Easy lemon pesto sauce

March 2, 2015September 7, 2022 Belinda

A light, lemony and more refreshing version of a traditional pesto sauce is delicious tossed with hot pasta for a quick meal or side dish with roasted or grilled meats and fish.

2 garlic cloves
3 Tbs. toasted pine nuts (to toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.)
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper.

Makes 1 1/4 to 1 3/4 cups.

Asian flavors · Do-ahead · Gluten Free · Meat · Poultry · Soup

Asian slow cooker bone broth

January 31, 2015September 7, 2022 Belinda

As one gets older one needs to retain as much calcium as possible, and I have been reading that in most Asian countries they have a version of this broth that they eat for breakfast, lunch or dinner and add noodles, vegetables or anything else to it, depending on what takes their fancy. It is loaded with calcium from the bones for your bones and is incredibly tasty and light.

The slow cooker can be bubbling away slowly for several days with this and you just have to remember to top up the water level and add ginger, garlic, scallion and lemon grass if you have it.

It is tremendously simple to make and the whole house will fill with the smell of the broth as the slow cooker gives forth it’s wonderful goodness. I have a 6 qt slow cooker, so I can fit in 4 to 5 lbs of bones.
If you use pork or chicken bones, you don’t have to roast them, but if you use beef bones, you may want to roast them at 350 F for 30 to 45 mins so the broth will be richer. Remove any marrow from the beef bones before you put them into the slow cooker or the broth will be cloudy and somewhat mushy!

Recipe

4 to 5 lbs organic chicken or pork on the bone. (For pork I use the spare ribs. For chicken, use wings and feet.)
Two good sized 2 inch chunks of fresh ginger, cut in half and peeled
2 stalks lemongrass (optional) peeled, halved and bruised
6 scallions,white and green parts, halved then tied with kitchen twine
1 head of garlic halved horizontally.

Put the meat in the slow cooker, add the garlic, ginger, lemongrass and scallions then fill the slow cooker up to within 1 inch of the rim with cold water. Put the lid on.
Turn the slow cooker on high for about 1 1/2 hours so it bubbles and gives off scum. Open the lid and skin off the scum at this point.
Put the lid back on and turn it to low and cook for about 8 hours. You may want to skim again during the cooking process.
After 8 hours, ladle out the liquid, put into containers and let cool until the liquid is cool enough to put into the fridge. Top up the slow cooker with more water and turn on for another 8 hours, repeating the process.

You can scrape off any fat from the refrigerated liquid and add fresh chopped scallions, chopped cilantro, some red chilli, some noodles or anything else you fancy and you have the most wonderful meal that is very low calorie and incredibly good for you.

Baking · Do-ahead · Gluten Free · Grains

Gluten free golden flapjacks with mango, dried cherries and coconut

January 17, 2015September 7, 2022 Belinda

I love all things flapjack and there is a limitless number of combinations for them. Being gluten-free they are so popular and this is a winning combination of flavors, kind of taking you to blue water beaches, sunshine and palm trees. Wait, that’s here!! Thank you Sophie Dahl for this recipe

Makes 8 to 12

2 tbsp golden syrup
4 tbsp liquid honey
5 oz salted butter
5 oz porridge oats
4 oz dessicated coconut
3 oz dried sour cherries
3 oz dried mango, chopped

Preheat the oven to 350 F
Grease a medium-sized deep baking tray or Swiss roll tin (The depth of the tray will depend on the thickness of the flapjacks.)
In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined.
Remove the pan from the heat and stir in the oats, coconut, cherries and mango.
Pour the flapjack mixture into the prepared pan and press it down gently into the corners of the tin.
Bake for 25 to 30 minutes or until deep golden-brown on top.
Score the flapjacks into pieces while still hot and allow to cool in the tin turning out and cutting completely

Gluten Free · Holiday Food · Nuts · Vegetable sides · Vegetable-related

Roasted butternut squash with pistachio pesto, feta and pomegranate seeds

January 17, 2015December 20, 2016 Belinda

There are limitless ways of having your roasted butternut squash, but this has to be one of the prettiest and tastiest out there. Wonderful Persian inspiration behind this dish!

For the butternut squash

1 large butternut squash, quartered lengthways (skin-on) and seeds removed (You could try other squashes too)
4 tbsp olive oil
sea salt and freshly ground black pepper
6 oz feta
4 oz pomegranate seeds

For the pesto

4 oz shelled pistachio nuts
3 oz parmesan cheese, chopped into rough chunks
4 fl oz oz good olive oil
1 small bunch fresh cilantro (coriander)
1 small bunch fresh parsley
1 small bunch fresh dill
1 hot red chilli or 1 tbsp chilli oil (optional)
1 lemon, juice only
2 tsp sea salt

Preheat the oven to 200C/400F/Gas 6 and line a baking tray with baking parchment.

For the butternut squash, rub each wedge of butternut squash with oil and season generously with sea salt and black pepper. Place on the lined baking tray.

Roast the squash for about 45-50 minutes, just until the edges have begun to brown slightly (you want to blacken the edges a little to give them a nice chewy texture). Check the squash is cooked by inserting a knife – if it slides in easily the squash is cooked.

For the pesto, add the pistachios and cheese to a food processor. Pulse to break them into small pieces and add enough olive oil to slacken the mixture to your desired consistency (you may not need all the oil). Add all the herbs, the chilli (if using) and lemon juice. Pulse again to combine the herbs and add a little more olive oil. Season generously with sea salt and give the mixture one last pulse. Taste the pesto, to make sure it has enough salt and acidity, and allow it to rest in the fridge until you need it.

To serve, serve the butternut squash on plates, drizzled generously with the pesto. Crumble your feta over the top and scatter some pomegranate seeds over to finish.

Asian flavors · Beverage · Breakfast · Chocolate · Fruit · Gluten Free

Spiced Mocha Lassi

January 17, 2015February 8, 2016 Belinda

This is a terrific recipe from Bobby Flay and the only thing you need to do in advance is make the spiced coffee ice cubes. They are well worth having in the freezer as the flavors are incredible when you drop a cube into this drink. A wonderful and different breakfast drink.

Serves 4

SPICED COFFEE ICE CUBES:

2 cups hot espresso
1/4 cup sugar
1 strip orange peel
8 whole cloves
2 cinnamon sticks
2-inch piece fresh ginger, roughly chopped

LASSI:

3/4 cup to 1 cup freshly squeezed orange juice (or more to thin down the drink)
1 cup plain nonfat Greek yogurt
1 ripe banana, peeled and chopped
2 tablespoons Dutch-processed cocoa powder

Make the spiced coffee ice cubes:
Combine the espresso, sugar, orange peel, cloves, cinnamon sticks and ginger in a medium bowl until the sugar dissolves.
Cool to room temperature, and then cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Strain the coffee mixture through a fine-mesh sieve set over a large bowl and discard the solids. Divide the mixture among 2 ice cube trays and freeze until solid, at least 2 hours.

Make the lassi:
Add 3/4 cup orange juice, the yogurt, banana and cocoa powder to a blender and puree until smooth (if you’d like the lassi to be a bit thinner, blend in the remaining 1/4 cup orange juice).
Add a few spiced ice cubes to the blender and puree. Pour the lassi into glasses and add 2 more spiced ice cubes to each glass.
Serve immediately.

Appetizers · Asian flavors · Fish · Gluten Free · Grains

Thai crab risotto with kaffir lime and lemon grass

January 15, 2015February 8, 2016 Belinda

For me, this is the ultimate dish, combining all my most favorite flavors. It is a little time consuming but SO well worth it. This recipe is from the wonderful British chef, James Martin.

Serves 4

2 tbsp butter
2 cloves garlic, finely chopped
2 shallots, finely chopped
10 oz Arborio rice
4 fl oz white wine
1 green chillies, finely chopped (The recipe says 2, but I’m a pussy!)
1 tsp Thai green curry paste (or more if you like a real kick)
1 thick stick of lemon grass, crushed and chopped into several pieces
2 Kaffir lime leaves, crushed and sliced finely
10 fl oz hot chicken stock
10 fl oz hot fish stock
2 tbsp Mascarpone cheese
About 1 oz flat leaf parsley and cilantro (fresh coriander) mixed and chopped together
1 lb white and dark crab meat, mixed
4 oz Parmesan cheese, grated
1/4 cup heavy cream
Juice of 1 lime
Salt and freshly ground black pepper
A few micro greens for garnish

Melt the butter i a deep frying pan and add the garlic and shallots. Fry for 1 minute.
Add the rice and then the wine.
Stir in the chopped green chilli, curry paste, crushed lemon grass and Kaffir lime leaves
Mix together the hot chicken stock and the hot fish stock. Add a ladle full of the stock to the rice and stir until the rice has absorbed all the liquid. Continue adding the hot stock, a ladle at a time until all the stock has been absorbed. This should take about 13 to 15 minutes.
Once the rice is cooked,remove the lemongrass, add the Mascarpone cheese and the chopped herbs.
Add the crabmeat and the grated parmesan. Stir.
Add the cream and the lime juice and season well.
Spoon onto warmed plates and serve with extra parmesan, some sprinkled micro greens or a little chilli oil.

Dessert · Gluten Free

Roasted figs with pomegranate molasses and orange zest

January 14, 2015February 8, 2016 Belinda

This is a heady dessert from Ottolenghi. I have not adapted it as there is nothing I could add to enhance these exciting flavors! I can’t emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.

Serves 4

3 tbsp pomegranate molasses
1 tbsp lemon juice
3 tbsp dark muscovado sugar
4 thyme sprigs, 2 whole and 2 picked leaves
Skin of 1 orange, 3 long shaved strips and the rest grated
8 fresh figs, cut in half lengthways
4 oz mascarpone
4 oz Greek yoghurt
1 tbsp icing sugar
Salt

Put together in a large mixing bowl the pomegranate molasses, lemon juice, 1 tablespoon of the sugar, 2 thyme sprigs, 1 tablespoon of water, the orange skin strips and a pinch of salt. Mix well to dissolve the sugar and then stir in the figs. Set aside to marinate for 30 minutes.

Meanwhile, whisk together in a small bowl the mascarpone, yoghurt and icing sugar until smooth. Keep chilled.

Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, roughly 8″ by 8″, the cut side facing up. Sprinkle the figs with the remaining sugar and put under a hot grill, clearing about 15cm from the grill. Grill for 10 minutes, or until the sugar has caramelised and the figs softened.

Meanwhile, pour the marinating liquids into a small saucepan, bring to the boil and then simmer for 2-4 minutes or until the sauce is reduced by half and has a consistency of runny honey.
Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray, then drizzle over the sauce reduction and sprinkle with picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs and sprinkle over the remaining orange zest.

Serve at once.

Gluten Free · Meat · Poultry

Crispy chicken with creamy lentils and chorizo

January 14, 2015February 7, 2016 Belinda

There’s a whole variety of flavors and textures going on in this dish. I buy the dried medium Spanish chorizo online and it lasts forever. I adore lentils and they soak up the flavors of the chorizo and chicken, and the creme fraiche and lemon give this creamy, tangy finish to the dish. This recipe is positively healing to eat!

Serves 4

8 chicken thighs, bone in and skin on.
4 tbsp olive oil
6 to 8 oz medium Spanish chorizo, peeled and cut into a small dice (You can substitute the chorizo for 4 to 6 oz bacon)
1 red onion, chopped small
2 large cloves garlic, crushed
8 oz puy lentils
2 3/4 cups chicken stock
1 tbsp Dijon mustard
2 to 3 tbsp creme fraiche
zest and juice of 1 lemon
small bunch of Italian parsley, chopped
Salt and pepper

Season the chicken pieces well with salt and pepper. Heat the oil in a large heavy braiser with a lid and brown the chicken pieces in the hot oil for about 5 mins until golden all over. Remove and set aside.
Add the chorizo to the oil and brown gently. Remove and set aside. Pour away all the oil except for 1 tbsp.
Add the onion to the pan and cook for 5 mins then add the crushed garlic and cook for 1 minute more.
Add the lentils, stock and chorizo and stir well.
Put the chicken pieces on top, put the lid on and leave to simmer for about 30 mins.
Remove the lid and increase the heat.
Bubble for another 20 mins or so until the lentils are tender, most of the stock has been absorbed and the chicken is cooked through.
Stir in the creme fraiche, lemon zest and juice, mustard, parsley and seasoning.
Serve with a nice green salad on the side.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related

Dhal with spinach, tomatoes and coconut milk

January 13, 2015 Belinda

I get more excited about non-meat recipes these days than anything. I almost always choose non-meat dishes in restaurants as I find them so much more interesting than a lump of meat on a plate.
This is lovely just served with some boiled rice.

Serves 4

11 oz red lentils
1 heaped tsp freshly grated ginger
A handful of cilantro stalks finely chopped and leaves roughly chopped
14 fl oz coconut milk
15 oz tin of chopped tomatoes
3 tbsp sunflower oil
1 tsp ground turmeric
1/2 tsp ground cumin
½ tsp ground coriander
1 tsp of mustard seeds
1 red chile, seeded and finely chopped
8 curry leaves (fresh is best or dried)
4 oz baby spinach leaves
juice of 1 lemon
3 spring onions (scallions), finely sliced
salt and pepper

Put the lentils into a heavy-based pan with the ginger, cilantro stalks and a teaspoon of salt then pour over the coconut milk and about 21 fl oz of water. Bring to a gentle simmer and cook for 30 minutes, stirring frequently, adding the tomatoes after 10 minutes.

After 30 minutes the lentils will have broken down and will be thick and creamy. Then whisk until the mixture becomes smooth. If it is too thick then you can add a little more water. Leave to simmer gently while you get the spice mixture ready.

Heat the oil in a small heavy-based frying pan. Add the turmeric, cumin, ground coriander, mustard seeds, red chilli and curry leaves. Leave them to temper. The oil should be bubbling and the seeds popping. This will take about 30 seconds to 1 minute.
Stir straight into the lentils reserving 1 tablespoon. Be careful, as the mixture may spit a little. Whisk until well combined and then stir in the baby spinach, lemon juice and spring onions. Test for seasoning and put some salt and pepper in, it if it needs it, but it may not.

Ladle the dahl into bowls, then sprinkle over the cilantro leaves, reserved spices and spring onions to serve.

Do-ahead · Gluten Free · Meat · Poultry

Prosciutto wrapped chicken stuffed with goat cheese and figs

January 11, 2015September 7, 2022 Belinda

This is a very simple but highly effective dish from Marcus Bean, that is as good at a dinner party as it is for a casual get-together with friends. You can also make them as small bites.

Serves 4

4 boneless, skinless chicken breasts
8 strips of Parma ham or prosciutto
8 fresh figs, sliced
4 oz soft goats cheese, crumbled
1 tbsp olive oil
Sea salt and freshly ground black pepper

Preheat the oven to 400 F.
Make a horizontal slit down each chicken breast, making sure you don’t cut all the way through. Open up the chicken breasts as flat as possible and place each one on 2 strips of Parma ham or prosciutto.

Mix together the figs and goat’s cheese, season the chicken breasts, then put 1/4 of the stuffing mixture on each chicken breast, seasoning again with a little more salt and pepper. Fold the chicken over the filling, then wrap the ham around the outside and secure with cocktail sticks, if necessary.

Heat the oil in a frying pan, add the chicken breasts and cook on medium high until browned, then transfer to a roasting tin and roast for about 15 to 20 minutes until the juices run clear when the thickest part of the breast is pierced with the tip of a sharp knife.

Serve hot with a fresh green salad and boiled, buttered baby potatoes.