South Indian Onion Strings Pickled Salad

Hot, tangy, sweet, salty. The perfect quick pickle.

Such a simple dish, but an amazing accompaniment to South Indian food. This is ubiquitous in South Indian cafes and restaurants, and at home. It takes about 2 minutes to make, and will keep in the fridge. Don’t just save it for Indian food, use it in any way you desire. In salads, sandwiches, wraps, for example.

Are you looking for Onion recipes? Try Cucumber and Red Onion Salad with Mustard, Battered Onion Rings, and Farinata with Tomatoes and Onion.

Are you after Indian recipes? Try Kohlrabi Subzi, Aamti Bhaat, and Rice and Cauliflower Pilaf.

You might like to explore other Onion Salads, or Onion recipes or simply browse our Salads. All of our Indian recipes are here. Please feel free to browse all of our Early Spring recipes as well.

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BBQ’d Spiced Asparagus

This recipe comes from the Asparagus Growers in Victoria, and it is quite a Summer hit. It is the recipe attached to the bunches of Asparagus we buy in the shop. With the BBQ (Grill) heated to roast some eggplant, it seemed perfect to throw the Asparagus on too. The asparagus spears are coated in a yummy dressing with cumin and coriander powder before being quickly grilled on the BBQ hotplate. Straight to the table from there, it is a quick and easy recipe.

AND we put the leftover oil-lemon juice-spice mixture to good use  in the Grilled Eggplant with Tahina (the reason the eggplants were being roasted). A perfectly timed coincidence.

Are you after other Asparagus Recipes? Try Asparagus Risotto, Asparagus Pesto, and Asparagus Soup.

Are you looking for BBQ’d Recipes? Try Stuffed Mushrooms, Spicy Potatoes, and Marinated Eggplant.

Feel free to browse all of our Asparagus recipes and all of our BBQ recipes. Or take some time to explore our Late Summer dishes.

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Babaganoush | Roasted Eggplant with Tahina

Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.

You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.

Are you looking for other Eggplant recipes? Try Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.

Is it Dip Recipes that you are looking for? Try Coriander-Walnut Dip, Tomato and Chilli Jam, or Tahina Tarator.

You can explore all of our Eggplant recipes here, and all of our Dips here. Browse the Middle Eastern recipes, or take some time to explore our Late Summer recipes.

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Spinach Stem Salad with Sweet Raisins and Toasted Pine Nuts

The delight of spinach stems in a special salad.

Spinach stems are definitely underrated and underused. They are much less acidic than spinach leaves so they have that distinctive spinach flavor without the harshness. Their taste is delicate, and you miss that if you simply throw the stems away. This salad takes advantage of the beauty of the stems, sweetens them with raisins and adds crunch with pinenuts.

Are you looking for other Spinach and Spinach Stem recipes? Try Buttery Spinach Stems, Spinach Thoran, and Mung Dal with Cumin and Spinach.

Browse our Spinach recipes here and here, and our Salad recipes here and here. Find out how to use Spinach Stems. We have a collection of Bittman Salads here. Or be inspired by our Summer recipes here and here.

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Pomegranate Salad with Green Coriander and Lime | Pomegranate Salsa

 

This is a great salad with either sweet pomegranates, or those that have a nice sharp tang amongst the sweetness. It is a great salsa or tiny salad.

Would you like to try other Pomegranate recipes? Try Tomato and Pomegranate Salad, Pomegranates and Bananas, and Green Olive, Walnut, Pistachio and Pomegranate Salad.

We have some other Salsas – try Pawpaw Salsa, Green Tomato Salsa and Peach Salsa.

Browse our other Pomegranate recipes. Our Salad recipes are here and here. Or explore our wonderful Autumn recipes here and here.

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Green Tomato Salsa with Green Coriander and Chilli

Since the garden has includes some tomato bushes I have been playing around with green tomatoes, and adore them a lot. In the simplest form, they go amazingly well in salads, and mixed in with ripe tomatoes to top your pasta dinner. This recipe is a Salsa and it plays to the green tomato’s flavour and texture. I hope you enjoy it.

We have some other Green Tomato recipes – check here to see if they have been published yet (they are scheduled for later).

If you are after other Salsa recipes, try Tomato Salsa, Peach Salsa and Pawpaw Salsa.

You can browse all of our Salsa Recipes here, all of our Green Tomato Recipes here, and all of our Tomato Recipes here. Or take some time and browse our Late Summer recipes.

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Parsley and Barley Salad with Spiced Marinated Feta

A beautiful, fresh and light Salad

Oh how delightful this salad is! It feels healthy and green and very clarifying. It makes you feel so good as you are eating it. The recipe comes from Ottolenhi and Tamimi’s book Jerusalem.

Middle Eastern and Israeli dishes can be substantial and heavy and are accompanied by a sharp, fresh salad such as this one. The herbs and lemon juice cleanse the palate and give a certain sense of lightness. Serve it with other vegetable-based mezze dishes. I like to eat it on its own for lunch with some flatbread. This amount serves 4 – 5 as a side dish and 2 – 3 as a lunch with flatbread.

The flavours of garlic, olive oil, onion, lemon – flavour so familiar from the Middle East – are all there, accentuated by za’atar – and the flavours are carried by the beautiful green tastes of parsley and green capsicum. A delightful, balanced dish.

Are you looking for Barley recipes? Try this wonderful Farmhouse Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.

Or try some Ottolenghi recipes – Roasted Eggplant with a Garlic Sauce, Du Puy Lentils with Tahini and Cumin, and Smashed Garlic and Cucumber Salad.

We even have Parsley recipes for you. Chickpea “Tabbouleh”, Greek style Salsa Verde and Parsley Braised with Tomatoes.

You might like to browse other Parsley recipes here and here, other Barley recipes and other Ottolenghi recipes. Try our Middle Eastern recipes here and here, or explore our collection of easy Spring dishes here and here.

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Seasonal Cooking | EARLY SPRING – Recipes Not to Be Missed for Relaxed Spring Living

Enjoy these highlights from our Early Spring recipe collection. The weather begins its transition this month, and like all change, is a little chaotic and changeable. Windy, stormy at times, and the Spring rains begin. Warm days interject the cooler ones, and while warming foods are still needed, they get lighter and lighter. We look forward to Summer.

You can also browse other Early Spring recipes:

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

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Seasonal Cooking | EARLY AUTUMN – Recipes Not to Be Missed for Easy Autumn Living

Enjoy these highlights from our Early Autumn recipe collection.

You can also browse other Early Autumn recipes:

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

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Roasted Aubergine with a Garlic Sauce, Pine Nuts, Basil and Yoghurt

I have the Ottolenghi book Nopi, and have been determined to make something out of it if just to prove that a cookbook from a restaurant is not necessarily out of reach of someone who loves simple home cooking. While the recipes are a notch up from Ottolenghi’s other books, I enjoyed making this dish.

This really is a stunning dish. I mean, really very very good.

NOTE that this baked eggplant is so delicious, and could be used in a variety of ways. Bake the eggplant and top salads, use with pasta, remove the flesh and mix with yoghurt. Even in this recipe it won’t hold its shape once you begin to handle them, but don’t worry if they are a little mushier than expected. All the better to mop up with flatbreads.

If you would like other Eggplant recipes, try Cheese and Eggplant Torte, Marinated Eggplant, and Steamed Eggplant with Spring Onions and Sesame.

Ottolenghi recipes include Creamy Baked Sweet Potato, Creamy Caramelised Belgium Endive, and Sticky Balsamic Sweet Potatoes.

Or you might like to explore all Eggplant Recipes, and all of Ottolenghi recipes are here. Are you wanting Yoghurt recipes? Try here. Or simply browse all of our Late Summer recipes here.

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Baked Figs with Thyme

This morning some eggplants were baking for a planned eggplant and yoghurt dish, and I decided to pop figs into the oven alongside the eggplants, for a great breakfast treat. These are easy – figs, thyme and olive oil. Delicious. Roasting or baking figs intensifies their sweetness. Ten minutes or so and they are ready.

If you are looking for other Fig recipes try these –Figs with Rosewater and Almonds, Fig Salad with Almond Butter Dressing, and Figs with Pecorino.

Browse all of our Fig recipes here, our Breakfast recipes, all of our Baked recipes, and all of our Dessert recipes. Or take some time to browse our Late Summer dishes.

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Cumin and Pepper Baked Potato Wedges

For that little bit of indulgence on a wintery night

A quick snack for evenings when you are craving something a little naughty but not so naughty, and a little spice but not so spicy. This definitely is for you.

These baked potato wedges are flavoured with cumin, black pepper and salt. You can add a little chilli powder if you like. You will love them for a quick  plate of food when you have the munchies.

Are you looking for other potato recipes? Try Tandoori Potatoes – another great snack – or Toasties Stuffed with Potatoes and Peas, or a Grown Up Potato Salad.

Are you after snacks? Try Chickpea Fingers with Tomato Salsa, Deep Fried Bean Curd with Peanut Sauce, and a Gorgonzola Snack.

You might like to browse all of our Snack recipes, and all of our Potato recipes here. Or explore our Early Autumn recipes.

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English Creamed Carrots with Spices

A modern take on an English classic.

Everything old is new again. This is definitely a retro English recipe, the sort of recipe that screams of the cold weather and the need for cream to make you feel comforted and warm and nourished. But it is also a lovely recipe that can be modernised to suit today’s palates.

Other Carrot recipes for you to try include: Carrots with Green Peas and Green Coriander, Green Mung and Baked Carrot Salad, and a Spicy Carrot Side Dish.

Feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006. You might also like all of our Carrot recipes here and here. Or you might like to explore English/British recipes here and here. Check out our easy Winter recipes here and here.

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Chickpea and Carrot Salad with a Curry Dressing

If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.

Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.

Have a look at some other Chickpea recipes: Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.

Are you looking for some Carrot Salads? Have a look at Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol.

If you are after all Carrot recipes, look here, here for all Celery recipes, and here for all Chickpea recipes.

All of our various Salads are available here, or simply explore our Mid Summer dishes.

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Pickled Jicama

Jicama is not a cheap vegetable, but boy it is good, and one Jicama will often make 2 or 3 dishes. A couple of salads for example. Or just eat it on its own with salt and lime juice.

The jicama I picked up today from the local Asian Grocery is young and beautiful. It must be the beginning of the Jicama season. Never choose one that is wrinkled, damaged, with mouldy or sunken spots. Ewk!

This recipe is a quickish pickle that will sit in the fridge easily for a week or more. So just adjust the recipe to the amount that you think you will eat in that time.

Try these other Jicama recipes: Jicama and Green Mango Salad, Jicama with Coconut Milk, or Jicama Sticks with Spices.

Are you after other interesting pickles? Try Pickled Lemons, Pickled Quinces, and Cumquat Pickles.

All of our Jicama recipes are here, and all of the Pickle recipes here. Or take some time to explore our Late Summer recipes.

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