Mustard stuffed chicken breasts

September 8, 2012September 9, 2022 Belinda

This is so lovely and simple. The creaminess of the mozzarella with the tangy wholegrain mustard makes it extra special.

Serves 4

5 -6 oz large fresh mozzarella ball, torn into small pieces
3 oz strong cheddar cheese, grated
1 heaped tbsp wholegrain mustard
4 skinless, boneless chicken breasts
8 rashers smoked bacon

Heat the oven to 400 F .
Mix the cheeses and mustard together.
Cut a slit into the side of each chicken breast then stuff with the mustard mixture.
Wrap each stuffed chicken breast with 2 bacon rashers each, not too tightly, but enough to hold the chicken together.
Season and place on a baking sheet or pan and roast for 20 to 25 minutes or so, basting once.

Tip- If you want to use less bacon, stretch out each bacon rasher using the back of a knife to make each one longer and thinner and use only one.

Do-ahead · Meat · Poultry

My turkey meat muffins

August 24, 2012September 9, 2022 Belinda

These are fun and easy to make and are great to have cold the next day. You can use a muffin or cupcake tin and they are so much more flavorsome than ordinary old meatloaf. You can vary the amounts of ingredients, I tend to like a very flavorsome blend.

Makes about 18 cupcakes, or 12 muffins

2lbs ground turkey (I use the dark meat, but either is good)
1 large onion, chopped in the food processor
3 large cloves garlic, crushed
1/4 cup ketchup
3 tbsp Dijon mustard
2/3 cup panko breadcrumbs
3 tbsp Worcester sauce
2 heaped tsp sweet paprika
salt and pepper
1/2 tsp cayenne pepper
2/3 cup grated parmesan cheese
1 extra large egg

Glaze

1/2 cup ketchup
1/2 cup grated parmesan cheese

Preheat the oven to 350 F

Get your largest bowl and put ALL the ingredients except the glaze ingredients into it.
Wash your hands, (remove any wedding rings) and plunge your hands into the mixture and mix it all together thoroughly so the egg is well blended and everything else is well blended.

Get out your muffin or cupcake tins and spray each hole with oil. Also with your hands, or an ice cream scoop, fill each hole with the meat mixture.

Brush the tops of each meat muffin with the ketchup then sprinkle over the grated parmesan cheese.

Bake for about 40 to 45 minutes.

Appetizer Vegetarian · Appetizers · Do-ahead · Gluten Free · Salad

Lentils and quinoa with avocado, arugula and burrata cheese

August 23, 2012September 9, 2022 Belinda

I made this up a couple of nights ago as Ollie was coming to stay the night and he’s been trying to be vegetarian for health reasons. Since the kidney transplant he’s been recommended to minimize meat as it contains Creatinine.
I had some leftovers and wanted to make something vegetarian. It is delicious and well worth trying.
It’s also delicious for the next few days to have cold for lunch!

1 cup quinoa
2 cups chicken or vegetable broth

1lb vacuum pack of cooked puy or green lentils (available from quite a few supermarkets and they last months in the fridge)
2 good handfuls or fresh baby arugula
1 large avocado or 2 small ones, cut into 1/2 inch cubes
1 tub of Italian burrata cheese (it usually has 2 balls of cheese in it)

Dressing
5 tbsp good olive oil
2 tbsp red wine vinegar (you could try lemon juice too)
2 cloves garlic, crushed
1 tsp Dijon mustard
2 tbsp chopped fresh basil

Put all the dressing ingredients in a small bowl and whisk to emulsify. Set aside.

Cook the quinoa in the chicken or vegetable broth according to the instructions on the packet. Tip cooked the quinoa into a serving bowl.

Remove the lentils from the packaging and put into a microwave- proof container. Heat through on high for about 3 minutes. Break up lentils with a fork, then tip into the serving bowl with the quinoa and mix together with a fork. Pour in all but 2 tbsp of the dressing and mix well.

Gently mix the arugula leaves and avocado cubes into the quinoa/lentil mixture, so the avocado is covered with the dressing and the arugula starts to wilt in the heat.
Season with salt and pepper to taste and set aside to cool for about 30 minutes.
When you are about to serve, break the burrata cheese into big chunks and dot over the salad. Pour the reserved dressing over the burrata and serve

Do-ahead · Egg based · Fish

Crab Quiche

August 14, 2012September 9, 2022 Belinda

Delicious and light.
Serves 6

2 cups shredded Swiss cheese (with 1/2 cup set aside)
1 cup crabmeat, chopped and picked over for any bits of shell
4 eggs
1 & 1/2 cups light cream
1/4 cup chopped onion
2 tbsp finely chopped fresh Italian parsley
3/4 tsp chopped fresh dill or 1/2 tsp dried dill weed
salt and pepper to taste
fresh crushed garlic to taste ( use 2 cloves)
A 9 inch deep frozen pie crust (defrosted)

Preheat the oven to 400F.
Place the cheese and crabmeat in the bottom of the pastry shell the set aside
Beat the remaining ingredients together thoroughly and pour into the pie shell over the crab. Sprinkle the top with the extra 1/2 cup of grated cheese.
Place on a baking sheet and cook on the lower shelf of the oven for 30 to 40 minutes until the filling is just set, puffy and golden.
Remove from the oven and place on a wire rack for 10 minutes before cutting into.

Note You can also substitute shrimp that is cleaned, peeled, deveined and chopped up

Do-ahead · Pasta · Vegetarian pasta

Baked gnocchi with pesto and mozzarella

August 10, 2012September 9, 2022 Belinda

Serves 4 My nephew, Alessio made this and it was extremely successful.

2 1lb packs of ready made gnocchi

1/4 Savoy cabbage, thinly shredded

7 oz ball fresh mozzarella cheese

4 oz gorgonzola cheese, cut into small cubes

3 – 4 tbsp good pesto sauce

juice of half a lemon

1 -2 tbsp olive oil, to drizzle

grated parmesan cheese, to serve

Heat the oven to 375 F.

Put the gnocchi in a large pan of salted boiling water and cook until they float to the surface. (be careful not to overcook)

Scoop them out with a slotted spoon and transfer them to a large bowl

Add the cabbage to the gnocchi water, bring to the boil and simmer for 5 minutes.

Drain well and mix with the gnocchi.

Stir through the cheeses and the pesto.

Squeeze over the lemon juice then season well with salt and pepper. Drizzle with olive oil

Transfer the mixture to an ovenproof dish and cook for 25 to 20 minutes or until the cheese has melted and slightly colored.

Serve with grated parmesan cheese if desired.

Pasta · Vegetarian pasta

Lemon spaghetti

August 9, 2012February 8, 2016 Belinda

This is so easy, fresh and tangy. It takes no time to put together and is as good at room temperature as it is hot. It can be served as a carb on the side with a broiled fillet of salmon or chicken or as it is on it’s own.
Thanks to Giada De Laurentiis again!

Serves 6

1lb spaghetti
2/3 cup olive oil
2/3 to 1 cup grated parmesan cheese
1/2 cup fresh lemon juice (about 3 large lemons)
salt and freshly ground black pepper
1 heaped tbsp lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in boiling, salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
Meanwhile, whisk the oil, parmesan cheese and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the pasta cooking liquid.
Toss the pasta with the lemon juice and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
Season with salt and pepper.
Garnish with lemon zest and chopped basil

Gluten Free · Meat · Nuts · Salad

Grilled asparagus,mozzarella, prosciutto and melon salad

August 9, 2012February 11, 2016 Belinda

Thank you to Giada De Laurentiis for this recipe. I like to serve this with a fillet of broiled wild salmon on the side.

4 -6 servings

3 oz thinly sliced prosciutto
1 lb asparagus
2 tsp extra virgin olive oil, plus 2 tbsp
Kosher salt and freshly ground black pepper
2 tbsp fresh lemon juice
1/4 small melon (about 12 oz) peeled, seeded and cut into 1/2″ cubes
4 oz fresh mozzarella, cut into 3/4″ cubes
2 tbsp pine nuts, toasted

Place an oven rack in the center of the oven. Preheat the oven to 350F
Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. bake for 12- 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4″ pieces
Place a grill pan over medium high heat or preheat a gas or charcoal grill. In a medium bowl toss together the asparagus and 2 tsp olive oil. Season with salt and pepper. Grill for 2- 3 minutes each side until crisp tender.
In a medium bowl combine the lemon juice and 2 tbsp olive oil. Whisk until combined. Season with salt and pepper to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and mozzarella cheese on top of the asparagus.
Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350F oven for 8 to 12 minutes until lightly browned

Gluten Free · Vegetable sides · Vegetable-related

Roasted parmesan crusted cauliflower

August 7, 2012February 7, 2016 Belinda

Last night, we felt like something meatless, light and different, so I researched our most interesting vegetable and found this recipe. I made it with the “Indian twist” ingredients and it was absolutely divine. I served it with a simple salad of Romaine lettuce, red onion, avocado and cold roasted beets that I happened to have in the fridge. The book I found it in is called “The Low-Carb Gourmet” by Karen Barnaby

Makes 4 – 6 servings

at least 2lb cauliflower (you will need more than you think as it can crumble on you)
2 tbsp extra virgin olive oil
1 large egg
2 tbsp whipping cream
2 cups freshly grated parmesan cheese
For the Indian twist
You can add 1/2 tsp turmeric, 2 tsp Garam Masala, and 1 tbsp roasted cumin seeds to the cream/egg mixture.

Remove the green leaves from the cauliflower and slice it into thin wedges, keeping the pieces no thicker than 1/2 inch. A few florets will fall off and crumble and that’s okay. Just set them aside.

Preheat the oven to 400 degrees F. Spread the oil on a rimmed baking sheet or put down a piece of parchment paper or non stick aluminum foil.

Beat the egg with the cream in a shallow bowl and season ( add the Indian spices if you are using them) and spread the grated parmesan cheese out on a plate.
Dip each side of the cauliflower wedges into the egg mixture, then press each side into the parmesan cheese.
Lay the pieces on the baking sheet.
When you are finished, mix the extra crumbled bits with the remaining eggs and cheese and put onto the baking sheet, flattening them down slightly.

Bake for 15 to 20 minutes or until browned on the bottom and easy to turn without the cheese sticking to the pan. Turn ver and bake for 10 minutes longer.

NOTE
You can also add other spices to the egg/cheese mixture like garlic powder, oregano, basil.

Do-ahead · Gluten Free · Grains · Vegetable-related

Pesto Rice Salad

July 9, 2012September 9, 2022 Belinda

Another gem from Delia Smith..

Just as homemade pesto does wonders for pasta so it does for rice too. This salad can be served warm as a first course and it’s really good as an accompaniment to fish or chicken main-course dishes. Served cold it makes a lovely addition to a selection of salads for a buffet.

Serves 4 -6

Italian arborio rice measured to the 8fl oz of a glass measuring jug.
1 quantity of pesto sauce, preferably homemade. (See recipe below)
16 fl oz boiling vegetable or chicken stock
5 scallions (spring onions) finely chopped
juice of 1 lemon
2 tbsp extra virgin olive oil
A good handful of fresh basil leaves
3 oz Parmesan Reggiano cheese shavings (made with the potato peeler)
salt and freshly ground pepper

First of all measure the rice into the glass jug then add about one quarter of the pesto sauce to it and stir it around to coat all the grains.
Tip the mixture into a shallow saucepan or frying pan with a lid and pour the boiling stock into a jug (pitcher) then pour this over the rice.
Now turn on the heat and stir with a wooden spoon adding 1 tsp salt.
Then, when it begins to boil, put a lid on, turn the heat down to low and let the rice cook for exactly 20 minutes.
As soon as it’s ready, tip all the rice into a serving bowl. then simply pour in the lemon juice, olive oil and the remaining pesto sauce.
Combine all the ingredients together stirring and tossing.
At this stage, taste and season with salt and pepper.
Finally, scatter some torn basil leaves, finely chopped scallions and then some of the Parmesan shavings over the surface f the salad as a garnish.
If you want to serve the salad cold, then add the basil, onion and parmesan just before serving.

PESTO SAUCE

2 oz fresh basil leaves
1 large clove garlic, crushed
1 tbsp pine nuts, lightly toasted
6 tbsp extra virgin olive oil
1 oz Pecorina Romano cheese, grated
salt and pepper

In a blender, put the basil,pine nuts, garlic and olive oil with some salt and blend until you have a puree.
Then transfer the mixture to a bowl and stir in the grated Pecorino cheese.