It is late winter and the fennel in my green grocer is still both superb and cheap. Today we bake it with lemon and herbs. It is served with a lovely creamy sauce, almost like aoli, but made with cream. As we are vegetarians, we don’t cook with eggs, so this dressing of pouring cream, seasoning and lemon juice, beaten till it thickens, is a perfect substitute. You should try it! Different flavourings can be added as needed.
Today, we caramelised some cumquats to serve with the fennel. The caramelisation deepens the cumquat flavours and as they are abundantly in season we are using them in place of lemons in many dishes.
Are you after similar recipes? Try Florentine Fennel with Parmesan, Slow Baked Fennel with Chilli, Orange and Garlic, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.
Browse all of our Fennel recipes and all of our Dressings. Our Baked dishes are good in Winter to warm the kitchen. Or take some time to explore our Late Winter recipes.
Continue reading “Baked Fennel with Mint and Parsley, with a Creamy Sauce”
Winter this year had cold cold nights, but there were many days that were warmish (by Winter standards), without much rain. I have a grape tomato bush that bore a few fruit till mid Winter, chillies produced fruit and eggplants still flowered. The cold nights turned the amaranth and the lemongrass the most gorgeous of colours, the grapevines too. There is always much joy in a garden.
Salads at the table go on and on, almost year round. Usually by Mid Winter we give up on salads until Spring, preferring hot dishes over room-temperature ones. But this past winter, the weather was such that we maintained our salad regime for longer than usual.
Today’s salad is one we made through the Winter – a salad using Kohlrabi, which can be thought of as a Wintery vegetable, and which is cooked for this dish. It is paired it with mint and cucumber.
Kohlrabi is protected by a thick skin, which is either purple or pale green. The outside layer is rather fibrous and unpleasant. It won’t break down after being cooked. If peeling before cooking, use a sharp knife to remove the skin, as it’s too thick for a traditional vegetable peeler. In this recipe, we cook the kohlrabi then peel it. It takes a long time to cook, so be patient.
Are you after similar recipes? Try Kohlrabi Subzi, or replace Jicama with Kohlrabi to make Kohlrabi and Green Mango Salad. Then there is a Kohlrabi Creamy Soup.
All of our Kohlrabi dishes are here, and all of our Salads here. Browse our Cucumber recipes as well. Or take some time to explore our Early Winter dishes.
Continue reading “Kohlrabi, Cucumber and Mint Salad”
You will adore these green croquettes – how spectacularly coloured they are, especially for Winter when foods can be darker hued. They make great snacks, dipped into the creamy sauce. They will become a favourite, I am sure, and the croquette mixture can be made and shaped the day before you want to cook them. Keep them in the freezer to help with the shaping of the croquettes, and bring them out 30 – 60 mins before cooking.
This is sort of an Ottolenghi dish from Plenty More – we are cooking our way through this book. But his recipes use eggs and we do not cook with eggs. So the recipe has been altered significantly. Yet we still credit Ottolenghi with the inspiration. We replaced the eggs with chickpea flour and used a chickpea flour batter. It is a change that worked extremely well, and the result is amazing. We have not crumbed our croquettes, but you can do that. We did use a little polenta on some to give extra crispness.
Untypically, these taste healthy and fresh, yet still have that addictive, moreish streak of all fried things.
It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that 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 Broad Bean, Bulgar and Cabbage Kofta, Broad Bean and Mint Vadai, Maddur Vadai, and Kothimbir Wada.
Browse all of our Snacks here and our Pea recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Pea and Mint Croquettes in Chickpea Flour Batter”
If you are like us, you will love the different ways that sauces and dressings can be made with yoghurt. And yoghurt and tahini combine amazingly well. Today is another variation on this theme, making a beautiful Egyptian style sauce and dressing that is perfect with salads, falafel and other snacks.
It is very easy to make, the ingredients are simply whisked together.
Similar recipes include Creamy Horseradish Dressing, Garlic Yoghurt Sauce, Lemony Yoghurt Sauce, and Yoghurt with Cucumber and Mint.
Browse all of our Yoghurt dressings and sauces and all of our Egyptian food. Our snacks are here. Or explore our Early Autumn recipes.
Continue reading “Minty Yoghurt-Tahini Dressing and Sauce”
Yoghurt and Cucumber is such a heavenly pairing that it is used around the world to make a cooling accompaniment to meals (and the pair is also often blended together to make cooling Summer drinks).
This recipe is reminiscent of the Middle East, where mint and garlic are added to yoghurt with cucumber. This can be used as a dip (for me, dips never went out of fashion), or a cooling yoghurt salad to have with meals. It can be a sauce or dressing, or make it thick and use it as a spread.
Similar recipes include Cucumber, Feta, Mint and Dill, Cucumber Lassi, and Raita recipes.
Browse all of our Cucumber recipes and all of our Yoghurt dishes. All of our Middle Eastern recipes are here. Or explore our Early Autumn dishes.
Continue reading “Yoghurt with Cucumber and Mint”
Radishes have been called the Unsung Hero of the Vegetable world. This year I began growing them in my newly formed vegetable patch. Easy and quick to grow, they are featuring more and more in my dishes. They add spice, texture and colour.
Radishes come in a range of colours – white, red, green, purple or black (or anything in between); they can be round, oval or long, big or small, and taste anywhere from mild to peppery. They are versatile vegetables that can be eaten raw or cooked.
Here they are paired with watermelon, a fruit of summer that I love to use in salads, as well as drinking its juice, or simply eat on very hot days, in the garden, spitting its seeds, Australian Style, into the garden (and then they appear next year as seedlings!).
We have a collection of Watermelon Salads for you to explore – we brought together all our favourite salads in one post. Or perhaps try these recipes: Watermelon, Apple and Lemongrass Salad, Watermelon Salad with Mint and Olives, Watermelon Juice with Ginger and Mint, Watermelon and Peach Salad with Basil, and Haloumi and Watermelon Salad.
You might also like these Radish dishes: Mung Sprout, Edamame and Radish Salad, Radish Salad with Soy and Sesame, Cucumber and Red Radish Slightly Pickled Salad, Spicy Radish Salad with Coconut Milk, or Jicama, Red Radish and Green Mango Salad.
Also try Raw Vegetable Salad with Mustardy Mayo Dressing.
Browse our Watermelon Salads, all of the other Watermelon recipes, our Radish Salads, and all of our other Radish Recipes. Check out our many Salad recipes, or our S. E. Asian recipes. Or explore our Mid Summer dishes.
Continue reading “Spicy Red Radish and Watermelon Salad, Thai Style”
Difficult to stop eating this delightful dip
Our love affair with Broad Beans continues with some mashes. Broad beans mash very well – especially later in the season when the beans are not as young and tender as they were earlier in the season.
This is easy to make, but it is necessary to double peel the beans – first remove them from the pod and then peel each bean. For this recipe it is Ok to cook the beans for a few minutes before peeling – they are also easier to peel once cooked.
Similar recipes include Avocado and Bread Bean Mash, Saffron Mograbieh Pilaf with Broad Beans, Umbrian Broad Bean Puree, Young Broad Bean Pod Puree, Spring Pasta with Broad Beans and Mint, Broad Bean and Butter Bean Spread, and Avocado Smash.
You might like to browse our other Broad Bean recipes. Or explore our other snacks. Our Late Spring recipes are here.
Continue reading “Broad Bean and Mint Mash | Broad Bean and Mint Dip”
Relax with a beautiful, health giving, herbal Chai
In many parts of India, tea is a daily preoccupation. But whereas in the West, tea is consumed as-is, with only perhaps some milk and sugar, it is common in India to brew it strongly with a range of spices and herbs. It is always served sweet and very milky.
Masala Chai and Cutting Chai are well known tea drinks, but every Indian family will have their own range of herbs and spices that they include. It is very common to use ginger, cardamom, coriander, cinnamon, nutmeg, cloves, perhaps mint and Tulsi (Indian Holy Basil). I have heard of curry leaves being added. Lemongrass, vanilla, black pepper, fennel, nutmeg, tej pata (Indian Bay Leaves), ashwagandha leaf, pepper, galangal are other possible additions.
Today’s Chai is Tulsi and Mint with Cinnamon Chai. It was such beautiful winter weather this morning, I drank chai in the garden.
Are you looking for similar recipes? Try Tulsi Chai, Tim’s Chai, Chai for the Relief of Colds, Cardamom Chai, Peppery Chai and Chai Variations.
You might like other Tulsi recipes – Tulsi Chai, and Tulsi Rasam. Or read more about the Tulsi Herb here.
You might like to browse all of our Chai recipes here, and our general Tea recipes here. All of our drinks can be found here. Explore our Indian Recipes and our Indian Essentials. You might also enjoy our Late Summer recipes.
Continue reading “Tulsi and Mint Chai with Cinnamon | Tea with Herbs and Spices”
This is one of the ubiquitous chutneys of India, made with Mint and/or Coriander, and served with so many snacks, used in sandwiches and slathered onto street food. India has a glorious tradition of mishing and mashing things together to make the most inspired chutneys, and other dishes such as Bhartas.
Use it as a spread or a dip. It goes well with Pakora, Samosa, Chole, Potato Chips, Vadapav, Bhel, Dhokla, Chaat and Snacks, and so much more. Make your own – store bought lacks the beautiful freshness of home made. Use it in inspired ways too – in Salad Dressings, drizzled over grilled cheese and toast, and stir into yoghurt for dips and dressings.
Are you looking for Indian Chutneys? Try Green Tomato Pachadi, Andhra Eggplant Chutney, Fresh Radish and Mint Chutney, Tamil Spinach Chutney, Andhra Spinach Chutney, Coriander and Coconut Chutney, Apricot Chutney and Ginger Coconut Chutney.
What about some more Coriander or Mint recipes? Try Zhug (an amazing Coriander Puree), Coriander Paste, and Mint Paneer.
Want more? Browse all Indian Chutneys, and explore all our Coriander recipes and Mint recipes. All of our Indian Recipes are here. Or simply take some time with our Easy Early Autumn recipes.
Continue reading “Green Chutney | Indian Mint and Coriander Chutney”
Persian food is pretty extraordinary, and one of the more unusual ingredients that features in it is the Dried Persian Borage Flower. This is different to the European Borage flower which is quite tiny compared to the Persian one. Beginning life as a pink flower, it turns blue as it dries. It has such a relaxing quality, that making tea from it is a perfect evening task.
You can find Persian Borage Flowers online, at Persian shops or at Afghan shops. I found mine recently at a local Afghan shop. Also close to the Borage Flowers you will see the Persian Dried Rosebuds. I like these better than the Chinese ones as the Chinese ones currently available have had a strange colour and no flavour or aroma (I think they are dyed). The Persian ones are so fragrant and a natural pink in colour.
While you are at the Afghan or Middle Eastern shop, pick up Dried Limes as well – they will be near the spice section. Intensely lemony, they feature often in Persian and Middle Eastern food, and we put some in this tea. They come in black and yellow-brown colours. Either will do. I love the look of the black ones and the slight smoky flavour they add.
Also near the dried ingredients you will find Dried Mint. You will need a pack of this as well. Also pick up coriander seeds, saffron and cinnamon sticks if you don’t have any at home. And for a treat, grab a packet of nabāt, crystalised rock sugar on sticks. It is a beautiful sweetener with a lovely clear flavour, without any taste of caramel.
You might like to try our other teas made from herbs and spices. Try Cardamon, Cinnamon and Clove Tea, Mint and Lemon Verbena Tea, or Balinese Lemongrass and Ginger Tea.
You will find all our our Teas here, or just browse our Late Summer recipes.
Continue reading “Fragrant Persian Rosebud and Borage Flower Tea”