Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Vegetable sides

Adam Byatt’s ratatouille

Belinda

British Michelin chef, Adam Byatt wanted to create a ratatouille that wasn’t diced, stewed together and sloppy. This method allows all of the vegetables to cook at the same time and melt into each other. It’s a perfect accompaniment to Mediterranean fish, and showcases the best vegetables, though I often have it as a main on its own.

Prep time: 20 minutes
Cooking time: 45 minutes
Serves: 2

1 eggplant
1 green courgette
1 yellow courgette
5 large red tomatoes
1 red onion
1 red chilli, sliced
1 cup (250ml) really good passata
olive oil
1/4 cup (50g) capers
1 bay leaf
1 sprig thyme
1 sprig rosemary
1 tbsp dried oregano

Preheat the oven to 180C/350F/Gas mark 4. Slice the aubergine very thinly (2mm) across into rounds and reserve. Do the same with the courgettes and tomatoes, then finely slice the red onion and the red chilli.

Pour the passata into a round, oven-proof cooking vessel. Add the onion, chilli and capers, then stir.

Begin layering the aubergine, yellow courgette, tomato and green courgette in that order all the way around the pan. Keep the vegetables very tightly together in that order.

Once the ratatouille is built, season well with salt and pepper, and drizzle over olive oil generously.

Add the bay leaf, rosemary and thyme sprigs and sprinkle over the dried oregano. Place in the oven and cook for 45 minutes.

Remove and allow to rest for 10 minutes before serving.

Baking · Dessert

Blueberry Polenta Upside-Down Cake

Belinda

This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunchtime and cooked without too much fanfare for dinner. Recipe by Nigella Lawson

One 9-inch square cake (9 to 12 servings)

Vegetable oil for greasing pan
1⅓ cup sugar, divided
3 cups blueberries
2 large eggs
Finely grated zest of 1 large orange
⅔ cup fresh orange juice
⅔ cup olive oil (not extra virgin) or sunflower oil
½ cup regular or instant polenta
1¼ cups all-purpose flour
2 tsp baking powder
½ tsp salt

Heat oven to 350 F.
Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle ⅓ cup sugar over base of pan, and cover evenly with blueberries.

In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.

Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes.
Carefully invert cake onto a serving plate, and slowly peel off parchment paper.
Serve warm or at room temperature.

Baking · Dessert · Do-ahead

Sticky date and pecan pudding

Belinda

Yotam Ottolenghi’s sticky date and pecan pudding is a decadent dessert that combines the best of both the classic sticky toffee pudding and a self-saucing pudding. Served fresh from the oven with a dollop of sour cream, this pudding delivers a delightful combination of sweet, salty and tangy flavors in every bite.
While you can bake it all in one go, this recipe is designed for convenience, so you can assemble it ahead of time then pop it into the oven to bake while you enjoy your meal. This ensures it’s served at its best, warm and fresh from the oven, as this cake is at its most delicious when the sauce has just stopped bubbling beneath.

*You’ll need an 8″ x 10″ (20cm x 26cm) 6.5 cup (1.5L) baking dish.

Serves 8
8 oz pitted dates, finely chopped (1 packed cup)
2¾ cups boiling water
¾ cup/170 grams unsalted butter, cut into ½-inch cubes and softened at room temperature
1¼ packed cups/305 grams dark brown sugar
2x large eggs
1¾ cups/235 grams all-purpose flour
2 tsp baking powder
2 tsp pumpkin spice mix
Flaky sea salt
¾ cup roughly chopped pecans
4 tablespoons date molasses
1 cup sour cream

Mix the dates with ¾ cup boiling water in a heatproof bowl and set aside for 10 minutes to soften, then mash with a fork to form a paste.

Meanwhile, beat ½ cup butter and ½ cup sugar in a medium mixing bowl using an electric whisk on medium speed until light and fluffy, scraping down the sides with a spatula halfway through, around 5 minutes. Whisk in the eggs, then fold in the soaked dates. Add the flour, baking powder, pumpkin spice and 1 ½ teaspoons flaky salt to the bowl, then fold through until combined.

Heat the oven to 350 degrees.

Transfer the mixture to a high-sided 9-by-13-inch baking dish, using a spatula to spread into an even layer, and scatter the pecans, 3 tablespoons of the date molasses, plus the remaining ¾ cup sugar and ¼ cup butter on top. (If you’re preparing this in advance, you can refrigerate it at this stage, up to 8 hours in advance of baking.)

Pour the remaining 2 cups of boiling water over the cake mixture. Bake for 35 to 40 minutes, until the caramel is bubbling up the sides of the cake, and the cake is set in the center. Remove from the oven and let rest for 10 minutes before serving.

Marble the remaining 1 tablespoon date molasses through the sour cream, and serve alongside the pudding.

Baking · Dessert · Do-ahead · Gluten Free

Walnut cinnamon cake (GF)

Belinda

Serves 8

240g almond flour (2 cups)
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
3 large eggs
120g maple syrup (1/2 cup)
60g coconut oil, melted (1/4 cup)
1 tsp vanilla extract
60ml unsweetened almond milk (1/4 cup)
1 cup walnuts, chopped
Glaze:
2 tbsp maple syrup (30g)
1 tbsp coconut oil
1/2 tsp ground cinnamon

Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon.
In a large bowl, whisk together eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk.
Gradually add the dry ingredients to the wet ingredients and stir until combined.
Stir in the chopped walnuts.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by combining maple syrup, coconut oil, and cinnamon in a small saucepan. Heat over medium heat until melted and smooth.
Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Drizzle the glaze over the cooled cake and serve.

Baking · Gluten Free · Holiday Food

Jalapeno cornbread with lime honey glaze

Belinda

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 cup fresh or canned corn kernels
2-3 jalapeno peppers, seeded and finely chopped
1/2 cup shredded cheddar cheese
For the Lime Honey Glaze:
1/4 cup honey
Zest and juice of 1 lime

Preheat the oven to 375°F (190°C).

Grease a 9-inch square baking dish or cast iron skillet with butter or cooking spray.

In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a separate bowl, combine the buttermilk, melted unsalted butter, and eggs. Whisk until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the corn kernels, chopped jalapeno peppers, and shredded cheddar cheese until evenly distributed.

Pour the batter into the prepared baking dish or skillet, spreading it out into an even layer.
Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

While the cornbread is baking, prepare the lime honey glaze. In a small bowl, whisk together the honey, lime zest, and lime juice until smooth.
Remove the cornbread from the oven and let it cool slightly in the pan for about 5 minutes.
Drizzle the lime honey glaze over the warm cornbread, allowing it to soak in.

Slice the cornbread into squares and serve warm. Enjoy!

Do-ahead · Gluten Free · Holiday Food · Meat

Slow-cooked lamb shoulder with fig and pistachio salsa

Belinda

This is a sensational recipe from The OTK, Extra Good things  (Ottolenghi Test Kitchen) series.
It is great for a special occasion and most of the work is at the beginning then you just leave it to slow-roast for 4.5 hours.
Marinate the lamb overnight and make the salsa an hour or so before serving.
Also, serve it with this wonderful Armenian yoghurt cucumber and dill salad. It’s the perfect accompaniment!

Jajukh (Armenian cucumber yoghurt salad)

Cook time – 6 hours
Serves 6 – 8

4 big onions, peeled, 1 roughly chopped and the other 3 each cut into 6 wedges
8 garlic cloves, peeled and roughly chopped
1oz fresh ginger, peeled and roughly chopped
1½ tsp ground cinnamon
2 tsp ground coriander
½ tsp ground turmeric
3/4 cup dill, roughly chopped
3/4 cup parsley, roughly chopped
3 tbsp olive oil
2 tbsp apple cider vinegar
4.5-5lb lamb shoulder, bone in
5 cinnamon sticks
15 cardamom pods, roughly bashed open with a pestle and mortar
6oz soft dried figs, quartered
3 1/4 cups chicken or lamb stock
salt and black pepper
1 lemon, cut into 6 wedges to serve

FIG AND PISTACHIO SALSA
4oz soft dried figs, chopped into 1/2″ dice
2/3 cup pistachios, very lightly toasted and roughly chopped
2 tbsp fresh lemon juice
1/2 cup dill, leaves picked
1/2 cup parsley, leaves picked

Preheat the oven to 400F.
Put the chopped onions, garlic, ginger, spices and herbs into a food processor and blitz until finely minced. Add the oil, vinegar, 1¾ teaspoons of salt and a generous grind of pepper and blitz into a coarse paste.

Pat dry the lamb and pierce the flesh all over using a small, sharp knife (about 10–12 times). Coat the lamb well with all the paste. Leave it to marinate, refrigerated overnight.

Put the onion wedges, cinnamon sticks, cardamom and figs into a large, ovenproof cast-iron saucepan (28cm in diameter) for which you have a lid. Alternatively, use a large, high-sided roasting tin and some foil to cover.
Top with the lamb, fatty side up, then pour the chicken/lamb stock into the pan (but not over the lamb) and bake uncovered for 45 minutes.
Lower the heat to 325F, baste the lamb with the juices, then cover with the lid or foil and roast for 4½ hours, basting 3–4 times throughout.
The lamb should be quite tender at this point. Turn the heat back up to 400F.
Remove the lid (or foil) and cook for 30 minutes more, or until the lamb is well browned and the sauce has reduced slightly. Check it at the 20-minute mark.
Gently remove the lamb, leaving it to rest on a baking tray. Pour the contents of the saucepan into a large, shallow platter or dish that has a slight lip and top with the lamb.

Make the fig and pistachio salsa.
Combine the chopped figs with the pistachios, lemon juice and the herbs. Spoon this all over the lamb and serve with the lemon wedges alongside.

Accompaniments · Appetizer Vegetarian · Do-ahead · Gluten Free · Salad

Jajukh (Armenian cucumber yoghurt salad)

Belinda

This is fabulous served with slow roasted lamb as well as with pita bread and crackers.
On a hot summers day, it’s just wonderful as a cooler on it’s own wth a tray of crudites

2 cups Labneh
4-6 small Persian cucumbers, skin on and grated then squeezed dry in a tea towel.
3 garlic cloves, crushed
1 good handful fresh chopped dill
1 good handful fresh chopped mint
1/2 tsp salt, or to taste
A little iced water, if necessary to thin down the consistency to your desired taste

Make sure the grated cucumber is well squeezed of it’s water.
Put the labneh into a medium sized bowl, add the crushed garlic, grated cucumber, herbs and salt.
Mix well. I happen to like this dip quite thick, but you can add a tiny bit of chilled water to loosen it if you like.
Refrigerate for 45 mins before serving and garnish with some fresh mint or dill and a little olive oil sprinkle if you like.

*Once you have made this you will feel confident to experiment with more herbs, more garlic or any other variation.

Appetizer Vegetarian · Do-ahead · Gluten Free · Nuts

Pistachio and feta dip

Belinda

A beautiful Persian dip that is packed with flavor between the saltiness of the feta, the richness of the pistachios and the tang of the Greek yoghurt.

3/4 cup + 2 tbsp / 3.5oz / 100g shelled, roasted salted  pistachios. Keep 2 tbsp chopped pistachios for scattering over the top.
1/4 cup good olive oil
10.5 oz / 300g Greek feta cheese
A good handful of fresh dill, leaves picked and roughly chopped
2 good handfuls fresh cilantro (coriander) leaves picked and roughly chopped
2 cloves garlic, peeled and crushed
3/4 to 1 tsp red pepper flakes
4 good tbsp full fat Greek yoghurt
Zest and juice of 1 lemon. (Start with juice of half the lemon but use all the zest)
Sea salt, to taste

In a food processor blitz the pistachios and olive oil for 30 seconds.
Next break up the feta into small pieces and add to the processor along with the dill, cilantro, garlic, chili, yoghurt, lemon zest and juice.
Puree until smooth and a slightly rustic texture. Salt and extra lemon juice to taste. The salt level will depend on the saltiness of the feta.
Scatter some toasted pistachios over the top and dribble some olive oil, like in the picture
Serve with crackers or toasted pita chips or baguette.
Keep refrigerated for 1 week.

Icecream

Coconut sorbet

Belinda

Recipe c/o Jean-Georges Vongerichten

2 cups plus 2 tbsp full-fat coconut milk
1/2 cup whole milk
1/2 cup heavy cream
1 tsp sugar
1/4 cup plus 2 tbsp Simple Sugar Syrup (see below)
1/4 cup plus 2 tbsp Malibu rum

Simple sugar syrup
1 1/2 cups sugar
Put the sugar in a medium saucepan with 1 1/2 cups water
Bring the mixture to a boil, stirring to dissolve the sugar and boil until clear and slightly thickened, about 7 minutes.
Remove from the heat and cool completely.

Bring the coconut milk, milk, cream and sugar to a simmer, stirring occasionally, over medium heat in a large saucepan. Remove from the heat and transfer to a medium mixing bowl.
Cool in the refrigerator until cold.
Stir in the syrup and rum.
Transer to an ice cream machine and freeze according to the manufacturer’s instructions

Baking · Do-ahead

Almond croissants made from day old croissants

Belinda

Recipe by David Lebowitz
These now-classic French pastries are made in bakeries using day-old croissants. At home, you can use whatever croissants you can get your hands on. They don’t need to be extra fancy, but you do want to use ones made with pure butter, which have the best flavor.
The liquor is a nice addition to the syrup, but if you’re avoiding alcohol, a small amount of orange flower water is a good substitution, or you can infuse a vanilla bean in the syrup or add some extract.
Syrup
1/2 cup (125ml) water
1/4 cup (50g) granulated sugar
2 tbsp dark rum, amaretto, or kirsch (optional, but recommended)
Frangipane
1/2 cup (50g) almond flour (powdered almonds)
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
3 1/2 tbsp (50g) unsalted butter, at room temperature
A few drops pure almond extract
Pinch of salt
4x day-old croissants
1/2 cup (40g) sliced almonds
Powdered sugar
Make the syrup by heating the water and sugar in a medium saucepan until the mixture comes to a boil, stirring occasionally. When the sugar is dissolved, remove from heat, let cool to room temperature, then add the liquor.
Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silicone baking mat.
Make the frangipane by beating the almond flour, sugar, egg, butter, almond extract, and salt in the bowl of a stand mixer fitted with the paddle attachment (or by hand) at medium-to-high speed until the frangipane is light and fluffy, about 3 minutes.
Slice each croissant in half horizontally, stopping just before you reach the other side, leaving it with a hinge to open and close it. Place them on the prepared baking sheet. Liberally brush the insides, both top and bottom, with the syrup. You want to make sure both sides are completely saturated with the syrup. Don’t be shy—even if you think it’s too much, really saturate the croissants. French bakers dunk the entire croissant in a big vat of sugar syrup.
Smear the inside of each croissant with 2 tablespoons of the frangipane. Press down firmly on each croissant so the top is relatively flat. Spread the remaining frangipane over the tops of each croissant.
Sprinkle each croissant with 2 tablespoons of sliced almonds and bake the croissants until golden brown, about 15 minutes, but check them a few minutes before the recommended baking time. Let them cool a few minutes, then sprinkle them with powdered sugar. Serve warm or at room temperature.