Readers' recipe swap: Roast. Cook readers never fail to surprise: I expected a volley of roast lamb and ribs of beef this week, but instead I found myself cooking Portuguese sea bream and searching for Syrian pepper.
Roasting concentrates flavours, and that rings true for my top two recipes this week, Katherine Hackworthy's sweetly spiced cake is beautifully moist and fluffy, while Cheeku Bhasin's colourful salad made the perfect spring lunch. No horseradish required. Cabbage and Carrot Noodles — Recipes for Health. Recipage.
Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip. Right here, right now I am going to teach you how to make crispy sweet potato fries.
But first … Let’s get one thing straight. A sweet potato french fry is not a real french fry. I like them, I’ll eat them … but they’re not a real french fry. They are french fry substitutes to be eaten when a real french fry can’t be found. Nigel Slater's spinach pie and apple focaccia recipes. A spot of baking.
It is rare that a week goes by without a bit of baking going on in my kitchen. A pie. A loaf. A cake, perhaps. What it is will depend on how I am feeling. I associate this time of year with the sweeter side of baking. Mixed vegetables and yoghurt with green chilli oil recipe, plus beef pie. Yotam Ottolenghi's mixed vegetables and yoghurt: A real scene-stealer of a dish.
Photograph: Colin Campbell for the Guardian Mixed veg and yoghurt with green chilli oil (V) A few years ago, I had a terrific meal at Hamdi in Istanbul. It's famed for its kebabs, which were indeed exquisite, but it was a glorious mix of fried vegetables in yoghurt that stole the show for me. Serves four. Protein Power Goddess Bowl. Thank you all so much for your votes in Project Food Blog!
I am thrilled to say that I got into the final three for the 10th round due tomorrow. I appreciate your tweets, comments, and emails yesterday! It doesn’t look like I will be getting much sleep this weekend… ;) I am a big ball of nerves and excitement right now and I was up until 3am last night working on my post. There isn’t much time to finish it, but at the same time, I am glad it is due tomorrow and doesn’t drag out another week.
I have been using my treadmill as a stress relief lately, pounding out a few miles whenever I need to clear my head. OSGMOM gave me a new Ipod Shuffle for Christmas and it has been fun having music again after 3 months without any. LENTIL, TAMARIND AND DATE DHANSAK. CORSICAN OMELETTE. Kookoo sabzi or herb omelette recipe. The word kookoo actually applies to a range of eggy dishes, which can be made with ingredients as diverse as aubergine and sugar.
Cheese-baked egg-stuffed tomatoes recipe. Cheese-baked egg-stuffed tomatoes.
Photograph: Yuki Sugiura This Iraqi-inspired recipe is the stuff of Sunday evening suppers – nourishing, full of the taste of years gone by, but with a hint of the exotic propelling you into the week ahead. Oh, and most importantly it's real easy. The eggs are settled onto bread for two reasons: it stops them falling over, and it also serves to absorb some of the tomato-y goodness. Dishes served this way are known as tashreeb (which kind of means "drinking bread"), and it is a great way to cook – the bread somehow feels quite sinful, oozing with vegetable "dripping", and what may be a simple vegetable concoction is rendered something more substantial and filling.
Serves 4 8 big tomatoesolive oil2 onions, chopped4 garlic cloves, minced (optional)1 teaspoon marjoram½ teaspoon turmericsalt and pepper1 sheet khobez (or 3 pitta)8 eggs100g / 3½oz grated cheese1 teaspoon za'atar Toast the bread and lay it in the bottom of a greased oven dish. Carrot and mung bean salad, plus red lentil soup with fried tofu and chilli oil recipes. Carrot and mung bean salad (V) Forget mung beans' reputation as healthy yet bland – used right, they soak up loads of flavour.
Serves four. 140g dried green mung beans60ml olive oil, plus extra for drizzling1 tsp cumin seeds1 tsp caraway seeds1 tsp fennel seeds2 tbsp white wine vinegar2 garlic cloves, peeled and crushed½ tsp dried chilli flakes1 tsp salt3 large carrots, peeled and cut into 1cm batons½ tsp sugar20g coriander, choppedGrated zest of 1 lemon140g feta, broken into chunks. Open kibbeh, plus pearl barley tabouleh with marinaded feta recipes. Open kibbeh.
Photograph: Colin Campbell Open kibbeh Kibbeh comes in all forms, but most feature bulgur and meat. Mine is a bit like a pie. Serve warm or at room temperature with a sharp salad like the one on the right. 125g fine bulgur wheat90ml olive oil2 garlic cloves, crushed2 medium onions, finely chopped1 green chilli, finely chopped350g minced lamb1 tsp ground allspice1 tsp ground cinnamon1 tsp ground coriander2 tbsp roughly chopped coriander60g pine nuts3 tbsp roughly chopped parsley2 tbsp self-raising flourSalt and black pepper50g tahini paste2 tsp lemon juice1 tsp sumac Heat the oven to 180C/350F/gas mark 4. Heat four tablespoons of oil in a large frying pan. Check the bulgur to see if all the water has been absorbed (strain if not).
The new vegetarian: Root mash with wine-braised shallots. Boozy braised shallots on top of a rich root veg mash – what could be more warming on a cold winter's day?
Photograph: Colin Campbell There's nothing more marvellously wintery than orange root veg mash; some butter is all it needs. Yotam Ottolenghi. Yotam Ottolenghi's aubergine kuku: a bit like a frittata, only better. Photograph: Colin Campbell A meeting with a passionate Iranian cook has pushed me to make more use of some core ingredients of this wonderful cuisine. Dried barberries (zereshk in Persian) are sold in Middle Eastern and Asian grocers. Their extreme sharpness is often used to create little "surprises" in pilavs, and our salads at Ottolenghi have recently benefited greatly from them.
Kuku, which is similar to frittata, is great served at room temperature with a salad on the side. Fried cauliflower with tahini recipe. Fried cauliflower with tahini. Photograph: Colin Campbell for the Guardian On a recent visit to Israel, I was astounded by new uses for tahini, in both simple eateries and upmarket restaurants. Local connoisseurs prefer specific brands, usually Palestinian. In Britain, I would make a real effort to get a good Lebanese variety such as Al Yaman, available from Middle Eastern grocers. No offence, but the Greek brands aren't as good usually. Butternut squash and tahini spread recipe, plus batata harra. Butternut squash frittata recipe. Hugh Fearnley-Whittingstall. It's cold outside, and it'll soon be even colder, so I'm turning to spices to rev up simple, seasonal ingredients into satisfying, warming and comforting dishes.
Chillies to keep the chills at bay. Not only do they taste delicious, but their heady aromas lift the spirits and cheer the soul, banishing the winter blues and leaving you feeling perky rather than sluggish, as some heavier, creamier winter dishes can do. Today's curried recipes can't lay any great claim to authenticity – they're not the faithful academic reconstructions of dishes I've found on my travels. Mutton, potato and lime curry recipe, plus crushed carrots with yoghurt and pistachios. Mutton, potato and lime curry To all who doubt the practicality of Twitter, the idea of adding coconut cream to this dish came from @NaveenaKottoor.
Stewing lamb is a good substitute for mutton, though it won't take as long to cook. Serve with flatbread. Serves four to six. Winter Squash Soufflé and Greens Recipe. Healthy Vegetarian Recipes: Lemon Couscous with Chickpeas, Cilantro, Raisins and Almonds. Butternut Squash and Brie Pizza Recipe. Pesto Pizza with Butternut Squash Recipe. TOMATO CURRY WITH COCONUT RICE.