Swede, Fennel and Tart Apple Salad | Rutabega, Fennel and Tart Apple Salad

Swede – the unloved vegetable on the green grocer’s shelves. We are on a mission to show that this vegetable deserves as much love as other Winter vegetables. Known also as rutabega, a fancy name for sure, it is often mistaken for turnip, but turnip is a completely different beast.

The turnip is sophisticated, while the swede is common and a bit bogan. Turnips are white with purple tops, crisp and slightly bitter. They are perfect eaten raw in salads or as snacks, and are delightful if cooked but still retain some crunch. The swede is pretty unusual in that it’s yellow, less bitter than its sister vegetable, turnip, and some will say that they are sweeter. They have been described as strongly flavoured but today’s swede tastes a little of turnip and a little of apple. They can also be eaten raw in salads, or, more commonly, are cooked.

This is a salad where Swede is used raw and mixed with Fennel and tart Apple. It is a salad that really celebrates winter vegetables. You will love it. I have given you two forms – the first is a crunchy salad, and the second option is to add some yoghurt and pine nuts. Both are great.

Similar recipes include Fennel Salad with Orange Vinaigrette, Fennel and Apple Salad, and Fennel Salad with Fresh Prunes.

Or browse all of our Fennel dishes, and all of our Swede recipes. All of our many Salads are here.  Or explore our collection of Late Winter dishes.

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Celeriac and Tart Apple Salad with Poppy Seed

Sometimes when you are making Ottolenghi dishes, when you are rubbing that vinegar and sugar mixture into the onions or the chilli concoction into the cucumbers, massaging gently, when you are cooking the fourth or fifth element for the recipe, you think this is never going to work, why am I bothering? But then you taste the final dish, and you melt, and the flavours are incredible, and it is totally worth the messy kitchen and the washing up.

This is another Ottolenghi salad that brightens up the day. The king of flavours, Ottolenghi’s taste combinations really are quite extraordinary.

This crispy salad hits you full on with its sharp sweetness and oniony heat, and it’s just what is required to shake up tired tastebuds on a drowsy wintry or early spring night. You will love this one.

Similar dishes include Winter Roast Vegetables with Chickpeas, Fennel and Apple Salad, and Roast Cauliflower, Grape and Cheddar Salad.

You might like to browse other Ottolenghi recipes, or explore other Salads here and here. We have Apple Salads and Celeriac Salads. Check for all other Celeriac recipes, and take some time to explore all of our Early Spring recipes.

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Winter Roast Vegetables with Chickpeas | And a Salad of Winter Vegetables

If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.

This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.

The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.

Similar recipes include Butter Braised Turnips, Celeriac Salad, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan, and Perfect Roasted Potatoes.

Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.

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Juice It! | Home Made Beetroot Based Juices

Spring is the time we bring out the juicer once more, and begin our routine of a daily juice. We are publishing a series of our common juice combinations, and today is focused on beetroot. Beetroot juice is a great Spring cleanser but is also great at any other time of year. It pairs well with other fruit and vegetables like apples and carrot. Try our delicious combos listed below.

We also have our Strawberry and Blueberry Juices, and Apple Juice recipes for you.

Browse all of our Juices here, or explore our Early Spring recipes.

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Juice It! | Home Made Apple-Based Juices

It is nearly Spring time, the garden is blooming (my first ever daffodils are flowering), and we have started juicing our own drinks again. We love to have home-made juices through Spring to Autumn.

While the apples are at their best, they are especially suited to late Winter and early Spring juices, providing a sweet base for many different combinations.

In the suggestions below, we don’t include quantities. My rule of thumb is – 2 large apples plus your combination fruit and vegetables will a little water to dilute the intensity of the flavours, will make 3 – 4 glasses. Enough for breakfast for a small – medium family.

In case you are wondering, I use Harom, a cold press juicer, but any juicer will make great drinks. I love cold press juicers because of the way that they extract the juice and the drinks are not as frothy as when you use a centrifugal juicer. It is also said that cold pressed juices are more nutrient dense than those produced with a centrifugal juicer. However the cold press ones do not handle greens or stringy vegetables such as celery as well as the centrifugal ones.

You can also make fruit juices in your High Speed Blender. I use a Vitamix. Simply blend the fruit for 2 or so minutes with a little water, then strain the juice as your pour it into a jug or into glasses. (I am not sponsored in any way by Vitamix or Harom.)

Enjoy the juice combinations below. Similar recipes include Strawberry and Blueberry Juices, Beetroot Based Juices, Zucchini Juice, Green Tea, Apple and Strawberry Juice, and Watermelon Juice with Mint and Ginger.

Browse all of our Juices and our Cooling Summer Drinks. Or browse all of our our Early Spring recipes.

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Red Cabbage with Apple, Pinenuts and Sultanas

Red cabbage is so rare in our kitchen, but this is one of our favourite dishes when we are lucky enough to have it. The recipe is a Spanish one, from Catalonia, which is known for its love of combining sweet and savoury flavours.

We use red cabbage for this, but truly, any green leafed vegetable can be used – green cabbage, spinach, chard, kale, pak choy, for example. Cooking times may vary depending on the variety used.

Similar recipes include Cabbage Baaji, Pasta Bake with Cabbage and Cheese, and Cabbage Thoran.

Browse all of our Cabbage recipes and all of our Spanish dishes. Or explore our Early Winter recipes.

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Apple and Celery Salad with Creamy Miso-Seed Dressing

A wonderful Winter salad is apple and celery with walnuts – seasonal, healthy, crunchy and delicious. This easy salad has a blended dressing made with seeds (sunflower or pepitas – pumpkin seeds), miso and umeboshi plums.

Similar recipes include Miso and Ginger Dressing, Miso and Tofu Dipping Sauce and Dressing, Miso-Tahini Molasses Dressing and Miso-Sesame Dressing.

Browse all of our Salads, all of our Apple Salads, Celery Salads and our Dressings. Or explore our Early Winter dishes.

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Watermelon, Apple and Lemongrass Salad

This year we are still getting watermelons quite late in the season, and the new season apples are beginning to hit the shops. So we have been drinking watermelon juice (yum) and making Tomato and Watermelon Gazpacho, eating it sitting outside with the birds and butterflies in the garden.

We have a number of Watermelon Salads that we make, and love the one with halloumi. Today’s salad is new to us, and we love it. It has the flair of S. E. Asia with lemongrass, lime, mint and coriander. We found the recipe in Ottolenghi’s Guardian column, and made a few tiny changes to it.

It is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Apple and Grape Kachumber, Watermelon Salad with Mint and Olives, Watermelon Salad, and Watermelon Salad with Peaches and Basil.

Browse all of our Watermelon Salads and all of our Apple Salads. All of our Salads are here. Our dishes from Ottolenghi are here. We have written about our experiences cooking through Plenty More. Or browse our Mid Summer recipes.

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Cucumber and Apple Salad or Salsa

Salsas are supposed to be sauce-like, even though they might be chunky. Ingredients are chopped small, there might be some liquid involved, and a salsa is generally eaten poured or spooned over another dish. However, in parts of the world away from Mexico and the US, the term salsa is liberally used for salads that consist of some finely chopped fruit or raw vegetables with, commonly, onion, garlic, lime juice, chilli and coriander. Gradually even those composition rules are being relaxed.

So this salad can be called a salsa, having spring onion, coriander, lime and garlic, but perhaps it is a little too chunky. And it has olive oil with the lime juice. So, to be on the safe side, we have kept the salad label. You can call it whatever you wish, and chop it more finely if you prefer.

The recipe combines crispy apple with fresh cucumber. It is crisp and cooling. You can remove the seeds from the cucumber, should you wish to, but I can never see the sense in doing this. There is a cooling sweetness to the seed area which I enjoy in Summer.

This dish is especially good with Falafel and Baked Beans.

This is an Ottolenghi dish and in fact it is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. This dish is from his Guardian column. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Avocado Salsa, Apple and Celery Salad with Miso-Seed Dressing, Green Tomato and Pineapple Salsa, Beetroot Salsa with Yoghurt, and Green Guava Salsa.

Browse all of our Salsas and our many Salads. Our Apple Salads are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.

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Apple and Grape Salad with Spices

Salads adjust to the season. As Autumn slowly slips past, fruits change – apples arrive, pomegranates too, some pears. Summer fruits are all gone now, but some melons remain. And how wonderful that all of these are great in salads.

Today we pair grapes and apples for a sweet crunchy salad that is delightful with an Autumn meal.

Are you after other Apple Salads? Try Grain and Grape Salad, Apple and Celery Salad with Miso-Seed Dressing, Fennel and Apple Salad and an Autumn Fruit Salad.

What about Grape dishes? Try Black Grape Lassi and Roasted Grapes.

You can browse all of our Salads here, and all of our Apple dishes here. We have some Grape dishes too. Or take some time to browse our Mid Autumn recipes.

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