Dairy-free · Gluten Free · Salad · Whole30 compliant

Middle Eastern chopped vegetable salad

Belinda

This refreshing salad benefits from making few hours earlier so all the flavors can hang out together. These amounts are not rigid and you can “play” with the ingredients as I’ve added some optional ones too. It can be made Whole 30 compliant by leaving out the cheese and getting inventive. Have fun with it!

Serves 4-6
12 scallions, white and green parts, thinly sliced
1.5 cups grape or cherry tomatoes, halved
2 hothouse (English) cucumbers, halved lengthwise, seeded, and ½-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 good tsp Dijon mustard
1 tablespoon minced garlic (3 cloves)
2 1/2 tsp roasted ground cumin
2 avocados, slightly firm, so they hold their shape when chopped
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8-10 oz Greek feta cheese, ½-inch-diced
4-6 Medjool dates, chopped (optional)
1/2 cup chopped, pitted Kalamata olives (optional)
Toasted pita bread, for serving

Place the scallions, tomatoes, cucumber, chickpeas, olives, if using, dates, if using, parsley, mint, basil and 1 1/2 tsp of the cumin in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, Dijon mustard, 2 teaspoons salt, 1 teaspoon pepper and 1 tsp of the cumin. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables.

Add the feta and avocado, sprinkle with salt and pepper to taste and toss gently.
Taste and add whatever you think it needs.
Serve the salad with the toasted pita bread.

Appetizer Vegetarian · Holiday Food

Bourbon Glazed Cranberry Baked Brie Holiday Wreath

Belinda

My stepdaughter, Sharon made this for our pre-Christmas family dinner last night and it was really super. Well worth making!
Recipe c/o “Brunch with Babs”

1 (16 oz) wheel of Brie, cold
2 tbsp dark brown sugar
1/3 cup chopped raw pecans
1 tbsp bourbon
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp pure maple syrup
2/3 cup whole berry cranberry sauce
1 package frozen dinner rolls – number of rolls dependent on pan size
Egg wash – 1 egg in 1 tbsp water
Rosemary and pomegranate seeds for garnish
For bow: an assortment of herbs including rosemary and sage plus some twine to wrap

Preheat the oven to 375 F degrees.

Line baking pan with parchment and spray or oil lightly. Peel or slice the top rind of the Brie, being careful not to remove any of the cheese. Place brie wheel in the center of baking pan.

Line up the dough balls around the brie in a single layer (in 2 rows), as snug as possible. Cover loosely with plastic wrap and let rest in warm spot for at least 45 minutes.

In a small bowl, combine sugar, pecans, bourbon, cinnamon, nutmeg, and maple syrup. After the dough has risen, top the brie wheel with cranberry sauce and nut mixture.

Brush the wreath with egg wash. Bake wreath until golden brown and puffed up, about 15 to 20 minutes dependent on bread and pan you use. Remove from the oven and let cool slightly. Brush oil onto bread and sprinkle with course salt. Garnish wreath with the pomegranate seeds and rosemary sprigs. To make the herb bow – just bundle a bunch of herbs and tie with kitchen twine.

Serve warm and enjoy!

Appetizer Vegetarian · Holiday Food

Baked blue-cheese cake with pickled beetroot and honey

Belinda

Another beauty from Yotam Ottolenghi

“The pickled beetroot needs to be made the day before. It keeps for a few weeks in the fridge, so can be made well ahead of time. You’ll make more than you need for this recipe, so keep any leftovers in the fridge to spoon alongside grilled fish or cheese. If you are short on time, dicing some ready-pickled beetroot is a perfectly good substitute.

“You can bake these in wide ramekins or small soufflé tins, but the recipe also works well as one large cheese cake. If you go for one large cake you’ll need to double the base mix quantity and increase the cooking time to 45 minutes. Make sure, also, that you grease and line the whole tin (rather than just the base) before the batter gets poured in. Finally, instead of serving it at once, you’ll need to let it cool for an hour before releasing it from the tin and reheating.”

Serves 8

For the pickled beetroot:
3 large beetroots (670g), skin on and scrubbed clean
2 garlic cloves, crushed
1 bay leaf
10g sprigs of thyme
½ tsp black peppercorns
50g caster sugar
500ml red wine vinegar
coarse sea salt

For the base:
40g unsalted butter, fridge-cold and cut into 2cm dice, plus 20g extra, melted, for greasing the moulds
50g pumpkin seeds, toasted
5 digestive biscuits (75g), roughly crumbled. (You could substitute Graham crackers at a push)
40g coarsely grated Parmesan

For the cheese cake:
20g unsalted butter
1 medium leek, trimmed, white and green parts finely sliced (125g)
360g cream cheese
170g creme fraiche
80g double cream
2 garlic cloves, crushed
20g chives, finely chopped
1 tbsp chopped basil
100g Stilton (or a mixture of
75g Valdeon and 25g Gorgonzola), roughly crumbled
4 eggs, lightly beaten

To serve:
40g runny honey (mixed, optionally, with a few drops of truffle oil)
30g hazelnuts, toasted and lightly crushed
15g baby basil or regular basil leaves

Place all the ingredients for the pickled beetroot in a medium saucepan, for which you have a lid, and add 1 tablespoon of salt. Pour over 800ml of water – all the beetroots should be submerged, so add a little bit more water, if you need to – and bring to the boil. Reduce the heat to medium and cook for 35–40 minutes, covered, until soft. Remove from the heat and set aside until completely cool. Lift out the beetroots, then peel and cut them into 1cm dice. Strain the pickling liquid, discard the bay, thyme and peppercorns, and return the liquid to a medium heat for about 25 minutes, until reduced by half and with about 600ml left in the pan. Set aside to cool, then pour the liquid over the beetroots. Keep in the fridge for 24 hours before using.

Preheat the oven to 200°C/180°C fan/400F/gas mark 6. Lightly grease eight 12cm wide ramekins or soufflé tins and place a circle of baking parchment in the base of each.

Place all the ingredients for the cheese cake base in a food processor, with ½ teaspoon of salt. Blitz well to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly. Set aside until ready to use.

Place the butter for the cheese cake in a small pan and add the leek. Cook on a medium heat for about 7 minutes, stirring from time to time, until the leek is soft but still retains its colour. Set aside to cool, then transfer to a large mixing bowl along with the cream cheese, crème fraîche, double cream, garlic, chives, basil, ½ teaspoon of salt and a good grind of black pepper. Mix well to form a smooth paste before adding the blue cheese and eggs. Fold gently, then pour the mixture into the individual ramekins. Bake for 25–30 minutes, until the mixture is cooked and a skewer inserted into the middle of one of the cakes comes out clean. Remove from the oven and serve at once, in the ramekins or soufflé tins, with a drizzle of the honey and the hazelnuts and basil sprinkled on top. The beetroot, strained, can be spooned on top of the cheese cakes, before the garnishes, or served alongside.

Holiday Food · Vegetable sides

Roasted Brussels sprouts with cinnamon-butter yoghurt and chestnuts

Belinda

Recipe from the Ottolenghi Test Kitchen (OTK)
“This festive side would make a wonderful addition to your Thanksgiving table, but would equally be great at a Sunday roast, alongside a roast chicken or baked pumpkin. Get ahead by making the chestnut topping and garlic yoghurt the day before, bringing them back up to room temperature. Be sure to leave your browned butter to just before serving though, as it will solidify as it sits.”

Serves 4-6 as a side

750g brussel sprouts, trimmed and halved
60ml olive oil
200g cavolo nero, stems removed and leaves roughly torn (110g)
2 tbsp apple cider vinegar
1½ tsp maple syrup
10g parsley, finely chopped
5g sage leaves, picked

Chestnut topping:
1½ tbsp olive oil
1 onion, peeled and finely chopped (180g)
½ tsp ground cinnamon
½ tsp ground allspice
120g chestnuts, ready-peeled and cooked, finely chopped into roughly ½-1cm pieces
1 tbsp maple syrup
3 tbsp pomegranate seeds (from ½ pomegranate)

Cinnamon butter yoghurt:
250g Greek yoghurt, at room temp
1 garlic clove, peeled and crushed
35g unsalted butter
1/8th tsp ground cinnamon
Fine sea salt and black pepper

1. Preheat the oven to 220C (425F).

2. Start with the topping. Heat the oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until lightly coloured and softened, about 6 minutes. Add the spices, chestnuts, maple syrup, 1/8th teaspoon salt and a good grind of pepper and cook for another 3 minutes, stirring all the while, until fragrant and glossy. Set aside to cool. Once cool, stir in the pomegranate seeds.

3. Line a large baking tray with parchment paper and add the brussel sprouts, 2 tablespoons oil, ¾ teaspoon salt and a generous grind of pepper and mix everything together. Spread the sprouts out and roast for 12 minutes. Add the cavolo nero and another ¼ teaspoon salt, stir to combine then return to the oven for another 10-12 minutes, or until everything is nicely browned and cooked through. As soon as they’re out of the oven, while still warm, stir through the vinegar, maple syrup and parsley.

4. Meanwhile, to a small frying pan add the remaining 2 tablespoons of oil and place over a medium heat. Once hot add the sage leaves and cook for about 4 minutes, stirring often, until deeply green and translucent. Use a slotted spoon to transfer the leaves to a plate lined with absorbent paper. Wipe out the pan, discarding the oil.

5. Add the yoghurt, garlic and ¼ teaspoon salt to a medium bowl and mix to combine. Spread out onto a large serving platter.

6. Once the brussels sprouts are ready, make the browned butter. Add the butter and cinnamon to a medium frying over a medium heat. Once melted, cook for 3-4 minutes more, stirring occasionally, until nutty and nicely browned. Remove from the heat and let cool for a minute then pour this all over the yoghurt. Spoon the brussel sprouts mixture all over the top then follow with the chestnut topping and the fried sage. Serve right away.

Appetizer Vegetarian · Holiday Food

Whipped Goat Cheese with Bacon & Dates

Belinda

Creamy whipped goat cheese topped with crispy bacon, sweet dates, caramelized shallots, and fried rosemary…served with toasted bread for dipping

Serves 8-10
6 oz raw bacon slices
12 oz crumbled goat cheese, at room temperature
½ cup greek yogurt
4 tbsp honey, split
2 tbsp olive oil, plus more for drizzling
1 tbsp water
¼ tsp kosher salt
freshly cracked black pepper
2 sprigs fresh rosemary
2 large shallots, thinly sliced
12 medjool dates, pitted + roughly chopped (about 6 oz chopped)
2 tbsp apple cider vinegar
toasted bread or crackers, for dipping

Preheat the oven to 400°F.
Lay the bacon in one, even layer in a 12” cast-iron skillet. Bake for about 25 minutes, or until crisp.
Meanwhile, combine the goat cheese, greek yogurt, 2 tablespoons of honey, olive oil, water, salt, and a few cracks of black pepper in a food processor. Process until smooth, scraping down the sides of the bowl as needed. Spoon the whipped goat cheese out onto a large plate or into a shallow bowl. Set aside.
Transfer the bacon onto a plate lined with paper towels to drain. Place the skillet (with all of the bacon drippings) over medium heat. Add the rosemary sprigs. Allow the rosemary to fry on both sides until crisp. Transfer it to the plate of bacon to drain.
Add the shallots to the skillet. Cook for a few minutes until caramelized and tender. Stir in the dates, apple cider vinegar, and remaining 2 tablespoons of honey. Bring the mixture to a simmer and cook for just about a minute until reduced and sticky.
Spoon the date mixture over the goat cheese. Crumble the bacon and rosemary leaves over top. Drizzle with a little more olive oil and a few more cracks of black pepper. Serve with toasted bread or crackers alongside for dipping.

Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

Sesame cucumber and avocado salad

Belinda

Recipe by Hetty McKinnon for the NYT
Something light in this time of heavy Holiday food and expanded waistlines!

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don’t worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.

Serve 4

For the Sesame Dressing
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp toasted sesame seeds
1 tbsp granulated sugar
1½ tsp soy sauce or Tamari
½ tsp red-pepper flakes
For the Salad
2 ripe avocados
1 pound cucumbers (such as Persian or English), trimmed and thinly sliced
2 green, red or purple scallions, trimmed and thinly sliced
Kosher salt (such as Diamond Crystal) and black pepper
Toasted sesame seeds, for topping

Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)

When you’re ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into ½-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.

Add the cucumbers and scallions and toss everything together.
Season with salt and black pepper, top with more sesame seeds, and serve immediately.

Baking · Chocolate · Dessert · Gluten Free · Holiday Food

Flourless chocolate, prune and Armagnac cake

Belinda

Recipe c/o the wonderful, fail-safe Delia Smith

For the cakes:

6 large eggs, separated
150g golden caster sugar
50g cocoa powder, sifted

For the filling:
400g pitted prunes, soaked overnight (or longer if possible) in 120ml Armagnac
1 level tablespoon crème fraîche

To finish:
150g dark chocolate (75 per cent cocoa solids), broken into pieces
1 level tablespoon crème fraîche

Pre-heat the oven to 350F/ 180°C. Grease 2 x 8″ (20cm) loose-based sandwich tins, 1.5″ (4cm) deep and line the bases with baking parchment.

Place the egg whites in a large, clean, grease-free bowl. Put the yolks in another bowl, along with the sugar, and whisk them until they just begin to turn pale and thicken – be careful not to thicken them too much; they need approximately 3 minutes’ whisking. After that, gently fold in the sifted cocoa powder.

With a clean whisk, beat the egg whites until stiff but not too dry. Using a metal spoon, fold a heaped tablespoon of the egg white into the chocolate mixture to loosen it up a little, then carefully and gently fold in the rest of the egg white, slowly and patiently trying not to lose any air.

Divide the mixture equally between the prepared sandwich tins and bake near the centre of the oven for 15 minutes. They won’t appear to be cooked exactly, just set and slightly puffy and springy in the centre, so when they’re taken out of the oven they will shrink (but that’s normal, so don’t panic). Leave the cakes to cool on a rack in their tins, then slide a palette knife around the edges, gently invert them on to a board and carefully strip off the base papers.

To make the filling for the cake, first of all set aside 10-12 of the largest prunes, then place the rest, plus any remaining soaking liquid, in a food processor, along with the crème fraîche, and whiz to a purée.

Place one of the cakes onto a serving plate and transfer the purée straight from the processor on to one half of the cake, then spread the purée out carefully and place the other half of the cake on top.

For the chocolate topping, place the broken-up pieces of chocolate in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 5 minutes to become smooth and glossy. Then remove it from the heat and give it a good stir, then let the chocolate cool for 2-3 minutes.

Take each one of the reserved prunes and dip it into the melted chocolate so that half of each one gets covered. As you do this place them on a sheet of parchment paper to set. When all the prunes are done, stir the crème fraîche into the chocolate, then use this mixture to cover the surface of the cake.

Spread it over carefully with a palette knife, making ridges with the knife as you go. Decorate the cake with the chocolate prunes. Cover the whole thing with an upturned, suitably sized bowl or cake dome, and keep it in the fridge until about an hour before you need it.

NOTES:

Because the cake is flourless, it is good for coeliac guests, but apart from that it has a wonderful texture – not so much cakey as almost mousse-y. The Armagnac-soaked prunes mean that the cake is never too sweet and has a very definite grown-up feel to it, and it does look spectacular when it arrives at the table. I don’t think it needs to be served with anything, but if you insist, I would serve it with a little creme fraiche.

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.