For barley lovers, a beautiful salad. Such a simple salad to make, if you are comfortable with soaking and cooking the barley and cannellini beans. To make it even easier, canned beans can be used. Just warm them through before mixing with the barley.
Similar recipes include Toasted Barley and Pistachio Pilaf, Broccolini Risotto, Summery Grain or Lentil Salad, Barley with Pistachios and Raisins, Grain and Grape Salad, and Buckwheat and Broccolini Salad.
Continue reading “Warm Barley and Cannellini Salad with Charred Broccolini”
I loved my Grandmother’s kitchen as a little girl. Always busy & always something bubbling on the wood stove. I’ve been channelling her this morning with this soup cooking for hours. Pasta and white beans in a beautiful broth. Lots of herbs and whatever was on the kitchen bench.
My grandmother would never have cooked pasta. It was not a fashionable thing then, nor widely available. Nor would she have used olive oil – that wasn’t widely available and popular in Australia until the 1970’s or even later. My grandparents lived on a farm in a remoter part of the country. There was no electricity until the 196o’s. Milking the large herd was always done by hand, as was separating the milk. Also the washing, in a large copper pot heated from below by a small wood fire. It was all very magical to me as a child.
Back to the recipe. She would never have put pasta in a soup, or used olive oil or parmesan. But the broth is as flavoursome as any she made, allowing it to bubble away on the stove for hours. And the herbs and vegetables would have been straight from the vegetable garden next to the dam, about 5 mins walk from the main house.
Similar recipes include Broccoli and White Bean Soup, Chickpea and Parsley Soup, and Minestrone with Pesto.
Browse all of our Soups and our White Bean recipes.
Continue reading “White Beans and Pasta in a Beautiful Broth”
We love our dips and spreads, as you know, and this recipe from Ottolenghi slots nicely into our collection. It’s a dish you need to begin the day before, to allow the mushrooms to pickle and the beans to soak. (You can use canned beans though, should you prefer. Use about 500g canned beans).
It is an Ottolenghi dish from Plenty More, and makes a great lazy afternoon snack or a mezze dish.
The dish uses miso in the pickling liquid – this is usually easily available these days. Even supermarkets stock it – also Asian groceries, health food shops and Japanese groceries. Ottolenghi says to use a brown miso, one of his usual omissions in specifying precisely which miso to use. There are dozens of types of miso. For this dish I recommend a light- medium brown miso rather than a dark brown one.
Similar dishes include Soba Noodles with Quick Pickled Mushrooms, Quick Pickled Shimeji Mushrooms, White Bean, Sage and Roasted Garlic Spread, and Roasted Cauliflower, Garlic and White Bean Dip.
Browse all of our Mushroom dishes and our Dips and Spreads. The recipes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer collection of recipes.
Continue reading “Cannellini Bean Puree with Pickled Mushrooms and Pitta Croutons”
I have always loved pasta with chickpeas – a pretty classic dish in this household. There is something about the texture of the chickpeas with the pasta that is wonderful. And of course a pasta dish seems really healthy with all those chickpeas.
This recipe brings pasta and chickpeas together again, this time in a classic Minestrone. Use smaller pasta for this soup – small shells or small rounds of pasta like anelli or ditalini.
Similar recipes include White Beans and Pasta in a Beautiful Broth, Genoese Minestrone, Borlotti Bean and Pasta Soup, and Chickpea and Parsley Soup with Turmeric.
Browse all of our Minestrone recipes and all of our Soups. Or explore our Mid Winter dishes.
Continue reading “Minestrone di Pasta e Ceci | Minestrone with Pasta and Chickpeas”
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 Pan Roasted Broccoli, 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”
How most excellent is pesto and its cousin pistou swirled into vegetable soups! We do it in our 13 Treasure Happiness Soup, so called because it brings a sense of joy and happiness to anyone who eats it. More correctly it is a Provencale Vegetable Soup.
Our soup today is one of the Italian ones that combines pasta and dried beans, a classic soup pairing, with vegetables. The pasta used can be Vermicelli or Maltagliati – the irregular shapes of pasta designed to go into soups. A hand made pesto crowns the soup and is swirled through the soup before eating – a process that adds to the joy of hot soup on a cold day.
Similar Soups include Tiny Pasta in Broth, 10 Min Broth and Bits Soup, Minestrone with Pasta and Chickpeas, 31 Soups for Winter, 13 Treasure Happiness Soup, and Chickpea and Butterbean Noodle Soup.
Browse our Minestrone Soups and all of our Soups. Our Italian dishes are here. Or explore our Late Autumn dishes.
Continue reading “Minestrone alla Genovese | Genoese Minestrone with Pesto”
Today’s recipe is another Pumpkin Soup. This one is Italian in origin, with potatoes and cannellini beans. It is a beautiful and velvety soup.
Actually, I am famous amongst my friends and family for Soupe au Potiron and it remains my favourite Pumpkin Soup! However, I also love a little variety. I served it for my friend Angela recently, when she visited one day, after which we walked into the Botanical Gardens. She is a connoisseur of my Pumpkin Soups, and loved this one.
Make today’s recipe in very cold weather, and enjoy it with crisp crunchy bread! This recipe has been around in our Winter kitchen for many, many years, and the original inspiration came from the River Cafe Cookbook.
Similar recipes include Pumpkin Soup with Lentils, Minestra di Pasta e Fagioli Borlotti, Celeriac Soup with Cheese Croûtes, Soupe au Potiron, Pumpkin Soup with Red Peppers, and Adzuki Bean, Pumpkin and Barley Soup.
Browse all of our Pumpkin recipes, and our Soup recipes Our Italian recipes are here. Or check out our easy Mid Winter recipes.
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 our Retro Recipes series.
Continue reading “Zuppa di Zucca | Italian Pumpkin Soup”
A whole-heartedly winter dish, this bake combines aniseed-flavoured fennel with the soft beauty of potatoes and white beans.. And, if you go for the alternative noted below the recipe, Jerusalem artichokes can feature too. You probably know that we adore dishes that go into the oven on cold winter days – they warm us, and both scent and warm the kitchen and living areas. It draws the family together, addicted as we are to warmth and flavours, and by the time the meal is served everyone is laughing and the wine is already poured.
Similar dishes include 50 of our Best Garlic Recipes, Baked Fennel Stuffed with Feta, Baked Fennel with a Creamy Sauce, Pasta, Cabbage and Cheese Bake, Eggplant and Zucchini Bake, and Potatoes Baked with Tomatoes and Cumin.
Or browse all of our Baked dishes, all of our Fennel recipes, and all of our Potato recipes. Alternatively, you might enjoy exploring our Late Winter collection of dishes.
Continue reading “Fennel and Potato with White Beans and Garlic”
For a huge amount of time, gorgonzola was not available in Australia. It was a source of huge frustration for any foodie, particularly those who love cheeses. But over the years, the restrictions have been relaxed and gorgonzola now appears even on supermarket shelves.
Need I say that we love this cheese? Here is another salad that uses it. It is one of our simple salads and combines the cheese with some tomatoes and Chickpeas and/or White Beans. I like to use cannellini or haricot beans. If you can’t get gorgonzola, there are more cost effective Australian Blue Cheeses that are also divine.
Similar dishes include Cheese and Greens Salad, Gorgonzola Snack, and Gorgonzola Torte.
Or other White Bean dishes? Try Greek White Bean Soup, Roasted Red Pepper Salad with White Beans and Mozzarella, Grilled Eggplant Salad with White Beans, and Easy White Bean Salad.
Or perhaps Chickpea Salads? Try Boondi Salad with Chickpeas and Coconut, Green Salad with Chickpeas and Feta, Chickpea Tabouleh, and Chickpea and Carrot Salad with a Curry Dressing.
Browse all of our Gorgonzola dishes, all of our White Bean recipes and all of our Chickpea recipes. All of our many many Salads are here. Or explore our Late Autumn recipes.
Continue reading “Gorgonzola and White Bean Salad with Chickpeas”
I have been cooking a lot of Indian dishes lately. Well, I always do, but it felt time to balance the South Indian flavours with a nice, fresh salad. So onto the grill (BBQ) went the red capsicums, plus eggplants for another (Indian) dish, and in the time it takes to sip my cuppa tea, they were all roasted to perfection. It is really the best way to roast peppers and eggplants.
This salad is a combination of the red peppers with home-cooked white beans (use canned if you like), mozzarella and some herbs. It is so simple really, but it is fresh and inviting, and absolutely healthy too.
Are you looking for other Red Pepper Salads? Try these: Pasta and Roasted Pepper Salad with Walnuts, Light Pasta Salads, Radiant Autumn Salad of Peppers; Rustic Spicy Butter Beans, Red Pepper and Tomato Salad with Crispy Flatbread, and Italian Roasted Red Pepper Salad.
Or perhaps you would like to be inspired by Salads in general. Try Gorgonzola and White Bean Salad with Chickpeas, Marinated Buffalo Mozzarella and Tomato, Green Peppers in Yoghurt, Tomato Salad with Green Olives, and Moroccan Carrot Salad.
Want more? Browse all of the Red Pepper Salads and all of our many and varied Salads. We love Bittman Salads, so have a look at those. Or explore all of the Capsicum recipes and our dishes suited to Early Autumn. Enjoy!
Continue reading “Roasted Red Pepper and White Bean Salad with Mozzarella”