Chickpea Flour Pancakes (Egg Free) with Eggplant Puree and Wild Rice Salad

 

It’s late Autumn, and although we have some beautiful days – a long lingering warm Autumn – the evenings can be cool. Winter is not yet poking its head around the corner but we are all aware that it is coming. Winter doonas are on the bed. The warm coats, PJs and dressing gowns are released from their Summer storage. Throw rugs are ready for snuggling up on the couch as we sip warm drinks or cups of soup in the evenings.

Chickpea Flour Pancakes are just perfect for evening meals – topped with any imaginable toppings, from curries to sautés to Wintery salads. Just a note of warning, these are not like wheat-flour based pancakes or crepes, quite different in flavour and texture in fact. But so delicious and full of protein.

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100 Vegetables (and Fruits): #83. Persimmon

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!

You can browse all of our Persimmon recipes. And check out our 100 Vegetable Series.

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Salty Macadamia and Golden Syrup Biscuits | Egg Free

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.

Similar recipes include Date Tahini Biscuits, Semolina Butter Biscuits, Date Loaf, ANZAC Biscuits, Tahini Biscuits, and Scones.

Or browse all of our Biscuit Recipes.

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Kale and Cheese Pikelets

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 PakoraAsian Kale with Sesame and Shallots, and Garlic- Chilli Kale with Spring Onion Dip.

Or browse all of our Kale dishes and our Fritter recipes.

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Cheesy Butternut Bake in Creamy Sauce with Quince Paste

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.

Similar dishes include: Congee with Butternut, Butternut Tataki with Udon Noodles, and Pumpkin Soup with Lentils.

Or browse all of our Butternut dishes.

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Urad Tamatar Dal | Urad Dal with Tomatoes and Purslane

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.

Browse all of the Urad recipes and our Indian recipes. Check out our Indian Essentials. Our Dal dishes are here. Or explore and be inspired by our easy Late Autumn recipes.

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Chinese Style Orange-Sesame Sauce

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.

Similar recipes include Miso and Ginger Dressing, Orange Star Anise Sauce, and Chilli Soy Sauce.

Browse all of our Sauces and all of our Chinese recipes. Or explore our Mid Autumn dishes.

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Rustic White Beans in Tomato and Onions

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.

Similar dishes include Broccoli and White Bean Soup, Fennel and Potato with White Beans and Garlic, and Rustic, Spicy Butter Beans.

Browse all of our White Bean recipes and Turkish dishes.

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Toasted Barley, Pistachio and Barberry Pilaf with Yoghurt-Tahini Dressing

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.

Similar recipes include Narangi Pulao, Matar Pulao, Barley and Lentils with Mushrooms, Freekeh Pilaf with Herbs and Yoghurt Dressing, Cypriot Grain Salad, and Mograbieh Pilaf.

Or browse all of our Pilafs and all of our Barley recipes.

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Tomato Carpaccio with Spring Onion and Ginger Salsa

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.

Similar recipes include Tomato Salad with Ginger and Lime, Tomato Salad with Parsley Oil, and Tomato and Roasted Lemon Salad.

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.

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