Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste by Alex Elliott-Howery and Sabine Spindler

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    • Categories: Dressings & marinades; Salads; Main course; Side dish; Spring; Picnics & outdoors; Vegetarian
    • Ingredients: freekah; fresh peas in pods; fresh broad beans in pods; brown onions; dill; lemons; yoghurt; chilli powder
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    • Categories: Dressings & marinades; Salads; Main course; Side dish; Spring; Vegan; Vegetarian
    • Ingredients: desiccated coconut; green mangoes; green papayas; alfalfa sprouts; coriander leaves; spring onions; cashew nuts; basil; limes; lime vinegar; lime pickle; chilli flakes; ground cayenne pepper
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    • Categories: Dressings & marinades; Salads; Main course; Spring; Vegan; Vegetarian
    • Ingredients: kohlrabi; radishes; bok choy; firm tofu; chives; fresh ginger; apple cider vinegar; miso paste; tahini
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    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: white wine vinegar; thyme; bay leaves; garlic; lemons; white peppercorns; asparagus
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    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: green tomatoes; onions; white wine vinegar; sugar; turmeric; cinnamon sticks; garlic; lemons; bay leaves; black peppercorns
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    • Categories: Salads; Dressings & marinades; Side dish; Spring; Vegetarian
    • Ingredients: poppy seeds; sunflower seeds; baby cos lettuce; dill; chives; lemons; honey; sheep milk yoghurt
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    • Categories: Dressings & marinades; Salads; Side dish; Small plates - tapas, meze; Spring; Vegetarian
    • Ingredients: zucchini; fennel seeds; chilli flakes; lemons; thyme; sultanas; parsley; tarragon; ricotta cheese
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    • Categories: Dressings & marinades; Egg dishes; Salads; Lunch; Spring
    • Ingredients: asparagus; spring onions; watercress; chervil; pickled eggs; apple cider vinegar; oranges; anchovies; Dijon mustard; walnuts
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    • Categories: Chutneys, pickles & relishes; Egg dishes; Spring; Vegetarian
    • Ingredients: eggs; red wine vinegar; raw sugar; honey; fresh ginger; allspice berries; black peppercorns; oranges
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    • Categories: Chutneys, pickles & relishes; Egg dishes; Spring; Vegetarian
    • Ingredients: rhubarb; red wine vinegar; raw sugar; honey; fresh ginger; oranges; allspice berries; black peppercorns
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    • Categories: Dressings & marinades; Spice / herb blends & rubs; Salads; Spring; Vegetarian
    • Ingredients: green tomatoes; chives; oregano; fenugreek seeds; celery seeds; dill seeds; yellow mustard seeds; bay leaves; kefir; tarragon; dill; ground cayenne pepper; Lebanese cucumbers
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    • Categories: Grills & BBQ; Dips, spreads & salsas; Spring; Vegan; Vegetarian
    • Ingredients: asparagus; fresh peas in pods; fresh broad beans in pods; lemons; chilli powder; mint; oregano
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    • Categories: Salads; Sandwiches & burgers; Sauces, general; Spring; Mexican; Vegan; Vegetarian
    • Ingredients: white cabbage; snow peas; spring onions; pickled onions; coriander leaves; tortillas; avocados; dried black beans; allspice berries; cumin seeds; coriander seeds; bay leaves; chimichurri sauce; pickle juice
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    • Categories: Sauces for meat; Spring; Argentinian; Vegan; Vegetarian
    • Ingredients: coriander stems; parsley; dill; cumin seeds; garlic; red wine vinegar; chilli flakes; olive oil
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    • Categories: Chutneys, pickles & relishes; Quick / easy; Spring; Vegan; Vegetarian
    • Ingredients: red wine vinegar; raw sugar; whole cloves; fennel seeds; cumin seeds; chilli flakes; red onions
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    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: green mangoes; fenugreek seeds; fennel seeds; cumin seeds; turmeric; yellow mustard powder; chilli flakes; white wine vinegar; curry leaves
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    • Categories: Rice dishes; Salads; Spring; Korean; Vegetarian
    • Ingredients: brown rice; eggs; spring onions; radishes; snow peas; pickles; fermented vegetables; chilli sambal; toasted sesame seeds
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    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: salt; vegetables of your choice
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    • Categories: Salads; Dressings & marinades; Side dish; Spring; Vegetarian
    • Ingredients: waxy potatoes; peas; stock; mint; dill; tarragon; French shallots; sherry vinegar; butter; ground cayenne pepper
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    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: zucchini; brown onions; white wine vinegar; sugar; dried mint; mustard seeds; chilli flakes; black peppercorns
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    • Categories: Chutneys, pickles & relishes; Spring; Vegan; Vegetarian
    • Ingredients: rhubarb; caster sugar; red wine vinegar; red onions; fresh ginger; ground cumin; ground coriander; ground fenugreek; garlic; apples; brown sugar
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    • Categories: Chutneys, pickles & relishes; Salads; Summer; Vegan; Vegetarian
    • Ingredients: eggplants; tomatoes; ground cumin; parsley; lemons
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    • Categories: Grills & BBQ; Salads; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: pineapple; sea salt; limes; red chillies; mint; chimichurri sauce; pickle juice
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    • Categories: Chutneys, pickles & relishes; Summer; Vegan; Vegetarian
    • Ingredients: mangoes; brown onions; red onions; yellow mustard seeds; brown mustard seeds; ground coriander; ground ginger; chilli flakes; ground cayenne pepper; apple cider vinegar; sugar
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    • Categories: Chutneys, pickles & relishes; Summer; Asian; Vegan; Vegetarian
    • Ingredients: long red chillies; carrots; fresh ginger; garlic; white wine vinegar
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Notes about this book

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Notes about Recipes in this book

  • Fermented tomatoes with celery & caraway

    • pomona on June 01, 2018

      Did not ferment and went moldy. Possible error in my process, or room temp too cold? Very sad because it tasted great when it went in to the jar. I would make this to eat immediately or within a couple of days (with refrigeration!!) it was so tasty and fragrant.

  • Quick kitchen-scrap pickle

    • pomona on March 08, 2018

      I've cooked this before 2019. It's a great way to reduce kitchen waste if you don't have a compost bin. Highly recommend mixes of veg and herb stems - mint and coriander are great with cauliflower stem.

  • Sweet pickled pears

    • tui on September 29, 2019

      These are absolutely delicious!

  • Pink pickled eggs

    • mjes on September 22, 2019

      I'm used to pickled eggs dark from beet juice and heavy with Northern European flavors of bay leaves, cloves and juniper berries. This is a splendid contrast with ginger, all-spice and orange. The recipes notes several other brines worth trying ... I'll definitely try the rhubarb brine in the spring.

  • Fig & herb salad with pearl couscous, toasted hazelnuts & za'atar

    • mjes on September 22, 2019

      Absolutely delicious salad to make during the fig season. Unfortunately, chervil was not available (as usual). I went with the World Spice Merchant's Israeli za'atar which is more herbal than their Syrian za'atar.

  • Quick pickled cabbage wedges

    • mjes on September 22, 2019

      This recipe presents a logistical problem ... how to find a non-reactive container that fits 2 inch wedges of cabbage loosely enough to ensure that the pickling juice seeps freely and that takes a small enough space that it is convenient to leave in the fridge for a minimum of 3-4 days (if you're a large family) up to a month or so (if you live alone). So, yes, trying this recipe created a few comic scenes. However, this produces a very nice unfermented kraut that is a success with slaw fans who hate sauerkraut. This makes it an ideal company side dish for ribs or sausages.

  • Radish & apple salad on potato rösti

    • mjes on September 27, 2019

      The rösti is seasoned lightly with nutmeg and, as a bit of a surprise to me, cooked as 8 separate small rösti rather than one large rösti which is cut into eight servings. The radish-apple-herbs-sour cream topping worked very well. I'm tempted to add a bit of cabbage next time. The recipe suggests doing so for using as a salad but I think it would work well as a topping.

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Reviews about this book

  • Stonesoup

    Love love love this second book from one of my fave Sydney cafes. Some lovely new ideas for pickling, fermenting and making a meal out of a salad.

    Full review
  • Eat Your Books by Jenny Hartin

    Add more flavor and less waste to your vegetables in this sequel from the authors and owners of Cornersmith.

    Full review
  • ISBN 10 1743369239
  • ISBN 13 9781743369234
  • Linked ISBNs
  • Published Oct 11 2017
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Make vegetables the hero of your plate and learn to cut down your food waste

The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein - a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt... Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith Cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.



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