Slow Braised Red Peppers in Olive Oil

When you are on your own (or not), and you have some left over red peppers in the fridge, and you are thinking, quick and easy eating for supper, take the red pepper (or two) and slow cook it in olive oil with some thyme (oh the aroma!).

Similar recipes include Roasted Red Pepper Salad with Mozzarella and White Beans, Grilled Sweet Peppers and Eggplant Salad, and Roasted Red Peppers Salad.

Browse all of our Capsicum recipes and all of our Italian dishes. Or simply browse our Mid Spring collection of dishes.

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Indian French Toast (Eggless) with Baked Strawberries

Summer time and strawberries. The scent of fresh strawberries is intoxicating – have you noticed?  We tend to eat them fresh, make Strawberry Icecream, we might bake them, they might go into a salad, or we blitz them into a lassi or frappe or smoothie. Occasionally we make strawberry jam.

But today we are having a special breakfast, making an Indian version of French Toast (no eggs involved), that is topped with slightly baked strawberries. The toast is encased in a sweet, cinnamon flavoured, chickpea flour batter, and is topped with baked strawberries. You can make the same French Toast and serve with strawberry jam – that is pretty good too.

Similar recipes include Baked Strawberries, Strawberries with Lemon, and Strawberries with Sticky Balsamic.

Browse all of our Strawberry recipes, and all of our Toasties. Or explore our easy Early Summer dishes.

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Crispy Corn and Onions | Indian Chaat

From Indonesia through South East Asia to Myanmar, and across to India, sweet corn is served with crispy onions. The corn is prepared in various ways, including milky creamy corn (a firm favourite) and corn that is steamed then deep fried.

With wonderfully tender corn from the local shops, we made this Indian street food style snack, tangy and spicy. It is easy to make, but the corn kernels needs to be blanched, boiled or steamed beforehand, to soften their outer skin so that they don’t pop while frying. Otherwise you will have a messy kitchen, a scared cook, and a bowl of popped corn (if you can find them after flying around the kitchen as they explode).

Similar recipes include Sweetcorn Chaat, and Poha Chaat.

Browse all of our Chaat dishes and our Sweet Corn recipes. Our Indian recipes are here, and Indian Essentials here. Or explore our Mid Summer dishes.

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Sweet Corn Chaat

Sweet corn season is here and the corns are tender and juicy. We made Sweet Corn Soup, and had some kernels left over, so it was a perfect time for a chaat as an afternoon snack.  This type of chaat is like an Indian version of Salsa.

In this recipe we roast the kernels in butter until they are browned or blackened, which intensifies their flavour.

This is a great dish to eat warm as the corn is buttery and beautiful. If you need to make it beforehand, bring it to room temperature before using.

This recipe is a great vehicle for using the vegetables that you have at hand, and that can be grated, shredded or chopped. Cucumber can be added, for example, and grated beetroot. I used the greens of spring onions as they were to hand and I love their taste, but you can also use the white stems.  Radish is good too, shredded, but it has quite a bite so just use a little. Cubes of boiled potato is a great addition.

Similar recipes include Crispy Corn and Onion Chaat, Channa Chaat, Borlotti Bean Chaat, and Poha Chaat.

Browse all of our Chaat dishes and our Sweet Corn recipes. Our Indian recipes are here, and Indian Essentials here. Or explore our Mid Summer dishes.

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Potato Bhaji

I love the book Tiffin by Srinivas. It is a terrific read with lots of lovely food-related stories. The recipes are full flavoured and perfectly balanced. It is a book I highly recommend. I have cooked a few dishes from the book and all are exceptional.

Today’s recipe is Potato Bhaaji, a warm spicy potato dish. It can be served as a snack, entree (starter) or side dish. It is perfect with dosai.

Similar recipes include Potato Poha, Green Tomato Bhaji, and Okra Bhaji.

Browse all of our Bhaji recipes and all of our Potato dishes. You can browse all of our Indian dishes. Our Indian Essentials are here. Or explore our Late Spring collection of recipes.

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Poha with Crispy Potatoes | Batata Poha

Another recipe from my cooking sessions in India, scribbled almost illegibly as I tried to keep up with the dishes appearing in front of me. It is a simple Poha dish with potatoes. It’s also a common dish, probably because it is so very delicious and relatively cheap to make. Eaten primarily as a snack with coffee or chai, it is dish for the monsoon season – excellent in rainy weather.

Are you looking for similar dishes? Try Sweetcorn ChaatKanda Poha and Lemon Poha.

You can browse all of our Poha recipes and all of our Indian dishes. Our Indian Essentials are here. Or browse our Early Winter collection of recipes.

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Beetroot Vadai

These are wonderful vadai that incorporate beetroot, and are a specialty of Chetinand (an area of Tamil Nadu). They make delicious snacks,  but can also be served as an accompaniment to a meal.

Like all of India’s deep fried snacks, these are healthy-ish, meaning that they are made from wonderful, fresh and balanced ingredients, yet are deep fried. Of course, eat in moderation. If you can.

Vada are interesting food items – a compact way to get lentils, vegetables and spices into the diet. They are eaten  with a meal or as a snack during the day, grabbed from a walla on the street, or packed into tiffins to take to work or on long trips. Perfect balls of healthy ingredients that are always at hand.

Similar recipes include Broad Bean and Cabbage Kofta, Coriander Vada, and Medu Vadai.

Browse all of our Vada recipes, our Beetroot dishes, all of our Indian Snacks, and our Patties. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Achari Gobhi | Cauliflower Cooked with Pickling Spices

Achari means pickling, and achari dishes are made with the same spices that are generally used for pickling vegetables. Using mustard oil gives the cauliflower great colour and favour – grab an Indian Mustard oil at your Indian grocer, or your Supermarket might carry an Australian one. Similar to most achari dishes, amchur is used to give a delicious tang to the dish.

This is a simple sabzi dish to prepare when you feel like eating a chatpata snack.

Are you looking for other Cauliflower dishes? Try South Indian Cauliflower Soup, and Rice and Cauliflower Pilaf.

Similar recipes include Achari Mushrooms.

Browse all of our Cauliflower dishes, all Subzis, and all of our Achari dishes. All of our Indian recipes are here, and our Indian Essentials here. Or simply browse our Mid Winter dishes.

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Baked Feta with Tomatoes and Red Capsicum

Baked Feta is a perfect mezza dish, served with crackers or flatbread. Flavoursome, soft, mouth watering, the baked feta is aromatic and elicits sounds of approval from your friends at your shared table. It is the sort of dish that you can make at the last minute – your friends arrive unexpectedly at meal time, as they do.

Or it is a great snack, mid afternoon, with a pot of mint tea. And it goes really well on Summery days when the BBQ is lit and people are milling around, nibbling, while the salads are made and the vegetable kebabs are cooking. We have also had it on a Winter’s day as we sit around the fire, reading, writing and chatting. Best of all, it is a perfect Summer Holidays dish, when no-one wants to cook much at all.

This recipe is a mish-mash of Italian and Greek. Definitely Mediterranean.

Similar recipes include Slow Braised Peppers in Olive Oil, Parsley and Barley Salad with Feta, Du Puy Lentils with Feta, and Baked Eggplant with Feta.

Browse all of our other Feta dishes, our Italian recipes and our Greek dishes. Or explore our Late Winter recipes.

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Broad Bean Spread with Roasted Garlic Ricotta

On the day that I picked 3 kg of broad beans, I knew I had to find some additional recipes. We have some wonderful broad bean dishes, but I was looking for something new and different. We had recently made Avocado and Broad Bean Mash (delicious), and this time it was a rift on that recipe, combining a herby and lemony broad bean mix with ricotta flavoured with roasted garlic. What could be better? Slather it on sourdough toast. (You can make it with frozen broad beans too.)

We have made this successfully with cream cheese instead of the ricotta. We’ve been keeping cream cheese handy lately, it is so versatile. We love to pile it onto fresh bread or toast and then top it with pistachio butter. I can’t tell you how good this is.

The recipe for this broad bean and ricotta spread comes from Ottolenghi- we are currently cooking our way through his book Plenty More. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books Day on the blog – one day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Broad Bean Dip with Wilted Greens, 31 Dishes to Make with Broad Beans, and Broad Bean Salad with Garlic and Dill.

Browse all of our Broad Bean dishes and our Spreads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.

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