Quicklinks
Posted by kathryn in Miscellanea
Linking to lots of recipes today:
- Vegie curry: I do like Tresna’s Vegetable Masala recipe on Duty Free Living. You can use a variety of vegetables. And Tresna also has a lovely way of laying out and explaining a recipe, which makes it quite user friendly.
- Garlic soup: Lovely and simple soup that’s thoroughly good for you, from Martha Rose Shulman. It’s a Garlic, Thyme and Pasta Soup
- Breakfast couscous: It was thanks to Anh that I came across this recipe for a Warm and Nutty Breakfast Couscous. I’d probably add some fruit to it as well, but otherwise it’s a beauty.
- Barley salad: The lovely Elaine has a cracking recipe, with photo, on her Flickr page – for a Black Bean, Edamame and Barley Salad. For her it’s a Spring recipe, but I reckon it would also be perfect for our Autumn.
- Pasta recipe: This recipe is thanks to Sophie’s eagle eyes. It’s from the Cotto e Crudo blog, which is new to me, and it’s Linguine with Radicchio and Seitan. An intriguing combination.
What recipes have you spotted this week?
26 March, 2010
Comments
Mmm…. I’ve been diggin on the barley recipe. Thanks for the recipes!
I just made the garlic soup for my breakfast and it was delicious. I had spinach on hand and used up some cooked rice rather than using pasta then I added a bit of lemon juice to brighten the taste a bit. It took about 5 minutes and it was filling and wonderful. Thanks! I’m going to try Elaine’s salad this weekend. Love barley.
Well, I’ve already tasted the barley salad a couple of times (thanks for including it in this week’s Quicklinks) & now want to try all the others you’ve featured. I’ve never made a masala so I may start with the Vegie Curry. And, oh my, that breakfast couscous looks & sounds beautiful, healthy & tasty.
Monica – the barley recipe does look very good doesn’t it. Especially the dressing!
Kelly – thanks for letting me know that you tried the soup. I’m going to make it this week too.
Elaine – would love to know how you find the curry. I haven’t made it yet, but think it looks like a great recipe.
I made the pasta recipe on Friday. I couldn’t get radicchio, so I used witlof instead, which is also deliciously bitter. The whole thing was really, really good. Made masses of “sauce” and I had the leftovers for breakfast the next day, on toast.
DId you use seitan in the pasta, Kathryn? How does it taste like? I may substitute with crumbles of firm tofu…
Hi there Anh, I used gluten in the pasta, which I think is the same as seitan (?). Anyway, I whizzed it up quickly in my food processor, so it was crumbled, and added that. I let the gluten cook for slightly longer than she recommends, as I wanted it to brown and go slightly crunchy. The whole meal, including the gluten, was delicious.
As you’re such a beetroot fan, I had to tell you about the absolutely beautiful, fresh, young beetroot I bought at the farmers’ market yesterday. I cooked it using this recipe http://www.cuisine.com.au/recipe/Oven-baked-beetroot and it was stunning. I even have some left over for lunch today – might have it cold with a bit of fetta and rocket added. Mmmm.
Thanks for linking to that recipe Linda. I’ve baked beetroot in the oven lots of times, but never thought to add a bay leaf. Lovely. And you’re right, I am a bit of a beetroot fan . . .
I’m not sure that bay leaves really make any difference, do they? Sorry, I wasn’t telling you how to cook beetroot. Obviously you’re familiar with it. I hadn’t cooked it like that before, that’s all – and it was great the next day.
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