Coronavirus lockdown time had everyone baking bread. I was a bit of a laggard – we don’t eat a lot of bread so it was not my first thought. But, 4 months later than everyone else, I saw a recipe that had me visiting my secret supplier of bakers flour and fresh yeast (everywhere else was out of good quality product), and this beautiful loaf was born.
The recipe that excited my bread-baking genes was one from Nigel Slater that includes spelt flour and dry cider! The cider gives it a lovely, almost sour dough, tang. It is mixed with milk for a beautiful soft crust. This is Good Bread!
Similar recipes include Pita Bread, Sweet Potato Bread, Olive Oil Bread with Parsley, and Pane de Prato.
Browse all of our Bread recipes and all of our dishes from Nigel Slater.
Continue reading “Spelt and Cider Loaf”
Risotto is a favourite dish – we don’t mind the stirring and find it most meditative. This risotto was made with broccolini from the garden. It is one of our few recipes without a photo – your imagination is required for this one. We have used some of our library pics instead.
Nigel Slater has a recipe in Kitchen Diaries II for Parsley risotto which is very similar to this one – simply replace the broccolini with the chopped leaves of 50g of flat leafed parsley.
Similar recipes include Brussels Sprouts Risotto, Beetroot Risotto, and Mushroom Risotto.
You can also browse all of our Risotto recipes and all of our Broccolini dishes.
Continue reading “Broccolini Risotto”
Celeriac Soup is quite easy to make and it is naturally creamy. Most people know of the classic Celeraic Remoulade, that fabulous dish of grated celeriac with a mustardy mayo-based dressing. Fewer realise that it makes such a great soup, especially with mustard echoing the flavours of the remoulade. Nigel Slater has a recipe in Tender, which gave me the inspiration to use mustard.
Similar recipes include Toppings for Soups, Root Mash with Wine Braised Shallots, Soupe au Celeri-Rave, Celeriac Hummus, and Winter Roasted Veg.
Browse all of our Celeriac recipes and all of our Soups.
Continue reading “Celeriac Soup with Mustard”
Simple recipes are now the fashion, thank goodness. I grabbed Nigel Slater’s Greenfeast from the library just after it was released – I never buy a book these days without a good look at it first. I was surprised by the book, perhaps initially a little disappointed.
First of all, its dimensions are small for a cookbook, especially one that is to be used regularly in the kitchen. But it is also quite thick and bound in such a way that the book will not open flat. To cook from it I would need to put my heavy mortar on the edge of one page and the pestle on the edge of the other.
And then to the content – I was surprised at how everyday and simple the recipes are. My initial comment on social media was that it is a book to give Simple, by Ottolenghi, a run for its money. Few exotic ingredients, recipes that suit time-hungry but foodie professionals. Recipes without 6 or 7 or 8 different processes. But, well, also without excitement.
24 hours later I realised that the lack of excitement, the everydayness of the recipes is the genius of this book. It is a cookbook that thumbs its nose at all of the chefy cookbooks we have been drooling over for the past decade. It thumbs its nose at the hours we spent searching down new ingredients that in cities like Adelaide have not and never will make it into the mainstream. It thumbs its nose to those of us who like to think we know 1 or 2 things about food – but have forgotten how to cook simply.
Nigel’s recipes are always unapologetically British, but the first of the Greenfeast 2-Volume set focuses on stunning fresh-from-the-garden ingredients arranged with love on a plate to produce Summery yet nourishing dishes. It is a book that you want to cook through from start to finish for easy, satisfying, home cooked meals. Thanks Nigel.
Continue reading “My Favourite Grilled Asparagus | Simple Food is BACK!”
Nigel Slater with a dessert of strawberries and raspberries.
I love Nigel Slater’s Kitchen Diaries II and perhaps it is even better than the first volume. While browsing through the June recipes (ie those suitable for December in Australia), it was his pairing of strawberries and raspberries that grabbed my attention. The festive season is notoriously hot in many parts and it is beach and BBQ weather every day. Berries are prolifically available in Australia at this time, and their gorgeous colours and flavours suit the season well.
Continue reading “Strawberries with a Mint Raspberry Sauce”
Fresh Mozzarella balls, tomatoes, basil, olive oil and pomegranate are always a perfect combination.
There is a great salad that I make which consists of torn mozzarella balls, olive oil, pomegranate molasses, tomatoes, cucumber, pomegranate seeds when I can get them. It is easy, quick and very satisfying and it more often than not will form a complete meal for me. This is a twist on that salad.
You might also like to try Grilled Fennel with Mozzarella, Fresh Mozzarella Salad with Tomatoes and Cucumbers, and Tapenade Bread Salad with Tomatoes and Mozzarella.
All the Mozzarella recipes are here. And Salad recipes are here. Or find some inspiration in the Summer recipes here.
Continue reading “Mozzarella Salad with Crispy Tomato Crumbs”
10 minutes and this salad is done.
Are you like me? Hate those 6pm meetings that are catered? Few vegetarian options except for chips and other deep fried snacks. I have one of those meetings tonight, but thankfully I have it licked.
Around 4pm I stopped work and made this salad. It is Nigel Slater’s originally, but I have adopted it as my own over time. I do love his way with vegetables. Simple.
Are you after other Fennel Salads? Try Fennel Salad with Orange Vinaigrette, Fennel, Potato and Tomato Salad with Garlicky Mayo, Fennel and Apple Salad and Fennel and Fresh Prune Salad.
We also particularly like Baked Fennel with a Creamy Sauce, Beautiful Fennel Puree, Fennel on the BBQ and Slow Baked Fennel with Chilli, Garlic and Orange.
Also try Fresh Mozzarella Salad with Tomatoes and Cucumbers.
Browse all of our Fennel recipes and all of our many Salad recipes. Explore the Mozzarella recipes here. Or be inspired by our collection of Mid Spring recipes.
Continue reading “Grilled Fennel with Fresh Mozzarella”
It is almost soup time – the weather is certainly cold enough.
There is nothing quite like a roasted tomato for wonderful and intense flavours. Use them everywhere and all year around. Cooked in the oven or in the covered BBQ, they are delicious.
Roasted tomatoes make great soups, like this cold one. But winter cometh, and it is time for hot soups once again.
Are you looking for Sweetcorn dishes? Try Most Heavenly Sweetcorn Soup, Roasted Sweetcorn Salad with Avocado, Sweetcorn Sundal, and How to Roast/Char Grill Sweetcorn.
Or are you looking for Tomato Soups? Try Tomato Kurma, Creamy Tomato Soup with Lemongrass and Ginger, Carrot and Roasted Tomato Soup, and Rustic Tomato Soup with Feta.
Browse all of our Tomato Soups, all of our Sweetcorn dishes, and all of our Soups. Or be inspired by our Late Autumn recipes.
Continue reading “Roasted Tomato and Sweetcorn Soup”
Perfect eggplants are a glory to look at. Shimmering purple, with a promise of so much under that sometimes tough outer purple layer. Then ther are the Thai globular eggplants, gorgeous again in their sheer perfection. It is rare that a week goes by without us slice or dicing, baking or grilling eggplants. Japanese cuisine, Indian dishes and Middle Eastern food are just rife with the best of ways to use eggplants.
Nigel Slater though, is generally purely British in his approach to food, and unashamedly so. He doesn’t like to steam eggplant, for example (one of my favourite ways with this vegetable. However I love his books and his one-eyed approach. At the moment I am finding Nigel Slater’s Kitchen Diaries I and II very inspiring for evening supper-type meals. Quick to cook, open to adjustment, not too many steps or ingredients, his (vegetarian) food is my food at the moment. I am often home late-ish, so something quick and healthy is perfect for me.
And just to break the stereotype, this dish have overtones of, perhaps, a combination of Greek, Italian and Middle Eastern food.
Are you looking for similar dishes? Try Baked Feta with Tomatoes, Cheese and Eggplant Torte, Baked Eggplant Stuffed with Cheese and Tomatoes, and Roasted Eggplants with a Garlic Sauce, Pinenuts and Basil.
Our favourites are Brinjal Fry (Indian Deep Fried Eggplant) and a Persian Saffron and Rosewater Scented Eggplant. Or try Lauki Melon with Tomato and Feta.
You might like to browse all of our delicious eggplant recipes and other dishes from Nigel’s books. Or find inspiration in our Late Autumn recipes. Continue reading “Baked Garlicky Eggplant with Feta or Burrata”
Summer and Peaches, there is no better match.
Summer and Peaches, there is no better match. Usually we eat them whole, or sliced and cold from the fridge. They are rarely placed over any heat source in our house, but this recipe is an exception.
You might also like to try Tomato and Peach Salad or Watermelon and Peach Salad. Browse all Peach recipes here, or our Dessert recipes here. Find some inspiration in our Summer recipes here.
Continue reading “Peaches with Asian Flavours”