Fusilli & roasted cauliflower with capers and pinenuts

February 13, 2021February 13, 2021 Belinda

This is a super tasty and super-easy recipe from Melissa Clarke
(You can also substitute cauliflower with Brussels sprouts or broccoli)

1/2 head cauliflower, cut into bite-sized florets (about 2 1/2 cups)
3 tbsp drained capers
1/4 cup plus 1 tbsp extra-virgin olive oil
1/4 tsp kosher salt, plus more as needed
Freshly ground black pepper to taste
2 large garlic cloves, grated on a Microplane or smashed into a paste
Finely grated zest of 1 lemon
1 tbsp unsalted butter
4 tbsp grated Parmigiano-Reggiano cheese (optional)
8 oz fusilli pasta
1/3 cup pine nuts, toasted
Fresh lemon juice, as needed

Heat the oven to 425°F.
In a bowl, toss the cauliflower and 2 tablespoons of the capers with the 1/4 cup olive oil, the 1/4 teaspoon salt, and black pepper to taste. Spread the mixture out in a single layer on a large rimmed baking sheet, and roast it, tossing it occasionally, until golden brown, 25 to 30 minutes.

Meanwhile, mince the remaining 1 tablespoon capers. Scrape the capers and garlic into a large bowl and add the lemon zest, butter, remaining 1 tablespoon olive oil, and cheese if you like.

Bring a large pot of heavily salted water to a boil. Cook the pasta until it is al dente; drain.

Add the pasta, cauliflower, and pine nuts to the bowl containing the caper mixture. Squeeze in lemon juice to taste.
Season with salt and pepper, toss well, and serve.

Vietnamese caramel salmon

February 11, 2021February 11, 2021 Belinda

This is a wonderful, tasty and low calorie dish by Melissa Clark

“Here, I’ve replaced the more traditional catfish with salmon, which has a rich succulence that can stand up to the ginger, chiles, and black pepper. And by using brown sugar instead of making my own caramel, I’ve also hastened the process so that the whole thing is ready in less than thirty minutes. The salmon still has time to absorb all the intense flavors of the caramel, but it doesn’t overcook, staying firm but tender. Serve this with some kind of rice as a gentle foil for all the rich spiciness on the plate.

Serves 4

4 skin-on salmon fillets, preferably center-cut pieces (6 to 8 ounces each)
1 tbsp coconut or extra-virgin olive oil
Fine sea salt to taste
1/3 cup packed light brown sugar
3 tbsp Asian fish sauce
2 tbsp soy sauce
1 tsp grated peeled fresh ginger
Finely grated zest of 1 lime
Juice of 1/2 lime
1/2 tsp freshly ground black pepper

Sliced scallions (white and green parts), for garnish
Thinly sliced jalapeño, for garnish
Fresh cilantro leaves, for garnish

Set an oven rack 6 inches from the heat source (usually the second rack position, not the one closest to the heat source), and turn on the broiler.

Brush the salmon fillets all over with the oil and season them lightly with salt.

In a 12-inch oven-safe skillet set over medium-high heat, combine the brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, black pepper, and 1 tablespoon of water. Bring to a simmer.

Place the fish, skin-side up, in the skillet. Reduce the heat to low and simmer, without moving it, until the fish is cooked through halfway, 4 to 6 minutes.

Spoon the pan juices over the fish and transfer the skillet to the oven. Broil until the fish is just cooked through and the skin is caramelized in spots, 2 to 5 minutes for medium rare, depending upon the thickness of the fish (thicker ones will take longer).

Transfer the fish to a serving plate and garnish it with scallions, jalapeños, and cilantro. Drizzle with the pan sauce, and serve.

Appetizer Vegetarian · Dairy-free · Gluten Free · Vegetable sides · Vegetable-related

Crushed beets and avocado with chunky olive dressing, feta and pistachio nuts.

February 10, 2021November 29, 2021 Belinda

As I get older, I gravitate more and more to really interesting plant-based recipes.

Serves 4

6 medium beets (about 800 grams)
A good balsamic vinegar for roasting beets and sprinkling over the salad
½ cup Castelvetrano or Kalamata olives, pitted and chopped
1 good sized shallot, sliced paper thin
1 1/2 tbsp drained capers, roughly chopped
1 tsp lemon zest
2 tbsp lemon juice
1/3 cup olive oil
sea salt and ground black pepper, to taste
¼ cup fresh mint leaves, chopped + small whole leaves for garnish
3 tbsp flat leaf parsley leaves, chopped
1 1/2 ripe avocados
4 oz of either goat cheese or Greek feta cheese
1/3 cup toasted, salted pistachios or toasted roughly chopped hazelnuts

Preheat the oven to 400°F.

Peel the beets and place them in a roasting pan lined with nonstick aluminum foil. Season well with salt and pepper and sprinkle some balsamic vinegar over them. Toss to coat.
Cover them with aluminum foil and cook the beets for around 1 hour or until very soft.
Remove them from the oven, uncover and using the bottom of a wide bowl or jar, gently crush the beets until they break off into craggy fragments. The pieces will be all different shapes and sizes and this is okay!
Transfer the beets to your serving platter, drizzling them with more olive oil, balsamic vinegar, salt and pepper.

While the beets are roasting, make the dressing:
In a medium bowl, combine the olives, shallot, capers, lemon zest, lemon juice, olive oil, and some ground black pepper. Use a fork to “whisk” and mix it up. Set aside.

Toast your nuts and if using hazelnuts, very roughly chop them. You want plenty of crunch to top the salad.

Peel, pit, and dice the avocados, and the scatter the diced pieces evenly over the beets.
Quickly stir the mint and parsley leaves into the dressing, and then spoon the dressing over the crushed beets and avocado.
Crumble the cheese over the salad and finally sprinkle it with the nuts, topping with a few mint leaves.
Test one more time for seasoning as beets soak up a lot of the seasoning.

Gluten Free · Vegetable sides · Vegetable-related

Middle Eastern Roasted Brussels sprouts with “citrussy” yoghurt and toasted nuts

February 9, 2021February 9, 2021 Belinda2 Comments

This is a wonderful recipe from Jamie Oliver

“Allow your sprouts to dry out after parboiling so their outer layers can get nice and charred when roasted.”

Serves 4
1lb (500 g) Brussels sprouts
1 tsp cumin seeds
2 tsp coriander seeds
2 small red onions
1 bulb of fennel
olive oil
1 tsp sesame seeds
1-2 oz hazelnuts
7oz(200 g) Greek plain full fat yoghurt
1 heaped tsp tahini
1 small clove of garlic
1 lemon
1 pinch of sumac
½ (1 oz) a bunch of fresh cilantro, dill and mint

Preheat the oven to 200ºC/400ºF/gas 6.

Bring a large pan of salted water to the boil over a medium-high heat. Wash and trim the sprouts, then add to the pan and parboil for 3 minutes. Drain in a colander and set aside to dry.

Toast the cumin and coriander seeds in a small frying pan over a medium heat for 3 minutes, or until fragrant. Using a pestle and mortar, finely grind the toasted seeds with a pinch of sea salt.

Tip most of the spice mix into a large roasting tray and toss in the sprouts.

Peel and slice the onions, then trim and slice the fennel. Tip into the tray along with a glug of oil.
Spread everything in an even layer – you may need two trays – and cook for 20 minutes, until tender and starting to caramelize.

Meanwhile, return your frying pan to the heat and toast the sesame seeds and hazelnuts for 3 minutes, then grind up with the remaining spices, using a pestle and mortar.

Combine the yoghurt with the tahini. Peel and crush the garlic and stir through, then finely grate in half the lemon zest and squeeze in half the juice (save the rest for another day).

Taste the yoghurt and season well, then spread it evenly over the base of a large serving platter and sprinkle some sumac over the top.

Spoon the sprout mix on top of the yoghurt mixture, scraping up the lovely crispy bits in the pan. Sprinkle the ground nuts and seeds over the top.

Pick and finely chop the herb leaves, discarding the stalks. Scatter the leaves across the plate, then serve.

Dairy-free · Dessert · Do-ahead · Gluten Free · Holiday Food

Gluten-free mixed berry crumble

December 26, 2020June 3, 2025 Belinda

I made this for Christmas this year and besides being really easy, it was a huge success.
I also prepped it the day before, so just had to throw in the oven after the Christmas dinner was served up.
Very easy!

Serves 6, but can be doubled easily

6 cups mixed berries (raspberries, blackberries, blueberries, and hulled/chopped strawberries)
1/2 cup sugar
1 tbsp lemon juice
2 tbsp cornstarch
1/4 tsp cinnamon for berries
1/4 tsp cinnamon for the crumble
1 cup oat flour
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 cup butter, chilled
1/2 cup walnuts, chopped (optional)

In a large bowl, combine berries, sugar, lemon juice, and 1/4 tsp cinnamon. Add cornstarch and toss to coat berries. Transfer to a baking dish or oven-safe skillet.

In a bowl, combine flour, 1/4 tsp cinnamon, brown sugar, baking powder, and salt. Whisk until distributed.

Cut in the butter and using hands, rub the butter into the flour mixture until large crumbs form. Stir in walnuts, if using.

Sprinkle mixture over top of berries to completely cover.

Bake in a 375 F oven for about 30 to 35 minutes or until golden brown and bubbly.

Remove from oven and let stand for about 5 minutes.
Serve warm. Top with vanilla ice cream, if desired.

Do-ahead · Gluten Free · Grains · Holiday Food · Nuts · Rice · Vegetable sides · Vegetable-related

The BEST vegetarian/gluten-free meatloaf

December 26, 2020September 7, 2022 Belinda

This is one of the the best things I’ve tasted in a long time. I made this for our vegetarian son for Christmas and we all preferred it to the meat. Don’t be put off by the ingredients, it’s still pretty easy.

Recipe from food blog, “A couple cooks”

Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison.
We present: our Vegetarian Meatloaf recipe! This vegetarian meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf. And it tastes AMAZING. As in, better than the meat version. It’s perfect for dinner parties, as a vegetarian Thanksgiving main dish or for Christmas dinner.
This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.

1 1/2 cups cooked brown rice. (I made 1 cup brown basmati rice cooked in vegetable stock, and had leftover rice)
1 1/2 cups walnuts
1/2 cup cashews
1 good-sized onion
3 cloves garlic
6 oz chestnut/baby bella mushrooms
2 tbsp chopped fresh flat-leaf parsley
2 tbsp olive oil
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried sage
4 large eggs
1 cup full-fat cottage cheese
12 oz Gruyere cheese, grated
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Cook the rice in a broth for more flavor, according the the package instructions

Preheat oven to 350°F.

Place 1 1/2 cup walnuts and 1/2 cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.

Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them, ether by hand or in a food processor.

In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.

In a small bowl, lightly beat together 4 eggs.

In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 1/2 cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.

Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.

Bake for 1 hour or until golden brown. (Bake longer if not golden brown)
Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces).
Reheat in a 350F oven

Gluten Free · Holiday Food · Vegetable sides

Giant potato rösti with garlic and thyme

December 16, 2020December 16, 2020 Belinda

An easy make-ahead side dish made with potatoes, onions, garlic and thyme.
You can freeze the rösti – just warm it through in the oven before serving.
Recipe from Delicious Magazine

Serves 8

Olive oil for frying and greasing
2 tbsp (30g) butter, plus an extra knob
3 onions, sliced
4 garlic cloves, sliced
8 thyme sprigs, leaves stripped
3.5lbs (1.5kg) red-skinned potatoes
1 tbsp sea salt
3 large free-range eggs, beaten
1 bunch fresh chives, finely chopped

Put a large glug of olive oil and a large knob of butter in a frying pan over a low-medium heat.
When hot, add the onions and garlic and cook for 15-20 minutes until soft, sweet and golden. Add the thyme for the last few minutes. Cool slightly.

Meanwhile heat the oven to 375F/200°C/180°C fan/gas 6.
Grate the potatoes on a box grater and wrap in a clean tea towel. Press it hard against the side of the sink for a few minutes to squeeze out as much liquid as you can.

Grease a 9″ (23cm) short-sided cake tin (see tip) with a removable base (not a springform tin, from which the rösti would be difficult to remove).
Put the squeezed grated potato in a large mixing bowl with the cooled onion mixture, together with the salt, eggs, chives and some freshly ground black pepper.
Mix well with your hands and put in the cake tin (don’t pack it down too tightly). Cook the rösti for 1 hour, then remove, dot the 2 tbsp butter over the surface and put back in the oven for another 15 minutes or until golden brown on the top.
Remove from the tin and serve straightaway or just warm.

Tips
Use a shallow cake tin so the top crisps up. A high- sided tin would block the heat.

Make the rösti up to 8 hours ahead, keep in the tin and heat in a 350F/180°C/160°C fan/ gas 4 for 20-25 minutes to warm up.
Freeze the cooked rösti in its tin, well wrapped in cling film, for up to 1 month.
Defrost well, then warm through in a medium oven to serve.

Do-ahead · Holiday Food · Vegetable sides

Brussels sprout and potato gratin with chestnut crumb

December 16, 2020September 7, 2022 Belinda

Topped with toasty breadcrumbs and chestnuts for added crunch, this creamy, garlicky gratin is pure comfort-food joy. Get stuck in to reveal the beautiful veggies just beneath the surface.

Recipe by Jamie Oliver

Serves 8

2 tbsp unsalted butter
2 onions, thinly sliced
5 garlic cloves, thinly sliced
4 thyme sprigs, leaves picked
2 large potatoes, scrubbed, thinly sliced into rounds
2 cups (500ml) low-fat milk
4 fl oz (100ml) double cream
7oz (200g) creme fraiche
1.5lbs (600g) Brussels sprouts, thinly sliced or shredded using a food processor
Finely grated zest of 1 lemon
1 cup (80g) finely grated parmesan
3oz (50g) stale wholegrain bread
3oz (50g) vacuum-packed chestnuts (from delis or gourmet food shops) or macadamias, finely chopped
4 tsp olive oil
Green salad, to serve

Preheat the oven to 375F/190°C.
Melt the butter in a 12″ by 8″ (30cm x 20cm) flameproof baking dish over medium heat. Add the onion, garlic and half the thyme, and cook, stirring, for 8 minutes or until the onion is softened. Add the sliced potato and stir well, then pour over the milk.
Bring to the boil, then reduce heat to low and simmer, stirring constantly to release the starch from the potato slices, for 3 minutes or until the potato is heated through.

Remove from the heat and stir through the cream and creme fraiche, then fold through the Brussels sprouts. Add the lemon zest and half the parmesan. Season, and stir gently to combine, before grating over the remaining 1/2 cup (40g) parmesan.

Place the bread in a food processor and pulse to coarse breadcrumbs. Transfer to a small bowl. Add the chestnuts, oil and remaining thyme, and stir well to combine.
Sprinkle the chestnut crumb over the top of the vegetable mixture.

Transfer to the oven and bake for 50-55 minutes or until the vegetables are softened and the top is bubbling and golden.

Remove the gratin from the oven and set aside for a few minutes to cool slightly, then serve with a crisp green salad on the side.

Holiday Food · Vegetable sides

Parmesan-polenta baked parsnips

December 16, 2020December 16, 2020 Belinda

This is a delightful and different way of cooking parsnips. The thin parsnip fries are tossed in Parmesan, polenta, English mustard powder and salt and fried until crisp. A delicious side for any meal.
Recipe from Olive Food Magazine

Serves 6

2lbs(1kg) parsnips, peeled, quartered lengthways and woody centre removed
4 tbsp groundnut oil
2 tbsp loose polenta
2 oz (50g) parmesan cheese
1 tsp English mustard powder

Heat the oven to 400F. Cook the parsnips in boiling salted water for 6 minutes or until just tender. Drain really well.

Put a large shallow baking tray with the oil in the oven for 5 minutes to heat up. Mix the polenta, cheese and mustard powder and season with salt. Put on a large plate, then toss the parsnips in the mixture while still hot.

Transfer to the hot tray, then put in the oven for 15 minutes. Turn in the fat, then cook for another 15-20 minutes or until crisp and golden.