Chilli and Coriander Salt Lassi | Indian Yoghurt Drink

Another beautiful lassi, this time with a hint of chilli and green coriander.

A lassi is a yoghurt based Indian drink that cools the effect of hot summers. It is originally from the Punjab and Multan in India and is usually taken with breakfast or lunch. It really is an ancient smoothie, originating around 1000 BCE.

We have numerous Lassi Recipes for you. Or browse our relaxing teas here and here. Explore all of our Indian recipes here and here.

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Steamed Thai Eggplant and Zucchini with Chilli Paste and Cumquat or Lime

I love this!

My friend Kate recently told me how good steamed Thai eggplants are with a chilli paste. In need of a quick snack while prep’ing for the large dinner on Xmas Day, I threw some in the steamer with left over zucchini, grabbed some chilli paste from the fridge and chopped up some cumquats. I love this!

I can imagine these eggplants served in a row on a narrow white plate, each one on a salad green leaf, ready for eating picking up and putting straight into the mouth. Also in this pic are some steamed betel leaves,  and a pea shoots and chopped cumquats salad.

You might also like Smoky Aubergine and Asparagus Salad, Eggplant Fry with Spices, Indian Eggplant, or Fragrant Eggplant and Yoghurt.

Also try Balinese Sambal Iris and Zucchini, Lemon and Dill Salad, .

Browse all of our Eggplant recipes . Explore our Salads here. And be inspired by our Late Summer dishes too.

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Kimchi, my style | Vegetarian Kimchi

It is a special and easy thing to make Kimchi.

It is a special and easy thing to make Kimchi – soaking the vegetables in brine, then mixing them with chilli, garlic, ginger and onion, adding a sweetener to feed the fermentation and add complexity to the flavour.

The final result is a tart, salty, hot pickle with a hint of sweetness that can be eaten on its own, mixed in to dishes such as rice or soup, or cooked into a recipe. I mostly eat it as an accompaniment to a meal, although I have been known to stand at the fridge with a pair of chopsticks and have a mid night or mid afternoon snack.

Try our other kimchi recipe also. Browse all of our pickles here and here, and our Cabbage recipes here and here. Find inspiration in the Spring recipes here and here.

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Tomato and Chilli Jam

A spicy sauce for all kinds of uses.

Welcome to the world of chillies. Where would I be without them? Indeed, lost in the culinary wilderness. A Tomato and Chilli Jam (jam in the loosest sense, more like a thick sauce) is another way to enjoy their wonderful heat, but with a touch of sweetness.

The jam is a great addition to any dish – tonight, for example, a pasta sauce of blended rocket, peas, grilled eggplant with a generous dollop of the Tomato Chilli Jam makes a wonderful, very late, Australia Day supper.

A wonderful accompaniment to dishes, served like a chutney. With dosa or other flatbread. With a stirfried vegetable or tofu dish, stirred into a soup that wants a little more spice, smeared over pizza or farinata.  Spread very thinly on toast and topped with bocconcini, fresh greens and herbs. Over plain rice. In a salad dressing. Drizzled over steamed or baked vegetables.

The possibilities are endless.

Although the recipe specifies fresh red chillies, for a layering of flavours I use 1 dried chilli, 1 red chilli and one green. I find using 3 chillies gives a wonderfully spicy sauce, but if you would like a milder sauce, use 2 chillies.

Are you looking for other Dips and Spreads? Try a Sweet Chilli JamPreserved Sweet Chillies, Green Chilli and Coriander Paste, White Bean, Sage and Roasted Garlic Spread, and Salty, Garlicky Labneh. Ousbacks Roasted Red Pepper and Apple Relish is great too.

You might also like to browse our collection of recipes featuring chillies, and our tomato recipes. We have several tomato pastes and purees for you to try. Or see the things that we make from tomatoes and freeze for winter. Lastly, browse our Early Autumn collection of recipes.

Tomato and Chilli Jam Recipe

Tomato and Chilli Jam

Source : inspired by an old recipe
Cuisine: Italian?
Prep time: 10 mins
Cooking time: 45 mins
Keeps: 2-4 weeks in the fridge, depending how you use it. Unopened jars will keep longer. It can be frozen.

ingredients
1 kg ripe tomatoes
1 clove garlic, finely chopped
1 onion, finely chopped
3 fresh red chillies, finely chopped, or 1 dried and two fresh chillies or to suit your taste
3 – 4 cloves, or medium pinch powdered cloves
1/3 cup (60g – 65g) firmly packed brown sugar or granular jaggery
0.25 cup white-wine vinegar
1 tspn sea salt
black pepper, to taste

method
Combine all ingredients in a large pan, including the salt and pepper. Stir over low heat without boiling until the sugar dissolves. Then bring to the boil and simmer uncovered over a medium-low heat, stirring occasionally for about 45 minutes until the mixture thickens slightly.

If you prefer a smoother sauce, you can blend the mixture using a blender, food processor or immersion blender.

Spoon into sterilised jars. Seal while the mixture is still hot, and store in a cool dark place or the refrigerator. After opening, keep in the fridge.

Enjoy!

Tomato and Chilli Jam

This dish has become a firm favourite in Autumn. A couple of kg of tomatoes take just 45 minutes to turn into Tomato and Chilli Jam, and much of that goes into the freezer. Some is gifted to friends, and some – well, it gets eaten by the spoonful. It also makes a wonderful chutney, tomato chilli sauce, and a spread on toast, topping (for example) some roasted eggplant.

Tomato and Chilli Jam | A Life Time of Cooking

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Pasta all’ Aglio e Olio | The Simplest of Spaghetti Dishes

It must be the simplest dish in the world.

Sometimes the simplest is just the best way of cooking and eating a dish. Elizabeth David, for example, was a great proponent of that style. And it is in the simplest of dishes that we train our palate, noticing slight nuanced differences in taste between, say, this olive oil with that pasta, or a different pasta. Or a different olive oil. I read about a cooking school once where they spend 3 weeks just on potatoes, so that the subtleties of the tastes variations became familiar to the students.

This recipe is the simplest of pasta recipes, and one that you will want to make often. There are no quantities given, you can alter them until you find the ratios that work best for your pasta and your olive oil.

Different versions of this can be found all over Italy – it is a dish that most families enjoy at least once a week – often it is a Monday night supper. We make it with spaghetti.

Are you looking for Pasta recipes? Try making our Home Made Eggless Pasta, and our Home Made Zeffirino Pesto.

Similar recipes include Spaghetti with Fresh Tomatoes, Capunti Pasta with Basil and Tomatoes, Penne with Broad Beans and Ricotta, Fettuccine with Cheese and Pepper, and Orzo Pasta Salad with Spinach and Pine Nuts.

You might also like to read Why we Cook Pasta al dente.

Or browse all of our pasta recipes, and our Italian recipes. Or find inspiration as you explore our Early Autumn recipes.

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