Ham and cheese croissant tray-bake

December 5, 2019 Belinda

The best part of Christmas is the morning, when you’re in your pj’s sitting in front of a fire, drinking champagne, opening gifts and having a wonderful breakfast!
Try this cheese-packed, no-fuss, show-off brunch idea that will feed a hungry crowd on a Holiday morning. Recipe c/o Olive Magazine.

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45 Minutes + Soaking time
Serves 8

2-3 tbsp Dijon mustard
8 croissants, split in half
8 slices thick-cut ham
9 oz (250g) gruyère cheese, grated
4 large eggs
12 fl oz (350 mls) whole milk
7 fl oz (200mls) single (whipping) cream
butter for the dish
A small bunch of chive, chopped

Spread a thin layer of mustard over each croissant half, then make 8 sandwiches using the ham and gruyère as the filling.

Whisk together the eggs, milk and cream, then season really well. Butter a 14″ (35cm) diameter ovenproof dish and arrange the croissants at the bottom.
Pour over the eggy mixture and leave for 15 minutes, turning now and again to help it all soak in.

Heat the oven to 350F/180C/fan 160C/gas 4.
Bake the croissants for 20-25 minutes or until the egg mixture is just set. Scatter with chives before serving.

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

Middle Eastern-spiced nut roast with three-potato topping

December 4, 2019September 7, 2022 Belinda

This is a nut roast recipe from Delicious Magazine like no other. A mouth-watering mix of nuts, quinoa, dried fruit, fresh herbs and halloumi are topped with, not one but, three types of potato. Drown it in gravy and dig in.
I would prefer this to turkey on any Holiday!

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SERVES 10

5 sweet potatoes
Oil to drizzle
1 large onion, sliced
3 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
6oz (180g) pack cooked chestnuts, roughly chopped
4 oz (100g) dried cranberries
2 oz (50g) dried apricots, chopped
2 tbsp za’atar spice mix
2 tbsp aleppo pepper, (or a good quality paprika if you don’t have any) plus extra to serve
Finely grated zest and juice 1 lemon
9 oz (250g) cooked quinoa
4 oz (100g) shelled unsalted pistachios, toasted in a dry pan
3 oz (90g) pine nuts, toasted in a dry pan
2 tbsp pomegranate molasses
Small bunch fresh dill, chopped, plus extra to serve
Small bunch fresh parsley, chopped
2 large free-range eggs, beaten
5 oz (125g) halloumi cheese, grated
1 purple sweet potato
1 maris piper (baking) potato

You’ll also need…
9″ (23cm) springform cake tin, greased, base lined with non-stick baking paper
Useful to have…
Mandoline

Heat the oven to 375F/180°C/160°C fan/gas 6.
Peel 4 of the sweet potatoes and slice into 1/4″ (1cm) rounds.
Spread evenly on a large roasting tray, drizzle with oil, season, then roast for 30 minutes.

Heat another drizzle of oil in a large non-stick frying pan and add the onion. Cook gently for 8 minutes, then add the garlic and cook 2 minutes more. Stir in the cumin, coriander and cinnamon and cook for a final 2 minutes, then put in a mixing bowl. Add the chestnuts, cranberries, apricots, za’atar, aleppo pepper, lemon zest and juice, quinoa, pistachios, pine nuts, pomegranate molasses, dill and parsley. Season generously, then stir in the eggs and grated halloumi until combined.

Layer half the roast sweet potato in the base of the prepared tin, then spoon half the spicy chestnut filling over the top. Repeat with the rest of the roast sweet potato and filling and press down firmly.
Peel the remaining sweet potato, purple sweet potato and maris piper potato, then slice thinly (about 3/4″ (2mm) thick) with a mandoline or sharp knife.
Toss with olive oil and salt, then layer tightly on top of the filling, overlapping the slices as you go and creating an attractive mix of colors.

Weigh the topping down with a casserole lid wrapped in baking paper and bake for 30 minutes. Remove the lid and bake for another 20-25 minutes until the potatoes are tender and crisp.
Leave to cool for 5 minutes in the tin. Remove and serve sprinkled with extra dill and aleppo pepper.
delicious. tips
Make the day ahead, keep covered in the fridge, then reheat until piping hot in
a low oven to serve.

*Aleppo pepper is not-too-hot chili flakes from the Middle East.If you can’t find it, use a good-quality paprika instead.

**Purple sweet potatoes have a rich flavor and creamy texture. If you can’t find them, use another regular sweet potato.

Poultry

Braised creamy tarragon chicken

November 11, 2019 Belinda

Another beauty from “Delicious” Magazine

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Serves 8
2 tbsp olive oil
12 free-range skinless, boneless chicken thighs, halved
8 oz smoked bacon lardons
11 oz baby shallots, peeled and trimmed
3 celery sticks, finely chopped
3 garlic cloves, finely chopped
2 oz plain flour
7 oz dry white wine
1 lb baby potatoes, halved if large
3.5 cups chicken stock
2 tbsp dijon mustard
3 tbsp crème fraîche
2 tbsp finely chopped fresh tarragon

* You will need a cast iron (flameproof) braiser or casserole dish

Heat the oven to 350F/180°C/160°C fan/gas 4.

Season the chicken pieces with salt and pepper.
Heat the oil in the cast iron braiser/casserole dish over a medium heat.
Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside.
Add the lardons to the pan and fry until crisp. Transfer with a slotted spoon to the bowl with the chicken.

Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. Stir well and return the chicken, bacon and any resting juices to the pan.
Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes.

Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.

Poultry

Roast chicken thighs with pomegranate molasses

November 11, 2019November 11, 2019 Belinda

A lovely and easy recipe from “Delicious” magazine

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Serves 4 – 6

8 organic, skin-on, bone-in chicken thighs
4 fat garlic cloves, crushed
3 tbsp pomegranate molasses, plus extra to drizzle (optional)
1 lemon, sliced
2 small red onions, sliced
2 tsp Mediterranean-type seasoning
4 tbsp extra-virgin olive oil
Large handful each fresh flat-leaf parsley, mint and coriander, chopped
3oz (80g) pomegranate seeds

Put the chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean seasoning and oil in a mixing bowl with 1½ tsp fine salt and some freshly ground black pepper.
Set aside, covered, to marinate for 2 hours (or longer, in the fridge, if you have the time – see ** below.
Heat the oven to 400F/200°C/180°C fan/gas 6.
Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken has turned sticky and caramelized.
Combine the herbs and pomegranate seeds in a bowl. Drizzle the chicken with a little more pomegranate molasses (optional), then scatter with the herbs and pomegranate seeds.

**Marinating the chicken for least 2 hours will help keep it moist and tender, as well as maximizing flavor.

Do-ahead · Holiday Food · Rice · Vegetable sides · Vegetable-related

Broccoli, cheddar and wild rice casserole

November 3, 2019September 7, 2022 Belinda

Recipe from food blog, “Smitten Kitchen”

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Serves 4 as a generous side

3 tbsp butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend, rinsed
1 lb broccoli
1 garlic clove, minced or pressed
1/4 tsp ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tbsp all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 oz cheddar cheese, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and saute until translucent, about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.

Heat oven to 400 degrees.

Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.

You can use this same pan to make the cheese sauce. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Stir in smooth Dijon mustard if you didn’t use mustard powder.

Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.

Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.

Baking · Breakfast · Do-ahead · Holiday Food

Overnight Cinnamon Apple French Toast Bake

November 3, 2019September 7, 2022 Belinda

Recipe from food blog, Damn Delicious
Prepare the night before! Soaked in maple syrup, tender cinnamon apples + topped with toasted pecans. SO GOOD.
There is truly nothing more delightful than waking up to this casserole with a warm cup of coffee.
With all the hard work taken care of the night before, you can roll on over to the kitchen in your PJs and simply pop this in the oven, letting you continue your morning with basically zero effort. And in just one hour, you’ll have the most wanted breakfast all. season. long.
Made with tender cinnamon apples nestled in brioche bread cubes, soaked in maple syrup with pockets of an ooey gooey cream cheese filling. Not to mention the perfectly toasted pecans right on top for that added crunch.

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Serves 8
3 tbsp unsalted butter
3 large apples, peeled and diced
2 tbsp brown sugar
1 1/2 tsp ground cinnamon, divided
1 (16-oz) loaf brioche bread, cubed
1 (8-oz) package cream cheese, cubed
12 large eggs, beaten
2 cups whole milk
1/3 cup maple syrup
1 tsp vanilla extract
1/2 tsp kosher salt
1/2 cup chopped pecans
1 tbsp confectioners’ sugar (icing sugar)

Melt butter in a large skillet over medium heat. Add apples and cook, stirring often, until just tender, about 5 minutes. Stir in brown sugar and 1 teaspoon cinnamon; continue cooking until sugar has dissolved, about 1-2 minutes. Let cool.

Lightly coat a 9″×13″ baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the apple mixture in an even layer. Top with remaining bread cubes and remaining apple mixture.

In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla, salt and remaining 1/2 teaspoon cinnamon. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350 degrees F.
Remove baking dish from the refrigerator; let stand 30 minutes.
Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
Serve immediately, sprinkled with confectioners’ sugar, if desired.

Appetizers · Fish · Salad · Whole30 compliant

Salmon, watercress, avocado and pumpkin seed salad

November 2, 2019November 3, 2019 Belinda

This salad is what I call the “anti-inflammatory” salad, as it’s ingredients are all strong anti-inflammatory ones.
AND it tastes delicious! Thanks to Nigella Lawson for this recipe.

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Serves 2, generously
2 wild Alaskan salmon fillets (approx 8 oz total)
3 scallions, trimmed
1 tsp black peppercorns
2 1/2 tsp lime juice
2 tsp sea salt flakes or kosher salt

For the Salad:
3 tbsp pumpkin seeds
4 oz watercress
1 teaspoon organic raw apple cider vinegar
1 ripe avocado
1 tbsp extra-virgin olive oil
1 tsp sea salt flakes or kosher salt, or to taste
4 scallions, chopped
7oz canned black beans, drained and rinsed (optional)

Put the salmon fillets in a small frying pan (I use one with an 8-inch diameter) and cover with cold water from the tap. Add the scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to a boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside.

While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the stove. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and keep giving it a quick swirl.
Then transfer to a cold plate.

When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish.

Halve the avocado and remove the pit, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Sprinkle with the scallions and black beans, if using. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat.

Make Ahead Note: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.

Holiday Food · Vegetable sides

Charred sweet potatoes with hot honey butter and lime

October 31, 2019 Belinda

Recipe from “Bon Appetite” magazine

When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.

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Serves 8
8 small sweet potatoes (about 3 lb. total), scrubbed, halved lengthwise
½ cup extra-virgin olive oil, divided
Kosher salt
6 tbsp. unsalted butter, room temperature (so the hot sauce can be easily incorporated)
2 tbsp. honey
3 tbsp. hot sauce (such as Tapatío or Cholula)
¼ cup raw pumpkin seeds (pepitas)
1 tbsp. ground coriander
Flaky sea salt
Lime wedges (for serving)

Place a rack in middle of oven; preheat to 425°. Place sweet potatoes on a rimmed baking sheet, drizzle with ¼ cup oil, and season with kosher salt. Turn to coat. Arrange cut side down and roast until tender (the tip of a knife should slide easily into flesh) and cut sides are browned, 25–30 minutes. Let sweet potatoes cool.

Meanwhile, smash together butter and honey in a small bowl with a fork until smooth. Add hot sauce a tablespoonful at a time, blending well after each addition. Season hot honey butter with kosher salt.

Cook pumpkin seeds and remaining ¼ cup oil in a small skillet over medium heat, stirring often, until pumpkin seeds are golden brown, about 4 minutes. Remove from heat and stir in coriander; season with kosher salt.

Arrange sweet potatoes on a platter and spread with hot honey butter. Sprinkle with sea salt and spoon pumpkin seed oil over. Serve with lime wedges for squeezing over.

Do Ahead: Hot honey butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.

Appetizer Vegetarian · Holiday Food · Vegetable sides · Vegetable-related

Squash and radicchio salad

October 31, 2019 Belinda

A really super and interesting Winter salad great for Thanksgiving or other Holidays.
From “Bon Appetite” magazine

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Serves 8- 10

6 x Delicata squashes, halved, seeds removed, sliced into 1″-thick half-moons
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper

Vinaigrette and Assembly
1 cup pecans
1 tsp. plus ½ cup extra-virgin olive oil; plus more for drizzling
Kosher salt
½ small shallot, finely chopped
¼ cup plus 1 Tbsp. fresh lemon juice
2 tbsp. fresh orange juice
2 tbsp. Dijon mustard
4 tsp. pure maple syrup
Freshly ground black pepper
2 small heads of radicchio, leaves separated, torn if large
½ medium Asian pear, thinly sliced
3 oz Parmesan, shaved
¼ cup parsley leaves
½ lemon

Place racks in middle and lower third of oven and set a rimmed baking sheet on each; preheat oven to 450°.
Toss the squash with oil in a large bowl; season with salt and pepper.
Remove baking sheets from oven and divide squash between them, arranging in a single layer. Roast, rotating sheets halfway through, until browned and tender, 15–25 minutes. Set squash aside; reduce oven temperature to 350°.

Do Ahead: The squash can be roasted 1 day ahead. Let cool, then transfer to an airtight container. Cover and chill. Bring to room temperature or heat slightly in a microwave before using.

Vinaigrette and Assembly
Toss the pecans with 1 tsp oil in a small bowl; season with salt. Toast on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8–10 minutes. Let cool, then coarsely chop. Set ½ cup pecans aside for serving.

Blend the shallot, orange juice, mustard, maple syrup, ¼ cup lemon juice, and remaining pecans in a blender until mostly smooth. With motor running, gradually stream in ½ cup oil and blend until emulsified and smooth. Season dressing with salt and pepper.

Toss the radicchio and half of dressing in a large bowl to coat; season with salt and pepper. Arrange on a platter.
Toss reserved squash with remaining dressing in the same bowl to coat; season with salt and pepper. Arrange over the radicchio.

Toss the Asian pear with 1 Tbsp. lemon juice in a small bowl.
Top the salad with the Asian pear, cheese, parsley, and reserved pecans.
Squeeze juice from lemon half over and drizzle with oil; season with more salt and pepper.

Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Bring to room temperature before using.