I haven’t cooked Farinata for so long, years in fact – so long that I have forgotten how good it is. So it is back on the menu, with cauliflower, onions and parmesan. Farinata tastes a little like an omelette, and cooked right, it will slide right out of the pan. Served in wedges or squares with a salad (and some Celeriac Chips!), it makes a lovely lunch or light evening meal.
The idea for this farinata came from Ottolenghi’s recipe for Cauliflower Cake in Plenty More. That recipe uses eggs and I wanted to make something with similar flavours. So this recipe for farinata was created.
Ottolenghi says that cauliflower needs more attention. He says that it’s one of the most magnificent of all vegetables and is as versatile as potato. I reckon he is right.
Similar recipes include Farinata with Tomatoes and Cheese, Farinata with Onions and Tomatoes, and Making Socca, Pudla and Farinata.
Or browse our Farinata dishes, Cauliflower recipes and all our dishes from Plenty More.
Continue reading “Cauliflower and Parmesan Farinata | Egg-Free”
I have been playing around with this sauce recently. It is quite rich and dark in flavour – a current obsession of mine in the kitchen. Wintery flavours. This sauce is orangey with the depth of soy and a hint of sesame. It has sweet overtones. It goes well with anything deep fried – tofu, cauliflower, pakoda – or grilled items – eggplant slices for example – or roasted or stirfried veg – broccoli, cauliflower etc.
Use it as a coating sauce, dipping sauce (although it is quite thick) or spread the sauce on a plate and place ingredients on top of the sauce. I love roasted slices of eggplant and deep fried tofu on the sauce, scattered with tons of spring onions (scallions).
Today I made some deep fried cauliflower and coated them in the sauce for a delicious snack.
Similar recipes include Miso and Ginger Dressing, Orange Star Anise Sauce, and Chilli Soy Sauce.
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Continue reading “Chinese Style Orange-Sesame Sauce”
Orange and hazelnut go wonderfully well together. The pairing offers a good balance of freshness and earthiness and the flavours are subtle enough to complement green beans without overpowering them.
In this recipe we use the orange slices that we dehydrated some time ago. Several slices are whizzed in a spice grinder until almost powdered. If you don’t have dried orange slices, use pieces of orange zest that have been sliced thinly.
This is based on a recipe from Ottolenghi’s first book, Ottolenghi. We like to play wild and free with his recipes, so you can check the original one here.
Similar recipes include Black Pepper Garlic Broccoli, Steamed Broccoli with Pinenuts, Green Bean Salad, Fava Bean Salad with Garlic and Dill, and Glorious Five Bean Salad.
Or browse all of our Bean Salads and all Bean dishes.
Continue reading “Green Bean, Hazelnut and Orange Salad”
I have been in love with pears in more savoury applications since last century’s fascination with putting them in salads, soups and baked dishes. Today we bring pears and apples together in a salad with a creamy yoghurt and cucumber dressing. A crunchy salad that will brighten anybody’s day.
Similar recipes include An Autumn Fruit Salad, Pear, Celery and Fennel Salad, and Roasted Rosemary Pears.
Or browse all of our Pear recipes and all of our Salads.
Continue reading “Pear and Apple Salad with Cucumber Dressing”
This recipe is a riff on one by Ottolenghi in his book Ottolenghi. He also riffs it, with numerous variations on the Guardian website and elsewhere. It just proves how addictive broccoli is when it is char-grilled and tossed with garlic and chilli. We have been making this salad periodically for years – my daughter was the first to put me on to how good it is.
This time, I add beans to the mix, as (ssshhh, this is a little known secret) are also addictive when char-grilled. I’ve used a delicious sweet-hot chilli paste, and the garlic is sliced and crisped. An optional extra is to add flaked almonds to the salad.
Sadly, there are no pics tonight, an increasing trend on this blog when we cook at night. You will have to trust sight-unseen on how good this dish is. Photo is from Unsplash.
Similar dishes include Black Pepper Garlic Broccoli, Steamed Broccoli with Pinenuts, Pan Roasted Broccoli, Smashed Chickpeas with Broccoli, and Broccoli with Orange Butter Sauce.
Or browse all of our Broccoli and Bean dishes.
Continue reading “Charred Broccoli and Bean Salad with Chilli and Garlic”
This dish has a vague Turkish origin. White beans – haricot or cannellini beans – are cooked and mixed with a delicious tomato-based mixture. You could make the same dish with chickpeas or lima beans.
I often make it with passata for a real saucy base, but other times will use chopped tomatoes for quite a different style. Your choice.
Similar dishes include Broccoli and White Bean Soup, Fennel and Potato with White Beans and Garlic, and Rustic, Spicy Butter Beans.
Browse all of our White Bean recipes and Turkish dishes.
Continue reading “Rustic White Beans in Tomato and Onions”
Years ago I used to make a chilli dish – the recipe comes from a dear friend who lives in the Grampians. It was a chilli that is often called “Mexican” although it is not, and includes coffee, chocolate and red wine. I gave up making it when I adopted a vegetarian diet. It was only recently that another friend reminded me that chilli without meat is possible – and also delicious.
Elwyn’s Chilli Beans was such a no-fuss recipe – a few essential ingredients cooked at the barely simmering heat level for hours until all was infused with chocolate, coffee, wine and chilli.
The success of a Bean Chilli, with our without meat, is the deep, dark richness of the sauce. I took Elwyn’s recipe and added favourite spices to deepen the flavours, a variety of vegetables to enrich the dish, and some walnuts – I made enough to feed our street! Luckily it freezes very well. It is quite a “meaty” dish with the walnuts adding a great texture.
Because this dish requires long and slow cooking, it can also be cooked at a low-moderate temperature in the oven.
Similar recipes include Borlotti Bean and Garlic Soup, Persian Stew with Winter Vegetables, Barley and Root Vegetable Stew, and Black Barley with Mushrooms.
Browse all of our Kidney Bean recipes, Borlotti Bean dishes, and all of our Stews. Or explore our Mid Winter dishes.
Continue reading “Chilli Beans”
I am a great fan of wasabi – anything hot for that matter. Horseradish, mustard, wasabi. I like it when it gets up your nose and leaves you breathless with its heat. Now you don’t have to like it as hot and pungent as I do – in this snack/salad you can temper the taste to your own preferences.
It is a lovely dish, put together in 3 or 4 minutes, perfect for Summer evenings or any time the weather has a bit of heat in it. Use zucchini or red or white radishes – they work equally well.
The idea came from one of my loved books – Jam Today Too, by Tod Davies. A treasure trove of easy to make dishes with at-hand ingredients.
Similar dishes include Spicy Rice with Zucchini, Zucchini, Lemon and Dill Salad, and Marinated Zucchini and Tomatoes.
Browse all of our Zucchini dishes and our vast array of salads. Or explore our Early Summer recipes.
Continue reading “Zucchini or Radish with Soy and Wasabi”
Daunker Pachadi, also known as Dangar, Danger, Daanger, or Urad Dal Pachadi, is a simple pachadi that is very famous in Thanjavur in Tamil Nadu. It is not made very often now, one of the forgotten recipes of Tamil Nadu. It is a pity because it has quite a unique flavour from the black gram powder mixed into the pachadi.
This Pachadi is a great accompaniment for Vathal Kuzhambu, Rasam or Sambar with rice or just with a mixed rice dish. There are some variations from other parts of Tamil Nadu and beyond, such as Chettinadu.
In Thajavur, there are couple of different versions of this – one with unroasted urad flour, and one where the flour is roasted. I have included both recipes below.
These recipes are from Meenakshi Ammal’s Cook and See books. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Boondhi Pachadi, Tri Colour Pachadi, and Sago Kitchari.
Browse all of our Urad recipes and all of our Pachadis. Our Indian recipes are here and our Indian Essentials here. Or take some time to explore our Late Spring dishes.
Continue reading “Daunker Pachadi | Danger Pachadi | Urad Dal”
Eggplant and dark lentils are such a paring! We loved them here – this is an extraordinary dish – and we love them in this recipe. When the eggplant is cooked with the lentils it becomes very silky and simply melts into them. This is the joy of Rummaniyeh.
Pomegranates also feature strongly in Rummaniyeh. In fact, Rumman means pomegranate, so this dish’s name, Rummaniyeh, means pomegranatey. Pomegranates are cherished in Palestine – they are an integral part of Palestinian eating, and are regarded as a symbol of abundance and prosperity. The cheap and easy recipe uses rich, sweet-tart pomegranate molasses and pomegranate kernels (when in season), for a tangy stew in which the eggplants melt into the lentils as they gently simmer. Crispy onions, fried garlic, zingy lemon juice, pomegranate molasses, hot chilli and generous amounts of olive oil are added, to create layers of flavour and transform the primary ingredients.
Today’s recipe had its genesis in the one in Falastin by Tamini. I made some adjustments to make it simpler, with more lentils, and also to get that simmered silkiness of the eggplants.
Eat warm or at room temperature with pitta or tafoon (Middle Eastern flatbread) and a chopped salad. I like a bowl of spiced yoghurt with it. You can serve Rummaniyeh at any time, but it is especially good for breakfast!
Similar recipes include Lentil Stew with Eggplants, Lentil Salad with Pomegranate Molasses, and Walnut and Pomegranate Dip.
Browse all of our recipes from Falastin, and all Eggplant dishes.
Continue reading “Lentils and Eggplant with Pomegranate and Crispy Onions | Rummaniyeh”