turkish-style cucumber and tomato soup

turkish-style cucumber and tomato soup

So much for the expected heatwave. Oh well, I love this simple soup, which is slightly tart and refreshing on a hot day (rain or not and rather nice at the end of summer too. Don't be deceived by its somewhat sludgy appearence!

a zesty beluga lentil and roasted tomato salad with herbs

a zesty beluga lentil and roasted tomato salad with herbs

I love the taste and texture of beluga (black) lentils, so-called for their supposed resemblance to caviar. Admittedly, when wet, the lentils seem to glisten like caviar fish eggs. But sadly, I find that they do lose their intense black colour during cooking. But brown or not, it really doesn't matter as they still taste good. If you can't get hold of beluga lentils then use Puy or French green lentils (which won't disintegrate during cooking).

fresh coconut and coriander chutney

coconut and coriander chutney

One of my favourite chutneys or relishes is this one to accompany curries or dosas. Fresh and nutty, it zings with flavour. It is also rather good stuffed into wraps or sandwiches. Although quite often it doesn't even make it that far as I will eat the lot with a spoon! Unlike some chutneys, this doesn't require any cooking as all the ingredients are raw and it should be eaten soon after preparing, not that that is any hardship.

northern chinese (shandong) style asparagus

 northern chinese (shandong) style asparagus

Asparagus doesn't appear much on Chinese menus, apart from in the northern region of Shandong, where asparagus is actually grown. I've kept things simple with the salty-savoury flavours of soy and sesame. They work perfectly.