Archives for posts with tag: Spicy

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We all need an easy dhal recipe to have up our sleeve – and hopefully this is gonna be yours. It’s light, flavoursome, and will taste so much better than getting takeaway (I promise!).

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Finding some leftover vegetables in the fridge, and a craving for something saucy and light over rice – I threw together this veggie-laden stir fry. The edamame and broccolini (one of my new fave veg) add contrast through both colour and texture.

I personally love tofu puffs in this recipe as they soak up all the lovely sauce, but feel free to sub in any other type of fried/firm tofu.

While I originally served this stir fry separately with rice, the next day when I took the leftovers over to a friend’s, we created a fried rice type dish by heating and mixing the vegetables and rice together which worked equally well.

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I’ve always been enticed by gozleme at various market stalls over the years, but it never seemed like something I could trust myself to replicate. However after being reassured by my friend Emma that this recipe from taste.com.au would work a treat, and having the pleasure of tasting the real deal in Istanbul, I figured it was most definitely worth a try. And it sure was.

I added mint and harissa (brought back from Turkey), and also made a mixture of the filling rather than just arranging them one by one.

Warm moreish parcels, cheesy, spicy, fresh off the griddle, cut with squeeze of fresh lemon….ahh perfection.

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ImageFinding something vegetarian to cook on the barbecue can be a challenge, but this delightfully easy recipe is guaranteed to be a hit for meat-eaters and vegos alike at your next BBQ.

The word achar means pickle in Hindi, and by combining the pickling spices and cooking them with potatoes and lemon in foil packages you can create a dish that is jam-packed with flavour. You can find the Achari dry spice mix at most Indian grocery stores (this is the brand I use), and it is generally made up of an abundance of spices including fennel seeds, coriander seeds, red chilli, turmeric, cloves, nutmeg, and cardamom.

The spice level in this dish is quite high, so I would recommend serving with a dollop of natural yoghurt if you want to cool things down a bit. 

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There isn’t an abundance of tasty vegetarian friendly mexican food to be found in Melbourne. The few exceptions being Mamasita (provided you can get a seat)  for amazing corn on the cob and Trippy Taco for their smoky Tofu Asada tacos. So I thought that instead of trying to find spicy mexican fare in a restaurant, I would have a crack at creating it at home instead.

My man Ottolenghi delivered once again with this excellent recipe from his cookbook Plenty. These quesadillas were relatively easy to make, the most time-consuming step being cooking the black beans. You can adjust the spice level by reducing/increasing the amount of chilli or have a handy bottle of hot sauce nearby to add that extra kick (the El Yucateco Green Habanero Sauce is my fave!)

The balance of the fresh salsa and the melted cheese and sour cream made these quesadillas a brilliant start to my mexican cooking adventure.

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There’s nothing quite like the smell of bread baking fresh in the oven, the aroma wafting through the kitchen and overtaking the whole house. I found this recipe in the book Bread: Breads of the world and how to bake them at home and i’ve made it countless times and it has never failed to deliver a deliciously spicy loaf. Making bread from scratch requires a generous dose of patience, with all that kneading and waiting for the dough to rise, but the end result is all the more rewarding for it.

I used a mixture of plain white flour and ’00’ italian bread flour but feel free to use just the plain white flour.

As the bread is loaded with potatoes and spices I find it’s best served on its own – lightly toasted , with just a smear of butter.

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I’ve had a jar of tahini (sesame seed paste)  in my pantry for quite awhile, and last week i finally got around to using it to make some delicious hummus. This was my first attempt at ever making it and I was surprised at how quick and easy the whole process was. The taste of homemade hummus is infinitely better than the store-bought stuff, so it’s really worth giving a shot. You are most likely going to have all of the ingredients in your kitchen already, except for the actual tahini paste – but if you stock up on that it keeps for ages.

This hummus has quite a strong flavour, that’s punctuated by the chilli flakes and garlic.I love eating hummus as a dip with warm pita bread, but my favourite way to eat this was for breakfast slathered on multigrain toast, topped with avocado. Absolutely delectable.

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Baigan means eggplant in Hindi, and the vegetable forms the main component of this lightly spiced Indian dish. Charring the eggplant (using the same technique as in the Eggplant and Lemon Risotto recipe) gives it a fleshy,creamy texture and endows this dish with a lovely smoky flavour. I’m not generally a huge fan of peas, but in the interests of staying true to the traditional version of the recipe I’ve succumbed and added them. Despite my general bias against them, the peas work well here and contrast nicely against the beige backdrop of the eggplant.

This is a delicious, light dish that is best served hot with roti for a wonderful lunch or dinner.

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