Baked rice with green olives, orange, feta and dill

June 19, 2023June 19, 2023 Belinda

Recipe by Diana Henry
A blueprint for baked rice. Just stick to the same quantities of rice and liquid, the same size of pan and the same oven temperature and you can produce endless variations. Change the herbs, use spices or add nuts and dried fruit.

Prep time: 5 minutes | Cooking time: 1 hour 15 minutes
Serve 8
300g basmati rice
3 tbsp extra virgin olive oil, plus more to serve
2 large onions, roughly chopped
4 garlic cloves, crushed
1 tbsp ground cumin
Finely grated zest and juice of 1 orange
850ml boiling chicken or vegetable stock
100g good-quality green olives, preferably pitted, roughly chopped or left whole
150g feta cheese, crumbled
Leaves from a small bunch of dill, roughly chopped, any coarse stalks removed

Preheat the oven to 200C(400F) or 190C(375F) fan/Gas 6.
Wash the rice in a sieve in cold water until the water running through it is clear, to remove the excess starch. Leave it in the sieve to drain.
In a 30cm ovenproof sauté pan or shallow casserole, heat the olive oil and sauté the onions over a medium-low heat until they’re soft and pale gold.
Add the garlic and cumin and cook for another two minutes, then add the rinsed and drained rice, orange juice and boiling stock. Season.
Bring to the boil on the hob, transfer immediately to the oven and bake, uncovered, for an hour.
When there are 10 minutes to go, break up the crust that has formed on the top and stir in the olives. By the end of cooking time, the rice should be tender and all the stock absorbed.
Scatter the orange zest, feta and dill over the top, drizzle with olive oil and serve. You will find that the rice has formed a delicious crust on the base of the pan.

Baking · Dessert

Persian-style Baklava

June 18, 2023June 18, 2023 Belinda

Recipe from Food Blogger “The Delicious Crescent”
This Baklava is heavenly! It features flaky layers of pastry with toasted nuts, soaked in juicy syrup and infused with fragrant aromas of rose water, cardamom, and ghee. It’s not overly sweet and has a unique flavor. I’ll be sharing two ways to make it (quick method in notes).

Pastry
16 oz phyllo dough thawed, follow package instructions
12 oz ghee or clarified butter, unsalted, see notes
Filling
10 oz walnuts finely chopped, 300g
10 oz almonds pistachios or combination, finely chopped, 300g
¼ cup sugar
2 teaspoons ground cardamom freshly ground from seeds
Syrup
1½ cups sugar
1 cup water
1 tablespoon lemon juice
2 tablespoons honey
2 tablespoons rosewater

Thaw and Prepare the Phyllo Dough
To thaw phyllo dough, follow the package instructions. I thaw it overnight in the fridge, then leave it on the counter for 2 hours to reach room temperature.
My phyllo dough had 28 sheets that measured 17 x 12, which can fit a 17 x 12-inch baking sheet or be trimmed to fit. If using 9 x 14 sheets, just make more layers in a 9 x 13-inch pan, and avoid using deep baking dishes.
Make Sugar Honey Syrup
Combine sugar, water, and lemon juice in a medium saucepan. Stir until the sugar dissolves and bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add honey and continue to simmer for 5 to 7 minutes.
Remove from heat, add rose water, and allow to cool to room temperature. The consistency of cooled syrup should be between that of honey and maple syrup.
Prepare the Nut Mixture
Pulse walnuts a few times in a food processor until finely chopped. Repeat with almonds. Chop larger pieces by hand.
In a mixing bowl, combine finely chopped nuts with sugar and ground cardamom.
Pre-Assembly
Keep the ghee/butter melted at all times, and warm it up gently if it thickens.
Unroll the phyllo dough and place the stack of sheets between two kitchen towels.
We will layer baklava in the following order: 10 sheets at the bottom, ½ of the nut mixture, 6 sheets in the middle, ½ of the nut mixture, and 12 sheets on top.
Assemble the Baklava
Preheat oven at 350°F.
Brush the bottom and sides of the baking sheet with ghee. Place one phyllo sheet in the pan and brush with ghee evenly. Repeat this process with 9 more phyllo sheets, brushing each layer with ghee.
Spread half of the nut filling evenly over the phyllo sheets.
Add 6 more phyllo sheets, gently pressing down each sheet and then brushing with ghee.
Spread the remaining nut mixture evenly on the phyllo dough.
Place the remaining 12 phyllo sheets, gently pressing down each sheet and then brushing with ghee.
Using a sharp knife, cut the pastry into 2″ strips, and then cut across diagonally to create diamonds shapes. Drizzle any extra ghee on top.
Bake and Serve
Bake the baklava in center of the oven at 350°F for 20 minutes. Reduce the temperature to 325°F and bake for another 40 minutes or until golden brown on top.
Remove from the oven and cool to room temperature, about 2 hours. Pour syrup evenly over the baklava (both at room temp), and let it soak overnight for a pastry that stays crisp and flaky for weeks.

Tip: Alternatively, you can pour cooled syrup over warm baklava or warm syrup over cooled baklava, but the pastry may be softer.
Garnish the baklava with finely chopped or ground pistachios and cut through the layers once again before serving.

Make Ahead: Prepare the nut filling, ghee and syrup up to 4 days ahead. Keep phyllo dough in refrigerator up to a week in advance. Assemble the baklava and refrigerate or freeze before baking. Thaw the pastry to room temperature before baking.
Storage: Keep at room temperature for up to two weeks, lightly covered with a tea towel or a lid placed ajar. It can be refrigerated, but it will harden a bit. The baklava can also be frozen for up to two months.

Appetizer Vegetarian

Labneh dip with za’atar, pistachio, mint and olive topping

June 16, 2023May 12, 2024 Belinda

Sprinkled with fresh pomegranate seeds and served with pita chips – this easy labneh recipe is the perfect appetizer or can be served as part of a mezze platter.
Unless you’re buying the labneh, it is made overnight but keeps in your fridge for a month.

2 cups labneh (store-bought or home-made) replace that with 3 cups yogurt to make it from scratch
1/4 teaspoon salt
2 tbsp chopped fresh mint leaves
2 tbsp chopped pistachios (toasted preferably but optional)
1 tbsp chopped pitted Kalamata olives
pinch of red pepper flakes (optional)
1/4 cup Za’atar spice
2/3 cup Moroccan olive oil extra virgin
1/4 cup pomegranate seeds
For the Za’atar Pita Chips:
2 large Pita breads (not Greek style) cut up into wedges
2 tablespoons Za’atar spice
1/4 cup good Moroccan olive oil

Making labneh from scratch
Start with the Greek full-fat yogurt. Mix it with the salt
Pour the yogurt/salt mixture over a cheesecloth in a sieve placed over a large bowl. Squeeze it out as best as you can to remove any moisture from the yogurt.
Place the cheesecloth with squeezed yogurt over the sieve overnight in the fridge squeezing as often as you can. This should take between 8 – 24 hours
Now remove the sieve and discard the excess water.The labneh cheese should be well dried out and has turned into a dry thick creamy paste like tangy cheese.

Pita chips
The easiest thing to make when you’re out of crackers is pita chips. They take less than 8 minutes in the oven and come out super crisp super thin and packed with flavor.
You’ll need quality olive oil here to taste the flavor of the za’atar, pita chips and labneh.
Start by cutting off your pita chips into wedges.
The best way to do that is to cut each pita bread in half, and then cut each half into three wedges. Another thing is to separate the layers in your pita bread. That way you have paper thin chips.
Mix together together the olive oil, za’atar and salt
Take a brush and thoroughly brush the chips with the mixture
Bake the chips at 350 for 6-7 minutes until crisp

Labneh dip
In a small bowl, add in the chopped mint, pistachios, olives, pepper flakes, za’atar spice and olive oil. Mix well.
Spread your labneh on a flat plate mounding the labneh to about an inch high. Swirl so there are dips and mounds, so the topping looks attractive when spooned over.
Spoon the topping ingredients over the top of the labneh and allow it to drip from the sides.
Sprinkle with some pomegranate seeds

Appetizer Vegetarian · Do-ahead

Whipped Feta with Hot Honey

June 15, 2023June 15, 2023 Belinda

Recipe from food blog “Erin Lives Whole”
Grab your crostini and pita chips and dig into this Whipped Feta with Hot Honey recipe.
Made with Greek yogurt, lemon juice, and scallions, it’s the perfect refreshing summer dip just make sure you refrigerate it and serve the feta/yoghurt mixture cold, it will firm up in the fridge.

Makes up to 2 cups
8oz block Greek feta cheese
1/3 cup Greek full-fat yoghurt
1/4 cup lemon juice
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Toppings:
2 tbsp olive oil
1 bunch scallions, chopped (stringy tops discarded)
3 cloves garlic, minced
1/2 cup almonds, toasted and chopped small
1 tbsp red pepper flakes
1/4 cup hot honey (heat it up gently in a saucepan.)

In a food processor, add feta, yogurt, lemon juice, and olive oil. Scrape down sides as needed, until dip is smooth and fluffy. Add salt and pepper and stir to combine and taste for seasoning.Put in the fridge to firm up for a couple of hours.
When you’re getting ready to serve, in a sauce pan, heat olive oil over medium high heat. Add scallions and garlic and cook for 5-6 minutes or until browned. Turn off heat and set aside.
Pour whipped feta into serving bowl. Top with scallions and garlic and any remaining oil.
Add almonds, red pepper flakes, and drizzle hot honey on top.
Serve with crostini.

Breakfast · Dessert · Do-ahead · Fruit · Gluten Free

Roasted figs with pomegranate molasses and orange zest

June 8, 2023June 8, 2023 Belinda

Recipe by Yotam Ottolenghi

I can’t emphasize enough how crucial it is to choose good, sweet, squidgy figs, no matter what you do with them. It makes all the difference.

Serves 4

3 tbsp pomegranate molasses
1 tbsp lemon juice
3 tbsp dark Muscovado sugar (you can get this on Amazon)
4 thyme sprigs, 2 whole and 2 picked leaves
Skin of 1 orange, 3 long shaved strips and the rest grated
8 fresh figs, cut in half lengthways
100g mascarpone
100g Greek yoghurt
1 tbsp icing sugar
Salt

Put together in a large mixing bowl the pomegranate molasses, lemon juice, 1 tablespoon of the sugar, 2 thyme sprigs, 1 tablespoon of water, the orange skin strips and a pinch of salt. Mix well to dissolve the sugar and then stir in the figs. Set aside to marinate for 30 minutes.

Meanwhile, whisk together in a small bowl the mascarpone, yoghurt and icing (powdered) sugar until smooth. Keep chilled.

Remove the figs from the bowl (keeping the marinade) and arrange them snugly inside a small baking tray, roughly 20x20cm (8″ x 8″), the cut side facing up. Sprinkle the figs with the remaining sugar and put under a hot grill, clearing about 15cm from the grill. Grill for 10 minutes, or until the sugar has caramelized and the figs softened.

Meanwhile, pour the marinating liquids into a small saucepan, bring to the boil and then simmer for 2-4 minutes or until the sauce is reduced by half and has a consistency of runny honey.

Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray, then drizzle over the sauce reduction and sprinkle with picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs and sprinkle over the remaining orange zest. Serve at once.

Breakfast · Dessert · Do-ahead · Fruit · Holiday Food

Berry platter with labneh and orange oil

June 8, 2023May 2, 2024 Belinda

Serves 6

900g labneh
100ml good-quality olive oil
10g lemon thyme sprigs, plus a few extra picked thyme leaves to serve
1 orange: finely shave the skin to get 6 strips
200g blackberries
250g raspberries
300g strawberries, hulled and halved lengthways (or quartered if they’re larger)
50g caster sugar
1 lime: finely grate the zest to get 1 tsp, then juice to get 1 tbsp
200g blueberries
150g cherries, pitted

Put the oil into a small saucepan, for which you have a lid, on a medium heat. Heat gently for about 7 minutes, or until tiny air bubbles form. Remove from the heat, add the thyme and orange strips, then cover with a lid and leave to infuse, ideally overnight, though half an hour will also do the job.

The next day, put 50g of blackberries, 100g of raspberries and 100g of strawberries into the small bowl of a food processor along with the sugar and lime juice and blitz until completely smooth. Put all the remaining berries and the cherries into a large bowl along with the blitzed fruit and gently combine. You can serve it straight away or leave it in the fridge for a few hours, bringing it back to room temperature before serving.

Spread the labneh out on a large platter. Spoon over the berries, then sprinkle with the lime zest. Drizzle with 2 tablespoons of the infused oil, along with a couple of the orange strips and the extra picked thyme leaves.

Appetizer Vegetarian · Dairy-free · Gluten Free

Skordalia (Greek garlic dip)

June 7, 2023June 7, 2023 Belinda

This is a super dip to have with raw veggies or warm pita bread
1 lb yellow potatoes
2 tbsp + 1 teaspoon kosher salt
12 cloves garlic (about one head), roughly chopped
½ cup + 1 tablespoon olive oil
½ cup slivered almonds
zest and juice of one lemon
pinch of freshly ground black pepper
optional garnish – 1 tablespoon parsley, finely chopped
to serve alongside – cucumbers, radishes, carrots, or crusty bread

Bring 6 cups water to a boil in a large pot, then add 2 tablespoons salt and potatoes to the pot and simmer for 10 to 20 minutes or until fork-tender.
Heat 1 tablespoon olive oil in a small frying pan and when hot, add the almonds. Let them sauté for 30 seconds, then add the garlic. Sauté for 30 seconds then remove from heat.
Add the garlic, almonds, lemon zest, and lemon juice to a food processor. Blend for 1 minute or until mostly smooth.
Add the potatoes and olive oil to the food processor and blend until smooth.
Transfer to a bowl or plate and top with an additional drizzle of olive oil, salt, pepper, and parsley, if desired.
Serve with a medley of veggies or warm bread.

Dessert · Gluten Free · Holiday Food

Eton Mess

June 4, 2023March 24, 2025 Belinda

Picture this: layers of crushed meringue folded through delicately whipped double cream, laced with the aromatic essence of vanilla bean paste and a dusting of powdered sugar.
To top it all off, simple sweet macerated strawberries and raspberries.
The stuff of summer dreams!

Serves 6
1lb (500g) fresh sweet strawberries, hulled and quartered
8 oz raspberries
2 tbsp granulated sugar
1 tsp lemon zest
3 tbsp powdered (icing) sugar
1.5 cups (360ml) heavy whipping cream
8 oz mascarpone
1.4 cup powdered sugar
3/4 tsp vanilla bean paste
7oz store-bought meringue cookies (nests), roughly crushed so there are some good sized lumps
Fresh mint leaves, for garnish

In a bowl, combine the strawberries and raspberries with 2 tablespoons of granulated sugar and lemon zest. Toss gently to combine and set aside to macerate while you prepare the rest of the dessert.

In a separate bowl, whisk the cream, mascarpone, powdered sugar, and vanilla bean paste until soft peaks form. Be careful not to overmix – you want a beautifully luscious texture with no graininess!

When ready to serve, gently fold the crushed meringue cookies into the whipped cream mixture.

Now, it’s time to assemble! Use a large serving platter and begin layering the Eton Mess. Start with a spoonful of the meringue and cream mixture, then add a layer of macerated berries and more lightly crushed meringue. Repeat this process, creating beautiful alternating layers in a large pile.

Finish off your Eton Mess with a final flourish of macerated strawberries on top.
To add a touch of freshness and vibrancy, garnish each serving with a few mint leaves.

Finally, grab a spoon and serve straight to the table.

Appetizer Vegetarian · Gluten Free · Vegetable-related

Asparagus with labneh, brown butter and burnt lemon

June 3, 2023June 3, 2023 Belinda

Ottolenghi’s super recipe.

It’s no secret that asparagus enjoys a good soak in the old brown-butter (bubble) bath, which we’ve generously accommodated for. There are so many textures going on here, from tender asparagus to creamy labneh and hints of burnt lemon. The burnt lemon is a clever way to use up excess lemon peel by roasting it on a high heat until nicely charred. The result: a fragrant, bitter and intense condiment to sprinkle on to both sweet and savory dishes. Plan ahead by making the labneh the night before or, alternatively, use store-bought labneh or some thick-set Greek yoghurt.

Serves 4

900g thick-stemmed asparagus (2–3 bunches), woody ends trimmed (450g)
3 tbsp olive oil
70g unsalted butter
2 sprigs of thyme, plus 1 tsp picked leaves
1 tsp light soft brown sugar
salt and black pepper

Labneh:
650g Greek-style yoghurt
1 garlic clove, peeled and crushed

Burnt lemon:
2 unwaxed lemons

1. Make the labneh by putting the yoghurt and ½ teaspoon of salt into a bowl and mixing well to combine. Line a medium sieve with a piece of cheesecloth or a clean tea towel, with plenty of cloth hanging over the sides. Add the yoghurt, using the overhanging cloth to completely encase it, then set the sieve over a clean bowl and place a weight on top (a couple of tins will do). Refrigerate overnight. When the labneh is ready, discard the liquid collected and transfer the labneh to a clean bowl. You’ll make about 300g of labneh. Stir in the garlic and set aside.

2. Preheat the oven to 220°C.

3. Make the burnt lemon. Use a vegetable peeler to peel the lemons into long strips – don’t worry if you get some of the pith. You want 30g in total. Set aside a couple of strips and put the remainder on a small baking parchment-lined baking tray. Bake for 9–12 minutes, until completely dry and mostly blackened (they’ll shrivel up significantly). Finely grind with a pestle and mortar, then pass through a sieve, to catch any large pieces (discard these). Set the burnt lemon powder aside. Scrape away any pith from the reserved strips, and very finely julienne them. Set aside.

4. Reset the oven to a high grill setting. Put the asparagus, oil, ¾ teaspoon of salt and a good grind of pepper on a large baking tray lined with foil, give everything a good mix, then arrange the spears so they’re not overlapping. Grill on the highest shelf for 8–10 minutes, until tender and nicely browned. Ovens can vary, so check at the 6-minute mark.

5. Meanwhile, make the browned butter by first putting the butter into a small saucepan and placing it on a medium-high heat. Once melted, continue to cook for a further 3–4 minutes, swirling the pan occasionally, until nicely browned and smelling nutty. Add the thyme sprigs (careful, the fat will spit!), then stir in the brown sugar, ¾ teaspoon of the burnt lemon powder and ⅛ teaspoon of salt. Set aside to cool down slightly, about 5 minutes.

6. While the butter is cooling, segment one of the peeled lemons. Use a small sharp knife to trim away any excess pith, then cut between the membranes to release the segments and roughly chop each into 3–4 pieces. Juice the remaining lemon to give you 4 teaspoons of juice. Add the juice and all the segments to the browned butter mixture.

7. Spread the labneh out on a platter or plate, and top with the asparagus, so that the spears are all facing in the same direction. Pour over the browned butter, then scatter over the picked thyme. Lastly, sprinkle with ¼ teaspoon of the burnt lemon powder and the lemon strips.