3-ingredient Nutella brownies

December 8, 2021September 7, 2022 Belinda

I think I found this recipe on Tik Tok!
Nutella Brownies are one of the easiest recipes you will ever make with just 3 ingredients. They are fudgy in the centre with a chewy outside and are so soft.

½ cup all-purpose flour
1½ cup Nutella
2 large Eggs

Preheat the oven to 180C/350F/Gas 4.

Grease and line 8 × 8-inch square baking pan with a aluminum foil and keep aside.
In a mixing bowl add the flour, Nutella and eggs.
Stir well until thoroughly combined with a spoon.
Transfer the batter into the prepared pan and smooth the top with the help of a spatula.
Bake in the oven for 25-30 minutes or until you see some small cracks on the top or toothpick inserted comes out almost clean with few crumbs.
Remove the pan from the oven and allow it to cool completely before slicing.

Chocolate · Do-ahead · Gluten Free · Holiday Food

Christmas rocky road

December 7, 2021September 7, 2022 Belinda

Tom Cenci’s crunchy treat made with festive fruit, nuts and ginger nut cookies.

Filled with crystallized ginger, cranberries and mixed nuts then scented with a hint of rose, this is a perfect way to indulge yourself with something a little different this Christmas.

Makes 15 slices

600g dark chocolate
150g unsalted butter
50g dried cranberries
50g rose Turkish delight
100g crisp ginger cookies
50g crystallized ginger
40g toasted pistachios
20g toasted hazelnuts
1 tsp ground ginger
1 tsp mixed spice
A few drops of rose essence
2 tsp dried rose petals

Melt the chocolate and butter in a bowl over a pan of simmering water. Stir often so it can melt evenly.
Cut the Turkish delight into smaller pieces and crush the ginger nut biscuits then mix together with all the dried ingredients.
Once the chocolate and butter has melted, pour it over the dried ingredients, add the rose essence, and mix all together until everything has been coated in the chocolate
Line a 30cm x 20 cm baking dish with parchment paper, pour in the rocky road mix and spread out evenly with a spatula
Allow to set in the fridge for at least 4 hours then take the rocky road out of the dish and cut into squares

Chocolate · Dessert · Do-ahead · Holiday Food

Chocolate Salame

December 7, 2021September 7, 2022 Belinda

Recipe from Nigella Lawson
“I’ve encountered quite a few versions of chocolate salame in Italy – coming to the conclusion that it’s really an Italian version of our chocolate refrigerator cake – and although I am not normally a huge fan of the culinary pun, Christmas does seem the right time of year for such whimsical enterprises. And, I admit, the chocolate salame does have a certain charm, especially when dusted with icing sugar, tied like a proper salame with string.
If I can do the stringing up, then you can, honestly, but if you prefer, you can just dust the unstrung salame with icing sugar and leave it picturesquely on a board.”

Makes: approx. 20 generous slices

9 oz good-quality bittersweet chocolate (min. 70% cocoa solids), roughly chopped
9 oz amaretti cookies (crunchy, not soft)
7 tbsp soft unsalted butter
¾ cup superfine sugar
3 large eggs
2 tbsp amaretto liqueur
2 tbsp unsweetened cocoa powder
½ cup raw almonds (unskinned), roughly chopped
½ cup hazelnuts (roughly chopped)
⅓ cup pistachios (roughly chopped)
2 tbsp confectioners’ sugar (to decorate)

In the microwave (following manufacturer’s instructions), or in a heatproof bowl suspended over a saucepan of simmering water (but not touching the water), melt the chocolate until smooth. While the chocolate’s melting, put the cookies into a large freezer bag, seal and bash them with a rolling pin until you have a bag of rubble – not dust. When the chocolate’s melted, remove it to a cold place (not the fridge) and set aside to cool.

Cream the butter and sugar together; I do this in a freestanding mixer, but you don’t have to. You just need to use a large bowl and make sure the mixture is soft and superlight.
Gradually, and one by one, beat in the eggs. (Don’t worry if the mixture looks curdled at this stage: all manner of ills will be righted once the chocolate is added later.) Then beat in the amaretto liqueur.

Push the cocoa powder through a little sieve or tea strainer into the cooled chocolate and, with a small rubber spatula, stir till combined, then beat this into the egg mixture, too.
When you have a smooth chocolate mixture in front of you, tip in the chopped nuts and crushed cookies. Fold these in firmly but patiently to make sure everything is chocolate covered.
Transfer this mixture, still in its bowl, to the fridge to firm up a bit for 20–30 minutes. Don’t leave it for much longer than this or it will be difficult to get out of the bowl to shape.

Unroll and slice off 2 large pieces of clingfilm, overlapping them, so that you have a large cling-covered surface to roll the chocolate salame out on. Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salame-like log, approx. 30cm long.

Cover the chocolate log completely with the clingfilm, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the clingfilm and rolling the sausage-log towards you several times. Then put it in the fridge for at least 6 hours – though preferably overnight – to set.

Now – once it’s set – for the exciting bit: tear off a large piece of greaseproof paper and lay it on a clear kitchen surface. Take the salame out of the fridge and sit it on the paper. Measure out a piece of string at least 6 times longer than the length of the salame, and tie one end of the string firmly round the twisted knot of clingfilm at one end of the salame. Then trim away as much clingfilm as you can, but without cutting either of the tapered, nose ends, so that you can attach the string to these.

Dust your hands with a little confectioners’ sugar and then rub 2 tablespoons of confectioners’ sugar (more if needed) over the unwrapped salame to stop it getting sticky as you string it up. Plus it makes it look more like a salame!
Make a loop with the string, a little wider than the salame, and feed it over the end of the salame, close to where it is tied on. Pull on the trailing end to tighten (but not too tightly) and form another loop of string as before. Work this second loop around the sausage, 4cm or so further along from the first, tighten again and repeat until you reach the far end of the salame, then tie the string firmly round the other twisted nose of clingfilm.

With your remaining length of string, start to feed it back along the salame, twisting it around the encircling string each time it crosses a loop, then tie it again when you come to the end. Repeat these lengths as many times as you want, to make the authentic-looking pattern, but two or three times would be enough to get the effect.

Transfer it to a wooden board, and cut some slices, fanning them out as if they were indeed slices of salame, leaving a knife on the board, too, for people to cut further slices, as they wish. Obviously, when you cut the salame, you will cut through the string, but the many knots and twists keep it securely tied. Serve fridge cold, or very near to it.

MAKE AHEAD NOTE: Can be made ahead, wrapped in clingfilm, then tied with string just before serving. Store in refrigerator and eat within 4 days of making.
Can also be frozen on day of making, wrapped in a double layer of clingfilm and a layer of foil, for up to 1 month. Thaw overnight in the refrigerator, remove foil and tie with string before serving. Eat within 2 days.

Do-ahead · Holiday Food · Nuts · Vegetable-related

Maple-glazed parsnip, chestnut and feta loaf

December 6, 2021September 13, 2024 Belinda

The nut roast of all nut roasts. This vegetarian recipe is packed with the different textures and flavors of nuts, herbs, tangy feta and sweet, sticky parsnips. A fabulous main course for Thanksgiving or Christmas for your vegetarian friends.
(Hopefully you have measuring scales that convert to grams, as I am loathe to do the conversions on this one!)
Recipe from Olive magazine

Serves 6-8
150g unsalted butter, plus an extra knob and a little to grease
150-200g parsnips, trimmed and cut lengthways into 1.5cm slices
50g pecan halves or pieces
50g blanched almonds
30g pine nuts
2 large leeks, sliced
200g button or chestnut mushrooms, quite finely chopped
200g chestnuts, roughly chopped
2 large garlic cloves, crushed
3 fresh rosemary sprigs, finely chopped, plus extra to garnish
½ small bunch fresh sage, finely chopped
4 fresh thyme sprigs, finely chopped
Small bunch fresh parsley, finely chopped
100g fresh breadcrumbs
50g plain flour
100ml maple syrup
200g feta cheese
3 large free-range eggs

Heat the oven to 350F/190°C/170°C fan/ gas 5.
Lightly butter a deep 8″/20cm loose-bottomed cake tin and line the base with baking paper. Steam the parsnips for 5-8 minutes to take off the raw edge (they don’t need to be cooked all the way through). Put in a colander and leave to dry.
Spread the pecans and almonds in an even layer on a baking sheet, then toast for 5 minutes in the oven. Add the pine nuts and toast for 3-5 minutes more until golden. Cool, roughly chop and set aside.

Melt 75g butter in a large frying pan on a low heat. Add the leeks, season and cook gently, stirring occasionally, for 10 minutes until soft and sweet, then transfer to a large mixing bowl.
Add the remaining 75g butter to the frying pan and turn up the heat to high. When the butter is hot and foaming, add the mushrooms, season with salt and pepper, then cook for 5-7 minutes, tossing every now and then, until golden brown. Add the chestnuts and garlic, then cook for 2 minutes, stirring so the garlic doesn’t brown. Add the mixture to the leeks, along with the chopped nuts, chopped herbs, breadcrumbs and flour.
Taste and season.

Wipe out the frying pan and put it over a medium-high heat. Add the maple syrup and a knob of butter. When bubbling, add the parsnip pieces, without crowding the pan. Fry for 3-4 minutes until golden, then flip over and cook for another couple of minutes on the other side. Remove with a fish slice, leaving the syrup in the pan, and put the parsnips, flat-side down and spaced out a little, into the cake tin. Leave the buttery maple syrup in the pan.

Crumble the feta into the nut mixture, then crack in the eggs and mix well to combine. Spoon the mixture on top of the parsnips and press down lightly. Bake in a 190°C/170°C fan/gas 5 oven for 45 minutes, covering the top with foil if it browns too much (a little color is good). Let it cool in the tin for 10-15 minutes, then invert carefully onto a flat plate and peel off the baking paper.
Reheat the syrup in the pan, season with sea salt and add a few rosemary sprigs. Brush the caramel over the top of the loaf, decorate with the rosemary leaves and serve with a sharply dressed bitter salad.
delicious. tips
Most varieties of nuts will work well with this recipe, so use up what’s in your store cupboard.

Complete recipe to the end of step 6, cool completely, then keep covered in the fridge for up to 3 days. Reheat in a low oven to serve and complete recipe. Alternatively, wrap well in greaseproof paper and cling film, then freeze for up to 3 months. Defrost in the fridge overnight, then reheat in a low oven to serve and complete recipe.

Holiday Food · Salad

Autumn bliss salad

December 6, 2021 Belinda

Recipe from Smitten Kitchen
Serves 2 as a main and 4-6 as a starter

Olive oil
Kosher salt
Freshly ground black pepper
1lb (455 grams) Honeynut squash, peeled, seeded, and sliced thin (¼-inch)
2 medium (4 ounces) shallots, halved lengthwise and peeled
8oz (225 grams) kale or spinach leaves, torn or chopped into bit-sized pieces
3 tbsp (45 grams) sherry vinegar or balsamic vinegar, plus more to taste
3/4 tsp smooth dijon mustard
1 to 2 tbsp water, as needed
1/4 cup pomegranate arils
2 oz (55 grams) soft goat cheese (chèvre), crumbled
1/2 cup (60 grams) toasted, salted pepitas (pumpkin seeds)

Prepare the squash and shallots:
Heat oven to 400°F and line a large baking sheet with parchment paper. Drizzle or brush parchment lightly with olive oil and sprinkle the oil with salt and pepper. Arrange winter squash slices in one layer on parchment. Coat lightly with more oil, salt, and pepper.
Place shallot halves on a square of foil and drizzle lightly with olive oil and kosher salt. Tightly seal foil around them into a little packet and place on the baking sheet with squash.

Roast squash and shallots for 15 minutes, until the squash is lightly brown underneath. Flip the squash pieces and carefully open the foil packet with the shallots. Return the tray to the oven for another 5 to 10 minutes, until the squash is evenly brown. The shallot will not be brown or look caramelized, but will be tender, which is all we need. If you’d like, you can return the open foil packet to the oven for another 10 minutes for more color and flavor, but I rarely bother.

Make the dressing: In a blender or food processor, whiz warm shallots with 4 tablespoons olive oil until smooth, scraping down the bowl as needed. With the machine running, add dijon mustard and 3 tablespoons vinegar, blending until smooth. Season well with salt and pepper, blending again. Taste and adjust with more vinegar, salt, and pepper as needed. If the dressing is very thick, you can thin it with 1 to 2 tablespoons water.

Do ahead: The recipe can be paused here until needed. The squash and dressing are perfectly delicious at room temperature.

To serve: In a large wide bowl or salad plate, toss greens with half the dressing and season with additional salt and pepper. Arrange roasted squash over the greens, fanning out slices if you wish. Sprinkle salad with pomegranate, goat cheese, and pepitas and drizzle some of the remaining dressing over, to taste. Serve right away, with extra dressing on the side.

Asian flavors · Dairy-free · Pasta

THE BEST Sesame Soba Noodles

December 2, 2021December 2, 2021 Belinda

This noodle side dish is delicious alongside meats and seafood, but it makes a great noodle bowl or light lunch with shredded cabbage, carrots, bean sprouts and more.
And even better, you can serve it hot or cold.

Serves 4-6

10 oz soba or buckwheat noodles
1/3 cup double fermented soy sauce
2 tbsp rice vinegar
3 tbsp toasted sesame oil
1/4 tsp freshly ground black pepper
1 tbsp sugar
1 tbsp canola oil
2 cups green onions chopped in 1/4-inch pieces
1/2 cup green onions minced
3 tablespoons toasted sesame seeds

Bring a large pot of water to a boil and cook the soba noodles for 4-5 minutes or just until tender, stirring occasionally so the noodles don’t clump. Drain in a colander and rinse well under cold water, tossing to remove the starch.
While the noodles are cooking, in a medium bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar and black pepper. Set aside.

Heat a large skillet over medium high heat. Add the canola oil and heat until shimmering then add the chopped green onions. Cook, stirring, for 15 to 30 seconds or until fragrant.
Add the soy and sesame mixture and cook for 30 seconds, Add the noodles and toss until the noodles are heated through. Add the remaining minced green onion and half of the sesame seeds. Garnish with the remaining seeds and serve warm or at room temperature.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Holiday Food · Vegan · Whole30 compliant

How to make quick pickled onions

December 2, 2021September 7, 2022 Belinda

This super, easy recipe from the blog, “Simply Quinoa” takes about 5 minutes and is ready in 10. Use your pickled onions on everything from tacos, salads, bowls, and more
They’re really versatile and can be used in a ton of different ways.

1 medium red onion
3/4 cup red wine vinegar
3/4 cup water
1 teaspoon fennel seeds
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper

Thinly slice the red onion. I like to cut it in half first and then into slices.
Place the red onions into a jar.
Pour the red wine over the onions until the jar is half full. Top with water and fill the jar to almost the top.
Add the spices and put on the lid. Give it a good shake and let the onions sit for at least 10 minutes.

Pasta · Vegetarian pasta

Lightened Up Greek Yogurt Lemon Pasta

November 30, 2021November 30, 2021 Belinda1 Comment

This Lightened Up Greek Yogurt Lemon Pasta is the perfect, quick weeknight meal that will leave you feeling warm and toasty without being weighed down!

1lb spaghetti, linguine or any other pasta of your choice
3 tbsp unsalted butter
6 cloves garlic, finely minced
1 large lemon juiced
2 cups full fat plain Greek yogurt
2 tsp lemon zest
salt and pepper to taste
1/4 cup of chopped Italian parsley and basil to stir through at the end
Parmigiano Reggiano, grated

Bring a pot of salted water to a boil and add a tablespoon of olive oil. Cook pasta according to it’s package until al dente.
In a large non-stick pan, melt butter over medium-low heat.
Stir in the garlic for 30 seconds, or until fragrant.
Whisk in lemon juice.
Remove from the heat and whisk in greek yogurt, lemon zest, salt and pepper to taste.
Place back on low heat to warm.
Pour in the (drained) cooked pasta and stir to combine. Sprinkle over more herbs and grated Parmigiano Reggiano.
Serve immediately.