Pasta is not just a main dish – it makes beautiful salads, and also great side dishes. This one uses tiny pasta – use any of the tiny pastas, the sort that are commonly used in minestrone. The pasta is cooked then mixed with peas that have been cooked with parsley, garlic and onion. This is a fairly simple dish – there are much more fancy ways of making this, but we love this very simple version.
You can make this dish with other veggies too – tiny cubes of carrot barely cooked, sweetcorn, the youngest tiny broad beans etc.
Similar dishes include Pasta with Avocado, Rocket Salad with Penne Pasta, Capunti Pasta with Tomatoes, and Buttered Orzo Pasta.
Browse all of our Pasta dishes and our Pea recipes. Or explore all of our Mid Spring dishes.
Continue reading “Tiny Pasta and Peas”
We love broccoli any which way – roasted, grilled, steamed, sauteed, pan roasted. Today’s dish is incredibly simple. Broccoli is steamed, buttered, peppered and scattered with toasted pine nuts. Simple. Incredibly delicious. The buttery pine nuts pair so well with the tender yet crunchy broccoli. Butter is best for this dish – try not to be tempted by other oils.
Imagine this with pasta too! Oh my!
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.
Similar dishes include Black Pepper Garlic Broccoli, Broccoli with Orange-Verjuice-Butter Sauce, Broccolini with Sweet Tahini, and Smashed Chickpeas with Broccoli.
You might also like our Broccoli recipes and our Salads. Check out our easy Mid Winter recipes.
Continue reading “Steamed Broccoli Scattered with Pine Nuts”
We have another kari for you today. A kari is (generally) a vegetable side dish in Tamil Nadu and it is an important part of a balanced meal. This one is plantain cooked with tamarind and some simple spices. It is easy to make and very delicious.
A kari is (generally) a vegetable side dish in Tamil Nadu and it is an important part of a balanced meal. Most people believe that the word curry comes from kari although the first term is generic for spicy dishes and the latter is a dish that can be served mild or made exotic with a variety of spices (and deep frying). There are lots of versions of the etymology of kari, but there is some agreement that its modern day usage means stir fried. Still, you will find lots of different interpretations of it. Stir-fry vegetable dishes can also be called Poriyal, and some Sundals are also classified as a kari. Kari can be made with a large variety of vegetables – carrots, beans, snakegourd, broad beans, cluster beans, corn, broccoli, chow chow, plantain etc.
Similar recipes include Plantain Mash, Okra Tamarind Pachadi, Plantain Moar Kootu, Plantain Poriyal, and Thani Kootu.
Browse all of our Kari dishes and our Plantain recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Vazhaikkai Kari | Plantain Tamarind Side Dish”
You no doubt know of my love for dried broad beans by now. And this riff on a Greek dish is one of my favourites (along with the Fava Bean and Turmeric Soup). Here I have combined my favourite flavours of the dried broad beans with a little fennel bulb and a hit of turmeric, and then lifted the flavours with some ever-so-sweet caramelised red onions. Into that goes the rind and juice of a lime or lemon. It is fairly easy to make – it takes time but most of it is not hands-on.
The lovely book Ikaria by Diane Kochilas has a similar recipe – a little simpler perhaps but full of flavour too.
Similar dishes include Greek Village Salad, Dried Fava Beans with Garlic, Mexican Fava Bean Soup, and Fava Bean Falafel.
Browse all of our Dried Broad Bean dishes, and our Greek recipes.
Continue reading “Dried Fava Beans with Onions, Fennel, Sage and Lime/Lemon”
Do you need a chilli hit? This is the dish for you then. The recipe is from my old flatmate, Chris Manfield, in her book Stir but over the years it has had a little altering in our kitchen. It is a dish that will wake you up. Mind you, it is a bit Ottolenghi-esque, with four or five different processes in the recipe. It will take you about 30 mins to make.
The dish sounds like a firey chilli heaven or hell, depending on your viewpoint. However it is not as hot as it seems. The chilli salt is moderated with the rice flour. You can add as much chilli as you prefer to the dressing, but I like it spicy. Use your loved chilli sauce or jam to garnish the salad. Don’t skimp on the sugar or vinegar/lemon juice elements as both of these help to moderate the impact of the chilli heat.
I adore deep frying tofu – it is so much better than the deep fried tofu squares you will find in Asian shops. Crispy on the outside and soft and pillowy in the middle. You might like to read How to Use Deep Fried Tofu. In this dish, the tofu is coated in a chilli-pepper crust before frying. You will think of a thousand ways to use this even without the salad.
Similar dishes include Deep Fried Tofu in Coconut Broth, Sticky Makrut and Tamarind Tofu, and Black Pepper Tofu.
Browse all of our Tofu dishes. Or explore our Early Winter recipes.
Continue reading “Chilli Salt Tofu with Salad of Greens”
A wonderfully surprising dish.
In this dish the King Oyster mushrooms have been sliced quite finely, although they can be sliced thicker. They are marinated in our Special Miso Sauce and pan fried with the marinade. It is a deeply flavoured and delicious dish, perfect with rice and a green salad.
The Special Miso Sauce can be made any time prior to the mushrooms. It stores well in the fridge or freezer.
King Oyster Mushrooms are also known as King Trumpet Mushrooms or Eryngii.
Similar recipes include Miso Soup with Dried Shiitakes and Noodles, Caramelised King Oyster Mushrooms, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.
Check out our collection of Miso recipes here.
Feel free to browse all of our mushroom recipes. Or explore our Early Summer dishes. Continue reading “King Oyster Mushrooms with Special Miso Sauce”
A wonderfully surprising dish.
How do you use King Oyster Mushrooms? We love them – they are easily purchased in Asian shops if you can’t find them in your regular grocery. Slice these giant beauties and marinate them before cooking – forming a heavenly caramelisation of the marinade. The stems, how cute they are when sliced, and they look amazing placed on a plate on their own.
I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine.
King Oyster Mushrooms are also known as King Trumpet Mushrooms, Trumpet Royale and Eryngii.
Similar dishes include King Oyster Mushrooms with Special Miso Sauce, Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, and Mushroom Curry.
Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Mid Autumn dishes. Continue reading “Baked Marinated King Oyster Mushrooms”
A really easy way to serve eggplant is to grill slices then serve them drizzled with white wine vinegar and a paste of walnuts and pomegranate. It is wonderful! And simple and easy. It is the sort of dish that can be made easily for large groups.
Similar recipes include Roasted Eggplant Chutney, Marinated Eggplant with Tahini, and Smoky Aubergine and Asparagus.
Browse all of our Eggplant recipes. Or explore our Late Autumn dishes.
Continue reading “Grilled Eggplant with Pomegranate and Walnuts”
We have just a few broad beans left from our pick this week, and to shake things up a bit, I make a Tuscan Broad Bean Puree, full of butter and cream or milk. Quite decadent, but then there was only enough for both of us to snack on at afternoon tea time. Delicious! And quite different to the other purees of Broad Beans that we have made.
This is an excellent way of serving broad beans when the beans are no longer young and tender. The beans are double peeled and simmered till tender, then pureed with butter and milk or cream.
Similar recipes include Walnut and Pomegranate Dip, Broad Bean Dip with Wilted Greens, 31 Dishes to Make with Broad Beans, and Broad Bean Puree with Chilli Oil.
Browse all of our Broad Bean dishes and all of our Purees. Our Tuscan dishes are here. Or browse our Late Spring recipes.
Continue reading “Puree di Fava | Tuscan Broad Bean Puree”
Green tomatoes are very special, and how wonderful it is to have a green grocer who knows this and stocks them. To be able to find them easily is exciting, and several always make it into our shopping bag.
This time we made this delightful Spicy Green Tomato dish, and it is a cracker! It can be used either as a Indian style Chutney, or a spicy side dish. It is a Rajasthani recipe that is very easy to make – simply cook the tomatoes with the spices. No complicated procedures involved.
Similar recipes include Green Tomato and Sesame Pickle, Sweet and Spicy Tomato Chutney, Green Tomato and Mozzarella Salad, and Green Tomato Salsa.
Browse all of our Green Tomato recipes, and all of our Tomato dishes. Our Indian Chutneys are here, all of our Indian recipes here, and the Indian Essential Series here. Or explore our Early Summer dishes.
Continue reading “Rajasthani Spiced Green Tomatoes | Green Tomato Chutney”