Sauteed caramelized fennel

December 15, 2012 Belinda

Serves 4 to 6

4 medium-sized heads fennel
1 oz butter
1 rounded tsp granulated sugar
10 fl oz medium cider (I use the non alcoholic, non sparkling cider)
2 fl oz cider vinegar
Salt

You will need a wide saucepan with a lid., about 9 to 10 inches in diameter into which the trimmed fennel will fit snuggly.

To prepare the fennel bulbs, first cut off the leafy fronds and reserve them for a garnish.
Now trim off the green shoot by cutting diagonally to make a V- shape.
Then slice off the root part at the other end, keeping the bulb intact and remove any tough or brown layers then slice across each bulb to cut it in half

Place the fennel in a fan steamer set in a saucepan with 1 inch of boiling water under it.
Cover and steam for 10 minutes then remove them from the steamer, throw out the water, wipe the inside of the pan with kitchen paper and return it to the heat.

Next, melt the butter and sugar in the saucepan and when it starts to foam, stir it around the pan until the sugar dissolves, then add the fennel, cut side down.
Keeping the heat fairly high, brown it for about 5 minutes then turn the pieces over and brown them on the other side for another 3 minutes.

Now combine the cider, cider vinegar and a little salt and pour this into the pan, then keeping the cut side of the fennel facing upwards, cover with a lid and simmer gently for about 20 minutes.
After that, turn the fennel over again, then continue to cook for a further 20 – 25 minutes. (this time uncovered)
Watch carefully during the last 10 minutes and test to see if it is cooked by inserting a skewer.

When the fennel is tender enough, raise the heat so that the remaining juices reduce to a glaze.
Shake the pan carefully to give an even coating of the caramel glaze.
Now transfer the whole lot to a warm serving dish with the cut surfaces upwards and scatter with the chopped fennel fronds as a garnish

Pasta · Vegetarian pasta

Spaghetti with garlic and olive oil

December 15, 2012February 8, 2016 Belinda1 Comment

Although this is a simple dish, made primarily with pantry ingredients, it’s one of the tastiest fast meals you can have. I have made it when people turn up at the last minute for dinner and it always gets the “wow” factor. The main thing here is to have good quality ingredients. Pay the extra for the good olive oil and the best parmesan cheese. It’s worth it

Serves 4

1 lb spaghetti
12 garlic cloves
1/4 cup of your best olive oil
1&1/2 cups chicken broth
1 heaped cup of finely chopped Italian parsley
freshly ground black pepper
1&1/2 tbsp salt
lots of freshly grated Parmigiano Reggiano

Peel the 12 garlic cloves. Mince 6 of them and set aside.
Slice the remaining garlic.
Heat the olive oil in a small skillet and very gently saute the sliced garlic until golden brown, stirring. Take the skillet off the heat and set aside.

Bring a large pot of water to the boil and add the salt. Add the spaghetti and cook until just al dente (DON’T overcook as you are cooking the pasta again later)
Drain the pasta and put into a large pot or skillet. Add the chicken broth to the pasta and simmer, stirring, until most of the chicken broth has been absorbed.
Add the heated olive oil with the sliced garlic to the pasta and the chopped parsley and minced garlic and toss thoroughly.

Divide the pasta evenly among heated bowls. Pour any remaining broth over the pasta and serve with generous amounts of grated parmesan cheese and ground black pepper.

Asian flavors · Curry · Do-ahead · Gluten Free · Soup

Curried lentil soup with yoghurt and cilantro

December 9, 2012September 9, 2022 Belinda

The perfect weather for warming, filling soup in front of the fire!

serves 4 220 cals per person

1 tbsp canola oil
1 cup chopped onion (you can use the frozen pre-chopped onions too)
1 tbsp minced fresh garlic
1 tbsp minced fresh ginger
1&1/2 tbsp curry powder
1/8 tsp ground red pepper (Cayenne pepper)
3 cups chicken broth
1&1/2 tbsp balsamic vinegar
1lb package of vacuum packed steamed lentils (most markets sell these now)
2 cups fresh baby spinach
1/3 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup chopped fresh cilantro
1/3 cup 2% reduced-fat Greek yoghurt

Heat a medium saucepan over medium heat.
Add the oil, swirl to coat and add the onion. Saute the onion for about 5 mins, add the garlic and ginger and saute for about 1 minute.

Add the curry powder and red pepper cooking for another 30 seconds stirring constantly.

Add the chicken broth, vinegar and lentils. Increase the heat to high and bring to the boil
Reduce the heat and simmer for about 5 minutes.

Place half the lentil mixture in a blender. Remove the center piece of the blender, secure the lid on the blender and place a clean towel over the opening on the lid. Blend until smooth. This prevents the lid exploding off the top due to the increased build-up of steam in the blender.

Add the blended mixture, spinach, salt and pepper back to the original pan of soup and stir until the spinach wilts.

Stir in 2 tbsp of chopped cilantro and serve. Top each serving with a dollop of Greek yoghurt and sprinkled cilantro.

Asian flavors · Fish · Pasta

Spaghetti with Singapore prawns sauce

December 9, 2012March 1, 2022 Belinda

This is fairly spicy, depending on how much Thai curry paste you put in.
I love it with spaghetti. This would use 1lb cooked spaghetti for 4 people.

1&1/2lbs raw, deveined prawns, (not too large)
2 tbsp vegetable oil
4 oz mushrooms, sliced,
4 tbsp chopped green onions
1 clove garlic, chopped
1 heaped tsp grated fresh ginger
1&1/2 tbsp hoisin sauce
1&1/2 tbsp oyster sauce
1 tsp red Thai curry paste
pinch of five spice powder
10 fl oz coconut milk
salt and pepper

Heat the vegetable oil in a wok or frying pan, put in the mushrooms, green onions, garlic and ginger for a couple of minutes.

Add the hoisin sauce, oyster sauce, red curry paste and five spice powder and stir well.

The add the coconut milk, a little more salt and pepper and the prawns.

Simmer gently for a few minutes until the prawns have turned pink and serve on a bed of spaghetti, rice or rice noodles.

This sauce can be doubled or trebled, but watch the red Thai curry paste amount. You shouldn’t double that necessarily!

Poultry

Easy chicken piccata with lemon and caper sauce

December 9, 2012February 7, 2016 Belinda

I made this again last night and was reminded of the tangy, clean flavors. We had it with green beans tossed in lemon, olive oil and garlic, but it’s also lovely over pasta with the lemony caper sauce coating the pasta.

Serves 4

4 organic boneless, skinless chicken breasts, pounded to about 1/2″ thickness
salt and freshly ground black pepper, as needed
All- purpose flour for dredging
4 – 6 tbsp olive oil
2 heaped tbsp capers, drained. For a more intense flavor, try mincing half of the capers, leaving the rest whole
3/4 cup dry white wine
1/3 cup freshly squeezed lemon juice (squeeze 1/2 cup incase you need more)
1/2 cup chicken broth
6 tbsp cold diced butter
1/4 cup chopped fresh Italian parsley

After pounding the chicken breasts to 1/2 inch thickness, season them generously with salt and pepper.
Dredge the chicken breasts in the flour until completely covered, shaking off the excess.

Add the olive oil to a large skillet and place over medium high heat.
When the oil is hot, add the chicken and cook for about 4 minutes per side or until golden brown and just cooked through. Put the chicken on a warm plate, cover loosely with aluminum foil and keep warm.

Add the capers and wine to the skillet. Turn the heat up to high and boil for 2 to 3 minutes or until the wine has reduced by half. Be sure to use a spatula or spoon to scrape up all the bits stuck on the bottom of the pan as this is where a lot of the flavor is.

Add the lemon juice and chicken broth and bring to a boil. Cook for 1 minute, reduce the heat to low and add the chicken back to the pan. Toss the chicken in the sauce for a few minutes until heated through. Remove the chicken to a warmed serving platter.

Add the diced cold butter and chopped parsley to the skillet and whisk for 1 minute or until the butter emulsifies into the sauce. Check the seasoning and spoon the hot sauce over the chicken.
Decorate with lemon slices if you like, or just some more parsley and serve immediately

Do-ahead · Holiday Food · Pasta

Pumpkin Mac and Cheese!

December 6, 2012September 9, 2022 Belinda

Lovely for the Holidays.

12 oz box of Macaroni pasta
2 tbsp butter
2 tbsp flour
1&1/2 cups milk
3/4 cup pumpkin puree, fresh or canned
1/2 tsp salt
1/4 tsp black pepper
1 tsp mustard powder (I use Colmans)
1 heaped tsp dried sage
6 to 8 oz sharp cheddar cheese, grated. (I grate my own from a block of good quality cheddar, because that commercial pre-grated stuff is so full of additives that it doesn’t melt properly. Isn’t that gross!)
Pumpkin pie spice is nice sprinkled on the top

Bring water to boil in a large saucepan, salt it and put the macaroni in. Cook according to the package instructions, drain and return to the pot.

While the pasta is cooking, melt the butter over low heat in a medium saucepan. When the butter is melted, add the flour and stir, cooking gently for about 1 minute.
Add the milk and whisk together to avoid clumps. Bring to a simmer, whisking all the time till the sauce starts to thicken.
Add in the pumpkin, salt, pepper, mustard powder, nutmeg and sage.
Stir together.
Add in the cheese and stir until the cheese is melted into the sauce and combined.
Pour the cheese sauce over the macaroni and stir together until the macaroni is coated.
Sprinkle a little pumpkin pie spice over each serving and enjoy!!

Do-ahead · Gluten Free · Poultry · Soup

Slow cooker Chicken Enchilada Soup

December 6, 2012September 9, 2022 Belinda

This is a pretty low calorie comfort soup and you can leave it to “do it’s thing” for several hours.
I just love weather that asks for soups and stews!

Serves 6 260 calories per serving

2 tsp olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 cups chicken broth
8 oz can tomato sauce (or more to taste)
1 to 2 tsp chipotle chili in adobo sauce (or more if you can take more heat)
1/4 cup chopped cilantro, and more for the garnish
15 oz can of black beans, rinsed and drained
14.5 oz can petite diced tomatoes,
2 cups frozen corn (or tinned sweet corn niblets, drained)
1 tsp cumin (I use roasted ground cumin)
1/2 tsp dried oregano
1lb boneless, skinless chicken breasts, or if you prefer, chicken thighs
1/4 cup chopped scallions, for topping
3/4 cup shredded sharp cheddar cheese, for topping
fat free sour cream, optional

Heat the oil in a saucepan over medium-low heat.
Add onion and garlic and saute for about 5 mins, till soft
Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and bring to the boil
Add the cilantro and remove from the heat.
Pour into a slow cooker (crock pot)

To the slow cooker, add the drained beans, diced tomatoes, corn, cumin, oregano and stir.
Add the chicken, cover and cook on low heat for 4 to 6 hours.

Remove the chicken and shred with two forks.
Add the chicken back to the soup and season again with salt and more cumin, to taste

Serve in bowls and top with sour cream, cheese, cilantro and scallions.

If you’re not too worried about the low calorie aspect of this soup, it is divine with sliced avocado and crushed tortilla chips on top!!

Do-ahead · Holiday Food · Meat

Butternut squash bread pudding

December 5, 2012September 9, 2022 Belinda1 Comment

Gorgeous!! Serves 4 -6

Preheat oven to 375 F

3 cups butternut squash, cut into 1 inch cubes
2 tbsp olive oil
salt and pepper
ground or dried sage
4 cups sturdy, day old French or Italian bread, cut into large cubes
2 tbsp butter
2 tbsp olive oil
3/4 cup minced shallots
3 garlic cloves
1/2 lb sweet Italian or spicy Italian pork sausage
1/2lb sliced mushrooms
1&1/2 cups kale, chopped
1 cup half and half
2 cups whole milk
4 large eggs
3/4 cup freshly grated parmesan cheese
1 to 1&1/2 cups shredded mozzarella or fontina cheese

Cut the squash into 1 inch cubes. Oil a cookie sheet and toss the squash in the olive oil. Season with the salt, pepper and dried or ground sage. Bake at 375 F for 40 to 45 mins.

Cut the bread into large cubes and put in the oven for about 5 minutes while the squash is cooking.
Remove to a large bowl.

Meanwhile saute the minced shallot in the olive oil and butter until wilted.
Add the minced garlic and saute briefly until soft then add the mushrooms and cook them through.
When the mushrooms are browned and nearly done cooking, add the chopped kale and saute for a few minutes. If necessary, add a little more oil. Season all with salt and pepper then remove from the pan and place all the cooked vegetables in the bowl with the cooked bread.

Use the same pan to cook the sausage. Remove the casings from the sausages, break up the meat in the pan and cook through. Add a little more olive oil if there’s not enough in the pan, to keep the meat from sticking.
Add the cooked sausage to the bowl with the vegetables, along with the squash when it’s cooked through.

Whisk the eggs, in another bowl and add the half and half, then the milk and stir in the cheeses.
Pour the mixture into the large bowl with the bread/vegetable/sausage mixture and mix it all together with a wooden spoon.
Let it sit for at least 15 mins in order for the bread to soak up the liquid.
You can also make the recipe to this stage and refrigerate overnight letting the bread soak well in the juices.
Pour it into a greased 9 x 13 inch casserole dish and bake at 375 F for 35 to 40 minutes.
You can turn on the broiler to get it a little more browned near the ned of the cooking.

This recipe also reheats really well for leftovers!

Breakfast · Do-ahead · Egg based · Meat

Pancetta and Gruyere cheese breakfast casserole

December 4, 2012September 9, 2022 Belinda

I have a weakness for these “cold weather” Sunday family breakfasts! They are so comforting and tasty especially with our fire on in the kitchen, steaming hot coffee, laptops and newspapers strewn around.
This is great because you can prepare it the night before, refrigerate and throw in the oven when you get up in the morning. The family will awaken to the smell of baking cheese and pancetta!!
It’s important to mark a weekend with something different!

Serves 4 to 6

4 cups day-old egg enriched bread, cut into 3/4 inch cubes
2 tbsp olive oil, divided
1 medium onion, thinly sliced
1/2 tsp salt
1/4 tsp sugar
1/2lb thickly sliced pancetta, diced
6 large eggs
1&1/2 cups whole milk
1/2 tsp dry mustard powder (I use Colmans)
1/4 tsp freshly grated nutmeg
2 tsp fresh thyme leaves
Salt and freshly ground black pepper
1 heaped cup freshly grated gruyere cheese (about 6 ounces)

Grease an 8 inch square baking dish and spread the cubed bread in the bottom.
Heat 1 tbsp olive oil in a skillet over medium to low heat.
Add the onions, salt and sugar.
Saute until they are lightly caramelized, a golden brown color, for about 15 to 20 minutes.
Meanwhile, in another heavy skillet, heat the other tbsp olive oil over medium heat saute the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, thyme and nutmeg.
Season with about 1/4 tsp of the salt and a generous amount of black pepper.
Spread the pancetta over the bread cubes then layer the onions on top.
Sprinkle the grated gruyere cheese on next then pour the egg mixture over the entire thing.
Press down on the top gently so that all the bread cubes get soaked a bit with the egg mixture.
Cover and refrigerate overnight

In the morning, preheat the oven to 350 F and take the casserole out of the fridge while the oven is preheating.
Bake, uncovered for 30 to 50 minutes or until the edges are bubbling and the top begins to brown.

NB – The baking time will be greatly dependent on the depth of the dish you use.
Check the interior with a knife. if it comes out clean, the bread/custard is baked through.
Cover with foil near the end of cooking is the top is brown enough for your taste.