I am a great fan of wasabi – anything hot for that matter. Horseradish, mustard, wasabi. I like it when it gets up your nose and leaves you breathless with its heat. Now you don’t have to like it as hot and pungent as I do – in this snack/salad you can temper the taste to your own preferences.
It is a lovely dish, put together in 3 or 4 minutes, perfect for Summer evenings or any time the weather has a bit of heat in it. Use zucchini or red or white radishes – they work equally well.
The idea came from one of my loved books – Jam Today Too, by Tod Davies. A treasure trove of easy to make dishes with at-hand ingredients.
Similar dishes include Spicy Rice with Zucchini, Zucchini, Lemon and Dill Salad, and Marinated Zucchini and Tomatoes.
Browse all of our Zucchini dishes and our vast array of salads. Or explore our Early Summer recipes.
Continue reading “Zucchini or Radish with Soy and Wasabi”
I have a thing for fritters. It developed in 2019. My love of them came as a surprise, and arose because:
- Ottolenghi has numerous recipes for fritters, and I love Ottolenghi.
- I evaluated Hello Fresh for 2 months or so, and they include lots of delicious fritters. (You might have caught my evaluation of Hello Fresh on Twitter.)
- I have perfected my egg-replacement for fritters. Use 1 Tblspn chickpea flour, 1 Tblspn cream and 0.25 tspn or less of eno per egg. Add extra chickpea flour if the mixture is too wet. The flour is for binding, the cream for texture and the eno for lightness.
My Sister in Law made these halloumi fritters for a family meal and we made them again for part of the vegetarian component of our Xmas dinner in 2019. Both times they were an absolute hit with vegetarians and non-vegetarians. You will love them and they are so easy to make yet packed with texture and flavour.
The recipe is in Nopi, the cookbook from one of Ottolenghi’s restaurants – the one he had with Scully who has moved on to open his own restaurant. Note that I often massage Ottolenghi’s recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
These are often on Nopi’s breakfast menu, but were also served later in the day as a snack. As popularity grew they made it to the lunch and supper menus as well. You can make smaller ones as a nibble or canapé. I have had them wrapped in Chinese Moo Shu Pancakes with cucumber and spring onion, topped with a hoisin based sauce. DIVINE.
Similar recipes include Sweetcorn, Spring Onion and Chilli Pancakes, Cauliflower and Cumin Fritters, Aloo Tikki, Sweetcorn and Butternut Fritters, Herb and Walnut Fritters, Spinach Fritters and Pudla.
Browse our growing collection of Fritter recipes and our Halloumi dishes. Our Ottolenghi dishes from Nopi are here. We have written about our experiences cooking through Plenty More. Or explore our Early Summer recipes.
Continue reading “Zucchini and Halloumi Fritters”
Sweetcorn fritters! How very delicious. Today we make the fritters with zucchini and sweetcorn. It is an egg-free recipe, as all our fritters are. Easy and quick to make, you’ll love these
The inspiration comes from an Ottolenghi recipe in Simple but we included zucchini and made it egg free. We always feel free to make substitutions to Ottolenghi recipes to make them vegetarian and egg free, and also to suit the ingredients that are available to us. If you want the original recipe, check his books and his Guardian column.
Just a note about using sweetcorn kernels – they will pop (aka explode) if cooked on too high heat. You could pulse the corn a little in a food processor to minimise the chance of this, or keep the heat at the low-medium level.
Similar recipes include Sweetcorn with Black Pepper and Lime, Sweetcorn and Butternut Fritters, Broad Bean Fritters, Chickpea Fries, and Pakora.
Browse all of our Fritters, and all of our Sweetcorn recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Zucchini and Sweetcorn Fritters”
Yoghurt salads are made the world over, except, perhaps, in English speaking and some European countries. It is a puzzle why we don’t make more use of them here in Australia with our temperatures up to 45C in Summer. Yoghurt is one of the most cooling ingredients. Here I use makrut lime leaves (the new name for kaffir limes) with zucchini and garlic to make a great hot day dip or salad. We often have them around afternoon tea time, with some crisp crackers (like our Galletti), with other salads and some flatbread for lunch, or as a precursor to dinner.
Similar dishes include Green Mango Pachadi, Roasted Eggplant with Saffron Yoghurt, and Onion Pachadi.
Browse all of our Yoghurt dishes and all of our Raita.
Continue reading “Zucchini, Makrut (Kaffir) Lime Leaf, Yoghurt Salad”
Zucchinis are commonly available throughout the year, and a useful addition to the table. But in Summer they proliferate. If you pop a plant or two into your garden you will see what I mean. Zucchini flowers, tiny fruit, medium zukes and the largest of marrows will be the basis of kitchen inspiration. Here is how you can use zucchini will still providing variety in your meals.
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Browse all of our Zucchini Recipes, and all of our Collections. Or explore our Eary Summer recipes.
Continue reading “100 Vegetables: #27. Use that Zucchini Glut”
Risotto is a dish for all seasons – the method is the same, just adjust the main ingredient. For example, pumpkin, beetroot or brussels sprouts can be used in Autumn. Zucchini, today’s recipe, makes a good Summer risotto. In Spring use asparagus, peas and/or broad beans. Autumn, the first parsnips can be stirred into a creamy risotto.
Often an entree or pre-dish in Northern Italy, risotto also makes ideal one-course meal no matter what the season. It is easy to prepare, quick, and lends itself to a thousand variations. And risotto rice, essential for an authentic Italian dish, is readily available in supermarkets.
Variations can be made from many different seasonal products – even leftovers from the fridge. For slightly unusual dishes try using fresh champignons, dried porcini, beans or even chickpeas or granny smith apples. Or try a risotto made with pumpkin and red wine!
It is Zucchini Risotto that we make today. You can add some sliced zucchini flowers as well if you wish. It is a simple risotto, the type that we love the best. We like our risottos with the rice still a little chewy and the dish a little wet – not too dry.
Similar recipes include Broccolini Risotto, Brussels Sprouts Risotto, Beetroot Risotto, and Tomato Risotto.
Browse all of our Risotto recipes and all Italian dishes. Or explore our Late Spring collection of recipes.
Continue reading “Zucchini Risotto”
Summer and Autumn are the seasons of zucchini abundance, and we have some terrific recipes for dealing with the glut. This is another one – it comes from the now-defunct Lucullian Delights blog. Ilva’s recipes were so good – Italian, simple, delicious. Just my style. She as always very generous in sharing her food and recipes. You will love this one.
If you have been following this blog for a while you will know that I adore Gratin dishes and also stuffed vegetables, and this dish fits both criteria. A cheesy stuffing is made and the zucchini are baked. I also made a Roasted Tomato Sauce to go with it – you can use this recipe, but bake at a higher temperature, or begin early and put the zucchini in with the roasting tomatoes when the timing is right. I added a little bit of sugar after pureeing as it is Autumn and the tomatoes are not as sweet as in mid Summer. I love the spice kick from the chilli (but you can leave it out if you are not a fan of spicy heat).
Similar recipes include Potato Gratin with Cream, Sweet Potato Gratin, and Cheesy Baked Aubergines.
Browse all of our Zucchini dishes and our Gratins. Or explore our Early Summer dishes.
Continue reading “Zucchini Gratin with Roasted Tomato Sauce | Cheesy Baked Zucchini”
Recently it was the first day this season where the sun felt HOT on my face as I stepped outside, and it immediately had me thinking about the BBQ. I need to roast capsicums anyway, to make a batch of harissa, so why not make a meal of it? We roasted a range of veggies and drizzled them with a mustard-pepper dressing.
This is the sort of dish you can use as an entree or salad course, a side salad, a main dish with crusty bread, or a snack. I need to tell you that we are not so formal about courses here – we tend to cook Balinese style – prep and/or cook a whole lot of dishes early in the day and eat as required or desired through the day. We do love our salads, and also our snacks, so each day might see one of each, along with other dishes. Most are simple – that is our food style, simple – quick – easy.
This dish can actually be made at any time of the year – just make it with seasonal vegetables. It is a great way to clean out the fridge!!!
Similar dishes include Raw Vegetable Salad with Mustard-Mayo Dressing, Kohlrabi and Mint Salad, and Miso Vegetables and Rice with Sesame Dressing.
Browse all of our BBQ recipes and all of our Salads. Or explore our Late Spring dishes.
Continue reading “BBQ’d Vegetables with Peppery Dressing”
Today we bring you another beautiful yet simple salad, Italian in style, featuring zucchini and parmesan. The zucchini is marinated in oil and lemon juice then placed on a bed of rocket with slivers of parmesan. The salad is then scattered with a toasted breadcrumb mixture of onion, olives and feta. Perfect. Easy. Delicious.
Similar recipes include Grilled Zucchini and Fennel, Zucchini, Lemon and Dill Salad, and Salad of Zucchini and Tomatoes.
Browse all of our Zucchini Salads and all of our hundreds of Salads. Or explore our Early Autumn dishes.
Continue reading “Zucchini Carpaccio with Parmesan”
A glorious mix of fried vegetables in yoghurt – indeed exquisite, and direct from Istanbul (via Ottolenghi). Most of the veg are deep fried, but don’t let that put you off as it is indeed glorious. It works well with baked, roasted and grilled veg as well.
The original recipe is one of Ottolenghi’s from Plenty More, but I have changed the cooking times and included some Thai round green eggplants. We always feel free to substitute ingredients that are not readily available in our local area, or to massage Ottolenghi’s recipes to suit our preferences and what is available in our garden and pantry. You can see the original recipe in The Guardian here.
Similar recipes include Eggplant Pahi, Avial, Winter Roast Veggies with Chickpeas, and Roast Butternut with Chilli Yoghurt Sauce.
Browse all of our Eggplant recipes. Our Ottolenghi dishes are here and here are the recipes from Plenty More. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes
Continue reading “Mixed Vegetables and Yoghurt with Green Chilli Oil”