Beautiful Fennel Puree

In this recipe, fennel bulbs are cooked a la Grecque in olive oil and lemon juice until very tender and falling apart. They are then whizzed into the most beautiful puree, perfect for spreading, eating as it is, using as a dressing on salads or hot vegetables, or serving as part of a larger meal.

The puree has a wonderful mayonnaise type texture so it acts amazingly well as a dressing over salads, or over baked or steamed vegetables.

This dish comes from Italy, and it is the Italians who seem to use fennel the most. At one time, it was popular at the end of a meal, a delicious way to cleanse the palate. Parts of Tuscany still do this, I hear. The best salad is still fennel, sliced thinly and dressed with olive oil, salt and lemon juice. Just perfect. This dish retains those flavours but cooks the fennel to a soft and gentle puree.

Are you after similar dishes? Try Slow Baked Fennel with Chilli, Orange and Garlic, and Fennel a la Grecque.

Try some other purees too – Roasted Cauliflower and White Bean, Broad Bean and Butter Bean, and Spiced Tomato.

You can also browse all of our Fennel dishes, and all of our Puree recipes. You might like to check out our Dressings, Spreads and Dips too, and all of our Italian dishes. Or take some time and explore our Mid Winter menus.

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Dried Fava Bean Mash with Olive Oil | Koukofava

Dried fava beans are loved in Greece. This is an exquisite yet simple dish. Simple food, simple execution, incredible flavour. Fava beans are never mixed with lemon in Greece, as might a puree of yellow split peas, confusingly also called Fava. Rather the acidic and other strong flavours are eaten alongside the puree. Lemon wedges, salty accompaniments, raw onion, olives, pickled peppers and parsley are very common accompaniments. It is rarely eaten on its own.

Fava (the dish) is made with yellow spit peas and the one made with fava beans is call Koukofava. So very confusing, what were they thinking! Koukofava is a favourite in Crete and in various islands in the eastern Aegean. It is often cooked together with a little potato, which gives a smoothness to the final texture but also uses more olive oil.

Similar dishes include Broad Bean Dip with Wilted Greens and Roasted Onions, Fava Bean Puree with Olive Oil and Dill, Fava Bean Soup with Turmeric and Herbs, and Fava Bean Puree with Fresh Herbs.

Browse all of our Fava Bean recipes, and our Greek dishes. Or explore our Early Winter dishes.

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Fava Bean Puree | Dried Broad Bean Puree

When your broad beans pass their peak and become older, white in colour and rather tough, the best thing is to cook the diggins out of them. Indeed, this also applies to dried broad beans – or Fava Beans as they are most likely called in your local Italian deli or Provodore.

The great thing about dried fava beans is that they bring the beautiful broad bean into your kitchen even in the depths of winter.

Today, broad beans are cooked almost a la Grecque style, with water and olive oil, for a couple of hours for dried beans and a little less for fresh beans. They are then pureed with herbs to make a great spread, dip or accompaniment to your main dish. It makes a great Greek style salad topped with red onions.

Are you looking for other Fava Bean recipes? Try Koukofava, Dried Fava Bean Soup with Turmeric and Herbs and Fava Bean Puree with Dill and Olive Oil.

You might like to browse our other Broad Bean recipes, and other dried Broad Bean dishes. There are other Broad Bean Dips and Spreads. Our Italian recipes are here.  Or simply explore, at your leisure, our Early Winter dishes.

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Begun Pora with Bori | Bengali Eggplant Puree with Fried Urad Dumpling Crumbles

Begun Pora is the Bengali rustic cousin of the Punjabi Baingan Bharta, less well known than Baingan Bharta but no less well loved. This has the tastes of Bengal and is totally different in flavour to its cousin. We have already posted one recipe for Begun Pora – but today’s recipe is a different version of that dish.

The idea for this particular dish came from Bengali Cooking: Seasons and Festivals, a wonderful and highly readable book on the amazing food of that state. The author describes how he uses bori in his Begun Pora. What a great idea! It may not be traditional, but it is full of flavour.

Similar recipes include Urad Dal with Onions Four Ways, Smoky Aubergine with Tahini and Pomegranate, Begun PoraBaingan Bharta and our Wadi recipes.

Are you after Eggplant recipes? Try BabaganoushSaffron and Rose Scented Eggplant, and Japanese Baked Eggplant.

Or perhaps you would like other Bengali dishes. Try Bengali Vegetable Kitchari and Bengali Rice Kheer.

Have a look at all of our Eggplant recipes, and all of our Bengali recipes. Perhaps you want more Indian dishes. Or simply explore our Early Autumn feasts.

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Begun Pora | Bengali Eggplant Puree | A Rustic Cousin of Baingan Bharta

Baingan Bharta is the well known, Punjabi, wonderful Indian eggplant puree, easy to make, full of spicy flavours and so versatile in its use. This is its rustic cousin from Bengal, less well known than Baingan Bharta but no less well loved. This has the tastes of Bengal and is totally different in flavour to its cousin.

Make both! This one is almost salsa-like in its rustic composition. Wrap it in a roti and bliss out.

Are you after Eggplant recipes? Try Smoky Aubergine with Tahini and Pomegranate, Begun Pora with Bori Crumbles, Baingan Ka Salan, BabaganoushSaffron and Rose Scented Eggplant, and Japanese Baked Eggplant.

Or perhaps you would like other Bengali dishes. Try Bengali Vegetable Kitchari and Bengali Rice Kheer.

Have a look at all of our Eggplant recipes, and all of our Bengali recipes. Perhaps you want more Indian dishes. Or simply explore our Early Autumn feasts.

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Green Chilli and Coriander Paste | Chilli, Garlic and Coriander Chutney

This recipe is for a chilli, garlic and coriander paste that can be used as an accompaniment to dishes and full meals (like an Indian style chutney), and as a flavouring for food. Stir it into steamed rice, for example, or into any curry. It works particularly well with coconut milk based spicy dishes. Have it on the side of rice or curries, drizzle it into soups, spread a tiny amount on a sandwich, smear a little onto a snack.

Keep it handy too for spreading on your sandwiches and toast (try it with cheese!), and as a dip for snacks and finger food. It also goes well with idli, vada and other Indian snacks. We are claiming this as an Indian style chutney, although it does vary a little. Nevertheless, it is every bit as delicious as any Indian green chutney.

The paste keeps well in the fridge if tightly covered and avoid using a wet spoon when using the paste.

Similar recipes include Balinese Sambal Tomat, Coriander Paste, Zhug, Chilli Jam, and Chilli Paste.

Browse all Chilli recipes, and all Pastes and Purees. Or explore our Mid Summer dishes.

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Fava | Split Pea Puree

Fava is a puree or spread made from yellow split peas, not Fava Beans (Dried Broad Beans).  The naming of these Mediterranean dishes is a mine field! A puree made from dried Broad Beans is known as koukofava.

There are many versions of Fava, some with cumin and sumac, but this one is made from split peas which are topped with capers and caramelised onion, eaten warm and served as a starter dip. Ottolenghi, whose recipe this is, says the dish is soothing yet exciting. It is indeed. It is a delight to see Ottolenghi use white pepper in several of his recipes – a rare thing these days but an exquisite taste.

You know we love pastes, purees, dips and spreads here and this is a delightful addition to our collection.

Similar recipes include Channa Dal with Eggplant, Green Olive Tapenade, Cauliflower and White Bean Puree, and Fava Bean Puree with Dill and Olive Oil.

Browse more of our Purees and Spreads. Our Greek dishes are here. Or explore our Early Summer dishes.

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Green Olive Tapenade

There are a great number of recipes around for a spread made from green olives, but this is the easiest. Made with ingredients straight from your kitchen, no special purchases required, it is made in seconds, and your family or gang of friends will devour it in minutes.

This tapenade is salty, spicy (from the chilli) and pungent (from the garlic). Just perfect for a cool Early Summer day’ snacks on the verandah with some aniseed tea.

Similar recipes include Black Olive and Herb Cream Cheese with Chilli Pine. Nuts, Fava, Tapenade Bread Salad with Tomatoes and Mozzarella, Tomato Salad with Green Olives, and Olive and Orange Salad with Mint and Basil.

Browse all of our Olive recipes and all of our Spreads. Or explore our Early Summer recipes.

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Broad Bean Puree with Chilli Oil

As broad beans get older, they suit purees and spreads really well. It is very simple – simmer them for some time, peel each bean, and then puree them with herbs. It makes a delicious snack on toast – I love it at morning tea time with a good cuppa. Or use the puree to make a fresh, spring soup by adding some stock or water and thinly sliced spring vegetables.

Are you after other Broad Bean recipes? Try Koukofava, Dried Fava Bean Puree, Broad Bean and Mint Mash, Fava Bean Puree with Dill, Glorious Five Bean Salad, and 13 Treasure Happiness Soup.

You might like to look at our other Broad Bean Purees here, and all of our Broad Bean recipes. Browse our Italian recipes as well. Or take time out and explore our Late Spring recipes.

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Umbrian Broad Bean Puree | Broad Bean Sauce

Traditionally an Easter dish, this Umbrian Broad Bean Puree is eaten on toasted crusty bread that has been drizzled with olive oil. But it is equally as good with vegetables, pasta and as a dressing in salads.

It is a simple but gorgeous, flavoursome dish.

Similar recipes include KoukofavaBroad Bean Dip with Wilted Greens and Roasted Onions, Broad Bean Puree with Chilli OilUmbrian Cure-all Sauce, Young Broad Bean Pod Puree, Broad Bean and Mint Mash, and Broad Bean and Butter Bean Spread.

You might like to look at our other Broad Bean recipes. Browse our Italian recipes here, and our Broad Bean Puree recipes are here. Or take time out and explore our Late Spring recipes.

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