Cucumber cups with Boursin cream and smoked salmon

January 13, 2025 BelindaLeave a comment

This is a lovely light appetizer and feeds about 10 people.
Small pieces of smoked trout can also be substituted for the smoked salmon.
These can also be assembled and chilled in an airtight container 1 day ahead of time

4 oz smoked salmon, cut into 2-inch strips
2 tbsp chopped fresh dill
24 small fresh dill sprigs
1 tsp lemon zest
1/2 tsp fresh lemon juice, plus a little more for sprinkling when serving
2x packets of Boursin cheese, at room temp (softened, so it’s easy to mix)
1/4 teaspoon ground black pepper
2 large English cucumbers, sliced about 3/4-inch thick to make 24 slices

Trim the ends of the cucumbers and cut crosswise into 24 (3/4 inch thick) rounds. Scoop a 1/2 inch-deep depression from one side of each round with a small melon baller, forming little cups. Be careful you don’t scoop right through!
Drain the cucumber rounds, cup-sides down, on paper towels for 15 – 30 minutes

Beat the Boursin cheese, chopped dill, lemon zest, lemon juice and black pepper together in a bowl.
Spoon 1/2 tsp cheese mixture into each cucumber cup
Top each cup with 1x salmon strip, curled around, then top with 1 dill sprig.

Asian flavors · Dairy-free · Gluten Free · Rice · Vegan

Creamy Coconut-Lime Rice With Peanuts

January 4, 2025January 4, 2025 BelindaLeave a comment

Recipe by Christian Reynoso

Coconut milk does double duty here in this light yet hearty rice dish that straddles the line between side salad and pilaf-like main. First the rice is simmered in creamy coconut milk, then the remaining milk is used to make a soothing dressing spiked with lime juice, peanut butter, toasted peanuts and garlic, with a little added heat from chile sauce. Fresh cherry tomatoes and chopped herbs turn it all into a rice salad that can be a flavorful side for grilled chicken or the base for fried eggs.

Serves 4

1 cup uncooked jasmine rice, rinsed
1 (13 to 14 oz) can coconut milk
Salt and pepper
1(1½-inch) piece fresh ginger
2 large garlic cloves
2 limes
½ cup roasted and salted peanuts, crushed
2 tbsp peanut butter
2 tsp granulated sugar
2 tsp sambal oelek
2 cups ripe cherry tomatoes, halved (about 10 ounces)
1 cup roughly chopped mixed herbs (such as dill, cilantro or mint)

Cook the rice according to the packaging instructions until tender, replacing 1¼ cups of the cooking water with 1¼ cups of the coconut milk. Fluff the cooked rice with a fork, transfer to a serving bowl and season with salt and pepper — it should taste well-seasoned and almost buttery — and let cool.

While the rice is cooking, add ¼ cup coconut milk to another bowl. Finely grate the ginger and garlic into the bowl, followed by the zest of 1 lime. Then, juice both limes into the bowl. Whisk in ¼ cup of the peanuts, the peanut butter, sugar and sambal and season with salt.

When ready to serve, add the tomatoes and ¾ cup of the herbs to the bowl with the rice. Pour in the coconut dressing, toss well to coat, season with pepper and top with remaining ¼ cup crushed peanuts and ¼ cup herbs. For the best flavor, serve at room temperature the day it’s made.

Appetizers · Do-ahead · Gluten Free · Poultry

Buffalo chicken dip

January 3, 2025January 3, 2025 BelindaLeave a comment

This is a hot dip I made recently, having never made it before and it went down so well, I felt I should post it.
It’s an American dip, so I don’t know the non-American equivalent ingredients to the hot sauce and ranch dressing in the recipe.
It’s a great dip and very addictve!

Serves about 12 people

3-4 large boneless, skinless chicken thighs, boiled in chicken or bone broth (for more flavor)
8 oz cream cheese, at room temp and cubed
1 cup ranch dressing, either your favorite brand or homemade
1 cup Franks RedHot sauce, plus more if you like it really spicy
1 tsp freshly ground black pepper
1 tsp garlic powder or garlic granules
3/4 cup scallions (green onions) chopped
1.5 cups full fat shredded mozzarella (divided)
1.5 cups mature cheddar cheese, grated

Cook the chicken in the broth for 30 mins, let cool then shred either with 2 forks, or using the paddle attachment in your Kitchen Aid mixer (this works brilliantly!)

Preheat oven to 350F

To a medium pot over medium low heat, add the cubed cream cheese, ranch dressing, RedHot sauce, black pepper and garlic powder/granules. Whisk constantly until the cream cheese has dissolved into the rest of the sauce. Remove from the heat.

Add the shredded chicken, green onion, 1 cup of the mozzarella and 1 cup of the cheddar cheese. Mix well to combine.
Transfer to a greased oven-proof baking dish and top with the remaining mozzarella and cheddar cheese.

Bake for about 25-30 minutes until bubbling and the top has browned a little. If you want a browner top, you can broil the top for 3-4 minutes, but I don’t bother

Serve with crackers, vegetable sticks, toasted bread or tortilla chips and enjoy!

Gluten Free

Beet and dill tzatziki with fried capers

July 27, 2024July 27, 2024 Belinda

Apologies, I forgot to add the capers for the photo!
Recipe by Georgina Hayden in her wonderful book “Greekish”

Serves 4-6

1/2 cucumber or 1 small Persian cucumber
Salt and freshly ground black pepper
2x cooked beets (about 120g)
2 tbsp good olive oil
2 heaped tbsp capers, drained
250g (8oz) Full fat Greek plain yoghurt
1 good-sized garlic clove
1/2 good bunch fresh dill
1/2 lemon

Coarsely grate the cucumber and place in a sieve or colander and toss with 1/2 tsp salt. Leave over a bowl or in the sink to drain as the salt pulls out the excess moisture. Coarsely grate the beets, stir into the cucumber and leave for 15 mins or so.

Meanwhile place a small frying pan on a medium-low heat and pour in the olive oil.
Fry the capers for about 5 minutes, turning occasionally, until golden and crisp. Leave to one side.
Press out the excess liquid from the cucumber-beet mixture then transfer to mixing bowl. Stir in the Greek yoghurt and finely grate in the garlic clove, discarding the skin.
Finely chop the dill and stir in most of it with the juice of the lemon and half of the fried capers.
Taste and adjust the seasonings if necessary.
Spoon into a serving dish and finish with the remaining dill and fried capers and drizzle with some of the fried caper oil.

Appetizer Vegetarian · Gluten Free · Holiday Food

Halloumi stuffed dates with honey and lime

June 14, 2024June 14, 2024 Belinda

Recipe from Lukas Volger.

You can cook these using the broil setting of your toaster oven if you have either.
Paneer or even feta would make a good substitute for the halloumi. Just steer clear of anything that won’t hold its shape as it heats up.
It’s simple to scale this recipe up or down however you need.

Yield 12 stuffed dates | Prep & cook time 10 minutes

12 dates
Half of an 8.8-oz package halloumi cheese
Honey or hot honey
Olive oil
Lime Zest
Smoky chili flakes, such as Aleppo flakes
Flaky salt

Preheat your broiler.
Using a paring knife, make a slice down the length of each of the dates and gently pry them open to expose and remove the pits. Cut the halloumi into 12 rectangles. Place a piece of halloumi in each date and gently wrap the date around the sides of the cheese. Arrange them on a small baking tray.
Transfer the tray to the oven and place it directly beneath the heat source. Broil the stuffed dates until the cheese is golden brown on top and the dates’ skins are slightly blistered, 3 to 5 minutes (this could vary quite a bit based on the strength of your broiler), watching carefully.
Arrange them on a plate and drizzle lightly with honey and olive oil. Use a microplane to shower them with lime zest, and finish with a few pinches of chili flakes and salt.
Serve warm.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Nuts · Poultry · Salad

Asian chicken and cabbage salad

March 30, 2024March 30, 2024 Belinda

This is a delicious and healthy salad and makes a mountain of it! It’s great for those outdoor summer entertaining and
you can prepare everything ahead of time, as long as you keep them separate until you’re ready to serve.

Serves 8 at least

Dressing
8 garlic cloves, finely chopped
1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
½ cup avocado oil
¼ cup Dijon mustard
¼ cup toasted sesame oil
¼ cup unseasoned rice vinegar
3 Tbsp fresh lemon juice
3 Tbsp soy sauce
1 Tbsp Diamond Crystal or 2¼ tsp. Morton kosher salt
1 Tbsp plus 1 tsp. sugar
½ tsp freshly ground pepper

Salad and Assembly
4 skinless, boneless chicken breasts (about 2 lb.)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
¾ cup raw almonds
½ small head of purple cabbage (about 10 oz) cored, thinly sliced
4 baby bok choy, thinly sliced crosswise
6 scallions, thinly sliced
2 8-oz. cans water chestnuts, drained, quartered
1 7-oz. bag bean sprouts (about 2½ cups)

Dressing
Step 1
Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp), ½ cup avocado oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp plus 1 tsp sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
Chicken can be marinated 12 hours ahead; cover and chill.
Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Salad and Assembly.
Step 2
Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes or up to 6 hours.

Step 3
Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

Step 4
Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.

Step 5
Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.

Step 6
Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.

Step 7
Pile salad on a platter; top with reserved almonds.

Appetizer Vegetarian · Do-ahead · Gluten Free · Sauces

Cacik (Turkish yoghurt and cucumber)

September 12, 2023 Belinda

Cacik is one of the simplest Turkish meze dishes to put together. No cooking, just assembly. It’s a creamy, refreshing and healthy side dish that pairs with just about anything. An essential for any Mediterranean-style dinner party spread.

1 cup Greek yoghurt plain
1 cucumber about 300g(deseeded then grated)
1 bunch dill about 50g (finely chopped)
1 garlic clove minced
salt and pepper
1 tbsp extra virgin olive oil
1 tbsp lemon juice
pinch sumac for garnish

Cut the cucumber in half and then using a spoon, scoop out the seeds and discard.
Coarsely grate the cucumber and then wrap in a clean tea towel. Squeeze out the excess water (keep the liquid and use, added to water for a refreshing drink with lemon. or add a little to a gin and tonic!)
Place the cucumber in a bowl and mix in the yoghurt, dill, garlic, salt & pepper, extra virgin olive oil and lemon juice.
Decant to a bowl and then drizzle over a little extra virgin olive oil and sprinkle with a little black pepper and sumac.

Notes
Cacik complements a wide range of dishes, including grilled meat, seafood, and rice-based dishes like Chicken Pilaf.
Perfect Meze Companion: When preparing vegetable meze recipes, cacik serves as an excellent accompaniment. Simply provide ample bread or raw vegetables for dipping and scooping.
Fridge Storage: Keep cacik covered in the fridge, where it remains fresh for 2-3 days. Avoid freezing, as it tends to become watery upon defrosting. Freshness is key!

Dairy-free · Fish · Gluten Free

Buttered Salmon with Red Onion, Capers and Dill

September 7, 2023September 7, 2023 Belinda

Recipe by Alison Roman

“While salmon really is the best fish for this dish (the cooking method, the flavor profile, the whole thing), other proxies like trout and Arctic char would also work well here for their comparable fattiness.
To serve it, I just use a large spoon and scoop out large hunks of it (as in, no need to “slice” or cut into even portions). The more rustic and wild, the better.

Serves 4

1 lemon
2lbs (907 g) skin-on salmon fillet (if you can only find skinless, that’s okay)
Kosher salt and freshly ground black pepper
6 tbsp (90 ml) unsalted butter
¼ cup (60 ml) olive oil, plus extra for drizzling
½ small red onion, sliced into very thin rings, divided
2-3 tbsp (30 ml) brined capers, drained
1 cup (250 ml) fresh dill (you can use parsley if you absolutely refuse to use dill)
2 tbsp (30 ml) toasted sesame seeds (optional)

Preheat the oven to 325° F (163° C). Thinly slice half the lemon and remove any seeds; save the other half for juicing.

Place the salmon skin side down on a baking sheet or in a large baking dish and season with salt and pepper.

Heat the butter in a medium skillet over medium-high heat. Cook, swirling occasionally, until the butter has started to brown, 2-3 minutes. Add the olive oil, sliced lemon and half the onion. Season with salt and pepper and cook, tossing occasionally, until the lemon and onion have started to brown and frizzle, 2-3 minutes (you’re looking for a kind of crisped rather than softened and caramelized). Add the capers and let them pop and fry a minute or two.

Pour the brown butter-lemon mixture over the salmon. Place it in the oven and roast until just cooked through but still medium rare inside, 12-15 minutes; the flesh will more translucent, less opaque. Remove from the oven and transfer to a serving dish.

Meanwhile, toss together the dill and sesame seeds, if using, in a medium bowl. Give a squeeze from the halved lemon and season with salt and pepper. Scatter on top of the salmon, along with the remaining sliced onion.