Do-ahead · Holiday Food · Vegetable sides

Sticky sprouts, orange and tarragon

Belinda

 

Thanksgiving is over, but Christmas is still to come!

Recipe from Yotam Ottolenghi
In this recipe (which I keep in metric) the sprouts are sticky, salty, nutty and delicious, and the whole dish can be cooked up to a day in advance – keep the sprouts and sauce separate, though, and reheat and combine just before serving.

Serves 4-6 as a side

750g Brussels sprouts, trimmed and halved lengthways
90ml olive oil
Fine sea salt and black pepper
50g peeled pistachios, lightly crushed in a mortar
2 oranges, zest finely grated, to get 2 tsp, then juiced, to get 250ml
2 tbsp soy sauce
2 tbsp maple syrup
5g tarragon leaves

Heat the oven to its highest setting – at least 450F/240C (220C fan)/475F/gas 9. Toss the halved sprouts with the oil, half a teaspoon of salt and a good grind of pepper, then spread out on a large baking tray lined with greaseproof paper and roast for 10 minutes. Stir in the pistachios and roast for another 10 minutes, until the sprouts are nicely browned and the pistachios have toasted.

Meanwhile, put the orange zest and juice, soy sauce and maple syrup in a small saucepan on a medium-high heat, and leave to cook for five to eight minutes, until the sauce has reduced by three-quarters and has turned syrupy.

Once the sprouts are cooked, pour the syrup all over them, scatter over half the tarragon and toss to combine. Transfer to a platter, sprinkle over the remaining tarragon and serve.

Pasta

Melted fennel pasta

Belinda

This recipe from Bon Appetite magazine celebrates all that fennel has to offer in a weeknight pasta that comes together in less than an hour. Thinly sliced fennel is slowly cooked down with onion and garlic, yielding a caramelized, jammy mixture. Anchovies and Parmesan bring savory balance, while lemon zest and juice contribute brightness. Garnishing with the fronds lends fresh fennel flavor to every bite.

There are plenty of ways to customize this dish to your own palate. Don’t like anchovies? No worries—skip them. Want to take it to a meaty place? Cook Italian sausage in the skillet, set it aside, and cook the fennel in the sausage fat. Prefer a little more sweetness? Deglaze the skillet with white wine. And for even more fennel flavor, cook the stalks along with the pasta; just pluck them out before draining.

Serves 4

3 large fennel bulbs with fronds (about 3 lb. total)
¼ cup extra-virgin olive oil
1 medium onion, thinly sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 tsp. sugar
4 garlic cloves, finely chopped
3 oil-packed anchovy fillets
½ tsp. crushed red pepper flakes
12 oz. gemelli, fusilli, or other medium pasta
1 oz. Parmesan, finely grated (about ½ cup)
2 Tbsp. unsalted butter
1 tsp. finely grated lemon zest
2 Tbsp. fresh lemon juice

Cut stalks from 3 large fennel bulbs with fronds and cut fronds from stalks; discard stalks. Coarsely chop fronds and set aside. Remove tough out layer from bulbs and discard. Halve bulbs lengthwise (through root ends) and remove cores; discard. Thinly slice bulbs crosswise.

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add fennel bulbs, 1 medium onion, thinly sliced, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. sugar; stir to combine. Cover and cook, stirring occasionally, until onion is translucent and fennel is beginning to brown around the edges, 8–10 minutes. Uncover and add 4 garlic cloves, finely chopped, 3 oil-packed anchovy filets, and ½ tsp. crushed red pepper flakes. Cook, stirring occasionally and reducing heat as needed to avoid scorching (stir in a splash of water if scorching does occur), until fennel and onion are deep golden brown and very soft and jammy, 15–20 minutes.

Meanwhile, cook 12 oz. gemelli, fusilli, or other medium pasta in a large pot of boiling salted water, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.

Using a slotted spoon, transfer pasta to pot with sauce. Add 1 oz. Parmesan, finely grated (about ½ cup), 2 Tbsp. unsalted butter, and 2 cups pasta cooking liquid. Increase heat to medium-high and cook, stirring often, until sauce clings to pasta, about 2 minutes. Remove from heat and stir in 1 cup reserved fennel fronds, 1 tsp. finely grated lemon zest, and 2 Tbsp. fresh lemon juice. Taste and season with more salt if needed.

Divide pasta among shallow bowls and top with more reserved fennel fronds.

Vegetarian pasta

Baked boursin cheese pasta with sun-dried tomatoes, basil and spinach

Belinda

This has got to be one of the easiest and most delicious pasta dishes out there. A perfect one for Christmas Eve before the big cook!

Serves 6
1 (7-oz.) jar julienned sun-dried tomatoes in oil
2 cups cherry tomatoes
1 good handful of fresh basil, leaves torn
2 (5.2-oz.) packages Boursin Garlic and Fine Herbs cheese
12 oz. uncooked short pasta of choice, I prefer Fusilli or Cavatappi (both corkscrew shapes)
2 cups spinach
Freshly grated Parmigano Reggiano cheese, for serving

Preheat the oven to 400°F.
In a 13×9-inch baking pan, stir together the sun-dried tomatoes in oil with the cherry tomatoes and fresh basil. Push the tomatoes to the side and place both rounds of Boursin cheese in the center of the pan.
Bake until the cheese has softened and the tomatoes are roasted, about 20 minutes.
While the cheese is baking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set it aside.
Remove the baking pan from the oven and immediately stir the cheese together with the tomatoes and the spinach. (The cheese must still be hot to wilt the spinach.)
Stir in the drained pasta until well-combined. Top with grated Parmesan cheese and serve.

Holiday Food · Vegetarian pasta

The best macaroni and cheese to date

Belinda

Please be warned, this makes a ton-a mac-and-cheese, but it’s perfect for a Holiday meal and you will have enough to make smaller dishes to freeze. It is everything I love about mac n’cheese with the nutty rounded flavor of Gruyere and a good strong mature cheddar (I use grated blocks of Sharp New Zealand cheddar cheese from Trader Joes)

Serves 12

2 sticks butter, max
12 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups whole milk
1/2 cup all-purpose flour
2 tsp coarse salt, plus more for water
1/2 teaspoon freshly ground nutmeg
1 1/2 tsp Colmans mustard powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
5 cups (about 20 ounces) grated sharp white cheddar cheese
2 cups (about 10 ounces) grated Gruyère
1lb elbow macaroni (use Barilla preferably, as it holds it’s shape well as it has ridges, otherwise De Cecco is a good brand)

Preheat oven to 375°F.
Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 1 stick of butter. Pour the melted butter into the bowl with the bread and toss lightly. Set the breadcrumbs aside.
Warm the milk in a medium saucepan over medium heat until hot but watch it, as it can boil over.

Melt 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes or sometimes eve longer.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, mustard powder, cayenne pepper, 3 cups cheddar cheese and 1 1/2 cups Gruyère and set the cheese sauce aside.

Cover a large pot of salted water and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère and the breadcrumbs over the top. Bake until golden brown, about 30-45 minutes but your oven may vary. (we needed a bit more time to get it brown)
Transfer the dish to a wire rack for 5 minutes and serve

Accompaniments · Baking · Do-ahead · Holiday Food

The best cornbread casserole out there

Belinda

I found this recipe while watching a YouTube video of Hillside Farm in Pennsylvania, home of Ruth McKeaney. Oh my, what an idyllic home and garden. Her recipes and laid back approach to entertaining are wonderful.
This recipe produces the lightest, most delicious and moist cornbread I have ever had. Also, I prepped this the day before and put it in the fridge overnight before baking it.

“I like it a little sweet and very moist. You’ll never have to eat dry, crumbly cornbread again after making this recipe. For added deliciousness, I melt half a stick of butter and drizzle it over the freshly baked bread. Serve with ribs, chili, or pulled pork. For my family and friends, a BBQ is not the same without it.”

4 cups Bisquick
1 cup cornmeal
1 cup sugar
2 tbsp baking powder
2 cups whole milk
4 large eggs
2 sticks melted butter, plus another 3/4 stick melted butter for drizzling over top.

Preheat oven to 350°F.
Thoroughly mix the Bisquick, cornmeal, sugar, and baking powder together.
Add in the milk, eggs, and butter and stir to combine.
Pour into a greased 9×13-inch baking pan.
Bake for 40 minutes until golden brown.
Drizzle remaining melted butter over top.

PRO-TIP:
For added sweetness, mix honey into the drizzling butter.

Appetizers · Fish

Smoked salmon and roasted beets with dill-tahini sauce and seeded croutons

Belinda

This elegant and festive platter starts with thinly sliced roasted beetroot and is topped with smoked salmon, a creamy dill-tahini sauce and seedy croutons inspired by ‘everything bagel’ seasoning.

2 beets
3.5 oz of smoked salmon
DILL-TAHINI SAUCE
1 handful of dill, finely chopped, with a few sprigs reserved for garnish
1 tbsp of tahini
8 3/4 oz of natural yoghurt
1 garlic clove, grated
1 tbsp of lemon juice
CROUTONS
1 egg white
2 tbsp of olive oil
2 slices of stale bread, cut into cubes
CROUTON SEASONING
1 3/4 oz of sesame seeds
1 tbsp of nigella seeds
2 tsp onion flakes
2 tsp garlic powder
2 tsp poppy seeds
2 tsp flaky sea salt

Preheat the oven to 425F/220°C

Wrap the beets in foil and roast for 1 hour or until tender. Different sizes will need different times – smaller beets will take about 45 minutes, and large beets could take up to 1 hour 30 minutes

Preheat the oven to 350F/180°C
Whisk the egg whites until broken up, then add the olive oil 1 tablespoon at a time until light and aerated, almost like mayo
Dip the bread cubes into the egg white mixture
Mix together the seasoning then spread half on a tray. Add the bread, then the rest of the seasoning, and mix together
Bake the croutons for 20 minutes
Thinly slice the roasted beetroot, then plate up the slices of beetroot and slices of salmon.
Top with croutons, a drizzling of sauce and the remaining fresh dill

Appetizer Vegetarian

Pan-fried halloumi cheese with olives, dried apricots & hazelnuts

Belinda

This recipe is really simple and so good, it comes together quickly and is made with minimal ingredients.
Serve it with crackers or some toasted bread.

Serves 8-10
½ cup hazelnuts
2 large shallots, thinly sliced
½ cup dried apricots, chopped
1 tbsp honey
1 tbsp red wine vinegar
1lb halloumi cheese
flour, as needed
½ cup olives, halved (Kalamata, Castelvetrano, etc)
crackers or toasted bread

Preheat the oven to 400°F

Spread the hazelnuts onto a baking sheet. Roast for about 8-10 minutes until golden. Let cool slightly. Use a kitchen towel to rub the skins off (it’s okay if some stay on). Roughly chop the hazelnuts and set aside. Lower the oven to 300°F.

Heat a skillet over medium heat. Add enough olive oil to coat the bottom of the skillet. Add the shallots and a pinch of salt. Let sauté until softened, caramelized, and somewhat crispy, stirring often.
Stir in the apricots, honey, and red wine vinegar. Bring the liquid to a simmer. Cook for a minute or so until slightly reduced. Turn off the heat and set aside.

Slice the halloumi cheese into ½” rounds. Toss with enough seasoned flour just to coat the slices on all sides.
Heat another skillet over medium heat. Add enough olive oil to come up the sides about a ¼ of an inch. Once the oil is hot, work in batches to fry the halloumi cheese until golden, about 2-3 minutes per side (shake off any excess flour as you add the cheese to the pan)
Remove the halloumi cheese and season with a pinch of salt.
Keep warm in the oven until the rest of the cheese is fried.
Meanwhile, heat the shallot mixture back over medium heat. Stir in the hazelnuts and olives. Cook another minute or so.

Serve the halloumi with the shallot mixture spooned over top. Add a drizzle of olive oil to finish. Serve with crackers or toasted bread.

Appetizers

Balsamic Roasted Figs with Burrata & Prosciutto

Belinda

Sweet & spicy balsamic roasted figs with burrata cheese and prosciutto, served with toasted bread alongside

Serves 6-8
1lb fresh black figs, stemmed + halved*
2 tbsp balsamic vinegar
1 tbsp Calabrian chili peppers (crushed in oil)
1 tbsp honey, plus more for serving
Kosher salt
½ cup pecans
1lb burrata cheese
flaky sea salt
freshly cracked black pepper
3 oz thinly sliced prosciutto
1 tsp fresh thyme leaves
olive oil, as needed
toasted bread, for serving

Preheat the oven to 400°F.

Add the halved figs, balsamic vinegar, Calabrian chilis, honey, and a pinch of salt to a mixing bowl. Gently toss to combine and set aside.
Line a sheet pan with a piece of foil. Add the pecans in an even layer. Place the pan in the oven and toast the pecans for about 6 minutes, or until fragrant. Transfer them to a cutting board (reserve the foil-lined sheet pan) and roughly chop them.
Set the oven to high-broil. Place the figs onto the sheet pan, cut-side facing up. Pour any remaining balsamic mixture over top. Broil for 4-5 minutes, or until caramelized.
Tear the burrata into large pieces and arrange it on a platter. Season with a pinch of flaky sea salt and freshly cracked black pepper. Arrange the prosciutto and figs over top.
Garnish with the fresh thyme. Drizzle the dish with olive oil and extra honey. Serve the toasted bread alongside.
notes

*Figs are typically in season from the end of August to November. Sometimes, figs at a grocery store won’t be fully ripened (similar to stone fruit) and can be firm, dry, and fairly tasteless. It’s important to find ripe figs that are soft to the touch.

Do-ahead

A do-ahead dinner party from my blog

Belinda

Tomorrow I am doing a no-stress-do-ahead dinner party with all recipes from my blog. Two of our guests are Pescatarian so I decided to have some grilled prawns as one of the appetizers, but the main course is vegetarain.

I make a bulk amount of the eggplant parmesan dishes and freeze them before baking, therefore I only have to pull one out of the freezer, defrost it and bake it on the day.
The roasted nuts, I always have in large glass jars, the prawns and Peruvian sauce I can make 1-2 days ahead of time and the goat cheese starter can be made up to 3-4 days ahead.

The Spanakopita can also be prepped the day before and baked on the day.

Of course the ice cream can be made up to a week in advance and the lemon-lime possets can be made the day before.

The only thing you need to make on the day is the salad! I hope this is helpful and as long as you plan ahead this is a breeze!

The menu
With drinks
Chipotle and rosemary roasted nuts
Grilled prawns with Spicy Peruvian green sauce
Marinated goat cheese with ginger, basil, garlic and orange zest

Main Course
My ultimate eggplant Parmigiana
Phyllo cheese and spinach pie (Spanakopita)
Brussels sprouts salad with hazelnuts, dates and apple

Dessert
Lemon and lime possets
Curry ice cream with mango and pistachio

Chipotle and rosemary roasted nuts

Aji Verde (Spicy Peruvian Green Sauce)

Marinated goat cheese with ginger, basil, garlic and orange zest

My ultimate Eggplant Parmigiana

Spanakopita (Spinach filo pie)

 

Shredded Brussels sprout salad with hazelnuts, dates and apple

 

 

Lemon and lime posset

 

Spiced mango and pistachio ice cream

Baking · Dessert · Do-ahead · Egg based

Betty Crocker baked custards

Belinda

These smooth and creamy custards are delicious and easy. I prefer to serve them cold and they’re great to make ahead, served with some stewed fruit.

3 large eggs, slightly beaten
1/3 cup sugar
1/2 – 1 tsp good quality vanilla extract
Dash of salt
2 1/2 cups very warm milk (120°F to 130°F)
Ground fresh nutmeg

Heat oven to 350°F.
In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-oz custard cups. Sprinkle with nutmeg.
Place cups in 13 x 9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.
Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water.
Cool about 30 minutes. Unmold and serve warm, or (as I prefer) refrigerate and unmold before serving.
Store covered in refrigerator.

It’s lovely serving these with some stewed fruit.