Roast Mushrooms -a breakfast of champions. These mushrooms are perfect for the morning meal, for brunch, as a first course later in the day or as a BBQ in the evening. Spiced oil is spooned into large mushrooms which are then roasted before some creamy burrata is placed on the warm mushrooms. I know that you will love this dish, especially if you like egg-free breakfasts.
The idea for this dish comes from Ottolenghi’s Simple. He tosses sliced mushrooms in the oil before roasting them but I have a love of whole roasted mushrooms. The oil mix he uses is pure genius! As always, I never feel constrained by Ottolenghi’s recipes and will adapt them to what is in our kitchen, pantry and garden. As we do not eat eggs, I make our usual stunning substitution – burrata. Its outer layer has the texture of cooked eggwhite and the inside is soft and creamy. If you want to check his original recipes, see his books and his Guardian column.
By the way, these mushrooms are great in burgers – pair them with halloumi, grilled zucchini, cos lettuce and onions caramelised with a touch of brown sugar. Add slices of tomato and pickled beetroot if you wish.
Similar recipes include Mushrooms with Barley and Preserved Lemon, Pan Fried Mushrooms in Butter, Roasted Mushrooms with Butternut and Spinach, Mushrooms and Black Rice, and Mushrooms in Terracotta.
Browse all of our Mushroom dishes and recipes using Burrata. Ottolenghi recipes are here – just those from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
Continue reading “Roast Mushrooms with Burrata and Baked Toast Soldiers”
Bannock, or Scottish Girdle (aka Griddle) Bread, is cooked in on a griddle or in a skillet from a simple dough. They can be cooked on the stove, on the BBQ or on a campfire! It is similar to a griddle baked scone – it has a fluffy centre that is slightly crumbly – and is best eaten with lashings of butter and jam. It can be cooked cut into circles, squares, wedges or left as a whole “bread”.
The word bannock comes from a Latin word that means “baked dough”. It originated in Scotland, where it was first made as a quite heavy and dense loaf with a barley or oatmeal dough and no leavening. As leavening agents were introduced, they began to be added to these skillet breads, making them fluffier. We keep somewhat traditional and make them with oatmeal and a little plain flour, but you will find modern recipes that use only flour.
So easy to make, so delicious, good weekend food.
Similar recipes include Griddle Scones, Singin’ Hinny, and Home Made Crumpets.
Browse all of our Oat recipes and all of our Griddle cooking recipes . Or explore our Late Winter recipes.
This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series.
Continue reading “Bannock | Scottish Girdle/ Griddle Oatcakes”
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”
There is so much to celebrate in Spring, so many spring things that it is hard to keep up with them. One such abundant item in Spring is Grapevine Leaves. Of course, you think of Dolmades, but there are also other ways to enjoy this green taste of spring. For example, Mushrooms Baked in Vine Leaves (delicious) and Grapevine Leaf Pecorino Parcels. Then there are rice mixtures, baked in vine leaves, and, of course, feta or goat’s cheese wrapped in vine leaves.
This recipe also uses goat’s cheese – I love a goat’s milk feta too – which is mixed with herbs, pinenuts and preserved lemon, and wraps the mixture in vine leaves before grilling. My preference is to make these when the BBQ is lit, perhaps to roast red peppers, and we make them as a snack with a squeeze of lemon juice. Grab your goat’s milk feta from your local Middle Eastern shop.
If you are using fresh vine leaves, the leaves from a fruiting grape vine are softer then those of an ornamental grape vine. I have used the ornamental vine leaves, and they are great, particularly for baking, but fruiting vines are better for stuffing and wrapping.
Do you have mixture left over? No worries, it is great on crusty bread or crackers.
Similar recipes include Baked Feta with Tomatoes.
Browse all of our Grapevine Leaf recipes, our Snacks, and all of our Greek dishes. Or explore our Mid Spring recipes.
Continue reading “Char Grilled Vine Leaves Stuffed with Goat’s Cheese and Pinenuts”
Sometimes we need extra smokiness in our foods – making Middle Eastern eggplant purees such as Babaganoush is a perfect example. Traditionally char roasted over coals, that natural smokiness is missing when we char the eggplants over gas flames or in the oven. The difference in these dishes when using smoky eggplant is remarkable.
Not all vegetables take readily to smoking – some, like aubergines and tomatoes, absorb the flavours well, while others such as carrots, absorb just a little. Oiling the vegetables before cooking helps the process, and experimentation is encouraged.
We smoke them outside, so there is no danger of smoke alarms being triggered, or spoiling your beautiful wok, or leaving a smoke stain on the kitchen ceiling. Our equipment includes a covered BBQ, foil trays and kitchen foil. It is interesting and exciting, and makes a palpable difference.
Some recipes using smoked vegetables include Smoky Eggplant and Tomatoes, Smoky Eggplant with Tahini and Pomegranate, Smoky Roasted Eggplants in Yoghurt, Smoky Aubergine and Asparagus, Smoky Punjabi Eggplant Curry,
Continue reading “How to Get Extra Smoky Flavours When Roasting Eggplants, Tomatoes and other Vegetables using a Home BBQ”
This is a favourite recipe for mushrooms – shiitake, portabello, field mushrooms, brown mushrooms – and the mushrooms can be roasted in the oven, cooked in a covered BBQ, or grilled. Your choice. Today, they have been made in the oven, but BBQing them is a real favourite.
To BBQ them, they go into a foil pan that has been oiled lightly. They can even go straight on the grill for the BBQ. For the oven they perch on a baking paper lined tray.
Before cooking, the mushrooms are marinated in a mixture of garlic, ginger, chilli and coriander, with a touch of honey.
Similar recipes include Roasted Mushrooms with Burrata, Mushrooms with Black Glutinous Rice, Stuffed Mushrooms on the BBQ, Grill Mushroom and Red Onion Salad, Shiitake Mushroom Sauce, and Mushrooms for Toast.
Browse more recipes for the BBQ, and other Mushroom dishes. Or explore our Early Summer recipes.
Continue reading “Marinated Roasted Mushrooms”
At last, Spring arrives with her variety of fresh greens and other vegetables. Thank goodness! It is Vegetables that carry us from Deep Winter into Transitional Spring. How important it is in Early Spring to increase the intake and variety of fruit and vegetables. We are here to help.
Enjoy our Vegetable Inspiration for Early Spring.
You can also browse other Early Spring recipes:
Please let us know if you find links that are not working. We would love to fix them for you.
Continue reading “EARLY SPRING Vegetables for Healthy Eating in Spring | Seasonal Cooking”
If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.
Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.
This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.
Similar recipes include Pita Bread, The Life Changing Loaf of Bread, Potato and Garlic Pizza, and Sweet Potato Bread with Raisins and Walnuts.
You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.
Continue reading “Schiacciata with Cheese Topping”
A salad dressing in a whizz – and much more…
So simple, how have I never thought of this before? With a surfeit of roasted peppers, due to roasting them on the BBQ after a Sunday lunch, I whizzed them into a perfect salad dressing.
The puree can also be used as a sauce – use with halloumi, for example, or some lentil balls. Drizzle over steamed or roasted vegetables. Mix with stir fried greens. Drizzle a little in wraps and sandwiches, or use it thick as a spread. It could be a dip. Mix with yoghurt for a wonderful sauce, dip or dressing. Use as a pasta sauce. Use as a base for a cold soup. Use for a dressing on a cold pasta salad. It is a pure delight!
Similar dishes include Tomato and Creme Fraiche Pasta Sauce, Creamy Salad Dressing, without Eggs, Grilled Pepper and Apple Relish, Sweet Onion Salad with Roasted Red Peppers, and Grilled Sweet Peppers and Eggplant Salad.
Have a look at our other Salad Dressings and Sauces. Or simple explore our Salads. You will enjoy our Late Spring recipes too.
Continue reading “Roast Capsicum Sauce or Salad Dressing”
Perfect for a light lunch.
While this dish can be cooked on the stove top or in the oven, it is the perfect dish for a weekend BBQ. Served with yoghurt and flatbread, it is a perfect light weekend lunch.
Use either hot or mild banana chillies. Hot Banana chillies contrast well with the more mild filling. Mild Banana chillies have a mild sweet flavour, despite their chilli-related name. They are not at all hot or spicy. And we temper the heat of the spices in the stuffing by using warming spices and only a little chilli, adjusted to your taste.
Bharwan means stuffed in Hindi. The stuffing is made from chickpea flour and spices, moistened with tomatoes. You can basically add any ingredient of your choice into the stuffing. The combination of the banana chillies and mild tangy stuffing is quite flavoursome and this dish makes a great light lunch or side dish. It is a recipe from Rajasthan in India.
Similar recipes include Baked Capsicums Stuffed with Cheesy Vegetables, Stuffed Pimentos, Baked Peppers with Cherry Tomatoes, Stuffed Okra with Onions and Spices, Stuffed Mushrooms, and Tomatoes Stuffed with Rice.
Feel free to explore our Capsicum recipes, and our Indian recipes. Our Indian Essentials are here, and Late Spring recipes can be explored here.
Continue reading “Char Grilled Banana Chillies Stuffed with Tomatoes and Spices | Bharwan Mirch”