Easy hoisin glazed salmon

August 18, 2014February 8, 2016 Belinda

We eat a lot of salmon and I always try to buy wild salmon. This is gorgeous served with steamed rice and roasted or steamed asparagus. It’s very healthy and low in calories and packed with Asian flavors. Easy for a crowd too.

Serves 4
½ cup low sodium soy sauce
½ chicken broth or water
¼ cup Hoisin sauce
2-3 cloves garlic
1 1-inch piece fresh ginger
2 tablespoons honey
2 limes
1 lb. salmon – wild caught if you have access to it
1 tablespoon sesame oil
toasted sesame seeds for topping

To make the hoisin glaze, puree the soy sauce, water/stock, hoisin, garlic, ginger, honey, and juice of one lime in a blender or food processor. Transfer to a skillet over medium high heat. Simmer until the mixture reduces to a syrupy consistency that will stick to the salmon when brushed on. Remove from the heat.
Preheat the oven to 350 degrees. Cut the salmon into four pieces. Pour the sesame oil in a baking dish (I’d recommend nonstick) and arrange the salmon in the pan. Brush the salmon with the a thin layer of glaze, reserving the rest of the glaze for later. Bake for 12 minutes; remove from oven, brush with glaze again, and bake for another 12 minutes.
When the salmon is done (it will be firm and flake apart easily) remove from oven and brush with the glaze one more time before serving. Sprinkle with toasted sesame seeds if you want it to look extra nice
* This is also lovely served with a simple salad of spinach, grated carrots, edamame beans, cilantro, and dry roasted peanuts tossed with sesame oil, lime juice, salt, and a touch of honey.

Dessert · Do-ahead · Gluten Free · Icecream

Easy marmalade ice cream

August 17, 2014April 8, 2025 Belinda1 Comment

Before you say “ugh” to yourself (or out loud) think about this recipe. If you don’t like marmalade but like oranges then STOP and read this or better still make it!
I happen to make a killer marmalade as we have 7 Seville orange trees in our garden that bear tons of fruit. My marmalade, however, is not the clear orange type with fine-cut peel, it’s a dark amber color that I allow to boil down until almost at burning point with a very coarse peel. It is divine and I have many friends asking me for it.
Turning it into ice cream is absolutely wonderful and you will be hooked.

1 1/4 cups marmalade (Store bought is also good if you don’t make your own)
1/2 tsp good vanilla extract
2 tbsp orange liqueur like Grand Marnier or Cointreau
1 cup half and half
1 cup heavy cream
1/2 cup semi-sweet chocolate chips (optional, but lovely)

In a large mixing bowl combine the marmalade, vanilla and liqueur.
Stir in the half and half and cream.
Put in your ice cream maker and make according to the manufacturer’s instructions. When the ice cream is becoming thick, add the chocolate chips
When finished churning, put the ice cream into a container and freeze for 6-8 hours or overnight before eating.

Dessert · Do-ahead · Gluten Free · Icecream

Fresh basil ice cream

August 16, 2014September 8, 2022 Belinda

There is nothing nicer than ice cream made from fresh herbs and it’s delicious served with fruit, raw or cooked.
This one is divine, especially served with strawberries and such a great color too. This recipe couldn’t be much easier and makes 1 quart.

2 cups basil leaves
2 cups milk
1 cup heavy cream
¾ cup sugar
1 tbsp. lemon zest
¼ tsp. salt
6 egg yolks

* Green food coloring (if you would like a vibrant color like this. I don;t always use it though)
Combine the fresh basil leaves, milk, cream, sugar, lemon zest, 4 – 6 drops food coloring (or more depending on how bright green you want it) salt, and egg yolks in a blender and puree until smooth.
Pour into a 2-qt. saucepan and heat gently until the sugar dissolves.
Remove from the heat and pour through a fine strainer; chill in the refrigerator.
Pour into an ice cream maker and freeze according to manufacturer’s instructions.
Serve garnished with fresh basil leaves.

Do-ahead · Gluten Free · Soup · Vegan

Chilled essence of tomato consomme

August 12, 2014September 8, 2022 Belinda1 Comment

On our vacation recently, we had an amuse-bouche course of this chilled soup and it was absolutely divine. The tomato flavor is intense, yet delicate and it’s well worth trying as a lovely summer starter. It’s hard to believe that the clear liquid is actually the tomato consomme.

5 ½ lbs cherry vine-ripened tomatoes, roughly chopped
1 stick celery, finely chopped
1 small shallot, finely chopped
half fennel bulb, finely chopped
1 small garlic clove, finely chopped
2 sprigs thyme, roughly chopped
4 leaves tarragon, roughly chopped
A handful basil leaves, roughly chopped
1 tbsp golden caster sugar
2 pinches cayenne pepper
5 drops Worcestershire sauce
3 drops Tabasco sauce

To serve
4 basil leaves, finely sliced, plus 4 small sprigs
6 large plum vine tomatoes, skinned, seeded and finely diced
good-quality extra-virgin olive oil

In a large bowl mix all the ingredients together with 1 tbsp sea salt, cover with cling film and marinate for 6 hrs. Then, in a food processor, pulse the tomato mix in batches until roughly chopped – don’t over-chop them to a mush.
Place three layers of muslin cloth, or a new kitchen cloth, over a large bowl and pour the mix into the cloth. Tie up with string and hang in a cold place for at least 15 mins over the bowl to collect the tomato essence. Set aside the pulp. Taste and correct the seasoning, if necessary, then cool in the fridge.
To serve, spoon a quarter of the diced tomato into the centre of four bowls.
Carefully pour the chilled tomato essence around the tomato towers and garnish with the basil and a small drizzling of olive oil.

Asian flavors · Fish · Gluten Free · Whole30 compliant

Oven baked parcels of fish with scallions, mushrooms, ginger and sesame oil

July 19, 2014January 7, 2017 Belinda

This is one of our most favorite, light and extremely tasty fish dishes, steamed to perfection, snuggled cozily in their own aluminum foil packets. All you need to serve with it is steamed white rice, as the juices from these parcels are divine.

Serves 2
2 x 6oz fillets of Chilean sea bass, cod or halibut
6 scallions, sliced on the diagonal in 1″ pieces
1 large clove of garlic crushed
1 & 1/2 tbsp fresh ginger, grated finely or chopped very finely.
1 tbsp toasted sesame oil
1/4 cup low sodium soy sauce or coconut aminos
A pinch of red pepper flakes (optional)
6 good sized mushrooms, or shitake mushrooms, sliced
1/2 can baby corn pieces, drained (optional)
freshly ground black pepper

Preheat the oven to 400 F
In a small bowl, add the soy sauce, sesame oil, sliced scallions, ginger, garlic,red pepper flakes, mushrooms, baby corn, if using, and ground pepper.
Mix well and set aside.
Get two large pieces of aluminum foil and in the middle of each piece, place a piece of fish. Bring up all the sides of the foil, so the liquid won’t run out, and tip 1/2 of the mixture in the medium bowl over each piece of fish.
Gather up and seal the packages really well.

Place in a small roasting tin and bake at 400 F for about 15 mins max.
To test, open one of the packages and put a sharp knife into the fish to see if comes away easily.
Place the fish over a pile of simple steamed white rice in a bowl, and pour over all the sauce and vegetables.

Do-ahead · Gluten Free · Soup

Spinach, leek and white bean soup

July 16, 2014September 8, 2022 Belinda

We are soup fanatics in our house, any time of the year. I made this soup recently because dear friends of ours were having their first baby at the hospital over the road from us, and ended up staying with us for several days before and after. New mom was very anaemic so I was trying to come up with high-iron meals. After some research I read that spinach and white beans are very high in iron.
Well, typical me, I can’t just make a small batch of soup, I made enough for 20 people, but they ended up taking the rest home. If you’re going to make a little soup, you might as well make a lot. That’s my mantra!
This one I made up out of whatever I had in the fridge and pantry and it ended up being really good, so I made it again today and wrote down what I was doing. There are some rather weird ingredients in it, but it all helps to layer the flavors.

2 tbsp butter and 4 tbsp olive oil
2 large onions, chopped
4 cloves garlic, crushed
1 x 4oz pack chopped pancetta (you could use 4 rashers (slices) of bacon too)
6 leeks, cleaned and chopped
1 large potato, peeled and cubed small
2 x 15oz cans white kidney or cannelini beans, drained and rinsed
2 x 11oz packs (22 oz) fresh spinach
1 tbsp medium curry powder (If you want a real curried flavor, add 2 tbsp. 1 tbsp just gives it a certain “je ne c’est quoi”)
3/4 tbsp instant chicken Bouillon granules
3 x large (49oz) tins Chicken broth
A little salt and ground black pepper
8 oz cream cheese, at room temp

Get your largest saucepan, preferably a tall stockpot and put in the oil and butter. Heat gently and add the onions, garlic, pancetta, leeks and potato and saute, stirring occasionally.
Add the white beans and curry powder and season with a little salt and pepper.

Add the chicken broth and chicken stock granules and bring to a simmer. Add the spinach and keep pressing it down into the liquid with a wooden spoon until it wilts and shrinks considerably. Stir occasionally and simmer for 30 minutes uncovered.

After 30 mins, take the soup of the heat and set aside to cool for an hour or two. this way, when you blend it in the liquidizer, the steam won’t cause it to burst the lid off and cover you and your surroundings with soup!
When cooled a little, start blending it in a blender, add tablespoons of the cream cheese to each batch until you have used it all up. This gives it a really silky, creamy texture. When all is blended, return to the large pan and bring to a simmer and serve
Serve. (You can cool the soup and freeze it in batches at this point)

Dessert · Do-ahead · Gluten Free · Icecream · Nuts

Tomato, basil and toasted pine nut icecream

July 14, 2014September 8, 2022 Belinda

Another really interesting and delicious starter or dessert in a meal, especially in the hot summer months

Serves 4
1 &1/2 cups heavy cream
1 &1/2 cups whole milk
1/2 cup basil leaves
3/4 cup granulated sugar
1/4 cup Parmesan cheese, grated fine
3 egg yolks, blended
3/4 cup tomatoes, skinned, seeded and diced small
1/2 cup toasted pine nuts

In a large saucepan combine the cream, milk, basil, sugar and bring to a simmer on medium high heat. Retrieve the basil and stir in the cheese. Temper the yolks by adding a ladleful of the hot cream mixture to them, stirring it together until well combined and returning it to the pan.
Whisk until the cream mixture becomes thicker and coats a metal spoon then strain into large loaf pan. To expedite chilling, place a freezer pack in the loaf pan then refrigerate until thoroughly chilled, about 2-3 hours.
Process the cream mixture in an ice cream maker according to the manufacturer’s directions. When the ice cream is almost finished and still soft add the tomatoes and pine nuts. Serve immediately, as I love to, or transfer to a container and freeze until hard.

Note: To skin and seed tomatoes, bring a small pan of water to a boil, cut an ”x” on the stem end then drop into the pan. Wait thirty seconds until the skin starts to peel away at the “x” then drop into an ice bath for another 30 seconds. Seed the tomatoes by squeezing out the seeds and giving a quick rinse. Blot the tomato flesh dry before dicing.

Asian flavors · Curry · Dessert · Do-ahead · Gluten Free · Nuts

Spiced mango and pistachio ice cream

July 2, 2014July 21, 2024 Belinda

You’re thinking, “She’s mad!” Well, she might be, but it’s worth it.I adore making ice cream and with my little Cuisinart 1.5 quart ice cream maker, this is so easy and so different! You’ll be hooked if you like curry. Let me know what you think.

Screen shot 2014-07-02 at 10.48.24 AM

Serves 8
1 cup dried mango, cut into small dice
3/4 cup boiling water
1 cup whole milk
3/4 cup sugar
1 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamon
1/8 tsp salt
1/8 tsp cayenne powder
1 cup heavy cream
1 tbsp dark rum
1/2 cup chopped pistachios, roasted and salted work great!

In a small mixing bowl, combine the dried mangoes and boiling water. Set aside to rehydrate for about 30 minutes, or until the mango pieces are soft and plump. Drain and set aside.
Meanwhile, in a small saucepan set over medium heat, combine the milk, sugar, curry, cinnamon, ginger, cardamon, salt and cayenne. Heat until wisps of steam start to rise from the surface of the milk, then remove from the heat and let stand to cool off and allow the flavors to blend.
Once the mangoes are rehydrated and the milk is cooled to room temperature, set up your ice cream maker as per the manufacturer’s instructions. Stir the cream and rum into the cooled, spiced milk then pour the mixture into the bowl of the ice cream maker.
Prepare as per the directions of your ice cream maker, adding the rehydrated mangoes and chopped pistachios once the mixture is almost completely frozen (it should be roughly the texture of a very thick milkshake)
Transfer the finished ice cream to a freezer-safe container and chill for 3 hours or more to allow the ice cream to harden to a scoopable texture

Asian flavors · Curry · Gluten Free · Meat

Curried meatballs with cilantro and coconut milk

July 2, 2014September 13, 2018 Belinda2 Comments

Gluten Free · Salad · Vegan

Lemony lentils and chickpea salad with radishes and herbs

July 2, 2014February 8, 2016 Belinda

I love those main course salads you can serve for lunch or dinner on a hot summers day. This is a fresh and filling salad flavored with lemon, fresh mint and dill. Use the ready-cooked vacuum packed lentils you can buy and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge too.

1 x 17 oz vacuum pack steamed Puy lentils
2 large garlic cloves, halved lengthwise
2 tablespoons olive oil

Lemon dressing
¼ cup fresh lemon juice (about 2 medium lemons’ worth)
3 to 4 tablespoons olive oil
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
3 cloves garlic,minced
¼ teaspoon fine-grain sea salt
Freshly ground black pepper, to taste

Salad
1 (14 ounce) can cooked garbanzo beans (chickpeas), rinsed and drained
1/2 small-ish red onion, finely chopped
1 big bunch of radishes, sliced thin and roughly chopped
¼ cup packed fresh, leafy herbs, chopped (combination of mint and dill recommended)
Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens, like baby arugula

To make the dressing: Whisk together the ingredients in a small bowl.
In a microwaveable container, heat the lentils in a microwave for 3 to 4 minutes. When heated through, throw them into a large serving bowl along with the garbanzo beans (chickpeas), chopped radishes, red onion and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.