Winter squash and spinach pasta bake

November 2, 2025November 2, 2025 Belinda

Throw everything raw (including the pasta) into the bowl and cook! Recipe from “Smitten Kitchen”

“This is not a usual pasta bake. We do not boil the noodles. We do not make or buy a sauce. We do not roast the winter squash or even sauté the greens. We throw every single ingredient raw into a big bowl for mixing and pour that into a parchment-slung springform (or equivalently-sized pan) pan and bake it for 90 minutes. That’s the rub; it takes a long time to cook. But this time is entirely hands-off, save removing the foil midway. You won’t be scrubbing pots, as the sum of your dishes to wash will be a cutting board, knife, whisk, grater, and a bowl.
What emerges from the oven is savory Fall decadence. The proportions are upended — depending on your perspective, this has either half the pasta or twice the vegetables of most pasta bakes of this size. The squash softened, the spinach perfectly cooked, the noodles tender in the center and burnished to a snatch-able crisp on top, and the fragrance of garlic and toasted cheese is everywhere I want to be.”

Serves 8. Takes 2 hours to bake and rest

1 large egg
1 cup (250 grams) ricotta
1 cup (100 grams) finely grated parmesan, divided
1 cup (85 grams) coarsely grated fontina cheese
1 1/4 cups (300 grams) water
3 tbsp (45 ml) olive oil, divided
1 tbsp (8.4 grams) kosher salt (I use Diamond; use less of other brands)
Freshly grated nutmeg (optional)
Freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, to taste
3 garlic cloves, thinly sliced
5 oz (140 grams) baby spinach, roughly chopped
2 tbsp thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)
1 1/4lb (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin
8 oz (225 grams) dried pasta (see Note), broken into pieces if large/long

Heat oven to 350°F (176°C).
Line a 9-inch springform with 3-inch sides with a sling of parchment paper, pressing it across the bottom and creasing the sides to get it to fit as best as possible. If the sides aren’t well covered, repeat with a second piece of parchment in the other direction.

Whisk egg and ricotta in a large bowl. Stir in half of the parmesan, fontina, water, 2 tablespoons of olive oil, salt, a few gratings of fresh nutmeg, lots of freshly ground black pepper, red pepper flakes, and garlic. Stir in squash, spinach, and sage or thyme, if using. Add dried noodles and stir until everything is coated.

Pour into prepared pan and press gently so everything is in as even of a layer as possible. Sprinkle with second half of parmesan. Gently fold any parchment that extends over the rim of the pan into the center and cover the pan tightly with foil. Bake on a sheet (for extra security against drips) for 1 hour, then remove foil, reopen the parchment folded over the top, and drizzle the dish with remaining 1 tablespoon olive oil. Return to the oven uncovered for 30 minutes. Pasta will be baked through and the top will be crisp. If it doesn’t have as much color as you’d like on top, you can finish it under the broiler for a minute or two.

Cool in pan on a rack for 30 minutes before removing the springform ring, sliding the pasta bake by its parchment onto a serving plate, and cut it into wedges.

Do ahead: This keeps in the fridge for up to 1 week. Rewarm uncovered in a 350-degree oven. I haven’t frozen it, but would expect it to freeze well, tightly wrapped.

Baking · Do-ahead · Holiday Food

Maple Date Molasses Cake

October 31, 2025October 31, 2025 Belinda

1 cup pitted Medjool dates, chopped
1 cup boiling water
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup maple syrup
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup molasses

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Prepare the dates: In a bowl, combine the chopped dates with boiling water. Let them sit for about 10-15 minutes to soften, then drain and set aside.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy. This should take about 3-5 minutes.
Add wet ingredients: Mix in the maple syrup, eggs, and vanilla extract until well combined.
Combine dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix the batter: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix. Fold in the softened dates and molasses until evenly distributed.
Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Serve: Once cooled, slice the cake and serve it on a simple white plate. Drizzle with additional maple syrup if desired, and enjoy the moist, dense texture and rich flavors.

Cooking Tips:
– For added texture, consider folding in some chopped nuts, such as walnuts or pecans.
– This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
– Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Baking · Do-ahead · Holiday Food

Dark Rum Fruit Cake

October 30, 2025October 30, 2025 Belinda

For the Cake
250 g (2 cups) mixed dried fruits (raisins, currants, chopped dates, dried apricots)
100 ml (½ cup) dark rum
150 g (¾ cup) unsalted butter, softened
150 g (¾ cup) brown sugar
4 large eggs
1 tsp vanilla extract
200 g (1 ½ cups) all-purpose flour
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
50 g (½ cup) chopped nuts (walnuts or pecans)

Optional Glaze
50 ml dark rum
2 tbsp sugar

Preheat oven to 325°F (160°C).
Grease and line a 9-inch loaf pan with parchment paper.
In a bowl, soak dried fruits in dark rum for at least 1 hour or overnight for best flavor.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
In another bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Gradually fold into wet ingredients.
Stir in soaked fruits along with any remaining rum and chopped nuts. Mix gently until combined.
Pour batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.

Optional glaze: warm dark rum and sugar together and brush over warm cake for extra shine and flavor. Cool completely before slicing.

Dessert · Do-ahead · Holiday Food · Icecream

Caramel apple pie gelato cake

October 30, 2025October 30, 2025 Belinda

Talenti Gelato brings that smooth, rich flavor that makes this dessert a total holiday knockout.

3 pints of Talenti Caramel Apple Pie Gelato
½ cup caramel
16 oz ginger snaps, finely crushed
¾ cup unsalted butter, melted
8 oz frozen whipped topping, thawed
1/3 cup all-purpose flour
1/3 cup old fashioned oats
1/4 cup packed light brown sugar
3 tbsp unsalted butter, melted
1 tsp apple pie spice
pinch salt

Make the oat crunchies. Preheat the oven to 350°F. Line a sheet pan with parchment paper. Set aside.

In a bowl, combine the flour, oats, brown sugar, melted butter, apple pie spice and salt. Use a fork to work everything together until it clumps. Spread into an even layer on the prepared sheet pan and bake until golden brown, about 15 min, let cool completely.

Line a 9-in springform pan with parchment paper on all sides.

Make the ginger snap crust. Combine finely crushed ginger snaps and butter until combined. Transfer the mixture into the prepared springform pan and press the crust into an even layer along the bottom of the pan. Then use a measuring cup (or something else with a flat bottom) to pack the crust in. Set aside.

Scoop and pack 1 ½ pints of Talenti Caramel Apple Pie Gelato into the prepared crust. Spread half the crunchies and ¼ cup of the caramel over the ice cream.

Scoop and pack the next 1 ½ pints of Talenti Caramel Apple Pie Gelato. Spread frozen whipped topping and top with the remaining crunchies and caramel.

Cover lightly with aluminum foil and freeze for at least 8 hours. When ready to serve, leave out on the counter for a few minutes, and then cut and serve.

Dairy-free · Do-ahead · Holiday Food · Meat

Apple cider braised pork

October 29, 2025October 29, 2025 Belinda

4-5 lb pork shoulder roast or boston butt roast*
2 tbsp neutral oil
2 cups fresh apple cider* (not apple cider vinegar)
2 cups chicken stock or broth
2 tbsp dijon mustard
1 large onion, chopped small
1 head of garlic, top sliced off opposite of the root end
3 rosemary sprigs
4 thyme sprigs
1 red onion, cut into thick slices
2 firm and slightly tart apples*, peeled and cut into wedges
kosher salt
freshly cracked black pepper

Preheat an oven to 325 F.
Start by trimming the pork of excess fat, if there are large fat caps. Cut the pork into 4 large pieces, or leave it whole if it’s bone-in.
Pat the pork pieces dry with a paper towel and season liberally all over with kosher salt and pepper.

Heat the oil in a large dutch oven over medium-high heat. Once the oil is hot, arrange the pork in a single layer. Sear for 4-5 minutes per side until the pork is deeply browned. Repeat on all sides. Depending on the size of your dutch oven, you may need to do this in batches.

While the pork is searing, whisk together the cider, stock or broth, dijon and chopped onion together and set aside. Use kitchen twine to tie the rosemary and thyme together in a small bundle.
Once the pork is browned all over, pour in the braising liquid. Arrange the herbs and garlic head in the pot with the pork, cover and place in the oven.

Braise for 3 hours or so (start checking at 2 and a half hours for boneless), flipping the pork halfway through. Once the pork is just shy of fork tender, remove the pork from the oven and arrange the red onion slices and apples around the pork. Cover and return to the oven for another 30-45 minutes. The pork should be very tender at this point.

Remove the pork from the oven and let it rest in the braising liquid for 30 minutes before serving. Squeeze the garlic cloves out of the husk into the broth or onto the pork. Season braising liquid to taste with salt and pepper. Serve the juices spooned over the pork, apples, and onions.

Notes
*If you notice that your pork is especially fatty, consider trimming some excess fat before searing.
* the best apples are firm, slightly-tart apples like Honeycrisp, Pink Lady, Gala, etc. I do not recommend using granny smith, red or golden delicious apples as they tend to fall apart.
Please know that apple cider is NOT the same as apple cider vinegar–do not use vinegar in place of apple cider for this recipe. Apple cider is unfiltered, unpasteurized pressed apple juice that is typically available in the fall and winter months.

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

Ginger lime pork

September 21, 2025September 21, 2025 Belinda

This recipe comes together in just 30 minutes and is bursting with savory, sweet, fresh flavors. Serve with brown or white rice.

1 tbsp olive oil
3 scallions, thinly sliced (white and green parts separated)
4 cloves garlic, minced
1 1/2 tbsp minced or grated fresh ginger
1 1/2 lbs ground pork
1/3 cup packed light brown sugar
3 tbsp fresh lime juice
1 tbsp sriracha, or more/less to taste
fine sea salt and freshly-ground black pepper
toppings: chopped peanuts, extra lime wedges, chopped fresh herbs (cilantro, mint, and/or Thai basil)

While the rice is cooking, heat the oil over high heat in a large sauté pan.
Add the white parts of the scallions, garlic, ginger and sauté for 1-2 minutes until fragrant. Add the pork and use a wooden spoon to stir and break it up as it cooks.

Add the sauce. Once the pork is no longer pink, add in the brown sugar, lime juice, sriracha and stir until evenly combined. Let the pork continue to cook, undisturbed, for 2 minutes or until it caramelizes on the bottom. Stir, then let the pork cook undisturbed for 1-2 more minutes or until it caramelizes on the bottom.

Taste and season with salt and pepper and/or extra sriracha as needed.
Serve warm over rice, garnished with your desired toppings. Enjoy!

Chocolate · Dessert · Do-ahead · Holiday Food

Mince Pie Truffles

September 21, 2025September 21, 2025 Belinda

This is a lovely Christmas alternative to mince pies.

200 g shortbread cookies
180 g ready-made mincemeat
250 g dark chocolate (70%)
mini cupcake liners, optional

Place the shortbread cookies into a food processor and blitz until you have fine crumbs
Add in the mincemeat until the mixture starts to come together
Roll heaped teaspoons of the mixture into balls and place on a lined baking tray or plate
Refrigerate the balls for 3-4 hours or until firm
Place the broken up chocolate into a glass bowl over a saucepan of about 1″ of simmering water making sure the water doesn’t touch the bottom of the bowl. Stir as it melts.
Remove from the heat and carefully dip each ball into the melted dark chocolate, ensuring it is completely coated (you can use a toothpick for this)
Place the balls on a lined tray and allow to set at room temperature.
Once the chocolate is set, you can place each truffle into a mini cupcake liner.

Baking · Dessert · Do-ahead · Fruit · Holiday Food

Sour cream apple pie

September 17, 2025September 17, 2025 Belinda

This sour cream apple pie is filled with layers of thinly sliced apples and a sour cream filling and then the whole shebang is smothered with a buttery streusel topping. What’s not to love?!

Servings: 10 to 12 servings

FOR THE PIE CRUST
1 1/4 cups all-purpose flour, plus more for the work surface
2 tbsp granulated sugar
1 tsp ground ginger
1/4 tsp salt
1 stick unsalted butter, cold, cut into 1/2 -inch chunks
Ice water
FOR THE STREUSEL TOPPING
1 cup all-purpose flour
2/3 cup chopped walnuts or pecans
1 stick unsalted butter, melted
1/2 cup firmly packed dark brown sugar
1/2 tsp ground cinnamon
1/2 tsp salt
FOR THE SOUR CREAM APPLE PIE FILLING
1/3 cups sour cream
2/3 cup granulated sugar
2 large eggs
3 tbsp all-purpose flour
2 tsp vanilla extract
Grated zest of 1/2 lemon, preferably organic
3/4 tsp ground cinnamon
1/2 tsp salt
1/4 tsp grated nutmeg
5 large Granny Smith apples, peeled, cored, and thinly sliced

MIX TOGETHER THE PIE CRUST
In a large bowl, whisk together the flour, sugar, ginger, and salt.
Dump the butter in the bowl and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse meal. (Sure, you could instead blitz the ingredients in a food processor until crumbly. But why bother having to clean the blade for so little dough?)
Add 3 tablespoons ice water, toss the mixture with a fork until the water is incorporated, and continue mixing until the dough clumps. If the dough seems dry, continue adding water, 1 teaspoon at a time, until it comes together. Flatten the dough into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.
Position a rack in the lowest part of the oven, slide a baking stone or a heavy baking sheet on top, and crank the temperature to 425°F (218°C). Let the oven heat for at least 30 minutes. You want that stone to be hot.

MAKE THE STREUSEL TOPPING
In a small bowl stir together the flour, nuts, butter, sugar, cinnamon, and salt until well combined. Cover and stash it in the fridge until you’re done rolling out the crust.

ROLL OUT THE CRUST
When the dough is fully chilled, roll it out to 1/8 inch (3 mm) thickness on a lightly floured surface. Draping the dough on the rolling pin, gently ease it into a deep-dish 9-inch (23-cm) pie plate, and then go wild crimping the edge. Back into the fridge it goes for at least 30 minutes.
TESTER TIP: Using a heatproof glass pie plate lets you check the bottom of the pie crust for doneness without having to cut into the pie.

MAKE THE SOUR CREAM-APPLE PIE FILLING
While the crust is chilling, in a medium bowl, whisk the sour cream, sugar, eggs, flour, vanilla, zest, cinnamon, salt, and nutmeg until smooth.

ASSEMBLE AND BAKE THE APPLE PIE
Carefully layer the apples in the pie plate, as you would a gratin, gently flattening them as you go. Slowly pour the sour-cream mixture over the apples. (Yes, it’s a lot of filling. Use it all.)
Bake the pie directly on the baking stone or baking sheet, without the streusel topping, for 20 minutes.
Remove the pie from the oven and carefully crumble the streusel on top. Slide the pie back onto the baking stone, lower the temperature to 375°F (190°C), and bake until the streusel is deeply golden brown and the middle looks dry, 40 to 60 minutes more. If the topping begins browning too much, loosely cover the pie with foil.

TESTER TIP: If the bottom of the pie looks a little underdone at the end of baking, set the plate directly on the hot oven floor for a few minutes to finish. (Yes, I do mean the floor of the oven.)
Transfer the pie to a wire rack to cool completely. (Completely! This baby will fall apart when warm.) Slice and serve only once it’s reached room temperature.
Ideally, let it rest overnight.

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

White Gazpacho

July 28, 2025July 28, 2025 Belinda

2 cups cucumber juice
1 cup green grape juice
1/2 cup white verjus
2 Tbsp sherry vinegar
1/2 small clove garlic, crushed or microplaned
1 cup panko bread crumbs
1/2 cup olive oil (the nicest you can find; you will taste the difference)
Salt and cayenne pepper to taste

Method: Separately juice the cucumber and fresh green grapes in either a juicer or blend in the blender and pass through a mesh strainer. Blend all ingredients together except for the olive oil. Once the mixture looks smooth in the blender, slowly stream in the olive oil. Adjust the seasoning with salt and cayenne pepper.

Tip: Make sure you chill well before serving, as it is best if it’s ice cold.