Thanksgiving or Christmas breakfast bread pudding

November 6, 2014September 7, 2022 Belinda1 Comment

I am a bread pudding nut, and on these festive holidays, there is nothing nicer than to sit in the kitchen in the morning with the fire on, drinking champagne and smelling the aroma of something cooking slowly in the oven. The beauty of this dish is that it can be prepared up until cooking, the night before and refrigerated until needed.

Serves 4

1 lb good quality pork sausage-meat
6 cups cut or torn up up French bread, about 1/2″ thick
3 cups whole milk
8 large eggs, organic preferably
1/2 tsp salt
1 tsp freshly ground black pepper
6 sage leaves
5 oz cream cheese
1/4 cup maple syrup
2 tsp maple sugar
butter for the pan

The night before- cook the pork sausage-meat until it is nicely browned. If the sausage is in links, then remove the casings and crumble the sausage.
Mince the sage and toss it with your torn/cut bread in a large bowl
Whisk together the eggs, milk, salt and pepper then pour it over the bread. Stir it around several times, let it sit, then stir again.
Butter a 9″ by 9″ baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the greased baking dish.
Use a slotted spoon to remove the sausage-meat from the pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick in the fridge overnight. Go to bed.
The next morning…. Preheat the oven to 350 F
Pull the pudding from the fridge and drizzle the maple syrup over it, then sprinkle with the maple sugar.
Put it in the oven. Now it’s going to take a while as it’s dense, so go and enjoy yourself with your family while the aroma slowly seeps around the house.
It will turn a dark golden brown, be crunchy on top and puff up a bit. It might take up to 1 hour 30 mins, but check after 1 hour.
When you think it’s done, take it out of the oven and let it rest for a little bit. This goes really well with mimosas!

Do-ahead · Egg based · Grains · Holiday Food · Vegetable-related

Butternut squash, apple, spinach and cheese bread pudding

November 3, 2014September 7, 2022 Belinda

It’s that time of year when all the winter squash comes out and this is one terrific recipe.

Serves 8

1 good sized butternut squash (about 2lbs) halved lengthways, seeded and peeled
2 apples, cut into 1-inch cubes
1 leek stem, diced
1 cup shallots, chopped
2 tbsp unsalted butter, melted
2 tbsp extra virgin olive oil
6 oz fresh baby spinach
Salt
A good pinch freshly grated nutmeg
A good pinch of cinnamon
2 tbsp pure maple syrup
3 cups half and half
7 large eggs, beaten
1 cup (at least) freshly grated Parmigiano-Reggiano cheese
1 1/2 cups sharp cheddar cheese, grated
Freshly ground black pepper
1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (about 7 cups)

Preheat the oven to 400 F
Put the leeks, butternut squash, apples and shallots into a large bowl. Pour in the melted butter, olive oil, nutmeg, cinnamon, maple syrup, salt and pepper and toss until coated really well.
Tip out onto a baking sheet and roast for about 25 to 30 mins until they are slightly caramelized and softened.

In another bowl whisk the half and half with the eggs, 1/2 cup of the grated parmesan, 1/2 cup of grated cheddar and some salt and pepper. Add the bread cubes and toss gently until well coated.

Spoon half of the mixture into a well buttered baking dish, next layer it with half the roasted vegetables and half the fresh spinach sprinkled over. Sprinkle with 1/4 cup parmesan cheese and 1/2 cup cheddar cheese and repeat the layers, pressing down as you do it, so it fill the baking dish.
Cover the top with the more grated parmesan cheese and cheddar cheese and any extra egg mixture if you have any.
Bake for about 1 hour until the top has golden spots and the center is firm.
Let it cool for 15 minutes before serving

This pudding can be refrigerated overnight, then rewarmed at 350 F.

Do-ahead · Gluten Free · Grains · Meat · Nuts · Vegetable sides · Vegetable-related

Baked butternut squash, cheese and bacon polenta cake

November 2, 2014September 7, 2022 Belinda

Oh my gosh, this combination is pretty heady. If you want to keep it vegetarian, leave out the bacon and use vegetable broth, but I like to incorporate the meaty components.

Serves 8 to 10

One 2lb butternut squash, peeled, seeded and sliced 1 inch thick
2 tbsp olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
4 slices bacon, cooked and crumbled
1/2 tsp dried sage, crumbled or 1 tsp fresh sage, chopped
salt and freshly ground black pepper
6 cups vegetable or chicken broth (or half and half with 3 cups of water and 3 cups of stock)
2 cups coarse polenta
unsalted butter
5 oz smoked Gouda cheese, shredded or sharp cheddar cheese, shredded
1/3 cup grated Parmigiano-Reggiano

Preheat the oven to 375F
Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups)
While the squash is roasting, spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

Meanwhile, in a large skillet, heat 2 tbsp olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, about 25 minutes.Add a few tbsp of water if the onions start getting dry.

In a saucepan bring the 6 cups stock/water to a boil. Whisk in the polenta and 1 tsp salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes.The polenta will get very thick and that is fine. Stir in 1 tbsp butter along with the mashed squash, pine nuts, bacon, onion, Gouda or cheddar cheese and half the Parmesan cheese.Pour the hot polenta into a large springform pan or a 2 quart braising dish sprayed with non stick spray.
Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm for up to an hour.

Cut 1 tbsp of the remaining butter over the polenta and sprinkle with the remaining 2 tbsp parmesan cheese.
Bake in a 375F oven for 1 hour, until the top and sides are lightly browned and crisp.
Let stand for 20 minutes before cutting it into wedges
Serve with sauteed mushrooms, braised greens or tomato sauce.

Appetizers · Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Stuffed roasted peppers with caramelized rutabaga (swede), capers and goat cheese

October 23, 2014September 7, 2022 Belinda1 Comment

Well, this knocked our socks off! Yotam Ottolenghi’s new book, “Plenty More” stuffed full of more spectacular vegetarian recipes is a winner.
What a combination of flavors this recipe has, with the caramelized rutabaga, capers, parmesan cheese and goat cheese.

These are just as good at room temp (or as leftovers the next day) as they are hot. Rutabaga gets a whole new “wardrobe’ with this dish!

Serves 6
2/3 cup unsalted butter
1 large rutabaga, peeled and cut into 3/8″ dice (about 7 cups)
1/3 cup thyme leaves, stripped from the stalk
1 cup finely grated Parmesan cheese
2 large cloves garlic,crushed
5 tbsp capers, drained and coarsely chopped
3 small yellow bell peppers
3 small red bell peppers
1 tbsp olive oil, approx
6 oz chevre log, (goat cheese) broken into 3/8″ pieces
1/3 cup Italian parsley, coarsely chopped
salt and pepper

Melt the butter in a large saute pan over medium heat.Add the rutabaga, thyme leaves, 1 1/2 tsp salt and a good grind of black pepper. Turn down the heat to low and cook, uncovered, for about 50 minutes, spooning the butter over the rutabaga from time to time, until the rutabaga is completely soft and caramelized. Use a slotted spoon to remove the rutabaga from the butter and add it to a large bowl along with the parmesan cheese, garlic and capers and mix well. Set aside until needed. (The leftover butter can be used for cooking carrots or zucchini)

Preheat the oven to 500 F

Cut the peppers in half lengthways, keeping the stalks intact. Remove the seeds and white flesh and place, cut side up, on a large baking sheet lined with parchment paper.
Drizzle the oil over the top, sprinkle with a little salt and place in the oven for 30 to 35 minutes, until the peppers are slightly charred and the flesh is completely soft.

Remove the peppers from the oven and turn down the oven to 425 F

Spoon the rutabaga mixture into each pepper half and dot with the goat cheese on top.
Return to the oven for a further 10 to 15 minutes so that the cheese gets some color.
Remove from the oven and allow to cool for about 5 minutes before serving warm, or serve at room temperature
Top each stuffed pepper with a sprinkle of parsley

Do-ahead · Meat · Pasta

Chipotle chile mac and cheese with bacon!

October 14, 2014September 7, 2022 Belinda

I think this would be one of my “desert island’ dishes. Put everything down and make it NOW!

8 oz bacon rashers
1lb Cavatappi pasta
1/2 cup unsalted butter
1/2 cup flour
2 1/2 cups 2% (or low fat) milk
1/2 cup half and half
3 cups grated cheddar cheese, divided. (It’s nice to use a blend of half mild and half sharp cheddar)
4 slices American cheese (I never thought I would ever put this sort of cheese in a dish! LOL)
3 chipotle peppers in adobo sauce, chopped
2 tbsp adobo sauce (from the chipotle pepper can)
3 oz BBQ potato chips, crumbled

Cook the bacon in a large skillet until crispy, about 10 minutes. Transfer it to a paper towel-lined plate to drain. When it’s cool, crumble the bacon into small pieces and set aside.
Cook the cavatappi pasta in boiling, salted water for about 6 minutes. It should be al dente. Strain the pasta and run it under cold water to stop the cooking and prevent it from sticking.
Preheat the oven to 400 F

Now to the cheese sauce.
Melt the butter in a large saucepan over medium heat. When melted, whisk in the flour. Whisking constantly, allow the mixture to cook gently for about 3 minutes, until golden and bubbly. Slowly add the milk and half and half and allow it to simmer, whisking constantly until thickened. This can take some time, say, 8 to 10 minutes until it can coat the back of a spoon.
Reduce the heat to low and slowly mix in 2 cups of the cheddar cheese and the American cheese.
When all the cheese is incorporated, mix in the chopped chiotles, adobo sauce and crumbled bacon.
Add the cavatappi pasta to the cheese sauce and mix until the pasta is well coated.
Pour the mac and cheese into a baking dish and top it with the remaining grated cheddar and the crumbled BBQ potato chips.
Transfer the dish to the oven and bake for 20 to 30 minutes until all the cheese is melted and it’s bubbly and golden.
ENJOY!

Asian flavors · Do-ahead · Pasta · Vegetarian pasta

Indian-style macaroni and cheese

October 14, 2014September 7, 2022 Belinda

Don’t be put off by the list of ingredients, they are all pantry staples which I’m sure you have. I adore Indian food and who doesn’t love mac and cheese? This combination is superb!

Serves 6 to 8

3 tbsp butter
Salt
4 cups dried macaroni (14 oz)
2 tbsp minced fresh ginger
2 cloves garlic, crushed
1 onion, minced
1 tbsp garam masala
1 tsp ground cumin (I roast mine)
1 tsp ground turmeric
1/2 tsp smoked paprika
1/4 tsp ground cardamon
1/4 tsp red chile pepper
2 ripe tomatoes, diced
1/4 cup all-purpose flour
a pinch of pepper
3 cups whole milk
4 cups grated mature cheddar (about 14 oz)
1/3 cup breadcrumbs

Preheat the oven to 350 F. Grease a 9″ by 13″ ovenproof dish with 1 tbsp of the butter.

Fill a large pot with water and place it over medium heat. Bring to a rolling boil and add a good amount of salt. Add the macaroni and cook until tender, but still firm. About 8 to 10 mins. Drain.

Melt the remaining butter in a large skillet over medium heat. Add the ginger, garlic and onions. Stir and cook until the onions are just beginning to turn golden, about 5 minutes. Add the garam masala, cumin, turmeric, paprika, cardamon, chili powder and tomatoes and cook for 5 minutes.
Add the flour and a pinch of salt and pepper and stir for about 2 minutes. Slowly add the milk and continue to stir as it thickens. Cook until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Add the 3 cups of cheese and stir until melted.

Add the drained macaroni to the baking dish and then pour over the cheese sauce, stirring well and making sure all the macaroni is well coated.
Sprinkle the top with the rest of the grated cheese and the breadcrumbs and bake until the top is golden and the macaroni is hot and bubbling. About 30 to 40 minutes. Serve hot

Meat · Pasta

Leek and bacon pasta with creamy Boursin cheese

October 5, 2014February 7, 2016 Belinda

As well as inventing recipes, I love to share ones I find either on the internet, or in my many hundreds of books. The BBC Good Food website is my most favorite source for recipes, and this is a real winner.
There is nothing nicer than the combination of leeks and bacon and with the addition of melted Boursin cheese and pasta, who could want something more tasty and comforting?

Serves 4
1 tbsp olive oil
1 lb leeks, halved and finely sliced
8 rashers smoked bacon, sliced
1lb pasta (I used penne)
4oz Boursin cheese, at room temperature

Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 minutes until very soft.
Add the bacon, turn up the heat and fry until cooked.
Meanwhile, cook the pasta following the packet instructions. Drain and reserve a mug of the cooking water.
Spoon the cheese into the leek and bacon mix, adding some of the reserved cooking water.
Season and stir gently over a low heat until melted.
Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

Poultry

Baked chicken parmigiana

October 5, 2014February 7, 2016 Belinda

If you love eggplant parmigiana, you’ll also love this and if you don’t like eggplant, you get the comforting benefits of the dish without the eggplant. This is a great family meal and everyone loves gooey mozzarella with chicken and tomato passata.

Serves 4

2 large boneless, skinless chicken breasts, halved through the middle
2 eggs, beaten
about 6 to 8 tbsp breadcrumbs
about 6 to 8 tbsp Parmesan cheese, grated
1 tbsp olive oil
2 garlic cloves, crushed
14 fl oz tomato passata, or a good marinara sauce
1 tsp superfine sugar (caster)
1 tsp dried oregano
3 to 4 oz ball fresh mozzarella, torn

Preheat the oven to 400 F
Place the beaten egg in a low shallow bowl, and place the breadcrumbs in another bowl mixed with 1/2 the Parmesan cheese.
Place the chicken breasts between cling film (saran wrap) and bash them out with a rolling pin until they are about 1/8″ thick. Season both sides of the chicken with salt and pepper, then dip them in the beaten egg, then the breadcrumb/Parmesan cheese mixture.
Set aside on a plate in the fridge while you make the sauce

Heat the oil and cook the garlic gently for 1 minute, then tip in the tomato passata, sugar and oregano. Season with salt and pepper and simmer for 5 to 10 mins.

Heat the broiler to high and cook the chicken for 5 mins on each side, then remove, OR you can saute the chicken in a mixture of oil and butter until lightly golden and cooked instead of using the broiler.
Pour the tomato sauce into a shallow ovenproof dish and top with the chicken pieces. Scatter over the mozzarella and remaining Parmesan cheese put in the oven for 20 to 30 mins, until the sauce is bubbling and the cheese has melted.

Poultry

Chicken with mustard and mascarpone Marsala sauce

October 3, 2014February 7, 2016 Belinda

This is a winner and is lovely served over the fettuccine. I get asked so often for recipes for boneless, skinless chicken, so here goes! This is a Giada De Laurentiis recipe.

Serves 4 to 6.

1 1/2 lbs boneless, skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tbsp olive oil
5 tbsp butter, divided
3/4 cup chopped onion
1 lb cremini mushrooms, sliced
2 tbsp minced garlic
1 cup dry Marsala wine
1 cup (8 oz) mascarpone cheese
2 tbsp Dijon mustard
2 tbsp chopped fresh Italian parsley leaves, plus whole sprigs for garnish
12 oz dried fettuccine

Season the chicken well with salt and pepper. Heat the oil in a heavy, large skillet over high heat. Add the chicken and cook just until brown, about 5 mins per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tbsp of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
Add the wine and simmer until it is reduced by half, about 4 minutes.
Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3 inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium- low heat until the chicken is just cooked through and the sauce thickens slightly, about 3 mins.
Stir in the chopped parsley. Season the sauce to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to the boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccini with 3 tbsp of butter, season to taste with salt and pepper. Swirl the fettuccine onto the serving plates. Spoon the chicken mixture over the top.
Garnish with parsley and serve.

Gluten Free · Poultry · Whole30 compliant

Simple roast chicken traybake with spiced potatoes and olives

September 29, 2014January 5, 2017 Belinda

I love roasted tray bakes, they are easy to make and are so versatile. Here is another version, and the flavors are beautifully intense.

Serves 4
1 bay leaf, crushed
1 tsp fennel seeds, crushed
1/2 tsp crushed red pepper flakes (optional)
1 1/2 lb fingerling potatoes, halved
1/2 cup pitted Kalamata olives
4 tbsp olive oil, divided
Kosher salt and freshly ground black pepper
4 whole chicken legs (leg and thigh attached) about 3lbs
1/2 cup fresh flat leaf parsley leaves with stems
1 tsp finely grated lemon zest

* You will need a small spice mill, like a coffee grinder. It’s worth buying a second one and devoting it to grinding spices.

Preheat the oven to 450 F
Pulse the bay leaf, fennel seeds and 1/2 tsp red pepper flakes in a spice mill until finely ground.
Toss the halved potatoes, olives, 2 tbsp oil and half of the spice mixture in a large bowl; season with salt and pepper.
Place the chicken mixture on a rimmed baking sheet and rub with remaining 2 tbsp oil; season with salt and pepper and rub with the remaining spice mixture.
Arrange potato mixture around the chicken. Roast until the potatoes are fork-tender, chicken is cooked through, and the skin is crisp, 35 – 45 minutes.
Serve chicken and potato mixture topped with parsley, lemon zest and more red pepper flakes, if desired.
Spoon the pan juices around and serve.