Red Onion and Green Chilli Bhajji

Looking for quick and easy snacks? These Onion Bhaji are feather light and so more-ish – you had better make quite a few. Heat from the chilli, the beautiful citrusy warmth of the coriander seed and the chickpea flour coating make these a great go-to accompaniment to a strong cuppa Indian tea either morning or afternoon on a cool day.

This is a treasure of Bengal, north of India. The original recipe comes from Christine Mannfield in her collection of Indian recipes Tasting India. I adapted it a little. The beauty of this recipe is that the onions are not coated in a batter, but the chickpea flour is worked into the onions, using its own moisture, to form a delicious crispy light coating.

Have a look at this other style of Onion Bhaji and these Vegetable Bhaji. Or try this Greek-Indian Tomato Pakoras. Other Onion dishes you could try include Confit d’Oignon (Onion Jam), Onion Salad with Sesame Oil, and South Indian Onion Strings Slightly Pickled Salad.

Browse all of our Bhaji/Pakoras here, or have a look at our Indian Snacks. All of our Onion recipes are here, and Indian dishes are here. Or you might like to explore all of our easy Mid Autumn dishes.

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Crispy Cauliflower with Capers

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.

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Sticky Kaffir and Tamarind Tofu

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.

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Buttery ANZAC Biscuits

Generally I use my Grandmother’s recipe for ANZAC Biscuits, but was curious about a recipe that increases the amount of coconut and butter. Other than that, the recipe is the same – a traditional one without the additions that the US variety of these “cookies” include. Good grief, USA, leave our beloved ANZAC biscuits alone.

The result of the slight alterations is a blonder biscuit, but otherwise a delightful one, perfect for a cuppa for afternoon tea on any day of the year. The biscuit is quite buttery with a definite coconut flavour.

It is the day after New Year, and it is likely to be one of my 2 or 3 baking efforts per year. I don’t have a sweet tooth, thankfully, and also do not use eggs in my recipes. Thus, the options for baking are limited on both accounts!

Originally, ANZAC Biscuits were made for the troops in the World Wars, and did not contain coconut (as it deteriorates rapidly, and possibly it was not readily available). The biscuits were “flat packed” for transport to the troops. Then, it seems, a little coconut was added to the recipe, and as times became easier, the amount of butter and coconut increased. Thus we have the buttery biscuits of today.

See this post for some notes about the use of bicarb soda in the recipes for ANZAC Biscuits. Don’t substitute the use of bicarbonate of soda with Self Raising Flour or Baking Powder, as its use is essential to the biscuit. The other essential element is Golden Syrup. There is no substitute, and this Australian ingredient gives these biscuits their beautiful caramelised taste.

You can read more about the history of ANZAC Biscuits here.

Similar recipes include Oatmeal Crackers, and Traditional ANZAC Biscuits.

Browse all of our Biscuits, and explore our Mid Summer recipes.

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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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Marinated Roasted Mushrooms

This is a favourite recipe for mushrooms – shiitake, portabello, field mushrooms, brown mushrooms – and the mushrooms can be roasted in the oven, cooked in a covered BBQ, or grilled. Your choice. Today, they have been made in the oven, but BBQing them is a real favourite.

To BBQ them, they go into a foil pan that has been oiled lightly. They can even go straight on the grill for the BBQ. For the oven they perch on a baking paper lined tray.

Before cooking, the mushrooms are marinated in a mixture of garlic, ginger, chilli and coriander, with a touch of honey.

Similar recipes include Stuffed Mushrooms on the BBQ, Grill Mushroom and Red Onion Salad, Shiitake Mushroom Sauce, and Mushrooms for Toast.

Browse more recipes for the BBQ, and other Mushroom dishes. Or explore our Early Summer recipes.

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Green Olive Tapenade

There are a great number of recipes around for a spread made from green olives, but this is the easiest. Made with ingredients straight from your kitchen, no special purchases required, it is made in seconds, and your family or gang of friends will devour it in minutes.

This tapenade is salty, spicy (from the chilli) and pungent (from the garlic). Just perfect for a cool Early Summer day’ snacks on the verandah with some aniseed tea.

Similar recipes include Fava, Tapenade Bread Salad with Tomatoes and Mozzarella, Tomato Salad with Green Olives, and Olive and Orange Salad with Mint and Basil.

Browse all of our Olive recipes and all of our Spreads. Or explore our Early Summer recipes.

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Baked Marinated Tofu

There is a magnificent Asian grocer near us, their shop is so large it goes on and on. And, well, it has inspired me to play more with tofu. They have every variety from Five Spice Tofu to Deep Fried Tofu, to the hardest firm Tofu to the silkiest Silky Tofu.

For this recipe, I used really firm tofu. It is first marinated then baked for a delightful snack or summery side dish. It is a perfect dish, sticky and dark. Eat with a green mango salad. Or a crunchy, herby, green Asian Style Salad.

You might like to try some other Tofu dishes: Sticky Tamarind and Kaffir Tofu, Peach Salsa with Marinated Tofu; Hou Hod (Deep Fried Tofu with a Sweet Peanut Sauce); and Black Pepper Tofu.

You can browse all of our Tofu recipes here, and our Snack recipes. Or you might like to explore all of our easy Early Summer Recipes.

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Broad Bean and Mint Vadai | Broad Bean Falafel

We have been using up the last of the broad beans, and turned the very last of them into a cross between South Indian Vadai and Middle Eastern Falafel. Whatever, they are gorgeous!

The trick is to grind some blanched broad beans with herbs and curry leaves, then add besan, and shallow fry or deep fry them until cooked and crispy. They are gorgeous with some fresh Indian chutney and a bowl of rasam. We use the Western Fava Beans (aka Broad Beans) not the Indian Broad Beans, Avarakkai, for this dish.

Try some other vadai too – Maddur Vada, Falafel, and Gram Flour Vada. Are you looking for Rasam? We have a couple of dozen rasam recipes here.

Browse our Vadai recipes. Our Indian recipes are here and our Indian Essentials here. Or take some time to browse our Late Spring dishes.

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Schiacciata with Cheese Topping

If Focaccia is half way between pizza and bread, then Schiacciata is half way between Focaccia and Pizza. It is flat and usually infused beautifully with olive oil.

Originally cooked in the ashes of the hearth, schiacciata, meaning squashed, is flat and 2 – 3 cm thick (but can be thinner). Variations of the bread are made throughout Italy. In Tuscany, it is simply brushed with olive oil and sprinkled with salt. Herbs such as rosemary can be added. A sweet version with grapes and sugar is also made.

This recipe with onion and cheese is great weekday lunch-at-home fare, even for Sunday night supper. It is great with a hearty soup. Maybe Onion Soup would be fabulous. In late Summer, pair it with ripe, bursting figs and celebrate the end of summer.

You might also liked our Focaccia recipes. Our pizza recipes are here. If you need pizza dough, the recipes are here. Feel free to browse other recipes from our Retro Recipes series. Or explore our Late Spring dishes.

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Grilled Pecorino Wrapped in Vine Leaves

Do you have a grape vine, or access to grape vine leaves? Then this is for you. A great tea time snack, they are definitely delightful.

Pecorino is wrapped in vine leaves and then grilled until the cheese melts and the leaves crisp a little. You can even cook these on a BBQ.

Grape leaves are best picked from grape vines in the Spring and Early Summer, while they are still tender. Select young whole, medium leaves. Make sure  that the leaves haven’t been sprayed.

Similar recipes include Burghul Dolmas, Baked Yoghurt in Vine Leaves, Mushrooms Baked in Grape Vine Leaves and Grape Vine Leaf Powder.

Browse our grape vine leaf recipes, our Italian dishes and our French recipes. Or take some time to explore our collection of Late Spring recipes.

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Poha Chaat

Poha Chat is an Indian spicy snack and street food loved by many. Poha is rice that has been steamed and flattened, and it comes in various sizes. For this recipe, thick poha will be needed. If using thinner poha, don’t soak for long in water – thin poha particularly will need a sprinkle of water only.

Similar recipes include Borlotti Bean Chaat, and Channa Chaat.

Other Poha dishes include Kanda Poha, Kolacha Poha, and Sweet and Crunchy Poha.

Browse all of our Poha recipes and our Chat dishes. Our Indian recipes are here, and Indian Essentials here. Or explore our Early Spring dishes.

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Broad Bean and Mint Mash | Broad Bean and Mint Dip

Difficult to stop eating this delightful dip

Our love affair with Broad Beans continues with some mashes. Broad beans mash very well – especially later in the season when the beans are not as young and tender as they were earlier in the season.

This is easy to make, but it is necessary to double peel the beans – first remove them from the pod and then peel each bean. For this recipe it is Ok to cook the beans for a few minutes before peeling – they are also easier to peel once cooked.

Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Umbrian Broad Bean PureeYoung Broad Bean Pod Puree, Spring Pasta with Broad Beans and Mint, Broad Bean and Butter Bean Spread, and Avocado Smash.

You might like to browse our other Broad Bean recipes. Or explore our other snacks. Our Late Spring recipes are here.

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Slightly Charred Okra with Garlic, Chilli and Thyme

It’s the weekend and so it is Okra time again. This recipe sautés the okra briefly and then tops them with a chilli-garlic oil. Crispy okra with chilli and garlic – what could be better? And it is tossed with basil leaves for a light and totally gorgeous dish.

Are you looking for more Okra dishes? Try Charred Okra with Tomato Barley, Greek Okra in Tomatoes, and Fried Okra.

You can browse all of our Okra recipes, you will love them. Or simply explore our Late Autumn dishes.

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Parmesan Potatoes (with Broad Beans Sautéed with Crispy Garlic)

Perfect Saturday afternoon snack

How good these Parmesan Potatoes are! The saltiness of the cheese, the crispness from baking, and the freshness of the broad beans. It is a great snack indeed, or a first course, or an excellent side at a BBQ.

The potatoes are sliced thin and baked in a hot oven with parmesan cheese. It is very simple to make. The broad beans are quickly sautéed with garlic, and their texture goes so well with the potatoes.

Similar dishes include Potatoes and Cheddar Gratin, Potatoes Baked with Cumin and Tomatoes, and Perfect Roast Potatoes.

Have a look at the other Broad Bean recipes, and our other Potato dishes. Our snacks are here. Or simply explore our Late Spring recipes.

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