Baked Fennel Stuffed with Feta, Rosemary and Honey | Gratinéed Fennel with Feta

A long time ago I fell in love with Gratin dishes when I was working in Nancy in France. There was an art theatre there that often showed films in English, so I was a regular visitor. Close by, maybe even next door, was a little cafe that served only gratin style dishes. It was very convenient to have a meal and then pop next door to the theatre, so it became routine for me to visit. It was so good, I still remember it fondly, especially its Poire Belle Helene Dessert.

We have a number of gratin dishes here as a result of that little cafe, and today it is a Fennel Gratin made utterly delicious with feta and honey. The recipe comes from Ilva Berreta, food photographer and former food blogger. I miss her blog, it was full of the most delightful stories and recipes.

Similar dishes include Goat’s Milk Feta with Pine Nuts and Preserved Lemon, Potatoes and Cheddar Gratin, Gratinéed Sweet Potato, and Pasta Bake with Cheddar and Cheese.

Similar Fennel dishes include Slow Baked Fennel with Garlic and Orange, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Browse all of our Fennel dishes, our Gratin Collection, and all of our Gratin recipes.  Our Italian dishes are here. Or explore our Early Spring recipes.

Continue reading “Baked Fennel Stuffed with Feta, Rosemary and Honey | Gratinéed Fennel with Feta”

Florentine Fennel with Parmesan

Elizabeth David has a lovely recipe for gratineed fennel that is a simple and refreshing dish. It’s a dish that bakes fennel with cheese, and of course, butter. This dish can also be cooked in a covered BBQ.

We adore fennel, as you can tell by our recipes. It can be eaten raw, steamed, sauteed, grilled, BBQ’d, baked and gratineed. It can be cooked on it’s own, or combined with other ingredients. You can make soups, salads and sides. One of the easiest salads to make is to shave a fennel bulb and dress with olive oil and lemon juice. I dare you to make this and not eat the whole bowl by yourself, it is so delicious.

Similar recipes include Baked Fennel Stuffed with Feta, Slow Baked Fennel with Chilli and Garlic, Fennel a la Grecque, and Grilled Fennel with Fresh Mozzarella.

Browse all of our Fennel dishes, and all of our Italian dishes. Or explore our Early Spring dishes.

Continue reading “Florentine Fennel with Parmesan”

Swede, Fennel and Tart Apple Salad | Rutabega, Fennel and Tart Apple Salad

Swede – the unloved vegetable on the green grocer’s shelves. We are on a mission to show that this vegetable deserves as much love as other Winter vegetables. Known also as rutabega, a fancy name for sure, it is often mistaken for turnip, but turnip is a completely different beast.

The turnip is sophisticated, while the swede is common and a bit bogan. Turnips are white with purple tops, crisp and slightly bitter. They are perfect eaten raw in salads or as snacks, and are delightful if cooked but still retain some crunch. The swede is pretty unusual in that it’s yellow, less bitter than its sister vegetable, turnip, and some will say that they are sweeter. They have been described as strongly flavoured but today’s swede tastes a little of turnip and a little of apple. They can also be eaten raw in salads, or, more commonly, are cooked.

This is a salad where Swede is used raw and mixed with Fennel and tart Apple. It is a salad that really celebrates winter vegetables. You will love it. I have given you two forms – the first is a crunchy salad, and the second option is to add some yoghurt and pine nuts. Both are great.

Similar recipes include Florentine Fennel with Parmesan, Fennel Salad with Orange Vinaigrette, Fennel and Apple Salad, and Fennel Salad with Fresh Prunes.

Or browse all of our Fennel dishes, and all of our Swede recipes. All of our many Salads are here.  Or explore our collection of Late Winter dishes.

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Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables

If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.

This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.

The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.

Similar recipes include Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic, Turnip and Swede Gratin, Butter Braised Turnips, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan.

Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.

Continue reading “Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables”

Baked Fennel with Mint and Parsley, with a Creamy Sauce

It is late winter and the fennel in my green grocer is still both superb and cheap. Today we bake it with lemon and herbs. It is served with a lovely creamy sauce, almost like aoli, but made with cream. As we are vegetarians, we don’t cook with eggs, so this dressing of pouring cream, seasoning and lemon juice, beaten till it thickens, is a perfect substitute. You should try it! Different flavourings can be added as needed.

Today, we caramelised some cumquats to serve with the fennel. The caramelisation deepens the cumquat flavours and as they are abundantly in season we are using them in place of lemons in many dishes.

Are you after similar recipes? Try Baked Fennel Stuffed with Feta, Florentine Fennel with Parmesan, Slow Baked Fennel with Chilli, Orange and Garlic, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Browse all of our Fennel recipes and all of our Dressings. Our Baked dishes are good in Winter to warm the kitchen. Or take some time to explore our Late Winter recipes.

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Fennel and Potato with White Beans and Garlic

A whole-heartedly winter dish, this bake combines aniseed-flavoured fennel with the soft beauty of potatoes and white beans.. And, if you go for the alternative noted below the recipe, Jerusalem artichokes can feature too. You probably know that we adore dishes that go into the oven on cold winter days – they warm us, and both scent and warm the kitchen and living areas. It draws the family together, addicted as we are to warmth and flavours, and by the time the meal is served everyone is laughing and the wine is already poured.

Similar dishes include 50 of our Best Garlic Recipes, Baked Fennel Stuffed with Feta, Baked Fennel with a Creamy Sauce, Pasta, Cabbage and Cheese Bake, Eggplant and Zucchini Bake, and Potatoes Baked with Tomatoes and Cumin.

Or browse all of our Baked dishes, all of our Fennel recipes, and all of our Potato recipes. Alternatively, you might enjoy exploring our Late Winter collection of dishes.

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Fennel with Almonds and Raisins

Fennel is one of our favourite winter vegetables, and we use it raw in salads, and also cooked. In this recipe the fennel is braised with garlic but remains crisp. It is then mixed with almonds and raisins, and its dressing is orange-based. Orange and fennel is a classic pairing.

This recipe was given to me by a friend some years ago. I didn’t record which friend! 😦 If it was you, let me know.

Similar recipes include Swede, Fennel and Apple Salad, Fennel and Potato with White Beans and GarlicSlow Baked Fennel with Chilli, Garlic and Lemon, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Or browse all of our Fennel recipes, all of our Fennel Salads, and our complete set of Salad recipes. Or explore our Late Winter recipes.

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Beautiful Fennel Puree

In this recipe, fennel bulbs are cooked a la Grecque in olive oil and lemon juice until very tender and falling apart. They are then whizzed into the most beautiful puree, perfect for spreading, eating as it is, using as a dressing on salads or hot vegetables, or serving as part of a larger meal.

The puree has a wonderful mayonnaise type texture so it acts amazingly well as a dressing over salads, or over baked or steamed vegetables.

This dish comes from Italy, and it is the Italians who seem to use fennel the most. At one time, it was popular at the end of a meal, a delicious way to cleanse the palate. Parts of Tuscany still do this, I hear. The best salad is still fennel, sliced thinly and dressed with olive oil, salt and lemon juice. Just perfect. This dish retains those flavours but cooks the fennel to a soft and gentle puree.

Are you after similar dishes? Try Slow Baked Fennel with Chilli, Orange and Garlic, and Fennel a la Grecque.

Try some other purees too – Roasted Cauliflower and White Bean, Broad Bean and Butter Bean, and Spiced Tomato.

You can also browse all of our Fennel dishes, and all of our Puree recipes. You might like to check out our Dressings, Spreads and Dips too, and all of our Italian dishes. Or take some time and explore our Mid Winter menus.

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Grilled Zucchini and Fennel with Saffron Crumbs

Grilled vegetables are commonly used in our kitchen to make simple and quick salads. Veggies are sliced thinly or cut into chunks and then grilled, usually on the BBQ, or inside on a ridged grill pan. Simply dressed with olive oil and a sprinkling of sea salt, they make a flavoursome salad or side dish.

So trust Ottolenghi to take grilled vegetables to the next level by adding “crumbs” or croutons that have been soaked in saffron water then fried with garlic. These are scattered over grilled vegetables for a salad that has visual impact and tastes delicious. The crumbs have many uses, so make them in bulk and use them often.

The vegetables that Ottolenghi uses in this dish are zucchini and fennel, but don’t restrict yourself to this combination. Also, try scattering the crumbs over roasted vegetables too. And onto soups in place of croutons. My goodness, they are good.

The fried saffron crumbs in this add colour and a luxurious crunch to an otherwise simple looking dish. Make more than you need, and omit the garlic – they’ll keep in an airtight jar for a week or so.

The recipe comes from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. In fact, 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 dishes include Zucchini Carpaccio with ParmesanFennel with Almonds and Raisins, Beautiful Fennel Puree, Marinated Zucchini, Zucchini in Oil with Mint, Chilli and Garlic, and Grilled Fennel with Fresh Mozzarella.

Browse all of our Zucchini dishes and all of our Fennel recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Grilled Zucchini and Fennel with Saffron Crumbs”

Fennel with Garlic and Orange

Toasted in a pan, this fennel dish is a delight.

Fennel is a wonderful vegetable with a strong aniseed taste when raw and a mellower taste when it is cooked. Raw fennel makes wonderful salads, and baked, grilled or fried fennel make excellent side dishes.

Here, a simple pan fried fennel dish flavoured with orange (a wonderful pairing with fennel) and lemon or pomegranate for acidity. Easy to make, this dish will surprise. It could also be cooked in a foil pan in a covered BBQ.

Similar recipes include Florentine Fennel with Parmesan, Fennel and Potato with White Beans and Garlic, Fennel Salad with Orange Vinaigrette, Grilled Fennel with Mozzarella, and Fennel a la Grecque.

You might like to read about Sweet Green Fennel and Florence Fennel.

Browse more Fennel recipes here.  Or explore our collection of easy Early Winter recipes.

Continue reading “Fennel with Garlic and Orange”