Spicy Tuna Tartare in Sesame Miso Cones

March 22, 2026 BelindaLeave a comment

These have become one of Wolfgang Puck’s signature dishes. Seasoned with soy sauce, wasabi, Sriracha and mayonnaise, the tuna gets tucked into savory-sweet cones.
The cones are delicate, made from a tuile batter that needs to be quickly shaped onto a cone mold right out of the oven before it firms and crisps. If you don’t have cone molds, you can also shape them into cups over an inverted mini muffin tin, or bypass them entirely for store-bought crackers.

Total Time 1 ½ hours, plus at least 12 hours’ chilling

Serves about 20 cones

For the Tuile Cones
1 cup light corn syrup
½ cup/4 oz unsalted butter
2 tbsp white miso paste
1 tbsp sesame oil
¼ tsp salt
¼ tsp black pepper
½ cup all-purpose flour
½ cup sesame seeds (¼ cup black; ¼ cup white)
1 tbsp ground ginger

For the Tuna Tartare
¼ cup mayonnaise
4 tsp Sriracha
4 tsp soy sauce
1 tsp wasabi paste
8 oz sushi-grade tuna, cut into ¼-inch cubes
2 tbsp chopped pickled ginger
2 tsp minced scallions

For the Garnish
Daikon sprouts or other microgreens (optional)
Minced scallions
Masago or tobiko roe (optional)
Pickled ginger, chopped
Bonito flakes

In a medium saucepan, melt the corn syrup and butter over medium heat, stirring to combine. Be very careful not to let the mixture boil. Remove from the heat and whisk in miso paste, sesame oil, salt and pepper. Sift in the flour, stirring continuously. Stir in the sesame seeds and ginger. Let the batter cool, then refrigerate it for at least 12 hours, allowing it to rest and chill.

When ready to bake the tuiles, heat the oven to 350 degrees. Line a 13-by-18-inch baking sheet with a nonstick silicone baking mat or parchment paper.

Working in batches, spoon the tuile mixture in 1-tablespoon portions onto the baking mat, leaving about 3 inches of space between each, then bake until light brown all the way from the edge to the center, about 10 minutes. (You might want to start with just 6 tuiles per sheet, since they firm up quickly after baking and need to be shaped into cones or cups while still warm.)

Working quickly, remove the tuiles from the baking sheets one at a time; form them into miniature cones using a cone mold or form into small cups by setting each piece over the cup of an inverted mini muffin tin. Let cool completely, about 5 minutes. Repeat with remaining tuile batter.

While the cones cool, prepare the tuna tartare: In a large bowl, whisk together the mayonnaise, Sriracha, soy sauce and wasabi paste. Add the tuna, pickled ginger and scallions, and gently fold to combine.

Place daikon sprouts inside the cooled tuile cones, stem side first, if using.
Spoon tuna tartare inside cones. To garnish, place minced scallions, roe (if using), pickled ginger and bonito flakes on top of tuna. Serve immediately.

Asian flavors · Dairy-free · Salad

Asian Cucumber Salad

March 17, 2026March 17, 2026 BelindaLeave a comment

Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic and soy, cool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making.

1 1/2 lbs Turkish, Persian or English cucumbers (about 5 cups sliced)
1/2 tsp salt
4–5 scallions, finely sliced
1 tsp ginger, grated
1 clove garlic, finely minced
1/4 cup rice vinegar
1 tbsp soy sauce, (for gluten-free use Bragg’s Liquid Aminos or Coconut aminos)
1 tbsp toasted sesame oil
1 tbsp maple syrup (or honey, or sugar), more to taste
1 tsp chili garlic sauce (sambal olek) or sriracha, more to taste
1–2 tbsp toasted sesame seeds

Using the tines of a fork, score the cucumbers lengthwise- this will help the dressing cling to the cucumber. (Feel free to skip if in a hurry.)
Slice the cucumbers thinly. Place in a mixing bowl and toss with the salt to help them release water. Let this stand while you gather the remaining ingredients.
Strain the cucumbers using a fine mesh strainer (do not rinse) and place them in a large mixing bowl.
Add the scallions, ginger, garlic, rice vinegar, soy sauce, sesame oil, maple syrup, optional red chili paste and toasted sesame seeds. Mix to combine.
Taste and adjust salt and sweetness to your liking. Add more chili paste if you like.
Refrigerate until ready to serve. Cucumber salad is best served on the same day but will keep for up to 3 days in an airtight container in the refrigerator.

Dessert · Do-ahead · Icecream

Festive Cassata ice cream

February 5, 2026February 8, 2026 BelindaLeave a comment

This luxurious festive cassata ice cream is studded throughout with dried fruits, nuts and chocolate chunks. Baileys liqueur adds an additional layer of flavor that compliments the rich ice cream perfectly.

Serves 8-10
For the ice cream
600 mls double cream – heavy cream in the US
1 tin sweetened condensed milk – 14oz/397g
1 tsp good vanilla extract
2 tbsp liqueur of choice – like Bailey’s, Amarula, Kahlua, rum
For the add-ins
140g glacé cherries, halved, or roughly 20x glacé cherries
100g pistachios, roughly chopped
140g candied mixed peel
100g dark chocolate – chopped into small chunks

You will need a loaf pan approximately 24 x 13 x 5cm or with a 1.5-litre capacity. It’s slightly larger than a standard 2lb loaf tin.
Line the tin with a layer of cling film wrap.
Slice the glacé cherries in half and roughly chop the pistachios and chocolate.
Make the ice cream
Add the double cream, condensed milk, vanilla extract and your liquor of choice, (I prefer Baileys) to a large mixing bowl.
600mls double cream
1 tin sweetened condensed milk
1 teaspoon vanilla extract
2 tablespoons liqueur of choice
With an electric mixer, whip the mixture until it’s thick, smooth and creamy.
Bear in mind that the mixture needs to be thick enough to ‘hold’ the add-ins like nuts and fruits in place, ie. they should not sink to the bottom of the tin.

Add all the add-ins to the cream mixture and gently fold it through.
100 gram glacé cherries, halved
75 gram pistachios
50 gram candied mixed peel
50 gram milk or dark chocolate

Spoon the Cassata ice cream into the lined tin.
Flatten the top using a spatula or a big spoon. Just a heads up, this will become the bottom of the Cassata when you flip it onto a plate. So, make sure it’s nice and flat to sit evenly.
Wrap the tin with cling film and pop it in the freezer. Let it chill for a minimum of 6 hours to set completely, but overnight is even better.
When the ice cream is fully frozen, take it out of the freezer. Peel off the top layer of cling film and flip the tin upside down onto a serving plate.
Give the tin a gentle tap or press to coax the Cassata out. If it’s a bit stubborn, wait a minute or two and try again. If needed, a quick dip in hot water (just a split second!) can work wonders.
Remove the cling film from around it.
Decorate lavishly and unashamedly, slice and enjoy!

Decoration ideas
Decorate with more chopped nuts and dried fruit.
Whipped cream.
Fresh berries.
Chocolate shavings.
Drizzle with chocolate or caramel sauce.

Gluten Free · Vegetable sides

Keto Creamed spinach

January 25, 2026January 25, 2026 BelindaLeave a comment

Keto Creamed Spinach is a low carb, gluten free adaptation of traditional creamed spinach. Fresh, healthy spinach is cooked in a creamy, cheesy sauce that is incredibly rich and flavorful. Even the pickiest of eaters will love this delicious side dish.

Serves 4
1 tbsp butter
2 cloves garlic, minced
1 shallot or 1/2 small onion, finely sliced
1lb baby spinach
1/4 cup heavy whipping cream
2 oz cream cheese
1/4 cup freshly grated Parmesan cheese
Salt and pepper to taste

Melt the butter in a large skillet over medium heat. Add the garlic and shallot and cook, stirring frequently, for 2-3 minutes or until softened and translucent.
Add the spinach and cook down until reduced in size and wilted, about 2-3 minutes.
Slowly pour in the heavy cream and add the cream cheese. Cook, stirring often, until the cream cheese is completely melted and smooth.
Remove the pan from the heat and stir in the Parmesan cheese until it’s melted and smooth. Season with salt and pepper, as desired.

Do-ahead · Holiday Food · Meat

Kreatopita (Greek phyllo meat pie)

January 21, 2026January 24, 2026 BelindaLeave a comment

Kreatopita is one of Greece’s most beloved savory pies. Tender, juicy meat simmered with onions, herbs and warm spices, wrapped in layers of golden, crispy phyllo dough.
Perfect for family gatherings, parties or mezze tables and can be doubled or trebled easily. You can also make this the day before, then bring to room temperature before baking. If you treble the recipe for 12+ (as I did) you will need 2 boxes of phyllo dough and a 17″ x 13″ sheet pan.

For the Meat Filling
1lb (500g) lean ground beef or lamb (or a mix)
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
1 carrot, finely grated (optional for sweetness)
1 tbsp tomato paste
½ cup crushed tomatoes (optional but recommended)
¼ cup white wine (optional but authentic)
1 tsp salt
½ tsp black pepper
½ tsp cinnamon
½ tsp smoked paprika
½ tsp dried oregano
1/2 tsp ground coriander
½ tsp ground allspice (optional but very Greek)
2 tbsp chopped parsley
3 tbsp breadcrumbs (to absorb juices)
For the Phyllo Layers
10–12 sheets phyllo
120g melted butter or olive oil (traditional: mix both)

Make the Meat Filling
Heat olive oil in a large pan. Add onions and cook until soft and golden.
Add garlic and sauté 30 seconds. Add the ground meat and cook until browned, breaking it apart.
Stir in tomato paste, shredded carrot, crushed tomatoes, and wine; simmer 5 minutes.
Season with salt, pepper, cinnamon, paprika, oregano, allspice, and parsley.
Cook until thick and not watery.
Stir in the breadcrumbs, mix well, and let cool completely.

Tip: The filling should be juicy but not runny — this keeps the phyllo crispy.

Assemble the Kreatopita
Preheat oven to 180°C (350°F).
Brush a baking dish with the melted butter/oil mixture.
Layer 6 phyllo sheets, brushing each with butter.
Spread the cooled meat filling evenly.
Cover with 6 more phyllo sheets, brushing each layer.
Tuck in the edges neatly.
Score the top lightly with a knife.
Bake
Bake 45–55 minutes, until deep golden, crisp, and flaky.
Let rest 10 minutes before cutting — this helps the slices

Dessert · Do-ahead

Lime and ginger posset

January 9, 2026 Belinda

I made this the other evening and everyone raved about it. Possets are so easy to make and even easier to impress people with.
They are quick, rich, silky and delicious. The perfect dinner party dessert you can make the day before and store in the fridge. It will need at least 3 hours to set in the fridge if you make it on the day.

Serves 4

400ml of double cream (a generous 1 3/4 cups)
8 tbsp caster sugar (superfine sugar)
5 tbsp of freshly squeezed lime juice
The finely grated zest of 2 limes from the ones you are juicing
1 tbsp ginger syrup, from a jar of preserved stem ginger
1 knob of preserved stem ginger, chopped for the topping
Grated zest of 2 limes for the topping

Have 4 dessert glasses ready.
Place the cream and sugar into a saucepan. Bring just to the boil, then reduce the heat to medium and boil briskly for 3 minutes, stirring constantly.
Remove from the heat.
Whisk in the lime juice and lime zest. Whisk in the ginger syrup.
Leave for 10 minutes to cool a little then divide the mixture evenly between the 4 glasses. Place into the refrigerator and chill for at least 3 hours.
When you are ready to serve, chop the knob of ginger coarsely into small bits. Mix together with the grated lime zest and sprinkle some on top of each pudding.

Chocolate · Dessert · Do-ahead · Gluten Free · Holiday Food

Nigella’s easy chocolate pots

November 16, 2025 Belinda

(Makes 8 1/4-cup pots or cups)

6 oz bittersweet chocolate (best-quality – minimum 70 percent cocoa solids)
1/2 cup plus 2 tablespoons heavy cream
1/3 cup plus 1 tablespoon whole milk
1/2 tsp vanilla extract
1/2 tsp allspice
1 egg
8 pots or custard cups (1/4 cup)

Crush the chocolate to smithereens in the food processor. Heat the cream and milk until just about boiling, then add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds.

Pour into whatever little cups you’re serving in, and sit them in the refrigerator for 5 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness.

Note: This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you’ve got only bigger cups, just augment quantities.

Baking · Dairy-free · Do-ahead · Holiday Food

Port Wine Fruit Cake

November 12, 2025November 12, 2025 Belinda

200g mixed dried fruits (raisins, currants, chopped apricots)
100g candied fruit (cherries, citrus peel)
150ml port wine
200g unsalted butter, softened
200g brown sugar
4 large eggs
250g all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
100g chopped nuts (walnuts or almonds)
1/4 tsp salt
1 tsp vanilla extract
Optional: Glaze (apricot jam or honey for a shiny finish)

In a medium bowl, combine the mixed dried fruits and candied fruit. Pour the port wine over the fruits and let them soak for at least 2 hours, or preferably overnight, to absorb the flavors.

Preheat your oven to 160°C (325°F). Grease and line a round cake tin (approximately 9 inches) with parchment paper.

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-5 minutes.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate bowl, sift together the flour, baking powder, ground cinnamon, ground nutmeg, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.

Gently fold in the soaked fruits (along with any remaining port wine) and the chopped nuts until evenly distributed throughout the batter.

Pour the batter into the prepared cake tin and smooth the top. Bake in the preheated oven for about 1 hour, or until a skewer inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Glaze (optional): If desired, warm some apricot jam or honey in a small saucepan until it becomes liquid. Brush the glaze over the top of the cooled cake for a shiny finish.