Mushrooms Baked in Grape Vine Leaves

Grape vine leaves add a subtle flavour to dishes that are cooked on them – even wood-fired BBQs using grape vine “wood” adds a subtle taste and aroma to foods cooked over that fire.

It is a wonder that we don’t use vine leaves more for baking foods. As well as the flavour, the leaves themselves can be eaten if you have baked in a low heat (otherwise, they go a little crispy).

Elizabeth David in her beautiful book An Omelette and a Glass of Wine, gives a recipe for baking mushrooms with vine leaves. She first saw the recipe in Edmond Ridhardin’s 1913 book L’Art du Bien Manger. It is as good today as it was a century ago.

Similar recipes include Grilled Pecorino in Vine Leaves, Grilled Mushroom Salad, French Slow Cooked Mushrooms, and Shiitake Mushroom Sauce.

You might like to explore other Elizabeth David recipes, or browse Mushroom recipes. This dish could also be cooked in a covered BBQ – have a look at other BBQ dishes also. Or simply scroll through all of our Mid Spring recipes.

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Sweet Pepper and Rice Salad

I have had 2 revelations this week – firstly, how good rice salad is. It is a salad that my Mother made a lot in Summer but some how it has never ever made it onto my radar. Perhaps we ate too much of it as we grew up, perhaps hers never inspired me to make them myself (sorry Mum).

In this 42C (107F) heat, I made a rice salad on a whim, because all I had to do was turn on the rice cooker – no other hot steamy cooking steps required. And the salad was so good, we are now converted.

The other revelation is, how good idli rice is for both stir-fried rice, and for rice salads. Idli rice is the type of rice used in India for making idli, dosa and the like. It is rice with attitude – separate, independent grains, that retain some bite even after cooking (think al dente rice), and that have a bit of swag. Yeah. It is perfect for rice salad.

But any other medium to long grain rice will do – don’t use rice that is sticky when cooked. You are looking for separate grains.

Are you looking for more rice recipes? Try Rice and Cauliflower Pilaf, Eggplant Pilaf, and Mung Sprouts Rice.

Or are you after some Capsicum recipes? Try How to Dry Capsicums, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Roasted Red Pepper Salad. Elizabeth David has a couple of Red Pepper Salads.

Perhaps you are looking for other Salad Recipes. Try Pasta or Couscous Salads, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Thai Lettuce Wraps. Our Mid-Summer Salads are here.

Or browse all of our Capsicum Recipes, all of our Rice Recipes, and all of our many stunning Salad recipes. Or take a while to explore our easy Mid Summer recipes.

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Simple Chickpea Salad | Salad de Pois Chiches

One of Elizabeth David’s no-fuss salads.

Sometimes we need simple food, and who better to consult than Elizabeth David? Her Chickpea Salad fits the bill.

In this recipe it is best to use chickpeas straight from the pan or slow cooker, to get the most out of the added flavourings. The warm chickpeas absorb the flavours more readily. But it can be made with tinned or frozen chickpeas – just heat them in hot water for a few minutes on the stove until warm.

You might also like to try Chickpeas with Ginger Root Salad, Green Salad with Chickpeas, Preserved Lemon and Feta, and Chickpea Tabouleh.

Browse other recipes by Elizabeth David, all of our Chickpea Salads, and our general Chickpea recipes too. All of our many Salads are here. Or be inspired by our Mid Autumn collection of recipes.

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Sweet Red Pepper Salads

Simple Summer salads with capsicum

I have been using Elizabeth David as my guide these past weeks, eating simply and being mindful of the produce.

  • One apricot, organic, juicy and ripe. Eaten slowly.
  • Dutch potatoes, simple boiled and dressed with olive oil, salt and pepper. Eaten as a warm salad.
  • An apple, peeled and sliced with a little salt sprinkled on it.
  • And bell peppers (capsicums) simply sliced in a salad, done two ways.

Similar recipes include Roasted Sweet Pepper Salad, Sweet Pepper and Rice Salad, and Sweet Onion Salad with Roasted Red Peppers.

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Simple French Cucumber Salad | Concombres en Salade

The simplest but the best cucumber salad.

The French approach to vegetables is to be admired. No artifice, just simplicity to bring out the flavours of the produce.

Feel free to browse our cucumber recipes here and here, and our cucumber salad recipes here and here. All of our salads are here and here. Or gain inspiration from the Summer recipes here and here.

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The Best Tomato Salad

No need to treat tomatoes in complex ways.

From Late Spring to Mid Autumn, our tomatoes are beautiful. In Australia, we each eat around 25kg on average per year. Salads, soups and curries, baked, roasted, grilled, sauteed, and dried, chopped, sliced or pureed, tomatoes play a large part in our cuisine. Elizabeth David reminds us of the French approach of simple is best, even when it comes to tomatoes.

Similar recipes include Ensalada, Quick Tomato Salad with Mustard Mayo, and Tomato Salad with Green Olives.

We also have lots of other tomato salads to browse, and indeed lots of different salads. Take your time. Perhaps you might like our tomato recipes. Or find some inspiration in our Mid Summer recipes.

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Seasonal Cooking | 11 Simple Beautiful Summer Salads

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.

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