Baked rice with green olives, orange, feta and dill

June 19, 2023June 19, 2023 Belinda

Recipe by Diana Henry
A blueprint for baked rice. Just stick to the same quantities of rice and liquid, the same size of pan and the same oven temperature and you can produce endless variations. Change the herbs, use spices or add nuts and dried fruit.

Prep time: 5 minutes | Cooking time: 1 hour 15 minutes
Serve 8
300g basmati rice
3 tbsp extra virgin olive oil, plus more to serve
2 large onions, roughly chopped
4 garlic cloves, crushed
1 tbsp ground cumin
Finely grated zest and juice of 1 orange
850ml boiling chicken or vegetable stock
100g good-quality green olives, preferably pitted, roughly chopped or left whole
150g feta cheese, crumbled
Leaves from a small bunch of dill, roughly chopped, any coarse stalks removed

Preheat the oven to 200C(400F) or 190C(375F) fan/Gas 6.
Wash the rice in a sieve in cold water until the water running through it is clear, to remove the excess starch. Leave it in the sieve to drain.
In a 30cm ovenproof sauté pan or shallow casserole, heat the olive oil and sauté the onions over a medium-low heat until they’re soft and pale gold.
Add the garlic and cumin and cook for another two minutes, then add the rinsed and drained rice, orange juice and boiling stock. Season.
Bring to the boil on the hob, transfer immediately to the oven and bake, uncovered, for an hour.
When there are 10 minutes to go, break up the crust that has formed on the top and stir in the olives. By the end of cooking time, the rice should be tender and all the stock absorbed.
Scatter the orange zest, feta and dill over the top, drizzle with olive oil and serve. You will find that the rice has formed a delicious crust on the base of the pan.

Baking · Breakfast · Do-ahead · Grains

Irish Brown Soda Bread Scones

March 14, 2022September 7, 2022 Belinda

Recipe from SMITTEN KITCHEN

“Here is my replacement formula the Irish flour: 1 cup coarse wholemeal flour = 3/4 cup wheat germ + 1/4 cup wheat bran + 1/2 cup regular whole wheat flour. Yes, this appears to add up to more than 1 cup but germ weighs much less than flour. This will weigh 145 grams total.”

Serves 4
1 cup (145 grams) Irish coarse wholemeal flour (see Note above for swap; see Note at end for description)
1 cup (130 grams) all-purpose flour
1/2 teaspoon fine sea salt or 1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (225 grams) buttermilk, plus another splash if needed
1 tablespoon (15 grams) unsalted butter, cold

Heat oven to 375°F.
Line a baking sheet with parchment paper. Combine wholemeal flour (see Note up top for swap; see Note at end for description), all-purpose flour, salt and baking soda in a large bowl, whisking to combine.
Pour buttermilk over dry ingredients, then coarsely grate butter over the buttermilk.
Stir to combine into a thick, somewhat gloppy mass, slightly damper than your average scone dough. If it doesn’t come together, add more buttermilk, 1 tablespoon at time, until. (I need at least 2 extra tablespoons when using a thick brand of buttermilk.)
Dollop dough in four big mounds on prepared baking sheet and bake for 15 minutes, until just lightly golden brown at edges and dry to the touch. Eat right away, split in half and spread with butter, jam, or chocolate.

** Let’s talk about coarse wholemeal (whole wheat) flour: The magic ingredient in most wholegrain or brown soda breads is Irish wholemeal flour. Irish wholemeal flour is coarse and gritty, high in fiber, and has a wonderful nutty flavor. It is not the same as our whole wheat flours here, which are milled fine and smooth, and I do not like the result when I use them as a full swap. Although I think I’ve come up with a solid copycat, it requires extra ingredients, which likely takes this out of the running for an easy breakfast baked good for others.
Here’s my advice: If you find you like these scones and want to make them more often, you could mix up a jar of my Irish flour swap and have it at the ready for your weekend mornings. Or, you could splurge on a bag of the imported flour. Prices range significantly (blame a supply chain crisis) but even when it’s overpriced, it is amortized over 56 scones, i.e. my favorite way to justify things.
Here are some places you can find the Odlums brand I use online: Amazon, Food Ireland, Mercato. It comes in Coarse and Extra-Coarse; both work.
Note: I know that King Arthur Flour also makes an Irish-style flour but it was out of stock when I was working on this recipe so I wasn’t able to test it. If it’s coarsely milled, you’ll be set.

Do-ahead · Grains · Holiday Food · Nuts · Vegetable sides · Vegetable-related

Feta-stuffed cannellini bean nut roast

November 18, 2021September 7, 2022 Belinda

Revamp the nut roast with this Middle-Eastern inspired version. It’s packed with flavor and has an irresistible herby, cheesy filling. A great vegetarian alternative to turkey!

Recipe by Esther Clark

Serves 6

3 tbsp olive oil, plus extra for the tin and for drizzling
1 celery stick, finely chopped
2 leeks , halved and sliced
400g can cannellini beans, drained and rinsed
100g pistachios, finely chopped
50g sun-dried tomatoes in oil, drained and roughly chopped
80g parmesan, grated
100g cooked quinoa
3 tbsp za’atar
50g fresh breadcrumbs
2 large eggs, beaten
50g plain flour
½ small bunch of parsley , finely chopped
1 tbsp toasted mixed seeds
For the stuffing
100g feta, crumbled
2 tbsp mascarpone
1 tbsp finely chopped chives
1 tbsp finely chopped dill , plus a few fronds to serve
1 lemon, zested
For the broccoli
300g purple sprouting broccoli
½ tbsp coriander seeds , crushed
1 tbsp rose harissa

Oil the base and sides of a roughly 18cm loaf tin and line with baking parchment. Heat 1½ tbsp oil in a frying pan, tip in the celery and leek, and fry for 10 mins, or until both are softened and translucent.

Roughly mash the cannellini beans in a large bowl. Stir through the fried celery and leek, pistachios, sundried tomatoes, parmesan, quinoa, za’atar, breadcrumbs, eggs, flour and parsley. Season well.

For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.

Heat the oven to 180C/160C fan/gas 4. Sprinkle the mixed seeds over the bottom of your lined loaf tin. Pat half the bean and nut mixture into the tin and use a spoon to press out a channel along the middle, roughly 2cm wide. Spoon the feta mixture into the channel, then pat down the remaining bean and nut mixture over the top and around the sides. Cover in foil and bake for 50 mins or up to 1 hr until firm to the touch.

Toss the broccoli in a baking tray with the coriander seeds, harissa and remaining 1½ tbsp oil. Season and roast on the lower shelf of the oven for the last 20 mins of the cooking time, or until crisp at the edges.

Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.

Grains · Vegetable sides · Vegetable-related

Faro and Cauliflower Parmesan

October 31, 2021October 31, 2021 Belinda

This dish has all of the crispy-melty-tomatoey appeal of a chicken or eggplant Parmesan, but it uses only one pot. Olive oil provides richness, and broiling lends a cheesy crunch without the mess of breading and frying. The pizza-like flavors and mellow cauliflower make it a (potentially) kid-friendly meal. Feel free to omit the olives if that makes more sense for your family. In fact, this dish is highly customizable: Add more or less red-pepper flakes, throw in some capers or use broccoli rabe instead of cauliflower. Any salty, hard aged cheese will work in place of Parmesan, like asiago or pecorino. Leftovers are great crisped in the oven.
Recipe from the New York Times

Serves 8

FOR THE FARRO AND CAULIFLOWER:
1 ½ lbs cauliflower (about 1 small cauliflower head or 1/2 large cauliflower head), florets and tender stems cut into large bite-sized pieces
1 ¾ cups semi-pearled or pearled faro (about 12 ounces)
1 (32-oz) jar good-quality marinara sauce
¼ cup olive oil
½ cup pitted kalamata or black olives, roughly chopped (optional)
8 garlic cloves, smashed and chopped
3 oz grated Parmesan (about 3/4 cup finely grated)
1 ½ tsp granulated sugar
1 ½ tsp onion powder
1 ½ tsp dried oregano
1 tsp balsamic or sherry vinegar
½ tsp red-pepper flakes, or to taste (optional)
1 ½ tsp kosher salt
Black pepper

FOR THE TOPPING:
1 cup panko
2 oz grated Parmesan (about 1/2 cup finely grated)
1 tbsp olive oil
8 oz fresh mozzarella, sliced into rounds

Heat the oven to 425 F.
In a 9-by-13-inch pan, combine the cauliflower, faro, marinara sauce, olive oil, olives (if using), garlic, Parmesan, sugar, onion powder, oregano, vinegar and red-pepper flakes.
Season with the salt and a generous amount of black pepper. Pour in 1 2/3 cups water (or chicken broth for added flavor) and stir well to combine. Cover the pan tightly with foil and bake in the oven for 40 minutes.
Uncover the pan, stir, and continue baking uncovered until the faro is tender-chewy and the sauce is thick, about 15 minutes more. (If the faro has already soaked up all the sauce and the pan is looking dry, stir in 1/2 to 3/4 cup water/broth, just to make sure the faro has enough liquid to become tender and saucy.)

Meanwhile, in a small bowl, make the topping: Stir together the panko, Parmesan and olive oil.
Turn on the broiler. Evenly cover the top of the faro with the panko topping. Top with the sliced mozzarella. Broil on the top rack, about 6 inches from the heat source, for 2 minutes, rotating the pan once and watching carefully for burning, until the panko topping is deeply browned and the mozzarella has melted.

Grains · Holiday Food · Vegetable sides · Vegetable-related

Farro With Mushrooms

October 7, 2021October 7, 2021 Belinda

Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
Recipe by Martha Rose Shulman for the New York Times

Serves 6

½ oz (1/2 cup, approximately) dried porcini mushrooms
1 quart chicken stock or vegetable stock
1 ½ cups farro
2 tbsp extra virgin olive oil
½ cup finely chopped onion
1 lb cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 tsp chopped fresh rosemary
½ cup dry white wine
Freshly ground pepper to taste
2 oz Parmesan cheese, grated (1/2 cup)
¼ cup chopped fresh parsley

Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary.
Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer.

Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock.
If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.

Asian flavors · Dairy-free · Grains · Vegan · Vegetable sides

Stir-fried vegetables on Asian-style coconut and pumpkin polenta

July 18, 2021July 18, 2021 Belinda

Recipe by Olivia Andrews

Give an Asian twist to this classic Italian ingredient, and serve stir-fried greens on a bed of creamy coconut polenta.

Serves 4
14 fl oz (400ml) vegetable stock, plus 3-4 fl oz (100ml) extra
1lb (500g) pumpkin, peeled, chopped
14 fl oz (400ml) can coconut milk
5 oz (150g) instant polenta
2 tbsp vegetable oil
2 garlic clove, crushed
1.5 tsp finely chopped ginger
3.5 oz (100g) fresh wood ear mushrooms, sliced
3.5 oz (100g) canned baby corn, halved lengthways
3.5 oz (100g) gai lan (Chinese broccoli), cut into 1.5″ (4cm) pieces
1 long red chili, deseeded, finely chopped
Fresh cilantro and toasted cashews, to serve

Bring the stock and pumpkin to the boil in a pan, then simmer over medium heat for 12-15 minutes until tender. Cool slightly, then puree in a food processor. Return to pan with coconut milk and bring to the boil. Gradually add polenta, whisking constantly over medium-low heat for 6-8 minutes until the mixture thickens. Season to taste and keep warm

Heat the oil in a wok over medium heat and cook the garlic and ginger for 30 seconds. Add the mushroom, corn, gai lan and chili and toss for 2-3 minutes until almost cooked. Add the extra stock and cook for a further 1-2 minutes until the vegetables are cooked.
Divide the polenta among 4 shallow bowls, top with vegetables and scatter with cilantro and cashews. Serve immediately.

Dairy-free · Grains · Nuts · Salad · Vegan · Vegetable sides

Green couscous with broad beans, dill and pistachios

July 17, 2021July 17, 2021 Belinda1 Comment

Middle Eastern cuisine hits all the right notes with this healthy, tasty side.
Recipe by Jill Dupleix

1 cup (200g) couscous
1/2 onion, thinly sliced
2 tsp ground ginger
8oz (200g) podded fresh or frozen broad beans
1 green bell pepper, thinly sliced
1/2 avocado, chopped
1/4 cup chopped fresh dill
2 tbsp thinly sliced scallions
2 tbsp lemon juice, plus wedges to serve
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
2 tbsp pistachio kernels, roughly chopped
1/2 bunch watercress, leaves picked

Toss the couscous, onion and ginger in a heatproof bowl. Stir in 200ml (about 7 fl oz) boiling water. Cover and stand for 5 minutes.
Meanwhile, cook the beans in boiling salted water for 3 minutes. Drain, refresh under cold water, then discard tough outer skins.
Fluff the couscous with a fork, then add the beans, bell pepper, avocado, dill and scallions.
Whisk together the juice, oil and garlic, then toss with the couscous.
Scatter with the pistachios and serve with watercress and lemon wedges.

Baking · Dairy-free · Do-ahead · Grains

Jim Haley’s no-knead bread

February 19, 2021September 7, 2022 Belinda

This is the easiest and best no-knead bread recipe you will ever need and you can enjoy adding whatever flavorings you like to this recipe, like cheese, olives, herbs, cranberries etc
Recipe by Jim Lahey adapted by Mark Bittman for the New York Times.

3 ⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
¼ tsp instant yeast
2 tsp kosher salt
Cornmeal or wheat bran, as needed

In a large bowl combine the flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons/390 milliliters water, and stir until blended; the dough will be shaggy and sticky.
Cover the bowl with plastic wrap. Let the dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

The dough is ready when its surface is dotted with bubbles.
Lightly flour a work surface and place the dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put the dough seam side down on the towel and dust with more flour, bran or cornmeal.

Cover with another cotton towel and let rise for about 2 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before the dough is ready, heat the oven to 450 degrees.

Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from oven. Slide your hand under the towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until the loaf is beautifully browned.
Cool on a rack.