Pasta salads are wonderful, don’t you think? Talking with my Italian Providore the other day, she wondered aloud why she and her staff didn’t bring them to work for lunch, instead of their usual sandwiches. And her question is a good one. This salad makes a perfect lunch time dish, an afternoon snack or a dinner accompaniment.
The trick with this salad is to make it a Rocket Salad with Penne, not a Penne Salad with Rocket. So the salad is heavy on rocket and light on penne. Mix it up if you wish, it would also be wonderful with different ratios, but if you are wanting your greens, I recommend trying it this way.
This is another Bittman Salad. After 3 years, we are nearly at the end of working our way through his 101 salads, making all of those that were vegetarian and modifying those that are not. There are about 13 more salads to make, and that feels so close to the end of our journey with Mark. But we shall be a little sad as we make the last one.
You might like to try other Bittman Salads. Try Roasted Sweetcorn and Avocado Salad, Fennel, Tomato and Potato Salad with Garlicky Mayonnaise, Vermicelli and Green Mango Salad, and Charred Tomato Salad with Mint and Lime. There are many, many more to come, in the queue to be published in the coming months, so stay tuned.
Or some other Pasta Salads? Try Light Pasta Salads, and Orzo Pasta with Spinach and Pinenuts.
Browse all of our Bittman Salads here (we have more in the queue for publishing over the coming months), and all of our Pasta Salads here. Explore all of our Pasta dishes (not just salads), and our Rocket recipes. Or simply browse our Early Winter dishes.
Continue reading “Rocket Salad with Penne and Parmesan | Arugula Salad with Penne”
Barley is so healthy. Try Barley Water and Barley Coffee.
Barley is so good for you, yet it is not very popular. It is great in winter in soups, being filling and nourishing. Yet it also has a cooling property, so works well in drinks for hot weather or for heat producing disease such as fevers.
Here are two barley drinks. I have to be honest – Barley Water is not for me. I find it rather bland. But a “coffee” made from deeply roasting barley, coarsely grinding it and making plunger “coffee” produces a great drink. Despite reports from others, it does not taste like coffee, but it does have a lovely roasted taste that is very pleasant.
Are you looking for similar recipes? Try Cardamom Spiced Coffee, and Unusual Coffees.
You might like to check other Barley recipes. Or browse our teas and infusions. Or spend some time and explore our easy Late Summer recipes.
Continue reading “Drinking Barley | Barley Water and Roasted Barley Coffee”
This recipe is a salad that is tangy and juicy. It is refreshing and clean tasting with the crispy, apple flavoured jicama (yam bean) marinated in a variety of citrus juices.
Marinate the jicama for at least an hour, and you can leave it overnight in the fridge if you like, ready to be made the next day.
When you find a good supplier, jicama is available for a most of the year, and it is a versatile ingredient, useful both raw and cooked. We find it readily available in our local Asian grocery.
Are you looking for more Jicama recipes? Try Pickled Jicama, Vegetable Sticks with Spices, and Spicy Radish and Jicama Salad with Coconut Milk.
Browse all of our Jicama dishes, and all of our Salads. Or explore our Late Autumn collection of recipes.
Continue reading “Lightly Pickled Jicama and Citrus Salad | Yam Bean and Citrus Salad”
Sometimes you don’t quite want a guacamole, you want a bit more than smashed avo, and you want to use that ripe avocado, mashed and tasty, to pile onto sourdough toast. Or to use as a salad. Well, here we have that recipe for you.
Are you looking for other Avocado dishes? Try Avocado Salad with Pomelo, Cucumber and Avocado Salad, and Roasted Sweetcorn and Avocado Salad.
Or Radish Salads? Try Wombok and Radish Salad with Peanut Dressing, Radish Salad with Coconut Milk, and Cucumber and Radish Slightly Pickled Salad.
Or perhaps you are looking for other Dips and Spreads? Try Fava Bean Spread with Dill, Zhug – Coriander Chilli Spread, and Babaganoush.
Browse all of our Avocado dishes and all of our Dips. Or explore all of our Late Autumn collection of recipes. Continue reading “Avocado Smash with Radishes | Spread, Dip or Salad”
Pomelo is like a huge grapefruit without the tartness
Oh that huge fruit! Pomelo – citrus in the extreme. It tastes like a mild grapefruit with a hint of sweetness. The flesh is either pink or white – the pomelos that I have access to are the white variety. If you prefer pink you can always use pink grapefruit.
With a thick, pithy and slightly tough peel, it takes a special approach to peel. Luckily there is some YouTube help. Note how he removes the membrane surrounding the segments. The enveloping membrane is a little bitter and is best discarded. But once it is out of its peel and membrane, Pomelo can be eaten as-is, tossed into salads and salsas, used in marinades, made into jam, or juiced.
This salad is amazing! The tang of the Pomelo against the creaminess of the avocado is a perfect combination. This time, I dressed it with a cumquat olive oil that I made recently.
Are you after other Pomelo recipes? Try Three Citrus Salad with Chilli and Ginger, and Pomelo and Green Mango Salad.
What about other Avocado dishes? Try Roasted Sweetcorn and Avocado Salad, and Cucumber and Avocado Salad with Japanese Dressing.
Browse all of our Pomelo recipes and all of our Avocado recipes. All of our many many Salads are here. Or explore our Mid Spring collection of recipes.
Continue reading “Pomelo or Pink Grapefruit Salad with Avocado”
This is another recipe from my cooking session in Kovalam in Kerala. My scribbled notes have recently come to light again – Chef cooked and I helped and observed and tried desperately to copy down the recipes.
This recipe can be made with okra, Indian cucumber, green mango and plantain (green banana), but today we use pineapple. It is easy to make, and so very delicious – I am sure that you will love it.
Pineapple Pulissery is a delicate dish with aromatic flavours of mustard seed, cumin seed and curry leaves with chilli and black pepper. It is from Kerala, that beautiful tropical state on the West Coast of India. Pineapple curry is also a traditional dish from the Sri Lankan cuisine, and there it is also a delightful sweet and spicy curry.
Are you looking for other Pineapple dishes? We don’t cook with it very often so don’t have anything to offer you right now. But check back here in the future – I am sure there will be more.
Would you like more Pulissery dishes? Try Mambazha Pulissery – a sweet and sour Mango dish.
Our other Kerala dishes include Green Mango in Coconut Milk, Simple Cabbage Thoran, Olan and Avial.
Browse all of our Pineapple dishes, Pulissery recipes, Kerala dishes and all of our Indian recipes. Or if you would rather, explore our Late Autumn dishes.
Continue reading “Pineapple Pulissery | Pineapple in a Spicy Yoghurt Sauce from Kerala”
Tahini, aah, such a wondrous ingredient, made from sesame seeds and not understood or used enough in this country. One of its properties is that it thickens in the presence of acid, so you can add lemon juice to it to thicken it as well as flavour it, and gradually thin it with water or milk until you get to the right conistency (depending on what you are using it for).
This classic green sauce includes garlic and parsley as well, for a great dip, spread, sauce or dressing. It is Middle Eastern in flavours, so pair it with pita bread, falafel, herby salads, or any flatbread. It is great in salad sandwiches and wraps. Dress vegetable salads with it, pair it with some steamed beetroot. Dip crackers and crudites into it. Spread tiny toasts and top with chopped cucumber or chopped tomato and chilli. You are going to love it.
You might like to try some other Tahini recipes. We have Crushed Du Puy Lentils with Tahini and Cumin, Yoghurt Tahina Dip with Herbs or Tahina Tarator | Tahini Spread, Dip or Dressing.
Try these spreads too: Avocado Mash, and Broad Bean and Butter Bean Spread.
All of our recipes featuring Tahini are here. Feel free to browse our Middle Eastern recipes, or our Salad recipes. Or all of our easy Mid Summer Recipes.
Continue reading “Green Tahini Sauce | Dip | Dressing | Spread”
Who isn’t a fan of Sundakkai, those little bursts of crunch and flavour, also known as the Pea Eggplant. Pea-sized they are, but pack a punch in the flavour department. They are also called Turkey Berry, Devil’s Fig, Prickly Nightshade, Shoo-shoo Bush, and Wild Eggplant.
Fresh Sundakkai are used in dishes such as Sambar, Kuzhambu, Poritha Kuzhambu and Kootu. They are also sun-dried, a salty, slightly bitter vathal that can be used in Rasam, Sambar and Kuzhambu. I also like to powder the dried ones, after sauteing, and use quite untraditionally as a sprinkle over non-Indian salads and other dishes.
This dish is a Sambar made with the sundakkai. You will find it delicious with wonderful flavours. The Turkey Berries first need to be picked from their stems. This is the sort of job that is similar to shelling peas or peeling broad beans – best done while watching your favourite show on TV or sitting outside in the sunshine. Then rinse them well in cold water.
Are you after other Sundakkai dishes? We are planning others, so check back here when you get a chance.
Would you like other Sambar dishes? Try Seasoned Sambar, another version of Seasoned Sambar, and Moru Sambar.
Browse all of our Sundakkai dishes, all of our Sambar recipes and all of our Indian recipes. Or take some relaxing time to explore all of our Late Autumn dishes.
Continue reading “Sundakkai Sambar | Fresh Turkey Berry Sambar”
Leftover eggplant in the fridge? Don’t quite know what to do with it? No matter what you are serving tonight, this Italian dish from Bugialli will blend. In no time at all you will be enjoying the wonderful soft texture of well cooked eggplant contrasted with the crunch of breadcrumbs. It makes a great starter with a green leaf or two, it can accompany any other dish for a a multi dish meal, or it can take centre place with a salad and chickpeas.
Eggplant will soak up whatever you soak it in. This recipe utilises this property well by marinating the eggplant before baking. Yummy! This is so good, I do hope that you try it.
Are you looking for other Eggplant dishes? Try Eggplants in a Creamy Peanut Gravy, Roasted Eggplant with a Garlic Sauce, and Eggplant, Sultanas and Pinenuts.
All of our Eggplant recipes can be browsed here, and have a look at other Bugialli recipes. Or explore our wonderful collection of Late Autumn dishes.
Also, feel free to browse other vegetarian recipes from our first blog in existence from 1995 – 2006, in our Retro Recipes series.
Continue reading “Bistecche di Melanzane | Eggplant Steaks”
You will really enjoy this recipe. Softened eggplants are slit and fanned, and its slices interwoven with cheese, tomatoes and peppers. They are then baked on a bed of the sweetest caramelised onions, and the cheese melts. If, like me, you use mozzarella, it oozes everywhere! Cheesey Eggplants – who can resist?
If you use a cheese that holds its shape during baking it won’t form a bed of oozy cheese but rather stay in the eggplant, but we love this oozing aspect of the dish. It is perfect for Late Autumn.
It’s a French recipe, so I suggest some French wine and a green salad, for a light lunch eaten outside on a gorgeous Autumn day sitting under a gorgeously coloured tree raining leaves. Do enjoy!
Would you like more Eggplant recipes? Try Cheese and Eggplant Torte, Roasted Eggplant with a Garlic Sauce, and Persian Style Eggplant.
Browse all of our Aubergine recipes and all of our French dishes. Our Baked recipes are here. Or enjoy our Late Autumn dishes.
Feel free to browse vegetarian recipes from our first blog which was in existence from 1995 – 2006, in our Retro Recipes series.
Continue reading “Aubergines Fourrées | Baked Eggplant Stuffed with Cheese and Tomatoes”
Oh the joy of Okra, and in this dish they are quickly cooked so remain crisp and crunchy. They say that okra is good for your brain cells, so eat as many as you can! We have focused on okra recently, so there will be an ever increasing set of recipes for you to choose from.
You can also make this dish with asparagus or broccoli.
Look for okra in your local Asian and Indian shops, even Asian-owned green grocers. You will get them more cost-effectively there – about 25% of the price you might pay elsewhere.
Are you looking for other Okra dishes? Try Warm Salad of Charred Okra, Moar Kuzhambu and Seasoned Sambar.
What about other Sri Lankan dishes? Try Mung Dal with Coconut Milk, Crunchy Crackers, and Sakkarai Pongal.
Why not browse all of our Okra recipes, and all of our Sri Lankan dishes. Or explore our Indian recipes. Alternatively, explore our Mid Autumn collection of dishes.
Continue reading “Sri Lankan Okra Curry”
We are in the middle of a run of very simple salads, easy to throw together, many of them traditional combinations, simple ingredients, but none the less flavoursome. It is really nice to go back to basics and have, say, a cucumber salad that is dressed with a little oil and the vinegar from the jar of jicama pickles. It is really very lovely.
This relatively simple salad is perhaps a slightly Mexican combination. It mixes roasted sweet corn, avocado and tomatoes. Simple. Fresh. Tangy with lime juice. I have tarted it up this time, with some pomegranate, feta and greens. Some pickles too, for variety, jicama and cumquat. Each time we make it, its a little different. That is the good thing about salads. Some Pickled Lemon Rind would be good too.
Are you after more Salads? We have so many. Try these Avocado Salads: Cucumbers and Avocado Salad. and Pomelo Salad with Avocado.
Or these Tomato Salads: My Mother’s Tomato and Cucumber Salad, Du Puy Lentils with Feta and Tomatoes, and Tomato and Peach Salad.
You can browse all of our Salads here. All of our Sweetcorn recipes are here, all of our Avocado recipes here, and all of our Tomato recipes here. Or simply explore our Late Autumn dishes.
Continue reading “Roasted Sweetcorn and Avocado Salad”
A salad that comprises all of the tastes.
Sometimes you come across something so good, it becomes your chief meal for a week. I quite love herby salads – see this Lebanese one, and of course, Buddha’s Bowl to which I add heaps of Asian soft herbs – but in the past it was a lot of work to get Asian herbs.
However, things have changed. With a huge Asian supermarket “just down the road”, life is so much easier in the Asian department. Pomelos, green mangoes, pea eggplants, herbs of every nationality, and so much more, at my fingertips.
So on one of the first Sunny, warm days of this Spring, this salad came together. Not quite Thai, but it definitely has some overtones of Thai food. I do hope that you enjoy.
This salad is fresh and herby, crispy from the vegetables, with crunch from peanuts and shallots, sour from the pomelo, tamarind and green mango, bitter from the witlof, hot from the chilli, sweet from the dressing, salty from the soy. It has all of the flavours built into one dish.
Are you looking for more Pomelo recipes? Try Three Citrus Salad with Green Chilli, Ginger and Almond Salsa, Pomelo with Avocado, and Pomelo with Asian Flavours.
Or what about Green Mango? Try Jicama and Green Mango Salad, Vermicelli and Green Mango Salad, and White Peas and Green Mango Sundal.
Continue reading “Pomelo, Green Mango and Pea Eggplant Salad with Herbs and Tamarind Dressing”
Brunch, that late breakfast or early lunch, really a replacement for both, so that its identity is that it has elements of both. Whether you are doing more lunchy elements for your brunch, or more breakfasty elements, a salad always goes down a treat. Think Avo on Toast with a Brunch Salad. Perfect.
Are you looking for Salads? Try Quick Tomato Salad with Mustardy Mayo, Tofu and Chilli Salad, and Fennel Salad with Fresh Prunes.
Are you after just Tomato Salads? Try Salad of Marinated Zucchini and Tomatoes, Tomato and Pomegranate Salad, and Bok Choy with Capers and Tomatoes.
Or try some Cucumber Salads – Spicy Cucumber Salad with Herbs and Poppy Seeds, Cucumber Salad with Sesame Seeds, and Smashed Garlic and Cucumber Salad.
You can browse all of our Tomato Salads and all of our Cucumber Salads. All Salads are here. Or simply explore our Late Summer dishes.
Continue reading “Cucumber and Tomato Sunday Salad”
There are many variations of mung dal, ghee and spices. Mung and Ghee are like a match made in heaven. It can be as simple yet heavenly as Neiyyum Parippum, as complex as a Dal Tadka, or even more complex. Each, although very different dishes, are divine. The simplest variation of spices can make all the difference.
This Mung Dal with Ghee adds cumin, fenugreek (optional), green chilli and garlic to a simple Neiyyum Parippum. Now it must be said that Cumin is the third partner in a trinity that is amazing – Mung Dal, Ghee and Cumin. The fenugreek, which can be left out, adds a slight bitterness. The chilli adds flavour and texture without bite, and the garlic a little groundedness.
This recipe comes from Kerala where it was shown to me by a local chef. This comes from my quickly scribbled notes. I hope you enjoy it.
Are you looking for similar Mung Dal dishes? Try Simple Monk’s Dal, Neiyyum Parippum, Mung Dal with Cumin and Spinach, and Simple and Gentle Mung Dal.
Feel free to browse our other Mung recipes and our Kerala recipes are here. Or have a look at our Indian Collection of recipes. Finally, explore our Mid Autumn recipes.
Continue reading “Mung Dal with Ghee and Spices”