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.
Continue reading “Freeze Ginger or Make Ginger Paste and Ginger-Garlic Paste for the Winter, Self Isolation or Lockdown”
This is a dish that is made in Spring in Malta and the Middle East with fresh broad beans. For the rest of the year it is made with dried broad beans. There are two types of dried broad beans (generally called dried Fava beans). The first, commonly available here, are large, darker coloured beans. Huge, really. They are not peeled, so require soaking and peeling before cooking. Despite the work, I do love the intense earthy flavour of these large beans.
The second type is a more delicate dried fava bean, small in size and golden in colour. These are generally already peeled, and so less work in the kitchen before cooking. They are more difficult to find, and I had to search them out in a large Greek grocery.
Today, I am using the smaller variety, as I think that they are better suited to this dish, but note that the larger beans or fresh broad beans can also be used. It is just the cooking time that will vary.
Similar dishes include Galletti – Maltese Water Crackers, Dried Fava Bean Soup, Fava Bean Puree with Herbs, and Fava Bean Puree with Dill and Olive Oil.
Browse all of our Broad Bean recipes, and our Middle Eastern recipes. Or explore all of our Mid Spring dishes.
Continue reading “Dried Fava Beans with Garlic | Ful Bit-Tewm”
This pizza is one of my favourites – who does not like garlic on a pizza! It is the perfect meal for a hoard of hungry people in a hurry to eat. It makes a flavoursome meal with a minimum of fuss – just serve with a simple side salad. Salad leaves and tomato is perfect.
Make sure that you slice the potatoes thinly, otherwise they will not cook properly.
Similar recipes include Pizza on the BBQ, and Halloumi and Oven Dried Tomato Pizza.
Browse all of our Pizza recipes and all of our Snacks. Or explore out Late Summer recipes.
Continue reading “Potato, Garlic and Rosemary Pizza”
Hands up who loves potatoes? Mashed, baked, roasted – they are the basis of Winter life, really. And here is another baked potato dish. Potatoes are sliced and baked with garlic and rosemary till tender and with a crisp top. What could be more Wintery?
Similar dishes include Potato Gratin with Cream, Potato and Cheddar Gratin, and Cumin Potatoes Baked with Tomatoes.
Browse all of our Potato Bakes, and all of our Potato dishes. Or explore our Late Winter recipes.
Continue reading “Garlic Herb Potatoes”
Goodness, how we love garlic! Around the world it is used with abandon. Is there any cuisine that does not use garlic? Please let me know. (The Jain community in India does not use garlic, South India has a lot of recipes that are garlic free, and there are other sub-cuisines in India that also avoid onions, garlic and sometimes chilli.)
We have collected together a huge number of garlic recipes for you. Please do enjoy them.
Similar articles include 30 Soups for Mid Autumn, A Collection of Kitchdi Recipes, and What to Do with Daikon (White) Radish.
Browse all of our Garlic Recipes, and all of our Collections. Or explore our Late Autumn recipes.
Continue reading “Collection: Our Best 50 or So Garlic Recipes”
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 50 of our Best Garlic Recipes, 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 Tuscan Broad Bean Puree, 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”