Eating with the Seasons: APRIL

Time for the April announcement of Eating with the Seasons!

I’m waiting impatiently for the spring to arrive at UK markets. Hope it’s better where you are, but it’s still pretty chilly in these parts.

 

Join me!

EATING WITH THE SEASONS

  • Go and find out what’s in season where you live in APRIL.

  • You can choose: fruit, vegetables, nuts, fish, meat.

  • Write a post/text if you are a non-blogger containing a recipe and/or information about your chosen seasonal item. You may post more than one recipe.

  • Post it and email it to me before 20 APRIL, and I’ll post a round-up in a few days. The plan is to go from 15th to 15th in the month (eventually), so we have some time to enjoy the recipes for dishes that are in season.

 

To take part:

Please send an e-mail to maninas [DOT] wordpress [AT] yahoo [DOT[ co [DOT] uk including the following information:

  • your name and country (and town if you wish)

  • your seasonal item

  • name & link to your blog

  • name of your post & link to your post

  • one photograph

  • with ‘Eating with the season’ in the subject line of your e-mail

  • & please link to this post.

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Round-up: Eating with the Season: MARCH

Here comes the round-up for Eating with the Seasons: MARCH.

We’re warming up here in the Northern hemisphere, finally! Exciting stuff is coming our way. For introduction into the bounty that’s ahead of us, see the recipes below. But don’t miss the two treats from Down Under, either! Scroll down, sigh, and mark them for next year (unless you’re from Down Under, of course).

This time, the hostess has not done her bit, I’m afraid. Here in the still cold (esp. today) UK, there’s precious little of spring in the markets, if any at all. OK, there are daffodils, but they’re not eaten, are they? Anyway, I apologise, and plan to join you for the April round.

 

NORTHERN HEMISPHERE

 

 

Fruit

Avocado

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Avocado & roasted corn salsa ~ Soma from eCurry (Plano, Texas, USA)

If you live down South, you’re in for some treats. Like fresh avocados amongst other things. (If you leave up North like me, dream on!) Did you know avocado is a berry? I didn’t (thought I knew it was fruit). For more avocado facts, and for the recipe for this tasty Mexican salsa, head straight to Soma’s!

 

 

Blood Oranges

Blood Orange Salad with Goat Cheese Croutons ~ Emiglia from Tomato Kumato (Paris, France)

Emiglia loves citrus in salads, especially when paired with melting goats cheese. While I’m segmenting the blood oranges, she cleverly reserves all the escaped juice in a bowl, and uses it to make a dressing, together with a little bit of lemon juice, some olive oil and salt and pepper.

 

Mango

Coconut-Mango Jello ~ Allen from Eating Out Loud (Vancouver, BC – Canada)

Mango is coming into season, and with it – MANGO FEVER IN THE BLOGOSPHERE! We’re kicking off with Allen’s coconut-mango jello, a combination made in heaven. Enjoy!

 

 

 

Vegetables (& herbs)

 

Cabbage

Cabbage Poriyal ~ Lisa from Lisa’s Kitchen (London, Ontario, Canada)

For this month’s event, Lisa makes a South Indian delicacy a flavoursome cabbage poriyal with green chillies, coconut and curry leaves.  Dishes like this one prove that cabbage’s reputation of being plain and boring is totally undeserved, and only due to cooks who abuse it and misuse it! Let’s start a cabbage revolution here and now!!!

Cauliflower (& Broccoli!)

Cauliflower, Broccoli and Pasta Clear Soup ~ Priya at Priya’s Easy N Tasty Recipes (Paris, France)

Priya treats us to a delicately flavoured clear soup made with broccoli, cauliflower, pasta and vegetable stock, and seasoned with cumin, black pepper and parsley. Not only is it tasty, but it’s also healthy and light.

 

 

Dill

Dill and green peas pulao ~ Bee & Jai from Jugalbandi (North Western US)

Bee & Jai share this elegant Karnataka dill and green peas pulao with us. We should all cook more with dill. Did you know it’s a real nutritional powerhouse? I was amazed. Do visit Jugalbandi and find out exactly why. I certainly learn something new from them every time!

 

 

Mung beans

mung bean salad with cranberries and walnuts

 Sesame Mung Bean Salad with Cranberries and Walnuts ~ Greg at Sippity Sup – Serious Fun Food (Los Angeles, California, USA)

Greg (with a fantastic blog name ‘Sippity Sup’) has found fresh mung beans at his local market! Yeap, the mung bean of the dhal and bean sprouts fame, grown in California. Though better known for other, starry reasons, this state produces a dazzling array of fruit and vegetables. And you can read all about them in Greg’s Market Matters posts. While you’re at it, check out this gorgeous salad.

 

Roselle leaves (or Gongura)

Fish curry with roselle leaves ~ Nomi from Taste of Assam (Assam, India)

Popular in Assam, Maharashtra and Andhra Pradesh, roselle plant or gongura or tenga mora adds a sour taste to food. Leaves of the plant are used in savoury cooking, like in this hot and sour Assamese curry, and its fruit is used to make jam or jelly.  I’m very tempted. I love the sound of this hot and sour curry, and would definitely try if I could get my hands on some gongura!

SOUTHERN HEMISPHERE

Fruit

Crabapples

15th of March 043

Crabapple Jelly ~ Lucinda at Nourish Me (Melbourne, Australia)

Autumn in Melbourne draws closer as Lucinda’s harvest of crabapples is transformed into a beautiful jelly flavoured with pomegranate molasses and rose water.

 

Pear

Gluten-Free Almond Chocolate Baby Pear Cakes-2 by ab '09

Gluten-Free Almond Chocolate Baby Pear Cakes ~ Arfi at HomeMadeS (New Zealand)

Arfi made these gorgeous gluten-free cakes with Borsch pears which have delicate flavour and are firm and so can be easily used in cakes.  Here, the pears are caramelized lightly with a little butter and brown sugar.

 

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That’s all for March, folks!

Happy cooking and see you in April!

THANK YOU all who took part in this round-up.

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Eating with the Seasons: MARCH

Time for the March announcement of Eating with the Seasons!

Join me!

EATING WITH THE SEASONS

  • Go and find out what’s in season where you live in MARCH.

  • You can choose: fruit, vegetables, nuts, fish, meat.

  • Write a post/text if you are a non-blogger containing a recipe and/or information about your chosen seasonal item. You may post more than one recipe.

  • Post it and email it to me before 20 MARCH, and I’ll post a round-up in a few days. The plan is to go from 15th to 15th in the month (eventually), so we have some time to enjoy the recipes for dishes that are in season. However, last month I was rather late, so I’m giving you a bit more time.

To take part:

Please send an e-mail to maninas [DOT] wordpress [AT] yahoo [DOT[ co [DOT] uk including the following information:

  • your name and country (and town if you wish)

  • your seasonal item

  • name & link to your blog

  • name of your post & link to your post

  • one photograph

  • with ‘Eating with the season’ in the subject line of your e-mail

  • & please link to this post.

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ROUND-UP: Eating with the Seasons: February

Round-up for Eating with the Seasons: February is here! Enjoy!

 

NORTHERN HEMISPHERE

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Vegetables

 

 

Butternut squash

Homemade Butternut Squash Ravioli With Browned Butter, Sage, and Pinenuts

Butternut squash ravioli with brown butter, sage and pine nuts ~ Eve from The Garden of Eating  (Berkeley, CA USA)

Eve is treating us to a fantastic picture tutorial on how to make delicious butternut squash ravioli, flavoured with butter and sage and with an extra crunch from the pine nuts. Her post is informative, beautifully photographed and well written. Thank you, Eve! I know I’ll use it.

 

Cauliflower

Kasoori Methi Gobi/ Cauliflower with Fenugreek Leaves ~ Sukanya at How am I doing? (USA)

Sukanya has always loved cauliflower, and especially so in this North Indian dish flavoured with fenugreek leaves (kasoori methi). I’m sure we’ll love her beautifully flavoured dish, too.  I’ve duly bookmarked it.

 

Cauliflower Tagine with Walnut and Mint Couscous ~ Soma at eCurry (Plano, Texas, USA)

Soma never stops to amaze me with her beautiful food and her warm writing.  This fragrant and spiced tagine is another stunner from her kitchen that transforms a humble cauliflower into a real royal feast.

 

Carrot

Kanchipuram Idly and Vellulli Karam — Indian Vegetable steamed rice and lentil cakes and Garlicky Chili powder ~ Kalva at Curry in Kadai (USA)

These stunning idlis (steamed rice and lentil cakes), a speciality from South India, are Kalva’s all time favourite: ‘Onions add crunch, chillies add spice, and cashew nuts add nuttiness and curry leaves add so much flavour to the idlies.’ They do sound absolutely amazing! Especially with the tantalising garlicky chilli powder she serves with them.

Celeriac

remoulade1

Vegan celeri remoulade ~ Ricki at Diet, Dessert and Dogs (Toronto, Canada)

Though the celeriac remoulade traditionally contains copious amounts of both vegan-unfriendly mayonnaise and yogurt, Ricki bravely tackled that ‘small problem and the result was this: ‘Light and almost ethereal, this salad will enchant with its thin, crisp matchsticks of celeriac  and creamy, fragrant dressing.’  To find out how, visit her beautifully written, delicious blog.

 

&

Celeriac soup ~ Maninas at Maninas: Food Matters (UK)

Celeriac is no vegetable beauty queen, to put it charitably, but it hideous exterior hides delicately flavoured and silky interior very similar to fennel in flavour, but slightly nutty. I’ve made a lovely soup with it using leeks, bouquet garni, garlic, almonds and hazelnuts. A grating of nutmeg and a flash of chilli powder add and extra kick, and the crème fraiche introduces some sour notes and adds to the creamy dimension.  Perfect with some grated parmesan and a chunk of crusty bread!

 

 

Kale

Chickpeas and kale stir-fry ~ Sig at Live to Eat (USA)

The beautiful slightly bitter, peppery kale is stir-fried with soft chickpea,s shallots and garlic, and flavoured with lemon and chilli flakes. Adapted from 101 Cookbooks, this tasty lemony chickpeas and kale stir-fry is Sig’s new favourite dish!  I can totally see why!  Mine, too!

 

Leeks 

 

 

 

 

 

 

 

Chilled Leeks in Vinaigrette with Eggs Mimosa ~ Greg at Sippity Sup (Los Angeles, CA, USA)

Here is a bit of an invocation of spring as Greg prepares subtly flavoured, sweet leeks – asparagus-style. And why not? He says the leeks pair wonderfully with the very simple vinaigrette and a nice big pile of minced, hardboiled eggs, called ‘eggs mimosa’. In case you didn’t know, which I didn’t, eggs ‘Mimosa style that accompany this dish are named after a lovely Medditeranean bush or small tree with bright yellow flowers.’ Here’s another call to spring.

 

 

Leeks and Potato Creamy Soup ~ Priya at Priya’s Easy N Tasty Recipes (Paris, France)

Priya is serving us a beautifully creamy and velvety leeks and potato soup. The simple seasonings let the vegetables shine through, so choose the best you can get.

 

Potatoes

Potato Rava Savoury Pancakes ~ Priya at Priya’s Easy N Tasty Recipes (Paris, France)

Inspired by her friend’s potato dosa, Priya makes some lovely pancakes with potatoes, roasted rava (or semolina), buttermilk and coriander. I bet they were gorgeous served with her hot spicy korma!

 

Mixed winter veg

Beef pot au feu ~ Dhanggit from Dhanggit’s Kitchen (France)

Dhanggit says that with the cool temperature there in France, eating hot soups like this is very much in season. Check out her warming, wholesome stew, and a witty, funny post.

 

Fruit

iiii

Cape Gooseberry

cape gooseberry jam

Cape gooseberry jam ~ Bindiya from In Love with Food (Chandigarh, India)

Bindiya says ‘cape gooseberries (also known as "rasbhari" in India) are called so because of the "cape" they have, that is the thin papery skin around the luscious fruit.’  They ‘have a peculiar intense fruity aroma, a rich orange colour and a sweet-tart flavour interspersed with crunchy seeds, they are seasonal and don’t keep for more than a day or so, all the more reason to turn them into jam…’

 

SOUTHERN HEMISPHERE

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Fruit

 

 

Mango

Mango Lassi ~ Sitakiran at For Spicy Lovers (Australia)

There are still mangos ‘down under’, so Sitakiran tried her hand at making mango lassi at home. Lassis are basically Indian shakes that can be sweet or salty, and typically contain yoghurt. This refreshing mango lassi is made with yoghurt, sugar and cardamom powder. 

 

 

Vegetables

 

Cauliflower

Cauliflower soup ~ cathy x. at aficionado (Sydney, Australia)

Cauliflower is in season down under as well. Apparently, it’s more of a real cauliflower than our wintery friend (check the quote in cathy’s post). I leave the description of the soup to cathy: “Cauliflower and cheese, a bite of pepper and dash of mustard just for perks. A thick and creamy soup that drinks like a warm embrace.” Just perfect, don’t you think?

 

Peppers

Peperonata ~ littlem at Gustoso (Brisbane, Australia)

Gosh I miss summer, and peppers! Especially when I saw littlem’s peperonata! Gorgeously simple, this dish really shows off this beautiful vegetable, here prepared with only red onion, garlic, olive oil and balsamic vinegar. It sings summer to me.

 

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Thank you all for taking part!

& see you in March!

 

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Celeriac soup

Eating seasonally, and especially shopping at my favourite farmers’ market, has opened up to me new horizons when it comes to varieties of fruit and veg available here in Britain. It would have been so easy sticking to my favourites. And oh so dull! I would have never fallen in love with kale, or got into the whole pumpkin thing. But I ventured out of my vegetable comfort zone and decided to challenge my tastes and explore the seasons. This is how I faced this delicious monster – the celeriac, or celery root (which is basically what it is). I don’t have a picture, but take a look here, or here and you’ll see what I mean. It certainly wouldn’t win the vegetable beauty contest, to put it charitably. Some say ‘ugly duckling of the vegetable world’, but it’s more of a Quasimodo of the vegetable world, if you ask me. Nevertheless, this hideous exterior hides delicately flavoured and silky interior very similar to fennel in flavour, but slightly nuttier. It can be eaten raw, roasted, mashed or turned into a soup. Its crunchy silky flesh is excellent in salads, for example. I even sautéed it with garlic and olive oil, and had it with pasta, sprinkled with some parmesan. Delicious, I tell you! But still, my favourite way so far is a celeriac soup. That’s actually how I had it one of the first times I tried it. It was in a lovely delicate soup that I’ve since wanted to recreate at home. And I did. Tonight. So here’s the recipe, and my entry for Eating with the Seasons: February.

 

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 Celeriac Soup

 

 SOURCE:  inspired by a dish I had at a restaurant

PREPARATION TIME: about 10 – 15 min

COOKING TIME: about 20 min

CUISINE: British?

SERVES: 3 – 4

 

 INGREDIENTS:

1 celeriac, peeled and chopped, weighing about 1 kg

chicken stock, enough to cover the celeriac

1 bay leaf

1 bouquet garni (or a few sprigs of thyme)

1 tsp olive oil

one tsp butter

a handful of almonds and hazelnuts

2 leeks, chopped

2 large cloves of garlic, chopped

salt and pepper to taste

150 ml of crème fraiche, or to taste

1/2 tsp chili powder, optional

a handful of grated parmesan

a pinch of nutmeg, optional

 

METHOD:

I. First, bring the celeriac to boil with the stock and the herbs. Cook until soft.

II. Meanwhile, heat the oil and butter in a pan, and add the nuts, garlic and leek. Sauté until the leeks are soft, and the nuts are starting to brown a bit. Remove from the heat when done.

III. Puree the celeriac and the leek mixture until silky and smooth. Add the chili powder and nutmeg, if using, and the crème fraiche. I’d start by adding a few tablespoons at a time and then tasting it to see what it’s like. Stop when you think it’s enough. I like it mildly sour from the crème fraiche, but still with the strong celeriac flavour.  Just before serving, mix in some grated parmesan and stir. Put a bit more on top, for a good measure, and enjoy with some lovely bread.

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Other soup recipes at Maninas:

Creamy carrot soup with rose harissa

Dalmatian fish soup

Fragrant and aromatic salmon soup with noodles

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