Savoury Archives - Page 4 of 16

Cherry Tomato, Purple Asparagus + Mushroom with Gluten Free Pasta

Sometimes genius strikes when you least expect it. Today, was one of those below-expectations situations. My parents just got back from Dubai and brought back with them tons of goodies, including (but by no means limited to) marzipan so beautiful that you don’t want to eat it, fresh sumac, za’atar, pine seeds, melt in your mouth baklava, assorted stuffed dates, chocolate (SS’s favourite Lindt Orange Swiss Thins), oh, and the purple asparagus! They also brought back unbelievably smooth and silky hummus, and some muhammara, which made a beautiful wholesome dinner along with some fresh salad and (baked) felafel. Since I’m on my gluten free syndrome (barring beer, uh duh!), I ate mine over millet (bajra) flatbread while the rest enjoyed it on pita.

Since I had a bundle of voluptuously plump asparagus, I just had to use it, before we embarked on this weekend’s staycation. So there came the conception of this humble yet phenomenally flavour packed pasta. I, of course, used gluten free pasta Read more…

May 8, 2015 | 0 comment

Cuisines, Entree, Savoury, Vegetables & Sides

Quinoa & Black Bean “Enchilada”

I love quinoa. It’s one of those foods, like couscous, that doesn’t bore me, or leave my plate when another superfood gets all the attention. Adding some flavour with Mexican seasonings, enchilada sauce and protein-packed black beans just make it a perfect and balanced meal. The whole idea is to give the dish an “enchilada” feel by using an enchilada sauce, and topping with shredded cheddar, but without packing in gluten via tortilla. The standard enchilada we make at home has some kidney beans, which I find becomes too heavy when its layered with sauce, tortilla, salsa, lettuce and cheese. This version of Quinoa & Black Bean “Enchilada” has just those things – quinoa, black beans, vegetables, all baked in enchilada sauce.

I adapted the recipe, to make it a bit healthier (by cutting down the quantity of cheese) and adding in some amazing Mexican chillies, a variety of which are available from Sprig in India. I seriously am obsessed with a lot of their products (the bourbon vanilla is top notch, as is the beautifully infused demerara sugars they have and the Black Tellicherry whole black pepper mill), and no, this isn’t a paid feature (but I think I should totally get paid by them, the amount of references I give of theirs almost daily!). They have started a range of chillies, which range beyond the common Chipotle, and include Ancho, Guajillo and Pastilla. Read more…

May 4, 2015 | 0 comment

Salads, Savoury, Vegetables & Sides

Baby Spinach & Avocado Salad with Tomato Wedges and Dried Cranberries

Let me just begin by saying that I’ve made and shared (with friends) this recipe a few times already, and I felt that it needed to get on the blog ASAP. That being said, I also realised that because I’ve made it again and again and again, its become like second nature to me, and often when I am mechanically going about my favourites and staples, I forget to pay attention to the important details like photographs!

I do hope this little glitch will not deter you from re-creating this superbly simple and satisfying salad at home. I personally find honey mustard and avocado to be a match made in heaven. The use of two types of mustard and 2 types of citrus really complement the salad ingredients, and require very little prep and chopping. The salad and dressing kept separate, make a great lunch at your desk as well. I also love the fact that it is gluten free, vegan and dairy free. Read more…

April 16, 2015 | 0 comment

Appetisers and Hors D'oeuvres, Entree, Salads, Savoury, Vegetables & Sides

Roasted Sweet Potato Salad with Spring Onion and Goats Cheese

Now apart from my last post on the summer fresh and easy umami chickpea sandwiches, the bulk of 2015 has been written up as sweet posts, including Momofuku’s cinnamon brown butter bun pie, amarula spiked chocolate pudding pots and coconut brown butter cookies with the exception of my Valentine’s Day inspired heart shaped champagne and truffle risotto. Time to give you a more balanced approach to cooking! Today I have for you an absolute stunner – Sweet Potato salad with spring onion and goats cheese. This stunner has been adapted from Ottolenghi’s arsenal of glorious recipes. Now as you may recall, I’ve succeeded at emulating Ottolenghi’s sweet potato cakes, which I still fantasise and salivate over.

There’s enough potato in this significant salad to serve as a meal in itself for 4-5 people, or as a part of a larger gathering of food, for 8-10 people. But I would definitely size it down and serve it to myself for a gratifying and fire-crackingly flavourful lunch or dinner – nutritiously comprising of gluten and grain free carbs along with a handful of vegetables and sprinkling of protein. And my most important food group – spice!

The bulk of the work is done by the beautiful marriage of the ingredients – the perfectly golden…

Umami Chickpea Open-Face Sandwiches

That pleasant and almost delicious savoury taste that embodies umami is exactly what elevates this humble protein packed lunch into the fantastic Umami Chickpea Open-Face Sandwiches. And might I add, incredibly quick and easy to whip up! The fundamental steps are: go purchase a gorgeous loaf of bread, sourdough and seed speckled works wonderfully, no doubt. And second, either soak some chickpeas in water overnight, or have a can of organic chickpeas handy.

Most of the work is done by the food processor – all I had to do was add the ingredients and press the button! My kind of cooking 🙂 For a textural contrast to the creamy chickpea mixture, I garnished the sandwiches with a crunchy and spicy addition – some mortar and pestle pounded sriracha peanuts…

Truffle Salt Scented Champagne Risotto

To make up for my shamefully long absence, I tried to make something so distractingly decadent and drool-worthy that my hiatus will hopefully be quickly forgiven! This risotto was conceived as all fantastic recipes – while discussing something completely different! We were sitting at my parents home, and having a chat with my visiting Italian brother-in-law about bhel and sev puri, and somehow reached the conclusion that a champagne risotto with parmesan would be incredible.

That just stuck.

All I did was add some truffle salt and sliced truffles.

One of the many fabulous characteristics of this recipe is that it involves absolutely no fresh ingredients (unless you count one small white onion ‘fresh’). It is just a fabulous way to use up that almost over bottle of champagne (yeah, because that always happens. NOT!). You can always spruce it up with some fresh spears of asparagus, or swap the champagne for merlot and then add some beetroot.
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February 12, 2015 | 1 Comment