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  Tamatar Shorba | Indian Tomato Soup Around the world tomato soup has a special place in the heart of people. My mother rarely made her own – we ate tinned tomato soup, and it was wonderful! With piles of well buttered toast, butter made from fresh cow’s milk, we ate the soup in front of the wood fire on cold winter nights, slurping bowl after bowl. While tomato based gravies and sauces are common in India, the idea of soup has not been common across until more recent times. And my guess is th...

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  Genius I really enjoyed this movie. It's the story of the relationship between author Thomas Wolfe (not the more recent author Tom Wolfe) and his extraordinary editor Max Perkins. Thomas is played by Jude Law and Max by Colin Firth. Excellent performances by both. Max Perkins discovered Scott Fitzgerald and Ernest Hemingway, editing works by both of them. It's a slow movie, set in the 1930's I think, and it won't suit everyone but I loved it. In the movie, Max always wore his...

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  It has been a while. I must be getting back into the swing of things. A pic #FromTheArchives . A delicious and colourful salad of Beetroot, Yoghurt and Preserved Lemon. Beetroot, one of my great loves. It's an #Ottolenghi recipe from his book Plenty, or here at the link. I plated it better than he did, I think 😊 https://www.theguardian.com/lifeandstyle/2009/jul/11/food-and-drink-vegetarian #FromTheKitchen #Salad #Beetroot #Vegetarian #Food

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  Kachumber - a peppery Indian Salad. Chopped salads are so easy to make with a food processor. Simply add the ingredients and pulse until a perfect texture is achieved. This salad is a breeze with the food processor, and can be made in 2 minutes once the vegetables have been peeled. The recipe is an Indian salad – salads of this sort are not common but also not unusual. They are a spicy take on English food no doubt. In this one we add black pepper and chilli powder to the salad, and it is dres...

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  When I learned to make pancakes, from The Women's Weekly Cooking Class Cookbook, they were the large, thin pancakes that are so good with lemon and sugar, or spread with jam and rolled up. I even had a special pan that was perfect for cooking them. I made these for late breakfasts each Sunday for years, with friends joining us for our pancakes. Years passed..... then all of a sudden everyone is making what I used to call Pikelets, but now people are calling pancakes. I suspect it was a...

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  Spring is nearly here. #FromTheKitchen #FromTheArchives #salad #SpringFood #food

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  Waiting for Spring. #FromTheKitchen #FromTheArchives #Food #soup #Asparagus #Vegetarian

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  You can keep your Monte Carlos, your Tim-Tams and your Scotch Fingers. South Australians love Yo-Yo biscuits. Not heard of them? That's because 95% of all production is sold in SA. https://www.delicious.com.au/food-files/article/yo-yo-arnotts-biscuit-found-only-south-australia/z3gciwmd #yoyoBiscuits

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  A gratin with a difference. A long time ago I fell in love with gratin dishes when I was working in Nancy in France. There was an art theatre there that often showed films in English, so I was a regular visitor. Close by was a little cafe that served only gratin style dishes. It was very convenient to have a meal and then pop next door to the theatre, so it became routine for me to visit. It was so good, I still remember it fondly, especially its wonderful dessert Poire Belle Helene. This is a...

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  I can't eat greens yet, on my recovery diet. So sending garden fresh greens off with friends and family. #FromTheGarden #FromTheKitchen #Vegetarian

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  These are the wonderful non-slip socks that they gave me to wear in hospital for physio and for when I could walk in the corridor. They are so good. The beautiful staff snuck me half a dozen pair to bring home. Having the rubber pads, they are not suitable for washing machines, but I'll hand wash them till I feel I don't need them so much. #Hospital

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  Tonight's dinner was miso scrambled eggs made with 1 egg whisked with white chickpea miso and a little milk, with a piece of toast. Over the top delicious. #food #FromTheKitchen

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  #Adelaide friends - I have a ticket that I am giving away to Logan St at Space Theatre at 2pm tomorrow (Saturday). Anyone like it? (I can't go cos Hospitalisation). Note I will need your email address to send tickets to - don't provide it yet tho. https://statetheatrecompany.com.au/shows/logan-st/

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  Dipping sauces, diluted with light stock, make excellent broths for all sorts of things. #FromTheArchives #FromTheKitchen #Noodles #Vegetarian #AsianFood #Food

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  #FromTheGarden Things are weird in the veggie garden. The 2 tomato bushes are still growing, flowering and producing a few fruit. At this rate, they will last all Winter and I'll have red ripe tomatoes in Spring! Unheard of. The borage is growing and flowering. Normally it doesn't emerge until well into Summer. I had to prune one back as it was leading over the path. The leaves are laid on one of the beds yet to be planted. I heard a bee fly by today. It has been a while, eve...

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  Rosemary sugar! What a brilliant idea*!! I've made vanilla sugar, lavender sugar and buddleja sugar in the past, but never thought of using rosemary. To be sprinkled on biscuits, cakes and doughnuts. Just add a sprig to a jar of sugar and allow to sit for a couple of weeks or until you want to use it, to allow the flavour to infuse the sugar. Mandarin sugar can also be made with mandarin peels!! OMG. Ideas from Food Saver's A-Z by Cornersmith. *If i wasn't restric...

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  How to make a salad - it makes it very simple, love the way it lays out the layers in a salad. It doesn't include raw carrots tho ... I wonder why 🤔 https://observer.co.uk/food/recipes/article/how-to-build-a-perfect-salad These days my salads are very simple, and from the garden. I don't salt them, and the dressing is a little home made vinegar or some lemon juice drizzled over, then evo. (I might salt tomatoes, radishes and eggs, if included, but not always.) Home grown veg i...

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  What does Hetty McKinnon look for in a dumpling? "1. Flavourful filling – no surprises here. Because I am usually using them in salads or stir-fries, I want one that is well-seasoned, but not too salty. I also want the filling to be juicy. No dry filling please. 2. Recognizable ingredients – the filling should not look like mush! I want to be able to taste the vegetables and herbs. 3. A sturdy but thin skin – some brands have a very thick, chewy skin. They are not for me. I prefer a...

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  Ok, I am checking the recipe for the filling for this week's #DumplingDay - Brussels sprouts, sesame and miso filling. It is just what it says, wilted finely shredded Brussels Sprouts, garlic, light miso, sesame seeds and black pepper. Recipe from Hetty Lui McKinnon's book To Asia with Love. The pic is from her book too. Hopefully the weekend will have time to make these, plus some for the freezer. (Then I will have enough dumplings for 3 meals in the freezer, and I can have Du...

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  I made the first simple kitchari in the newish rice cooker this morning, and it turned out really well - better than the old rice cooker. Rice cookers make a North Indian style* kitchari - there is a congee setting that I could work with to make a more South Indian porridgey type kitchari I suppose, but I like it this way. The Instant Pot makes it more porridgey when I fancy that. About ¼ cup red lentils and ¾ cup rice. I added a whole lot of purslane from the freezer and some spices. * more...

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  Well dinner tonight is country Yorkes style - reminiscent of food I grew up with in that part of rural South Australia. Tomato soup. Then vegetarian pasty with tomato sauce, heaps of mashed potato, green beans, cauliflower. #food #Dinner #WhatIAmCooking #WhatIAmEating #FromTheKitchen

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  I had a coffee catch-up yesterday with a friend I haven't seen in a long time, at Nest in Walkerville. It was great to see them again. Nest is not my favourite location - it is quite noisy. But the coffee was good (new barista) and staff are friendly. #Adelaide #Coffee

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  Whole mung beans never look pretty or photogenic when cooked, but oh boy, they are tasty and comforting. Periodically I love to go back to The Monks' Cookbook as it is a connection to the wonderful monks of Kauai, and because the recipes in this book are always simple, not at all fussy, but alway tasty and healthy. And this Mung Dal is a true comfort dish, using whole mung beans cooked with tomatoes and a few spices. #Food #FromTheKitchen #FromTheArchives #IndianFood #Dal #Vegetarian

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  Check out Australian classic dishes from the '90's. What are you still making? https://www.sbs.com.au/food/article/popular-90s-dishes/05gxmajv3 #Food #AustralianFood #Links

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  I pulled some 5-spice tofu out of the freezer to pan fry for tonight's dinner with some stir-fried greens. There is something about the marinated tofu that has been pressed within an inch of its life, when it has been frozen and defrosted. The flavour intensifies. It is SO good. I can only find it now and again in the Asian grocery I go to. I stock up when I see it. #Food #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Dinner #AsianFood

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  I love this, and it reminds me of my time in France, where I spent many weekends in Paris. https://frenchglimpses.substack.com/p/15-parisian-habits-that-will-change #Travel #FrenchFood

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  Kosumalli is a delightful Indian salad generally made with mung dal and cucumber, (with spices of course) but other vegetables can be used. There are many variations of this salad – we have at least sixtthat we make. It is an easy salad to construct, once the dal is soaked. #IndianFood #Food #FromTheKitchen #FromTheArchives #Vegetarian

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  Well, hello! It is #DumplingDay again. Today, peppery wombok filling. Recipe says it makes 24. I am not sure how small they make their dumplings, but I made 12. Soy and mandarin juice dipping sauce. Ping @VWDasher #Food #FromTheKitchen #WhatIAmCooking #WhatIAmEating #AsianFood #Dumplings #Vegetarian

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  A big bowl of porridge with amazing dried fruit from the Afghan shop. Yes, late in the day I know but I only nibbled this morning as I had a complex quote to get out. I have always loved a large bowl of thick, steaming hot porridge with oodles of golden syrup and some cold milk poured around the sides of the porridge. That lovely sweetness of the golden syrup with the porridge, and the contrast of cold milk and hot hot porridge - nothing better. But, even tho I've relaxed my #Naturopat...

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  A wonderful read on Lao Gan Ma chilli crisp noodles with a wonderful sauce. What deliciousness! https://thewoksoflife.com/lao-gan-ma-noodles/ I am using the sauce as a dipping sauce for MORE DUMPLINGS tonight. #DumplingDay #WhatIAmCooking #WhatIAmMaking #FromTheKitchen #Dumplings #Link