Category: Do-ahead

Appetizer Vegetarian · Do-ahead · Soup · Vegetable-related

Cucumber and green grape gazpacho

Belinda

A beauty from Alexandra Stafford at alexandracooks.com.

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Serves 4

1/2 lb. plus a handful for garnish seedless green grapes, rinsed
2 slices white bread, crusts removed
1/3 cup sliced almonds
1 English cucumber, seeded by halving lengthways and running a small teaspoon all the way down the middle, scraping out the seeds.
2 scallions (white and light green parts)
1 clove garlic (start with a small clove as it gives a good bite)
3 Tbsp fresh dill (or more)
2 Tbsp cream cheese
1/4 cup milk
1 to 2 Tbs. white-wine vinegar, or 3 tbsp white balsamic vinegar
2 Tbsp extra-virgin olive oil
kosher salt and freshly ground pepper

Place the grapes in a bowl and put it in the freezer.
Tear the bread into chunks and chop it in a food processor until it’s reduced to fine crumbs. Put the crumbs in a small bowl, stir in 1/3 cup cool water, and set aside.
Toast the almonds in a dry skillet over medium-low heat, stirring frequently, until deep golden brown, 10 to 12 minutes. Transfer to a plate to cool.
Meanwhile, prepare the other ingredients:
Cut off and discard the cucumber ends. Thickly slice the cucumber. Roughly chop the scallions, garlic and dill.
In a food processor, chop the garlic and 1/4 cup of the almonds until very fine. Add the breadcrumbs and cream cheese and process until well blended.
Add the cucumber, scallions, dill, milk, vinegar, and the grapes from the freezer.
Process until puréed as finely as possible, 1 to 2 minutes.
With the machine running, pour in the oil.
Taste and season with salt and pepper. I ended up adding a teaspoon of kosher salt and an extra tablespoon of white balsamic vinegar. Chill until ready to serve.
Garnish with a few halved grapes and the remaining toasted almonds.

Baking · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Purely nuts and seeds bread

Belinda

This is a non-dairy, grain-free Paleo/Whole 30/Keto complaint recipe.

Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts, they slice beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time.
Be sure to grease the pan well so the beautiful seed bread pops right out.

It’s SO easy to make!

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3 cups mixed nuts and seeds left whole, for example;
1/2 cup pistachios
1/2 cup almonds
1/2 cup flax seed (try and use ground flax seed, as it’s a great binder)
1/2 cup walnuts
1/2 cup sesame Seeds
1/2 cup cashews

Other ingredients
3 eggs
1/4 cup oil
1/3 tsp salt

Preheat the oven to 325 F
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.

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

Roasted garlic confit

Belinda3 Comments

Confit garlic is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness. Use these soft cloves anytime butter or garlic is called for in a savory recipe, and especially if raw garlic is too harsh for you.
Garlic confit will last forever (okay, a month) as long as you put it in a clean jar, refrigerate it, and refrain from double dipping. If the spoonful of confit touches other food, don’t put that same spoon back into the jar for more. This calls for 4 cups total of oil. If it isn’t enough to cover the garlic cloves completely, add more. To freeze, first puree the cloves and store in 3-tablespoon portions in small resealable plastic bags. Let thaw before using.

Not only is it Paleo/Keto/Whole 30 compliant, the garlic cloves become soft, buttery and very sweet, it’s like eating candy! Peeling the garlic is a bit of a pain, but it’s so worth it.
ALWAYS have some of this in your refrigerator to add to so many dishes, or just to mash onto some toast.

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4 cups olive oil (always have more incase you need it)
4 cups peeled garlic cloves
1/2 cup fresh basil leaves, ripped
1.5 tsp black peppercorns
1 tbsp Kosher salt
8-10 good-sized sprigs of rosemary or thyme
2 bay leaves

Preheat the oven to 300°F.

Place the garlic cloves, bay leaf, thyme or rosemary, salt, and peppercorns in a heavy-bottomed, oven-proof pot. Spread out evenly and make sure the garlic cloves are submerged in the oil.

Pour the olive oil over to cover. Cover, transfer to the oven, and bake until the garlic cloves are pale gold and tender (you should be able to smash them with the back of a spoon), about 50 minutes.
Cool to room temperature.

Transfer the cloves and oil to a clean, wide-mouthed resealable jar.
Store in the fridge for up to 6 weeks and don’t worry if the oil becomes solid, just remove it from the fridge for 30 mins or so until it becomes liquid again.

** When you use the garlic, sprinkling it with a good quality salt is really nice.

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Roasted, spiced pumpkin seeds

Belinda

We love to live the Whole 30/Paleo lifestyle at home as it makes us feel good, energetic and healthy.
We rarely snack except on fruit, nuts and seeds, and this recipe is a wonderful way of having something a little different available when you’re peckish or to bring out when friends drop by.

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Spice Mix
1 cup raw hulled pumpkin seeds (pepitas)
3/4 tsp smoked paprika
1/4 tsp cayenne pepper
1/2 tsp kosher salt
3/4 tsp granulated garlic (NOT garlic salt)

1 tbsp olive oil

Mix together until well combined in a small bowl; the smoked paprika, cayenne pepper, kosher salt and granulated garlic. (You can of course experiment with the amounts after you’ve tried it this way)

Heat the olive oil over medium heat in a sturdy frying pan, add the pumpkin seeds. Stir continuously, as they start to brown, for about 6 to 7 minutes. If they start to char, then turn the heat down.

Remove from the heat, add the spice mixture and stir in well. Return to the heat for about 2 minutes, stirring well and then remove from the heat.
Let cool and keep in a container or jar with a tight-fitting lid.
Enjoy!

Baking · Do-ahead

One bowl olive oil-orange cake

Belinda

One-bowl cakes are my favorite way of baking. No creaming the butter and sugar, just throwing everything into a bowl, then straight into the oven.
Olive oil and orange are a perfect marriage too.
(The next time I make it, I’m going to try adding some finely chopped fresh rosemary. You may want to experiment too)

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PREP TIME
15 minutes
COOK TIME
1 hour
MAKES
a 9-inch round cake

2 cups all-purpose flour
1 3/4 cups sugar
1 1/2 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cups extra-virgin olive oil
1 1/4 cups whole milk
3 large eggs
1 1/2 tbsp grated orange zest
1/4 cup fresh orange juice
1/4 cup Grand Marnier liqueur

Heat the oven to 350° F.
Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder.
In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Baking · Do-ahead

One-bowl apple cake

Belinda

This cake is so easy to make, is moist, rich and just perfect for this time of year.

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2 eggs
1 3/4 cups sugar
2 heaped tsp ground cinnamon
1/2 cup vegetable oil
1/2 tsp salt
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 tsp baking powder

Preheat oven to 350°
In a large bowl, mix the eggs, sugar, cinnamon and oil.
Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.)
Mix together the baking powder, salt and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.
Pour mixture into a greased one 9×13 or two 9″ round pans.
Bake for approximately 55 minutes.

Baking · Do-ahead

Brown Butter Caramelized Banana Bread

Belinda

Author: Kayla Howey from “The Original Dish”

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1 1/3 cups all-purpose flour
1 tsp baking soda
¾ tsp kosher salt
1 stick butter, cut into 8 pieces
½ cup granulated sugar
½ cup honey
12 oz mashed brown bananas (about 3 medium bananas)
2 eggs, beaten
½ cup Greek yogurt
1 ½ tsp pure vanilla extract
½ tsp pure almond extract (optional)
2 tbsp butter
2 ripe bananas, sliced
pinch of kosher salt
2 tbsp honey
softened salted butter, for slathering
more honey, to drizzle

Preheat the oven to 325°F. Grease a 9×5 loaf pan and place a piece of parchment paper inside so that it sticks to the sides and hangs over the pan.

Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.

Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.

Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, Greek yogurt, vanilla, and almond extract until incorporated.

Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.

Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Add the sliced bananas, spreading them out into an even layer. Let caramelize on one side until golden. Season with a pinch of salt. Flip the bananas over and cook for another minute. Stir in the honey. Let bubble for a minute or so. Turn off the heat.

Spoon half of the caramelized banana mixture over the batter. Reserve the rest for serving.

Bake the banana bread uncovered for 55 minutes until browned. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter, a drizzle or so of honey, and the reserved caramelized bananas.

* Use the darkest, softest bananas you can get your hands on for the best tasting banana bread!

Baking · Do-ahead

Beet and ginger cake with cream cheese frosting

Belinda

Recipe by David Lebovitz, adapted from “SWEET” by Yotam Ottolenghi and Helen Goh

A few notes from the author;
“Although I liked the cake just fine without it, a little ground cinnamon or allspice in the cake batter would be welcome, for those who like spices.The original recipe had some fresh ginger juice added to the cream cheese frosting, but I didn’t think it was necessary; it was so good on its own.
The candied ginger in the cake gave it enough bite. The recipe also called for an 8-inch round cake pan, which I didn’t have in that size, so I used a square cake pan, which worked well.”

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9 to 12 servings

For the beet and ginger cake
1/2 cup finely chopped candied ginger
1 2/3 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 2/3 cup (9 oz) grated fresh, raw beets (peeled)
finely grated zest of one orange
2/3 cup toasted walnuts, chopped
2 large eggs, at room temperature
1/4 cup sour cream
1/2 cup sunflower or canola oil
3/4 teaspoon Fruit Fresh, or 1 (1500mg) vitamin C tablet, crushed to a fine powder (optional)

For the cream cheese frosting
5 1/2 oz cream cheese, at room temperature
1/2 cup powdered sugar, sifted if lumpy
1/3 cup heavy cream
1/2 tsp vanilla extract, or the finely grated zest of one lemon

1. Butter an 8-inch square or round pan. Line the bottom with parchment paper. In a small bowl, pour boiling water over the candied ginger and let it sit for 15 minutes. Drain the ginger and squeeze out as much of the excess water as possible.

2. Preheat the oven to 350F

3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the grated beets, orange zest, walnuts and candied ginger to the bowl, but do not stir in.

4. Whisk together the eggs, sour cream, oil, and Fruit Fresh or vitamin C in a small bowl. Pour the mixture over the dry ingredients in the large bowl and use a spatula to mix the ingredients together, stirring just until thoroughly combined

5. Scrape the batter into the prepared cake pan, even the top, and bake until a toothpick inserted into the center comes out clean, about 40 minutes.
(Note: The original recipe in the book, which called for the cake to be baked in a round 8-inch/20cm pan, said to bake the cake for 50 to 55 minutes. So it may take longer in another pan, but you should begin checking it at the 30 minutes, or so, mark.)

6. Remove the cake from the oven and let cool for 30 minutes on a wire rack, then remove the cake from the pan, peel off the parchment paper, and let cool completely.

7. To frost the cake, beat the cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or by hand in a large bowl, using a wooden spoon or spatula), until smooth.
Beat in the powdered sugar until it’s completely incorporated. Add the heavy cream and vanilla (or lemon zest) and beat for about 1 minute on high speed, until thickened. The frosting may seen rather soft, as mine was, but spread beautifully.
8. Spread the frosting over the top of the cake.

Storage: The cake will keep for up to 3 days. If not eaten the same day, it’s best stored in the refrigerator, although let it come to room temperature before serving, if you can.

Baking · Dessert · Do-ahead

Easy carrot cake for a crowd.

Belinda

What is better than carrot cake? More carrot cake! It’s my husband’s favorite cake so I’m always looking for new and different recipes for it

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Serves: 10-12

1 3/4 cups flour
1/2 cup old-fashioned rolled oats
1 1/2 tsp salt
1 1/2 tsp fennel seeds
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 1/4 cups vegetable oil
1/4 cup olive oil
2 cups sugar
4 eggs, at room temperature
3 cups freshly grated carrot
1/2 cup golden raisins
1/2 cup pecans, chopped
1 tsp orange zest

Cream Cheese Frosting
2 cups confectioners sugar
1 8-ounce block of cream cheese
1 stick butter
1 tsp vanilla extract

Preheat oven to 350°F.
In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar.
Once combined, add in the eggs one at a time.
Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand.
Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.

Pour the batter into a prepared 13×9-inch baking pan and bake 45-50 minutes.
Remove cake from oven and let cool.
Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth.
With the mixer on low speed, add the remaining two cups of confectioners’ sugar a spoonful at a time until completely incorporated.
Once all the sugar has been added, add the vanilla and salt.
Spoon the icing over top of the cake and then spread evenly with a spatula.

Accompaniments · Appetizers · Dairy-free · Do-ahead · Gluten Free · Nuts · Vegan

Chipotle and rosemary spicy nuts

Belinda

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You can double or tripe these amounts for a bigger batch. None of these measurements for the nuts have to be exact. Put in more of the nuts you really love.

4 oz cashew nut pieces
4 oz Macadamia nuts
5 oz pecan halves
5 oz walnut halves
3 oz whole almonds, skin on
4 oz pumpkin seeds
4 oz pistachio nuts
3 oz sunflower seeds
1/2 cup maple syrup
1/4 cup light brown sugar
6 tbsp avocado oil
2 tsp Kosher salt
6 tbsp minced fresh rosemary
2 tsp chipotle powder
1/2 tsp cayenne

Preheat the oven to 325F
Put all the ingredients in a very large mixing bowl and mix well with your hands
Transfer to a lined roasting tray or large cookie sheet and spread out the mixture evenly.
Roast for 15 to 17 minutes, stirring occasionally, until all the nuts turn a dark brown.
Remove, stir in 1 tsp more of salt, taste and sprinkle with a little more cayenne pepper if you would like more of a kick.
Leave to cool in the tray, stirring from time to time.
Once cool, transfer to an airtight container.