Roasted Plum Icecream

Years ago we used to have home made icecream all the time in Summer, but since our house became vegetarian, we haven’t been able to get our heads around making icecream without an egg based custard. So our making and eating of icecream diminished considerably. Shop bought icecream never tasted good – too fatty rather than creamy – and we assumed that home made without a custard base would be icy.

Well, it is different. There, I have said it. But it is also good. It is more like creamy-ice rather than ice-cream. But if you make the flavours intense, it is wonderful. Our strawberry icecream seemed to improve with time, rather than be depleted by it, as most icecream instructions will tell you. But I do have to say that it does always taste best on the day that it is made.

It is Plum season here and our friend has a huge tree. We have been roasting them a lot (we adore roasted summer fruits). Today we took a dozen roasted plums and made icecream. Delicious. I will say that this icecream can be a little hard (common with this eggless icecream), so take it out of the freezer in plenty of time, so it can soften enough to serve.

Similar recipes include Strawberry Icecream with Black Pepper.

Browse all of our Icecream recipes and our Desserts. Or explore our Late Summer dishes.

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Cabbage Baaji | Cabbage Kothsu

This is another great toor dal dish, how I love this lentil with its silky smooth texture. Meenakshi Ammal’s recipe is based on the recipe for Brinjal Chidambaram Gothsu, except that the eggplant is replaced with cabbage.

The cabbage gives the dish an entirely different flavour. While the eggplant has a smokiness about it that enhances the dish, and the flesh melts into the toor dal, the cabbage retains some texture and bite and a definable  taste of cabbage. But it is oh so good. The green chilli adds a lovely fresh heat.

Although this recipe is the same as the one for Brinjal Chidambaram Gothsu, it has a different name – Cabbage Baaji. Gothsu/Kothsu is made from eggplants only.

Are you looking for other Cabbage dishes? Try a Simple Cabbage Thoran, Lemak-Style Vegetables, and Kimchi.

You could also try these other dishes from Meenakshi Ammal that are very similar – Brinjal Chidambaram Gothsu, Pitlai, and Poritha Kuzhambu with Amaranth Leaves.

Or alternatively, check out all of our cabbage recipes, and all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here. You might like to browse Indian Essentials. Or take some time to explore our Mid Autumn collection of recipes.

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Thick Thick Yoghurt with Zaatar, Walnuts and Olive Oil | Labneh with Walnuts and Zaatar

While others may call drained yoghurt as Labneh, I have always made it myself and began calling it Thick Thick Yoghurt all those years ago, before I had ever heard of Labneh and before labneh became trendy.

It is a versatile product that can be used in a multitude of savoury and sweet ways. Salt it and add spices to use as a spread, dip, dressing or filling. Serve with wedges of toasted pita bread. Sweeten it a little (or not) and use it with fruits, jam, on scones, on toast and jam and it is a great alternative to cream.

Countries from India through the Middle East and into the Mediterranean make and use thick thick yoghurt. This dish is one that uses golpar, that tangy, slightly tart powder made from Persian hogweed. Speaking in terms of traditional medicine, the use of golpar with yoghurt counteracts the cold property of yoghurt. You can buy it from Middle Eastern, Afghan and some Asian groceries. You can substitute some grated lemon rind – it is a different flavour but will still be very very good.

Use this as a mezze dish, a dip, with tomatoes and cucumbers (and radishes), a spread in a sandwich or wrap, slavered over baked vegetables, in place of sour cream.

To get you started, this is how you make Thick Thick Yoghurt. And read more about Golpar.

Similar dishes include Ways to Use Thick Thick Yoghurt, Salty, Garlicky Thick Thick Yoghurt, and Blueberry Shrikand.

Browse all Thick Thick Yoghurt dishes and our Dips and Spreads. Or explore our Late Summer dishes.

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Fancy Pants Coleslaw

If you are of a certain age in Australia, you grew up with Coleslaw, a creamy dressed salad of shredded cabbage. Well, Ottolenghi has taken Coleslaw to the next level, of course he has, with this Fancy Coleslaw. It shreds carrots, fennel, cabbage, red capsicum and radicchio for a very special salad.

After all of that shredding and chopping, you’ll have a huge bowlful of fresh and refreshing vegetables – the ideal antidote to all the fats, carbs and general debauchery of the holiday season. It is a healthy and nourishing salad, but also over-the-top delicious.

The creamy dressing for this salad is made with mayo and yoghurt. NOTE that I make an Eggless Mayo which is already mustardy and sweet, so I adjust Ottolenghi’s dressing accordingly (less or no extra mustard and only a little honey).

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest round of posts featuring recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely.

Similar recipes include Waldorf Salad, Wombok and Radish Salad, and Chilli Cabbage.

Browse all of our Cabbage Salads, and all of our Salads. Our Ottolenghi dishes are here. Or browse our Mid Summer dishes.

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Peas with Purslane (or Sorrel) and Mustard

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. It is a Pea dish today.

There is an ode to peas (especially frozen peas) in the Guardian as it introduces this dish from Ottolenghi’s Plenty More. It goes something like this (with minor alterations):

“Is there a safer bet in the kitchen than that there will be a bag of peas in the freezer? Peas are unlikely to surprise or shock in any way, but they are delightfully reassuring. They will somehow always be there, and always taste as they have and should.

Sure, freshly podded peas have about them a certain romance  – they have, for example, that beautiful texture when thrown raw into a crunchy spring salad. But who has access to fresh peas that haven’t been sitting for far too long on the green grocer’s shelves? No wonder, frozen peas sit comfortably in almost all home freezers.

Peas are incredibly relaxed about whom they sit next to at dinner. Salty and tangy feta or parmesan, creamy yoghurt, nutty potatoes, sweet fresh mint, peppery watercress or bitter leaves: sweet peas will always bring out the best in their companion. Needing little more than a minute’s blanching to cook, followed by a brief drenching in cold water, peas are low-maintenance and offer instant gratification. They are hugely versatile in use, as good at being mashed, pureed, lightly stewed or blitzed as they are left whole and mixed through a salad or pasta, stirred through a risotto, or gently stuffed inside artichoke hearts ready for braising.”

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Baked Figs with Cheese and Honey

As Autumn arrives, even before, my Italian-owned green grocery is full of figs – green, black and in between. What a gorgeous time it is – the last of the summer stone fruits, grapes, plums – one of my 4 favourite seasons of the year!

I must admit to liking my fruit, any fruit, fresh. You will see that we don’t have a lot of fruit recipes in our collection because of that. But once in a while, we will bake, grill or roast, maybe poach, something sweet.

Figs are so wonderful in their natural state, and we have several salads that attest to that. They pair well with cheese, honey, and even almonds and pinenuts! Figs are simply gorgeous this way.

But roasting brings in another dimension. It is a different taste – just as fig jam tastes different to fresh figs. Roasted figs are soft, warm and sticky, and they shine with either savoury flavours, sweet flavours, or a mix of both. They can be mashed onto bruschetta and topped with pesto, without the honey they can be used with pasta, or top a green salad with them. Serve them for breakfast, lunch, dessert, a snack or supper.

Are you looking for Fig recipes? Try Figs with Rosewater and Almonds, Fig Salad with Almond Butter Dressing, and Figs with Pecorino.

Browse all of our Fig recipes here, all of our Italian recipes, and all of our Dessert recipes. Or take some time to browse our Late Summer dishes.

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Fennel and Fig Salad with Vin Cotto

It is fig season! And I am cozying up to my neighbour who has 2 huge fig trees. So far, no luck in getting those ripe goodies, but luckily my green grocers are carrying both green and black figs.

Symbols of Autumn, figs begin to ripen in late Summer, and they star as one of the great delicacies until late Autumn. They are so luscious, the first ones of the season must be eaten raw. As the season moves on, they can be baked, fried (yes!), roasted, grilled, poached, made into jam, cooked into tarts, or pickled. They are also wonderful in salads.

This salad is best for the darker figs. Green ones are so delicate in flavour they cannot carry the Vin Cotto. The combination of the sweet flavour and yielding texture of the figs with the aniseed crispness of the fennel is divine.

Figs really do make excellent salads, if there are any left over from eating them as they are, or perhaps from making fig jam. They pair so well with almonds that many salads feature that pairing. Try Fig Salad with Almond Dressing, Fig Snack with Gorgonzola, or Figs with Rosewater and Almonds.

Similar recipes include Baked Figs with Cheese and Honey, Figs Baked with Thyme, and Fig and Pecorino Salad.

This salad pairs the figs with Fennel. Are you looking for more fennel recipes? Try Fennel Salad with Fresh Prunes, Grilled Fennel with Mozzarella, or Fennel and Apple Salad.

All of our Fig recipes are here, and all of our Fennel dishes are here. Feel free to browse them. Or take some time to explore our large range of wonderful, tasty Salads. Or simply browse our Late Summer dishes.

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Preserved Sweet Chillies | A Sweet Chilli Jam

These sweet chillies are a variation on Sweet Chilli Sauce, – red chillies are simmered in a sugar solution until tender, and then stored in a glass jar. I will usually make small portions as it is an easy recipe, using a dozen or so ripe chillies from the garden. The preserve is then used over the next few days as an accompaniment to dishes. It is pretty delicious, especially with anything involving rice.

The syrup thickens like a jam or jelly, creating an interesting texture as well as flavour. The trick is to avoid over cooking otherwise you will have chilli toffee. The clearish jelly is strongly chilli flavoured, and the chilli pieces add texture and more heat. You will really enjoy this one. Today I used ripened chillies from the purple jalapeno chilli plant in the garden.

I love to serve this preserve on a cheese board (you have to be a chilli lover) and also mix it into creamy salad dressings.

Similar recipes include Green Chilli and Coriander Paste, Hot Sweet Chilli Jam, and Sweet Chilli Sauce.

Browse all of our Chilli dishes and all of our Preserves. Or explore our Late Summer dishes.

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Tomates Fondues à l’huile d’olive | Confit Tomatoes | Tomatoes in Olive Oil

For me, tomatoes are at their very very best in Autumn This year (as I write), the summer has been cooler than normal (despite a few heat waves), so I am beginning the usual Autumn uses of tomatoes a little early. Do use them in all their shapes and forms at this time of year.

These are confit tomatoes, cooked slowly in beautiful olive oil which they tend to absorb while becoming wonderfully soft. You can do them on the stove top, but I find that the heat is better controlled in the oven. They need to cook slowly. As you can tell by the name, it is a French recipe.

These are even better if the tomatoes are straight from the garden. Serve them with baked dishes, or in a salad. They go wonderfully in risotto and with pasta1 Try them as a side dish with grilled polenta and a salad. Or on inch thick fresh bread with basil or tapenade, or simply in the middle of a large white plate to enjoy on their own.

I first made these in 2002, so long ago now, but they are a traditional part of autumn cooking for us. Use large tomatoes or cherry tomatoes, just adjust the cooking time accordingly. We consider this recipe as part of our Retro series – vegetarian recipes from our first blog from 2005 – 2006. Feel free to browse other recipes from our Retro Recipes series.

Would you like other baked tomato recipes? Try Oven Baked Tomatoes, Baked Tomato Pasta Sauce and Tomatoes Stuffed with Cheese.

If you love confit recipes you will also like our dishes where food is cooked a la grecque.

You might also like our Tomato recipes. Or browse our French recipes. Check out our easy Early Autumn recipes.

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Herb and Garlic Marinated Zucchini Gratin

As I write this we have had a long weekend of record breaking temperatures in the 40C’s, maxing out at 44C. Then this week we are experiencing record breaking low temperatures for January. It’s the weather that demands turning the oven on and baking something.

This year the zucchini crop has done much better, fruiting constantly. How gorgeous they are, direct from the bush – tiny, tender, with flavours of summer. But today, in this cold weather, I am regressing to the 1970’s by marinating the zucchini in herbs and garlic, smothering them with cheese and baking them like a gratin. Perfect for very cool Summer weather.

Similar recipes include Potato Cheese Gratin, Gratin of Potatoes and Zucchini, and Marinated Zucchini with Bocconcini.

Browse all of our Zucchini dishes and our Gratin dishes. Or explore our Mid Summer dishes.

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Bhindi Raita | Crispy Fried Okra in Yoghurt

Yoghurt is such an important part of the diet in many parts of India, and it is often a part of every lunch and dinner meal. Sometimes served as is, and often mixed with a vegetable, there are many ways to ensure yoghurt, spices and vegetables have an increased presence in the daily diet.

This recipe is terrific, with the combination of textures and flavours. It can be served as both a raita (yoghurt dish) or as a side dish – okra in a yoghurt sauce.

This dish is from the beautiful Yamuna Devi’s Lord Krishna’s Kitchen, a real bible of Indian dishes. She suggests that this dish is served with Spiced Potato and Pea Samosas with Sweet and Sour Tamarind Sauce, for a light lunch or snack, and with Toor Dal Kitchari with Mixed Vegetables for a more substantial meal. Delicious!

Are you after more Okra dishes? Try Spicy Dried Okra, Malaysian Lemak-Style Vegetables, and Moru Sambar with Okra.

Or do you want to try more Yamuna Devi recipes? Try Spicy Eggplant Rice, Golden Turmeric Rice, and Chickpea, Almond and Sesame Spread.

We have more Raita recipes. Try Carrot Raita, Spinach Raita, and Three Different Raitas.

Or browse all of our Okra dishes, all Raitas and all of Yamuna Devi dishes. All of our Indian dishes are here. Or simply explore our Late Autumn collection of recipes.

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Red Onion and Green Chilli Bhajji

Looking for quick and easy snacks? These Onion Bhaji are feather light and so more-ish – you had better make quite a few. Heat from the chilli, the beautiful citrusy warmth of the coriander seed and the chickpea flour coating make these a great go-to accompaniment to a strong cuppa Indian tea either morning or afternoon on a cool day.

This is a treasure of Bengal, north of India. The original recipe comes from Christine Mannfield in her collection of Indian recipes Tasting India. I adapted it a little. The beauty of this recipe is that the onions are not coated in a batter, but the chickpea flour is worked into the onions, using its own moisture, to form a delicious crispy light coating.

Have a look at this other style of Onion Bhaji and these Vegetable Bhaji. Or try this Greek-Indian Tomato Pakoras. Other Onion dishes you could try include Confit d’Oignon (Onion Jam), Onion Salad with Sesame Oil, and South Indian Onion Strings Slightly Pickled Salad.

Browse all of our Bhaji/Pakoras here, or have a look at our Indian Snacks. All of our Onion recipes are here, and Indian dishes are here. Or you might like to explore all of our easy Mid Autumn dishes.

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Saag Aloo | Spinach with Potatoes

A classic Indian Dish, one you will see everywhere. It is a surprising dish really – take some spinach, a few potatoes, and a few spices and the result is a dish that is easy to make and amazingly delicious.

There are two ways of making saag aloo one is a dry saag aloo – and the other has the potato coated in a wet, smooth spinach gravy. Today’s recipe is the dry version – potatoes are mixed with sautéed spinach and spices.

Sauce-free Indian curries like these are really just slightly-more-elaborate vegetable sautés—toast spices in some oil, add in your vegetables, and finish with salt and sometimes a touch of sugar to season the simple, healthful spicy glaze that coats the vegetables. Simple, but deceivingly flavour-packed and delicious.

Also check Aloo Palak Subzi, a version of this dish without the tomatoes and with fried potatoes.

You might also like Mint Paneer, Makhana Palak (Lotus Seeds in Spinach Gravy), Sweet Potato, Eggplant and Spinach Dry Curry and Palak Pachadi (Spinach and Yoghurt).

Browse other Spinach Recipes here and here and other Potato Recipes here and here. Other Indian recipes are here and here, or find inspiration in our Mid Spring recipes.

Never a pretty dish, the dry version of Aloo Saag is always packed full of flavour. I made this dish with mixed greens including some reddish ones, which darkened the spinach base a little.

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Plums, Apples, and/or Pears, Baked in Marsala or Port

One of the popular flavours of last century, around the ’70’s, was to bake fruit in Port or Marsala (a dark, sweet fortified dessert wine, produced in Sicily). The popularity of it has waned, though, to the extent that Marsala is now hard to find in stores and outlets.  However, I still like it, to the extent that once or twice a year, the bottle comes out and some fruit goes into the oven. See this delicious Pear dish.

Inevitably, cinnamon is paired with the Marsala, and it is a good combination, along with lemon and butter.

Today’s dish uses this combination in a bake of pears, apples and/or plums. At this time of year we are using plums on their own – it is Plum Season and my friend has gifted a bucket of home grown juicy fruit. They are baked and served with their juices along with cream, marscapone, or icecream, and can be added to pies and pastries, or included in icecreams, yoghurt deserts, and summery drinks (alcoholic or not).

Similar recipes include Roasted Plum Icecream, Pears Baked with Marsala, Baked Apples with Star Anise, and Rosemary Roasted Pears.

Browse all of our Desserts, and all of our Plum dishes. Our Apple recipes are here and Pear dishes here. Or explore our Mid Summer dishes.

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Purslane Salad with Burrata

This is a herby salad with the tang of purslane, the bite of spinach, the crunch of nuts and the creaminess of burrata.

I have used Purslane, as we grow it exceptionally well in Summer. Rather than weed out all of this plant, I leave a little patch and water it well. It grows lusciously with long branches lifting up from the soil. It is easy to pick, and more important, easy to clean by rinsing a couple of times. The tart tang of purslane adds a lovely lift to salads. It is very easy to grow, and you may find it occasionally at your green grocers. You can always forage it, it is everywhere, but make sure it IS purslane and that it has not been sprayed.

I have to mention how lucky I am to have a green grocer owned by a Middle Eastern family. They stock the best Dill that I have ever seen. Very thankful. I need to mention that the inspiration for this recipe comes from Ottolenghi’s Plenty More but we evolved the recipe over the years to use our common ingredients and make it egg-free. It is like a third cousin twice removed.

Similar recipes include Raw Beetroot and Herb Salad and Mustardy Peas with Purslane.

Browse all of our Purslane dishes, and all of our Salads. Or explore our Mid Summer dishes.

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