Whipped Goat Cheese with Bacon & Dates

December 15, 2022February 16, 2023 Belinda

Creamy whipped goat cheese topped with crispy bacon, sweet dates, caramelized shallots, and fried rosemary…served with toasted bread for dipping

Serves 8-10
6 oz raw bacon slices
12 oz crumbled goat cheese, at room temperature
½ cup greek yogurt
4 tbsp honey, split
2 tbsp olive oil, plus more for drizzling
1 tbsp water
¼ tsp kosher salt
freshly cracked black pepper
2 sprigs fresh rosemary
2 large shallots, thinly sliced
12 medjool dates, pitted + roughly chopped (about 6 oz chopped)
2 tbsp apple cider vinegar
toasted bread or crackers, for dipping

Preheat the oven to 400°F.
Lay the bacon in one, even layer in a 12” cast-iron skillet. Bake for about 25 minutes, or until crisp.
Meanwhile, combine the goat cheese, greek yogurt, 2 tablespoons of honey, olive oil, water, salt, and a few cracks of black pepper in a food processor. Process until smooth, scraping down the sides of the bowl as needed. Spoon the whipped goat cheese out onto a large plate or into a shallow bowl. Set aside.
Transfer the bacon onto a plate lined with paper towels to drain. Place the skillet (with all of the bacon drippings) over medium heat. Add the rosemary sprigs. Allow the rosemary to fry on both sides until crisp. Transfer it to the plate of bacon to drain.
Add the shallots to the skillet. Cook for a few minutes until caramelized and tender. Stir in the dates, apple cider vinegar, and remaining 2 tablespoons of honey. Bring the mixture to a simmer and cook for just about a minute until reduced and sticky.
Spoon the date mixture over the goat cheese. Crumble the bacon and rosemary leaves over top. Drizzle with a little more olive oil and a few more cracks of black pepper. Serve with toasted bread or crackers alongside for dipping.

Watermelon and feta salad with marinated olives and preserved lemon

September 4, 2022September 4, 2022 Belinda

Recipe by Ottolenghi

1 small watermelon (1.6kg)

Kalamata olives:
50ml olive oil
1 medium red chili, thinly sliced into rounds
1 small garlic clove, skin on and lightly crushed
3 thyme sprigs
1 rosemary sprig
35g preserved lemons skin, julienned (the skin from about 2 small preserved lemons)
25 black Kalamata olives, pitted (100g)
coarse sea salt and black pepper

To serve:
100g feta, lightly crumbled into 1–2cm chunks
70g pickled watermelon rind, drained (optional; see introduction)
15g basil leaves
10g mint leaves

Place the olive oil for the olives in a small saucepan on a medium heat with the chili, garlic, thyme, rosemary and preserved lemon, along with ¼ teaspoon of salt and a grind of black pepper. Warm through gently for 4–5 minutes then remove from the heat. Set aside to cool, then pour over the olives. Set aside until ready to use: they can be used straight away but their flavor will intensify if you keep them marinating for 24 hours before serving.

Quarter the watermelon, cut out the red flesh and set the skin – with the white rind attached – aside. Cut each section of red flesh, width-ways, into 1cm thick slices, then cut each slice into smaller triangles, about 6cm long and 3cm wide. You will need 600g of flesh (discarding the seeds if you like) for the salad, so anything in excess of this can be set aside for snacking. If pickling the watermelon rind, see here for instructions on what to do next.

When ready to serve, spread the fresh watermelon wedges out on a large platter or individual plates and sprinkle the feta on top, along with the pickled watermelon rind, if using. Spoon over the olives and their marinade, discarding the garlic, rosemary and most of the thyme. Finish with the basil and mint leaves, tearing them as you go, along with a couple of sprigs of the thyme and serve at once.

Appetizer Vegetarian · Do-ahead

Labneh with olives, pistachios and oregano

September 4, 2022May 2, 2024 Belinda

Serves 4

1lbs labneh
20 black olives, pitted
1 tbsp roughly chopped fresh oregano
1 tbsp chopped parsley
Grated zest of 2 lemons
2 garlic cloves, crushed
100ml olive oil
30g pistachios, lightly toasted
30g pine nuts, lightly toasted
½ tsp flaked chilli
Coarse sea salt

Use the back of a spoon to spread the labneh over a platter creating a loose wavy pattern, about 2cm thick.

Next, dice the olives or chop roughly. Place them in a bowl and add the oregano, parsley, lemon zest, garlic and olive oil.
Use a pestle and mortar to crush the nuts unevenly, leaving some just broken and others finely crushed; add to the olive mix and stir. Add some coarse sea salt to taste, or you can sprinkle some on at the end. You can alter the amount of ingredients depending on your preference.

Spoon the olive mix over the labneh clearing about 2cm away from the edge (you don’t need to use the whole quantity if you want your labneh a bit milder). Sprinkle with chili and serves with wither torn bread chunks or crackers.

Appetizer Vegetarian · Dairy-free · Do-ahead · Soup

Tomato & watermelon gazpacho

September 4, 2022September 7, 2022 Belinda

Recipe by Ottolenghi

Seves 6-8

2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
5 cloves garlic, peeled and roughly chopped
6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
1 small onion, roughly chopped (140g net)
400g watermelon flesh, seeds removed
100g crustless white bread, broken into small chunks
150ml tomato passata (or tomato juice)
2 tbsp red wine vinegar
200ml olive oil, plus extra for drizzling
15g basil leaves
Coarse salt and black pepper

Croutons
150g crustless white bread, broken into 2-3cm chunks
3 tbsp olive oil
1½ tbsp red wine vinegar

First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crisp. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool.

Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed.

To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.

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

Cherry tomato confit

August 28, 2022September 7, 2022 Belinda

Recipe from food blog, “Olive & Mango”

What to eat tomato confit with:
Swirled through pasta, risotto or polenta
Load them up on toasted bread/crostini spread with creamy ricotta, creamy whipped feta or cream cheese
Dress herby yoghurt with them or creamy hummus
As a side or topping to grilled meat, chicken or fish.
Perfect on your mezze platters
The flavorful oil from the confit can be used to drizzle over meat or even cook or sauté veggies in or even eggs and shrimp. As you can see the options are endless.

Servings: 2-3 cups

2½ lbs cherry tomatoes
1 head of garlic, sliced in half horizontally
1&1/2 teaspoons finely grated lemon zest (optional but adds a really nice flavor to the confit)
1 cup extra virgin olive oil, plus more if needed
Salt and pepper to taste
Handful of Fresh herbs of choice.

Preheat oven to 250°F.
Place cherry tomatoes in a single layer in baking dish. Nestle the garlic between the tomatoes.
Pour olive oil into the dish, so it comes about halfway up the sides of the tomatoes. Season generously with salt and pepper, and the lemon zest and add the fresh herbs to the baking dish.
Bake, uncovered, for 1-½ to 2 hours (cooking time will depend on the size of the cherry tomatoes). Don’t cook the tomatoes until they’ve fully bursted; they should be soft, but not falling apart.
Cool tomatoes in the pan until they are room temperature, then place in airtight containers or jars. Pour enough of the cooking oil over the tomatoes to submerge them. Enjoy!

Recipe Notes
Storage
Tomato confit can be stored in a sealed container refrigerated for up to 1-2 weeks weeks. Store the tomatoes in a jar covered with the olive oil. If you have leftover olive oil you can also store it in the refrigerator and use it in cooking or salad dressings.
Freezing
It can be frozen in freezer proof containers for up to 3 months. The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving

Appetizer Vegetarian · Do-ahead · Vegan

Smoky Carrot Dip

May 24, 2022September 7, 2022 Belinda

Photo By Michael Graydon + Nikole Herriott for Bon Appetite

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture.

Makes about 3 cups
½ cup skin-on almonds
2lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.

Do Ahead: Dip can be made 1 week ahead. Cover and chill.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Rice · Vegan · Vegetable sides · Vegetable-related

Greek-style stuffed tomatoes

May 18, 2022September 7, 2022 Belinda

Serves 4

1/2 cup/ 100g wholegrain rice
1lb 5oz/600g medium-large tomatoes
½ red onion, finely chopped
5 tbsp extra virgin olive oil
2 small zucchini (about 100g), finely diced
2 garlic cloves, finely chopped
1 tbsp tomato purée
2 tbsp shredded mint leaves
2 oregano sprigs, leaves chopped

Preheat the oven to 325F/160°C.
Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a pitcher, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.

Fry the onion in 2 tbsp oil in a pan over a low-medium heat, stirring, for 5 minutes. Add the zucchini, turn the heat up slightly and cook for 5 minutes more. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.

Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle with the remaining 3 tbsp oil and bake for 1 hour, until very tender and the rice is cooked through.
Serve with a green salad, if liked.

Appetizer Vegetarian · Nuts

Whipped goat’s cheese & roasted grape toasts

May 18, 2022 Belinda

Sweet roasted grapes and creamy goat’s cheese come together superbly in this fabulous vegetarian lunch or starter

Serves 2 but can be augmented

6oz sweet red seedless grapes
1 tbsp olive oil
½ tbsp balsamic vinegar
2 oz walnuts
5oz soft goat’s cheese
3 tbsp goat’s milk yogurt (or Greek yogurt)
½ unwaxed lemon, zest
4 thick slices sourdough or another good quality bread, toasted
3 lemon thyme sprigs, leaves picked

Preheat the oven to 350F/180 °C, gas mark 4.
Toss the grapes, oil, vinegar, and a pinch of salt in a small roasting tin and roast for 8 minutes. Shake the tin to turn the grapes, then put the walnuts on a separate baking tray and add to the oven with the grapes for a further 8 minutes, until the grapes are soft and juicy, and the walnuts toasted. Set both aside to cool.

Use a wooden spoon to beat together the goat’s cheese, yogurt and lemon zest; season. Spread over the toasted bread and top with the grapes and any roasting juices, the broken walnuts and the thyme leaves.

Cook’s tip
The roasted grapes work in both savory and sweet dishes (omit the salt if serving as a dessert). Try them in a feta salad or spooned over vanilla ice cream.

Appetizer Vegetarian

Baked feta with honey & dukkah

May 18, 2022May 18, 2022 Belinda

Move over camembert, baked feta is in town. Martha Collison’s delicious recipe is soft and squidgy, with a sweet, crunchy topping. Serve with warm pitta or flatbreads and a crisp, dressed salad.

Serves 4

7oz/200g pack feta
2 tbsp clear acacia honey
1 tsp olive oil
2 tsp Dukkah spice
Pita or flatbread or something similar, to serve

Preheat the oven to 400F/200ºC.
Place the feta block in a small roasting tin. Drizzle with the honey and olive oil until the whole block is coated, then sprinkle with the dukkah and season well.

Bake for 15-20 minutes, until the feta is soft and the top is crisp. When the cheese is almost ready, sprinkle the flatbreads or pita breads with water, place on a baking tray and bake for 2-3 minutes.
Serve immediately.