Poriyals, from Tamil Nadu, and Thorans, from Kerala in India, are quick dishes where vegetables are stirfried with spices and coconut, turning ordinary vegetables into something amazing. They can form part of a meal, or can be eaten alone with roti or chapatti.
Our Thoran and Poriyal recipes are here and here, or try our other Fry recipes here. Are you looking for Indian recipes? Browse here and here. Or perhaps search our Beans recipes here and here. Autumn recipes can be found here and here.
Continue reading “Green Bean and Carrot Poriyal with Mung Dal and Coconut”
Eggplant/Brinjal in a makhani style sauce – the only thing better is cooking it in a slow cooker. Delicious!
A slow cooker recipe with Eggplant and a buttery tomato sauce.
We have some more slow cooker recipes, and please browse our collection of delicious eggplant recipes here and here. Find inspiration in our Autumn recipes here and here.
Continue reading “Eggplant Makhani | Slow Cooked”
Ma Ki Dal and Dal Makhani really suit long slow cooking
Urad dal is a lentil that suits long slow cooking and a smoky flavour. With a little work, a covered BBQ will cope with cooking a dish like Slow Braised Lentils slowly for several hours.
This recipe will work in an oven too, no worries. But the joys of cooking outside are enormous so on sunny days, take your lentils outside.
You might also like to try the other Mah ki Dal recipes and some Dal Makhani recipes. You might also like to try other Vegetarian BBQ Recipes. You can browse them here. Find inspiration in our Spring recipes here and here.
Continue reading “Ma Ki Dal | Slow Braised Lentils”
The scent of bread wafting from the covered BBQ.
There is something so special about the scent of bread cooking – and when it is cooked in the BBQ the aroma floats from our balcony over to our neighbour’s. I am sure they wonder what we were up to.
Cooking bread in the BBQ does produce a different texture than when you cook it in the oven, but it is gorgeous and so good and easy. Cook the focaccia first, and when you take it out, cook your other dishes in the BBQ as the bread cools.
You might also like to try other BBQ dishes, including Baked Pears on the BBQ and Bananas on the BBQ. You can also make Stuffed Mushrooms on the BBQ, Fennel with Lemon and Parmesan, and Grilled Cheese on Sourdough Toast, all on the BBQ. Find inspiration in our Winter recipes here and here.
Continue reading “Cooking Focaccia on the BBQ”
Make these in the oven or on the BBQ, they are delicious!
A BBQ is tremendous, even in winter, even in the cold. We use it more than in non-summer months than in the heat.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Roasted Carrots with Pomegranate Molasses, Melty Cheese and Baked Bananas. You can also browse the complete BBQ Series of recipes, including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
You might like to browse these – Pear recipes are here and here, Strawberry recipes are here and here, and Grape recipes are here and here.
Continue reading “BBQ Roasted Pears, Strawberries, and Grapes”
BBQs are great, even in Winter.
Beautiful wintery days continue, clear skies, sunshine, happy moods. And it is perfect for weekend cooking on the BBQ in a no-fuss, not too much washing up, sort of a way.
Use baby carrots or normal carrots for this dish. Best cooked in a foil tray to minimise dishes and washing up, you could also cook it directly on a BBQ hot plate.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon. You can also browse the complete BBQ Series of recipes. Find inspiration in our Winter recipes here and here. Continue reading “BBQ’d Carrots with Pomegranate, BBQ Melty Cheese Toast and BBQ’d Baked Bananas”
Spiced Quinces from Chef Christine Manfield
Autumn of course is a time of change. It takes me a while to get into the swing of Autumn but beautiful foods like pomegranates and quinces help. I get a few buckets of quinces from a friend’s farm each year. Not a great lover of quince tarts, pies, etc, I generally bake them all and use the beautiful results for jams, fresh chutneys, syrups, sauces and to feed my freezer (so that I can continue to have jams, chutneys, syrups, sauces throughout the year). This is how I bake them.
We have other Quince recipes too. Try Quince Jam/Jelly, Quince Paste, Indian Quince Pickles, and Slow Cooked Sweet Spiced Quinces.
Or browse all of our Quince recipes, and you might like to read about Autumn Preserving. Chris Manfield’s recipes are here. Also, explore our Mid Autumn collection of dishes.
Continue reading “Spiced Quinces”
Ready when you walk in the door of an evening.
A great Soup provides such great joie d’vivre on a cold night.
This recipe for Turtle Beans can be slow cooked in the Rice Cooker on the slow-cook setting, in a slow cooker or on the st. Turtle Beans have a dense, earthy texture and flavor, slightly salty and reminiscent of mushrooms. This dish can be used as a thick soup, or served over rice.
The recipe is for a slow cooked version, but it can be adapted for the stove top. I have also made this soup with whole masoor – whole red lentils – with great success.
You might like to see the du Puy Lentil recipes here and here. Or browse the Soup recipes here and here. Be inspired by our Winter recipes here and here.
Continue reading “Turtle Bean Soup | Black Bean Soup”
Potatoes and Sweet Potatoes pair for a curry
This dish is perfect for the peace of Autumn and it’s fantastic light. It originates from Yotam Ottolenghi‘s book Plenty. A present, it is my one of most loved cookbooks. This man is a wizard with food, both the visual and the flavour combinations. It’s not difficult or pretentious food, simply a delight to cook and to eat.
Just for the celebration of Autumn is Two-Potato “Vindaloo”, a spicy dish of potatoes and sweet potatoes. There are some adjustments from the original recipe because by habit I use some of the spices slightly differently. Best made during a slow afternoon, it takes 2 — 2.5 hours to make. But they are not difficult hours — you could delve into your favourite book in the Autumn sun while this bubbles away on the stove-top. Oh and by the way, your house will be headily scented with the most magnificent spicy aroma.
Are you looking for Sweet Potato recipes? Why not try Creamy Baked Sweet Potato, Madras Curry of Sweet Potato, Eggplant and Spinach, Caramelised Sweet Potato, and Sweet Potato Wedges.
We have some other recipes from Goa for you. Try Crispy Fried Okra, Sweet Surnoli Dosa, and Coconut Rice Roti.
You might like to browse other Ottolenghi recipes. Or explore other recipes from Goa. Other Potato recipes are here and other Sweet Potato recipes here. Or be inspired by our Mid Autumn recipes.
Continue reading “Potato and Sweet Potato Spicy Curry | A British “Vindaloo””
From the market to the kitchen in Italian style.
Trawling the Farmer’s markets, the result was a full shopping bag topped with some sweet autumn cherry tomatoes, some rapé (rapini), and my favourite organic pizza dough. They came together in a pizza.
Take a look at our other pizzas here and here, and a collection of tomato recipes here and here. Check out our oven dried tomatoes here and here. Find inspiration in our Autumn recipes here and here.
Continue reading “Haloumi Pizza with Oven Dried Tomatoes”
This dish can be made at any time, and it is also a favourite sweet at Diwali.
This beautiful Indian dessert is a favourite dish made at Diwali, but it can be made at any time. It is quite wonderful, an Indian take on a rice pudding. One of the beautiful traditions of Diwali is the making and sharing of sweet things.
You might like to browse our dessert recipes here and here, or our Indian recipes are here and here. Find inspiration in our Spring recipes here and here.
Continue reading “Bengali Rice Kheer”
The most incredible salad
In the past it has been difficult to get pomegranates that were as tasty as those in Tamil Nadu and Kerala in India. There, they are so flavoursome, sweet, served by the bowlful for breakfast, lunch and dinner. Here, early in the season, there were only wild pomegranates in the shop. Small, tart, hard, inedible. It was only later, much much later, some became available that approach the deliciousness of the fruit of India.
Are you after Pomegranate recipes? Why not make your own Pomegranate Molasses, Pomegranate Vinegar and Pomegranate Honey. Or try Pomegranate and Banana Salad, Pomegranate Salsa, and Burghul Salad with Pomegranates.
You can browse all of our Pomegranate recipes here. And browse all of our Salad recipes here. Or be inspired by our Mid Winter recipes.
Continue reading “Green Olive, Walnut, Pistachio and Pomegranate Salad”
In this Indian Summer weather, some dried tomatoes with pomegranate molasses / syrup, seems perfect, especially when eaten with thick thick yoghurt. Also perfect but a little different are dried tomatoes with sumac. Drying tomatoes concentrates the sugars, and this makes them a perfect foil for pomegranate or sumac.
Why not make your own Pomegranate Molasses? Also make some Pomegranate Honey – it keeps you healthy all through winter. This is how you extract the Pomegranate Juice.
Or try Pomegranate Salsa, Tomato and Pomegranate Salad, and Pomegranate and Banana Salad.
You might like to also make Haloumi Pizza with Sun Dried Tomatoes, Oven Dried Tomatoes with Sumac, and Du Puy Lentils with Oven Dried Tomatoes.
All of our Middle Eastern recipes are here, the Tomato recipes here and Pomegranate recipes here. Find inspiration in our Mid Autumn recipes.
Continue reading “Semi Dried Tomatoes with Pomegranate Molasses”
Every Autumn the wonderful juicy autumnal tomatoes are used to make tomato paste, which is then frozen in small bits, ready to bring out and pop into any dish that needs it. It lasts all winter.
Ii is usually stored in individual small containers, but it could be frozen in an icecube tray and then put the cubes into ziplock bags. The cubes will be ready for you to pop straight into the pan when required.
Continue reading “How to Make Italian Tomato Paste”
A favourite of our family
Urad, that black skin lentil, wonderfully creamy coloured under the skin, is a hard dal that takes a Life (Time) of Cooking (haha). Seriously, it does take a while to cook.
Most people know Urad through Dal Makhani. There are three versions here. One came from Nilgiris Restaurant, that iconic Indian restaurant in Sydney. One was given by the chef at the Oberoi in Bangalore. And the last one was given by a young man working at an Indian grocery. He recited it from memory, and it is very simple but rich in flavour.
Are you looking for similar Dal recipes? Try Simple Monk’s Dal, Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice.
Browse all of the Urad recipes and our Indian recipes. Or explore and be inspired by our easy Late Autumn recipes.
Continue reading “Urad Tamatar Dal | Urad Dal with Tomatoes”