Sheetpan layerless lasagna

March 2, 2023March 2, 2023 Belinda

Recipe from Giada de Laurentis

Lovers of crispy lasagna edges, this one’s for you! This spin on the classic dish isn’t only easier (no tedious layering required) but it ensures more perfectly crisp bites all throughout. Broken up lasagna pieces, or taccole pasta, make it feel more layered than your average baked pasta.
Feel free to assemble this ahead of time and refrigerate until it’s time to serve – then pop it in the oven when it’s time to eat.

Serves 6
4 tbsp olive oil, divided
1/2 tsp kosher salt, plus more for the pasta water
1lb taccole pasta or lasagne pasta broken into 2-inch pieces
1 clove garlic, chopped
1/2 tsp red pepper flakes
1 (5- oz) container baby spinach
1 cup part skim ricotta cheese
1lb spicy Italian sausage, casings removed
1 red onion, diced
4 cups jarred marinara sauce (Rao is the best one)
2 1/2 cups shredded low moisture mozzarella, divided
1 1/2 cups freshly grated parmesan cheese, divided

Preheat the oven to 425 degrees F.
Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.

Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Using a pair of kitchen scissors, slice up the spinach into chopped pieces. Add the ricotta cheese and stir to combine. Set aside.

Using a paper towel, wipe out the skillet and bring it back to medium heat. Add the remaining 2 tablespoons of oil to the pan along with the sausage and cook, undisturbed until the sausage is beginning to brown on the first side, about 3 minutes. Using a wooden spoon, break apart the sausage into bite sized pieces.
Continue to cook, stirring often and breaking apart as needed, until the sausage is lightly browned, another 5 minutes. Add the onion to the pan and cook until the onion is fragrant and beginning to soften, another 3 minutes. Remove from the heat.

Meanwhile, bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Season generously with salt. Cook the pasta for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.

While the pasta is cooking, add the marinara to the pan with the sausage and onion and mix well. Add the pasta water, pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.
Spread the entire mixture on the prepared 12 x 17-inch baking sheet.
Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses.
Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes.
Remove from the oven and let rest for 5 minutes before cutting into squares and serving.

Appetizers · Do-ahead · Fish · Holiday Food

Salmon tartare with dill, lemon and capers

January 21, 2023January 21, 2023 Belinda

Serves 6

If you love serving smoked salmon for a starter, this salmon tartare is a great modern twist, using fresh and smoked salmon.
A super appetizer and can be made no more than 3 hours earlier and refrigerated.

1 shallot, finely diced
2 lemon, 1 juiced and 1 cut into wedges
400g skinless salmon fillet
200g smoked salmon
2 tbsp chopped dill
2 tbsp non pareil capers, rinsed and drained
1 tbsp Dijon mustard
1 tbsp crème fraîche
lemon oil or olive oil
melba toast, to serve

Put the shallot in the lemon juice and leave to soak.
Cut the salmon into tiny cubes and finely chop the smoked salmon.
Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice.
Fold it all together gently and season with black pepper and salt if needed.
Serve in neat rounds with melba toast and lemon wedges on the side, and drizzle with a little more lemon oil.

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

Chicken Basque

January 9, 2023January 9, 2023 Belinda

This is a super and easy recipe from Delia Smith.

1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
6 fl oz (170 ml) dry white wine
½ large orange, cut into wedges
1 level teaspoon chopped fresh thyme
2 oz (50 g) black olives (pitted if you prefer)
salt and freshly milled black pepper
2 large red peppers
1 very large or 2 medium onions
2-3 tablespoons extra virgin olive oil
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
2 oz (50 g) sun-dried tomatoes in oil
2 large cloves garlic, chopped
1 level tablespoon sun-dried tomato paste
½ level teaspoon hot paprika

Start by seasoning the chicken joints well with salt and pepper.

Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.

Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden color on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some color. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme. Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it’s important to keep the rice down in the liquid).

Finally, place the wedges of orange in among the chicken and scatter with the olives.

Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. You can also watch how to make Perfect Rice in our Cookery School Video for Long-grain Rice on this page.

Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.

You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 9½ inches (24 cm) at the base; or, failing that, any wide flameproof casserole of 8½ pint (4.5 litre) capacity.

Accompaniments · Curry · Dairy-free · Do-ahead · Fruit · Gluten Free · Vegan

Kumquat, rhubarb and ginger chutney

January 6, 2023January 6, 2023 Belinda

With the kumquats looking large, plump and juicy in our garden, it’s time to make the best chutney I’ve ever had.

Makes about 8 to 9 pints

5 cups thinly sliced (lengthways) kumquats, seeds removed. (Rinse the kumquats in hot water first)
1 1/2 cups granulated sugar
6 cups dark brown sugar, packed (there are 3 cups per box)
1 cup water
1 1/2 cups white vinegar
1 cup raisins
2 lbs rhubarb, cut into 1 inch pieces
2 cups celery, peeled and chopped (approx 1 head per cup)
2 large onions, chopped
2 large green bell peppers, chopped
8 large cloves garlic, crushed
2/3 cup slivered citron
2 large oranges, juice and grated peel only
2 cups peeled and finely chopped fresh ginger
1 tbsp Worcester sauce
2 tsp salt
2 heaped tsp curry powder
2 heaped tsp ground allspice
2 tsp heaped ground cinnamon
Optional
2 tsp ground ginger
2 tsp ground black pepper
1/2 tsp cayenne pepper

FIRSTLY
Before anything else, put everything you will need into the dishwasher on “heavy wash” or the hottest wash. (jars, lids, ladle etc)
If the cycle finishes before you’re ready to put the chutney in the jars, leave the dishwasher door closed to keep them sterilized.

THEN
Rinse the kumquats in hot water. Slice them lengthways and remove the seeds.
Place in a large, heavy saucepan with the sugars and water. Mix well and simmer slowly, uncovered for 30 minutes.

Measure out all the other ingredients except the black pepper, ground ginger and cayenne pepper, and add them all to the saucepan after the 30 minutes.
Mix well and simmer slowly, uncovered until the mixture is dark in color a, about 4-5 hours, stirring occasionally.

Taste and add the ground ginger, black pepper and cayenne pepper, if needed.

Pour into the sterilized jars and seal immediately.

Dairy-free · Do-ahead · Fish

Sicilian-style fish fillets

January 5, 2023January 5, 2023 Belinda

Fish fillets are your friends. They’re über-healthy and cook fast, and if you use this recipe, they’ll taste like a fancy chef hijacked your kitchen. Lo-carb and light
Recipe by Barbara Chernetz

Serves 4

4 cod, flounder, or sole fillets
Olive oil cooking spray
1/2 cup Italian-style panko breadcrumbs
2 tbsp olive oil
2 tbsp pine nuts
1 tbsp dark raisins
1 tbsp golden raisins
1 tsp grated lemon zest
1 tbsp fresh lime juice
Lemon wedges
2 tbsp chopped fresh flat-leaf parsley
1 tsp Kosher salt
1/2 tsp. Freshly ground black pepper
1 tbsp. olive oil

Heat oven to 400°F. Coat a baking sheet with olive oil cooking spray.

In a small bowl, combine breadcrumbs, 2 tablespoons olive oil, pine nuts, raisins, lemon zest and juice, and 1 tablespoon of the parsley.
Place fillets on the prepared baking sheet.
Sprinkle all but 2 tablespoons of the breadcrumb mixture over fillets, dividing evenly.
Sprinkle fillets with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper.
Roll up each fillet and sprinkle remaining breadcrumb mixture over the tops, then drizzle with 1 tablespoon olive oil.
Bake 8 to 9 minutes or until fillets are barely opaque at the thickest part.
Sprinkle fish with remaining parsley. Serve with lemon wedges and a mixed green salad.

Asian flavors · Dairy-free · Do-ahead · Holiday Food · Soup · Vegan

Caramelized parsnip and coconut soup with parsnip bhajis

December 12, 2022December 12, 2022 Belinda

Recipe c/o the Great British Chef’s website
Chantelle Nicholson’s comforting parsnip soup recipe is given a creamy lusciousness by coconut milk, all the while staying both vegan and gluten-free. Served with beautifully crispy parsnip bhajis, this dish is the perfect winter warmer.

2 tbsp of coconut oil
4 large parsnips, peeled and diced
1 onion, finely sliced
1/2 tsp cumin seeds
1 bay leaf
1 2/3 pint (800ml) of vegetable stock
2/3 pint (300ml) of coconut milk
sea salt
freshly ground black pepper

PARSNIP BHAJIS
2 parsnips, peeled and grated
1 shallot, finely diced
1/2 tsp turmeric
1/2 tsp cumin seeds
1 tbsp of coriander, chopped
2 tbsp of gram flour
2 tbsp of chickpea water, (aquafaba)
2 tbsp of coconut oil, plus extra for greasing
salt
freshly ground black pepper

GARNISH
cumin seeds, toasted
coriander cress, (optional)
beetroot cress, (optional)
rapeseed oil

To make the parsnip soup, heat the coconut oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well and cook until lightly caramelised, for approximately 25 minutes
After this time, add the onion, cumin seeds and bay leaf and cook for a further 5 minutes until the onion is soft
Add the vegetable stock to the pan and simmer for 20 minutes until the parsnip is cooked through
Meanwhile, make the parsnip bhajis

Preheat the oven to 350F/180°C/gas mark 4

Mix all of the bhaji ingredients together in a large bowl, apart from the coconut oil. Season the mix with salt and pepper then heat the coconut oil in a non-stick frying pan
Using two spoons, shape the bhaji mixture and fry off until golden. Place on a greased baking sheet and cook the bhajis for 8–10 minutes until golden cooked through

To finish the soup, remove the bay leaf, add the coconut milk and blitz in a blender until smooth and reheat on the hob if necessary. Divide the soup between bowls and sprinkle with cumin seeds and cress (if using). Drizzle with rapeseed oil and serve with the hot crispy bhajis on the side, or in the soup as croutons

Baking · Do-ahead · Holiday Food

Parsnip and sage scones with Stilton butter

December 12, 2022February 16, 2023 Belinda

Recipe c/o the Great British Chef’s website
Parsnips have a natural, gentle sweetness which works well in baked goods like these scones. We’ve combined the parsnips with sage for a festive spin, but you could also use other herbs such as thyme, chives or parsley. They are delicious served warm, piled with Stilton butter, and will keep well for a few days in a tightly sealed container.

16 oz self-raising flour
1 tbsp Baking Powder
1 oz caster sugar
1/2 tsp salt
5 oz unsalted butter, softened
7.5 oz parsnips, peeled and coarsely grated
1 egg
1/2 pint whole milk

STILTON BUTTER
4 oz of Stilton, at room temperature
4 oz of butter, softened

Preheat the oven to 400F/gas mark 6
Whisk together the flour, baking powder, sugar and salt. Add the butter, rubbing it in with your fingertips until the mixture resembles fine breadcrumbs
Add the grated parsnips and stir them into the flour and butter mixture
Add the egg and milk and stir again until just combined. Overworking the mixture will prevent the scones from rising as much, so stop mixing as soon as you have a shaggy dough. Add a little more flour if the dough is too wet to handle
Tip the dough onto a floured surface and gently roll or pat it out until it is around 1 in thick
Use a 2 in round cutter to cut out the scones, taking care not to twist the cutter as you push down. Instead, try to push the cutter straight down – this will help the scones rise better
Bake the scones for 12-15 minutes or until risen and golden. Remove them from the oven and transfer to a wire rack to cool

Make the Stilton butter by mashing together the Stilton and butter until well combined
Serve the scones with generous amounts of Stilton butter on top

Asian flavors · Breakfast · Dairy-free · Do-ahead · Gluten Free · Rice · Vegan · Vegetable-related

Sticky coconut rice cake with turmeric tomatoes

November 13, 2022November 13, 2022 Belinda

In this dish from Ixta Belfrage’s ‘Mezcla’ cookbook, sticky coconut rice cakes are served with a delicious turmeric tomato sauce

Notes
I use Thai Taste brand sticky rice, which doesn’t need to be soaked. If you’re using another brand, check the instructions on the side of the packet, as the rice may need to be soaked overnight.
Make ahead
Both parts of the dish can be made the day before and reheated in a warm oven.

SERVES 4

FOR THE RICE CAKE
400g Thai sticky rice (aka glutinous rice or sweet rice), rinsed and drained (see notes above)
400g tin of full-fat coconut milk (at least 70% coconut extract)
250g water
2 small cloves of garlic, finely grated/crushed
2 tsp finely grated fresh ginger
2 spring onions(scallions), very finely chopped
1 1/2 tsp fine salt

FOR THE TURMERIC TOMATOES
400g sweet, ripe cherry tomatoes
15g fresh ginger, peeled and julienned
15g fresh coriander (cilantro), stalks and leaves
3 cloves of garlic, peeled
70g olive oil
2 tsp maple syrup or honey
1⁄2 tsp ground turmeric
1 1⁄4 tsp cumin seeds
1⁄2 tsp fine salt

TO SERVE
2 spring onions, finely sliced
5g fresh coriander
1 lime, cut into wedges

Preheat the oven to 230°C fan/250°C/475F. Line a 23 x 23cm baking tin (or a similar- sized ovenproof dish) with non-stick parchment paper.

Whisk all the ingredients for the rice cake together, making sure to get rid of any lumps of coconut milk. Pour into the prepared tin and flatten the top.

For the tomatoes, put all the ingredients into an ovenproof dish that’s just big enough for them all to fit snugly in a single layer.

Put both dishes in the oven – the tomatoes on the top shelf and the rice on the bottom shelf (or preferably both on the top shelf, if they’ll fit). Bake for 30 minutes. The tomatoes should be soft and slightly charred and the rice should be cooked through and golden-brown on top.

Remove both dishes from the oven. Cover the tomatoes to keep them warm. Leave the rice to rest for 20 minutes. Turn the oven grill to its highest setting.

After 20 minutes, lift the rice cake on to a flat baking tray lined with the paper. Tear away any overhanging parchment that could burn under the grill. Grill for 5–8 minutes near the top of the oven, or until the rice is crisp and golden- brown on top.
All grills are different so this could take more or less time. If you have a blowtorch, use it to crisp up and lightly char the surface a little more.

Leave to cool for 5 minutes before slicing into squares. Serve with the warm tomatoes and garnish with the spring onions (scallions), coriander (cilantro) and lime wedges.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Ina’s parsnip puree

October 25, 2022October 25, 2022 Belinda

Recipe from Ina Garten.
Would be wonderful for the Holidays and can be done ahead of time. Love that!

“This is about as easy as a side dish gets. Parsnips are really delicious and so under-appreciated. It’s the essence of parsnip-ness with just a little butter. So good with any fish, meat, or poultry. —Ina Garten

4 servings

1½ lb. parsnips, scrubbed, sliced ¾” thick
Kosher salt, freshly ground pepper
2 Tbsp unsalted butter, diced

Place 1½ lb. parsnips, scrubbed, sliced ¾” thick, in a medium pot, add 1 Tbsp. kosher salt, and add enough water to cover the parsnips.
Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife.
Don’t drain the pot!

With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips.
Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture.
Add 2 Tbsp. unsalted butter, diced, and ½ tsp. freshly ground black pepper and purée until combined.
Taste for seasonings and serve hot.