Turkish beet and yoghurt dip

August 29, 2023 Belinda

Recipe from food blog, “Cook Eat World”

This vibrant and beautiful bright pink dip is an essential at any Turkish-inspired meze table. A light, sweet, earthy and incredibly addictive dip.

8 oz beets (225g) pre cooked or raw
2 tbsp plain Greek-style yoghurt
Salt & pepper
Juice of 1/2 lemon
1/4 cup extra virgin olive oil
1 tsp ground roasted cumin
2 tbsp fresh dill (chopped)
2 tbsp fresh parsley (chopped)

Place cooked beets in a food processor, along with all the other ingredients. Blend for 1-2 minutes until very smooth.
Spread over a platter or shallow bowl
Mix a little extra yoghurt with a little milk to make it more runny then drizzle over the surface of the dip.
Sprinkle liberally with the herbs then drizzle over a little extra virgin olive oil and some black pepper. That’s it, you’re done.
If cooking the beets from raw
Preheat oven to 400F/200ºC.
Trim the stalks and wrap each beet in foil separately – skin on and place on a baking tray. Bake in the oven for 45-60 minutes until the beets are soft through (pierce with a sharp knife). Unwrap the foil and leave to cool for 10 minutes.
Cover your hands in a plastic bag, or wear rubber gloves and peel the beets. The skin should come away very easily. Leave to cool completely before using.
Notes
Extra flavor – Sprinkle this salad with a little feta cheese for a perfect salty counterbalance to the sweet, earthy beets.
A tasty salad dressing – Dollop a little of this dip over a platter of peppery rocket leaves or watercress and top with some lightly roasted walnuts or pine nuts for a simple, flavoursome salad.
Make a yellow dip – yellow beets will make a delicious alternative to red.
Storage
Fridge – You can keep this dip fresh in the fridge for up to 4 days. Be sure to store it in an airtight container.
Freezer – This salad is best eaten fresh, but will freeze for up to 2 months. Be sure to completely defrost before using. For better flavour, bring up to room temperature.

Appetizer Vegetarian · Do-ahead

Creamy French onion dip

August 1, 2023August 1, 2023 Belinda

Think of this crowd-pleaser as the love child of French onion soup and French onion dip: an ooey-gooey, salty, tangy Gruyère-filled dip with jammy caramelized onions. Gruyère is classic for that French onion soup flavor, but any fairly firm cheese like cheddar or Gouda will work—you can even mix and match if you’d like.

Recipe from Bon Appetite magazine

Serves 6-8
3 Tbsp. plus 1½ tsp. extra-virgin olive oil
5 medium sweet onions, thinly sliced
5 garlic cloves, thinly sliced
2 bay leaves
½ tsp. crushed red pepper flakes
1 sprig thyme, plus more for serving
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided
8 oz. full fat cream cheese, room temperature
¾ cup mayonnaise
¾ cup sour cream
1 lb. Gruyère, coarsely grated, divided (about 4 cups)
Freshly ground black pepper
½ cup panko breadcrumbs
1 baguette, sliced
2 pears, sliced
2 red endive, leaves separated

Step 1
Preheat oven to 350°. Heat 3 Tbsp. oil in a large skillet over medium. Add onions, garlic, bay leaves, red pepper flakes, 1 thyme sprig, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally, until onions are golden and jammy, 15–20 minutes.

Step 2
Meanwhile, stir cream cheese, mayonnaise, and sour cream in a large bowl to combine well. No lumps!

Step 3
Remove bay leaves and thyme sprig from onions; discard. Transfer onions to cream cheese mixture. Add 3 cups Gruyère and season with pepper; stir to combine. Transfer dip to an 8″ cast-iron skillet or 2-qt. ovenproof baking dish and spread into an even layer with a rubber spatula.

Step 4
Toss panko, remaining Gruyère, remaining 1½ tsp. oil, and remaining ¼ tsp. salt in a medium bowl to combine, then sprinkle over dip. Bake until heated through and top is lightly browned, 25–30 minutes.

Step 5
Heat broiler. Broil dip until bubbling and golden brown, about 3 minutes. Let cool 5 minutes.

Step 6
Scatter more thyme over dip and serve with baguette, pears, and endive alongside for dipping.

Do ahead: Dip (without panko mixture) can be made 3 days ahead. Cover and chill. Top with panko mixture just before baking.

Do-ahead · Gluten Free · Salad

Antipasto Grain Salad

July 30, 2023July 30, 2023 Belinda

Recipe from food blog, The Kitchn

SERVES 12 and leftovers can be refrigerated in an airtight container for up to 5 days.

1lb farro (about 2 1/2 cups)
12 cups water or broth to give the farro more flavor
1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
Kosher salt
2 cloves garlic
1/4 cup red wine vinegar
1 tbsp dried oregano
Freshly ground black pepper
8 oz Castelvetrano olives (1 1/2 cups), or 10 ounces pitted Castelvetrano olives
4 oz peppadew peppers (1 cup); use multi-colored if you can find them
8 large pickled pepperoncinis
12 oz multi-colored cherry tomatoes (2 cups)
12 oz bocconcini (small mozzarella balls), drained (2 cups)
1 cup loosely packed coarsely chopped fresh basil leaves
1/2 cup loosely packed coarsely chopped fresh parsley leaves

Cook the farro (yields 6 to 7 cups cooked farro): Place 2 1/2 cups farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Heat 1 tablespoon of the olive oil in a 6-quart or larger pot over medium-high heat until shimmering. Add the farro and toast, stirring often, until golden and nutty-smelling, about 4 minutes. Pour in 12 cups water or a broth and 1 tablespoon kosher salt and stir to combine.
Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook uncovered until the the farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. (This is a good time to make the dressing.) Drain and spread onto a large baking sheet to cool.

Make the dressing: Mince 2 garlic cloves and place in a large bowl. Add 1/3 cup red wine vinegar, 1 tablespoon dried oregano, 3/4 teaspoon kosher salt, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in the remaining 1/3 cup olive oil and continue whisking until emulsified.

Make the salad: Prepare the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Using the side of a chef’s knife, crush 8 ounces Castelvetrano olives to release the pits; discard pits. Tear the pitted olives into large pieces (if you bought pitted olives, simply tear them into the bowl). Coarsely chop 1 cup peppadew peppers. De-stem and thinly slice 8 pepperoncinis. Halve 12 ounces cherry tomatoes. Tear 12 oz drained bocconcini in half. Toss to coat all the ingredients in the dressing. Add the cooled farro and toss again. Taste and season with kosher salt and black pepper as needed.
Chop basil leaves until you have 1 loosely-packed cup. Chop parsley leaves until you get 1/2 loosely-packed cup.
Just before serving, stir the herbs into the salad.

Do-ahead · Gluten Free · Salad · Vegetable-related

Greek Potato salad

July 4, 2023July 4, 2023 Belinda

This Greek potato salad recipe by food blog “Foodiecrush” is a tangy spin on the traditional potato salad, with sun-dried tomatoes, olives, feta cheese and a zesty Greek dressing that brings big, bold flavor.

Serves 10

2lbs petite white or red potatoes
1 cup pitted Kalamata olives
7 oz oil-packed sun-dried tomatoes, drained and chopped
4 oz capers, drain and reserve brine
1 cup red onion, thinly sliced
½ cup fresh dill, roughly chopped
½ cup feta cheese, crumbled
Greek Salad Dressing
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 cloves garlic, minced
2 tsp dry mustard
2 tsp dried thyme
2 tsp dried oregano
1 tsp kosher salt
1 tsp freshly ground black pepper

Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch, then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender or when the potatoes can be pierced with a fork or skewer, about 15 minutes.

While the potatoes are cooking, make the dressing.
To a jar fitted with a lid, add the olive oil, red wine vinegar, garlic, dry mustard, oregano, thyme, kosher salt, and freshly ground black pepper. Top with lid, shake well, and set aside.

The potatoes are done cooking when they can be easily pierced with a sharp knife or skewer. Drain them. Then when the potatoes are cool enough to handle, cut them in half or into bite-sized chunks, depending on how big they are. While they’re still warm, drizzle with the reserved caper brine, toss, and set aside to cool.

Add the kalamata olives, red onion, capers, sun dried tomatoes, and dill. Gently toss with the dressing. Taste for seasoning and add more salt and pepper to taste, then top with the feta cheese.
Serve warm, at room temperature, or chilled. This salad is best served at least an hour after cooking so the potatoes absorb the dressing and flavor. Keeps in the refrigerator for 3-4 days.

Accompaniments · Baking · Do-ahead

Parmesan, rosemary shortbread

June 25, 2023June 25, 2023 Belinda

Recipe by Rachel Conners

Total time: 30 MINUTES
Yield: 30 ROUNDS 1X
These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.

1¾ cups all-purpose flour
¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
1 teaspoon coarse kosher salt
1 small garlic clove, minced
2 tablespoons fresh rosemary, minced
2 tablespoons milk
1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)

Preheat oven to 350°F.
Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.

Do-ahead · Gluten Free · Salad

Creamy cucumber salad

June 23, 2023June 23, 2023 Belinda

Not being American, I have no concept of the old fashioned version of this that was ultra sweet and thick with no fresh dill. I found this served with a piece of grilled sea bass very light and more-ish.
You need to make it about 2-3 hours before serving so the flavors have time to meld and they really do, it tastes completely different after several hours hanging out in the fridge. Check and tweak seasonings if necessary before serving.

3 cups thinly sliced peeled cucumbers
1 cup thinly sliced red onion
1/2 cup sour cream
1.5 tbsp white vinegar
1.5 tbsp minced fresh dill
1/2 tbsp granulated sugar
1/2 tsp salt or more to taste
1/4 tsp garlic powder or more to taste

In a medium mixing bowl stir together sour cream, vinegar, dill, sugar, salt, and garlic powder.
Add cucumbers and red onion; toss to coat.
Cover and refrigerate 2 or more hours.

Asian flavors · Do-ahead · Icecream

Fresh ginger ice cream

June 20, 2023 Belinda

Fresh ginger gives a subtle kiss of flavor to this smooth, creamy ginger ice cream.

Servings 8

1 cup milk
3/4 cups granulated sugar
1/3 cup sliced fresh ginger (sliced into thin rounds like coins)
1/4 teaspoon vanilla extract
Pinch cinnamon
2 cups heavy whipping cream

In a large mixing bowl, whisk together the milk and sugar until the sugar is dissolved.
Add the sliced ginger, vanilla, and cinnamon. Stir together until combined.
Add the heavy whipping cream and stir gently to combine.
Cover the bowl and let sit in the refrigerator for a few hours, or overnight for a stronger ginger flavor.
Strain the mixture and process in an ice cream maker. Serve while soft, or freeze until firm.