Umbrian Sauce for a Cure | Salsa di Curata | Herby Mustard Sauce or Dressing

This Umbrian Sauce is an approximation of an old recipe for a sauce which is said to cure many maladies, using modern day ingredients. It keeps very well in the fridge, so if you are feeling under the weather, make a batch and drizzle it on everything. I do love it on a green salad. Since moving into this house with its excellent back yard, we are never without greens suitable for salads.

It is herby and mustardy. You can imagine why it has a reputation of being a cure-all.

Similar recipes include Roast Capsicum Sauce and Dressing, Almond Butter Dressing, and Umbrian Broad Bean Puree.

You might like to browse our Dressings here and Sauces here. Our Italian recipes are here. Or browse our Late Summer recipes.

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A New Juice for Summer – Zucchini Juice

How hot can Summer days get! Even the days before Summer officially begins can have a real bite. On those days you can reach for the coolness of white wine, of course, and in this house we make a range of lassi drinks, fruit juices and iced cordials.

One thing we love is to reach for the Zucchinis and make a healthy and refreshing juice, guaranteed to combat the heat without putting a wobble in your step.

Who knew that zucchini juice is so good? I discovered it one recent summer when my neighbour kept gifting me huge zucchinis from their organic farm. There are only so many zucchinis a girl can eat! They don’t really dehydrate well, and I had made enough zucchini pickles and preserves to last all winter. So I decided to try juicing them. It was a revelation.

I am here to tell you that zucchini juice is amazing! On its own or mixed with other fruits and vegetables, it is pure refreshment in a glass on a hot morning, afternoon or evening.

Similar recipes include Green Tea and Apple Juice Cooler, Strawberry Frappe, and Summer Cooling Drinks with Juices.

Browse all of our Zucchini recipes and all of our Juices. Our Cooling Drinks are here. Or explore our Mid Summer recipes.

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Umbrian Broad Bean Puree | Broad Bean Sauce

Traditionally an Easter dish, this Umbrian Broad Bean Puree is eaten on toasted crusty bread that has been drizzled with olive oil. But it is equally as good with vegetables, pasta and as a dressing in salads.

It is a simple but gorgeous, flavoursome dish.

Similar recipes include Umbrian Cure-all Sauce, Young Broad Bean Pod Puree, Broad Bean and Mint Mash, and Broad Bean and Butter Bean Spread.

You might like to look at our other Broad Bean recipes. Browse our Italian recipes here, and our Broad Bean Puree recipes are here. Or take time out and explore our Late Spring recipes.

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Grilled Pecorino Wrapped in Vine Leaves

Do you have a grape vine, or access to grape vine leaves? Then this is for you. A great tea time snack, they are definitely delightful.

Pecorino is wrapped in vine leaves and then grilled until the cheese melts and the leaves crisp a little. You can even cook these on a BBQ.

Grape leaves are best picked from grape vines in the Spring and Early Summer, while they are still tender. Select young whole, medium leaves. Make sure  that the leaves haven’t been sprayed.

Similar recipes include Mushrooms Baked in Grape Vine Leaves.

Browse our grape vine leaf recipes, our Italian dishes and our French recipes. Or take some time to explore our collection of Late Spring recipes.

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French Braised Lettuce, Broad Beans and Peas | Peas and Broad Beans a la Grecque

Well, the news is out. I love broad beans and have had quite a broad bean fest this year, eating them in various ways and forms on most days. This recipe is a gentle braise that is very much French in style, gentle in style and flavours, but glorious as a dish.

It uses those lettuce leaves that can withstand heat – cos and iceberg are two that are ideal for this recipe. You can use other leaves, but make sure that they are not too strongly flavoured or else they will overwhelm the dish.

Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Feta and Preserved Lemon, and Spring Pasta with Broad Beans and Mint.

A la Grecque dishes you might lie to try include Leeks and Carrots a la Grecque, Gentle Vegetables a la Grecque, and Courgettes a la Grecque.

You might like to browse our other a la Grecque recipes (in the Greek style), or our French recipes. Our Broad Bean recipes are here and are worth a look. Or simply explore our Late Spring recipes.

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Saffron Mograbieh Pilaf with Broad Beans | Israeli Couscous Pilaf with Broad Beans

Mograbieh is a large couscous/pasta in the shape of pearls. Similar products are known by various names – Ptitim, Israeli Couscous, Jerusalem Couscous, Pearl Couscous, Ben-Gurion rice, Maftoul, Lebanese Couscous, Giant Couscous, and more. It is also similar to the Kabyle Abazine and the Sardinian Fregula.

Although they can be used interchangeably, technically speaking, there are some differences between the products of different countries. Some are an extruded pasta, similar to Italian orzo, made with semolina and flour which is toasted to dry. This one has a nuttier flavour than normal couscous. One type is Ptitim, or Israeli Couscous, is a type of toasted pasta and shaped either like rice-grains or little balls and was developed in Israel in the 1950s when rice was scarce.

Others, like Mograbieh (Lebanese) and Maftoul (Palestinian), are rolled and dried large couscous pearls about the size of tapioca pearls, and when cooked they have a chewy buttery flavour and are larger than Israeli Couscous. These starchy pasta balls swell and become soft and chewy when cooked and are fantastic at absorbing the flavours of the dish they are cooked in.

Sadly, the globalisation of food has meant that differences get smoothed over, and names get mixed, or all the variations merge into one product. Locally, for a long time I was only able to find the extruded pasta type, but more recently a local Afghan shop stocks the best Mograbieh. The pics show the extruded type – I will update when I make this dish again.

For this recipe, a celebration of Spring, use any of these types, cook it with saffron and add broad beans and chilli. You can even use Italian orzo pasta or risoni if you wish.

Are you perhaps after Broad Bean recipes? Try French Braised Lettuce, Peas and Broad Beans, Fava Bean Puree with Dill, Glorious Five Bean Salad, and Tawa Broad Beans.

You might like to browse our Middle Eastern recipes, our Israeli recipes and our Orzo recipes. Enjoy all of our Late Spring recipes here.

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Saffron, Date and Almond Rice

Goodness, what a beautiful rice dish. Ottolenghi again creates magic with this Iranian recipe that he credits Claudia Roden’s classic A Book Of Middle Eastern Food. He believes that Irani people cook the best rice, and I have to say he might be right.

This recipe takes a bit more effort than banging some rice into the rice cooker, but for special occasions, and for weekends, it is definitely worth it. The rice grains are beautifully separated and soft. The dish has a sweet overtone from the dates, and conjures up beautiful Middle Eastern feasts on low tables in tents with thick rugs covering your legs.

This dish is cooked like a biryani, in layers. It needs a very low heat – raise the pot above your heat source a little if you can (eg place a roasting rack or heat diffuser over the heat source). It could also be cooked in a very low oven, but you’ll miss the crunchy rice that forms at the bottom.

Recently I needed to replace my saffron, so I ordered some from Saffron Only. It is the most beautiful saffron! Far better that what I had been using. If you love saffron, check her out on Instagram. (I only recommend products when they are excellent, and am not recompensed for my recommendations.)

Similar dishes include Kosheri, Green Mango and Coconut Rice, and Rice with Orzo.

Also try Saffron and Rose Scented Aubergine, Golden Saffron Spiced Tea, and Dates and Saffron Soaked in Spiced Ghee.

Browse all of our Rice dishes and all of our Ottolenghi recipes. Or take some time and explore our Mid Spring collection of dishes.

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Orecchiette with Broad Beans | Pasta and Broad Beans

Orecchiette is a little shell shaped pasta, delicious and sourced from my newly-found Italian providore not far from our new house. It’s a delightful little shop, family run, with the most warm, friendly and helpful staff. As I stocked up with supplies I was asked what I was cooking and we discussed recipes and methods for ages.

Broad Beans are my passion of the moment, food-wise. Neglected for all of the other years of my life, we are also very fortunate to have an Italian-owned green grocery close by. So Broad Beans are there by the big box full every week, and now we grow our own also. I have fallen in love with this little green, grassy tasting fresh bean. It has been great to see the season through, from the tiny new pods, to the larger, more mature pods later in the season, and to adapt recipes as the season progresses.

Similar recipes include Saffron Mograbieh Pilaf with Broad Beans, Penne with Broad Beans and Ricotta, Broad Beans with Feta and Preserved Lemon, and Broad Beans with Crispy Garlic.

You might like to look at our other Broad Bean recipes. Browse our Italian recipes here as well. Our Pasta recipes are here. Or take time out and explore our Late Spring dishes.

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Sri Lankan Ghee Rice with Pandanus | Buttered Rice

Ghee rice is such a celebratory dish, rich in flavour and great to accompany light spicy dishes. This rice is flavoured with pandan leaves and curry leaves, adding sultanas to highlight the sweet floral notes of the pandan. It is exotic and luxurious, and a delight at the table.

I was never much bothered with washing and soaking rice, but basmati deserves this attention. I love the aged basmati rice with its long beautiful grains, and soaking definitely adds to the finished product. Please make the time to soak the rice while you chop the onion and get the other ingredients ready.

Similar recipes include Sri Lankan Coconut Curd Rice, Sri Lankan Yellow Rice, and Sakkarai Pongal.

This rice dish adds to our collection of mixed rice dishes. You can explore them all here. It is a Sri Lankan dish, and you might like to browse our other Sri Lankan recipes here. Or perhaps have a look at our Indian recipes too. Our Late Spring recipes are here.

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Beetroot Risotto

Beetroot Risotto is something very special. Bright ruby red, luscious, creamy, just perfect with a glass of wine and a salad. Enjoy!

We have been making this risotto since 1999 – that’s such a long time. Risottos for us are a wonderful Friday night meal if we are eating and relaxing at home. The week is done, we can take our time, chat, listen to music, drink a little wine if we are in the mood.

I love to make this when I can find beetroot straight out of my garden. The first time I made it, all those years ago, was with fresh beetroot straight from an organic Clare Valley vegetable garden. The difference in taste to store-bought beetroot is amazing. Right now, we try to keep our own beetroot growing in our garden.

The risotto is such an beautiful colour. Serve on white or green plates for maximum effect.

If this is the first time that you are making risotto, read Risotto Basics 101 first. If this is the first time you are roasting beetroot, have a look here.

Similar recipes include Parsnip Risotto, Asparagus Risotto, Beetroot and Pinot Risotto, and Risotto with Mushrooms.

You might like our other Beetroot recipes or our other Risotto recipes. Check out our easy Late Spring recipes here.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

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Leeks and Carrots a la Grecque with Tomatoes and Herbs

This is a beautiful Autumn and Winter dish that can also be made with Spring vegetables. Today it might be Spring here, but leeks and carrots are still on the menu on the colder days of this transitional season. We have had such cold weather this year, even breaking records for the coldest November day in 50 years.

You can vary this dish. For example, use leeks only, or carrots only.  Potatoes on their own are also very very good.

Read about Cooking a la Grecque Style.

Similar recipes include Leeks and Carrots a la Grecque, Mushrooms a la GrecqueCauliflower a la Grecque, and Fennel a la Grecque.

You might like to browse our Leek recipes, and our “a la Grecque” recipes. Also check out our easy Mid Winter recipes.

This dish is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

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Fresh Radish and Mint Chutney

This chutney was one of my first forays into the universe of Indian fresh chutneys, some many years ago. These days I make them a lot – not only are they wonderful in their own right and an important taste element in an Indian meal, they are also a great way to eat more vegetables, and a great way to use up any vegetable and herb that is sitting a little neglected in the fridge. They go great in sandwiches, toasties, and dolloped into soups too.

If you are trying to learn more about Indian cooking the importance of the Indian fresh chutneys is not immediately evident. They may not make sense to you – they appear in a separate section of cookbooks and it may not be evident how critical a part they play in any meal. It is only through diligent reading of many many blog posts or books, or a visit to India where you can eat in homes and local cafes, that the place of fresh chutneys in Indian meals slowly dawns.

Similar recipes include Andhra Spinach Chutney, Mint and Coriander Chutney, and Coriander and Coconut Chutney.

Don’t let a day go past without whizzing one up. Read about Indian Chutneys here. Browse our Indian Chutney recipes, our general Chutney recipes, and our pickle recipes. Or explore our Late Spring dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

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Kiribath | Sri Lankan Coconut Rice

A celebration dish from Sri Lanka

Tropical countries around the globe have their own versions of coconut rice. This one is from Sri Lanka, and is different to our other Coconut Rice dishes in that the rice is allowed to over-cook and become very soft and tender. It can be served hot, but if allowed to cool it solidifies and can be cut into diamond shapes.

Sri Lanka has a beautiful red rice which is often used to make this dish. It is nutty in taste, but is much softer than brown rice. This coconut rice is an auspicious dish in Sri Lanka, being made on every important day, festivals, celebrations and on the first day of each month to mark to symbolise luck and happiness.

Similar dishes include Sri Lankan Ghee Rice, Yellow Rice with Yoghurt, Green Mango and Coconut Rice, and South Indian Coconut Rice.

Have a look at our other Coconut Rice dishes, and explore our Sri Lankan dishes. All of our Rice Recipes are here. Or simply browse our Late Spring recipes.

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White Bean Puree with Harissa and Rosemary

White beans make the best purees – smooth, thick and shiny. There is no excuse to not have some on hand, ready to serve with bread, as a dip, over steamed or roasted vegetables, with salads, or even with pasta.

This puree is a slooow cooked one. Place it on your lowest flame and simmer slowly for up to 3 hours to get the softest beans that have imbued the flavours of the harissa. Divine! Or, cook the beans in the slow cooker overnight, and finish on the stove until meltingly soft.

Similar recipes include White Bean, Sage and Roasted Garlic Spread, Roasted Cauliflower and White Bean Puree, and Easy White Bean Salad.

Or browse all of our White Bean recipes (Haricot Beans or Cannellini Beans), and all of our Purees. Our Dips are here. Or explore our Mid Spring dishes.

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Sri Lankan Yellow Rice With Yoghurt | Aromatic Sri Lankan Turmeric Curd Rice

Turmeric Rice, Sri Lankan style

Off to Sri Lanka today for a popular Sri Lankan rice dish, rich in flavour, aromatic and colourful on the table. There is a secret to this dish – chopped coriander and natural yoghurt is added to the rice just before serving.

Sri Lankan food is dominated by spices, and while many dishes are similar to those in neighbouring countries, especially South India, their use of spices, herbs, vegetables and fruit is distinctive and makes their cuisines unique.

I love rice and the endless varieties of Indian and associated rice dishes. Similar recipes include Sri Lankan Ghee Rice, Green Mango and Coconut Rice, Spicy Eggplant Rice, and  Turmeric Rice.

You can browse all of our Rice dishes and our Indian dishes. Our Indian Essentials are here. Or you might explore our Late Spring dishes.

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