Lemon and lime posset

October 20, 2013November 10, 2024 Belinda

This is one of the world’s easiest and loveliest desserts.

Makes 4-5 servings

2 1/4 cups whipping cream
3/4 cup plus 1.5 tsp sugar
3 tbsp fresh lemon juice
2 tbsp fresh lime juice
1 tsp grated lemon peel
1 tsp grated lime peel

Mix the 1.5 tsp sugar, lemon peel and lime peel in a small bowl the night before you serve the possets, so it allows plenty of time to go crunchy. Add more sugar if necessary.

Bring the cream and 3/4 cup sugar to boil over medium-heat, stirring until the sugar dissolves.
Boil for 3 minutes, stirring constantly, adjusting the heat as needed to prevent mixture from boiling over.
Remove from the heat.
Stir in the lemon juice and lime juice and cool for 10 minutes.
Stir the mixture again and divide among 6 1/2 cup ramekins or in lovely glass jars.
Cover and chill the possets until set, at least 4 hours or overnight.

Sprinkle atop the possets and serve with a delicate ginger or lemon cookie

Gluten Free · Vegan · Whole30 compliant

Sweet potatoes with start anise, ginger and lime

October 19, 2013January 7, 2017 Belinda

This is from a fellow blogger and is divine with the star anise permeating the sweet potato and the lime juice and zest cutting through the sweetness of the potatoes.

Serves 2, but is easily doubled, trebled or ……

1lb sweet potatoes, scrubbed and cut into 1 1/2 inch pieces
1 tbsp olive oil
1 star anise
1 inch piece fresh ginger, grated
1 lime, juice and grated zest
1/2 tsp kosher salt
Freshly ground pepper

Preheat the oven to 425 F

In a large bowl, combine all ingredients and toss.
Arrange the potatoes and all the juices in a single layer on a baking sheet.
Roast for 10 minutes, then shake or flip the potatoes over.
Continue roasting for 10 minutes or however long it takes to become tender and slightly browned.

Serve warm or at room temperature.

There’s a nice depth of flavor that comes from roasting all of the ingredients together, but those who really love ginger and lime might enjoy this variation.
Instead of adding the ginger, lime zest and juice to the olive oil mixture, toss them with the potatoes AFTER roasting for a hotter and zestier flavor

Gluten Free · Nuts · Salad · Vegetable sides · Vegetable-related

Zucchini, feta, pine nut and caper salad

October 19, 2013December 31, 2025 Belinda

This is such a divine combination and wonderful with grilled or roasted meats. After you have made it a couple of times you can start experimenting and add Kalamata olives, roasted red peppers, basil, scallions…. Limitless possibilities.

Serves 4 (at most)

For the zucchini
1lb 4oz small zucchini, cut lengthways into fairly thin slices
1/4 tsp dried red chili flakes, optional
1 tbsp extra virgin olive oil

For the dressing
4 tbsp extra virgin olive oil
1 tbsp freshly squeezed lemon juice
1/2 tsp balsamic vinegar, plus extra to taste
1/2 tsp lemon zest, grated
1 – 2 cloves garlic, finely chopped
1 tbsp fresh mint, chopped, plus a few whole leaves for garnish
2 tbsp Italian parsley, chopped
2 tbsp capers, rinsed and soaked in cold water for 10 minutes, then drained

To serve
7 oz Greek feta cheese, crumbled
4 tbsp pine nuts toasted

For the zucchini: Put the zucchini in to a colander and toss with 1 tsp salt.
leave for 30 to 60 minutes to drain in the sink, then rinse and dry on paper towels.
Season with lots of pepper and the chili flakes, if using. Add the oil and toss to coat.

Heat a griddle pan or a frying pan until hot and grill the zucchini for 4 to 6 minutes, turning once until well browned and just tender. Transfer to a dish.

For the dressing: Put the oil, lemon juice, balsamic vinegar, lemon zest, garlic and chopped mint and parsley in a bowl and whisk well.
Stir in the capers and pour the dressing over the zucchini.
Cover and set aside for 30 to 60 minutes for the flavors to marry.

To serve” just before serving, mix in the feta cheese and serve sprinkled with the pine nuts and a few mint leaves.

Asian flavors · Do-ahead · Gluten Free · Poultry

Malaysian Chicken

October 19, 2013September 9, 2022 Belinda

I am a sucker for Malaysian and Indonesian food so this is right up my street. The creaminess of the coconut milk, the complex citrus flavors of the lemon grass and Kaffir lime leaf and the moist, falling off the bone chicken.
What more could you want and it’s easy too.

Serves 4

Vegetable or groundnut oil
1 chopped onion
8 organic chicken thighs
3 medium-hot red chilies
3 garlic cloves
1 tbsp grated fresh ginger
1 lemongrass stalk
1/2 tsp turmeric
1 cinnamon stick
2 star anise
5 Kaffir lime leaves, sliced very finely
14 fl oz coconut milk ( or 1 can )
fish sauce
3 1/2 fl oz chicken stock
2 tsp soft brown sugar or palm sugar
wedges of lime

Heat a little vegetable oil in a frying pan and fry the 8 chicken thighs, skin-side down until the skin is crisp and golden.
Remove the chicken and set aside.

Whizz the chopped onion, garlic cloves, chilies, lemon grass stalk, outer leaves removed and inner core sliced, 1 tbsp grated ginger and a good glug of oil in the food processor.
Fry this paste in the same pan over a medium heat for 2 minutes, add the turmeric, cinnamon stick, 2 star anise and the finely sliced Kaffir lime leaves, then fry for 3 minutes.

Stir in the tin of coconut milk and chicken stock, sit the chicken thighs in the pan, skin-side up and simmer for about 20 minutes until the chicken is just cooked through and the sauce is reduced.

If for some reason the dish has too much liquid and it’s too thin, take out the chicken and turn the heat up to reduce the sauce, stirring, then put back the chicken thighs when the sauce has reduced and is thicker. This also increases the intensity of the sauce.

Add the 2 tsp of sugar and a dash of fish sauce.
Serve with the lime wedges to squeeze over before eating.

Serve with white rice.

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

Potato, squash and goat cheese gratin

October 15, 2013September 9, 2022 Belinda

Serve 6, but can easily be doubled or trebled

2 (1/2 lb) medium yellow squash
4 medium red potatoes, about 1 lb
3 tbsp olive oil
5 oz goat cheese
salt and freshly ground black pepper
1/4 cup whole milk or cream
1/2 cup freshly grated Parmesan cheese
2 tbsp thinly sliced basil or thyme leaves

Preheat the oven to 400 F. lightly grease a 1 1/2 to 2 qt baking dish with a drizzle of olive oil.
Using a mandoline or a very sharp knife,, slice the squash and potatoes into very, very thin slices, 1/8 inch or less.
Toss the sliced vegetables with 3 tbsp olive oil in a large bowl.
Place 1/3 of the squash and potato slices in the bottom of the dish – no need to layer them squash-potato-squash, just evenly – then season with salt and pepper.
Top with half of the goat cheese, scattered evenly in large chunks.
Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese.
Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
Pour the milk or cream over the entire dish. Top with the parmesan cheese.
Bake, covered, for 30 minutes, then uncover and bake 15 more minutes or until the top browns.
Scatter on the fresh basil, if using and serve

Appetizer Vegetarian · Gluten Free · Salad · Vegetable sides · Vegetable-related

Asparagus, orange and goat cheese salad

October 15, 2013February 7, 2016 Belinda

Light and so gorgeous! It’s also lovely with some sliced cooked beets added.

Serves 4

11 oz thin asparagus spears
1 1/2 cups watercress or baby arugula
1/2 small red onion, very thinly sliced
1 orange, cut into 12 segments, pith, pips and skin removed
1 tbsp fresh orange juice
1 tsp finely grated orange zest
1 tsp sugar
1 tbsp red wine vinegar
2 tsp poppy seeds
2 tbsp good olive oil
2 1/2 oz soft goat’s cheese

Cook the asparagus in boiling water for 1 to 2 minutes or until just tender. Rinse under cold water to cool, then combine with the watercress or arugula, red onion and orange segments on a serving dish
Combine the orange juice, sugar, red wine vinegar and 1 1/2 tsp poppy seeds in a pitcher.
Whisk in the oil with a fork until combined and drizzle over the salad.
Crumble the goat’s cheese over the salad and season to taste with salt and pepper.
Sprinkle the remaining 1/2 tsp poppy seeds over the salad before serving

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

Baked, stuffed potatoes with leeks, cheddar and Boursin cheese

October 13, 2013September 9, 2022 Belinda

These are delicious and I usually treble this recipe at least, and freeze them individually.

Serves 4

4 large baking potatoes
4 leeks, white and pale green part only
6 to 8 oz mature cheddar cheese, coarsely grated (not pre-grated)
1 Boursin cheese, the one called “ail & fines herbes” at room temp. See picture, if you don’t know the cheese.
4 tbsp cream
2 tbsp butter
2 tbsp olive oil
2 cloves garlic, crushed
1 bunch chives, finely chopped
4 tbsp fresh Italian parsley, finely chopped

Preheat the oven to 400 F

Wash the potatoes and put them straight onto the top oven rack for 45 minutes to 1 hour until they are soft in the middle. Test with a skewer.
Remove from the oven and set aside until they are a little cooler.
When cool enough to handle, cut the baked potatoes in half lengthways protecting your hands with a towel, and scoop out the centers, leaving a little to line the potato so it still keeps it’s shape.
Put the potato into a large bowl and add the cream, Boursin, chives, parsley, salt and pepper. Mash the potato until as smooth as possible, then add 4 oz of the grated cheddar cheese, scallions and season with salt and pepper. Mix well.

Meanwhile to prepare the leeks, trim the ends then cut them lengthwise down the middle. Cut across widthwise in 1/4 inch slices. Put into a colander and wash thoroughly to get rid of any grit. Drain.
Put 2 tbsp butter and 2 tbsp olive oil into a frying pan and over medium heat add the chopped leeks and garlic. Stir, coating with the butter and oil and saute until softened. Watch they don’t burn.
When soft, tip them into the bowl with the other ingredients and mix well.

Stuff the empty potato shells with the mixture, topping with a little salt and pepper and grated cheese. Put the potato halves onto a shallow baking tray and bake for 20 to 30 minutes in the oven until hot and bubbling and enjoy.