Golden Brown Carrots with Garlic | Carottes Dorées á l’ail

The carrot spread through Europe in the 14th Century, coming from Spain and Sicily via Italy. In very old recipe books it is treated only as one of the roots, and it wasn’t until the 18th Century that it was given a place of its own in French cuisine. A popular peasant food, the carrot was almost always present in rural dishes, like this one which turns a humble vegetable into an exquisite dish. Thankfully it is more widely accepted now, and this dish is glorious. You will love it.

The carrots are cooked slowly over low heat with oodles of garlic until crispy on the outside and softly melting in the middle.

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Steamed Mustard Greens and Shiitake Mushrooms with Sambal Matah

Today we have a lovely dish of mustard greens with a taste of Bali. A quick sambal is made with lemongrass and kaffir lime leaf, which is then mixed with steamed mustard greens. The dish is topped with something crispy – I often use garlic chips or crispy fried tofu, but fried shallots or even potato chips or sweet potato chips can be used.

Note that Kai Choy or Gai Choy is the Cantonese name for Mustard Greens. It is also known as Indian Mustard, Leaf Mustard and Mustard Leaves.

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Sesame Potatoes

A friend of mine makes the most beautiful yet simple potato dishes – sometimes with cumin and sometimes with sesame. Oh they are good – we eat them with ghee-dripping hot roti and a cuppa tea while we chat. There is nothing better.

Similar dishes include Aloo Bhindi, Saag Aloo, and Aloo Gobi.

Browse all of our Potato dishes and our uses of Sesame Seed. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Roasted Butternut with Spices and Nigella Seeds

Roasted pumpkin is a must-have dish in Winter, and we use butternut pretty much in our kitchen. Jap is another pumpkin we like, but its availability has decreased over the last few years. Red pumpkin used to be available from a few specialty shops but sadly those have closed now.

Roasting or baking vegetables with spices always attracts our attention – we tend to do the same thing. So when Ottolenghi includes cardamom and one of his favourite seeds/spices, Nigella, we are captured. The recipe is easy and no-fuss, compared to many of his other recipes, so this is perfect for a pretty lazy Saturday morning at our place. Mid winter, the weather is sunny, but we don’t feel like rousing ourselves too much today, instead, laying around reading and listening to music. Lazily, I turn the oven on and bake the pumpkin.

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Roasted Aubergine with Black Garlic Yoghurt Sauce

For the last couple of years, black garlic has been the thing – slowly fermented until black, the garlic has the taste of parmesan, tamarind and molasses It is gorgeous. Mostly mashed or pureed into other dishes, it is quite versatile, if not an expensive addition to all sorts of dishes including soups, simmered dishes and dressings. Or just spread on some toast.

Ottolenghi took a while to warm to black garlic, but several recipes feature in his books – one absolutely gorgeous one in Nopi, and this one – both with eggplants that have been roasted. In this recipe, from Plenty More, the roasted eggplant slices are drizzled with a yoghurt-black garlic sauce, which is then topped with crispy chilli rings and garlic slices, before being liberally sprinkled with herbs. It is delicious. Of course.

We are cooking our way through Plenty More as our project for the year. We feel free to substitute ingredients that are not readily available in our local area.

Don’t have any black garlic? See the Nopi post for substitutions that work very well.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. As mentioned, we are cooking 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 or Telegraph columns.

Similar dishes include Roasted Eggplant with a Garlic Sauce, Smoky Roasted Eggplant in Yoghurt, and Smoky Eggplant and Asparagus.

Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Spinach with Garlic and Lemon

One of our favourite ways of serving spinach is cooked with garlic and lemon juice. Quick and easy, it suits our style, and is s0 very delicious. Serve with a chickpea dish or one with cannellini beans. Or layer onto chickpea flour pancakes, enfold into roasted vegetable wraps, or top a dish of dal.

I have added lemon flesh and grilled lemon and garlic to this dish, but if you don’t have the time, just add lemon juice instead of the flesh, and omit the grilled lemon slices and grilled garlic.

Similar dishes include Every Meal some Simple Greens, Spinach with Roasted Sesame Seeds, Chickpeas and Spinach, and Buttery Spinach Stems.

Browse all of our Spinach recipes, or explore our Late Winter dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Asian Kale with Sesame and Crispy Shallots

The curly kale in the shops right now is magnificent. Here it is cooked simply but with strong flavours – kecap manis, garlic and sesame oil – to counteract its intense greenness. For texture, sesame seeds are stirred through and crispy onions are layered on top.

It is an Ottolenghi recipe. He has several kale recipes in his books, promoting it a decade or so ago when it wasn’t as popular as it is today.

In fact it is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest 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 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.

Similar recipes include Burnt Spring Onion Dip with Garlic Chilli Kale, and Salt and Vinegar Kale Chips.

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

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Sweet and Sour Leeks with Burrata

Leeks are not often the primary ingredient in a dish, but just occasionally, and justifiably, they are the centrepiece. Their creamy flavour when slow cooked or braised is a delightful Winter element that is best appreciated outside of the soups and purees that they usually inhabit. The sweet oniony flavour is a surprise to people who have not experience it before.

These leeks are braised in wine and olive oil, then sautéed a little to give colour to the pieces, before being served with a sweet-sour sauce and creamy cheese.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book and have written about our experiences. We feel free to substitute ingredients that are not readily available in our local area.

In fact it is Ottolenghi Cooking the Books day on the blog – one of two days per month where we publish the latest 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 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.

Similar recipes include Leeks and Carrots a la Grecque, and Cream of Tomato and Potato Soup with Leeks.

Browse all of our Leek recipes and recipes using Burrata. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Turnips with Quince Molasses

Our focus this Winter is to cook more Winter vegetables. We love them, but our Winters are usually filled with the same old culprits – carrots, potatoes, greens, eggplants, and so forth. The great produce of Winter – swedes, turnips, parsnips, the huge variety of greens, daikon – appears less often on the kitchen bench. So our focus this year is to include them more often.

In the Middle East it is common to cook turnips with Date Molasses, and it is the time of the year (Ramadam) as I write, where date-anything is available in the local Middle Eastern shops. But having just made our Winter batch of Quince Molasses, we used this instead, and the result is truly delicious. I have heard that this dish is common in Iraq and that Iraqi Jews can serve it as a dessert. It is not surprising -it is that sort of dish that can be served either as a savoury one or sweet one.

It is an easy dish to make, and the resulting sauce – turnipy and quincy – is perfect. I can also imagine that a dish of turnips slow cooked with fresh quince fruits would be spectacular too!

Similar recipes include Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup.

Browse all of our Turnip recipes and all of our Quince dishes. Or browse all of our Late Autumn Dishes.

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Mustard Greens with Mooli | Daikon Radish with Mustard Greens

Our local green groceries, run by a cohort of Vietnamese and Middle Eastern families, has recently begun stocking Mustard Greens. So we are making the most of them. Today’s recipe pairs them with daikon, the Japanese white radish that is also used extensively in India. When it is cooked, it loses the intensity of its bite and becomes soft and textural with a slight bitterness that is delightful. Matched with some chilli and the mustardy overtones of these greens, the result is a very morish side dish from India.

Similar recipes include Sri Lankan Mustard Greens with Coconut, Steamed Mustard Greens with Shiitake and Sambal, South Indian Daikon DalMooli and Pumkin Curry, and Daikon Salad.

Browse our Mustard Greens recipes and our Radish dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Cauliflower with Ginger, Garlic and Green Chillies | Sukhi Gobi | Cauliflower Fry

This cauliflower dish is a simple, every day but glorious dish. Allowing the cauliflower florets to brown slightly brings that beautiful depth of flavour to the dish.

Cauliflower is such an under-rated vegetable. Cooked well, it really is a vegetable to yearn for. Recipes from the sub continent and the Middle East are especially respectful of cauliflower, bringing out its flavours and adding interest with spices and herbs.

This dish is simple, yes, but it lets the cauliflower shine. Serve with Lemon Rice.

Are you looking for more Cauliflower recipes? Try Pasta with a Cauliflower Sauce, Rice and Cauliflower Pilaf, and Cauliflower Walnut Cream Soup.

For Indian Cauliflower Dishes, try Cauliflower Pilaf, South Indian Cauliflower Soup, and Aloo Gobi.

Would you like other Indian Vegetable dishes? Try Eggplants in a Creamy Peanut Sauce, Crispy Okra, and Spinach Thoran.

Browse all Cauliflower recipes and all Indian dishes. Or take some time to browse all of our Late Autumn collection of recipes.

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Mushrooms in Terracotta

Mushrooms! They are at their best baked in the oven, especially when the weather is still cold in the evenings – there is something about their earthiness that is filling, warming and comforting. Our most favourite baked mushrooms are with vine leaves, but this recipe comes a close second, and is perfect for Autumn and early Winter, when fresh vine leaves are no longer available.

Use a mix of mushrooms, or field mushrooms, shiitake mushrooms, button mushrooms or Swiss brown mushrooms. They are tossed with rosemary, garlic, butter and oil, and baked in a terracotta dish which is the most perfect way to cook mushrooms.

Similar recipes include Mushrooms, Garlic and Shallots with Lemon Ricotta, Mushrooms Baked in Vine Leaves, Caramelised King Oyster Mushrooms, Pearl Mushrooms with Thyme, and the perfect Shiitake Mushroom Sauce.

Browse all of our Mushroom recipes and all of our Baked dishes. Or explore our Late Autumn recipes.

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Burnt Spring Onion Dip with Garlic-Chilli Curly Kale

We are lovers of dips, as our recipe collection will attest and usually there is some dip, spread, sauce or puree in the fridge waiting to be spread, dipped, drizzled or smeared onto other food items – toast, bruschetta, soup, roasted sweetcorn, crudites, crackers, chips – whatever sits in the kitchen cupboards, fridge or on the stove.

This recipe makes its dip component from roasted garlic and charred spring onions mixed with cream cheese and sour cream (how 1970’s!!). Then the dip is served with some garlicky-chilly curly kale. But the dip can also be used for many other purposes – spread on bruschetta or corn, used with carrot sticks (Yum!), with juicy wedges of tomato – so many ways to use it.

The dip can also be made with salad onions or calcot onions. Remember when cooking the onions that they need to be really charred/burnt. The more burnt, the more flavoursome and smoky they will taste.

This recipe comes from Nopi, Ottolenghi’s restaurant in London. The book Nopi contains recipes from the restaurant, and many of them are adaptable to the home kitchen. Some are more complex, but all are inspirational. This particular recipe is very easy to make.

It is Ottolenghi Cook the Books day on the blog – one of two days per month where we publish the latest 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 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.

Similar recipes include Asian Kale with Sesame and Crispy ShallotsCrispy Kale Chips, and White Bean, Sage and Garlic Spread.

Browse all of our Dips here, and all of our Kale recipes. Our Ottolenghi dishes from Nopt are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Spinach with Roasted Sesame Seeds

Since beginning a vegetable garden around 11 months ago, we have been eating far more greens. All sorts of greenery thrives in the garden – dozens of herbs, lettuces, spinaches, chards and other spinach-like greens. Salads have become de rigueur, and delicious concoctions of green leaves appear more often on our table. I make a mean Spinach Rice, for example, a wonderful 1-pot dish that cooks itself in the rice cooker, and a beautiful Spinach Thoran from the West Coast of India.

But the recipe today is quite a straight forward dish that mixes Spinach with a dressing of soy and sesame seeds. It is really quite delicious and goes well with any meal. For meals at home on my own, I will even pair this with rice and eat it with chopsticks while watching my favourite night time TV drama. I must admit to often adding chilli as well. Sometimes I even forget the rice.

Are you after other Spinach/Greens recipes? Start here: Every Meal some Simple Greens,  then try Spinach with Garlic and Lemon, Asian Kale with Sesame and Crispy Shallots, Malabar Spinach in Spicy GravyMushroom, Spinach and Blue Cheese Salad, Madras Sweet Potato, Spinach and Eggplant Curry, and Mung Dal with Spinach and Cumin.

What about Sesame Seed recipes? Try Steamed Japanese Eggplant with Sesame Seeds and Spring Onion, Warm Cucumber Salad with Sesame, and Dukkah and Zaathar.

Or you might like to browse all of our Spinach Recipes, or all of our Sesame recipes. Alternatively, take some time to explore our Mid Autumn dishes.

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Smoky Eggplants and Tomatoes

Adding a smoky flavour to vegetables and other foods – garlic, eggplant, tomatoes, beetroot, tofu etc – adds an additional flavour dimension to dishes. It is worth doing for a special occasion. Today’s recipe is a Greek-inspired dish. I have added the instructions for smoking the foods in the recipe, but if you are not inclined to go to this effort, char-grill your veg in your normal, favourite way.

Similar recipes include

Browse all of our Eggplant recipes and Tomato dishes. Our Greek dishes are here. Or explore our Early Autumn dishes.

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