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

Do-ahead · Nuts · Soup

Bobby Flay’s chilled white gazpacho

August 13, 2012September 9, 2022 Belinda

Very refreshing and luxurious!

1/2 cup lightly toasted almonds
2 tbsp toasted pine nuts
2 cloves garlic, crushed
2 & 1/2 cups white seedless grapes
1 cup white grape juice
1/2 cup water
2 cups country white bread, crusts removed and cubed
1 cup heavy cream, whipped to soft peaks
2 – 3 tbsp verjus (vermouth, champagne vinegar or a medium white wine are all good substitutes)
2 -3 tbsp walnut oil
chopped chives for garnish
toasted slivered almonds for garnish
small, champagne grapes are also lovely for a garnish

Place almonds, pine nuts, garlic, grapes, grape juice, water and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.

Remove soup from the refrigerator and fold in the cream to the soup.
Finish with a tablespoon a few tablespoons each of the walnut oil and “verjus”
Ladle into serving bowls and garnish each with chives, almonds and grapes if desired.

Gluten Free · Meat · Nuts · Salad

Grilled asparagus,mozzarella, prosciutto and melon salad

August 9, 2012February 11, 2016 Belinda

Thank you to Giada De Laurentiis for this recipe. I like to serve this with a fillet of broiled wild salmon on the side.

4 -6 servings

3 oz thinly sliced prosciutto
1 lb asparagus
2 tsp extra virgin olive oil, plus 2 tbsp
Kosher salt and freshly ground black pepper
2 tbsp fresh lemon juice
1/4 small melon (about 12 oz) peeled, seeded and cut into 1/2″ cubes
4 oz fresh mozzarella, cut into 3/4″ cubes
2 tbsp pine nuts, toasted

Place an oven rack in the center of the oven. Preheat the oven to 350F
Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. bake for 12- 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4″ pieces
Place a grill pan over medium high heat or preheat a gas or charcoal grill. In a medium bowl toss together the asparagus and 2 tsp olive oil. Season with salt and pepper. Grill for 2- 3 minutes each side until crisp tender.
In a medium bowl combine the lemon juice and 2 tbsp olive oil. Whisk until combined. Season with salt and pepper to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and mozzarella cheese on top of the asparagus.
Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350F oven for 8 to 12 minutes until lightly browned

Asian flavors · Fish · Gluten Free · Nuts · Poultry · Salad

Marie Claire’s Vietnamese prawn and chicken salad (CleanCuisine)

August 9, 2012February 8, 2016 Belinda

This is so light and tangy and one of the best salads I know. Well worth making and wonderful for entertaining in the summer!

Serves 4 – 6

12 oz small cooked prawns
1 tsp ground cumin
2 tsp fish sauce
4 tbsp lime juice
4 tbsp olive oil
1 tbsp sesame oil
15 fresh mint leaves, finely sliced
1 tsp sugar
2 cooked boneless, skinless chicken breasts, shredded
2-3 carrots, grated
4 oz snow pea sprouts or other sprouts
1&1/2 English cucumbers peeled, seeded and diced
6 scallions (spring onions) , finely sliced
3 x baby cos (romaine) lettuce, finely sliced
1 -2 tbsp sesame seeds, toasted
optional 1/3 cup chopped dry roasted peanuts
optional 1 avocado, cubed

Peel the prawns and put them in a bowl
In a small bowl, combine the cumin, fish sauce, lime juice, olive oil, sesame oil, mint and sugar.
Stir until the sugar has dissolved, then pour the mixture over the prawns and toss until the prawns are well coated.
Add the chicken, carrot, snow pea sprouts, optional cubed avocado, cucumber, spring onion and lettuce.
Lightly toss together then pile onto a serving platter or into individual bowls and sprinkle with sesame seeds. (dry roasted peanuts)

Baking · Do-ahead · Nuts

Pine nut and rosemary shortbread

August 7, 2012September 9, 2022 Belinda

These are fabulous!! The recipe makes about 24 small cookies

2 cups unbleached all-purpose flour
1 tsp fine-grain sea salt
1 cup unsalted butter, at room temperature
2/3 cup natural cane sugar or white sugar
zest of 1 large lemon
2/3 cup pine nuts, toasted and loosely chopped
2 tsp fresh rosemary, finely chopped

Combine the flour and salt in a small bowl and whisk to combine.
In a separate bowl or stand mixer, cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts and rosemary and mix until the dough goes just past the crumbly stage and begins to really clump together (don’t over mix but under mixing will make the dough seem a bit dry, which can be difficult to handle) It’s a fine line!
Turn the dough onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball (or 2 balls) and flatten into disks about 1 inch thick.
Wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 350 F and line a baking sheet with parchment paper or a Silpat mat.
Roll the dough out to 1/3 inch thickness on a lightly floured surface.
Cut into whatever shapes you desire and place on the prepared baking sheet.
Bake for about 10 to 15 minutes or until the cookies are beginning to brown on the bottom.
The baking time will vary depending on the size of the cookies, taking less time for smaller ones.

Variations- Use chopped raw or toasted walnuts and 1 tbsp coarsely ground coffee in place of the lemon, pine nuts and rosemary

Dessert · Do-ahead · Fruit · Nuts

Italian stuffed nectarines or peaches with Amaretti

August 2, 2012September 9, 2022 Belinda

This picture doesn’t do these enough justice as they are irresistible! You can make them a few days in advance then keep them in the refrigerator. Bring to room temp before serving with a dollop of creme fraiche or Greek yoghurt.

6 nectarines or peaches, stones removed and halved. (I love the white ones as long as they are ripe and sweet)
4 oz Amaretti cookies
4 oz butter, softened
3 oz ground almonds (Trader Joes does “almond meal”)
3 oz golden superfine sugar (caster sugar)
1 large egg, beaten lightly
1 -2 tbsp toasted, flaked almonds

9 fl oz sweet Marsala
Greek yoghurt or creme fraiche

Heat the oven to 350 degrees F
Sit the fruit halves snugly in a baking dish, cut side up.
Put the amaretti cookies in a large bowl and with the end of a jar or rolling pin, bash them until they are crumbs. (I put them in a plastic bag and hit them with the rolling pin, then pour them out into the bowl)
Add the softened butter, ground almonds, sugar and beaten egg and stir together.
Push spoonfuls of the mixture into the cavities of the fruit, piling more on top until the mixture is evenly distributed amount them.
Scatter the almonds over the stuffed fruit then carefully pout the marsala into the dish through a gap in the fruit taking care not to get the topping wet as it will go soggy. (I use a plastic funnel for this)
Bake for 40 to 50 minutes until golden and crisp and the fruit is soft.
Eat warm with the juices spooned over and a dollop of Greek yoghurt or creme fraiche alongside.

Do-ahead · Gluten Free · Grains · Meat · Nuts

Persian Rice

July 10, 2012September 9, 2022 Belinda

I just love rice dishes, especially with these spices!

Serves 4

1 cup jasmine rice
4 tbsp butter
3-4 tbsp pine nuts
3-4 tbsp currants
3/4 lb leg or shoulder of lamb cut into small cubes
1-1/2 cups lamb stock, using 2 lamb stock cubes
1 medium-sized onion, chopped
1/2 tsp cinnamon
1/2 tsp ground cloves
salt to taste

Season the small lamb cubes with salt and pepper then in a solid pan saute the lamb in a little oil and 2 tbsp of the butter on a medium heat till color turns and it starts to brown a little.
Add the other 2 tbsp butter and the chopped onion. Saute until the onions get soft.
Add the rice and other ingredients and fry for 2 -3 mins.
Finally, add the stock, bring to the boil then turn down the heat, cover and cook for 20 mins or until the rice absorbs all the stock.
Rest for 20 minutes, before serving

Appetizer Vegetarian · Appetizers · Gluten Free · Nuts

Goat cheese stuffed radicchio

July 9, 2012February 7, 2016 Belinda

Again, I am so keen to get this out, that I haven’t yet got a photo. Although I’ve made this several times and always to raves, I keep forgetting to have my camera handy!

INGREDIENTS:

2 heads radicchio

8 ounce goat cheese

1/2 cup pistachio nuts, lightly toasted and chopped

2 tablespoons minced shallots

2 tablespoons chopped Italian flat leaved parsley

1 tablespoon extra virgin olive oil

Salt and pepper

Preheat oven to 350 degrees. Halve radicchio heads down the middle. Cut out hard core and remove

several layers of inner leaves to hollow out a small hole for stuffing. Chop up radicchio leaves and combine

with goat cheese, pistachios, shallots, parsley and olive oil; season to taste with salt and black pepper. Fill

radicchio halves with stuffing. Bake until hot and golden, about 30 minutes.

Yield: 4 servings

Baking · Do-ahead · Nuts

Nigella’s lemon and almond polenta cake

June 12, 2012September 9, 2022 Belinda

Serves 16

Everyone needs this recipe in their life as it’s so moist, rich and lemony with the fresh lemon syrup poured over the cake after baking so it stays unctious!
(Sorry about the metric measurements)

1 cup (200 grams) soft unsalted butter, plus some for greasing the cake tin
1 cup (200 grams) caster sugar or the very fine white sugar.
1 cup (200 grams) ground almonds
1/2 cup (100 grams) fine polenta or cornmeal
1 1/2 tsp baking powder (gluten free if you like)
3 large organic, free range eggs
zest of 2 lemons, save the juice for the syrup

For the syrup

Juice of 2 lemons
125 grams icing (powdered) sugar
1 x 9″ spring form cake tin

Line the base of your cake tin with parchment paper and grease the side with butter.

Preheat the oven to 350F

Beat the room soft butter and sugar together till pale and whipped. You can use a freestanding mixer or just a wooden spoon.

Mix together in a bowl, the almonds, polenta and baking powder and beat some of this into the butter/sugar mixture, followed by 1 egg then alternate dry ingredients and eggs, beating all the while.

Finally beat in the lemon zest and pour into the prepared cake tin and bake in the oven for 40 minutes.

it may seem a bit wobbly when you take it out but if you can put a skewer or dry piece of spaghetti through it and it comes out clean, it’s ready. Also the edges of the cake will have started to shrink away from the sides of the cake tin.
Remove the cake from the oven and put on a cooling rack but leave it in the tin.

Make the syrup by boiling together the lemon juice and icing sugar in a smallish saucepan.
Once the icing sugar is dissolved into the juice, you’re done.

Prick the top of the cake all over with a cake tester or another dry piece of spaghetti, pour the warm syrup all over the cake and leave it to cool and soak in before taking it out of it’s tin.

Note
I love to serve this with a mixture of creme fraiche and lemon curd mixed together with some grated lemon rind added.
There you have the ultimate lemon experience!!