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 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 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”
One way that villagers all over India cook potatoes is to mix with a mash of green chilli, onions and salt. It is that simple, but so delicious. It doesn’t really need a recipe, but where would you be if the post ended here?
Podimas means mash in Tamil. It is a traditional type of poriyal and is good when served with Sambar or other Kuzhambu or Rasam Varieties. Many people love it with rice varieties too, or simply with naan or roti.
The flavour of the green chilli and onion are infused into the potatoes by grinding them coarsely with salt with a mortar and pestle (don’t use a spice grinder or processor, you need a pounding not a grinding action to do this successfully.
Similar recipes include Crushed Potatoes with Roasted Tomatoes and Eggplant, English Mashed Potatoes, Carrot Poriyal, Indian Mashed Potatoes, Saag Aloo, and Garlicky Potato Mash.
Browse all of our Mashed Potato recipes and all of our Potato dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer recipes.
Continue reading “Simple Indian Potato Crush | Potato Podimas”
What’s not to like about Roasted Cauliflower? In this house it is considered one of the best ways to treat cauliflower. This recipe rubs florets with cumin powder and sumac (for a delightful tang) and roasts them slowly until golden and tender.
The cauliflower can be cooked whole, of course, and we sometimes do that. When there are not so many of us for lunch or dinner, we break it into florets to avoid excessive left-overs. I have included instructions for both whole baked and floret-baked.
This is such a good dish.
Similar recipes include Cauliflower Gratin, Roasted Cauliflower, Grape and Creamy Cheddar Salad, Roasted Cauliflower and White Bean Puree, and Rice and Cauliflower Pilaf.
Browse all of our Cauliflower recipes, and explore our Mid Spring collection of recipes.
Continue reading “Roasted Cauliflower with Cumin and Sumac”
Brassicas. Both of our quintessentially winter vegetables – turnip and swede (aka swede turnip and rutabaga) – belong to the brassica family. But they have quite different attitudes. The turnip is sophisticated, while the swede is common and a bit bogan. Turnips are white with purple tops, crisp and slightly bitter. They are perfect eaten raw in salads or as snacks, and are delightful if cooked but still retain some crunch. The flavour mellows on cooking. The swede is pretty unusual in that it’s yellow – more so than its sister vegetable, turnip, and some will say that they are sweeter. But mostly they are described as being strongly flavoured. They can also be eaten raw in salads, or, more commonly, are cooked.
Today, a simple dish with turnips. They are braised quickly in butter and rosemary before being salted and served. A gentle, understated flavour, and delicious.
Similar recipes include Turnips in Coconut Milk, Turnip and Swede Gratin, Turnip Salad with Capers, Turnips with Quince Molasses, and Turnip Soup with Yoghurt-Coriander-Walnut Cream.
Browse our other Turnip recipes, and Swede dishes. Or explore our Late Winter collection of recipes.
Continue reading “Butter Braised Turnips with Rosemary”
How gorgeous is broccoli, and how incredibly versatile it is. Those little trees can be boiled, steamed, roasted and char grilled. They pair well with lemon and black pepper (delicious), but in this recipe we use oranges as they are plentiful right now. The oranges from our trees are the juiciest we have ever had – it must have been all of the rain last year. Oranges pair well with white pepper, did you know? So this recipe uses that for seasoning.
Just to make it even more delicious, we’ve added chickpeas to the mix. There is a bit of butter in this dish, but that’s Ok once in a while, right?
Similar recipes include Broccoli with Orange-Verjuice-Butter Sauce, Broccolini and Edamame Salad, Smashed Chickpeas with Broccoli and Dukkah, and Lemak Style Vegetables.
Browse all of our Broccoli recipes, and all of our Orange dishes. Or be inspired by our collection of Late Winter recipes.
Continue reading “Broccoli and Chickpeas with Orange Butter Sauce”
This must be such a healthy dish, with the goodness of okra combined with heaps of garlic and some health-giving turmeric. The okra is cooked whole, steamed gently, until cooked and tender. The dish is served as a dry curry with lots of onion s and coriander leaves to garnish.
We have had a focus on okra for the past 12 months or so, and this is our latest dish in the series. The recipe comes from Madhur Jaffrey.
Are you looking for other Okra dishes? Try it in Sambar, and in Moar Kuzhambu. And make Roast Okra with Tomato, Lemon and Coriander Seeds, Parsi Okra Patia, and Greek Okra in Tomatoes and Olive Oil.
Browse all of our Okra dishes, and all of our Indian dishes. Have a look at the Madhur Jaffrey dishes we have made. And explore our Late Autumn dishes.
Continue reading “Whole Okra with Onions, Garlic and Turmeric | Pyaaz Waali Bhindi Subzi”
Having just made Dakos (the wonderful Greek salad), using Dakos (the bread that has been dried until very hard), we turned to a recipe for baking Dakos (bread) with chickpeas and tomatoes, spices and feta. It is delicious, and it is just the day for turning the oven on.
The recipe is another one of Ottolenghi’s, but not from his books. It is published on the Ottolenghi website. It is a great way to use up a packet of Dakos crisp bread, and I know you will enjoy it. Cook the chickpeas the day before if you like (or use canned ones).
The dakos becomes quite soft as it is soaked in tomato juices and a marinade of red wine vinegar and oil. The contrast of the vinegar in the dacos with the tomatoes and chickpeas is absolutely divine. Cook the recipe using a table-friendly oven proof dish, so you can take it direct from oven to table. It is harder to plate, but not impossible.
Similar recipes include Dakos, Dakos with Tomatoes, Herbs and Feta, Pasta Baked with Cabbage and Cheese, and Baked Eggplant Steaks.
Browse all of our Dakos recipes and our Greek dishes. Our Baked dishes are here. and all of our Ottolenghi dishes are here.. We have written about our experiences cooking through his book Plenty More. Or explore our Mid Summer recipes.
Continue reading “Baked Dakos with Spiced Chickpeas, Tomato and Feta”
Red cabbage is so rare in our kitchen, but this is one of our favourite dishes when we are lucky enough to have it. The recipe is a Spanish one, from Catalonia, which is known for its love of combining sweet and savoury flavours.
We use red cabbage for this, but truly, any green leafed vegetable can be used – green cabbage, spinach, chard, kale, pak choy, for example. Cooking times may vary depending on the variety used.
Similar recipes include Cabbage Baaji, Pasta Bake with Cabbage and Cheese, and Cabbage Thoran.
Browse all of our Cabbage recipes and all of our Spanish dishes. Or explore our Early Winter recipes.
Continue reading “Red Cabbage with Apple, Pinenuts and Sultanas”
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.
Continue reading “Golden Brown Carrots with Garlic | Carottes Dorées á l’ail”