Roasted strawberry meringues

Strawberries are in season here now and I have a loooong list of recipes to make with them – it’s been my favorite fruit even since I was a kid. My mom used to make a wonderful strawberry tart and I loved it so much she would make it all winter long.

I can’t wait to try making my mom’s tart, but these meringues looked so pretty on the magazine I had to start my strawberry frenzy with them.

Fried Egg Sambal

Eggs are an ideal solution for a quick and healthy dinner, especially when the air is thick with humidity and the last thing you want to do is hover over a hot stove. This recipe is slightly adapted from Meena of Hooked on Heat. Her blog is the focus of Tried and Tasted, a monthly food event started by Zlamushka and hosted this month by KC of Kits Chow. Meena has loads of delicious and straightforward recipes and I was tempted by many of her vegetarian creations, but finally settled on this egg sambal because I always enjoy dressing up one of nature's most versatile foods! For those unfamiliar with the term, sambal is spicy condiment popular in Southern Indian and Asia.

I served this dish alongside some pan fried mushrooms with paprika for a truly tasty and satisfying meal.

Fried Egg Sambal
Adapted from Hooked on Heat

4 large eggs
1 small onion, chopped
1 clove of garlic, minced
2 - 3 hot green chilies, finely chopped
1/2 teaspoon of chili powder
1 teaspoon of coriander
1/2 teaspoon of cumin
1/2 teaspoon of cayenne
1/2 teaspoon of turmeric
1 large tomato, finely chopped
1 tablespoon of tomato paste
2 - 3 tablespoons of butter or oil
sea salt and freshly cracked black pepper to taste

Begin by frying the eggs. Heat some oil or butter in a frying pan over medium-low heat. Cook the eggs uncovered for a few minutes and then cover them with a tight fitting lid. Cook until the yolks are just set. Remove from the pan and set aside.

Heat more oil or butter in the pan and saute the onion and garlic for a few minutes. Add the ground spices and hot chillies, stir and fry for a few seconds and then add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes break down and the mixture thickens up.

Add the fried eggs to the pan and gently toss to coat. Reduce the heat to low and continue to cook for a few more minutes, or until the eggs are warmed throughout.

Serves 2-4.

More recipes featuring eggs from my kitchen:
Shakshouka
Cheddar and Mushroom Shirred Eggs
Indian-style Baked Eggs Florentine

Indian-Style Macaroni and Paneer Cheese with Spinach

One of the most interesting chapters of my highly treasured copy of Raghavan Iyer's 660 Curries is the section entitled "contemporary curries." As if his more traditional Indian recipes weren't tempting enough, the fusion-style offerings are a must try for cooks looking to spice up Western dishes. A perfect example is this spicy version of macaroni and cheese. There are infinite ways to prepare mac and cheese, but I think this must be the first time I've come across an Indian-style preparation. I honestly cannot recommend this creamy combination of pasta, paneer and spinach highly enough. Paneer lovers like myself will certainly want to give this a try.


This is stove top version, making it a good choice for hot summer days when you really don't want to turn on the oven but can't resist serving up an old classic with a special twist. You could also try this recipe with goat cheese or feta instead of paneer with stellar results.

This is my contribution to Presto Pasta Night, a popular weekly event started by Ruth and hosted this time around by Katerina of Daily Unadventures in Cooking.

Indian-Style Macaroni and Paneer Cheese with Spinach

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on June 25, 2009 A delicious "grown-up" Indian-style version of the comfort food classic, macaroni and cheese, with gentle spicing, wilted spinach, and tender pieces of soft creamy paneer cheese — this is a new classic! Print this recipe Ingredients: 2 1/2 cups dried macaroni 2 tablespoons oil or butter 1 teaspoon black mustard seeds 1-inch piece fresh ginger, minced 10 oz fresh spinach, chopped 1 large tomato, finely chopped 2 teaspoons sea salt 2 fresh red or green chilies, seeded and chopped 1/2 teaspoon cayenne 1 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon garam masala 14 oz (400 g) paneer cheese, crumbled or mashed 6 scallions, green and white parts, sliced 1/2 cup fresh grated Parmesan cheese Instructions: Bring a large pan of water to a boil. Add the macaroni and cook according to the instructions until al dente. Drain, reserving 2 cups of the pasta cooking water. Run cold water over the macaroni, and set aside. Heat the butter or oil in a large saucepan over medium heat. Add the mustard seeds and stir and fry until they turn grey and begin to pop. Add the ginger to the pan and stir and fry for a minute or two. Now add handfuls of the chopped spinach to the pan, stirring and frying until it starts to wilt. Continue adding handfuls to the pan, cooking and stirring, until all of the spinach is wilted. Stir in the tomato, chilies, cayenne, turmeric, paprika, garam masala and salt. Cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Add the reserved pasta cooking water to the pan and bring to a boil. Add the cooked macaroni and paneer. Simmer over medium-low heat, stirring occasionally, for 5 minutes. Stir in the scallions and Parmesan, and continue to simmer for another minute. Remove from heat and serve hot. Makes 6 -8 servings

More pasta recipes from Lisa's Kitchen:
Vegetarian Mushroom Bourguignon
Penne with Indian-Style Tomato Sauce and Mushrooms
Pasta and Feta Cheese Casserole

Almond praliné madeleines

You’ve probably heard that “when life gives you lemons, make lemonade”, right? Well, I haven’t made anything with lemons this time – which is pretty unusual for this blog – but the saying fits perfectly here.

I wanted to bake a special gift for a special young lady (more about that later on this week) and thought that dulce de leche macarons would make her happy. The problem is that my

Vanilla cream cupcakes... and a bit of soccer

When the Brazilian soccer team lost the World Cup to France in 1998 I was so shocked I made a promise: I would never cheer for the team again (because the whole thing looked like a huge set up involving $$$). I’m a soccer freak – love the sport – and even though it was a bit hard I was able to keep my promise. At least until yesterday – I could not resist watching Brazil x Italy, the greatest

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Honestly, no introduction is needed ...


Craving mushrooms and inspired by Soma's stuffed mushroom recipe, I came up with these spicy delights containing my favorite trio of sun-dried tomatoes, goat cheese and olives. The earthly mushrooms are complimented perfectly by the sharp and tart flavours of the stuffing. I served them as part of homespun gourmet dinner with a mixed green and beet salad with fried haloumi, but these would be an ideal choice to serve as an appetizer to guests, or as part of a meal made up of little bites or tapas.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives

Recipe by Lisa Turner Published on June 22, 2009 Earthy mushrooms stuffed with all kinds of wonderful savory flavors, from tart sun-dried tomatoes and kalamata olives, spices and jalapeños to creamy and salty goat cheese — an amazing appetizer for any occasion! Print this recipe Ingredients: 8 - 10 large button mushrooms 1 tablespoon butter 2 teaspoons olive oil 1/3 cup sun-dried tomatoes 1 shallot, finely chopped 1 large jalapeño pepper, finely chopped 1/2 teaspoon cayenne 1/2 teaspoon paprika 1/4 teaspoon saffron 2 tablespoons fresh parsley, finely chopped 1 teaspoon lemon juice 1/4 cup kalamata olives, pitted and finely chopped 1/4 - 1/3 cup of goat cheese Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside. Wipe the mushrooms with a damp cloth. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside. Heat the butter in a large frying pan over medium high heat. When hot, add the mushroom caps to the pan and saute them for a few minutes, flipping often, until they begin to brown. Remove from pan and again set aside. Reduce the heat to medium, add the olive oil to the pan and then toss in the shallots. Stir and fry for a minute or two, and then add the chopped stems and jalapenos. Saute, stirring frequently, for about five minutes. Now add the sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsley, salt and pepper. Cook for another minute and transfer the mixture to a small bowl. Stir in the goat cheese and olives and stir until everything is well combined. Spoon the filling into the mushroom caps. Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan. Bake in a preheated 350° oven for roughly 10 minutes. Garnish with a bit of fresh parsley if desired. Makes 8 - 10 appetizers

Related recipes from my vegetarian kitchen:
Stuffed Mushrooms with Goat Cheese and Cornmeal
Portobello Mushrooms Stuffed with Quinoa

Breakfast Quinoa Porridge

Although technically not a cereal grass, quinoa cooks like a grain, tastes like a grain, and is used like a grain … with the important difference that no grain can rival it for its food value. With an almost perfect balance of essential amino acids, quinoa is an unusually complete source of proteins in the plant kingdom and, as such, an especially important nutritional resource for vegetarians. And as a very good source of calcium, magnesium, phosphorus, iron, B vitamins and vitamin E, this ancient staple food of the South American Andes richly deserves the name given to it by the Incas: "mother of all grains."

But it's as much for its unique taste and ease of use that I've long extolled and practiced the benefits of quinoa in my kitchen. As simple and almost as quick to cook as white rice, the light and fluffy texture and delicately sweet and nutty flavour of cooked quinoa makes it a tasty and healthy alternative in a variety of grain recipes…


…including breakfast porridges, as some of my friends have already discovered. Combined with dairy, fruit and nuts or seeds in a hot breakfast bowl, quinoa provides substantial, long-lasting and gluten-free energy to start your day off on the right foot.

Just as importantly for people on a tight morning schedule, it's an incredibly fast and simple breakfast — just heat cooked quinoa with as much whole fat milk or cream as desired with a little honey and a dash of ground cinnamon or cardamom stirred in, and toss over top your favourite variety of nuts, seeds or fruit. And if you've cooked the quinoa the night before or have leftover cooked quinoa from another recipe, it takes just minutes.


Cooked quinoa will keep tightly covered in the refrigerator for several days, and is prepared by thoroughly rinsing and scrubbing the seeds with your fingers under cold running water and soaking for at least four hours in two parts fresh water. Cook the quinoa by bringing the water and soaked seeds to a boil, then reducing the heat to low, covering the pan with a lid, and simmering for 20 minutes or until the liquid has been absorbed before fluffing with a fork.

My suggestion for an especially delicious and energizing quinoa porridge is to stir a knife coated with raw honey into a simmering pan of quinoa and whole fat goat's milk, ladle into bowls, and scatter with small handfuls of dried cranberries and toasted pieces of raw almond … a tasty way to feel good about your breakfast!

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Onion tartlets

Two people I hold very dear will be turning away at the blog upon seeing this recipe: my brother JP and my good friend C. - they hate onions with every fiber of their beings! :D

I’m not a fan of raw onions, but love them cooked or roasted. In these tartlets the onion slices are cooked in butter for a good while and after being mixed with the other filling ingredients and baked they became

Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

When my good friend Jacqueline suggested leafy greens as the main feature of our No Croutons Required Soup and Salad Challenge this month, I hesitated for hardly a moment before picking watercress for my entry. Odd, since I haven't used watercress for years now, but a fortunate inspiration since its flavour is among the most distinctive and stimulating of all leafy greens.

In this recipe, thick rounds of tangy fresh goat cheese soften and balance the peppery sharpness of a warm bowl of watercress soup. Loaded with potatoes, carrots, leeks and green lentils, it's also a filling and nourishing meal in itself while keeping an easy and summery appeal. Serve with fresh bread and butter on the side for a quick and simple but satisfying light dinner, in or out of doors.

The deadline for submissions is the 20th, so you still have a few days to send in your entries.

Potato Leek Soup With Watercress, Green Lentils and Fresh Goat Cheese

3 tablespoons unsalted butter
3 leeks, sliced
2 carrots, sliced
2 potatoes, chopped
3-4 whole dried hot red chilies
4 cups hot vegetable stock
1 cup water
1/2 cup whole fat milk or cream
2/3 cup dried green lentils, rinsed
2 bunches or 1 lb. watercress, coarse stalks trimmed
1 teaspoon sea salt, or to taste
fresh ground black pepper

Garnish:

fresh goat milk cheese, cut into 1/2-inch thick rounds

Melt the butter in a large saucepan or soup pot over medium heat. When it foams, add the leeks, carrots, potatoes, and dried chilies and toss until well coated. Cover the pan and sweat the vegetables until softened, about 10 minutes. Add the vegetable stock, water, milk or cream, and lentils. Turn up the heat a little and bring to a boil. Cook until the lentils are tender, about 15-20 minutes.

Now turn down the heat to medium and add the watercress. Boil with the lid off for just one minute — the watercress should be soft and tender, but do not overcook.

Remove from heat and discard the chilies. Purée with a hand blender or in a countertop blender to the desired consistency — a little chunky, as I prefer, or smooth.

Season with salt and plenty of fresh ground black pepper. Serve hot or warm with a round of fresh goat milk cheese added to each bowl.

Other summer soups you may enjoy:
Red Pepper and Tomato Soup
Quinoa Soup with Corn
Black-Eyed Pea Soup with Corn and Dill
Urad Dal with Tomatoes

Lemon marshmallows

My brother JP used to be a wonderful company back in my days as a single lady - he’s funny and witty and would always be ready to go to the movies with me even though to this day he doesn’t know who Martin Scorsese is. :D

One thing he didn’t like was going through the trailers prior to watching the actual movie - he didn’t understand how much fun I had watching the trailers at the theater and

Black Chickpeas with Roasted Coconut and Fragrant Spices

In addition to cookbooks, one of the greatest sources of culinary inspiration is certainly fellow bloggers. I've printed off, bookmarked and starred literally hundreds of recipes that I've come across since I started Lisa's Kitchen just over two years ago. While it is certain I will never manage to cook each recipe that catches my attention (there are simply not enough meals or time in a day), it sometimes happens that I am trying out a blogged dish within days of discovering it. This was the case with Pooja's Kerala-style Chickpea curry, a dish we are told is commonly eaten for breakfast along with steamed rice cakes in that region.

I always have a healthy variety of dried beans on hand and after reading through Pooja's recipe, remembered the rather neglected black chickpeas at the back of the bean and grain shelf. Brown in colour, but commonly referred to as black chickpeas, they are smaller than the more popular yellow chickpea and denser and chewier. This unique dark curry is pungent and aromatic and served with nutty brown rice, a satisfying and balanced Indian vegetarian dinner.

Black Chickpeas with Roasted Coconut and Fragrant Spices

Adapted from Pooja's Kerala Kadala Curry with Roasted Coconut and Aromatic Spices

1 cup of black chickpeas

2 cinnamon sticks, broken into pieces
6 cloves
1/2 teaspoon of cardamon seeds
1/2 teaspoon of fennel seeds
2 star anise

3/4 cup of dried coconut
2 medium shallots, finely chopped

1 teaspoon of black mustard seeds
1 medium onion, chopped
1 inch piece of ginger, finely chopped
1/2 teaspoon of asafoetida
2 - 3 hot green chilies, finely chopped
1 tablespoon of ground coriander
1 teaspoon of cumin
1/2 teaspoon of chili powder
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
generous handful of dried curry leaves
2 large tomatoes, finely diced
2 1/4 cups of water
sea salt to taste

Soak the chickpeas in water overnight. Drain, transfer to a large pot with enough water to cover, bring to a boil, reduce the heat to medium low, and cover and cook until the chickpeas are tender - roughly 1 hour. Drain and set aside.

In a large pot, dry roast the coconut over medium low heat for a few minutes. Add the shallots to the pot and continue to stir and dry roast until the coconut turns a brownish red colour. Grind to a powder and set aside.

In the same pot, dry roast the cinnamon, cloves, fennel, anise and cardamon seeds for a few minutes. Grind to a powder and set aside.

Again in the same pot, heat two teaspoons of sesame oil over medium heat. When hot, add the mustard seeds to the pan and stir and fry until the mustard seed turn grey and begin to pop. Add the onions to the pan and cook, stirring often, for about five minutes. Now add the ginger and cook for another minute. Toss in the asafoetida, stir and then add the hot chilies, coriander, cumin, cayenne, paprika, chili powder and turmeric. Stir fry for a minute and then add the tomato, curry leaves, dry roasted ground spices and salt. Cook for roughly 5 minutes, or until the tomato is softened, stirring frequently.

Add the chickpeas to the pot, along with the roasted coconut and the water. Simmer over medium-low heat for 10 minutes or until the sauce is nice and thick.

Serves 4.

Other Indian chickpea dishes from Lisa's Vegetarian Kitchen:
Black and Yellow Chickpeas in a Sweet and Spicy Sauce
Channa Masala
Chickpeas with Coconut Sauce

Passion fruit coconut caramels

Aside from “Damages” second season, I haven’t watched anything interesting lately. The movies I want to watch will take a while to get here, so I think the solution will be a quick trip to the video store.

Knowing my DH mag would take a while to arrive – the editions follow the seasons here on the South Hemisphere, so there will be plenty of delicious winter recipes – I reached for my plan B

Asparagus Pesto Rice

Looking at fresh local asparagus in the market again this past weekend, I reminded myself as I do every year not to take its availability for granted. Thus starts an annual but limited dash to eat this glorious vegetable on every possible occasion, usually with just a quick steaming and a sprinkling of lemon juice and sea salt to enjoy it in its simple perfection.

Nevertheless, a slightly more elaborate treatment always breaks up the routine, and if you're looking for an elegant addition to your early summer table this easy asparagus pesto risotto-style rice dish will make a splash with your guests while entirely reserving respect for the unique flavour of the vegetable. This recipe is adapted from a longtime favourite of mine, Delia Smith's Pesto Rice, just for the seasonal occasion and takes remarkably little time or effort. Do enjoy while you can.

Asparagus Pesto Rice

Preparation:

1 bunch fresh asparagus
1/2 tablespoon olive oil for brushing
2 tablespoons pine nuts

Pesto:

small handful fresh baby spinach leaves
1 large clove garlic, crushed
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 cup fresh grated Parmesan cheese

Rice:

1 cup arborio or other risotto rice
2 cups vegetable stock
1 teaspoon sea salt
juice of one lemon
1 tablespoon olive oil
fresh ground black pepper

Garnish:

fresh Parmesan cheese, pared into shavings with a knife or peeler
asparagus tips

Preheat an oven to 425°. Snap the woody ends off the asparagus and arrange the spears on a baking sheet. Lightly brush the asparagus with olive oil, making sure to coat each side. Roast in the oven for 10 minutes, turning the spears over once halfway through the roasting. Remove from the oven, trim off the tips, and set the tips and 4 or 5 of the stalks aside to cool. The remaining stalks can be set aside for other recipes or to enjoy on their own.

Meanwhile, toast the pine nuts in a dry skillet over medium-low heat until lightly browned. Remove from heat and set aside.

Once the asparagus has cooled a little, heat the vegetable stock over low-medium heat in a medium saucepan, being careful not to bring to a boil. If it does start boiling, turn down the heat slightly and remove the pan from the burner for a few moments.

In the meantime, make the pesto by putting 4 or 5 of the asparagus stalks, the spinach, and half the toasted pine nuts in a food processor or blender. Add the garlic, olive oil and salt, and purée until smooth. Transfer to a bowl and stir in the grated parmesan cheese.

Take a few spoonfuls of the pesto and stir into the rice to coat all the grains. When the vegetable stock is hot but not boiling, pour the coated rice into the saucepan and stir in the salt. Turn up the heat on the stove. As soon as the rice and stock begin to boil, cover with a lid and turn down the heat to low. Cook for exactly 20 minutes.

Once the rice is cooked, transfer it to a serving bowl. Add the remaining pesto, lemon juice, olive oil and fresh ground black pepper to taste, and combine by stirring gently.

If serving warm, scatter the asparagus tips, the remaining toasted pine nuts and the Parmesan shavings over the top and serve. If cold, add the garnishes just before serving.

This is my contribution to The Heart of the Matter, hosted by Ilva. The theme this month is the best of June's produce.

Pinto Bean and Zucchini Hummus

Among the "little foods" of the eastern Mediterranean meze tradition that form such a wonderful and varied source of inspiration for vegetarian dining in the summer, nothing beats hummus for versatility, convenience and protein. Zucchini lends a western Mediterranean flair to this spicy but rich and earthy hummus made from pinto beans instead of chickpeas, with yogurt along to add a pleasantly light refreshing tang.

Pinto Bean and Zucchini Hummus

1 cup dried pinto beans
5 or 6 sun-dried tomatoes
4 or 5 whole dried red chilies
1 small zucchini, chopped
3 cloves garlic, crushed
1/4 cup tahini
2 tablespoons whole fat yogurt
juice from one lemon
3 tablespoons olive oil
1 teaspoon sea salt

Rinse the pinto beans and soak overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain the beans and add to a medium saucepan. Cover with several inches of fresh water, bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beans are soft. Drain.

Meanwhile, cover the sun-dried tomatoes and dried red chilies with hot water in a small bowl and soak for 20 minutes. Drain.

Combine the sun-dried tomatoes, chilies, zucchini, garlic, tahini, yogurt and lemon juice in a small bowl. In a food processor, blend with the beans, olive oil and salt until smooth. If necessary, process the mixture in batches. Serve with flatbreads, pitas, crackers or vegetables.

Makes approximately 3 cups of hummus.

Other hummus recipes from Lisa's Kitchen:
Olive Hummus
Spicy Roasted Red Pepper Hummus
Turkish Yogurt Hummus

Cherry, cashew and white chocolate chunk cookies

“I’m not sure this is gonna work, but I’ll try it anyway” – my thoughts exactly when I came across this recipe. The ingredients were very appealing to me, but would they go well mixed up in a cookie? There was only one way to find out. :D

Even though I wasn’t completely happy about the texture – the cookies turned out really thin and delicate, difficult to carry around without breaking – the

Mung Beans with Mixed Vegetables

Legumes are an essential component of a healthy vegetarian diet. Indeed, legumes are packed full of protein, fiber, minerals and vitamins making them a positive benefit to any diet. Inexpensive, with a long shelf life, easily digestible if prepared properly, filling and simply delicious and inspiring, meat eaters and tofu addicts would do their body well with a little concentration and substitution.

One of my favorite beans is the versatile oval-shaped whole green mung bean. Particularly easy to digest, especially when soaked overnight, cooked along with some spices, this mildly sweet little legume can easily be transformed into an entree that will quell thoughts of a decadent dessert.

I highly recommend using fresh peas for this recipe, but do take care to make sure the pods you purchase actually contain decent sized peas. I spent roughly fifteen minutes shelling a pound of pods that yielded a scant 1/4 cup. Usually my sweetie brings home a highly prized bounty for the larder, but even the most seasoned of shoppers can be distracted by appearances and the dictates of the grocery list.

Frozen peas can be substituted for the fresh ones. Add them near the end of the cooking time so they retain their plumpness.

While we are talking legumes, do note Susan's ongoing My Legume Love Affair, a monthly event celebrating the goodness of the bean harvest, hosted this month by Annarasa. Consider this my submission for June.

Served with Lemon Brown Rice.

Mung Beans with Vegetables

1 cup of whole mung beans
1 large carrot, chopped
1 medium potato, diced
1 cup of fresh peas
3 1/2 cups of water
1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of fennel seeds
1 teaspoon of cumin seeds
1 teaspoon of black mustard seeds
1 inch piece of ginger, shredded or finely chopped
1 teaspoon of turmeric
1/2 teaspoon of cayenne
1 teaspoon of ground coriander
1 teaspoon of fenugreek leaves (methi)
2 - 3 hot green chilies, chopped
1/2 teaspoon asafetida
juice from one small lemon
sea salt to taste

Soak the mung beans in enough water to cover overnight. Drain, transfer to a large pot along with 3 1/2 cups of water. Bring to a boil, reduce the heat to low and cover and simmer for 20 minutes. Add the chopped carrot, fresh peas and potato to the mung beans. Stir, cover and continue to simmer until the vegetables are tender and the mung beans are soft - roughly 15 minutes.

Heat the ghee or butter and oil in a frying pan over medium heat. When hot, add the fennel seeds, cumin seeds and mustard seeds. Stir and fry until the mustard seeds turn grey and begin to pop. Now add the ginger, chilies, fenugreek leaves, cayenne, turmeric, coriander, and asafetida. Stir-fry for another minute or two. Transfer this mixture to the mung beans and vegetables, along with the lemon juice and salt. Continue to cook for another five minutes so the flavours can blend.

Serves 4.

More mung bean dishes from my vegetarian kitchen:
Moong Dal
Indian Sour Mung Bean Soup
Mung Bean and Coconut Soup
Mung Beans with Paneer Cheese

Feta and Olive Salsa

One of my favorite food combinations is feta cheese, olives and sun-dried tomatoes, so you can imagine my reaction to this chunky feta salsa that I originally found at Smitten Kitchen and more recently at Closet Cooking. Considering the sheer number of recipes that catch my attention in a given week, I can surely be forgiven for not rushing into the kitchen the very same day I came across this heavenly snack.

Not technically a salsa I suppose, a bit more like a salad perhaps, you can serve this with crackers and pita breads, with mixed greens, or tossed with some pasta of your choice if you can avoid scooping spoonfuls of this stuff into your mouth just as is. Not counting the time spent pitting the olives, everything is tossed together in a matter of minutes. A simple preparation, yes, but a powerfully complex and assertive taste experience.

Feta and Olive Salsa
Adapted from Smitten Kitchen:

generous 1/2 pound of feta, crumbled
2/3 cup of sun-dried tomatoes
2/3 cup of pitted kalamata olives, pitted and chopped
1 large shallot, minced
1 teaspoon of dried dill
2 - 3 tablespoons of fresh parsley, chopped
2 tablespoons of olive oil
juice from one lime

Soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop the tomatoes into bits. In a medium bowl combine the tomatoes with the rest of the ingredients and toss gently to combine.

Makes approximately 3 cups of salsa.

Other recipes from Lisa's Kitchen to try:
Kalamata Olive and Feta Cheese Muffins
Feta, Olive and Sun-dried Tomato Scones
Greek Feta & Olive Frittata
Olive Hummus

Vanilla Oat Pancakes

Served with whipped cream and fresh berries, these naturally sweet, fluffy little pan-fried cakes are a perfect treat for an afternoon get-together over tea. Served with maple syrup, they're a delicious and warming breakfast on a cool summer morning…

…and served with all three, these vanilla oat pancakes are a delightful treat for any occasion.

Vanilla Oat Pancakes

2/3 cup rolled or steel-cut oats
1/3 cup whole fat yogurt
2/3 cup whole milk
4 eggs
1/4 teaspoon vanilla extract
1 1/3 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon sea salt

Stir together the oats and yogurt in a medium glass or ceramic mixing bowl. Cover with a clean tea towel and let rest overnight at room temperature.

The next morning, beat the milk, eggs and vanilla extract into the oats. In another bowl, mix together the flour, baking powder and salt. Pour the oat mixture into the flour mixture and stir until just combined.

Heat a few teaspoons of oil in a non-stick or cast-iron frying pan over medium heat. When hot, drop 1/8 cup portions of the batter into the pan. Cook for roughly five minutes or until the edges are separated from the pan. Flip the pancakes and cook for another few minutes, or until both sides are golden brown. Drain on sheets of paper towel.

Serve hot or warm, dressed with whipped cream, maple syrup, fresh fruit, or any combination of the above. Makes roughly 16 small pancakes.

If you liked this recipe you may also enjoy:
Ricotta Crumpets
Blueberry & Cornmeal Buttermilk Pancakes
Oatmeal Apple Pancakes

Lavender brigadeiro

Something’s happened to me and I might be scarred for life... I can’t make brigadeiros! :(The last couple of times I made the recipe it never firmed up enough to be rolled into balls. And this time was no different – I had this mad idea of replacing chocolate for lavender buds and it actually tasted good, but the minute I placed the candy balls into the paper cups they started to spread... Not

Chickpea and Quinoa Salad with Lemon and Tahini

If you are looking for a balanced vegetarian meal that is easy to make but full of flavor, then I recommend this earthy, yet tangy Chickpea and Quinoa salad that I made the other day when my preference was to curl up on the couch with a fat history book instead of going on an extended culinary journey in the kitchen. You may wish to serve it with this refreshing Miso, Seaweed and Mushroom soup.

Chickpea and Quinoa Salad with Lemon and Tahini

For the salad:

1/2 cup of quinoa
1/2 cup of chickpeas
1/4 cup of parsley

For the dressing:

1 shallot, chopped
1 clove of garlic, minced
juice from one lemon
2 tablespoons of tahini
a few splashes of olive oil
sea salt and freshly cracked black pepper to taste

Soak the rinsed chickpeas overnight in enough water to cover. Soak the rinsed quinoa overnight in 1 cup of water.

Drain the chickpeas, transfer to a pot and cover with water. Bring to a boil, reduce to a simmer and cover and cook until the chickpeas are soft and tender - about 1 hour.

To cook the quinoa, bring the soaking water and quinoa to a boil, reduce the heat to low and cover and simmer until the water is absorbed - roughly 10 minutes.

Toss the cooked quinoa, chickpeas and parsley together in a medium bowl.

For the dressing, whisk all of the ingredients together in a small bowl. Pour over the grains and beans and toss.

Serves 4.

Other ideas for tahini:
Millet and Brown Rice with Tahini and Tamari
Olive Hummus
Chickpeas and Bechamel Sauce

Creme brulée ice cream

Soup one day, ice cream on the other... No, my blog is not going through a Dr. Jekyll/Mr. Hyde phase, I swear! :)
Even though it’s freezing cold here in Sao Paulo today (9ºC!!) I had to share this recipe with you – the ice cream is so good I would not be able to wait for a hot day to post it.



Creme brulée ice cream
from Donna Hay magazine

Custard:
1 cup (240ml) whole milk
2 cups (480ml)

Toor Dal and Green Bean Poriyal

When the outdoors is rather uninviting, and nothing is perceived as of especial importance, one can't go wrong by focusing energy on good nourishment. Truly it is a sweet luxury to spend an afternoon in the kitchen. Poriyals are dry vegetable curries served with traditional South Indian meals. This preparation, adapted from Dakshin, was particularly appealing to me because it included not only the vegetable component of the meal, but the gritty goodness of toor dal too. Legumes are an essential element to a healthy vegetarian diet. Yellow split peas or chana dal can be substituted if you please.

On the menu with Coconut Rice and Gluten-Free Chocolate Cocoa Brownies with Cranberries and Chickpea Flour for dessert.

Toor Dal and Green Bean and Pea Poriyal

1 cup of toor dal, well rinsed
5 dried red chilies
3 cups of water
1 - 2 tablespoons of dried methi leaves (fenugreek)
1/2 teaspoon of asafoetida powder
1 teaspoon of sea salt
1 pound of green beans, cut into 1/4 - 1/2 inch pieces
1 medium tomato, seeded and finely chopped
a wee bit of water
1 cup of frozen peas, defrosted

For the tempering:

2 tablespoons of oil
1 teaspoon of black mustard seeds
1 teaspoon of chana dal, rinsed
1 teaspoon of urad dal, rinsed
2 dried red chilies, halved
1 teaspoon of cumin seeds
small handful of dried curry leaves

Soak the toor dal and the red chilies in 3 cups of water for at least 3 hours. Drain and transfer to a food processor along with the salt, asafoetida powder and methi leaves. Process until you have a smooth paste. Set aside.

In a large wok, heat a bit of oil over medium heat. Add the chopped beans and tomatoes to the pan and cook, adding a bit of water if necessary, until the beans are just tender. Transfer to a bowl and set aside.

In the same pan, heat 2 tablespoons of sesame oil or ghee over medium heat. When hot, add the mustard seeds, chana dal, urad dal, red chilies, cumin seeds and curry leaves. When the mustard seeds begin to turn grey and pop, add the chana dal paste. Reduce the heat to low and cook, stirring frequently, until the mixture begins to brown a bit and turns crisp. Add the green beans and the peas and cook for another few minutes.

Serves 6.

Other toor dal dishes from my vegetarian kitchen:
Toor Dal Pumpkin Soup
Marawadi Mixed Dal
Toor Dal Palak

Spinach soup with creamy potato mustard mash

After watching “The Wrestler” I could not bring myself to stop singing “Sweet Child O’ Mine” - and now it is impossible for me to think about the song without thinking about the movie as well.
When I think of vegetables, I’m automatically reminded of Ana Elisa and her amazing salad and soup recipes, among other delicious treats.

I slightly adapted this soup from DH mag #38, but Ana was the