Bok Choy with Capers and Tomatoes

Summery goodness in a bowl.

Summery goodness in a bowl. For something different in the hottest of weather, opt for a cold salad of bok choy – and some iced tea.

Similar recipes include Tomato Salad with Ginger and Lime, Green Papaya, Snake Bean and Tomato Salad. You might also like to make Kimchi too.

Browse our Salads and our Tomato recipes here. Be inspired by all of our Late Summer dishes.

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Escarole Salads with Millet and Chickpea Flour Pancake-Style Flatbread

Escarole, that slightly bitter green beloved of Italians, Barley Malt, a sweetener with a dark, grounded flavour and Ragi or millet flour all come together for a delicious meal.

Now I find the simplest and best way to use escarole is in salads, sliced into small but not too small pieces, and then laden with some cooked lentils, left over chickpea salad, cumquat pickles, halved tiny tomatoes, home-made mung bean sprouts, finely chopped herbs and lots of parmesan. (Use almost anything that you have ready in the fridge.)

Escarole LOVES parmesan so feel free to add grated or shaved parmesan.

Browse our Salad Dressing recipes here, and our Salad recipes here. Our yoghurt recipes are here. Or be inspired by our Summer recipes here.

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A Wicked Tamarind and Lime Dressing and a Thai Betel Leaf Salad

A wicked, wicked salad.

I remember my first trip to India, travelling the back-roads of Goa with a gorgeous Indian tourist guide for the day. He pointed out some betel nuts drying on the sides of the roads. In all of my naivety, I said to him “Don’t betel nuts make you go funny?” With a sage wiggle of his head, he replied “My dear, there are many things in India that make you go funny.”

How right he is, and not all of them in the hallucinogenic way.

Actually, betel leaves have many uses in India and beyond. Some of them spiritual, some of them artistic, some of them culinary.  Today’s use is in a salad, and it is not Indian, but Thai, with the telltale flavours of sour, sweet and hot melded perfectly together.

I have heard that Betel Leaves are not from the same plant as Betel Nuts, but rather a plant closely related to pepper. They can be eaten raw, and are often used as a wrapping for food in India and Thailand.

You might also want to try Miso Sesame Dressing, Steamed Thai Eggplant and Zucchini, Steamed Eggplant with Sesame and Soy, and Ottoleghi’s Steamed Eggplant and Soy Dish.

Our Thai dishes are here, and our Salads here. Be inspired by our Summer dishes here.

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Spinach Pachadi | Palak Pachadi | Spinach in Yoghurt

Last night I cooked a gorgeous spinach dish, a Pachadi. It is a gorgeous dish that can be used as a side dish or goes just as well over rice, on its own or with a yellow dal. It is a purée, so it would also go well drizzled over some chunks of pan-fried tofu, fresh made paneer or some roasted or pan-sautéed chunks of potato. With some crispy flatbreads. With a green salad of goodness.

Similar recipes include Tri Colour Raita, Asparagus Raita, Boondhi Pachadi, Carrot Sambol, and Cucumber Pachadi.

Please also browse our Pachadi recipes, and our Spinach recipes. You might like to read up on Indian Essentials and explore our Indian recipes. Or take some time to check out our Late Spring collection of dishes.

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