Spiced Burghul Wrapped in Vine Leaves | Yaprak Sarma

Today we have a variety of Dolmades (stuffed vine leaves), of which there are many types across the Mediterranean and Middle East. This Turkish recipe uses Burghul, which forms a bright red and a little firey stuffing for the vine leaves. I like to use a type of Burghul available in Middle Eastern grocers, where burghul is mixed with vermicelli. Its a delicious alternative.

Use fresh vine leaves (my preference) or preserved vine leaves, but rinse the preserved ones well to get rid of any saltiness.

The recipe, which I have altered a little, comes via the SBS site which credits the book Istanbul: Recipes From the Heart of Turkey, by Rebecca Seal, for the original. Vine leaves can be stuffed with a number of fillings, but rice and burghul are the most common. The vine leaves are wrapped around the filling, and the little fat cigar-shaped dolmas are simmered in water, olive oil and lemon until the vine leaves are tender. In Turkey they are often served for mezze with yoghurt.

Similar recipes include Vine Leaf Powder, Pecorino in Vine Leaves, and Mushrooms Baked in Grape Vine Leaves.

Browse all of our Grape Vine Leaf recipes and all of our Turkish dishes. Our Burghul recipes are here. Or explore our Early Summer recipes.

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Slightly Pickled Beetroot Salad with Mustard

Picking and cooking beetroot straight from the garden is so good – the beets have an intensity of that earthy flavour that is unbeatable. It is my favourite vegetable at the moment.

The beetroot is slightly pickled and mixed with mustard. You can make your own mustard if you like, it is rather nice, but do so a couple of days before making this salad. It needs to mature for a few days.

This dish can be served as a salad, or on a bed of spinach cooked with garlic and lemon juice, or as a vegetable side dish. The colour of the beets is quite delectable.

You might also like to explore Chilled Beetroot Soup, Beetroot Salad with Honey Ginger Dressing, or Warm Beetroot and Carrot Salad.

Take time to browse all of our Beetroot Recipes here, and our treasure trove of Salad Recipes. Or simply indulge in our easy Mid Summer dishes.

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MID SPRING Vegetables for Healthy Spring Eating | Seasonal Cooking

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.

Celebrating Spring

Some gorgeous inspirational fruit and vegetables for you this Mid Spring. You can also browse

Other gorgeous Springtime posts include:

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MID AUTUMN Vegetable Dishes for Healthy Autumn 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:

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Waldorf Salad, Sort of

We delve into the Ottolenghi library again for today’s salad, and it is this twist on the Waldorf Salad that takes our fancy. With some red cabbage sitting neglected in the fridge, it is an ideal way to put it to use.

Ottolenghi twists up the classic Waldorf Salad, created by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria, and we make some changes too. Our changes are to accommodate readily available ingredients and our preference for eggless mayonnaise. Healthy and tasty, what could be better?

Similar Salads include Celery Yoghurt Salad, Fennel, Potato and Tomato Salad with Mustardy Yoghurt, and Quick Tomato Salad with Mustardy Mayo.

Browse all of our Salads, and all of our Cabbage dishes. Our Ottolenghi recipes are here. Or explore our Early Summer dishes.

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Cucumber, Feta, Mint and Dill Salad

Quick salads, they make my heart beat faster. Quick, tasty salads faster still. Salads with the creamy, beautiful feta from the local Afghan shop, that is almost a heart attack! Here is your 3 minute salad, plus one more minute to slice up the crusty bread or tear the tafftoon or Nan-i Afgani flatbreads into bits and set up your place under the tree outside for a perfect light lunch.

Similar recipes include Parsley and Barley Salad with Marinated Feta, Broad Beans with Feta and Preserved Lemon, and Artichoke Hearts and Feta Salad with Tomatoes.

Browse all of our Feta dishes and all of our Salads. Our Middle Eastern recipes are here. Or browse our Early Summer dishes.

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Red Radish and Broad Bean Salad

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, 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.

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Summer Cherry and Hazelnut Salad with Belgian Endive

Xmas and Cherries, they just go together, like birds of a feather – right? At least in Australia they do. The juicy succulent cherries help to define that early Summer time. You eat them sitting outside on the verandah or deck or balcony, even just under a tree in the hot sun, sucking that juicy flesh, spitting the seeds and throwing them as far as you can. The little stems make a pile at your feet. Sooner than you care to mention your bag of cherries is empty.

In our house, we never ever have enough cherries left to cook with. Even though there are great cherry desserts, we never seem to have enough. Anyway, most of those Cherry Desserts are European and a little heavy for the heat of this time of year. However, this year I managed to secret a few away to make a salad, one where the sweetness of the cherries goes so well with bitter greens and Hazelnuts. I do hope that you enjoy it.

While we don’t have any other cherry recipes for you to browse, we do have a few Salad recipes that use fruits. Orange and Olive Salad, for example, or Fig Salad with Almond Butter, Tomato and Strawberry Salad, or Watermelon and Peach Salad.

Or simply browse all of our Salads here and our easy Early Summer recipes here.

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Beetroot Salsa with Yoghurt

The first beetroot from the new garden had me looking for a simple yet dynamic way to treat them. This tangy salad has the wonderful flavours of cumin and coriander, and has yoghurt rippled into the salad. Treat it like a salsa, as a side to your main dish or curry. Summery and special, I love this fusion of east and west flavours.

You might also enjoy Slightly Pickled Beetroot Salad with MustardBeetroot Risotto, Beetroot, Orange and Black Olive Salad, Cherry and Hazelnut Salad, and a Warm Carrot and Beetroot Salad with Spices.

Our Beetroot recipes are all here and our Salsas here for you to explore. Or try our easy Early Summer recipes.

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Quinoa, Parsley and Lemon Salad with Cannellini Beans

Today’s recipe is for a common style of salad around the Mediterranean – it is light and full of sunshine! Herby and lemony, it feels so healthy and is ideal for outside eating in Summer.

The Mediterranean style salad of quinoa and cannellini beans is quick to put together. Super simple once the beans and grains are cooked, it is ready in minutes and very delicious. It is an Ottolenghi recipe that does not have a mile-long list of ingredients or dozens of steps in the recipe. Tucked away in a corner of a page in his book Plenty More, it is a salad that should not be missed.

It is a very white salad, so it looks great served next to a salad with lots of tomato or pomegranate seeds. If you use red quinoa, it looks very elegant against the cannellini beans!

Similar dishes include White Bean Salad with Tahini, Grilled Eggplant Salad with White Beans, and Roasted Red Pepper Salad with White Beans.

You might like to see our other Quinoa recipes and Cannellini Bean recipes. All of our Salads are here. Browse all of our Ottolenghi recipes here, or explore our collection of easy Early Summer dishes.

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EARLY SPRING Vegetables for Healthy Eating in Spring | Seasonal Cooking

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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Locquat Salad

Locquats ripen in early November, perhaps late October if the weather is good. That is Spring time here in the Southern Hemisphere. They are so beautiful, picked straight from the tree, still warm from the sun, eaten as they are. They don’t keep well or long inside, they bruise easily, but can be poached and served with icecream and a liqueur poured over.

Cutting them up is a chore. Starting with a basketful, you might end up with a small bowl of flesh. The stones in the middle are huge, and by the time you remove the stem and tail ends, and peel them, there are only small amounts of flesh left per locquat.

One other way that we use them, laboriously cutting and peeling, is in a simple salad with ingredients from our garden. It is lovely and refreshing on a sunny Spring day.

Similar recipes include Green Guava Salad, Pomegranate Salsa, and Peach Salsa.

Our Locquat recipes are here. Browse all of our Salads too, or explore our Late Spring recipes.

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Freekeh Pilaf with Herbs and Yoghurt Dressing

Such a wonderful earthy flavour, Freekeh, that strange sounding name (to Western ears) belonging to the nutty grain. Sold whole or cracked, it is easy to find at Middle Eastern stores, some providores and some bulk lentil and grain places. Freekeh actually means rubbed – the process of removing the grains from its husks.

Like quinoa, freekeh is full of protein, with a beautiful smokiness, and is dead easy to cook. It is Middle Eastern duram wheat that is picked while unripe then traditionally roasted over wood fires to burn off the husks – hence its wonderful smoky flavour. Surprisingly it is also a little sweet, so a squeeze of lemon or lime always does wonders to a freekeh dish.

Freekeh is so unusual as generally the grains we use have been allowed to mature and dry on the head.

This dish is a take on an Ottolenghi dish from his book, Plenty, but has some minor variations. It is beautifully cooked by simmering for 15 mins and then leaving covered, to steam until cooked. Then it is tossed with herbs and topped with garlicky lemon yoghurt before serving.

Similar recipes include Green Beans with Freekeh, Walnuts and Tahini, Barley Pilaf with Mushrooms, and Rice and Cauliflower Pilaf.

Browse all of our Freekeh recipes and all of our Pilafs. Our Middle Eastern dishes are here. Or browse our Late Spring collection of recipes.

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French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque

Well, the news is out. I love broad beans and have had quite a broad bean fest this year, eating them in various ways and forms on most days. This recipe is a gentle braise that is very much French in style, gentle in style and flavours, but glorious as a dish.

It uses those lettuce leaves that can withstand heat – cos and iceberg are two that are ideal for this recipe. You can use other leaves, but make sure that they are not too strongly flavoured or else they will overwhelm the dish.

Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Feta and Preserved Lemon, and Spring Pasta with Broad Beans and Mint.

A la Grecque dishes you might lie to try include Leeks and Carrots a la Grecque, Gentle Vegetables a la Grecque, and Courgettes a la Grecque.

You might like to browse our other a la Grecque recipes (in the Greek style), or our French recipes. Our Broad Bean recipes are here and are worth a look. Or simply explore our Late Spring recipes.

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Saffron Mograbieh Pilaf with Broad Beans | Israeli Couscous Pilaf with Broad Beans

Mograbieh is a large couscous/pasta in the shape of pearls. Similar products are known by various names – Ptitim, Israeli Couscous, Jerusalem Couscous, Pearl Couscous, Ben-Gurion rice, Maftoul, Lebanese Couscous, Giant Couscous, and more. It is also similar to the Kabyle Abazine and the Sardinian Fregula.

Although they can be used interchangeably, technically speaking, there are some differences between the products of different countries. Some are an extruded pasta, similar to Italian orzo, made with semolina and flour which is toasted to dry. This one has a nuttier flavour than normal couscous. One type is Ptitim, or Israeli Couscous, is a type of toasted pasta and shaped either like rice-grains or little balls and was developed in Israel in the 1950s when rice was scarce.

Others, like Mograbieh (Lebanese) and Maftoul (Palestinian), are rolled and dried large couscous pearls about the size of tapioca pearls, and when cooked they have a chewy buttery flavour and are larger than Israeli Couscous. These starchy pasta balls swell and become soft and chewy when cooked and are fantastic at absorbing the flavours of the dish they are cooked in.

Sadly, the globalisation of food has meant that differences get smoothed over, and names get mixed, or all the variations merge into one product. Locally, for a long time I was only able to find the extruded pasta type, but more recently a local Afghan shop stocks the best Mograbieh. The pics show the extruded type – I will update when I make this dish again.

For this recipe, a celebration of Spring, use any of these types, cook it with saffron and add broad beans and chilli. You can even use Italian orzo pasta or risoni if you wish.

Are you perhaps after Broad Bean recipes? Try French Braised Lettuce, Peas and Broad Beans, Fava Bean Puree with Dill, Glorious Five Bean Salad, and Tawa Broad Beans.

Also try our Freekeh Pilaf with Herbs and Yoghurt Dressing.

You might like to browse our Middle Eastern recipes, our Israeli recipes and our Orzo recipes. Enjoy all of our Late Spring recipes here.

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