Killer crack salmon muffins

June 20, 2023June 20, 2023 Belinda

Makes 12

3 sheets nori paper
1½ cups cooked sushi rice, fully cooled

Killer crack salmon:
1 lb salmon, skin removed + cubed small
2 tbs olive oil
1 tbs sesame oil
1 tbs low sodium soy sauce
1 tbs unseasoned rice vinegar
1 tbs honey
1 tbs ginger
3 cloves garlic, minced
1 tbs sesame seeds
2 scallions, diced
Glaze:
1 tbs toasted sesame oil
2 tbs honey
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp ginger
1 tsp sesame seeds
Optional toppings:
sliced scallions, shredded carrots

Preheat your oven 400℉. Grab scissors and cut your nori sheets into 4 equal squares.
In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Whisk together all the ingredients for the glaze. Taste and adjust if needed.

Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.

Dairy-free · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Roast potatoes with green sauce and tahini

June 19, 2023June 19, 2023 Belinda

Recipe by Yotam Ottolenghi

Serves 4-6
1.5kg Yukon Gold potatoes (or other floury, golden potato), peeled and cut into 5 cm (1.5″) chunks
20g parsley, leaves picked
10g basil, leaves picked
10g mint, leaves picked
1 garlic clove, peeled and finely grated
180ml olive oil
1 tbsp capers
1 tsp dijon mustard
2 tbsp white wine vinegar
55g tahini
1 tsp cumin seeds, toasted, lightly crushed in a pestle and mortar
Fine sea salt

Preheat the oven to 220C (425F)
Bring a medium pot of well salted water to a boil. Add the potatoes and cook for 6 minutes, just until the outsides have softened but are not cooked through the centre.
Meanwhile, place 80 ml of oil in a large 40 x 30cm (11″ by 15″) shallow roasting tray and put in the oven to heat up.
Once the potatoes are ready, strain them through a colander in the sink. Transfer the potatoes into the saucepan and wait 30 seconds for the moisture to evaporate, then shake the saucepan to fluff up the potatoes.

Using a kitchen cloth carefully remove the roasting tray from the oven and place on a flat heat proof surface, then transfer the potatoes onto the tray with the hot oil. Spread the potatoes evenly on the tray, making sure they do not touch, then roast for 30-40 minutes. Using tongs, turn the potatoes every 10 minutes until they turn golden and crispy all over.
Meanwhile, place the herbs and garlic in a food processor and blend until finely chopped, then slowly pour in the remaining 100 ml of oil. Once combined, add the capers, mustard, vinegar and ¼ teaspoon salt and pulse to combine.
Next make the tahini sauce by whisking the tahini, 3 tablespoons of water and ¼ teaspoon of salt. The sauce will seize up at first, keep whisking until it relaxes and becomes light and fluffy. Add more water, 1 teaspoon at a time, if necessary; you want it smooth and pourable. You can add cumin or garlic to this if you want more flavor.

Once the potatoes are roasted, transfer them to a medium mixing bowl, leaving behind any roasting oil in the tray, and toss with 3 tablespoons of the green sauce.
To serve, transfer the potatoes onto a lipped serving platter. Drizzle the remaining green sauce over the top, and the tahini sauce, then sprinkle the cumin over the top.

Gluten Free · Grains · Rice

Baked rice with green olives, orange, feta and dill

June 19, 2023June 19, 2023 Belinda

Recipe by Diana Henry
A blueprint for baked rice. Just stick to the same quantities of rice and liquid, the same size of pan and the same oven temperature and you can produce endless variations. Change the herbs, use spices or add nuts and dried fruit.

Prep time: 5 minutes | Cooking time: 1 hour 15 minutes
Serve 8
300g basmati rice
3 tbsp extra virgin olive oil, plus more to serve
2 large onions, roughly chopped
4 garlic cloves, crushed
1 tbsp ground cumin
Finely grated zest and juice of 1 orange
850ml boiling chicken or vegetable stock
100g good-quality green olives, preferably pitted, roughly chopped or left whole
150g feta cheese, crumbled
Leaves from a small bunch of dill, roughly chopped, any coarse stalks removed

Preheat the oven to 200C(400F) or 190C(375F) fan/Gas 6.
Wash the rice in a sieve in cold water until the water running through it is clear, to remove the excess starch. Leave it in the sieve to drain.
In a 30cm ovenproof sauté pan or shallow casserole, heat the olive oil and sauté the onions over a medium-low heat until they’re soft and pale gold.
Add the garlic and cumin and cook for another two minutes, then add the rinsed and drained rice, orange juice and boiling stock. Season.
Bring to the boil on the hob, transfer immediately to the oven and bake, uncovered, for an hour.
When there are 10 minutes to go, break up the crust that has formed on the top and stir in the olives. By the end of cooking time, the rice should be tender and all the stock absorbed.
Scatter the orange zest, feta and dill over the top, drizzle with olive oil and serve. You will find that the rice has formed a delicious crust on the base of the pan.

Breakfast · Dessert · Do-ahead · Fruit · Gluten Free

Roasted figs with pomegranate molasses and orange zest

June 8, 2023June 8, 2023 Belinda

Recipe by Yotam Ottolenghi

I can’t emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.

Serves 4

3 tbsp pomegranate molasses
1 tbsp lemon juice
3 tbsp dark Muscovado sugar (you can get this on Amazon)
4 thyme sprigs, 2 whole and 2 picked leaves
Skin of 1 orange, 3 long shaved strips and the rest grated
8 fresh figs, cut in half lengthways
100g mascarpone
100g Greek yoghurt
1 tbsp icing sugar
Salt

Put together in a large mixing bowl the pomegranate molasses, lemon juice, 1 tablespoon of the sugar, 2 thyme sprigs, 1 tablespoon of water, the orange skin strips and a pinch of salt. Mix well to dissolve the sugar and then stir in the figs. Set aside to marinate for 30 minutes.

Meanwhile, whisk together in a small bowl the mascarpone, yoghurt and icing (powdered) sugar until smooth. Keep chilled.

Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, roughly 20x20cm (8″ x 8″), the cut side facing up. Sprinkle the figs with the remaining sugar and put under a hot grill, clearing about 15cm from the grill. Grill for 10 minutes, or until the sugar has caramelized and the figs softened.

Meanwhile, pour the marinating liquids into a small saucepan, bring to the boil and then simmer for 2-4 minutes or until the sauce is reduced by half and has a consistency of runny honey.

Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray, then drizzle over the sauce reduction and sprinkle with picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs and sprinkle over the remaining orange zest. Serve at once.

Appetizer Vegetarian · Dairy-free · Gluten Free

Skordalia (Greek garlic dip)

June 7, 2023June 7, 2023 Belinda

This is a super dip to have with raw veggies or warm pita bread
1 lb yellow potatoes
2 tbsp + 1 teaspoon kosher salt
12 cloves garlic (about one head), roughly chopped
½ cup + 1 tablespoon olive oil
½ cup slivered almonds
zest and juice of one lemon
pinch of freshly ground black pepper
optional garnish – 1 tablespoon parsley, finely chopped
to serve alongside – cucumbers, radishes, carrots, or crusty bread

Bring 6 cups water to a boil in a large pot, then add 2 tablespoons salt and potatoes to the pot and simmer for 10 to 20 minutes or until fork-tender.
Heat 1 tablespoon olive oil in a small frying pan and when hot, add the almonds. Let them sauté for 30 seconds, then add the garlic. Sauté for 30 seconds then remove from heat.
Add the garlic, almonds, lemon zest, and lemon juice to a food processor. Blend for 1 minute or until mostly smooth.
Add the potatoes and olive oil to the food processor and blend until smooth.
Transfer to a bowl or plate and top with an additional drizzle of olive oil, salt, pepper, and parsley, if desired.
Serve with a medley of veggies or warm bread.

Dessert · Gluten Free · Holiday Food

Eton Mess

June 4, 2023 Belinda

Donal Skelton is a super Irish chef and cookbook author.
Picture this: layers of crushed meringue folded through delicately whipped double cream, laced with the aromatic essence of vanilla bean paste and a dusting of icing sugar. To top it all off, simple sweet macerated Irish strawberries. The stuff of summer dreams!

Serves 6
1lb (500g) fresh sweet strawberries, hulled and halved
11 fl oz (300ml) heavy whipping cream
3 tbsp powdered (icing) sugar
1 tsp vanilla bean paste
8-10 store-bought meringue cookies (nests), roughly crushed
Fresh mint leaves, for garnish

In a bowl, combine the strawberries and 1 tablespoon of powdered sugar. Set aside to macerate while you prepare the rest of the dessert.

In a separate bowl, whisk the cream, remaining powdered sugar, and vanilla bean paste until soft peaks form. Be careful not to overmix – you want a beautifully luscious texture with no graininess!

Gently fold the crushed meringue cookies into the whipped cream mixture.

Now, it’s time to assemble! Use a large serving platter and begin layering the Eton Mess. Start with a spoonful of the meringue and cream mixture, then add a layer of macerated strawberries and more lightly crushed meringue. Repeat this process, creating beautiful alternating layers in a large pile.

Finish off your Eton Mess with a final flourish of macerated strawberries on top.
To add a touch of freshness and vibrancy, garnish each serving with a few mint leaves.

Finally, grab a spoon and serve straight to the table.

Appetizer Vegetarian · Gluten Free · Vegetable-related

Asparagus with labneh, brown butter and burnt lemon

June 3, 2023June 3, 2023 Belinda

Ottolenghi’s super recipe.

It’s no secret that asparagus enjoys a good soak in the old brown-butter (bubble) bath, which we’ve generously accommodated for. There are so many textures going on here, from tender asparagus to creamy labneh and hints of burnt lemon. The burnt lemon is a clever way to use up excess lemon peel by roasting it on a high heat until nicely charred. The result: a fragrant, bitter and intense condiment to sprinkle on to both sweet and savory dishes. Plan ahead by making the labneh the night before or, alternatively, use store-bought labneh or some thick-set Greek yoghurt.

Serves 4

900g thick-stemmed asparagus (2–3 bunches), woody ends trimmed (450g)
3 tbsp olive oil
70g unsalted butter
2 sprigs of thyme, plus 1 tsp picked leaves
1 tsp light soft brown sugar
salt and black pepper

Labneh:
650g Greek-style yoghurt
1 garlic clove, peeled and crushed

Burnt lemon:
2 unwaxed lemons

1. Make the labneh by putting the yoghurt and ½ teaspoon of salt into a bowl and mixing well to combine. Line a medium sieve with a piece of cheesecloth or a clean tea towel, with plenty of cloth hanging over the sides. Add the yoghurt, using the overhanging cloth to completely encase it, then set the sieve over a clean bowl and place a weight on top (a couple of tins will do). Refrigerate overnight. When the labneh is ready, discard the liquid collected and transfer the labneh to a clean bowl. You’ll make about 300g of labneh. Stir in the garlic and set aside.

2. Preheat the oven to 220°C.

3. Make the burnt lemon. Use a vegetable peeler to peel the lemons into long strips – don’t worry if you get some of the pith. You want 30g in total. Set aside a couple of strips and put the remainder on a small baking parchment-lined baking tray. Bake for 9–12 minutes, until completely dry and mostly blackened (they’ll shrivel up significantly). Finely grind with a pestle and mortar, then pass through a sieve, to catch any large pieces (discard these). Set the burnt lemon powder aside. Scrape away any pith from the reserved strips, and very finely julienne them. Set aside.

4. Reset the oven to a high grill setting. Put the asparagus, oil, ¾ teaspoon of salt and a good grind of pepper on a large baking tray lined with foil, give everything a good mix, then arrange the spears so they’re not overlapping. Grill on the highest shelf for 8–10 minutes, until tender and nicely browned. Ovens can vary, so check at the 6-minute mark.

5. Meanwhile, make the browned butter by first putting the butter into a small saucepan and placing it on a medium-high heat. Once melted, continue to cook for a further 3–4 minutes, swirling the pan occasionally, until nicely browned and smelling nutty. Add the thyme sprigs (careful, the fat will spit!), then stir in the brown sugar, ¾ teaspoon of the burnt lemon powder and ⅛ teaspoon of salt. Set aside to cool down slightly, about 5 minutes.

6. While the butter is cooling, segment one of the peeled lemons. Use a small sharp knife to trim away any excess pith, then cut between the membranes to release the segments and roughly chop each into 3–4 pieces. Juice the remaining lemon to give you 4 teaspoons of juice. Add the juice and all the segments to the browned butter mixture.

7. Spread the labneh out on a platter or plate, and top with the asparagus, so that the spears are all facing in the same direction. Pour over the browned butter, then scatter over the picked thyme. Lastly, sprinkle with ¼ teaspoon of the burnt lemon powder and the lemon strips.

Dairy-free · Fruit · Gluten Free · Salad

Greek -style watermelon salad

May 23, 2023May 23, 2023 Belinda

Recipe adapted from Mark Bittman’s

“It’s not an immediately obvious combination – watermelon, cucumber, olives and feta – but one bite will leave you convinced that this savory-sweet summer salad is something truly special. The astringent punch of the olives and feta provides a sophisticated counterpoint to the watery mellowness of the melon and cucumber. With a hunk of bread, it’s a lovely light lunch; with practically any grilled meat or fish, it’s an ideal summer supper.

Serves 4

3 cups cubed watermelon (don’t buy pre-cubed as it’s too mushy)
2 large ripe vine tomatoes
1 medium English cucumber
1 small red onion
1/2 cup pitted Kalamata olives, halved
1/2 cup crumbled Greek feta
A good handful each of chopped parsley and mint
Olive oil and red-wine vinegar
Salt and pepper

Optional extras- chopped basil & toasted pine-nuts

In a large bowl combine 3 cups cubed watermelon; 2 large ripe tomatoes, chopped; 1 medium cucumber, peeled, seeded and chopped; 1 small red onion, sliced; 1/2 cup pitted Kalamata olives; 1/2 cup crumbled feta; and the chopped parsley and mint. Drizzle with olive oil and red-wine vinegar, sprinkle with salt and pepper, toss and taste/adjust for seasoning before serving.

PS This recipe does not keep too long, as the watermelon will get mushy pretty fast.