a commonsense approach to eating well, living well and travelling
It is typical to use coconut as a masala ingredient in South India. It not only adds texture but also certain richness to the dish. You can substitute kohlrabi with choko or Chinese cooking melon. Goes well as a side dish for an Indian meal.
INGREDIENTS
200 grams kohlrabi, peeled and cut into wedges
250 grams waxy potatoes, lightly peeled and cut into wedges
200 grams round beans, topped and tailed
2 tablespoons neutral oil
INGREDIENTS
750 grams cauliflower, washed and cut into florets
400ml milk
45 grams butter
45 grams flour
1 cup grated cheddar
75 grams cream cheese at room temperature
INGREDIENTS
100 grams or four handfuls baby kale, washed and dried
50 grams of pickled ginger (from Asian stores)
1 large grapefruit, peeled and segmented
1 plus ½ tablespoon infused olive oil (I used Al Brown’s lemon & oregano)
Salt to taste
METHOD
Drain the pickled ginger and dry on kitchen paper. Place baby kale in a salad bowl. Sprinkle a tablespoon of olive oil and add salt. Use your fingers to mix as this way you will also massage the kale so it is tender. Arrange the grapefruit segments and pickled ginger on top. Just before serving drizzle the remaining half tablespoon of olive oil. Serves 4.
If you have been reading my blog, you’d realize I love broccoli. It appears I have quite a few recipes using broccoli. The garlic butter is not real butter…
FOR THE GARLIC BUTTER
INGREDIENTS
1 head of garlic
1 teaspoon olive oil
1 tablespoon good quality extra virgin olive oil
Sea salt
METHOD
Preheat oven to 200 degrees Celsius. Cut the top off (about ½ centimetre or so) for the garlic head. Place on a large foil piece. Pour the olive oil on the head and sprinkle the salt. Wrap up the garlic tightly with the foil and place on a baking tray in the preheated oven for 30 to 35 minutes.
Once cooked remove from oven and allow to rest for five minutes before cutting open the foil. When cool enough to handle, squeeze out the pulp (yes like a toothpaste) into a bowl. Drizzle the good quality extra virgin olive oil, a little at a time continuously mixing the pulp so the oil is incorporated. Add a pinch of salt and when the consistency resembles butter, serve on baked potato or with other vegetables.
FOR OVEN ROASTED BROCCOLI
INGREDIENTS
2 heads broccoli
2 tablespoons extra virgin olive oil
Sea salt to taste
½ to 1 teaspoon chilli flakes
METHOD
Preheat oven to 200 degrees Celsius. Wash and dry the broccoli. Cut into florets and put on a large oven tray. Drizzle the oil on top of the florets and sprinkle the sea salt. Using your fingers, mix it all in well so all the florets are well coated with the salt and oil. Place in the oven for about 25 minutes. Shuffle them or turn them over and sprinkle the chilli flakes and return the tray to oven for a further 10-15 minutes of cooking. The edges of the broccoli florets should be caramelized and brown.
Place the florets into the bowl and add the garlic butter. Toss gently until all mixed in and serve immediately. Serves 4.
This is a quick and easy to prepare dish. Jalfrezi uses stir frying techniques introduced to India by Chinese traders.
INGREDIENTS
300 grams paneer (store bought is fine)
1 large red pepper, seeds, stalk and pith removed and sliced into half centimetre wide slices
1 large green pepper, seeds, stalk and pith removed and sliced into half centimetre wide slices
INGREDIENTS
1 (200 grams) orange kumara, peeled and cut into bite sized pieces
1 (100 grams) parsnip, diced into bite sized pieces
2 (200 grams) carrots, diced into bite sized pieces
Continue reading “ROAST WINTER VEGETABLE AND CHICKPEA GRATIN”
I prefer red cabbage over green cabbage. It can be served cooked or raw and during winter adds such a vibrant colour to the table. This can be served as a light meal on its own or as an accompaniment.
INGREDIENTS
½ small red cabbage, washed, dried and thinly sliced
1 cup of edamame beans (frozen is fine)
1 kohlrabi, peeled and julienned
½ cup of peanuts roasted (skin on)
Continue reading “RED CABBAGE AND EDAMAME SALAD WITH MISO DRESSING”
INGREDIENTS
750 grams butternut (pumpkin)
2 large red onions (300 grams)
100 grams Puy lentils
I feel mung beans are little pockets of goodness and feel so virtuous when I have a handful of homemade mung bean sprouts for breakfast. This is cooked but very satisfying and filling as a snack or part of a meal.
INGREDIENTS
1 cup mung beans
1 large onion thinly sliced
I tend to use a lot of alliums in my cooking, be it the humble brown onion or the very French of alliums – the leeks. I use everything in between as well. Coming to think of it, I use about ten different varieties of alliums!
I was tossing up whether I should include this recipe or not but decided to write as it is a no fuss recipe, few ingredients already available in the pantry and to top it off, it is so pretty on the plate.
INGREDIENTS
4 medium sized red onions
4 tablespoons apple cider vinegar
4 tablespoons vegetable oil
Sea salt and pepper to taste
METHOD
Preheat oven to 200 degrees Celsius. Using a sharp knife, trim off half a centimetre on the top. Trim the root. Peel the onions and cut each onion into eighths, stopping about a centimetre from the bottom. Make sure you haven’t cut it through as you want the onions to hold and stay intact.
Lay four large squares of aluminium foil on your counter top. Place one onion root down on each foil piece. Drizzle the vinegar and oil, then season well and fold the foil, pinching the edges to seal. Repeat with the remaining onions.
Place the wrapped onions on an oven tray and roast for 30 minutes. Unwrap the onions and allow to cool slightly before transferring onto plates for serving. If the onions don’t bloom naturally after you open the foil, you can gently nudge and open the layers. Serves 4.