Lemony Pepper Crackers | Egg Free

Oh so many years ago now I first made these crackers from Christine Manfield‘s book Spice. It is a funny story. I used to sit in that fabulous cafe in Woollahra – Jones the Grocer I believe it was, in Moncur St. It closed long ago, but back then it was THE destination for ingredients, food, equipment and cook books.  It had the best Fromagerie. It also incorporated a cafe with one large, long table and great coffee. I’d sit for ages browsing through Spice which the cafe kept with a pile of cookbooks on the table to read while drinking coffee. I loved that book. (This is before I was vegetarian – it is heavily non-vegetarian, with a few fabulous exceptions.)

Some years later I bought Spice and over time cooked various things from it. Her Chilli Jam is particularly exceptional! One day I took a good look at the author’s picture and with a shock realised that I knew her a long time ago – when we were both at Uni. I think this is my one claim to fame. Anyway we have since crossed paths again and I’ve had the pleasure of eating at her restaurants – what a chef!

One of the very easy things to make from the book are these wafer thin biscuits. They are divine with cheese – aged Cheddar, Gruyere, washed rind and blue cheeses. Add quince paste to complete the picture. They are also great with dips and soft spreads – apply with a knife or spoon to the cracker rather than use them spoon-like, or you might find pieces of cracker in with the dip.

Similar recipes include Garlic, Rosemary and Parmesan Biscuits, Sri Lankan Crackers, and Oatmeal Crackers.

Browse all of our Crackers and all of Chris Manfield‘s recipes that we’ve made. Or explore our Mid Summer dishes.

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Pepper and Turmeric Cauliflower with Lime | Milagu Cauliflower

Wow! When you need a taste bomb to add real spark to your day, this is the dish for you. Cauliflower is cooked in a paste of liberal amounts of pepper with garlic, ginger and warming spices. It has plenty of bite from the pepper and ginger and tang from lime juice. You will adore it. This dish is commonly known as the Cauliflower Pepper Fry and there are many variations of the dish. Serve with rice or chapati with yoghurt.

Similar dishes include Roasted Cauliflower Tahini Puree, Black Pepper Tofu, Pepper Rasam, and Pepper Rice.

Browse all of our Cauliflower recipes and all of our Peppery recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Black Pepper Tofu

With all of the SE Asian flavours that make great food, plus the tofu is deep fried, what is not to like?

Ever since I saw the Black Pepper Tofu in Ottolenghi’s Plenty, I have wanted to make it. It has all of the SE Asian flavours that make great food, plus the tofu is deep fried, what is not to like?

You might like to try Sweet Potato and Deep Fried Tofu in Coconut Broth with NoodlesTofu, Spinach and Miso NapoleonsBaked Marinated Tofu, and What to Do with Deep Fried Tofu.

Or browse our Tofu recipes here and, and other Ottolenghi recipes. Our recipes from Asia are here. Or browse our easy Late Summer dishes.

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Pepper Rasam | Pepper Broth | Milagu Rasam

Warming and nourishing, pepper rasam will ward off colds and flu too.

I love to layer flavours in my dishes, and I hate to throw anything away. So with some wonderful top water from cooking lentils and also some green coriander-charged water from making another dish, a base was made for a wonderful, peppery rasam. The rasam is dark from the lentils, but so flavoursome that we had a couple of serves each.

You can blend the tomatoes for a smooth broth, but I love the soft tomato bits. And don’t worry if you don’t have lentil water or corainder-charged stock. This will still be awesome.

If you are new to Indian cooking, you might like to read about the difference between rasam and sambar.

Similar Rasam recipes include Rasam with Long Pepper, Drumstick Rasam. Gentle Tomato and Dal Rasam, Cumquat RasamTomato Rasam, Lemon or Lime Rasam and Garlic Rasam.

Browse all of our Rasam recipes here. All of our Indian recipes are here and Indian Essentials here. Or explore our Late Summer range of dishes.

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Szechwan (Sichuan) Peppercorns | Fagara | Chinese Pepper

Before trying them, people expect the peppercorns to have a pungent taste, but their taste is subtle.

Szechwan (Sichuan) Peppercorns | Fagara | Chinese Pepper

Szechwan or Sichuan Pepper is technically not a pepper, but the berries are from a shrub of the prickly ash family which is native to the Sichuan province of China.  They are tiny, reddish-brown peppercorns sheathed in a flower-like husk. cooks for millennia. They are tiny, reddish-brown peppercorn-like berries sheathed in a flower-like husk and have been much favoured by Sichuan cooks for millennia.

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What is the Difference Between Black, Green and White Peppers?

Where would we be without pepper? From Black Pepper Tofu to Pepper Rasam, our cuisine would be much poorer. Roasted sweetcorn with black pepper. Lots of black pepper on pasta, fresh tomato, garlic and chilli. Cheeses studded with black pepper. Hot beetroot with black pepper. Pepper features strongly in spice mixes and curry powders. Peppercorns are great (in small numbers) in chai mixes, and in pickles. And what about Black Pepper Rice? Then there is black pepper with strawberries (amazing) and a black pepper sauce for blueberries.

What are your favourites?

Our most used pepper is Black Pepper, but it wasn’t always so. As I grew up, we used white pepper exclusively, and I still love white pepper with Chinese style dishes, cauliflower and other applications. And then also green pepper, that adds a fresh note to dishes.

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