o frabjous day!

Category: Side Dish

  • Moroccan chickpea & haloumi bake

    Mum gave me Annabel Crabb’s cookbook “Special Delivery” for my birthday, and I’ve been happily marking recipes that I want to try – this chickpea and haloumi bake was one of the first, because a) haloumi and b) it’s really quick and easy. ingredients: 1 red onion 1/2 tsp cumin 1/2 tsp cinnamon 1/4 coriander…

  • Carrot spread

    This is a deliciously sweet lemony spread – perfect as a dip, or spread on bread, or dumped on pasta or a salad. Adapted from here. Chop up 3 or 4 large carrots, and boil or steam them until soft. Chuck them into a food processor, and add a can of chickpeas, the juice of…

  • Herb pilaf

    I wanted to do something a little different to accompany some chicken breasts, and settled on the idea of a herb pilaf from the ever useful Cook’s Companion by Stephanie Alexander. I didn’t follow the recipe exactly as, frustratingly, I didn’t have quite enough of all the herbs – I suspect the proper amounts of…

  • Chilled Peanut Noodle Salad

    I was entranced by the description and pictures of this gorgeous chilled Szechuan peanut noodle salad at Passionate Eater. I adore peanut flavoured noodly things, and this versatile salad looked like the perfect thing for easily portable weekday lunches. And it’s delicious – a lovely savoury/sweet peanut flavour, the crunchiness of the grated carrot and…

  • Imam Bayildi

    It’s a pity that I can’t photograph cooked eggplant and make it look pretty, because this is one gorgeous tasting dish. I’ve always wanted to try imam bayildi – that description of the imam fainting when he ate it made it sound pretty fabulous. And so it is, probably because of all the oil –…

  • Ratatouille

    This was a nice freestyle ratatouille I cooked up for a springtime lunch out on the verandah. The local fruit & veg shop had bags of nice fresh zucchini on special for a couple of dollars, and bright firm eggplants on their shelves – ratatouille was the first dish I thought of. Chop up one…

  • Carrot & Shallot Soup

    When I make soup, I generally make them as chunky and thick as possible, so this attempt to make a clear, fragrant soup was quite new to me. I began by gently frying finely chopped shallots with a little bit of olive oil in a large saucepan. I added two finely sliced garlic cloves, salt…

  • Classic Cheese Souffle

    Prior to baking this, I had actually never made or even eaten a souffle before, but for some reason I had written it down as one of the 25 things I wanted to do before I turned 25. I bought the souffle dish some time ago, in preparation for fulfilling this goal, but then it…

  • Broccoli Upside Down Cake

    This is one of Clotilde’s recipes, and very delicious it is too. I must say, when I look at the above picture, I don’t find it looks particularly appetising – I prefer my broccoli crisply steamed – but I assure you that it tastes beautiful. The polenta based cake is crisp on the bottom, and…

  • Beetroot and Chickpea Dip

    This is a recipe from Lana, who often seems to come up with fabulous vegetarian recipes I haven’t tried before. This is a very thick and delicious dip or spread, and is such a gorgeous colour, I don’t know how you can resist making it. Perfect picnic food. 2-3 large fresh beetroots 4 cups dried…