Category: Appetizer Vegetarian

Appetizer Vegetarian · Appetizers · Gluten Free · Nuts · Vegetable sides · Vegetable-related

Sauted asparagus with melted gorgonzola and toasted pine nuts

Belinda

Divine!!
Makes 4 servings.

1lb  fresh asparagus, thin spears are preferred but if you use thicker ones, peel the stalk ends.
1 tbsp olive oil, or more if you want
4 large cloves garlic, sliced
1/4 to 1/3 cup crumbled gorgonzola cheese
2 – 3 Tbsp toasted pine nuts (toast them in a high temperature skillet or oven)
Salt and freshly ground black pepper to taste. You may not need too much salt due to the gorgonzola cheese being salty.

Snap off a piece of asparagus to see where to cut off the tough ends, then trim all the asparagus to that length and cut into 2inches long
. Cutting on a diagonal looks prettier!

Put the olive oil into a large frying pan, turn the heat to medium, add garlic and saute about 1 minute or until you start to smell garlic and the cloves are barely starting to get some color.
Don’t let the garlic brown or it will make your oil taste bitter rather than delightfully garlicky.
Take the pan off the heat and remove the garlic and discard.

Put the pan back on the heat, add the asparagus and saute for about 5 minutes, turning frequently, until the asparagus is barely starting to soften and brown slightly.
Timing will depend completely on how hot your stove burner is, but I cooked mine exactly 5 mins and it was perfect.

While the asparagus cooks, toast the pine nuts. When the asparagus is done, turn off the heat and sprinkle the crumbled Gorgonzola over the asparagus in the pan.
Let it sit for a minute until about half the cheese is starting to melt and the rest is still in firm pieces.
Plate the asparagus and sprinkle with the pine nuts.

Season with salt and pepper. (I didn’t need any salt) and serve immediately!

Appetizer Vegetarian · Appetizers · Gluten Free

Roasted butternut squash with sweet spices,tahini, lime and green chili

Belinda

This is the most amazing mouthful of flavors! A great way to start a meal. Make sure you serve it cold and follow it with a light main course.
Thanks to chef “Yotam Ottolenghi”

Serves 4-6

2 whole limes
4 tbsp olive oil
1 medium butternut squash (about 1 3/4 lbs to 2lbs)
2 tbsp cardamon pods
1 tsp ground allspice
4 oz Greek-style yoghurt
1 oz tahini paste
1 tbsp lime juice
1 green chilli, finely sliced,
a good handful picked cilantro leaves
sea salt to taste

Preheat the oven to 400 degrees.  Trim off the limes’ tops and tails using a small sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following it’s natural curves, to remove the skin and white pith.
Quarter the limes from the top to bottom and cut each quarter into thin slices. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tbsp of the olive, stir and set aside.

Next, cut the butternut in half lengthwise scoop out the seeds and discard. Cut each half in half,and then into 1 cm thick slices, cutting away the peel and lay them out on a large baking sheet lined with greaseproof paper.

Place the cardamon pods in a mortar and pestle and work with a pestle to get the seeds out of the pods.
Discard the pods and work the seeds to a rough powder.
Transfer to a small bowl, add the allspice and the remaining 3 tbsp of oil, stir well and brush this mixture over the butternut slices.
Sprinkle over a little salt and place in the oven for 15-20 minutes or until tender when tested with the point of a knife.
Remove from the oven and set aside to cool.

Meanwhile, whisk together the yoghurt, tahini, lime juice, 2 tbsp of water and a pinch of salt. The sauce should be thick but runny enough to pour; add more water , if necessary.

To serve, arrange the cooled butternut slices on a serving platter (I prefer individual dishes as it’s neater and prettier) and drizzle with the yoghurt sauce.
Spoon over the lime slices and their juices and scatter the chilli slices over the top.
Garnish with the cilantro and serve.

Appetizer Vegetarian · Appetizers · Gluten Free · Vegetable-related

Asparagus spears with Cambozola sauce

Belinda

This is simple and really tasty. Thanks to Michael Chiarello

1 1/2 lbs asparagus, ends trimmed and peeled
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
2 cloves minced garlic
1/2 cup heavy cream
salt and freshly ground black pepper
1/4 lb Cambozola cheese, broken into pieces
1 tsp finely chopped thyme leaves

Fill a deep frying pan halfway full with water and bring to the boil. Add asparagus to the boiling water and add salt and olive oil. Boil for 6 mins. Shock the asparagus in iced water to stop the cooking process then lay on a sheet pan or plate to cool and place in the refrigerator for 5 to 10 minutes. Chop into 2 – 3″ pieces ready for dipping.
Melt the butter in a skillet over medium heat. Add the garlic and saute for about 1 minute. Add the cream and simmer until it’s reduced by half. Season with salt and pepper.
Add the cheese bit by bit, whisking as you go.
As one piece melts add another until no cheese remains. Now add the thyme and stir to combine.
Serve with the asparagus pieces.
It’s wonderful! I serve it in a dish that keeps warm so it doesn’t solidify, so I use ramekin dishes that sit over a tea light flame.

Appetizer Vegetarian · Do-ahead · Gluten Free · Whole30 compliant

BEET, yes BEET Tartare (CleanCuisine)

Belinda1 Comment

This is a terrific recipe that always takes people unawares, as they are expecting “beeF tartare” but thank heavens it’s not! It’s well worth making for a dinner party as a little extra course, or as a side salad at a burger party, You won’t have had anything like this!



Serves 6 to 8

6 medium beets (about 1 1/4 lbs) (beetroot for my English friends)
1 good sized shallot, roughly chopped
1 tsp worcestershire sauce
a few drops of Tobasco sauce
1 tsp sherry vinegar
6 cornichons, roughly chopped,
1/3 cup capers, drained
1 tbsp good quality mayonnaise
2 tbsp Italian parsley, roughly chopped
salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. Wash the beets, leave them wet and wrap individually in aluminium foil.
Place them in a roasting pan and bake for 90 minutes or until tender.
Cool the beets, peel and cut them into eighths.
Place the beets in a food processor with the shallot, Worcestershire sauce, Tabasco sauce,  sherry vinegar, cornichons and capers.
Pulse until the mixture is minced, but not pureed.
You may need to scrape down the sides between pulses.
Spoon the mixture into a bowl and stir in the mayonnaise and 2 tbsp parsley.
Taste and adjust the seasonings. You may need to add more salt and pepper, vinegar, Worcestershire sauce or Tobasco.
This will keep in the refrigerator for up to 2 days in a covered container. Bring to room temperature before serving.
Garnish with additional parsley and serve.

This is also a lovely thing to do. Serve a tbsp of the beet tartare on an endive leaf, then a small blob of sour cream, some grated orange rind and a leaf of parsley

Appetizer Vegetarian · Appetizers · Asian flavors · Do-ahead · Gluten Free

Marinated goat cheese with ginger, basil, garlic and orange zest

Belinda2 Comments

Here is a spectacular appetizer  I have done countless times and always to a “wow” when people first try it. It’s simple but really raises the bar.


Serves 6 to 10.

Serve at room temperature with crackers or can be served in Belgium endive cups. Also great with crusty bread as the oil marinade is wonderful to mop up.

1 (12 oz approx) log soft goat cheese, or 3 smaller logs, chilled. (I bought regular plain supermarket goat cheese, 11oz log size)
¾ cup extra virgin olive oil
1 tbsp whole peppercorns, preferably a mixture of white, pink and black
1 tsp whole allspice berries
2 cloves garlic, finely minced (I used the garlic crusher)
2 tbsp finely minced fresh ginger (I grated the ginger)
1/3 cup slivered fresh basil
1 full tsp grated orange zest
(crackers or Belgium endive)

Using a thin-bladed vegetable knife, cut the goat cheese into  ½ inch slices. (Dip the blade into hot tap water after each cut or the slices with split)
Arrange the slices in a pretty, heat -resistant dish that you can serve.
In a small saucepan combine the olive oil, peppercorns and allspice berries.
In a small bowl combine the garlic, ginger, basil and orange zest.
Place the saucepan over medium high heat and cook until the peppercorns begin to pop, about 2-3 minutes.
Remove the pan from the heat and immediately stir in the garlic mixture. Stand back a bit as you do this as it really bubbles up!!
After 5 seconds of stirring, pour the hot olive oil mixture over the goat cheese evenly, covering all the slices with the mixture well.
Marinate in the refrigerator for at least 3 hours, covered with plastic wrap.
(This recipe can be completed to this point up to 1 week before serving!)