the recipe sharer

Archive: Mar 2013

Easiest blender Hollandaise sauce

This is so easy and divine to sprinkle over asparagus or use for Eggs Benedict or many other things!

Prep time   5 mins

3 large egg yolks
a dash of nutmeg
a dash of cayenne
1 tsp freshly squeezed lemon juice
2 sticks of salted butter

Put all the ingredients except the butter, in a blender.
In a microwave safe dish or a small saucepan, melt the butter till bubbling.
Immediately start the blender and begin to add the warm butter in a very thin stream through the feed chute.
The slower you add it, the better it will emulsify.

A couple of important notes;  

Don’t add salt, the butter has plenty in it.
If you want a thinner consistency, you can play with it by adding a few drops of water until the desired consistency.


Chipotle and rosemary roasted nuts

Oh these are SO more-ish and absolutely divine. I found out that they actually freeze well and you can bring them to room temperature and serve them. To be honest, they are great eaten straight from the freezer!  Thank you Barefoot Contessa for this recipe. I will be doing it frequently!

8 to 10 servings (whatever that means!)

vegetable oil
3 cups whole roasted unsalted cashew nuts (14 oz)
2 cups whole walnut halves (7 oz)
2 cups whole pecan halves (7 oz)
1/2 cup whole almonds (3 oz)           (All these nuts are available at a good price at Trader Joes)
1/3 cup pure Maple syrup
1/4 cup light brown sugar, lightly packed
3 tbsp freshly squeezed orange juice
2 tsp ground chipotle powder
4 tbsp minced fresh rosemary leaves, divided
Kosher salt

Preheat the oven to 350 F
Brush a sheet pan generously with vegetable oil
Combine the cashews, walnuts, pecans, almonds, 2 tbsp of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan.. If you find this could be difficult, put everything into a very large bowl and toss together then pour onto the greased sheet pan.
Toss to coat the nuts evenly. Add the 2 tbsp of the rosemary and 2 tsp of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown.
Remove from the oven and sprinkle with 2 more tsp of salt and the remaining 2 tbsp of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent stinking as they cool.
Taste for seasoning
Serve warm or cool completely and store in airtight containers at room temperature

I froze my leftovers and they were perfect when defrosted!

Roasted spiced olives

Serves 2

These are delicious!!

Preheat the oven to 350 F

1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds

Toast the seeds for about 5 minutes over medium heat in a small frying pan, shaking the pan to redistribute the spices so they don’t burn in places.

1&1/2lbs mixed olives, with or without pits, your choice
zest of 1 orange, or if you don’t have an orange, use a lemon
1/4 tsp coarse sea salt
1/4 tsp cracked black pepper
1 tbsp good olive oil
1 tbsp sherry vinegar or balsamic
1 garlic clove, minced
a pinch of hot pepper flakes
leaves of one or two sprigs of rosemary
several sprigs of fresh thyme

Toss the toasted seeds and all of the above ingredients in a bowl.

Several thin slices of orange, (or lemon)

Spread the orange slices on the bottom of a small baking dish. Arrange the olive mixture on top and bake for about 30 minutes.
Serve hot with napkins, a little bowl for the pits and two glasses of wine.

NB   Buy your olives from an olive bar in a market, not out of cans or tins as they will taste ten times as good as they will be fresher.

Tomato and potato gratin

Simple, rustic and delicious!

Serves 2 as a main course and 4 as a side

5 tbsp extra virgin olive oil
6 cups thinly sliced onions, (about 1&1/2 lbs)
1 tbsp fresh thyme leaves, divided
1 tbsp unsalted butter
1&1/4 lbs yukon gold potatoes, peeled if you want
1/2 cup heavy cream
2&1/4 lbs ripe tomatoes
3/4 cup grated parmesan cheese
1/2 cup shredded basil
4 cloves garlic, minced
Kosher salt and ground pepper

Heat a large saute pan or Dutch oven over high heat for 2 minutes
Add 3 tbsp olive oil, then the onions, 1 tsp thyme, 1 tsp salt and freshly ground black pepper.
Cook for 6 minutes, stirring often then turn down the heat to medium.
Add the butter and cook for 15 minutes, stirring and scraping with a wooden spoon until the onions start to caramelize. Turn the heat down to low and continue to cook the onions for another 10 mins or so, stirring often until the onions are a deep caramel color. Remove the pan from the heat and set aside.

Preheat the oven to 350 F

Use a mandolin to slice the potatoes into 1/8 inch rounds. Toss them with the cream, 1tsp thyme, 1 tsp salt and ground pepper.
Cut the tomatoes into 1/4 inch slices and arrange on a plate and season them with salt and pepper.

Place half the caramelized onions evenly on the bottom of a 9 x 9 inch gratin or baking dish.
Arrange one layer of potatoes on top of the onion layer and sprinkle with 1/3 of the cheese and half the garlic.

Arrange a layer of tomatoes on top of this, then sprinkle 1/2 of the basil, 1/2 tsp thyme, salt and pepper, and drizzle 1 tbsp cream from the potatoes

Scatter the rest of the caramelized onions over this mixture, arrange another layer of potatoes, then top with 1/2 of the remaining cheese and remaining garlic.

Arrange another layer of tomatoes (attractively) over the potatoes. Pour remaining cream from the potatoes over the tomatoes. Season with salt and pepper, remaining thyme and basil.

Press the vegetables down with your fingers. The cream should come up through the layers and coat the vegetables evenly.
Sprinkle with any remaining cheese.

Cover the baking dish tightly with foil and bake for about 2 hours or until the potatoes are tender when pierced.

Remove the dish from the oven, uncover it, turn the oven up to 450 F and put it back in for about 25 to 30 minutes more until the juices have thickened and the tope is browned and bubbly


Tuna melt canapes

These are the grown up version of tuna melt! Delicious and very more-ish so make a lot.
Curry powder, raisins and chutney pair nicely with cheddar cheese in this dressed up version of “tuna melt” canapes. This recipe only serves 2 but it’s easily quadrupled!

2 -3 tbsp good quality mayonnaise
1&1/2 tbsp raisins
1tbsp mango chutney, chopped  (I use Major Grey brand)
1/2 tsp medium curry powder
1 x 5oz can tuna packed in oil, drained
Kosher salt and freshly ground pepper , to taste
2 slices good quality white bread or sourdough, crusts removed
2 thin square slices of mature cheddar cheese
8 x 1″ pieces of fresh chives, optional

Heat the oven to broil and arrange a rack about 10 inches from the heating element.
Combine the mayonnaise, raisins, chutney, curry and tuna in a bowl and season with salt and pepper and set aside.

Cut each slice of bread and cheese into 4 triangles. Spoon the tuna mixture on top of the bread pieces and top with the cheese.

Broil the triangles until the cheese is melted and bubbly. About 3 to 5 minutes. garnish with the chives and serve with a good stiff drink!


Caprese Dip

Utterly decadent!!

8 oz cream cheese, softened
1/2 cup plain Greek yoghurt
1&1/2 cups shredded mozzarella cheese, divided
1/3 cup diced fresh basil
3 cloves fresh garlic, minced
3/4 cup grape tomatoes, quartered
salt and freshly ground black pepper, to taste

Preheat the oven to 350F
In a large bowl, combine the cream cheese, yoghurt, 1 cup of the Mozzarella, basil, garlic , salt and pepper and mix thoroughly.
Fold in the tomatoes.
Using a spatula, spread the mixture evenly across the bottom of a glass pie plate or nice baking dish.
Top with the remaining mozzarella cheese.
Bake for 18 to 20 minutes and serve immediately with crackers, toasts or crunchy Italian ciabatta