Rice and Orzo

Orzo is petty good, don’t you agree? This little rice-shaped pasta has an elegance that eludes other pastas. I was delighted to find another way to cook this star in Jerusalem, the cookbook by Ottolenghi and Tamimi.

Rice is a staple of many of the communities of the Middle East and features in quite complex dishes as well as very simple ones. Quite often, other ingredients like chickpeas, vermicelli, potatoes, lentils and nuts are are cooked with the rice.

Spices are also used, for example the Bucharan Jews in Jerusalem use ginger, cloves, cardamom, cinnamon with mint, raisins and peas. How delicious!

In this recipe, the usual vermicelli is replaced by Ottolenghi and Tamimi by orzo. Don’t confuse this orzo with the Greek barley – it is the Italian pasta version. You can use vermicelli if you like, just don’t fry them as long as they will burn.

Are you looking for other Orzo recipes? Try Elegant Orzo Salad.

Perhaps you are looking for mixed rice dishes. Try Zucchini Rice, Mango Rice, and Pepper Rice.

We have several Middle Eastern Recipes to try. Beetroot with Yoghurt-Tahini, Saffron and Rosewater Scented Aubergine, and Beautiful Hummus.

Are you looking for more? Explore our Ottolenghi recipes, all of our Orzo dishes, our Rice recipes, and all of our Middle Eastern dishes. Or simply spend some time browsing our Mid Autumn collection of dishes.

Continue reading “Rice and Orzo”

Pasta with Zucchini and Parsley Pesto

Using up the amount of zucchini from our garden takes some creativity. But having made Parsley Pesto, the thought of pasta, pesto and char grilled zucchini had me grilling tiny zucchini slices early one morning. A pasta lunch was in the making.

Its very easy, and any pasta can be used – spaghetti is great, but I chose to use pasta from the local Adelaide makers L’Abruzzese. I love this olive leaf pasta, tasty and slightly chewy, it has 3 colours – spinach, beetroot and regular.

If you are looking for more pasta recipes try Pasta with a Cauliflower Sauce, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Elegant Orzo Pasta with Wilted Spinach and Pine Nuts.

Or perhaps some zucchini recipes – try Zucchini Rice, Zucchini Fry, and Poached with Other Vegetables in Wine.

Our pesto recipes include this Parsley Pesto as well as Asparagus Pesto, Coriander Pesto, and a mix and match approach.

Or browse all of our Zucchini Recipes, all of our Pasta Dishes, all of the Pesto recipes. Our Italian Recipes are here, or simply browse our Late Summer dishes.

Continue reading “Pasta with Zucchini and Parsley Pesto”

Pasta Sauce with Aubergine, Red Peppers and Tomato

This dish combines the classic flavours of an Italian pasta dish.

Often a pasta dish is my go-to Saturday or Sunday night fare. With a friend from a good Italian commercial pasta making family, we are never short of good pasta. This dish combines the classic flavours of an Italian pasta dish. Use a great spaghetti, a thick one if you can, or thin if you cannot. Pasta shells work well also.

You might like to read Pasta with Soul – how long to cook pasta. Similar dishes include Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, Pasta Aglio e Olio, and Pasta with Tomato and Basil. Explore our other Pasta recipes here and here.

Feel free to browse our Eggplant recipes here and here.  We have some Italian recipes here and here. Check out our easy Winter recipes here and here.

Continue reading “Pasta Sauce with Aubergine, Red Peppers and Tomato”

Pasta with a Cauliflower Sauce

Secrets from an Italian Kitchen

I have been reading the book The Everlasting Meal . The thing about The Everlasting Meal is that it has me thinking a lot about my approach to the kitchen. It resonates a lot. Yet, Tamar discusses a very Mediterranean-Italian approach to food so there are differences. I have been discussing her book with my Italian friends, and discovering more and more secrets. Like this one — and it amazes me that this is not general knowledge in Australia, given that we have adopted so much of the Italian approach to food here. Italian in Australia is like Indian in the UK.

Continue reading “Pasta with a Cauliflower Sauce”

Seasonal Cooking | Goodies, Grains, Lentils, Preserves and More for Early Autumn Sustenance | Volume 2

Autumn is such a joy. The cooling weather of Autumn arrives, yet food is bi-seasonal — we are not yet ready to let the last season go but are making tentative forays into the food of the coming season. We need dishes to remind us of summer, and others to warm our hearts.

Enjoy our Goodies, Grains and More Inspiration for Early Autumn. This is the second volume of two. You can find the first volume here.

You can also browse other Early Autumn recipes:

If you notice any links that have problems, please let us know – we’d love to fix them for you.

Continue reading “Seasonal Cooking | Goodies, Grains, Lentils, Preserves and More for Early Autumn Sustenance | Volume 2”

Seasonal Cooking | Goodies, Grains and Lentils, with BBQs, Breads and Pasta for Mid Spring Sustenance

Inspiration for Mid Spring Healthy Living

Capricious, transitional Spring gets into her stride, and by mid Spring is giving us gorgeous weather with hints of the Summer to come. It is daylight saving time, lighter now at night, as the sun withdraws her rays into herself later and later each evening. Warmer evenings and outside activities become more important.

Celebrating Spring

Some gorgeous inspirational sustaining food 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 “Seasonal Cooking | Goodies, Grains and Lentils, with BBQs, Breads and Pasta for Mid Spring Sustenance”

Seasonal Cooking | Goodies, Grains and Lentils, and Pasta and Noodles for Mid Autumn Sustenance

Goodies for Healthy Mid Autumn Living

Capricious Autumn gets into her stride, and by mid Autumn is giving us gorgeous weather with hints of the winter to come. It is getting darker now at night, as the sun withdraws her rays into herself earlier each evening. Warm kitchens and interior evening activities become more important.

Enjoy some Indian inspiration for Autumn deliciousness. You can also browse Salad and Vegetable Dishes for Mid Autumn; Indian Deliciousness; Breads, Grains, Lentils and Pasta; Soups; Teas and Sweet Desserts; and Tips, Hint and How To’s for Mid Autumn. (Some of these might not be available now but will be published in the next few days.)

If you have difficulty with any links, please let us know. We would love to fix them for you.

Continue reading “Seasonal Cooking | Goodies, Grains and Lentils, and Pasta and Noodles for Mid Autumn Sustenance”

Seasonal Cooking | Goodies, Grains, Lentils, Preserves and More for Early Autumn Sustenance | Volume 1

Wondering what to cook next week, or the week after that? Get some Early Autumn inspiration for healthy grains, lentils and much more.

Autumn is such a joy. The cooling weather of Autumn arrives, yet food is bi-seasonal — we are not yet ready to let the last season go but are making tentative forays into the food of the coming season. We need dishes to remind us of summer, and others to warm our hearts.

Enjoy our Goodies, Grains and More Inspiration for Early Autumn.

You can also browse other Early Autumn recipes:

If you notice any links that have problems, please let us know – we’d love to fix them for you.

 

Continue reading “Seasonal Cooking | Goodies, Grains, Lentils, Preserves and More for Early Autumn Sustenance | Volume 1”

Elegant Orzo Pasta with Wilted Spinach and Pine Nuts

A wonderful salad

A spinachy and great dish shared recently with a friend was a beautiful orzo salad. In this recipe, the orzo we are using is a Greek, rice-shaped pasta, similar to the Italian Risoni. Don’t confuse it with the Italian orzo, which is barley.

You might like to browse our other Salad recipes here and here, and Spinach Salads here. Our Pasta recipes are here and here. Or explore the Spinach recipes here and here.

Continue reading “Elegant Orzo Pasta with Wilted Spinach and Pine Nuts”

Seasonal Cooking | Lentils, Goodies and Grains for Late Summer Sustenance | Pasta, Bread, Cheeses and Tofu Too

Goodies, Lentils and Grains add substance to a diet, for a balanced and healthy Late Summer.

Rice, Pasta and Grains are great in Late Summer, eaten hot, warm or cold, alone or chock-a-block full of other ingredients. They form the base of great salads, sop up the juices of a curry or other wet dish, or form the main part of a one pot meal. Having been out of vogue all through Summer, by the end of this month they are back in fashion.

Enjoy some Summery Goodies and Grains Inspiration for a healthy Late Summer. You can also browse S0up Recipes for Late Summer; Salad, Vegetable and BBQ Recipes; Indian Deliciousness; Goodies, Grains, Lentils and More; Cooling Drinks and Sweet Things; and Tips and Hints for Cooking in Late Summer. (Some of these will be published over the next few days.)

If you find any broken links, please let us know.

Continue reading “Seasonal Cooking | Lentils, Goodies and Grains for Late Summer Sustenance | Pasta, Bread, Cheeses and Tofu Too”

Seasonal Cooking | Goodies, Grains, Lentils, Breads and More for Late Winter Sustenance

As the cold weather continues we look for grounding, warming dishes that satisfy and keep us healthy. Inspiration for balanced, healthy living in Late Winter.

Although we look forward to Spring weather, it is still cold. More than at any other time we look for lentils and pulses, rice, pasta and noodles to sustain us in this last month of Cold. There are endless varieties of such dishes to create in Late Winter.

Celebrating Winter

Enjoy some inspiration for nourishing Goodies and Grains (and more) in Late Winter.

You can also browse other Late Winter recipes:

If you have difficulty with any links, please let us know. We would love to fix them for you.

Continue reading “Seasonal Cooking | Goodies, Grains, Lentils, Breads and More for Late Winter Sustenance”

Seasonal Cooking | 6 Ways to Cook and Eat for Healthy Living in Spring

For those parts of the world that are moving into Spring, inspiration for healthy spring eating.

Maintaining a balanced diet is the first casualty of a busy lifestyle. I often wonder what on earth we women did when we left the home and went out to work. (Please, no spam about this. I am ancient enough to have been a part of that movement and I will bore you to death with stories should you dare spam me about this. It was an exciting, exhilarating time for women. But now? We rock the cradle, clean the house AND run a business.) Continue reading “Seasonal Cooking | 6 Ways to Cook and Eat for Healthy Living in Spring”

Spaghetti Aglio e Olio | The Simplest of Spaghetti Dishes

It must be the simplest dish in the world.

Sometimes the simplest is just the best way of cooking and eating a dish. Elizabeth David, for example, was a great proponent of that style. And it is in the simplest of dishes that we train our palate, noticing slight nuanced differences in taste between, say, this olive oil with that pasta, or a different pasta. Or a different olive oil. I read about a cooking school once where they spend 3 weeks just on potatoes, so that the subtleties of the tastes variations became familiar to the students.

This recipe is the simplest of pasta recipes, and one that you will want to make often. There are no quantities given, you can alter them until you find the ratios that work best for your pasta and your olive oil.

You might like to browse our pasta recipes here and here, and our Italian recipes here and here. Find inspiration in our Autumn recipes here and here.

Continue reading “Spaghetti Aglio e Olio | The Simplest of Spaghetti Dishes”

How to make Eggless Pasta | Two ways | Semolina Pasta and Besan Pasta

Making pasta without eggs

Let’s be clear up front. No matter what other sites will tell you, it is not really possible in a home environment to produce the type of pasta that can made with eggs, or the commercially produced egg free pasta. We can make other pasta, however, that will good, and have a special taste and texture of their own.

I work with two different recipes. One with semolina flour, and one with besan, or chickpea flour. They give quite different results. It is good to experiment with both of them until you find a pasta noodle that you prefer.

Continue reading “How to make Eggless Pasta | Two ways | Semolina Pasta and Besan Pasta”