15 minute Coconut curry noodle soup

May 2, 2015September 13, 2018 Belinda

Want a bowl of heaven in 15 minutes? This recipe is from a great blog called Woks of Life and has all my favorite ingredients rolled into one bowl of deliciousness.

Makes 2 generous portions

You’ll need:

2 tablespoons vegetable or peanut oil
3 garlic cloves, chopped
1 heaped tbsp fresh ginger, grated
2 tbsp Thai red curry paste (or 3 tbsp if you like it really spicy)
8 oz. boneless chicken breast or thighs, sliced
4 cups chicken broth
1 cup water
2 tbsp fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles (or the fine rice noodles)
A bag of beansprouts (about 10 oz)
1 lime, juiced
Sliced red onion, red chilies, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.
Add the chicken and cook for a couple minutes, just until the chicken turns opaque.
Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Put the dried rice vermicelli noodles in each of your large soup bowls, add a large handful of beansprouts, a good amount of roughly chopped cilantro and about 1/4 cup chopped scallions per bowl.
Pour the boiling soup over all this and add a good squeeze of lime juice to each bowl.Let sit for about 4 minutes until the noodles are cooked. Serve

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Dessert · Do-ahead · Gluten Free

Summer berry terrine

April 14, 2015September 7, 2022 Belinda

This is the prettiest, lightest, most low calorie dessert I can possibly think of. It is a real stunner to look at and dead simple to make. I bet it will be a firm favorite for your outdoor or indoor dinners.

15 fluid ounces sparkling rose wine
2 oz superfine sugar (caster sugar)
2 x (1/4 oz) sachets of gelatine
1 tbsp fresh lime juice

For the fruit

12 oz sweet strawberries (not too large)
8 oz raspberries
12 oz blackcurrants, blueberries or red currants (or a mixture of them)
Fresh mint leaves

In addition to the ingredients, you will also need two 2 lb loaf tins, 7½ x 4¾ inches x 3½ inches deep, preferably non-stick but anyway with a good surface.

First, prepare the fruit: remove the stalks and halve the strawberries if they are any larger than a quail’s egg. Then mix the fruits together in a large bowl, being very gentle to avoid bruising them.

In a small saucepan heat half the rosé wine until it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a pitcher and allow it to cool.

While that is happening, lay the mixed fruit in one of the loaf tins – it is worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.

Next, pour all but 5 fl oz of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set.

Then warm up the remaining 5 fl oz wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.

When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Decorate with the fresh mint sprigs and serve with red berry coulis, chilled pouring cream, crème fraîche or Greek yoghurt.

Baking · Do-ahead · Holiday Food

Hot Cross Scones

April 3, 2015September 7, 2022 Belinda

I adore hot cross buns but can’t seem to find them in Los Angeles. These hot cross “scones” have the flavor of hot cross buns but are much easier to make and they’re moist and moreish!

8oz self-raising flour, plus extra for dusting
3oz butter, softened
3 tbsp light muscovado sugar (or dark brown sugar)
1/3 cup small golden raisins (sultanas)
1/4 cup cut mixed peel
½ tsp ground mixed spice, see the recipe below. (It’s nothing like allspice)
1 large egg, beaten
3 tbsp buttermilk or 4 tbsp milk, plus extra for brushing
1/4 cup plain flour
2 tbsp caster sugar

Preheat the oven to 400 F.

Sift the self-raising flour into a large bowl; rub in the butter with your fingertips. Stir in the muscovado sugar, sultanas, peel and spice.

In a pitcher, beat together the egg, buttermilk and a pinch of salt. Pour into the flour mixture and bring together to make a soft dough.
Lightly dust a work surface with extra flour, then roll out the dough to no thinner than 1/2 inch. Using a 1 inch cutter, stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly.

Re-roll the trimmings and stamp out more. Transfer to a non-stick baking sheet.
Make the crosses. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough. Roll out, cut into thin strips and put a cross on top of each scone. Brush with milk, then bake for 15 minutes, until well risen and golden.

For the glaze, dissolve the sugar in 2 tablespoons boiling water. Use to brush the tops of the scones as soon as they come out of the oven. Cool slightly on a wire rack. Eat while warm, or split and toast the next day and serve with a smudge of butter.

Allspice recipe

1 Tbsp ground allspice
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp ground mace
1 tsp ground cloves
1 tsp ground coriander
1 tsp ground Ginger
Blend all spices together, and store in a sealed jar away from light.

Dairy-free · Do-ahead · Gluten Free · Poultry

Slow roasted garlic and lemon chicken

March 29, 2015September 7, 2022 Belinda

There is nothing nicer than throwing everything into a roasting pan and watching it caramelize slowly, turning each ingredient into a mouthful of sweetness. The beauty of this dish is that the lemon turns sweet and incredibly tender and you can pop the chunks straight into your mouth, skin, pith and all! Thanks to the irrepressible Nigella Lawson.

Serves 4 but can easily be augmented

1 chicken (approx 4½lbs) cut into 10 pieces
A bulb of garlic separated into unpeeled cloves
2 unwaxed lemons (preferably thin-skinned) cut into chunky eighths
1 handful fresh thyme
3 tablespoons olive oil
2/3 cup white wine
black pepper

Preheat the oven to 325ºF.
Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
Sprinkle over the white wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavor-intensifyingly low heat, for 2 hours.
Remove the foil from the roasting tin, and turn up the oven to 400ºF. Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelize at the edges.

I like to serve this as it is, straight from the roasting tin: so just strew over some thyme sprigs, warm some lovely bread and make a quick green salad and Bob’s your uncle!

Dairy-free · Poultry

Chicken with potatoes, prunes and pomegranate molasses

March 22, 2015February 7, 2016 Belinda

Again, here is another gem from Yotam Ottolenghi with a stunning mixture of flavors.
It is SO easy that you just throw everything into a bowl, mix well together then throw into a large baking/roasting dish. Bingo!

Serves 4 to 6

8 whole chicken legs (each with a drumstick and thigh attached, about 4 1/2 lbs in all)
16 medium fingerling or baby Yukon potatoes, peeled
3 large onions, peeled and quartered
5 oz pitted prunes
3 tbsp grated fresh ginger
1/2 cup soy sauce
6 tbsp pomegranate molasses
1 tbsp maple syrup
5 oz sweet mango chutney
1/2 tsp whole black peppercorns
1 1/2 tbsp oregano sprigs, plus a few picked for garnish

Heat the oven to 400 F
Mix all the ingredients in a large bowl, then tip it all into a large ovenproof roasting or baking dish.
Cover with a lid or thick foil and bake for 40 minutes.
Lower the heat to 350 F, remove the foil and cook for 1 1/2 more hours, stirring every now and then. If it starts to burn a bit, replace the foil or lid.

When the time is up, remove the dish from the oven, stir once more, cover and set aside for at least 15 minutes to rest and allow the flavors to mingle. Garnish with a few oregano leaves and serve with a sharp green salad and some good bread to mop up the lovely juices

Fish

Salmon on salsa with black beans, corn and cumin

March 22, 2015February 8, 2016 Belinda

Now that Spring is here, I am trying to find lighter meals with interesting spices. This is a really super light meal and the salsa is divine eaten with salmon or just scooped up in tortilla chips. Don’t refrigerate it as the tomato will turn pulpy.

Serves 4

The Salsa
4 garlic cloves, minced
6 scallions, green parts chopped only
1 medium red onion, chopped medium fine
10 ripe plum tomatoes, diced, with juices and pips removed
1 x 14 oz can black beans, drained and rinsed
1 small tin of sweet corn niblets, drained
4 tbsp fresh lime juice
1 to 2 jalapeno peppers, seeded and chopped finely (I only use 1)
1/2 cup chopped fresh cilantro (coriander)
1 tbsp ground roasted cumin (I like to roast my own)
Salt and pepper to taste

For the salmon
4 salmon fillets, about 6 ounces each, skinned and boned
2 tbsp coarse grain mustard
3/4 to 1 tsp coarsely ground black pepper
2 to 3 tbsps olive oil

To serve
4 cilantro sprigs
4 lime wedges

In a large bowl, combine the garlic, scallions, red onion, tomato, corn, black beans, lime juice, jalapeno pepper, cilantro, cumin and salt and pepper to taste. Mix well, taste for seasoning, cover and set aside.

Pat the salmon fillets dry. Brush each side with the grainy mustard and sprinkle with the coarse pepper.
Heat a large skillet over medium high heat.Add the oil.
Saute the fish fillets for 4 to 5 minutes on each side- don’t overcook though, so keep an eye on it. The fish should be a little pink in the middle and very moist.

Spoon some salsa onto the plates, lay a salmon fillet on top and garnish with the cilantro sprigs and lime wedges.

Only 305 calories per serving!

Asian flavors · Curry · Gluten Free · Poultry

Asian roast chicken with red curry and coconut gravy

March 4, 2015September 13, 2018 Belinda

Roast chicken is my go-to comfort food if we’ve had a really busy week and have eaten out a lot. The week of the Oscars was like that and I was craving a roast chicken. This is a fabulous alternative to the usual traditional flavors in a roast chicken.

1 tbsp vegetable oil
2 tsp Thai spice blend or Chinese five-spice powder
½ tsp coarse salt
Grated zest and juice of 1 lime, plus extra 1 lime, halved
3 1/2 lb whole free-range chicken
2 lemongrass stalks, bruised
4 thick slices fresh ginger
2 lime leaves (look for Bart Spices dried lime leaves, from major supermarkets)
7 oz carton coconut cream
7 fl oz chicken stock, hot
1 tbsp Thai red curry paste

Preheat the oven to 350 F.
Mix together the oil, spice blend, salt and lime zest and juice to make a paste. Rub the mixture evenly onto the chicken skin.
Pop the lime halves into the body cavity, along with the lemongrass, ginger and lime leaves. Sit in a roasting tin and roast for 1½ hours, until the chicken is cooked through.
Tip any juices inside the body cavity into the tin, then lift the chicken onto a plate and rest for 5 minutes.
Meanwhile, pour off the fat, then stir the coconut cream, stock and curry paste into the juices left in the tin, and cook in the oven for a further 5 minutes, until hot.
Carve the chicken and serve with the coconut gravy and some steamed greens, such as pak choi, and rice.

Dessert · Do-ahead

Beet panna cotta with Meyer lemon mousse

March 2, 2015September 7, 2022 Belinda

What a surprise to see this recipe! It is sensational and the sweetness of the beets is perfect in the panna cotta, especially when slowly simmered in the cream, producing the most wonderful deep purple color. Do try it!!

Servings: 6
Beet Panna Cotta

½ lb red beets, peeled, cut into ½” pieces
2 cups heavy cream
½ tsp kosher salt
1 tsp unflavored powdered gelatin
3 tbsp honey
½ tsp vanilla extract

Meyer Lemon Mousse

1 tbsp finely grated Meyer lemon zest
½ cup fresh Meyer lemon juice
½ cup (1 stick) chilled unsalted butter, cut into pieces, divided
½ cup sugar, divided
4 large egg yolks
1 large egg
½ cup chilled heavy cream

You will need six 8 oz glasses or ramekins

Bring the beets, cream, and salt to a simmer over medium heat in a medium saucepan. Cover, reduce the heat and simmer very gently until the beets are tender, 25–30 minutes. Let cool slightly.
Meanwhile, combine the gelatin and 2 Tbsp cold water in a blender; let sit 5 minutes for the gelatin to soften.
Transfer the beets and their cooking liquid to blender; add the honey and vanilla and purée until smooth. Strain through a fine-mesh sieve into a large bowl; discard the solids.
Divide the purée among the glass dishes and chill until set, 3½–4 hours.

Do Ahead: Panna cotta can be made 3 days ahead. Cover and keep chilled.

Meyer lemon mousse

Bring the lemon zest and juice, ¼ cup butter, and ¼ cup sugar to a simmer over medium heat in a medium saucepan, stirring to dissolve the sugar. Remove from the heat.
Whisk the egg yolks, egg, and remaining ¼ cup sugar in a small bowl until pale and thick, about 2 minutes. Whisking constantly, slowly pour the hot lemon mixture into the egg mixture.
Transfer back to the saucepan and cook over medium-low heat, whisking constantly, until the curd is thickened and the whisk leaves a trail, about 5 minutes. Remove from the heat and add the remaining ¼ cup butter, whisking until melted and the curd is smooth.
Transfer the curd to a bowl and cover with plastic wrap, pressing directly onto the surface. Chill until cold, at least 2 hours.
When ready to serve, whisk the cream in a small bowl to soft peaks and gently fold into the curd. Spoon the mousse over the panna cotta.

Do Ahead: The lemon curd can be made 3 days ahead. Cover and chill.

Do-ahead · Gluten Free · Nuts · Pasta · Vegetarian pasta

Easy lemon pesto sauce

March 2, 2015September 7, 2022 Belinda

A light, lemony and more refreshing version of a traditional pesto sauce is delicious tossed with hot pasta for a quick meal or side dish with roasted or grilled meats and fish.

2 garlic cloves
3 Tbs. toasted pine nuts (to toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.)
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper.

Makes 1 1/4 to 1 3/4 cups.