Homemade Healthy Nutella

February 28, 2020September 7, 2022 Belinda

From Food Blog “The Toasted Pine Nut”

Swap your store-bought chocolate hazelnut spread with a healthy, homemade version!
Put it in a crepe or just use a spoon, it’s vegan + refined sugar free!

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3 cups peeled hazelnuts
1/2 cup coconut sugar
splash of good vanilla essence
1/2 tsp sea salt
1/3 cup cocoa powder

Preheat oven to 300F.

Lay your hazelnuts out on a baking sheet and roast for 10 minutes.
Place the peeled and roasted hazelnuts in your food processor along with the coconut sugar, vanilla, sea salt, and cocoa powder.
Turn the food processor on and forget about it for about 3 minutes.
Turn it off, scrape down the sides with a rubber spatula and then turn it on for another 7 – 10 minutes.
Once the mixture is smoooooth and the consistency you like, transfer the chocolate hazelnut mixture to an air-tight container and store in the fridge until you’re ready to eat!

Dairy-free · Do-ahead · Grains · Salad · Vegan

Kale & farro salad with almonds and pomegranate

January 24, 2020September 7, 2022 Belinda

Recipe from food blog, “Feasting at Home” Sylvia Fountaine.

This Kale and Farro Salad is one of my all-time favorite vegan salads. Think of it like a Winter Tabouli Salad. It’s loaded up with chopped kale and parsley and instead of bulgar, hearty farro is added to the mix. Pomegranate seeds replace out-of-season tomatoes here and toasted almonds give this a nice crunch! The best part? It can be made ahead!

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Serves 6-8
1 cup cooked farro (or sub wheat berries, bulgar wheat, quinoa, or other grain)
1 bunch lacinato kale ( 8-10 ounces) finely chopped, about 4–5 cups.
4 tbsp olive oil
1 garlic clove, finely minced
1 tbsp lemon zest
1/2 tsp salt
1 bunch flat leaf parsley, very finely chopped ( tender stems, OK) about 1-2 cups
1/4 cup red onion, finely chopped
1 cup pomegrante seeds
1/2 cup – 1 cup toasted almonds, chopped, slivered, or sliced
1 tbsp lemon juice, and more to taste
1/2 tsp allspice, more to taste
1/2 tsp cinnamon (optional)
Optional Garnish: Avocado slices for extra richness

Start farro to cook on the stove ( 1/2 cup dry). Place in a pot of salted water, bring to a boil, lower heat, cover, simmer gently until tender, 30-40 minutes. Drain.
Chop kale finely and place in a large bowl. Add oil, salt, garlic and lemon zest. Massage the kale with clean hands until kale becomes tenderized, 4-5 minutes.
Add parsley, onion, pomegranate, almonds and farro. Toss to combine and add lemon juice and allspice and cinnamon.
Mix and taste, adding more salt, allspice and lemon to your taste. If making ahead, make sure to re-taste right before serving- the farro will soak up much of the salt and lemon, so usually I’ll add more.
For extra richness, right before serving, add slices of avocado if you like.
notes

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

“Zucchanoush”

January 10, 2020September 7, 2022 Belinda

For a fun, summery twist on baba ganoush, try swapping out eggplants for zucchini to take advantage of the summer squash in its peak season.
Recipe from “Good Housekeeping”

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1 lb. small zucchini (about 3), quartered lengthwise
3 tbsp. olive oil, divided
Kosher salt and pepper
1 clove garlic
1/4 cup tahini
2 tbsp fresh lemon juice
3 tbsp mint leaves, divided
1 tbsp pine nuts, toasted

Heat the grill to medium. Toss the zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.

Transfer the zucchini to a blender along with the garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine.
With the motor running on low speed, drizzle in the remaining 2 tablespoons olive oil and puree until mostly smooth, increasing the blender speed if necessary.

Chop the remaining mint.
Serve the zucchini mixture topped with mint and pine nuts.

Chocolate · Dairy-free · Do-ahead · Gluten Free · Icecream

Dreamy vegan coconut, chocolate chip ice-cream

January 8, 2020September 7, 2022 Belinda

You only need 5 ingredients to make this creamy and dreamy ice cream!
From food blog “Two peas and their pod”

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2 13.66 oz cans chilled full fat Thai coconut milk
1/2 cup granulated sugar
1 teaspoon real vanilla extract
1/2 cup chopped chocolate or chocolate chips
1/2 cup shredded coconut

Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds.

Freeze using an ice cream maker, according to manufacture’s instructions.
During the last few minutes of churning, add in the chopped chocolate and coconut.
You can serve immediately for a soft serve texture or you can place the ice cream in a container and freeze for a firmer texture.

Note-I place the cans of coconut milk in the fridge the night before or a few hours before I make the ice cream. If you don’t have chilled coconut milk, you can always place the ice cream mixture in the fridge for 30 minutes before churning up the ice cream. The mixture needs to be cold before churning.
I like Thai coconut milk brand, you can find it in the Asian aisle at most grocery stores.
Make sure you use vegan chocolate if you need the ice cream to be vegan.

Do-ahead · Grains · Salad

Farro salad with winter fruit, pistachios, raisins and ginger

January 1, 2020October 20, 2022 Belinda

Serves 6 – 8

2 cups farro
½ tsp kosher salt, plus more
½ cup pistachios
1 tbsp finely grated ginger
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
3 tablespoons fresh lemon juice
1 tbsp fresh orange juice
1 tsp finely grated peeled ginger
½ teaspoon sugar
⅓ cup olive oil
Freshly ground black pepper
1 serrano chili, sliced into rings
4 scallions, thinly sliced
1 cup coarsely chopped mixed fresh cilantro, mint, and parsley
1/4 cup dried sour cherries
⅓ cup golden raisins

Preheat oven to 350°.

Rinse farro under cold water. Cook in a large pot of boiling salted water, skimming surface occasionally, until tender, 20–25 minutes.

Meanwhile, toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.

Whisk lemon/orange zest, lemon/orange juice, ginger, sugar, and ½ tsp. salt in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with salt and pepper.

Drain farro and rinse under cold water. Transfer to a large bowl and add chili, herbs, raisins, cherries and pistachios; toss to combine. Drizzle with vinaigrette, season with salt and pepper, and toss to coat.

Do Ahead: Farro can be cooked 1 day ahead. Cover and chill.

Make Ahead
The salad can be kept at room temperature for up to 4 hours.

Do-ahead · Vegetable sides · Vegetable-related

Cheesy Cabbage Gratin

December 27, 2019September 7, 2022 Belinda

Cabbage is the new hot vegetable for 2020!
Everyone who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. I think you’ll do the same.

Recipe c/o Bon Appetite magazine

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1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
2 Tbsp. extra-virgin olive oil
1½ tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 medium shallots, quartered through root end
4 garlic cloves
2 cups heavy cream
1 Tbsp. thyme leaves, plus more for serving
1 Tbsp. unsalted butter
3 oz. Gruyère, grated (about 1½ cups)
½ oz. Parmesan, finely grated (about ½ cup

Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and drizzle with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)

Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.

Rub the inside of a 3-qt. shallow baking dish with butter. Arrange cabbage in dish so wedges are lying on a cut side; pour cream mixture over. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.

Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.

Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.

Chocolate · Dessert · Do-ahead · Holiday Food

Italian Christmas Pudding Cake

December 20, 2019September 7, 2022 Belinda

The best of all the Italian desserts rolled into a gorgeous, moist and boozy cake.
This recipe is Nigella Lawson’s own but at the same time a conflation of a couple of Italian Christmas must-haves: the glorious, fruit-studded panettone and crema di mascarpone, which is best described as tiramisu without the Savoiardi biscuit layer, and sometimes with pieces of chocolate stirred through the mascarpone mixture.
She has brought in a cassata element, which means she adds, along with the chocolate, some crumbled marrons glaces (though any candied or dried fruits could do) and chopped pistachios.
The pomegranate seeds she tumbles over the top at the end are there for their beauty as well as to add a further seasonal touch.

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Makes: 12-14 slices

1½ pounds Panettone (or pandoro)
⅓ cup tuaca liqueur (or a liqueur of your choice)
2 large eggs (at room temperature)
⅓ cup superfine sugar
2 cups mascarpone cheese (at room temperature)
1 cup heavy cream (at room temperature)
½ cup Marsala
⅓ cup marrons glacés (pieces)
⅔ cup mini chocolate chips (or regular chocolate chips or finely chopped chocolate)
⅔ cup shelled pistachios (chopped)
2 tablespoons pomegranate seeds

Using a serrated knife, cut the panettone roughly into ½ inch slices, then use about a third of these to line the bottom of a 9 inch springform cake tin.
Tear off pieces to fit so that there are no gaps; panettone is fabulously soft and moldable, so this isn’t a hard job.
Drizzle 2 tablespoons of the Tuaca (or other liqueur of choice) over it so that the panettone lining is dampened. It looks like a beautiful golden patchwork made out of cake.

Now get on with the luscious filling.
Whisk – using a freestanding electric mixer for ease – the eggs and sugar until very frothy and increased in volume and lightness.
More slowly, whisk in the mascarpone and heavy cream, then gradually whisk in the Marsala and carry on whisking until the mixture is thick and spreadable. Remove a good cupful to a bowl or other container, cover and put in the fridge; this is for the top layer, which is not added until you serve the cake.

Crumble the marrons glacés into the big bowl of mascarpone cream mixture, followed by ¾ of the chocolate chips and ¾ of the chopped pistachios, and fold in. Use half of this creamy filling to top the panettone layer that is lining the cake tin.

Use another third (approx.) of the panettone slices to cover the cream filling, again leaving no holes for the cream to escape through. Dampen with another 2 tablespoons of liqueur.
Spoon on the other half of the cream mixture and spread it evenly. Then top with a third and final layer of panettone, covering the cream as before, and drizzle over it the last 2 tablespoons of liqueur.

Cover tightly with clingfilm, pressing down on the top a little, and put in the fridge overnight or for up to 2 days.

When you are ready to serve, take the cake out of the fridge, unmold and sit it on a flat plate or cake stand, then spread with the reserved mascarpone mixture. Don’t try to lift the cake off the base, as the panettone slices at the bottom are too delectably damp.

Scatter the top – and all around the cake, if wished – with the remaining chocolate chips and chopped pistachios and your pomegranate “jewels”.
These sprinklings also provide beauteous camouflage for any less than aesthetically uplifting edges of the springform base which may be visible.

Appetizers · Do-ahead · Fish · Holiday Food

Smoked salmon terrine

December 13, 2019September 12, 2024 Belinda2 Comments

A wonderful recipe from Delicious Magazine that everyone should have in their repertoire, this classic salmon terrine comes with a burst of quick pickled celery to cut through the creamy richness. A real showstopper for your festive table or dinner party.

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SERVES 10-12 AS A STARTER
HANDS-ON TIME 45 MIN, PLUS OVERNIGHT CHILLING

Sunflower oil for greasing
1.5lbs (600g) sliced smoked salmon
7oz (200g) tub crème fraîche
2 x 3oz (280g) tubs full fat cream cheese (we like Philadelphia)
Finely grated zest and juice 1 lemon
1.5 tbsp grated horseradish from a jar
2 fillets (about 200g) hot-smoked salmon
2 bunches chives, finely chopped
1 small bunch dill, finely chopped
2-3 scallions (spring onions), finely chopped
2 tbsp pink peppercorns, lightly bashed in a pestle and mortar

For the quick-pickled celery
1 fl oz (30ml) cider vinegar
1 oz (30g) caster sugar
4 large celery sticks, chopped
Caper berries and toasted baguette slices to serve (optional)

You’ll also need…

A 5 cup (1.25 liter) loaf tin or terrine, another loaf tin/terrine (or piece of card cut to fit the top) and weights (full food tins will do)

For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.

Grease, then neatly line a 5 cup (1.25 liter) loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine.

Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
Add the herbs, scallions (spring onions) and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.

Spread one third of the cream cheese mix into the tin, then sprinkle over half the pickled celery, drained of the liquid.
Spread another third of the mixture over the top, followed by the remaining celery. Top with the remaining mixture.

Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
Cover with the overhanging cling film to enclose. Put the second loaf tin or card on top and weigh down with evenly spaced weights or tins. Transfer to the fridge overnight.
Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter.
Serve with caper berries and toasted baguette slices.

Make ahead
Prepare the terrine up to 48 hours ahead. Keep in the loaf tin in the fridge until ready to use.

Dairy-free · Do-ahead · Gluten Free · Meat

Aromatic braised lamb with prunes and pistachios

December 11, 2019March 20, 2023 Belinda

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Recipe from Delicious magazine

1 tbsp light olive oil
1.5 lbs (600g) lamb neck, cut into bite-size pieces
2 onions, sliced
5 garlic cloves, crushed
1 tbsp cumin seeds, crushed in a pestle and mortar
1 tsp ground allspice
20 fl oz (600ml) chicken stock
4oz (100g) soft dried prunes, roughly chopped
2-3 tbsp pomegranate molasses to taste
Bunch cilantro (fresh coriander), chopped
3oz (60g) shelled unsalted pistachios, roughly chopped
Steamed couscous or quinoa, to serve

Heat the oven to 375F/190°C/170°C fan/gas 5.
Heat the oil in a heavy-based casserole dish (with a lid) set over a medium heat. Working in 3 batches, add the lamb and brown all over, then remove from the casserole and set aside on a plate.
Add the onions to the casserole dish and cook for 8-10 minutes, stirring, until lightly browned. Add the garlic, cumin seeds and allspice, then cook for another minute.
Return the lamb and any resting juices to the casserole, then add the stock. Season, bring to the boil, then add the prunes.
Cover with the lid, then transfer to the oven and cook for 1½ hours or until the meat is tender.
Add the pomegranate molasses, season, then sprinkle with cilantro and pistachios and serve with couscous or quinoa.