Roasted Carrots with Coriander Seeds and Garlic

Ottolenghi’s book, Nopi, has an undeserved reputation of being to chefy, too difficult for a home kitchen. While that is sort of true for some recipes, there are also so many dishes in this book that are either simple to make, or can be adjusted to suit your kitchen and pantry.

This recipe falls into the first category. It is just roasted carrots, but the mixture that the carrots are tossed in makes all the difference. Quite divine. We ate a plateful each.

For this dish I did three things differently. I used some Quince Honey that I made earlier this year – quite divine in its own right. I layered white and black pepper in the dish – using both in dishes is my current obsession, as it gives layered peppery flavours. And thirdly, our garlic cloves here are large and fat and luscious, so I avoid mincing or dicing them. They have a right to be present in the dish, front and foremost. So I slice them whenever I use them, but you could also use them whole.

Similar dishes include Leeks and Carrots a la Grecque, Carrots Glazed with Honey and Ginger, and Hot Roasted Carrot Salad.

Browse all of our Carrot dishes, all of our Ottolenghi recipes and our collection of Late Spring recipes.

Continue reading “Roasted Carrots with Coriander Seeds and Garlic”

Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables

If you are a reader of our Winter posts you know that we love to use the oven at any time of the day. It warms the kitchen, living areas and us. Plus it fills the space with the most delicious of aromas.

This is a great dish to throw into the oven on those cold days to warm the space and provide great food. Use the roasted vegetables as a side dish, or as a hot or room temperature Winter salad with a yoghurt and cumin seed dressing.

The recipe needs enough small-diced vegetables to pile into your baking dish to a depth of 5 cm, so I use a small baking dish for this one. And we are going to slow bake them for a couple of hours, so leave yourself enough time. We often make it first thing in the morning for lunch time salads.

Similar recipes include Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic, Turnip and Swede Gratin, Butter Braised Turnips, Vegetables with Indian Flavours, Roasted Sweet Potatoes with Figs, Baked Parsnips with Parmesan.

Or browse all of our Baked dishes, Roasted dishes, and all of our Late Winter recipes.

Continue reading “Winter Roast Vegetables with Chickpeas | And a Salad of Roasted Winter Vegetables”

Curry Roasted Carrots (and Other Root Vegetables) with Curry Leaves, Lime Leaves and Tart Citrus Juice

Recently I popped into the Adelaide Central Market and came home with bags full of goodies, including some colourful heirloom carrots. Half of them went into a Honey Roasted Carrot dish, and the rest were thrown into the oven with curry leaves and shredded lime leaves with Cumquat Juice (or lime juice can be used), and some curry powder as well. Its a lovely dish, perfect for this Autumn weather. It is still warm so we are still eating outside when we can. This dish looks perfect on our outside table.

It is another Ottolenghi dish – we have a focus on his dishes this year, so we turn to his books whenever we can. But we mix his recipes up whenever we can to make use of what we have in the kitchen. In his book, Plenty More, Ottolenghi uses swedes, parsnips and carrots in this dish, but I have used only carrots – lovely young heirloom carrots. Spring onions are added later in the cooking, and their fresh greenness adds a beautiful element to the dish.

So, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking primarily from Plenty More, but not ignoring his other books completely. As I said, I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Roasted Carrots with Coriander Seed, Golden Brown Carrots with Garlic, Honey Roasted Carrots with Citrus Juice and Yoghurt, South Indian Carrot Soup, and Hot Roasted Carrot Salad.

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

Continue reading “Curry Roasted Carrots (and Other Root Vegetables) with Curry Leaves, Lime Leaves and Tart Citrus Juice”

Honey Roasted Carrots with Cumquat Juice and Yoghurt Sauce

I popped into the Adelaide Central Market this morning, leaving home at 6:30am for a quick trip (no traffic!) of 30 mins, wanting to pick up some lentil varieties that I can’t get locally. And of course I came home with a couple of very large shopping bags full of produce. The food budget for this week is totally blown, but it is worth it. The Market is such a special place, loved by all Adelaidians.

I grabbed a bunch of heirloom carrots while I was there, and decided to honey roast them. They are drizzled with honey and tossed in olive oil, spices and herbs and roasted till tender. I love to serve them with a squeeze of citrus – today it is cumquat juice as they are ripe on the tree in the garden – and a pot of yoghurt. The yoghurt can either be plain, which is gorgeous, or a yoghurt-tahini sauce like this one pairs with the carrots perfectly.

The genesis of this dish is a recipe from Ottolenghi’s Plenty More. The one I share has been altered just a little. For once, it is an easy recipe from Ottolenghi, and one that you can vary according to your seasonal produce (try cooking parsnips this way, they are amazing!). We have a project in our kitchen – one of several – that has us cooking each week from Plenty More and we hope to cook our way through the book this year.

So, it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking primarily from Plenty More, but not ignoring his other books completely. 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 his Guardian column.

The recipe is very similar to one from Arthur Street KitchenHoney Roasted Carrots with Spices. Which one came first? Never mind, it is very delicious.

Similar recipes include Golden Brown Carrots with Garlic, Curry Roasted Carrots with Curry Leaves, Lime Leaves and Tart Citrus Juice, Leeks and Carrots a la Grecque, Carrots Glazed with Cumin and Ginger, and Baked Carrot and Mung Bean Salad.

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

Continue reading “Honey Roasted Carrots with Cumquat Juice and Yoghurt Sauce”

Mung Bean and Baked Carrot Salad

Mung Beans shine in this beautiful salad.

There is a thing about your own cooking that embodies your preferences, and they were built from childhood food experiences, your culture, your climate and  your food journey through life.  So, like it or not, cooking is not formulaic. You twist and turn while following a recipe. You massage it here and there. You add and subtract. You compensate and accentuate. And you cook something that is pleasing to you and to those you love.

So it is with Ottolenghi. I love his recipes, but there are some things that don’t suit my preferences – or my climate. Although he does really well internationalising his dishes, unlike Nigel Slater who unashamedly cooks for an English audience, some things jar with me. For example, his over use of feta when it is not needed to enhance the dish is perhaps a fashion thing. Or maybe to enhance the visuals. Or perhaps the feta is betta in London. Or maybe it is just my preference to use only small amounts.

This recipe is great. I so love the way the carrots are cooked, almost a la Grecque style. The lentils are rich in flavour, and the feta, the bit that I did use, provided a lovely tangy contrast to the lentils and carrots.

I did twist and turn a little with the recipe, because Mung Beans are not “stuck in the 1970’s” for me, as the book claims. They are part of my kitchen staples, and I so often make Mung Soup (so easy) and also a range of dishes using Mung Dal (the split mung beans). But the twists and turns were mainly in technique, not in ingredients, although I was tempted to add mustard seeds to the tadka. I didn’t because of the feta. But next time I will leave the feta off and add mustard seeds, and perhaps some ajwain too.

Similar dishes include Roasted Carrots with Coriander Seed, Honey Roasted Carrots with Citrus Juice and Yoghurt Sauce, Glazed Carrots with Cumin and Ginger, and Carrots and Peas with Green Coriander.

Are you looking for other mung bean dishes? Browse our collection. You will find the recipes for Mung Soup, Mung Salads, and other delights there. Both whole mung beans and split mung dal are included. They both taste so different that it is hard to believe that they are the same lentil. Or explore our Carrot Salads here, and all Carrot recipes here and here.

Or perhaps you are an Ottolenghi fan? Browse our collection of Ottolenghi recipes.

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Hot Roasted Carrot Salad

A delicious hot carrot salad or side dish, that takes hardly any time to prepare.

Versatile roasted sliced carrots made ahead of time and stored in the fridge can be converted into salads, soups, purees, dips and nibbles.

This recipe takes those roasted carrots and makes a delicious hot carrot salad or side dish that takes hardly any time to prepare.

Similar dishes include Golden Brown Carrots with Garlic, Curry Roasted Carrots with Curry Leaves, Lime Leaves and Tart Citrus JuiceHoney Roasted Carrots with Citrus Juice and Yoghurt Sauce, Moroccan Carrot Salad, delicious Carrot Thoran, and Spicy Carrot Side Dish.

You can browse all of the Carrot Salad recipes here. Or browse our carrot recipes. Or explore our Mid Winter recipes.

Continue reading “Hot Roasted Carrot Salad”

Spicy Roasted Carrot and Apple Soup

I really love this soup, for a couple of reasons. The roasting of apples and carrots highlights their flavours, and it is a great soup for Autumn and Winter. Furthermore, my Father loved it. There can be no better recommendation that that 🍲😊 . During his last years I would often make it and take it over for him in Winter. Now I make it on his birthday in memory of him. I have lots of good reminiscences on that day.

It’s an interesting soup – you might call it reminiscent of “English Curry” – that old fashioned notion of a curry that was somewhat sweet with its flavour with the gentle heat of spices. So the curry powder in this recipe with the sweetness of the apple and carrots is beautiful and a bit old fashioned. Blended soups per se are a bit out of fashion too, so this one is quite out of date. But still – divine.

Just a note on the curry powder. Well, it is a bit like saying “3 cups flour” – what flour? Plain, self raising, whole meal, bread flour, coconut flour, …? Curry powder can be mild, gentle or hot. It can contain many spices or just a few. In this dish, the recipe is flexible enough to use whatever curry powder you have at hand. Add it little by little until a mild heat is achieved.  You can also use sambar powder, rasam powder or Middle Eastern and North African spice mixes.

Do you want to make your own curry powder? Check out our recipes.

Similar recipes include Cream of Roasted Swede Soup, Soupe aux Carottes Nivernaises, Carrot and Coriander Soup, and Magical Parsnip and Carrot Soup.

Also try Curry Roasted Carrots with Curry Leaves, Lime Leaves and Tart Citrus Juice.

Are you looking for more warming soups? Browse our soup recipes here. Or browse our Carrot recipes, and Apple recipes.  Find inspiration in our Mid Winter recipes.

Continue reading “Spicy Roasted Carrot and Apple Soup”

Spiced, Honey Roasted Carrots

These beauties can be placed into salads, on top of soups, eaten as a side dish, snacked on at mid afternoon.

Carrots have been featured at our place lately. Those crunchy orangey happy things go well in juices, in soups, vegetable braises and in salads. They love being boiled, steamed or stirfried, roasted, baked or blasted. Maybe even fried. Definitely dehydrated. They can stand on their own or be part of a flavour base. They can be spiced, glazed, covered in sauce, mashed, chopped fine, grated, sliced into rings. No matter what, they make magic happen.

Today, a recipe for honey roasted carrots. These beauties can be placed into salads, on top of soups, eaten as a side dish, snacked on at mid afternoon. You are going to love them. The inspiration comes from Community, a book from Arthur Street Kitchen.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.

Similar recipes include Roasted Carrots with Coriander Seed, Honey Roasted Carrots with Cumquat Juice and Yoghurt, Glazed Carrots with Cumin and Ginger, and Carrots with Pomegranate Molasses.

You might also like to browse our Carrot recipes , our Salad recipes, and our pre-cooked prep recipes. You will love our Late Autumn recipes too.

Continue reading “Spiced, Honey Roasted Carrots”

BBQ’d Carrots with Pomegranate, BBQ Melty Cheese Toast and BBQ’d Baked Bananas

BBQs are great, even in Winter.

Beautiful wintery days continue, clear skies, sunshine, happy moods. And it is perfect for weekend cooking on the BBQ in a no-fuss, not too much washing up, sort of a way.

Use baby carrots or normal carrots for this dish. Best cooked in a foil tray to minimise dishes and washing up, you could also cook it directly on a BBQ hot plate.

If you haven’t see it already, take a look at Part 1 of this BBQ series to see Grilled Fennel with Lemon and Parmesan and Grilled Broccoli with Preserved Lemon. You can also browse the complete BBQ Series of recipes. Find inspiration in our Winter recipes here and here. Continue reading “BBQ’d Carrots with Pomegranate, BBQ Melty Cheese Toast and BBQ’d Baked Bananas”