Embrace a punchy colour pop with these purple recipes
Ube, red cabbage and beetroot all bring the purple in these recipes, from a colourful twist on pesto to baking, drinks and more.
“These ube crinkles are a Filipino take on the popular crinkle cookie. I’ve replaced the traditional cocoa powder with ube halaya and extract for a nutty vanilla-like flavour and stunning purple hue,”
An Italian classic gets a colourful twist with this purple pesto pasta recipe, made with red cabbage in the pesto; add basil for extra flavour or leave it out to keep the purple hue.
"This hybrid lemonade spider tinted purple with delicious ube ice cream combines those halcyon days in the country and my proud Filipino heritage," says Yasmin Newman of this striking drink-meets-dessert.
Ube halaya is a Filipino favourite, made with ube, a purple yam. Spread it on toast, top waffles or pancakes, or dollop on other desserts!
Put this colourful recipe on your list for the next time you feel like making pavlova! Here, the classic Australian dessert gets a a Filipino twist from the use of ube, a bright purple yam originally from the Philippines.
From the potato’s original birthplace, Peru, comes this national dish of potato salad with spicy cheese sauce, great served cold or at room temperature. This version gets a colour pop from purple potatoes.
Slow-roasting the beets with butter adds extra flavour to this salad featuring vibrant beetroot, a creamy dressing and fresh herbs, plus toasted nuts for texture.
Adam Liaw shares a recipe for these vibrant steamed Japanese sweets, which get their colour from purple potatoes.
"Making gnocchi always takes me back to where it started for me in the kitchen, cooking with Nonna," says Luca Ciano. In this recipe, purple potato adds a beautiful colour to the gnocchi, served with a Parmigiano Reggiano cream sauce and pangrattato.
Brazo de Mercedes are sweet, airy meringues hailing from the Philippines. In this recipe from Kat Lieu, creamy condensed milk custard (purple thanks to ube extract) tops these billowy meringue swirls.
Justine Schofield shares an easy recipe for ginger, fennel and chilli-spiced grated beetroot pickle. Serve on a cheeseboard or with roast meats.
"These ube crinkles are a Filipino take on the popular crinkle cookie. I’ve replaced the traditional cocoa powder with ube halaya and extract for a nutty vanilla-like flavour and stunning purple hue," says Catherine Zhang.
This vibrant salad is traditionally served for Russian Orthodox Easter. A colourful combination of fresh and pickled vegetables, it's the perfect side for any feast.
