I have fallen in love with okra and it is all my internet friend Jude’s fault – her love of okra got me checking them out at the supermarket and Asian grocers and thinking about recipes.
The season is nearly ended, I am guessing, so thoughts are turning to pickling Okra and to drying them. Some must be frozen as well. I am going to play with 2 or three ways to dry the okra, to see what we like best. I do have a dehydrator, but you can also dry okra in the sun, or in the oven.
Okra are easy to grow too, and drying okra is a great way to preserve an abundant crop. It also avoids the slimy nature of okra, definitely a plus. I have to be truthful and say that this is not a pretty item. But is it a light and crunchy snack with an amazing taste. They say it tastes of the garden and it is definitely more-ish. You have a great combination with some Dried Capsicum and Dried Okra.
In this recipe the okra is tossed with mustard or olive oil, salt and a little cayenne for a hint of spice. Select pods that are small – no larger than 6 – 8 cm. Larger okra can be stringy and tough.
Are you looking for more Okra dishes? Try Crispy Okra, Okra with Chilli Spice Paste, and Goan Fried Okra. Read more about Okra here.
Or perhaps you are looking for dried items? Have a look at these: Dried Capsicum, Dried Mung Bean Nuggets, and Dried Mango.
You might like to browse all of our Okra dishes, and all of our Dried Vegetables. We have a guide to preserving Summer and Autumn fruits and vegetables for Winter. Or simply explore our Mid Autumn recipes.
Continue reading “Spicy Dried Okra”
Bharta are North Indian (Punjabi) dishes where the main ingredient is roasted and then pureed with spices. The flavours are intensified by the roasting and the resulting dish is spicy and tangy. A commonly known bharta is Baingan Bharta (Eggplant Bharta).
This recipe uses tomatoes and it is amazing. It is great as a dip, served over rice, used as a sauce, or as an accompaniment to any curry. It can be served with dal-rice, kitchari or stuffed parathas. It also goes well with Chapatti, Roti. It has the best taste!
Looking for Bharta recipes? Try Baingan ka Bharta.
Perhaps you are looking for other Punjabi dishes. Try Kohlrabi Subzi, Potato and Eggplant Curry, and Urad Dal with Tomatoes.
It is Tomato recipes that you are after. Try Potatoes Baked with Cumin and Tomatoes, Greek-Indian Tomato Pakoras, and Baked Tomato Pasta Sauce.
See all of our Bharta recipes here. Read all about Indian Chutneys here, and feel free to browse other Indian Chutneys recipes. See Tomato recipes here. Or simply explore all of our Punjabi dishes, our Indian dishes and our Early Autumn recipes.
This recipe can be frozen without the tadka – browse other Autumnal ways of preserving for Winter here.
Continue reading “Tomato Bharta | Roast Tomato Side Dish or Chutney”
We like to keep some pickles on our shelves – usually in the fridge for longer storage. Given our current focus on Okra, it was wonderful to realise that these can be pickled as well as our usual ones – carrots, jicama, cumquats, quinces, onions, ginger – pickles feature big here.
This is an Armenian Pickle, from Arto Der Haroutunian’s Middle Eastern Vegetarian Dishes – my old copy that I bought at a second hand stall in about 1985. I love this book.
The recipe would be quite tweak-able, and I am quite excited about it. As the jars lined up on the shelf, I imagined it with various other spices included. This will stay on our list of often-repeated dishes for some time. It is surely a nice way to use up an over-abundant crop from the kitchen garden.
It’s a long wait though. Between the easy part – placing them in the jar with spices and vinegar – an eating them is the difficult part, that of waiting 8 weeks. Oh well, just imagine, in early Winter we will have pickled Okra with our meals. A nice thought.
Are you after other Okra Recipes? Try Crispy Okra, Okra with Chilli Spice Paste, and Goan Fried Okra. Read more about Okra here.
Or perhaps you are wanting other pickles? Try Pickled Jicama, Pickled Lemon Slices, and Quince Pickle.
We have one other Armenian dish – Green Peppers in Yoghurt.
If you are keen for more information, browse all of our Pickles and all of our Okra recipes. Our Middle Eastern Recipes are here. Take a look at Arto’s dishes that we have made. Or take some time to explore our Mid Autumn dishes.
Continue reading “Bami Titvash | Armenian Pickled Okra”
Late Autumn sees the first lemons, and jam is a perfect way to begin using them.
Autumn brings such a wealth of fruits that can be preserved in some way – Pomegranates, Quinces, Tomatoes, Crab Apples and new Ginger are abundant, and a few lemons are becoming available.
One easy way to use up a surfeit of lemons and provide breakfast jam for the coming winter is to make this quick lemon marmalade. No tedious slicing involved – it is all done by the food processor.
Are you looking for recipes that use lemons? Try Quick Pickled-Preserved Lemon Slices in Oil, Lemon Rice, and Lemony Sago with Coconut Milk.
Other jams that you might like to try are Quick Strawberry Jam, Tomato and Chilli Jam (savoury), and Cumquat Marmalade.
You might like to browse all of our Jams and all of our recipes for Lemons. Or be inspired by our collection of easy Mid-Autumn recipes.
Continue reading “Quick Lemon Marmalade”
A honey that attracts attention
A delicious and healthy combination of pomegranate and honey, fabulous to eat or cook with, and winter-healthy as well.
Pomegranate Honey is a mixture of honey and the juice of pomegranate. It is healthy, and we recommend a teaspoon a day during the cold winter months. Extracting the juice can take time, but if you have a cold pressed juicer, it is really easy. You can read more about how to extract pomegranate juice here. By the way, I am not receiving any compensation for linking to this juicer, it is for information purposes only.
Are you after Pomegranate recipes? Why don’t you try Pomegranate Salsa, Tomato and Pomegranate Salad, and Pomegranate and Banana Salad.
What about honey recipes? Try Flattened Rice (Poha) with Banana and Honey, or Honey Roasted Carrots.
This is part of our Autumn Preserving series. You can see the other suggestions here, and even more suggestions over at Heat in the Kitchen.
You might like to explore all of our honey recipes, and all of our Pomegranate recipes. Be inspired by our easy Mid Autumn recipes.
Continue reading “Pomegranate Honey”
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.
Continue reading “Pickled Jicama”
Keep good garlic available for winter
Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention.
Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise until late Autumn or Early Winter until it is no longer available. The only option then is to buy overseas garlic of dubious quality.
Continue reading “Freeze Your Garlic”
Dry Mango for year round summer flavours
South India, I guess all of India, has a culture of drying vegetables, mixtures of lentils and spices, and pastes made from rice, sago and similar. This is sensible of course – it preserves summer produce for use throughout the year, and thus in leaner seasons it extends freshly available ingredients.
Although terms are used interchangeably, strictly speaking:
- Vathal are dried vegetables and fruits
- Vadagam are dried balls of lentils and spices
- Vadam is a paste or dough made from rice, sago etc that is dried and then fried before using. Also called Fryums.
You might also like other Mango recipes here and here. Browse our Indian Recipes here. Or try a collection of easy Summer dishes here and here.
Continue reading “Mango Vathal | Dried Mango for Indian Dishes”
Hand made, home made pesto is the most exquisite of creations. Do try it.
I first made it long ago, when I took a cooking class with Bill Grainger of the famous Bills Restaurants in Sydney, and author of many Sydney-style cookbooks. He made pesto by hand in the class. At home, Bill didn’t keep a lot of gadgets in his kitchen and didn’t have a blender!! So at home he always made it by hand. A man after my own heart – Meditation in the kitchen through manual grinding. There is something about pesto that you make yourself, especially if you grow your own basil.
This recipe is enough to make you reach for the basil plant, and bring the mortar and pestle out of the cupboard. You can smell the basil even while reading the recipe…. and taste the pasta.
Are you looking for pasta sauces? Try Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, and Pasta Sauce with Aubergine, Red Peppers and Tomato.
You might also like our Pesto recipes here and here. All of our Pasta Sauce recipes are here. Or you might like to browse our Italian recipes here and here. Alternatively, take some time to check out our easy Mid Summer recipes.
Feel free to browse other recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Continue reading “Hand Made Pesto | Zeffirino Pesto”
A very versatile Italian Sauce
This is a gorgeously herby tomato sauce with an Italian swagger. It cooks slowly down then is blended well (using a blender) or coarsely (with an immersion blender), and the sauce can be frozen. It pairs delightfully with cheeses like fontina, can serve as a fresh chutney, used as a spread in layered sandwiches and toasties, and of course serves as a sauce as well.
It was my daughter who first pointed out how good this recipe is. It has been in use in our household since 1998. That is how good it is!
Feel free to browse recipes from our Retro Recipes series. You might also like our Tomato recipes here and here. Or you might like to browse Sauce recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Italian Tomato Sauce”
With the gift of organic lemons from a neighbour, it was a chance to make this quick pickle. There is a lot of confusion about what are pickled lemons and what are preserved lemon – it ranges from dried lemons (perserved) to soaked in brine and covered with lemon juice with or without a light covering of oil (both pickled and preserved), to lemons that have been salted and then stored in oil (a rarer pickle/preserve, but not uncommon).
This pickle or preserve is of the latter type. It is not an elegant pickle, or one that you would give for a gift. It is the type of pickle you make when all your lemons ripen at once and you need to use some quickly. Or a kindly neighbour gives you a basket of lemons from their tree and you don’t have time to make marmalade or preserve them Moroccan style.
You might also enjoy our Pickles here and here, and the Preserves here and here. You might also like our Lemon recipes here and here.
Continue reading “Quick Pickled-Preserved Lemon Slices in Oil”
A Chilli Jam with extraordinary depth of flavours.
This Chilli Jam is more complex and refined that many others. Slow, slow cooking gives it an enduring and lingering natural sweetness which is enhanced with the addition of jaggery.
Although it is called a jam, it is not a spread. It is closer to a Chilli Paste. It is as hot as you can imagine chillies to be, and spread it on your toast at your peril.
Feel free to browse our Chilli recipes here and here. Or you might like to browse Sweet and Savoury Jam recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Chilli Jam with Deep and Complex Flavours | A HOT Chilli Paste”
Who does not know the delights of pickled ginger these days? Ubiquitous with sushi, it is as common today as pickled beetroot. Come to think of it, much more common. In 1999, when I first made this, it was a different matter, and if you wanted pink pickled ginger, you made your own. Enjoy!
You might also like to browse our Ginger recipes here and here. Or you might like our Pickle recipes here and here. Check out our easy Spring recipes here and here.
There is also a information post on Ginger here. and one on Pickled Ginger here.
Continue reading “Pickled Ginger | King Dong”
Keep this in the freezer for the times you need tomato puree.
A gift of home grown organic tomatoes, a surfeit in fact, had me reaching for my heavy Italian style pans to make some spiced tomato puree.
The beauty of this dish is that it can be sealed into jars and kept in the fridge for a week or two, or frozen in containers or ziplock bags for later use. It is great with pasta or stirred into dishes – curries, vegetable stews, sauces, dressings, dips, soups etc.
It takes about 30 mins to prep and cook – it is great to make on a Sunday morning in that lazy atmosphere that envelops the house on this day. Read with a cuppa coffee while the sauce bubbles away on the stove.
This is a beautifully simply recipe. You might also like to try this one. It is one that I make and freeze in Autumn. See how to preserve tomatoes for Winter. Or explore all of our Tomato recipes here and here.
Continue reading “Spiced Tomato Puree”
A recipe to see you through the winter, or for quick use in The Kitchen.
Chilli Pastes are great, and I love making them for friends and family. It takes about 5 minutes. It also cleans out your sinuses if you are not careful. 🙂
Occasionally I pick 30 or 40 chillies, and they get whizzed in short order into a tangy chilli paste. It’s simple.
You can also see how to make Coriander Paste too. And a wonderful Chilli Jam. See all of our Preserves here and here.
Continue reading “How to Make Red and Green Chilli Pastes”