This is an unusual dish of butternut pumpkin, roasted, then cooked in a creamy cheese sauce with quince paste (membrillo) for a great festive dish.
It is a twist on a quiche in Ottolenghi‘s Plenty More. As we do not cook with eggs, I made this into a dish that is simply the roasted pumpkin baked with cheese and quince paste in a rich creamy sauce. It has been cooked until the top is bubbling and golden. The original recipe is here if you want to make the original.
Similar dishes include: Congee with Butternut, Butternut Tataki with Udon Noodles, and Pumpkin Soup with Lentils.
Or browse all of our Butternut dishes.
Continue reading “Cheesy Butternut Bake in Creamy Sauce with Quince Paste”
I have been in love with pears in more savoury applications since last century’s fascination with putting them in salads, soups and baked dishes. Today we bring pears and apples together in a salad with a creamy yoghurt and cucumber dressing. A crunchy salad that will brighten anybody’s day.
Similar recipes include An Autumn Fruit Salad, Pear, Celery and Fennel Salad, and Roasted Rosemary Pears.
Or browse all of our Pear recipes and all of our Salads.
Continue reading “Pear and Apple Salad with Cucumber Dressing”
Who does not love a grain pilaf? – and we have a number of recipes. Each one is a variation on a theme. I love this recipe because it has a smoky flavour from the toasting of the barley and the spices. It is nutty and very delicious. Yoghurt is a common accompaniment, and today we combine tahini with it for a perfect dressing.
Similar recipes include Narangi Pulao, Matar Pulao, Barley and Lentils with Mushrooms, Freekeh Pilaf with Herbs and Yoghurt Dressing, Cypriot Grain Salad, and Mograbieh Pilaf.
Or browse all of our Pilafs and all of our Barley recipes.
Continue reading “Toasted Barley, Pistachio and Barberry Pilaf with Yoghurt-Tahini Dressing”
We have a few ways of making Cucumber Pachadi, varying just a little in ingredients. This is one of the simplest and one of the favourites.
It is of course, from Meenakshi Ammal and Vol 1 of her Cook and See books.
Similar recipes include Okra Pachadi, Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Zucchini, Lime Leaf and Yoghurt Salad, Chow Chow Kari, Vellarikkai Thayir Pachadi, Tomato Pachadi, and Bitter Melon Pachadi.
Or browse all of our Pachadi recipes.
Continue reading “Cucumber Pachadi (or use Snake Gourd, Ridge Gourd or Chow Chow)”
We are so blessed that we get good quality okra locally at a cheap price. Move closer to the city and it is rare and expensive. Our local shops stock it by the barrel load, a testament to the local Indian, Nepalese and Middle Eastern communities. I had never used Okra as much before I shifted into this area. It shows just how much that the stock in our shops influences our behaviour.
This is another Pachadi, a South Indian dish of yoghurt, okra and spices, a cooling and healthy dish. I have a few other Okra raita dishes – each one is a little different.
Similar recipes include Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Okra Tamarind Pachadi, Zucchini, Lime Leaf and Yoghurt Salad, Sauteed Okra with Ginger and Garlic, Roasted Okra with Tomato, Aloo Bhindi, and Bhindi Raita.
Browse all of our Okra dishes and al of our Pachadi recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.
Continue reading “Okra Pachadi | Okra with Coconut-Chilli-Ginger Yoghurt”
Fondant is a word that is associated with icing these days. But it comes originally from the French, a cooking term meaning to melt. Fondant Potatoes is the most well known dish where the method of cooking is applied, but it can be used for other vegetables. They are cooked in butter, or in butter and stock, until achingly tender. Sometimes, as is the case with the Fondant Potatoes, an external crispy layer is achieved.
Ottolenghi has a great recipe in Plenty More for capsicums stuffed with fondant swedes. I was caught short, wanting to make this dish but forgetting to order swedes in the last COVID19 vegetable delivery. So I have twisted and turned his recipe to make it work with what I did have on hand – Kent Pumpkin, Parsnips and Cabbage. Absolutely delicious.
Ottolenghi himself has two versions of this dish. The one in the Guardian column uses gruyere cheese and does not par-cook the capsicums before stuffing. The one in Plenty More uses parmesan and goat’s cheese, and bakes the empty capsicum halves before stuffing and returning to the oven.
Similar recipes include Tomatoes Stuffed with Feta and Basil, Stuffed Okra, and Stuffed Mushrooms.
Or browse all of our Stuffed recipes and Capsicum dishes.
Continue reading “Baked Peppers Stuffed with Buttery, Cheesy Vegetables”
This is a gorgeous baked dish with eggplants, cream and 3 soft cheeses. It is made without eggs and the result is an addictive dish with a thick set custard-like consistency.
The recipe is an adapted version of Ottolenghi’s Eggplant Cheesecake from Plenty More. I have made it egg-free. If you want to check the original recipe have a look here.
Like all good cheesecakes, tucking into this is so effortless and soothing that it’s easy to forget yourself and just gobble up more and more. And, like a sweet cheesecake, it’s also a bit of a no-brainer that yields very impressive results.
This is a soft dish, so is best spooned from the baking dish onto serving plates. A rustic alternative would be to bake it in a casserole and spoon out portions at the table.
Serve as a starter or for lunch with a lemony salad of bitter leaves and fresh herbs.
Similar recipes include Eggplant Kuku with Cauliflower Puree, Eggplant, Beetroot and Potato Bake, Noodles with Fried Eggplant and Walnuts, and Roasted Eggplant with Garlic Yoghurt Sauce.
Or browse our Eggplant recipes and our Ottolenghi dishes.
Continue reading “3-Cheese Eggplant Bake”
There are a couple of pachadi recipes that are healthy and delicious and also perfect for the times that you don’t have any vegetables to add. One is Daunker Pachadi, made with powdered urad dal, and this one, Kottu Mauva Pachadi, made with powdered mixed dals and grains.
It is quite easy to make if you have a spice grinder – the roasted dals and grains are ground to a powder with turmeric and pepper.
This is a recipe from Meenakshi Ammal’s Cook and See Volume 1. We love cooking these traditional Tamil recipes. You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Okra Pachadi, Poha Yoghurt Pachadi, Tomato Pachadi, Tri Colour Pachadi, and Bitter Melon Pachadi.
Continue reading “Nethu Kottu Flour Pachadi | Kottu Maavu Pachadi”
I love recipes that are endlessly versatile – dips and spreads that can use a variety of vegetables, bread recipes into which you can knead different flours, herbs, and liquids, soups that take almost anything that you have on your kitchen bench. These sorts of dishes are the lifeblood of the kitchen, using up what you have, what has arrived, what you’ve been given, what has ripened.
A great base for a dip is formed from any combination of feta, yoghurt, cream cheese, ricotta, and/or tahini. Into that puree can go some lightly cooked vegetable and flavourings. Nuts can be added to thicken and flavour the mix. It is endlessly malleable.
Today it is roasted red capsicum, feta, yoghurt and walnuts.
Similar recipes include Eggplant Spread, Horseradish Dip, and Beetroot and Yoghurt Dip.
Or simply browse all of our Dips and Spreads.
Continue reading “Roasted Red Capsicum and Feta Dip and Spread”