I LOVE this dish. Simple, but flavoursome and healthy. Mop up juices with some home made focaccia. Although Beetroot Leaves have been used here, it can also be made with Spinach.
The chickpeas are soaked with bicarb soda to make them achingly tender when cooked. The greens are cooked with a tomato base with some wine (see the notes below the recipe for an alternative) and mixed with the chickpeas.
Are you looking for more Chickpea recipes? Try Green Salad with Chickpeas and Preserved Lemon, Smashed Chickpeas with Broccoli and Dukkah, and Hummus.
Or perhaps some Spinach dishes? Try Mushroom, Spinach and Blue Cheese Salad, Mung Dal with Cumin and Spinach, and Potatoes and Spinach.
You might like to browse all of our Chickpea recipes and Spinach recipes. Check out our easy Late Winter recipes here.
Continue reading “Chickpeas and Beetroot Greens with Chilli”
A rustic mountain dish from France
Perhaps not a pretty dish, there I said it. This is a rustic mountain dish from Haute Savoie, a region of France. It uses vinegar and lemon to add real tang to the mushrooms which are eaten cold – they go well with some excellent bread. In modern times it is great as part of an appetiser plate or part of a mezze/tapas style meal. The vinegar gives it the characteristics of a quick pickle or chutney, and it will pair well with other small dishes.
Are you after Mushroom dishes? Try Mushroom, Spinach and Blue Cheese Salad, Caramelised King Oyster Mushrooms, and Mushroom Curry.
Perhaps you are looking for French recipes. Try French Cream of Pumpkin Soup, French Tomato Salad, and Fennel a la Grecque.
Please browse our Mushroom recipes here and here, and our French recipes here and here. Our Autumn recipes are here and here.
Continue reading “Champignons Montagnard | Mushroom Savoy | Mushrooms and Tomatoes from Haute-Savoie in France”
For millennia, dates have been considered an energy giving tonic by many cultures. Taken to the next level by Ayurveda (the Indian traditional medical system), dates are combined with other healing and energy giving substances – ghee, saffron, cardamom, cinnamon and ginger. Rich and sweet, Dates and Saffron Soaked in Spiced Ghee is said to nourish and revitalize your deepest tissues. This mixture is a classic rasayana, a tonic for rejuvenation. It is also an ancient love potion! Whether you want to love another person, or your life, or just find more happiness in your day, this is definitely or you.
Healing and love making, what more is need from a tonic that is more like a snack than medicine? It is said to strengthen immunity as well as aid digestion.
You might like to also try our Dates Milk to fight Fatigue. Try some other Ayurvedic dishes: Cardamon, Coriander and Fennel Tea, Ginger and Tulsi Tea, and Diet and Consciousness.
Have a look at other Date recipes, and our Ayurveda recipes. Or browse our Indian recipes. You might like to check our Late Spring recipes here.
Continue reading “Dates and Saffron Soaked in Spiced Ghee | An Ancient Rasayana”
Green Mango season brings such a welcome addition to the menu. Coming in Spring, its tang is a delight after the heavier flavours of Wintery cold weather. For this dish I chose a sweet-sour green mango, and it is perfect. A sour green mango would work well too.
Are you after other Green Mango dishes? Try Jicama and Green Mango Salad, Green Mango and Lemon Rice, and Vermicelli and Green Mango Salad.
Are you after other dishes from Kerala? Try Sweet Surnoli Dosa, Sweet and Sour Mango Curry, and Cabbage Thoran.
If you are after all of the Green Mango recipes, explore here. We also have other recipes from Kerala to browse. You might like to read more about Green Mangoes. All of our Indian recipes are available here. Or take some time to browse all our Mid Summer recipes.
Continue reading “Spicy Green Mango in Coconut Milk | A Classic from Kerala”
Crunchy and apple-like in texture and flavour, Jicama makes a wonderful addition to salads. You can cook it, but I love it raw.
This salad combines Jicama with green mango and optionally red or white radish as well. The green mango-chilli-lime component is a great set of flavours commonly found in Mexico and in South East Asia.
Jicama is rarely available here except in the best Asian Groceries and Green Groceries. Its season is Autumn through early spring, so I grab one or two when I see them. These past months I have been lucky enough to locate and exceptional Asian market and they have them regularly.
Are you looking for more Jicama recipes? You might also like to try these: Pickled Jicama, Vegetable Sticks with Spices, Spicy Radish and Jicama Salad with Coconut Milk, and A Host of Spring Salads.
Our Green Mango recipes include Vermicelli and Green Mango Salad, Pomelo Salad, and White Peas and Green Mango Sundal.
You might like to try other Bittman Salads. They include Roasted Red Pepper Salad with Mozzarella and White Beans, Cucumber Salad with Capers and Ricotta, and Fig and Almond Salad.
Are you still looking for more? Browse all of our Salad recipes here, our Green Mango dishes here, and all Jicama Recipes here. All of the Bittman Salads are here. Or explore our Early Spring recipes here.
Continue reading “Jicama and Green Mango Salad”
Enjoy these highlights from our Early Spring recipe collection. The weather begins its transition this month, and like all change, is a little chaotic and changeable. Windy, stormy at times, and the Spring rains begin. Warm days interject the cooler ones, and while warming foods are still needed, they get lighter and lighter. We look forward to Summer.
You can also browse other Early Spring recipes:
Please let us know if you find links that are not working. We would love to fix them for you.
Continue reading “Seasonal Cooking | EARLY SPRING – Recipes Not to Be Missed for Relaxed Spring Living”
Moraiya Kitchari is a delightful dish, healthy and nourishing. It is regularly made for Navratri fasting, Ekadashi fasting or any other time of Hindu fasting as it is an easily digestible dish. It is delicious in its own right – lightly spiced and less vigorous of taste than many Indian dishes, but don’t put it aside because of that. Try it with a wet curry like a yoghurt or besan curry, even a Poritha Kuzhambu! You will enjoy.
Moraiya is composed of tiny, white, round grains. In India, cereal grains are not consumed during fasts. Hence, Moraiya is a popular alternative, especially during Navratri. It is often used in place of rice, although it does not cook into separate grains like long grained rice. It is quite sticky when it is cooked and the grains stick together somewhat.
Are you looking for other Kitchari dishes? Try this one with Sago, Peanuts and Potatoes, or Maharashtrian Kitchari with Masoor Sprouts, or a Simple Parsi Kitchari.
You might like to check to see whether we have posted other Moraiya recipes. You can browse all of our other Kitchari recipes here. Our Indian recipes are here. Or explore our Early Spring dishes here.
Continue reading “Moraiya Kitchari | Barnyard Millet Kitdchari | Sama ki khichdi | Khichuri”
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.
Continue reading “Kohlrabi Subzi | A Punjabi Recipe”
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.
Continue reading “The Perfect Shiitake Mushroom Sauce”
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, Chilli Cabbage, or Olan.
Or explore some spicy soups – Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes, and S. E. Asian recipes. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”
I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish. She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.
Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.
She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.
What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.
Are you looking for Carrot recipes? Try Carrot and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.
Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi”
Versatile Greek style mushrooms
A quick lunch that does not miss out on flavour. A gorgeous brunch for a Spring day. Or part of a tapas style meal. Or a snack under the grape vines. This recipe even works well with mushrooms that are, well, a little tired and still sitting in the bottom fridge drawer.
Read more about a la Grecque cooking. Feel free to browse our “a la Greque” recipes here and here. Or you might like to browse Mushroom recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Mushrooms a la Grecque | Mushrooms Cooked with Herbs”
Use your left over cumquats to make this exquisite salad oil.
A bag of exquisite cumquats lasted and lasted, being turned into everything that I could think of. They were a joy.
Feel free to browse our Cumquat recipes. Or you might like to browse Olive Oil recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Cumquat Olive Oil”
Tuscans are known as mangiafagioli, bean eaters. White beans are a way of life, and a traditional Tuscan meal often starts with a thick bean soup that has been cooked in a terracotta pot, flavoured with herbs and heavily anointed with olive oil. This one is cooked on the stove top for convenience, and is flavoured with sage, garlic and olive oil.
Eat these Tuscan beans with thick slices of real bread – one with a delicious crust and a chewy interior. If you like, spoon the beans over bread, slightly toasted. You will love it.
You might also like Tuscan Beans Baked with Lemon and Sage. Browse our Cannellini Bean recipes and here; and our Italian recipes here and here. Or simply explore our Late Spring dishes.
Continue reading “Florentine Beans | Fagioli alla Fiorentina”
Beautiful Beetroot, roasted, and dressed with herbs
Beetroot is a great vegetable, and baby beets are sweet and tender. This recipe treats them minimally. You can use baby beets or larger, medium sized ones.
The inspiration for this dish came from Turquoise by Greg Malouf. I recommend this cookbook of Turkish recipes. It is beautiful.
Feel free to browse other recipes from Turquoise. You might also like our Beetroot recipes here and here. Or you might like to browse Salad recipes here and here. Check out our easy Spring recipes here and here.
Continue reading “Beets in a Herb Dressing”