Red Cabbage with Apple, Pinenuts and Sultanas

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”

Burghul or Couscous with Pine Nuts and Sultanas

An easy dish today, one to bring the Middle East to your table. It makes a great side dish to any meal, and can also be used in place of rice. It is quite pretty! Pine nuts are toasted for full flavour and crunch, sultanas are plumped for sweet lusciousness, and barberries or pomegranate kernels are added for colour.

The base of this dish can be couscous or burghul/cracked wheat, or any similar grain. Cook it, drizzle it with a little ghee or butter, add the ingredients and serve.

Similar recipes include Burghul and Chickpea Salad with Cherry Tomatoes, Burghul and Cauliflower Salad with Hazelnuts, Spicy Chickpea and Burghul Soup, Spiced Burghul Wrapped in Vine Leaves, Burghul Salad with Pomegranate, and Roast Pumpkin Couscous Salad.

Browse our Burghul dishes and Couscous recipes. All of our Middle Eastern recipes are here. Or explore our Early Autumn dishes.

Continue reading “Burghul or Couscous with Pine Nuts and Sultanas”

Eggplant, Sultanas and Pinenuts, with Yoghurt and Mint

Eggplant, the versatile King of Vegetables.

Such stunning weather this Spring, a little breezy, not too hot, not too cold. Everything is green, roses and other Spring flowers abound. The air is heavy with scents of roses and blossoms. The Jacarandas are flowering so prolifically.

And so our mind turns to Aubergines and yoghurt. A quick dish for lunch or side dish for dinner; it is very easy.

You might also like to browse our other eggplant recipes here especially Saffron and Rosewater Scented Eggplant, Deep Fried Eggplant and Sauteed Eggplant.¬† Or be inspired by our Middle Eastern recipes. Continue reading “Eggplant, Sultanas and Pinenuts, with Yoghurt and Mint”