Comments on: Soba Noodles with Eggplant and Mango a la Ottolenghi

By: Rowena

Rowena — Sun, 01 Apr 2012 18:04:02 +0000

I have a similar recipe w/ penne or ziti noodles! For a healthier option, I cut up and roast the eggplant in the oven for 20 mins ( w/ a drizzle of olive oil and some cumin or curry) When you put in the dressing & herbs, it does taste better when you let it sit about half hour before eating. I have also substituted brown rice and bulghur for the noodles & it works really well.

By: sophie

sophie — Wed, 01 Feb 2012 15:59:35 +0000

thanks MM, tried this one and really yummy… looking forward to read and try more recipes…

By: whackerZ

whackerZ — Tue, 31 Jan 2012 09:51:20 +0000

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By: Risa

Risa — Mon, 30 Jan 2012 11:27:29 +0000

MM, have you tried the Japanese roasted sesame seed dressing? It is umami. I had to stop when I started to pour it over hot rice.

I think it would work with this salad’s flavor palette.

By: Eileen

Eileen — Mon, 30 Jan 2012 03:43:42 +0000

I plan to eat less meat this year, will have to try this recipe. Hope you share more vegetarian recipes =)

By: Hayley

Hayley — Mon, 30 Jan 2012 02:42:18 +0000

So glad you are trying out vegetarian recipes, I have the same cookbook! Try the baked pumpkin slices with breadcrumbs and parmesan, and sourcream with dill on the side – definitely something original! It wasn’t too too hard for a novice cook like me so I’m sure you can whip it up for a quick but satisfying snack in a jiffy :)

By: Susie

Susie — Mon, 30 Jan 2012 01:04:53 +0000

From the Guardian site.

Yotam Ottolenghi’s carrot and mung bean salad recipe:

Forget mung beans’ reputation as healthy yet bland – used right, they soak up loads of flavour. Serves four.

140g dried green mung beans
60ml olive oil, plus extra for drizzling
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp white wine vinegar
2 garlic cloves, peeled and crushed
½ tsp dried chilli flakes
1 tsp salt
3 large carrots, peeled and cut into 1cm batons
½ tsp sugar
20g coriander, chopped
Grated zest of 1 lemon
140g feta, broken into chunks

Bring a medium saucepan of water to a boil, add the beans and simmer for 20-25 minutes, until they are cooked but still retain a bite. Drain, shake well and transfer to a large bowl. About three minutes before the beans are done, heat two tablespoons of oil in a small frying pan and add the seeds. Cook on medium heat, stirring often, until they start to pop – about three minutes – then pour, hot oil and all, over the beans, along with the vinegar, garlic, chilli and half a teaspoon of salt.

While the beans are cooking, lay the carrots in a pan large enough for them to form a shallow layer on the bottom. Pour over about 150ml water – the carrots should be nearly submerged – plus two tablespoons of oil and half a teaspoon each of sugar and salt. Bring to a boil and keep on a high heat for eight minutes, by which time the water should have evaporated and the carrots become slightly caramelised but still crunchy. Drain some liquid, if needed.

Add the carrots to the bean bowl, along with the coriander, and stir gently. Transfer to a shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil

By: Susie

Susie — Mon, 30 Jan 2012 01:02:35 +0000

MM, do yourself a favor a try his Carrot and Mongo salad…used kesong puti instead of feta. It is fabulous. We had it for lunch yesterday at the beach. His shop off Westbourne Grove in Bayswater is always one of my first stops in London. I love his food with a passion.

By: PITS, MANILA

PITS, MANILA — Sun, 29 Jan 2012 23:00:37 +0000

it’s going to be most challenging for us to turn (semi) vegetarian, and this is a start! ripe mangoes always add flavor and contrast to salad. maybe, i will opt to grill the eggplant and add a pinch of crushed chili for added kick. thanks, MM!

By: betty q.

betty q. — Sun, 29 Jan 2012 18:47:08 +0000

…talk about vegetables…Gejo: there is a new vegetable called FLOWER SPROUT…cross betweeen brussel sprouts and kale, pick them when tender. It looks more like an opened brussel sprout with curly leaves like kale…IT IS A MUST TRY!!!!! I found a supplier in the US….will mail you the seeds if you want sometime in May….it is a cool weather vegetable..high in ANTI-OXIDANTS and Vitamin C! …picture a brussel sprout plant but instead of balls of brussel sprouts on the stalk, there are opened sprouts like a flower with curly leaves.

Another one you might want to try is BRIGHT LIGHTS SWISS CHARD SPROUTS! Grow them indoors in big flats and cut them. Kaya lang you need a million seeds if you want to supply your sukis like MM and Joey! Use them to top salads or in sandwiches! Ok… you can tell I am into sprouts these days!