Here’s an easy to make, delicious dish to serve as a tapa or side dish for your next Spanish meal. Cut 2 washed and dried zucchinis into 1.25cm (½”) thick rounds. Put the slices in a colander, season with sea salt on both sides and let them rest for 30 minutes. Roughly chop 6 cloves…… Continue reading garlic zucchini
Category: vegetable sides
mushroom ceviche
Ceviche (cebiche, seviche) is a popular South American dish which hails from Peru. It is generally made by curing fresh raw fish in citrus juice and spices, but here is a delightful vegetarian version from The South American Table by Maria Baez Kijac. Serve it with tostadas (tortilla chips). Bring a large saucepan of water to…… Continue reading mushroom ceviche
roasted cauliflower with chorizo + sweet potato fries
Two tasty side dishes to liven up any meal. This cauliflower dish is from a recipe by Angela Boggiano for Sainsbury’s Magazine – instead of steaks I made wedges. Preheat your oven to 180°C (350°F). Cut half a cauliflower into wedges, including the leaves (which are just as delicious as the cauliflower), and arrange them…… Continue reading roasted cauliflower with chorizo + sweet potato fries
olah olah
Olah olah is an Indonesian vegetable curry of crisp stir fried vegetables in a creamy coconut sauce. The recipe comes from the fabulous cookbook FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. An excellent side dish or a meal on its own – serve it with rice and prawn crackers. First make the spice mix.…… Continue reading olah olah
glazed tofu + pumpkin salad
Here is a tofu recipe, from Serious Eats, that’s a fusion of two cuisines. Glazed with a combination of chipotles in adobo and miso, it’s spicy, umami and delicious. Finely chop 2 chipotle peppers in adobo sauce. Place them in a small bowl, along with some of the adobo sauce, and add 1 tablespoon of…… Continue reading glazed tofu + pumpkin salad
roasted vegetables with tahini yoghurt sauce
A simple and delicious Middle Eastern twist on roast vegetables. Preheat your oven to 190ºC (375ºF). Wash and cut some cauliflower into florets, some leeks into chunky rounds and some sweet potatoes and carrots into diagonal slices. Put all the vegetables into a bowl along with some whole unpeeled garlic cloves. Season to taste with…… Continue reading roasted vegetables with tahini yoghurt sauce
two moroccan salads
This recipe for warm pumpkin salad with preserved lemon is from the food of morocco by Tess Mallos. Peel 1kg (2lbs 4oz) of pumpkin and cut it into 2cm (¾”) pieces; remove the pulp and pith from 1 preserved lemon and dice the rind finely; dice finely or grate 1 onion. Heat 3 tablespoons of…… Continue reading two moroccan salads
marinated mushrooms with tahini yoghurt
If you love mushrooms, this is for you. The recipe is from PLENTY by Yotam Ottolenghi. The original recipe uses shimeji and chestnut mushrooms but since I didn’t plan ahead, I used button mushrooms. Slice 450g (1 lb) of mushrooms and put them in a large bowl. For the marinade whisk together 75ml (2½ fl…… Continue reading marinated mushrooms with tahini yoghurt
broccolini
Broccolini is a hybrid of broccoli and gai lan (Chinese kale or broccoli). It has smaller florets and thinner stalks than broccoli and the flavour is a little milder. It lends itself to just about any cuisine. Here are 2 simple recipes. Broccolini with lemon: Wash and trim the broccolini and set aside. Warm a generous amount…… Continue reading broccolini
eggplant and onion
Deliciously soft and sweet eggplant and onion – an excellent side dish to serve with a Korean or Japanese style meal. Slice a large onion and an eggplant (aubergine) into wedges. Heat some oil in a saucepan and fry the onions until they are starting to soften. Add the eggplant and continue to cook until…… Continue reading eggplant and onion
michelle picker cooks 