Spaghetti with fennel, anchovies, currants, pine nuts & capers

July 17, 2019 Belinda

Another light, summer pasta dish, pretty much made from ingredients from your pantry.
From the BBC Good Food website

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2 fennel bulbs
l lb spaghetti
2 fl oz extra virgin olive oil
3 garlic cloves, finely sliced
3.5 oz jar anchovy fillets in olive oil, roughly chopped
½ tsp dried chili flakes
3 oz currants, soaked in boiling water for 5 mins and drained
2½ tbsp capers, rinsed
1 small pack flat-leaf parsley, leaves picked and finely chopped
3 oz pine nuts, toasted
A good squeeze of lemon juice

Quarter the fennel bulbs. Remove the coarse outer leaves and trim the tips (cut off and reserve any fronds). Remove and discard the core from each quarter, then chop the rest of the fennel.

Cook the spaghetti in a pan of boiling, lightly salted water.
Meanwhile, heat the oil in a large frying pan. Sauté the fennel until soft, then add the garlic and cook gently until pale gold.
Add the anchovies, press with a wooden spoon, then add the chili flakes.
When the anchovies fall apart, toss in the currants, capers, parsley and most of the pine nuts.

Drain the pasta and immediately add it to the frying pan. Add the lemon juice and season to taste.
Toss together, then serve straight from the pan or transfer to a large warm serving bowl.
Scatter over the remaining pine nuts and any fennel fronds.

Zucchini and basil pasta with pesto breadcrumbs

July 17, 2019 Belinda

What to do with all that summer squash? I will be posting many recipes over the summer using summer squash.
This is #1 from the wonderful BBC Good Food website.
Simple, tasty and a little different. All you need is a green salad with some avocado in it to serve as a side.

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Serves 6

1 lb pack penne pasta
5 zucchini, grated
2 tbsp olive oil, plus a little extra
2 garlic cloves, crushed
1 onion, finely chopped
16 oz pot crème fraîche
2 oz Parmigano Reggiano cheese, finely grated
A medium bunch basil, reserve a few leaves for garnishing
4 oz chunk ciabatta
A handful toasted pine nuts, plus a few extra for sprinkling

Slightly undercook the pasta, then drain, reserving a ladleful of cooking water. Rinse the pasta with cold water to cool. Drain again, toss in a little oil to stop it sticking together and set aside while you get the rest of the bake ready.

Fry the zucchini in oil for about 10 mins to drive off most of the liquid; they should reduce down a lot. Add the garlic and onion to the pan, cook for 2 mins more, then season really well and add to the pasta. Stir in most of the crème fraîche and half the Parmesan with seasoning, then tip into an ovenproof dish. Dollop the rest of the crème fraîche over the top.

Heat oven to 350 F.
Whizz nearly all of the basil, remaining cheese, bread and pine nuts together to make pesto crumbs, then scatter all over the top.
Finish with a few more pine nuts.
Bake for 20 mins until the topping is crisp and bubbling at the edges.
Serve with a few more basil leaves scattered over.

Do-ahead · Poultry

Chicken egg pastia

July 13, 2019September 7, 2022 Belinda

One of my favorite Middle Eastern uses for ground chicken or turkey.

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1/3 cup extra virgin olive oil
2lbs ground chicken (or turkey)
3 red onions, 2 finely chopped, 1 thinly sliced
3 garlic cloves, finely chopped
1 tbsp ras el hanout (Moroccan spice mix)
1 pinch saffron threads
2 cups chicken stock
6 eggs, lightly beaten
4oz pistachios, chopped
1/2 cup Craisins (or substitute with currants)
Finely grated zest and juice of 1 lemon
Finely grated zest of 1 orange
1/2 bunch mint, leaves picked, finely chopped, plus extra leaves to serve
1/2 bunch flat-leaf parsley, leaves picked, finely chopped, plus extra leaves to serve
20 sheets filo pastry
5oz unsalted butter, melted, plus extra to grease
1 tbsp nigella seeds

Heat half the oil in a wide, deep-sided frypan over high heat.
In 2 batches, add the ground meat and cook, breaking up the meat with a wooden spoon, for 3 minutes or until browned. Transfer to a plate and set aside. Repeat with remaining meat.

Heat remaining 2 tbsp oil in the same frypan over medium heat. Add the chopped onion and garlic, and cook, stirring occasionally, for 5 minutes or until softened. Add ras el hanout and saffron, and cook, stirring constantly, for 1 minute or until fragrant.

Return the meat to the frypan with the stock, bring to a simmer and cook, stirring occasionally, for 15 minutes or until most of the liquid is absorbed. Pour the eggs over chicken mixture and gently simmer, without stirring, for 2 minutes or until eggs start to set.
Add the pistachios, craisins, lemon and orange zest, and chopped herbs, and stir until combined.

Transfer to a heatproof bowl, stand for 20 minutes to cool slightly, then chill for 1-2 hours or until completely cooled.

Preheat the oven to 350F. Grease a deep 11″ by 15″ roasting pan.
Lightly brush 5 filo sheets with melted butter and stack on top of one another. Cover with a baking paper and a damp tea towel, and set aside. Repeat with the remaining filo to make four 5-sheet filo stacks. Place the prepared pan with a short side facing you.

Place a pastry stack in bottom half of pan, short side facing you, allowing half the stack to overhang bottom edge of pan. Place a second stack in top half of pan, short side facing you and bottom edge slightly overlapping first stack, with excess overhanging top edge of pan. Place a third stack in pan with a long side of stack slightly overlapping long side of first stack and excess overhanging edge of pan. Repeat with fourth stack to completely cover pan.

Pour in the meat mixture and fold excess pastry over to enclose, scrunching corners slightly. Brush with butter and scatter with nigella seeds.
Bake the pastia for 1 hour or until golden. Stand for 15 minutes to cool slightly.

Meanwhile, toss the sliced onion and lemon juice in a bowl. Set aside to pickle slightly.

Scatter the pastia with the pickled onion and extra mint and parsley leaves to serve.

Appetizer Vegetarian · Appetizers · Nuts · Salad · Vegetable-related

Marinated zucchini with hazelnuts and ricotta

July 12, 2019July 12, 2019 Belinda

From Bon Appetite magazine

Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at least ten minutes (and up to 30) to draw out some liquid, and then pat dry with paper towels. This also seasons it from the inside out, concentrating the flavor.

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3 medium summer squash or zucchini (or pattypan squash!), cut in half lengthwise
1½ tsp. kosher salt, plus more
¼ cup blanched hazelnuts
6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 small bunch mint, divided
1 small garlic clove, finely grated
2 Tbsp. white wine vinegar
¾ tsp. sugar
½ tsp. crushed red pepper flakes
Freshly ground black pepper
½ lemon
½ cup fresh ricotta
Flaky sea salt
Toasted country-style bread (for serving)

Preheat oven to 300°. Toss squash and 1½ tsp kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.

Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15–20 minutes. Let cool; crush into large pieces with a measuring cup or glass.

Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.

Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don’t have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.

Cut squash into 2″ pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.

Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.

Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about ¼ cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.

Asian flavors · Dairy-free · Dessert · Gluten Free · Rice · Vegan

Thai-style ginger & coconut sticky rice

July 12, 2019 Belinda

One of my all-time favorite desserts by Phoebe Wood.

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7.5oz black glutinous rice (from Asian food shops)
6 Kaffir lime leaves, plus extra finely shredded leaves to serve
2″ piece of fresh ginger, sliced
1/3 cup coconut cream, plus extra to serve
5oz finely grated palm sugar
1/3 cup roughly chopped roasted salted peanuts
Thin strips of fresh coconut, to serve

Soak the rice in cold water overnight.
The next day, drain it and place the rice in a saucepan with 4 cups of cold water.
Add the kaffir lime and ginger, and stir to combine. Bring to a simmer over medium heat. Reduce heat to low and cook, uncovered and stirring occasionally, for 35-40 minutes or until thickened.
In the final 10 minutes of cooking, add the coconut cream and palm sugar, and stir until sugar is melted.
Add 1 tsp salt flakes and stir to combine.
Strain into a bowl, discarding the ginger and kaffir lime.
Cool slightly, then divide among serving bowls.
Top with the peanuts, extra coconut cream, fresh coconut and extra shredded kaffir lime.

Asian flavors · Baking · Do-ahead

Lime & coconut tres leche cake

July 12, 2019September 7, 2022 Belinda

This cake has all my favorite things, coconut, lime and tres leche all in one!!

Recipe by Phoebe Wood from “Delicious” Magazine, a wonderful Australian food magazine I adore.

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7oz unsalted butter, chopped, softened
1 1/3 cups caster sugar, or superfine
1 tbsp vanilla bean paste
Finely grated zest of 3 limes
6 eggs
3 cups self-raising flour, sifted
20 fl oz buttermilk
13 fl oz can evaporated milk
2 cups coconut milk
Coconut flakes, to serve

LIME AND COCONUT CREAM CHEESE ICING

7oz pure icing sugar, sifted
5oz unsalted butter, softened
17.5oz cream cheese, at room temperature
1/3 cup coconut cream
Finely grated zest of 2 limes

Preheat the oven to 350F. Grease the base and side of a 8-9″ round springform cake pan and line with baking paper.

In a stand mixer fitted with the paddle attachment, beat the butter and caster sugar until pale. Add 2 tsp vanilla and the zest of 2 limes, and beat to combine. Add the eggs, 1 at a time, beating well after each addition. In 2 batches, fold in the flour and 12 fl oz to the buttermilk, then spoon the batter into the prepared pan and smooth the top.

Bake for 1 hour 15 minutes or until a skewer inserted in the cake comes out clean. Stand for 20 minutes, then prick the top all over with a thin skewer.

Combine the evaporated milk, coconut milk and remaining buttermilk in a pitcher with the remaining 2 tsp vanilla bean paste, then pour half over the cake.
Stand to soak for 15 minutes, then pour over remaining milk mixture.
Chill for 4 hours or overnight until cold.

For the icing, beat the icing sugar and butter together in a stand mixer fitted with the paddle attachment until pale. Beat in the cream cheese, coconut cream and lime zest until combined and smooth.

Spread over the cake using a palette knife. Scatter with coconut flakes and remaining lime zest, and cut into slices to serve.

Do-ahead · Meat

Lebanese beef skewers

July 12, 2019September 7, 2022 Belinda

These skewers are best enjoyed when laid on a bed of hummus or flatbread.
This is an edited extract from “Saffron in the Souks” by John Gregory-Smith.

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1 red onion, thinly sliced
1 lemon, juiced
1 tsp sumac, plus extra to serve
2 tbsp finely chopped flat-leaf parsley leaves, plus extra leaves, to serve
12 oz hummus, to serve
Extra virgin olive oil plus flatbreads, to serve

KEBABS

1 lb ground beef (20% fat)
3/4 onion, grated
1/2 tsp allspice
1/4 cup flat-leaf parsley leaves, finely chopped
1/2 tsp Baharat spice (Middle Eastern spice mix)
1 1/2 tsp Aleppo pepper flakes
2 oz toasted pine nuts, plus extra to serve
2 garlic cloves, crushed

Place the onion into a large bowl with the lemon juice. Season to taste and mix to combine. Stand for 15-20 minutes.
Meanwhile, preheat a chargrill pan or barbecue to high heat.
For the kebabs, place all the ingredients in a large bowl, season and mix well to combine.
Divide the mixture into 8 portions and roll each into a sausage shape. Thread the meat onto metal skewers. Chargrill or barbecue for 3-4 minutes each side until charred and juicy.

Stir the sumac and parsley into the onions until well combined. To serve, spread the hummus onto a serving dish. Lay the kebabs on top and pile the onions on top.
Sprinkle with extra sumac and pine nuts, and drizzle with oil.
Serve immediately with warmed flatbreads.

Baking · Chocolate · Do-ahead · Holiday Food

Chocolate-ginger refrigerator squares

July 12, 2019September 7, 2022 Belinda

Don’t you just love cookies you don’t have to “cook”?
We are living with an upstairs temporary kitchen and only a toaster oven for 6 months while our kitchen/dining room is being remodeled, so this recipe is a real winner. Aside from the ease of “cooking” I am a ginger freak.
Recipe c/o the great BBC Good Food website.

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11 oz ginger cookies, roughly crushed
8 oz crystallized stem ginger, finely chopped or the stem ginger in syrup, drained and finely chopped. The more gingery you like it, the more you can add!
11 oz plain 70% to 85% chocolate of a good quality like Lindt.
3.5 oz butter, diced
3.5 oz golden syrup ( I get this on Amazon, but you can probably substitute with honey or corn syrup)

Line a 8″ by 11.5″ tin with baking parchment.
Mix the cookies with most of the ginger, then set aside.
Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy.
Pour this over the cookie and ginger mixture and mix together well.

Tip the mixture into the prepared tin and sprinkle over the reserved ginger (whether you’re using crystallized or drained ginger), then flatten the top lightly – it doesn’t need to be completely smooth.
Chill for at least 2 hrs, or overnight, before cutting into small squares.

Asian flavors · Gluten Free · Pasta · Salad · Vegan

Cucumber-Mango Miso Noodle Bowl

July 1, 2019 Belinda

This lovely recipe comes from the food blog “Love & Lemons”

“The tangy miso-peanut sauce is the real star – it’s also become a go-to recipe lately because its ingredients are so easy to keep on hand. Miso paste lasts about 1 year in the fridge, and I store my fresh ginger in the freezer. Peanut butter, garlic, and limes are all regulars in my kitchen.

The second time I made this I added tofu on top to make it a bigger meal – the tofu is not pictured here, but I’ve included a recipe below.
This recipe serves 3 on its own or 4 if you add the tofu (or whatever protein you like – chicken, shrimp, salmon, etc).

If you don’t have vermicelli rice noodles, brown rice stir fry noodles (the flat, thicker noodles) work well here. Pasta would also be fine in a pinch.

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6 ounces rice vermicelli noodles (or any noodle you like)
4 Persian cucumbers or 1 large English cucumber, thinly sliced
¼ cup chopped scallions
1 ripe mango, diced
½ jalapeño pepper, thinly sliced or minced
5 lime slices (1 for squeezing, 4 for serving)
Extra-virgin olive oil or sesame oil, for drizzling
⅓ cup chopped cashews, toasted
¼ cup torn fresh mint
Sea salt

Protein of choice, or (see baked tofu recipe below)

Peanut-miso sauce
3 tbsp peanut butter
1 tbsp white miso paste
1 tbsp minced fresh ginger
1 garlic clove, minced
1½ tbsp fresh lime juice
2 to 4 tbsp warm water

Make the peanut-miso sauce:
In a small bowl, whisk together the peanut butter, miso paste, ginger, garlic, and lime juice. Whisk in the warm water, as needed, until the sauce is a drizzle-able consistency. Set aside.

Combine the cucumbers, scallions, mango, and jalapeño in a bowl with a few pinches of salt and a squeeze of lime. Toss and set aside.
Cook the rice noodles according to the package directions. Drain and rinse under cold water. Toss with a bit of olive oil or sesame oil to keep the noodles from sticking together.
Assemble the bowls with the rice noodles, cucumber mixture, cashews, mint, generous drizzles of the peanut-miso sauce, and tofu, if using. Serve with lime slices and extra sauce on the side.

Baked Tofu
14 oz extra-firm tofu
extra-virgin olive oil, for drizzling
tamari, for drizzling
sea salt and freshly ground black pepper
sriracha, for drizzling

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Pat the tofu dry and cut into 1-inch cubes.
Place on the baking sheet and toss with drizzles of olive oil, tamari and pinches of salt and pepper.
Bake for 17 to 20 minutes, or until golden brown around the edges.
Remove from the oven, toss the tofu lightly with sriracha, and return it to the oven for 2 more minutes.