Pomodori Gratinati | Tomatoes Gratineed with Cheese

In Autumn, tomatoes are at their best, especially for cooking.

In Autumn tomatoes come into their own. Not only are the tomatoes a little juicer, a little sweeter away from that hot sun, but the weather is a little cooler and so cooking tomatoes becomes an option again – baked, grilled, fried, sauteed, sauced, pureed – you name the cooking method and tomatoes will have it covered.

Gratineed tomatoes are filled with cheese, herbs and breadcrumbs and oven baked for slightly retro but awesome lunches or as a side dish to a main meal. They can be cooked in covered BBQs as well.

You might like to browse other Baked Tomatoes here. All of our Tomato recipes are here and here, or Italian recipes here. and here. Or find inspiration in our easy Autumn recipes here and here.

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How to Make Roasted Garlic Oil

A beautifully flavoured oil.

We use a lot of oils in our kitchen. Walnut, grapeseed, sesame, mustard, olive, chilli. You name it, we use it. Recently we added Garlic oil to our repertoire.

There is some concern about garlic and oil. Make sure you do your research and make a decision based on the data and what is right for you. In any case, keep everything well refrigerated and use quickly.

You might like to browse Garlic recipes here and here, and Oil recipes here. and here. Or find inspiration in our Summer recipes here and here.

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Ginger Garlic Lentil Soup

Garlicky soup for you, and your partner.

This recipe is a bit famous in our household, a recipe that we have used over the years (since 1997), and laugh about the garlickiness of it. But don’t skimp on the garlic. It is worth every clove. Just make sure your partner eats some too.

Browse our collection of Soup Recipes here and here or the Red Lentil recipes here. Find some inspiration in our Autumn collection here and here.

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Baked Chickpeas

Spicy chickpeas to satisfy the munchies.

Baked chickpeas are a delicious, easy and healthy snack You can eat these chickpeas just as they are, or throw them into salads on top of pasta with vegetable sauces. Eat them sitting out on your lovely table in the sunshine. Take them in your backpack on long walks. In your bento box for an office lunch. They are a great pre-dinner munchie. Or a late night TV snack.

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Creamy Pearl Hummus Salad | Deconstructed Hummus Salad | Chickpea and Tahini Salad

Make a salad from hummus ingredients – sort of like a deconstructed hummus.

Hummus is ubiquitous now. In much of the Western world good hummus is usually available in stores and Middle Eastern restaurants. The base flavours of hummus have a natural affinity for each other, and are a classic combination.

More unusual is using the very same ingredients, but stopping short of blending them into a paste. The same flavours are there, it is as beautiful as hummus, and it makes a salad that will have you coming back for more.

You might also like to try Chickpea, Almond and Sesame Spread, Chickpeas with Ginger Root Salad, Chana Chat with Chat Masala, or Cheat’s Hummus. Try other Chickpea Salads. All the Chickpea recipes are here and here. You might like to browse our Salad recipes here and here, or find inspiration with our Autumn collection here and here.

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Crabapple and Pomegranate Jelly with Rosebuds

Red jelly from green crab apples.

I have access to a lovely tree of green crabapples and in late Autumn, with its final lot of green fruits clinging doggedly to the tree, many more lie below nestled in the autumn leaves. It took me back to more rustic times, to days of jam making in my Grandmother’s kitchen, to stirring jam in large preserving pans with huge wooden sticks.

You might be interested in our Jam recipes here and here, and Apple recipes here and here. Be inspired by our Autumn recipes here and here.

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Velouté d’asperges | Cream of Asparagus Soup

Such a gentle soup, ideal for Spring through to Late Autumn

Some years it can just be a soupy Winter, you can feel it even before Winter begins.

A gentle gentle soup today. Not one for people who like punch in their food. This one is like cream velvet. Gentle. Reflective. Inner. Wonderful. Although it is Late Autumn, we still have good quality asparagus in the shops. It is a soup that can be eaten hot or cold.

Did you know that the use of asparagus was introduced into the grande cuisine of France under the Italian influence during the Renaissance? It was part of a progressive change in eating habits in France that gave more emphasis to vegetables, long considered the food of peasants.

You might like to browse other Asparagus recipes here and here, and our Soup recipes here and here. Be inspired by our Spring collection here and here.

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Porridge | Indian Style

Add some sweet spices to your porridge for a wonderful breakfast.

I love porridge on cold cold mornings, with a preference for slow cooked porridge, made with organic oats. The difference between instant and organic porridge is like the difference between instant coffee and esspresso.

It is not quite cold enough yet for every day porridge breakfasts, but I was inspired today to bring out the oats for the first time this year. So in anticipation of those cold mornings just over the horizon, and for my readers in regions where the calendar says spring but the weather has not read the calendar yet, porridge is the theme of today. Continue reading “Porridge | Indian Style”

Rizogalo | Greek Rice Pudding

A Greek Rice Pudding, for when Autumn arrives.

It is moving into Autumn. The other day a friend asked whether I was enjoying the cold weather. My answer? I must be. I am cooking rice pudding.

We have been making this for a long time. It was first cooked in my kitchen in 2003, by my Greek friend, Lia who was staying with me at that time. It was a great hit. This time, I added a vanilla bean and, at the last minute, a very small sprig of rosemary. These adjustments are optional but make a lovely difference.

You might also like to try Sweet Mung Dal and Rice Kitcheri, or a Baked Rice Pudding. Or you could try the Indian version of rice pudding, Bengali Rice Kheer. All of our Dessert recipes are here and here. Find inspiration in our Autumn collection here and here.

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Simple Chickpea Salad | Salad de Pois Chiches

One of Elizabeth David’s no-fuss salads.

Sometimes we need simple food, and who better to consult than Elizabeth David? Her Chickpea Salad fits the bill.

In this recipe it is best to use chickpeas straight from the pan or slow cooker, to get the most out of the added flavourings. But it can be made with tinned or frozen chickpeas – just heat them for a few minutes on the stove until hot.

You might also like to try Chickpeas with Ginger Root Salad. Browse other recipes by Elizabeth David, or have a look at our Chickpea recipes here and here. Be inspired by our Autumn collection here and here.

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Warm Beetroot and Carrot Salad with Indian Spices | Beetroot and Carrot Subzi

A delightful salad with an Indian flavour profile

I have been loving raw beetroot salad recently. Take a young beetroot and a carrot. Grate both. Drizzle with olive oil, lemon juice, salt and pepper. You can add some ginger if you want. It is wonderful, healthy and very “eliminating” too, if you know what I mean.

And then I came across an Indian version of this salad. Mustard seed, curry leaf, urad dal, cumin seed.

Are you looking for more beetroot recipes? Try Sweet Beetroot Halwa, Beetroot Fry and Baked Beetroot. All of our Beetroot recipes are here and here. Our Indian recipes are here and here. Or find some inspiration in our Summer collection here and here.

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Bruschetta al Pomodoro | Tomato Bruschetta

Bread, tomato and olive oil, a classic combination.

Just as I finished saying to a friend that I did not like raw tomatoes, I realise that I love raw tomatoes. What I do not like are those limp wedges of tomatoes that sit on top of limp greens in a salad that has been left too long in the heat. Or soggy tomato sandwiches. People! Will you ever learn to look after your food!

So, I confess. I L O V E raw tomatoes. But you can keep the wilted greens with wilted tomato salad.

There is a thing about Autumn and tomatoes, I am now realising. Sometimes these things are in your consciousness, but far far down below, and it takes something to prod us to dredge the depths of the fourth dimension of consciousness and bring to the surface something we have always known.

I L O V E Autumn tomatoes. I love them cooked and I love them raw, maybe with a little sugar because they are past their sweetness peak. But they are still high in taste and delicious in eating.

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No Knead Focaccia | Bread in an Hour

Sensational Bread in an Hour

I am a great fan of the slow rise, no-knead bread that takes all day or more to prepare and cook. Not that there is much to do to the bread dough during that time, but sometimes, just sometimes, all that fore planning, well, you know…. you just want bread NOW. Fresh. Hot. Just out of the oven.

Well, it is possible.

This is another of the recipes I have made for many many years. It makes a great central piece to a Sunday lunch with friends or a Sunday dinner in front of the TV.

You might also like to browse our other Breads here and here, and the Italian recipes here and here. Find some inspiration in our Winter collection here and here.

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Rustic Tomato Soup with Feta

Greek Style Home Made Soup

Cold weather and howling winds activate the soup genes. Almost without thought we head to the kitchen and bring the soup pot out from the back of the cupboard. How good it is to sip soup while it hails outside?

This dish is a thick, quick, Greek-style soup. It is relatively easy to make, so when the weather is cold you can be sipping this soup in 20 minutes.

You might also be interested in Carrot and Roasted Tomato Soup, Roasted Tomato and Sweetcorn Soup,  and a Spiced Tomato Puree. All of our Tomato Soup recipes are here and here, and our Tomato Recipes here and here. Or perhaps you would like other Soup recipes here and here. Find some inspiration in our Winter collection here and here.

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Spaghetti Aglio e Olio | The Simplest of Spaghetti Dishes

It must be the simplest dish in the world.

Sometimes the simplest is just the best way of cooking and eating a dish. Elizabeth David, for example, was a great proponent of that style. And it is in the simplest of dishes that we train our palate, noticing slight nuanced differences in taste between, say, this olive oil with that pasta, or a different pasta. Or a different olive oil. I read about a cooking school once where they spend 3 weeks just on potatoes, so that the subtleties of the tastes variations became familiar to the students.

This recipe is the simplest of pasta recipes, and one that you will want to make often. There are no quantities given, you can alter them until you find the ratios that work best for your pasta and your olive oil.

You might like to browse our pasta recipes here and here, and our Italian recipes here and here. Find inspiration in our Autumn recipes here and here.

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