Coconut, rum and raisin rice pudding

September 6, 2020September 7, 2022 Belinda

This is a fabulous dessert from Barney Desmazery in the BBC Good Food Magazine.
When posting non-American recipes I am now keeping the metric system as it’s far more accurate.
It’s worth investing in kitchen scales that have metric as well.Most of the measuring cups are both these days, so they are easy to find

50g butter
150g short-grain (pudding) rice
150g golden caster sugar (Bakers or superfine sugar for the USA)
2 x 400ml cans coconut milk
300ml double cream , plus a little extra
1 tsp vanilla extract

For the rum & raisin syrup
150ml spiced rum
100g muscovado sugar (It’s a dark molasses-y sugar available on Amazon)
100g raisins

For the rum & raisin syrup, tip all the ingredients into a large saucepan and heat gently over a low heat for 5 mins, or until the sugar has dissolved and created a syrup and the raisins have plumped up. Tip into a bowl, cover and set aside.

In the same saucepan (there’s no need to clean it) melt the butter over a medium heat until sizzling, then scatter over the rice and toast in the hot butter until the butter is just starting to brown. Stir in the sugar, then pour over the coconut milk, cream and vanilla. Bring to a simmer and continue to cook gently for 40-45 mins until the rice is tender, adding a splash more cream if it becomes too thick.

To serve hot, stir a third of the rum & raisin syrup through the pudding and spoon the rest over the top. To serve cold, leave the pudding to cool, then chill in the fridge to firm up so that you can serve it in scoops with the rum & raisin syrup spooned over.

Baking · Breakfast · Do-ahead

Zucchini and cheddar soda bread

August 27, 2020September 7, 2022 Belinda

Soda bread is one of those wonderful rustic, crusty, easy breads that requires very little kneading. This one is particularly lovely with the added cheese and zucchini flecked through it.

14oz (400g) self-raising flour, plus extra for dusting
2 medium zucchini
2oz (50g) rolled oat
1 ½ tsp bicarbonate of soda
3oz (75g) mature cheddar, grated
small bunch thyme , leaves only
10 fl oz (284ml) buttermilk
1 tbsp clear honey
1 egg , beaten

Heat the oven to 400F/gas 6 and dust a baking sheet with a little flour. Place a box grater on top of a clean tea towel and coarsely grate the courgettes. Lift the corners of the tea towel and, holding it over the sink, twist to compact the courgettes and squeeze out as much liquid as you can.

Put the flour, oats, bicarb and 1 tsp fine salt in a large bowl. Add most of the cheddar (save a little for the top), the thyme and the courgette. Mix the buttermilk and honey, then pour into the flour mixture. Stir with a wooden spoon until the dough starts to clump together, then tip onto a work surface and knead briefly to bring all the loose bits together – try not to overwork the dough or the bread will be heavy.

Shape into a round loaf and place on the baking sheet. Brush with egg and sprinkle with the remaining cheese. Use a sharp knife to score a deep cross on top of the loaf, then bake for 40 mins until deep golden brown. Best served warm, but leftovers will keep for 1-2 days.

Baking · Do-ahead

Blueberry-miso crumb cake

August 25, 2020September 7, 2022 Belinda

Miso and 100% whole wheat flour add salty-nutty complexity to this crumb cake.
It’s super tender and moist with plenty of crumble topping above and fresh berries below—you’ll find yourself reaching for a slice for both breakfast and dessert.
Recipe from Bon Appetite magazine

Serves 8

Crumble
¾ cup (95 g) whole wheat flour
½ cup (packed) (85 g) light brown sugar
4 Tbsp. unsalted butter, melted
3 Tbsp. white miso

Cake
1 cup (2 sticks) unsalted butter, melted, cooled slightly, plus more for pan
1¾ cups whole wheat flour (260 g), plus more for pan
1½ tsp. baking powder
1 tsp. kosher salt
¼ tsp. baking soda
2 large eggs
1 cup (packed) (200 g) light brown sugar
1 cup whole-milk Greek yogurt
1 tsp. vanilla extract
1 pint (12 oz approx) blueberries

Crumble
Mix flour, sugar, butter, and miso in a small bowl until combined. Let sit until ready to use.

Cake
Preheat oven to 350°. Lightly grease a 9″ cake pan with butter. (If you have a 10″ cake pan, that is fine, but don’t use an 8″ pan because the batter is too dense)
Lightly dust with flour, tapping out excess. Whisk baking powder, salt, baking soda, and 1¾ cups flour in a large bowl to combine.

Whisk eggs, brown sugar, and yogurt in a medium bowl. Add vanilla and 1 cup melted butter and whisk to combine. Using a rubber spatula, mix dry ingredients into egg mixture until well combined, but do not over-mix. Mix in blueberries.

Transfer batter to prepared pan and spread in an even layer. Top with reserved crumble.

Bake cake, checking after 30 minutes and tenting with foil only if crumble is getting very dark (some color is fine), until top of cake is firm and a tester inserted into the center comes out clean, 60–70 minutes total. Let cake cool in pan, at least 2 hours, then cut into slices in pan.

Do Ahead: Cake can be made 1 day ahead. Tightly wrap and store at room temperature.

Appetizer Vegetarian · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Light Eggplant Rollantini

August 23, 2020September 7, 2022 Belinda

Recipe by Suzy Karadsheh from the food blog “The Mediterranean Dish”

This is an easy, lighter eggplant rollatini recipe, made with a lighter cheese filling, basil pesto and fresh parsley.

Serves 4-6

2 eggplants (get ones as straight and plump as possible, or get one extra one if they are very curvy)
Salt
Extra virgin olive oil I used Private Reserve Greek EVOO
2 cups Store-bought Marinara sauce Or homemade pasta sauce
For filling
2 eggs beaten
1 cup part-skim ricotta cheese
1/2 cup part-skim shredded Mozzarella, plus more for later
3 tbsp grated Parmesan
2 tbsp basil pesto homemade or store-bought, more for later
1 cup chopped fresh parsley leaves

Slice eggplants length-wise into 1/4-inch thin slices (it’s easier to do this using a mandolin slicer) You should have about 12 slices of similar size (reserve end pieces that are shorter or odd-shaped for another use).
Sprinkle eggplant slices with salt and set aside on paper towel for 20 minutes. This will help the eggplant sweat out any bitterness. Pat dry. Rinse with water, then dry again.
Heat oven to 375 degrees F.
Brush a large baking sheet with extra virgin olive oil. Arrange eggplant slices in one layer on baking sheet. Brush the tops of the eggplant slices with more extra virgin olive oil. Bake in heated oven for 8 minutes or so until soft enough to fold (do not overcook.) Remove from oven and set aside briefly to cool. (Leave the oven on for the rollatini)
Meanwhile, prepare the filling. In a bowl, add eggs, ricotta, Mozzarella, grated Parmesan, basil pesto, and fresh parsley. Mix until well-combined.
Spread about 3/4 cup marinara sauce on the bottom of a 9 1/2″ x 13″ baking dish.
Spoon about 2 tbsp of the filling onto one end of each eggplant slice, and spread. Starting from the short end, roll up eggplant slices tightly and arranged on prepared baking dish.
Top eggplant rollatini with the remainder of the marinara sauce, more basil pesto, and a sprinkle of mozzarella. Bake in heated oven for 30 minutes or until the eggplant rollatini are fully cooked and tender.
Remove from oven and let sit for 10 minutes or so before serving.
NOTES
Prepare-ahead and Freezing Instructions: You can prepare eggplant rollatini in advance and freeze it before baking. Or you can fully bake it and freeze any leftovers. When ready to use, simply reheat frozen rollatini, covered, in the oven at 350 degrees F.
Variation. Add spinach to your cheese mixture for more heft. I did not use spinach in this recipe but I have on occasion, and it does add nutrition and body to the filling. Use 1 package of frozen spinach that has been thawed and very well drained (you do not want added water to the mixture).

Asian flavors · Dairy-free · Do-ahead · Fish · Gluten Free

Chilean Sea Bass Recipe with Asian Glaze and Sesame Spinach

August 20, 2020September 7, 2022 Belinda

This is quite simply the most sophisticated fish dinner you could make, that happens to also be ready in 30 minutes. Although a pricey piece of fish, it’s one of our favorites, as the flesh is so buttery and meaty.
The recipe is made with a filet served atop wilted sesame spinach and drizzled with a spicy, sour sweet Vietnamese inspired sauce. Gluten-Free and Dairy-Free.
Recipe from food blog, “Avocado Pesto”

Servings: 4

1 pound Chilean sea bass fillet cut into four 3/4 inch thick pieces
1/2 – 1 tsp fish sauce
splash of lemon juice
salt/pepper to taste
1 tsp avocado oil

For the sauce:
2 tbsp lime juice
1 tbsp minced ginger
2 tbsp fish sauce
2 tbsp rice vinegar
1/2 tbsp maple syrup
1 tsp sesame oil
1 tbsp olive oil
1-2 tbsp thai chili garlic sauce sambal olek (or Paleo Chef Sriracha)

For the spinach:
10 oz spinach
1 tsp sesame oil
1-2 tsp sesame seeds

Wash and pat dry sea bass fillets. Drizzle with fish sauce, lemon juice and add salt and pepper to taste on both sides (optional)

Heat a cast iron or heavy non-stick skillet over high heat until almost smoking. Reduce the heat to medium high and add 1 teaspoon avocado oil. When hot add sea bass fillets, in a single layer. Cook for 4-6 minutes per side (without touching them) until browned and cooked through.

In a small bowl whisk together the sauce ingredients – lime juice, minced ginger, fish sauce, rice vinegar, agave, 1 teaspoon sesame oil, olive oil and sambal olek. Whisk until smooth.
Remove the cooked fish and set aside. In the same pan cook the spinach in 1 teaspoon sesame oil until just wilted — about 1 minute.

To plate, first divide spinach onto four plates, sprinkle with sesame seeds, top with sea bass, and drizzle with sauce.

Asian flavors · Dairy-free · Do-ahead · Meat · Rice

Cantonese Beef Rice Bowls

August 17, 2020February 8, 2023 Belinda1 Comment

I keep 3 or 4 1lb packages of organic ground beef in the freezer for those “What am I going to cook today?” sort of days. Here is another lovely recipe with a difference from food blog “The Woks of Life” I highly recommend the blog too.

Cantonese beef rice bowls are made with browned ground beef, simmered in stock, spices, oyster sauce, soy sauce simmered to perfection and served over rice.

1 tbsp oil
1lb ground beef (450g)
1 medium onion (finely diced)
3 cloves garlic (minced)
1 tbsp Shaoxing wine (or dry sherry)
1 cup chicken stock (590 ml)
3 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1/8 tsp white pepper
1 cup frozen peas
2 tbsp cornstarch (mixed with 2 tablespoons water)
steamed rice (to serve)

Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is translucent, and then add the chicken stock.
Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir-fry for one minute.
Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon. If it’s not thick enough, add more cornstarch slurry (a couple teaspoons at a time) or simply let the sauce simmer and reduce a bit longer. If it’s too thick, add a bit of water. You can make these adjustments until the sauce reaches the desired consistency.
Serve over steamed rice!

Asian flavors · Do-ahead · Meat · Pasta

Chinese spaghetti bolognaise

August 17, 2020September 7, 2022 Belinda

Recipe from the blog “The Woks of Life”

I thought this was such a cool idea when I found this recipe. Fusion food at it’s best

8 oz. dried spaghetti (225g)
Salt
1 tbsp oil
12 oz. ground beef (340g)
1 medium onion (finely diced)
2 cloves garlic (minced)
2 tsp Shaoxing wine (or dry cooking sherry)
2 cups chicken stock (475 ml)
3 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tsp dark soy sauce
1 tsp sesame oil
1/8 tsp white pepper
1 cup frozen peas
2 tbsp cornstarch (mixed with 2 tablespoons water)

Bring a pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions, undercooking it by about a minute (it will finish cooking in the sauce). While the pasta is cooking, start the sauce.
Heat a wok over high heat and add a tablespoon of oil. Add the ground beef and cook until slightly browned, breaking up any large chunks of beef. Add the onion, garlic, and Shaoxing wine, and turn the heat down to medium. Cook until the onion is transparent, and then add the chicken stock.
Bring to a boil and lower the heat to a simmer. Stir in the oyster and soy sauces, sesame oil, and white pepper. Cover and simmer for 10 minutes. Remove the cover, add the peas, and stir for one minute.
Stir up the cornstarch slurry (since the starch will separate from the water when left to sit), and drizzle the slurry into the sauce while stirring constantly. The sauce should thicken until it coats a spoon.
Drain the pasta, and add it directly to the wok. Toss until the pasta is coated in sauce. Feel free to add some of the pasta cooking liquid if the sauce is too thick, and add more cornstarch slurry if the sauce is too thin.
Serve!

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Healthy and soothing Golden Milk

August 11, 2020September 7, 2022 Belinda

Golden milk is rich in antioxidants, which help protect cells from damage, fight off disease and infections. It reduces inflammation and contributes to your overall health and it’s a wonderfully soothing drink.

Screen Shot 2020-08-11 at 3.48.38 PM

3 cups non-dairy milk like coconut, oat, cashew or almond or a mixture of two of them
2-3 tbsp maple syrup, or feel free to add any sweetener. (Leave out if on Whole30)
2-3 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp vanilla extract (If on Whole30, use a compliant one)
1/4 tsp ground ginger
Pinch ground cardamom
A few grinds of ground black pepper

Add all the ingredients to a saucepan, stir until well combined and cook over medium heat until hot (about 3-5 minutes). Stir occasionally.

Serve immediately or keep the leftovers in an airtight container for 3-4 days. Reheat on the stovetop or microwave until warm enough.

Asian flavors · Do-ahead · Rice

Dirty Thai fried rice

August 6, 2020September 7, 2022 Belinda

Recipe from Mandy Lee of food blog, “Lady&Pups”

This is a wonderful Southeast Asian take on dirty rice adding shrimp paste, lemongrass and kaffir lime leaves. Although less common in supermarkets, shrimp paste is paramount in developing a complex, funky and savory aroma/taste that makes Southeast Asian dishes so robust and relentlessly addictive. (It’s available on Amazon)

Serves 2-4

4 oz (110 grams) of chicken liver

2 stalks (60 grams) of lemongrass (white parts only), diced

3 small Asian shallots, diced

2 cloves of garlic, smashed

1 tbsp of ginger, diced

2 kaffir lime leaves, tough ribs removed

1 tbsp of soy sauce

1 tsp of Thai Shrimp paste

1/2 tsp of ground white pepper

3 cups (450 grams) of cooked rice (preferably jasmine rice), cooled or 1 day-old

1 cup (175 grams) of peeled and deveined shrimps

2 large eggs

1 tbsp of fish sauce, divided in half

1 tbsp of soy sauce

1 tsp of old bay seasoning and dried chili flakes

2 ~ 3 thin scallions, finely diced or cut into thin strips

Trim off any unwanted fat-tissues attached, then soak the chicken liver in milk for a few hours to overnight, to draw out excess blood. Drain off the milk and add the liver to a blender, along with diced lemongrass, Asian shallots, garlic, ginger, kaffir lime leaves (the soft leaf-parts only), soy sauce, shrimp paste and ground white pepper. Blend until smooth and pureed (the livers and vegetables should emit enough liquid to blend). Heat up 3 tbsp of oil in a skillet over high heat, then cook the paste until slightly browned, approx 3 min. The paste should lose most of the liquid. Set aside (can be made the day ahead).

Mix 1/2 tbsp of fish sauce together with soy sauce, then set aside. Mix the remaining 1/2 tbsp of fish sauce with shrimps with a bit of cracked black pepper, set aside. Beat the eggs only slightly, and have all the rest of the components ready on the side.

Heat 1 tbsp of oil in a skillet over high heat, and cook the shrimps until just cooked through, then remove from the skillet. Add another 1 tbsp of oil and add the slightly beaten eggs. Scramble with a spatula until 1/2 of the eggs are cooked with the other 1/2 still runny. Add the rice right now so it can be partially coated with the runny eggs.

Once the rice is added, add another 2 tbsp of oil and the fish sauce/soy sauce mixture, then quickly but gently break up the rice with wooden spatula, fold and cook over high heat until some of the eggs are slightly browned. The faster you fry the rice, the shinier and prettier it will remain (so the higher the heat, the better). Now add the liver paste, cooked shrimp, old bay seasoning and dried chili fakes, and scallions. Fold and cook only for a min until fragrant, and evenly incorporated.

Transfer to a serving dish immediately and serve.