Tomato Salad with Parsley Oil

Such a simple salad – tomatoes with a parsley dressing, or make it a basil dressing if you prefer. Salads are such an easy way to get a few extra healthy ingredients into your body to work their magic. Even a simple salad like this one is perfect for adding tomatoes, perhaps a few greens and anything else that you care to add, to your count of the number of fruit and veg you’ve consumed today.

It is easy to whip up a salad. With over 200 salads on this site as I write, and even more scheduled, I hope I have convinced you. Most of these are very, very easy – that’s my style. A few take a bit more forethought, but again they act as a hugely flavoursome way of adding more goodness to your body.

Are you after other Tomato Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Cherry Tomato with Soy Dressing, and Quick Tomato Salad with Mustardy Mayo.

Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with our Mid Autumn Recipes.

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Creamy Mushroom Soup

Who doesn’t have a love for mushrooms, so divine and surprising in taste and texture? Mushroom soup is especially good, creamy and buttery, and it’s even better on a cold night. Nothing beats it.

Come Mid Autumn, that longing for more warming dishes arrives all of a sudden. One day you are eating cucumber salads and the next day it is rice pudding, risotto and soup. You look outside and the delicious yellow light of Autumn has arrived, bringing its long shadow and the rays of light that play amongst gaps and in-between leaves. And all of a sudden your pantry fills with barley and beans and lentils. Ah yes, Summer is well gone, and Winter cometh. Here we are, twixt and between.

And it is so good. This is one of our first soups of the season this year, and it is this retro recipe, still good in it’s simplicity. Let’s face it though, mushroom soup is never pretty in its brown-ness. So don’t forget to brighten it up with lots of chopped parsley and sprinklings of black pepper.

Are you looking for Mushroom recipes? Try Mushroom, Spinach and Blue Cheese Salad, Mushrooms for Toast, Adzuki Beans with Rice and Shiitake Mushrooms.

Or are you seeking some Soup dishes? Try White Bean Soup, Hungarian Mushroom Soup, Mung Bean Soup with Spinach and Cumin, and Cauliflower Walnut Cream Soup.

Why not browse all of our Mushroom recipes? Or or all of our Soup recipes. Or check out our easy Mid Autumn recipes.

Also, explore recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.

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Stuffed Vine Leaves | Dolmades

Dolmas, or Dolmades, are little parcels wrapped in grape vine leaves and simmered until the filling is cooked and the vine leaves are tender. Although there is always a rush to make them in Spring as the vine leaves appear, they can be cooked right through to Autumn. Indeed, if you are diligent enough to freeze or preserve vine leaves, they can also be made in Winter. Of course, if home preserving is not your thing, you can always purchase preserved vine leaves (I’ve seen large jars of them). The leaves can be stuffed with many things, but rice, burghul, or a mix of the two, are common.

These dolmas are stuffed with burghul (bulgar, or cracked wheat) and rice in a typically Middle Eastern version with currants and pine nuts. They are delicious. Serve with lemon wedges.

Similar recipe include Burghul Wrapped in Vine Leaves, Grape Leaf Encrusted Rice Pie, and Grilled Pecorino Wrapped in Vine Leaves.

Browse all of our Grape Vine Leaf Recipes, and all of our Dolmas. All of our Middle Eastern dishes are here. Or explore our Early Autumn recipes.

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Avocado and Capers Salad

A quick salad came together tonight, using the ingredients we had available. Greens from the garden, an avo from the kitchen bench and onion and capers from the fridge. A melon too, a few spices, some herbs.

This salad is great with crispy bread for lunch, or as a side for any meal. It even makes a good mid afternoon snack. Its adjustable and versatile. Use what you have in your kitchen and garden. As a bonus, how beautiful it is!

Are you looking for other Avocado Salads? Try Cucumber and Avocado Salad, Avocado and Strawberry Salad and Retro Recipes with Avocado.

We have some other Avocado recipes too. Try Avocado and Celery Cold Soup, Avocado Soup and Guacamole.

Or, if you’d rather, browse all of our Avocado Salads,  all of our Avocado recipes, and all of our many Salads. Or take some time to explore our Mid Autumn recipes.

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Chickpea and Butter Bean Noodle Soup | Ash-e Reshteh

This dish is a fabulous, heart warming and thick soup from the Middle East – it seems like it is an Iranian echo of Minestrone or perhaps of the noodle soup your mother served you as a child when you were poorly. In Iran it is called ash-e reshteh, and it is the sort of soup that makes you feel happy, wholesome and nourished, all at the same time.

You might find resteh noodles at a Middle Eastern grocery, but if not, use linguine or Asian flat noodles. Japanese noodles will work too. In fact the noodles can even be left out and the soup will still be deliciously amazing.

Make sure that you purchase the type of reshteh noodles that are specifically for soup – there is another variety that has been toasted for use in rice dishes. My local Afghan grocery has the soup noodles called Pottage Macaroni even though they are long noodles rather than the short tubes we usually think of as macaroni. The instructions for cooking are cute. It directs you to:

Add the content of package to the stuff of cooking and boiling pottage. After nearly 10 mins of your favourite time, eat the prepared pottage.

Another alternative is to make your own noodles. They are made from a wheat flour dough without eggs, and cut flat and not very wide.

This is an Ottolenghi recipe from Plenty More. It combines chickpeas, lima (butter) beans and yellow split peas with noodles, herbs and spices for a filling, interesting soup that even has an aroma of the Middle East. In fact this soup can be made with a variety of lentils and legumes – red kidney beans are very common.

Today 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. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar recipes include Spicy Chickpea and Burghul Soup, Roasted Cauliflower Soup with Zaatar, Dried Fava Bean Soup, and Parsnip and Barley Soup.

Browse all of our Soups, Noodle Dishes, Chickpea Dishes and Butter Bean Dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Autumn dishes.

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Spicy Chickpea and Bulgar Soup

A friend and I recently hit the local Greek Warehouse and then the Central Market in Adelaide, and I found myself stocking up on Wintery food – lots of dried beans, lentils and grains, different flours, Greek herbs, and some new baking trays. It is a fairly subconscious thing that we do, change our diet as the seasons change. At this time our body starts to crave soups, salads with beans and lentils, and rice puddings. Baked dishes. Gratineed vegetables. Bulghar (Burgul) dishes. Slow cooked food a la Grecque. Ah the joys of Winter in the kitchen.

So overnight some chickpeas are cooked in the slow cooker. I find that the best ways to cook them is to slow cook them, unsoaked, for 9 hours, and they are perfect for any dish.

This recipe is one from Ottolenghi’s Plenty More. It is one that has done the rounds in various publications and Ottolenghi modifies it slightly each time. In the book, he pairs it with a feta-creme fraiche paste, and elsewhere he replaces it with coriander oil, or salbitxada – a sharp and lightly sweet Catalan sauce. I’ve included all options here, so choose one that suits your mood or the weather. One option is to make a huge pot of soup, and serve with feta-creme fraiche paste one day and with salbitxada the next. The soup does need a little something stirred into it at the end, to liven it. Use lemon juice if you don’t have the time to make the paste or the sauce.

This recipe is a mid-week Soup, substantial enough to be eaten with heaps of flatbread and a green salad. It is hearty and comforting. The flavour improves even more if you allow it to stand for a few hours. Ottolenghi says it feeds four, but I say it will feed 6 or 8, depending on the hunger levels.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have made in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar recipes include Chickpea, Lima Bean and Noodle SoupRoasted Cauliflower Soup, Dried Fava Bean Soup, and Barley and Vegetable Soup.

Browse all of our Soups, all of our Chickpea recipes, and all of our Burghul dishes. We have other Chickpea Soups. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

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Kohlrabi, Beetroot and Celery Leaf Salad

There is celery growing in the garden, but we’re not great celery eaters. Of course, in Winter, it is an essential in all sorts of vegetable and other braises – Barley, for example – and Soups of course. It is an essential thing to have. But we are not big on celery salads, or raw sticks. Unless there is a killer dip to go with the sticks.

But our young celery brings to the kitchen the delicious celery flavour of its micro-thin stems and young, crunchy leaves. Both do go beautifully in salads and when we make a herb salad, our celery leaves and stems form a vital part. We also use it in place of flat leafed parsley. It is divine.

When I came across a recipe from Ottolenghi using Celery Leaves as an ingredient I was delighted. Moreso, as we had kohlrabi and beetroot innocently sitting in the vegetable crisper. It was meant to be. Frankly, I can’t get enough of this salad, with the beautiful crispness of the apple, beetroot and kohlrabi.

Use a mandolin to cut the beetroot, kohlrabi and apple into thin slices. This also works well if you julienne them into thin sticks (which I love). Ottolenghi suggests using Candy Beetroot for extra visual oomph – if you have them, great. If not, use your normal, run-of-the-mill beets.

I am using my purple chillies from the garden, which may be Naga Jolokia Purple Chillies (the plant does look so similar), but is more likely Purple Jalapeño. Whatever, you don’t need exotic chillies to make this work. Ottolenghi suggests urfa chilli flakes, but I say use fresh or dried chillies, whatever you have. I have also made this with Korean Chilli Flakes. Perfect.

Today 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. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Are you after other Ottolenghi Inspiration? Try Parsley and Barley Salad, Mung Bean and Baked Carrot Salad, and Tomato and Pomegranate Salad.

We don’t have many Kohlrabi dishes, but try Kohlrabi Subzi.

Or try these Beetroot Salads: Roasted Beetroot with Maple Dressing, Beets with a Herb Dressing, Beets with a Honey Ginger Dressing and Beetroot and Carrot Salad with Indian Spices.

Still want more? Check all Ottolenghi dishes, all Kohlrabi recipes and all Beetroot Recipes. We have written about our experiences cooking through Plenty More. We have so many delicious Salads worth exploring. Or make a cuppa and work through our Early Autumn dishes. Enjoy!

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Cold Pandan Rice Pudding with Lime Syrup and Fruits

There is nothing like a rice pudding when the weather cools after the long Summer days of intense heat and nights spent under the air conditioning to keep cool enough to sleep.

I judge my acceptance of Autumn (it takes a while) by the first rice pudding that is cooked. And today it is a cold rice pudding that is based loosely on a recipe by Ottolenghi. His desserts almost always include eggs, and we don’t cook with eggs. Therefore I made my favourite Greek Rice Pudding and added his lime syrup. It is a really delightful addition – the syrup contrasts beautifully with the sweet rice pudding . For fruit today, I used persimmon and passion fruit. If you have no such restrictions, you can always check out his original recipe in his book or Guardian column, but I love the simplicity of this version.

Similar recipes include Greek Rice Pudding, Old Fashioned Baked Rice Pudding, and Rice Kheer.

Browse all of our Desserts (not many, we don’t have a sweet tooth), and our Rice dishes, sweet and savoury. This recipe was inspired by one of Ottolenghi’s dishes from Plenty More but is quite different. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

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Smoky Aubergine and Asparagus

This is a recipe for the days when you light your BBQ. No joke. The deal is this: after finishing your cooking on the BBQ, turn up the heat and cook as many eggplants as you can muster, until they are blackened. Allow to cool, and remove the skin. The flesh will keep well in the refrigerator for several days. During that time make any of the dozens of eggplant dips, spreads, purees, and salads – they are all delicious.

This particular recipe roasts eggplants and pairs their beautiful flesh with steamed or grilled asparagus, and dresses them with a Chinese 5-Spice Powder dressing. It is glorious for Summer weather and warmer Autumn days. Japanese eggplants are preferred, but if you do not have those, never fear – the more common globe eggplant will work just as well.

Similar recipes include Steamed Thai Eggplants, Babaganoush, Grilled Eggplant Salad, and Marinated Eggplants for the BBQ.

Browse all of our Eggplant dishes and all of our Purees and Spreads. Or explore our Early Autumn dishes.

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Moringa Leaf Dal | Dal with Drumstick Leaves

There are a lot of Drumstick Leaves (Moringa Leaves) available now, so we have been buying them and painstakingly stripping the leaves from the stalks. When Moringa Leaves become the next superfood, remember that India has been using them for centuries. (Turmeric too.) And the leaves are very tasty – a slight bitterness adds a delightful flavour note to dishes.

Tonight we made a dal with Mung and added Moringa Leaves. Usually Moringa Leaves are used with Toor Dal, but as we have already make Sambar with them, tonight we chose split yellow mung. The sweetness of the mung with the bitterness of the leaves is a delightful combination.

Similar recipes include Drumstick Leaves Sambar and Poritha Kootu.

Browse all of our Drumstick Leaf recipes and all of our Dals. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.
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Green Tomato Bhaji

Green tomatoes have a sturdiness that red tomatoes don’t have. This means that they will not collapse in dishes the way a red tomato will do, and so they can be used in Indian dishes as a vegetable rather than a sauce. We are so lucky that our Green Grocer stocks them, and they are plentiful in Summer and into Autumn.

In this dish, the tartness of the green tomatoes pairs well with the sweetness of the jaggery, and dal is added to the tadka for a crunchy textural element. The spices are freshly roasted to bring out their flavour. Pair the dish with rice or roti, or serve as an accompaniment to your dal-rice.

Similar dishes include Sweetcorn and Spinach Bhaji, Spinach Thoran, and Sweet Potato Subzi.

Also try Green Tomato Salsa with Coriander and Chilli.

Browse all of our Bhaji recipes, and all of our Green Tomato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.

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Apples with Lemon and Cinnamon

Elizabeth David’s books should be compulsory reading for every person who enjoys cooking. They are reminders that food can be simple, and yet stunningly delicious. It is so important in today’s world of Ottolenghi-like complex recipes. Of course I love Ottolenghi dishes, but how good it is to be able to put a dish together quickly and simply, rather than spending an hour or so on just one dish.

This is from Liz’s book An Omelette and a Glass of Wine and it is a simple apple dessert. Cooked in a syrup, it is a rare use of sugar on this blog. Our desserts are rare. But at least once per year, we have to cook some apples.

Similar recipes include An Autumn Fruit Salad, Butter Glazed Apples, and Baked Apples with Star Anise.

Browse all of our Apple recipes and all of our Elizabeth David dishes. Or explore our Mid Spring recipes.

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Teeny Dried Okra | Okra Vathal | Crispy Okra

There are lots of ways of drying Okra in South India, from the plain – salted and dried, to the curd-soaked okra similar to yoghurt chillies, to okra that is pre-cooked in chilli and tamarind and then dried.

This version partially dries the okra and then blanches them in salt and turmeric (how healthy!) before finishing the drying process. Like all Vathal, the dried okra are fried before use, and can be eaten as snacks, with yoghurt as a pachadi or raita, or included in dishes such as Vatral Kuzhambu.

Traditionally, in India, drying would be done on a roof top terrace in the hottest of suns. I once saw my neighbours put a whole sack of onions out in the sunshine for months to fully dry. Sadly, in other parts of the world, this is not possible. So here, I use a dehydrator with excellent results. You can also dry them in the oven.

Are you after some other Okra recipes? Try Crispy Okra, Okra with Chilli Spice Paste, and Goan Fried Okra. Read more about Okra here.

Or try some of our other Vathal and VadagamDried Mango, Another Method for Dried Okra, and Dried Mung Dal Nuggets.

You can check out all of our Okra dishes, and all of our Vathal and Vadagam. We have a guide to preserving Summer and Autumn fruits and vegetables for Winter. Or simply explore our Mid Autumn recipes.

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Smoky Eggplants and Tomatoes

Adding a smoky flavour to vegetables and other foods – garlic, eggplant, tomatoes, beetroot, tofu etc – adds an additional flavour dimension to dishes. It is worth doing for a special occasion. Today’s recipe is a Greek-inspired dish. I have added the instructions for smoking the foods in the recipe, but if you are not inclined to go to this effort, chargrill your veg in your normal, favourite way.

Similar recipes include Smoky Aubergine with Tomatoes and Sweet Peppers, Smoky Aubergine and Asparagus Salad, Lebanese Roast Potatoes and Eggplants, Baked Eggplant and Zucchini with Chickpeas, and Roasted Aubergine with Garlic Sauce.

Browse all of our Eggplant recipes and Tomato dishes. Our Greek dishes are here. Or explore our Early Autumn dishes.

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MID SUMMER Dips, Sauces, Purees and Preserves for Summer Spreading | Seasonal Cooking

Summer establishes itself, days are long, and salads are the dishes of the day. They feature on every table as temperatures soar. Salads are cooling, and no one feels like cooking. Picnics and BBQs are prominent and living is mostly outdoors, especially at the beach.

I hope you can find some inspiration here for summer healthy deliciousness. You can also browse:

Please let us know if you find links that are not working. We would love to fix them for you.

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