Spicy Mashed Potato and Sweet Potato with Onions | Podimas

This is a lovely mash of potatoes and sweet potatoes, and it can be made with either just potatoes or just sweet potatoes. It is simple to make once they are cooked – the mash is mixed with chilli, onion and spices. Delicious. It is a version of Podimasa peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means mash in Tamil. It is a traditional type of Poriyal.

Similar recipes include Simple Potato Podimas, Potato Pallya, and Garlicky Potato Mash.

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

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Buckwheat and Broccolini Salad

I happily eat this buckwheat salad as is for a light lunch or snack. You know I love my salad snacks. It is lovely just on its own. Or it is great served with, say, some fritters, herby new potatoes and roasted beetroot. Yum.

This is an excellent dish for the cooler days of Summer and Autumn. The recipe is based on one from Ottolenghi’s Simple. He uses beans in the salad. After the devastating bushfires in Australia, fresh beans are difficult to source. Broccolini makes a great alternative. We cook a lot of Ottolenghi dishes but always feel free to use what is in our pantry, on our kitchen benches, in our garden, or available locally. For the original recipes, check his books and his Guardian column.

Some say buckwheat is an acquired taste. But I think of it as a creamy quinoa, and adore the flavour and texture. You will too. It has a slightly earthy and nutty flavour.

Similar dishes include Butternut with Buckwheat Polenta, Broccolini and Sweet Tahini, and Buckwheat Salad.

Browse all of our Buckwheat recipes and all of our Broccolini dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Summer recipes.

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Broccoli and White Bean Soup with Rosemary

I have been lying in bed this morning – a cold morning of Autumn where it is nice to be sipping coffee and reading under the warm blankets. I have been watching the sky as I read, wondering what kind of day it will be, and it has varied from bright blue and cloudless, to dark and stormy, and back to few clouds and a bright blue sky. Such are the joys of our Australian weather. We watch the sky in Summer to see what heat levels we need to endure during the day, in Autumn we watch the sky for much needed rain, in Winter it is about how cold and wet it will be, and in Spring we wait for the first warm to hot day to arrive.

So it is nearly Winter and the soup pot has emerged from the depths of the cupboard again. We made an awesome spicy tomato soup the other day, quite Indian in style, and today we turn towards Italy and the simple but awesome products that come out of kitchens. I have heard the food of Tuscany particularly is called Poor Man’s Food, that is, food that is made from locally grown produce without fanciness or pretension. Exactly my kind of food. I remain a country girl at heart despite living in various cities for the majority of my life. The influence of those first 15 – 20 years never leaves you.

I have roasted the broccoli in this dish, but you can just add it to the onions if you prefer to skip that step.

Similar dishes include Broccoli and Chickpeas, Greek White Bean Soup, and White Bean and Leek Soup.

Browse all of our Soups and all of our Broccoli dishes. Or explore our Late Autumn food.

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Freeze Ginger or Make Ginger Paste and Ginger-Garlic Paste for the Winter, Self Isolation or Lockdown

The best time to freeze ginger or make Ginger or Ginger-Garlic Paste is Late Summer or Early Autumn. Ginger and garlic are plentiful then, good quality, local and cheap. You can often get young ginger at this time – it is gentler in flavour and delicious.

We normally keep this post over on our Sister Site, Heat in the Kitchen, but today we are reproducing it here, just in case it is helpful for people mostly limited to home.

You can also see how to make Coriander Paste. And Chilli Paste. Also how to Freeze Tomatoes for Winter. Explore other ways to preserve goodies for Winter.

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How to Keep Tomatoes for the Winter, Self Isolation or Lockdown – Purees, Pastes, Freezing, Drying

In Autumn, tomatoes are cheap and great quality, often more flavoursome than Summer tomatoes. Locally I can buy large bags of them very cheaply. It is a perfect time to freeze tomatoes for use during winter. And in times of trouble, such as these crazy days of 2020, it is useful to have tomatoes that you can use without having to leave the house to shop.

We normally keep this post over on our Sister Site, Heat in the Kitchen, but today we are reproducing it here, just in case it is helpful for people mostly limited to home.

Other Tips you might like are Freezing Ginger and Making Ginger Paste, How to Freeze Garlic, and Making Coriander Paste.

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Roasted Eggplant with Special Miso Sauce

The thing about Special Miso Sauce is that it is rich and dark and almost overwhelming in its deep flavours, so it is perfect for dishes in which you might use, if you weren’t vegetarian, things like fish sauce or anchovies. Not that it tastes the same but it does have that same affinity for certain ingredients.

And we all know just how well miso pairs with eggplant anyway – it is a classic combination in the miso-loving parts of the world. So in this dish we bring together eggplants and the Special Miso Sauce for wonderful results and a very simple dish.

Similar recipes include Algerian Eggplant Salad, Roasted Eggplant with Crushed Chickpeas, and Eggplants in Tamarind Leaf Paste.

Check out our collection of Miso recipes here.

Browse all of our Eggplant dishes and our Miso recipes. Or explore our Late Autumn dishes.

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Collection: Delicious Beetroot Recipes

Beetroot. Earthy, versatile, raw or cooked, beetroot is a colourful and delicious addition to our table. Enjoy these 30 or so Beetroot dishes.

Similar articles include 30 Salads for Winter, Our Best Feta Recipes, and Delicious Chilli Pastes and Sauces.

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

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Sauce de Tomate | French Tomato Sauce

France is full of sauces. If you are going to categorise French food broadly, you might say – meat, sauce, butter, baked goods. It is pretty accurate – one of my comprehensive books on French cooking contains 2 salads (and some vegetable recipes). To be fair, the salads can be the base for many variations. And to be more than fair, I have spent time working in France so know that there is a large variety of salads. But, yes, meat is the focus.

So, with a love of French food, we pick and choose from amongst the cuisine, and make to our vegetarian style.

This is a beautiful version of a Tomato Sauce – one to add to our many tomato sauces – and, like the others, it freezes very well. Similar to many French recipes, there is a base sauce, beautiful on its own, and a few variations of sauce that can be made with the addition of one or two more ingredients.

Similar dishes include Freeze Tomatoes for Winter, Italian Tomato Sauce, Italian Tomato Sauce, and Spiced Tomato Puree.

Browse all of our Sauces, and all of our French recipes. Or explore our Mid Autumn dishes.

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Salad of Broad Beans, Tomatoes and Parmesan

One of the precious gifts of Spring is Broad Beans. If you do not grow your own you miss the young, tender pods, no more than, say, 8cm long. Often smaller. Sweet with the grassy taste of Spring, these need not be podded or peeled – they can be used as they are.

If you are not so lucky, purchase them from your green grocer and always look for the younger pods. Remove the beans from the pods, scald them for a few minutes, and then remove the outer peel of each bean. Perfect!

This simple salad pairs the beans with tomatoes and parmesan, a classic pairing, easy to prepare, delightful to eat.

Similar recipes include Spring Pasta with Broad Beans and Mint, Broad Beans with Pecorino, Broad Bean and Tomato Salad, and Pan Fried Broad Bean Salad with Tomato and Thyme.

Browse all of our Broad Bean recipes, our Broad Bean Salads, and all of our Salads. Or explore our Mid Spring dishes.

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Baked Brussels Sprouts and Yoghurt

Yoghurt can be baked, but it isn’t often seen – sadly, in my honest opinion. This recipe, one that originated from Irfan Orga’s 1956 book Cooking with Yoghurt, takes the most unusual of ingredient – Brussels Sprouts – covers them in yoghurt and bakes them. It is the most intriguing of dishes. Even though a lemony yoghurt sauce is often made with sprouts, I have never seen one that bakes them with yoghurt. It is a dish that reflects its mid last century origins, but nice enough to have in your repertoire of Brussels Sprouts recipes. Plus I am always on the lookout for oven baked dishes that I can cook in Winter to warm the kitchen. It is also a recipe that will lend itself to endless variations.

Similar recipes include Brussels Sprouts and Ginger SlawBrussels Sprouts Risotto and Brussels Sprouts Salad.

Browse all of our Brussels Sprouts recipes, and all of our Yoghurt dishes. Or explore our Mid Autumn recipes.

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