Apricot, white chocolate and cashew nut slice

June 5, 2012September 9, 2022 Belinda

This is a great KIWI recipe. Kids love this and it’s fairly good for you too! (Sorry about the metric ingredients, NZ has been that way for years!)

Makes about 18 bars

For the base

4 oz grams butter, melted
8oz grams graham crackers, crushed
2 cups raw cashew nuts, lightly chopped

For the topping

1 1/2 cups white chocolate morsels or chips
1 cup chopped dried apricots
3 cups long strand coconut
16 fl oz sweetened condensed milk

Grease an 8 by 12 inch slice or Swiss roll tin, line with baking parchment and set aside.

Mix the crushed cookies, chopped nuts and melted butter together and press into the tin.

Mix the chocolate, apricots, coconut and condensed milk together and press over the base.

Bake at 325F for approximately 25 to 30 minutes or until lightly browned on top. Take care not to overcook as the finished slice should be sticky, chewy and slightly moist.
If you find that the slice is browning too quickly cover with a piece of baking paper until finished cooking .

Leave until cold before slicing.

Gluten Free · Vegan · Whole30 compliant

Roasted squished baby potatoes

June 5, 2012January 7, 2017 Belinda1 Comment

This is simply divine!! Try and just have one of these.

Makes 4 servings but can easily be doubled, trebled ……

12 whole new potatoes, or other small round ones
Kosher salt and black pepper to taste
Extra virgin olive oil
Minced fresh rosemary or other fresh herb to taste

Preheat the oven to 475
In a medium saucepan over medium heat, put the potatoes still in their skins in lightly salted water and boil for about 20 minutes or until fork tender. Drain the potatoes in a colander and let them cool slightly. Working one at a time, place the potatoes on a clean dish towel, fold the towel over the spud and press down gently until you can hear the skin pop and it squishes down in the form of a disk.

Drizzle some olive oil on a baking sheet, lightly coating it and place the cooked potatoes on it.Roll the potato disks in the oil on the baking sheet so they are well coated on their bottoms then drizzle more oil over the tops of them and liberally sprinkle kosher salt and black pepper on each one.
If you want to add a fresh herb, do so halfway through the roasting, otherwise the herbs will burn in such a hot oven.

Roast for about 30 minutes, flipping the potatoes over after about 15 minutes, (adding the herbs at this point) so they crisp on each side.

Variations:

My dear friend Marilee read this recipe and suggested topping each one when serving with a dollop of sour cream then caviar, or was it sour cream and a dollop of caviar!? Outrageous!!
You can also put a pat of butter and grated sharp cheese or Parmesan cheese on top before baking.

Appetizers · Do-ahead · Fish · Gluten Free

Salmon Rilette

June 5, 2012September 9, 2022 Belinda1 Comment

A fellow Los Angeles food blogger called “The Pasadena Chef” posted this and it is divine!!
If you are talking fish in NYC there is no better restaurant than Le Bernadin. Chef Eric Ripert is a genius and I came across this recipe for his house starter which is served before every meal.

2 cups dry white wine
1 tbsp minced shallots
1 lb fresh boneless, skinless salmon fillet, cut into 1 inch pieces
3 oz smoked salmon, diced
2 tbsp fresh chives, chopped
1/2 cup a good mayonnaise
3 tbsp fresh lemon juice
sea salt and freshly ground black pepper
toasted baguette slices

Combine the white wine and shallots in a saucepan and bring to a boil.

Simmer over medium heat for 2 minutes until the shallots are tender. Add the salmon pieces and poach for just 2 – 3 minutes until they are barely opaque.

Remove the salmon pieces from the wine with a slotted spoon and drain them on a baking sheet lined with kitchen towel. Strain the wine reserving the shallots. Place both salmon and shallots together and put into the fridge to cool.

Combine the cooled salmon pieces, shallots, smoked salmon, chives and some mayonnaise and lemon juice and gently fold together

Use the lemon juice and mayonnaise sparingly, so you have just enough to moisten the mixture. It will need salt inspite of the smoked salmon.

Serve cold with the toasted baguette slices. This is lovely served with champagne or a white burgundy

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Easy cheesy zucchini bake

June 5, 2012March 4, 2023 Belinda

I guess I’m going for some of the easier recipes at the moment. This is simple but very effective and even the children will like this. probably something to do with the cheese!

Makes 4 – 6 servings but can easily be doubled or trebled.

2 medium sized zucchini, cut in slices or half moon slices.
2 medium sized yellow squash, cut in slices or half moon slices.
4 tbsp of fresh chopped basil. (You can use less if you’re not a huge fan of basil)
2 – 4 tbsp thinly sliced fresh scallions (spring onions) depending on taste
1/2 to 3/4 tsp dried thyme
3/4 tsp garlic powder or more according to your taste
3/4 cup plus another 3/4 cup grated sharp cheddar, or any mixture of cheeses as long as there is plenty of flavor in the cheese.
1/2 to 3/4 coarsely grated parmesan cheese
Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees.
Spray an 8 x 8 (or thereabouts) baking dish with oil or non stick spray
Wash the squashes and cut into slices or half moons. Wash the basil and spin dry or dry gently on paper towels and finely chop. Slice the scallions (spring onions)
Combine the sliced squashes, chopped basil, sliced green onions, dried thyme, garlic powder, both cheeses (remember to hold back the extra cheese for the topping) and stir with the vegetables until they are well coated with the cheese and herbs and well distributed.
Season with salt and freshly ground black pepper.
Put the mixture in the baking dish and bake uncovered for 25 to 30 minutes.

When the zucchini dish is nearly cooked through, take the baking dish out of the oven and sprinkle over the remaining grated cheese.
Put the dish back in the oven and bake for 15 minutes until the cheese is melted and lightly browned and the zucchini melted.
Serve hot.

Chocolate · Dessert · Do-ahead

No-bake strawberry icebox cake

June 5, 2012September 9, 2022 Belinda1 Comment

Serves 8 to 12

2 lbs fresh sweet strawberries, washed
3 1/4 cups whipping cream divided,
1/3 cup confectioners sugar
1 tsp good vanilla essence
1/2 tsp rosewater, optional but lovely
4 sleeves, (about 19 ounces or 24 to 28 whole crackers) Graham crackers
2 oz dark chocolate, finely chopped

Take out a few of the very best looking strawberries and set aside for the topping. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer, or in the bowl of a stand mixer,whip 3 cups of whipping cream until it just holds. (stiff peaks) Add the confectioners sugar, vanilla essence and rosewater (if using) and whip to combine.
Spread a small spoonful of whipped cream on the bottom of a 9 x 13 inch baking pan, or similarly-sized platter.
Lay down 6 graham crackers and lightly cover the top of the graham crackers with more whipped cream and then a single layer of strawberries.
Repeat three times until you have 4 layers of graham crackers.
Spread the last of the whipped cream over the top and swirl it lightly with a spoon.
Add a few more strawberries.
To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate.
Let it stand for a few minutes then whisk until it’s thick and glossy.
Drizzle this over the layered dessert with a spoon or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours or until the crackers have softened completely (I do it over night)
Garnish with additional berries.

Appetizers · Do-ahead · Gluten Free · Meat

Grilled stuffed Portabello Mushrooms stuffed with Italian sausage, spinach and mozzarella

May 27, 2012September 9, 2022 Belinda

Serves 4. Great for a BBQ. This is from a great food blog.

4 large Portobello mushrooms (get the biggest ones you can find)
12 oz. mild or hot Italian sausage
1-2 T olive oil (for browning sausage and onions and brushing on mushrooms before grilling)
1 small onion, finely chopped
1 tsp. minced fresh garlic
1/2 cup tomato sauce or marinara sauce
pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil
2 T chopped fresh parsley
3/4 cup freshly grated parmesan cheese
3/4 cup grated mozzarella, plus 1/2 cup for sprinkling on topPreheat gas or charcoal grill to high heat. Heat a small amount of olive oil in heavy frying pan, then crumble Italian sausage into pan and cook about 5 minutes, breaking apart with back of the turner as it cooks. When sausage is well-browned, remove to bowl.

If needed, add a bit more olive oil, then saute onions until they’re starting to soften, about 2 minutes. Add garlic and continue cooking until onions are starting to brown, a few minutes more. Add Italian sausage back into pan, then add red pepper flakes and tomato sauce and simmer 2-3 minutes while you chop the spinach.

Add chopped spinach and let it wilt and cook down, stirring so it’s evenly distributed in the sausage/onion mixture. Turn off heat and stir in 1/2 cup mozzarella, 1/2 cup grated parmesan cheese and chopped basil and parsley.

Remove stems from mushrooms caps, being careful not to break them then brush both sides of mushrooms with olive oil. Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.

Remove mushrooms from the grill. (I put them on a wooden cutting board.) Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with about 2 T grated mozzarella and parmesan cheese.

Carefully put mushrooms back on grill, stuffing facing up of course! Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot. Serve immediately.

Do-ahead · Poultry · Whole30 compliant

Greek chicken with olives and lemons. (Kotopoulo Lemonato)

May 25, 2012September 9, 2022 Belinda

This is one of the best recipes I think I’ve ever tried because it’s packed with flavor, is easy and is fairly quick.

There are two parts to it, however. The lemons have to be made ahead of time, but you can keep them in a glass jar for weeks and weeks, but the minimum time is 3 days that is the only thing you have to know before you start.

Here is the lemon part of it first, because these lemons are incredible and they are the shortcut way of making preserved lemons without any salt, just olive oil and cloves. When you make this, try to treble the lemon recipe and do it with 3 lemons, then you have two marinating in your pantry waiting for another occasion!

1 large lemon. (make sure the lemon’s skins aren’t too think as they can get bitter)
6 cloves
Extra virgin olive oil to cover the lemon

Place the lemon in a small saucepan and cover with cold water. bring to the boil then reduce the heat and simmer for 15 minutes. (Turn the lemons occasionally while cooking, so they get all sides covered.)

Remove from the water and pat dry gently with kitchen towels. Press the cloves gently into the lemon and place in a glass or sturdy plastic container. Cover with the olive oil, seal well with a lid and leave to marinate at room temperature for a minimum of 3 days.
When ready to use for the chicken dish, remove the cloves from the lemon and discard the cloves. Cut the lemon into 8 wedges, retaining all the lemon and juices and use with the following recipe!!
Easy isn’t it!

Chicken with olives and Lemons (Kotopoulo Lemonato) serves 4

The preserved lemon (see above)
1 tbsp olive oil
1 tbsp butter
8 large boneless, skinless chicken thighs, preferably organic
1 tsp salt
1/2 tsp ground pepper
6 large shallots, sliced
1/2 cup pitted Kalamata olives
1 cup good chicken, turkey or veal stock
1 tbsp chopped fresh thyme

Heat the 1 tbsp oil and butter in a large heavy skillet over medium heat.
Sprinkle the chicken thighs with the salt and pepper on both sides and add to the skillet in 2 batches and cook until golden brown on both sides, about 5 minutes per side. Using a slotted spoon, transfer the chicken to a plate and set aside.
Add the sliced shallots to the pan and cook until golden, about 5 – 8 minutes.
Return the chicken to the pan and stir in the drained olives, and stock. Bring to the boil over medium heat then reduce the heat and simmer for 25 minutes.
Add the lemon wedges and any juices and the chopped thyme and simmer , stirring occasionally for another 15 minutes.
Place the chicken in a deep serving dish and spoon the sauce over.
garnish with fresh thyme sprigs and serve with crusty bread and a salad.

Note

This is also lovely served with a rice pilaf made with chopped sauteed leeks, dried dill weed and chicken broth.
Garlic mashed potato is another lovely side dish, so long as you have something that can soak up all those gorgeous juices, that is all that matters!
Heavens, maybe even orzo or a pasta might work. Let me know!!
All my recipes are a work in progress and there is no such thing as the “finished product.
It’s all about tweaking and sharing!

Do-ahead · Nuts · Salad

Winter wheat berry salad with figs and red onion

May 4, 2012September 9, 2022 Belinda1 Comment

Serves 8

I just love unusual dishes, especially interesting salads that don’t use lettuce!

1 1/2 cups wheat berries
1/4 cup seasoned rice vinegar
1/3 cup orange juice
2 tbsp honey
1/2 cup golden raisins
1/2 cup dried figs, chopped finely
1/2 medium red onion
3 large stalks celery
1/4 cup good quality extra virgin olive oil
1 tbsp lemon zest, from 2 lemons
1 cup roasted almonds, roughly chopped
handful fresh parsley or mint, finely chopped
1 tsp flaky sea salt (I love Maldon salt)
freshly ground black pepper, to taste

Put the wheat berries in a saucepan and cover with water.
Bring to a boil over medium heat, then turn the heat down to low and partially cover the pot.
Cook for 45 minutes or until the wheat berries are soft yet still chewy.
While the wheat berries are cooking, whisk the rice vinegar, orange juice and honey together in a small saucepan.
Bring to a boil and add the raisins and chopped figs. Turn off the heat and let the fruit steep in the juice and vinegar mixture.
Finely dice the red onion; you will end up with between 1 and 1&1/2 cups. Finely dice the celery as well; you will have between 1&1/2 cups and 2 cups. Mix them in a large bowl.
When the wheat berries are tender enough to be chewed easily, drain them, then pour them into the large bowl with the red onion and celery.
Toss with the olive oil and lemon zest.
Add the vinegar and juice mixture and all the fruit and mix together.
Toss with the almonds, chopped parsley or mint and with the salt.
Add ground pepper to taste.
Let the salad stand at room temperature for at least one hour before serving to allow the flavors to mix and soak into the grain.
Serve warm or at room temperature
The salad can also be refrigerated for up to 3 days.