Blender chocolate mousse

September 9, 2022September 9, 2022 Belinda

Recipe from the New York Times

“Straightforward, adaptable and extremely satisfying, this is one of those recipes that you want to pass along to as many people as you can. Instead of separating the egg yolks and whites, this technique simply involves pouring hot sugar syrup into a blender with chocolate and whole eggs, then folding that mixture into softly whipped cream. The resulting texture is so creamy and rich, it doesn’t need anything at all, though you can top it with extra whipped cream, if you like.”

Serves 8 (7 cups)

1½ cups heavy cream
½ cup granulated sugar
12 oz dark chocolate, roughly chopped
4 large eggs, at room temperature
¼ cup strong (brewed) espresso (or very strongly brewed coffee)
¼ cup light or dark rum (or Marsala or brandy)
1 tsp vanilla extract
½ tsp kosher salt

Step 1
In a large bowl, or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks, about 5 minutes. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with ¼ cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.

Step 2
Add chocolate and eggs to a blender. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the espresso, rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed.

Step 3
Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls, ramekins or glasses, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled.

Appetizer Vegetarian · Do-ahead

Labneh with olives, pistachios and oregano

September 4, 2022May 2, 2024 Belinda

Serves 4

1lbs labneh
20 black olives, pitted
1 tbsp roughly chopped fresh oregano
1 tbsp chopped parsley
Grated zest of 2 lemons
2 garlic cloves, crushed
100ml olive oil
30g pistachios, lightly toasted
30g pine nuts, lightly toasted
½ tsp flaked chilli
Coarse sea salt

Use the back of a spoon to spread the labneh over a platter creating a loose wavy pattern, about 2cm thick.

Next, dice the olives or chop roughly. Place them in a bowl and add the oregano, parsley, lemon zest, garlic and olive oil.
Use a pestle and mortar to crush the nuts unevenly, leaving some just broken and others finely crushed; add to the olive mix and stir. Add some coarse sea salt to taste, or you can sprinkle some on at the end. You can alter the amount of ingredients depending on your preference.

Spoon the olive mix over the labneh clearing about 2cm away from the edge (you don’t need to use the whole quantity if you want your labneh a bit milder). Sprinkle with chili and serves with wither torn bread chunks or crackers.

Appetizer Vegetarian · Dairy-free · Do-ahead · Soup

Tomato & watermelon gazpacho

September 4, 2022September 7, 2022 Belinda

Recipe by Ottolenghi

Seves 6-8

2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
5 cloves garlic, peeled and roughly chopped
6 celery stalks, pale parts and leaves, all roughly chopped (450g net)
1 small onion, roughly chopped (140g net)
400g watermelon flesh, seeds removed
100g crustless white bread, broken into small chunks
150ml tomato passata (or tomato juice)
2 tbsp red wine vinegar
200ml olive oil, plus extra for drizzling
15g basil leaves
Coarse salt and black pepper

Croutons
150g crustless white bread, broken into 2-3cm chunks
3 tbsp olive oil
1½ tbsp red wine vinegar

First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crisp. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool.

Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed.

To serve, pour the soup into individual bowls and top with the croutons. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.

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

Cherry tomato confit

August 28, 2022September 7, 2022 Belinda

Recipe from food blog, “Olive & Mango”

What to eat tomato confit with:
Swirled through pasta, risotto or polenta
Load them up on toasted bread/crostini spread with creamy ricotta, creamy whipped feta or cream cheese
Dress herby yoghurt with them or creamy hummus
As a side or topping to grilled meat, chicken or fish.
Perfect on your mezze platters
The flavorful oil from the confit can be used to drizzle over meat or even cook or sauté veggies in or even eggs and shrimp. As you can see the options are endless.

Servings: 2-3 cups

2½ lbs cherry tomatoes
1 head of garlic, sliced in half horizontally
1&1/2 teaspoons finely grated lemon zest (optional but adds a really nice flavor to the confit)
1 cup extra virgin olive oil, plus more if needed
Salt and pepper to taste
Handful of Fresh herbs of choice.

Preheat oven to 250°F.
Place cherry tomatoes in a single layer in baking dish. Nestle the garlic between the tomatoes.
Pour olive oil into the dish, so it comes about halfway up the sides of the tomatoes. Season generously with salt and pepper, and the lemon zest and add the fresh herbs to the baking dish.
Bake, uncovered, for 1-½ to 2 hours (cooking time will depend on the size of the cherry tomatoes). Don’t cook the tomatoes until they’ve fully bursted; they should be soft, but not falling apart.
Cool tomatoes in the pan until they are room temperature, then place in airtight containers or jars. Pour enough of the cooking oil over the tomatoes to submerge them. Enjoy!

Recipe Notes
Storage
Tomato confit can be stored in a sealed container refrigerated for up to 1-2 weeks weeks. Store the tomatoes in a jar covered with the olive oil. If you have leftover olive oil you can also store it in the refrigerator and use it in cooking or salad dressings.
Freezing
It can be frozen in freezer proof containers for up to 3 months. The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving

Do-ahead · Gluten Free · Meat

Low-carb zucchini “pizza” casserole

August 19, 2022September 7, 2022 Belinda

This recipe is from food blog, “Taste of Lizzy T” and is such a great idea, using the pizza flavors, but none of the carbs. It’s more of a casserole, so don’t expect it to be a pizza alternative, it just has all those great flavors.

4 cups shredded zucchini (you can use drained, frozen zucchini or fresh zucchini, salted with 1 tsp salt and drained to get rid of excess moisture)
2 large eggs
1/4 cup shredded good quality Parmesan cheese
1.2 cup freshly shredded mozzarella cheese
1/2 teaspoon salt
1/2-1 teaspoon minced garlic
1 teaspoon Italian seasoning
32 ounces meaty spaghetti sauce*
2 cups freshly shredded mozzarella cheese
4-6 oz pepperoni
OPTIONAL TOPPINGS:
Green pepper
Onions
Mushrooms

PREPARE THE ZUCCHINI:
The success of this recipe partly depends on the zucchini. If the zucchini is frozen, allow it to drain well. I let mine sit in a colander for several hours draining. If the zucchini is fresh, sprinkle it with 1 teaspoon of salt, stir and let the zucchini sit in a colander for 20 minutes.
After the zucchini (either fresh or frozen) has drained, use a clean lint-free kitchen towel to squeeze any excess liquid from the zucchini. Squeezing out as much liquid as possible will help your casserole to not be watery.

MAKE THE CASSEROLE:
Spray a 9×13 baking pan with cooking spray. Preheat the oven to 400º F
In a bowl, mix up the drained zucchini, eggs, cheeses, salt, garlic and Italian seasoning. Mix well.
Press the mixture into the bottom of the prepared pan evenly.
Bake for 20 minutes. The crust should be lightly browned.

Spread the meat sauce evenly over the crust. (Or the browned meat and sauce)
Then sprinkle the shredded mozzarella over the top.
Top with sliced pepperoni.

Bake for 20 more minutes or until the “pizza” is heated through and the cheese is melted. If you would like it slightly browned, put it under the broiler for 2-3 minutes, but watch it closely.
Let the casserole sit for 3 minutes before slicing and serving.

Notes
*We use our spaghetti sauce that already has meat in it. You can also brown a pound of ground beef or Italian sausage, drain the fat and then add that to another spaghetti sauce. You can also use pizza sauce. Just make sure you have about 4 cups.
Please note: This recipe is more like a casserole. If you want it more like a pizza style, use less sauce.

Asian flavors · Dairy-free · Do-ahead · Pasta · Salad · Vegan

Cold Noodle Salad With Spicy Peanut Sauce

June 24, 2022September 7, 2022 Belinda

Recipe from New York Times

Serves 4

“Soba, Japanese buckwheat noodles, are ideal for salads because they taste particularly great when served cold. Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the soba and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.”

FOR THE SALAD:
Kosher salt
10 oz soba noodles
1 medium zucchini or cucumber (about 6 ounces)
5 radishes (about 4 ounces)
1 bell pepper (any color)
1 tbsp sesame oil
½ cup roasted salted peanuts (about 2 ounces), roughly chopped
2 scallions, trimmed and finely chopped
Handful of cilantro leaves
1 lime, cut into wedges for serving

FOR THE SPICY PEANUT SAUCE:
½ cup smooth peanut butter (not natural)
¼ cup soy sauce
2 tbsp maple syrup
2 tbsp lime juice (from 1 lime)
1 tbsp sesame oil
2 tsp chili oil or hot sauce, plus more to taste
1 garlic clove, grated

Bring a pot of salted water to the boil. Add the soba, stir to prevent sticking, and cook according to package instructions until just tender. Rinse under cold water until the noodles are completely cold.

Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chili oil or hot sauce, and garlic. Add 1/4 to 1/2 cup water, 1 tablespoon at a time, and whisk until the sauce is a pourable consistency. Taste and add more chili oil or hot sauce as desired; set aside.

Cut the zucchini or cucumber and radishes into 1/8-inch thick slices, then cut into thin matchsticks. Slice the peppers into 1/8-inch pieces. Place them all in a large bowl.
Loosen the soba noodles by running them under some water, then allow to drain again. Add them to the vegetables, add the remaining 1 tablespoon sesame oil and toss to combine.

When you are ready to serve, drizzle with spicy peanut sauce and top with peanuts, scallions and cilantro. Serve immediately, with lime wedges alongside.

Baking · Do-ahead · Fruit

Strawberry Summer Sheet Cake

June 21, 2022September 7, 2022 Belinda

Lovely recipe from “Smitten Kitchen”

SERVINGS: 12 TO 16

“This is a light update and scaled-up version of my Strawberry Summer Cake in the archives. In the original version, I suggest up to a 50% flour (here I’d suggest 1 cup) swap of barley flour, if you’ve got it. It’s not like other wholegrain flours, but much more silky and delicate. It has a subtle creamy, nuttiness goes well here.”

9 tablespoons (125 grams) unsalted butter, at room temperature
3/4 teaspoon fine sea or table salt
1 1/2 cups (300 grams) plus 3 tablespoons (40 grams) granulated sugar
1 large egg
1 large egg yolk
1 1/2 teaspoons (8 ml) vanilla extract
3/4 cup (175 ml) milk, whole is preferred but all varieties have worked
2 1/4 teaspoons baking powder
2 1/4 cups (295 grams) all-purpose flour
1 1/2 pounds (680 grams) of the freshest, even a touch overripe, strawberries, hulled and halved

Heat your oven to 350°F (180°C).

Lightly coat the sides and corners of a 9×13-inch cake pan with butter or nonstick spray, and fit the bottom with a rectangle of parchment paper. In a large bowl, beat butter, salt, and 1 1/2 cups of the granulated sugar until light and fluffy. Add egg, yolk, and vanilla and beat until combined. Add milk and mix until (updated) combined; it may look a little curdled but don’t fret, it will smooth out in a minute. Sprinkle baking powder evenly over batter and beat into batter for 20 seconds longer than will seem necessary — this ensures it’s perfectly distributed. Scrape down the bowl. Add flour and beat or stir until just combined.

Spread batter in prepared pan. Arrange strawberries cut side down, as snugly as you can get them to fit. If you have extra, nudge them in anyway. Leave no strawberries behind. Sprinkle with remaining 3 tablespoons of sugar — it will seem like a lot but helps the strawberries get jammy and gives the cake a great texture.

Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s under-baked) — about 45 to 48 minutes. Let cool in pan on a rack. Cut into squares and serve as is, or with lightly sweetened whipped cream, if you’re Deb.

Do ahead: Cake is even better a half- to a full day later, when the strawberries marry with better with the cake. I like to leave the cake uncovered at room temperature so it doesn’t get sticky on top.

Appetizer Vegetarian · Do-ahead · Vegan

Smoky Carrot Dip

May 24, 2022September 7, 2022 Belinda

Photo By Michael Graydon + Nikole Herriott for Bon Appetite

Sweet and smoky roasted carrots are blended with chickpeas, almonds, lemon juice, garlic, and herbs. It’s the perfect companion to seeded crackers or good bread. Make sure the carrots are tender to their core before you pull them from the oven for the smoothest possible texture.

Makes about 3 cups
½ cup skin-on almonds
2lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool; set aside.

Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.

Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.

Do Ahead: Dip can be made 1 week ahead. Cover and chill.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Rice · Vegan · Vegetable sides · Vegetable-related

Greek-style stuffed tomatoes

May 18, 2022September 7, 2022 Belinda

Serves 4

1/2 cup/ 100g wholegrain rice
1lb 5oz/600g medium-large tomatoes
½ red onion, finely chopped
5 tbsp extra virgin olive oil
2 small zucchini (about 100g), finely diced
2 garlic cloves, finely chopped
1 tbsp tomato purée
2 tbsp shredded mint leaves
2 oregano sprigs, leaves chopped

Preheat the oven to 325F/160°C.
Put the rice in a pan, cover with water, bring to the boil over a medium-high heat and simmer for 18 minutes, then drain. Meanwhile, cut the tops off the tomatoes, then use a teaspoon to scoop out the insides into a pitcher, leaving the shells intact. Arrange the shells in a small/medium baking dish in which they sit snugly.

Fry the onion in 2 tbsp oil in a pan over a low-medium heat, stirring, for 5 minutes. Add the zucchini, turn the heat up slightly and cook for 5 minutes more. Add the garlic and tomato purée, cook for a minute, then stir in the reserved tomato pulp and the par-cooked rice. Simmer, stirring often, for a few minutes, until the mixture has the consistency of a loose risotto. Remove from the heat, stir in the herbs and season.

Spoon the rice mixture into the tomatoes, filling them generously. Replace the tomato tops, drizzle with the remaining 3 tbsp oil and bake for 1 hour, until very tender and the rice is cooked through.
Serve with a green salad, if liked.