Brown or black lentils are a particular favourite in Autumn, Winter and Early to Mid Spring. They have an earthy heartiness about them. Any of the dark lentils are happily received in this kitchen – puy, beluga, horse gram, matki, whole red lentils, for example.
Today I paired them with a radicchio – the bitterness of this lettuce goes so well with the earthy lentils, and added tartness with some lemon juice and capers. Walnuts have a great affinity with earthy flavours – beetroot for example – so they go well with earthy lentils too. Capsicum adds fresh crunch and herbs enliven the dish.
Similar recipes include Lentil Salad with Pomegranate Molasses, Brown Lentil Sprouts Sundal, and Salad of Rocket and Radicchio.
Browse all of our Salads, all of our Radicchio dishes or explore our Mid Spring dishes.
Continue reading “Lentil and Radicchio Salad with Capers and Walnuts”
We are looking forward to Spring time – although the weather is capricious. Hot, above 30C some days in Spring, then it plummets to 19C the next. That is Spring! Even this year, in late Winter, the weather goes from 20C one day to 9C the next. Oy vay! Today we are looking for a pasta dish so we pair radicchio with ricotta to perfectly suit this changeable weather.
Similar dishes include Fettuccine Alfredo, Lentil and Radicchio Salad, Zucchini Risotto, Tomato Creme Fraiche Pasta Sauce, Capunti Pasta with Tomato and Basil, and Spring Pasta with Broad Beans and Mint.
Browse all of our Pasta dishes and all of the Italian recipes. Or explore our Mid Spring dishes.
Continue reading “Spaghetti with Ricotta and Radicchio”
It is time to increase the presence of wonderful greens in our kitchen and we begin with a quick salad of Rocket (Arugala) and Radicchio. These are tossed with parmesan and a vinaigrette and topped with toasted nuts. There, you have the recipe already. We are so lucky that our Italian brothers and sisters believe in simple dishes and have a wealth of vegetarian dishes packed full of flavour.
It is a wonderful way to begin a meal. I recommend serving it before your main course, and wait for the oohs and aahs from your eating companions. It is the parmesan that makes all the difference in this salad. Oh, and my special trick with the dressing.
Similar recipes include Spaghetti with Ricotta and Radicchio, White Fig and Rocket Salad, Rocket Salad with Penne and Parmesan, and Grilled Radicchio with Shallots and Dill.
Browse all of our Rocket dishes and our Radicchio recipes. All of our wonderful Salads are here and Italian dishes here. Or browse our Early Winter collection of dishes.
Continue reading “Insalata di Radicchio e Rughetta | Salad of Rocket and Radicchio with Parmesan”
Oh goodness! The vibrant colour of the bitter leaves of radicchio! I love them in my kitchen, but they are not the cheapest of vegetables to buy so they are not a weekly visitor. However, radicchio is so versatile, and incredibly good.
Today we make a risotto with this glorious vegetable. It is added at the beginning of the cooking process, and thus becomes very tender during the 20 mins of stirring that makes a risotto.
Do be careful about the rice that you use for risotto. You will get the best results using a risotto rice. You can read more about that here. My favourite at the moment, and the one that I used for this dish, is Carnaroli.
Are you looking for Radicchio recipes? Read more about this incredible vegetable here. Try Spaghetti with Ricotta and Radicchio, Grilled Radicchio with Shallots and Dill, and Red Rice Congee topped with Radicchio.
Try other risottos too – Brussels Sprouts Risotto with Blue Cheese, So Easy Tomato Risotto, Beetroot Risotto, Caramelised Pumpkin Risotto, Mushroom Risotto, and Asparagus Risotto are some of our favourites. You can see how to make a basic risotto here.
Check out all of our Risotto recipes, and all of our Italian recipes. We have some other Radicchio recipes too – check them out here. You might like to browse our easy Late Summer recipes here.
Continue reading “Radicchio Risotto | Risotto al Radicchio”
Xmas and Cherries, they just go together, like birds of a feather – right? At least in Australia they do. The juicy succulent cherries help to define that early Summer time. You eat them sitting outside on the verandah or deck or balcony, even just under a tree in the hot sun, sucking that juicy flesh, spitting the seeds and throwing them as far as you can. The little stems make a pile at your feet. Sooner than you care to mention your bag of cherries is empty.
In our house, we never ever have enough cherries left to cook with. Even though there are great cherry desserts, we never seem to have enough. Anyway, most of those Cherry Desserts are European and a little heavy for the heat of this time of year. However, this year I managed to secret a few away to make a salad, one where the sweetness of the cherries goes so well with bitter greens and Hazelnuts. I do hope that you enjoy it.
While we don’t have any other cherry recipes for you to browse, we do have a few Salad recipes that use fruits. Orange and Olive Salad, for example, or Fig Salad with Almond Butter, Tomato and Strawberry Salad, or Watermelon and Peach Salad.
Or try Lentil and Radicchio Salad.
Or simply browse all of our Salads here and our easy Early Summer recipes here.
Continue reading “Summer Cherry and Hazelnut Salad with Belgian Endive”
This salad is rather unusual but rather nice. It is a great salad for Autumn and early winter. Caramelised onions are mixed with bitter greens.
Take time to caramelise your onions. They will take between 30 and 45 minutes, depending on your stove, your pan, the onions and the heat that you used. These were cooked for 45 mins, but usually I cook them with a little more heat and they take 30 mins. Watch them carefully as they cook, stirring often.
Are you looking for other Onion Salads? Try Onion Salad with Sesame Oil, Onion Strings Pickled Salad, and Sweet Onion Salad. And try Rocket and Radicchio Salad with Parmesan.
Browse all of our many Salads and all of our Onion recipes. You can also check our recipes for Radicchio, Endive, and Escarole. Or simply explore our Late Autumn dishes.
Continue reading “Caramelised Onion and Salad Greens”
I classify this recipe as an Easy Salad, but you do need to plan ahead to have enough time to caramelise the onions. Depending on your onions and your preference, this can take up to 45 mins of slow cooking. But don’t be dictated to by me – cook the onions to your preferred level of caramelisation. The longer you cook them, the sweeter they are, and this pairs nicely with the bitterness of the greens.
Add some orange segments if you care too – they are so nice with this salad. I particularly like this salad with with the Slightly Pickled Jicama and Citrus Salad.
Are you after other Onion recipes? Try Sweet Onion Salad with Roasted Rd Peppers, South Indian Spring Onion Soup, Onion Marmalade, and Sweet Onion Salad with Coriander Spice. Or try Rocket and Radicchio Salad with Parmesan.
You can browse all of our Salads (there are quite a few, take your time), or you can check our Salads for different seasons by clicking on the Seasonal Cooking menu item at the top of this page. All of our Onion dishes are here, or you can browse our Radicchio recipes, Endive and Belgian Endive recipes, and Escarole dishes. Or simply explore our Early Winter dishes.
Continue reading “Caramelised Onion Salad with Bitter Greens and Pinenuts”
It’s late Autumn, and it is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. As soon as they are available, we look for Pomelo and Ruby Grapefruit for some tangy salads before the blanket of Winter douses all thoughts of salads and other cold foods.
Nopi, a different style of book from Ottolenghi, one based on recipes from his restaurant, has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa.
This would make a perfect pre-cursor to a main meal, or as a side salad to other dishes – try it with dishes that incorporate grilled items, simple tofu dishes, or a soft and gentle grain or lentil dish.
Are you looking for other Pomelo recipes? Try Pomelo with Avocado Salad, and Pomelo Salad with Asian Flavours. You will also love Pink Grapefruit and Sumac Salad.
Orange Salads include Orange and Walnut Salad, and Beetroot, Orange and Black Olive Salad.
Or would you like other Belgian Endive (Witlof) dishes? Try Belgian Endive Cooked in its Own Juice and Butter, Grilled Witlof Salad with Dill and Shallots, and Caramelised Belgian Endive with a Cheesy Topping.
Browse all of our Pomelo recipes, all Orange recipes, all Belgian Endive dishes, and all of Ottolenghi dishes that we have tried. All of our many many Salads are here. Or enjoy our collection of easy Late Autumn dishes.
Continue reading “Three Citrus Salad with Green Chilli, Ginger and Crunchy Almond Salsa”
Bitter greens, there is nothing better. My favourites are Radicchio, that ruby red leaf, and Witlof, also known as Belgium Endive. They are great raw but can also be cooked. Today we grill Radicchio for a table top salad, although Belgium Endive could be used too.
Keep in mind that radicchio loses colour as it cooks, so the salad does not necessarily keep that ruby red colour. Never mind, it is delicious. This is a simple salad, highlighting the wonderful flavours of the radicchio or witlof. Riadicchio especially gains a special sweetness when grilled, and here it is accentuated with the olive oil, golden shallots and dill.
This is another of our Bittman salad recipes. You can browse the others here.
Similar recipes include Lentil and Radicchio Salad, Rocket and Radicchio Salad with Parmesan, and Spaghetti with Ricotta and Radicchio.
Browse our other Radicchio recipes and Endive recipes. Or explore all of our Salads – we have such delicious ones they are worth exploring. Or simply put your pens down and spend time checking out our Mid Summer dishes.
Continue reading “Grilled Radicchio or Witlof Salad with Shallots and Dill”
Japan, Korea, China and India have versions of congee, a long-cooked rice porridge. It is delicious and a wonderful winter dish.
After yoga today was a surprisingly good breakfast of red rice cooked, congee style, with adzuki beans, topped with some sesame salt quickly made, spring onions, umaboshi plums, toasted sesame oil and some radicchio finely chopped. At other times there are other toppings.
This is a warming dish, great any time of the day – and especially good on a cold winter’s day.
On the stove top it can take 4 hours to cook, and I love congee cooked in a traditional Chinese clay pot. The flavour is quite different cooked this way. However, this time it was cooked overnight in the rice cooker on the slow cooker setting. Ready at 5am, it stayed warm until I was ready for it after yoga.
Similar recipes include Congee Bowls, Barley, Millet and Mung Congee, Black Glutinous Rice Congee, Sweet Congee with Poached Oranges, Adzuki Bean and Parsley Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.
Are you looking for rice recipes? Browse our collection. We also have Japanese recipes. Our Adzuki Bean recipes are here. Or browse all of our Early Winter dishes.
You might also like to read How to Make Congee.
Continue reading “Red Rice with Adzuki Beans Congee”