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.

Do-ahead · Nuts · Vegetable sides · Vegetable-related

Cauliflower gratin with manchego and almond sauce

September 3, 2013September 9, 2022 Belinda

This recipe is wonderfully rich and substantial and you won’t miss the carbs one little bit.
Manchego cheese is a Spanish sheep’s cheese and of course, almonds are really good for you!

Serves 6

3/4 cup half and half
1/2 cup whole roasted almonds with skins on, plus 2 tbsp coarsely chopped almonds (3 oz)
4 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk
1 cup plus 2 tbsp finely shredded aged Manchego (or aged Gouda)
A large pinch of freshly grated nutmeg
salt and freshly ground black pepper
One 2lb head of cauliflower, cut into 1 1/2 inch florets
1 medium onion, finely chopped
1/4 tsp smoked Spanish paprika

Preheat the oven to 400F
In a small saucepan, heat the half and half until steaming, then transfer it to a food processor or blender.
Add the 1/2 cup of whole almonds and process until finely ground. let stand for about 10 minutes.
Strain the half and half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds

In a medium saucepan, melt 2 tbsp of butter. Add the flour and whisk over moderately high heat for 1 minute. Add the milk and the half and half and cook, whisking, until thickened, 5 minutes.
Remove from the heat. Add 1 cup of the Manchego cheese and whisk until melted. Whisk in the nutmeg, season with salt and pepper. Keep warm.

In a large skillet, bring 1/2 inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes.
Drain the cauliflower in a colander and wipe out the skillet.

Melt the remaining 2 tbsp of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, for about 5 minutes.
Add the cauliflower and cook, stirring until lightly golden, about 2 minutes.
Season lightly with salt and pepper.
Transfer the cauliflower to a 7 by 10 inch glass or ceramic baking dish and spread the Manchego sauce on top.
Sprinkle the gratin with the remaining cheese, the 2 tbsp of chopped almonds and the paprika and bake in the center of the oven for about 20 minutes, or until bubbling and browned on top.
Let stand for 10 minutes before serving.

Asian flavors · Gluten Free · Vegan · Vegetable sides · Vegetable-related · Whole30 compliant

Roasty,spicy,crackling cauliflower!

September 3, 2013January 7, 2017 Belinda

This is heady with spices and roasty flavor. We love cauliflower and I could almost devote a recipe book to this wonderful vegetable!

Serves 4

1 large head of cauliflower, cut into florets, about 6 cups
1 cup diced red onions
1/4 cup canola oil
1/2 tbsp curry powder
1/2 tbsp garam masala
1/2 tbsp fennel seeds
1/4 tsp crushed red chile flakes
2 tsp salt
2 large garlic cloves, minced
1 tbsp grated fresh ginger
1/2 tbsp grated lemon zest
1 tsp freshly ground black pepper
1/2 cup frozen peas, thawed
1/4 cup chopped fresh cilantro

Preheat the oven to 400F

Place the cauliflower, onions, canola oil, curry powder, Garam masala, fennel seeds, red chile flakes, salt, garlic, ginger, lemon zest and pepper in a large bowl.
Toss the ingredients together and blend until each piece of cauliflower is coated with the oil and spices.
Place the mixture in a large shallow baking pan and roast for 25 to 30 minutes, until the cauliflower is crisp tender, turning the cauliflower every 10 minutes to cook evenly.
When done the cauliflower should be golden brown.
Place the cauliflower in a large serving bowl and mix in the peas and cilantro.

Gluten Free · Vegetable sides · Vegetable-related · Whole30 compliant

Oven roasted ratatouille

June 16, 2013January 7, 2017 Belinda

This is the very best recipe for ratatouille that cooks all together, has that toasty flavor and is packed with garilcky, basil flavors. You can double or treble this or even make it for a crowd, spreading it out over baking sheets. It’s also great at room temperature and so easy to prepare.
All you need is some great tapenade, good bread and a BBQ boned and marinated leg of New Zealand lamb and you’re in heaven!!

Serves 4

1lb cherry tomatoes, whole or small tomatoes, halved
3 -4 medium zucchinis
1 medium eggplant
1 red pepper, deseeded and cut into 1inch squares
1 yellow pepper, deseeded and cut into 1 inch squares
4 fat cloves garlic, chopped small
1 large onion, peeled and cut into 1 inch squares
1 small red onion, peeled and cut into 1 inch squares
6 tbsp good olive oil (or more if you want)
1 large handful of fresh basil leaves
salt and freshly ground black pepper (plenty)

For a less traditional Ratatouille, you may want to try cauliflower florets, leeks, chopped into 1″ cubes or butternut squash also cut into 1″ cubes.

You will need a large shallow roasting roasting tin, about 16″ by 12″ or so
Preheat the oven to the highest setting

Gently put the tomatoes, eggplants, zucchini, peppers, onions and any other vegetables you use in a very large bowl and sprinkle over the chopped garlic. Roughly tear up the basil and sprinkle over the vegetables with the olive oil. Make sure all the vegetables are well coated with the oil and finally season really well with salt and pepper. Toss really gently until everything is well incorporated ( I like to do this with my hands, it’s gentler and easier and fun.) and then gently tip out onto a large baking shallow sided baking tray.
Roast on the highest shelf in the oven for about 30 to 40 minutes or until the vegetables are roasted and tinged with brown at the edges.
Remove from the oven and serve straight away.

Asian flavors · Gluten Free · Vegan · Vegetable sides

Lime and sweet chili broccoli with roasted almonds

September 5, 2012September 3, 2022 Belinda

This so light and delicious with the sweet chili sauce and lime giving it real balance and depth, the the almonds the crunch.

2lbs broccoli, chopped into large bite-sized florets
1/3 cup sweet chili sauce
2 tbsp low-sodium soy sauce
2 tsp grated lime rind
2 tsp fresh lime juice
1 tbsp fresh cilantro, chopped
A good pinch of sugar (optional)
1/3 cup roasted slivered almonds to sprinkle on the top

Boil or steam the broccoli until just tender. Meanwhile, roast the almonds for about 9 minutes at 350F (watching them closely, incase of burning) until golden brown.
Mix the sweet chili sauce, soy sauce, lime juice and grated rind, cilantro and sugar together in a small bowl. Drain the broccoli and put in a large serving bowl or platter
Pour the mixture over the hot broccoli, sprinkle with toasted almonds and serve.

Enjoy!