Weekend soup (using whatever you have left in the fridge)

January 16, 2016September 7, 2022 Belinda

When the weeks are cooler, I tend to open the fridge doors and haul out any vegetables that could go into a soup. You will be surprised what wonderful concoctions you can come up with and how much soup you can make from very little.
Don’t overthink it and definitely don’t measure anything as soups are one of the most forgiving and inventive things you can make.

This week my ingredients are;

4 large onions, peeled and chopped
1 large turnip, peeled and chopped
6 carrots, peeled and chopped
1 1/2 head of celery, including leaves, peeled of stringy stuff
1 butternut squash, peeled, cubed, tossed in olive oil and seasoning and roasted at 350 degrees for 45 mins
1 whole cauliflower, broken into florets
about 12 asparagus spears, snapping off the tough ends and chopping into 1 inch lengths
5 zucchini, halved then quartered lengthways and chopped across into 3/4″ pieces
3 heads of broccoli including stems chopped
1 whole bunch fresh parsley stalks and all
french green beans, trimmed and chopped into 1″ lengths

4 to 6 (32 oz) containers chicken broth. (You can use vegetable broth if you’re vegetarian, but I think chicken broth adds far more flavor.

I put about 1/4 cup of olive oil and about 3 tbsp butter into the bottom of a very large soup stock pot, then in goes the onions, turnip, carrots, celery, cauliflower, broccoli and everything else, stirring as I go so everything mixes together.
After about 15 minutes of this, add the broth, stirring and it should cover the vegetables with an extra level of about 1 to 2 inches, so the soup isn’t too thick.

Let the soup bubble away, stirring it every 20 mins, for about 45 mins at least, until all the vegetables are soft. Taste the juice and season with salt and pepper, but not too much as this is something you can do after you have pureed it.
When it’s cooked, take it off the heat and leave aside for about 1 hour until it’s not so hot. Puree the soup in a blender and at this stage you can add a little cream for a more velvety texture, some soft goat cheese for a really lovely flavor and even some grated mature cheddar or Parmesan cheese, returning it back to a large saucepan after it’s pureed.
Put back on the heat, taste and season until it tastes perfect.

Just remember, play with it, even adding some chopped pancetta or bacon when you fry the vegetables and know that this huge pot of flavorful goodness will feed you for quite a long time and cost nothing more!

The "haul" for the rest of the week — The “haul” for the rest of the week

* Some other great vegetables to use are;
spinach
potatoes
sweet potatoes
tomatoes
Jerusalem artichokes (the knobbly ones)
celeriac (celery root)
fennel
kale
frozen peas, thawed
Swiss chard

Remember, whatever vegetables you put in the soup, there are certain ones that will naturally thicken the soup, like
asparagus
butternut squash
potatoes
sweet potatoes
parsnips
carrots
Cannellini or other tinned beans
cauliflower

Appetizers · Do-ahead · Fish

Pickled herring, sour cream, apple and onion salad

January 3, 2016September 7, 2022 Belinda

This is a really super recipe from a neighbor in London many years ago. We used to adore it, and I only found it again recently.
Make sure you serve it very chilled.

Serves 4 to 6

1 cup sour cream
1/2 cup full fat plain yoghurt
pinch of sugar
1 tbsp lemon juice
2 medium onions, thinly sliced
2 tart apples, (Granny Smith) cut into thin slices
1 tbsp chopped fresh dill or 1 tsp dried dill weed
2 x 8 oz jars pickled herring, drained and cut into bite-sized pieces

Combine the sour cream, yoghurt, lemon juice, sugar, sliced onions that have been separated into rings, apple and dill.
Alternate the herring and sour cream mixture in layers in a dish.
Cover and refrigerate for 5 hours at least.
Serve very chilled.

Breakfast · Chocolate · Dairy-free · Dessert · Do-ahead · Gluten Free

Healthy chocolate, coconut overnight oats

August 30, 2015September 7, 2022 Belinda

This recipe comes from a food blog called ‘Back to her roots” and being a coconut fanatic, that is what first attracted me, then I read the ingredients and fell hook, line and sinker.
Make these in wide mouth mason jars, leave them in the fridge until you have one for breakfast or take one to work. If you want a snack size, make them in a smaller jar.

Makes one serving

½ cup rolled oats
1 cup Unsweetened Vanilla Almondmilk Coconutmilk Almond Breeze
2 tbsp unsweetened cocoa powder
⅛ tsp almond extract
1 tbsp chia seeds
2 tbsp unsweetened shredded coconut
2 tbsp maple syrup
Pinch of salt (important)
Shredded coconut, almonds, and dark chocolate chunks for garnish

Combine all ingredients in a bowl, stirring until well-mixed. The mixture will look liquidy.
Transfer to a serving bowl or jar, cover and refrigerate for at least four hours, or preferably, overnight.
Before serving, stir, and top with additional coconut, almonds, and dark chocolate.

Chocolate · Dessert · Do-ahead · Gluten Free · Holiday Food

Easy meringue gelato cake with chocolate sauce

August 30, 2015September 7, 2022 Belinda

This must be one of the easiest recipes I have seen for something that looks so elegant and complicated. Thanks to Nigella Lawson for this gem.
You don’t spend long making it, can do it it ahead of time and everyone thinks you’re a genius! I’ll take it!

For the meringue gelato cake
1 ¼ cups heavy cream
1 oz bittersweet chocolate (minimum 70% cocoa solids)
1 tbsp coffee liqueur (and/or rum)
4 oz shop-bought meringue cookies
8 oz raspberries (to serve, optional)

For the chocolate sauce
1 cup heavy cream
⅔ cup bittersweet chocolate (minimum 70% cocoa solids), finely chopped
2 tbsp coffee liqueur (and/or rum)

For the Meringue Gelato Cake:
Line a 450g / 1lb loaf tin with clingfilm, making sure you have enough overhang to cover the top later.
Whip the cream until thick but still soft.
Chop the chocolate very finely so that you have a pile of dark splinters, and fold them into the cream, along with the liqueur.
Now, using brute force, crumble the meringue cookies and fold these in, too.
Pack this mixture into the prepared loaf tin, pressing it down with a spatula as you go, and bring the clingfilm up and over to seal the top, then get out more clingfilm to wrap around the whole tin. Freeze until solid, which should take around 8 hours, or overnight.

To serve, unwrap the outer layer of plastic wrap, then unpeel the top and use these bits of long overhanging wrap to lift out the ice-cream brick. Unwrap and unmould it onto a board and cut the frozen meringue cake into slabs to serve. I like to zig-zag a little chocolate sauce over each slice, and sprinkle a few raspberries alongside on each plate.

For the Chocolate Sauce:
Pour the cream into a saucepan and add the tiny bits of chocolate.
Put over a gentle heat and whisk as the chocolate melts, taking the pan off the heat once the chocolate is almost all melted. If the mixture gets too hot, the chocolate will seize, whereas it will happily continue melting in the warm cream off the heat.
Add the liqueur, still off the heat, and whisk again to amalgamate the sauce completely. Pour into a jug, whisking every now and again until it cools to just subtly warm.

Accompaniments · Dairy-free · Do-ahead · Egg based · Fish · Gluten Free · Sauces · Whole30 compliant

A beautiful caper vinaigrette to serve with fish

August 15, 2015September 7, 2022 Belinda

This is worth posting on it’s own as it is absolutely delicious on a salad or drizzled over a piece of hot salmon or halibut. It also keeps for a long time in the fridge

2 egg yolks
2 tsp lemon juice
1 tsp minced garlic
2 tsp Champagne or White balsamic vinegar
1/2 cup blended oil (1 part olive oil to 3 parts avocado oil mixed together)
2 tbsp capers, drained
1 tbsp wholegrain mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh thyme
2 tsp chopped fresh Italian parsley
salt and pepper

In a food processor or in a blender, combine the egg yolks, lemon juice, garlic and vinegar.
Slowly whisk in the oil. Remove from the blender into a bowl and fold in the capers, mustard and herbs.
Season with salt and pepper.
Drizzle over your seared piece of fish or a salad

Appetizers · Do-ahead · Fish · Holiday Food

Dried apricot-cured salmon

August 15, 2015September 7, 2022 Belinda

This recipe comes from “The Girl and the Fig” cookbook and it really stood out as something worth doing.

Apricot-Cured Salmon
Yield depends on usage

½ cup dried apricots
½ cup Pernod
¼ cup kosher salt
¼ cup sugar
1 teaspoon whole black peppercorns
2 fennel fronds
1 pound wild salmon, skin on

Place the apricots in a bowl with ½ cup hot water and the Pernod and rehydrate for 20 minutes. Purée the apricots in a food processor. Mix the purée with the salt, sugar, pepper, and fennel fronds.

Cut a piece of cheesecloth large enough to cover the salmon. Place the cheesecloth in a large baking dish and lay the salmon skin-side down on the cheesecloth. Cover the salmon evenly with the apricot-salt mixture and wrap it with the cheesecloth. Place another baking pan over the cheesecloth and weigh it down with at least 3 pounds of pressure (you can use water jugs, tomato cans, or even books). Refrigerate for 48 to 72 hours. Remove the weights and unwrap the salmon. Remove the excess salt mixture from the salmon and pat dry.

Slice very thin to serve.

Appetizers · Do-ahead · Fish · Gluten Free

Compote of salmon and cauliflower cream

August 4, 2015September 7, 2022 Belinda

This really gorgeous starter can be ideally served for both lunch and dinner. Either make it in a 4″ ring mold or make it like in this picture, in a small chilled glass.

Makes 6 portions

One side of salmon, about 2 3/4 lbs (skinned, fileted, and pin boned)
1 3/4 pints extra virgin olive oil
A bunch of dill
1 tsp rock salt

For the Cauliflower cream
1 medium cauliflower
whole milk
A handful of fresh cilantro
1 tsp coriander seeds, crushed
1 tsp white peppercorns, crushed
17 fl oz heavy cream
salt and white pepper, freshly ground

Salmon
Preheat the oven to 90C/200F/Gas 1/2
Place the salmon in a suitable container lined with foil, and cover with the olive oil and fresh dill. Sprinkle with rock salt.
Fold the foil over and place the container in preheated oven, making sure that the salmon is completely immersed in the oil. The cooking time will be around 20 minutes. The salmon should then be taken out of the oven and left in the oil.

Cauliflower cream
Break the cauliflower into small florets, and place in a pan with enough milk to cover. Tie the fresh cilantro and crushed seeds and peppercorns in a small piece of muslin and place in the milk. Cook until the cauliflower florets are very soft.
Drain off and discard the milk, remove and discard the small muslin bag, then puree the cauliflower.
Leave to cool, then gently fold in the double cream. Season as required, then chill.

Gently remove the salmon from the oil, removing any dill. Drain off any excess oil, then gently flake the salmon.

To serve,
Place a 10cm ring mold (with 7cm diameter) on the first plate. Place some flaked salmon in the bottom of the mold. (or put some flaked salmon into a chilled glass)
Spoon the chilled cauliflower cream on top and garnish with a small seasonal salads, and toasted brioche.
Remove the mold and create compotes of salmon on the other plates.
You can also garnish the dish with tomato (cut into tiny cubes), coriander oil and a mixture of mushroom powder and olive oil.

Appetizers · Do-ahead · Egg based · Grains · Meat

Giada’s easy cheesy risotto cake

July 28, 2015September 7, 2022 Belinda

This is a very easy and tasty recipe and perfect for those summer get-togethers.

Serves 6 to 8

Butter, for greasing the pan.
Rice
2 cups Marinara or tomato-basil sauce
1 cup Arborio rice

Bechamel Sauce
3 tbsp butter, at room temperature
1/4 cup all-purpose flour
1 1/4 cups whole milk, at room temperature
1/4 tsp Kosher salt
1/8 tsp ground nutmeg

To assemble
1/2 cup plus 1/3 cup grated Parmesan cheese
4 oz thinly sliced prosciutto, coarsely chopped
1 cup frozen peas, thawed
4 large eggs, at room temperature, beaten
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup plain breadcrumbs

Place an oven rack in the center of the oven.Preheat the oven to 350 degrees F.
Butter the bottom and sides of a 9 inch spring form pan. Wrap the outside of the pan with foil.

For the rice:
Bring the marinara sauce and rice to a boil in a medium saucepan over medium high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.
For the bechamel sauce:
Melt the butter in a 1 quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer the sauce over medium-low heat, whisking constantly until the sauce is thick and smooth, about 7 minutes. Remove the pan from the heat and stir in the salt and grated nutmeg.

For assembly:
Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan and the prosciutto and peas in a medium bowl. Slowly mix in the eggs, salt and pepper.
Pour the mixture into the prepared spring form pan and cover with foil. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the spring form pan. Bake for 1 hour.

Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup cheese and the breadcrumbs. Broil just enough to melt the cheese and create a crispy crust, about 3 minutes/
Cool for 15 minutes.
Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.