Bondi Bircher Muesli | Bondi Overnight Oats

Muesli is a breakfast and brunch dish of raw rolled oats and other ingredients including grains, fresh or dried fruits, seeds and nuts, and may be mixed with cow’s milk, soy milk, almond milk, other forms of plant milk, yogurt and/or fruit juice. (Thanks, Wikipedia.)

Bircher Muesli was developed around 1900 by Maximilian Bircher-Brenner, a Swiss doctor and nutritionist, for his patients at his Zurich sanatorium as a way of getting more raw fruit into their diets. It is still a very popular breakfast in Switzerland and Germany, as well as many other parts of the world. The original recipe called for a higher ratio of fresh fruit to grain, and soaked the raw oats overnight since they took some time to soften. Each day the patients began their day with this mushy fruity mixture. Perhaps it was not an inspirational dish at the time, but in the past 12 decades, the dish has been refined and is an attractive start to the day.

Bircher Muesli traditionally contains a lot of apples, by way of juice and grated fruit. Bircher-Benner believed apples cured him of jaundice in his youth, and he strongly advocated the healing powers of diets high in fruit and vegetables. Thus originally it had few oats (about 1 Tblspn per person) and lots of fruit.

I guess Bircher Muesli was the original Overnight Oats! Here in Australia it is a perfect Summer breakfast. Fruit is plentiful in Summer – beautiful, perfect peaches, apricots, peacharines, nectarines, berries, plums, …. all and more freely available. This breakfast dish – the Australian version – celebrates our sunshine and Summer.

You must also try Overnight Oats. Other dishes include Shrikand and Besan Payasam, both interesting dishes for breakfast.

Have a look at all of our Breakfast dishes here, or browse our easy Mid Summer recipes.

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Lemony Yoghurt Dressing

A creamy delightful dressing.

This dressing is so delicious you will want to smother your salad in it. The trick is to sweeten the dressing with a little honey.

Looking for similar recipes? Try Garlic-Yoghurt Dressing, Roast Capsicum Sauce and Dressing and Tahini Dip and Dressing.

Browse our Salad Dressing recipes here and here, and our Salad recipes here and here. Our yoghurt recipes are here and here. Or be inspired by our Summer recipes here and here.

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Jeera Lassi | Cumin Lassi | Traditional Indian Yoghurt Drink

Lassis are so beautiful to drink, they deserve special glassware. Enjoy!

A lassi is a blend of yogurt, water, often spices and sometimes, fruit. Traditional lassi (also known as salted lassi, or simply, lassi) is a savoury drink, flavoured with ground and roasted spices. Sweet lassi, however, contains sugar or fruits, instead of spices. Also there is a salted mint lassi that is highly favoured in Bangladesh.

Cumin Lassi is a much-loved beverage of Rajasthan. It is ubtly flavoured with dry roasted cumin seeds and limes or lemons. The zest of the citrus is often added to the milk before making yoghurt, and the oils infuse with it as the milk warms.

Lassis are enjoyed chilled as a hot-weather refreshment, mostly taken with lunch.

We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here and here.

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Chilli and Coriander Salt Lassi | Indian Yoghurt Drink

Another beautiful lassi, this time with a hint of chilli and green coriander.

A lassi is a yoghurt based Indian drink that cools the effect of hot summers. It is originally from the Punjab and Multan in India and is usually taken with breakfast or lunch. It really is an ancient smoothie, originating around 1000 BCE.

We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here and here.

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Lassi Khara | Neer More | Salt Lassi with Asafoetida (Hing)

Yoghurt is such a great food it is great to start the day with some. My preference in summer is to begin with a lassi taken slowly on the balcony, watching the sun rise, before the day begins. It sure beats a coffee!

A Lassi is an Indian sweet or savoury drink made from a yoghurt or buttermilk base, perhaps with water, and with flavourings. The flavourings are either fruits or spices. You may of course know the ubiquitous Mango Lassi, and perhaps the Salt Lassi (great in very hot weather).

Are you looking for other lassi recipes? We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here and here.

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Overnight Oats for Amazing Breakfasts

My predilection for pre-paring and pre-cooked prep took a new turn when I was introduced to Overnight Oats – oats that require no cooking but are simply soaked overnight for an instant morning breakfast. Firstly, it really does make a magnificent breakfast, so tasty. Then it is extraordinarily healthy. And most of all, it is quick and easy. Do what I do and take it to work for lunch sometimes too.

Although you can put the ingredients together for individual serves, it is more convenient to make a month’s worth of oats mixture at a time. About once per month, I take 15 – 20 medium jars, and prepare the  mixture. The jars line up on my bench, waiting patiently for their ingredients one by one. Then they go into the pantry cupboard.

Are you looking for other Breakfast Ideas? Try these – Bondi Bircher Muesli/Overnight Oats, Prunes in Tea with Spices, and Porridge, Indian Style.

You can browse all of our Breakfast recipes here, and all of our Oats dishes here. Or simply browse all of our Mid Spring recipes.

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Salty, Garlicky Labneh | Thick Thick Yoghurt

A beautiful, garlicky thick yoghurt for salads, soups and dips.

Labneh is a particular favourite, going into salads, soups, pasta dishes, dips, vegetable dishes, deserts and breakfast dishes.

We call it Thick Thick Yoghurt. See these previous posts on our love for this wonderful food. And this is how to make it: Making Thick Thick Yoghurt. Recently we began making it pre-flavoured with salt and garlic. You will love it too.

You might like to browse all of our yoghurt recipes here and here, and our Middle Eastern recipes here and here. Find inspiration in our Autumn recipes here and here.

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BBQ Roasted Pears, Strawberries, and Grapes

Make these in the oven or on the BBQ, they are delicious!

A BBQ is tremendous, even in winter, even in the cold. We use it more than in non-summer months than in the heat.

If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Roasted Carrots with Pomegranate Molasses, Melty Cheese and Baked Bananas. You can also browse the complete BBQ Series of recipes, including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.

You might like to browse these – Pear recipes are here and here, Strawberry recipes are here and here, and Grape recipes are here and here.

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Drumstick Kadhi | Yoghurt Curry with Drumsticks

Yoghurt Curry with Drumstick Vegetables

After being given some drumsticks, home grown by a friend, Drumstick Kadhi was on the menu.

Kadhi is a slow cooked yogurt or buttermilk dish, thickened with besan (chana flour, chickpea flour) which is later tempered with spices. In Indian recipes the terms “curd”, “buttermilk” and “yoghurt” are used almost interchangeably.

You can use Western buttermilk especially if you are after that little sour tang that buttermilk provides. If you are using yoghurt, look for unsweetened natural yoghurt, eg Greek Yoghurt or yoghurt from your Indian grocery, and thin it a little.

You might like to browse the collection of yoghurt recipes here. and here. A favourite is Thick Yoghurt Tahina Dip with Herbs. Browse all of our Indian recipes here and here. Find inspiration in our Winter dishes here and here.

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BBQ’d Carrots with Pomegranate, BBQ Melty Cheese Toast and BBQ’d Baked Bananas

BBQs are great, even in Winter.

Beautiful wintery days continue, clear skies, sunshine, happy moods. And it is perfect for weekend cooking on the BBQ in a no-fuss, not too much washing up, sort of a way.

Use baby carrots or normal carrots for this dish. Best cooked in a foil tray to minimise dishes and washing up, you could also cook it directly on a BBQ hot plate.

If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon. You can also browse the complete BBQ Series of recipes. Find inspiration in our Winter recipes here and here. Continue reading “BBQ’d Carrots with Pomegranate, BBQ Melty Cheese Toast and BBQ’d Baked Bananas”

Moru Sambar | Buttermilk Sambar | Two Recipes

Delicious and easy to make

This wonderful, refreshing, soothing sambar is made with buttermilk. It is utterly delicious and very easy to make. Called Moru Sambar, Moar Sambar or More Sambar, it can be made with either buttermilk or yoghurt.

Are you wondering what defines a sambar? You might like to read this post that answers that question. If you like to explore sambars, you could browse all sambar recipes, kuzhambu recipes. This sambar is different to the classical, seasoned sambars, being made of yoghurt or buttermilk.

For how to cook vegetables for sambar, read On cooking Vegetables for Sambar. For making sambar powders, go to Sambar Powders and a Simple Sambar. Finally this one will also help –  Sambar – hot, sour or salty?. A lot of info for a simple dish:)

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Spinach Pachadi | Palak Pachadi | Spinach in Yoghurt

Last night I cooked a gorgeous spinach dish, a Pachadi. It is a gorgeous dish that can be used as a side dish or goes just as well over rice, on its own or with a yellow dal. It is a purée, so it would also go well drizzled over some chunks of pan-fried tofu, fresh made paneer or some roasted or pan-sautéed chunks of potato. With some crispy flatbreads. With a green salad of goodness.

Similar recipes include Boohdhi Pachadi, Carrot Sambol, and Cucumber Pachadi.

Please also browse our Pachadi recipes, and our Spinach recipes. You might like to read up on Indian Essentials and explore our Indian recipes. Or take some time to check out our Late Spring collection of dishes.

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Kadhi | Yoghurt Curry

Indian food is wholly and solely about the spices. Any other ingredient is simply a carrier for the spices.

A Yoghurt Curry, another wonderful spice dish where the flavours are carried on silky, beautiful yoghurt. How special this easy curry is. It is a fairly standard recipe, where a a double layer of spiciness is achieved through a spice paste for the yoghurt, and the tadka added at the end.

I love yoghurt and this dish is a firm favourite.

Explore more Indian Yoghurt curries and dishes here. You might like to see more yoghurt dishes here and here. Or browse our Indian Recipes here and here. Be inspired by our Spring recipes here and here.

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Haloumi Pizza with Oven Dried Tomatoes

From the market to the kitchen in Italian style.

Trawling the Farmer’s markets, the result was a full shopping bag topped with some sweet autumn cherry tomatoes, some rapé (rapini), and my favourite organic pizza dough. They came together in a pizza.

Take a look at our other pizzas here and here, and a collection of tomato recipes here and here. Check out our oven dried tomatoes here and here. Find inspiration in our Autumn recipes here and here.

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Fragrant Eggplant with a Garlic-Yoghurt Sauce

Another Nigel Slater dish, from Tender.

I promised you a couple of recipes from Nigel Slater’s book Tender, Vol. 1. Previously I made Stuffed Capsicums, which proved to be a great winner. There is an equally wonderful dish that I have been making along with the stuffed capsicums – Fragrant Eggplant, served with Yoghurt and Sweet Paprika.

There are a couple of eggplant pairings that are so wonderful – eggplant and yoghurt is one, the other, quite different, is eggplant and miso. Nigel’s recipe is one of utmost simplicity, and yet it can form a delicious dinner for one with a small salad, or can be part of a much larger meal. Whatever, however, Nigel has done it again!

Are you looking for more Eggplant dishes? Read more about Eggplants, and try Saffron and Rosewater Scented Aubergine, Babaganoush, Eggplant and Zucchini with a Chickpea and Harissa Sauce, and  Eggplants, Sultanas and Pinenuts with Yoghurt Dressing.

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