Asian flavors · Vegetable-related

Buttered tomatoes with ginger

Belinda

Recipe from Bon Appetite Magazine.

Such an easy, light and different dish and a great way to use up all those tomatoes. Serve on toasted bread or over rice or pasta.

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Serves 4
4 tbsp unsalted butter
1 1-inch piece ginger, peeled, cut into thin matchsticks
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced
1½ lbs tomatoes, cut into 1-inch pieces (about 4 cups)
2 tbsp plus 1½ teaspoons light or regular soy sauce
Kosher salt
Toasted country-style bread or cooked rice or pasta

Heat butter in a large skillet over medium. As soon as butter stops foaming, add ginger and scallion whites and cook, stirring, until fragrant, about 1 minutes.

Add tomatoes and cook, turning gently with a large spoon, until tomatoes are juicy and just warmed through, about 2 minutes.

Add soy sauce and toss to combine. Taste and season with salt, if needed. Top with scallion greens.

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Sauces · Vegan

Easily the best Thai peanut sauce out there!

Belinda

Recipe from “Pinch of Yum” food blog

This is my most favorite sauce and I highly recommended having a jar of it in the fridge at all times. Throw over hot noodles, over fried tofu or chicken, dress salads with it and use as a dipping sauce.
It is smooth, drizzle-able, garlicky and gingery wth a good spicy sesame kick

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Yield: 1 1/2 cups (6 servings – 1/4 cup each)
Can be doubled easily

1/2 cup smooth peanut butter
1/3 cup low sodium soy sauce
2 tbsp sesame oil (toasted or dark)
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2 tbsp sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

Asian flavors · Dairy-free · Soup

Teriyaki salmon bowl with udon noodles and spinach

Belinda

This is a delectable and light dish packed with flavor. It’s very low calorie and you’re going to love it!

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Serves 4

8 cups dashi broth (You can buy this ready-made)
2 tbsp soy sauce
2 tbsp mirin
1 knob fresh ginger,(about a 2″ piece”) or 1 tbsp fresh ginger juice
13 oz dried udon noodles
4 small salmon fillets, skinned
1 bunch spinach, washed
4 green onions, sliced on the diagonal

Teriyaki sauce
2 tbsp dark soy sauce
1 tbsp sake
1 tbsp mirin
1 tbsp peanut oil
1 tsp sugar

For the teriyaki sauce
Combine the dark soy, sake, mirin, oil and sugar in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat the dashi in a second pot and add the soy and mirin. Peel the ginger, cut into cubes and crush in a garlic press to get 1 tbsp ginger juice. Add the juice to the broth and adjust the flavorings to taste.
Cook the noodles in plenty of boiling water until al dente, about 8 minutes.Drain and rinse in cold water, cover with plastic wrap and set aside.

Brush the salmon with the teriyaki sauce and grill on a hot well oiled grill, or a heavy cast iron flat pan, leaving the inside lightly pink.

Bring the dashi broth to just below a boil and add the noodles to the broth for 30 seconds to heat through, then divide the noodles among 4 warmed bowls.
Dip the spinach leaves briefly into the broth to wilt them and distribute them among the bowls.

Ladle the hot broth into each bowl and top the noodles with the grilled salmon, broken into large chunks or left whole.
Scatter the green onions on top and serve with chopsticks and spoons.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free · Whole30 compliant

Indian prawns with zucchini and coriander

Belinda

This is a mild spiced Indian dish that comes together in no time. It uses both fresh cilantro and ground coriander which are actually from the same plant.
For the very best flavor, grind your coriander seeds rather than use the pre-ground coriander.

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Serves 4
2 tbsp vegetable oil
3 medium zucchini, scrubbed and cut into 1/2″ chunks
1 medium onion, chopped
1 tbsp minced fresh ginger
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 tsp roasted ground coriander
1 1/2 tsp roasted ground cumin
1/2 tsp turmeric
3/4 tsp salt(Taste at the end and add more if needed)
1lb medium prawns, peeled and deveined
1/2 cup coconut cream (unsweetened)
3 tbsp fresh lemon juice
3 tbsp fresh cilantro, chopped
hot, cooked rice for serving

In a large (12 inch) nonstick skillet, heat the oil over a medium heat.
Add the zucchini, onion, ginger, Jalapeno and garlic.
Cook, stirring occasionally, until the onions are golden, 5 to 6 minutes.
Add the ground coriander, cumin, turmeric and salt.
Stir until the spices are fragrant, about 30 seconds.
Add the prawns. Cook until the prawns begins to turn opaque, about 1 minute.
Add the coconut cream and lemon juice and bring to the boil.
Cook until thickened, 1 to 2 minutes.
Stir in the cilantro and serve immediately with the rice

Baking · Dessert · Do-ahead

Easy one-bowl moist orange cake

Belinda

I just LOVE one-bowl cakes, when you literally throw everything into the same bowl, mix and pour into the baking tin! This is exceptionally moist with the added bonus of a lovely orangey icing

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155g (5.4oz) butter
2 tsp grated orange rind
2/3 cup superfine sugar (caster sugar)
3 large eggs
1 cup self-raising flour
1/4 cup whole milk

Orange icing
1 cup icing sugar (confectioners sugar)
1 tsp soft butter
1 tbsp fresh orange juice, approx
1 tbsp dessicated coconut

Grease an 8″ (20cm) round cake tin with butter, line the base with parchment paper and grease the paper.

Combine all the ingredients in a large bowl, beat on low speed with an electric mixer until all the ingredients are combined.
Increase the speed to medium, beat for about 3 minutes or until the mixture is changed in color and is smooth.
Spread into the prepared cake tin and bake in the oven for about 45 mins.
Let stand on the counter for 2 minutes before turning onto a wire rack to cool.
Once cold, spread the cake with the icing and sprinkle with the coconut.

Orange icing
Sift the sugar into a small heatproof bowl, stir in the butter and enough juice to make a stiff paste.
Stir over hot water (without letting the bottom of the bowl touch the water) until the icing is spreadable

Keeping time
2 days

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

Provencal gratin of spinach and zucchini

Belinda5 Comments

This is a very tasty vegetarian dish that is also great with some grilled meat.

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1 1/2 lb fresh spinach, washed
3 medium zucchini, grated, then put into a colander, salted with about 1 tbsp salt, tossed so all the zucchini gets some of the salt. Leave to drain of juices in the sink or over a bowl. Rinse the salted zucchini well, then wrap it in a tea towel and squeeze hard to extract as much liquid as possible. You need to do this as you don’t want the gratin to be too liquidy.
4oz medium grain rice
2 large onions, chopped
3 cloves garlic, chopped
2 tbsp olive oil
4 Xtra large eggs
1 cup whole milk
1 cup Parmesan cheese, grated
1 cup sharp cheddar cheese, grated
2 tsp salt
a good sized pinch freshly grated nutmeg
salt and black pepper

Preheat the oven to 375F

Grease a fairly large earthenware oven dish with a bit of olive oil.
In a saute pan, cook the chopped onions and garlic until soft
Season with salt and pepper and add the zucchini and cook for an additional 5 mins until the zucchini has wilted.
Blanch the spinach in boiling, salted water for 2 minutes. Drain and refresh in cold or iced water. Squeeze out the excess liquid and chop the spinach.
Put the rice in a pan of boiling salted water and simmer for about 12 minutes.
Drain.
Beat the eggs in a large bowl and gradually stir in the milk.
Season with salt, pepper and nutmeg.
Add the zucchini, parmesan cheese, spinach and rice. Mix well.
Transfer to the earthenware dish, top with the grated cheddar cheese and bake for 30 to 40 minutes until browned on the top.
Serve

Do-ahead · Vegetable sides · Vegetable-related

Oaxacan mashed potatoes (Papa Istmena)

Belinda

This unbelievably creamy, satisfying and more-ish dish is a fabulous side and it’s very hard not to go back for seconds

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Serves about 8

4 1/2 lbs pounds Idaho or Yukon Gold potatoes, peeled and diced
1 1/2 cups carrots, peeled and cut into small dice
1/2 cup fresh or frozen and thawed peas
1/3 cup chopped green olives stuffed with pimentos
1 cup mayonnaise
7/8 cup Mexican crema
1 cup diced onion
2 tbsp minced fresh parsley
3 tablespoons unsalted butter
1 good pinch ground nutmeg
1 cup chopped white onion
1 tablespoon yellow mustard
2 large eggs, lightly beaten
1 teaspoon kosher or coarse sea salt
To taste freshly ground black pepper
1/3 cup chopped manzanilla olives stuffed with pimientos, or more to taste

Pre-heat the oven to 350 F
Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 15 minutes. Remove with a slotted spoon and place in a large bowl.

Add the carrots, and cook until fork tender, remove with a slotted spoon and reserve.

Add the peas to the same pot, bring to the boil, cook for 5 mins, drain and reserve the peas.

Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.

Mash the potatoes with a masher, then add to the potatoes all the other ingredients and gently mix well.

Scrape into a buttered 9” x 11” baking dish or into small individual buttered ramekins. Cover with aluminum foil and bake for 40 mins, the uncover and bake for 15 more mins.
Let cool a bit befre serving
Bake for 20 to 25 minutes, until the top has slightly browned.
Serve or keep warm.

Appetizer Vegetarian · Gluten Free

Baked feta with sesame and honey

Belinda

Recipe from the BBC Good Food website
Combine the flavors of salty cheese and sweet honey to create a dish that’s so much more than the sum of its parts. Rich and decadent, serve with warm pitta

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1 tbsp sesame seeds, toasted
8oz (200g) block Greek feta
2 tbsp honey, plus extra to serve
1 tsp roughly chopped oregano
olive oil, for drizzling
warmed pita breads, to serve

Heat the oven to 400F (gas mark 6).
Put the sesame seeds in a shallow dish and brush the block of feta all over with the honey.
Carefully press the honey-coated feta into the sesame seeds, turning so that it’s well crusted with seeds.

Put the feta in a baking dish (it should fit snugly), then sprinkle over the oregano and a pinch of sea salt. Drizzle with some olive oil.
Bake for 15-20 mins until the feta is soft, then drizzle with a little extra honey and serve with the pitta breads on the side.

Salad

Epic summer salad

Belinda

Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients – no cooking required.
Recipe from Good Food Magazine

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A 14-15oz tin of black beans, drained
2 large handfuls baby spinach leaves, roughly chopped
1lb heritage tomatoes, chopped into large chunks
½ cucumber, halved lengthways, seeds scooped out and sliced on an angle
1 mango, peeled and chopped into chunks
1 large red onion, halved and finely sliced
6-8 radishes, sliced
2 avocados, peeled and sliced
4oz feta, crumbled
A handful of herbs (reserved from the dressing)

For the dressing
large bunch mint
small bunch cilantro
small bunch basil
1 fat green chili, deseeded and chopped
1 garlic clove
100ml extra virgin olive oil or rapeseed oil
2 limes zested and juiced
2 tbsp white wine vinegar
2 tsp honey

Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.

Scatter the beans and spinach over a large platter.
Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands.
Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

Appetizer Vegetarian · Gluten Free · Salad

Salad of tomatoes, nectarines and labneh with chermoula

Belinda

Fruits (peaches, nectarines, mangoes) are great with tomatoes, especially when there is lemon or lime juice or fish sauce in the mix.
Lovely recipe from Diana Henry.

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SERVES 6
16oz Greek yogurt
1 garlic clove, grated to a purée
2 large just-ripe nectarines
14oz tomatoes, different shades of red if possible
A good sized bunch cilantro
1½ tbsp white balsamic vinegar
3 tbsp extra-virgin olive oil

For the chermoula
1/2″ cube of ginger, 
peeled and grated
¼ tsp sweet paprika
1 medium-sized red chili, deseeded and finely chopped
Finely grated zest and juice 
of ½ lemon (you might want 
more juice)
2 garlic cloves, grated to a purée
A good bunch cilantro, 
stalks discarded, leaves 
finely chopped
1 tbsp finely chopped 
flat-leaf parsley
6 tbsp extra-virgin olive oil

Make the labneh the day before you want to serve 
the dish. Line a sieve with 
a piece of cheesecloth 
(or a new J-cloth) and set 
it over a bowl. Put the yogurt in the cloth and refrigerate for 24 hours.
The yogurt will lose moisture, leaving you with 
a cheese-like substance. Help it along by giving it 
a squeeze every so often.
Remove the drained yogurt from the cloth. Season with salt and pepper and add the garlic. Store in a container that you can cover.

Mix together the chermoula ingredients in a bowl 
with some seasoning. 
Taste for balance.

Halve and stone the nectarines and cut each half into four or five slices.

Quarter the larger tomatoes 
(or cut into six or eight, depending on their size) and halve the smaller ones. Remove the leaves from the coriander (leave them whole) and discard the stalks.
Toss the tomatoes and the nectarines in a bowl with the balsamic and extra-virgin olive oil and season.
Arrange them on a serving plate and dot chunks of the labneh in among the sliced fruit, scattering with the cilantro leaves.
Spoon over the chermoula and serve.