Celery sort of misses out in the salad stakes. There are not so many salads that feature celery as its core ingredient. This salad changes that, it at least puts a stake in the Celery Salad map. Asian style in flavours with a little heat, it will be a classic at your place once you have tried it.
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.
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
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.
Perfect for our 40C Summers
Back from a hot weather week of family, food and fun, one of the outstanding dishes we concocted was an amazing cold blender soup with celery and avocado. Very more’ish, it takes a few minutes to make. It can be eaten either at room temperature or chilled for a perfect start to a meal on a hot hot day. Perfect for our 40C degree summers.
Fennel and Pears come into their own in Autumn.
Autumn brings such delightfulness in the month or two before winter sets in. Fennel comes into its own, and Nashi pears arrive. Tomatoes are delightful in the less intense heat. Fronds of mint wave in the breeze, as does lemon verbena and other herbs. I do love autumn.
This is a delightful salad that can be part of a meal, or form lunch on its own with a piece of Lebanese flatbread or pita bread.
You might like to browse our other Salads here and here, and our fennel recipes here and here. Our favourite Salads are Fennel a la Grecque, and Carrot and Blueberry Salad. Read about Panch Phoron here.
Guaranteed to relax you.
Take one book, a wedge of gorgonzola, some figs if you have them, some walnuts and celery stalks. Continue reading “A Gorgonzola Snack”
This is a salad to wake you up and enliven your senses. Fueled with chilli, then the heat is softened (a little) with herbs and crunchy ingredients, and then it is dressed with Asian ingredients.
This is a salad to wake you up and enliven your senses. Fueled with chilli, then the heat is softened (a little) with herbs and crunchy ingredients, and then it is dressed with Asian ingredients. Better than coffee, you will be full of energy in no time! 😀😘
You might also like to try Peaches with Asian Flavours, Caramelised, Marinated King Oyster Mushrooms, or Sprouted Mung Bean Sundal/Salad. Browse our Carrot Salads here, and Salads here and here. Be inspired by our Summer recipes here and here.
Celery is one of those veggies that is often ignored. Here are two ways to use it up.
Celery is one of those vegetables that is often ignored. It goes into wintery vegetable stews, into stocks as they brew on the stove, and into the juicer. Occasionally a stick is munched quite loudly as one wanders around the kitchen wondering what else there is to eat. But rarely, rarely is it used in other ways.
These simple ways of eating celery will make you fall in love with the humble vegetable again.
Oh how seductive are Autumn mornings. Full of golden light, rayed so jaw-droopingly beautifully through the leaves. Plants in autumn reach up lovingly to the sun, after months of shrinking away from the heat of summer. Long tendrils holding flowers wave in the breezes and welcome your passing smile — they nod knowingly in that gentle breeze. Chives and spring onions are flowering. Geraniums as red as lipstick. Mint and lemon verbena. Bog sage. Curry leaf. Earlier, my Lemongrass flowered — the first time ever!
How fitting then to find a recipe of matching gentleness, a warm salad of wine poached baby veggies, needing nothing else but the magnificent flavours of plants, leaves, wine and the very best of oils. Yes, Ottolenghi, you understand Autumn.
Sometimes we forget that simplest is bestest.
I ran into a lady today from Northern France and we chatted about France and French food. I have spent some time living and working in the North East of France, so it was great to chat to such a beautiful lady.
Coincidentally, I have just started to re-read, Elizabeth David’s French Provincial Cooking. I love the simple approach to food and the reverence she shows to food and eating.