Tag Archives: coriander

Red Cabbage and Yogurt Salad

So Jamie Oliver made this as a coleslaw with finely grated mixed cabbages and mustard to have with bean burgers, I liked it so much I added more yogurt and made it a little chunkier to enjoy as a yogurty raita style accompaniment to have with curry.  The amazing thing about this salad is the colour of it and the point where it changes colour…amazing.

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ingredients for the cabbage raita/slaw:

-1/4 of a large red cabbage finely sliced in the food processor (or by hand) or grated with a box grater for a finer texture.

-1 small red onion, finely sliced

-A tablespoon of chopped, fresh coriander

-The juice of half a lemon

-A big pot of fat-free  Greek yogurt

So you dice up the cabbage and onion, place in a bowl and squeeze the lemon over, you’ll see the cabbage turn from almost blue-purple to BRIGHT RED. Red cabbage contains a natural litmus property which changes colour with different pHs, so this is pretty cool. Add yogurt to taste, more yogurty for Raita, less for slaw, mix in most of the coriander, mix together and then sprinkle the rest of the coriander on top. Voila! YUM!

Cabbage Raita, Brinjal Bahji with broad beans, tomato and onion pickle and coriander naan.

Cabbage Raita, Brinjal Bahji with broad beans, tomato and onion pickle and coriander naan- and two tins of stella!

Brinjal Bhaji with Broad Beans

Brinjal Bhaji with Broad Beans

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Micro Salad!

It’s January, and it’s been ages since my last post. Last year’s harvest was pretty pitiful due to the bad weather in the UK, a couple of  kilos of tomatoes, a few onions, a sack of new potatoes or two and (admittedly) endless courgettes and marrows (courgettes are immortal…I swear).  Hence the lack of posts in 2012!

This year we’re going to put up our plastic greenhouse and try to grow a few plants which can cope with the weather, I wanted to get started nice and early, with some plants to grow indoors!

I was wondering what to do with a whole bunch of seeds left over from the last couple of years, some of which are, apparently, “out of date.” I didn’t want to risk them not germinating in a spot up the plot, and I’ve bought new varieties this year so I decided to plant a whole bunch in a seed tray as “micro salad.”

Micro salad is basically cress from seeds which are more expensive than mustard cress seeds- think celebrity cress.

Here’s some fancy food with a “micro herb salad” atop it

CC image by Michelle Muirhead (flickr.com)

CC image by Michelle Muirhead (flickr.com)

Micro salad can really be created from any plants which will have tasty young foliage.  But popular varieties, selected for their taste and colour are:

-Mizuna

– Radish

-Carrot

-Coriander

-Purple Basil

-Beetroot

-Chives

-Endive

-Chicory

-Land Cress

-Pea Shoots

-Kale

-Radicchio

-Red Mustard Frills

-Celery

Called micro greens in the US, this trend seems particularly popular in the states, with a number of shops selling portions of these posh cressies online, and some UK firms even following the trend, and seed companies cashing in on micro equipment and seed varieties.

So this seemed like a great way to use up my old seeds and get a teeny crop to add some class to my dinners in just days.

So I got two old vegetable containers (no drainage holes, easy peasy), filled them with seed compost and sprinkled the seeds on top (I used lemon basil, mooli radish, spinach, beetroot, carrot and onion seeds), covered with a little more soil and kept moist and just a few days later look what peeked out-

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The green shoots are spinach, the red beetroot, I actually took these pics a few days ago and I know have some cresses ready to cut- a great idea if you need a few sprinklings of greenery for your daily sarnie but hate watching bags of salad mould away in the fridge, or if you have a posh dinner party coming up in a few weeks.

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Chargrilled peppers with cheese and coriander

This is a bit of a titchy post about my lunch, but this was so yummy I can’t not do a quick post about it.

So we had a pretty dull array of foods in for lunch a couple of weekends ago. Some hummus, bread a few sundried tomatoes in oil and some red peppers and a few grates of low fat cheese left.

I chargrilled up the red peppers in some olive oil on my chargrill pan, and whilst they were still hot added the cheese and some fresh coriander while they were in a bowl- the results made a lovely extravagant feeling lunch with little effort.

Smushed on top of some hummus-smeared bread this was really yummy. Please excuse the big bite in the photo- I couldn’t wait to sample before taking the picture!

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