Turmeric Chickpea Hummus

Hummus is pretty common in everyone’s home and in many a Middle Eastern restaurant. We make it a lot, whizzing it up in the food processor in a matter of minutes. There are many variations on hummus, but we now have our favourite way of making it, so it is a no-fuss, no thinking dish that can be on the table in under 5 minutes (if you have cooked the chickpeas ahead of time – we keep bags of them in the freezer).

Recently I came across Turmeric Chickpeas – chickpeas that have been soaked and cooked with a lot of turmeric. You can read about our experiments with them here or jump straight to the recipe (you will need it for the hummus).

For this recipe we use Turmeric Chickpeas instead of plain, ordinary chickpeas. It is the same recipe as our usual hummus, just that we are adding this twist. BTW, if you are interested in reading about the different thoughts about how to make the best hummus, check our usual recipe. It also has some variations that you can incorporate.

You might like to read our Very Special Turmeric Recipes.

Similar dishes include White Bean and Sun Dried Tomato Dip/Spread, Tray Baked Spicy Turmeric Chickpeas, Celeriac Hummus with Cauliflower Tabbouleh, Smashed Chickpeas with Dukkah and Brocolli, and Creamy Pearl Hummus Salad.

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.

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Celery and Lemon Salad with Feta

I have a little New Year project going on for a year or so – focusing on recipes from Ottolengi’s Plenty More. I am afraid this book has been neglected before this project, even though it is a favourite in his collection. You will have noticed a few of his recipes appearing on the blog as they are scheduled and posted.

SO, Happy Weekend! And, in case you’ve just opened your eyes, a little weary after last night, not to mention the last few weeks of holidays and non-stop munching and gulping, get yourself into the kitchen and make this salad. It has the amazing quality of tasting equally healthy, tangy and comforting, just at a time when you need a little miracle. Truly this is the case.

I do hope that you enjoy this recipe. Celery Salads are rare, and I am always on the lookout for good ones to complement our collection.

We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.

Similar recipes include Herby Salad with RadishesCelery Yoghurt Salad, Nashi Pear and Celery Salad, and some Simple Celery Salads.

Browse our Celery Salads and all of our Celery dishes. Our Ottolenghi recipes are here (or just the ones from Plenty More). Or explore our Mid Summer dishes.

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Celery Salad with Sour Grapes and Burrata

They say that Burrata is the best thing since sliced bread. And certainly it is very very good. A delicious mozzarella shell filled with thick cream. Has your mind gone to heaven? Indeed. It is simply the dreamiest. Creamy, luscious – burrata is Italian for butter, if that gives you any clues on how beautiful it can be.

Burrata is quite difficult to find here, in our little outback town of Adelaide. Not so in other cities, where it perches on the shelves of every supermarket. I had to search hard to find it within reasonable driving distance of my home. It took some time – distributors and cheese makers were not willing to help – I contacted several – but persistence paid and I found a reliable source not far from my work. That is Adelaide for you.

One of the great things about Burrata is that it is perfect for replacing coddled or poached eggs in salads. Thus for those who, like me, avoid cooking with eggs, the creaminess of the interior with the soft mozzarella coating brings that something that soft cooked eggs give to salads and baked dishes.

Celery salads are so rare, but I love one particular recipe, it is my favourite use of celery. I have modified it here to include the burrata. I hope you enjoy it. The origin is an Ottolenghi salad but the recipe keeps morphing into a dish that is appearing more and more often on our table.

Oh, and the other ingredient that is introduced in this salad, is Sour Grapes. Yes, I know, you all know those who are always full of sour grapes. But, it is also an exciting ingredient. Preserved sour grapes can be found in jars in Middle Eastern and Afghani groceries. They taste sour and briney, and a little like capers and caper berries. They are great in salads and in dishes where a sour taste is called for to balance other flavours. Pick some up today (or use capers in place of the grapes).

Similar recipes include Celery Salad with Lemon and Feta, Spinach and Watercress Salad with Ricotta, Purslane Salad with Herbs and Burrata, Celery Yoghurt Salad, Nashi Pear and Celery Salad, and some Simple Celery Salads.

Browse our Celery Salads and all of our Celery dishes. Our Burrata dishes are here.  Or explore our Mid Summer dishes.

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Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette

This year it is a long cold start to Summer. As I write, I sit here in a jumper in January, thinking of putting a rug over my legs rather than turn the heater on. So, needing something to warm the kitchen, I popped some roast veg in the oven.

Not any roast vegetables – this is an Ottolenghi dish, one that takes a common dish and makes it extraordinary. It is a favourite, and I don’t know why I haven’t posted it before. My note in the cookbook is “Magnificent” pencilled in the margin.

It takes sweet potatoes and parsnips and roasts them with garlic and (later) some cherry tomatoes, before dressing them with a tangy vinaigrette that is both sweet and sour, full of capers for a saltiness. It’s the perfect dish for any festival, celebration, Sunday lunch or any day of the week is born.

Ottolenghi says “The addition of a vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too.”

You might also like Roasted Beetroot with Cumin Seeds, Perfect Roast Potatoes, or Hot Roasted Carrot Salad.

Try some Parsnip recipes too: Roughly Mashed Parsnip with Parmesan and Olive Oil, and Parsnip and Carrot Mash.

Take some time to explore the Ottolenghi recipes we have tried. Our Sweet Potato recipes are here and our Parsnip recipes here. Or browse our Mid Summer collection of easy recipes. (You might prefer our Mid Winter recipes!)

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Gazpacho | Tomato and Cucumber Cold Soup | Spanish

Life is to be lived joyously! And so to another cold soup, this time from Spain. Long ago, this was almost a weekly ritual in our place. Visitors always received a bowl in summer!

Life is to be lived joyously! And so to another cold soup, this time from Spain. Long ago, this was almost a weekly ritual in our place. Visitors always received a bowl in summer!

There are many variations of this Spanish cold soup. Some include bread for bulk, but this one is adapted from the famous Moosewood Cookbook. It is delightful on a hot summer’s day.

Are you looking for cold soups? Try this Chilled Beetroot Soup, and Roast Tomato and Corn Cold Soup.

What about Cucumber recipes? Try Cucumber Salad with Ricotta and Capers, Cucumber Raita, and Cucumber Lassi.

Try these Tomato recipes – Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Italian Tomato Sauce, and Tomato and Peach Salad.

You can browse all of our Cold Soup recipes, all of our Tomato recipes, and all of our Cucumber recipes. Have a look at our Tomato Soups, Cucumber Soups, or all of our Soups, hot and cold. Or you might like to browse Spanish recipes here. Take some time to browse our Late Summer dishes. Feel free to browse vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.

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Classic Tomato Salads

Classic Tomato Salads are always a winner. Here is how to make them, and to vary them from day to day. Enjoy!

Classic Tomato Salads are always a winner. Here is how to make them, and to vary them from day to day. Enjoy!

Feel free to browse recipes from our Retro Recipes series. You might also like our Tomato Salad recipes here. Or you might like to browse all salad recipes. Check out our easy Autumn recipes here.

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Mangoes in a Spiced Syrup

A treat for Summer

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. Explore all of our preserves here. Find inspiration in our Summer recipes here.

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Strawberry or Raspberry Sorbet

I fell in love with making ices after living and working in France. This one is wonderful. Enjoy it!

It’s interesting that strawberries in late Feb through March are quite delicious if you look around for the right ones. I love sorbet. Give me sorbet any day over icecream or gelatti.

Feel free to browse other recipes from our Retro Recipes series. You might also like our Icecream recipes. Or you might like to browse Strawberry recipes here.

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Halloumi and Orange Salad | Two Variations

A lovely Sunday Brunch.

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 Date Salad with Fennel Orange Dressing, 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.

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Green Bean Salad with Pecorino

Beans and pecorino go so well together. Use fresh pecorino if you can get it, or the drier variety otherwise. Quite different textures, both are good. I make it primarily with green beans, but fresh young borlotti are also good.

This is one of those incredible taste combinations that surprises you and you can’t stop eating it! I love it with stick beans and fresh pecorino from Mil Lel or La Casa Del. Great for a lunch on a hot Sunday., drinking iced tea.

Feel free to browse other recipes from our Retro Recipes series. You might also like our Bean recipes here.

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