Spaghetti with no-cook puttanesca sauce

July 25, 2019 Belinda

This recipe is by Andy Baraghani from the magazine “Bon Appetite”

Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation—it also prevents the sauce from being watery.

Screen Shot 2019-07-25 at 7.18.51 AM

2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
2 garlic cloves, finely grated, or crushed
1 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus more
1½ cups cherry tomatoes, halved
1 cup Castelvetrano olives, pits removed and chopped
2 tbsp drained capers
¼ cup extra-virgin olive oil, plus more for drizzling
12 oz. spaghetti
¼ cup finely chopped parsley (or you can use fresh basil)
3 tbsp unsalted butter, cut into pieces

Pulse the beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer the sauce to a large bowl and mix in the cherry tomatoes, olives, capers, and ¼ cup oil.

Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving ¼ cup pasta cooking liquid.

Add the pasta, parsley, and butter to the sauce.
Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta.
Divide among bowls and drizzle with more oil.

Dairy-free · Dessert · Do-ahead · Gluten Free · Icecream

Gin and tonic ice lollies

July 23, 2019September 7, 2022 Belinda

What could be more fun and refreshing to serve on these hot summer days?

Screen Shot 2019-07-23 at 2.54.45 PM

4oz superfine (caster) sugar
3 fl oz Gin
7 fl oz tonic water
Juice of 3-4 limes
6-12 slices of fresh lime
12-18 fresh mint leaves

Place the sugar and 3 fl oz water in a saucepan over a low/medium heat until the sugar has dissolved – be careful not to let it boil. Leave to cool completely.

When cool, pour the syrup into a pitcher and add the lime juice, gin and tonic water and stir well.

Take six 2.5 oz lolly moulds and add a slice or two of lime and 2-3 mint leaves to each, then top up with the lolly mixture.
Add the sticks and freeze until solid – overnight is best.

Dessert · Gluten Free

Extra special Eton Mess

July 23, 2019March 24, 2025 Belinda

This is the worlds easiest and most decadent desserts out there.
Lovely to serve on a summers day, especially if you add the cassis.

Screen Shot 2019-07-23 at 11.48.12 AM

2 cups (600ml) thick whipping cream, chilled
12 oz Greek yoghurt or mascarpone, remove from fridge 2 hours before using
4 tbsp lemon curd
1 lb (500g) bag frozen mixed berries
4 tbsp powdered (icing) sugar
2 tbsp cassis (optional)
1 pinch cinnamon
8 meringue (Trader Joes sells these)
In a small saucepan gently heat the frozen berries, icing sugar and cinnamon until the sugar has dissolved. Remove from the heat, stir in the cassis, if using, and set aside to cool completely.

Whip the chilled cream and Greek yogurt/mascarpone until just holding it’s shape, ripple through the lemon curd.
Break the meringue nests into a glass bowl, or 8 individual glasses. Spoon over half the cream, then half the berries.
Repeat with the remaining cream and berries.
Serve immediately.

Accompaniments · Dairy-free · Dessert · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Whipped coconut cream

July 21, 2019September 7, 2022 Belinda

I am posting this because whipped coconut cream is a far superior replacement to whipped cream and it’s non-dairy.

Screen Shot 2019-07-21 at 2.11.10 PM

You have to be careful which brand of coconut milk or cream you use as some just don’t whip up very well.
Here are the top 4 brands;
Savoy Coconut Cream,
Nature’s Charm Coco whipping cream
365 Whole Foods Organic coconut milk
Native Forest organic coconut milk classic
Screen Shot 2019-07-21 at 2.13.04 PM

Tips for perfect coconut whipped cream
Select a good quality brand of coconut milk (see recommendations above).
Chill overnight, not in the freezer for best results.
Chilling overnight is key or the coconut cream won’t harden and will likely be too soft to whip.
Before whipping, chill a large mixing bowl in the freezer for 10 minutes!
If your coconut whipped cream is too stiff when whipping, add some of the reserved liquid from the can to help it blend smoother and create more air!
See clumps? Keep whipping and scraping down sides, and add some of the reserved liquid from the can to soften the mixture and create more air!
Use immediately, OR (my preferred) make ahead and chill for 4 hours + where it will firm up even more!
Keep it sugar free by adding a little stevia to taste!

Makes 6 (1/4 cup) servings:
Keeps 1-2 weeks in the fridge

1 14-ounce can coconut cream or full fat coconut milk* (Savoy Coconut Cream, Aroy-D Coconut Milk, and Nature’s Charm Coconut Whipping Cream work best!)
1/4 – 3/4 cup icing/powdered sugar (use organic to ensure vegan friendliness)
1/2 tsp vanilla extract (optional)

Chill your coconut cream or coconut milk in the refrigerator overnight being sure not to shake or tip the can to encourage separation of the cream and liquid.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.

Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.

Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!
Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream.
It’s also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!

Appetizer Vegetarian · Appetizers · Holiday Food

Baked black truffle stuffed brie

July 20, 2019July 20, 2019 Belinda

This recipe is unapologetically decadent and wonderful for date night.
Creamy brie, enhanced with the earthy delicious flavors of black truffle all baked to oozing delicious perfection!
Recipe c/o the Australian food blog, “Sprinkles and Sprouts”

Screen Shot 2019-07-20 at 10.34.35 AM

Serves 2

1 medium brie wheel – around 8oz
1/2 oz black truffle (or as much as you can afford!!)
1 tbsp olive oil
A pinch of salt and black pepper
Really good crusty bread to serve

Preheat the oven to 350°F.
Remove all the packaging from your brie, but if it came in a wooden box keep this for later.
Use a sharp knife to cut a circle in the top of your brie. You want to go through the rind and a little into the cheese.
Peel this back and use a teaspoon to scrape a small amount of cheese away (eat this – chefs perk!)
Finely grate the truffle over the cheese, drizzle over the olive oil and add a good pinch of salt and pepper.
Cover the truffle cheese back up with the circle of rind you removed earlier
Wrap the brie in parchment paper and then tightly in aluminum foil.
Place the brie on a baking sheet and bake for 15-20 minutes until completely molten.

To serve I like to remove the foil and carefully slide the cheese back into the wooden box.
Serve with plenty of bread and some apple slices.

** Some little radishes are amazing with this, but ideally you want the ‘french breakfast’ radishes as they have a milder flavor.
Notes
If you have more truffle then add as much as you like (and can afford!!!)

In France the cheese is often baked in the box, but there the boxes are stapled together. Don’t do it if your box is glued as they often are, as the heat of the oven will pop the box open!
Better to use tin foil and transfer to the box. Otherwise you might end up with a cheese flood!!

Screen Shot 2019-07-20 at 10.35.13 AM

Asian flavors · Gluten Free · Poultry

Chicken breasts with stem ginger sauce

July 20, 2019 Belinda

This is a beauty from the one and only, fail-safe Delia Smith.

Screen Shot 2019-07-20 at 10.23.46 AM

4 chicken breasts
4 pieces of preserved stem ginger, finely chopped
4 tbsp preserved stem ginger syrup (from the jar)
2 tsp grated fresh root ginger
2 tbsp groundnut or other flavorless oil
1 large onion, chopped small
2 cloves garlic, crushed
a knob of butter (a piece about the size of your thumb pad, not your knob!)
4 fl oz (120 ml) dry white wine or dry cider
2 tbsp plain yoghurt, Greek preferably
4 scallions, finely sliced on the diagonal
salt and freshly milled black pepper

Preheat the oven to 375 F
Start off by heating the oil in a medium saucepan and soften the onion and garlic for about 5 minutes.

Meanwhile, place the chicken breasts in a medium roasting pan. Then pierce the chicken with a skewer or small sharp knife in several places, this is to allow the ginger to seep down inside. Now spoon the ginger syrup over the chicken, rubbing it in with your hands. Next, sprinkle the grated root ginger over and rub that in as well. Season the chicken with salt and pepper, then pour the onion, garlic and oil from the saucepan over it, place a small knob of butter on top of each one.

Bake the chicken in the oven for about 25 minutes, basting it with the juices about halfway through. When it’s cooked, remove it to a warmed serving plate and place the roasting pan over direct medium heat.
Add the wine (or cider) and chopped stem ginger, stir and let it bubble down to a syrupy sauce. Then, off the heat, stir in the yoghurt.
Pour the sauce over the chicken and sprinkle with the scallions.

Gluten Free · Salad

Greek lentil salad

July 20, 2019 Belinda

This lovely, earthy salad is from the blog “Cookie + Kate”.

This simple lentil salad is loaded with Greek flavors and health benefits. You can prepare all of the ingredients while the lentils cook. This salad makes great leftovers—just store the spinach separately from the rest so it doesn’t completely wilt.

Screen Shot 2019-07-20 at 8.24.19 AM

Serves 4 mid-sized servings)

1 cup black beluga lentils (dry/uncooked)
3 cups water
3 lightly packed cups of chopped baby spinach
½ medium red onion, chopped
⅓ cup oil-packed sun-dried tomatoes, rinsed
⅓ cup pitted and quartered Kalamata olives
⅓ cup chopped fresh basil or flat-leaf parsley
Optional garnish: crumbled feta cheese

Greek dressing
¼ cup olive oil
2 tbsp red wine vinegar
1 tbsp tahini
2 garlic cloves, pressed or minced
½ tsp dried oregano
Scant ½ teaspoon fine-grain sea salt (if using regular table salt, start with ¼ teaspoon and add more to taste)
Freshly ground black pepper, to taste

To cook the lentils: First, pick through the lentils and remove any debris (like tiny rocks). Pour the lentils into a fine-mesh colander and rinse under running water, then dump the lentils into a medium saucepan. Add the water and bring the mixture to a boil over medium-high heat.
Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 25 to 35 minutes. Then, drain the lentils and return them to the pot to cool for about 5 minutes.

Meanwhile, in a medium serving bowl, combine the spinach, red onion, sun-dried tomatoes, olives and basil. Set aside.

To prepare the dressing, combine all of the ingredients and whisk until thoroughly blended.

Once the lentils have cooled for about 5 minutes, add them to the serving bowl. Pour all of the dressing over the salad and toss until blended.
Taste, and add more salt and pepper if necessary.
Serve in individual bowls with a sprinkle of feta cheese on top, if desired.

Uncategorized

A new recipe book I really love

July 20, 2019July 20, 2019 Belinda

Do you love really interesting salad (and non-salad) recipes and inspiring stories from artists who also share their recipes?

As I love to share other people’s recipes here as well as my own, I thought I would introduce you to my new neighbor who writes a food blog and recently wrote this terrific book.

I haven’t been inspired (until now) by a really good and unusual salad recipe since the Ottolenghi books.

Screen Shot 2019-07-20 at 8.06.34 AM

THE BOOKS

Dairy-free · Do-ahead · Gluten Free · Soup

Chilled corn and coconut soup with crab garnish

July 17, 2019September 7, 2022 Belinda

This is a super soup for the hot summer months and makes a welcome change to gazpacho. It is also vegan if you leave off the crab topping, as in this photo.

Screen Shot 2019-07-17 at 3.59.37 PM

Serves 6

4 tbsp Grapeseed Oil
1 White Onion, medium dice
1 Fennel Bulb, medium dice
1 Carrot, peeled and sliced
2 Garlic Cloves, rough chopped
1 Serrano Pepper, seeded and rough chopped
4 cups Sweet Corn Kernels
16 oz Coconut Milk
16 oz Vegetable Stock
1 Star Anise
2 sprigs fresh Tarragon
3 Tbsp Lime Juice
Salt, to taste
Freshly Ground Black Pepper, to taste

For Garnish:
6 oz Jumbo Lump Crab Meat, picked
1 tbsp Shallot, minced
1 tsp Serrano Pepper, minced
2 tbsp Extra Virgin Olive Oil
Lime Juice, to taste
Salt, to taste

Heat the grapeseed oil over medium-high heat.
Sweat the onion until translucent, add the carrot and fennel, continue to sweat until they begin to soften.
Add the garlic and serrano pepper, sweat until fragrant.
Add the corn kernels and cook, stirring occasionally until they begin to caramelize.
Add the coconut milk and vegetable stock, whisk together and bring to a simmer. Add the star anise and tarragon.
Simmer, stirring occasionally, until the corn is tender – about 20-30 minutes.

Transfer the soup to a blender, not filling more than halfway at a time.
Cover the top with a kitchen towel and start blending slowly, gradually increasing to high speed.
Puree until smooth, adjust the seasoning to taste.
Continue to puree soup in batches.
Strain through a fine sieve into clean pot or bowl, using the back of a ladle to help push it through.
Discard the solids.
Adjust the seasoning with salt and pepper.
Chill the soup for 6 hours to overnight.
Stir in the lime juice when ready to serve.

Garnish

Toss the crab, shallot, and serrano peppers in extra virgin olive oil, lime juice, and salt.
Divide the soup into 6 bowls.
Garnish each serving crab salad and serve immediately.