A beautiful dish from Ottolenghi – one that takes time to produce a marvellous dish
Pottering in the kitchen today, I had a little more time so brought together Ottolenghi’s Jerusalem Artichoke recipe from his book Plenty. Simple to make, it takes just a little time as you need to roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy.
Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves.
Are you after other Jerusalem Artichoke recipes? Try Jerusalem Artichoke and Cumin Salad. We have some others planned, so check back here later for updates.
Or some Halloumi dishes? Try Halloumi and Orange Salad, Halloumi Pizza and Halloumi and Watermelon Salad.
Browse all of our Halloumi recipes, our Tomato recipes, and our Jerusalem Artichoke dishes. Explore all of 0ur Ottolenghi recipes. Or browse our Late Autumn dishes.
Continue reading “Jerusalem Artichokes with Halloumi and Basil Oil”
Cabbage and Carbs always go well together, right? And this dish of cabbage with pasta is divine. It is a great cold weather dish, and perfectly good for any time of the year as a Sunday Supper. It is a rustic dish, but don’t let that dissuade you.
Sometimes I cook this dish and the family aren’t home yet, and I pick at it in the kitchen until there is a definite hole in the side. It is so delicious with the nutty, slightly stretchy Emmental cheese. So easy to make just 3 ingredients – I cook the pasta and use the pasta water to blanch the cabbage. A few minutes assembly and into the oven it goes for about 20 mins – faster if you have a good fan forced oven. Take it bubbling to the table – your family will be begging for it again and again.
Truly, this dish almost needs a wood fire and a large glass of red. Eat on its own, with salads, or as an accompaniment to other dishes. Left overs are good fried up for breakfast! You could almost say that this comfort dish is NOT a Sydney dish. It is built for Melbourne and Adelaide, and all year round in Tassie. 🙂
Similar dishes include Potatoes and Cheddar Gratin, Baked Eggplant Steaks, and Gratin of Potatoes and Zucchini.
Are you looking for Pasta dishes? First, check out our home made eggless pasta. Then try Pasta with Zucchini and Parsley Pesto, Pasta Sauce with Aubergine, Red Pepper and Tomato, and Light Pasta Salad.
Or are you looking for Cabbage Recipes? Try Malaysian Lemak Style Vegetables, Nappa Cabbage Salad with Peanut Dressing, and Cabbage Thoran.
You might also like to browse all of our Cabbage recipes. All of our Pasta dishes are here. Or browse Baked recipes. Take some time to check out our easy Mid-Winter recipes.
Also browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
Continue reading “Pasta Bake with Cabbage and Cheese”
As Winter marches on, we want dishes that we can cook in the oven, to add another source of heat to warm the kitchen. Baked dishes are also usually hearty, so they warm and nourish the body in a way that we only seek in Winter. Gratin dishes are so perfect, ticking every box.
This dish layers potatoes with cheese, covers them with milk and cream, and bakes it until bubbling and golden. Delicious!
Are you looking for similar dishes? Try Pasta Bake with Cabbage and Cheese, Gratin of Potatoes and Zucchini, and Gratineed Sweet Potatoes.
You can browse all of our Gratin dishes and all of our Potato recipes. Or simply explore all of our Early Winter dishes.
Continue reading “Potatoes and Cheddar Gratin”
Luxurious and nourishing, a Winter dish
Parsnips are a wonder in winter – slightly sweet, beautifully tender. Once Spring comes, parsnips become more woody and starchy and are less successful. Make this mash when parsnips are at their peak. It is deliciously indulgent and nourishing.
Try these other Parsnip recipes: Baked Parsnips with Parmesan.
Are you after other Mashes? Try Garlicky Mashed Potato, and Parsnip and Carrot Mash.
And try these Potato Mashes – English, French, and Indian.
Perhaps you might like to browse our Parsnip recipes, and all of our Mash recipes. Explore all of our easy Mid Winter recipes as well.
Continue reading “Roughly Mashed Parsnips with Olive Oil and Parmesan”
Oh Figs! How much I love Autumn because of the produce (and the colours), and figs feature so strongly in that love. But what to do when the short Fig season ends?
Middle Eastern shops often stock dried figs, lovely whole round beauties that are different to the dried figs that you might find in the supermarket. They are lovely to snack on whole, but also, when they are soaked, they taste so much like figs, with a familiar internal texture.
This salad is wonderful with fresh figs, do try it. But today we made it with soaked, dried figs. It is different, but the sweet figs with the blue cheese is so lovely. And it is great to be able to make this salad outside of fig season.
Are you looking for similar Fig recipes? Try Roasted Sweet Potatoes with Figs, Fig Salad with Almonds, and Fig Salad with Hazelnuts and Mesclun.
Are you looking for other salads? These will be just what you are looking for – there are quite a few.
Browse all of our Fig recipes here. Or take some time out with a cuppa to browse our Late Autumn dishes.
Continue reading “Fresh or Dried Figs Salad with Blue Cheese”
Simple is great, yes? Less is more. In this pasta dish, as with many others, it is the simplicity that shines and makes for a spectacular dish.
I have made it here with some home made eggless pasta that combines flour, semolina flour and chickpea flour and uses ground sesame seeds as a binding agent. It is pretty good, but of course this recipe can be made with any fettuccine or spaghetti.
Are you looking for Pasta dishes? Try Pasta with Zucchini and Parsley Pesto, Simple Pasta with Chilli and Olive Oil, and Pasta with a Cauliflower Sauce. Don’t forget that home made eggless pasta.
Or perhaps you are after Italian fare? Try Risotto with Mushrooms, White Bean Soup and Grilled Fennel with Mozzarella.
You can browse all of our pasta dishes here, and all of our Italian recipes here. Or simply take some time to explore our Mid Autumn collection of recipes.
Continue reading “Fettuccine con Cacio e Pepe | Fettuccine with Cheese and Pepper”
I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.
This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.
Why not try other Bittman Salads? Try Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.
All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.
Continue reading “Green Salad with Raspberries, Walnuts and Blue Cheese”
Yet another divine use for eggplant – such a versatile vegetable. This time it is a cheesy torte – eggplants layered, Italian style, with cheeses, baked, allowed to rest and firm up, then cut into wedges to serve. What could be better? It makes a great lunch or supper, or works very well in a tapas spread, mezze or antipasto. It even makes a great any-time snack.
Eggplant is so flexible, and very variation tastes so good. You can bake it, simmer it, stuff it, crumb it, steam it, BBQ it, grill it, roast it, saute it and deep fry it. I hope you try some of these recipes.
It makes great Indian style Chutney, Curries, Salads, Fritters, Pasta Sauces, Rice dishes, and gentle dishes.
As well as all of these Eggplant recipes, you might like to also browse our Italian recipes and our easy Late Summer dishes.
Continue reading “Cheese and Eggplant Torte | Cheesy Eggplant Layers”
Goodness from Bill’s in Sydney
A delicious snack, filling and comforting, for a day when you are snuggled up on the couch reading a book, or perhaps before you rush off to the next football game. They are great for breakfast or brunch too.
You might like to browse our snacks here and here, or perhaps you are after cheese recipes. Try all of our Toasties. Or explore our easy Autumn recipes here and here.
Continue reading “Pan Fried Toastie Sandwich with Tomato and Fontina”
A comforting dish as the weather turns cooler
The bitter tang of Belgium Endive is a wonderful contrast to our normal fare. Today, it is partially cooked on a pan and then finished in the oven with a creamy cheesy breadcrumb topping.
This is an ideal dish to prepare ahead. Get it ready to pop into the oven, then it is a quick dish for lunches or a quick dinner side dish.
You might also like to try Mediterranean Buckwheat Salad. Browse our Autumn dishes here and here.
Continue reading “Caramelised Belgian Endive (Witlof) with a Creamy Cheesy Topping”
Take one book, a wedge of gorgonzola, some figs if you have them, some walnuts and celery stalks. Continue reading “A Gorgonzola Snack”
Fresh Mozzarella balls, tomatoes, basil, olive oil and pomegranate are always a perfect combination.
There is a great salad that I make which consists of torn mozzarella balls, olive oil, pomegranate molasses, tomatoes, cucumber, pomegranate seeds when I can get them. It is easy, quick and very satisfying and it more often than not will form a complete meal for me. This is a twist on that salad.
You might also like to try Grilled Fennel with Mozzarella, and Tapenade Bread Salad with Tomatoes and Mozzarella.
All the Mozzarella recipes are here. And Salad recipes are here and here. Or find some inspiration in the Summer recipes here and here.
Continue reading “Mozzarella Salad with Crispy Tomato Crumbs”
Take two rather old fashioned ingredients – mascarpone and gorgonzola – and combine.
I do love cheese. The more French, the more piquant, the smellier even, the better.
This is a recipe that I first made so many years ago, I thought it had gone out of fashion. But a quick search of the web shows that it is still very popular.
While it is interesting, here we prefer our cheeses as they are. My most favourite way of eating this dish is in front of the TV at night with some tart fruit and cheese crackers. Or a little for breakfast covered with juicy passionfruit.
I remember when I used to use mascarpone much more that I do these days. It was around the time it was just making inroads into Australia, becoming fashionable and appearing in cooking magazines. I would travel 30 minutes to buy a container from the only place that stocked it. Then I moved to Sydney and found that not only was mascarpone available in the local supermarket, there were a range of brands to choose from. Truly, I thought that I had reached cheese heaven.
Continue reading “Mascarpone and Gorgonzola Torte”
10 minutes and this salad is done.
Are you like me? Hate those 6pm meetings that are catered? Few vegetarian options except for chips and other deep fried snacks. I have one of those meetings tonight, but thankfully I have it licked.
Around 4pm I stopped work and made this salad. It is Nigel Slater’s originally, but I have adopted it as my own over time. I do love his way with vegetables. Simple.
Are you after other Fennel Salads? Try Fennel Salad with Orange Vinaigrette, Fennel, Potato and Tomato Salad with Garlicky Mayo, Fennel and Apple Salad and Fennel and Fresh Prune Salad.
We also particularly like Fennel on the BBQ and Slow Baked Fennel with Chilli, Garlic and Orange.
Browse all of our Fennel recipes and all of our many Salad recipes. Explore the Mozzarella recipes here. Or be inspired by our collection of Mid Spring recipes.
Continue reading “Grilled Fennel with Fresh Mozzarella”
Another warm day, and cooking on the BBQ seems like a good idea. It is quite easy to cook these pastries in a covered BBQ.
Another warm day, and cooking on the BBQ seems like a good idea. It is quite easy to cook these asparagus pastries in a covered BBQ. But it does need good quality asparagus – stringy stalks spoil the experience. You can, of course, cook these in the oven as well, at about 200C.
Similar recipes include Tomato Tarte Tatin, and Potato Tatin.
Are you looking for asparagus recipes? Look no further. Or perhaps some BBQ recipes? Browse our Nigel Slater recipes here. Or explore our Summer recipes here and here.
Continue reading “Asparagus in Pastry with Cream and Fresh Pecorino”