French lentil terrine with creamy carrot custard and sauteed leek-zucchini topping

August 16, 2013September 9, 2022 Belinda

These are lovely, easy and healthy and are also great to take on picnics. The jars are gorgeous and I found them on a website called;

Home

They are a German brand, stocking all sorts of shapes and are so attractive looking.
You can make these in advance up to 3 days, cover them and refrigerate. Take them out about 30 mins before serving to allow them to come up to room temperature.
There are several stages to this dish, hence the pretty layers, but they are simple.

**There is one step in this preparation that can make it even more simple.
In Los Angeles we can buy pre-cooked vacuum packed puy lentils in our supermarkets that are already seasoned.
Instead of making them from scratch, you can buy 1 packet of these, (you need 2 &1/4 cups of the cooked ones) put them into a microwaveable dish, break them up a bit gently with a fork and reheat. Let come to room temp, fluffing up the lentils to break up the lumps, then proceed with adding the goat cheese and cream etc…

8 1/4 cups water
8 oz carrots (about 3 medium) peeled and diced small
1 1/2 tsp kosher salt, plus more if needed
Freshly ground black pepper
1 cup plus 2 tbsp heavy cream
1 large egg
1 tbsp olive oil
1lb plus 10 oz leeks (about 2 -3 medium) quartered lengthwise and thinly sliced crosswise (white and light green parts only)
1 tsp finely chopped fresh thyme leaves
10 oz zucchini (about 2 medium) trimmed and diced small
1 cup French Puy lentils, rinsed
1 bay leaf
1 medium garlic clove, smashed and peeled
4 oz fresh goat cheese, at room temp

Heat the oven to 325 F and arrange a rack in the middle. Bring 8 cups of the water to a simmer in a large saucepan over high heat; keep at a simmer.

Meanwhile, bring the remaining 1/4 cup of water to a simmer in a large frying pan over medium heat. Add the carrots and 1/2 tsp of the salt and season with pepper. Reduce the heat to medium low, cover with a tight fitting lid and cook until softened, about 5 minutes. Using a slotted spoon, transfer 1/2 cup of the carrots to a small bowl and transfer the remaining carrots to a blender, leaving any excess water in the pan; set both aside. Reserve the carrot juices in a small bowl, wipe out the frying pan and set aside.

Place 1 cup of the cream and the egg in the blender with the carrots, season and blend until smooth, about 30 seconds. Evenly divide the carrot-cream mixture among 6 (1/2 pint) tempered-glass jars. Divide the reserved 1/2 cup carrots among the jars. Evenly space the jars in a 13 x 9 inch glass baking dish.
Being careful not to get water inside the jars, add enough of the simmering water to the baking dish so that it reaches just past the carrot mixture in the jars.
Cover the baking dish tightly with aluminum foil and carefully transfer it to the oven.
bake until the outer 1 inch of each carrot custard is set (the centers will be still slightly jiggly), about 25 minutes.

Heat the olive oil in the reserved frying pan over medium heat until shimmering. Add the leeks and thyme, season with salt and pepper and cook, stirring occasionally, until just starting to soften, about 6 minutes.
Add the zucchini, season with salt and pepper and stir to combine. Cook, stirring occasionally, until the zucchini is crisp-tender and the leeks are completely softened, about 4 minutes more.
Remove the pan from the heat and set aside.

Place the lentils, bay leaf and garlic in a medium saucepan and cover with cold water by 2 inches.
Bring to a boil over high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the lentils are still slightly hard in the center, about 10 minutes.
Add the remaining teaspoon of the measured salt, stir to combine and continue to simmer until the lentils are just tender, about 3 to 4 minutes more.
Drain though a large fine-mesh strainer.
Remove the garlic clove and bay leaf and transfer the lentils to a medium bowl.
Add the goat cheese and the remaining 2 tbsp cream, adjust seasonings if necessary and stir to evenly combine; set aside.

When the carrot custards are ready, carefully remove the jars from the hot water and transfer to a wire rack to cool slightly, about 15 minutes.

To assemble the terrines, divide all of the lentil-goat cheese mixture over the carrot custards, using your fingertips to gently smooth it into an even layer.
Divide all of the leek-zucchini mixture over the lentil-goat cheese mixture.
Serve warm or at rom temperature, or let the terrines cool completely, cover tightly and refrigerate for up to 3 days

Accompaniments · Appetizers · Do-ahead · Gluten Free · Vegetable-related

Caprese Dip

March 18, 2013September 9, 2022 Belinda

Utterly decadent!!

8 oz cream cheese, softened
1/2 cup plain Greek yoghurt
1&1/2 cups shredded mozzarella cheese, divided
1/3 cup diced fresh basil
3 cloves fresh garlic, minced
3/4 cup grape tomatoes, quartered
salt and freshly ground black pepper, to taste

Preheat the oven to 350F
In a large bowl, combine the cream cheese, yoghurt, 1 cup of the Mozzarella, basil, garlic , salt and pepper and mix thoroughly.
Fold in the tomatoes.
Using a spatula, spread the mixture evenly across the bottom of a glass pie plate or nice baking dish.
Top with the remaining mozzarella cheese.
Bake for 18 to 20 minutes and serve immediately with crackers, toasts or crunchy Italian ciabatta

Appetizers · Asian flavors · Breakfast · Do-ahead · Egg based

California breakfast sushi roll

January 27, 2013September 9, 2022 Belinda

This tickled me, as it’s a breakfast sushi roll and really works. It’s simple and a bit different.

Yields 2 servings

4 eggs, divided
6 tbsp milk, divided
4 tbsp grated Jack cheese, divided
cooking spray
2 flour tortillas
4 strips crisp bacon
1/2 large avocado, sliced
1/2 large tomato, sliced

For the spicy sour cream

2 tbsp sour cream
1 tbsp hot sauce
1 tsp milk

Coat a medium skillet with cooking spray and heat over medium high heat.
In a small bowl, whisk 2 eggs and 3 tbsp milk until incorporated. Pour into the hot skillet.
Sprinkle with 2 tbsp grated cheese and cook without stirring for 3 to 5 minutes until the top is no longer wet. You may need to turn the heat down so the bottom doesn’t burn.

Place the tortilla over the egg and gently flip them out onto a cutting board.
Place 2 strips of bacon on the bottom 1/4 of the tortilla (closest to you)
Top with half of the sliced avocado and tomato. Roll up as tightly and gently as you can.
Allow to rest for a minute then slice with a sharp knife into sushi rolls.
Repeat the process with the remaining eggs, cheese etc.

In a small bowl mix together the sour cream, hot sauce and milk. Drizzle over the sushi rolls and serve immediately

Appetizers · Do-ahead · Nuts

Stilton, roasted fig and prosciutto tart in a pecan crust

November 29, 2012September 9, 2022 Belinda

Yield 1x 9″ tart

Creamy stilton, crispy prosciutto and luxurious balsamic glazed figs in a gluten free pecan shell.
A small slice makes a rich, decadent and elegant first course.

For the crust
1/2 cup pecans
1/2 cup almond meal
1 tbsp maple syrup
1 egg

For the filling
5 eggs
1&1/2 cups whole milk
4 oz Stilton cheese or your favorite stinky blue cheese!

For the figs and balsamic reduction
3 pint-sized baskets of fresh figs
1 cup plus 2 tbsp balsamic vinegar
3 tbsp agave nectar or sugar
2 tbsp melted butter

For the garnishy goodness!
6oz prosciutto, chopped and crisped to a golden brown, divided
3 – 4 oz more blue cheese
1/2 cup caramelized onions. You can use 2 onions, sliced and sauteed in olive oil with some herbes de Provence for about 30 to 40 minutes.

Directions

Preheat the oven to 375F
Trim the stems off the figs and cut them in half lengthways. Drizzle with 1 – 2 tbsp of balsamic and the butter and spread evenly on a baking sheet. Roast for 10 minutes, until the figs are just soft but still hold their shape. Set aside.
Keep the oven at 375F
In a food processor, pulse the pecans into a fine meal. Add the almond meal (if using), egg and maple syrup and pulse until a ball forms.
Press the dough into a tart pan with your fingers. It will be sticky but it should fill a tart pan evenly. Set aside.

Beat the eggs and milk until combined. Layer the tart with the caramelized onions and a handful of prosciutto crumbles. Pour the egg mixture into the tart shell. Crumble the 4oz blue cheese into the tart and bake for about 20 minutes or until the egg filling is puffed and golden.
Remove and let cool to room temp.

While the tart is baking, combine the cup of balsamic, agave (or sugar) in a small saucepan and bring to a light boil. Turn down the heat and reduce by half. Remove from the heat and let cool completely.
When the tart is cool, arrange the roasted figs on top.
Top with the remaining prosciutto crumbles and additional blue cheese.
before serving, drizzle with the balsamic reduction.
Enjoy!!

Appetizers · Asian flavors · Do-ahead · Fish · Gluten Free

Asian shrimp stuffed mushrooms with orange glaze

September 23, 2012September 9, 2022 Belinda

This is a killer appetizer. I have never made it without my guests taking their first bite and saying”wow!” It’s incredibly light, moist and unexpectedly intense in flavor.
Serves 4

Mushroom-Shrimp

2 tbsp peanut oil
sliced green parts of the green onions (for garnish)
24 small to medium button mushrooms or in my case I used 16 mini Portabellos as they are perfect for stuffing
1/2 lb raw shrimp
4 minced water chestnuts
1 green onion (spring onion) minced
2 tsp finely minced fresh ginger
2 tsp dry sherry
2 tsp light soy sauce
1/4 tsp salt
1/4 tsp black pepper

Twist the stems off the mushrooms and discard. Set caps aside.
Shell, devein and chop the shrimp, not too finely as you need to keep some texture.
Combine the shrimp, water chestnuts, green onion, ginger, sherry, soy sauce, salt and pepper. Mix thoroughly. Stuff the mushrooms with the shrimp mixture, put on a platter and refrigerate them until you cook them (This can be done ahead of time and don’t worry if the shrimp mixture starts to discolor, it will disappear when cooking)

Asian orange glaze sauce

1 cup chicken stock
4 tbsp dry sherry
4 tsp oyster sauce
2 tsp hoisin sauce
1/2 tsp Chinese chile sauce
1/2 tsp sugar
4 tsp grated orange rind

In a small bowl combine all the ingredients and stir well.
Set aside.

Final stage

Just before serving, place a large skillet (about 12″) over medium heat.
Pour in the peanut oil, then add the mushrooms carefully, button sides down. (stuffing upwards!)
Fry until the oil sizzles and the bottoms of the mushrooms are starting to brown, about 3 -4 minutes.
Pour in the Asian orange glaze sauce, cover the skillet and cook until the shrimp filling starts to turn white, about 3 – 4 minutes.
Remove the lid, turn the heat up to high and cook the mushrooms until most of the sauce has disappeared and glazes the mushrooms.
This is where the flavor gets really intense as the sauce has reduced so much and become very rich.
During the final minutes of cooking gently ladle what sauce is left over the tops of the mushrooms, glazing them with a shiny brown glaze.
Tip out the mushrooms and glaze onto a platter, decorate with the sliced green onion tops and serve immediately

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free

Gorgonzola, fig and pecan cheese terrine

September 11, 2012September 9, 2022 Belinda

This is such a lovely hors d’oeuvres to serve with crackers or celery sticks.

Yields about 20 servings

1/2 cup dried Mission figs, cut into small pieces, plus 1/2 cup for garnish
1 cup port
1 good sized sprig fresh thyme, plus 1 bunch for garnish
1 lb cream cheese, at room temperature
1&1/2 sticks butter, at room temperature
8 oz crumbled gorgonzola
2 tbsp brandy
1 tsp salt
1/2 cup toasted pecan pieces, plus 1/2 cup for garnish
2 tbsp Italian parsley, chopped
Mesclun or frisee greens, for garnishing

Put the 1/2 cup of chopped figs into a small saucepan along with the port and thyme.
Let the mixture simmer over low heat for 15 minutes. Drain the figs, discard the thyme and port and set the figs aside to cool.
Put the cream cheese and butter into a bowl of a standing mixer and, if using the paddle attachment, cream the mixture on medium until well blended, about 1 minute. Add the gorgonzola, brandy and salt and beat for 1 more minute.
Take care not to over beat or it won’t set properly
Spray a 1 quart loaf pan with cooking spray and line the inside with plastic wrap. Spoon half of the cheese mixture into the pan and spread it evenly, making sure to get into the corners.
Scatter the figs, pecans and chopped parsley on top evenly and cover with the remaining cheese.
Give the pan a few sharp raps on a flat surface to settle the terrine and get out the air bubbles.
Cover the top with plastic wrap and refrigerate for at least 6 hours.

To remove the terrine from the pan, turn upside down on a flat surface and pull 1 end of the plastic wrap down.
The terrine will slip out of the pan onto the top piece of plastic wrap.
Slice and fan out on a platter garnished with greens. Garnish with the remaining 1/2 cup of figs, pecans and thyme.
Serve with crackers

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Salad

Lentils and quinoa with avocado, arugula and burrata cheese

August 23, 2012September 9, 2022 Belinda

I made this up a couple of nights ago as Ollie was coming to stay the night and he’s been trying to be vegetarian for health reasons. Since the kidney transplant he’s been recommended to minimize meat as it contains Creatinine.
I had some leftovers and wanted to make something vegetarian. It is delicious and well worth trying.
It’s also delicious for the next few days to have cold for lunch!

1 cup quinoa
2 cups chicken or vegetable broth

1lb vacuum pack of cooked puy or green lentils (available from quite a few supermarkets and they last months in the fridge)
2 good handfuls or fresh baby arugula
1 large avocado or 2 small ones, cut into 1/2 inch cubes
1 tub of Italian burrata cheese (it usually has 2 balls of cheese in it)

Dressing
5 tbsp good olive oil
2 tbsp red wine vinegar (you could try lemon juice too)
2 cloves garlic, crushed
1 tsp Dijon mustard
2 tbsp chopped fresh basil

Put all the dressing ingredients in a small bowl and whisk to emulsify. Set aside.

Cook the quinoa in the chicken or vegetable broth according to the instructions on the packet. Tip cooked the quinoa into a serving bowl.

Remove the lentils from the packaging and put into a microwave- proof container. Heat through on high for about 3 minutes. Break up lentils with a fork, then tip into the serving bowl with the quinoa and mix together with a fork. Pour in all but 2 tbsp of the dressing and mix well.

Gently mix the arugula leaves and avocado cubes into the quinoa/lentil mixture, so the avocado is covered with the dressing and the arugula starts to wilt in the heat.
Season with salt and pepper to taste and set aside to cool for about 30 minutes.
When you are about to serve, break the burrata cheese into big chunks and dot over the salad. Pour the reserved dressing over the burrata and serve

Appetizers · Do-ahead · Gluten Free · Whole30 compliant

Roasted red peppers with basil, garlic, tomatoes, anchovies and olives

July 9, 2012September 9, 2022 Belinda

Make sure you have lots of crusty bread for these, as the juices are gorgeous!! This is a recipe I use a lot in the summer months and it’s from the wonderful Delia Smith.
This recipe is quite simply stunning and is better when served at room temperature. It’s important to use a solid, shallow roasting tray 16 x 12 inches, approx. If the sides are too deep, the roasted vegetables won’t get those lovely nutty, toasty edges.

Screen Shot 2017-07-16 at 2.04.24 PM

Serves 4 as a starter

4 large red peppers (green are NOT suitable)
4 – 6 medium, sweet tomatoes
8 – 10 tinned anchovy fillets, drained
6 large cloves garlic
10 dessertspoons Italian extra virgin olive oil
freshly ground black pepper
A really good handful of fresh basil leaves
2 to 3 Kalamata olives per pepper half, halved or quartered (optional)
Lots of really good focaccia bread (preferably with olives in it!)

Preheat the oven to 350 degrees F
Begin by cutting the peppers in half lengthways, removing the seeds but leaving the stalks intact. (They’re not edible but they do look attractive and they help the pepper halves to keep their shape)
Lay the pepper halves in a lightly oiled roasting tray. Line the base of each pepper with fresh basil leaves, then cut the tomatoes into quarters and place two quarters in each pepper half. Keep some basil for shredding and garnishing the dish at the end.
After that, snip 1 or 2 anchovy fillets per pepper half into rough pieces and add to the tomatoes. Don’t be put off by the anchovy, you don’t taste it in the final dish, as it melts and just enhances all the flavors.
Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Add the Kalamata olives if using.
I sometimes put more garlic, basil and anchovy than it says to, as I love the flavors, so you can play with this a bit!
Now spoon a good dessertspoon at least, of olive oil into each pepper half and season well with ground pepper, but no salt because of the anchovies.
Place the tray of peppers in the oven and roast for at least 50 minutes and up to 1 hour. Transfer the cooked peppers to an attractive serving platter with ALL the precious juices poured over, and garnish with more fresh slivered basil.
These do need good bread to go with them as the juices are sublime!
Focaccia with olives would be perfect!