Zucchini and basil pasta with pesto breadcrumbs

July 17, 2019 Belinda

What to do with all that summer squash? I will be posting many recipes over the summer using summer squash.
This is #1 from the wonderful BBC Good Food website.
Simple, tasty and a little different. All you need is a green salad with some avocado in it to serve as a side.

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Serves 6

1 lb pack penne pasta
5 zucchini, grated
2 tbsp olive oil, plus a little extra
2 garlic cloves, crushed
1 onion, finely chopped
16 oz pot crème fraîche
2 oz Parmigano Reggiano cheese, finely grated
A medium bunch basil, reserve a few leaves for garnishing
4 oz chunk ciabatta
A handful toasted pine nuts, plus a few extra for sprinkling

Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.

Fry the zucchini in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.

Heat oven to 350 F.
Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top.
Finish with a few more pine nuts.
Bake for 20 mins until the topping is crisp and bubbling at the edges.
Serve with a few more basil leaves scattered over.

Buckwheat noodles with ginger and miso

March 30, 2019March 30, 2019 Belinda

Recipe by David Tanis

“Buckwheat noodles are often served cold in Japan and Korea, and are especially welcome during hot weather. To appreciate buckwheat’s delicious nutty flavor, look for 100% buckwheat noodles in Asian groceries. The bright, gingery dressing needs a little spiciness, so use a good pinch of cayenne or other hot pepper. This version is meant to be a small first-course salad. Add slices of grilled chicken to make it more of a meal.”

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Photo by Karsten Moran for the New York Times

4 small servings

3 tbsp red miso
1 2-inch piece ginger, finely grated
2 tsp sugar
⅛ tsp cayenne
2 tbsp mirin
1 tbsp soy sauce
2 tbsp lime juice, plus lime wedges for serving
1 3-inch piece daikon radish, coarsely grated
8 oz buckwheat noodles
6 small red radishes, thinly sliced
¼ cup radish sprouts, trimmed
¼ cup thinly sliced cucumber
Salt
A few shiso leaves, for garnish

Make the dressing: Put miso, ginger, sugar, cayenne, mirin, soy sauce and lime juice in a small bowl. Mix together, and stir in grated daikon radish. Set aside.

Boil the noodles in abundant salted water until cooked but still firm. Drain and rinse well with cold water. Blot dry.

Divide noodles among four small bowls. Top with radish, radish sprouts and cucumber slices. Sprinkle lightly with salt.
Garnish with torn or chopped shiso leaves.
Serve with dressing and lime wedges on the side.

Pasta · Vegetarian pasta

Baked orzo puttanesca

March 24, 2019 Belinda

A beauty from Yotam Ottolenghi.

“The inspiration for this is the tuna melt, to which I am rather partial, so forgive me if that’s not up your street. This is a great way to use up tins, jars and bits of herbs and cheese that have been sitting around in the cupboard or fridge for too long, but I’ve also added a few fresh ingredients, such as basil and parmesan, to finish, so by all means substitute those for whatever you have in the house.”

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Serves 4

3 tbsp olive oil
1 onion, peeled and finely chopped (150g)
6 garlic cloves, peeled and crushed
½ tsp chilli flakes
3 anchovy fillets, drained and roughly chopped
2 tbsp capers
1½ preserved lemons, flesh discarded and skin thinly sliced into strips (12g net weight)
70g pitted kalamata olives, roughly torn in half
2 x 5oz tins good-quality tuna in olive oil, drained and roughly flaked
1 tbsp tomato paste
1 15 oz or 16 oz tin chopped tomatoes
1/2 lb orzo
Salt and black pepper
1-2 plum tomatoes (180g), cut into ½cm-thick rounds
About 2 to 3 oz parmesan, finely grated
2 tbsp basil leaves, roughly torn

Heat the oven to 425F

Put three tablespoons of oil into a large, ovenproof saute pan for which you have a lid, and heat on a medium-high flame.
Add the onion and cook, stirring occasionally, for about eight minutes, or until softened and browned.
Add the garlic, chili and anchovies, cook for a minute more, until fragrant, then stir in the capers, half the lemon, half of the olives, tuna, tomato paste, tinned tomatoes, orzo, 15 fl oz water or broth, a teaspoon of salt and a generous grind of pepper.
Bring to a simmer, then cover and transfer to the oven for 20 minutes, or until the orzo is cooked through.

Turn up the oven to 450F.
Lift the lid off the pan, then haphazardly top the mixture with the sliced tomatoes, sprinkle over the cheese and return to the oven, uncovered, for 10-12 minutes, or until bubbling and lightly browned.
Remove, leave to rest for about 10 minutes, then top with the remaining olives and preserved lemon, the basil and the remaining tablespoon of oil, and serve straight from the pot.

Dairy-free · Pasta · Vegan · Vegetarian pasta

Easy pistachio, chili and lemon spaghetti

February 24, 2019 Belinda

This recipe from Meera Sodha was in the Guardian newspaper, a great resource for wonderful and inventive recipes. This easy vegan dish is packed with zest and spice.
* If you’re not as fond of heat as I am, add as much chili as you’re comfortable with.

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Serves 4

Salt
4oz fresh basil, leaves picked
1 -2 garlic cloves, peeled
4oz pistachios
2 red bird’s eye chillies
Zest and juice of 1 large lemon
3 fl oz olive oil
1lb spaghetti

Put a large pan of water on to boil and add two teaspoons of salt for every 2 pints of water.
In the meantime, finely chop the basil, and do the same with the garlic, pistachios and chili.
Run the knife repeatedly over all the chopped ingredients, until they’re very, very fine, then transfer to a large bowl.
Add the lemon zest, three tablespoons of lemon juice, the olive oil (if you like, use a little more, to loosen the sauce) and half a teaspoon of salt (or to taste), and mix well.

Cook the pasta in the boiling water for seven minutes (or according to packet instructions), until al dente.
Scoop out 1/2 cup or so of the pasta water with a ladle, then drain the pasta. Add the cooked pasta to the pesto bowl, toss to coat thoroughly, adding a little pasta water, if necessary, to loosen the sauce, then serve.

Pasta · Vegetarian pasta

Pappardelle with butternut squash and blue cheese

February 23, 2019 Belinda

Nigella Lawson has created this vegetarian and complex-flavored pasta dish.
This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch and a hint of nuttiness, to this meltingly gorgeous concoction.

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Serves: 6

1 large (approx 2¾-3¼lb) butternut squash or 1¾lb ready-cubed squash
1 medium – large onion
2 tbap regular olive oil
¾ tsp smoked paprika
1 tbsp unsalted butter
3 tbsp marsala (don’t miss this out!)
½ cup water
Salt to taste
⅔ cup pinenuts
1 lb pappardelle or other robust pasta
6 fresh sage leaves
5 oz soft blue cheese (such as Saint Agur)

Peel and de-seed the butternut squash, and cut into roughly (1-inch) cubes.
Peel and finely chop the onion and fry in the olive oil in a large heavy-based pan that can accommodate the pasta later. When the onion starts to become golden, add the paprika.

Tumble in the cubes of butternut squash and then add the butter, turning everything together in the pan. Once the squash is slicked with the oniony oil and butter, add the marsala and water. Let the pan come to a bubble, then put the lid on, turn down the heat and simmer for about 20 minutes or until tender.

Meanwhile, put a large pan of water on for the pasta, adding salt only when it comes to the boil; and toast the pine nuts separately in a hot, dry pan on the hob until scorched a dark gold, then tip them into a bowl or plate to cool.

Lift the lid off the squash pan and check the butternut is tender; if not, then cook for a little longer without the lid on – the squash should hold its shape and not turn to a mush. Once it’s ready, season to taste – go easy with the salt because the blue cheese will add extra saltiness later – and take off the heat and let it wait for its happy union with the pappardelle.

Cook the pasta according to packet instructions, though check a couple of minutes before the manufacturers declare it will be ready. While waiting for the pasta to cook – you should give the pan a loose stir or swirl every now and again – you can finely chop the sage leaves and crumble the cheese. Sprinkle most of the sage over the squash, keeping some back, and give a quick stir; but keep the cheese for now.

Before you drain the pappardelle, lower a mug or cup into the pan and hive off a little pasta-cooking water, then tip the drained pasta into the resting sage-sprinkled squash pan and slowly turn the pasta in the sauce to combine; or you can do this in a capacious warmed bowl. If you find the sauce too dry, or if it all needs a little help coming together, add some of the pasta-cooking water – the starch in it encourages the sauce to emulsify, the better to cling to the pasta.

Drop the crumbled cheese and about a half of the pine nuts, then – much as though you were tossing a salad – gently combine, before sprinkling the other half of the pine nuts and the reserved chopped sage on top.

Make ahead note:
Squash sauce can be cooked 1 day ahead. Simmer until the squash is just tender then transfer to non-metallic bowl to cool. Cover and refrigerate as soon as possible. Reheat gently in a saucepan before adding sage and continuing as directed in recipe.

Freeze note:
Squash sauce can be frozen, in airtight container, for up to 3 months. Defrost overnight in fridge and reheat as above.

Holiday Food · Pasta · Vegetarian pasta

World’s best baked mac n’ cheese with crispy garlic breadcrumbs

December 23, 2018December 23, 2018 Belinda

I have made so many mac n’cheeses over the years and finally settled on this one as being the very best. It’s one every age group loves.

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Serves 12

For the topping:
4 tbsp unsalted butter, plus more for baking dish
2 tbsp extra-virgin olive oil
2 – 3 cups Panko breadcrumbs (Japanese-style breadcrumbs)
3 large garlic cloves, minced
¾ cup finely grated Parmesan cheese (grate it yourself, it tastes better)
1/2 tsp kosher salt

For the macaroni and sauce:
1 lb dried elbow macaroni (large size)
1/2 cup (1 stick) unsalted butter
6 tbsp all-purpose flour
4 cups whole milk
¾ to 1 cup heavy cream
16 oz coarsely grated extra-sharp cheddar (about 6 cups)
¾ cup grated Parmesan
2 tsp kosher salt
1/2 tsp ground white pepper
1 1/2 tbsp English mustard powder

Special equipment:
9- by 13-inch baking dish

Preheat oven to 400°F with the rack in the middle of oven. Butter the baking dish. Set a large, covered pot of salted water over high heat to boil.

Meanwhile, in a large skillet over medium heat, heat butter and oil until butter foam subsides. Add the panko breadcrumbs and garlic; cook, stirring, until crumbs are golden brown, 4 to 6 minutes. Transfer crumbs to a medium bowl, stir in ¾ cup Parmesan and salt, and set aside.

Add macaroni to boiling salted water and cook until just al dente (avoid overcooking). Drain macaroni and set aside.

In a large wide pot over medium-low heat, melt the butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes.
Gradually pour in milk and cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Add the salt, pepper, and mustard powder. Add the cheeses in three batches, whisking until each addition is completely melted before adding more. Remove from heat.

Add the drained macaroni to the pot with the cheese sauce and stir well to coat. Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 25 to 30 minutes.

Let cool 15 minutes before serving.

Appetizer Vegetarian · Appetizers · Asian flavors · Dairy-free · Grains · Soup · Uncategorized · Vegan · Vegetarian pasta

A bowl of Asian goodness

June 7, 2017June 7, 2017 Belinda

This is divine on a hot day when you don’t feel like cooking too much. It’s also a great starter for a dinner party

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Serves 4 as a starter

1/2 oz instant dashi granules
1/2 cup soy sauce
3 tbsp mirin
1 tsp sugar
1 tsp wasabi paste
1 tbsp finely grated fresh ginger
10 1/2 oz soba noodles
1 nori sheet
3 1/4 inch piece of daikon radish, peeled and finely grated
3 scallions, finely sliced

Put the dashi granules in a bowl and pour 1 1/2 cups boiling water over them.
Stir until the granules have dissolved, then add the soy sauce, mirin, sugar, wasabi paste and ginger. Stir to make a dressing.

Bring a large pot of water to the boil and add the noodles. Allow the water to return to the boil then add 1/2 cup cold water to drop the temperature a little.
Repeat this process three times, then drain the noodles.
Rinse the noodles with cold water to remove the starch, then divide between 4 bowls.

Toast the nori sheet over a high flame or in a hot oven, then slice into this strips. Pour the dressing over the noodles, toss lightly, then scatter with the daikon, scallions and nori strips.

Asian flavors · Pasta · Vegetarian pasta

Garlic noodles with mushrooms and miso butter

August 29, 2015February 8, 2016 Belinda

This is a wonderfully simple recipe from the food blog, “Steamy Kitchen” It’s worth signing up to them, as they have some super recipes with those lovely Asian flavors.
Use either Chinese egg noodles or thin spaghetti noodles.

Serves 4
1/2 pound dry pasta or noodles of your choice
2 tablespoons butter
2 cloves garlic, finely minced
2 green onions (scallions), chopped
12 ounces fresh mushrooms of your choice
2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
2 teaspoons Maggi Sauce (or 1 1/2 tablespoons oyster sauce)

Cook the pasta according to package directions. Drain and set aside.
Heat a wok or large saute pan over medium heat. When hot, add the butter, garlic and green onion. Cook for 1 minute or until very fragrant, making sure to keep an eye on the heat so that the garlic does not burn. Add in the mushrooms and cook for 2 minutes. Add in the miso, Maggi Sauce (or oyster sauce) and stir.
Add in the cooked pasta and toss well.

Asian flavors · Pasta · Vegetarian pasta

Soba noodles with sesame seeds

August 5, 2015February 8, 2016 Belinda

This is a wonderfully simple and utterly addictive recipe from Nigella Lawson. As she so poetically says, “You can lift the bowl to your face with this dish”. They are served cold so are perfect for a packed lunch.

3 oz sesame seeds
salt
8 oz soba noodles
5 tsp soy sauce
2 tsp rice wine vinegar
2 tsp honey
2 tsp sesame oil (I love toasted sesame oil)
6 green onions

Toast the sesame seeds in a dry pan over a high heat until they are golden brown and tip them into a bowl.
Bring a large pan of water to the boil and add some salt.
Put in the soba noodles and cook them for about 6 minutes (or according to the packet instructions) until they are tender but not mushy.
Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the green onions and put them into the bowl with the cooled drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about 30 minutes to let the flavors develop and lift the bowl to your face!

Do-ahead · Gluten Free · Nuts · Pasta · Vegetarian pasta

Easy lemon pesto sauce

March 2, 2015September 7, 2022 Belinda

A light, lemony and more refreshing version of a traditional pesto sauce is delicious tossed with hot pasta for a quick meal or side dish with roasted or grilled meats and fish.

2 garlic cloves
3 Tbs. toasted pine nuts (to toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes.)
1 1/2 cups loosely packed fresh basil leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup grated Parmigiano-Reggiano cheese
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 to 1 1/2 cups extra-virgin olive oil
Salt and freshly ground pepper, to taste

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper.

Makes 1 1/4 to 1 3/4 cups.