Grilled Green Tomatoes Tostadas with Black Beans, Avocado and Coriander Leaves

Tostada is a Spanish word meaning toasted. In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. It usually refers to a flat or bowl-shaped tortilla that’s toasted – it is perfect as a base for other foods.

Today’s tostada is topped with crunchy grilled green tomatoes, soft avocado and delicious black beans, topped with coriander leaves. It is a great snack or informal lunch and reasonably easy to prepare. We love to eat it sitting on the steps of the decking (with large napkins), folding the tortillas together and eating with our hands. Summer eating! We make this style of snack a lot, and the inspiration for this combo comes from Food52.

Similar recipes include Green Tomato Pachadi, Green Tomato and Pineapple Salsa, Avocado and Black Bean Salad with Green Tomatoes, and Green Tomato and Mozzarella Salad.

Browse all of our Snacks and our Green Tomato recipes. Our Black Bean dishes are here. Or explore our Late Summer dishes.

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Crispy Cauliflower with Capers

This dish of deep fried cauliflower is from Spain. The cauliflower is dusted in chickpea flour (gram flour) and deep fried  until crisp. Then, like the old fashioned beach-made fish and chips, sprinkled with plenty of salt and vinegar. In a modern day twist, capers are added. It makes a great snack, mezze dish, entree (starter) or side dish.

There are a range of traditional dishes that deep fry cauliflower. Think of Cauliflower Pakora, for example. Even Ottolenghi makes a salad or side dish of deep fried cauli with a tahini sauce. There’s Southern Fried Cauliflower, Fried Cauliflower Steaks, Moroccan Fried Cauliflower, Cauliflower Tempura, and many more such recipes. There is a simple reason for so many dishes. It tastes very very good. This recipe will knock your socks off.

Similar dishes include Cauliflower and Okra Pakora, Roasted Cauliflower Soup, and Roasted Cauliflower and White Bean Puree.

Browse all of our Cauliflower dishes. All of our Snacks are here. Or explore our Mid Summer dishes.

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Spiced Burghul Wrapped in Vine Leaves | Yaprak Sarma

Today we have a variety of Dolmades (stuffed vine leaves), of which there are many types across the Mediterranean and Middle East. This Turkish recipe uses Burghul, which forms a bright red and a little firey stuffing for the vine leaves. I like to use a type of Burghul available in Middle Eastern grocers, where burghul is mixed with vermicelli. Its a delicious alternative.

Use fresh vine leaves (my preference) or preserved vine leaves, but rinse the preserved ones well to get rid of any saltiness.

The recipe, which I have altered a little, comes via the SBS site which credits the book Istanbul: Recipes From the Heart of Turkey, by Rebecca Seal, for the original. Vine leaves can be stuffed with a number of fillings, but rice and burghul are the most common. The vine leaves are wrapped around the filling, and the little fat cigar-shaped dolmas are simmered in water, olive oil and lemon until the vine leaves are tender. In Turkey they are often served for mezze with yoghurt.

Similar recipes include Vine Leaf Powder, Pecorino in Vine Leaves, Grape Leaf Encrusted Rice Pie, and Mushrooms Baked in Grape Vine Leaves.

Browse all of our Grape Vine Leaf recipes and all of our Turkish dishes. Our Burghul recipes are here. Or explore our Early Summer recipes.

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Green Olive Tapenade

There are a great number of recipes around for a spread made from green olives, but this is the easiest. Made with ingredients straight from your kitchen, no special purchases required, it is made in seconds, and your family or gang of friends will devour it in minutes.

This tapenade is salty, spicy (from the chilli) and pungent (from the garlic). Just perfect for a cool Early Summer day’ snacks on the verandah with some aniseed tea.

Similar recipes include Fava, Tapenade Bread Salad with Tomatoes and Mozzarella, Tomato Salad with Green Olives, and Olive and Orange Salad with Mint and Basil.

Browse all of our Olive recipes and all of our Spreads. Or explore our Early Summer recipes.

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Baked Marinated Tofu

There is a magnificent Asian grocer near us, their shop is so large it goes on and on. And, well, it has inspired me to play more with tofu. They have every variety from Five Spice Tofu to Deep Fried Tofu, to the hardest firm Tofu to the silkiest Silky Tofu.

For this recipe, I used really firm tofu. It is first marinated then baked for a delightful snack or summery side dish. It is a perfect dish, sticky and dark. Eat with a green mango salad. Or a crunchy, herby, green Asian Style Salad.

You might like to try some other Tofu dishes: Sticky Tamarind and Kaffir Tofu, Peach Salsa with Marinated Tofu; Hou Hod (Deep Fried Tofu with a Sweet Peanut Sauce); and Black Pepper Tofu.

You can browse all of our Tofu recipes here, and our Snack recipes. Or you might like to explore all of our easy Early Summer Recipes.

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Char Grilled Banana Chillies Stuffed with Tomatoes and Spices | Bharwan Mirch

Perfect for a light lunch.


While this dish can be cooked on the stove top or in the oven, it is the perfect dish for a weekend BBQ. Served with yoghurt and flatbread, it is a perfect light weekend lunch.

Use either hot or mild banana chillies. Hot Banana chillies contrast well with the more mild filling. Mild Banana chillies have a mild sweet flavour, despite their chilli-related name. They are not at all hot or spicy. And we temper the heat of the spices in the stuffing by using warming spices and only a little chilli, adjusted to your taste.

Bharwan means stuffed in Hindi. The stuffing is made from chickpea flour and spices, moistened with tomatoes. You can basically add any ingredient of your choice into the stuffing. The combination of the banana chillies and mild tangy stuffing is quite flavoursome and this dish makes a great light lunch or side dish. It is a recipe from Rajasthan in India.

Similar recipes include Stuffed Okra with Onions and Spices, Stuffed Mushrooms, and Tomatoes Stuffed with Rice.

Feel free to explore our Capsicum recipes, and our Indian recipes. Our Indian Essentials are here, and Late Spring recipes can be explored here.

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Broad Beans Mezze | Salad of Broad Beans with Sea Salt and Black Pepper AND Broad Beans with Feta and Dill

Sometimes we forget that Simple is Better. I do say that a lot, because sometimes we forget. As I write Nigella Lawson is being savaged for her “too simple” new cookbook. It is difficult to understand – Jamie Oliver didn’t face the same criticism with his 30 Minute Meals, 15 Minute Meals, or meals with just 5 ingredients. But we really have become used to complicated food – Ottolenghi, for example. His beautiful food cannot be called simple. Master Chef dishes are mind bogglingly complex. We all want to be Iron Chefs.

I *love* to get back to basics. Simple food, simply cooked, banging with uncomplicated flavours where the ingredient shines. Grilled Peppers with Olive Oil. A plate of Olives. Crumbled Feta. Cucumbers with Rice Vinegar. Green Beans with Garlic. A plate of Spinach. Yoghurt with Cumin. Crusty Bread. Grilled Eggplants. Steamed Potatoes. The list goes on and on. So today, this is a reminder that salt and pepper is often all that is needed.

The recipe today is a Broad Bean Salad, simple style. We add a second salad that takes the minimalistic version and adds olive oil, lemon juice and feta. It too is delicious without being overly complicated.

Both are great additions to a tapas spread or a mezze plate. They even make a great afternoon snack.

Similar recipes include Simple Chickpea Salad, Simple Celery Salads, and Simple Cucumber Salad.

Other Broad Bean dishes to try are Orecchiette with Broad Beans, Broad Beans with Feta and Preserved Lemon, Young Broad Bean Pod Puree, Broad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.

Browse all of our Broad Bean dishes. Our Salads are here. Or check our our collection of Early Spring recipes.

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Poha Chaat

Poha Chat is an Indian spicy snack and street food loved by many. Poha is rice that has been steamed and flattened, and it comes in various sizes. For this recipe, thick poha will be needed. If using thinner poha, don’t soak for long in water – thin poha particularly will need a sprinkle of water only.

Similar recipes include Borlotti Bean Chaat, and Channa Chaat.

Other Poha dishes include Kanda Poha, Kolacha Poha, and Sweet and Crunchy Poha.

Browse all of our Poha recipes and our Chat dishes. Our Indian recipes are here, and Indian Essentials here. Or explore our Early Spring dishes.

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Slightly Charred Okra with Garlic, Chilli and Thyme

It’s the weekend and so it is Okra time again. This recipe sautés the okra briefly and then tops them with a chilli-garlic oil. Crispy okra with chilli and garlic – what could be better? And it is tossed with basil leaves for a light and totally gorgeous dish.

Are you looking for more Okra dishes? Try Charred Okra with Tomato Barley, Greek Okra in Tomatoes, and Fried Okra.

You can browse all of our Okra recipes, you will love them. Or simply explore our Late Autumn dishes.

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Black Gram Sprouts Sundal | Quick Urad Lentil Stirfry with Coconut

Urad Sprouts make a delicious Sundal


Sundals, from Tamil Nadu in South India, are quick, stir-fried lentils or beans with spices and coconut. Not only are they quick, they are delicious and healthy.

Sprouting the lentils adds another layer of nutrition and flavour. In this recipe, whole urad lentils are sprouted and then stirfried.

Similar recipes include Bean Sprout Sundal, Brown Lentil Sprouts Sundal, Sprouted White Pea Sundal, and Urad Dal Sundal.

Check out our other Sundal recipes for quick and easy snacks or side dishes. Sundals can also be used as prasadam and neivedyam for Navaratri or Ganesha Chaturthi and other Hindu Festivals. Click the links for other recipes for these festivals. Or explore our collection of Indian recipes. Our Indian Essentials are here.

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Okra and Cauliflower Pakora

Are you ready for a snack? Okra and Cauliflower Pakora (Pakoda) will satisfy your deepest longings. Tossed in some chickpea flour batter, with rice flour for crispness, these little beauties are beautiful dunked into some green chutney and eaten on a sunny afternoon, sitting under a tree.

Are you after snack recipes? Try Onion and Green Chilli Bhajji, Cumin and Pepper Baked Potato Wedges, Chickpea Fingers with Tomato Salsa, and Paneer Toast.

Or perhaps you are after Okra dishes. Try Quick Okra Raita, Kurkuri Bindi (Crispy Okra), Ladyfingers Recheio (Okra with Chilli-Spice Paste), and Fried Ladyfingers, Goan Style.

Want more information? Read about Okra here, then browse all of our Okra recipes, and all of our Snack recipes. All of our Indian dishes are here and Indian Essentials here. Or simply explore our easy Early Autumn dishes.

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Broad Beans with Crispy Garlic

Last Spring I fell in love with Broad Beans. Always a hated vegetable, we decided to spend time exploring them. To take the time to treat them properly. And fall in love I did. So this year, I am growing my own.

This recipe is a very quick dish once the beans have been podded and the individual beans have had their thick peel removed. It is a good idea to peel them when you have time, for example while watching TV at night, then pop them in the fridge, ready to be used the next day for a quick dish or snack.

Similar recipes include Broad Beans with Parmesan, Basil and Garlic Chips, Broad Beans with Feta and Preserved Lemon, Broad Beans Mezze, Tomato and Broad Bean Salad, Pan Fried Broad Bean Salad with Tomato and Thyme, Pan Fried Broad Beans with Lime, Chilli and Salt, and Tawa Broad Beans.

You might like to browse our other Broad Bean recipes and our other Snacks. All of our Salads are here. Or explore our collection of Late Spring recipes.

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Broad Beans with Fresh Pecorino Cheese

There is a beautiful Tuscan Spring time tradition of serving Broad Beans with a fresh pecorino cheese. The cheese is sliced and served with the beans. If the beans are young, the guests get to pod their own as they eat them. There is a saltiness in the fresh pecorino that matches the sweetness of the broad beans. And the crispy texture of the beans with the melting softness of the pecorino is divine.

Similar recipes include Spring Pasta with Broad Beans and Mint, Tomato and Broad Bean Salad, Panfried Broad Beans with Chilli, Lime and Salt, Broad Beans with Crispy Garlic, and Tawa Broad Beans.

Have a look at the other Broad Bean recipes. Our Snacks are here. Or explore our collection of Late Spring recipes.

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Sweetcorn and Spinach Bhurji | Corn and Spinach Stirfry

Bhurji are pan-fried Indian vegetable dishes that are not quite dry, but not really wet dishes. They are dry yet damp dishes. The best known Bhurji is made with eggs and is somewhat like scrambled eggs. But we don’t cook with eggs, so the Bhurji that we make are pure vegetarian. They are similar to the Thoran of Kerala and Poriyal of Tamil Nadu. Bhurji is an Andhra dish.

This one is made with greens and sweetcorn, with spices. Spinach and Sweetcorn is a loved combination in India – the sweetness of the corn playing nicely with the spices against the slight bitterness of the spinach. This dish can be served as it is, a perfect side dish to a meal. Or serve it with cumin rice or some roti for a snack. It is also very very good as a filling for Toasties – Indian style toasted sandwiches. Use it as a filling with some cheese and perhaps sliced tomato.

Are you after similar recipes? Try Sweetcorn Sundal, Spinach Thoran, Cabbage Thoran, and Spinach Poriyal. You might also like Baby Sweetcorn and Green Bean Soup.

Browse all of our Thorans and Poriyals. Try our Spinach dishes and our Sweetcorn recipes. Our Indian recipes are here and our Indian Essentials here. Or explore our Late Winter dishes.

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Chinese Scallion and Orange Zest Pancakes | Coriander and Chilli Pancakes | Fenugreek and Ajwain Pancakes

A classical Chinese dish with a twist


Scallion Pancakes are classic Chinese fare – crisp, flaky and chewy, made with layers of dough and sesame oil – they are surprisingly easy to make. You can also pre-make the dough and pop it in the fridge to make later. The pancakes can even be rolled out prior to cooking and kept with layers of baking paper between until you are ready to cook.

The traditional filling is Spring Onions (aka Scallions in the US), but indeed any filling can be used. Today, I have made 3 different ones:

  • Fenugreek Leaves with Ajwain and Cumin Seed
  • Coriander Leaves and Green Chilli
  • Spring Onions with Grated Orange Zest and White Pepper

Are you looking for similar recipes? We have some Indian chickpea flour “pancakes” here, and try some Indian dosa.

Check out our Chinese and other Asian recipes. Or explore our easy Winter dishes.

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