Polenta crisps and polenta chips are the modern way to cook polenta, and both are jolly good. The polenta is cooked to a thick mass which is spread out on trays to firm up. It is then cut to shape and fried. I can’t tell you how moreish they are, totally addictive. And when used to scoop up an avocado, yoghurt and lime dip they are even more so.
This is an Ottolenghi recipe from his book Plenty More. In the scheme of Ottolenghi recipes, it is relatively easy, just needing time to let the polenta cool. We are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area, but the only change we have made to this recipe is to add some chopped curry leaves into the polenta. You can leave them out if you wish.
Not using polenta very much? Grab that packet from the back of the cupboard; these polenta crisps should do the trick: they’re very easy to make and even easier to eat.
It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Butternut with Buckwheat Polenta, Peter’s Wet Polenta and Tomatoes, and Pea and Mint Croquettes.
Browse our Polenta dishes, our Dips, and our Avocado recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Winter recipes.
Continue reading “Polenta Crisps with Avocado and Yoghurt”
Avocado has been so popular for the past decade that it is almost passé. But here we love the out of favour but full of flavour recipes, so in the dying moments of the avocado obsession, we bring you a keeper recipe – avocado salsa with the flavours of lemon, chilli, tomato and coriander. Enjoy!
There are oodles of ways to use this salsa – on toast, with corn chips, to top a lentil salad, for example. We have included 2 ways – serve as a snack or appetiser with fried tortilla crisps, or atop a salad of new potatoes.
Similar recipes include Cold Avocado Soup, Avocado Smash, and Pomelo, Ruby Grapefruit and Avocado Salad.
Browse all of our Avocado recipes, and all of our Dips. Or be inspired by our Mid Spring recipes.
Continue reading “Avocado Salsa with Deep Fried Tortilla Crisps”
Today’s salad is Middle Eastern in style – fresh ingredients, simply sliced and served at every meal. It features feta – get some of the creamy feta from your Middle Eastern shop if you can. We have used fresh herbs from the garden, but feel free to use baby spinach, rocket and any soft herbs that you have at your disposal.
You can add some olives too, to make it more of a Greek Mezze salad.
Similar recipes include Cucumber, Feta and Mint Salad, Broad Beans with Feta and Lemon, and Baked Eggplant with Feta.
Browse all of our Salads, particularly our Feta Salads. Or explore our Mid Autumn dishes.
Continue reading “Feta Salad”
Sometimes I prepare to post a recipe and realise that it is for an ingredient that does not feature often in our collection of recipes over 12 years of posting on this blog (including some recipes from our blog that ran from 1995 to 2006). It is a surprise to find an ingredient not covered much in all of that time.
We do use Indian-style sprouts in some recipes – that is, the type of sprouts that are only just sprouted, with small little tails. But Mung Sprouts with long tails, Chinese style, feature hardly at all! So today we begin to remedy that.
The recipe is from Ottolenghi’s Plenty More and takes long Mung Sprouts and pairs them with, of all things, Umeboshi puree, edamame beans and radishes!! It really works, and is a terrific combination. This recipe is part of our project to cook more dishes from our Ottolenghi collection of books, and we are beginning with Plenty More.
The salty-sour Umeboshi puree, made from pickled plums, can be found in the Japanese section of larger supermarkets, in Japanese groceries and in health shops. If you can’t find Umeboshi puree, substitute pomegranate molasses.
Make more of the dressing, if you want: it’s so tangy and good that you’ll be tempted to douse this salad; failing that, it’ll keep in the fridge for other dishes in the days ahead.
Similar recipes include Mushroom and Carrot Salad with Sprouts, Bean Sprout Stir Fry, and How to Grow Sprouts.
Browse all of our Sprouts recipes and all of our recipes from Plenty More. Our Ottolenghi dishes are here.
Continue reading “Mung Sprout and Edamame Salad”
Have you tried Jicama yet? It’s crisp crunchy nature and apple-like taste makes it such a winner in salads. It is most easily found in Asian shops that have a large fruit and vegetables section. My local Asian grocery stocks them at most times. But if you haven’t any jicama, this salad is just as good with Radishes. In fact I really like the bite of the radishes with the sweetness of the mirin dressing.
This salad has a lovely Asian-influenced dressing of mirin and soy, and you can add wasabi for a heat hit if you wish. The flavours of the wasabi and mirin and soy are marvellous. I am sure that you will enjoy it.
Are you looking for other Jicama Salads? Try Jicama Salad with Cucumber and Lime, Jicama and Green Mango Salad, Pickled Jicama and Jicama Salad with Coconut Milk.
Or are you after Radish Salads? Try Raw Vegetable Salad with Mustardy Mayo Dressing, Mung Sprout, Edamame and Radish Salad, Tofu Salad with Radishes, Wombok and Radish Salad with Peanut Dressing and Cucumber and Radish Slightly Pickled Salad.
Why not have a look at our Bittman Salads, or explore all of our Jicama Dishes and all of our Radish Recipes. All of our large collection of Salads are here. Or alternatively, check our Mid Autumn dishes.
Continue reading “Jicama or Radish and Cabbage Salad with Avocado”
I have a couple of Avocado Soups that I make in Hot Weather. This is one of them. The other is also an amazing cold soup – Avocado and Celery.
This recipe has a little hit of sweet chilli amongst the familiar tastes of garlic, coriander and lemon. It is an easy soup, not pureed (although you can if you want to), but the ingredients are chopped finely and pulled together with some stock. Make it early in the day for the afternoon or evening – this allows time for flavours to develop.
Have a look at other cold soups too. Try Quick Cucumber and Tomato Cold Soup, Chilled Beetroot Soup, and Cream of Asparagus Soup. Here is how to make a range of easy cold soups in Summer.
Are you after other Avocado recipes? Try Guacamole, Cucumber and Avocado Salad, and Retro Recipes with Avocados.
You might also like all Avocado recipes here. Or check out Cold Soup recipes. Take some time to explore our easy Mid Summer recipes. Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Continue reading “Beautiful Cold Avocado Soup”
Tostada is a Spanish word meaning toasted. In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. It usually refers to a flat or bowl-shaped tortilla that’s toasted – it is perfect as a base for other foods.
Today’s tostada is topped with crunchy grilled green tomatoes, soft avocado and delicious black beans, topped with coriander leaves. It is a great snack or informal lunch and reasonably easy to prepare. We love to eat it sitting on the steps of the decking (with large napkins), folding the tortillas together and eating with our hands. Summer eating! We make this style of snack a lot, and the inspiration for this combo comes from Food52.
Similar recipes include Green Tomato Pachadi, Green Tomato and Pineapple Salsa, Avocado and Black Bean Salad with Green Tomatoes, and Green Tomato and Mozzarella Salad.
Browse all of our Snacks and our Green Tomato recipes. Our Black Bean dishes are here. Or explore our Late Summer dishes.
Continue reading “Grilled Green Tomatoes Tostadas with Black Beans, Avocado and Coriander Leaves”
Black Beans are so good and great in Summer as they add a little more substance for cooler days without feeling heavy and too wintery. If you haven’t used them before, they are a good stock item in your pantry. We are not keen on too many cans in our pantry, but black beans have joined the tomatoes, coconut milk and chickpeas (for emergencies).
Here we pair black beans with avocado and feta for a creamy salad that zings with lime juice.
We also add green tomatoes. What??, I hear you ask. Green tomatoes are a magnificent slightly sour and very crunchy ingredient ideal for salads, especially those with Mexican or South East Asian overtones. They are used extensively in parts of the world but not much in the English-speaking world. You may have seen the film Fried Green Tomatoes at the Whistle Stop Cafe (or not), but the use of green tomatoes extends far beyond being crumbed and fried (as delicious as they are). Try them in Indian dishes too, as a replacement for, or along side, the usual souring agent in the dish (tamarind, lime or lemon juice, dried pomegranate seeds, kokum, golpar, sour grapes, verjuice, etc). There are parts of the world that use sour to great effect in their cuisines – Persia and India come to mind.
I hope you enjoy this salad, it is very very good.
You might enjoy some other Black Bean recipes. Have a look at Turtle Bean Soup, and Black Bean and Cabbage Salad with Orange Dressing.
Similar Salads include Avocado and Caper Salad, Cucumber and Avocado Salad with Asian Dressing, Wombok and Radish Salad with Peanut Dressing and Artichoke Hearts with Feta Salad.
All of our Black Bean recipes are here, our Green Tomato Recipes here, and our Avocado Recipes here. Salads are all here (there are a LOT), and Bittman Salads here. Or take some time to explore our easy Late Summer Recipes.
Continue reading “Avocado and Black Bean Salad with Green Tomatoes”
An unusual salad indeed! The sweet and tart strawberries with the creamy avocados and the fresh herbs, together with the onion-walnut oil dressing, it is simply delicious!
Are you looking for similar recipes? Try Black Bean and Avocado Salad with Green Tomatoes, Tomato and Strawberry Salad, Cucumber and Avocado Salad, and Baked Strawberries.
You might like to browse our Strawberry recipes and our Avocado dishes. And check out our many exciting Salads. Or explore our Mid Autumn dishes for even more inspiration.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. Feel free to browse other recipes from our Retro Recipes series.
Continue reading “Avocado and Strawberry Salad”
Sometimes you don’t quite want a guacamole, you want a bit more than smashed avo, and you want to use that ripe avocado, mashed and tasty, to pile onto sourdough toast. Or to use as a salad. Well, here we have that recipe for you.
Are you looking for other Avocado dishes? Try Avocado Salsa, Avocado Salad with Pomelo, Cucumber and Avocado Salad, and Roasted Sweetcorn and Avocado Salad.
Or Radish Salads? Try Avocado and Caper Salad, Wombok and Radish Salad with Peanut Dressing, Radish Salad with Coconut Milk, and Cucumber and Radish Slightly Pickled Salad.
Or perhaps you are looking for other Dips and Spreads? Try Fava Bean Spread with Dill, Roasted Cauliflower and White Bean Puree, White Bean, Sage and Roasted Garlic Spread, Zhug – Coriander Chilli Spread, and Babaganoush.
Browse all of our Avocado dishes and all of our Dips. Or explore all of our Late Autumn collection of recipes. Continue reading “Avocado Smash with Radishes | Spread, Dip or Salad”