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Monthly Archives: May 2018


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In this recipe, sweet potato noodles are served with spinach, mushroom, carrot and onion. I thought it was quite tasty.

Chickpeas and Pasta

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I started off with this recipe, but declined to add capers or olives. I replaced the lemon zest with lemon juice, and used ordinary tomatoes instead of cherry tomatoes. As I was unable to find orecchiette, I used a different pasta. I also added some black cumin seeds along with the tomatoes. I used a lot less oil than the recipe called for. It was very tasty.

Vegetable Kolhapuri

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I used this recipe, incorporating carrot, purple sweet potato, peas, green beans, and broccoli in the vegetable mix.

Roasted Vegetables with Green Sauce

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I’ve used mint-lime-tamarind sauce on boiled vegetables and on pan-fried vegetables, so to finish it off I put it on roasted vegetables.

To make this I used half a red onion, one carrot, one sweet red pepper, and one potato. I tossed them in olive oil, salt and pepper, then baked them 45 minutes at 200° C. After they were done I poured the dressing over them.

Char-grilled Lettuce with Green Sauce

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I found another use for the mint-lime-tamarind sauce: grilled lettuce. Normally, grilled lettuce is made with a closed-leaf lettuce like little gem, but I had a loose-leaf red-tipped lettuce available when I decided to make this.

Grilling lettuce is as simple as heating a frying pan quite hot, and grilling the lettuce a few moments on each side. Before grilling I add salt, olive oil, and black pepper to the lettuce. It is done when the leaves start to wilt and some char develops on the stem.

After the lettuce was cooked, I simply served it with the sauce. The lettuce tasted a little like spinach, and went well with the sauce. Half a head of lettuce looks like a lot, but once it is cooked, one person can eat it all in just a few bites.

Rhubarb Kissell

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This simple Estonian rhubarb soup can also be served with yoghurt, although I have chosen to top it with oat cream. Because it has so few ingredients, the taste of the rhubarb really comes through.

I think when I make this again – which I plan to, as I really liked it – I will try substituting some of the sugar with stevia to make it healthier.

Leek, Chard/Mangold, Mushroom and Pea Subji

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Since the author of the recipe had already taken liberties with the ingredients to make a fusion dish, I decided to replace the kale in the original with chard as I could not find any kale.

It was nice, but lacked sufficient seasoning, in my opinion. I ended up tempering cumin seeds, mustard seeds, garlic and chilli powder and adding it at the end, effectively doubling the seasoning.