Sheetpan layerless lasagna

March 2, 2023March 2, 2023 Belinda

Recipe from Giada de Laurentis

Lovers of crispy lasagna edges, this one’s for you! This spin on the classic dish isn’t only easier (no tedious layering required) but it ensures more perfectly crisp bites all throughout. Broken up lasagna pieces, or taccole pasta, make it feel more layered than your average baked pasta.
Feel free to assemble this ahead of time and refrigerate until it’s time to serve – then pop it in the oven when it’s time to eat.

Serves 6
4 tbsp olive oil, divided
1/2 tsp kosher salt, plus more for the pasta water
1lb taccole pasta or lasagne pasta broken into 2-inch pieces
1 clove garlic, chopped
1/2 tsp red pepper flakes
1 (5- oz) container baby spinach
1 cup part skim ricotta cheese
1lb spicy Italian sausage, casings removed
1 red onion, diced
4 cups jarred marinara sauce (Rao is the best one)
2 1/2 cups shredded low moisture mozzarella, divided
1 1/2 cups freshly grated parmesan cheese, divided

Preheat the oven to 425 degrees F.
Oil a straight sided 12 x 17-inch baking sheet with 1 tablespoon olive oil. Set aside.

Heat a medium skillet over medium heat. Add 1 tablespoon oil along with the garlic and pepper flakes to the hot pan. Cook, stirring often until fragrant, about 1 minute. Add the spinach and the salt and cook, stirring often, until the spinach is almost completely wilted, another minute. Remove the spinach mixture to a strainer and press firmly to remove any excess liquid. Place the spinach in a medium bowl. Using a pair of kitchen scissors, slice up the spinach into chopped pieces. Add the ricotta cheese and stir to combine. Set aside.

Using a paper towel, wipe out the skillet and bring it back to medium heat. Add the remaining 2 tablespoons of oil to the pan along with the sausage and cook, undisturbed until the sausage is beginning to brown on the first side, about 3 minutes. Using a wooden spoon, break apart the sausage into bite sized pieces.
Continue to cook, stirring often and breaking apart as needed, until the sausage is lightly browned, another 5 minutes. Add the onion to the pan and cook until the onion is fragrant and beginning to soften, another 3 minutes. Remove from the heat.

Meanwhile, bring a large pot of water to a boil over high heat. Be sure it is a large enough pan to allow the pasta to swim freely. Season generously with salt. Cook the pasta for 4 minutes stirring often to avoid clumping. Drain well, reserving 1/2 cup of pasta water.

While the pasta is cooking, add the marinara to the pan with the sausage and onion and mix well. Add the pasta water, pasta, 1 cup mozzarella cheese and 1/2 cup parmesan cheese to the same pan and stir to combine.
Spread the entire mixture on the prepared 12 x 17-inch baking sheet.
Dollop the pasta with the ricotta-spinach mixture, and sprinkle with remaining 1 1/2 cups mozzarella and 1 cup parmesan cheeses.
Bake until the pasta is tender, the sauce is bubbly, and the top is lightly browned, about 30 minutes.
Remove from the oven and let rest for 5 minutes before cutting into squares and serving.

Fish · Pasta

Easy creamy prawn linguine

March 1, 2023March 1, 2023 Belinda

Recipe from food blog, Skinny Spatula

Creamy prawn linguine (linguine con gamberi) is the stuff pasta dreams are made of. Smothered in a creamy garlic sauce with lemon, this prawn and pasta recipe is ideal for date night or simply when you feel like a treat.

Serves 4

350 g (12 oz.) linguine
30 g (1 oz.) butter
250 g (9 oz.) shrimp
4-5 garlic cloves
100 ml (1/2 cup) dry white wine
1/2 tsp Italian herbs
1/4 tsp red chili flakes
200 ml (1 cup) double cream
2 tbsp creme fraiche
25 g (1 ounce) grated Parmesan
Juice of half a lemon
Freshly chopped flat-leaf parsley

Boil the linguine two minutes less than recommended on the package.
Meanwhile, melt the butter in a large pan, add the prawns and cook for five minutes until slightly brown.
Add the garlic and cook for a minute until fragrant.
Add the wine, herbs, and chili flakes and simmer for 5 minutes until the wine evaporates.
Stir in the double cream, creme fraiche, and parmesan, cook for another minute until all creamy and bubbly and stir the pasta in.
Season to taste, add the lemon juice and parsley and serve immediately.

Asian flavors · Dairy-free · Meat · Pasta · Vegan

Stir-Fried Udon Noodles With Pork and Scallions

February 25, 2023February 25, 2023 Belinda

Recipe from Bon Appetite Magazine

With chewy noodles, well-browned ground pork, and crunchy cabbage, this take on yaki udon (stir-fried udon noodles) gets its flavor from an umami-rich punch of soy sauce and mirin, a sweet Japanese rice wine. (You might recognize the combination from teriyaki recipes.) It also has green onions for a fresh bite and a drizzle of sesame oil for nutty depth. You can easily make it vegetarian: Simply omit the pork and sub in 8 oz. shiitake or crimini mushrooms instead.

If you don’t have mirin in your pantry already, it’s easily found in many larger grocery stores, East Asian markets, and online. Some brands may be labeled “aji-mirin.” This common product is an imitation of true mirin (the name translates to “tastes like mirin”). Whatever you find will be delicious in this recipe, but if you spot hon-mirin (a.k.a. true mirin, which is quite a bit more expensive) it makes the dish even more special.

This is a weeknight-ready, quick-fire udon noodle recipe, so prepping your ingredients before you start cooking is a smart move. See the step-by-step instructions here.

Serves 4

2 tbsp avocado or vegetable oil, divided
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
2 7-oz packages instant udon noodles, flavor packets discarded
2 tsp toasted sesame oil
8 oz ground pork
5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
2 tsp finely grated fresh ginger (from a 1-inch knob)
1 tsp crushed red pepper flakes
⅓ cup mirin
⅓ cup soy sauce
1 tbsp toasted sesame seeds, plus more for serving

Step 1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Step 2

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Step 3

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions.
Top with more sesame seeds before serving.

Appetizer Vegetarian · Gluten Free

Baked feta with cherry tomatoes

February 5, 2023February 5, 2023 Belinda

This recipe is superb and is an adaptation of a viral TikTok video used with pasta. Serve with warm focaccia bread.

4 tbsp olive oil, divided
1lb sweet cherry tomatoes
4 large cloves garlic, thinly sliced
1 good-sized shallot or 1 small red onion, thinly sliced
1-2 small red chillies (sliced) or a good pinch or dried red chili flakes
Flaky sea salt
Fresh cracked black pepper
10 oz block Greek feta or a couple of smaller ones. (It doesn’t have to be exactly 10 oz)
A good handful fresh basil
2 tbsp chopped fresh thyme
2 tbsp chili honey, to drizzle
Good bread for serving

Heat the oven to 400F. Place one rack in the middle of the oven and one near the top, under the broiler.

Put 2 tbsp olive oil into an 8″ or 9″ oven-proof baking dish that is presentable.
Add the tomatoes, garlic, chopped thyme, shallots and chillies. Sprinkle with a good pinch of salt and a few grinds of pepper. Toss to coat, then add the blocks of feta. Drizzle the remaining 2 tbsp of olive oil over the feta and tomatoes, crack more pepper and gently toss without breaking the feta blocks.

Transfer the pan to the middle rack of the oven for 20-30 minutes. After that, transfer to the broiler rack and change the setting to the BROIL, watching carefully incase it burns. Broil on high for 5-8 mins or until the tomatoes are starting to char and blister.
Meanwhile, heat up the bread in a toaster oven or another oven.
When the tomato/feta dish is ready, pull out the dish and add the torn basil leaves, gently stirring to combine so the feta “smooshes” into the tomatoes and it becomes a gooey mess!
Drizzle with the chili honey and serve

Appetizers · Do-ahead · Fish · Holiday Food

Salmon tartare with dill, lemon and capers

January 21, 2023January 21, 2023 Belinda

Serves 6

If you love serving smoked salmon for a starter, this salmon tartare is a great modern twist, using fresh and smoked salmon.
A super appetizer and can be made no more than 3 hours earlier and refrigerated.

1 shallot, finely diced
2 lemon, 1 juiced and 1 cut into wedges
400g skinless salmon fillet
200g smoked salmon
2 tbsp chopped dill
2 tbsp non pareil capers, rinsed and drained
1 tbsp Dijon mustard
1 tbsp crème fraîche
lemon oil or olive oil
melba toast, to serve

Put the shallot in the lemon juice and leave to soak.
Cut the salmon into tiny cubes and finely chop the smoked salmon.
Put all the fish into a bowl, add the dill, capers, mustard, crème fraîche, 1 tbsp lemon or olive oil and the shallot and juice.
Fold it all together gently and season with black pepper and salt if needed.
Serve in neat rounds with melba toast and lemon wedges on the side, and drizzle with a little more lemon oil.

Asian flavors · Dairy-free · Gluten Free · lentils · Soup

Curried lentil soup

January 15, 2023January 15, 2023 Belinda

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Recipe from Yotam Ottolenghi

Serves 4

2 tbsp virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2½-inch piece ginger, peeled, finely grated
1 tbsp medium curry powder
¼ tsp crushed red pepper flakes
¾ cup red lentils
1 14.5-ounce can crushed tomatoes
½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 13.5-ounce can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Dairy-free · Do-ahead · Gluten Free · Poultry

Chicken Basque

January 9, 2023January 9, 2023 Belinda

This is a super and easy recipe from Delia Smith.

1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
6 fl oz (170 ml) dry white wine
½ large orange, cut into wedges
1 level teaspoon chopped fresh thyme
2 oz (50 g) black olives (pitted if you prefer)
salt and freshly milled black pepper
2 large red peppers
1 very large or 2 medium onions
2-3 tablespoons extra virgin olive oil
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
2 oz (50 g) sun-dried tomatoes in oil
2 large cloves garlic, chopped
1 level tablespoon sun-dried tomato paste
½ level teaspoon hot paprika

Start by seasoning the chicken joints well with salt and pepper.

Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.

Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden color on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some color. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme. Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it’s important to keep the rice down in the liquid).

Finally, place the wedges of orange in among the chicken and scatter with the olives.

Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. You can also watch how to make Perfect Rice in our Cookery School Video for Long-grain Rice on this page.

Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.

You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 9½ inches (24 cm) at the base; or, failing that, any wide flameproof casserole of 8½ pint (4.5 litre) capacity.

Fish

Slow-Cooked Halibut with Garlic Cream and Fennel

January 9, 2023January 9, 2023 Belinda

Recipe from Epicurious

When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely—an elegant shadow of its raw self. Tacky cloves go silky and sultry, warm and welcoming. For this recipe, cod, chilean sea bass and pollock are both great alternatives for the halibut.

Serves 4

2 small fennel bulbs, fronds reserved, bulbs cut into 1/2″-thick wedges
8 garlic cloves, thinly sliced
4 cups heavy cream of half, cream and half full-fat coconut milk
1 Tbsp. plus 3 tsp. kosher salt, divided; plus more
1 1/2 lb. skin-on halibut fillet, patted dry
1 small lemon
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Preheat oven to 250°F.
Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 30-35 minutes (do not let cream come to a boil). Remove from heat.

Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 20 -25 minutes.

While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.)
Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.

Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

Asian flavors · Dairy-free · Fish

Tomato-Coconut Curry With Cod

January 9, 2023January 9, 2023 Belinda

Recipe from Epicurious

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri brand best. Available on Amazon.

4 servings
1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2″ piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.

Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.

Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.

Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.