Stuffed roasted peppers with caramelized rutabaga (swede), capers and goat cheese

October 23, 2014September 7, 2022 Belinda1 Comment

Well, this knocked our socks off! Yotam Ottolenghi’s new book, “Plenty More” stuffed full of more spectacular vegetarian recipes is a winner.
What a combination of flavors this recipe has, with the caramelized rutabaga, capers, parmesan cheese and goat cheese.

These are just as good at room temp (or as leftovers the next day) as they are hot. Rutabaga gets a whole new “wardrobe’ with this dish!

Serves 6
2/3 cup unsalted butter
1 large rutabaga, peeled and cut into 3/8″ dice (about 7 cups)
1/3 cup thyme leaves, stripped from the stalk
1 cup finely grated Parmesan cheese
2 large cloves garlic,crushed
5 tbsp capers, drained and coarsely chopped
3 small yellow bell peppers
3 small red bell peppers
1 tbsp olive oil, approx
6 oz chevre log, (goat cheese) broken into 3/8″ pieces
1/3 cup Italian parsley, coarsely chopped
salt and pepper

Melt the butter in a large saute pan over medium heat.Add the rutabaga, thyme leaves, 1 1/2 tsp salt and a good grind of black pepper. Turn down the heat to low and cook, uncovered, for about 50 minutes, spooning the butter over the rutabaga from time to time, until the rutabaga is completely soft and caramelized. Use a slotted spoon to remove the rutabaga from the butter and add it to a large bowl along with the parmesan cheese, garlic and capers and mix well. Set aside until needed. (The leftover butter can be used for cooking carrots or zucchini)

Preheat the oven to 500 F

Cut the peppers in half lengthways, keeping the stalks intact. Remove the seeds and white flesh and place, cut side up, on a large baking sheet lined with parchment paper.
Drizzle the oil over the top, sprinkle with a little salt and place in the oven for 30 to 35 minutes, until the peppers are slightly charred and the flesh is completely soft.

Remove the peppers from the oven and turn down the oven to 425 F

Spoon the rutabaga mixture into each pepper half and dot with the goat cheese on top.
Return to the oven for a further 10 to 15 minutes so that the cheese gets some color.
Remove from the oven and allow to cool for about 5 minutes before serving warm, or serve at room temperature
Top each stuffed pepper with a sprinkle of parsley

Do-ahead · Meat · Pasta

Chipotle chile mac and cheese with bacon!

October 14, 2014September 7, 2022 Belinda

I think this would be one of my “desert island’ dishes. Put everything down and make it NOW!

8 oz bacon rashers
1lb Cavatappi pasta
1/2 cup unsalted butter
1/2 cup flour
2 1/2 cups 2% (or low fat) milk
1/2 cup half and half
3 cups grated cheddar cheese, divided. (It’s nice to use a blend of half mild and half sharp cheddar)
4 slices American cheese (I never thought I would ever put this sort of cheese in a dish! LOL)
3 chipotle peppers in adobo sauce, chopped
2 tbsp adobo sauce (from the chipotle pepper can)
3 oz BBQ potato chips, crumbled

Cook the bacon in a large skillet until crispy, about 10 minutes. Transfer it to a paper towel-lined plate to drain. When it’s cool, crumble the bacon into small pieces and set aside.
Cook the cavatappi pasta in boiling, salted water for about 6 minutes. It should be al dente. Strain the pasta and run it under cold water to stop the cooking and prevent it from sticking.
Preheat the oven to 400 F

Now to the cheese sauce.
Melt the butter in a large saucepan over medium heat. When melted, whisk in the flour. Whisking constantly, allow the mixture to cook gently for about 3 minutes, until golden and bubbly. Slowly add the milk and half and half and allow it to simmer, whisking constantly until thickened. This can take some time, say, 8 to 10 minutes until it can coat the back of a spoon.
Reduce the heat to low and slowly mix in 2 cups of the cheddar cheese and the American cheese.
When all the cheese is incorporated, mix in the chopped chiotles, adobo sauce and crumbled bacon.
Add the cavatappi pasta to the cheese sauce and mix until the pasta is well coated.
Pour the mac and cheese into a baking dish and top it with the remaining grated cheddar and the crumbled BBQ potato chips.
Transfer the dish to the oven and bake for 20 to 30 minutes until all the cheese is melted and it’s bubbly and golden.
ENJOY!

Asian flavors · Do-ahead · Pasta · Vegetarian pasta

Indian-style macaroni and cheese

October 14, 2014September 7, 2022 Belinda

Don’t be put off by the list of ingredients, they are all pantry staples which I’m sure you have. I adore Indian food and who doesn’t love mac and cheese? This combination is superb!

Serves 6 to 8

3 tbsp butter
Salt
4 cups dried macaroni (14 oz)
2 tbsp minced fresh ginger
2 cloves garlic, crushed
1 onion, minced
1 tbsp garam masala
1 tsp ground cumin (I roast mine)
1 tsp ground turmeric
1/2 tsp smoked paprika
1/4 tsp ground cardamon
1/4 tsp red chile pepper
2 ripe tomatoes, diced
1/4 cup all-purpose flour
a pinch of pepper
3 cups whole milk
4 cups grated mature cheddar (about 14 oz)
1/3 cup breadcrumbs

Preheat the oven to 350 F. Grease a 9″ by 13″ ovenproof dish with 1 tbsp of the butter.

Fill a large pot with water and place it over medium heat. Bring to a rolling boil and add a good amount of salt. Add the macaroni and cook until tender, but still firm. About 8 to 10 mins. Drain.

Melt the remaining butter in a large skillet over medium heat. Add the ginger, garlic and onions. Stir and cook until the onions are just beginning to turn golden, about 5 minutes. Add the garam masala, cumin, turmeric, paprika, cardamon, chili powder and tomatoes and cook for 5 minutes.
Add the flour and a pinch of salt and pepper and stir for about 2 minutes. Slowly add the milk and continue to stir as it thickens. Cook until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Add the 3 cups of cheese and stir until melted.

Add the drained macaroni to the baking dish and then pour over the cheese sauce, stirring well and making sure all the macaroni is well coated.
Sprinkle the top with the rest of the grated cheese and the breadcrumbs and bake until the top is golden and the macaroni is hot and bubbling. About 30 to 40 minutes. Serve hot

Do-ahead · Meat

Rich and warming braised sausages

September 29, 2014September 7, 2022 Belinda

I adore sausages and of all meat, sausages and bacon are the ones I would miss the most if I ever became vegetarian. This is a hearty, flavorful and warming braise, great for those Fall and Winter evenings and all it needs is some good mashed potato to soak up the juices.

Serves 4

2 tbsp sunflower or olive oil
12 of your favorite pork sausages
6 rashers bacon, rinds removed and cut into 1 inch lengths
2 medium onions, thinly sliced
3 cloves garlic, crushed
1/2 to 1 tsp smoked paprika
1 x 14oz can chopped San Marzano tomatoes
10 fl oz chicken stock
2 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tbsp dark brown sugar (Muscovado is great)
1 tsp dried mixed herbs
2 bay leaves
4 sprigs of fresh thyme
4 fl oz red or white wine
1 x 14oz can butter beans or another type of bean you like, drained and rinsed
salt and freshly ground black pepper

Heat 1 tbsp of the oil in a large non stick frying pan and fry the sausages gently for 10 mins, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof baking dish and set aside.
Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages
Place the onions in the frying pan and fry over a medium heat for 5 minutes until they begin to soften, stirring often. You should have enough fat in the pan, but if not, add the other tbsp of oil.
Add the garlic and cook for 2 to 3 minutes more until the onions turn a pale-golden color, stirring frequently.
Sprinkle over the smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato puree, Worcestershire sauce, brown sugar and herbs.
Pour over the wine and bring to a simmer.
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid or aluminum foil and leave to simmer very gently for 20 to 30 minutes, stirring from time to time.
Alternatively, you can cook it in the oven at 350 F for 45 minutes.

Asian flavors · Do-ahead · Gluten Free · Whole30 compliant

Spicy sesame Asian guacamole

September 26, 2014September 7, 2022 Belinda

Who doesn’t like guacamole? Well, as I’m an Asian food nut, this recipe ticks all the boxes for me, especially if it is served with sesame rice crackers or fried wontons.

Serves 4 and the total time is 15 minutes.
3 ripe Haas avocados
1/3 cup chopped red onion
1/4 cup thinly sliced scallions,white and light green parts only
1 tbsp fresh lime juice
2 tsp chile-garlic sauce
1 1/2 tsp soy sauce or coconut aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
Coarsely ground black pepper to taste
Sesame rice crackers for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a bowl.
Add the red onion, scallions, lime juice, chile-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky. Taste and add salt and pepper if desired.
Sprinkle with the remaining 1/2 tsp black sesame seeds and serve immediately.

Accompaniments · Asian flavors · Do-ahead · Fish

Homemade ginger-infused tartare sauce to serve with fish.

September 23, 2014September 7, 2022 Belinda

This ginger-infused tartare sauce is gorgeous dolloped on or alongside a fillet of broiled salmon, swordfish, cod or halibut. It can be made in advance which will give it time for the fresh ginger to reach it’s full potential.

Serves 4
1/2 cup good mayonnaise like Best Foods or Kraft
2 tbsp chopped pickles or whole capers
2 tbsp chopped fresh basil,parsley,mint or cilantro sprigs
1 tbsp minced fresh ginger
1 tbsp freshly squeezed lemon or lime juice
1 tsp Worcester sauce
1 tsp your favorite hot sauce

Combine all the ingredients in a small bowl and mix well. Cover and refrigerate for up to 8 hours before using.

Baking · Chocolate · Dessert · Do-ahead · Gluten Free

Ginger chocolate oat bars

September 15, 2014September 8, 2022 Belinda

Anything with ginger is wonderful, but this combination is terrific, besides being very easy to make.
3 1/2 oz butter
3 1/2 oz jumbo oats
3 1/2 oz rolled oats
1 lb 72% dark chocolate
5 fl oz heavy cream
5 1/2 oz dried cranberries
5 1/2 oz dried cherries
5 1/2 oz crystallized ginger, chopped

Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.
Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.
Add the cranberries, cherries and ginger to the oats and stir.
When the chocolate has fully melted, give it a little stir and then pour over the oats and fruit. Fold the chocolate through and then refrigerate for 30 minutes.
When set, break into pieces by hand and serve

Do-ahead · Gluten Free · Poultry

Roast chicken with dates, olives and capers

August 30, 2014September 8, 2022 Belinda

Thanks again to the incredible Yotam Ottolenghi for another Middle Eastern winner. The combination of sweet dates, briny green olives and tart capers, complements this dish so beautifully. It is best to prepare this dish 2 days before you need to serve it and leave it in the fridge to marinate so all the wonderful flavors permeate the chicken

Preheat the oven to 350 F
8 whole chicken legs, drumstick and thigh attached and skin on.
5 large cloves garlic, crushed
1/2 oz fresh oregano, plus extra for garnish
3 tbsp red wine vinegar
3 tbsp olive oil
4 oz pitted green olives
2 oz capers, plus 2 tbsp of their juices
3 oz Medjool dates, pitted and and quartered lengthways
2 bay leaves
4 fl oz dry white wine
1 tbsp date syrup or treacle
Salt and black pepper

Place the chicken in a large, non reactive bowl and add all of the ingredients, apart form the wine and date molasses, along with 3/4 tsp of salt and a good grind of pepper.
Gently mix everything together, cover the bowl and leave in the fridge to marinate for 1 to 2 days, stirring the ingredients a few times during the process.
Spread out the chicken legs on a large baking tray, along with all the marinade ingredients. Whisk together the wine and date syrup/treacle and pour over the meat. Place in the oven and cook for 50 minutes, basting 2 or 3 times, until the meat is golden brown on top and cooked through.
Remove from the oven, transfer everything to a large warm platter, sprinkle over some freshly picked oregano leaves and serve.

Baking · Do-ahead · Fruit

Simple banana chocolate chip cake

August 30, 2014September 8, 2022 Belinda

We love banana bread, so when I found this recipe, it seemed to combined two wonderful flavors. I love cakes that are simple and you don’t have to cream the butter and sugar.

2 large or 3 medium very ripe bananas. The riper the better, as they are easier to mash
6 oz butter
8 oz superfine (caster) sugar
10 oz self-raising flour
1 1/2 tsp bicarbonate of soda (baking soda)
pinch of salt
2 tsp good quality vanilla essence
3 large eggs
1 packet of chocolate chips (dark or milk)

Preheat the oven to 350 F
Grease and line the bottom of an 8 inch tin, round or square
Melt the butter and sugar in a large saucepan over low heat until the sugar is dissolved.
Remove from the heat.
Add the flour, baking soda and salt to the sugar and butter mixture and mix well.
Mash the bananas and mix in the vanilla essence to the bananas
Beat the eggs
Add the banana mixture and eggs to the mixture and beat together.
Leave the mixture to cool before adding the chocolate chips, otherwise they will melt.
Pour the mixture into the prepared tin and cook for approximately 1 hour. It’s cooked when it’s a nice brown color and if you put a skewer in, it comes out clean.