Beetroot, Potato and Eggplant Oven-Baked in Wine with Gremolata

First, I must let you know that during the time of COVID-19, we are cooking and eating much later than our usual routine, and therefore some dishes have not been photographed. But no apologies – this is a chance for us to use our imagination, not only for the visual appeal of the dish but also the aroma it floods the kitchen with as it cooks. This was made in April, after a few weeks of the lockdowns, and it brought joy to the table! The gremolata with the gratin lifts the baked dish, and we all became quiet as we ate the dish with our meal.

This recipe really makes use of a mandolin – a trusty and much loved tool in my kitchen. Daily it slices, grates, shreds or juliennes ingredients for salads, chips, bakes, and a hundred other uses. Slice a fennel thinly and add olive oil and lemon juice. Divine. Shred potatoes for latkes and rosti. Thinly slice cucumber for translucent salads. Julienne carrots, turnips, jicama, zucchini, kohlrabi for salads, fritters and stir-frying. Slice pears and apples for tarts for just for glazing beautifully in butter and sugar. Shred cabbage for coleslaw. Onions or other soft vegetables so thinly sliced for quick pickling.

Food processors are equally as useful, and mine has an adjustable slice so that it will produce thick slices for baking or see-through whispy slices for salads. You should see my daikon salad with such thin slices! But the processor is such a large machine, most times it is simpler to use the mandolin. Mine is 20 years old or more, a German brand, and I hope it lasts me another 20 years.

The mandoline makes swift work of this dish. Slice beetroot, potatoes and eggplant, layer with some garlic, and cook with wine and stock. Top with Gremolata as you bring it to the table. Special.

Of course, if you don’t have a mandoline, the food processor or a sharp knife can easily be used instead.

Similar recipes include Burghul and Beetroot, Turnip and Swede Gratin, Winter Bake of Carrots and Parsnips, and Gratin of Potato and Zucchini.

Browse all of our Gratin recipes and all of our Beetroot dishes.

The images in this post are from Unsplash.

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Spicy Mashed Potato and Sweet Potato with Onions | Podimas

This is a lovely mash of potatoes and sweet potatoes, and it can be made with either just potatoes or just sweet potatoes. It is simple to make once they are cooked – the mash is mixed with chilli, onion and spices. Delicious. It is a version of Podimasa peeled and mashed vegetable, tempered with spices, green chillies and onion. Podimas means mash in Tamil. It is a traditional type of Poriyal.

Similar recipes include Simple Potato Podimas, Potato Pallya, and Garlicky Potato Mash.

Browse all of our Mashed Potato recipes and all of our Potato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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Aloo Gobi

Recipes for Aloo Gobi, the much loved potato and cauliflower dish from India, are so various that there must be a different one in every household in India and beyond. Each is glorious in its own right.

Some have yoghurt sauces, some have tomato based sauces. This recipe has one based on tomato, cumin, ginger and coriander leaves. It’s pretty good. I like it with a cumin pepper rice or a simple jeera rice.

Similar dishes include Turmeric Cauliflower with Chilli-Orange Dressing, Roasted Cauliflower with a Chilli Tomato Sauce, Aloo Gobi with Yoghurt Sauce, Aloo in Aloo, and Simple Cauliflower Curry.

Browse all of our Potato recipes and all of our Cauliflower dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

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Kanda Batata Poha

There is a quick and easy Batata Poha that I make – the flattened rice flakes mixed with herbs and fried potatoes, yum! This recipe is no more difficult, still quick and easy, very similar to the recipe that Tim and Saun gave me – just a few extra spices. It includes onions, steamed potatoes and peas, cashews and peanuts, coconut and warming spices. It is a light dish that is eaten for breakfast or tiffin snacks. It is perfect just with a cuppa. It can also be served for brunch, lunch or a light dinner – add some coconut chutney or a bowl of yoghurt for a quick,light and delicious meal. It can be packed into lunch boxes, taken on picnics or taken on trips as travel food. We love poha and have nearly a dozen recipes that use it.

Take note that this is made with the thick poha – poha is steamed and rolled/flattened rice – make sure that you buy poha and not puffed rice. When you visit your Indian grocery you will see that Poha comes in different thicknesses  – Nylon (very thin and crisp), Paper, Thin, Medium, Thick and Dagdi (thick and chewy). There is also poha made from red rice and brown rice as well as white rice. The thicker types are soaked before use.

Similar dishes include Upma and Fried Upma, Lemony Poha, Poha Chaat, and Coconut-Tamarind Poha.

Browse all of our Poha recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn recipes.

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Tray Baked Veg with Pomegranate Molasses and Baharat

As Autumn slowly turns colder we pull out the jumpers, get the heater serviced and turn the oven on. What is it about oven cooked food that is so delightful in late autumn and winter? It is used most days during the cold weather in our kitchen. Today we throw some vegetable onto an oven tray and bake them with home made pomegranate molasses and baharat, the Middle Eastern spice.

They get placed in a very hot oven and are cooked in no time.

Similar recipes include Tray Baked Spicy Chickpeas, Kombu Baked Veg, and Winter Roast Vegetables with Chickpeas.

Browse all of our Tray Baked dishes and all of our Baked dishes. Or explore our Early Autumn recipes.

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Potato, Garlic and Rosemary Pizza

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.

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Crushed Potatoes with Roasted Tomato and Roasted Eggplant | Aloo Baingan Bharta

I love a good mashed potato, don’t you? The English standard is potatoes mashed with milk or cream and lashings of butter and generously seasoned with salt and pepper. But France makes theirs a little differently. Where the English use floury potatoes, the French use waxy potatoes. In India, it is more usual to crush potatoes rather than mash them. Such a good idea, leaving texture in the dish while incorporating spices and herbs.

So I tend to collect mash potato recipes. This one has its origin in Vivek Singh’s (from Cinnamon Kitchen) book Curry. It is so simple but packs a punch of flavours. I adjusted it to our flavours. It is a variation of Aloo Baigan Bharta.

Similar recipes include Spicy Mashed Potato with Onions, Aloo Gobi, Simple Indian Potato Crush, Garlic Potato Mash and Potato Pallya.

Browse all of our Potato recipes and some other Mashes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer recipes.

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English Mashed Potatoes

When I need comfort food, mashed potato it is.  Reminiscent of childhood — large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables — it takes me back to days of large gardens, lazy days, and few cares.

As simple as mashed potatoes is to make, some care is needed otherwise a gluey mash or a dry flavourless pile of potatoes is the result. Here are some tips that might help you to find the perfect mash.

Floury Potatoes: From the English perspective (the French view it differently), it helps to use potatoes with a high starch content and low water and sugar content. Unfortunately it is difficult to determine which potato is which – different sources will list a potato variety as floury in one and as an all-rounder in another. Additionally, potatoes will change their characteristics over time , being more waxy early in the season, and losing starch over time. One way of telling is to mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the bowl, while a waxy one will float.

The French differ and use a waxy potato for their mashed potato.

Similar recipes include Crushed Potatoes with Roasted Tomatoes and Eggplant, Indian Mashed Potatoes and French Mashed Potatoes.

Browse all of our Potato recipes and some other Mashes. Or explore our Late Summer recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes which documents our vegetarian recipes from that first blog.

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Aloo Matar | Potato and Peas

This beautiful and classic Indian dish is sauce-rich. The peas and potatoes sit in a luxurious gravy of pureed onions and tomatoes with chilli and spices. They are simmered together to produced this much loved dish from North India (especially in the Punjab and in Gujarat). Its popularity has spread and it is even adored in South India.

Each person will have their own particular version of this recipe. Some will add cream to the final dish. Some versions have no onions, some include garlic, and some recipes make a dry curry.  Still others will add fenugreek leaves, black mustard seeds and/or Garam Masala.

Our recipe is relatively simple but definitely full of flavour – our favourite type of dish.

Similar recipes include Aloo Gobi, Sesame Potatoes, Milkman Potatoes, and Aloo Bhindi.

Browse all of our Potato Curries. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.

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

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Garlic Herb Potatoes

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.

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