3 tbsp ghee
1 tsp yellow asafoetida powder
1 cup tomato purée
3 cups cooked chickpeas
450g spinach leaves blanched, drained and chopped
1 tsp salt
1/2 tsp freshly cracked black pepper
1 tsp brown sugar
1 tsp baharat **
1 tbsp lemon juice
2-3 tbsp chopped parsley for garnish
Heat the ghee in a medium saucepan over moderate heat. Sprinkle in the asafoetida and fry.
Pour in the tomato purée and cook for 2-3 minutes stirring occasionally until slightly reduced.
Fold the cooked chickpeas into the tomato purée, along with blanched spinach, the salt, pepper, sugar and baharat.
Reduce the heat and cook for an extra 2-3 minutes.
Serve hot,garnished with drizzles of ghee, lemon juice and a sprinkle of fresh parsley.
***Baharat – you can buy this from a middle eastern grocery store.
450g fresh or frozen spinach
2 tbsp oil
2 small onions chopped
6-8 curry leaves
1 tsp garlic crushed
1 tsp ginger pulp
1 tsp chilli powder
1 tsp salt
1 1/2 tsp ground coriander
1/4 tsp onion seeds
1 large red pepper seeded and sliced
1 1/2 cup mushrooms roughly chopped
1 cup low fat fromage frais (see below)
2 tbsp fresh coriander leaves chopped
If using fresh spinach, blanch it briefly in boiling water and drain. If using frozen spinach, thaw and drain. Set aside
Heat oil in a wok or frying pan and fry the onions and curry leaves and onion seeds for 1-2 minutes. Add the garlic,ginger,chilli powder, salt and ground ginger. Fry for 2-3 minutes.
Add half the red peppers and mushrooms and continue to fry for 2-3 minutes.
Add the spinach and fry for 4-6 minutes, then add the fromage frais and fresh coriander, followed by remaining red pepper slices. Fry for another 2 mins before serving, garnished with coriander leaves.
NB: Fromage Frais – we can’t buy this in supermarkets in Aust, so use 1/2 cream cheese and 1/2 natural yoghurt. I made this twice – using fresh spinach as well frozen – refer pictures. For an alternate taste i used cream instead of fromage frais.
This is a simple but delicious soup – a must for this cold winter…
2 medium potatoes (400g) chopped coarsely
2 medium carrots (240g) chopped coarsely
1 large brown onion
1 medium tomato
1 trimmed celery stalk chopped coarsely
1.5 litres water (6 cups)
1 tbsp olive oil
4 medium potatoes (800g) chopped coarsely, extra
1 large leek (500g), sliced thickly
2 tbsp finely chopped chives
1 tbsp finely chopped fresh basil
1 tbsp finely chopped fresh dill
Combine potato, carrot,onion, celery and water in a large saucepan, bring to boil. Reduce heat, simmer, uncovered, 20 minutes. Strain broth through colander into a large heatproof bowl, discard solids.
Heat oil and butter in same cleaned pan; cook extra potato and leek, covered 15 minutes, stirring occasionally. Add broth; bring to a boil. Reduce heat; simmer covered, 15 minutes. Cool 15 minutes.
Meanwhile, make croutons.
Blend or process soup until smooth. Return to same pan and add cream, stir over medium heat until hot.
Serve bowls of soup sprinkled with combined herbs topped with croutons.
I was at a coffee shop earlier this week and came across this recipe in a magazine. I decided to make it and it is rather nice. Great on sandwiches and also as an addition to grilled meats etc. As the flavour sets in – it gets better
This one is for my mate Chris – he knows the value of a good pickle in a sandwich.
- 2 Red onions
- 2 tbsp salt
- 1 tbsp mustard seeds
- 1 tsp fennel seeds
- 500g zucchini
- 1 tsp ground turmeric
- 1/2 cup white wine vinegar
- 4 tbsp brown sugar
- 2 tsp extra virgin olive oil
- Cracked black pepper
Peel, and slice onions. Place in a large bowl with salt, add mustard seeds and fennel seed. Combine and cover with boiling water. Soak for ten minutes.
Drain onions but do not rinse.
Grate zucchini. Heat 1 tsp of oil in a large wide pan, add onions, turmeric, and zucchini. Cook on high heat for 2 mins.
Add white wine vinegar, sugar and a pinch of black pepper
Cook for 5-8 minutes till liquid evaporates.
Remove from heat and add oil.
Place warm pickle in a jar and store in the fridge.
NB: If you want to store the pickle for longer you will need to sterilise a jar.
Fill jar with boiling water, stand for 5 mins. Drain water, the steam should dry off the jar. Place warm pickle in a jar. Store up to 3 months.
Once opened consume within 10 days.
I grew up eating this dish but I have changed the recipe ever so slightly. When I get lazy this is what I cook. Luckily it is my husbands favourite dishes so it is well received.
- 6 Eggs hard-boiled, shell removed.
- 1 small red onion finely sliced
- 2 medium-sized tomatoes chopped roughly
- Handful of fresh coriander chopped
- 1 clove garlic crushed and chopped finely
- salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp chilli powder (optional)
- 1/2 large red chilli (de seed it if you wish)
- 2 tsp vegetable oil
- 1/4 cup water.
Heat 1 tsp of oil in a wok or frying pan. Add eggs and blister their skins by frying for a minute or so. Remove and set aside
Add remaining oil to pan. Add mustard seeds, as they start to pop, add fresh chilli, coriander stalks, and onion: fry till onions begin to soften, add garlic,salt and spices. Fry for a minute, add the water and tomatoes. Lower the heat, add eggs and simmer for 4 mins or until the sauce is reduced. Add spinach leaves, once the leaves start to wilt give the curry a gently mix and remove from heat.
Garnish with coriander leaves and serve with Roti, parathas or hot rice.
- 1/2 medium-sized eggplant cubed 2-3 cm
- 1/2 block tofu cubed 2cm
- 2 stems of spring onion
- 1 large red chilli
- 1/2 tsp mince ginger
- 1/2 Lime
- 1 1/2 tsp XO sauce
- 1 tsp Hoi Sin Sauce
- 1/2 cup stock
- 2 tbsp vegetable oil
Chop the white part of spring onions coarsely, Chop green part of spring onion finely to be used for garnish. Slice 1/2 chilli on a diagonal finely. Heat oil in a wok, add eggplant and cook for 2 mins. Remove eggplant and put to the side. Add spring onions and chilli and ginger, stir fry for a minute. Add XO sauce and stir fry for another minute. Add stock and hoisin sauce and bring to a boil. Add semi cooked eggplant and mix into stock, lower heat and let simmer for 3 minutes. Add tofu and juice of half a lime and simmer for another 2 mins. Season to taste. Garnish with spring onions and red chilli and serve with hot rice.
- 4 beet roots peeled and quartered
- 2 bags baby spinach
- 1 clove garlic
- 1 – 2 tsp butter
- 1 block Greek feta
- Olive oil
- Walnuts or toasted pinenuts
- Balsamic vinegar
Rub beetroot with olive oil and thyme and season to taste. Roast 200 deg C for 25 to 30 mins or until cooked.
Heat butter, add sliced garlic and cook for 30 secs. Add spinach and sauté for 2 mins, season to taste.
Arrange spinach on a platter. Scatter roasted beetroot on top of the spinach. Crumble feta over the beetroot and top with walnuts. To finish drizzle balsamic vinegar from a height(as Jamie Oliver’s would say).