Tossing the sweet potatoes and tomatoes with vinegar (agro) and sugar (dolce) before roasting gives the finished dish pleasing sweet and sour notes. Served over a salty feta, toasted pumpkin seed, and fresh oregano spread, this is a standout summer-into-fall side dish that is great with roasted chicken or pork loin. The feta dip can be made up to one day ahead.
Author: Chef M
In addition to cutout crackers mentioned in the previous recipe, another fun method is to make crackers you can break apart with your hands for a more rustic-style look. This particular dough is exceptionally easy to roll, thanks to the olive oil, and nutty spelt flour and sesame make a wonderful flavor combination. Serve plain as a snack or with your favorite dip. Creamy hummus would be my choice.
Sound the trumpets and bang the drums! Make way for the great Jafar! May all bow down before him, or they will end up in chains! Speaking of which, the great Jafar is especially fond of these delicious little cookies.
This traditional Irish recipe typifies how easy it is to take everyday ingredients and speedily turn them into something scrumptious. Peel a few extra spuds when making mash and you’ll have enough for this cake. Of course you can glam it up a bit by adding a spoonful or two of rum-soaked raisins or a handful of hedgerow blackberries to the apples. Or for a savoury note, add a little grated Cheddar to the potato dough. However, I like it most of all made simply with the unassuming, but very worthy, cooking apple.
Fenders’ retro recipes conjure memories of church suppers and grandma’s kitchen.
Pongal is a popular South Indian dish especially cooked during the festival ‘Sankranti’. It is prepared for breakfast on the day of the festival. It is accompanied by sweet pongal just as kesari bath and rava uppittu. Green gram dhal is easy to digest, very light on the body and has a cooling effect. It is perfect for the yogic diet as it leaves the body feeling light and cooled. It is also consumed after fasting and served to someone who is recovering from fever or any kind of ailment.
This is a Korean-inspired veggie burger and a variation of the Banh Mi Burger. I just love adding kimchi to my breads, and it pairs perfectly with the sweet-and-peppery seared tofu. I’ve also added micro sprouts for an extra fresh and nourishing crunch. A dollop of mayonnaise and a generous spoonful of Cilantro Pistou makes this burger a wonderful blend of spicy and fresh flavors.
In Poland, the sort of plums that you use to make sauces or jams are called s´liwki we˛gierki, which are deep purple damsons, but you can use any ripe purple plums. When they are in season I sometimes use English Victoria plums. You can also make this sauce with cherries and it goes equally well with duck or roast chicken. Serve with White cabbage and carrot slaw, or any of the raw salads (surówki) in Chapter Two.
If cooking is about trial and error, I have made more mistakes than most, and no more so than with roasted veggies. In my head, it is so simple: cut ’em, oil ’em, and stick ’em in the oven. Unfortunately, that has too often ended in “call the fire brigade”. So be warned, stick to the rules: preheat the oven, cut the veggies in equal sizes, and don’t pack them three deep.