The day becomes more solemn and serene
When noon is past there is a harmony
In autumn, and a lustre in its sky,
Which through the summer is not heard or seen,
As if it could not be, as if it had not been.
- English poet, Percy Bysshe Shelley, Hymn to Intellectual Beauty, 1816
Courgette or zucchini flowers are treated like gold at my place. I can barely wait for the season, when our plants flower, providing these delicate and exquisite blossoms.
There's a Persian restaurant less than ten minutes from our home and one of my favourite dishes on the menu is the jewelled basmati rice with saffron, or Zereshk Polow. I often order it specially, asking our gracious host: 'May I please have that delicious rice with the barberries'. She knows the one I mean, and always nods and smiles politely.
'Is not possible!. He tell me I not know how to make-a paella! I tell him paella is-a Spanish, not Cockney-stinking eel pie! I make-a paella like my mama! My mother's recipe is big in Barcelona!'
It is with great pleasure that I welcome my friend, Helene Dsouza, food blogger at Masala Herb, to Good Things. Helene's blog is a melting pot of global dishes: Austrian, French, Indian and fusion; and is a visual and culinary feast. You will find recipes as diverse as Semolina Dumplings (Grießknödel); French Yogurt cake (Gateau au yaourt); and Red Spinach stir fry (Tambdi Bhaji). Helene was born in Austria and her family has both French and Austrian origins. After graduating from hotel management and commerce studies in Salzburg, Helene decided to take a break, spread her wings and travel to India. It was there that she met her husband and they live in Goa, which is (according to Lonely Planet) 'a tiny, glorious slice of India hugging the country’s western coastline and bounded by the Arabian Sea'. In this guest post, Helene shares her recipe for a mushroom and pea pulao. Now, over to Helene...
If ever Peter and I arrive later than usual at the Capital Region Farmer's Market on Saturday morning, I make a beeline for Noel Arrold's Li-Sun Mushroom stall (hopefully) before his stock sells out. Peter and I love Noel's exotic fresh funghi and regularly use an assortment of mushrooms in omelettes, stir fries, pan fried with toast for breakfast, and risotto.
Join me as I share with you recipes for all seasons, postcards and morsels from my travels, conversations with cookery writers
and chefs, and news on food and cooking.
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I use Australian standard measuring cups and spoons in my recipes.