Mango and ginger cheesecake with kiwi fruit sauce

August 26, 2013September 9, 2022 Belinda

I must thank the wonderful New Zealand cookery book writer, Annabel Langbein, for this wonderful recipe.
It is utterly sumptuous and darn right sexy! The kiwi fruit sauce is so easy and adds such a wonderfully exotic and refreshing addition too.
You can cut individual cheesecakes like the one pictured above with a round cutter which look great or you can serve it in slices.

Serves 8

1 1/2 cups plain sweet cookie crumbs
1 1/2 cups finely chopped macadamia nuts or toasted almonds
4 oz butter, melted
3 tsp powdered gelatine
1/4 cup water
9 oz cream cheese, at room temperature
1/2 cup sugar
3/4 cup cream
2 x 15 oz cans mangos in juice, drained
1/4 cup chopped crystallized or uncrystallized ginger

Method

Mix the cookie crumbs and nuts together.
Stir in the melted butter and combine evenly. Press into a 9-10inch spring form pan. Chill

Heat the gelatine and water in a small pan and stir well to dissolve.
Place in a food processor bowl with the cream, cream cheese, sugar, cream and half the mangos.
Puree until smooth.
Finely chop the remaining mangos and stir into the cream cheese mixture with the ginger.
Pour into the prepared base.
Chill for 4 to 5 hours.

This will store covered for 2 to 3 days.

For the kiwi fruit sauce

3 peeled kiwi fruit

2-3 tbsp sugar

1 tbsp fresh lime juice

Place 2 of the peeled kiwi fruit and the other ingredients in a food processor. Puree in short bursts to prevent seeds pulverizing. (or the sauce will be bitter)

Chill. it will keep 2-3 days.

Use the 3rd kiwi to slice and fan across the cheesecake.

Makes about 1 cup

Asian flavors · Grains · Nuts · Poultry

Stir-fried glazed chicken, rice and cashews

August 24, 2013February 7, 2016 Belinda

This is a complete meal with buckets of flavor and texture. My favorite food is Asian as I find it so light but with the most exquisite flavors. In this picture you will see snow peas (mange tout) used instead of red bell peppers. I love red pepper, but not everyone does, so this is a very good substitute.

Serves 4

1 tsp soy sauce
1 1/4 tsp toasted sesame oil
2 1/2 tsp minced fresh ginger
1/2 tsp sugar
12 oz boneless, skinless chicken breast or thigh, cut crosswise into thin slices
2 extra-large eggs
pinch of salt and freshly ground black pepper
2 tbsp plus 1 tsp peanut oil
1/2 cup coarsely chopped unsalted cashew nuts
1 clove garlic, minced
1/2 cup slivered red bell pepper, or snow peas
3 scallions, trimmed and cut diagonally into thin slices
2 to 3 cups cooked short grain brown rice or long grain white or brown rice
Cilantro leaves for garnish

Brown sauce
1 tbsp oyster sauce
1 tbsp water or chicken broth (I use chicken broth)
1 tbsp soy sauce
1 tsp toasted sesame oil

Combine the soy sauce, 1 tsp of sesame oil, 1/2 tsp minced ginger, and sugar in a small bowl.
Add the chicken and let stand at room temperature for 30 minutes or refrigerate, covered for 1 hour or more

Whisk the eggs, remaining 1/4 tsp of sesame oil, salt and pepper until frothy. Heat 1 tsp of the peanut oil in a skillet or wok until hot. Add the eggs, tilt the pan so that a thin pancake forms and cook until set. Transfer to a plate, cut up into thin strips and set aside.

To make the brown sauce; Combine the oyster sauce, water or stock, soy sauce and sesame oil in a small bowl. Mix well and set aside until ready for use.

Just before serving, heat 1 tbsp of the remaining peanut oil in a wok or heavy large, preferably nonstick skillet until very hot.
Add the cashews and stir fry for about 30 seconds. Remove with a slotted spoon to a side dish. Add the remaining tbsp of oil and reheat. Add the remaining 2 tsp of minced ginger and the garlic, and stir fry for 20 seconds. Add the marinated chicken and stir fry until lightly browned, about 2 minutes.
Add the red pepper or snow peas and scallions, and stir fry for 1 minute more.

Add the rice and egg strips and pour the brown sauce over the top.
Stir fry until all the ingredients are well blended and the rice is very hot, about 3 – 4 minutes.
Serve at once sprinkled with the cashews and some chopped cilantro.

Asian flavors · Do-ahead · Gluten Free · Grains · Nuts · Salad · Vegetable-related

Bok Choy Brown Rice Salad with Orange Sesame Dressing

August 24, 2013September 9, 2022 Belinda

So tasty, tangy and nutty, you won’t want to stop eating this salad!!

For the salad

4 cups cooked brown rice
1 1/2 cups coarsely shredded carrot
3 baby or 2 normal bok choy, rinsed, trimmed and thinly sliced
1/2 cup frozen peas, thawed
1/4 cup minced fresh cilantro
1/2 cup thinly sliced trimmed scallions
1/2 cup chopped dry roasted peanuts
1 tbsp toasted sesame seeds

For the dressing

3 cloves garlic, minced or pressed
1 tbsp freshly squeezed orange juice
1 tsp orange zest
2 tbsp rice vinegar
1 1/2 tbsp soy sauce
1 1/2 tbsp toasted sesame oil
1 tbsp honey
salt and pepper, to taste
1/4 cup canola oil

To make the salad, combine the brown rice, shredded bok choy, peas, cilantro, peanuts, scallions and sesame seeds in a large bowl. Toss gently to combine.

To make the dressing, combine all the ingredients in a bowl. Whisk vigorously until well combined.
Taste and adjust the seasonings, accordingly. Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat.
Taste and add more dressing as necessary. Store in an airtight container in the refrigerator.

Baking · Do-ahead · Nuts

Walnut and olive mini breads

February 11, 2013September 9, 2022 Belinda

These are irresistible!!

Makes about 45

For the Dough:

3+1/2 cups all-purpose flour, plus extra if needed
Pinch of salt

2 & 1/2 tsp baking powder

1 cup corn or olive oil

4&1/2 oz unsalted butter, softened at room temperature (it should be really soft to touch)

2 tbsp apple cider or red wine vinegar

1 cup plain yoghurt

1 cup finely (but not too finely) chopped walnuts (you should feel the bite)

1 cup pitted sliced black olives (Kalamata)

To Glaze

1 egg yolk, beaten

Preheat the oven to 375 F . Lightly grease the bottom of a large baking sheet.

In a large mixing bowl, combine the oil, butter, vinegar and plain yoghurt. Stir to mix. Add the walnuts and olives and stir to combine.

In a medium bowl combine the flours, salt and baking powder. Stir to mix.Add the flour mixture to the walnut/olive mixture. if the dough is sticky, gradually add more flour and knead the dough until it is tender and pleasant to the touch but not too tight or sticky.

Taking a little at a time, shape into balls about the size of a big whole walnut.

Arrange the balls on the prepared baking sheet. Brush their tops with the beaten egg yolk.

Bake until golden, about 40 minutes.

Bring to room temperature before serving.

The inside of these mini breads should appear moist, it’s normal!

Nuts · Pasta · Vegetarian pasta

Linguine with gorgonzola, spinach, walnuts and basil

December 16, 2012February 7, 2016 Belinda1 Comment

This is a wonderful and very pungent dish with the strength of the gorgonzola buffered by the cooked linguine and sweetness of the balsamic vinegar.
Make sure to add the spinach just prior to serving so it just wilts nicely (This picture is taken pre-spinach!)
For a nice addition try this with a sliced ripe pear!

Serves 4 – 6 as a side dish

1/2 lb linguine (regular , spinach or a mixture or both!)
1/4 cup good quality balsamic vinegar It’s worth spending the money
1/4 cup good extra virgin olive oil
2 small cloves garlic, minced (1 tsp)
1/4 cup chopped fresh basil
1/4 tsp salt
1/2 tbsp freshly ground black pepper
3 cups baby spinach leaves, loosely packed, washed and cut into slices
4 oz Italian Gorgonzola or other blue cheese, crumbled (DON’T be tempted to buy pre-crumbled cheese, it sucks!)
1 cup walnut pieces, toasted
4 scallions, sliced thinly and diagonally

In a large pot of boiling salted water, cook the linguini until it’s al dente, drain and put into a large serving bowl.

To prepare the dressing, combine the balsamic vinegar, olive oil, garlic, basil, salt and pepper in a food processor or blender.

Mix the vinaigrette with the warm pasta, gorgonzola, walnuts and scallions and just before serving, toss through the spinach.

Appetizers · Do-ahead · Nuts

Stilton, roasted fig and prosciutto tart in a pecan crust

November 29, 2012September 9, 2022 Belinda

Yield 1x 9″ tart

Creamy stilton, crispy prosciutto and luxurious balsamic glazed figs in a gluten free pecan shell.
A small slice makes a rich, decadent and elegant first course.

For the crust
1/2 cup pecans
1/2 cup almond meal
1 tbsp maple syrup
1 egg

For the filling
5 eggs
1&1/2 cups whole milk
4 oz Stilton cheese or your favorite stinky blue cheese!

For the figs and balsamic reduction
3 pint-sized baskets of fresh figs
1 cup plus 2 tbsp balsamic vinegar
3 tbsp agave nectar or sugar
2 tbsp melted butter

For the garnishy goodness!
6oz prosciutto, chopped and crisped to a golden brown, divided
3 – 4 oz more blue cheese
1/2 cup caramelized onions. You can use 2 onions, sliced and sauteed in olive oil with some herbes de Provence for about 30 to 40 minutes.

Directions

Preheat the oven to 375F
Trim the stems off the figs and cut them in half lengthways. Drizzle with 1 – 2 tbsp of balsamic and the butter and spread evenly on a baking sheet. Roast for 10 minutes, until the figs are just soft but still hold their shape. Set aside.
Keep the oven at 375F
In a food processor, pulse the pecans into a fine meal. Add the almond meal (if using), egg and maple syrup and pulse until a ball forms.
Press the dough into a tart pan with your fingers. It will be sticky but it should fill a tart pan evenly. Set aside.

Beat the eggs and milk until combined. Layer the tart with the caramelized onions and a handful of prosciutto crumbles. Pour the egg mixture into the tart shell. Crumble the 4oz blue cheese into the tart and bake for about 20 minutes or until the egg filling is puffed and golden.
Remove and let cool to room temp.

While the tart is baking, combine the cup of balsamic, agave (or sugar) in a small saucepan and bring to a light boil. Turn down the heat and reduce by half. Remove from the heat and let cool completely.
When the tart is cool, arrange the roasted figs on top.
Top with the remaining prosciutto crumbles and additional blue cheese.
before serving, drizzle with the balsamic reduction.
Enjoy!!

Asian flavors · Curry · Do-ahead · Gluten Free · Grains · Nuts · Salad

Curried rice salad with raisins and toasted almonds

September 10, 2012September 9, 2022 Belinda

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

Italian rice and beans

September 5, 2012September 9, 2022 Belinda

This is the beginning of a series I am starting called “CleanCuisine”. The emphasis being on “clean” tasting food that has zero cholesterol, very low fat and is probably the healthiest for you (and tastiest). As you eat it, you can feel it doing you good!
The special ingredient for this is the grated lemon rind over the dish, as it creates a tangy zing in the mouth and really brings it all together. Don’t skimp on the lemon rind

Makes 2 – 3 servings

1 cup brown rice
3 tbsp olive oil
3 heaped tbsp fresh Italian herbs, roughly chopped. (basil, oregano, marjoram, rosemary…)
A heaped half cup of oil-packed sun dried tomatoes, sliced into strips
1/4 cup pine nuts
1 can Cannellini beans or other white beans, rinsed and drained. (I cooked my own beans and have them available in the fridge)
3/4 tsp Kosher salt
1/4 tsp ground pepper
3 tsp balsamic vinegar (you may need more at the end)
2 large handfuls fresh baby spinach
zest of 2 lemons

Start by cooking the rice according to the instructions on the packet. Just use water, not broth
When the rice is finished, keep the lid on and set aside.
Heat the olive oil in a saute pan over medium heat.
Add the herbs, tomatoes and pine nuts. When the pine nuts start to turn a golden brown, add the beans. Toss gently, trying your best to keep the beans whole.
Add the salt, pepper and balsamic vinegar and stir gently. Turn down the heat to low.
Place the spinach in one layer on top of the bean mixture. Place the hot, steaming rice over the spinach and cover for about 30 seconds until the spinach starts to wilt. Mix it all together gently and taste for seasoning. At this point you may need more salt and pepper or even balsamic.
Grate the lemon zest on top of the dish and serve. (I use a Microplane grater as it makes the lemon zest all fluffy and it goes further)

Do-ahead · Meat · Nuts

Moroccan-spiced pie with harissa yoghurt dressing

August 17, 2012September 9, 2022 Belinda

Ground meat is such a great way to save money but also have a dish that is spectacular to look at and eat. Ground lamb is so much more flavorful than ground beef and marries very well with the Moroccan spices. Thank you to the BBC Good Food Magazine for this recipe.

1lb ground lamb
2 cloves garlic, crushed
1 inch knob of fresh ginger, peeled and minced
1/2 tsp ground cumin seeds. (I roast my own then grind them as they pack more flavor that way)
1/2 tsp ground coriander
1/2 tsp salt
4 medium carrots, grated coarsely
2 raw beets (beetroot) grated
1/2 cup dried cranberries
1/2 cup pine nuts, lightly toasted
5 tbsp butter
5 tbsp olive oil
15 sheets (200g) of Filo pastry
Freshly ground black pepper
2-3 tbsp olive oil for frying the meat

For the harissa yoghurt

2-3 tsp harissa
7 fl oz of Greek yoghurt
2 -3 tbsp milk
pinch of paprika

Put the olive oil in a frying pan and fry the ground meat until browned all over.
Add the garlic, ginger, spices and seasoning and stir in to the meat, frying for about 4 -5 minutes.
Add the carrots, beets, cranberries and most of the pine nuts, reserving about 1 tbsp for decoration.
Reduce the heat and simmer the mixture for about 15 minutes checking for taste then set aside and allow to cool.
Preheat the oven to 425F
Melt the oil and butter together in a pan. Brush a 11 inch round loose bottom fluted flan tin with the oil and butter. Lay one sheet of the filo pastry in the bottom, allowing the edges to hang over the sides of the tin.
Brush lightly with oil and butter (you may need more than the recipe says) and continue to layer up to
8 sheets of pastry at alternate angles so that the whole base of the tin is covered and you have plenty hanging over the sides all round the tin.
Pile the cooked meat mixture into the tin and bring the pastry up over the filling, scrunching the pastry on top. Add 5 or 6 more sheets of filo on top to cover the top, brushing lightly with the butter/oil mixture then drizzle the remaining butter and oil mixture over the top.
Bake for 20 minutes and sprinkle with the remaining pine nuts and continue to bake for another 5 to 10 minutes until golden and crisp.

Mix the harissa paste with the yoghurt and milk and sprinkle with a little paprika.
Slice the filo pie and serve hot with the harissa sauce on the side