I have been lying in bed this morning – a cold morning of Autumn where it is nice to be sipping coffee and reading under the warm blankets. I have been watching the sky as I read, wondering what kind of day it will be, and it has varied from bright blue and cloudless, to dark and stormy, and back to few clouds and a bright blue sky. Such are the joys of our Australian weather. We watch the sky in Summer to see what heat levels we need to endure during the day, in Autumn we watch the sky for much needed rain, in Winter it is about how cold and wet it will be, and in Spring we wait for the first warm to hot day to arrive.
So it is nearly Winter and the soup pot has emerged from the depths of the cupboard again. We made an awesome spicy tomato soup the other day, quite Indian in style, and today we turn towards Italy and the simple but awesome products that come out of kitchens. I have heard the food of Tuscany particularly is called Poor Man’s Food, that is, food that is made from locally grown produce without fanciness or pretension. Exactly my kind of food. I remain a country girl at heart despite living in various cities for the majority of my life. The influence of those first 15 – 20 years never leaves you.
I have roasted the broccoli in this dish, but you can just add it to the onions if you prefer to skip that step.
Similar dishes include Broccoli and Chickpeas, Greek White Bean Soup, and White Bean and Leek Soup.
Browse all of our Soups and all of our Broccoli dishes. Or explore our Late Autumn food.
Continue reading “Broccoli and White Bean Soup with Rosemary”
It is fascinating how traditional ways of composing meals have included what we now recognise as health-promoting elements. For example, the salad courses of France and the USA. And yoghurt included in every meal in parts of India. And in parts of Italy it is common to serve a green vegetable on its own as a pre-dinner course or snack.
The Italian greens course is so easy to bring together – simmer or toss some greens, dress, season, serve. It is a great practice – why not try it this month, for the whole month?
Similar recipes include Every Meal some Simple Greens, Steamed Mustard Greens with Mushrooms, and Puree of Greens.
Browse all of our Salad recipes and all of our Spinach dishes. Or simply explore our Early Autumn recipes.
Continue reading “Eat Your Greens! An easy way to include greens each day.”
Sometimes retro is good, right? We make fun of the food from the 70’s and 80’s in its seemingly insane attempts to be more sophisticated. But amongst all the dishes that seem are so funny when we look back at them are some gems – let’s not throw the baby out with the bathwater.
Out of that era comes an orange sauce that pairs nicely with broccoli. I make it quickly – no French finesse here when we need to get food on the table. Good Australian Verjuice makes a delicious addition, but use white wine if you wish. Go the whole way and top the dish with toasted flaked almonds if desired – they are lovely with this dish.
I have been known to make a plate of this and eat it for lunch. It is that good. If you can get home-grown oranges, all the better. We have 2 trees and they taste so good compared to shop bought ones.
Similar dishes include Broccolini and Snow Peas with Sweet Tahini Dressing, Spicy Chickpeas with Broccoli, Sri Lankan Broccoli Curry (use broccoli in place of the okra), and Lemak Style Vegetables.
Browse our Broccoli dishes, or be inspired by our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Broccoli with Orange-Verjuice-Butter Sauce”
This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.
It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..
Similar dishes include Buckwheat and Broccolini Salad, Broccoli with Orange-Verjuice-Butter Sauce, Tawa Edamame, Lemon and Curry Leaf Rice, and Crispy Curry Leaves.
Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.
Continue reading “Broccolini and Edamame Salad with Curry Leaves and Coconut”
I have mentioned my ancient Chinese cookbook before, the one direct from the 1970’s, bright orange cover, published by Sunset, and absolutely falling apart now. It is held together with a bulldog clip. It is still available online, I see – leftover copies and second hand ones. It is not surprising, the recipes are great. Mostly non-veg, but with enough veg recipes for me to still want to keep it on my bookshelves – at least until I have cooked every one of the veg dishes.
Today’s dish is simple but delicious. Tofu in a mushroom sauce with either broccoli, beans or carrots. Delicious. I have replaced oyster sauce with miso – you might like to use a mushroom based vegetarian oyster sauce if you prefer.
Similar recipes include Korean Braised Tofu with Chilli-Soy-Sesame, Broccoli and Chickpeas with Orange Butter Sauce, Chinese Cold Cucumber, Green Beans with Garlic and Sesame, and Sizzling Rice Squares.
Browse all of our Tofu dishes and all of our Chinese fare. Have a look at the recipes we have made from the cookbook Chinese Cooking. Or explore our Late Spring recipes.
Continue reading “Bean Curd (Tofu) and Mushrooms with Vegetables”
How gorgeous is broccoli, and how incredibly versatile it is. Those little trees can be boiled, steamed, roasted and char grilled. They pair well with lemon and black pepper (delicious), but in this recipe we use oranges as they are plentiful right now. The oranges from our trees are the juiciest we have ever had – it must have been all of the rain last year. Oranges pair well with white pepper, did you know? So this recipe uses that for seasoning.
Just to make it even more delicious, we’ve added chickpeas to the mix. There is a bit of butter in this dish, but that’s Ok once in a while, right?
Similar recipes include Broccoli with Orange-Verjuice-Butter Sauce, Broccolini and Edamame Salad, Smashed Chickpeas with Broccoli and Dukkah, and Lemak Style Vegetables.
Browse all of our Broccoli recipes, and all of our Orange dishes. Or be inspired by our collection of Late Winter recipes.
Continue reading “Broccoli and Chickpeas with Orange Butter Sauce”
A salad to convert even the biggest tahini-hater. It is a take on a Japanese favourite. Broccolini, or use sprouting broccoli, is mixed with other greens for a visually pleasing and refreshing blend of textures. The recipe can also be made with just broccoli, sprouting broccoli or broccolini, with just the dressing. Perfect. Even more perfect – the Broccolini can be char-grilled for the salad, should you so wish.
This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
Similar recipes include Broccoli with Orange-Verjuice-Butter Sauce, Broccolini and Edamame Salad, Broccoli and Chickpeas with Orange Butter Sauce, Smashed Chickpeas with Broccoli, and BBQ’d Broccoli.
Browse all of our Broccolini recipes and all of our Ottolenghi dishes from Plenty More. Dishes using Tahini are here. Or explore our Late Summer dishes.
Continue reading “Broccolini with Sweet Tahini”
Oh the joy of Okra, and in this dish they are quickly cooked so remain crisp and crunchy. They say that okra is good for your brain cells, so eat as many as you can! We have focused on okra recently, so there will be an ever increasing set of recipes for you to choose from.
You can also make this dish with asparagus or broccoli.
Look for okra in your local Asian and Indian shops, even Asian-owned green grocers. You will get them more cost-effectively there – about 25% of the price you might pay elsewhere.
Are you looking for other Okra dishes? Read more about Okra here. Then try Vendakka Khichadi, Crispy Okra in Yoghurt, Okra with a Cumin and Yoghurt Sauce, Sri Lankan Okra in Coconut Milk, Okra with Onions Subzi, Ladyfingers Masala, Okra Stuffed with Onions, Warm Salad of Charred Okra, and Okra with Mustard Oil.
What about other Sri Lankan dishes? Try Sri Lankan Pumpkin and Coconut Curry, Sri Lankan Okra Curry with Coconut Milk, Sri Lankan Long Bean Curry, Mung Dal with Coconut Milk, Crunchy Crackers, and Sakkarai Pongal.
Or browse all of our Okra recipes, and all of our Sri Lankan dishes. Or explore our Indian recipes and our Indian Essentials here. Alternatively, explore our Mid Autumn collection of dishes.
Continue reading “Sri Lankan Okra Curry”
Enjoy the flavours of Malaysia with this easy vegetable dish.
Fresh, crunchy and health-giving, a bowl of stir-fried vegetables enriched with a deeply flavoured Coconut Curry broth is a wonderful lunch or light dinner – even an evening snack. A Food Bowl, straight from the source, without following any current food fashion.
You might like to also try : How to Make a Bowl Salad, or some tofu recipes – How to Use Deep Fried Tofu, Tofu Stacks with Spinach, or Marinated Tofu.
How about some other Vegetable Curries? Avial is stunning, or try a Mushroom Curry, Chilli Cabbage, Ladyfingers Masala, and Olan.
Or explore some spicy soups – Curry Laksa with Fried Tofu, Tomato Rasam, Pepper Rasam or Indian Dal Soup.
Please browse other Malaysian recipes, and S. E. Asian recipes. All Tofu recipes are here. You might like to explore our easy Early Spring recipes.
Continue reading “Malaysian Lemak-Style Vegetables | Vegetables in a Coconut-Curry Broth”
With a little pre-cooking, it does not get much easier.
The cookbook that is featuring at the moment is Community, Salad Recipes from Arthur’s Kitchen. Great food is on every page. The salads do take a bit of pre-planning and time to prepare, but are worth it, and I always make enough to last for lunches and quick dinners.
This salad can be made a lot more simply than appears on the pages of the book IF, like me, you always have some bibs and bobs around that you have precooked, perhaps in the freezer, definitely in the fridge.
Are you looking for similar recipes? Try cooking broccoli on the BBQ, Turmeric Hummus, Broccolini and Edamame Salad, Broccoli and Chickpeas with Orange Butter Sauce, Chickpea Salad with Olives, and Broccolini and Snow Peas with Sweet Tahini Dressing.
There are other Broccoli recipes here, and other Chickpea recipes here. Explore our Salads too. Or explore our Late Autumn recipes.
Continue reading “Smashed Chickpeas with Broccoli and Dukkah”