Soupe au Potiron | Cream of Pumpkin Soup

A French Soup so good that your friends will request the recipe

In the days when my kids were growing up, I really was famous for this soup. People would request it if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good.

I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.

Are you looking for Pumpkin Soups? Try these: Adzuki Bean, Barley and Pumpkin Soup, Italian Pumpkin Soup and Pumpkin Soup with Red Peppers.

Or try some other Pumpkin recipes, like Pumpkin Couscous Salad, Caramelised Roast Pumpkin, and Pumpkin Cooked in a Covered BBQ.

Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.

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Potatoes Baked with Cumin and Tomatoes

An unashamedly Retro Dish perfect for Modern Times.

Potatoes and Cumin are a great match. This retro baked dish is a great dish for any time of the year, and extremely wonderful in cooler Autumn months and Winter. It layers the potato with black pepper and cumin seed, and tops it with juicy tomatoes, breadcrumbs and parsley. It is a comforting dish, home cooking at its best. Who would not want to come home to a dish like this?

Are you looking for more Potato dishes? Try Gratin of Potatoes and Zucchini with Thyme, Potato Subzi, and a Surprise Potato Tartin.

Would you like to try other Gratin recipes? Try Gratineed Sweet Potato, Potato Gratin with Cream and Pomodori Gratinati – Tomatoes Gratineed with Cheese.

Feel free to browse recipes from our Retro Recipes series – recipes from our previous blog that ran from 1995 – 2005. You might also like our Potato recipes here and our Gratin Recipes. Or you might like to browse Tomato recipes. Check out our easy Mid Autumn recipes.

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South Indian Cauliflower Soup

This uncomplicated soup is nourishing, comforting and warming, with no other flavours except cauliflower, potato, and black pepper.

South Indian soups need some explaining. The are quite diametrically opposed to dishes that could be called soups but are not – rasam, for example, or thin dhal, or even a sambar. For the most part, the true South Indian Soup is a simple, uncomplicated vegetable soup that is not spiced. Thus the vegetable becomes the feature, not the layers of spices. There is no artifice in these soups at all.

Presumably, these soups are of Anglo-Indian origin and have gained enough popularity to become part of the cuisine, or perhaps they are the result of the occupation of regions by other countries, namely France and Portugal. In many ways they are a little 1950’s, yet beautiful in their pared back simplicity

This uncomplicated Cauliflower Soup is nourishing, comforting and warming, with no other flavours except cauliflower, potato, and black pepper.

Are you after soups? Try Indian Tomato and Potato Soup, Tomato, Lemongrass and Ginger Soup, and Tomato and Dal Soup. See also How to Make a Light, Infused Vegetable Stock/Broth, Indian Style.

Or try some other Cauliflower recipes – A Plate of Cauliflower, Cauliflower Pilaf, and Cauliflower Slow Cooked with Lime and Spices.

Browse our other Indian Soups here.  Our other Cauliflower recipes are here and here. Or explore all of our Soups and all or our Indian dishes.  Be inspired by warming Winter dishes here.

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Longan and Young Ginger Tea | Dragon Eye Tea

Longan Berries are warming, according to Chinese philosophy. So this tea is great for warming the toes on cold nights, or perfect for when a cold is coming on or you just feel cold. Enjoy this by the bowlful.

Longan are sold fresh and dried. For tea, it is much more convenient to use dried. They are loved by the Chinese and used commonly across China. They are used to flavour many dishes – winter sweets, sweet Chinese soups and congee. Great for snacks on their own if freshly dried, or mix with raisins and other dried fruits, and walnuts and other nuts.

It is easy to find them. Wander the aisles of your local Asian/Chinese shop until you find the dried fruit section. Sometimes you will find them sold in bulk. Choose ones that are soft, like raisins, and avoid the harder dried ones. Store them in a jar in your pantry, keep them in the fridge, or even freeze them to preserve them well.

In China this tea would be called a sweet soup. Serve it with the berries in the tea. You can strain them out if you prefer, but they are lovely left in and munched on as you sip. Longan are very relaxing and good for the memory as well.

Are you after other Teas? Try Fragrant Persian Rosebud and Borage Flower Tea, Cardamom, Coriander and Fennel Herbal Tea (Ayurvedic CCF Tea), and Balinese Ginger and Lemongrass Tea.

Explore all of our Teas, and our Chinese dishes. Or take some time to browse our warming Early Winter dishes.

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Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme

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.

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Kohlrabi Subzi | A Punjabi Recipe

Not often used, Kohlrabi now features in an Indian dish

Kohlrabi is not something that I cook with often, so it was a bit of a luxury to get to make a simple Punjabi Subzi with this beautiful purple-skinned vegetable of winter.

Mustardy and warming from the spices, the dish is simple to cook and does not take a lot of effort. The result is a fabulous side dish for Indian or non-Indian meals.

Kohlrabi is a great vegetable to eat raw or cooked. Salads are great with grated or thinly sliced kohlrabi. You could use it in this Jicama and Green Mango Salad, for example, or in this Radish and Jicama Salad with Coconut Milk.

Are you looking for more Punjabi recipes? Dal Makhani is very popular, of course. Or try Baingan Bharta, a smoky eggplant curry. And also this Green Pea Pilaf.

Check for other Kohlrabi recipes here. Explore Punjabi recipes, or browse our Indian collection. Or take some time and browse our easy Winter recipes here.

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Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms

The goodness of Adzuki Beans teams perfectly with the comfort of Mashed Potatoes and creaminess of Mushroom Sauce

This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.

Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled.

Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Sundal.

Try other Rice recipes as well – Bean Sprouts Rice, Eggplant Rice, or a Parsi Kitchari.

Thee is more! Explore all of our Adzuki dishes, and all Rice dishes here. Or take some time and browse our easy Late Winter recipes.

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The Perfect Shiitake Mushroom Sauce

Shiitake Mushrooms in a creamy sauce

Who does not like a mushroom sauce? Over toast, with mashed potato, poured over steamed vegetables, it is a winner in any language.

This sauce is made with shiitake mushrooms cooked in a creamy sauce with tamari. The sauce is thickened with kudzu, a Japanese starch used to thicken sauces. It is available in supermarkets, Asian grocers and health shops. It makes the most beautiful, smooth and glossy sauce. But if you can’t find kudzu, use cornflour.

Looking for mushroom recipes? Try Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette, a Mushroom Curry, and Mushrooms for Toast.

You will find other Mushroom recipes here and here. Or explore our easy Winter dishes here and here.

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Sakkarai Pongal | Sweet Pongal with Milk

Sakkarai Pongal is short grained, raw rice cooked in jaggery and milk with mung dal, simmered until thick and then garnished with ghee, cashew nuts and raisins. It is not the traditional Milk Pongal cooked completely in milk, but is a definite favourite. It is a distinctive dish from Tamil Nadu, and also cooked in Sri Lanka and some other states in South India.

Pongal is a festival in January where we thank the Sun for the bounty that it brings us. Sakkarai Pongal is cooked in the morning as the sun rises and is presented as part of the devotions. Read more about the Pongal Festival here. And all of our dishes for the Pongal Festival are here.

But Pongal, the dish, can be made at any time. There are sweet versions like this one (called sakkarai), and you might like to try the other versions: Sakkarai Pongal from Jaffna; and Sakkaria Pongal without Milk. Check to see if we have since posted other version.

And there is are savoury versions, and we have a couple of versions of Ven Pongal. You can see recipes here.

Otherwise, browse all of our Rice dishes, and all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.

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Seasonal Cooking | MID WINTER – Dishes Not to Be Missed

Happy New Year to You! If you have the energy on this New Year’sDay, enjoy these highlights from our Mid Winter classic recipes.

You can browse all of our Mid Winter recipes here:  Indian Deliciousness; Soup Recipes for Mid Winter; Wintery Salads, Vegetables, BBQs, Dips and Preserves; Goodies, Grains, Lentils and More; Drinks and Sweets; and Tips and Hints for Cooking in Mid Winter.

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

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Pasta Sauce with Aubergine, Red Peppers and Tomato

This dish combines the classic flavours of an Italian pasta dish.

Often a pasta dish is my go-to Saturday or Sunday night fare. With a friend from a good Italian commercial pasta making family, we are never short of good pasta. This dish combines the classic flavours of an Italian pasta dish. Use a great spaghetti, a thick one if you can, or thin if you cannot. Pasta shells work well also.

You might like to read Pasta with Soul – how long to cook pasta. Similar dishes include Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, Pasta Aglio e Olio, and Pasta with Tomato and Basil. Explore our other Pasta recipes here and here.

Feel free to browse our Eggplant recipes here and here.  We have some Italian recipes here and here. Check out our easy Winter recipes here and here.

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A Plate of Cauliflower | Simplicity Itself

This must be simplicity personified in the kitchen

Towards the end of the day, after yoga, I picked up a very large cauliflower very cheaply. It turned out that we didn’t need a lot for dinner, so the cauliflower became one of the features of our meal with some crusty bread, a few hot cannellini beans and a salad.

Feel free to browse our Cauliflower recipes here and here. Check out our easy Autumn recipes here and here.

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Tandoori Aloo | Spicy Marinated Potatoes Roasted, Fried or BBQ’d

More’ish, this dish will not last long in your kitchen

Who doesn’t like tandoor-style dishes? Although we can’t normally have a tandoor oven at home, cooking tandoor dishes in the oven or on the stove top, even on the BBQ, is very possible. These Tandoor Potatoes are amazing – don’t expect them to last very long in your kitchen. A perfect snack, or a side dish for your meal.

You might like to browse our other Potato recipes here and here, or our Snack recipes here and here. You will find all of our Indian recipes here.

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Roast Beetroot with Cumin Seeds

Beetroot has been called the Prince of Vegetables. At its best in autumn and winter, beetroot’s cheery cheery presence brings joy to the kitchen all year around. It is easy to cook, but is a dense vegetable so takes time. A good vegetable for lazy Sunday afternoons.

Browse our other Beetroot recipes here and here, or Roasted recipes here and here. Be inspired by our Winter recipes here and here.

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Mung Dal with Coconut Milk | Sri Lankan Style

Another beautiful Mung Bean recipe, a soup from Jaffna in Sri Lanka.

Sri Lankan in its origins, this Mung Dal recipe from Jaffna is quick and lovely. This is from that lovely cookbook of Sth Indian and Jaffna cooking – A Monk’s Cookbook by the monks from the Hindu Aadheenam on Kauai in Hawaii (you can download it here).

You might also like to try Mung Sprouts Sundal, Sweet Mung Dal Kitchadi, Mung Dal Sundal, or  Stir Fried Mung Bean Sprouts. Or simply browse all of our Mung recipes here and here, and Dal recipes here and here. Continue reading “Mung Dal with Coconut Milk | Sri Lankan Style”