Easy orange, rosemary and polenta cake

November 30, 2014September 7, 2022 Belinda

I love making cakes when you don’t have to “cream the butter and sugar” As soon as I see a recipe that asks for that, I’m out of there. This one is so easy and uses the whole orange, which gives it a very intense flavor that the fresh rosemary positively flirts with! And a great added bonus is that it is also gluten free.

Serves 8

Butter, for greasing
2 large oranges
6 extra large free-range eggs
6 oz polenta
6 oz ground almonds
9 oz golden caster sugar
1 heaped tsp finely chopped fresh rosemary leaves
1 tsp demerara sugar

For the orange drizzle
4 oz caster sugar
3 tbsp orange liqueur, such as Grand Marnier, Cointreau or Triple Sec
1 tsp finely chopped fresh rosemary leaves
Grated or shredded zest of 1 orange

Grease and base-line a 9 inch springform cake tin. Put the whole oranges in a large pan of water, bring to the boil and simmer for 1 hour, until soft. Remove, cool, then halve and remove the pips.
Preheat the oven to 350 F. Whizz the orange halves (with the skin) to a purée in a food processor. Beat in the eggs, polenta, almonds, sugar and rosemary.
Pour into the tin and sprinkle with the demerara sugar. Bake for 1 hour, until the cake is risen and golden.
For the drizzle, dissolve the sugar in 100ml hot water in a pan. Boil for 5 minutes but don’t let it color. Remove from the heat and cool briefly. Add the liqueur, rosemary and zest.
Cool the cake in the tin, then turn out and drizzle with the syrup.

Do-ahead · Grains · Holiday Food · Nuts · Salad · Vegan

Wild rice salad with cranberries and roasted nuts

November 29, 2014September 7, 2022 Belinda

We had this salad for Thanksgiving as a side, and it was definitely everyone’s favorite dish. Not only is it healthy, it tastes clean, fresh and divine and only gets better with sitting in the fridge for a couple of hours before serving. I adapted this from a recipe from the great food blog, View from a Great Island.

Serves 6-8

1 cup wild rice, rinsed
1/3 cup raw pecan halves
1/3 cup whole raw cashews
1/3 cup pistachios
1/3 small red onion
several small inner stalks of celery, peeled and chopped (I used 5 good sized stalks)
5 to 6 green onions, chopped
1/3 cup dried cranberries

Dressing
1/4 cup olive oil
1 Tbsp of your favorite vinegar, I used Sherry
1 Tbsp lemon juice
1 heaped tsp Dijon mustard
1 heaped tsp honey
salt and pepper to taste

This first soaking step is optional, but will help keep your wild rice from splitting as much, which I think makes a prettier salad. If you have the time, soak the rice in plenty of water for 8 hours or overnight. Then drain and continue the recipe.

Bring a quart of water and a teaspoon of salt to boil in a saucepan and add the rice. Bring back to a boil, lower the heat, cover, and cook for about 30-40 minutes, or just until the rice is tender. Wild rice will always have a little bite to it, so don’t try to cook it until completely soft.

While the rice is cooking, put the pecans and cashews in a large skillet and toast, over medium heat, until you smell them and they start to turn slightly brown. Take them off the heat and let them cool before giving them a rough chop.
Drain the rice and put in a bowl.
Toss the warm rice with the rest of the ingredients.

Whisk together the dressing in a small jar. If you put the top on and shake it vigorously, it should emulsify. Taste it to adjust the amount of vinegar or seasonings. Toss the salad with half of the dressing, and then refrigerate until completely chilled.
When ready to serve, add more dressing and toss well.

Baking · Do-ahead · Grains

Date and oat crumb bars

November 6, 2014September 7, 2022 Belinda2 Comments

I love something sweet at the end of a meal, and these are sweet, gooey and crunchy all at the same time. You will love them and so will the family.

Makes about 8 servings

1lb Medjool dates, pitted and chopped
1/4 cup honey
1 cup water
1 tbsp butter
1 1/2 cups rolled oats
3/4 cup flour
3/4 cup whole wheat flour
1 cup dark brown sugar
1/2 tsp cinnamon
1/2 tsp salt
3/4 cup butter, melted

Preheat the oven to 350 F
Bring the dates, honey, water and 1 tbsp butter to a boil, remove from the heat and let sit until they cool down to room temperature
Puree in a food processor until smooth
Mix the rolled oats, flours, sugar, cinnamon and salt in a bowl.
Stir in the melted butter until it forms crumbs
Press half of the crumb mixture into the bottom of a greased 8 inch square pan
Spread the date mixture on and top with the remaining crumbs
Bake in the oven for 25 mins

Do-ahead · Egg based · Grains · Holiday Food · Vegetable-related

Butternut squash, apple, spinach and cheese bread pudding

November 3, 2014September 7, 2022 Belinda

It’s that time of year when all the winter squash comes out and this is one terrific recipe.

Serves 8

1 good sized butternut squash (about 2lbs) halved lengthways, seeded and peeled
2 apples, cut into 1-inch cubes
1 leek stem, diced
1 cup shallots, chopped
2 tbsp unsalted butter, melted
2 tbsp extra virgin olive oil
6 oz fresh baby spinach
Salt
A good pinch freshly grated nutmeg
A good pinch of cinnamon
2 tbsp pure maple syrup
3 cups half and half
7 large eggs, beaten
1 cup (at least) freshly grated Parmigiano-Reggiano cheese
1 1/2 cups sharp cheddar cheese, grated
Freshly ground black pepper
1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (about 7 cups)

Preheat the oven to 400 F
Put the leeks, butternut squash, apples and shallots into a large bowl. Pour in the melted butter, olive oil, nutmeg, cinnamon, maple syrup, salt and pepper and toss until coated really well.
Tip out onto a baking sheet and roast for about 25 to 30 mins until they are slightly caramelized and softened.

In another bowl whisk the half and half with the eggs, 1/2 cup of the grated parmesan, 1/2 cup of grated cheddar and some salt and pepper. Add the bread cubes and toss gently until well coated.

Spoon half of the mixture into a well buttered baking dish, next layer it with half the roasted vegetables and half the fresh spinach sprinkled over. Sprinkle with 1/4 cup parmesan cheese and 1/2 cup cheddar cheese and repeat the layers, pressing down as you do it, so it fill the baking dish.
Cover the top with the more grated parmesan cheese and cheddar cheese and any extra egg mixture if you have any.
Bake for about 1 hour until the top has golden spots and the center is firm.
Let it cool for 15 minutes before serving

This pudding can be refrigerated overnight, then rewarmed at 350 F.

Do-ahead · Gluten Free · Grains · Meat · Nuts · Vegetable sides · Vegetable-related

Baked butternut squash, cheese and bacon polenta cake

November 2, 2014September 7, 2022 Belinda

Oh my gosh, this combination is pretty heady. If you want to keep it vegetarian, leave out the bacon and use vegetable broth, but I like to incorporate the meaty components.

Serves 8 to 10

One 2lb butternut squash, peeled, seeded and sliced 1 inch thick
2 tbsp olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
4 slices bacon, cooked and crumbled
1/2 tsp dried sage, crumbled or 1 tsp fresh sage, chopped
salt and freshly ground black pepper
6 cups vegetable or chicken broth (or half and half with 3 cups of water and 3 cups of stock)
2 cups coarse polenta
unsalted butter
5 oz smoked Gouda cheese, shredded or sharp cheddar cheese, shredded
1/3 cup grated Parmigiano-Reggiano

Preheat the oven to 375F
Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups)
While the squash is roasting, spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

Meanwhile, in a large skillet, heat 2 tbsp olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, about 25 minutes.Add a few tbsp of water if the onions start getting dry.

In a saucepan bring the 6 cups stock/water to a boil. Whisk in the polenta and 1 tsp salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes.The polenta will get very thick and that is fine. Stir in 1 tbsp butter along with the mashed squash, pine nuts, bacon, onion, Gouda or cheddar cheese and half the Parmesan cheese.Pour the hot polenta into a large springform pan or a 2 quart braising dish sprayed with non stick spray.
Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm for up to an hour.

Cut 1 tbsp of the remaining butter over the polenta and sprinkle with the remaining 2 tbsp parmesan cheese.
Bake in a 375F oven for 1 hour, until the top and sides are lightly browned and crisp.
Let stand for 20 minutes before cutting it into wedges
Serve with sauteed mushrooms, braised greens or tomato sauce.

Asian flavors · Dessert · Do-ahead · Gluten Free · Grains

Coconut – carrot rice pudding

November 2, 2014September 7, 2022 Belinda

Now we’ve put the clocks back and the weather has a freshness to it, I start to think about my favorite way of cooking. Comfort food, whether its braises. slow cooking, soups or warming desserts like this one.

Serves 4 to 6

2 1/2 – 3 1/2 cups whole milk
1 3/4 cups (1 x 13.5 oz can) coconut milk
1 cup uncooked long grain white rice, like jasmine
1/4 tsp salt
1/2 cup peeled, finely grated carrots (about 2 medium carrots)
1/4 cup packed light brown sugar
1 tsp good quality vanilla extract
1/4 tsp cinnamon, plus more for garnish
1/4 tsp ground cardamon
1/4 tsp ground ginger
1/3 cup raisins

In a 4 quart heavy-bottomed pot set over high heat, bring 2 1/2 cups milk, coconut milk, rice and salt to a boil, stirring often. Reduce the heat to low, add the grated carrot and simmer, stirring often and slowly adding up to 1 cup of the remaining milk, until the rice is tender, 20 – 25 minutes.

Meanwhile, combine the brown sugar, vanilla, cinnamon, cardamon and ginger in a small bowl.
Once the rice is cooked, remove from the heat and stir in the brown sugar mixture and raisins.
Transfer the pudding to a serving bowl and allow to cool slightly.
The pudding will continue to thicken as it comes to room temperature, topped with additional cinnamon to taste.

Grains · Meat · Poultry

Chicken and chorizo jambalaya

October 13, 2014February 7, 2016 Belinda

This is a very popular and easy dish and the chorizo sausage and Cajun seasonings gives it that lovely “complex” kick. Another great one from the BBC GoodFood Network.

Serves 4

1 tbsp olive oil
2 chicken breasts or thighs chopped
1 onion, diced
1 red pepper, thinly sliced (capsicum)
2 garlic cloves, crushed
3 oz chorizo, sliced. (I like the dried Spanish one)
1 tbsp Cajun seasoning. (You should be able to find this in your local supermarket, or on Amazon.com)
1/2 lb long grain rice
14.5 oz can chopped plum tomatoes
1 1/2 cups chicken stock.

Season the chicken pieces with salt and pepper. Heat the oil in a large frying pan with a lid and brown the chicken for 5 to 8 minutes until golden.
Remove and set aside. Tip in the onion and cook for 3 to 5 minutes until soft. Then add the pepper, garlic, chorizo, and Cajun seasoning, and cook for 45 minutes more.
Stir the chicken back in with the rice, add the tomatoes and stock.
Cover and simmer for 20 to 25 minutes until the rice is tender.

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

Mediterranean quinoa salad

September 29, 2014February 8, 2016 Belinda

Don’t be put off by the long ingredient list. It’s a very easy salad to prepare and will be one of the best things you’ve ever eaten.
I absolutely adore quinoa and if you also like it, not only is this recipe great, these two other quinoa salad recipes below, also on this blog, are terrific.

Crunchy Thai quinoa salad

Quinoa, beet, feta and caper salad

I sometimes make these quinoa salads in double quantities and have them in the fridge for a week, adding chicken or salmon to them if we fancy, or just having a small bowl of it with some home made soup. The beauty of this salad is that you can change up the amounts of the vegetables and can replace or add with other things you like. Basically, play with it! I have also given you a few ingredients that are optional.
It’s very healthy, very filling without piling on the calories and soaks up the flavors.

Easily serves 4 and can be augmented.
1 cup quinoa
2 cups chicken or vegetable broth
1x 15oz can of garbanzo or borlotti beans, drained and rinsed
2 Roma tomatoes,chopped or 4 oz sliced sun-dried tomatoes
3/4 cup pitted Kalamata olives, sliced in half lengthways
2 tbsp capers, drained
1 medium English cucumber, seeded and chopped
5 scallions, chopped or 1 medium red onion, chopped
4 oz roasted red bell pepper, cut into chunks
2 tbsp fresh chives, chopped,
1/4 fresh mint leaves, chopped
1/2 cup Greek feta cheese, crumbled
1/2 green chili, chopped (optional)
1/2 cup toasted pine nuts or walnuts, optional
1/2 cup raisins, optional

Dressing ingredients (you may not need it all)
4 tbsp good olive oil
1 1/2 tbsp red wine vinegar
2 cloves garlic, minced
2 anchovy fillets, optional
1 tsp Italian seasoning
1 tbsp Dijon mustard
1/4 tsp red chili flakes, optional
salt and pepper to taste

Place the quinoa in a saucepan with the stock and bring to the boil. When boiling, turn down low to a simmer and put a lid on. Let it simmer on low for about 12 – 15 minutes until it becomes fluffy and all the liquid is absorbed. You will begin to see the “germ” of the grain appear on each piece of quinoa.
Remove from the heat,fluff with a fork and allow to cool with the lid off. (I sometimes tip it out onto a baking tray and spread it out to dry and cool a bit, it works faster this way)

In a very large bowl, combine the salad ingredients. Add the cooled quinoa to the salad.
Combine all the dressing ingredients in a blender and add about 3/4 of the dressing to the salad. Mix together really well, season with salt and pepper and add more of anything you like to get the exact flavor you want. Chill the salad in the fridge for about 30 minutes before serving. This gives the ingredients time to “hang out”
This is a very forgiving salad and I sometimes add toasted pine nuts, or raisins/currants to it for a change.
Enjoy!

Baking · Do-ahead · Grains · Nuts

Semolina, coconut and marmalade cake

July 15, 2014September 8, 2022 Belinda2 Comments

This is such a simple, moist and flavorsome cake from the recipe book called “Jerusalem” by Yotam Ottolenghi. Semolina cakes soaked in syrup are all over the Middle East. They stay moist, with a light texture and are so easy. This cake keeps for 5 days if wrapped carefully to keep the air from it.

3/4 cup sunflower oil
1 cup freshly squeezed orange juice
1/2 cup orange marmalade (fine-cut or without peel)
4 large organic eggs
grated zest of 1 orange
1/3 cup superfine sugar (caster sugar)
3/4 cup shredded dried coconut
3/4 cup all-purpose flour
1 cup plus 1 1/2 tbsp semolina
2 tbsp ground almonds
2 tsp baking powder
Thick Greek yoghurt flavored with 1 or 2 drops of orange blossom water to serve

Soaking syrup
1 cup superfine sugar (caster sugar)
1/2 cup + 1 1/2 tbsp water
1 tbsp orange blossom water

Preheat the oven to 350 F
Whisk together the oil, orange juice, marmalade,eggs and orange zest until the marmalade dissolves.
In a separate bowl, mix together all the dry ingredients and add to the wet ingredients. Mix until really well combined.
The mixture should be runny.
Grease and line with baking parchment or waxed paper 2 x 1lb loaf tins (about 8 1/2″ by 4 1/2″)
Divide the filling evenly between them. Bake for 45 to 60 mins until a skewer inserted into them comes out clean and the top is an orangey brown.
Near the end of the baking time,place the syrup ingredients in a small saucepan and bring to the boil, then remove from the heat.
As soon as the cake comes out of the oven, start brushing them with the hot syrup with a pastry brush; you will need to do this in a few goes, allowing the syrup to sink down into the cakes before continuing. Use up all the syrup so it is absorbed into the cakes.
Once the cakes have cooled a little, remove them from the pans and leave them to cool completely.
Serve with the flavored yoghurt

Grains · Vegetable-related

Polenta with mushrooms and truffle oil

June 15, 2014February 8, 2016 Belinda

This recipe is from the incomparable Yotam Ottolenghi and his book “Jerusalem” is one of my 5 “desert island” recipe books.
So easy and with such bold, earthy flavors. All that needs to be served with this is a simple salad.

Serves 2 (but can easily be augmented)
4 tbsp olive oil
¾ lb mixed mushrooms, very large ones halved
2 garlic cloves, crushed
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh thyme
1 tbsp truffle oil
1 pint ( 16 fl oz) vegetable or chicken stock
3 oz polenta (instant or traditional)
3 oz Parmesan, grated
2 – 3 tbsp butter
1 tsp finely chopped rosemary
1 tbsp chopped chervil
4 oz Taleggio cheese (rind removed), cut into 1/4” slices
salt and black pepper

* There are two types of polenta meal (or cornmeal) available – a quick or instant variety and the traditional, slow-cooking one. For most purposes the quick polenta is good enough. Either one can be used for this dish.
Heat up half the olive oil in a large frying pan. Once hot, add half of the mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get golden-brown patches on their surface. Remove from the pan, and repeat with the rest of the mushrooms and oil. Off the heat, return all the mushrooms to the pan and add the garlic, tarragon, thyme, truffle oil and some salt and pepper. Keep warm.
Bring the stock to the boil in a saucepan. Slowly stir in the polenta, then reduce the heat to the minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny. If you are using instant polenta this shouldn’t take more than 5 minutes; with traditional polenta it could take up to 50 minutes (if it seems to dry out, add some more stock or water but just enough to keep it at a thick porridge consistency).
Preheat the grill (broiler) to high. When the polenta is ready, stir in the Parmesan, butter, rosemary and half the chervil. Season with salt and pepper. Spread the polenta over a heatproof dish and top with the Taleggio. Place under the grill until the cheese bubbles. Remove, top with the mushrooms and their juices, and return to the grill for a minute to warm up. Serve hot, garnished with the remaining chervil.