30 Salads for Mid Spring

Mid Spring is still capricious – as I sit here writing a thunderstorm passes, leaving us as quickly and as unexpectedly as it came. At last we don’t need the heating on at all, and doors and windows can be opened during the warmer parts of the day. The bird life is wonderful, and the garden looks a treat.

Salads still have some substance for the cooler days of this season, but they are definitely getting lighter. Grains are there but fresh Spring produce creeps in – Asparagus, Broad Beans, Pomelo, for example. Light salads appear on the table.

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31 Dishes to Make with Broad Beans (Fava Beans)

Broad Beans, a little out of fashion except in Italian, Greek, Chinese, South American and Middle Eastern communities, are a speciality of Spring time. Once upon a time, before the green bean varieties came to Europe, Broad Beans were the beans. They are ancient and no one knows exactly where they came from. They are also often called Fava Beans.

Broad beans are synonymous with Spring, with their presence so fleeting. Here in Australia, that is from September through mid November. It is a great example of true seasonal vegetables. Catch them when harvested young and sweet, as towards the end of their season they can become very mealy. They have a flat, fur-lined pod enclosing seeds that are used in soups, purees, stews, salads, stir-fries and combined with rice and pasta.

Look for them in green grocers who cater for the Italian, Greek or Middle Eastern food requirements, as soon as Spring arrives. An acceptable alternative is frozen Broad Beans, and they can be found in the Supermarket, or in the freezer sections of Middle Eastern groceries. The benefit of the Middle Eastern ones over the supermarket ones is that the ones stocked by Middle Eastern stores have been double peeled. We will explain that later.

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30 Salads for Early Spring

Early Spring sees the arrival of Spring rains and windy weather. While the beginning of Spring can still be cold, there are also glorious sunny days with mild temperatures. Gardens begin to bring a bounty of colour. And Spring vegetables arrive – greens, peas, broad beans, asparagus – all delicious.

Salads still have some substance for the cooler days, but begin to get lighter. Grains are there but fresh Spring produce creeps in. Light salads might appear on the table. Certainly salads are more common than during the depths of Winter.

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30 Soups for Early Spring

Oh the joy at the arrival of Spring. But truth be told, despite longer days and gorgeous gardens, the weather is in transition and can still be quite cold.

Our soups for this season straddle the heartier soups that reflect our transition from Winter, and the fresher, herb laden soups that echo the emergence of Spring.

To help you on your way with stocks for your soups, here are the ones that we use the most

Now that you have your Spring menu organised, letโ€™s get cooking! Many of these soups will freeze well.

Here are 30 of our best Soups for Early Spring.

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Four Asparagus Soups for Spring

It is almost Spring, and Spring brings with it the delights of young peas, beautiful broad beans and new asparagus. To celebrate the upcoming bounties of the garden, here are four soups featuring asparagus that we want to share with you. Asparagus makes the most delightful soups – gentle yet flavoursome and very, very healthy. They can be made hot or cold to suit the weather, and thus are not restricted to Springtime but can feature in your kitchen all year.

Oh the joy of the first asparagus of the season!

You might like to browse our other Asparagus Recipes and our Cold Soups. Or explore our Early Spring dishes.

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A Collection of 31 Soups for Mid Winter

Brrrrr, turn the heater up, it is so cold! Bundled up, we go about our daily business, thinking of hot soups and warming food, hot ovens and warm kitchens. Mid Winter can make winter feel like it is never ending.

Let me help you with some soups to bring both warmth and delight to your table. Take the stock out of the freezer, survey your pantry and make a soup each and every day of Mid Winter.

To help you on your way with stocks for your soups, here are the ones that we use the most

Now that you have your Winter menu organised, let’s get cooking! Most of these soups will freeze well.

Here are 30 of our best Soups for Early Winter.

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Every Meal some Simple Greens

Even Vegetarians need their greens, and sometimes, if we are truthful, we don’t place enough emphasis on bringing these various and beautiful vegetables into our diet. How are you going? Vegetarian or not, we can use some help to bring green beauty into our lives at the kitchen table.

If we look around the world, various cuisines use tricks (I prefer to call them habits) t0 increase our intake of elements that are healthy and perfectly compliment the cuisine of the area. The ubiquity of yoghurt in Indian cuisine, for example, the Salads of Thailand, the Salad course of France, and the Greens before Dinner custom of parts of Italy.

In a time where dimension and complexity are the buzz words of the food world, simple is a welcome point of difference. Simple, where the taste of the ingredients shine through strongly and identifiably.

The Greens before Dinner custom is one that resonates in this household. It is very simple:

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A Collection of 30 Soups for Early Winter

Winter is here, and it is a cold and wet start to the season this year. Out of the wardrobe come jumpers, coats, scarves and beanies. In the kitchen, soups arrive – wholesome and hearty, steaming as they hit the table. We are grateful to Winter for providing us with the weather to have these great soups.

Our approach to stock for soups has varied over the years. In current times, we tend to make it as we need it, quickly infusing skins and peels, lentils, vegetables, herbs and spices to match the soup. In past years, when we were busier, stocks always sat in the freezer – we made them in the evenings, or as we prepared other dishes the stock would bubble on the stove. Choose a method to suit your lifestyle and family. Sometimes we just use water! We rely on the vegetables and other ingredients itself to shine in the soup.

To help you on your way with stocks, here are the ones that we use the most.

Now that you have your Winter wardrobe organised, let’s get cooking! Most of these soups will freeze well.

Here are 30 of our best Soups for Early Winter.

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A Collection of 30 Salads for Mid Autumn

Mid Autumn is that last hurrah to Summer, at least here in Adelaide. We have the last of the warm weather, nights are cooler and mornings bordering on cold. Days can be warm and sunny, but April rains are also expected. Farmers turn hopeful eyes skyward, keen to ensure the seeding efforts won’t go to waste.

Autumn in Adelaide

Early on in this month, we find ourselves eating lots of tomato salads, almost as though we are desperate to hang onto the warm weather, and onto the tomatoes which are always best after the intense heat of Summer has gone and the gentler days of Autumn arrive. French style, Italian style, Greek style, Persian style, we don’t really mind, as long as the salads are simple and the tomatoes delicious. We recommend you do the same. Simple lunches can be a bowl of salad, some flatbread, perhaps some cheese, followed by slices of fresh fruit.

The fig season is over, and okra is off the menu until the new crop comes in. Meanwhile, beautiful vegetables and fruits are appearing in the shops – daikon, cauliflower, pears, oranges, new carrots, such beautiful beetroot, juicy radishes. All ready for delicious salads. Lentils and Dried Beans begin to make an appearance later in the month as we look for more substance in our salads to counteract the cold weather.

Here are 30 of our best salads for Mid Autumn.

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A Collection of 30 Salads for Early Winter

Early Winter sees the arrival of rains and cold weather. While the beginning of Winter can be mild, by mid month the chilly weather has usually arrived. In a good year it can rain daily in the latter part of the month. Gardens are not yet devoid of colour. Bougainvillea, cumquats, rosemary flowers, diosma, amaranth and bulbs of all sorts add welcome relief amongst the green weeds. Speaking of greens, all sorts of green leaves and salad leaves lose the limpness of Summer and are lush and abundant in the vegetable garden.

Salads generally have more substance now. Grains and beans creep in. Light salads no longer appear on the table. Although salads are served at room temperature they are still common but add substance and nourishment to the meal.

Okra is back in the shops, and an abundant array of other winter vegetables and fruits –ย  daikon, cauliflower, broccoli, pears, oranges, grapefruit, cumquats, pomelo, carrots, beetroot, mustard greens and other beautiful greens, cabbage, such beautiful beetroot, pumpkins, marrows, juicy radishes.

Here are 30 of our best salads for Early Winter.

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