Sweet basil dressing

September 21, 2018September 7, 2022 Belinda1 Comment

This is a non-dairy, but creamy dressing (from blogger, littlebitsof.com) which is sweetened by the pureed dates and is gorgeous over chicken or salad.

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Serves 4

1 cup fresh basil leaves
1/2 cup olive oil
1/2 cup apple cider vinegar
1 tsp garlic powder
2 pitted Medjool dates, soaked in hot water to soften
1/2 tsp coarse salt
1/2 tsp ground pepper

Combine all the ingredients in a blender and blend on high until the dates are broken down and the dressing is smooth and creamy.
Drizzle over salad or chicken.

Accompaniments · Do-ahead · Holiday Food

Fig, herb and sausage stuffing

August 26, 2018October 27, 2024 Belinda

A lovely stuffing for you fig-lovers

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Makes 1 (9”x13”)

1 baguette, cubed into 1/2” pieces and left out to dry/stale
6 tbsp unsalted butter, divided
6 oz Italian sausage
1 medium onion diced
2 ribs celery, diced
14 dried mission figs, quartered
2 tbsp thyme
1 tbsp thinly sliced chives
2 1/2 cups warm chicken or vegetable stock
salt and pepper to taste

Preheat oven to 375˚F.
Pour the bread cubes into a large mixing bowl and set aside.
Melt 2 tbsp butter in a large skillet over medium-high heat.
Add the sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour the sausage over the bread cubes.
Melt the remaining butter into the skillet and add the onion and celery. Saute for 4 to 5 minutes or until the onion and celery becomes translucent. Season with salt and pepper. Add the figs and continue to sauté for 2 to 3 minutes. Stir in the thyme and chives.
Remove the mixture from the heat and pour over the bread cube mixture. Toss the mixture together before pouring warm stock over the top. Fold the mixture together until no dry spots remain and everything is well mixed.
Allow the mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust the seasonings.
Place the mixture into a lightly greased 9”x13” baking dish and cover with foil.
Bake for 25 to 30 minutes, uncover and continue to bake for about 5 minutes.
Remove the stuffing from the oven and allow the mixture to cool for about 10 minutes before serving.

Accompaniments · Appetizer Vegetarian · Do-ahead · Gluten Free · Sauces

Greek Goddess Dip

July 9, 2018September 7, 2022 Belinda

Here’s a great and easy dip perfect to serve with crudités, crackers or seafood.
It will be a staple on our outdoor table this summer.

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4 – 6 servings

½ cup packed fresh dill
½ cup packed fresh mint
½ cup packed fresh parsley
⅓ cup packed fresh basil
2 garlic cloves, chopped
3 scallions, white and green parts, sliced
1 ½ tbsp freshly squeezed lemon juice
Pinch kosher salt, more to taste
½ cup extra virgin olive oil
½ cup crumbled Greek feta cheese
½ cup Greek yogurt
¼ cup mayonnaise, optional
Raw chopped vegetables, seafood or pita chips, for serving

Place the dill, mint, parsley, basil, garlic, scallions, lemon juice and salt in a food processor and process until finely chopped.
With the motor running, drizzle in the olive oil until incorporated.
Add the feta and process until smooth; pulse in the yogurt.
Taste the dip and add more salt, if desired.
If you like a creamier, richer dip, add mayonnaise and pulse to combine.

Serve the dip immediately with vegetables or pita chips or cover and store in refrigerator for up to 3 days.

Accompaniments · Baking · Breakfast · Do-ahead

Joanna Gaine’s buttermilk biscuits

March 31, 2018September 7, 2022 Belinda

We are “Fixer Upper” fanatics in this household, so when Joanna Gaines mentioned her buttermilk biscuit recipe, I had to share it. They look so good!

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Makes 12 biscuits.

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
1 1/2 cup buttermilk
Milk for brushing (optional)

Preheat oven to 450 degrees. In a large bowl, combine the first five ingredients. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. Add the buttermilk all at once. Using a fork, stir just until mixture is moistened.

Turn the dough out onto a lightly floured surface. Knead the dough by folding and gently pressing it just until dough holds together. Place on a parchment lined baking sheet.
Pat the dough into a 3/4 inch thick rectangle. Cut into 12 squares or rectangles with a knife or pizza cutter.

If desired, brush with milk. Bake 10 to 14 minutes or until golden. Serve warm.

Accompaniments · Baking · Do-ahead · Uncategorized

Easy, cheesy soda bread

June 22, 2017September 7, 2022 Belinda

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This is a really delicious and easy Irish soda bread recipe and you’ll want to make it weekly once you try it.

Serves 4  

Oil, for greasing
500g (1lb 1oz) plain flour
½ tsp bicarbonate of soda
1/2 tsp salt
75g (3oz) Mature cheddar cheese, grated. *Please grate your own, the pre-packaged stuff is gross!
350ml(1 1/2 cups)buttermilk
2 tbsp pumpkin seeds

Heat the oven to 200°C , 400 F or gas mark 6. Lightly grease a baking sheet.

Put the flour in a bowl with the bicarbonate of soda and ½ tsp salt. Stir in the cheese.

Make a well in the centre of the dry ingredients and pour in the buttermilk. Quickly stir together with a wooden spoon, then tip onto a lightly floured work surface and knead lightly to bring together – don’t over-knead, and it doesn’t matter if the dough looks rather craggy.
 
Put the dough on the baking sheet and shape into a round about 8 inches, then flatten slightly. Sprinkle with the seeds. Make a deep cross in the centre with the handle of a wooden spoon or knife. Bake for 25-30 minutes until golden and the base sounds hollow when tapped. The cheese soda bread is best eaten on the day of baking.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Nuts · Sauces · Vegan · Whole30 compliant

Romesco Sauce

June 3, 2017September 7, 2022 Belinda

This flavorsome Spanish sauce (or dip) is tremendously versatile. It’s wonderful served with boiled baby potatoes served warm or at room temp, that you dip into the sauce and eat. It’s great with grilled prawns or chicken too.
Whole 30 compliant, vegan, non dairy and grain free, it’s a winner. It also lasts for up to 1 week in the fridge and the whole thing is done in the food processor.

MAKES 3 CUPS

1 x 16oz jar of roasted bell peppers
2 large garlic cloves, crushed
1 cup slivered almonds, toasted lightly
1/3 cup tomato purée
4 heaped tbsp chopped flat-leaf parsley
4 tbsp Sherry vinegar
2 tsp smoked paprika
1/2 tsp cayenne pepper
1 cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Pulse the first 8 ingredients in a food processor until very finely chopped. With the motor running, slowly add the oil; process until smooth.
Season with salt and pepper.

DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

Accompaniments · Asian flavors · Dairy-free · Sauces

A really great and easy BBQ sauce

March 1, 2016March 1, 2016 Belinda

This is a really simple and super BBQ sauce you can keep refrigerated for up to 1 week, so if you’re planning a BBQ party, this part of it, you can do well in advance. It’s easily doubled too.

Makes about 2 1/2 cups

1/2 cup vegetable oil or any other oil ( don’t waste really good olive oil)
4 large cloves garlic, finely diced or minced
a good handful fresh rosemary leaves, stripped from the stalk, finely chopped (minced)
2 tbsp mustard powder
2 tbsp sweet paprika
1 tbsp curry powder
4 tbsp sesame oil(toasted is nice too)
1 tbsp soy sauce
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 cup red wine
1/2 cup store-bought BBQ sauce (yes, I really mean it!)
salt to taste

Place ALL the ingredients in a jar with a tightfitting lid and shake really well.
Use to brush on absolutely anything that you BBQ, mushrooms, chicken, meat, onions, fish…
Enjoy!

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Salad · Vegan · Vegetable-related

Cumin, avocado and corn salsa

February 9, 2016September 7, 2022 Belinda

This is delicious served with rice crackers or tortilla chips as an appetizer and also gorgeous on a dinner plate with a piece of sauteed salmon sitting on it. I like to roast my cumin, then grind it myself, as the oils are released and the smokiness of the roasting really adds something to the flavor. You can also add a can of drained and rinsed black beans to the salsa for extra protein.

Makes about 3 cups and serves 6

3 ears corn, husks and silks removed. (I have been known to use the equivalent in drained, tinned corn, when pushed)
1 good sized Hass avocado
1 cup quartered cherry tomatoes
1/2 cup finely chopped red onion
Juice of 1 lime
2 tbsp finely chopped fresh chives
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped jalapeno chili pepper
1/2 to 3/4 tsp ground cumin
salt and pepper to taste

Cut the kernels off the corn cobs by using a sharp knife and transfer the kernels to a large bowl.
Cut the avocado in half lengthwise and remove the pit from the avocado and discard. Remove the flesh and cut the avocado into 1/2-inch pieces. Transfer to the bowl with the corn.
Add the cherry tomatoes, red onion, lime juice, chives, cilantro, jalapeno and cumin to the bowl, and toss together gently so as not to mash the avocado. Season with salt and pepper to taste.
Refrigerate the salsa for about 30 minutes and bring back to room temperature before serving.

Accompaniments · Dairy-free · Do-ahead · Egg based · Fish · Gluten Free · Sauces · Whole30 compliant

A beautiful caper vinaigrette to serve with fish

August 15, 2015September 7, 2022 Belinda

This is worth posting on it’s own as it is absolutely delicious on a salad or drizzled over a piece of hot salmon or halibut. It also keeps for a long time in the fridge

2 egg yolks
2 tsp lemon juice
1 tsp minced garlic
2 tsp Champagne or White balsamic vinegar
1/2 cup blended oil (1 part olive oil to 3 parts avocado oil mixed together)
2 tbsp capers, drained
1 tbsp wholegrain mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh thyme
2 tsp chopped fresh Italian parsley
salt and pepper

In a food processor or in a blender, combine the egg yolks, lemon juice, garlic and vinegar.
Slowly whisk in the oil. Remove from the blender into a bowl and fold in the capers, mustard and herbs.
Season with salt and pepper.
Drizzle over your seared piece of fish or a salad