You may not have realized that you can scramble or bake ricotta cheese just like eggs, but if you're tired of eggs and still looking for protein in your breakfast, try this very simple, smooth and slightly tangy ricotta scramble for a change. Any fried vegetables would go well with the ricotta, a very flexible and versatile cheese, but I like to top it off with mushrooms fried using my own special method. The secret of cooking beautiful, crisp but juicy mushrooms, I've discovered, is to fry them in olive oil over very high heat — this seals in the juicy flavors inside a golden reddish-brown exterior that's almost as good to look at as to eat. Scallions, green chilies, salt and pepper finish off the earthy and slightly spicy flavors.

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This Keralan cashew chutney, or "kaju chatni", is one of the most delicious accompaniments I've ever come across for vegetables or Indian savory pastries, and a must-try for cashew lovers. Adapted from Yamuna Devi's incomparable Indian cookbook, Lord Krishna's Cuisine, which also suggests that it makes a wonderful salad dressing when thinned, it only takes ten minutes at most to prepare and keeps well for several days. Make sure to use only fresh raw cashews.

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It seems I have developed a particular fondness for beets this fall after making orange and beet soup a few weeks back. Since then, beets have been a regular feature in my fridge. This is sure to please my friend Mike, who has been asking me to make borscht for a long time now. I've just recently come across the perfect recipe and I will be presenting a creamy beet borscht soon. Expect a dinner invite, Mike!

I was originally going to make another beet soup with the latest batch, until I came across this unusual recipe for beetroot cake. I wasn't sure what to expect, but after a few bites of this almost savory tasting spongy cake, I was hooked, as were my guests. I can honestly say that this was one of the most pleasurable cake eating experiences I have ever had. Honey is used as a sweetener rather than sugar, so it's not too sweet, instead relying on the flavor provided by the beets and spices. The addition of cornmeal also gives the cake a slight crunch. The middle of the cake is almost pudding like, while the edges of the cake have a more traditionally cakey texture. It was unanimously agreed that it should be enjoyed from the inside out.

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The flavor of cumin complements black-eyed peas perfectly, so this curry has plenty of cumin — both as seeds and as ground spice. This is a quite a spicy version of this simple Indian dish, so feel free to omit the cayenne and/or reduce the spices and chilies a little if it looks a little too potent for your taste. Even with less spicing, it's still delicious.

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