Vegetable

bombay carrot salad
Autumn, Gluten Free, Lunch, Meal, Salad, Snack, Spring, Summer, Vegetable, Winter

Bombay Carrot Salad

Spring is fast approaching and I am very excited – I love new beginnings, and this would seem the time for lush and abundant vegetables and fruit.   Maybe not so much? As always happens,  just when I start longing for springs perceived abundance, the reality hits and in truth I am a little bit premature in my thinking and in reality this is the time of the year in the south of New Zealand, when there is little in the way of abundance, last seasons produce is all but exhausted and this seasons not quite ready .  This situation requires a little creativity in order to get my taste of spring. Today it means using one of the few stars/work horses of the vegetable world, one that can survive the winter – the always available, humble and affordable carrot! Although this is a salad trying to welcome the change of seasons, it is still pretty comforting and as I am made to remember by the snow flakes on the weather map,  the truth is that this is still the tail end of winter. This salad can take you through all the seasons though and is lively and substantial.  The star of the salad is in the flavours brought by the curry powder – have some fun in the local deli and choose one made with care – you can use the same spice mix as in the http://Week Night Indian Spiced Fish Parcels  . Then, to make this salad something […]

easy eggplant parmigiana
Autumn, Brunch, Lunch, Meal, quick meals, Spring, Summer, Vegetable, Winter

Weeknight Eggplant Parmigiana

Today is a beautiful Sunday in the middle of winter and although an unlikely time to be contemplating what I would normally think of as summer food, today I am going to tell you that this also makes wonderful winter comfort food.  This recipe is definitely given as a cheats version of a traditional Eggplant Parmigiana, a meal which is beloved by many, myself included.  It is a really delicious achievable alternative though, and can be made quickly at the end of a a work day.  I hope you will enjoy it and maybe it will remind you of all the joys of the long slow cooked version that you can make on a leisurely weekend. One of those weekends I imagine, with days which stretch out in long languorous hours allowing you to do all the things you think you can in one day. What a day that would be! Several years ago I was lucky enough to have one of my very first amazing “Cultural Exchange” guests, Katie, make this for me. She made it in the traditional manner with every element made from scratch, I will never forget her making her authentic version of this dish or the stories she told of learning to make this with her very traditional grandparents.  These experiences and memories are some of lifes amazing treasures, the love and kindness and the time spent are the gifts that make me keep cooking and sharing the experiences of the  kitchen and the table,  […]

zucchini cannelloni
Autumn, Gluten Free, Lunch, Meal, Summer, Vegetable

Zucchini Cannelloni

It is the end of summer and my garden and, more to the point – my daughters gardens – summer vegetables are ready to be harvested.  Although I have got wiser about the number of courgette plants that need to be planted each year I still seem to engage in a constant quest to come up with new ways to cook them. Today I am feeling the squeeze (muffin top jeans), a worthy result of a wonderful summers entertainment with so many very good friends, but it means today I am looking for a lighter dinner option. I need to point out that the photos I have taken today are of a half batch of the recipe that follows.  This worked well but if you are feeding a family or would like leftovers for lunch or dinner tomorrow go ahead and make it as the recipe is written. A LIGHTER SUMMER ZUCCHINI CANNELLONI RECIPE Serves 4 – 6  people Begin by lightly toasting your pine nuts. Next make your cottage cheese filling/topping in a large bowl  ADD All the cottage cheese, 2 eggs Half the parmesan finely grated, Most of the basil finely sliced (save a couple of whole leaves to garnish if you like) Half the pine nuts (save half to garnish) Finely sliced spring onion Finely grated garlic 1 teaspoon lemon zest Salt and pepper Ends of courgettes finely chopped Mix well and taste to check seasoning add more salt and pepper if necessary. Finely slice your courgettes length […]

Bahn mi roll
Condiments, Gluten Free, Lunch, quick meals, Salad, Sweet, Vegetable

Vietnamese”ish” Pickles

I have been muttering about Bahn Mi Rolls at work for a long time – trying to find a space in the work cabinet to fit these tasty Vietnamese/french rolls.  Counter intuitively it would seem, I didn’t make them when I had a Vietnamese chef working with me – mainly because I suspected – probably rightly – that he would be appalled at the cafe twists I had in mind for them.  I think, for me it is the idea of adding these simple pickles to brighten up a sandwich, wrap, or roll that is the genius of the Bahn Mi Roll. Keeping it simple, healthy and affordable I am using them to add some bright notes to my Salads Lettuce wraps Bau buns Wraps Lunch rolls Tacos Nachos Roti roll I’m was planning to use tofu for the protein component today but have leftover chicken from last night so for the first photo thats what I am using.     I will come back to the tofu though as tofu is an ingredient that hasn’t always been in my repetoire but with increasing numbers of reliably produced brands, and as always with a desire to mix up the variety of foods we eat I am having some fun experimenting  and definitely enjoying the results.  Jack fruit is another simple affordable and under used ingredient that works well in this format. After a little experimentation I have come to this interpretation which can be eaten within fifteen minutes of putting together […]

zucchini slice
Brunch, Lunch, Savoury, Snack, Vegetable

Zucchini Slice – With Options

This simple slice has been a part of New Zealand and Australia’s  family food culture for a very long time, it is certainly something I remember my Mum making.  It can be as plain or as complicated as you like but starts with a base recipe that is delicious enough all on its own – just look at the list of optional ingredients in the recipe though and you will see how easy it is to make this recipe your own. During a visit last year my eighty year old Mum and her ninety year old sister volunteered to help me cater for a hens party my daughter was hosting.  Having gamely offered to help, Mum and Sylvie spent an entire day in the kitchen with me – at one point suggesting this zucchini slice that they both still make (both with there own special touches!) feeling it would work well with the rest of the menu.  I left these two amazing women to it and needless to say the slice was a big hit.  It reminded me that many of the old favourites became favourites for good reasons.  It also reminded me that one of the original reasons I started this blog was so that I could share special family favourites with my family and friends scattered locally and around the world, and in doing so feel that they are still sharing my table. This recipe also fits with my challenge of sharing quick, easy, affordable meal ideas. It […]

Brunch, Canape, Condiments, Gluten Free, Lunch, Meal, quick meals, Salad, Savoury, Seafood, Snack, Spring, Summer, Vegetable, Winter

My Japanese Ponzu Sauce

Home made summer inspiration coming right up.  This cooling Japanese condiment while delicious at any time is particularly suited to hot summer days when you are wanting to do little more than some quick chopping and mixing to achieve dinner. I was initially motivated to make this having had a delicious Beef Tataki at a local restaurant.  Inspired, I decided to pair it with Ponzu Sauce and some of Eds venison fillets. This worked really well, but over the next few weeks it came into its own making big entertainment salads with venison Shitake mushrooms, Mushroom House-Crispy Oyster Mushroom Chips (worthy of a mention on there own for there utter deliciousness)…., simple salads for one – namely me – with a piece of salmon, tofu or beef over the top,   and more Tataki inspired  dishes. It turns out though that this amazing and complex sauce lasts well in the refrigerator – up to six months as long as no water is added and it it works over and beside a huge number of meals.  Use it – As a simple salad dressing with a Japanese twist. Make a great big family style salad Over raw or cooked fish such as salmon, tuna, oysters… Beef thinly sliced. Tofu. Potstickers or dumplings as a dipping sauce Shabu – shabu Noodles Poke bowl Buddha or grain bowl Steamed sautéed or charred vegetables Tempura. Crumbed fried or baked meats or vegetables… I am sure there are many other ways just waiting to be tried.  […]

eggplant meatballs
Autumn, Canape, Gluten Free, Meal, Vegetable

Simple Vegan Eggplant ‘Meatballs’

These delicious little “meatballs” have been simmering in my mind for several months. After two beautiful, and hardworking!, vegetarian Swedish girls came to stay, I promised them I would work on a recipe for vegetarian ‘Swedish meatballs”.  There were a few fails before this recipe, and now that I have made it this far, I confess the inspiration was Swedish but the translation from this non Swedish chef (me) who has never been to Sweden (yet!!!!!! ) – is probably far from anything Swedish, luckily it is versatile and delicious and I am sure my friends will enjoy them. With todays rendition I have tried to channel my best “Swedish chef” and  have thought about the flavours that might work for Tess and Adela home in Sweden at the beginning of their autumn.  I have paired the eggplant meatballs with a  dill, horseradish beetroot, apple and red cabbage salad (very similar to the beetroot salad here – A Quick Fridge Pickle and a Favourite Easy Raw Beetroot Salad,)  I made a mash consisting of potato, peas, broccoli, spring onions, dill, lemon and mint yoghurt sauce, with a drizzle of olive oil  to finish the plate.  This tastes as good as it looks with lots of fresh vegetables, crunchy texture and a little comfort from the potato vegetable mash. I made the same recipe last week with the addition of curry powder and served them with an Indian spinach “Saag” sauce with was also delicious.  My next plan is to serve […]

roast cauliflower
Gluten Free, Lunch, Spring, Vegetable, Winter

Whole Roast Cauliflower

This spiced-up whole roast cauliflower with lemony herb yoghurt is bringing sunshine into my winter.  I have made this several times over the past few weeks and I think it would be just as delicious as a spring vegetable for my friends on the other side of the world. For us, cauliflower is in season – along with snow and heavy frosts – letting us know that as of June 1 Autumn is finished for another year and it is time to lean into winter. A few remnants of the final fruits of the autumn still linger, clinging to the branches or lying on the ground returning to the soil – I hope that these will provide compost for the next seasons crop.  It is time now though, to light the fire and think about warming winter comfort foods to tempt my friends and family out on cold and stormy evenings. Cooking a whole cauliflower does offer a few conundrums – such as whether to steam it first or just to let it cook slowly in the oven. At this point I have decided it depends for me on what is going on in the oven and with my time.  Steaming, or dare I say it, even steaming in the microwave will definitely hurry the roasting process and allow you to just give it a quick char grill in the oven. But, if you have the oven on anyway it is fine to cook it in there.  One tip I […]

tahini eggplant bake
Gluten Free, Lunch, Meal, Vegetable, Winter

Tahini Eggplant Bake

This is delicious winter comfort food that can be served as a side dish, or the main event.  It is also exciting because this vegan and gluten free bake is comfort food at its wintery best. I was was inspired in this dish by the Lamb Siniyah recipe in the beautiful Ottolenghi book Simple, a recipe described as the middle eastern equivalent of Shepherds Pie. I absolutely loved this recipe and the tahini sauce baked on top was a revelation to me.  I have since talked it up and spent a lot of time in the middle of the night creating recipes to use it. This is the first of my experiments and one that I have enjoyed three times already and now a forth in the writing and photographing of it for this post. I have made it in my favourite smallish 5 cup capacity enamel baking pan and find it is the perfect size for four people as a side vegetable dish or two as main meal with side salad.  This is another of those recipes that can easily be doubled or more to feed a crowd.  It is also great, and possibly even better (as are most similar baked dishes) the next day.  This also makes me very happy when Ed is away and I am cooking for one as it is delicious as leftovers and makes a tasty easy start to the next days meal. Today I had a friend coming to visit and I wanted […]

courgette and goats cheese butter
Autumn, Canape, Condiments, Gluten Free, Summer, Vegetable

Zucchini/Courgette and Goats Cheese Butter

Zucchini – courgette whatever the name they are definitely a part of summers bounty, in the stores they are plentiful and affordable and if you have a garden chances are you have a constant supply of them.   This is one of my favourite ways of using them, it hits all those exciting flavour notes with chilli, garlic, lemon and basil.  It is great on croutons for a party or a snack, spread on flat breads with a bit of salad on top, or spread on your wrap as well as or instead of hummus or mayonnaise,  and, it is an especially useful way of using those crazy courgettes gone rogue that look more like marrows. It makes a little bit of good quality goats cheese go a long way and it can make a large quantity of courgettes aka the marrowlike version of courgettes shrink down to a more manageable volume when necessary. When you are preparing the courgettes for this, you can use one of two methods, firstly with young firm courgettes you can simply grate them and add to the pan, but with the larger or watery marrowlike versions, I grate them on to a tea towel and then twist the towel with the courgette well enclosed, over the kitchen sink to wring as much of the liquid as I can from them ( I am sure this liquid is very nutritious and would be great added to smoothies or soups).  This squeezing of water from the […]