Sweet Potato Fritters

Sweet potatoes are at their peak in Winter – shiny skin, large sizes, unblemished exterior, very instagramable. Baked, fried, simmered or steamed they make the most wonderful dishes. They make quick soups with potato, for example, and bake really well, especially if slathered in cream. It appears humble, this vegetable, but at its heart there lurks a star.

Ottolenghi talks about a cafe in Telaviv that won its reputation with this sweet potato fritter – also called sweet potato cake. It is a wonderful recipe, without eggs too, so it did not require the usual adaptations in this kitchen.

The ultimate comfort food- soft, a bit messy and delicious.

The recipe is from Ottolenghi’s Plenty cookbook, an early one but still treasured in our house. Along with Plenty More and Ottolenghi, it holds many memories of great feasts. 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 you can find the Guardian version of the recipe here.

Similar dishes include Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles, Roasted Parsnips and Sweet Potato with Caper Vinaigrette, and Sweet and Sour Pumpkin and Sweet Potato.

Browse all of our Sweet Potato recipes and all of our Fritters. Our Ottolenghi dishes from Plenty are here.  Or explore our Mid Winter recipes.

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Puy Lentils with Roasted Pumpkin, Sage and Feta

Don’t you love pumpkins especially as they appear with their gorgeous colours in Autumn? For me, they are the very best decoration for the table. Autumn colours, beautiful shapes, a reminder of the delights that Autumn brings.

But eventually it has to be cooked. What is better than a salad or warm dish based on lentils and roasted pumpkin? Butternut can be used.

This is also a very excellent Xmas dish.

This is a recipe from Ottolenghi’s Simple, but I played with it a bit. He recommends butternut, I used pumpkin; he uses dolcelatte, I used feta (as I keep an amazing creamy feta in stock almost constantly), he used Puy lentils, I used a similar one that is deep and delicious in taste – stocked by my whole foods store but unlabelled. It shows how Ottolenghi’s recipes are versatile, so flexible with the ingredients that you have at hand.

The salad can be served warm or at room temperature. It can be made in advance, up to 6 hours. If you want to use tinned lentils, go for it – just skip the cooking step.

Similar recipes include Salad of Butternut and Noodles, Grilled Butternut with Walnut Salsa, and Roast Pumpkin Couscous Salad.

Browse all of our Pumpkin Salads and our Puy Lentil recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.

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Oh My Goodness! Polenta Chips. With a Charred Tomato Sauce

Polenta has been a love of mine since the time (decades ago) that my Italian hairdresser turned me on to wet polenta in a dish layered with tomatoes. We don’t use polenta enough in our kitchen though, obsessed as we are with Indian food and other dishes of Italian food.

Ottolenghi has a gorgeous polenta chips recipe and that was enough impetus for us to search for the polenta in the back of the pantry and make this delicious snack. We are still cooking our way through Plenty More but we are in the Fried chapter, and so have slowed down. You just cannot eat deep fried food each and every day.

Similar recipes include Chickpea Fingers, Paprika Oven Chips, and Cumin and Pepper Wedges.

Browse all of our Polenta dishes and all of our Chips. Or browse our Late Autumn recipes.

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Life-Changing Fried Cauliflower with Mint and Tamarind Dipping Sauce

Some vegetables that have a poor reputation because they have been over cooked or over-boiled in the past, have redeemed their reputations through roasting or frying. I am thinking of Brussels Sprouts and Cauliflower particularly, also Broccoli. I do love Cauli and Broccoli steamed gently but I also have nightmare recollections of how my mother cooked them.

Today we have a life-altering Cauliflower recipe for you. This is REALLY GOOD, and you won’t believe it is vegetarian. Fool your friends!

In this recipe, cauliflower is deep fried in a spicy batter and breadcrumbs, then it is dipped in a sauce made from herbs and tamarind. The original recipe is one of Ottolenghi‘s from Plenty More, but I have changed the batter so that it does not contain eggs. Chickpea flour batter makes an excellent batter for deep frying and we have used that. I have also made the batter spicy and left the breadcrumbs plain. We always feel free to substitute ingredients in Ottolenghi recipes that are not readily available in our local area, or to massage them to suit what is available in our garden and pantry. Seek out his original recipe in the book to compare – I can’t find a version online.

Similar recipes include Tray Baked Veg with Pomegranate Molasses, Cauliflower Roasted in Olive Oil, Cauliflower Fry, and Crispy Cauliflower with Capers.

Browse all of our Cauliflower recipes. Our Ottolenghi dishes are here and here are the recipes from Plenty More. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes.

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Mixed Vegetables and Yoghurt with Green Chilli Oil

A glorious mix of fried vegetables in yoghurt – indeed exquisite, and direct from Istanbul (via Ottolenghi). Most of the veg are deep fried, but don’t let that put you off as it is indeed glorious. It works well with baked, roasted  and grilled veg as well.

The original recipe is one of Ottolenghi’s from Plenty More, but I have changed the cooking times and included some Thai round green eggplants. We always feel free to substitute ingredients that are not readily available in our local area, or to massage Ottolenghi’s recipes to suit our preferences and what is available in our garden and pantry. You can see the original recipe in The Guardian here.

Similar recipes include Avial, Winter Roast Veggies with Chickpeas, and Roast Butternut with Chilli Yoghurt Sauce.

Browse all of our Eggplant recipes. Our Ottolenghi dishes are here and here are the recipes from Plenty More. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes

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Puy, Beluga or Horse Gram Lentil Stew with Aubergine

For this divine Wintery lentil stew, an earthy, dark lentil is called for. Puy lentils are a common choice, and the dark Beluga is excellent. I also love to make it with either Horse Gram or Matki lentils – brown, earthy and delicious lentils that you can get from your Indian shop. How good these are.

Despite the very familiar ingredients, the result is a bit magic and unexpected. It is an O. M. G. dish. The texture of the lentils with the silkiness of the eggplant. The pop of the tomato flavour, the way the sour cream enhances the dish, the heat of the chilli and the Greekness of the oregano.

Serve as it is, for a light meal, or bulk it up by spooning on top of rice, on slices of grilled or toasted sourdough. You can serve the stew either as a hearty starter or a side, or as a main served with any grain you like. It can be made up to three days ahead and kept in the fridge–just warm through then add the creme fraiche, oil, chilli flakes and oregano before serving. It’s at its best served warm, but is also very good at room temperature.

This is an Ottolenghi recipe – or at least it was until I, naturally, played with it a little. The key change was in the lentil used, but if you like you can check the original recipe. We always feel free to substitute ingredients that are not readily available in our local area, or to massage the recipes to suit what is available from our garden and pantry.

Similar recipes include Horse Gram and Pomegranate Salad, Puy Lentils with Sage and Roasted Pumpkin, Beluga Lentil Salad with Pomegranate Molasses, Citrusy Beetroot with Puy Lentils, and Horse Gram Dal.

Read more about Horse Gram (aks Kulthi Bean). It is easily purchased in Indian shops.

Browse our Horse Gram, Puy, Beluga and Aubergine recipes. Our Ottolenghi dishes are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn recipes.

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Fig and Roasted Onion Salad

Mid Summer to Early Autumn are peak time for figs. Boy, do we look forward to that time. And even luckier that we have a green grocer 30 – 40 mins drive from us, who stocks figs from the first moment of ripening until the last fig of the latest fig variety falls from the tree. We make the trip if there are no local ones, to grab some and indulge (they are not cheap). Also, there is a Pick-Your-Own place we visit at least once during the season, especially if we want to make jam (fig jam is my favourite jam).

This is an Ottolenghi recipe – we have been working with all of his Salads from his book Plenty More. It pairs figs with hazelnuts, which we have used before – it’s a great pairing. He also adds the sweetness of roasted onions to the salad, and it’s a great innovation. That sweetness of the onions and figs bounces off the bitterness of the radicchio and watercress. (Add some purslane too, if you have it.) Not only does the salad look terrific, it works well flavour-wise too.

A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. Once you’ve managed to find a fig that meets all these criteria, I guarantee a heavenly experience. – Ottolenghi

The Salad is best made directly before serving. It makes a great entree (starter dish), and also a fantastic salad for bring a plate lunches with the girls, or BBQ family gatherings.

You might like to try some more fig recipes. Try White Fig and Rocket Salad, Figs with Blue Cheese, Baked Figs with Thyme, and Figs with Rosewater and Almonds. Also check out Black Onions.

Browse all of our Fig recipes, and all of our many many Salads. All of the Ottolenghi dishes that we have tried are here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.

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Beetroot, Avocado and Pea Salad

There is so much good stuff in this “almost superfood” salad that it makes you feel very healthy and conscientious indeed. Served as it is, it can be a very substantial meal – just scatter a few roasted hazelnuts and/or chunks of creamy goat’s cheese over the top, and you need nothing else.

Did you know that I grew up calling beetroot, red beet? That name seems to have disappeared in Australia, although a quick search on google confirms that at least some people, in some parts of the world, retain that name. I wonder if it came from my mother, whose family contained many German immigrants. Perhaps it is a European thing.

The star of this dish is indeed the blanched then quick-pickled beetroot, and its contrast with the slightly bitter pea shoots. Rather than the hour-long boil or bake, eating beetroot raw or quickly sauteed or blanched is a healthy  and very delicious alternative. The beetroot retains a bite or crunch that adds textural layers to a dish. Everything can be prepared in advance for this salad, kept in the fridge, and combined at the last moment.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Similar recipes include Slightly Pickled Beetroot Salad with Mustard, Beetroot and Goat Cheese Salad with Rocket, and Beetroot Salad with Honey Ginger Dressing.

Browse all of our Beetroot Salads, and all of our other Beetroot dishes. Our Avocado dishes are here. Browse all of Ottolenghi’s dishes from Plenty More. Or explore our Late Summer dishes.

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Salad of Sprouts

This salad sounds quite virtuous, but in reality it is very delicious. Made with a range of sprouts that are supported by herbs, spinach, radish, tiny tomatoes, and carrots. It IS healthy, but tastes like it could be really addictive.

In this Salad of Sprouts, an Ottolenghi recipe from his book Plenty More, various oils and vinegars are used to add a richness. However, you can use just one of each if you like.

Similar recipes include Matki Sprouts Misal, Simmered Daikon Radish with Miso and Sesame Sauce, Sprouts Sundal, Sprouts Rice, and Mushroom and Carrot Salad with Mung Sprouts.

Browse all of our Sprouts recipes and all of our Salads. Our Ottolenghi dishes are here. Or explore our Mid Summer dishes.

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Broccolini and Edamame Salad with Curry Leaves and Coconut

This is a great green salad of beans, edamame and broccolini or sprouting broccoli. It is flavoured sort of South Indian style, with black mustard seeds and a handful of curry leaves. The coconut adds a beautiful contrast to the beans, although it can be left out of the recipe if desired.

It is an Ottolenghi recipe from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. This recipe involves South Indian ingredients – mustard seeds, dried chillies and curry leaves. I have slightly altered the way that these are used in the recipe to get the best out of them..

Similar dishes include Broccoli with Orange-Verjuice-Butter Sauce, Tawa Edamame, Lemon and Curry Leaf Rice, and Crispy Curry Leaves.

Browse all of our Edamame dishes and all of our Curry Leaf recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Summer dishes.

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