A nice topping for salads and soups (and anything else). Keep in a jar, scale up as needed. Try these ratios then change to suit you.

1.5 Tbsp sunflower seeds, 1 tsp sesame seeds, 2 tsp pepitas, 1 scant tsp chia seeds, 1 scant tsp poppy seeds, 1 tsp nori seeweed chopped fine in processor, 1 tsp nutritional yeast flakes.

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Dinner is in the oven, and I've made us some Kashmiri Kahwa - a saffron-based spice tea that is delicious and utterly relaxing. Don't operate machinery or drive a car after drinking this.

You can purchase it occasionally in the shops, but it is best to make your own.

3 cloves, 4 cardamom pods, 2cm piece cinnamon, 1 pinch strands of saffron - crush them, pour over 2 cups boiling water, seep 5 mins. Sip and enjoy.

You can add - dried rose petals, almonds, walnuts, ginger, green tea, and/or sugar (I prefer it without sugar)

I first had this tea in Goa of all places, but in a shop run by a Kashmiri. He served it whilst I was browsing. It was SO divine that we chatted about it, and I began making it at home.

#FromTheKitchen #HerbalTea #SpicedTea #MyRecipes #cookingAU #vegetarian #HealthFromTheKitchen #IndianFood

Fridays is "use something from the freezer" day and "use something from the pantry" day.

So some mung soup is bubbling (mung beans from the pantry). Mung bean soup is a comforting and nutritious soup - I generally make it quite simply. Today - mung beans with curry spices, turmeric and salt, and what was on the kitchen counter (chillies, zucchini, spring onions).

Simmer until beans are falling apart. Adjust seasoning.

PLUS some greens from the freezer, defrosting for a chard gratin tomorrow.

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Here's the eggplant curry - the teeeeniest of eggplants were cooked a few days ago with turmeric, salt, green chilli, onion. Tonight, curry leaves and coconut milk were added and it was simmered a little longer. Finished with a good squeeze of lime juice.

It is based on Coconut Brinjal Curry from Recipes of the Jaffna Tamils, by Nesa Eliezer.

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I was craving some junk food so made us a huge plate of pakoda: battered slices of eggplant and deep fried them (oh my, delicious!). The rest of the batter was mixed with spring onions, beans and purslane, and deep fried.

The batter is deliciously spicy. It's a mix of chickpea and rice flours, spices, eno, water.

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@facilitation

I cook it quite differently - I use a traditional Chinese clay pot, and put it on a heat diffuser on the lowest heat on the stove top. Like this, I can let it come to a simmer and simmer away for 2 - 3 hours. It takes a long time for the rice to come to a boil, and then it is just on simmer for the rest of the time.

I stir it occasionally and top up with water as needed.

Each one is flavoured according to the needs and available ingredients on the day; ditto for its toppings.

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First up today, the #icecream is on. And the mix tastes delicious!

It is inspired by a Nigel Slater recipe in A Cook's Book for Lemon Ice cream but I mixed it up somewhat. It has:

500ml whipping cream, soft whipped
300g lemon curd
250ml custard (store-bought)
120ml of the soft creamy top of a tub of yoghurt (I use Desi/Indian yoghurt)

Plus a blended up mix of juice of 1 lemon, mint leaves, lemon verbena leaves, makrut lime leaves, makrut lime zest, lemon zest, ripe cumquats (remove seeds but use skin and flesh), slug alcohol (I used dry vermouth as it was out on the cupboard for a risotto) - whizz this all up till it is blended nicely. The leaves need to be pulverised.

Mix all together.

Freeze in ice cream machine.

Place in freezer to solidify.

Eat.

(@koosli I wish I'd added a little salt, just a touch. Next time.)

#cookingAU #SummerAU #cooking #WhatIAmCooking #food #vegetarian #NigelSlater #ACooksBook #MyRecipes

Our afternoon cooler today - mango lassi. Home made is far superior to anything in a restaurant. Puree some peeled mango flesh if you can, or use good quality tinned puree.

For each cup pureed flesh use 1 cup plain yoghurt, 1 cup water or milk, pinch cardamom, 1/4 cane sugar or white sugar, pinch salt, 8 ice cubes. Blend.

Optionally top with chopped pistachios or almonds, saffron threads or/and cardamom powder.

HEAVEN!

(Ping @ramesh )

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I dehydrated the remainder of the King Oyster mushrooms - here they are ready to go into the oven. They shrink a lot and go crispy and delicious. They can be used as snacks and I often use them as a side in dishes where non-vegetarians might use ba con.

Slice thinly. Lay on a lightly oiled sheet of baking paper (on oven tray). Scatter with salt and pepper (I am quite liberal), and optionally some smoked paprika.

Turn over, repeat (I leave the paprika off the other side, but you can add it).

20min in 180C oven, turn over. Repeat until dehydrated to your preferred level. Sometimes I leave them just a little soft, sometimes leave them until crispy.

It can take 2 - 4 of the 20min cycles.

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You can use the same preparation as the sage leaves for asparagus tips, celery leaves, green beans etc.

Use your favourite tempura-style batter. I use an #EggFree batter with SR Flour, cornstarch, evo, soda water (or beer or dry white wine), salt.

If you have #Plenty by #Ottolenghi, he includes a lovely egg-free tempura batter.

(ping @CommonMugwort )

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@davecarter

Fried Black Olives with Sage

Brined olives are drained, rinsed and dried, then sauteed for 3-4 mins in a few Tablespoons of mod warm olive oil.Sage and bay leaves are added, then chilli if desired, and lastly some sea salt flakes. Toss till warmed through. Delicious!

UPDATED layout and hashtags

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A few asked for the recipe, so here 'tis. Indian shops and some supermarkets will have the ingredients. Also some online places.

If yoiu've not made a tadka before, best to research it.

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