These are great, quick biscuits when you need something in a rush. Visitors? A hoard of teenagers landing on you? Or on your own and needing something to spark up your day? These are the biscuits for you. They are a little salty, a lot parmesan-y, and incredibly morish.
Our journey into the 101 Bittman Salads changed our salad eating habits, and it is rare that we go a day or two without one now. Not only are they delicious but they are a good vehicle for eating a range of vegetables (and sometimes fruits) that we might not otherwise get in our day.
This recipe was inspired by a recipe in Spice, a book by my old friend and celebrated chef Chris Manfield. It is not a recipe from that book (her’s is not vegetarian) – but it sparked an idea.
We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.
In Tuscany this is a popular soup that is often served in the olive harvesting season so that the emerald green, grassy and fruity new olive oil can be drizzled liberally over the soup and on toasted bread. When making this soup, try to find the best tasting olive oil that you can.
My theme for Winter last year was Brussels Sprouts – I have written before about how I avoided them for most of the decades of my life, but I have found a new appreciation. This is because – roasted sprouts. And pan fried sprouts.
There is a thing about roasted brussels sprouts. I love how you can get flavours deep into the heart of sprouts that have been halved lengthwise. Lemon juice, orange vinegar, pomegranate molasses or various spices.
This recipe, which is from Ottolenghi’s Plenty More, uses pan fried sprouts, but there is nothing to stop you roasting them instead. In fact it saves some work if you decide to roast them (but they won’t be as crunchy). This recipe is classic Ottolenghi – 4 or 5 different processes, depending how you count them, and about an hour to make. But I have learnt to hold back my complaints about that (a little), as the flavours are always banging. It took the release of his book Simple to make me realise how complex and layered the flavours are in his other books, and especially how much that adds to the dish. Simple strips it away – the dishes are still good but somehow now quite like the Ottolenghi I know, love and complain about.
I have been working my way through Plenty More. Never one to keep up with fashion I haven’t joined the people feverishly cooking through Simple. I had intended to finish Plenty More within 12 months but found I had to take a break of some months within sight of the end. Now I have resumed, but taking it at a slower pace.
Caramelised garlic makes a lovely condiment to lentils or roast veg, while candied lemon makes a great garnish for creamy desserts or leafy salads. I always pan-fry sprouts – it retains texture and enhances flavour. — Ottolenghi
The recipe takes the Brussels Sprouts and mixes them with a caramelised garlic syrup, candied lemon peel, chilli and basil. It sounds too amazing to be believed. And indeed it is – the interplay of sweet, spicy and tart flavours is nothing short of spectacular. Imagine this as your stand-out dish on the Xmas table, or, in Australia, make it for Sunday Lunch on the Queen’s Birthday weekend, or for Xmas in July. It will knock the socks off of your guests.
Browse all of our Brussels Sprouts recipes and all of our Garlic dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.
The best time to freeze ginger or make Ginger or Ginger-Garlic Paste is Late Summer or Early Autumn. Ginger and garlic are plentiful then, good quality, local and cheap. You can often get young ginger at this time – it is gentler in flavour and delicious.
A good strategy for Autumn is to make a couple of jars of Garlic Paste and Ginger Paste (or Ginger-Garlic Paste), freeze 1 or 2 kgs of garlic, broken into cloves, to supplement the paste, and freeze some ginger root. Adjust the amounts to suit your family’s consumption of garlic and garlic.
This is a dish that is made in Spring in Malta and the Middle East with fresh broad beans. For the rest of the year it is made with dried broad beans. There are two types of dried broad beans (generally called dried Fava beans). The first, commonly available here, are large, darker coloured beans. Huge, really. They are not peeled, so require soaking and peeling before cooking. Despite the work, I do love the intense earthy flavour of these large beans.
The second type is a more delicate dried fava bean, small in size and golden in colour. These are generally already peeled, and so less work in the kitchen before cooking. They are more difficult to find, and I had to search them out in a large Greek grocery.
Today, I am using the smaller variety, as I think that they are better suited to this dish, but note that the larger beans or fresh broad beans can also be used. It is just the cooking time that will vary.
This pizza is one of my favourites – who does not like garlic on a pizza! It is the perfect meal for a hoard of hungry people in a hurry to eat. It makes a flavoursome meal with a minimum of fuss – just serve with a simple side salad. Salad leaves and tomato is perfect.
Make sure that you slice the potatoes thinly, otherwise they will not cook properly.
Hands up who loves potatoes? Mashed, baked, roasted – they are the basis of Winter life, really. And here is another baked potato dish. Potatoes are sliced and baked with garlic and rosemary till tender and with a crisp top. What could be more Wintery?
Goodness, how we love garlic! Around the world it is used with abandon. Is there any cuisine that does not use garlic? Please let me know. (The Jain community in India does not use garlic, South India has a lot of recipes that are garlic free, and there are other sub-cuisines in India that also avoid onions, garlic and sometimes chilli.)
We have collected together a huge number of garlic recipes for you. Please do enjoy them.
Spinach is often paired with butternut pumpkin and it is a perfect match. We’ve been cooking this recipe for ages. Over time it has changed, simplified, adapted to the food fashions of the time. But the main ingredients have stayed the same – spinach or similar greens, butternut or jap pumpkin, mushrooms and a couple of spices. In this recipe, any greens that cook up like spinach or chard and can handle spices can be used – try some of the Asian greens and Indian greens also.
At our place we often need a quick way to use up greens from the garden – spinach, bok choy, chard, silver beet and others. Our garden can get over-run with these! This is a great dish to use them up.
The butternut pumpkin is sauteed until almost cooked before the greens are added, and the finished dish is topped with roasted or sautéed mushrooms and some roasted garlic. Delicious.
Similar dishes include Roasted Mushrooms with Burrata, 50 of our Best Garlic Recipes, Eggplant, Spinach and Sweet Potato Curry, Daikon and Golden Pumpkin Curry, Sweetcorn and Spinach Bhauri, and Chinese Style Greens.