Collection: Delightful Pilafs

Pilafs, pulaos, pulau, mixed rice dishes – many names for a delicious technique for smartening up a plain grain (usually rice) to use as a flavoursome side dish. It can be simple – just a few spices added – or a complex layering of flavours. They are usually without a dressing although they are sometimes topped with a dollop of yoghurt. Today we bring you a collection of our favourite pilaf recipes.

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

Browse all of our Pilaf Recipes, and all of our Collections. Or explore our Mid Autumn recipes.

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Roasted Cauliflower with a Citrus Chilli Tomato Sauce

Who else can eat half a cauliflower by themselves? If the dish is delicious it is all I might make for a meal, and between the two of us a whole cauli will disappear. This is one of those recipes. I make it with any of my tomato sauces that are sitting in the freezer, so it is an incredibly easy dish to pull together. Great for coming home late from work or a day out – it can be on the table in about 30 mins if you prepare the cauli quickly. (Or chop it ready to roast before you go out.)

Similar recipes include Roasted Cauliflower with Cumin and Sumac, Cauliflower Roasted in Olive Oil, and Crispy Cauliflower with Capers.

Browse all of our Cauliflower recipes and all of our Roasted Cauliflower dishes. Or explore our Mid Autumn dishes.

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Mustardy Turmeric Dressing for Salads, Roast Veg, Soups, and especially Brussels Sprouts

We adore this dressing with brussels sprouts – roast the sprouts, add lemon juice, enough that it provides the tang that brussels sprouts demand, and toss with this dressing for a heavenly salad or side dish.

It is also divine with salads, drizzled on soups and over baked vegetables. It adds colour, tang and zing to any dish you pair it with.

Similar recipes include Roasted Brussels Sprouts with Pomegranate Molasses, Lemony Yoghurt Dressing, Green Tahini Dressing, and Miso-Seed Dressing.

Browse all of our Salads and all of our Dressings. Or explore our Mid Autumn dishes.

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Sweet Potato Fritters

Sweet potatoes are at their peak in Winter – shiny skin, large sizes, unblemished exterior, very instagramable. Baked, fried, simmered or steamed they make the most wonderful dishes. They make quick soups with potato, for example, and bake really well, especially if slathered in cream. It appears humble, this vegetable, but at its heart there lurks a star.

Ottolenghi talks about a cafe in Telaviv that won its reputation with this sweet potato fritter – also called sweet potato cake. It is a wonderful recipe, without eggs too, so it did not require the usual adaptations in this kitchen.

The ultimate comfort food- soft, a bit messy and delicious.

The recipe is from Ottolenghi’s Plenty cookbook, an early one but still treasured in our house. Along with Plenty More and Ottolenghi, it holds many memories of great feasts. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and you can find the Guardian version of the recipe here.

Similar dishes include Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles, Roasted Parsnips and Sweet Potato with Caper Vinaigrette, and Sweet and Sour Pumpkin and Sweet Potato.

Browse all of our Sweet Potato recipes and all of our Fritters. Our Ottolenghi dishes from Plenty are here.  Or explore our Mid Winter recipes.

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Collection: Delicious Recipes with Hazelnuts

Hazelnuts are one of our favourite nuts here in the kitchen and at the table. There is nothing that quite matches its nutty, slightly dry flavour and crunch. We have used them quite a lot in our recipes, so we’ve brought together a selection for you to try. Enjoy!

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

Browse all of our Green Mango Recipes, and all of our Collections. Or explore our Mid Autumn recipes.

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MID WINTER: Spicy INDIAN DELICIOUSNESS for Winter Warming | Seasonal Cooking

Goodness, it’s cold! Put on another jumper and enjoy these highlights from our Mid Winter classic Indian recipes.

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Collection: How to Use Miso Paste | 19 Recipes Using Miso

Oh my goodness, Miso comes in so many different varieties, strengths and uses, sometimes it is difficult to know where to begin. But miso is so necessary in a vegetarian kitchen to add umami to dishes in the easiest and quickest way.

So we put together some of our favourite Miso recipes for you to begin experimenting and hopefully you will fall in love with this funky paste, just as we have.

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

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

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MID WINTER: Don’t miss ALL OF THESE Warming Winter Recipes | Seasonal Cooking

Goodness, it’s cold! Put on another jumper and enjoy these highlights from our Mid Winter classic recipes.

You can browse all of our Mid Winter recipes here:

Please let us know if you find links that are not working. We would love to fix them for you.

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Collection: Chai Recipes with Love

Chai is the comforting drink that we all need every day. It is made from tea, usually an Assam tea, spices, milk and sugar. The spices are simmered in water and milk with the tea for some minutes to infuse the flavour, and it is sweetened before serving. The tea is simmered with the spices – a different way of brewing it when we consider the dunk-in-dunk-out method of the British and others.

Learn how to make Chai properly here.

Enjoy these 20 or so different Chai recipes.

Similar articles include 30 Soups for Mid Autumn, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.

Browse all of our Chai Recipes, and all of our Collections. Or explore our Mid Autumn recipes.

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Matki Sprouts Misal

Both Matki sprouts and Horse Gram sprouts are highly nutritious, and fairly easy to sprout if you are careful. For these sprouts, I prefer to wrap the soaked lentils/beans in muslin cloth and place in a dark cupboard for 24 – 48 hours, sprinkling with water occasionally.

One way of using the Matki sprouts is to make Misal – a gravy based dish that is often eaten with bread but can be served with rice. The matki sprouts don’t take as long to cook as the horse gram sprouts do – under 15 mins to be soft but with a little texture still. Just how I like it.

Similar dishes include Carrot and Mung Sprout Kosumalli, Sprouts Usal, and Black Gram Sprouts Sundal.

Browse all of our Matki dishes, and all of our Misal recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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