Baking · Do-ahead

Almond croissants made from day old croissants

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Recipe by David Lebowitz
These now-classic French pastries are made in bakeries using day-old croissants. At home, you can use whatever croissants you can get your hands on. They don’t need to be extra fancy, but you do want to use ones made with pure butter, which have the best flavor.
The liquor is a nice addition to the syrup, but if you’re avoiding alcohol, a small amount of orange flower water is a good substitution, or you can infuse a vanilla bean in the syrup or add some extract.
Syrup
1/2 cup (125ml) water
1/4 cup (50g) granulated sugar
2 tbsp dark rum, amaretto, or kirsch (optional, but recommended)
Frangipane
1/2 cup (50g) almond flour (powdered almonds)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
3 1/2 tbsp (50g) unsalted butter, at room temperature
A few drops pure almond extract
Pinch of salt
4x day-old croissants
1/2 cup (40g) sliced almonds
Powdered sugar
Make the syrup by heating the water and sugar in a medium saucepan until the mixture comes to a boil, stirring occasionally. When the sugar is dissolved, remove from heat, let cool to room temperature, then add the liquor.
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silicone baking mat.
Make the frangipane by beating the almond flour, sugar, egg, butter, almond extract, and salt in the bowl of a stand mixer fitted with the paddle attachment (or by hand) at medium-to-high speed until the frangipane is light and fluffy, about 3 minutes.
Slice each croissant in half horizontally, stopping just before you reach the other side, leaving it with a hinge to open and close it. Place them on the prepared baking sheet. Liberally brush the insides, both top and bottom, with the syrup. You want to make sure both sides are completely saturated with the syrup. Don’t be shy—even if you think it’s too much, really saturate the croissants. French bakers dunk the entire croissant in a big vat of sugar syrup.
Smear the inside of each croissant with 2 tablespoons of the frangipane. Press down firmly on each croissant so the top is relatively flat. Spread the remaining frangipane over the tops of each croissant.
Sprinkle each croissant with 2 tablespoons of sliced almonds and bake the croissants until golden brown, about 15 minutes, but check them a few minutes before the recommended baking time. Let them cool a few minutes, then sprinkle them with powdered sugar. Serve warm or at room temperature.

Breakfast · Do-ahead · Egg based · Gluten Free · Vegetable-related

Baked feta and dill frittata

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Recipe by Yotam Ottolenghi

If ever there were a way to feature feta, it’s this frittata, where a block of the cheese sits perfectly in the middle. I consider it a breakfast dish, but it also works just as well as a summer lunch or as part of a picnic spread.

8 large eggs
fine sea salt and black pepper
200g Greek feta, in blocks
50ml olive oil
1½ tsp cumin seeds, coarsely ground in a mortar
1 onion, peeled and finely chopped (180g)
120g baby spinach
45g dill, finely chopped
¼ tsp aleppo chilli
½ lemon, cut into 4 wedges

Preheat the oven to 325F/ 165C.
Crack the eggs into a medium bowl with a ½ teaspoon salt and a good grind of pepper and beat to combine. Set aside.

Use a ruler to measure the thickness of the block of feta – if it’s thicker than 1/2″/1½cm, carefully trim it down to this thickness and crumble any offcuts into the egg mixture. Keep the rest of the feta block whole.

Place a small (roughly 7″/17cm-wide), nonstick, ovenproof saute pan on a medium-high heat and add 3 tbsp oil.
Once it’s hot, add a teaspoon of cumin, cook for a minute until fragrant, then add the chopped onion and a quarter-teaspoon of salt and cook, stirring occasionally, for three minutes, until the onion is translucent.
Stir in the spinach and all but a tablespoon of the dill, and cook for two minutes, until the spinach has wilted and the dill is fragrant.
Pour the beaten egg into the pan and stir to combine with the onion, spinach and herbs. Nestle the feta in the centre of the egg mixture, so it’s three-quarters submerged, then drizzle the remaining teaspoon of oil and the remaining half-teaspoon of cumin over the top.
Transfer the pan to the oven, bake for 15 minutes, then remove and turn the oven grill to its highest setting. Once the grill is hot, pop the pan on the top shelf of the oven closest to the grill and cook for two minutes until the frittata is golden brown and the top of the feta slightly colored.

Using a spatula, release the frittata from the bottom of the pan, then carefully slide it on to a serving plate. Sprinkle over the remaining dill and the aleppo chilli, and serve warm or at room temperature with the lemon wedges on the side.

Accompaniments · Breakfast · Dairy-free · Do-ahead · Fruit · Gluten Free · Holiday Food

Kumquat or Seville orange marmalade

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This is a really delicious marmalade and I do leave it bubbling away for way beyond the time mentioned, as I love the amber color and richer flavor that happens as it continues to simmer. Be careful you stir it a lot, so it doesn’t stick on the base of the pot.
I love to use my large copper pots for this recipe and often will double it but not in the same pan.

This recipe makes about 7-8 16oz jars marmalade

2 very heaped cups kumquats or Seville oranges, first washed in hot water then thinly sliced across, seeds removed, but keep seeds to the side and save. Put the seeds into some muslin tied up, as you will add the muslin bag to the fruit mixture as the seeds provide a lot of pectin which is necessary for the gel process.
2 1/2 oranges, (not Sevilles) finely sliced peel only
2 cups chopped orange pulp (seeded, with the seeds going into the muslin bag with the kumquat seeds)
1/3 cup freshly squeezed lemon juice
8 cups water
1 pinch of cayenne pepper
1 star anise
About 5 1/2 cups white sugar (you can experiment and add less if you like your marmalade more tart)
1 cup dark Muscovado sugar (This gives it it’s richness and amber color. Available on Amazon)

* Before anything, put all your clean jars, lids and other utensils you will use, into a long hot wash in the dishwasher, not opening it until you’re ready to put the marmalade into the jars. This keeps them sterile.
** Then put 3 small plates into the freezer to chill as you will need these to test if the “gel-ness” is ready for the marmalade

After prepping all the fruit, put the fruit, sliced orange peel, star anise, cayenne pepper, chopped orange pulp, lemon juice, kumquat and orange seeds in muslin and the water into your large pot, cover and let stand in a cool place for 48 hours.

Stir, bring to the boil, reduce the heat and simmer until the peel is tender, stirring. This will take up to 1 hour.
Add the sugars and stir until dissolved. Remove the star anise as the flavor is strong and you don;;t want it to overtake the kumquat flavor.
Boil to jellying point, about 2 to 2 1/2 hours if you want the darker marmalade.
Stir occasionally to prevent sticking.

This shows the darker color marmalade comparedd with the “normal” color.

To test if is at the gel point, have a couple of small plates in the fridge chilling and when you’re ready to test, take 1/2 tsp of the marmalade out and put it onto the cold plate. Put the plate in the fridge for 3 minutes and if it looks’feels gelatinous then it’s ready.
When ready, turn off the heat and skim off any foam from the surface.

Use a wide neck funnel (sterilized in the dishwasher too) to put the marmalade into the sterilized jars, it’s much less messy.
Leave 1/2 inch of headspace between marmalade and the top of the jar.
Screw on the canning lids.
Once the jars are sealed, store the marmalade away from direct light or heat. You may hear some popping of lids over the next few hours. This is good!
Once a jar is open, it must be stored in the refrigerator.
Sometimes the marmalade can take a week of two to “set” and gel properly, so don’t worry if it’s a little runny when you put it into the jars.

Vegetable sides · Vegetable-related

Braised White Beans and Greens With Parmesan

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Recipe from the New York Times

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S.
Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place.
Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

Serves 4
¼ cup olive oil
1 small fennel bulb, trimmed, cored and small-diced
1 small yellow onion, small-diced
2 tsp minced fresh rosemary or thyme
5 garlic cloves, minced
¼ teaspoon red-pepper flakes, plus more to taste
1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2 (15-ounce) cans cannellini beans, rinsed
2 cups vegetable or chicken broth
Kosher salt and black pepper
1 tbsp lemon juice
½ cup shredded mozzarella (optional)
3 tbsp grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Dairy-free · Do-ahead · Gluten Free · Salad · Vegan

Broccoli Spoon Salad With Warm Vinaigrette

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This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.

Serves 4

6 Tbsp. grapeseed or other neutral oil
2 tsp. ras-el-hanout
1 garlic clove, finely grated
2 Tbsp. fresh lemon juice
2 Tbsp. white balsamic vinegar or white wine vinegar
1 Tbsp. honey or maple syrup
Kosher salt, freshly ground pepper
¼ cup raw pistachios
1 small shallot, finely chopped
1 medium jalapeño, finely chopped
6 cups finely chopped broccoli florets and peeled stems (from about 1 bunch)
1 cup finely chopped cilantro
⅓ cup finely chopped pitted dates

Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.

Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.

Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle reserved vinaigrette over and toss to coat. Taste and season with more salt and pepper if needed.

Do Ahead: Salad can be made 1 day ahead. Cover and chill.

Appetizers · Do-ahead · Fish · Gluten Free

Cucumber cups with Boursin cream and smoked salmon

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This is a lovely light appetizer and feeds about 10 people.
Small pieces of smoked trout can also be substituted for the smoked salmon.
These can also be assembled and chilled in an airtight container 1 day ahead of time

4 oz smoked salmon, cut into 2-inch strips
2 tbsp chopped fresh dill
24 small fresh dill sprigs
1 tsp lemon zest
1/2 tsp fresh lemon juice, plus a little more for sprinkling when serving
2x packets of Boursin cheese, at room temp (softened, so it’s easy to mix)
1/4 teaspoon ground black pepper
2 large English cucumbers, sliced about 3/4-inch thick to make 24 slices

Trim the ends of the cucumbers and cut crosswise into 24 (3/4 inch thick) rounds. Scoop a 1/2 inch-deep depression from one side of each round with a small melon baller, forming little cups. Be careful you don’t scoop right through!
Drain the cucumber rounds, cup-sides down, on paper towels for 15 – 30 minutes

Beat the Boursin cheese, chopped dill, lemon zest, lemon juice and black pepper together in a bowl.
Spoon 1/2 tsp cheese mixture into each cucumber cup
Top each cup with 1x salmon strip, curled around, then top with 1 dill sprig.

Appetizer Vegetarian · Baking

Fig and Brie Filo Crinkle Pie

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375g Filo Pastry
150g unsalted butter, melted
2 eggs
1 cup thickened cream
Salt & pepper
500g double brie cheese, cut into slices
6 figs, thinly sliced
3 sprigs fresh thyme

We used a 24cm by 34cm rectangular baking pan for this recipe. You can use any shape dish, simply position the folded filo Pastry in the shape of your pan.

Before you begin this Filo Pastry recipe, take your packet of Filo Pastry out of the fridge, still in its plastic bag and allow it to come up to room temperature.
Preheat your oven to (350F (180 C), fan forced. Brush a 24cm by 34cm rectangular baking pan with butter.
Combine the eggs, cream, salt and pepper in a mixing jug and whisk until well combined. Set aside.
Lay two sheets of Filo pastry onto your workspace, one on top of the other, with the short sides of the Filo Pastry facing you. Using your fingers, fold the pastry in a concertina design. Transfer the folded Filo Pastry to your baking tray. Repeat with remaining Filo Pastry, until your tray is full.
Drizzle the melted butter over the tray using a Pastry brush. Slot the sliced brie and figs into the Pastry layers. Pour the cream and egg mixture over the Pastry. Sprinkle with thyme.
Bake in the oven for 35 minutes, or until golden. Remove from the oven and serve immediately.

Asian flavors · Dairy-free · Gluten Free · Rice · Vegan

Creamy Coconut-Lime Rice With Peanuts

BelindaLeave a comment

Recipe by Christian Reynoso

Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main. First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce. Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs.

Serves 4

1 cup uncooked jasmine rice, rinsed
1 (13 to 14 oz) can coconut milk
Salt and pepper
1(1½-inch) piece fresh ginger
2 large garlic cloves
2 limes
½ cup roasted and salted peanuts, crushed
2 tbsp peanut butter
2 tsp granulated sugar
2 tsp sambal oelek
2 cups ripe cherry tomatoes, halved (about 10 ounces)
1 cup roughly chopped mixed herbs (such as dill, cilantro or mint)

Cook the rice according to the packaging instructions until tender, replacing 1¼ cups of the cooking water with 1¼ cups of the coconut milk. Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper — it should taste well-seasoned and almost buttery — and let cool.

While the rice is cooking, add ¼ cup coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of 1 lime. Then, juice both limes into the bowl. Whisk in ¼ cup of the peanuts, the peanut butter, sugar and sambal and season with salt.

When ready to serve, add the tomatoes and ¾ cup of the herbs to the bowl with the rice. Pour in the coconut dressing, toss well to coat, season with pepper and top with remaining ¼ cup crushed peanuts and ¼ cup herbs. For the best flavor, serve at room temperature the day it’s made.

Appetizers · Do-ahead · Gluten Free · Poultry

Buffalo chicken dip

BelindaLeave a comment

This is a hot dip I made recently, having never made it before and it went down so well, I felt I should post it.
It’s an American dip, so I don’t know the non-American equivalent ingredients to the hot sauce and ranch dressing in the recipe.
It’s a great dip and very addictve!

Serves about 12 people

3-4 large boneless, skinless chicken thighs, boiled in chicken or bone broth (for more flavor)
8 oz cream cheese, at room temp and cubed
1 cup ranch dressing, either your favorite brand or homemade
1 cup Franks RedHot sauce, plus more if you like it really spicy
1 tsp freshly ground black pepper
1 tsp garlic powder or garlic granules
3/4 cup scallions (green onions) chopped
1.5 cups full fat shredded mozzarella (divided)
1.5 cups mature cheddar cheese, grated

Cook the chicken in the broth for 30 mins, let cool then shred either with 2 forks, or using the paddle attachment in your Kitchen Aid mixer (this works brilliantly!)

Preheat oven to 350F

To a medium pot over medium low heat, add the cubed cream cheese, ranch dressing, RedHot sauce, black pepper and garlic powder/granules. Whisk constantly until the cream cheese has dissolved into the rest of the sauce. Remove from the heat.

Add the shredded chicken, green onion, 1 cup of the mozzarella and 1 cup of the cheddar cheese. Mix well to combine.
Transfer to a greased oven-proof baking dish and top with the remaining mozzarella and cheddar cheese.

Bake for about 25-30 minutes until bubbling and the top has browned a little. If you want a browner top, you can broil the top for 3-4 minutes, but I don’t bother

Serve with crackers, vegetable sticks, toasted bread or tortilla chips and enjoy!

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

Miso leeks with white beans

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Recipe by Hetty Lui McKinnnon

In this reinterpretation of the classic French dish, leeks vinaigrette, tender braised leeks are bathed in a punchy miso vinaigrette, tossed with creamy white beans then served with an oozy soft egg for an easy, comforting midweek meal. Steady, gentle heat is the key to achieving the rich, jamlike leeks, coaxing out their sweetness while ensuring that they stay silky. The miso leeks can also be eaten in other ways — on a slice of toast, stirred through warm potatoes or pasta, or tossed with French lentils and peppery arugula for a simple salad. Make sure you use the whole leek. Many recipes recommend the white part only, but the green parts, while slightly tougher with a stronger flavor, can also be cooked and tenderized, especially in recipes where they are braised. The miso leeks improve over time and can be prepared up to 3 days ahead and stored in the fridge.

Serves 4  (about 4 heaping cups)
2 large leeks (about 1 pound), roots and wrinkled tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
Extra-virgin olive oil
Salt and pepper
2 garlic cloves, thinly sliced
2 fresh thyme sprigs
4 eggs
2 (14-oz) cans white beans, such as cannellini or butter beans, drained
Handful tarragon or parsley leaves, roughly chopped, to serve
Toasted bread (optional), for serving

For the Miso Vinaigrette
4 tsp white miso paste
1 tsp Dijon mustard
1 garlic clove, grated
2 tsp red-wine vinegar
2 tbsp extra-virgin olive oil

Prepare the leeks: Place the sliced leeks into a colander and rinse them well, rubbing to loosen any dirt. Rinse them again and drain well. (There is no need to dry them, as the residual water is useful in cooking the leeks.)

Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

Meanwhile, bring a medium pot of water to a boil over high. Add the eggs and continue to cook over medium-high for 7 minutes. (Make sure you set a timer.) Set up an ice bath. Using a spider ladle or slotted spoon, remove the eggs from the water and immediately add them to the ice bath. Cool for 3 to 4 minutes, then peel and set aside.

Make the vinaigrette: In a large bowl, whisk together the miso paste, Dijon mustard, garlic, vinegar and olive oil.

Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.

Stir in the white beans and leave to cool for a few minutes. Add about ¾ of the tarragon or parsley leaves and toss gently to combine.

Divide the leeks and beans among bowls and drizzle each with olive oil. Top with a halved jammy egg and finish with the remaining herbs. Serve with toast, if desired.