Roasted Red Capsicum and Feta Dip and Spread

I love recipes that are endlessly versatile – dips and spreads that can use a variety of vegetables, bread recipes into which you can knead different flours, herbs, and liquids, soups that take almost anything that you have on your kitchen bench. These sorts of dishes are the lifeblood of the kitchen, using up what you have, what has arrived, what you’ve been given, what has ripened.

A great base for a dip is formed from any combination of feta, yoghurt, cream cheese, ricotta, and/or tahini. Into that puree can go some lightly cooked vegetable and flavourings. Nuts can be added to thicken and flavour the mix. It is endlessly malleable.

Today it is roasted red capsicum, feta, yoghurt and walnuts.

Similar recipes include Eggplant Spread, Horseradish Dip, and Beetroot and Yoghurt Dip.

Or simply browse all of our Dips and Spreads.

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Yoghurt Mustard Dressing

We love our salads and often they are made using whatever is on the kitchen bench. Today it is snake beans (simmered till tender), quarter of a fennel bulb, a couple of radishes, quarter of an onion, fresh dill, some daikon radish shaved thinly, and 4 or 5 spring onions. They are scattered with nigella seeds.

At these times we like to add a delicious dressing. Once you have a few dressing recipes under your belt they can be thrown together very quickly. This one is a yoghurt based dressing that is gorgeous for salads like this. It can be spread over the vegetables, or the veg can be dipped into the dressing.

Similar recipes include Miso and Ginger Dressing, Tahini and Yoghurt Dressing, and Creamy Horseradish Dressing.

Browse all of our Dressings and all of our Salads. Or explore our Mid Autumn dishes.

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Roasted Brussels Sprouts Salad with Preserved Lemon Dressing

Some dishes need a tangy dressing – salads appreciate it, and Brussels Sprouts really pick themselves up when they come within cooee of a tangy dressing. We roast Brussels Sprouts and serve with a dressing with preserved lemons and spring onions. If it is the season, we toss in cumquat juice and peel. This salad is AMAZING.

Similar dressings include Cumquat and Lime Seed Syrup, Green Tahini Dressing, Sesame Dressing, and Miso-Seed Dressing.

Other Brussels Sprouts dishes include Roasted Brussels Sprouts with Pomelo and Star Anise, Brussels Sprouts Salad, and Brussels Sprouts Risotto with Blue Cheese.

Browse all of our Salads and all of our Dressings. Or explore our Mid Autumn dishes.

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Pineapple and Cucumber Salad with Tamarind Chilli Dressing

Tamarind is a natural match with tropical fruits, and this salad is hot, sour and tangy. It is a take on an Indonesian salad, and is perfect in Summer when we have the sweetest of pineapples available. The cucumber is seeded before being diced.

What a delicious dish this is, the tamarind and vinegar adding the sour notes and the chilli the hot notes – these play beautifully with the sweetness of the pineapple and the coolness of the cucumber.

Similar recipes include Hawaiian Chilli Pineapple Salad, Tamarind and Lime Dressing, Cucumber Salad with Rice Vinegar, and Balinese Sambal Iris.

Browse our Pineapple recipes and our Cucumber dishes. Our Indonesian dishes ar ehere. Or explore our Mid Summer dishes.

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Mustardy Turmeric Dressing for Salads, Roast Veg, Soups, and especially Brussels Sprouts

We adore this dressing with brussels sprouts – roast the sprouts, add lemon juice, enough that it provides the tang that brussels sprouts demand, and toss with this dressing for a heavenly salad or side dish.

It is also divine with salads, drizzled on soups and over baked vegetables. It adds colour, tang and zing to any dish you pair it with.

Similar recipes include Roasted Brussels Sprouts with Pomegranate Molasses, Lemony Yoghurt Dressing, Green Tahini Dressing, and Miso-Seed Dressing.

Browse all of our Salads and all of our Dressings. Or explore our Mid Autumn dishes.

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Fruit and Herb Flavoured Vinegars | and Orange Vinegar

Spring is a great time for making some flavoured vinegars for Summer Salads and vegetables. It also makes great presents for Xmas! The flavoured vinegars are easy to make and can be left to infuse the flavours for as little as 2 weeks.

We show you a general method, and then several specific flavoured vinegars. If you are growing your own fruits and herbs, this is an excellent way to use your crops. Don’t forget to sterilise all of your equipment and utensils.

Similar recipes include Glossy Strawberry Sauce, How to Make Quince Paste, How to Pickle Ginger, and How to Make Chilli Paste.

Browse all of our How To suggestions, and all of our Early Spring recipes.

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Miso and Ginger Dressing

In our series of miso recipes and especially miso dressings, we have a creamy, salty, tangy dressing today. It is wonderful spooned over any tofu, salad, grated raw vegetables, steamed or grilled vegetables, and in wraps and sandwiches. It livens up dull soups as well. The recipe is a version of one in The Book of Miso.

Similar recipes include Mustard Turmeric Dressing, Miso and Tahini Dressing, and Miso and Sesame Dressing.

Browse all of our Dressings and all of our Miso recipes. Or explore our Mid Winter recipes.

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Baked Fennel with Mint and Parsley, with a Creamy Sauce

It is late winter and the fennel in my green grocer is still both superb and cheap. Today we bake it with lemon and herbs. It is served with a lovely creamy sauce, almost like aoli, but made with cream. As we are vegetarians, we don’t cook with eggs, so this dressing of pouring cream, seasoning and lemon juice, beaten till it thickens, is a perfect substitute. You should try it! Different flavourings can be added as needed.

Today, we caramelised some cumquats to serve with the fennel. The caramelisation deepens the cumquat flavours and as they are abundantly in season we are using them in place of lemons in many dishes.

Are you after similar recipes? Try Baked Fennel Stuffed with Feta, Florentine Fennel with Parmesan, Slow Baked Fennel with Chilli, Orange and Garlic, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Browse all of our Fennel recipes and all of our Dressings. Our Baked dishes are good in Winter to warm the kitchen. Or take some time to explore our Late Winter recipes.

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Tomato and Walnut Salad with Pomegranate Molasses Dressing

With some itsy bitsy tomatoes in hand, looking more like jelly beans than tomatoes, we made a Tomato and Walnut Salad with Pomegranate Molasses Dressing. A perfect choice, as we had made our own Pomegranate Molasses, and had whole walnuts sitting on the kitchen bench. You can of course, purchase pomegranate molasses – I find the Middle Eastern shops have the best ones.

It was Lucy’s recipe, from Nourish Me, that we went to for inspiration. It’s a pretty easy salad – take some juicy tomatoes, and make an interesting dressing with garlic, cinnamon and pomegranate molasses. Pretty good, as all of Lucy’s recipes are.

Similar recipes include Quick Tomato Salad with Mustardy Mayo, Tomato Salad with Balsamic and Marjoram, and Tomato and Pomegranate Salad.

Why not browse all of our Tomato Salad recipes? Or, if you have the courage, all of our many many Salad dishes. Or take some time to explore our Mid Autumn collection of recipes.

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Tahini and Yoghurt Sauce and Dressing

This is an awesome dressing for salads – think green salads, or salads of warm vegetables. It is also perfect for hot potato chips, and a great sauce for snacks. Try it with Falafels! Or use as a dip for celery and carrot sticks. It is made in seconds, all you need is a bowl and a fork for whisking.

Are you after similar dressings? Try Yoghurt Mustard Dressing, Minty Yoghurt-Tahini Sauce and Dressing, Celery Yoghurt Salad, Green Tahini Sauce, and Lemony Yoghurt Dressing.

Browse all of our Dressings and all of our Sauces. Or take some time to explore our Mid Summer dishes.

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