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 more Fig recipes? Try Roasted Sweet Potatoes with Figs, Fig Salad with Almonds, and Baked Figs with Thyme.
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. 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.
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”
Sometimes, only a pizza will do.
Sometimes, only a pizza will do. Sometimes the comfort of carbs and the take-away feel are the things that are required. When such attacks come, make a pizza. For ease, make it in a covered BBQ, such as a Weber Q.
You might also like to try other Vegetarian BBQ Recipes. You can browse them here. They include Hot Tomato Salad, Garlicky Eggplant with Feta, and Asparagus in Pastry. Do browse the complete BBQ Series of recipes, there are so many more recipes including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Spring recipes here and here.
Continue reading “Pizza on the BBQ”
BBQs are great, even in Winter.
Beautiful wintery days continue, clear skies, sunshine, happy moods. And it is perfect for weekend cooking on the BBQ in a no-fuss, not too much washing up, sort of a way.
Use baby carrots or normal carrots for this dish. Best cooked in a foil tray to minimise dishes and washing up, you could also cook it directly on a BBQ hot plate.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon. You can also browse the complete BBQ Series of recipes. Find inspiration in our Winter recipes here and here. Continue reading “BBQ’d Carrots with Pomegranate, BBQ Melty Cheese Toast and BBQ’d Baked Bananas”
An outstanding marriage of textures.
This is an unusual recipe, using raw halloumi. It might be quite a surprise to find that fresh, uncooked halloumi partners very well with watermelon.
You might also like to try Haloumi and Orange Salad, Jerusalem Artichokes with Haloumi, or Haloumi Pizza. You can find watermelon salads here. Or browse our Haloumi recipes here and here, or our Salad recipes here and here. Find inspiration in our Summer recipes here and here.
Continue reading “Halloumi and Watermelon Salad”