For me, tomatoes are at their very very best in Autumn This year (as I write), the summer has been cooler than normal (despite a few heat waves), so I am beginning the usual Autumn uses of tomatoes a little early. Do use them in all their shapes and forms at this time of year.
These are confit tomatoes, cooked slowly in beautiful olive oil which they tend to absorb while becoming wonderfully soft. You can do them on the stove top, but I find that the heat is better controlled in the oven. They need to cook slowly. As you can tell by the name, it is a French recipe.
These are even better if the tomatoes are straight from the garden. Serve them with baked dishes, or in a salad. They go wonderfully in risotto and with pasta1 Try them as a side dish with grilled polenta and a salad. Or on inch thick fresh bread with basil or tapenade, or simply in the middle of a large white plate to enjoy on their own.
I first made these in 2002, so long ago now, but they are a traditional part of autumn cooking for us. Use large tomatoes or cherry tomatoes, just adjust the cooking time accordingly. We consider this recipe as part of our Retro series – vegetarian recipes from our first blog from 2005 – 2006. Feel free to browse other recipes from our Retro Recipes series.
Would you like other baked tomato recipes? Try Oven Baked Tomatoes, Baked Tomato Pasta Sauce and Tomatoes Stuffed with Cheese.
If you love confit recipes you will also like our dishes where food is cooked a la grecque.
You might also like our Tomato recipes. Or browse our French recipes. Check out our easy Early Autumn recipes.
Continue reading “Tomates Fondues à l’huile d’olive | Confit Tomatoes | Tomatoes in Olive Oil”
A beautiful dish from Ottolenghi – one that takes time to produce a marvellous dish
Pottering in the kitchen today, I had a little more time so brought together Ottolenghi’s Jerusalem Artichoke recipe from his book Plenty. Simple to make, it takes just a little time as you need to roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy.
Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves.
Are you after other Jerusalem Artichoke recipes? Try Jerusalem Artichoke and Cumin Salad. We have some others planned, so check back here later for updates.
Or some Halloumi dishes? Try Halloumi and Orange Salad, Halloumi Pizza and Halloumi and Watermelon Salad.
Browse all of our Halloumi recipes, our Tomato recipes, and our Jerusalem Artichoke dishes. Explore all of 0ur Ottolenghi recipes. Or browse our Late Autumn dishes.
Continue reading “Jerusalem Artichokes with Halloumi and Basil Oil”
Use your left over cumquats to make this exquisite salad oil.
A bag of exquisite cumquats lasted and lasted, being turned into everything that I could think of. They were a joy. Sometimes we pick our own from trees on public land around the city (but more and more these are disappearing). Sometimes friends ply us with their harvest when they have no idea what to do with them. I feel compelled to make as many things as I can with them just to prove that there is more to cumquats than Cumquat Jam. I make teas with them, dehydrate some, place them in the pan as vegetables bake or cook a la grecque. They are used in place of lemons, squeezing a dozen into a soup or sambar or dal. I love these little bright orange balls.
Are you looking for Cumquat recipes? Try Cumquat Olive Oil, Cumquat Chutney, and Easy Pickled Cumquats.
We have more Cumquat recipes, so browse our collection. Or you might like to browse Olive Oil recipes and look through our recipes for preserves. Our favourite is Cumquats in Gin. Find inspiration in our gorgeous Early Spring recipes.
Continue reading “Cumquat Olive Oil and Cumquat Butter”
An aromatic, fragrantly spicy olive oil brioche, ideal for sandwiches.
Mediterranean Vegetarian Feasts
I have been looking at the book Mediterranean Vegetarian Feasts, by Aglaia Kremezi. I have had it for ages but have not spent much time with it. It initially presents as a puzzle of a book that, despite having VEGETARIAN in its title, feels free to regularly refer to non-vegetarian accompaniments and optional non-vegetarian additions to the recipes. A more accurate title might be Vegetable Dishes for Mediterranean Feasts.
It is a little thing, but it had delayed my delving into the book in the kitchen. The dishes all look amazing, true, but I was overly conscious that I had thought that I had bought a vegetarian cookbook, and felt somewhat fooled.
Continue reading “Olive Oil Bread with Parsley and Dill | A Mediterranean Feast”
Simple! Let them cook on the stove while you potter around the kitchen.
An easy dish for end of week cooking, or at any time. The potatoes are so delicious it is difficult to avoid eating them out of the pan.
You might like to also try Perfect Roast Potatoes, BBQ’d Potatoes, or an Eggplant and Potato Curry. Browse all of our Potato recipes here and here. Find some inspiration in our Summer recipes here and here.
Continue reading “Easy Panfried Potatoes”
Fennel is delicious raw, but sometimes I love to cook it too. Here is an easy dish, a gentle dish, full of gentle flavours.
Fennel is delicious raw, but equally as good cooked. Here is an easy dish, a gentle dish, full of gentle flavours.
The fennel is cooked loooong and slow in herbs and olive oil for a beautiful, soft dish so well paired with the soft and creamy Persian feta. Use goats cheese or fresh buffalo mozzarella if you cant get Persian feta.
Looking for other fennel dishes? Try Fennel Salad with Fresh Prunes, Grilled Fennel with Mozzarella, Slow Baked Fennel with Chilli, Garlic and Orange and Fennel on the BBQ.
Other a la Grecque dishes include Leeks and Carrots a la Grecque and Gentle Vegetables a la Grecque.
All of our Fennel recipes are here. Browse our a la Grecque dishes, French dishes and Greek dishes. Or be inspired by our Early Spring dishes.
Continue reading “Fennel a la Grecque | Fennel Slow Cooked in French-Greek Style”
A perfect dish for hot weather
I love early morning cooking on hot days, if cooking must be done at all. 5 or 6 am is really the only comfortable time to put pot on stove. So dishes that can be eaten cold later in the day are ideal.
This recipe is a cracker. I found some scribbled notes once when I was going through my recipe paper files. And I can tell you this is good! One of Greece’s amazing and simple dishes.
Are you looking for Zucchini recipes – Try Zucchini Preserved in Olive Oil, Making Zucchini Juice, and Salad of Marinated Zucchinis and Tomatoes.
Or browse all of our Zucchini recipes. And we have a number of a la Grecque recipes as well. Or explore our Greek recipes here and here. Be inspired by our Late Summer dishes.
Continue reading “Courgettes a la Grecque | Zucchini Cooked in Greek Style | A Rustic, Cold dish.”
Cauliflower slow cooked a la Grecque for hot summer day eating.
Let’s face it, days and days of 45C (113F) temperatures does not leave a lot of energy for cooking. It is days of cucumber sandwiches (albeit with French butter, Celtic sea salt and just-ground pepper), iced coffee and buckets of icecream.
If early mornings allow, slow cooking of cauliflower in oil and flavourings is essential preparation for the day, as is grilling of slices of large zucchini to be stuffed between bread with the same french butter, goat’s cheese and diced tomatoes. Eat with a cup of icy cold herbal tea.
Similar dishes include Roasted Cauliflower Salad with Hazelnuts and Pomegranate, Roasted Cauliflower and White Bean Puree, A Plate of Perfect Cauliflower, and Pasta with a Cauliflower Sauce.
Other a la Grecque dishes include Leeks and Carrots a la Grecque, and Mushrooms a la Grecque.
We have more cauliflower recipes here, and a la Grecque dishes here. Explore our Salads too, and browse our Italian recipes. Or be inspired by our collection of late Summer dishes.
Continue reading “Cauliflower Slow Cooked with Lime and Spices | Cauliflower a la Grecque”
A simple dish, exquisite in its simplicity. The sweetness of the peppers with the texture of the eggplant brings an element of surprise to the table.
Are you looking for Capsicum dishes? You might also like to make Roasted Capsicum Salad with Mozzarella, Baked Peppers and Sweet Peppers in Oil.
Or are you more interested in Eggplant dishes? Read more about Eggplants, and try Indian Roasted Eggplant in Tamarind Gravy, Grilled Eggplant Salad with Pinenuts, and Eggplants with a Garlic Yoghurt Sauce.
Browse all of our Capsicum recipes here and here, and Eggplant recipes here and here. Be inspired by our Spring time recipes here and here.
Continue reading “Grilled Sweet Peppers and Eggplant Salad”
Oh how seductive are Autumn mornings. Full of golden light, rayed so jaw-droopingly beautifully through the leaves. Plants in autumn reach up lovingly to the sun, after months of shrinking away from the heat of summer. Long tendrils holding flowers wave in the breezes and welcome your passing smile — they nod knowingly in that gentle breeze. Chives and spring onions are flowering. Geraniums as red as lipstick. Mint and lemon verbena. Bog sage. Curry leaf. Earlier, my Lemongrass flowered — the first time ever!
How fitting then to find a recipe of matching gentleness, a warm salad of wine poached baby veggies, needing nothing else but the magnificent flavours of plants, leaves, wine and the very best of oils. Yes, Ottolenghi, you understand Autumn.
Are you after other a la Greque dishes? Try Slow Braised Fennel with Chilli, Garlic and Orange, Zucchini a la Grecque, and Parsley Braised with Olive Oil and Tomatoes.
You might like to browse other Ottolenghi recipes and all of our a la Grecque recipes. Be inspired by our collection of Mid Autumn recipes.
Continue reading “Gentle Vegetables a la Grecque | Vegetables Poached in Wine”
A simple dish with sweetness of red capsicums for the heat of summer
A not-so-beautiful but oh so wonderful dish – Parsley cooked a la Grecque.
We are obsessed these days with beautiful food. It’s a fashion. It will pass one day. We eat with our eyes before we eat with our tastebuds, because we no longer suffer from hunger or know what it is like to go without food.
This recipe isn’t beautiful, but it IS delicious. And it is a very versatile dish. Just right for those times when your parsley is overgrowing your back yard.
Yiahni means to cook in a base of good olive oil and tomatoes, an a la Grecque approach to slowly cooking the vegetable or bean in a flavoursome base and oil to produce an outstanding dish.
Similar recipes include Leeks and Carrots a la Grecque, and Courgettes a la Grecque.
You can browse other Greek dishes here. Perhaps you are interested in Parsley recipes? We have them here. Perhaps try other a la Grecque recipes too. And explore our Late Winter collection of dishes.
Continue reading “Maintano Yiahni | Parsley Braised with Tomatoes and Olive Oil”
A beautifully flavoured oil.
We use a lot of oils in our kitchen. Walnut, grapeseed, sesame, mustard, olive, chilli. You name it, we use it. Recently we added Garlic oil to our repertoire.
There is some concern about garlic and oil. Make sure you do your research and make a decision based on the data and what is right for you. In any case, keep everything well refrigerated and use quickly.
You might like to browse Garlic recipes here and here, and Oil recipes here. and here. Or find inspiration in our Summer recipes here and here.
Continue reading “How to Make Roasted Garlic Oil”