.

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