Where would we be without the tart goodness of lemons and limes. Limes add a touch of South East Asia to many dishes, and the tang of India in others. Not only can we drizzle lime juice over and into dishes, they can be preserved and pickled or made into jam, marmalade and syrups.
The juice of limes is not the only part of the fruit that is used. Lime peel is essential in salads, dried limes from the Middle East add sour flavours to dishes, and the lime leaf (especially that of the Makrut Lime) has a special flavour that is excellent in syrups and infusions, or shredded finely in salads.
Limes are also an essential part of Summer and the many cooling drinks that are a common part of our 35C – 45C days.
You can browse all of our Lime recipes. And check out our 100 Vegetable Series.
Continue reading “100 Vegetables: #67. Limes”
Yoghurt salads are made the world over, except, perhaps, in English speaking and some European countries. It is a puzzle why we don’t make more use of them here in Australia with our temperatures up to 45C in Summer. Yoghurt is one of the most cooling ingredients. Here I use makrut lime leaves (the new name for kaffir limes) with zucchini and garlic to make a great hot day dip or salad. We often have them around afternoon tea time, with some crisp crackers (like our Galletti), with other salads and some flatbread for lunch, or as a precursor to dinner.
Similar dishes include Green Mango Pachadi, Roasted Eggplant with Saffron Yoghurt, and Onion Pachadi.
Browse all of our Yoghurt dishes and all of our Raita.
Continue reading “Zucchini, Makrut (Kaffir) Lime Leaf, Yoghurt Salad”
In my new place there is a locquat tree, struggling a little as it is in the shade of a larger tree that is yet to be pruned. Last year there were no locquats, but this year there are some, enough for this small household. We do have to use a ladder to pick all but the lowest ones, but it is worth it. Tonight we mix them with mango for a wonderful Spring dessert.
We don’t have many desserts here, but some similar recipes include: Macerated Strawberries and Passionfruit, An Autumn Fruit Salad with Apples, Pears and Pomegranate, Strawberries with a Mint Raspberry Sauce, and Peaches with Asian Flavours.
Check out our Locquat recipes and Mango dishes. Our Desserts are here. Or explore our Mid Spring collection of recipes.
Continue reading “Locquats and Mango with Makrut Leaf”
Recently I popped into the Adelaide Central Market and came home with bags full of goodies, including some colourful heirloom carrots. Half of them went into a Honey Roasted Carrot dish, and the rest were thrown into the oven with curry leaves and shredded lime leaves with Cumquat Juice (or lime juice can be used), and some curry powder as well. Its a lovely dish, perfect for this Autumn weather. It is still warm so we are still eating outside when we can. This dish looks perfect on our outside table.
It is another Ottolenghi dish – we have a focus on his dishes this year, so we turn to his books whenever we can. But we mix his recipes up whenever we can to make use of what we have in the kitchen. In his book, Plenty More, Ottolenghi uses swedes, parsnips and carrots in this dish, but I have used only carrots – lovely young heirloom carrots. Spring onions are added later in the cooking, and their fresh greenness adds a beautiful element to the dish.
So, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking primarily from Plenty More, but not ignoring his other books completely. As I said, I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar recipes include Cumquat Mango Chutney, Roasted Carrots with Coriander Seed, Golden Brown Carrots with Garlic, Honey Roasted Carrots with Citrus Juice and Yoghurt, South Indian Carrot Soup, and Hot Roasted Carrot Salad.
Browse all of our Carrot recipes and all of our Roasted dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Autumn dishes.
Continue reading “Curry Roasted Carrots (and Other Root Vegetables) with Curry Leaves, Lime Leaves and Tart Citrus Juice”
We have always loved dips and spreads, despite the dodgy connotations of previous decades. In fact we hear that they are definitely in vogue again. They never went out of fashion in this household, and I have posted many on this site. Share with friends as a snack or mezze dish, and they are also the ultimate comfort food – eaten on the couch binge watching Netflix, with crackers, flat bread, or vegetable sticks. Dips spread easily on toast, or in sandwiches, wraps and tostadas or Quesadillas.
And we adore yoghurt based dips and spreads. What a way to begin a meal!
This Ottolenghi recipe is a take on tzatziki but it includes zucchini, is spiked up with lime juice and makrut (kaffir) lime leaf, and uses mint or coriander rather than the traditional dill. It is gorgeous and delicious. It is from his book Plenty More.
In fact it is our Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely.
Similar recipes include Black Olive and Herb Cream Cheese, Zucchini Dip with Chilli Pine Nuts, Burnt Spring Onion Dip with Chilli-Garlic Kale, Yoghurt with Cucumber and Mint.
Browse all of our Dips and our Spreads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.
Continue reading “Yoghurt and Makrut Lime Leaf Spread”
Sadly, many people believe tofu is boring. Perhaps recipes like this one are secret, locked away from view unless you have the password or know the secret phrase to say. An easy dish to make, the tofu is marinated in tamarind, kaffir leaf and lemongrass with sweet soy sauce for half an hour, and then sauteed until it forms a crust on the outside. The marinade is reduced to a sticky sauce which coats the seared tofu.
Similar recipes include Tamarind Molasses, Thai Silken Tofu with Bean Sprouts and Broth, Curry Laksa with Fried Tofu, Black Pepper Tofu, Baked Marinated Tofu, and Deep Fried Tofu with Peanut Sauce.
Browse all of our Tofu recipes and all of our Asian dishes. Or explore our Mid Summer recipes.
Continue reading “Sticky Makrut (Kaffir) and Tamarind Tofu”