Category: Do-ahead

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

Slow-Cooker Tomato Compote

Belinda

This savory compote — a typically sweet, slow-simmered fruit preserve — is a delicious way to eat cherry tomatoes, especially those that are on the verge of being too soft. But it’s also a great way to intensify the flavor of middling supermarket cherry tomatoes in the winter. Either way, the sweet-tart tomatoes can build super-quick meals: Put them on top of ricotta or avocado toast, or squish them into a grilled cheese. Toss them with hot or cold pasta. Use the oil and juices in salad dressings and the tomatoes in the salad itself. The compote can be used right away, but it’s best the next day and will keep in the fridge for at least a week. Feel free to throw in any hardy, woody herbs you like, but don’t add very delicate herbs like basil, chives or dill before cooking. You can add a handful of those softer herbs before serving, if you like.
Recipe by Sarah DiGregorio for the New York Times

Yields about 3.5 cups

2lbs cherry or grape tomatoes (about 4 pints)
4 garlic cloves, smashed
½ cup extra-virgin olive oil
1 tbsp honey
2 tbsp balsamic vinegar
2 bushy sprigs fresh herbs, such as rosemary, tarragon, thyme, sage, parsley or a mix
½ tsp red-pepper flakes (optional)
Kosher salt and black pepper
Juice of 1/4 lemon (about 2 tsp)

In a 6- to 8-quart slow cooker, add the tomatoes, garlic, olive oil, honey, vinegar, herbs and red-pepper flakes (if using), and stir to combine. Season with 2 teaspoons salt and a few generous grinds of pepper. Cook on low for 6 hours, until the tomatoes are wrinkled, sweet and very soft, and some have burst. Remove the herb sprigs and squeeze in the lemon juice. Taste, and add more salt and pepper if necessary.
Store in a covered container in the refrigerator.

Appetizers · Asian flavors · Dairy-free · Do-ahead · Fruit · Gluten Free · Soup

Chilled Asian-scented pea soup with crab and radishes

Belinda

Served in small portions, this chilled Asian-scented pea soup can feed a lot of people. If you’re going to do that, make more of the crab mixture.
Recipe from Diana Henry

Prep time: 20 minutes, plus chilling time | Cooking time: 15 minutes
SERVES 8 or more

1 tbsp groundnut oil
1 onion, finely chopped
1″ (2.5cm) piece of root ginger, peeled and grated
2 green chillies, halved, deseeded and chopped
2 garlic cloves, finely sliced
finely grated zest and juice of 2 limes
1.5lbs (650g) frozen or fresh peas
2.5 cups (600ml) vegetable or light chicken stock
2 x 5 fl oz (160ml) cans coconut cream
1oz (25g) fresh cilantro, very roughly chopped
5 tbsp fish sauce, or as needed
Superfine (caster) sugar, if needed

To serve:
5oz (150g) white crabmeat
juice of 1 lime
½ red and ½ green chili, deseeded and very finely chopped
2 tbsp coriander, chopped
8 radishes, of mixed colors, cut into matchsticks

Heat the oil in a heavy-based pan. Add the onion and a little salt and cook over a low heat until the onion is softening, but isn’t colored.
Add the ginger, chili and garlic and cook, stirring occasionally, for about 5 more minutes. Add the lime zest, peas, stock and coconut cream and bring to just under the boil.
Turn down the heat, simmer for 3 minutes, then pour the soup into a cold container and leave it to cool.
Once the soup has reached room temperature, purée with the cilantro in batches, using a blender ideally, as it gives a smoother result than a food processor.
Add the lime juice and fish sauce, then purée again.
Taste for seasoning and, if needed, add more fish sauce, lime juice or even a tiny pinch of sugar – you need to get a good balance of sweet and sour flavors. Chill the soup.

To serve, mix the crab with the lime juice, chili, cilantro and a little salt.
Sprinkle some radishes on the top of each serving, then spoon some crab mixture on top.
Serve.

Chocolate · Dessert · Do-ahead · Holiday Food

Banoffee fridge cake

Belinda

Everyone knows banoffee pie tastes even better the day after making, when all the flavors have had a chance to meld, so this easy fridge cake takes advantage of that

Recipe by Janine Ratcliffe

oil to grease the tin
25 fl oz (750 mls)heavy whipping cream
1 tsp good quality vanilla extract
2 tbsp icing sugar
1/2 a 14 oz (397g) can of Nestlé Carnation Caramel (available online for people in the USA)
Approx 32 Graham crackers or digestive biscuits, about 16oz (450g)
6 small bananas,sliced
2oz (5og) milk chocolate

Lightly oil a deep 9″ (23cm) springform tin, then line it with clingfilm (the oil will help the clingfilm stick to the tin).

Whip the cream, vanilla and icing sugar until soft peaks. Scrape the caramel into a bowl and beat with a spoon to loosen it.

Put a layer of cookies in the bottom of the lined tin – you should get about seven in a 9″ (23cm) tin. Break up another cookie to fill in the cracks.

Dollop over a quarter of the cream and spread out. Top with a layer of banana slices then drizzle over 1 tbsp of caramel sauce.

Repeat with another layer of cookies, another quarter of cream, banana slices and another tbsp of caramel. Repeat again with a third layer

Add one more layer of cookies but this time only add the rest of the cream, swirling it into a nice pattern. Put in the fridge to chill overnight. Chill the remaining caramel sauce, too.

Unclip the tin and carefully peel away the clingfilm. Transfer to a flat cake plate.
Just before serving, drizzle over more caramel (warm it a little first so it’s drizzle-able) and then sprinkle with chocolate shavings.
Cut into wedges to serve.

Chocolate · Dessert · Do-ahead · Holiday Food

Oreo and Baileys fridge cake

Belinda

Combine Oreos and Baileys in this indulgent no-bake fridge cake for the easiest summer dessert

Recipe by Janine Ratcliff from Olive Magazine

Serves 12
Vegetable or sunflower oil to oil the tin
34 fl oz (1 liter) heavy whipping (double) cream, chilled
5 fl oz (150 ml) Baileys Irish cream liqueur
2 tsp good quality vanilla extract
2 tbsp powdered (icing) sugar
8 x 4oz (96g) boxes Oreo chocolate creme thins

Very lightly oil a 9″ (23cm) springform cake tin, then line it with clingfilm (the oil helps the clingfilm to stick to the tin).

Whip the cream with the Baileys, vanilla and icing sugar to soft peaks.

To assemble the cake, line the bottom of the tin with a layer of cookies then spread with a thin layer of the cream. Repeat, slightly offsetting the next layer of cookies so they’re not sitting directly on top of each other, and keep going until all the cookies are used up.

Finish with a layer of cream. Chill overnight. Loosen the cake tin and remove the clingfilm.
Crumble over extra cookies to decorate before cutting into slices.

Accompaniments · Appetizer Vegetarian · Do-ahead

Marinated feta cheese in jar

Belinda

This is fabulous to have hanging out maturing in your pantry and it just gets better and better with time.
Super served with lovely French bread or pita bread.
It doesn’t really need measurements as you can change up the flavors according to your taste.My list of flavors is just a guide.

8 oz Greek feta cut into large cubes
Dried red chili flakes
4 tsp fennel seeds
Olive oil
2 lemons juiced and zested
4 sprigs fresh thyme
3 garlic cloves minced
4 tbsp parsley leaves
Sundried tomatoes
peppercorns
allspice berries

Add everything to the jar and keep for days!
Serve with good bread or pita bread

Asian flavors · Dairy-free · Dessert · Do-ahead · Fruit · Gluten Free · Vegan

Fruit salad with ginger-lemongrass syrup

Belinda

This zesty syrup makes a great base for poached or fresh fruit

Serves 4-6

Ginger-lemongrass syrup
3/4 cup canned lychee juice or water
1 tsp minced fresh ginger
1 tbsp fresh lime juice
6 stalks lemongrass, cut into 1″ lengths and bruised with a large knife
1/4 cup (tightly packed) grated palm sugar or brown sugar

Fruit salad
1 20 oz (565g) can lychees
1 punnet (12 oz, or 1.5 cups) strawberries, hulled and halved, if large
4 just-ripe kiwifruit, peeled and sliced
Optional- 2 whole mango, cubed

Over medium heat, simmer the ingredients for “Ginger-lemongrass Syrup” in a covered pot for 10 minutes. Allow to come to room temperature and cool. Keep in the fridge.

Prior to serving, cut the fruit and pour the syrup over the fruit. Done!

Recipe Notes
The fruits you choose are up to you but the four in this recipe are my preferred.

Accompaniments · Appetizers · Dairy-free · Do-ahead · Gluten Free · Holiday Food

Provencal tuna and olive spread (Thoionade)

Belinda1 Comment

Recipe c/o Patricia Wells “The Provence Cookbook”

This is the easiest dip to make and one that can be made up to a week in advance and kept in the fridge, covered.
I bought the Nyons olives and the tuna on Amazon, which made life much easier. Please make sure you get a really good-quality and flavorful brand of tuna in oil. The one I love for the best flavor is this Spanish one…

1 cup best quality French brine-cured black olives (such as Nyons), pitted
2 tbsp capers in vinegar, drained
2 tbsp dry red wine
2 plump cloves garlic, peeled and roughly chopped
½ tsp freshly ground black pepper, or to taste
One 7 ounce can best-quality tuna in olive oil (do not drain)
1 to 2 tbsp extra-virgin olive oil, as necessary
1 tbsp fresh lemon juice, to taste.

In the bowl of a food processor, combine all of the ingredients except the lemon juice.
Process to form a thick paste, adding additional oil and the lemon juice if necessary to form a smooth puree. Taste for seasoning.
The spread can be stored, covered and refrigerated, for up to one week.

NOTE: Along the same lines, prepare a more pungent sardine-based spread, or sardinade, substituting a 3-1/2 ounce can of best-quality sardines cured in olive oil for the canned tuna.

Chocolate · Do-ahead · Icecream

Rocky Road ice cream

Belinda

This ice cream is sensational, dark, rich and full of flavor! Hold on to your hats!

Makes 1.5 quarts (5-6 servings)

3/4 cup sugar
1/2 cup unsweetened cocoa powder like Scharffen Berger or Green and Blacks. Make sure it’s a really good quality brand.
1/8 tsp fine sea salt
1 1/2 cups heavy cream
1 cup whole milk
1 tsp good quality vanilla extract
1/2 tsp almond extract
1/2 cup semi-sweet chocolate chips, like Ghirardelli. Make sure it’s a really good quality brand of chocolate
1/2 cup slivered almonds, lightly toasted
1 cup miniature marshmallows or chopped larger marshmallows

Whisk together the sugar, cocoa powder and salt in a medium-size saucepan.
Add the cream and milk, stir, and bring to the boil over medium-high heat while stirring frequently.
Lower the heat and simmer for 2 minutes.
Remove from the heat and add the chocolate chips, vanilla and almond extract.
Stir to dissolve the chocolate. Let cool and then refrigerate for at least 6 hours until cold.

Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions
Near the end of the churning process, add the almonds and marshmallows. Let them mix in well then remove the ice cream to a container and freeze for at least 4 hours.
Enjoy!!

Do-ahead · Vegetable sides · Vegetable-related

A little eggplant parm’ a la Alison Roman

Belinda

Recipe from Alison Roman

“Firstly, no, the eggplant does not need to be salted, no we *will not be frying* the eggplant. Yes, it does basically taste like eggplant parmesan but lighter, fresher, tangier and crunchier. If you don’t care for capers, you can skip them, just know you are, in fact, missing out.”
PLEASE NOTE: Unless you are doubling this recipe (which you can easily do), you are only using half the tomato sauce here. Save the rest by freezing it, or just pop it in the fridge to eat over pasta later in the week.

Serves 2

1 large globe eggplant (about 2 pounds), sliced about ½”-¾” thick
1/2 cup olive oil, divided
Kosher salt, freshly ground black pepper
1 small onion (yellow, white, or red), thinly sliced
4 garlic cloves, thinly sliced
Crushed red pepper flakes (optional)
4 anchovy fillets (optional, but delicious!!), plus more if you want
1 28 oz. can whole San Marzano tomatoes, crushed
¾ cup panko bread crumbs
1/2 cup grated parmesan
2–3 tbsp capers, coarsely chopped
2 tbsp chopped fresh oregano or marjoram (you can skip, or use half the amount of dried)
⅓ cup coarsely chopped parsley, divided
8 oz fresh mozzarella, thinly sliced or torn

Preheat oven to 450°.
Drizzle the eggplant with about half the olive oil and season with salt and pepper and roast, turning the eggplant halfway through (I use tongs or a fork), until it’s as tender as custard and both sides are as brown as if they were fried, about 25–30 minutes.
A lot of the flavor in this dish will come from the eggplant being very very browned, so please don’t be scared to “take it there” so to speak. Please take it there. Take it very there.

While that happens, make the sauce.
Heat two tablespoons of olive oil in a medium pot over medium-high heat. Add onion and garlic, season with salt and pepper. Cook, stirring every now and then until the onions and garlic are tender and starting to brown around the edges, 8–10 minutes. Add crushed red pepper flakes and anchovies, if using, and stir, letting both things melt into the onions.
Pour the juices from the tomatoes into the pot and one by one, crush the tomatoes with your hands into the pot (I like to keep the tomatoes on the chunkier side for more texture in the finished dish).
Season again with salt and pepper and let it simmer gently for 15–30 minutes (you want to evaporate some but not all of the liquid).
Once it tastes very good and feels nicely thickened, remove from heat. Set half aside and freeze or refrigerate the rest.

The last and final thing to do is to toast the bread crumbs.
Heat the remaining 2 tablespoons olive oil in a small to medium skillet over medium heat. Add the bread crumbs and season with salt and pepper. Stir them to coat evenly in the oil and toast, tossing frequently, until all the bread crumbs are the color of your morning toast, 5–7 minutes. Remove from heat.

Okay, it’s time to assemble this thing! How thrilling. There’s not a ton of technique here, but here’s how I do it to most closely mimic the classique eggplant parm.

Spoon about half of the tomato sauce on the bottom of a 1 qt. baking dish or 6” skillet (both hold about 4 cups volume, that’s the size you want. Doesn’t matter the shape, as long as its heatproof).

Top with half the eggplant (a little overlap is fine, so are gaps- don’t fuss!).
Top with half the parmesan, parsley, capers, and oregano.
Scatter half the bread crumbs in a nice even layer on top of all that, followed by half the mozzarella.
Repeat this, ending with the mozzarella.
Add a little more parmesan if you feel like it, maybe some black pepper.
I feel that this is truly perfect as-is, but if you love anchovies as much as my friend Chris, you can use more to layer in (I’d add a few fillets with the capers/herbs).

Now, bake it. Pop it into the oven until the cheese is browned and everything is bubbling around the edges, 15–20 minutes. Remove from the oven, maybe finish with some more parsley if you’ve got it stuck to your cutting board, and let it cool ever so slightly before eating.
I like to just serve it by scooping with a spoon– it’s not really meant to be sliced.

Baking · Dairy-free · Do-ahead · Gluten Free · Vegan

Rhubarb, cardamom and pistachio tart

Belinda

This vegan recipe comes from the wonderful Meera Sodha who writes recipes for the Guardian.

“I don’t believe in rules when it comes to the pairing of ingredients, but I removed rhubarb from its lifelong partner in crime, custard, with caution.

Rhubarb by character is bright, fierce, acerbic and usually not for the faint-hearted unless tamed by something soothing. In custard’s place, I’ve used its more sophisticated cousin, frangipane, a sweet cream made using almonds, pistachios and oat milk flavored with zesty orange and cardamom. (Though, if this makes you feel uncomfortable, and because there are no rules, you could always serve this tart with custard instead.)”

Makes 1 x 9 inch (23cm) tart

For the pastry
8oz (250g) plain flour
7 tbsp (105ml) light olive oil
1.5oz (40g) caster sugar
1 pinch sea salt
3 tbsp cold water

For the filling
7 tbsp (105ml) light olive oil
4.5oz (125g) caster sugar, plus 1 tbsp extra to finish
2oz (50g) cornflour
7oz (200g) ground pistachios
1.5oz (40g) ground almonds
4 tbsp (60ml) oat milk
1½ tsp cardamom powder
Zest of 1 orange
8oz (250g) forced rhubarb or just the top tender parts

To make the pastry, put the flour, oil, sugar and salt in a bowl, and mix with a clean hand. Add the water, mix again, then knead for three minutes. Return to the bowl and refrigerate for 30 minutes.

Heat the oven to 350F/200C (180C fan)/gas 6.
After the pastry has rested, place it between two sheets of baking paper and flatten it gently. Roll to about 3mm thick and just larger than a loose-bottomed 9″ (23cm) tart tin.
Peel off the top sheet of baking paper, place a hand under the bottom sheet and flip the pastry on top of the tart tin – don’t worry if it cracks or breaks. Reserve the baking paper. Press the pastry into place, cut away the overhang and use the offcuts to fill any cracks.
Prick the base all over with a fork, crumple up one of the sheets of baking paper, unravel it and put it in the tart case. Fill with baking beans (or uncooked rice) and bake for about 25 minutes, until the pastry is crisp and lightly golden.
Remove, and leave to cool.

To make the filling, mix everything except the rhubarb in a bowl until well combined, then set aside.

When the tart case is cool, lift out the baking paper and beans, and scrape the frangipane mix into the tart shell. Even it out and smooth it down with the back of a spoon.
Now decorate as you wish: you could cut the rhubarb to size to lay stripes across the tart, or cut it into shorter lengths and tessellate. I like to do mine as in the photograph above by neatly arranging 1/4″ (6cm) pieces of rhubarb at the centre of the tart, then filling the gaps around it with smaller pieces, cut to size.

Sprinkle the extra tablespoon of sugar all over the top of the rhubarb, then bake for 40-45 minutes, until the filling is starting to bronze slightly and the rhubarb is tender. Leave to cool a little before cutting and serving.