The Endless Meal – a notion embodies the way in our Kitchen. Always putting food away to be consumed at another time. Using the freezer. Preserving, pickling and fermenting. Dehydrating. Pre-cooking. And today, putting in a sugar syrup.
I come from a family where my mother and grandmother (and many before her, no doubt) “put up” vegetables and fruits in Spring, Summer and Autumn for consumption in later parts of the years. I still remember those bottled beans and cucumbers, and those sweet sugary preserved grapes that my grandmother used to make.
You might also like to try Mango Lassi, and Mango Yoghurt Curry. Or learn how to Dehydrate Mango and make Mango Leather.
You can browse all of the mango recipes here and more here. Explore all of our preserves here and here. Find inspiration in our Summer recipes here and here.
Continue reading “Mangoes in a Spiced Syrup”
I love to be inspired by reading recipes. I truly do. But unless I am making something quite new I don’t always stick to a recipe. I think that we all have that tendency, right? Adapt to our tastes, and to whatever is in our pantry and fridge.
Today I read an old NZ recipe from the magazine Cuisine and thought, mmm, yes, a lovely Sunday Brunch. And then I made it my style. We give you the two versions today, so that you can see how to adopt and adapt from within a recipe framework.
Our similar recipes include Orange and Walnut Salad, Jerusalem Artichokes with Halloumi and Basil Oil, and Three Citrus Salad with Chilli and Ginger.
Or are you looking for Halloumi recipes? Try Halloumi and Watermelon Salad, and Halloumi Pizza.
Browse our collection of easy Salads, explore our orange recipes, and check out all of our recipes using Halloumi. Or have a look at our Late Spring dishes for even more inspiration.
Continue reading “Halloumi and Orange Salad | Two Variations”
The scent of bread wafting from the covered BBQ.
There is something so special about the scent of bread cooking – and when it is cooked in the BBQ the aroma floats from our balcony over to our neighbour’s. I am sure they wonder what we were up to.
Cooking bread in the BBQ does produce a different texture than when you cook it in the oven, but it is gorgeous and so good and easy. Cook the focaccia first, and when you take it out, cook your other dishes in the BBQ as the bread cools.
You might also like to try other BBQ dishes, including Baked Pears on the BBQ and Bananas on the BBQ. You can also make Stuffed Mushrooms on the BBQ, Fennel with Lemon and Parmesan, and Grilled Cheese on Sourdough Toast, all on the BBQ. Find inspiration in our Winter recipes here and here.
Continue reading “Cooking Focaccia on the BBQ”
Make these in the oven or on the BBQ, they are delicious!
A BBQ is tremendous, even in winter, even in the cold. We use it more than in non-summer months than in the heat.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon and Part 2 of this BBQ Series to see Roasted Carrots with Pomegranate Molasses, Melty Cheese and Baked Bananas. You can also browse the complete BBQ Series of recipes, including Baked Garlicky Eggplant, Baked Apricots, and Hot Tomato Salad. Find inspiration in our Winter recipes here and here.
You might like to browse these – Pear recipes are here and here, Strawberry recipes are here and here, and Grape recipes are here and here.
Continue reading “BBQ Roasted Pears, Strawberries, and Grapes”
BBQs are great, even in Winter.
Beautiful wintery days continue, clear skies, sunshine, happy moods. And it is perfect for weekend cooking on the BBQ in a no-fuss, not too much washing up, sort of a way.
Use baby carrots or normal carrots for this dish. Best cooked in a foil tray to minimise dishes and washing up, you could also cook it directly on a BBQ hot plate.
If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon. You can also browse the complete BBQ Series of recipes. Find inspiration in our Winter recipes here and here. Continue reading “BBQ’d Carrots with Pomegranate, BBQ Melty Cheese Toast and BBQ’d Baked Bananas”
A new BBQ brings lots of cooking.
These recipes use a BBQ with a cover, so you can grill or bake or roast. I use a Weber Q, along with its vegetable basket, a hotplate for things like onions and haloumi, and a pizza stone.
**I am not compensated for mentioning this brand of BBQ in any way.
You might like to browse our complete collection of BBQ recipes. Our favourite is Pizza on the BBQ. Or browse our Winter recipes here and here.
Continue reading “BBQ’d Pumpkins, Potatoes, Broccoli and Fennel”
Thick yoghurt and tahini dip with walnuts.
Try this Yoghurt Tahina Dip with herbs. You might like to eat it with Oatmeal Crackers, or perhaps, just by the spoonful. It is made with Thick Thick Yoghurt, a favourite ingredient in this kitchen.
Turkish in style, it combines two of the most common ingredients – yoghurt and Tahini. The lemon will thicken the tahini quite a bit, and then it is thinned with olive oil and a little water.
Are you looking for yoghurt dishes? You might like to try Shrikhand or Haydari. Or see A Dozen Ways to Use Thick Yoghurt.
Are you looking for more dips? Try Cacik (Yoghurt and Cucumber), Green Tahini Dip and Sauce, White Bean, Sage and Roasted Garlic Spread, a Moroccan Carrot Dip, and Zhug – a Coriander-Chilli Dip.
Or browse all of our yoghurt dishes, or our Turkish dishes, and also Middle Eastern dishes. Find inspiration in our Late Spring recipe collection.
Continue reading “Yoghurt Tahina Dip with Herbs”
The most incredible salad
In the past it has been difficult to get pomegranates that were as tasty as those in Tamil Nadu and Kerala in India. There, they are so flavoursome, sweet, served by the bowlful for breakfast, lunch and dinner. Here, early in the season, there were only wild pomegranates in the shop. Small, tart, hard, inedible. It was only later, much much later, some became available that approach the deliciousness of the fruit of India.
Are you after Pomegranate recipes? Why not make your own Pomegranate Molasses, Pomegranate Vinegar and Pomegranate Honey. Or try Pomegranate and Banana Salad, Pomegranate Salsa, and Burghul Salad with Pomegranates.
You can browse all of our Pomegranate recipes here. And browse all of our Salad recipes here. Or be inspired by our Mid Winter recipes.
Continue reading “Green Olive, Walnut, Pistachio and Pomegranate Salad”
A beautiful yoghurt based dish.
Shrikand, that glorious thick yoghurt dessert with fruit and honey pureed into the yoghurt, transforming it into a silken, more-ish dish loved by many in India..
You might like to browse our Yoghurt dishes here and here, and our Desserts here and here. Or be inspired by our Summer collection here and here.
Continue reading “Blueberry Shrikand”
Celebrating the Pomegranate.
On one trip to Kerala in India, the hotel had the sweetest and most succulent pomegranates at each meal. They were so unlike anything that we could get at home that I ate more that I care to mention.
In Kerala, the pomegranates were beautiful. The salads and side serves featuring the bright red globules were wonderful. For many years our local pomegranates were tough and bitter. Fortunately times have change and good pomegranates are more widely available.
Are you after more Banana recipes? You might also like to try Banana and Berry Lassi, Banana Halwa, or Flattened Rice with Bananas and Honey. Explore some more information about Halwa.
Are you after more Pomegranate Recipes? Try making Pomegranate Honey or your own Pomegranate Molasses. Also try Pomegranate Salad with Green Coriander and Lime, Crabapple and Pomegranate Jelly with Rosebuds, Green Olive, Walnut and Pomegranate Salad and Tomato and Pomegranate Salad.
Have a look at all of our recipes from Kerala or all of our Indian recipes. Our Banana recipes are all here and our Pomegranate ones here. You can also browse our Dessert recipes. Or simply explore our Early Autumn dishes.
Continue reading “Pomegranate and Banana Salad”
Middle Eastern deliciousness in a chickpea dip
Hummus, that amazing, wonderful puree of chickpeas and sesame seeds, an amazing spread and dip, ubiquitous in the Middle East. Is there anything better than sitting down to a meal of hummus and flatbread?
I prefer mine made the old fashioned way, with chickpeas soaked and cooked to a heavenly tenderness before being whizzed into that heavenly concoction called hummus. To make the whole process quicker, soak and cook chickpeas beforehand, whenever you have the time, and pop them in ziplock bags into the freezer. When you want hummus, defrost them and whizz them up with garlic and tahini.
But sometimes an emergency solution is required. At these times, use a tin of chickpeas or butter beans. Or mix the two.
Are you after chickpea recipes? Try Smashed Chickpeas with Broccoli, Baked Chickpeas, and Channa Sundal. You might even like some Falafel with the hummus.
Or is it Dips that you are after. Try Babaganoush, Zhug (Coriander and Chilli Dip), and Spicy Moroccan Carrot Dip.
You might like to browse all of our Dips and all of our Chickpea recipes. Explore our Middle Eastern recipes. Or take some time and browse our Mid Spring recipes.
Continue reading “Hummus | Middle Eastern Chickpea Dip”