Green Goddess dressing

August 8, 2012September 9, 2022 Belinda

I don’t understand why this is not used as much these days. It’s fabulous!
A great idea is to slice tomatoes in half, put a piece of mozzarella and basil inside and sandwich them together then pour over the Green Goddess dressing. The dressing will keep in the fridge for at least a week.

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This recipe makes about 2 cups of dressing, the recipe is slightly adapted from the original recipe from”The Palace Restaurant” in San Francisco.

1/3 heaped cup fresh chives or green onions (packed in to a measuring cup)
1/3 heaped cup fresh tarragon, (packed into a measuring cup, tarragon is optional but if you like tarragon it’s really good in this dressing)
1/3 heaped cup fresh Italian (flat leaf) parsley (packed into a measuring cup)
1 1/2 tbsp freshly squeezed lemon juice
1 1/2 tbsp white wine vinegar
1 tsp anchovy paste (or more, depending on how much you like anchovies)
1 cup mayonnaise (a good brand like Kraft or Helmanns)
1/2 cup sour cream (I used light sour cream)
salt and freshly ground black pepper

I used a food processor for this recipe, it makes life a lot simpler.
Measure 1/4 cup each of chives (or green onions) tarragon and parsley and add to the food processor.
Pulse the processor until the fresh herbs are finely chopped then add the lemon juice, white wine vinegar and anchovy paste and pulse a few more times.
Add the mayonnaise, sour cream, salt and pepper and run the food processor about 20 to 30 seconds or until the ingredients are well combined,
Chill at least for a few hours before serving

Baking · Do-ahead

Really easy Irish soda bread (almost no knead!)

August 7, 2012September 9, 2022 Belinda

This bread is SO simple, which means you can have fresh soda bread at the drop of a hat.
Thank you to the Ballymaloe Cookery School, Shanagarry, Ireland

3&3/4 cups flour
1 tsp sugar
1 tsp salt
1 tsp baking soda
1&1/2 to 2 cups buttermilk

Preheat the oven to 375F
Sift the dry ingredients. Make a well in the center.
Pour most of the milk in at once. Using one (clean) hand, mix in the flour from the sides of the bowl, add more milk if necessary. The dough should be softish, not too wet and sticky
When it all comes together, turn it out onto a floured board, knead lightly for a few seconds, just enough to tidy it all up.
Pat the dough into a round, about 1.5 inches deep and cut a deep cross on it to let the fairies out!
Let the cuts go over the sides of the bread to make sure.
Bake on a baking sheet in a hot oven (375F) for 45 minutes or until cooked. You can tell that it is done by tapping the bottom of the bread. If it is cooked it will sound hollow.

Baking · Do-ahead · Nuts

Pine nut and rosemary shortbread

August 7, 2012September 9, 2022 Belinda

These are fabulous!! The recipe makes about 24 small cookies

2 cups unbleached all-purpose flour
1 tsp fine-grain sea salt
1 cup unsalted butter, at room temperature
2/3 cup natural cane sugar or white sugar
zest of 1 large lemon
2/3 cup pine nuts, toasted and loosely chopped
2 tsp fresh rosemary, finely chopped

Combine the flour and salt in a small bowl and whisk to combine.
In a separate bowl or stand mixer, cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts and rosemary and mix until the dough goes just past the crumbly stage and begins to really clump together (don’t over mix but under mixing will make the dough seem a bit dry, which can be difficult to handle) It’s a fine line!
Turn the dough onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball (or 2 balls) and flatten into disks about 1 inch thick.
Wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 350 F and line a baking sheet with parchment paper or a Silpat mat.
Roll the dough out to 1/3 inch thickness on a lightly floured surface.
Cut into whatever shapes you desire and place on the prepared baking sheet.
Bake for about 10 to 15 minutes or until the cookies are beginning to brown on the bottom.
The baking time will vary depending on the size of the cookies, taking less time for smaller ones.

Variations- Use chopped raw or toasted walnuts and 1 tbsp coarsely ground coffee in place of the lemon, pine nuts and rosemary

Do-ahead · Grains · Vegetable-related

Roasted vegetable couscous with a lemon hummus sauce with roast chicken with basil and lemon

August 7, 2012September 9, 2022 Belinda

Serves 2 but can easily be double, trebled…..
Try any combination of Mediterranean vegetable that you fancy.

1 red pepper, seeded and cut into 3/4″ squares
1 yellow pepper, seeded and cut into 3/4″ squares
1 large or 2 small zucchini, cut into 3/4″ rounds, then half moons
1 small eggplant, cut into 3/4″ pieces
1 large red onion, cut into 3/4″ pieces
1/2 butternut squash, cut into 1/2″ pieces
4 tbsp extra virgin olive oil
handful fresh basil leaves
1 cup carton good quality hummus
4 tbsp plain Greek yoghurt
juice of a large lemon
4oz couscous

Roast the vegetables- Heat the oven to 400 degreesF. Heat a large roasting pan in the oven. Place the red and yellow peppers, zucchini, eggplant, butternut squash and red onion in a large bowl and drizzle half the olive oil over, tossing to coat evenly, season well (You may need some more oil) then tip the contents into the roasting pan.
Roast for about 40 minutes or until the vegetables are completely tender and lightly caramelized, tossing from time to time to ensure the vegetables cook evenly.
About 5 minutes before the vegetables are done, quickly chop up the fresh basil and scatter over the vegetables, tossing to combine, then return to the oven to finish cooking.

Flavor the hummus- Put the hummus into a bowl and whisk in the yoghurt and half of the lemon juice, then season to taste. Cover and set aside

Make the couscous- Place the couscous in a large bowl and drizzle over the remaining olive oil with the rest of the lemon juice, stirring gently to combine.
Pour over 4 fl oz boiling chicken broth, vegetable broth or water then stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. Season to taste after fluffing and separating the couscous, then place in a pan to reheat gently, stirring continuously with a fork.
Serve with the roasted vegetables piled on top, or mixed through if you prefer and the hummus sauce on the side or dolloped on top.

This is divine served with roast chicken with basil and lemon – pouring all the juices of the chicken dish in with the couscous.

This is very fragrant with the basil and lemon flavors permeating the chicken and juices.

Serves 2 but can be doubled and trebled…

Preheat the oven to 400 degrees F

6 organic chicken pieces, bone in and skin on
extra virgin olive oil
4 large cloves garlic
1 large lemon
large handful of fresh basil leaves
good large glass of white wine, drinkable, so you can have a glass while you cook

Season the chicken pieces and put them into a roasting tin.
Pour over enough olive oil to moisten them and make a shallow pool in the tin.

Squash the garlic in it’s skin and tuck it in amongst the chicken. Squeeze the lemon over the chicken and drop the empty shells in too.

Roast for 30 minutes in a preheated oven to 400 degrees F then tear up the basil leaves and toss them around in the chicken. Return the chicken to the oven for about 10 more minutes.

Use the couscous to soak up the juices and big chunks of good Ciabatta bread on the side.
This is one heck of a meal!!!

Dessert · Do-ahead · Gluten Free · Icecream

Lemon meringue p’ice cream

August 2, 2012July 19, 2026 Belinda

This is fabulous. It’s like a frozen form of lemon meringue pie but ultra creamy with the crunch of the meringues.

600 ml heavy whipping cream
225g Greek yoghurt
320g lemon curd (Trader Joes sell this above the freezer section)
Juice and zest of 2 good-sized unwaxed lemons
6 meringue nests, or 2/3 of a 210g container of vanilla meringues from Trader Joes. (You find these above the freezer section too )

To a large bowl, add the cream and yoghurt and whisk lightly together until combined.
Add the lemon curd, lemon juice and zest, whisking gently to combine everything. (you will find it easier to stir in the curd if you add the lemon juice first)

Tip into an ice cream maker and turn on. After about 10 mins or when the mixture is starting to thicken a little, add the meringues, broken up into smallish pieces, but not so small that they dissolve into dust.
After the ice cream is good and thick, put it into a container and freeze.
And thats all there is to it!

Ripen in the fridge for 30-40 minutes before you want to eat it.
You could also dribble over it some clear honey or some more lemon curd diluted to “runniness” with lemon juice
* I love to serve this ice cream with a good slice of my “Lemon Drizzle cake” An old Mary Berry Berry staple.

Dessert · Do-ahead · Fruit · Nuts

Italian stuffed nectarines or peaches with Amaretti

August 2, 2012September 9, 2022 Belinda

This picture doesn’t do these enough justice as they are irresistible! You can make them a few days in advance then keep them in the refrigerator. Bring to room temp before serving with a dollop of creme fraiche or Greek yoghurt.

6 nectarines or peaches, stones removed and halved. (I love the white ones as long as they are ripe and sweet)
4 oz Amaretti cookies
4 oz butter, softened
3 oz ground almonds (Trader Joes does “almond meal”)
3 oz golden superfine sugar (caster sugar)
1 large egg, beaten lightly
1 -2 tbsp toasted, flaked almonds

9 fl oz sweet Marsala
Greek yoghurt or creme fraiche

Heat the oven to 350 degrees F
Sit the fruit halves snugly in a baking dish, cut side up.
Put the amaretti cookies in a large bowl and with the end of a jar or rolling pin, bash them until they are crumbs. (I put them in a plastic bag and hit them with the rolling pin, then pour them out into the bowl)
Add the softened butter, ground almonds, sugar and beaten egg and stir together.
Push spoonfuls of the mixture into the cavities of the fruit, piling more on top until the mixture is evenly distributed amount them.
Scatter the almonds over the stuffed fruit then carefully pout the marsala into the dish through a gap in the fruit taking care not to get the topping wet as it will go soggy. (I use a plastic funnel for this)
Bake for 40 to 50 minutes until golden and crisp and the fruit is soft.
Eat warm with the juices spooned over and a dollop of Greek yoghurt or creme fraiche alongside.

Accompaniments · Do-ahead · Gluten Free · Whole30 compliant

Provencal oil cured olive tapenade

July 15, 2012September 9, 2022 Belinda

This is my very favorite tapenade as it’s made from oil cured Provence olives (if you can get them). It’s dark, rich and powerful tapenade and you need very little on a cracker or fish or chicken fillet. We always have some in our fridge as it has a great shelf life.
You can “play” with this recipe as far as how much lemon, garlic, anchovies you use. Some people add breadcrumbs, mustard or ground almonds for a different taste and consistency
If you can’t find the jars of black olives cured with Herbes de Provence (Vicente Foods supplies them, for my LA Westside friends) then you can use the brand “Cento” and add a little more fresh thyme. The Cento olives are even darker and oilier than the Provence ones.

1/2 lb oil -packed black olives, drained
6 well rinsed anchovy fillets
3 tbsp drained capers
1/2 heaped tsp minced fresh thyme
1 tsp fresh lemon juice
1 to 2 tbsp extra virgin olive oil
3 good sized cloves garlic, crushed

Break open the olives by pressing on them with the back of a wooden spoon, then remove the pits.
Put the olives, anchovies, capers, thyme and lemon juice in a food processor and blend until a paste is formed.
With the motor running, add the olive oil a little at a time until the paste is smooth but not oily.
Use the tapenade immediately or put it in a covered jar and store it in the refrigerator where it will keep for up to 3 months

Note; This is lovely wiped on top of a piece of fish, then grilled or baked, on crackers, on a fillet of chicken, in any sort of dish you’re cooking, in soups, with cheese……..

Do-ahead · Gluten Free · Grains · Meat · Nuts

Persian lamb and rice

July 10, 2012August 9, 2026 Belinda

I just love rice dishes, especially with these spices!

Serves 4

1 cup jasmine rice, rinsed thoroughly until the water runs clear, then left to dry for 1 hour
4 tbsp butter
3-4 tbsp pine nuts
3-4 tbsp currants
3/4lb ground lamb
1-1/2 cups lamb stock, using lamb stock cubes
1 medium-sized onion, chopped
4 cloves garlic, crushed
1/2 tsp cinnamon
1/2 tsp ground cloves
salt to taste

Put 2 tbsp butter and some olive oil in a heavy bottom braiser over medium heat, add the onions and garlic and saute until the onions begin to soften and turn color a little.
Add the ground lamb plus the other 2 tbsp butter and season with salt and pepper and fry together until the lamb browns.
Add the rice and other ingredients and fry for 2 -3 mins.
Finally, add the stock, bring to the boil then turn down the heat, cover and cook for 20 mins or until the rice absorbs all the stock.
Rest, covered for 20 minutes, then mix together with a fork before serving

Do-ahead · Gluten Free · Grains · Vegetable-related

Pesto Rice Salad

July 9, 2012September 9, 2022 Belinda

Another gem from Delia Smith..

Just as homemade pesto does wonders for pasta so it does for rice too. This salad can be served warm as a first course and it’s really good as an accompaniment to fish or chicken main-course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.

Serves 4 -6

Italian arborio rice measured to the 8fl oz of a glass measuring jug.
1 quantity of pesto sauce, preferably homemade. (See recipe below)
16 fl oz boiling vegetable or chicken stock
5 scallions (spring onions) finely chopped
juice of 1 lemon
2 tbsp extra virgin olive oil
A good handful of fresh basil leaves
3 oz Parmesan Reggiano cheese shavings (made with the potato peeler)
salt and freshly ground pepper

First of all measure the rice into the glass jug then add about one quarter of the pesto sauce to it and stir it around to coat all the grains.
Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into a jug (pitcher) then pour this over the rice.
Now turn on the heat and stir with a wooden spoon adding 1 tsp salt.
Then, when it begins to boil, put a lid on, turn the heat down to low and let the rice cook for exactly 20 minutes.
As soon as it’s ready, tip all the rice into a serving bowl. then simply pour in the lemon juice, olive oil and the remaining pesto sauce.
Combine all the ingredients together stirring and tossing.
At this stage, taste and season with salt and pepper.
Finally, scatter some torn basil leaves, finely chopped scallions and then some of the Parmesan shavings over the surface f the salad as a garnish.
If you want to serve the salad cold, then add the basil, onion and parmesan just before serving.

PESTO SAUCE

2 oz fresh basil leaves
1 large clove garlic, crushed
1 tbsp pine nuts, lightly toasted
6 tbsp extra virgin olive oil
1 oz Pecorina Romano cheese, grated
salt and pepper

In a blender, put the basil,pine nuts, garlic and olive oil with some salt and blend until you have a puree.
Then transfer the mixture to a bowl and stir in the grated Pecorino cheese.