Spinach is often paired with butternut pumpkin and it is a perfect match. We’ve been cooking this recipe for ages. Over time it has changed, simplified, adapted to the food fashions of the time. But the main ingredients have stayed the same – spinach or similar greens, butternut or jap pumpkin, mushrooms and a couple of spices. In this recipe, any greens that cook up like spinach or chard and can handle spices can be used – try some of the Asian greens and Indian greens also.
At our place we often need a quick way to use up greens from the garden – spinach, bok choy, chard, silver beet and others. Our garden can get over-run with these! This is a great dish to use them up.
The butternut pumpkin is sauteed until almost cooked before the greens are added, and the finished dish is topped with roasted or sautéed mushrooms and some roasted garlic. Delicious.
Similar dishes include Eggplant, Spinach and Sweet Potato Curry, Daikon and Golden Pumpkin Curry, Sweetcorn and Spinach Bhauri, and Chinese Style Greens.
Or browse all of our Spinach recipes and our Pumpkin dishes. Explore our Mid Spring collection of recipes.
Continue reading “Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic”
Ottolenghi’s book, Nopi, has an undeserved reputation of being to chefy, too difficult for a home kitchen. While that is sort of true for some recipes, there are also so many dishes in this book that are either simple to make, or can be adjusted to suit your kitchen and pantry.
This recipe falls into the first category. It is just roasted carrots, but the mixture that the carrots are tossed in makes all the difference. Quite divine. We ate a plateful each.
For this dish I did three things differently. I used some Quince Honey that I made earlier this year – quite divine in its own right. I layered white and black pepper in the dish – using both in dishes is my current obsession, as it gives layered peppery flavours. And thirdly, our garlic cloves here are large and fat and luscious, so I avoid mincing or dicing them. They have a right to be present in the dish, front and foremost. So I slice them whenever I use them, but you could also use them whole.
Similar dishes include Leeks and Carrots a la Grecque, Carrots Glazed with Honey and Ginger, and Hot Roasted Carrot Salad.
Browse all of our Carrot dishes, all of our Ottolenghi recipes and our collection of Late Spring recipes.
Continue reading “Roasted Carrots with Coriander Seeds and Garlic”
Broad Beans make great purees. You can use young pods, tender beans or dried fava beans, and we have some of those recipes here on the blog. One of the ways that you can use the puree is as a pasta sauce! That is what we are going today.
First we make a puree with broad beans, mint, garlic and pecorino. It is called Salsa Marò or simply Marò, from Liguria in Italy. It is often compared to a pesto, but it does not include nuts. Perhaps it more closely resembles the Nicois pistou which is similar to pesto without nuts.
Marò can be used as a dip or spread. Try the puree on a toasted piece of crunchy bread, perhaps with some soft cheese. But it also works well with pasta, as we do here. Use spaghetti, bucatini or penne – really it will work well with many different pastas, even oricchette.
Similar recipes include Spring Pasta with Broad Beans and Mint, Broad Beans with Crispy Garlic, and Pan Fried Broad Beans with Chilli, Lime and Garlic.
You can browse all of our Broad Bean dishes, all of our Pasta dishes, and our Purees of various forms. See just our Broad Bean Purees. Our Italian dishes are here. Or explore our Mid Spring recipes.
Continue reading “Pasta with Minty Broad Bean Puree and Crispy Garlic Chips”
Occasionally the urge for green vegetables hits, usually when you are tired, overworked, stressed or anxious. How wonderful a large plate of greens looks, smells and tastes at those times. Don’t worry, we have your back, try this kale dish. It combines the great Asian flavours of garlic, ginger, spring onions (scallions) and a little soy. Quick to make, it is just a few minutes from stove to table.
Similar dishes include Spinach and Sweetcorn Bhurji, Chickpeas and Beetroot Greens with Chilli, and Orzo with Wilted Spinach.
Browse all of our Kale dishes, and our Spinach/Greens recipes. Our Asian dishes are here. Or explore our Early Spring dishes.
Continue reading “Curly Kale with Ginger and Garlic”
Green Beans – so fresh, crisp and inviting when fresh. This recipe comes from an old Chinese cooking book – it is probably 40 years old, but the recipes are incredibly good. It is an easy dish to whip up and is fragrant with the garlic and spring onions.
The green beans are first simmered in a vegetable stock, then briskly stir fried with the garlic and spring onions in some butter and oil. Then they are drizzled with Rice Vinegar and Sweet Soy. I like a bit of sesame oil at the end too.
Similar dishes include Salty Fried Beans, Quick Pickled Radishes, Chinese Scallion Pancakes, and Spicy Chinese Celery.
Green Bean recipes include Freekeh with Green Beans, Walnuts and Tahini.
Browse our Chinese dishes and our Asian recipes. Our Green Bean dishes are here. Or browse our Early Spring recipes.
Continue reading “Chinese Style Crispy Green Beans with Garlic and Soy”
On the day that I picked 3 kg of broad beans, I knew I had to find some additional recipes. We have some wonderful broad bean dishes, but I was looking for something new and different. We had recently made Avocado and Broad Bean Mash (delicious), and this time it was a rift on that recipe, combining a herby and lemony broad bean mix with ricotta flavoured with roasted garlic. What could be better? Slather it on sourdough toast. (You can make it with frozen broad beans too.)
We have made this successfully with cream cheese instead of the ricotta. We’ve been keeping cream cheese handy lately, it is so versatile. We love to pile it onto fresh bread or toast and then top it with pistachio butter. I can’t tell you how good this is.
The recipe for this broad bean and ricotta spread comes from Ottolenghi- we are currently cooking our way through his book Plenty More. We feel free to substitute ingredients that are not readily available in our local area.
It is Ottolenghi Cooking the Books Day on the blog – one day 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 Broad Bean Dip with Wilted Greens, 31 Dishes to Make with Broad Beans, and Broad Bean Salad with Garlic and Dill.
Browse all of our Broad Bean dishes and our Spreads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.
Continue reading “Broad Bean Spread with Roasted Garlic Ricotta”
There is a quick thing you can do with zucchini and garlic – or leave the garlic out – that is an instant supper. Cook some rice to go with it, if you like,or some pasta with butter and black pepper, and your hunger will be satisfied.
I always wonder – what is the proper name for these beauties – courgette or zucchini? Both names are slightly romantic – I try to stick to zucchini because it’s Australian, but sometimes courgette sounds better. Courgettes and Garlic, a quick and utterly delicious dish, perfect on its own and also perfect with pasta.
Similar recipes include Grilled Zucchini and Fennel, Pasta with Zucchini and Parsley Pesto, and Zucchini Thoran.
Browse all of our Zucchini recipes and explore all of our Late Spring dishes.
Continue reading “Quick Courgettes 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 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.
Continue reading “Fennel and Potato with White Beans and Garlic”
The health benefits of garlic in the diet are well known. Pair garlic with Long Pepper and you have an immune boosting rasam. Long Pepper is well known in Ayurveda to have multiple health benefits. It also is known by numerous names in India – Pippali, Thippili, Kandathippilis, Desavaram.
This rasam is flavoured with the Pippali and Garlic, as well as black pepper, cumin seeds, chilli and curry leaves. With such layerings of flavours, how could it not be delicious?
Are you interested in other Rasams? Try Lime Rasam, Cumquat Rasam, Kottu Rasam, and another version of Garlic Rasam.
You might also be interested in the following articles:
Our simply explore all of our Rasam recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring recipes.
Continue reading “Garlic Long Pepper Rasam”
It is nearly Spring, and salads are all the go for our daily menu. If you have been following our salads, you will know we are mainly doing very simple salads at the moment, as life is busy and wearying. Thank goodness for that mesclun that green grocers sell – by-the-kilo varietal mixes of green salad leaves. The base of any salad is so easy! They are available year round, and you can make this salad in a nest of salad greens in the centre of a big plate. We haven’t done that today, but often serve it that way.
The salad takes beans – green or broad beans, either one, or mix them – and tosses them with asparagus and olives. A little black garlic is broken into small pieces and added.
Are you after other Bean Salads? Try Pasta with Minty Broad Bean Puree, Crispy Green Beans with Ginger and Soy, Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs, Glorious Five Bean Salad, and Green Beans with Lentil Crumble.
You can browse all of our Bean Salads, and indeed, all of our many many Salad recipes. Or explore our Early Spring dishes.
Continue reading “Green or Broad Bean Salad with Asparagus, Olives and Black Garlic”