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Monthly Archives: June 2016

Mango Quinoa Salad

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This salad is made with quinoa, tahini, lots of parsley, a little coriander leaf, some purple onion and an unripe mango. It is seasoned with salt, pepper, lemon juice, ginger powder, pomegranate molasses and agave syrup.

salad

Purple Gnocchi with Spinach and Beans

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I started with this recipe, but it seemed like it would be a lot more fun to make it from scratch. I decided to make my gnocchi using purple yams, and for beans I opted for black-eyed beans. I seasoned the tomatoes with basil, marjoram, thyme, rosemary and oregano. I used less Parmesan and left out the mozzarella completely, but I used butter to cook the gnocchi. I substituted spinach for the chard. In the end, it may have been a completely different dish, but it was tasty and colourful.

 

Chard/Mangold Salad with Butternut Squash and Pasta

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I started with Peter Gordon’s recipe, using a butternut squash instead of a pumpkin. I left out the feta to make it vegan, and skipped the pumpkin seeds because I wanted to serve it cold for lunch, and I thought the seeds would get soggy. The result is still tasty.

pasta

 

Paruppu Usili

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I served green beans with toor dal with the okra-fenugreek leaf dry curry.

beans

Okra-Fenugreek Leaves Curry

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Okra and methi (fenugreek) are two vegetables I enjoy, so I used this recipe to enjoy both in the same dish.

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Eggplant/Aubergine with Pinenuts, Yoghurt-Tahini Sauce and Pomegranate

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Here’s the original recipe.

salad

Okra Fry with Sambar

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I tried this recipe for an okra fry with sambar powder, which I served with chole masala.

okra