Do-ahead · Vegetable sides · Vegetable-related

Creamy Tuscan white bean skillet

BelindaLeave a comment

This is a delicious vegetarian one-pot dish ready in under 30 minutes, and perfect served with crusty bread to mop everything up.

Serves 4

1-2 tbsp oil (from the sun-dried tomato jar)
2 shallots or 1 onion, diced
2 cloves of garlic
8 sun-dried tomatoes, diced
2 heaped tbsp tomato paste
4 cloves crushed garlic
2 tsp dried oregano
1 tbsp fresh rosemary, chopped fine
Salt & pepper, to taste
250ml vegetable stock
250ml heavy cream
50 -75g grated fresh parmesan cheese
2x 400g cans cannellini beans, drained
1x 400g can artichoke quarters, drained and chopped
1 big handful fresh basil (at least 70g)
1 cup at least (125g) baby spinach, chopped roughly

Heat your oil in a pan, then add the diced onions/shallots and saute for 7-8 minutes. Add the garlic for another minute, followed by the sun-dried tomatoes and tomato paste.
Stir the sun-dried tomato into the onions and garlic, then add the seasonings.
Stir everything together, then pour in the vegetable stock and the cannellini beans and artichokes.
Allow everything to simmer for a further 5-10 minutes on low heat until the sauce has thickened.
Add the chopped spinach and stir it into the sauce until wilted.
Finally, swirl in the cream, add the grated cheese, season well to taste, and scatter over the shredded basil.
Serve with crusty bread to mop up the sauce!

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

Dessert · Do-ahead · Icecream

Festive Cassata ice cream

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

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)

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

BelindaLeave a comment

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

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

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.

Dairy-free · Fish

Baked Salmon With Harissa and Cherry Tomatoes

Belinda

Recipe by Noor Murad

This easy salmon tray bake packs a real punch thanks to the flavorful marinade it cooks in. The soy sauce is a bit of a non-Middle Eastern wild card, but contributes a welcome umami flavor and Tunisian harissa adds a nice subtle spice to this dish.

Serves 4

For the Marinade
1 tbsp cumin seeds
1 tbsp coriander seeds
⅓ cup finely chopped cilantro, plus more for serving
3 tbsp olive oil
3 tbsp lemon juice (from 1 large lemon)
4 tsp soy sauce
1 tbsp tomato paste
1 tbsp maple syrup
2 to 3 tsp harissa, preferably Tunisian (depending on heat preference)
4 garlic cloves, finely chopped
¾ teaspoon sweet paprika
Fine sea salt and black pepper
For the Salmon
4 (6-oz) center-cut skinless salmon fillets (about 1½ pounds total)
8 oz ripe cherry tomatoes, at room temperature
3 large shallots, thinly sliced
1 tsp olive oil
Fine sea salt and black pepper

Make the marinade: Using a mortar and pestle or a spice grinder, lightly crush the cumin and coriander seeds, then transfer to a wide shallow bowl or baking dish. Stir in the remaining marinade ingredients, along with ¾ teaspoon salt and a good grind of pepper.

Add the salmon fillets to the marinade, spooning it over to coat. Set aside to marinate at room temperature for 20 minutes, or refrigerated for up to 4 hours if getting ahead.

Heat the oven to 400 degrees. In a shallow 9-by-13-inch baking dish, toss the tomatoes and shallots with the olive oil and a small pinch of salt and a good grind of pepper. Arrange the salmon fillets evenly on top and pour the marinade directly over the fillets.

Bake until the salmon flakes easily when pressed gently with a fork and the tomatoes have softened, about 18 -20 minutes.
Sprinkle the extra cilantro on top and serve directly from the baking dish.

Gluten Free · Holiday Food · Salad

Butternut squash, brussels sprout, cranberry, goat cheese & quinoa salad

Belinda

The only autumn salad we need… quinoa, roasted butternut squash, maple pecan brussel sprouts, feta, cranberries. So, so good, especially as a Thanksgiving side.

Serves 12

3 cups quinoa, uncooked
6 cups chicken or vegetable stock
6 cups butternut squash, chopped raw
4.5 cups Brussels sprouts, chopped raw
3/4 cup red onion, chopped
1 1/2 tsp salt
1 1/2 tsp ground pepper
2 tbsp fresh chopped fresh rosemary
6 tbsp olive oil
6 tbsp maple syrup more will be used for serving
9 tbsp apple cider vinegar
3/4 cup dried cranberries
3/4 cup crumbled goat cheese
1 cup toasted chopped walnuts, pecans, pistachios or hazelnuts

Clean and chop the butternut squash and Brussels sprouts. You will want to skin and clean out the seeds and guts in the butternut squash. For the Brussels sprouts, you can chop or slice them into equal size pieces similar in size to the butternut squash so they cook at the same rate.

Preheat oven to 400º degrees.
In a large bowl, add olive oil, salt, pepper and rosemary, butternut squash and brussel sprouts. Coat everything evenly and lay flat on a rimmed cooking sheet. Drizzle 2 tablespoons of maple syrup over the raw veggies just before popping them into the oven. Bake for 20 minutes or until soft enough to stick a fork through.

Cook your quinoa in the stock. While it is cooking (according to package instructions) crumble the goats chèvre up and measure out the maple syrup and apple cider vinegar.
Once your quinoa and veggies are done cooking. Add to a large serving bowl together. Pour another 2 Tbsp of maple syrup, apple cider vinegar, cranberries, goat cheese, toasted nuts, onions, and mix well. Serve immediately.

Dairy-free · Do-ahead · Meat

Lamb Stew With Rosemary and Olives

Belinda

Recipe from David Tanis

This warming lamb stew is good any time of year, but especially great in winter. Best of all, it can be prepared well in advance, even a day before serving, and reheats beautifully. You can ask a butcher to cut the lamb shoulder into cubes; there will be less waste, but avoid precut lamb stew meat, which is made from leg and often too lean.

Serves 4-6

2 tbsp extra-virgin olive oil, more if needed
1 large onion, diced
3lbs boneless lamb shoulder, cut into 1-inch cubes
Salt and pepper
1 tsp crushed fennel seeds
2 tbsp all-purpose flour
2 tbsp tomato paste
2 tsp chopped fresh rosemary, plus a sprig for the pot
2 large garlic cloves, minced
Large pinch of crushed red pepper
Pinch of cayenne powder
½ cup dry red or white wine
5 cups chicken broth, vegetable broth or water
6 medium carrots, peeled, in 3-inch chunks
¾ cup pitted green olives, such as Castelvetrano, halved lengthwise
½ cup roughly chopped parsley

Put olive oil in a Dutch oven or wide, deep skillet over medium-high heat. When the oil shimmers, add onion and cook, stirring, until softened and lightly browned, 5 to 8 minutes. Transfer the onions to a bowl and set aside.

Meanwhile, season lamb chunks generously with salt and pepper, then sprinkle with crushed fennel. Add more oil to the pot and lightly brown lamb over medium-high heat, working in batches, about 10 minutes total. Don’t crowd the pot or the meat will steam, not sear. Return all meat to the pot, sprinkle flour over and stir well to coat.

Add browned onion, tomato paste, all the rosemary, garlic, red pepper and cayenne, and stir to combine well. Add wine and broth and bring to a boil. Reduce heat to a brisk simmer, cover pot with lid ajar and cook for 30 minutes. Add carrots and olives, and cook for 30 minutes more, or until lamb is fork-tender. Turn off heat. Skim fat from surface, then let stew rest for an hour at room temperature or refrigerate overnight.

To serve, reheat stew. Taste broth and adjust seasoning. Stir in parsley, then spoon into wide shallow bowls or rimmed dinner plates.