Peach, crispy prosciutto, olive and mozzarella salad

August 24, 2016August 25, 2016 Belinda

During the long, hot Southern Californian summer months, there is nothing nicer than having a light and interesting salad like this.

Serves 4

* You can prepare the dressing 3 – 4 days in advance and keep in a sealed container in the fridge

1 tbsp butter
3 ripe peaches, quartered
A few fresh rosemary sprigs
3-4 oz thin prosciutto slices
4 red chicory, leaves separated
5 oz green olives, preferably pitted
2 x large buffalo mozzarella balls, torn

For the vinaigrette
1 small shallot, finely sliced into rings
2 tbsp sherry vinegar
2 tbsp superfine sugar (caster)
2 tsp wholegrain mustard
Small handful fresh dill, chopped
6 tbsp extra virgin olive oil
Sourdough bread to serve

In a large frying pan, melt the butter over medium-high heat. When it starts to foam, add the peach quarters and rosemary, then fry for 5-8 minutes until the peaches start to color and soften. Season lightly with salt, then transfer to a large salad platter.

Return the pan to the heat and add the prosciutto slices and fry for 5 minutes until crisp and golden. Remove to some kitchen towel. (Alternatively, you can roast the prosciutto slices on a baking tray at 400 F for about 10 minutes until crispy)

For the vinaigrette, put the shallot, vinegar, sugar, mustard and dill in a small pitcher and whisk. Slowly whisk in the oil, then season to taste with salt and pepper

Add the chicory, olives, mozzarella and broken-up prosciutto slices to the peaches, drizzle over the dressing and gently toss.

Breakfast · Egg based

Poached eggs on avocado-feta toast

July 6, 2016July 6, 2016 Belinda

I thought avocado toast was pretty wonderful until I tried mashing the avocado with Greek feta crumbles and my gosh, the flavor shot up like crazy.
This is especially lovely on sourdough toast. If you don’t feel like having the eggs on top, just have the avocado-feta toast on it’s own.

For 2 people (can easily be augmented)

2 ripe avocados
1/4 to 1/2 tsp chili flakes, depending on how much kick you like
3 to 4oz Greek feta cheese, crumbled
salt and ground black pepper
good olive oil
2 slices of sourdough toast
2 large organic eggs

Firstly, add about 1 inch of water to a frying pan and bring to a simmer.

Mash the avocados in a bowl with a few drops of olive oil (about 1 tsp) salt, pepper and chili flakes, then add the feta and mix through but don’t mash the feta too much, just enough to blend.

Toast the sourdough bread.

Drop the eggs gently into the simmering water, then turn the heat down so you barely see the bubbles. As you poach the eggs, gently gather the white of the eggs around the eggs and keep spooning the hot water over the top of the eggs so they cook. (Poaching eggs is something you just learn to do over time. I don’t use vinegar like many chef’s do, as I don’t like the flavor)

Spread the avocado mixture over the toast and season.

Remove the eggs with a spatula when they start to lose that “snotty” look (that’s the only way I know how to describe an under-cooked poached egg!)

Place an egg on top of each piece of toast and season with salt pepper and chili flakes.

Pasta

Garlic, parmesan spaghetti

July 6, 2016March 31, 2020 Belinda

This has got to be the simplest, fastest and lightest spaghetti dish I know.
It’s so easy to throw together and always surprises people as the flavor of the chicken broth permeates the pasta while cooking, making it more intense.
There are countless variations of this recipe and you can certainly experiment but try this version first.
Screen Shot 2020-03-31 at 9.13.24 AM

Serves 4

4 good swirls olive oil (about 4 to 6 tbsp)
4 big cloves garlic, peeled and sliced
3 cups chicken broth
1/2 tsp dried chili flakes (or more or less to taste, depending on how much of a kick you like)
1 box spaghetti or fettuccine (1lb)
Salt and ground black pepper
1/2 cup freshly grated Parmesan cheese
a good sized bunch Italian parsley leaves, roughly chopped

Fill a good-sized saucepan with water, add two large handfuls of salt and a couple of glugs of olive oil. Bring to a rolling boil and add the spaghetti, stirring occasionally. While the water is coming to the boil, prep the garlic and parsley. About 4 minutes before it’s “al dente”, drain it and set the pasta aside.

In a good sized saute pan over medium heat, give 4 good swirls of olive oil.
Add the sliced garlic and saute gently with some salt, pepper and chili flakes until fragrant, stirring for about 2 – 3 minutes.
Dump in the par-cooked spaghetti, the parsley and the chicken broth and stir well. Once the broth is bubbling, turn it down a little and allow the spaghetti to simmer in the broth, finishing it’s cooking.
The chicken broth will be absorbed into the spaghetti and reduce. You can add a few tablespoons of grated parmesan at this point, stirring well, and it will create a light, creamy sauce. (Test the pasta to see if it’s al dente, taste and adjust the seasoning if necessary.)
Plate the spaghetti and add more grated parmesan cheese.

Breakfast · Egg based · Gluten Free

Frittata muffins

April 3, 2016April 3, 2016 Belinda

These are super easy, and lovely to make ahead of time and reheat. You can change up the ingredients, just make sure they’re super tasty with lots of good quality strong cheddar cheese.

6 large organic eggs
1/2 cup milk (or cream for a richer taste)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup (6oz) shredded mature Cheddar cheese (not the pre-grated sort)
3/4 cup zucchini, chopped small
1/2 cup chopped bacon
1/4 cup red bell pepper, chopped small
2 tbsp chopped red onion

Makes: 6 servings/12 muffin frittatas

Heat the oven to 350°F.
In a little butter, saute the zucchini, bacon, red pepper and chopped onion until starting to soften and the bacon is starting to brown.
Beat the eggs, milk/cream, salt and pepper in medium bowl until well-blended. Add the grated cheese and the zucchini, bell pepper, bacon and onion mixture; mix well.
Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Add a little extra grated cheese on top of each muffin if you like.

Bake in the oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.

Breakfast · Egg based

Baked cheesy, bacon eggs

March 28, 2016 Belinda

This dish reminds me so much of my mother when I was young as she would make this for me for lunch when I came home from school. It is so soothing and tasty.
This recipe is for 2 people, but you can make as many as you want.

Serves 2

1/2 cup grated mature cheddar cheese (not the pregrated stuff)
1 tbsp good Dijon Mustard. (I use the “Edmund Faillot” brand)
2/3 cup smoked bacon pardons, pancetta
2 tbsp heavy cream
Salt and pepper

Grease and season 2 small ovenproof dishes with butter and crack 2 eggs into each one.

Place the 1/2 cup of grated mature cheddar cheese into a small bowl and mix with 1 tsp of Dijon mustard, 2/3 cup of smoked bacon lardons or pancetta and 2 tbsps cream.

Season with salt and pepper. Scoop the cheese mixture on top of the eggs and bake in a pre-heated oven at 350 F for 10-12 minutes.

Serve with toasted bread cut into thin slices so that you can dip them into the eggs.

Baking · Do-ahead · Grains

Goat cheese, bacon and olive quick bread

March 27, 2016September 7, 2022 Belinda

This recipe is from David Lebovitz and is very easy to make. The flavors are divine and your guests will love it.

6 slices of thick-cut bacon, cut crosswise into 1/2-inch strips
1 1/2 cups all-purpose flour
2 tsp baking powder
1 to 2 tsp cayenne
1/4 tsp kosher salt
4 large eggs, at room temperature
1/2 cup buttermilk
1/4 cup extra-virgin olive oil
2 tsp Dijon mustard
6 oz fresh goat cheese, crumbled
1 1/3 cups freshly grated Parmigiano-Reggiano cheese
1/2 cup pitted kalamata olives, halved lengthwise
2 scallions, thinly sliced
1 red serrano chile, seeded and minced
2 tsp minced thyme leaves

Preheat the oven to 350°.

Coat a 9-inch loaf pan with cooking spray; line the bottom with parchment paper. In a skillet, cook the bacon over moderate heat until crispy, 8 to 10 minutes. Drain on paper towels.

In a bowl, whisk the flour with the baking powder, cayenne and salt. In another bowl, whisk the eggs with the buttermilk, olive oil and mustard. Make a well in the center of the dry ingredients and stir in the egg mixture until just combined. Fold in the goat cheese, Parmigiano, olives, bacon, scallions, chile and thyme. Scrape the batter into the prepared loaf pan and smooth the surface. 

Bake the bread until golden on top and a toothpick or metal skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool for 15 minutes, then run a knife around the loaf to loosen it from the pan. Invert onto a plate and let cool completely. Cut the loaf into thick slices and serve.

Make Ahead

The bread can be wrapped well in plastic wrap and refrigerated for 1 week.

Dairy-free · Gluten Free · Vegetable sides · Whole30 compliant

Crispy potato, olive and caper bake

March 26, 2016January 7, 2017 Belinda

This is such a lovely mixture of flavors and again, really not difficult to make.
Paired with some grilled meat or poultry, you have a pretty gorgeous meal

2lbs Jersey Royal or Baby Yukon potatoes
A handful small capers
2 x handfuls pitted black olives (Please, not those awful canned ones!)
1 tbsp thyme leaves
A medium bunch rosemary, broken into sprigs
6 tbsp extra virgin olive oil
1 tbsp white wine vinegar

Heat oven to 450 F
Boil the potatoes until the softer side of cooked, about 12 mins.
Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes then add most of the oil and a some seasoning.
Stir together, lightly crushing the potatoes.
Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides.
Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.

Enjoy!