It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. It is a Pea dish today.
There is an ode to peas (especially frozen peas) in the Guardian as it introduces this dish from Ottolenghi’s Plenty More. It goes something like this (with minor alterations):
“Is there a safer bet in the kitchen than that there will be a bag of peas in the freezer? Peas are unlikely to surprise or shock in any way, but they are delightfully reassuring. They will somehow always be there, and always taste as they have and should.
Sure, freshly podded peas have about them a certain romance – they have, for example, that beautiful texture when thrown raw into a crunchy spring salad. But who has access to fresh peas that haven’t been sitting for far too long on the green grocer’s shelves? No wonder, frozen peas sit comfortably in almost all home freezers.
Peas are incredibly relaxed about whom they sit next to at dinner. Salty and tangy feta or parmesan, creamy yoghurt, nutty potatoes, sweet fresh mint, peppery watercress or bitter leaves: sweet peas will always bring out the best in their companion. Needing little more than a minute’s blanching to cook, followed by a brief drenching in cold water, peas are low-maintenance and offer instant gratification. They are hugely versatile in use, as good at being mashed, pureed, lightly stewed or blitzed as they are left whole and mixed through a salad or pasta, stirred through a risotto, or gently stuffed inside artichoke hearts ready for braising.”
Continue reading “Peas with Purslane (or Sorrel) and Mustard”
For me, tomatoes are at their very very best in Autumn This year (as I write), the summer has been cooler than normal (despite a few heat waves), so I am beginning the usual Autumn uses of tomatoes a little early. Do use them in all their shapes and forms at this time of year.
These are confit tomatoes, cooked slowly in beautiful olive oil which they tend to absorb while becoming wonderfully soft. You can do them on the stove top, but I find that the heat is better controlled in the oven. They need to cook slowly. As you can tell by the name, it is a French recipe.
These are even better if the tomatoes are straight from the garden. Serve them with baked dishes, or in a salad. They go wonderfully in risotto and with pasta1 Try them as a side dish with grilled polenta and a salad. Or on inch thick fresh bread with basil or tapenade, or simply in the middle of a large white plate to enjoy on their own.
I first made these in 2002, so long ago now, but they are a traditional part of autumn cooking for us. Use large tomatoes or cherry tomatoes, just adjust the cooking time accordingly. We consider this recipe as part of our Retro series – vegetarian recipes from our first blog from 2005 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Would you like other baked tomato recipes? Try Oven Baked Tomatoes, Baked Tomato Pasta Sauce and Tomatoes Stuffed with Cheese.
If you love confit recipes you will also like our dishes where food is cooked a la grecque.
You might also like our Tomato recipes. Or browse our French recipes. Check out our easy Early Autumn recipes.
Continue reading “Tomates Fondues à l’huile d’olive | Confit Tomatoes | Tomatoes in Olive Oil”
As I write this we have had a long weekend of record breaking temperatures in the 40C’s, maxing out at 44C. Then this week we are experiencing record breaking low temperatures for January. It’s the weather that demands turning the oven on and baking something.
This year the zucchini crop has done much better, fruiting constantly. How gorgeous they are, direct from the bush – tiny, tender, with flavours of summer. But today, in this cold weather, I am regressing to the 1970’s by marinating the zucchini in herbs and garlic, smothering them with cheese and baking them like a gratin. Perfect for very cool Summer weather.
Similar recipes include Potato Cheese Gratin, Gratin of Potatoes and Zucchini, and Marinated Zucchini with Bocconcini.
Browse all of our Zucchini dishes and our Gratin dishes. Or explore our Mid Summer dishes.
Continue reading “Herb and Garlic Marinated Zucchini Gratin”
This dish of deep fried cauliflower is from Spain. The cauliflower is dusted in chickpea flour (gram flour) and deep fried until crisp. Then, like the old fashioned beach-made fish and chips, sprinkled with plenty of salt and vinegar. In a modern day twist, capers are added. It makes a great snack, mezze dish, entree (starter) or side dish.
There are a range of traditional dishes that deep fry cauliflower. Think of Cauliflower Pakora, for example. Even Ottolenghi makes a salad or side dish of deep fried cauli with a tahini sauce. There’s Southern Fried Cauliflower, Fried Cauliflower Steaks, Moroccan Fried Cauliflower, Cauliflower Tempura, and many more such recipes. There is a simple reason for so many dishes. It tastes very very good. This recipe will knock your socks off.
Similar dishes include Cauliflower and Okra Pakora, Roasted Cauliflower Soup, and Roasted Cauliflower and White Bean Puree.
Browse all of our Cauliflower dishes. All of our Snacks are here. Or explore our Mid Summer dishes.
Continue reading “Crispy Cauliflower with Capers”
Sadly, many people believe tofu is boring. Perhaps recipes like this one are secret, locked away from view unless you have the password or know the secret phrase to say. An easy dish to make, the tofu is marinated in tamarind, kaffir leaf and lemongrass with sweet soy sauce for half an hour, and then sauteed until it forms a crust on the outside. The marinade is reduced to a sticky sauce which coats the seared tofu.
Similar recipes include Black Pepper Tofu, Baked Marinated Tofu, and Deep Fried Tofu with Peanut Sauce.
Browse all of our Tofu recipes and all of our Asian dishes. Or explore our Mid Summer recipes.
Continue reading “Sticky Kaffir and Tamarind Tofu”
You either love okra or hate it, but this dish is sure to convert all of the okra haters, or those hesitant to try it.
The okra is baked whole with a little olive oil until it is tender. Then it is mixed in a light and fresh tomato and ginger sauce. It is a surprise – the sauce with the okra is wonderful, and the baking of the okra gives a slightly different flavour and texture to it.
This is an Ottolenghi recipe, so of course the flavours are magical. It is from his first cookbook Ottolenghi. It is an easy dish, taking 15 mins to cook once you’ve prepared the okra.
Are you looking for more Okra dishes? Try Stir Fried Okra with Sesame Seed, Lemak Style Vegetables, and Avial.
You can browse all of our Okra dishes here, and all of our Ottolenghi recipes too. The dishes from Ottolenghi are here. Or take some time to enjoy our Late Autumn collection of dishes.
Continue reading “Baked Okra with Tomato and Ginger”
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.
Continue reading “Spiced Burghul Wrapped in Vine Leaves | Yaprak Sarma”
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 Beetroot and Yoghurt Salad, 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.
Continue reading “Slightly Pickled Beetroot Salad with Mustard”
Ottolenghi believes that Turkish cuisine is one of the most exciting and accomplished in the world. I would argue that Indian is, but the cuisines between Indian and the Mediterranean definitely come close. Ottolenghi’s Book Plenty contains this unusual savoury cake (perhaps a pie) from the Turkish part of Northern Cyprus (where it is called Kibris Böreği). A version of this dish is also known in Greece, being made in the Drama Region of Greece’s Eastern Macedonia and Thrace, where it’s known as Asmapita. The name comes from the Turkish word Asma, which means grapevine.
Ottolenghi credits a book Classic Turkish Cooking by Ghillie Basan, so I borrowed the book to browse through. It is a great book if you are looking for Turkish recipes. I recommend it.
The recipe caught our attention because we have a Vine Leaf thing going at the moment, using them in a number of ways. We haven’t made dolmades yet, but they are on the list. Have a look at what we have made so far. There are more to come.
This is a dish where a shallow layer of yoghurt mixed with herbs and thickened with rice flour is baked wrapped in vine leaves! Grape leaves impart their exceptional flavour and aroma to the filling as it bakes. The breadcrumbs and sesame seeds add a crunchy layer to each slice. How very delicious! This recipe comes together in minutes, tastes great, and can be eaten warm or cold. It is an excellent contribution to a table of mezze.
Have I mentioned too, how the grape vine leaves are scented, and the kitchen begins to smell like a grape arbour. As you scald them, they release the fragrance. As I dry them in the sun the outside deck is scented with grape vines. As they bake, they have a lovely woody, grapevine aroma.
Similar recipes include Burghul Dolmas, Grape Vine Leaf Powder, Grilled Pecorino in Vine Leaves, and Mushrooms Baked in Vine Leaves.
Browse our Turkish dishes and all of our Vine Leaf recipes. All of our Yoghurt dishes are here. Or explore our other Early Summer recipes.
Continue reading “Baked Yoghurt Encrusted with Vine Leaves”
This year it is a long cold start to Summer. As I write, I sit here in a jumper in January, thinking of putting a rug over my legs rather than turn the heater on. So, needing something to warm the kitchen, I popped some roast veg in the oven.
Not any roast vegetables – this is an Ottolenghi dish, one that takes a common dish and makes it extraordinary. It is a favourite, and I don’t know why I haven’t posted it before. My note in the cookbook is “Magnificent” pencilled in the margin.
It takes sweet potatoes and parsnips and roasts them with garlic and (later) some cherry tomatoes, before dressing them with a tangy vinaigrette that is both sweet and sour, full of capers for a saltiness. It’s the perfect dish for any festival, celebration, Sunday lunch or any day of the week is born.
Ottolenghi says “The addition of a vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too.”
You might also like Roasted Beetroot with Cumin Seeds, Perfect Roast Potatoes, or Hot Roasted Carrot Salad.
Try some Parsnip recipes too: Roughly Mashed Parsnip with Parmesan and Olive Oil, and Parsnip and Carrot Mash.
Take some time to explore the Ottolenghi recipes we have tried. Our Sweet Potato recipes are here and our Parsnip recipes here. Or browse our Mid Summer collection of easy recipes. (You might prefer our Mid Winter recipes!)
Continue reading “Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette”
This next recipe in our Okra series combines the okra with cumin seed (or use caraway seed) and other spices, and cooks it in a thickened sauce which glazes the okra. It is then mixed with yoghurt, or the yoghurt is drizzled over the top of the okra. It is Indian in style, but not a traditionally Indian dish.
Okra is available for such a long period of the year, and is reasonably priced in most areas, so it makes sense to include it in your diet. It is rather a healthy food too.
Are you after other Okra dishes? Try Bhindi Raita, Baked Okra with Gingery Tomato, Spicy Dried Okra, Crispy Okra, and Plain Kuzhambu with Okra.
Browse all of our Okra dishes, or explore our Late Autumn collection of recipes.
Continue reading “Okra with Cumin and a Yoghurt Sauce”
Normally cheesy gratin dishes would be Winter fare in this house, but it is late Spring as I write, and we have the heating on and three layers of clothes. It is cold and wet. It might be 10 days from Summer but it feels like mid Winter. It HAS to be potatoes and cheese. Plus the oven warms the kitchen nicely.
Are you looking for similar dishes? Try Parmesan Potatoes, Pasta Bake with Cabbage and Cheese, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.
Other Potato dishes include Saag Aloo.
You can browse all of our Gratin dishes and all of our Potato recipes. Or simply explore all of our Late Summer dishes.
Continue reading “Creamy Potato Cheese Gratin”
This subzi is a quick okra dish, ready in less than 20 mins, and layered with spices. Its a great tiffin dish and can be served with rice and a chutney for a quick meal. Or afternoon snack.
Are you after similar recipes? Try Okra with a Cumin and Yoghurt Sauce, Stir fried Okra with Sesame Seed, Okra with Onions and Ladyfinger Masala.
You can browse all of our Okra recipes and all of our Subzi dishes. All of our Indian dishes are here and Indian Essentials here. Or browse our Mid Winter dishes for warming inspiration.
Continue reading “Bhindi Subzi | Stir Fried Okra with Spices”
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.
Continue reading “French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque”
This dish is an Armenian classic, one that brings sweetness through fruits into a dish with the softness of long-cooked okra. This recipe is a straightforward version of the dish – some recipes add tamarind and spices, but this one is quite an easy dish to cook while retaining the beautiful flavours of the cuisine. Tartness is added to the dish with lemons and tomato puree.
The okra are first sautéed and then cooked in the tomato puree with the apricots and lemon, for 40 mins or so, until meltingly soft. You will love it.
Are you after more Okra dishes? Try Okra with Chilli Spice Paste, Plain Kuzhambu with Okra, and Sambar with Okra.
Are you looking for more Armenian dishes? Try Green Peppers in Yoghurt and Armenian Pickled Okra.
And try our Sweet Apricot Salad with Orange and Thyme.
You can browse all of our Okra dishes, all Apricot recipes, and all of our Armenian dishes. Or simply explore our Late Autumn dishes.
Continue reading “Bamiya | Okra with Apricots and Lemon”