Salt and Vinegar Kale Chips

Are you in the same boat as me – have never before jumped on the Kale Chip bandwagon? Phew! Glad we are friends. But at some time we have to try them, and when we do, we wonder why we ever waited so long.

Fresh from making Garlic Chilli Curly Kale, there was half a bunch of Curly Kale sitting sadly in the fridge. So late one afternoon, they became our afternoon snack. There are as many recipes as there are people in the world, but this one has the wonderful salt-vinegar combo that is quite mouth watering.

Similar recipes include Burnt Spring Onion Dip with Chilli-Garlic Kale, Fava Bean Falafel, Crispy Fried Okra, and Cauliflower Pakora.

Browse all of our Kale recipes and all of our Snacks. Or browse our Mid Autumn dishes.

Continue reading “Salt and Vinegar Kale Chips”

Advertisements

Rustic Spicy Butter Beans

Beans, grains and lentils feature a lot in our kitchen once the cold weather sets in. I was recently shopping at the huge Greek warehouse, stocking up on olives, cheeses, cook ware and dried pulses, including the large lima or butter beans. They are great additions to salads, and the Greeks also bake them in terracotta pots. They would use the fabulously large Gigantes bean, but I have not yet been able to find them here. Butter Beans (Lima Beans) are great substitutes.

This recipe isn’t really a Greek one, and it isn’t really baked – it is stove cooked. But it keeps the sweet-sour-dark flavours of beans that have been oven baked, and it is pretty delicious.

The genesis for this recipe is one by Ottolenghi in his Guardian column, but I have altered it somewhat, to use what I have on hand and to simplify the processes just a little.

It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books and articles – those we have cooked directly and those we have been inspired by. Currently we are cooking mainly from Plenty More, but not ignoring his other books and his column recipes 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 Chickpea and Butter Bean Noodle Soup, Florentine Beans, and Baked Lima Beans with Celery.

Browse all of our Butter Bean dishes and our White Bean recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.

Continue reading “Rustic Spicy Butter Beans”

Paprika Oven Chips

One of our favourite things to do with potatoes is to cut them into wedges, coat them in cumin powder, black pepper and oil, and bake until crispy. Ottolenghi has a variation on that theme in his book Nopi which are equally delicious. They are easy to make, a Friday night delight if you make a large plate of them. Munch in front of a streamed movie, perhaps with a salad, or some salsa verde. Of course they also go very well with any main dish or Summer lunch. Under the gum tree. Or just with some yoghurt or even pickle as a snack. Any which way.

These chips are SO amazing, if you haven’t made them yet, put them on the list for this week.

Similar dishes include Salt and Vinegar Kale ChipsCumin and Black Pepper Potato Wedges, and Sweet Potato Wedges with Lemongrass Creme Fraiche.

Browse all of our Potato recipes, and all of our Ottolenghi dishes. Or explore our Mid Summer collection of recipes.

Continue reading “Paprika Oven Chips”

Baked Lima Beans with Celery | A Creamy Rustic Greek Dish

Gigantes are Greek Giant Beans (the name always reminds me of Jack and the Beanstalk). You can get them from Greek shops, or Lima Beans (Butter Beans) are wonderful substitutes.

Recipes for Gigantes abound across Greece, and they often involve baking. If soaked, cooked and then baked, the beans are so soft and creamy. Often they are cooked in a terracotta pot.

Our recipe today, a traditional one from Greece, bakes the beans with celery and a tomato base. It takes some time to make – soak the beans overnight, simmer for 60 – 90 mins, then bake for 60 – 90 mins. I recommend it for a quiet Sunday morning (for lunch) or afternoon (for dinner). Slow, wonderful cooking. However, each step is easy, with hardly any oversight required.

The success of this dish depends on each step – soak well, cook the beans until tender but not completely cooked, bake until creamy. And it depends on the quality of the olive oil – ensure current season, good quality oil if you can. And always store your oil in dark bottles or tins in a dark cupboard away from heat, light and the sun’s rays.

Similar recipes include Rustic Spicy Butter Beans, Chickpea and Lima Bean Noodle Soup, and Florentine Beans.

Browse all of our Lima Bean recipes, and all of our Greek dishes. Our Baked Bean dishes are here. Or explore our Late Autumn dishes.

Continue reading “Baked Lima Beans with Celery | A Creamy Rustic Greek Dish”

Pommes de Terre Maxim | Crispy Potatoes Maxim

It was much more common a decade or two ago to bake potatoes, usually sliced, with some combination of butter, cream and cheese. I guess times have changed and our weather isn’t cold enough for long enough for these dishes to still grace our tables regularly. But the recipes are worth having on hand – when guests let you know they will be arriving for a meal in less than an hour, when the weather IS cold enough to freeze the tip of your nose, and for, well, when nothing but some good old fashioned potato is going to satisfy your need for comfort.

Today is a very simple recipe – slice peel potatoes, mix with melted butter, layer on a tray and bake till crispy. We are adding it to our raft of baked potato recipes.I loved French food when I was working in France. Pommes de Terre Maxim is such a simple dish but it is oh so special. Don’t just keep it for Winter – it works well for any Sunday lunch, and even in the cooler days of Summer and into Autumn.

Similar dishes include Batata Hara (Lebanese Roasted Potatoes) Creamy Potato Cheese Gratin, Potato Bake with Cheddar,  and Potatoes Baked with Cumin and Tomatoes.

Browse all of our Potato recipes and our French recipes. Check out our other Potato Bakes and explore other Mid Winter dishes too.

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.

Continue reading “Pommes de Terre Maxim | Crispy Potatoes Maxim”

Grape Leaf Encrusted Rice Pie | Layered Rice with Vine Leaves

We are fascinated with using vine leaves for cooking. While everyone is familiar with dolmades, there are quite a number of dishes that are complemented by the flavour and aroma of the grape vine leaves.

This recipe is sort of a lazy man’s dolmades – a rice mixture baked in layers with vine leaves, and encrusted with vine leaves. It comes out as a pie, and is cut into wedges to be served with lemon and pomegranate molasses. The rice is herby, nutty, and slightly sweet from the currants. Some Middle Eastern flavours there. The recipe comes together easily, tastes great, and can be eaten warm or cold. It is an excellent contribution to a table of mezze.

Similar dishes include Dolmades, Grape Vine Leaf Powder, Grilled Pecorino in Vine Leaves, and Mushrooms Baked in Vine Leaves.

Browse our Rice dishes and all of our Vine Leaf recipes. All of our Yoghurt dishes are here. Or explore our other Early Summer recipes.

Continue reading “Grape Leaf Encrusted Rice Pie | Layered Rice with Vine Leaves”

Tomates Fondues à l’huile d’olive | Confit Tomatoes | Tomatoes in Olive Oil

For me, tomatoes are at their very very best in Autumn This year (as I write), the summer has been cooler than normal (despite a few heat waves), so I am beginning the usual Autumn uses of tomatoes a little early. Do use them in all their shapes and forms at this time of year.

These are confit tomatoes, cooked slowly in beautiful olive oil which they tend to absorb while becoming wonderfully soft. You can do them on the stove top, but I find that the heat is better controlled in the oven. They need to cook slowly. As you can tell by the name, it is a French recipe.

These are even better if the tomatoes are straight from the garden. Serve them with baked dishes, or in a salad. They go wonderfully in risotto and with pasta1 Try them as a side dish with grilled polenta and a salad. Or on inch thick fresh bread with basil or tapenade, or simply in the middle of a large white plate to enjoy on their own.

I first made these in 2002, so long ago now, but they are a traditional part of autumn cooking for us. Use large tomatoes or cherry tomatoes, just adjust the cooking time accordingly. We consider this recipe as part of our Retro series – vegetarian recipes from our first blog from 2005 – 2006. Feel free to browse other recipes from our Retro Recipes series.

Would you like other baked tomato recipes? Try Oven Baked Tomatoes, Baked Tomato Pasta Sauce and Tomatoes Stuffed with Cheese.

If you love confit recipes you will also like our dishes where food is cooked a la grecque.

You might also like our Tomato recipes. Or browse our French recipes. Check out our easy Early Autumn recipes.

Continue reading “Tomates Fondues à l’huile d’olive | Confit Tomatoes | Tomatoes in Olive Oil”

Herb and Garlic Marinated Zucchini Gratin

As I write this we have had a long weekend of record breaking temperatures in the 40C’s, maxing out at 44C. Then this week we are experiencing record breaking low temperatures for January. It’s the weather that demands turning the oven on and baking something.

This year the zucchini crop has done much better, fruiting constantly. How gorgeous they are, direct from the bush – tiny, tender, with flavours of summer. But today, in this cold weather, I am regressing to the 1970’s by marinating the zucchini in herbs and garlic, smothering them with cheese and baking them like a gratin. Perfect for very cool Summer weather.

Similar recipes include Potato Cheese Gratin, Gratin of Potatoes and Zucchini, and Marinated Zucchini with Bocconcini.

Browse all of our Zucchini dishes and our Gratin dishes. Or explore our Mid Summer dishes.

Continue reading “Herb and Garlic Marinated Zucchini Gratin”

Plums, Apples, and/or Pears, Baked in Marsala or Port

One of the popular flavours of last century, around the ’70’s, was to bake fruit in Port or Marsala (a dark, sweet fortified dessert wine, produced in Sicily). The popularity of it has waned, though, to the extent that Marsala is now hard to find in stores and outlets.  However, I still like it, to the extent that once or twice a year, the bottle comes out and some fruit goes into the oven. See this delicious Pear dish.

Inevitably, cinnamon is paired with the Marsala, and it is a good combination, along with lemon and butter.

Today’s dish uses this combination in a bake of pears, apples and/or plums. At this time of year we are using plums on their own – it is Plum Season and my friend has gifted a bucket of home grown juicy fruit. They are baked and served with their juices along with cream, marscapone, or icecream, and can be added to pies and pastries, or included in icecreams, yoghurt deserts, and summery drinks (alcoholic or not).

Similar recipes include Apples with Lemon and Cinnamon, Roasted Plum Icecream, Pears Baked with Marsala, Baked Apples with Star Anise, and Rosemary Roasted Pears.

Browse all of our Desserts, and all of our Plum dishes. Our Apple recipes are here and Pear dishes here. Or explore our Mid Summer dishes.

Continue reading “Plums, Apples, and/or Pears, Baked in Marsala or Port”

Baked Okra with Tomato and Ginger

You either love okra or hate it, but this dish is sure to convert all of the okra haters, or those hesitant to try it.

The okra is baked whole with a little olive oil until it is tender. Then it is mixed in a light and fresh tomato and ginger sauce. It is a surprise – the sauce with the okra is wonderful, and the baking of the okra gives a slightly different flavour and texture to it.

This is an Ottolenghi recipe, so of course the flavours are magical. It is from his first cookbook Ottolenghi. It is an easy dish, taking 15 mins to cook once you’ve prepared the okra.

Are you looking for more Okra dishes? Try Stir Fried Okra with Sesame Seed, Lemak Style Vegetables, and Avial.

You can browse all of our Okra dishes here, and all of our Ottolenghi recipes too. The dishes from Ottolenghi are here. Or take some time to enjoy our Late Autumn collection of dishes.

Continue reading “Baked Okra with Tomato and Ginger”

Baked Yoghurt Encrusted with Vine Leaves

Ottolenghi believes that Turkish cuisine is one of the most exciting and accomplished in the world. I would argue that Indian is, but the cuisines between Indian and the Mediterranean definitely come close. Ottolenghi’s Book Plenty contains this unusual savoury cake (perhaps a pie) from the Turkish part of Northern Cyprus (where it is called Kibris Böreği).  A version of this dish is also known in Greece, being made in the Drama Region of Greece’s Eastern Macedonia and Thrace, where it’s known as Asmapita. The name comes from the Turkish word Asma, which means grapevine.

Ottolenghi credits a book Classic Turkish Cooking by Ghillie Basan, so I borrowed the book to browse through. It is a great book if you are looking for Turkish recipes. I recommend it.

The recipe caught our attention because we have a Vine Leaf thing going at the moment, using them in a number of ways. We haven’t made dolmades yet, but they are on the list. Have a look at what we have made so far. There are more to come.

This is a dish where a shallow layer of yoghurt mixed with herbs and thickened with rice flour is baked wrapped in vine leaves! Grape leaves impart their exceptional flavour and aroma to the filling as it bakes. The breadcrumbs and sesame seeds add a crunchy layer to each slice. How very delicious! This recipe comes together in minutes, tastes great, and can be eaten warm or cold. It is an excellent contribution to a table of mezze.

Have I mentioned too, how the grape vine leaves are scented, and the kitchen begins to smell like a grape arbour. As you scald them, they release the fragrance. As I dry them in the sun the outside deck is scented with grape vines. As they bake, they have a lovely woody, grapevine aroma.

Similar recipes include Dolmades, Grape Leaf Encrusted Rice Pie, Burghul Dolmas, Grape Vine Leaf Powder, Grilled Pecorino in Vine Leaves, and Mushrooms Baked in Vine Leaves.

Browse our Turkish dishes and all of our Vine Leaf recipes. All of our Yoghurt dishes are here. Or explore our other Early Summer recipes.

Continue reading “Baked Yoghurt Encrusted with Vine Leaves”

Baked Marinated Tofu

There is a magnificent Asian grocer near us, their shop is so large it goes on and on. And, well, it has inspired me to play more with tofu. They have every variety from Five Spice Tofu to Deep Fried Tofu, to the hardest firm Tofu to the silkiest Silky Tofu.

For this recipe, I used really firm tofu. It is first marinated then baked for a delightful snack or summery side dish. It is a perfect dish, sticky and dark. Eat with a green mango salad. Or a crunchy, herby, green Asian Style Salad.

You might like to try some other Tofu dishes: Sticky Tamarind and Kaffir Tofu, Peach Salsa with Marinated Tofu; Hou Hod (Deep Fried Tofu with a Sweet Peanut Sauce); and Black Pepper Tofu.

You can browse all of our Tofu recipes here, and our Snack recipes. Or you might like to explore all of our easy Early Summer Recipes.

Continue reading “Baked Marinated Tofu”

Creamy Potato Cheese Gratin

Normally cheesy gratin dishes would be Winter fare in this house, but it is late Spring as I write, and we have the heating on and three layers of clothes. It is cold and wet. It might be 10 days from Summer but it feels like mid Winter. It HAS to be potatoes and cheese. Plus the oven warms the kitchen nicely.

Are you looking for similar dishes? Try Pommes de Terre Maxim, Parmesan Potatoes, Pasta Bake with Cabbage and Cheese, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.

Other Potato dishes include Saag Aloo.

You can browse all of our Gratin dishes and all of our Potato recipes. Or simply explore all of our Late Summer dishes.

Continue reading “Creamy Potato Cheese Gratin”

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.

Continue reading “Leeks and Carrots a la Grecque with Tomatoes and Herbs”

Mushrooms Baked in Grape Vine Leaves

Grape vine leaves add a subtle flavour to dishes that are cooked on them – even wood-fired BBQs using grape vine “wood” adds a subtle taste and aroma to foods cooked over that fire.

It is a wonder that we don’t use vine leaves more for baking foods. As well as the flavour, the leaves themselves can be eaten if you have baked in a low heat (otherwise, they go a little crispy).

Elizabeth David in her beautiful book An Omelette and a Glass of Wine, gives a recipe for baking mushrooms with vine leaves. She first saw the recipe in Edmond Ridhardin’s 1913 book L’Art du Bien Manger. It is as good today as it was a century ago.

Similar recipes include Baked Yoghurt in Vine Leaves, Grilled Pecorino in Vine Leaves, Grilled Mushroom SaladGrape Vine Leaf Powder, French Slow Cooked Mushrooms, and Shiitake Mushroom Sauce.

You might like to explore other Elizabeth David recipes, or browse Mushroom recipes. This dish could also be cooked in a covered BBQ – have a look at other BBQ dishes also. Or simply scroll through all of our Mid Spring recipes.

Continue reading “Mushrooms Baked in Grape Vine Leaves”