Such a simple salad – tomatoes with a parsley dressing, or make it a basil dressing if you prefer. Salads are such an easy way to get a few extra healthy ingredients into your body to work their magic. Even a simple salad like this one is perfect for adding tomatoes, perhaps a few greens and anything else that you care to add, to your count of the number of fruit and veg you’ve consumed today.
It is easy to whip up a salad. With over 200 salads on this site as I write, and even more scheduled, I hope I have convinced you. Most of these are very, very easy – that’s my style. A few take a bit more forethought, but again they act as a hugely flavoursome way of adding more goodness to your body.
Are you after other Tomato Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Cherry Tomato with Soy Dressing, and Quick Tomato Salad with Mustardy Mayo.
Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with our Mid Autumn Recipes.
Continue reading “Tomato Salad with Parsley Oil”
Yoghurt and Cucumber is such a heavenly pairing that it is used around the world to make a cooling accompaniment to meals (and the pair is also often blended together to make cooling Summer drinks).
This recipe is reminiscent of the Middle East, where mint and garlic are added to yoghurt with cucumber. This can be used as a dip (for me, dips never went out of fashion), or a cooling yoghurt salad to have with meals. It can be a sauce or dressing, or make it thick and use it as a spread.
Similar recipes include Cucumber, Feta, Mint and Dill, Cucumber Lassi, and Raita recipes.
Browse all of our Cucumber recipes and all of our Yoghurt dishes. All of our Middle Eastern recipes are here. Or explore our Early Autumn dishes.
Continue reading “Yoghurt with Cucumber and Mint”
These sweet chillies are a variation on Sweet Chilli Sauce, – red chillies are simmered in a sugar solution until tender, and then stored in a glass jar. I will usually make small portions as it is an easy recipe, using a dozen or so ripe chillies from the garden. The preserve is then used over the next few days as an accompaniment to dishes. It is pretty delicious, especially with anything involving rice.
The syrup thickens like a jam or jelly, creating an interesting texture as well as flavour. The trick is to avoid over cooking otherwise you will have chilli toffee. The clearish jelly is strongly chilli flavoured, and the chilli pieces add texture and more heat. You will really enjoy this one. Today I used ripened chillies from the purple jalapeno chilli plant in the garden.
I love to serve this preserve on a cheese board (you have to be a chilli lover) and also mix it into creamy salad dressings.
Similar recipes include Green Chilli and Coriander Paste, Hot Sweet Chilli Jam, and Sweet Chilli Sauce.
Browse all of our Chilli dishes and all of our Preserves. Or explore our Late Summer dishes.
Continue reading “Preserved Sweet Chillies | A Sweet Chilli Jam”
Our garden features several well-bearing chilli bushes, and we do a number of things with them. Firstly, we freeze some, whole, for use during winter. We use them in our cooking of course, especially Indian dishes. Some red ones are dried for use as dried chillies in Indian food during the year. Chilli jams, sauces and pastes are made. And we pretty much use them in everything else.
Today’s recipe is a very simple, Asian condiment, which soaks fresh chillies in soy sauce, to be drizzled over, well, pretty much everything. I love a good stirfry and rice, and with abundant amounts of this condiment to drizzle and to dip. Imagine dipping some deep fried tofu in this sauce! Also good over noodle dishes and vegetables. Try it with samosas, or Chinese Scallion Pancakes.
Similar recipes include Preserved Sweet Chillies, Balinese Sambal Iris, Tomato and Chilli Jam, and Chilli Pastes. Also try Onion Jam, and Zhug.
Browse all of our Chilli dishes and all of our Sauces and Condiments. Or explore our Mid Summer dishes.
Continue reading “Chilli Soy Sauce and Dipping Sauce”
My Mother would make two salad dressings – one an eggless, mustardy mayonnaise made with condensed milk (its a beauty) and today’s recipe, a creamy salad dressing that is also eggless. It is not that she was against using eggs (we had several dozen chooks), but she had a number of things influencing her cooking – her experience in the tough times of World War II as she was growing up, living in an isolated part of South Australia, her Germanic influences from her parents and grandparents, and a preference for things to be easy in the Kitchen as she didn’t really enjoy cooking.
I am glad that these things all came together to produce both of these dressings, because I keep my Kitchen meat-free and egg-free. So these two recipes are heaven-sent, ready to use whenever mayonnaise style dressings are required. The other one that is handy is this lemony yoghurt dressing.
This creamy dressing always appeared on my Mother’s tomato salads, and it well suits both tomatoes and cucumbers. Who thinks of putting mayo or a creamy dressing on tomato salads these days? My mother always did. And they were delicious, our favourite.
But it is also versatile, useful for all sorts of salads. It can be flavoured, eg with mustard or garlic or capers or spring onions, and this is done so easily. Try it on a raw vegetable salad, crunchy shredded root vegetables, a green lettuce based salad, over salad bowls, and with roast vegetable salads.
Similar recipes include Miso Sesame Dressing, Garlic Yoghurt Dressing, and Herby Mustard Dressing.
Browse all of our Dressings and all of our Salads. Or explore our Mid Summer dishes.
Continue reading “Creamy Salad Dressing | Eggless”
What a special month this is, quintessential Spring. No matter where you are it is a month of change. Today, a few more dishes to sparkle in your kitchen during the month to come.
Some gorgeous inspirational fruit and vegetables for you this Mid Spring. You can also browse
Other gorgeous Springtime posts include:
If you have difficulty with any links, please let us know. We would love to fix them for you.
Continue reading “MID SPRING Vegetables for Healthy Spring Eating | Seasonal Cooking”
What a special month this is, quintessential Autumn. No matter where you are it is a month of change. Beautiful cold weather vegetables come to the table – Spinach, Pumpkin, Potatoes, Eggplants. The vegetables at this time of the year are superb.
Enjoy some Vegetable inspiration for Mid Autumn deliciousness. You can also browse:
If you have difficulty with any links, please let us know. We would love to fix them for you.
Continue reading “MID AUTUMN Vegetable Dishes for Healthy Autumn Eating | Seasonal Cooking”
Here we are with broad beans again (my favourite), and paired with radishes. Both are so easy to grow, so this really is a from-the-garden salad. But when broad beans are out of season, use frozen ones. You can make the all-too-short broad bean season last longer this way.
A friend living in Tasmania still picks Broad Beans at the end of December, so if you are in a cooler climate, how good is it to have broad beans through mid Summer. I still have a few on my bushes, not many, but enough to make the occasional meal.
Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.
Now to the question of whether to double peel the broad beans. While very young pods can be cooked and eaten with the beans, this is not the recipe to try that. Should you peel the individual beans? It is a personal preference. I almost always peel them, but younger beans can be eaten as is. I find popping broad beans out of their individual skins can be meditative, and I prefer the taste and texture of peeled broad beans. But many people can’t be bothered. If you’re one of the latter, skip the skinning stage – you’ll need to cook the beans for a minute longer and you will lose the light texture of the naked beans.
You might like other Broad Bean recipes – try this Tawa Broad Beans, Broad Bean and Dill Rice, and Five Bean Salad.
Are you looking for Radish recipes? Try Chinese Cabbage and Red Radish Salad with Peanut Dressing, and Red Radish and Green Mango Salad.
Our Radish recipes are here and Broad Bean recipes here. Take some time and explore all of our Salad recipes, and explore our Easy Early Summer dishes.
Continue reading “Red Radish and Broad Bean Salad”
Miso is an underused ingredient. These days mostly relegated to Japanese cuisine, it was a darling of the macro-biotic movement of last century. You still find the odd recipe that uses it and the occasional blogger who is confident enough to use it often (have a look through Lucy Nourish Me’s recipes).
It was nice to find it mentioned in Nigel Slater’s Kitchen Diaries – such an English approach to food he has, that the incorporation of miso was a surprise. A minor mention indeed, but a mention nevertheless.
This is a fairly standard miso dressing, but Nigel credits Nigella with its creation. No matter the origin, it is a cracker. Use it with Roast Pumpkin, green beans that have been quickly sauteed, steamed or boiled, or Japanese noodles (as Nigel does). It can be used as a dipping sauce.
You might like to try our Miso Soup, a nourishing, comforting, beautiful dish, and our Miso Soup with Wakame. Or perhaps you might like our Roast Pumpkin Salad with Chilli Jam.
Similar recipes include Chilli Soy Sauce.
Explore our other Miso recipes here and have a look at our Salad Dressings. We have some other Dipping Sauces too. Browse our Japanese recipes and our simple, Early Summer dishes.
Continue reading “Miso Sesame Dressing – with Roast Pumpkin”
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:
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Continue reading “EARLY SPRING Vegetables for Healthy Eating in Spring | Seasonal Cooking”
Yoghurt is used predominately for sweet purposes in my country – it is sold already sweetened (although the yoghurt makers don’t alert us to that fact) and it is often eaten as is, out of the carton. The beautiful French really sour yoghurt is not a thing here. Nor is it used for its sour notes as it is in India. It is spooned over fruit or cereal, made into frozen yoghurt, or incorporated into fruit smoothies. Not so often do we use it in dips, stir it into soups or make dressings and sauces out of yoghurt. It is a sad thing really, as the savoury uses of yoghurt are infinite and wonderful. More enlightened countries include Turkey, Greece, India and Middle East Countries. There, yoghurt is used with abandon.
When buying yoghurt for non-sweet uses, look for a Greek Yoghurt, or an Indian Yoghurt. If you can’t find any in your supermarket, visit your local Greek, Middle Eastern or Indian shop, they will definitely have beautiful, creamy, unsweetened yoghurt for sale.
Garlic and yoghurt go together so well, and the pairing is used across many parts of Europe and the Middle East – think falafel, for example. What would it be without a creamy yoghurt sauce? Often cucumber is added, but this recipe is simple and directly garlicky.
Similar recipes include Creamy Salad Dressing, without Eggs, Miso Sesame Dressing, Umbrian Sauce for a Cure, Roast Capsicum Dressing, and Lemony Yoghurt Dressing.
You might like to explore our other Yoghurt recipes and our Dressings. Our Salad Dressings are here. Or simply explore our Late Spring recipes.
Continue reading “Garlic Yoghurt Dressing | Garlic Yoghurt Sauce”
An Indonesian sambal is a fiery blend of fresh hot chillies and other seasonings which are used as relishes or condiments throughout Indonesia. There are dozens of different sambal recipes; some raw, and some cooked. A sambal is served and used in much the same way we might use Sriracha or tabasco sauce.
They are generally easy to make, especially the raw ones, and this sambal takes no more than 5 minutes. The onions and chillies cure in the lime juice, making it incredibly delicious. Drizzle it over everything for spicy hot flavours.
Of course, our ingredients here are different to the ingredients available in Bali. Our chillies are different, our onions are different, rices are different, and so forth. So when we cook Balinese dishes there will be a difference to the traditional ones. But the flavours will still be so good. Plus, that gives us some leeway to play with the traditional recipe, adding freely available, local ingredients. I love to include cumquat juice and zest and kaffir lime leaves. Coriander and/or Basil leaves go nicely too.
Similar recipes include Chilli Jam, Chilli Paste, Sambel Tomat, and Sweet Chilli Sauce.
All of our Chilli dishes are here, or you might like our Balinese recipes. We have some Sambals here too. Or explore our Late Spring collection of dishes.
Continue reading “Balinese Sambal Iris | Onion, Tomato and Chilli Condiment”
This Umbrian Sauce is an approximation of an old recipe for a sauce which is said to cure many maladies, using modern day ingredients. It keeps very well in the fridge, so if you are feeling under the weather, make a batch and drizzle it on everything. I do love it on a green salad. Since moving into this house with its excellent back yard, we are never without greens suitable for salads.
It is herby and mustardy. You can imagine why it has a reputation of being a cure-all.
Similar recipes include Garlic-Yoghurt Dressing, Roast Capsicum Sauce and Dressing, Almond Butter Dressing, and Umbrian Broad Bean Puree.
You might like to browse our Dressings here and Sauces here. Our Italian recipes are here. Or browse our Late Summer recipes.
Continue reading “Umbrian Sauce for a Cure | Salsa di Curata | Herby Mustard Sauce or Dressing”
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 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”
Coriander and walnuts – who would have thought the zingy freshness of coriander would pair well with the earthy brown flavours of walnuts? It seems they do, with a plethora of recipes around for pastes and sauces containing the two ingredients.
This recipe is a little different than most. I first saw in The Guardian newspaper. It includes dried apricots. The sauce is both slightly sweet from the apricots, a little peppery and fragrant from the herbs with a pinch of heat from the chilli and, well, garlicky. This sweet, pungent sauce is a mainstay of Georgian national cuisine. It works beautifully as a marinade – try rubbing it on vegetables before baking or BBQing. Stir into cooked red beans. Marinate some tofu in it. Glaze cooked carrots with it. Put it in your soup. And it is rather good with roasted summer vegetables too. It is great included in your salad dressing. Spread it on your salad sandwiches. You will constantly find more and more ways to use this glorious paste.
My most favourite way to eat it is as a dip. It is non-traditional, but I have to let you into a secret. This is very good with some Middle Eastern flatbread. Put it on your next mezze or tapas plate.
According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven’s table scraps was Georgia.
Georgian of course refers to the country in the Caucasus rather than the southern U.S. state or the period of time when knights roamed England.
Are you looking for other coriander recipes? Similar recipes include Yoghurt and Kaffir Lime Spread, Coriander Paste, Zhoug, the Middle Eastern Coriander Paste and Dip, White Bean, Sage and Roasted Garlic Spread, Coriander Pesto, and Coriander and Coconut Chutney. Also similar is an Apricot Chutney that can be made with dried apricots.
Or try these: Carrots and Green Peas with Green Coriander, Coriander and Lemongrass Vichyssoise, Pudla with Green Coriander, or Urad Dal with Tomato, Coconut and Green Coriander. Coriander Fritters are pretty good too.
Continue reading “Georgian Coriander and Walnut Sauce or Dip”