I haven’t cooked Farinata for so long, years in fact – so long that I have forgotten how good it is. So it is back on the menu, with cauliflower, onions and parmesan. Farinata tastes a little like an omelette, and cooked right, it will slide right out of the pan. Served in wedges or squares with a salad (and some Celeriac Chips!), it makes a lovely lunch or light evening meal.
The idea for this farinata came from Ottolenghi’s recipe for Cauliflower Cake in Plenty More. That recipe uses eggs and I wanted to make something with similar flavours. So this recipe for farinata was created.
Ottolenghi says that cauliflower needs more attention. He says that it’s one of the most magnificent of all vegetables and is as versatile as potato. I reckon he is right.
Similar recipes include Farinata with Tomatoes and Cheese, Farinata with Onions and Tomatoes, and Making Socca, Pudla and Farinata.
Or browse our Farinata dishes, Cauliflower recipes and all our dishes from Plenty More.
Continue reading “Cauliflower and Parmesan Farinata | Egg-Free”
I am a great fan of wasabi – anything hot for that matter. Horseradish, mustard, wasabi. I like it when it gets up your nose and leaves you breathless with its heat. Now you don’t have to like it as hot and pungent as I do – in this snack/salad you can temper the taste to your own preferences.
It is a lovely dish, put together in 3 or 4 minutes, perfect for Summer evenings or any time the weather has a bit of heat in it. Use zucchini or red or white radishes – they work equally well.
The idea came from one of my loved books – Jam Today Too, by Tod Davies. A treasure trove of easy to make dishes with at-hand ingredients.
Similar dishes include Spicy Rice with Zucchini, Zucchini, Lemon and Dill Salad, and Marinated Zucchini and Tomatoes.
Browse all of our Zucchini dishes and our vast array of salads. Or explore our Early Summer recipes.
Continue reading “Zucchini or Radish with Soy and Wasabi”
Bondas are a popular street food in parts of Indian like Mumbai. Bondas are little round dumplings made from chickpea flour and generally filled with potatoes. They are sold from street carts or footpath stores, and in those little working-men’s canteens that have wonderful, very cheap food.
It is not so hard to make them at home. We were given this recipe for cabbage bondas and they are delicious. They can be made flat into a patty, or round to resemble the potato bondas. We don’t know the source of this recipe – if you know please let us know so that we can update this post.
Similar recipes include Crispy Fried Potato, Vadai with Yoghurt, Delicious and Addictive Indian Snacks, and Beetroot Vadai.
Browse all of our Indian Snacks and all of our Cabbage recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.
Continue reading “Cabbage Bondas”
Another vegetable that can be blended into a puree to make a delightful dip, spread, or base for a vegetable dish, is cauliflower. Here I have made a puree from spiced, roasted cauliflower, but it can just as easily be made from steamed cauliflower (pop into the oven for 15 or 20 mins afterwards to remove excess moisture).
Here I have topped it with an Eggplant, Onion and Saffron dish (delicious), but it can be used with any vegetable dish, or simply layered with radishes, feta, grated carrot, pomegranate kernels, etc, and eaten with flatbread.
Similar dishes include Red Capsicum and Feta Dip, Roasted Cauliflower, Garlic and White Bean Puree, Cannellini Bean Puree with Pickled Mushrooms and Pitta Croutons, and Roasted Cauliflower with Cumin.
Browse all of our Cauliflower dishes and all of our Dips, Spreads, and Purees.
Continue reading “Roasted Cauliflower Tahini Puree”
I have a thing for fritters. It developed in 2019. My love of them came as a surprise, and arose because:
- Ottolenghi has numerous recipes for fritters, and I love Ottolenghi.
- I evaluated Hello Fresh for 2 months or so, and they include lots of delicious fritters. (You might have caught my evaluation of Hello Fresh on Twitter.)
- I have perfected my egg-replacement for fritters. Use 1 Tblspn chickpea flour, 1 Tblspn cream and 0.25 tspn or less of eno per egg. Add extra chickpea flour if the mixture is too wet. The flour is for binding, the cream for texture and the eno for lightness.
My Sister in Law made these halloumi fritters for a family meal and we made them again for part of the vegetarian component of our Xmas dinner in 2019. Both times they were an absolute hit with vegetarians and non-vegetarians. You will love them and they are so easy to make yet packed with texture and flavour.
The recipe is in Nopi, the cookbook from one of Ottolenghi’s restaurants – the one he had with Scully who has moved on to open his own restaurant. Note that I often massage Ottolenghi’s recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
These are often on Nopi’s breakfast menu, but were also served later in the day as a snack. As popularity grew they made it to the lunch and supper menus as well. You can make smaller ones as a nibble or canapé. I have had them wrapped in Chinese Moo Shu Pancakes with cucumber and spring onion, topped with a hoisin based sauce. DIVINE.
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Browse our growing collection of Fritter recipes and our Halloumi dishes. Our Ottolenghi dishes from Nopi are here. We have written about our experiences cooking through Plenty More. Or explore our Early Summer recipes.
Continue reading “Zucchini and Halloumi Fritters”
I love recipes that are endlessly versatile – dips and spreads that can use a variety of vegetables, bread recipes into which you can knead different flours, herbs, and liquids, soups that take almost anything that you have on your kitchen bench. These sorts of dishes are the lifeblood of the kitchen, using up what you have, what has arrived, what you’ve been given, what has ripened.
A great base for a dip is formed from any combination of feta, yoghurt, cream cheese, ricotta, and/or tahini. Into that puree can go some lightly cooked vegetable and flavourings. Nuts can be added to thicken and flavour the mix. It is endlessly malleable.
Today it is roasted red capsicum, feta, yoghurt and walnuts.
Similar recipes include Eggplant Spread, Horseradish Dip, and Beetroot and Yoghurt Dip.
Or simply browse all of our Dips and Spreads.
Continue reading “Roasted Red Capsicum and Feta Dip and Spread”
The Women’s Weekly cookbooks graced our home in the 80’s and 90’s (last century) and some of them are still really good. I do regret handing a lot of them on to friends and family over the years, but I still have a couple. The Biscuit one is good for a few eggless biscuits, something hard to find these days.
These are Australian style biscuits, not the (strange?) US version of biscuits.
I made these Bran Butter Biscuits because one of the young ones in my life loved oat biscuits when he was really young, and these are close enough for him. They are buttery, but with so little moisture they can be a little dry. Best snacked alongside a cuppa tea with a friend and some good
gossip stories. You will eat more than you anticipate – make a double batch if necessary. I have used oat bran in this recipe but you can just as well use wheat bran.
I make these in the food processor. If you prefer to make by hand, use the usual method – sift the flour, salt and baking powder, add bran and sugar and rub in butter. Add water till the dough comes together. Then continue as per the recipe.
You can see in the photo that I let the second batch bake a little longer than the first. It is nice to have the extra colour on the biscuits.
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Browse all of our Biscuits (not many), and our Baking efforts. Or explore our Late Spring dishes.
Continue reading “Bran Butter Biscuits | Egg Free”
Indian snacks, oh my. This is my take on a snack from Bihar and Jharkhand. Tharuva, or Tharua, are vegetables that are crispy fried. Plantain is commonly cooked this way. However, I have made this with potato, beetroot, melons and pumpkin. Harder vegetables I slice very thinly. Others can be cut into strips or cubes.
The vegetables are mixed in a slightly wet mix of rice flour and spices, then shallow or deep fried. Salt can be sprinkled over before serving. You will love them and will find them quite addictive.
Similar recipes include Cabbage Bondas, Vegetable Cutlets, Beetroot Vadai, and Crispy Fried Okra.
Browse all of our Potato recipes and Indian Snacks.
Continue reading “Tharuva – Crispy Fried Vegetables | Crispy Fried Potato Slices”
These are some of the most delicious fritters that we have made. The soft bite of the cauliflower with the spices is a warming mouthful that you won’t forget quickly. Here we have served them with yoghurt with short mung sprouts and herbs.
The recipe appears in 2 books from the Ottolenghi family – Falastin by Sami Tamimi, and Ottoleghi by Ottolenghi and Tamimi. They are the sort of fritter you can have for a meal, as a snack (make them smaller), or packed in a lunch or picnic box. Or shove them into some pitta bread with hummus and tomato for a great afternoon filler with a cuppa tea.
They keep a couple of days in the fridge (think – after school snack), and are best eaten either at room temperature or heated slightly in a warm oven. The batter will also keep a couple of days in the fridge if you want to cook on demand.
“These are not your usual fritters,” says cookbook author Yotam Ottolenghi. These are packed with cauliflower and spiced with cinnamon, cumin and turmeric. As a dipping sauce, he serves a spiked Greek yoghurt.
Of course, I have switched out the eggs in Tamimi’s recipe for my usual egg replacer in friters – 1 Tblspn chickpea flour, 1 Tbslpn or a bit less of cream and about 0.25 plain or lemon eno per egg.
Similar recipes include Roasted Cauliflower Tahini Puree, Buckwheat Upma, Crispy Couscous and Saffron Cakes, Sweet Potato Fritters, Mung Bean Flour Fritters, and Pakora.
Browse all of our Fritter recipes, and all of our Snacks. Our Tamami recipes are here, and the dishes from Falastin are here. We have written about our experiences cooking through Plenty More.
Continue reading “Cauliflower and Cumin Fritters with Yoghurt Sauce”
One of the most wonderful tastes on this planet is the tangy spice, chilli and tamarind mix of Indian street food. It is glorious, addictive, and quite mind blowing. The flavours have a party in your mouth. No, truly! If you are doubting me, head off to your nearest good Indian restaurant and try Pani Puri, or Samosa Chaat – any chaat for that matter – and even Rasam will give you a sample of the hot and sour tastes that make up Indian food.
This recipe takes the notion of the hot, sour, salty and sweet flavour mix and stuffs it inside a potato cake made from mashed potatoes. It mimics the Aloo Tika and Potato Cutlet snacks of India, Podimas recipes of South India, and more recently I saw a fabulous BALL of mashed potato full of North Indian street-food flavours.
This is a recipe from Ottolenghi’s Plenty More – we are making our way through this book, cooking as we go. I always feel free to play with his recipes to suit our tastes, and the ingredients in our pantry, kitchen and garden (especially now that I have made so many of them). I made minor alterations to this one. If you want to see the original recipe check out his books and his Guardian column.
Similar recipes include Zucchini and Sweetcorn Fritters, Poha Chaat, Channa Chaat, and Aloo Baingan Bharta.
Browse all of our Chaat recipes and all of our Indian Snacks. Or explore our Late Summer dishes.
Continue reading “Aloo Tikki | Spice-Stuffed Potato Patties”