Beetroot, Potato and Eggplant Oven-Baked in Wine with Gremolata

First, I must let you know that during the time of COVID-19, we are cooking and eating much later than our usual routine, and therefore some dishes have not been photographed. But no apologies – this is a chance for us to use our imagination, not only for the visual appeal of the dish but also the aroma it floods the kitchen with as it cooks. This was made in April, after a few weeks of the lockdowns, and it brought joy to the table! The gremolata with the gratin lifts the baked dish, and we all became quiet as we ate the dish with our meal.

This recipe really makes use of a mandolin – a trusty and much loved tool in my kitchen. Daily it slices, grates, shreds or juliennes ingredients for salads, chips, bakes, and a hundred other uses. Slice a fennel thinly and add olive oil and lemon juice. Divine. Shred potatoes for latkes and rosti. Thinly slice cucumber for translucent salads. Julienne carrots, turnips, jicama, zucchini, kohlrabi for salads, fritters and stir-frying. Slice pears and apples for tarts for just for glazing beautifully in butter and sugar. Shred cabbage for coleslaw. Onions or other soft vegetables so thinly sliced for quick pickling.

Food processors are equally as useful, and mine has an adjustable slice so that it will produce thick slices for baking or see-through whispy slices for salads. You should see my daikon salad with such thin slices! But the processor is such a large machine, most times it is simpler to use the mandolin. Mine is 20 years old or more, a German brand, and I hope it lasts me another 20 years.

The mandoline makes swift work of this dish. Slice beetroot, potatoes and eggplant, layer with some garlic, and cook with wine and stock. Top with Gremolata as you bring it to the table. Special.

Of course, if you don’t have a mandoline, the food processor or a sharp knife can easily be used instead.

Similar recipes include Eggplant Pahi, Burghul and Beetroot, Turnip and Swede Gratin, Winter Bake of Carrots and Parsnips, and Gratin of Potato and Zucchini.

Browse all of our Gratin recipes and all of our Beetroot dishes.

The images in this post are from Unsplash.

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Chickpea and Parsley Soup with Turmeric

Here is another of my loved rustic soups. It is a health-boost in a bowl, this soup. I usually don’t make it until later in the Wintery cough-and-cold season, but here we sit, at the beginning of the coronavirus scare. It is early March as I write, so I am putting attention to boosting the immunity of family and friends – and myself of course.

This is a very easy soup to make, and the chickpeas can be cooked the day before if you wish. Tinned chickpeas can be used – just skip the instructions for cooking them.

Similar recipes include Potato and Chickpea Soup with Greens and Tahini, Freezing Ginger and Making Ginger Paste, Chickpea and Pasta Soup, Turkish Spinach Soup with Chickpeas, and Parsley Braised with Tomatoes.

Browse all of our Soup recipes and all of our Chickpea Soups. Or explore our Early Autumn dishes.

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Baked Fennel with Mint and Parsley, with a Creamy Sauce

It is late winter and the fennel in my green grocer is still both superb and cheap. Today we bake it with lemon and herbs. It is served with a lovely creamy sauce, almost like aoli, but made with cream. As we are vegetarians, we don’t cook with eggs, so this dressing of pouring cream, seasoning and lemon juice, beaten till it thickens, is a perfect substitute. You should try it! Different flavourings can be added as needed.

Today, we caramelised some cumquats to serve with the fennel. The caramelisation deepens the cumquat flavours and as they are abundantly in season we are using them in place of lemons in many dishes.

Are you after similar recipes? Try Baked Fennel Stuffed with Feta, Florentine Fennel with Parmesan, Slow Baked Fennel with Chilli, Orange and Garlic, Grilled Fennel with Fresh Mozzarella, and Fennel a la Grecque.

Browse all of our Fennel recipes and all of our Dressings. Our Baked dishes are good in Winter to warm the kitchen. Or take some time to explore our Late Winter recipes.

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Another Very Simple Chickpea Salad with Olives

Simple and easy, nutritious and delicious. What more could we ask? Tinned or cooked chickpeas can be used to make it quick and simple, but I always prefer the taste of soaked and cooked chickpeas.

Chickpeas are so versatile. Used almost all over the world, many cuisines feature chickpeas in some form or other. This means that they can be used with many different flavour combinations to great effect. In this recipe, we use olives, herbs and zucchini. A little bit Italian, perhaps.

Similar recipes include a French Simple Chickpea Salad, a Simple Delicious Bittman Chickpea Salad, Turmeric Chickpeas, and Chickpea “Tabbouleh“.

Browse all of the Chickpea Salad recipes and all of the dishes featuring Chickpeas, explore the Bittman Salads and check out all of the many many Salad recipes. Be inspired by our easy Mid Summer recipes too.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. Feel free to browse other recipes from our Retro Recipes series.

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Quinoa Salad with Parsley, Tomatoes and Pinenuts

Quinoa, once a darling of every food blogger and health-follower-of-fashion is now a little off-trend. Never mind, that never bothered us. We still love it, even though it is not a constant staple item in this pantry.

Let’s remedy that. This is a salad with lots of parsley, juicy tomatoes and crunchy pinenuts. Simple, but it is bound to make you fall in love with Quinoa all over again. The lemon juice is wonderful in this salad, and today I added some chopped cumquat pickles to enhance that tang.

Similar recipes include Quinoa Salad with Apricots and Pecans, Quinoa Salad with Orange, Wild Rice and Quinoa Salad, Quinoa Porridge with Tomatoes, and Quinoa, Lemon and Parsley Salad.

This is a Bittman Salad. We are counting down to finishing making his 101 Salads – all the vegetarian ones, and we modified many of the non-vegetarian ones. Less than 10 left to make.

Browse all of our Bittman Salads here, and all of our Quinoa recipes. Our many many Salads are here. Or simply take some time to browse our Mid Autumn dishes.

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Tomato Salad with Parsley Oil

Such a simple salad – tomatoes with a parsley dressing, or make it a basil dressing if you prefer. Salads are such an easy way to get a few extra healthy ingredients into your body to work their magic. Even a simple salad like this one is perfect for adding tomatoes, perhaps a few greens and anything else that you care to add, to your count of the number of fruit and veg you’ve consumed today.

It is easy to whip up a salad. With over 200 salads on this site as I write, and even more scheduled, I hope I have convinced you. Most of these are very, very easy – that’s my style. A few take a bit more forethought, but again they act as a hugely flavoursome way of adding more goodness to your body.

Are you after other Tomato Salads? Try Green Papaya, Snake Bean and Tomato Salad, Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Cherry Tomato with Soy Dressing, and Quick Tomato Salad with Mustardy Mayo.

And check out Turmeric Oil.

Why not browse all of our Tomato Salads, indeed explore all of our Salads. Or simple spend some time with our Mid Autumn Recipes.

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Quinoa, Parsley and Lemon Salad with Cannellini Beans

Today’s recipe is for a common style of salad around the Mediterranean – it is light and full of sunshine! Herby and lemony, it feels so healthy and is ideal for outside eating in Summer.

The Mediterranean style salad of quinoa and cannellini beans is quick to put together. Super simple once the beans and grains are cooked, it is ready in minutes and very delicious. It is an Ottolenghi recipe that does not have a mile-long list of ingredients or dozens of steps in the recipe. Tucked away in a corner of a page in his book Plenty More, it is a salad that should not be missed.

It is a very white salad, so it looks great served next to a salad with lots of tomato or pomegranate seeds. If you use red quinoa, it looks very elegant against the cannellini beans!

Similar dishes include Quinoa Salad with Apricots and Pecans, Quinoa Salad with Orange, Quinoa Porridge with Tomatoes and Herb Oil, Fennel and Quinoa Salad with Broad Beans, and Red Rice and Quinoa Salad with Orange and Pistachios.

Also try Roasted Red Pepper and White Bean Salad with Mozzarella, White Bean Salad with Tahini, Grilled Eggplant Salad with White Beans, and Roasted Red Pepper Salad with White Beans.

You might like to see our other Quinoa recipes and Cannellini Bean recipes. All of our Salads are here. Browse all of our Ottolenghi recipes here, or explore our collection of easy Early Summer dishes.

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Adzuki Bean and Parsley Soup

A transitional soup that is perfect for the period where Winter moves into Spring – a soup with the warmth of winter in Adzuki Beans, Sesame Oil and Mirin, and the promise of Spring in the fresh parsley added at the end of cooking. The herby goodness of the parsley nicely balances the inherent sweetness of the Adzuki Beans.

I have been re-reading the wonderful writings of Lucy (Nourish Me) with her beautiful kitchen photos. With some adzuki beans already soaking, this recipe sparked interest. Of course it is tweaked a little from the original.

Similar recipes include Adzuki Beans with Shiitake Muhrooms, Adzuki Bean, Barley and Pumpkin Soup, and Red Rice and Adzuki Bean Congee. Also try Chickpea, Lima Bean and Noodle Soup.

If you are looking for Adzuki Bean recipes, you can browse all of ours here. Or explore all of our Soup recipes . There are Parsley Recipes too. Or try our easy Late Winter recipes.

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Green Tahini Sauce | Dip | Dressing | Spread

Tahini, aah, such a wondrous ingredient, made from sesame seeds and not understood or used enough in this country. One of its properties is that it thickens in the presence of acid, so you can add lemon juice to it to thicken it as well as flavour it, and gradually thin it with water or milk until you get to the right conistency (depending on what you are using it for).

This classic green sauce includes garlic and parsley as well, for a great dip, spread, sauce or dressing. It is Middle Eastern in flavours, so pair it with pita bread, falafel, herby salads, or any flatbread. It is great in salad sandwiches and wraps. Dress vegetable salads with it, pair it with some steamed beetroot. Dip crackers and crudites into it. Spread tiny toasts and top with chopped cucumber or chopped tomato and chilli. You are going to love it.

You might like to try some other Tahini recipes. We have Crushed Du Puy Lentils with Tahini and Cumin, Yoghurt Tahina Dip with Herbs or Tahina Tarator | Tahini Spread, Dip or Dressing.

Try these spreads too: Quince Molasses and Tahini Dip, Yoghurt and Kaffir Lime Spread, Avocado Mash, and Broad Bean and Butter Bean Spread. Or this one: Roast Capsicum Sauce and Dressing.

All of our recipes featuring Tahini are here. Feel free to browse our Middle Eastern recipes, or our Salad recipes. Or all of our easy Mid Summer Recipes.

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How to Make Parsley Pesto | Parsley Sauce, Dip and Spread

Pesto is pretty good, no? Sweet basil with pine nuts, garlic and parmesan, it is so easy but so jolly good. I make it and put it in the freezer, so after late nights at work I can whip up a plate of pasta, dress it with pesto and throw in some halved cherry tomatoes. Too easy.

You can also make a “pesto” with parsley. Yes, your Italian ancestors would probably turn their noses up to the thought, but there are a number of ingredients that you can whizz up to make a glorious paste to use as a pasta or other sauce, dip or spread. Try Asparagus, Coriander, and a mix and match approach. And today this  recipe adds Parsley to the list.

There is no cheese in the basic recipe, but the deliciousness of almonds, garlic, lemon, and, indeed, nutmeg. I do hope you enjoy it. (You can add cheese if you wish – it does add a lovely flavour that I quite like, so I add it on occasion).

Are you looking for Pesto Recipes? Try Coriander Pesto, Basil Pesto and also How to Make Various Pesti.

Perhaps also some Parsley recipes: Try Chermoula, Parsley Braised with Tomatoes, Salsa Verde, and How to Use Parsley Stalks.

All of our Pesto recipes are here. You can also browse all of our Parsley Recipes, and our Pastes, Spreads and Dips. Or take some time to explore our Late Summer recipes.

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