Persimmons are so divine, and a beautiful, Autumnal colour. We don’t use them much, preferring to eat them just as they are. But I have one recipe for you – look at that colour!
We don’t eat many sweet things around here, especially sweet baked goods – perhaps a little more in Winter than Summer. It is not that we don’t like them (we LOVE them), but biscuits and cakes are basically sugar and butter held together with flour, right? Also, we don’t cook with eggs, so that limits our range as well.
But it is the one of the coldest weeks of Winter as I write, and we are looking for a few more sweet things – rice pudding, apple crumble, golden syrup dumplings, and some biscuits for our cuppa.
I was alerted to this recipe by @CallisClan – she made them one day from a book called Winter on a Farm. The original recipe is here. I have made a slight variation, adding coconut and a little bicarb soda (which adds a little more colour and chewiness to the biscuits). I’ve also sprinkled a little salt over the top before cooking for a delicious sweet-salty taste.
The biscuits are not unlike ANZAC biccies, starting from a base of oats, flour, golden syrup and butter. This combination is so Australian. But the technique and other ingredients differs a little. In ANZAC biscuits, when cooked well, the flour is partially cooked by the hot butter mix and boiling water. This changes the texture considerably. But in this recipe, the mixture is cooled before adding to the oats and flour. It makes a remarkable difference.
The salt sprinkled over the top of these biscuits is not compulsory and can be omitted.
Or browse all of our Biscuit Recipes.
You won’t know that you are eating kale with this dish. The delicious cheesy pikelets successfully hide the vegetable and it is only if you focus can you detect the crunch and taste of the thinly sliced greens.
It is quite an oily dish with heaps of butter and melted cheese. You might like to place on a kitchen paper towel after cooking. They are best slightly warm rather than hot. Cheesy and buttery – what can’t be good? But not something for every day, despite the kale.
The recipe is from Plenty More, one of Ottolenghi’s books. I have made it egg-free in my version as we don’t use eggs in our kitchen. You can see the original recipe here, or check his book.
Similar recipes include Cauliflower and Cumin Fritters, Aloo Tikki, Zucchini and Sweetcorn Fritters, Crispy Couscous and Saffron Cakes, Eggplant and Kale Pakora, Asian Kale with Sesame and Shallots, and Garlic- Chilli Kale with Spring Onion Dip.
This is an unusual dish of butternut pumpkin, roasted, then cooked in a creamy cheese sauce with quince paste (membrillo) for a great festive dish.
It is a twist on a quiche in Ottolenghi‘s Plenty More. As we do not cook with eggs, I made this into a dish that is simply the roasted pumpkin baked with cheese and quince paste in a rich creamy sauce. It has been cooked until the top is bubbling and golden. The original recipe is here if you want to make the original.
Or browse all of our Butternut dishes.
A favourite of our family
Purslane is abundant in our garden even in Autumn. All season, since early December, it appears in different parts of the garden. We have followed it around, pulling out the plants and using the leaves. A nice way to keep it under control.
Today we have used it in an urad dal, and it turned out to add that beautiful lemony flavour to the dish as well as a little texture against the creamy urad. I hope you like this dish.
Are you looking for similar Dal recipes? Try Ghol Takatli Bhaji, Urad Dal with Onions Four Ways, Simple Monk’s Dal, Urad with Tomato, Coconut and Coriander, Urad Dal Sundal, and Urad Dal Garlic Rice. Or try Moolangi Tovve (Daikon Dal).
Also browse How to Use Purslane in Salads.
I have been playing around with this sauce recently. It is quite rich and dark in flavour – a current obsession of mine in the kitchen. Wintery flavours. This sauce is orangey with the depth of soy and a hint of sesame. It has sweet overtones. It goes well with anything deep fried – tofu, cauliflower, pakoda – or grilled items – eggplant slices for example – or roasted or stirfried veg – broccoli, cauliflower etc.
Use it as a coating sauce, dipping sauce (although it is quite thick) or spread the sauce on a plate and place ingredients on top of the sauce. I love roasted slices of eggplant and deep fried tofu on the sauce, scattered with tons of spring onions (scallions).
Today I made some deep fried cauliflower and coated them in the sauce for a delicious snack.
This dish has a vague Turkish origin. White beans – haricot or cannellini beans – are cooked and mixed with a delicious tomato-based mixture. You could make the same dish with chickpeas or lima beans.
I often make it with passata for a real saucy base, but other times will use chopped tomatoes for quite a different style. Your choice.
Who does not love a grain pilaf? – and we have a number of recipes. Each one is a variation on a theme. I love this recipe because it has a smoky flavour from the toasting of the barley and the spices. It is nutty and very delicious. Yoghurt is a common accompaniment, and today we combine tahini with it for a perfect dressing.
This beautiful salad is one of Ottolenghi’s simplest dishes. Appropriately, it is from his book Simple. You can make it in just over 5 minutes – perfect for a weekday evening, and spectacular at a weekend BBQ, picnic or lunch.
The quality of the ingredients make this dish, so you’ll need the best tomatoes – preferably home grown ones if possible – as well as the best sherry vinegar you can afford.
The salsa is glorious spooned on all sorts of dishes, from toast topped with mozzarella and/or avocado to lentil salads and pasta dishes. So double or triple the quantities when you make it. It keeps well in the fridge for up to 5 days.
As I mentioned, this is an Ottolenghi dish from Simple – note that we feel free to substitute ingredients that are not readily available in our local area. If you want to check his original recipe, see his books and Guardian column.
Browse all of our Tomato Salads, and all of our Ottolenghi dishes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Summer recipes.
We are so blessed that we get good quality okra locally at a cheap price. Move closer to the city and it is rare and expensive. Our local shops stock it by the barrel load, a testament to the local Indian, Nepalese and Middle Eastern communities. I had never used Okra as much before I shifted into this area. It shows just how much that the stock in our shops influences our behaviour.
This is another Pachadi, a South Indian dish of yoghurt, okra and spices, a cooling and healthy dish. I have a few other Okra raita dishes – each one is a little different.
Similar recipes include Nethu Kottu Flour Pachadi, Methi Sprouts Tambuli, Okra Tamarind Pachadi, Zucchini, Lime Leaf and Yoghurt Salad, Sauteed Okra with Ginger and Garlic, Roasted Okra with Tomato, Aloo Bhindi, and Bhindi Raita.