Guacummus (Guacamole hummus) with feta and cumin.

April 27, 2018September 7, 2022 Belinda

Yesterday I started to make guacamole and decided to add hummus for more body. Having done this, I added crumbled Greek feta cheese, roasted ground cumin and some finely chopped red onion.
It was divine, especially on toast. Try it!
Just know that you can vary the amounts of ingredients according to taste. Have fun with it!

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3 ripe avocados
1 large lime, juiced
1/2 small red onion, chopped finely (or more if you like it spicy)
a bunch cilantro, chopped
1/2 tsp paprika or if you like it slightly smoky, use smoked paprika
salt and pepper
1/2 tsp ground cumin. (I roast my cumin then grind it for much more depth of flavor)
About 3/4 cup creamy hummus. (I used Trader Joe’s hummus)
1/2 cup crumbled Greek feta cheese
1/4 to 1/2 tsp red chili flakes, if you want a kick

Firstly, mash the avocados, add the lime juice, red onion, cumin, cilantro and paprika.
Fold in the hummus and feta crumbles.
Taste and season, adding whatever you need to get the perfect flavor.

Serve on crackers or toast.

Appetizer Vegetarian · Do-ahead · Gluten Free · lentils · Vegan

“Faux” Gras

April 23, 2018September 7, 2022 Belinda

This is a very cleverly worked out vegetarian or vegan recipe that can fool you into thinking you are eating foie gras. Yes, it’s that convincing, especially because French/British chef, Alexis Gauthier has figured it out brilliantly.

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Serves 6 to 8 as a starter on crusty bread

2 tbsp olive oil & 2 tbsp butter (If you’re vegan, leave out the butter)
1 large shallot, chopped
A pinch of salt
2 cloves of garlic, sliced thinly or crushed
18 button mushrooms, chopped small into quarters
2 tsp each of minced fresh sage, rosemary and thyme
2 tbsp Cognac
2 cups cooked French green lentils. (1 cup of dried lentils yields 2 cups. Just follow the instructions on the package. They usually take about 20 to 30 mins to cook)
1 cup toasted walnut or pecans
2 tbsp soy sauce
2 tbsp beet purée (2 peeled and halved beets wrapped in foil roasted at 400F for 50 mins until soft,then season and purée)
A little lemon juice, optional
1/8 tsp cayenne pepper
salt and freshly ground black pepper
1 tsp brown sugar (optional)

non-dairy butter for topping (optional)

Wipe the mushrooms clean. Slice off a bit of the stem and any funky parts and quarter them.
Heat the olive oil and butter in a wide skillet, add the shallots and garlic and cook, stirring frequently, until starting to become translucent. Add the mushrooms and continue to sauté, stirring until they are soft and starting to color, about 8 minutes. Remove from the heat.

Tip the mushroom/onion mixture into the food processor and purée. Add the cooked lentils, nuts, soy sauce, herbs, cognac, brown sugar, cayenne pepper and a dash of lemon juice. Add the beet purée. Taste when smooth and season to taste, adding more lemon juice, soy sauce or cognac to get the balance right.

Scrape into little individual jars with lids, or small bowls and refrigerate for several hours.

•• One nice addition is to get some good quality butter or non-dairy butter and when it’s soft at room temperature, wipe a little on top of each individual portion. (See the picture above) You don’t need to do this, but it looks more pate-like

•• This recipe can be kept in the fridge for up to 5 days or frozen for up to 2 months, well-wrapped.

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Dairy-free · Holiday Food · Vegetable sides

Baked onions with fennel bread crumbs

April 22, 2018October 13, 2021 Belinda

This is a Nancy Silverton recipe. (creator/founder of La Brea bakery)
The recipe is pretty simple and has the onions fall-apart tender. The fennel seeds really give the crispy topping a punch in flavor.

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Serves 4 to 6

3 medium onions, peeled and halved lengthwise, root ends left intact
2 tbsp extra virgin olive oil, plus more for brushing
Kosher salt
1/2 cup chicken stock
6 bay leaves, preferably fresh
1 tsp fennel seeds
1/4 cup panko breadcrumbs
1 1/2 tsp minced sage

Preheat the oven to 425 F
Brush the onion halves with olive oil, season with salt and arrange cut side down in an ovenproof medium skillet. Add the chicken stock and scatter the bay leaves around the onions.
Cover tightly with foil and bake for about 1 1/2 hurs, until the onions are very tender

Meanwhile, in a small skillet, toast the fennel seeds over a moderate heat until fragrant, about 3 minutes. Transfer to a work surface and let cool, then coarsely crush the seeds. Transfer them to a small bowl, add the panko crumbs, sage and 2 tbsp of olive oil and toss well. Season with salt to taste.

Carefully turn the onions cut side up in the skillet. Spoon the fennel breadcrumbs on top and bake for about 15 to 20 mins longer, until the crumbs are lightly browned and crisp. Discard the bayleaves and serve the onions hot or warm.

Make ahead
The baked onions can be refrigerated overnight. Let them return to room temperature and top with the breadcrumbs before baking.

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

Paleo Lemon Bars

April 13, 2018September 7, 2022 Belinda

Everyone wants a gluten-free, sugar-free, healthy dessert bar and this one promises all and more. Recipe c/o George Bryant of “Civilized caveman cooking”

Yields 12 bars

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Topping
6 whole eggs
1/2 cup raw organic honey
1/2 cup coconut oil
1 cup lemon juice (8 lemons)
unsweetened shredded coconut

Crust
1 cup of raw almonds
1 cup of raw macadamia nuts
1/4 cup raw organic honey
1/2 cup of melted coconut oil
2 eggs

Topping
Whisk your eggs, honey, and lemon juice together in a small sauce pan
Place on your stove over medium/high heat and add coconut oil
Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
Once thick, remove from the heat and place in a bowl in your refrigerator to cool

Crust
Preheat your oven to 400 F
Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test
Cool your crust completely before applying your topping
Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer, I like mine better frozen
Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer
Enjoy!

Asian flavors · Dairy-free · Salad

Herby, peanutty, noodly salad

March 31, 2018 Belinda

Another interesting salad with a bright and zingy dressing. The fresh mint really makes it too.

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1/2 cup lightly salted peanuts
7 oz buckwheat soba noodles
5 oz snow peas
1/2 cucumber
6 green onions (scallions)
a small bunch mint, coarsely chopped
a small bunch fresh cilantro, coarsely chopped

For the dressing:

2 tbsp brown rice vinegar
Grated zest and juice of 1/2 lemon or 1 lime
1 small fresh red chile, de-seeded and finely chopped
1 garlic clove, finely chopped
1 tsp brown sugar
1 tsp toasted sesame oil
1/2 tsp soy sauce or Tamari, plus extra to serve

Coarsely chop the peanuts and set aside.
Cook the noodles per the package instructions. Drain and rinse under cold water. Drain again and set aside.

Meanwhile, make the dressing. Combine all the dressing ingredients in a large bowl and whisk to combine.
Toss the cooked, cooled noodles with the dressing and leave to sit while you prepare the rest of the salad.
Add the snow peas to rapidly boiling water for 2-3 minutes. Drain and rinse under cold water to stop them cooking longer. Drain again and then cut in half on the diagonal.
Thinly slice the green onions on the diagonal. Slice the cucumber in half lengthways and then slice into half moons.
Add the snow peas, cucumber, green onions, and chopped herbs to the bowl with the dressed noodles. Scatter the roasted peanuts on top.
Serve with soy sauce or Tamari at the table for people to add to their bowls.
An extra drizzle when serving really makes this salad sing. Enjoy!

Accompaniments · Baking · Breakfast · Do-ahead

Joanna Gaine’s buttermilk biscuits

March 31, 2018September 7, 2022 Belinda

We are “Fixer Upper” fanatics in this household, so when Joanna Gaines mentioned her buttermilk biscuit recipe, I had to share it. They look so good!

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Makes 12 biscuits.

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
1 1/2 cup buttermilk
Milk for brushing (optional)

Preheat oven to 450 degrees. In a large bowl, combine the first five ingredients. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. Add the buttermilk all at once. Using a fork, stir just until mixture is moistened.

Turn the dough out onto a lightly floured surface. Knead the dough by folding and gently pressing it just until dough holds together. Place on a parchment lined baking sheet.
Pat the dough into a 3/4 inch thick rectangle. Cut into 12 squares or rectangles with a knife or pizza cutter.

If desired, brush with milk. Bake 10 to 14 minutes or until golden. Serve warm.

Asian flavors · Fish

Salmon in ginger-butter sauce

March 31, 2018 Belinda1 Comment

This is a great recipe if you want to minimize time in the kitchen.
All you need is time to marinate the salmon filets in this gorgeous sauce, then broil them, served with rice or a simple green salad.

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Serves 2 (or can be doubled easily)

2 salmon fillets (1/2lb each)
3 tbsp dry sherry
2 tbsp light soy sauce
1 tbsp toasted sesame oil
1 tbsp finely minced fresh ginger
2 tbsp chopped fresh Italian parsley
2 tbsp butter
Freshly ground black pepper and salt

Advance preparation

Combine the sherry, soy sauce and sesame oil. Rub the fillets with this marinade.
Rub the ginger across the top of the fillets then sprinkle on the parsley. Dot the butter evenly across the surface and add black pepper and a sprinkling of salt to taste.
(This can be done several hours in advance)

Last minute cooking

To broil, preheat the oven to 550 F then turn the oven to Broil.
Place the salmon about 4 inches below the direct heat and cook without turning until the fish turns a lighter pink and just becomes firm to the touch. It will begin to flake when prodded with a fork, about 6 to 8 minutes.

When cooked, transfer the fillets to heated dinner plates and serve with a lovely salad, lemon wedge or some simple boiled rice