Pasta with cauliflower, raisins, saffron and pine nuts

December 27, 2014February 7, 2016 Belinda

I realize I have many cauliflower recipes and am happy to add yet another. Such a humble, unpretentious vegetable, the cauliflower, where the repertoire of flavor combinations is endless. Yet again, this Sicilian-style recipe is a must.

Serves 4

12 oz bucatini pasta or a one of your choice
1 small cauliflower,cut into florets
1/4 cup extra-virgin olive oil
1 tbsp raisins, soaked in warm water for 20 mins, drained
1 tbsp pine nuts, lightly toasted in a dry pan
2 salted anchovies, soaked in water for 1 hour,drained
2 cloves of garlic, thinly sliced
1 tomato, finely chopped
A good pinch of saffron strands (soaked in 1 tbsp warm water)
Approx 10 basil leaves, finely chopped
Salt and pepper to taste
To serve: Freshly grated pecorino cheese Toasted breadcrumbs (optional)

Fill a large (approx. 6 litre) heavy bottomed saucepan with water and bring to the boil. Add approx. 1 tbsp of salt.
Add the cauliflower to the boiling water and cook for a few minutes (they should still be crunchy). Drain the cauliflower and reserve the cooking water.
Add the olive oil to the pan and gently fry the garlic and finely chopped anchovies, till the anchovies have melted and the garlic is soft.
Next add the tomatoes, pine nuts, raisins and saffron.
Cook the mixture over a medium heat, stirring regularly, for about 5-6 mins.
Add the drained cauliflower to the pan and season with salt and black pepper.
Cover and cook (medium heat) for a further 5 mins, adding a couple of tablespoons of the cauliflower water occasionally, to stop the mixture from sticking.
Reduce the heat, then remove the lid and continue cooking while you prepare the pasta (stir the cauliflower regularly).
Using the cauliflower water, cook the pasta so it’s a little undercooked (a little harder than “al dente”).
Drain,leaving a little water clinging to the pasta, then add to the sauce. Mix well, then cover and cook over a low heat for a couple of minutes, or until pasta is completely cooked.
Finally add the chopped basil leaves and stir. 1
Toss the finished pasta with a little extra olive oil and serve with some grated pecorino.
You can also serve this pasta dish topped with some fried breadcrumbs instead of the cheese.

Baking · Do-ahead · Fruit · Holiday Food

Kiwi apricot slice with brown sugar icing

December 7, 2014September 7, 2022 Belinda

Here’s another great slice or tray-bake recipe from New Zealand which is really delicious! The flavor of apricots is fabulous in this no-bake winner

For the base
4 oz butter
1/2 cup brown sugar
1/2 can sweetened condensed milk (7 fl oz)
1 cup dried apricots, chopped
9 oz graham crackers or another plain sweet cookie, finely crushed

For the brown sugar icing
4.5 oz butter
3 tsp milk
3 tbsp brown sugar
3/4 cup icing sugar (powdered sugar)

Lightly grease a 8″ by 12″ Swiss roll tin.
Place the butter, sugar and condensed milk in a saucepan and heat until melted. Do not boil.
Stir in the apricots and crushed cookies. Press into the tin and allow to set in the fridge.

For the brown sugar icing, place the butter, milk and brown sugar into a pan and bring to boil for 2 minutes.
Take off the heat and mix in the icing (powdered) sugar to form a smooth consistency.
Spread over the base and return to the fridge to set. Once set, cut into slices and store in an airtight container in the fridge.

Baking · Chocolate · Do-ahead · Gluten Free · Holiday Food

No-bake chocolate, fig and date slice

December 6, 2014September 7, 2022 Belinda

I adore slices, or as they say in New Zealand and England, “traybakes” There are so many easy recipes for them, and many of them like this one, are no-cook recipes. This is another one that reminds me of Christmas, and is especially nice as it is chocolatey as well as fruity.

1lb dried figs
3/4 lb (12 oz) good plump, moist Medjool dates, preferably pitted
4 oz pitted prunes (or in the US they call them dried plums)
1 orange, grated zest and juiced
1/4 cup Grand Marnier
1 tbsp liquid honey
8 oz good quality dark chocolate, 72% or over
4 oz roasted hazelnuts, skins removed and halved (or buy them already toasted)
Cocoa powder for dusting at the end

Line a Swiss roll tin with baking parchment, making sure there is an overlap so it’s easy to remove the slice.
Thinly slice the figs. Pit the dates and slice the flesh, then slice the pitted prunes.
Place these in a large bowl with the orange zest, juice, Grand Marnier and honey.
Cover and leave to stand in a cool place for at least one hour.

Place the chocolate pieces in a small bowl over simmering water or in the top of a double boiler, ensuring the bottom of the bowl the chocolate is in does not touch the simmering water below.
Allow the chocolate to melt, Take it off the heat when almost melted (there will be a few lumps still in it) then gently stir until it’s completely smooth.

Stir the hazelnuts and melted chocolate into the fruit mixture and mix well. Spoon the mixture into the lines tin and spread, leaving the mixture at about 1 inch thickness. (You may not fill the tin)
Cover with plastic wrap and place in the fridge to firm up.

To serve, cut into about 40 small squares and dust with cocoa.
This slice will keep in an airtight container in the fridge for up to 1 week – if you are lucky!

Baking · Chocolate · Do-ahead · Gluten Free · Holiday Food · Nuts

White chocolate, cranberry and pistachio fudge

December 6, 2014September 7, 2022 Belinda

This is so pretty and tastes even better than it looks.

16 oz. good white chocolate, chopped (chips will work, too)
1 can (14 oz.) sweetened condensed milk
1 tsp pure vanilla essence
2/3 cup chopped dried cranberries, divided
1/2 cup dry roasted, unsalted pistachio pieces, divided

Line an 8″ square baking dish with parchment or wax paper.
Combine the white chocolate and sweetened condensed milk in a double boiler or a glass/stainless bowl over some simmering water.

Heat until the mixture melts together, whisking occasionally. Stir in the vanilla extract and remove from the heat.
Add all but about 2 Tbsp. each of the cranberries and pistachios to the white chocolate mixture, stirring to combine.
Spread the mixture into the baking dish in an even layer. Top with the remaining pistachios and cranberries, pressing them in slightly with a spatula if necessary.
Allow the fudge to set in the fridge and then cut into 1.5″ squares.

Egg based · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Baked butternut squash, ricotta and spinach

December 6, 2014February 7, 2016 Belinda

Although I’m not a vegetarian, I am always attracted to non-meat dishes and this one, given it’s December and has me making soups, stews and baked dishes, this really attracted me. It’s from the wonderful British website and food magazine, Delicious.

Serves 4

1 large butternut squash, halved lengthways (about 2.5 – 3lbs in weight)
1/2 tsp caraway seeds, plus extra for sprinkling
1/2 tsp crushed red chillies
4 large garlic cloves, unpeeled
2 tbsp olive oil
4 oz baby spinach
1lb ricotta cheese
4 tbsp grated Parmesan cheese,(not the pre-grated stuff) plus extra to serve
1 large egg, plus an extra egg yolk
A bunch of fresh sage leaves

Heat the oven to 400F
Scoop out and discard the seeds from the squash. Sit the squash halves cut-side up in a roasting tin. Score flesh in a crosshatch pattern with a knife and season.
Scatter over the caraway seeds, chillies and whole garlic cloves, then drizzle with the olive oil.
Cover with foil and roast for 1 to 1 1/2 hours until soft.

When cooked, set the garlic cloves aside, then scoop all but 2 tbsp of the squash flesh into a bowl, keeping it in pieces. Gently stir through the spinach and season.Leave to cool.

Squeeze the garlic cloves out of their skins into a large bowl and mash into the remaining 2 tbsp squash using a fork. Add the ricotta, Parmesan and some seasoning. Add the whole egg and extra egg yolk, stir then gently stir through the spinach and squash mixture.

Spoon into 4 x 6 oz individual gratin dishes.Top with Parmesan, scatter with extra caraway seeds and the sage leaves, then bake for 20 to 25 minutes until golden and bubbling. Serve immediately

Breakfast · Do-ahead · Egg based · Holiday Food · Meat

Bacon, sausage and cheese muffins

December 6, 2014September 7, 2022 Belinda1 Comment

Well, as it gets towards Christmas, I start thinking of lovely cozy breakfasts in front of the fire. Yes, even in Southern California we have fireplaces and use them a lot. These are steamy bites of savory goodness and are very addictive, so make double what you think you’ll need.

1 cup cooked, chopped bacon
1 cup cooked crumbled sausage meat. I use mild Italian.
1/2 cup bread crumbs
1 cup grated sharp or mature cheddar cheese
1/2 small yellow onion (diced)
8 large eggs
2 tablespoons whole milk
salt and pepper

Preheat oven to 375 degrees.
In a large skillet, cook the bacon. Chop into small-medium bits. Set aside. Using the same skillet, cook the crumbled sausage meat. Set aside.
Chop the onion (you can use other veggies if you choose).
Grease tin cups in a 12 muffin tin pan with butter or shortening.
Whisk together the eggs and milk, a pinch of salt and pepper. Stir in the bread crumbs, cheese, sausage, onion and bacon, leaving just a handful of bacon and cheese for the topping.
Fill the muffin tip cups evenly with the mixture. Sprinkle the remaining bacon and cheese atop of the egg mixture for presentation purposes!
Bake 20 to 25 minutes, eggs should be completely cooked through (you can test with toothpick). To remove the muffins, run a small butter knife around the cups to loosen and pull up. Serve warm.

Baking · Do-ahead · Holiday Food · Nuts

Italian Panforte for Christmas

December 6, 2014September 7, 2022 Belinda

This is so Christmassy, stuffed full of fruits, nuts, chocolate and spices. Again, so easy to make, and will transport you straight to Italy.

1 1/2 cups whole blanched almonds (unblanched is also fine)
3/4 cup whole hazelnuts, toasted
3/4 cup whole walnuts, lightly toasted
1/2 cup dried figs coarsely chopped
1 1/2 cups dried mixed fruit (the type used for Christmas cake)
3/4 cup plain flour
1 tbsp cocoa powder
1/2 tsp ground cloves
1/2 tsp ground white pepper
1 tsp ground cinnamon
1/2 tsp ground coriander
1 1/2 tbsp water
1/3 cup runny honey
3/4 cup sugar

Preheat the oven to 350 F

Grease and line with baking parchment, a large rectangular or 2 round baking tins.
Mix the nuts, figs, mixed fruit, flour, cocoa powder, ground cloves, pepper, cinnamon and coriander together in a large bowl.
Place the water, honey and sugar in a pot and slowly bring to the boil, then simmer for 2 minutes, stirring constantly.
Pout the syrup into the dry ingredients and stir thoroughly.
Place in the prepared tin and flatten with wet hands. The mixture should be no more than 1 inch 9approx) thick.
If there is some mixture over, then place into another tin.
Bake for 35 minutes. Cut into squares when cool

Beverage · Dessert · Do-ahead · Holiday Food

Kiwi Christmas jello squares

December 6, 2014September 7, 2022 Belinda

This is an old favorite Christmas recipe from New Zealand. It is such fun to make, is really pretty and Christmassy served on a platter and everyone loves it, especially the children.
There is no need for measurements as it’s just a matter of making up three things. Red jello, green jello and a white creamy jello made from sweetened condensed milk and dissolved gelatine. You can change it up and add more layers or colors if you like. Go for it!!

All you do is separately make up a batch of green jello and red jello, and dissolve some gelatine in hot water and add sweetened condensed milk to the gelatine mixture.
You now have three pitchers of different color liquids. Pour half the red jello in the bottom of a square glass dish, then put in the fridge to set.
When it’s pretty set, pour over half of the white liquid (condensed milk) and put back in the fridge to set, then half the green jello etc etc.
Refrigerate the whole thing until set.
Cut into small square pieces and top with either whipped cream, mint leaves, red candles and cherries.

Gluten Free · Poultry · Whole30 compliant

Chicken, green olive and lemon tagine with ginger and coriander

November 30, 2014January 5, 2017 Belinda

This is a beautiful tagine, especially as it also has ginger and coriander which complements the chicken so well.

SERVES 6

3 tbsp. olive oil
6 whole chicken legs
Kosher salt and freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tbsp. ground coriander
2 tsp. ground white pepper
2 tsp. ground ginger
1 tsp. ground turmeric
½ tsp. crushed saffron threads
1½ cups chicken stock
6 oz. green olives, cracked
2 tbsp. unsalted butter, ghee or clarified butter
1 tbsp. finely chopped parsley
2 tsp. finely chopped cilantro
2 jarred preserved lemons, cut into slices

Heat the oven to 350° F

Heat the oil in an 8–qt. Dutch oven over medium-high heat. Season the chicken with salt and pepper, add to the pot and cook, turning, until browned, 12 to 15 minutes. Transfer the chicken to a plate.
Add the onions to the pot, cook until golden, 10 to 12 minutes. Add the spices, cook for 2 minutes. Return the chicken to the pot with the stock and boil.
Bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, cilantro and lemons into the pot, and cook for 6 minutes.
Serve with rice or flatbread.