Rice pudding is such a traditional dish, born from Mother’s, Grandmothers’ and Great Grandmothers’ Winter collections of recipes. I always know when the best of Glorious Autumn is over because I bake a rice pudding. It varies every year – sometimes it is as early as early April, and sometimes as late as mid May here in the Southern Hemisphere. A dish of extreme comfort and warmth, there is something about it that connects me with my great line of ancestors.
This old fashioned, rustic dish is rather dark from the cinnamon and the brown sugar. Use white sugar if you prefer a lighter version.
Are you looking for Rice Puddings? Try our Greek Rice Pudding and Bengali Rice Kheer. Or try some other desserts – Sago Payasam, Baked Apricots with Honey and Orange, and Baked Strawberries.
Looking for more? Explore all of our Rice Puddings and all of our other Desserts . Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series. Or try our easy Mid Autumn recipes.
Continue reading “Old Fashioned Baked Rice Pudding like My Mother Made”
An unashamedly Retro Dish perfect for Modern Times.
Potatoes and Cumin are a great match. This retro baked dish is a great dish for any time of the year, and extremely wonderful in cooler Autumn months and Winter. It layers the potato with black pepper and cumin seed, and tops it with juicy tomatoes, breadcrumbs and parsley. It is a comforting dish, home cooking at its best. Who would not want to come home to a dish like this?
Are you looking for more Potato dishes? Try Gratin of Potatoes and Zucchini with Thyme, Potato Subzi, and a Surprise Potato Tartin.
Would you like to try other Gratin recipes? Try Gratineed Sweet Potato, Potato Gratin with Cream and Pomodori Gratinati – Tomatoes Gratineed with Cheese.
Feel free to browse recipes from our Retro Recipes series – recipes from our previous blog that ran from 1995 – 2005. You might also like our Potato recipes here and our Gratin Recipes. Or you might like to browse Tomato recipes. Check out our easy Mid Autumn recipes.
Continue reading “Potatoes Baked with Cumin and Tomatoes”
Once I had a lovely older Italian man as a hairdresser. He was amazing. As we molded my hair into some shape and varied colour upon colour, we discussed cooking, fashion and food. Sometimes with a glass of champagne. He was very special and he gave me this great family polenta recipe.
Are you looking for Polenta recipes? Read about Polenta, then have a look at How to Cook Polenta and then try Onion and Chilli Polenta and Grilled Polenta.
Or are you looking for Italian recipes? Try White Bean Soup, Farinata with Onions and Tomatoes, and Roast Pumpkin Risotto.
Please browse all of our Polenta recipes here and here. Our Italian recipes can be explored here. Or simply visit our Early Spring recipes.
Continue reading “Peter’s Wet Polenta and Tomato Layers”
Gratin – sometimes written as gratinée or au gratin—is a very flexible recipe where an ingredient is cooked in a shallow dish – a gratin dish which is an oval-shaped oven-safe baking and serving pan. The Gratin is topped with cheese or buttery breadcrumbs that will crisp up when the dish is baked in a hot oven or placed under a grill. Adding just cream will also produce a lightly browned crust if baked in high heat. Gratins are usually served straight from the dish.
Gratin originated in French cuisine. The best known gratin dishes are Potato Gratin and Pommes Dauphinoises. Many Tians are gratins too, only in disguise! Also Baked Pasta dishes! Often vegetables are covered with cheese, cream, and/or breadcrumbs and baked or grilled for a beautiful gratin dish.
This recipe is a beautiful, buttery, creamy gratin that combines zucchini with potatoes and flavours it with thyme. A wonderful match.
Are you looking for other Gratin dishes? Try Gratinéed Sweet Potatoes, Potatoes Gratinéed with Tomatoes and Cumin, and Endive/Witlof with a Cheesy Topping.
Would you like to try other Potato dishes? Try Cumin and Pepper Baked Potato Wedges, Perfect Roast Potatoes, and Surprise Potato Tartin.
Or try some Zucchini recipes – Zucchini Rice, Steamed Thai Eggplant and Zucchini, and Zucchini Fry with Spices.
You might also like to browse all of our Gratin dishes here, and all of our Potato recipes here and here. Or you all of the Zucchini recipes here and here. Check out our easy Early Autumn recipes. Also, feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in our Retro Recipes series.
Continue reading “Gratin de Pommes de Terre et Courgettes | Gratin of Potatoes and Zucchini with Thyme”
I have the Ottolenghi book Nopi, and have been determined to make something out of it if just to prove that a cookbook from a restaurant is not necessarily out of reach of someone who loves simple home cooking. While the recipes are a notch up from Ottolenghi’s other books, I enjoyed making this dish.
This really is a stunning dish. I mean, really very very good.
NOTE that this baked eggplant is so delicious, and could be used in a variety of ways. Bake the eggplant and top salads, use with pasta, remove the flesh and mix with yoghurt. Even in this recipe it won’t hold its shape once you begin to handle them, but don’t worry if they are a little mushier than expected. All the better to mop up with flatbreads.
If you would like other Eggplant recipes, try Cheese and Eggplant Torte, Marinated Eggplant, and Steamed Eggplant with Spring Onions and Sesame.
Ottolenghi recipes include Creamy Baked Sweet Potato, Creamy Caramelised Belgium Endive, and Sticky Balsamic Sweet Potatoes.
Or you might like to explore all Eggplant Recipes, and all of Ottolenghi recipes are here. Are you wanting Yoghurt recipes? Try here. Or simply browse all of our Late Summer recipes here.
Continue reading “Roasted Aubergine with a Garlic Sauce, Pine Nuts, Basil and Yoghurt”
This morning some eggplants were baking for a planned eggplant and yoghurt dish, and I decided to pop figs into the oven alongside the eggplants, for a great breakfast treat. These are easy – figs, thyme and olive oil. Delicious. Roasting or baking figs intensifies their sweetness. Ten minutes or so and they are ready.
If you are looking for other Fig recipes try these –Figs with Rosewater and Almonds, Fig Salad with Almond Butter Dressing, and Figs with Pecorino.
Browse all of our Fig recipes here, our Breakfast recipes, all of our Baked recipes, and all of our Dessert recipes. Or take some time to browse our Late Summer dishes.
Continue reading “Baked Figs with Thyme”
For that little bit of indulgence on a wintery night
A quick snack for evenings when you are craving something a little naughty but not so naughty, and a little spice but not so spicy. This definitely is for you.
These baked potato wedges are flavoured with cumin, black pepper and salt. You can add a little chilli powder if you like. You will love them for a quick plate of food when you have the munchies.
Are you looking for other potato recipes? Try Tandoori Potatoes – another great snack – or Toasties Stuffed with Potatoes and Peas, or a Grown Up Potato Salad.
Are you after snacks? Try Chickpea Fingers with Tomato Salsa, Deep Fried Bean Curd with Peanut Sauce, and a Gorgonzola Snack.
You might like to browse all of our Snack recipes, and all of our Potato recipes here. Or explore our Early Autumn recipes.
Continue reading “Cumin and Pepper Baked Potato Wedges”
Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.
Eggplant is so flexible, and very variation tastes so good. You can bake it, simmer it, steam it, BBQ it, grill it, roast it, saute it and deep fry it. I hope you try some of these recipes.
It makes great Indian style Chutney, Curries, Salads, Fritters, Pasta Sauces, Rice dishes, and gentle dishes.
As well as all of these Eggplant recipes, you might like to also browse our Italian recipes and our easy Late Summer dishes.
Continue reading “Cheese and Eggplant Torte | Cheesy Eggplant Layers”
Ottolenghi has a beautiful Sweet Potato Gratin in his book Ottolenghi. The dish is beautiful, the sweet potato soft, so tender. The success of the dish is the arrangement of a lot of sweet potatoes, overlapping, in a baking dish. What Ottolenghi doesn’t say in the recipe is that it works for just 1 sweet potato as well. Using a small amount of sweet potato means that it is not gratineed, but it is beautiful, tender with a crispy crust.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
For all Sweet Potato recipes click here and here. Browse Ottolenghi recipes here, and all Baked recipes here and here. Find inspiration in our Autumn recipes here and here.
Continue reading “Creamy Baked Sweet Potato and Gratineed Sweet Potato”
A simple dish with a lot of punch.
Tomatoes are very special fruits, very versatile ingredients that match well both with so many cooking methods and with a variety of other ingredients. Can you imagine a world without the humble tomato?
This recipe is very simple, paring it back to the basics. Yet the result, as so often is the case, is outstanding. Bake a double batch and use the left over tomatoes in salads, sauces and soups, using them whole, chopped or pureeing them for their intended use.
The tomatoes can be cooked in the oven or in or on a BBQ. It is a perfect vehicle for home grown organic tomatoes. In autumn, serve with grilled polenta and a salad.
Feel free to browse our Tomato recipes here and here. Our favourite is Tomato Kurma. Or you might like to browse BBQ recipes here and here. Check out our easy Autumn recipes here and here.
Continue reading “Oven Baked Tomatoes”
More’ish, this dish will not last long in your kitchen
Who doesn’t like tandoor-style dishes? Although we can’t normally have a tandoor oven at home, cooking tandoor dishes in the oven or on the stove top, even on the BBQ, is very possible. These Tandoor Potatoes are amazing – don’t expect them to last very long in your kitchen. A perfect snack, or a side dish for your meal.
You might like to browse our other Potato recipes here and here, or our Snack recipes here and here. You will find all of our Indian recipes here.
Continue reading “Tandoori Aloo | Spicy Marinated Potatoes Roasted, Fried or BBQ’d”
How do we love tomatoes? Let me count the ways. We do eat them raw, of course, especially in the occasional tomato salad, and we love Tomato and avocado sandwiches on thick slices of the freshest bread, or tomato and pomegranate salad, and tomato tossed through hot spaghetti with a chilli and some olive oil. But best of all we love the transformation that occurs when juicy Autumn tomatoes are cooked.
Recently, I have been oven baking them into a wonderful sauce for pasta, for stirring through a vegetable hot pot, or for baking beans a la Tuscan Baked Beans (but use the juicy baked tomatoes instead of water). They are also great in curries – use them instead of fresh tomatoes when cooking Indian dishes. Blitz the tomatoes into a soup. The juicy roasted sauce can also be frozen for use in some later dish.
You might like to browse our Tomato Salads, here and here, and our Tomato Soups here and here. All Tomato recipes are here and here. Find inspiration in our Autumn recipes here and here.
Continue reading “Baked Tomato Pasta Sauce”
Mung Beans shine in this beautiful salad.
There is a thing about your own cooking that embodies your preferences, and they were built from childhood food experiences, your culture, your climate and your food journey through life. So, like it or not, cooking is not formulaic. You twist and turn while following a recipe. You massage it here and there. You add and subtract. You compensate and accentuate. And you cook something that is pleasing to you and to those you love.
So it is with Ottolenghi. I love his recipes, but there are some things that don’t suit my preferences – or my climate. Although he does really well internationalising his dishes, unlike Nigel Slater who unashamedly cooks for an English audience, some things jar with me. For example, his over use of feta when it is not needed to enhance the dish is perhaps a fashion thing. Or maybe to enhance the visuals. Or perhaps the feta is betta in London. Or maybe it is just my preference to use only small amounts. Continue reading “Mung Bean and Baked Carrot Salad”
A comforting dish as the weather turns cooler
The bitter tang of Belgium Endive is a wonderful contrast to our normal fare. Today, it is partially cooked on a pan and then finished in the oven with a creamy cheesy breadcrumb topping.
This is an ideal dish to prepare ahead. Get it ready to pop into the oven, then it is a quick dish for lunches or a quick dinner side dish.
You might also like to try Mediterranean Buckwheat Salad. Browse our Autumn dishes here and here.
Continue reading “Caramelised Belgian Endive (Witlof) with a Creamy Cheesy Topping”
Another Ottolenghi Classic.
One of our xmas lunch dishes came straight from Yotham Ottolenghi. Let’s be clear – most years we cook at least one dish from Yotham’s repertoire. Last year it was Potato Tartin. This year it was sweet potato wedges. They are surprisingly good.
The creme fraiche dressing was a bit heavy, I thought. Next time I might replace the creme fraiche with some thick yoghurt. Otherwise, the recipe was cooked mostly as detailed in Yotham’s book Plenty.
Have you also tried Potato and Sweet Potato Vindaloo or Madras Curry with Sweet Potato, Eggplant and Spinach? Browse all of Ottolenghi dishes here, and all of our Sweet Potato recipes here and here.
Continue reading “Sweet Potato Wedges with Lemon Grass Creme Fraiche”