Tapenade Bread Salad with Tomatoes and Mozzarella

Today’s salad takes some olive tapenade and olive oil and smothers bread in it. As it soaks in, cubes of the bread are mixed with tomatoes to make a gorgeous salad. A fun alternative to including olives, and adds a bit of bulk to the dish.

This is also a great way to use up left over bread that might be only good for toast. The firmer texture of this bread is perfect for salads as it soaks up the juices of tomatoes and dressings.

Are you looking for similar Tomato Salads? Try this one which combines crispy flatbread, tomatoes and red peppers. Also try a Warm Tomato Salad, and Artichoke Hearts with Tomatoes.

Browse all of our Tomato Salads. Our Bittman Salads are here. Or take some time to explore all of our many many Salads. Alternatively, check out our easy Late Summer recipes.

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Cumquat Tea | Kumquat Tea

The season of cumquats are upon us, and not only are we able to get gorgeous ones from our local Asian Grocery, but friends who are not so kitchen-friendly as me, arrive with baskets of them.

For many years we have made our beautiful go-to cumquat recipes. Marmalade, Chutney, Pickles, Oils, and Soaked in Gin.

But a conversation with a Fijian friend changed, or rather, expanded, the way we think about this tiny, semi-sour globular fruits. He related how they use cumquats like lemons, squeezing the juice into dishes that need that bit of tang. Now not only are they squeezed, we cut them in halves and nestle them into oven baked dishes, they are floated in stocks, soups and stews to infuse, we char grill them for salads, and they find their way, chopped into 2 or 4 or 6, into warm vegetable mixes.

And they are made into tea.

What a delicious infusion this is. Just cumquats, or with mint and/or other herbs added, it is a perfect mid morning or mid afternoon pick-me-up. Surprising. Wonderful.

In terms of herbs, use your favourites, and don’t be afraid to experiment with a leaf here and there. Tulsi, basil, mint, thyme, parsley. Add honey if you need a sweetener. I don’t. But some Cumquat varieties are more sour than others.

We have some similar teas for you to try – Longan and Young Ginger Tea, Rosebud and Borage Flower Tea, and Mint and Lemon Verbena Tea.

Are you looking for other Cumquat recipes? Try Cumquat Rice, Steamed Thai Eggplant with Cumquat, and Cumquat and Pea Shoot Salad.

Browse all of our Cumquat recipes, and all of our Teas. Or take some time to explore our Mid Winter dishes.

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Roast Beetroot Salad with Sweetcorn

A salad perfect for late Winter and early Spring – and the rest of the year too.

Salads, what wonderful variety they add to life. The number of salads on this blog (150 different salads either posted or scheduled to be posted) says something about our commitment to them. Hot or cold, cooked ingredients or raw, we adore the variety, usefulness, tastes and textures of salads.

Today, it is a Roasted Beetroot salad. We were roasting beetroot for risotto, and threw a few more into the oven to use in salads.

Similar recipes include Beetroot and Goat Cheese Salad, also Beetroot, Orange and Black Olive Salad, and Beets with a Yoghurt-Tahini Dressing.

You might also like to try Roast Beetroot with Cumin Seed, and Roasted Beetroot with Garlic and Walnuts.

Feel free to explore our other Salads, and to browse our Beetroot recipes. Our easy Mid-Spring recipe collection is available here.

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Kancha Mung Dal | Bengali Mung Dal

I find Dal the most comforting of dishes, and it is no wonder that it is eaten on most days throughout India. Spices are used to vary the flavours, – some for the heat of pre-Monsoon Summer, others for the cool of the Monsoon rains.

Dals always begin the same – boiling one or more lentils until soft, with the thickness of the dal being a personal preference. Some areas of India make them thick, others prefer them thin and soupy. In this household, we have the choice, so it depends on the cook, and the day, and the weather.

Inclusions also vary. Some dals contain onions – in some parts of India, the onions are cut long and thin – the chillies too. In other parts, the onions and chillies are cut minutely, almost a paste – garlic too – and this is all fried in ghee or oil.

Mung dal (split, hulled Mung Beans) is good for any time of year – and particularly good in summer. So is Toor dal. In Winter it is good to roast the mung dal before cooking as it helps to heat the bodily system. Toss it in a frying pan until a gorgeous aroma arises, then add to water to cook. In Summer, it is preferred kancha or unroasted, as it is lighter and easer to digest. Thanks to the excellent book Bengali Cooking for the lovely chapter and information on Dals.

Are you looking for similar recipes? Try Dal Tadka, Mung Dal with Cumin and Spinach, and Gentle Golden Dal.

Or browse all of our Mung Dal recipes, and all of our Bengali dishes. Our Indian recipes are here. Or take some time to explore our Mid Summer dishes.

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Indian Chai Variations

Chai – a sweet, milky black tea with spices – begins the day for many Indian households. The spices and herbs added to the tea adds flavour but an oft-ignored benefit is that it also increases medicinal benefits. The daily supplement – better than popping a pill.

From Chai Masala, to a simple Chai with Ginger, the variations are endless. Here are some common ones to experiment with.

Because of the health giving properties of turmeric, we recommend adding a little turmeric to each cuppa chai that you make – about a pinch per cup.

Are you looking for more Chai recipes? Try Chai Masala for Relief of Colds, Heavenly Gentle Chai, and Ashram Chai.

You might like to browse all of our Chai recipes, and our general Tea recipes. All of our drinks can be found here. You might also enjoy our Late Winter recipes here and here.

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Adzuki Bean and Parsley Soup

A transitional soup that is perfect for the period where Winter moves into Spring – a soup with the warmth of winter in Adzuki Beans, Sesame Oil and Mirin, and the promise of Spring in the fresh parsley added at the end of cooking. The herby goodness of the parsley nicely balances the inherent sweetness of the Adzuki Beans.

I have been re-reading the wonderful writings of Lucy (Nourish Me) with her beautiful kitchen photos. With some adzuki beans already soaking, this recipe sparked interest. Of course it is tweaked a little from the original.

Similar recipes include Adzuki Beans with Shiitake Muhrooms, Adzuki Bean, Barley and Pumpkin Soup, and Red Rice and Adzuki Bean Congee.

If you are looking for Adzuki Bean recipes, you can browse all of ours here. Or explore all of our Soup recipes . There are Parsley Recipes too. Or try our easy Late Winter recipes.

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Jerusalem Artichokes with Halloumi and Basil Oil

A beautiful dish from Ottolenghi – one that takes time to produce a marvellous dish

Pottering in the kitchen today, I had a little more time so brought together Ottolenghi’s Jerusalem Artichoke recipe from his book Plenty. Simple to make, it takes just a little time as you need to roast the artichokes, make the charred tomatoes, blend up the basil oil and grill the halloumi. It appears a random combination of ingredients, but it is not so. A perfect combo of bitter, sour, sweet, crispy, crunchy, soft and creamy.

Sometimes bitter greens are not available, so I substitute nasturtium leaves which are always plentiful here. And some rocket leaves.

Are you after other Jerusalem Artichoke recipes? Try Jerusalem Artichoke and Cumin Salad. We have some others  planned, so check back here later for updates.

Or some Halloumi dishes? Try Halloumi and Orange Salad, Halloumi Pizza and Halloumi and Watermelon Salad.

Browse all of our Halloumi recipes, our Tomato recipes, and our Jerusalem Artichoke dishes. Explore all of 0ur Ottolenghi recipes. Or browse our Late Autumn dishes.

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Quince with Split Peas | Afghani Channa Dal with Quinces

This dish is a vegetarian version of a stew from Afghanistan, Quince Stew or Qorma-e-Behi. It uses lentils in place of the non-vegetarian items. It is a perfect Winter dish, fragrant from the quinces, and comforting and warming. Deeply, deeply warming.

I often use soft chard or other greens in this dish in place of the spinach, it works just as well.

Are you looking for more Quince recipes? Try Quince Pickle and Spiced Quinces. Check out some ways to use Quince in sweet recipes as well.

Or browse all of our Quince recipes, and our Afghani dishes, or explore our delicious Mid Winter dishes.

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Okra with Mustard Oil | Okra Fry

Some time ago, one of my social media connections, dee, suggested that I cook okra with mustard oil. This is her recipe. We were discussing mustard oil and okra – there is such a natural affinity. When we are drying okra, for example, we mix the okra halves with mustard oil and spices before drying.

You’ll love this recipe – simple, quick, easy and deliciously flavoured.

Are you looking for other Okra recipes? Try Pickled OkraSri Lankan Okra Curry, and Spicy Stuffed Fried Okra.

Or browse all of our Okra recipes. All of our Indian dishes are here. If you are looking for snacks, they are all here. Or simply explore our Mid Autumn recipes.

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Vegetable and Barley Soup

Let’s face it, Barley is primarily a winter grain, cooked into soups, pilafs, “risottos” and vegetable stews. Its creamy texture is divine in winter, pairing well with parsnips in particular, with winter hard herbs and parsley, with tomatoes, and, well, with me. I fell in love with barley this year.

Having experimented with making barley water and roasting barley to make barley coffee, I can now leave those uses behind – I am not a terrific fan of either although they are interesting. But wintery barley uses – sign me up.

This is a huge vegetable and barley soup, full of goodness and just right for a day when the temperature doesn’t get over about 9C. Best to take some books and a bowl of soup and curl up in bed on those days.

Similar recipes include Adzuki Bean, Barley and Pumpkin Soup, Parsnip and Barley Soup, and Barley and Root Vegetable Soup.

You might like to explore our other Barley recipes. Our Soup recipes are here. Or browse our easy Mid Winter recipes.

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Beetroot and Goat Cheese Salad with Rocket

We are back to beetroot again – and home grown beetroot is simply the best. As soon as you begin to work with it, that earthy beetroot scent invades the kitchen. Raw beetroot, not often used, is not only good for us (lots of roughage), its texture and taste is perfect for salads. Crunchy! Plus beetroot salads add such a colourful element to the dinner table.

What other beetroot dishes would you like? Similar dishes include Beetroot, Orange and Olive SaladBeetroot and Carrot Salad, Roasted Beetroot Salad with Sweetcorn, and Beets in a Herb Dressing.

This is another Bittman Salad, adapted from his 101 Salads. We have a project to make them all, at least the vegetarian ones, as they are all very healthy and amazing salads. You can browse other ones we’ve made here.

Or explore all of our Salads and all of our Beetroot recipes. Or simply browse our easy Late Summer recipes.

This salad I have adapted quite a bit, adding ingredients from my garden.

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Braised Glazed Radishes

We don’t often cook radishes, but they can be sautéed or braised easily. Most people prefer them raw, but for a change, braising them can be an exciting alternative.

This recipe braises them with raspberry vinegar or red wine vinegar, with sugar added to make a sticky glaze. It is rather interesting.

My radishes are home grown and quite small this year, so I reduced the cooking times. They are topsy turvy and not uniform in size, and I quite like the variation. We have round ones and long ones.

Are you looking for other Radish recipes? Try these: Jicama, Radish and Green Mango Salad, Slightly Pickled Cucumber and Red Radish Salad, and Spicy Radish with Coconut Milk.

Browse all of our Radish Recipes, and all of our many Salads. You might also like to browse our easy Late Summer Recipes.

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Roasted Cauliflower, Grape and Creamy Cheddar Salad

A perfect wintery cauliflower salad

A lazy Sunday Lunch with my Father included this great Wintery salad with roasted cauliflower. Easy to make, this Ottolenghi salad can be partly prepared earlier, to mix and serve at the table. It is from Ottolenghi’s book Plenty.

You might like other Cauliflower recipes – Pasta with a Cauliflower Sauce, A Plate of Cauliflower, and Cauliflower Slow Cooked in Oil with Lime and Spices.

Browse all of the Cauliflower recipes, all of our Salads, and all of our Ottolenghi recipes. Or find inspiration in our easy Early Winter recipes.

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Tomato Tarte Tatin | Tomato Upside Down Tart

A surprising little tarte, intense in flavours, perfect Sunday Lunch or picnic food. Serve with a green salad.

This is an amazing little tart, layered with caramelised onions, oven dried tomatoes and feta. I make it as 4 individual tarts and serve with a green salad and a vegetable salad.

Not only does it taste sensational but it looks simply stunning and unusual.

The taste of the tomatoes is intense, due to the very slow drying of them beforehand. The pie is fragrant with fresh basil, sumac and parsley. Delicious!

Not a fast food, this one. It does take some time to prepare, due primarily to the slow baking of the tomatoes. Best to prepare the tomatoes, pastry and onions the night before and assemble and cook when you need it.

Also try Semi Dried Tomatoes with Pomegranate Molasses, and Halloumi Pizza with Semi Dried Tomatoes.

You might also like our French recipes and other Pies. All of our Tomato recipes are here. Or explore our collection of Late Winter dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  Feel free to browse other recipes from our Retro Recipes series.

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Caramelised Onion and Salad Greens

This salad is rather unusual but rather nice. It is a great salad for Autumn and early winter. Caramelised onions are mixed with bitter greens.

Take time to caramelise your onions. They will take between 30 and 45 minutes, depending on your stove, your pan, the onions and the heat that you used. These were cooked for 45 mins, but usually I cook them with a little more heat and they take 30 mins. Watch them carefully as they cook, stirring often.

Are you looking for other Onion Salads? Try Onion Salad with Sesame Oil, Onion Strings Pickled Salad, and Sweet Onion Salad.

Browse all of our many Salads and all of our Onion recipes. You can also check our recipes for Radicchio, Endive, and Escarole. Or simply explore our Late Autumn dishes.

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