Pomelo and Carrot Salad

Once again we head to Ottolenghi land, and again play with that delightful and under-used fruit, Pomelo. This time the pomelo is complimented by the sweet-tart pickled carrots and heaps of Asian green herbs. If you can’t find Pomelo (Asian groceries often have them), use Pink Grapefruit.

This is a lovely side for a vegetarian BBQ, a herby bowl of steamed rice, or some Japanese Noodles. Pair it with some freshly deep fried tofu or grilled halloumi. It is a very special salad.

Similar recipes include Pomelo with Avocado, Pomelo and Green Mango Salad, Glazed Carrots with Cumin and Ginger, and Three Citrus Salad.

Similar Carrot Salads include Chickpea and Carrot Salad, Moroccan Carrot Salad, and Carrot and Blueberry Salad.

Have a look at our other Pomelo recipes and our Carrot Salads. You might like to explore other Ottolenghi recipes. All of our Salad recipes are here. Or browse our recipes for Mid Spring.

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Quick Carrot Pickle

A gorgeous carrot pickle that will last in the fridge for a week.

Here is another quick Carrot Pickle, quite different to the last Quick Carrot Pickle which had dark Asian flavours. This one is bright and fresh with a touch of sweetness, and the tartness that only cider vinegar can provide. I hope that you enjoy it.

This pickle is lovely with a bowl of steamed rice drizzled with the marinade juices.

Are you after other Carrot Recipes? Try a Sri Lankan Carrot Salad, and Carrot and Blueberry Salad.

Are you looking for other Quick Pickles? Try Onion Strings Salad and Cucumber and Red Radish Quick Pickles.

Have a look at our other Quick Pickles, all of our Pickles, and our Chutneys too. You might like to browse all of our Carrot recipes, or explore our Mid Spring recipes.

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Kombu and Carrot Quick Pickle

An Asian flavoured Quick Pickle

Quick pickles are the go when time is rushed and there are no pickles ready at hand. They can be made in a matter of minutes but do take an hour or three to pickle and develop their flavours. They are wonderful mixed in the morning and eaten for lunch or in the evening.

This pickle is unusual as it combines kombu, that salty seaweed from Japan, with crispy carrots. It is pickled in a mixture of sake and rice vinegar, sweetened with mirin and salted with soy sauce. It is allowed to pickle for a few hours before being ready to serve.

Are you after similar recipes? Try Quick Carrot Pickle, Celery Quick Pickle, Onion Quick Pickle, and Cucumber and Radish Quick Pickle Salad.

Have a look at our other Pickles, and our Chutneys too. You might like to browse our Asian recipes, and explore our Mid Spring recipes.

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Roasted Parsnip Soup with Spices

I love a good parsnip, but I don’t eat enough of them. This recipe maximises the flavours of the parsnip by roasting them before using them to make a soup with spices. It is another beautiful, warming Winter soup. Dollop Thick Thick Yoghurt  on top, or some home made Creme Fraiche.

Are you looking for similar recipes? Try Parsnip and Barley Soup with Garlic and Sage, Spicy Parsnip Soup with Crispy Garlic, and Spicy Roasted Carrot and Apple Soup.

Browse all of our Parsnip recipes, and all of our yummy Soups. Or take some time to explore our Mid Winter recipes.

This is a recipe from our first blog, which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.

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South Indian Green Peas Soup

Have you ever before seen serve hot with soy sauce as an instruction for a soup? Well, now you have. In this Green Pea Soup recipe from Tamil Nadu, South India, that is exactly the serving suggestion. South Indian soups are unspiced but flavoursome soups that are probably hang-overs from the British occupation. Somehow they have snuck into parts of the South Indian cuisine. This one has a slight Indo-Chinese influence – thickened with cornflour and topped with soy sauce.

In my experience, South Indian soups are served in small amounts. I have had them both before a main meal and after, so traditions must vary across South India.

This soup is made from peas, carrots and cauliflower, and thickened slightly with cornflour. It’s delicious, in a 1970’s sort of way. I love it.

Are you looking for other South Indian Soups? Try South Indian Beetroot Soup, South Indian Summery Tomato Soup, South Indian Baby Corn Soup, and South Indian Cauliflower Soup.

Or perhaps you are after other (more spicy) Indian soups? Try Mung Dal with Coconut, Creamy Tomato Soup with Lemongrass and Ginger, and Simple Indian Dal Soup.

Or some Pea recipes? Try Carrots and Green Peas with Green Coriander, Green Pea Pilaf, and Buttermilk Sambar.

You can also browse all of our South Indian Soups, and all of our Indian Soups. Or have a look at our Pea recipes.  Perhaps you would like to explore all Indian dishes. Or maybe all of our Soups. Or simply take some time to have a look at our Late Spring dishes.

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Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame

Healthy, warming and nourishing, a perfect soup for the coldest of days.

This recipe has macrobiotic overtones, but feel free to play with flavours in any way that you wish. It has the interesting flavours of sesame oil, tamari and umeboshi vinegar.

The recipe comes from a scribbled recipe on a piece of paper, as many of my recipes do. I have collected them over millennia, it seems. To the original recipe I have added some olive oil as the stated sesame oil was not enough for sautéing the onions and vegetables.

Would you like to try similar recipes? Try Adzuki Bean and Barley Soup with Pumpkin, Parsnip and Barley Soup with Sage and Garlic, Barley Soup with Vegetables, and Farmhouse Barley and Vegetable Soup.

You might also like to try Barley Pilaf, and Barley and Red Kidney Beans.

Or browse all of our Barley recipes, and all of our Soup recipes. Or explore our easy Mid Winter recipes.

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Soupe aux Carottes Nivernaises | A French Carrot Soup from Nivernais

One more soup for the cold weather in the wintery regions. A French Carrot Soup, Soupe aux Carottes Nivernaises. A very special soup, this one. Warming and buttery, sweet and luxurious, it deserves a place at your winter table.

This soup is a specialty of Nivernais, a former province of France, around the city of Nevers that forms the modern department of Nièvre, which ennobles the carrot in its coat-of-arms! Old recipes have twice the amount of sugar as carrots, but today, this amount is greatly reduced.

Are you looking for similar Carrot Soups? Try these other recipes too: Parsnip and Carrot Soup with Crispy Garlic, Roasted Carrot and Apple Soup, and Carrot and Roasted Tomato Soup.

You can browse all of our other Carrot Soups. Or you might like to browse our Carrot recipes and Soup recipes. French recipes are here. Or check out our easy Late Winter recipes here.

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Carrot Rice | Carrot Pilau

Mixed rice dishes are easy to prepare and quickly become family favourites. They are great lunch or tiffin dishes, and served with a raita/pachadi and a simple salad to make a delicious light meal.

Carrots have an inherent sweetness and it is emphasised when you sauté them in ghee. This recipe compliments that sweetness with the bite of the green chilli, the warmth of sweet spices like cardamom, cloves and cinnamon, and the crunch of onions and nuts. You will really enjoy it.

If you are looking for similar Rice recipes, try Spicy Eggplant Rice, Cumquats Rice, Rice and Cauliflower Pilaf, Lemon Rice, and Pepper Cumin Rice. Barley Pilaf is pretty good too.

Are you looking for Carrot recipes? You will like this Green Bean and Carrot Poriyal, Carrot Poriyal with Coconut Lentil Crumble, Carrot Thoran, and Carrot Sambal.

You can browse all of our Rice dishes here, and find all of our Carrot recipes here. Take some time and explore all of our Indian recipes. Or browse our Early Summer recipes.

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Carrots Glazed with Cumin and Ginger

A touch of spice turns carrots into something wonderful. Not that there is anything wrong with carrots as they are – delicious to munch on, wonderful grated into salads, carrot soups are amazing, pickles are so good, even in dips they shine. They can be poached, roasted, sautéed, mashed, curried, pureed and steamed or boiled.

Glazing carrots is quite retro, but as everything old is new again, let’s re-introducing some of the techniques of last century and stick a modern twist on it.

Are you after other Carrot Recipes? Try Carrot Rice, Spicy Carrot Side Dish, English Creamed Carrots with Spices and Moroccan Carrot Salad.

Why not browse all of our Carrot recipes. Or explore Ginger recipes. Check out our easy Early Spring recipes here.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. You can browse others from that blog in our Retro Recipes series.

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English Creamed Carrots with Spices

A modern take on an English classic.

Everything old is new again. This is definitely a retro English recipe, the sort of recipe that screams of the cold weather and the need for cream to make you feel comforted and warm and nourished. But it is also a lovely recipe that can be modernised to suit today’s palates.

Are you after other Carrot Recipes? Try Carrot Rice, Carrots with Green Peas and Green Coriander, Green Mung and Baked Carrot Salad, and a Spicy Carrot Side Dish.

Why not browse all of our Carrot recipes, or explore our English/British recipes. Or take some time to check out our easy Winter recipes.

Also, feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.

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Chickpea and Carrot Salad with a Curry Dressing

If you soak and cook some chickpeas and keep them in the freezer, you always have chickpeas for recipes that take your fancy. Or when you cook some, cook twice as many and then use them over the following week in salads, pasta sauces, bakes and other dishes.

Chickpeas are great in salads, and this is a simple, easy salad with celery and carrot – two ingredients usually in your fridge. The dressing has a bit of spice with the use of curry powder. I usually keep some Malay Curry Powder in the cupboards, for use in Malaysian dishes. If you don’t have a generic curry powder, use garam masala.

Have a look at some other Chickpea recipes: Glorious Five Bean Salad, Chickpea Tabbouleh, or Chickpea Sundal. You can also make Baked Chickpeas as a snack.

Are you looking for some Carrot Salads? Have a look at Mung Bean and Baked Carrot Salad, Carrot and Blueberry Salad, and Carrot Sambol.

If you are after all Carrot recipes, look here, here for all Celery recipes, and here for all Chickpea recipes.

All of our various Salads are available here, or simply explore our Mid Summer dishes.

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Carrots and Green Peas with Green Coriander (Cilantro) | Gajar Matar Sabzi

I miss Priti, who lived in Adelaide for a short while. My friend was such a good cook and teacher. She shared wonderful recipes with me including this easy dish.  She needed to shift suddenly, and we lost contact. Miss you Priti. Hope all is well with you.

Priti introduced me to many of the dimensions of Indian cooking, and particularly the use of Coriander leaves. This dish is cooked with chopped green coriander for 30 mins or so. While this may seem unusual outside of India (coriander is normally used fresh, as a garnish), it is akin to using a coriander paste. The resulting flavours are great. Feel free to garnish with some fresh coriander if desired.

She had other Coriander recipes too, like this Coriander Chutney. You might also enjoy making Pudla with Coriander or Coriander Paste.

What about Peas? Try Stuffed Sandwiches with Potatoes and Peas, Savoury Rice and Green Pea Pilaf, and Tawa Peas.

Are you looking for Carrot recipes? Try Carrot and Blueberry Salad, Carrot Thoran, and a Herby Salad with Carrots.

Feel free to browse recipes from our Retro Recipes series – our vegetarian recipes from our first blog from 1995 – 2005. You might also like our Carrot recipes here and here. And Pea recipes here and here. The Coriander recipes are here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.

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Mushroom and Carrot Salad with Mung Sprouts and Ginger Vinaigrette

A modern mushroom salad

Summer is a delightful season for salads, and we should not resist playing with herbs and vegetables and fruits to create exciting combinations and exquisite dressings. This recipe is a salad that brings contrasting textures and a super vinaigrette. It is a Mushroom-Carrot Salad that exhibits gingery overtones via the perfect dressing

Similar recipes for Mushrooms that you might like – try Mushrooms a la Grecque, Caramelised Oyster Mushrooms, and Stuffed Mushrooms on the BBQ/Grill. You can check out our Mushroom Salads here.

If you are looking for Carrot Recipes, try Mung Bean and Carrot Salad, Moroccan Salad, and Carrot Thoran. You can check out all of our Carrot Salads here.

Browse all of our Carrot recipes here and here, all of our Mushroom recipes here and here, and our Salad recipes here and here. We have a collection of Bittman Salads here. Or be inspired by our Mid Summer recipes here.

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Vermicelli and Green Mango Salad

This year, Summer declines to do more than peek her head between the clouds about 1 day per week. Today, a couple of days after Xmas, it is cool and wet, with persistent rain. I can do no more than pretend it is Summer and dream of hot days, beaches and cool drinks.

This is a beautiful, light, Summer salad with green mango for tang, peanuts for crunch and vermicelli for bulk.

You might like other Green Mango salads: Pomelo, Green Mango and Pea Eggplant Salad; Jicama and Green Mango Salad; and Jicama, Green Mango and Red Radish Salad. (Some of these might not have been published yet, stay tuned for the recipes.)

Other Green Mango dishes are here and here. Our other Salads are here and here. Or try our easy Early Summer dishes.

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Asian Lightly Pickled Cucumber and Tofu Salad

Parts of Asia, from China to Thailand and Singapore, even Bali, have amazing salads of the freshest of vegetables with handfuls of herbs. This salad celebrates that tradition, with ingredients from Japan, China and S.E. Asia. It is a bit of work, truth be told, but it makes such a great salad to take to a large gathering, BBQ or picnic. Not quite a Buddha’s Salad, it is so dynamic it is also wonderful eaten on its own as a course, or a light lunch, perhaps accompanied by some Chinese steamed rice.

The vegetables are all slightly pickled, the tofu is marinated, and the herbs are plentiful. Look for unusual ingredients in your local Chinese or Asian grocery shop.

This recipe is a little similar to Kylie’s Asian Herb and Sesame Salad, although they come from different sources. Both are worth trying if you enjoy slightly pickled salads. You might also like Cucumber and Red Radish Slightly Pickled Salad, or Slightly Pickled Mushrooms in Tamari and Sesame Oil.

Feel free to browse recipes from our Retro Recipes series – these are vegetarian recipes from our first blog, from 1995 – 2005. You might also like all of our Tofu recipes here and here. Or browse the SE Asian recipes here and here. All of our Salad recipes are here and here. Or spend some time to explore our easy Summer recipes here and here.

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