Yes, we have our annual glut of zucchini from our veggie garden, and we’re on the search for new ideas. Apsara’s recipe for bitter gourd in spicy tangy gravy looked like it could be adapted to give our palates a different taste experience. And it was. It’s a deliciously tangy dish that makes zucchini taste like nothing else we are used to.
A rich layering of lentils, eggplant, tomatoes, mushrooms and more, this vegetable moussaka is a winner, or so the boys in the family say. It delivers on its promise as a really delicious vegan meal.
One thing about being in the southern hemisphere is that those talented northerners keep posting delicious summer dishes when there’s snow on the hills around us. It’s tantalising: I love salads, but I know I’ll never find these brilliant suggestions again once summer comes back to us, so I’ve marked them here, along with some interesting new writers from our much-loved WordPress community (there are a couple of stories the children might enjoy).
This lentil soup is my favourite: it’s easy to make, simultaneously filling and refreshing, and really, really delicious. Who would have thought a straightforward combination of lentils and vegetables would work so well?
My family first learned about spaghetti bolognase in 1974, from English migrants living around the corner from us in our country town. To us, it was the most exotic thing ever and we begged the mum for the recipe. Needless to say, their version didn’t have red wine and parmesan, but we still thought it was amazing.
Daal baht; dal baht. The spelling’s up to you. It’s lentils and rice. We lived on it in Nepal, and I loved the Nepalese food enough to scour the markets for an English language cookbook. I found only one. This recipe came from that.