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. The winning recipe: spicy roasted butternut squash salad with tahini and yoghurt dressing I created a delicious spicy, butternut squash salad that I cannot stop eating!
It's healthy, moreish and flavourful. Cheeku Bhasin, Mombasa, Kenya cook2jhoom.wordpress.com Serves 4-6 1 medium butternut squash, peeled2 tbsp olive oil1½ tsp cumin powder1½ tsp smoked paprika ½ tsp turmeric½ tsp cinnamon½ tsp ground cardamom1 large onion, sliced into wedges150g mixed salad leaves150g cherry tomatoes, halved 1 pepper, sliced4 tbsp toasted mixed seeds Serves 2. Cabbage and Carrot Noodles — Recipes for Health. Recipage. Guaranteed Crispy Sweet Potato Fries & Sriracha Mayo Dip.
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. Yes, I know. But you loveeeeeeeee sweet potato french fries. 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. 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. LENTIL, TAMARIND AND DATE DHANSAK. CORSICAN OMELETTE. Bear with me - as telephonists like to say - while I gush for a bit.
This has to be the world's best omelette. I call it Corsican not because it stems from any in-depth research into, or indeed intimate knowledge of, the food of Corsica but because it is the adaptation, from memory, of the best thing I ate there on a holiday many years ago. Think of this more as a lunch or supper dish, although I wouldn't turn it down at any time of day.
Photo by Petrina Tinslay. 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.
This recipe can be prepared in the form of baby patties, or you can make it as one large omelette and cut it into wedges (I nearly always opt for the latter, as I am very cack-handed). They are great as a lunch or light supper option, with some bread and salad, or you can tart them up into a dinner party starter – but in Iran kookoo are most often used as a sandwich filling together with fresh herbs and spicy pickled cucumbers.
You can replace the coriander, parsley and fenugreek with a bag of sabzi kookoo dried herb mix, available from Middle Eastern supermarkets. Serves 6 as a snack1 bunch coriander 1 bunch flat-leaf parsleyfew sprigs fenugreek1 small bunch spring onions6 eggs1 dessertspoon flour ½ teaspoon baking powdersalt and pepperolive oil, for frying. 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. 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. Butternut squash and tahini spread recipe, plus batata harra. Butternut squash and tahini spread (V) Butternut squash frittata recipe. Serves 2 generously as a main course or makes 6 portions to share for a picnic. ½ butternut squash¼ bunch sage, shredded200g goat's cheese (or feta)10 eggs Preheat the oven to 180C. Hugh Fearnley-Whittingstall. 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. 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. Not being a vegetarian, I have a rather indelicate lack of faith in meatless main courses; I worry all too readily about whether I's going to be filling enough. I suppose this is habit, which in turn is largely cultural conditioning but, beyond that even, my fear is to do with balance: I need to feel sure that everything on the table provides a true marriage of tastes and textures; I can't abide the one-note meal.
Here I'm happy: the acid brightness of the tomatoes is met with the sweetness of peas and the rich creaminess of the coconut rice, which is itself pricked with the sharpness of lime, while its carrara-whiteness is punctuated by the gritty blackness of the seeds (not there just to satisfy culinary egomania).