Noodles with Spring Onions and Edamame

Do you have those times when Spring Onions (scallions, green onions) pile up in the fridge, forgotten? They are generally used in salads or as a garnish for soups and other dishes but rarely shine as a main ingredient. It is time to change that, and Ottolenghi is just the person to provide some inspiration.

This is one of Ottolenghi’s dishes that is a breeze to make, relatively speaking. In our Plenty More project, we’ve been making some of his more complex, time consuming and multi-pot making recipes, so it is a delight to make a dish that is simpler in preparation.

Yes, it is a dish from Plenty More, and is a simple stir fry of Spring Onions and Edamame, mixed with noodles, topped with coriander leaves and sesame seeds and dressed with Sesame oil, rice vinegar and lime juice. Don’t forget the lime – it is critical to this dish.

This is excellent with Steamed Aubergine.

Similar dishes include Pan Fried Edamame with Chilli, Lime and Salt, Spring Onion Soup, and Glass Noodles and Green Mango Salad.

Browse all of our Noodle recipes and all of our Edamame dishes. Our Ottolenghi dishes are here. Or explore our Late Summer dishes.

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Celery and Lemon Salad with Feta

I have a little New Year project going on for a year or so – focusing on recipes from Ottolengi’s Plenty More. I am afraid this book has been neglected before this project, even though it is a favourite in his collection. You will have noticed a few of his recipes appearing on the blog as they are scheduled and posted.

SO, Happy Weekend! And, in case you’ve just opened your eyes, a little weary after last night, not to mention the last few weeks of holidays and non-stop munching and gulping, get yourself into the kitchen and make this salad. It has the amazing quality of tasting equally healthy, tangy and comforting, just at a time when you need a little miracle. Truly this is the case.

I do hope that you enjoy this recipe. Celery Salads are rare, and I am always on the lookout for good ones to complement our collection.

We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.

Similar recipes include Celery Yoghurt Salad, Nashi Pear and Celery Salad, and some Simple Celery Salads.

Browse our Celery Salads and all of our Celery dishes. Our Ottolenghi recipes are here (or just the ones from Plenty More). Or explore our Mid Summer dishes.

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Turnip with Spices

Turnips are one of a group of forgotten winter vegetables, along with swedes and parsnips. Some would add cauliflower and cabbage to the list. We adore turnips, cooked or raw, on their own or in salads.

This recipe from Plenty More by Ottolenghi, blanches the turnips and then mixes them with a heady paste of chilli and spices. It is Oh So Good.

It’s a heady condiment, a bit like a pickle, which keeps in the fridge for a few days. It’s great added to sandwiches, wraps and salads, or served with a curry, with a herby rice, or with roti and chutney.

Similar recipes include Turnip and Swede Gratin, and Vegetable and Barley Soup with Turnips.

Browse all of our Turnip recipes, and all of our Pickles. Or explore our Late Summer 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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Tomato and Roasted Lemon Salad

Lemons, the ubiquitous and essential ingredient in kitchens the world over. We squeeze the juice into this and that, preserve them, grate their rind, and candy them. I have dehydrated lemon slices – not pretty but oh goodness, the flavour they added to dishes! Rarely do we think of roasting them.

But that must change. Something magical happens to citrus when it hangs out in a hot oven. It takes on a sweeter, slightly-burnt complexity. They add flavour to any dish, but are also good on their own!

This recipe is from Plenty More from Ottolenghi, and is part of our project to cook through this book. You might like to see our thoughts on the different chapters of this book. We feel free to substitute ingredients that are not readily available in our local area.

Seek out the sweetest tomatoes you can get for this dish, to balance the tartness of the lemon: baby or cherry yellow and red tomatoes are your best bet.

It is Ottolenghi Cooking the Books Day on the blog – one day 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 Broad Bean and Tomato Salad, Tomato Salad with Green Olives, and Tomato and Pomegranate Salad.

Browse all of our Tomato Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.

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Broad Bean Spread with Roasted Garlic Ricotta

On the day that I picked 3 kg of broad beans, I knew I had to find some additional recipes. We have some wonderful broad bean dishes, but I was looking for something new and different. We had recently made Avocado and Broad Bean Mash (delicious), and this time it was a rift on that recipe, combining a herby and lemony broad bean mix with ricotta flavoured with roasted garlic. What could be better? Slather it on sourdough toast. (You can make it with frozen broad beans too.)

We have made this successfully with cream cheese instead of the ricotta. We’ve been keeping cream cheese handy lately, it is so versatile. We love to pile it onto fresh bread or toast and then top it with pistachio butter. I can’t tell you how good this is.

The recipe for this broad bean and ricotta spread comes from Ottolenghi- we are currently cooking our way through his book Plenty More. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books Day on the blog – one day 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 Broad Bean Dip with Wilted Greens, 31 Dishes to Make with Broad Beans, and Broad Bean Salad with Garlic and Dill.

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

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A Spring Salad

Today is a delicious Spring salad of asparagus, French beans, Broad beans, Edamame, and spinach. It creates a wonderful array of green, and this can be changed to your liking. Try chard, rocket, watercress, for example! It is a recipe from Ottolenghi’s Plenty More.

We love dishes that feature the various shades of a single colour, it makes you stop to check what’s in there. Spring and Early Summer are the time to do this as there is artichoke, rocket, asparagus, broad beans, watercress, samphire, peas, cabbage, all kinds of lettuce, runner beans, broccoli, sprouting broccoli, spring onion, chard, spinach and many, many more to choose from. When you put a few of these in one bowl, you get the most glorious celebration of colour and Spring. Thanks Ottolenghi.

It you make a lot of Ottolenghi salads, you will know that some toasted nuts sprinkled over the top of a salad makes a world of difference to the salad, adding both visual impact and a textural element. Making a large batch of toasted seeds will save you time – keep them in an air tight container. In this dish he specified sesame seeds and kalonji. We actually used a mixture of nuts and seeds that were left over from a previous salad – slivered almonds, sunflower seeds, sesame seeds and kalonji.

Similar recipes include Salad of Broad Beans with Walnut-Yoghurt Sauce, Broad Bean and Tomato Salad, Glorious Five Bean Salad, Shaved Asparagus Salad, and Tawa Edamame.

Browse all of our Bean Salads, Broad Bean Salads and Asparagus Salads.

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Spinach and Watercress Salad with Ricotta and Seeds

I have been growing watercress this year, as it is so expensive in the shops. The exercise has been somewhat successful but it seems I need a little more knowledge about growing watercress. Perhaps next year. I have taken an Ottolenghi Salad, an easy one, and made it with Baby Spinach, a little watercress and a lot of herbs. You could use rocket too, in place of or in addition to any of the ingredients..

The seeds sprinkled over this salad at the end give it a real boost in look, texture and flavour. I’d be tempted to make more of the mix than you need, and keep it in a jar ready for your next creation that’s missing a crunch.

This is another of Ottolenghi’s many herbal salads, like Ettie’s Salad, Celery and Lemon Salad. and Orange and Date Salad. They are so common in the countries from Afghanistan to Israel, across the Mediterranean and onto the coast of North Africa.

I have to mention how lucky I am to have a green grocer owned by a Middle Eastern family. They stock the best Dill that I have ever seen. Very thankful.

Similar recipes include Raw Beetroot and Herb Salad and Spicy, Crunchy Herby Salad.

Browse all of our Ottolenghi dishes, and all of our Salads. Or explore our Mid Summer dishes.

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Spring Onion and Pea Soup

Spring onions are relatively easy to grow and so we always have plenty of them. They go into everything in the peaks seasons – dips, salads, soups, my miso bowls, with noodles, with pasta, you name it, we put spring onions into it.

We have made Spring Onion Soup before, a South Indian one, gentle and unspiced. So it was interesting to find a recipe for a similar soup. I suspect that leeks would also work well in this recipe.  It is a lovely soup, lighter than the chickpea soups we have been cooking lately. Both whites and greens of the onions are used; they are sauteed with peas, zucchini and LOTS of garlic, and then blended with the stock. You might think that the garlic will overwhelm the dish, but the flavour mellows with the cooking.

This is an Ottolenghi recipe, and he uses a product from Iran called kashk. Kashk, or kishk, is produced by the fermentation and drying of yoghurt or curdled milk, to form a powder that can later be reconstituted. Iranian kashk is used to bulk up soups, giving them a wonderfully deep and sharp aroma, a bit like feta but in runny form. But don’t worry if you can’t get hold of kashk – a mixture of crème fraîche and grated parmesan (or other mature cheese) is a good substitute.

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 – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.

Similar recipes include South Indian Spring Onion Soup, and Steamed Eggplants with Spring Oni0ns.

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

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Crispy Battered Okra with Tomato Sauce and Herb Oil

Okra lends itself to crispy frying, and here is another recipe that batters and fries it until crispy, before nestling it on a tomato sauce. It reminds me of fish and chip shop battered potatoes and other vegetables. This is a recipe from Ottolenghi, so it is definitely a modern take on the crispy okra and okra with tomato sauce themes. The okra in the fish-and-chip-shop style batter is topped with sour cream, a tomato and bread sauce, and a gorgeously green herb oil. The batter is made with a touch of polenta, and mixed with buttermilk which gives it a lovely tang.

There will be more herb oil than you need, but it is infinitely versatile. Use the remainder to drizzle onto soups or over roasted vegetables.

Are you looking for other Okra dishes? Read more about Okra here. And try Stir Fried Okra with Sesame Seed, Warm Salad of Charred Okra, Tomato and Preserved Lemon, and Pickled Okra.

Browse all of our Okra recipes, and all of the Ottolenghi dishes that we have made. All of our Ottolenghi dishes are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn collection of recipes.

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