I spent a couple of hours making corn vadai and azuki vadai and eggplant and beetroot pakora and zucchini muthia, and I really needn’t have bothered cos there were two clear favourites on the platter, and they were the quickest and easiest ones – the muthia and the pakoras.
My all time, very favourite, can’t be beaten dinner is a plate of roast root vegetables. On their own. Little crispy caramelised bits on the edges and each individual vegetable a star in its own right. With home grown, very fresh vegetables it’s amazing. But even with bought vegetables it’s pretty good.
This is a good time of year for planting perennials in my part of the world. We are past the frizzle days of high summer, but still enough time left for things to establish before going into winter dormancy, and be really ready to take off in spring. We are also coming into what is traditionally our wet season, though in this La Ninã year, that really isn’t a factor.…
I’ve developed a fetish for beetroot dip open sandwiches for lunch.
This isn’t really a “Witches Kitchen version of healthy” recipe. But birthdays are exceptions. I made a double mix for Johanna’s birthday and the extra…
This week’s Challenger uses pecans and apple (both in season) and a secret ingredient – beetroot.
This is one of my all time favourite meals, deceptively simple: Roast Vegetables as Themselves. It’s simple, fast, cheap, and if you use fresh vegetables in season, amazingly good.