Sub Categories in Vegetables

Category of: Vegetables

Sweet Potatoes and black beans with Chili Lime Dressing

October 17, 2019

    My kind of salad, with sweet potatoes, black beans, pomegranate seeds and chopped pistachios combined for a  spectrum of textures and flavours. I make this salad all year round and change it a little with every season. In the fall I add pomegranates or even firm, ripe pears for a touch of fruity flavour. In the summer I add fresh corn, roasted on the grill and scraped off the cob into a waiting... View Article

Radishes with Nasturtium Butter and Maldon Salt

September 7, 2019

Radishes with butter and salt is a quintessential French thing. The traditional way of serving them is slicing the radishes  in the center, but not through the stem, and sandwich them with a bit of butter that oozes out of the sides. You then dip them in good quality salt that would stick to the butter and you pop them into your moth. there is something about this simple food that is so fresh and... View Article

Sage Pesto

September 5, 2019

Sage pesto Here is an easy recipe for a pesto that doesn’t use basil and goes well with vegetables. Sage grows in my rooftop garden as a perennial that comes back strong and vigorous every year. In fact I had to cut it back early in the season to prevent it from going too wild. I make this pesto much like a basil pesto but changed the core ingredients to sage and pistachios or walnuts... View Article

Summer tomatoes with grilled sourdough

September 4, 2019

  There is nothing like a good ripe tomato in the summer. Not much needs to be done to it other then slice and place on top of a delicious slice of grilled bread, perhaps with a drizzle of olive oil, special sea salt and a twist or two of black pepper. Sometimes I brush the grilled bread lightly with a pesto, made with either basil or my garden sage that it threatening to take... View Article

Rice Noodles Salad, peanuts, peanut dressing

July 18, 2019

      Sometimes nothing but a little Asian flavour would do and on those occasions I may make salad rolls, Sushi, Asian soup or a noodle salad. Here is a quick an easy version that you can adapt to what’s in your kitchen or what is in season. Enjoy Ingredients: 8 oz rice stick noodles Toppings: 1 carrot, 3 radishes, 1 celery rib , 3 asparagus, thinly sliced on a mandolin Parsley or cilantro, whole... View Article

Butternut Squash Ravioli, brown butter, walnut crumb, fried sage leaves, crisp shallots

July 16, 2019

    Butternut squash makes a delicious filling for ravioli and is classically served with brown butter and fried sage leaves. I made some changes to the tradition and combined it here with goat cheese in the filling and walnut crumb as topping for a nice crunchy element. Making the pasta at home is part of the adventure in making this recipe so I encourage you to try. I made egg pasta with 2 1/3... View Article

A celebration of summer peas with yogurt-lemon dressing and mint oil

July 11, 2019

Hello everyone, it’s been a while. We returned from an epic four months stay in Australia and New Zealand earlier this spring and it’s been a whirl wind of activity ever since. I took a bit of a break from blogging but not from cooking and you can find all my new creations on Instagram on the links to the right (@oliveoilandlemons) and Facebook. I have been getting several request to post the recipes and... View Article

Sydney Cooking School: DYI Dumpling Cooking Class and Recipe

January 20, 2019

    As soon as we arrived in Sydney (and even before) I was looking for cooking classes teaching Asian cuisine. I was interested in Chinese, Japanese, Thai, Malaysian, whatever I could find. From watching hours of Masterchef Australia I knew that there is a major Asian influence on Australian cooking, likely because of the proximity to South East Asia. From watching the show it seemed like almost everyone knows how to cook Asian food... View Article

Carrots three ways: carrot tahini, roasted and pickled

November 20, 2018

    In late summer I received a bag of heirloom carrots, small, delicate and so fresh that they lasted a while in my fridge. I wanted to do something special with them because they were given to me by a special family that grows produce with love and integrity (sunshine farm seeds) and I wanted to honour their work and extend it to my kitchen. I thought I’d follow the trend of cooking and... View Article

Grilled eggplant with sesame oil, herbs and flat bread

November 2, 2018

    Grilling the eggplant over flames gives it a charred smoky flavour that you don’t get by roasting it in the oven. Same thing for the grilled bread. The blackened, caramelized strips on the flatbread are a good accompaniment to this eggplant dish. Having said that, if you do not have access to a grill you can still make this dish successfully roasting the eggplant in the oven and cooking the bread in a... View Article

Turnip “ravioli” with figs and gorgonzola, no, really, it’s turnip, not pasta

October 22, 2018

It’s always fun to experiment and change things around a bit. For inspiration I look to cookbooks, restaurant foods, TV food shows and online sources. Recently Masterchef Australia has been a steady source of inspiration. I have been indulging in binge watching of this show for quite sometime and it forms part of my research for our upcoming four months stay in Australia and New Zealand this winter (their summer). In one of the old... View Article

Grilled yellow zucchini ribbons

September 1, 2018

  Zucchini takes well to grilling and looks beautiful when cut into long ribbons and grilled. I had two yellow zucchini from a recent trip to the market and thought that grilling them would be nice tonight. The smoke has cleared over the valley after settling here for several weeks and we finally see the lake, the sky and can take a breath of fresh air for a change. So it was fun to be on... View Article