Caprese-stuffed avocado

January 24, 2019 Belinda

Take creamy avocados to a different level with this stuffed avocado recipe. Sweet and juicy grape/cherry tomatoes with fresh mozzarella balls are tossed in basil pesto with a touch of garlic, then stuffed into avocado halves. Drizzle with a balsamic glaze for an incredible flavor combination.
Recipe c/o “Cafe Delites”

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1/2 cup grape or cherry tomatoes, halved
4 oz (120g) baby mozzarella balls (bocconcini)
2 tbsp basil pesto homemade or store bought)
1 tsp minced garlic
1/4 cup olive oil
Salt and pepper to season
2 ripe avocados peeled, seeded and halved
Fresh basil leaves to serve (optional)
2 tbsp balsamic glaze reduction to drizzle
2 tbsp fresh basil chopped

Combine the tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors.
Arrange the prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides

Roasted red onions with walnut salsa

January 12, 2019 Belinda

Another beauty from Yotam Ottolenghi’s “Plenty More” Such a terrific combination of flavors

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Serves 4
4 medium red onions (1-1/3 lb.)
1-1/2 tbsp olive oil
1 cup arugula
1/2 cup small flat-leaf parsley leaves
2 oz. soft goat cheese, broken into 3/4″ chunks
Salt and black pepper

Salsa
2/3 cup walnuts, coarsely chopped
1 red chili, seeded and finely chopped
1 clove garlic, crushed
3 tbsp red wine vinegar
1 tbsp olive oil
salt

Preheat the oven to 425ºF.
Peel the onions and remove the tops and tails. Cut each crosswise into 3 slices, about 3/4″ thick, and place on a baking sheet.
Brush the slices with the olive oil, sprinkle with 1/4 tsp salt and some black pepper, and roast in the oven for about 40 minutes, until the onions are cooked and golden brown on top. If they haven’t taken on much color, place under a hot broiler for a few minutes. Set aside to cool slightly.

While the onions are cooking, put all of the salsa ingredients in a small bowl, add 1/4 tsp salt, stir and set aside.

To serve, put the arugula and parsley in a large bowl. Add the warm onions, the cheese, and half the salsa and toss carefully so the onions don’t fall apart. Divide among shallow plates, spoon the remaining salsa over the top, and serve.

Appetizer Vegetarian · Gluten Free · Vegetable sides

Parmesan roasted zucchini spears

October 25, 2018October 25, 2018 Belinda

This is a lovely and easy way to use zucchini as a snack or side.

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Serves: 4-6

3 medium sized zucchini (about 1½ pounds)
1 tbsp olive oil
1 tbsp lemon juice
2 tsp grated lemon peel
1 garlic clove, minced
½ tsp oregano
2 tbsp grated parmesan cheese
1 tbsp shredded parmesan cheese
salt and pepper

Preheat the oven to 350 F.
Cut the zucchini lengthwise into quarters, then cut in half widthwise.
Line a baking sheet with aluminum foil and spray with cooking spray.
Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.
In a small bowl whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano.
Drizzle over the zucchini spears. Sprinkle with parmesan cheese.
Bake for 15 minutes or until lightly golden brown.
To give more of a crisp edge, broil for the last 3 minutes.

Appetizer Vegetarian · Appetizers · Baking · Holiday Food · Nuts

Mini cranberry-brie bites

October 14, 2018 Belinda1 Comment

These are simple and fabulous and the rosemary and chopped pecans really take them up a notch. Another beauty from the website “Delish”

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1 tube crescent dough
Cooking spray, for pan
Flour, for rolling out dough
8 oz. wheel Brie
1 cup whole berry cranberry sauce
1/2 cup chopped pecans
6 sprigs of rosemary, cut into 1″ pieces.

Preheat oven to 375° and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out the crescent dough, and pinch the seams together. Cut into 24 squares.
Place the squares into muffin tin slots.
Cut the brie into small pieces and place inside the crescent dough.
Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
Bake until the crescent is golden, about 15 minutes.
Serve warm.

Appetizer Vegetarian · Appetizers · Vegetable sides · Vegetable-related

Whole roast cauliflower with lemony yoghurt sauce

October 13, 2018 Belinda

This recipe comes from the food blog “Alexandra’s Kitchen”
I have roasted whole cauliflowers before, with spices rubbed in but this one is lovely as the lemony yoghurt sauce takes it to another level. (I personally love the charred top)

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Count on two people per head of cauliflower

1 (1 1/2- to 2-pound) head cauliflower with leaves
1/3 cup Kosher salt
1 to 2 tsp nice, flaky sea salt, such as Maldon
3 tbsp best-quality extra-virgin olive oil, divided

For the yoghurt sauce:
1 cup good Greek yoghurt like “Fage”
1 tbsp freshly squeezed lemon juice
1/4-1/2 tsp kosher salt or to taste
Extra-virgin olive oil, optional
Za’atar or fresh chopped thyme leaves are an option to mix into the yoghurt

Preheat oven to 550°F with oven rack in center of oven.
Trim the stem of cauliflower, keeping the leaves intact, so it will sit level on a rimmed baking sheet—I line mine with parchment paper. Bring a large pot of water to a boil in a stockpot over high heat. Stir in the 1/3 cup kosher salt until dissolved.
Add the cauliflower to the water; place a heatproof ceramic plate on top of the cauliflower to keep it submerged or use a lid and partially cover the pot. Boil until tender and a fork inserted in the cauliflower meets no resistance, 10 to 13 minutes.
Gently lift the cauliflower from the water, transfer to a colander and drain in the sink. Let stand until the cauliflower has cooled slightly and is dry to the touch, about 15 minutes. Place the cauliflower, stem side down, on a rimmed baking sheet.
Rub 1 tablespoon olive oil between hands, then rub over cauliflower to apply a thin, even layer OR: drizzle the cauliflower with some of the tablespoon of oil, then coat your hands with the remainder and rub the oil all over it.
Sprinkle 1 to 1 1/2 tsp sea salt over the cauliflower (salt might clump in some places). You may need to turn the cauliflower upside down and rub it in the salt that falls on the sheet pan.
Bake in preheated oven until dark brown, about 25 minutes—this may take longer depending on your oven. If you find it’s not getting as dark as you would like, you can run it under the broiler, watching closely the entire time.
Meanwhile, make the yoghurt sauce: stir together the yoghurt, lemon, and salt (and thyme leaves if using).
To serve, smear the yogurt onto a plate. Drizzle with olive oil. Sprinkle with za’atar.
Remove the cauliflower from the oven, and carefully rub with remaining 2 tablespoons olive oil.
Place on top of the yoghurt smear. Serve hot.

Appetizer Vegetarian · Dairy-free · Do-ahead · Fish · Gluten Free · Vegan · Whole30 compliant

Avocado, strawberry and mango salsa

July 31, 2018September 7, 2022 Belinda

This is the quickest, tastiest summer salsa and can be served either with pita chips as an appetizer or as a side to a lovely piece of salmon, which we particularly love. These flavors complement salmon beautifully.
It takes about 20 minutes to make and is the perfect summer dinner party side.

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1 heaped cup diced strawberries (a little more than a half pound of strawberries)
1 heaped cup diced ripe mango (from 2 large mangoes)
2 avocados, diced
1 large jalapeno, seeded and diced
3 tbsp finely diced red onion
4 tbsp diced cilantro
2 limes, juiced
1/4 to 1/2 tsp salt, plus more to taste

Place all ingredients in a medium bowl and mix to combine.
Garnish with extra cilantro.
Great served with pita chips for dipping and also great served on salmon, fish tacos or shrimp.

Serves 4-6. Recipe easily doubled

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.

Appetizer Vegetarian · Do-ahead · Gluten Free

Guacummus (Guacamole hummus) with feta and cumin.

April 27, 2018September 7, 2022 Belinda

Yesterday I started to make guacamole and decided to add hummus for more body. Having done this, I added crumbled Greek feta cheese, roasted ground cumin and some finely chopped red onion.
It was divine, especially on toast. Try it!
Just know that you can vary the amounts of ingredients according to taste. Have fun with it!

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3 ripe avocados
1 large lime, juiced
1/2 small red onion, chopped finely (or more if you like it spicy)
a bunch cilantro, chopped
1/2 tsp paprika or if you like it slightly smoky, use smoked paprika
salt and pepper
1/2 tsp ground cumin. (I roast my cumin then grind it for much more depth of flavor)
About 3/4 cup creamy hummus. (I used Trader Joe’s hummus)
1/2 cup crumbled Greek feta cheese
1/4 to 1/2 tsp red chili flakes, if you want a kick

Firstly, mash the avocados, add the lime juice, red onion, cumin, cilantro and paprika.
Fold in the hummus and feta crumbles.
Taste and season, adding whatever you need to get the perfect flavor.

Serve on crackers or toast.

Appetizer Vegetarian · Do-ahead · Gluten Free · lentils · Vegan

“Faux” Gras

April 23, 2018September 7, 2022 Belinda

This is a very cleverly worked out vegetarian or vegan recipe that can fool you into thinking you are eating foie gras. Yes, it’s that convincing, especially because French/British chef, Alexis Gauthier has figured it out brilliantly.

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Serves 6 to 8 as a starter on crusty bread

2 tbsp olive oil & 2 tbsp butter (If you’re vegan, leave out the butter)
1 large shallot, chopped
A pinch of salt
2 cloves of garlic, sliced thinly or crushed
18 button mushrooms, chopped small into quarters
2 tsp each of minced fresh sage, rosemary and thyme
2 tbsp Cognac
2 cups cooked French green lentils. (1 cup of dried lentils yields 2 cups. Just follow the instructions on the package. They usually take about 20 to 30 mins to cook)
1 cup toasted walnut or pecans
2 tbsp soy sauce
2 tbsp beet purée (2 peeled and halved beets wrapped in foil roasted at 400F for 50 mins until soft,then season and purée)
A little lemon juice, optional
1/8 tsp cayenne pepper
salt and freshly ground black pepper
1 tsp brown sugar (optional)

non-dairy butter for topping (optional)

Wipe the mushrooms clean. Slice off a bit of the stem and any funky parts and quarter them.
Heat the olive oil and butter in a wide skillet, add the shallots and garlic and cook, stirring frequently, until starting to become translucent. Add the mushrooms and continue to sauté, stirring until they are soft and starting to color, about 8 minutes. Remove from the heat.

Tip the mushroom/onion mixture into the food processor and purée. Add the cooked lentils, nuts, soy sauce, herbs, cognac, brown sugar, cayenne pepper and a dash of lemon juice. Add the beet purée. Taste when smooth and season to taste, adding more lemon juice, soy sauce or cognac to get the balance right.

Scrape into little individual jars with lids, or small bowls and refrigerate for several hours.

•• One nice addition is to get some good quality butter or non-dairy butter and when it’s soft at room temperature, wipe a little on top of each individual portion. (See the picture above) You don’t need to do this, but it looks more pate-like

•• This recipe can be kept in the fridge for up to 5 days or frozen for up to 2 months, well-wrapped.

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