Asian flavors · Dairy-free · Do-ahead · Holiday Food · Soup · Vegan

Caramelized parsnip and coconut soup with parsnip bhajis

Belinda

Recipe c/o the Great British Chef’s website
Chantelle Nicholson’s comforting parsnip soup recipe is given a creamy lusciousness by coconut milk, all the while staying both vegan and gluten-free. Served with beautifully crispy parsnip bhajis, this dish is the perfect winter warmer.

2 tbsp of coconut oil
4 large parsnips, peeled and diced
1 onion, finely sliced
1/2 tsp cumin seeds
1 bay leaf
1 2/3 pint (800ml) of vegetable stock
2/3 pint (300ml) of coconut milk
sea salt
freshly ground black pepper

PARSNIP BHAJIS
2 parsnips, peeled and grated
1 shallot, finely diced
1/2 tsp turmeric
1/2 tsp cumin seeds
1 tbsp of coriander, chopped
2 tbsp of gram flour
2 tbsp of chickpea water, (aquafaba)
2 tbsp of coconut oil, plus extra for greasing
salt
freshly ground black pepper

GARNISH
cumin seeds, toasted
coriander cress, (optional)
beetroot cress, (optional)
rapeseed oil

To make the parsnip soup, heat the coconut oil in a large saucepan over a moderate heat. When hot, add the parsnips, season well and cook until lightly caramelised, for approximately 25 minutes
After this time, add the onion, cumin seeds and bay leaf and cook for a further 5 minutes until the onion is soft
Add the vegetable stock to the pan and simmer for 20 minutes until the parsnip is cooked through
Meanwhile, make the parsnip bhajis

Preheat the oven to 350F/180°C/gas mark 4

Mix all of the bhaji ingredients together in a large bowl, apart from the coconut oil. Season the mix with salt and pepper then heat the coconut oil in a non-stick frying pan
Using two spoons, shape the bhaji mixture and fry off until golden. Place on a greased baking sheet and cook the bhajis for 8–10 minutes until golden cooked through

To finish the soup, remove the bay leaf, add the coconut milk and blitz in a blender until smooth and reheat on the hob if necessary. Divide the soup between bowls and sprinkle with cumin seeds and cress (if using). Drizzle with rapeseed oil and serve with the hot crispy bhajis on the side, or in the soup as croutons

Baking · Do-ahead · Holiday Food

Parsnip and sage scones with Stilton butter

Belinda

Recipe c/o the Great British Chef’s website
Parsnips have a natural, gentle sweetness which works well in baked goods like these scones. We’ve combined the parsnips with sage for a festive spin, but you could also use other herbs such as thyme, chives or parsley. They are delicious served warm, piled with Stilton butter, and will keep well for a few days in a tightly sealed container.

16 oz self-raising flour
1 tbsp Baking Powder
1 oz caster sugar
1/2 tsp salt
5 oz unsalted butter, softened
7.5 oz parsnips, peeled and coarsely grated
1 egg
1/2 pint whole milk

STILTON BUTTER
4 oz of Stilton, at room temperature
4 oz of butter, softened

Preheat the oven to 400F/gas mark 6
Whisk together the flour, baking powder, sugar and salt. Add the butter, rubbing it in with your fingertips until the mixture resembles fine breadcrumbs
Add the grated parsnips and stir them into the flour and butter mixture
Add the egg and milk and stir again until just combined. Overworking the mixture will prevent the scones from rising as much, so stop mixing as soon as you have a shaggy dough. Add a little more flour if the dough is too wet to handle
Tip the dough onto a floured surface and gently roll or pat it out until it is around 1 in thick
Use a 2 in round cutter to cut out the scones, taking care not to twist the cutter as you push down. Instead, try to push the cutter straight down – this will help the scones rise better
Bake the scones for 12-15 minutes or until risen and golden. Remove them from the oven and transfer to a wire rack to cool

Make the Stilton butter by mashing together the Stilton and butter until well combined
Serve the scones with generous amounts of Stilton butter on top

Asian flavors · Breakfast · Dairy-free · Do-ahead · Gluten Free · Rice · Vegan · Vegetable-related

Sticky coconut rice cake with turmeric tomatoes

Belinda

In this dish from Ixta Belfrage’s ‘Mezcla’ cookbook, sticky coconut rice cakes are served with a delicious turmeric tomato sauce

Notes
I use Thai Taste brand sticky rice, which doesn’t need to be soaked. If you’re using another brand, check the instructions on the side of the packet, as the rice may need to be soaked overnight.
Make ahead
Both parts of the dish can be made the day before and reheated in a warm oven.

SERVES 4

FOR THE RICE CAKE
400g Thai sticky rice (aka glutinous rice or sweet rice), rinsed and drained (see notes above)
400g tin of full-fat coconut milk (at least 70% coconut extract)
250g water
2 small cloves of garlic, finely grated/crushed
2 tsp finely grated fresh ginger
2 spring onions(scallions), very finely chopped
1 1/2 tsp fine salt

FOR THE TURMERIC TOMATOES
400g sweet, ripe cherry tomatoes
15g fresh ginger, peeled and julienned
15g fresh coriander (cilantro), stalks and leaves
3 cloves of garlic, peeled
70g olive oil
2 tsp maple syrup or honey
1⁄2 tsp ground turmeric
1 1⁄4 tsp cumin seeds
1⁄2 tsp fine salt

TO SERVE
2 spring onions, finely sliced
5g fresh coriander
1 lime, cut into wedges

Preheat the oven to 230°C fan/250°C/475F. Line a 23 x 23cm baking tin (or a similar- sized ovenproof dish) with non-stick parchment paper.

Whisk all the ingredients for the rice cake together, making sure to get rid of any lumps of coconut milk. Pour into the prepared tin and flatten the top.

For the tomatoes, put all the ingredients into an ovenproof dish that’s just big enough for them all to fit snugly in a single layer.

Put both dishes in the oven – the tomatoes on the top shelf and the rice on the bottom shelf (or preferably both on the top shelf, if they’ll fit). Bake for 30 minutes. The tomatoes should be soft and slightly charred and the rice should be cooked through and golden-brown on top.

Remove both dishes from the oven. Cover the tomatoes to keep them warm. Leave the rice to rest for 20 minutes. Turn the oven grill to its highest setting.

After 20 minutes, lift the rice cake on to a flat baking tray lined with the paper. Tear away any overhanging parchment that could burn under the grill. Grill for 5–8 minutes near the top of the oven, or until the rice is crisp and golden- brown on top.
All grills are different so this could take more or less time. If you have a blowtorch, use it to crisp up and lightly char the surface a little more.

Leave to cool for 5 minutes before slicing into squares. Serve with the warm tomatoes and garnish with the spring onions (scallions), coriander (cilantro) and lime wedges.

Baking

Greek orange and honey syrup cake with yoghurt and pistachios

Belinda

Recipe from Delia Smith
The sharp acidity of the orange in this cake combines beautifully with the sweetness of the Greek mountain honey.
Because the cake is soaked in syrup, you can make it well ahead and just whip it out when you’re ready to serve.

Serves 12

For the cake:
2 small oranges (weighing about 9 oz/250 g)
4½ oz (125 g) ground almonds
6 oz (175 g) well-softened butter, plus a little extra for greasing
6 oz (175 g) golden caster sugar
3 large eggs, beaten
9 oz (250 g) semolina
4½ level teaspoons baking powder

For the syrup:
8 fl oz (225 ml) Greek mountain honey
5 tablespoons orange juice
1½ tablespoons lemon juice
1½ inch (4 cm) cinnamon stick

For the topping:
7 oz (200 g) Greek yoghurt
1½ oz (40 g) unsalted, shelled pistachio nuts
2 tablespoons Greek mountain honey

*You will also need an 10 inch (25.5cm) round loose-based cake tin, greased, with a non-stick base liner

Pre-heat the oven to gas mark 6, 400°F (not fan assisted)

First, cut the oranges into chunks, removing the pips.
Then tip the whole lot – flesh, pith and zest – into a food processor and whiz it to a thick purée. Now all you do is simply put all the other cake ingredients into a large bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. After that, fold in the orange purée, spoon the mixture into the prepared tin and smooth the top with the back of the spoon.

Now place the cake on the centre shelf of the oven and bake it for an initial 10 minutes. Then lower the temperature to gas mark 4, 350°F (180°C) and bake for a further 40-45 minutes, or until it is golden brown, springy in the centre and has shrunk slightly from the sides of the tin.

Meanwhile, make the syrup. To do this, simply combine the honey and 5 tablespoons water with the cinnamon stick in a small saucepan, place it over a gentle heat, bring it up to simmering point and let it simmer gently for about 5 minutes. After that, take the pan off the heat, remove the cinnamon stick and stir in the orange and lemon juices. Leave the cake aside to cool for 5 minutes, then remove it from the tin to a wire rack to cool, with a large plate underneath. Make a few holes all over it with a skewer before pouring the syrup over it. (It will look like there is far too much, but don’t worry, the cake will absorb more than you think, and any that is not absorbed can be poured from the plate back over the cake.)

Then, when the cake is absolutely cold, place it on a serving plate, cover it and leave it in a cool place overnight. Just before serving, spread the top of the cake with the Greek yoghurt, sprinkle over the pistachios, drizzle with the honey and serve cut into chunky slices.

Note: This cake can also be made to serve 8-10, in an 8 inch (20 cm) tin, using 1 orange, 3 oz (75 g) ground almonds, 4 oz (110 g) each softened butter and sugar, 2 large eggs, 6 oz (175 g) semolina and 3 level teaspoons baking powder.

For the syrup, use 5 fl oz (150 ml) honey, 3 tablespoons each water and orange juice, 1 tablespoon lemon juice and 1 inch (2.5 cm) cinnamon stick. For the topping, use 7 oz (200g) Greek yoghurt, 1 oz (25 g) pistachios and 1½ tablespoons honey.

Bake the cake for 10 minutes at the higher temperature and 25-30 minutes at the lower temperature.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Ina’s parsnip puree

Belinda

Recipe from Ina Garten.
Would be wonderful for the Holidays and can be done ahead of time. Love that!

“This is about as easy as a side dish gets. Parsnips are really delicious and so under-appreciated. It’s the essence of parsnip-ness with just a little butter. So good with any fish, meat, or poultry. —Ina Garten

4 servings

1½ lb. parsnips, scrubbed, sliced ¾” thick
Kosher salt, freshly ground pepper
2 Tbsp unsalted butter, diced

Place 1½ lb. parsnips, scrubbed, sliced ¾” thick, in a medium pot, add 1 Tbsp. kosher salt, and add enough water to cover the parsnips.
Cover the pot, bring to a boil, then uncover, lower the heat, and simmer for 15–20 minutes, until the parsnips are very soft when tested with a small knife.
Don’t drain the pot!

With a slotted spoon or small strainer, transfer the parsnips to the bowl of a food processor fitted with the steel blade and pulse to chop the parsnips.
Pour the cooking liquid into a glass measuring cup and pour ½ cup down the feed tube. Purée the parsnips, adding more cooking liquid (about 1 cup total) through the feed tube until the parsnips are creamy and almost smooth but still have some texture.
Add 2 Tbsp. unsalted butter, diced, and ½ tsp. freshly ground black pepper and purée until combined.
Taste for seasonings and serve hot.

Pasta · Vegetarian pasta

Butternut squash lasagna pie

Belinda

Recipe by Yotam Ottolenghi.
This would be super as a Holiday main course for vegetarians.

“This comforting dish lands somewhere between a lasagna and a pie. Thinly sliced butternut squash and broken dried lasagna noodles are all tossed together in one bowl with cheese, spices and a red pepper sauce, then pressed into a cake pan before baking, at which point everything softens and cooks together into imperfectly perfect layers. A simple béchamel topping is made while your pie is in the oven, leaving you ample time to get on with assembling a big salad or a side dish of your choosing.”

Serves 6

For the Pie
¼ cup olive oil, plus more for greasing the pan
8 garlic cloves, roughly chopped
2 tbsp tomato paste
1 tbsp cumin seeds, roughly crushed in a mortar and pestle
1 tbsp coriander seeds, roughly crushed in a mortar and pestle
2 tsp Aleppo chile flakes
1 (12-oz) jar red peppers, drained
1 tsp light brown sugar
Fine sea salt and black pepper
1 small butternut squash (about 1 ¾ lbs), peeled, halved, deseeded and cut into ⅛-inch-thick slices
8 oz dried lasagna noodles, each roughly broken into 3 or 4 pieces
7 oz baby spinach (10 lightly packed cups)
1 packed cup basil leaves, torn in halves
1 cup crumbled Greek feta
Heaping ½ cup finely grated Parmesan

For the Béchamel
3 tbsp unsalted butter
⅓ cup all-purpose flour
1½ cups whole milk, plus more if needed
2 garlic cloves, minced
Fine sea salt
¼ cup finely grated Parmesan

Step 1
Make the pie: Heat the oven to 400F degrees.
Grease a 9-inch springform cake pan then line it with a piece of parchment paper large enough to cover the base and hang over the sides by a couple inches; set aside.

Step 2
Add the oil to a small frying pan and heat over medium-high. Once it’s hot, add the garlic and cook for about 1 minute, stirring until fragrant but not browned. Add the tomato paste, cumin, coriander and chile flakes and cook for 1 minute more, stirring often, until deeply red. Set aside to cool slightly, then add to a small food processor with the red peppers, sugar, ½ teaspoon salt and a good grind of pepper; blitz until smooth.

Step 3
Empty the mixture into a very large bowl and add the squash, lasagna sheets, spinach, basil, feta, Parmesan, 1¼ teaspoons salt and a good grind of pepper. Use your hands to make sure everything is nicely coated. Transfer this mixture to your lined cake pan, adding a third at a time and pressing lightly to ensure everything is even and compact. Using heavy-duty aluminum foil, wrap the cake pan all around until tightly sealed, place on a baking sheet and bake for 1 hour.

Step 4
Toward the last 15 minutes of baking time, make the béchamel: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour and cook, whisking steadily, for 2 to 3 minutes, or until it starts to smell like popcorn. Slowly pour in the milk ½ cup at a time, whisking with each addition until fully incorporated. Turn the heat down to medium then add the garlic and ¼ teaspoon salt. Use a spatula to stir and cook for 2 minutes, stirring to ensure the bottom doesn’t scorch, until nice and smooth. Off the heat, stir in the Parmesan. If the pie isn’t done, cover the top with a piece of parchment paper to prevent a skin from forming. The béchamel is easier to handle when warm; if needed, reheat gently with a splash of milk to loosen.

Step 5
After the pie has cooked for 1 hour, remove it from the oven and carefully unwrap the top foil and paper, crinkling it down and around the sides of the pan to expose the top. Spoon the béchamel on top, using a spatula to distribute it evenly over the surface. (Take care not to mix it with the base; you want the béchamel to remain white.)

Step 6
Turn the oven temperature up to 450 degrees, place the cake pan back on its baking sheet and bake for another 15 to 20 minutes, rotating halfway through, until nicely browned on top. Set aside to cool for at least 15 minutes.

Step 7
Carefully release the pie from the springform pan, loosening the outer ring then using the parchment to help lift it onto a serving plate or board. Serve warm or at room temperature.

Holiday Food · Vegetable-related

Curried cauliflower cheese filo pie

Belinda

Another beauty from Yotam Ottolenghi and the OTK
Serves 4 generously

1 large cauliflower, trimmed and cut into bite-size florets (700g)
2 tsp mild curry powder
3 tbsp olive oil
100g unsalted butter, 50g cut into roughly 3cm cubes and 50g melted
75g plain flour
675ml whole milk
2 garlic cloves, crushed
1 1/2 tbsp English mustard
150g mature cheddar, roughly grated
6 sheets of good-quality filo pastry (we use feuilles de filo)
salt and black pepper
1 tbsp roughly chopped parsley, to serve
1 1/2tsp lemon zest, to serve

1. Preheat the oven to 180°C fan. Line the bottom and sides of a 23cm springform cake tin with baking parchment.

2. Put the cauliflower on a large, parchment-lined baking tray and toss with the curry powder, half the oil, 1⁄2 teaspoon of salt and a good grind of pepper. Roast for about 20 minutes, until cooked through and lightly coloured. Set aside, and turn the oven temperature down to 170°C fan.

3. Meanwhile, make the béchamel. Put the cubed butter into a medium saucepan on a medium-high heat and, once melted, whisk in the flour and cook for 1–2 minutes – it should start to smell nutty (like popcorn). Turn the heat down to medium and slowly add the milk a little at a time, whisking continuously to prevent any lumps, until incorporated and the sauce is smooth. Cook, whisking often, for about 7 minutes, until thickened slightly. Off the heat, stir in the garlic, mustard, cheese and 1⁄4 teaspoon of salt until the cheese has melted.

4. Keep your filo sheets under a damp tea towel to prevent them from drying out. In a bowl, combine the melted butter and the remaining 11⁄2 tablespoons of oil and keep to one side.

5. Working one sheet at a time, brush the exposed side of the filo with the butter mixture and drape it into your prepared tin (buttered side up), pushing it down gently to fit. Continue in this way with the next filo sheet, brushing it with butter and then laying it over the bottom sheet, rotating it slightly so the overhang drapes over the sides at a different angle. Do this with all six sheets.

6. Spoon half the béchamel into the base and top with the roasted cauliflower florets. Spoon over the remaining béchamel, then crimp up the overhang so that it creates a messy ‘scrunched-up’ border around the edges, leaving the centre of the pie exposed.

7. Brush the top of the filo border with the remaining butter mixture, then transfer the tin to a baking tray and bake for 30 minutes.

8. Using a tea towel to help you, carefully release the outer circle of the springform tin and return the pie to the oven for another 20–25 minutes, or until the sides are nicely coloured and everything is golden and bubbling. Leave to settle for 15 minutes.

9. Top the pie with the parsley and lemon zest and serve warm.

Soup

Spicy sesame carrot soup with red lentils

Belinda

This spicy sesame carrot soup is hearty with lentils and tahini, and flavorful with chilies, whole spices, toasted sesame oil, and slowly cooked onions. Simple ingredients and easy to make!

Serves 6

1 tsp cumin seeds
1 tsp coriander seeds
2 tbsp olive oil
1 medium yellow onion, chopped
1 tsp ground chillies or chili flakes (I used Diaspora Co.’s ground Kashmiri chillies)
2 cloves garlic, minced
2- inch piece of ginger, peeled and minced
1 ½ lbs carrots, scrubbed and chopped
sea salt and ground black pepper, to taste
½ cup split red lentils, rinsed
5 cups vegetable stock
¼ cup tahini
1½ tsp toasted sesame oil
1 tsp tamari soy sauce
2 tsp lemon or lime juice

Set a large soup pot over medium heat. Add the cumin and coriander seeds to the pot and toast, stirring them up often. Toast the spices until very fragrant, about 45 seconds to a full minute. Dump the seeds out onto a small plate and allow them to cool completely before grinding up to a powder in a spice grinder. Set the ground spices aside.

Return the large soup pot to the stove over medium heat and pour in the olive oil. Swirl the oil around a bit and then add the onions to the pot and stir. The onions should be sizzling, but on the quieter end of sizzling. Lower the heat if necessary. Keep cooking the onions, stirring occasionally, until very soft and translucent (but not browning), about 7-8 minutes.
Add the ground cumin and coriander to the pot, along with the ground chilies as well. Stir and cook along with the onions for one full minute. Then, add the minced garlic and ginger to the pot and stir. Keep cooking until the garlic is very fragrant, about 1 minute.

Add the carrots to the pot along with big pinches of salt and pepper. Stir the carrots to coat them in the spices and sautéed onions. Then, add the red lentils to the pot and stir once more. Finally, pour in the vegetable stock and give it a final stir.
Bring this broth-y carrot, lentil, and spice mixture to a boil and then lower your heat to a simmer. Simmer this mixture uncovered, stirring here and there, until the carrots are quite soft, about 30 minutes.

Carefully ladle the broth-y carrot, lentil, and spice mixture into the pitcher of an upright, vented blender. To this mixture, add the tahini, sesame oil, and tamari. Close the lid on the pitcher and slowly bring the speed of the blender up to high. You may have to add a few splashes of water to get things moving. Blend until you have a completely smooth puree.

Pour the spicy sesame carrot soup back into the pot. At this point, you can leave it as-is or add some water to make the texture a bit more fluid. I personally like a bit of fluidity in pureed soups, so I added 2 cups of water/broth at this point. Bring the soup up to a boil, stirring often. Stir in the lemon or lime juice.
Give the soup a taste at this point to see if you need to adjust some of the seasoning. Maybe it needs even more lemon/lime for your taste, some extra pepper etc. Adjust the seasoning to your liking and then serve! I topped mine with chopped cilantro, drizzles of tahini and chili oil, and sesame seeds.

NOTES
If you don’t have the whole spices on hand, you can use an equal amount of ground cumin and coriander and skip that initial toasting and grinding step.
Really take your time with cooking the onions. It’s a key flavor-building step for this simple soup.

Dairy-free · Gluten Free · Salad

Fennel, olive and orange salad

Belinda

I’ve been tweaking this wonderful salad for a while and finally think I’ve nailed it.
It’s such an beautiful combination of flavors and textures and is super served with a rich main course.

Serves 3-4
1 good-sized bulb fennel
2 juicy, sweet oranges
1/2 red onion
2 tbsp extra virgin olive oil
1-2 tbsp lemon juice
1/4 tsp salt, approx
1/4 tsp pepper, approx
4 tbsp black olives, pitted and sliced lengthways in half
1 tbsp fresh oregano, coarsely chopped
1 teaspoon chopped fresh parsley to garnish

Cut the fennel bulb in quarters, trim the ends and remove the core. Cut in very thin slices. Stop slicing once you get to the greener part and discard the top or use for something else.

Peel the oranges with a knife so that you also remove the membrane on the outside of the flesh part. Cut down by the membranes on each segment to remove the segments without any membrane or white pith on them. Break larger pieces in half and do keep all the juices!

Peel the red onion and finely slice it. Lay the fennel, red onion, orange, olives and oregano on a plate and gently mix together.

Collect any juices from the orange, such as squeezing from the chopped-off membrane, and put them in a small bowl or jar (this is for the dressing).
Add the olive oil, lemon juice, salt and pepper then whisk or shake together. Taste for seasoning and add whatever you think it’s lacking. Drizzle over the salad.

Top the salad with some torn/chopped parsley and serve.

Dairy-free · Gluten Free · Meat · Whole30 compliant

Bobby Parrish’s easy pulled pork in the instant pot

Belinda

Serves 6 people

FOR THE PORK
3.5-4.5 pound boneless Boston butt
Spice Rub
1 cup red enchilada sauce
Salt
Avocado oil
Water

FOR THE SPICE RUB
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon cayenne pepper
¼ teaspoon cinnamon

Make the spice rub by combining all ingredients in a small bowl and mix well. Cut the Boston butt into two pieces and season well with spice rub and a generous amount of salt.

Preheat instant pot to high or stove-top pressure cooker to medium-high with 3 tablespoons of avocado oil. Sear one piece of pork until dark and crusty all over, remove from pot and sear the other piece. Once both pieces are seared, add them both to the pot along with the enchilada sauce, and enough water to almost cover them.

Put the lid on the instant pot and set cook time for 1 hour on pressure cook high. For stove-top, once the pressure has come up, cook for 1 hour. After 1 hour is complete, allow the pork to sit in the pot for 1-3 hours then open the lid. The meat will have completely relaxed and will fall apart when shredded.

Shred the pork with two forks and skim the fat off the liquid inside the pot Use some of the liquid to keep the pork moist, it will also add loads of flavor.

Enjoy!