Category: Do-ahead

Baking · Do-ahead · Nuts

Pine-nut cookies

Belinda

 

The perfect thing with a glass of wine. The ground fennel seed is divine in these cookies.

Makes about 24 to 36 cookies
1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup plus 2 tbsp sugar
1 1/2 tsps ground fennel seed
1 tsp good vanilla extract
1/4 tsp salt
1 large egg
1 1/4 cup all-purpose flour
1/4 cup pine nuts

Using an electric mixer, beat the butter, sugar, vanilla, fennel seed and salt in a large bowl until light and fluffy.
Beat in the egg.
Add the flour and mix just until blended
Transfer the dough to a sheet of plastic wrap. Shape the dough into a 8 inch long log. Wrap the dough in the plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350 F.
Line a heavy, large baking tray with a silpat mat or parchment paper.
Cut the dough log crosswise into 1/8 to 1/4 inch thick slices.
Transfer the cookies to the prepared baking sheets, spacing evenly apart.
Press the pine nuts decoratively atop the cookies.
Bake until the cookies are golden around the edges, about 15 minutes.

 

Baking · Dessert · Do-ahead

One-bowl tangy lemon cake

Belinda

Don’t you just love those cakes that require everything to be thrown into one bowl, mixed together, then put into the oven? No creaming the butter and sugar!
This is so easy and has a real tang to it as you spoon the lemon syrup over the hot cake as soon as it comes out of the oven.

6 oz butter
6 oz superfine sugar
1 tsp baking powder
3 large eggs
2 lemons, juiced and the finely grated rind
6 oz self raising flour

Preheat the oven to 350 F
Place all the ingredients in a large bowl and beat well until well mixed together.
Add the finely grated rind of 2 lemons.
Spoon the mixture into a greased and lined round cake tin and bake for about 55 minutes until just firm.
Squeeze the juice from the 2 lemons and mix with 1 oz of suerfine sugar.
Spoon this syrup over the top of the cake while still warm for a lovely tang.

Baking · Chocolate · Do-ahead

White chocolate and custard powder cookies

Belinda

One of the simplest, flakiest and tastiest cookie recipes to make.
The only “special” ingredient you need (because it’s a British recipe) is custard powder, which seems to be more readily available in the USA these days. The brand pictured here called “Birds” is the one you can find in many supermarkets and certainly online and is the best one to use.

Makes about 25 cookies.
5 oz butter, softened
6 oz superfine sugar (caster sugar)
1 large egg
1/2 tsp good vanilla extract
8 oz self-raising flour
4 oz Birds custard powder
4 oz white chocolate , chopped into small chunks

Heat the oven to 350 F
Line 2 to 3 baking sheets with baking parchment.
Put the butter and sugar in a food mixer and whizz until light and fluffy.
Add the egg and vanilla extract and mix well.
Sift together the flour and custard powder, then tip into the bowl and pulse to mix into a dough.
Scrape out the food mixer and work the chocolate in by hand.
Roll the dough into balls a little smaller than a walnut, then place on the baking sheets, a little apart to allow for spreading.
Press each cookie down lightly with your fingers.
Bake for 12 to 15 minutes until lightly golden.
Remove and cool on a wire rack.

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Vegan

Rosemary and white bean spread

Belinda

I really adore this spread. It’s so easy to make and goes down very well with everyone.

This recipe is better if it sits overnight as the rosemary flavor strengthens quite a lot.
Serve this with pitta wedges, cucumber slices or toasted baguette slices.

2 x 19 oz cans cannellini beans, drained and rinsed
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp fresh rosemary leaves
2 tsp salt
1 1/2 tsp freshly ground black pepper
1/3 cup fresh Italian parsley, chopped

In a food processor, combine the beans, oil, vinegar, rosemary, salt and pepper and process until smooth.
At this point, cover and refrigerate for at least 8 hours and up to 3 days to let the flavors develop. Bring to room temperature before serving.
When you are ready to serve, stir the dip, taste and season if necessary, drizzle with extra virgin olive oil and sprinkle with the parsley.

Tip.  What is also great is roasting whole garlic heads with the top 1/3 sliced off, olive oil poured over the garlic, fresh thyme, salt and pepper, then wrapped individually in foil then roasted at 300 F for at least 1 1/2 hours.
Squeeze some of this garlic into the food processor with the bean spread and puree.
It adds another dimension to the spread.

 

Baking · Chocolate · Do-ahead · Nuts

The “Hello Dolly” bars

Belinda

These are very sweet but oh so good and oh so easy!

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 or 2 (12 oz) packages chocolate chips
2 (6 oz) packages butterscotch chips
1 (3 oz) package dessicated coconut
1 cup chopped nuts  (walnuts are nice)
1 can Eagle Brand condensed milk

Melt 1/2 cup butter in a 9 x 13 pyrex dish.
Sprinkle 1 1/2 cups graham cracker crumbs over the butter, mix and press to form a crust in the bottom of the pan.

Sprinkle the chocolate chips, butterscotch chips, coconut and chopped nuts evenly  over the crust.
Pour 1 can Eagle Brand condensed milk over the top.

Bake at 350 F for 30 minutes.
Cut into squares. The recipe makes about 36 squares and may be refrigerated before cutting – they become VERY hard, so you might need a pizza cutter or a very sharp knife!

Chocolate · Dessert · Do-ahead · Gluten Free

Classic Chocolate Mousse

Belinda

 

Need I say any more? All you need is a spoon!

6 servings
3/4 cup chilled heavy cream
4 large egg yolks
1/4 cup espresso or strong coffee at room temperature
3 tbsp sugar, divided
1/8 tsp kosher salt
6 oz semi sweet chocolate (60% – 72% cacao) chopped

Beat 1/2 the cream in a medium bowl until stiff peaks form; cover and chill.
Combine the egg yolks, espresso, salt and 2 tbsp sugar in a large metal bowl.
Set over a saucepan of gently simmering water (do not allow the bowl to touch the water).
Cook, whisking constantly, until the mixture is lighter in color and almost doubled in volume and an instant read thermometer inserted into the mixture registers 160 degrees, about 1 minute.
Remove the bowl from the pan. Add the chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
Using an electric mixer, beat the egg white in another medium bowl on medium speed until foamy. With the mixer running, gradually beat in the remaining 1 tbsp sugar. Increase the speed to high and beat until firm peaks form.
Fold the egg whites into the chocolate in 2 additions; fold the whipped cream into the mixture just enough to blend.
Divide the mousse among 6 teacups or 4 oz ramekins. Chill until firm, at least 3 hours.

Do ahead- The mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.
Before serving, whisk the remaining 1/4 cup cream in a small bowl until soft peaks form and dollop over the mousse

Chocolate · Dessert · Do-ahead

Mocha Chocolate Icebox cake

Belinda

Here is a lovely, easy cake to make for Valentines Day. You will adore it and so will your other half!
A Barefoot Contessa gem.

Serves 8
2 cups cold heavy cream
12 oz Italian mascarpone cheese
1.2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweetened cocoa powder, such as Pernigotti
1 tsp instant espresso powder
1 tsp pure vanilla extract
Three 8-ounce packages Tate’s Bake Shop chocolate chip cookies
Shaved semi sweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.

To assemble the cake, arrange a layer of chocolate chip cookies in an 8 inch springform pan, covering the bottom as much as possible. (You can break some to fill in the empty spaces)
Spread a 1/5 of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap and refrigerate overnight.

Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the shaved chocolate, cut in wedges and serve cold

Asian flavors · Curry · Do-ahead · Nuts · Sauces

Homemade Thai red curry sauce

Belinda

This is from fellow blogger “Pinch of Yum” and is just a wonderful sauce to have around.

The flavors of this sauce are pretty addictive and you will want plenty on hand to pour over everything!

Serves 4
1 can light coconut milk
2 tbsp peanut butter
2 tbsp curry paste
1 1/2 tbsp Thai fish sauce
2 tbsp fresh lime juice
3 tbsp brown sugar
1 tsp minced garlic
1/3 cup crushed peanuts
up to 1/2 cup water of broth
extra crushed peanuts and scallions for topping

Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar and garlic.
Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Add the peanuts and simmer for another 5 to 10 minutes.
When the sauce coats the back of a spoon, add small amounts of broth or water and whisk to adjust the consistency depending on how you will use it and how thick you want it.

If the sauce separates, just whisk vigorously to smooth out again.
Serve this sauce over rice noodles, chicken, fish, vegetables or any other way that sounds good to you!
Top with crushed peanuts and scallions

Notes
More time simmering = thicker, creamier and more flavorful sauce.
If you want a thinner sauce, simmer it for less time and plan to add a bit of additional liquid.
I’ve noticed that when I add the crushed peanuts, the consistency really thickens quite a bit, so you could omit the peanut butter and / or peanuts to also adjust to your desired consistency

 

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

Easy, healthy homemade fruit, nut and seed chocolate

Belinda

This is the most divine chocolate you can eat, and you choose exactly what you want in it and how dark the chocolate is. Everyone swoons with this chocolate.

It almost doesn’t need a recipe so I will give you the guidelines;

This makes about 40 pieces, at least

You will need;

A double boiler, or a bowl to sit on top of a saucepan without the bottom of it touching the water you put in the saucepan.
A shallow 9” by 13” baking tray lined with aluminum foil (however, you can make as little or as much as you want and vary the size of the tray.

Ingredients

12 x 4oz bars of really good quality chocolate. I use Lindt and use 8 x 85% bars and 4  x 70% bars, sometimes using a couple of the “Lindt Intense orange” flavor, or “mint” flavor but you can put in anything you want.

Salted, skinned peanuts (It’s nice to have something salted against the sweetness of the chocolate)
pumpkin seeds
pistachio nuts
sunflower seeds
toasted slivered almonds
any other nuts you like, chopped very coarsely
raisins
dried cranberries
dried blueberries
dried apricots
crystallized ginger
any other dried fruit

2 fresh oranges, grated zest only (if you like a lovely orange flavor)

Method

You can really improvise with this, but all you do is break up the chocolate and put it in the top bowl of a double boiler.

Cut all the nuts until they are pretty similar in size and sprinkle all the fruits, nuts and seeds of your choice onto the lined baking tray.

Finely grate the zest of the two oranges and add to the chocolate in the bowl over medium heat so the water underneath is gently simmering. Stir occasionally until it has all melted.
Take off the stove and pour over all the fruits, nuts and seeds in the baking tray, shaking the baking tray so it spreads evenly into all the holes and crevices. Sprinkle a few bits and pieces of the fruit, nuts and seeds over the top for decoration and then refrigerate for 4 to 6 hours until set.

Remove the foil from underneath the chocolate, and start cutting it into chunks . Store in a container in the fridge and you will have divine chocolate for weeks!!

Do-ahead · Fish

Shrimp Burgers with Roasted Garlic-orange aioli

Belinda

Absolutely gorgeous and SO different with the superb flavors of the garlic-orange aioli binding the succulent shrimp together, then slathered between the burger and the bun.

Makes 4 patties.

Roasted garlic-orange aioli

1 head garlic
1/2 cup plus 1 tbsp extra virgin olive oil
2 large egg yolks, room temperature
1/2 cup grapeseed oil
Kosher salt
2 tbsp freshly squeezed orange juice plus 1 tsp finely grated zest (from 1 orange)
freshly ground black pepper.

To roast the garlic;  Heat the oven to 400 F.
Peel away the outer skin of 1 garlic head, and cut off the top 1/4 to 1/2 inch of the head to expose the individual cloves.
Drizzle 1 tbsp olive oil over the garlic head, wrap in foil and roast for 30 to 35 mins, or until the cloves are soft when pressed.
Cool, then squeeze the cloves from their skin. Mash 3 cloves and set aside — reserve the rest for another use.

In a medium bowl, whisk the egg yolks.
Gradually whisk in the remaining olive oil, then the grapeseed oil; begin with small drizzles, then whisk in a thin stream until the mayonnaise is very thick.
Whisk in a pinch of salt and then the orange juice, a little at a time (you may not need the full amount) orange zest and the roasted garlic paste.
Season to taste with salt and pepper.

Shrimp burgers
5 tbsp olive oil
1/4 cup finely chopped fennel, from one small bulb (fronds reserved)
1/4 cup finely chopped red bell pepper
2 tbsp finely chopped fennel fronds
1 tbsp finely chopped chives
1 tbsp grated zest from 1 orange
1 1/2lb shrimp, peeled and deveined, finely chopped by hand
Kosher salt and ground black pepper
* 1 to 2 tbsp roasted garlic-orange aioli
Toasted hamburger buns for serving. (brioche is also nice)

In a large saute pan, heat 2 tbsp olive oil over medium heat.
Add the fennel and shallots and cook until they start to caramelize, about 10 minutes.
Add the red bell pepper and cook about 5 mins longer; you want the pepper to soften but retain it’s texture.
Remove from the heat.
Mix in the fennel fronds, chives and orange zest.

In a bowl, combine the chopped shrimp with the sauteed vegetable-herb mixture and salt and pepper. (to taste).
Fold in the aioli, a teaspoon at a time, to just bind the burgers.
Form them into  four patties, refrigerate until ready to cook.

Heat the remaining 3 tbsp olive oil in a pan (cast iron works well) over medium-heat and fry the patties until golden, about 4 minutes on each side or until cooked through.

Spread the aioli on both sides of the toasted buns’ serve the shrimp burgers with your favorite condiments, such as a big leaf of butter lettuce