Broad Bean Salad with Parmesan, Basil and Garlic Chips

Broad Beans, Tomatoes, Garlic, Parmesan or Pecorino, and herbs is such a classic combination, and can be used in an infinite variety of ways. Mix them up as a pasta sauce, use them in a Spring risotto, mash them for a dip or spread, and make different salads from them.

Today we use these ingredients in a lovely light lunch salad, or for a first course in the evening. It is so deliciously light, hard to resist.

Similar recipes include Broad Bean and Tomato Salad, Broad Beans with Crispy Garlic, and Glorious Five Bean Salad.

Browse all of our Broad Bean recipes, including our Broad Bean Salads. Our Italian recipes are here. Or explore all of our Mid Spring dishes.

Continue reading “Broad Bean Salad with Parmesan, Basil and Garlic Chips”

Advertisements

Chinese Style Greens with Garlic and Sesame

If you are like me, you love a plate of greens now and again. And if they are straight from the vegetable garden, there is nothing better. This is an easy dish to whip up and is fragrant with the garlic and spring onions.

The recipe can be made with just the leaves, or, if you have an abundance of stems, it is also good made with just the chopped stems. But mostly, I mix the two.

Similar dishes include Sweetcorn and Spinach Bhurji, Spinach Stem Salad with Sweet Raisins, and Orzo Pasta with Wilted Spinach.

Browse our Chinese dishes and our Asian recipes. Our Spinach dishes are here. Or browse our Early Spring recipes.

Continue reading “Chinese Style Greens with Garlic and Sesame”

White Bean, Sage and Roasted Garlic Spread

Snacks in this house often include a spread or dip that can be lathered onto crusty bread with some salad greens and tomato slices, or just on its own. Most spreads can be thinned a little and used as a dip with crackers or vegetable sticks. They can even be served as a sauce to accompany falafel, lentil balls or other vegetarian fritters or patties. Try adding them to salad dressing too, for creaminess and flavour. They can even be thinned out to form a great basis for soup!

This recipe is a classic White Bean puree with sage and garlic – some garlic is roasted, and some cooked with the beans for layered garlic flavours. Deborah Madison includes a recipe in her book, Vegetarian Cooking for Everyone.

Similar recipes include White Bean Puree with Harissa, Roasted Cauliflower and White Bean Puree, Broad Bean and Mint Puree, Chickpea, Almond and Sesame Spread, and Fava Bean Puree with Fresh Herbs.

Try other White Bean recipes: White Beans with Tahini, White Bean Soup, and Tuscan Beans with Sage and Lemon.

Or browse all of our Spreads, our Dips, and all of our White Bean recipes. And explore our Late Winter dishes. Continue reading “White Bean, Sage and Roasted Garlic Spread”

Garlicky Potato Mash

Our first days of Winter this year have broken records for low overnight temperatures, and immediately one’s attention turns to wintery ingredients and dishes. Parsnips, Barley, Potatoes, Celeriac. Mung Beans, Fava Beans. And indeed, Mashed Potato.

This is a simple twist to the humble but delicious mash. It adds garlic, – use smoked garlic if you have it – to potatoes as they cook, and then makes them delicious and luxurious with butter and cream. Winter, welcome!

Are you looking for other Potato recipes? Try Parmesan Potatoes, Potatoes Baked with Cumin and Tomatoes, Gratin of Potatoes and Zucchini with Thyme, and Roast Potatoes.

And try these Potato Mashes – English, French, and Indian.

Browse all of our Early Winter recipes for instant warmth! All of our Potato dishes are here.

Continue reading “Garlicky Potato Mash”

Roasted Beetroot and Roasted Garlic Salad with Walnuts

A salad for Autumn, Winter and early Spring, where the roasting of the garlic and beetroot warms the kitchen, and the earthiness of the beetroot suits the weather. Even though beetroot is available year round, it seems to taste so much better in cooler weather.

The beetroot is roasted with the garlic, intensifying the beetroot flavours and mellowing the zip of the garlic. They become a perfect flavour pair.

Are you after Beetroot Salads? Try Beets in a Herb Dressing, Beetroot, Orange and Black Olive Salad, Slightly Pickled Beetroot Salad with Mustard, and Beetroot Salad with Honey Orange Dressing.

Or perhaps just Beetroot recipes. Beetroot and Pinot Risotto, Roast Beetroot with Cumin, and Beetroot Halwa.

Feel free to browse all of our Beetroot Salad recipes, and all of our Beetroot dishes. Our Salad recipes are here. Or explore our Mid Spring recipes.

Continue reading “Roasted Beetroot and Roasted Garlic Salad with Walnuts”

Freeze Your Garlic

Keep good garlic available for winter

Did you know that garlic freezes rather well? I have to thank Kathryn Elliott for bringing this to my attention.

Garlic is a seasonal crop, and local garlic is cheap over summer. It begins to peak in price during late Summer and early Autumn, continuing to rise until late Autumn or Early Winter until it is no longer available. The only option then is to buy overseas garlic of dubious quality.

Continue reading “Freeze Your Garlic”

Eggplants, Garlic, Lemon and Rosemary | Marinated Eggplants for the BBQ or Indoor Grill

Late Summer and Autumn are the best times for BBQs.

As we launch into Autumn, every sunny day is precious. While the sun shines, marinate some eggplant and toss it on the grill for a smoky lunch with some BBQ’d onions, hot lentils and a salad.

You might also like to try other BBQ dishes, including Fennel on the BBQ, Baked Pears on the BBQ and Bananas on the BBQ. Browse our Eggplant recipes here and here.

Continue reading “Eggplants, Garlic, Lemon and Rosemary | Marinated Eggplants for the BBQ or Indoor Grill”

Smashed Garlic and Ginger Cucumber Salad

Serve as part of a summery luncheon spread. Yum!

At Xmas the fridge fills with all things wonderful, the exotic and the common. And then I spend the next weeks slowly working through the food left in the fridge after cooking a xmas meal for  the family.

This morning I am working with some pre-cooked white peas and cucumbers. The white peas were turned into a wonderful curry – North Indian in style with (seemingly) a million spices  and a tomato-y gravy.

It needed something light and airy to go with it, something to lift the “groundedness” of it, to bring a little tang and bite, to cut through the deliciousness but heaviness of that sauce. Continue reading “Smashed Garlic and Ginger Cucumber Salad”

Garlic Rasam | Poondu Rasam | A Gem from South India with Cherry Tomatoes

A health giving rasam.

I adore rasam and when I am in India it is one of the trifecta of dishes that must have most days – rasam, sambar and idli. It is not difficult to make and mostly is very quick. A pan, a spice grinder (or appliance to do the same), your spices, some tamarind and often some tomatoes. Although it is a very traditional dish, I do sometimes feel free to play with the rasam concept. I call it Fusion Cooking, or AusIndian food.

Continue reading “Garlic Rasam | Poondu Rasam | A Gem from South India with Cherry Tomatoes”

Baked Garlicky Eggplant with Feta

Perfect eggplants are a glory to look at. Shimmering purple, with a promise of so much under that sometimes tough outer purple layer. Then ther are the Thai globular eggplants, gorgeous again in their sheer perfection. It is rare that a week goes by without us slice or dicing, baking or grilling eggplants. Japanese cuisine, Indian dishes and Middle Eastern food are just rife with the best of ways to use eggplants.

Nigel Slater though, is generally purely British in his approach to food, and unashamedly so. He doesn’t like to steam eggplant, for example (one of my favourite ways with this vegetable. However I love his books and his one-eyed approach. At the moment I am finding Nigel Slater’s Kitchen Diaries I and II very inspiring for evening supper-type meals. Quick to cook, open to adjustment, not too many steps or ingredients, his (vegetarian) food is my food at the moment. I am often home late-ish, so something quick and healthy is perfect for me.

And just to break the stereotype, this dish have overtones of, perhaps, a combination of Greek, Italian and Middle Eastern food.

Are you looking for other Eggplant dishes? Try Cheese and Eggplant Torte, Baked Eggplant Stuffed with Cheese and Tomatoes, and Roasted Eggplants with a Garlic Sauce, Pinenuts and Basil.

Our favourites are Brinjal Fry (Indian Deep Fried Eggplant) and a Persian Saffron and Rosewater Scented Eggplant.

You might like to browse all of our delicious eggplant recipes and other dishes from Nigel’s books. Or find inspiration in our Late Autumn recipes. Continue reading “Baked Garlicky Eggplant with Feta”

How to make Crispy Garlic, Crispy Sage and Crispy Curry Leaves

Crispy herbs and garlic are good to strew over all kinds of dishes.

Use crispy garlic to top vegetables, soups and mashes. It adds texture, flavour and another dimension to dishes. Sage and Curry Leaves likewise.

Browse all of our How To posts here and here, and Garlic recipes here and here. Find some inspiration in our Autumn recipes here.

Continue reading “How to make Crispy Garlic, Crispy Sage and Crispy Curry Leaves”

Garlic Soup | For Cold Wintery Weather

Garlic Soup guaranteed to warm the cockles of your heart.

Feel that vampires are on the loose? Is it a full moon? Or do you just feel like a touch of Spain tonight? Is it extra cold where you are? Whatever, cook Garlic Soup for no reason at all.

Are you looking for warming soups? Browse our soup recipes here and here. Our favourites are Simple Mung Dal Soup and Spicy Rustic Red Lentil Soup. Have a look at the Garlic recipes here and here.  Find inspiration in our Winter recipes here and here.

Continue reading “Garlic Soup | For Cold Wintery Weather”

Salty, Garlicky Labneh | Thick Thick Yoghurt

A beautiful, garlicky thick yoghurt for salads, soups and dips.

Labneh is a particular favourite, going into salads, soups, pasta dishes, dips, vegetable dishes, deserts and breakfast dishes.

We call it Thick Thick Yoghurt. See these previous posts on our love for this wonderful food. And this is how to make it: Making Thick Thick Yoghurt. Recently we began making it pre-flavoured with salt and garlic. You will love it too.

You might like to browse all of our yoghurt recipes here and here, and our Middle Eastern recipes here and here. Find inspiration in our Autumn recipes here and here.

Continue reading “Salty, Garlicky Labneh | Thick Thick Yoghurt”

A Magical Spicy Parsnip and Carrot Soup with Crispy Garlic

A hearty soup complimented by crispy garlic.

Parsnips are under-rated. It has something to do with the fact that they can be woody if they are too old or bought out of season.But buy them when they are in season and at their prime, and they are wonderful winter vegetables.

Are you after similar recipes? Try Soupe aux Carottes Nivernaises, South Indian Carrot Soup, Parsnip and Barley Soup with Garlic and SageRoasted Parsnip Soup with Spices, and Carrot and Roasted Tomato Soup.

You can browse all of our Parsnip recipes, and our Carrot recipes. Explore our Soups too. Or be inspired by our Mid Winter recipes.

Continue reading “A Magical Spicy Parsnip and Carrot Soup with Crispy Garlic”

How to Make Roasted Garlic Oil

A beautifully flavoured oil.

We use a lot of oils in our kitchen. Walnut, grapeseed, sesame, mustard, olive, chilli. You name it, we use it. Recently we added Garlic oil to our repertoire.

There is some concern about garlic and oil. Make sure you do your research and make a decision based on the data and what is right for you. In any case, keep everything well refrigerated and use quickly.

You might like to browse Garlic recipes here and here, and Oil recipes here. and here. Or find inspiration in our Summer recipes here and here.

Continue reading “How to Make Roasted Garlic Oil”