Spaghetti with cream, vodka and caviar

December 31, 2014February 7, 2016 Belinda

This is a terrific New Years Eve recipe and a richer version of the other spaghetti /caviar recipe I have posted previously.

Serves 4

1/2 lb spaghetti
6 tablespoons butter
6 shallots, finely chopped
2 cups cream
1/4 cup vodka
1/4 cup snipped fresh chives
2 ounces sevruga black caviar

Cook spaghetti until al dente; drain.
Toss with 2 tbsp butter.
Melt remaining 4 tbsp butter in large skillet over medium heat.
Add shallots and stir 3 minutes.
Add cream and vodka and bring to boil.
Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
Add spaghetti and toss until heated through.
Season.
Divide among plates; sprinkle with chives and top with caviar.
Serve immediately.

Fish · Pasta

Spaghetti with caviar, scallions and chopped egg

December 31, 2014February 7, 2016 Belinda

Here is the perfect New Years Eve dinner!

Serves 4

Coarse sea salt
4 large eggs
1lb spaghetti
5 tbsp butter
freshly ground black pepper
6 scallions, thinly sliced
8 tbsp Osetra Caviar, or more to taste

Fill a large pot with water, season generously with sea salt and bring to the boil.
Meanwhile, fill a small pan with water and bring to a boil. Add the eggs to a small pan and reduce the heat to an active simmer. Cook for 9 1/2 minutes. Drain. When the eggs are cool enough to handle, peel and finely chop. Set aside

When the large pot of water boils, add the spaghetti and cook until al dente.
Drain, reserving 1/2 cup liquid. Add the butter and a few tbsp of cooking water to the pot and place over medium high heat.
When melted and bubbling, add the spaghetti and toss to coat. Season with salt and a generous amount of pepper.

To serve, divide the spaghetti among four plates. Sprinkle the chopped egg and scallion on top. Spoon the caviar in the center.
Serve immediately; guests will mix the spaghetti as they eat

Gluten Free · Vegetable sides

Wilted spinach with creamy lemon and ginger sauce

December 31, 2014 Belinda

This is a real beauty with the tangy flavor of the lemon, the slight heat from the ginger and the smooth creaminess of the sauce. Super served with grilled or roasted meats and fish.

Serves 2, but can easily be augmented

For the sauce
2 tbsp olive oil
1 onion, peeled and diced
1 glass of white wine
1 inch piece of fresh ginger, peeled and sliced into julienne strips
1 lemon, zested
9 oz heavy cream
For the spinach
2 tbsp olive oil
9 oz fresh baby spinach
pinch sea salt

Heat the oil in a pan and saute the onion for 3 to 5 minutes until soft but not colored.
Add the ginger and lemon zest and cook for a further minute
Pour in the cream and white wine, stirring to combine
Simmer gently for 4 to 5 minutes until the sauce is reduced and thickened and coats the back of a spoon. At this point you can remove the ginger pieces. Set aside.
For the spinach
Heat the oil in a saute pan and add the fresh spinach, cooking to wilt, about 2 minutes.
Season with the sea salt.
Spoon the spinach gently into the cream mixture, mixing gently or what is also nice, is to put the spinach into 2 x 3 inch chef’s rings on serving plates, pour the sauce around and over the spinach and remove the ring, leaving this lovely mound of green and the pretty sauce floating around it.

Chocolate · Dessert · Do-ahead · Gluten Free

White chocolate-cardamon panna cotta

November 30, 2014September 7, 2022 Belinda

The scent of cardamon gives this gorgeous panna cotta an exotic flavor.

Serves 6

6 green cardamom pods
1½ cups heavy cream
1 cup milk
½ tsp. kosher salt
1 vanilla bean, seeds scraped and reserved
2 tsp. unflavored powdered gelatin
12 oz. white chocolate, finely chopped
½ cup sugar
1 tbsp. cornstarch
1 cup fresh orange juice
¼ cup orange liqueur, such as Grand Marnier
Zest of 1 orange
⅓ cup orange marmalade
4 tbsp. unsalted butter, cubed
1 orange, peeled of pith and segmented

Place the cardamom pods in an 8″ skillet over high heat, and cook, swirling pan occasionally, until charred and blistered in spots, about 4 minutes. Transfer to a bowl, and using a wooden spoon, crush to expose seeds; then transfer to a 2-qt. saucepan along with cream, ¾ cup milk, ¼ tsp. salt, and vanilla bean with seeds; bring to a simmer over medium-high heat. Remove from the heat, and let steep for 10 minutes. Combine the remaining milk and gelatin in a small bowl; let sit to soften gelatin, about 5 minutes.

Place the white chocolate in a bowl, and pour the steeped cream mixture and gelatin mixture over the chocolate; let sit for 1 minute. Using a small rubber spatula, slowly stir the chocolate from the center until the gelatin dissolves, and the mixture emulsifies and is smooth.Pour through a fine strainer into a large glass measuring cup; discard the solids. Divide the mixture among six 6–8-oz. shallow ramekins or custard molds, and refrigerate until set, at least 4 hours.

Meanwhile, whisk together the sugar and cornstarch in a 2-qt. saucepan; add the juice, liqueur, and zest. Bring to a boil over medium-high heat, and cook, stirring often, until thick, about 3 minutes. Remove from the heat, and stir in the marmalade and butter until smooth; let cool to room temperature. Add the orange segments, and stir gently to combine with the sauce; set aside.

To serve, run a paring knife around the edge of each ramekin, invert the panna cotta onto a small plate, and spoon the orange sauce on the side.

Baking · Dessert · Do-ahead · Holiday Food

Pumpkin banana mousse tart

November 24, 2014September 7, 2022 Belinda1 Comment

This is delectable and well worth trying, especially for Thanksgiving. Thanks to Ina Garten for this gorgeous and easy recipe

For the crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
For the filling:
1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional

Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Asian flavors · Dairy-free · Vegetable sides · Vegetarian pasta

Mushrooms with an Asian shitake cream sauce

September 23, 2014September 8, 2022 Belinda

This sauce is well worth adding to your repertoire. It is incredibly versatile being equally wonderful with pasta, rice, chicken, grilled meat and seafood. No-one will be able to figure out why it tastes so gorgeous and exotic and you will wow your guests with it. Oh and it’s quick and easy!

Serves 4 as an entree

1 lb fresh shitake mushrooms
3 tbsp unsalted butter
2 tbsp chopped fresh chives
1/2 cup heavy cream
1/4 cup white vermouth or white wine
1 tbsp thin soy sauce
1 tsp dark sesame oil (toasted is great)
1/4 tsp grated orange zest
1/8 tsp Asian chile sauce
1 tbsp finely minced fresh ginger

To do in advance, (up to 8 hours) discard the stems from the fresh shitake mushrooms. Cut each cap into 4 wedges. Set aside the unsalted butter and chopped chives. In a bowl, combine all the remaining ingredients, then refrigerate until you’re ready to cook the dish.

Place a 12 inch saute pan over medium high heat. Add the butter and when it’s melted, add the mushrooms.
Saute the mushrooms until they absorb the butter, then add the cream sauce. Bring the sauce to the boil and boil the mushrooms, stirring until the sauce has thickened enough to lightly coat the back of a spoon. (about 4 minutes) Add the chives to the sauce, and serve with whatever you like.

Dessert · Do-ahead

Wonderful retro gingernut log

July 20, 2014March 1, 2023 Belinda

I used to make this when I was a teenager and had totally forgotten about it until recently. It is wonderfully easy and looks as if you’ve been slaving in the kitchen for hours. The flavors are terrific and well worth trying

Serves 6
2 fl oz sweet sherry
2 oz white superfine (caster) sugar
4 tbsp brandy
8 fl oz heavy whipping cream
4 tbsp fresh smooth orange juice
6 oz ginger nut cookies, about 15. (McVities is a good brand, available on Amazon)
icing sugar for dusting
optional raspberries to serve

Have ready a suitable serving plate.
In a medium bowl, combine the sherry, sugar and half the brandy. Using an electric whisk, gradually whisk in the cream and continue until the mixture forms fluffy peaks, taking care not to over-whisk otherwise it can separate.
In another bowl, combine the orange juice and remaining brandy.
One by one, dunk each biscuit into the solution, letting it sit there for 15 secs to soak up the alcohol. You might need to top up the liquid) Spread with a little of the cream mixture and sandwich the cookies together in two equal vertical stacks.

Lay these side by side lengthways on the serving plate to form a log shape. Smooth the remaining cream mixture over the log, completely covering it.
Loosely cover and chill for at least half a day. The cookies will absorb the juices, turning into a soft gingery sponge.
Dust with icing sugar and serve in slices with a few raspberries if you like.

Chocolate · Dessert · Do-ahead

Mocha chocolate refrigerator cake

July 17, 2014September 8, 2022 Belinda

I just love making these sort of desserts, especially in the summer and they are so easy when you can make them several days before and have them hanging out in the refrigerator.
This one is divine and a must to make. Also a great party cake.

Serves 8
2 cups cold heavy cream
12 oz Italian Mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tbsp unsweetened cocoa powder, such as Pernigotti . (make sure it’s a good brand)
1 tsp instant espresso powder
1 tsp pure vanilla extract
Three 8 oz packages Tate’s Bake Shop chocolate chip cookies (Sorry non USA friends, I don’t know what thin, chocolate chip cookie of about 3″ diameter would work!)

Shaved semisweet chocolate, for garnish

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, Mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla. Mix on low speed to combine and then slowly raise the speed until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan,covering the bottom as much as possible. (You can break some cookies to fill in the spaces)
Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are five layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the chocolate, cut in wedges and serve cold.

Appetizers · Do-ahead · Fish

Easy smoked salmon pate

July 14, 2014September 8, 2022 Belinda

Such a lovely pate and gorgeous to start a meal with a crisp glass of dry white wine.Serve with toasted thinly sliced white bread or oatcakes.

Serves 6 to 8
4 oz butter
8 oz smoked salmon, preferably wild
salt and pepper
1 tbsp fresh lemon juice
1/4 pint (150 mls) heavy cream, lightly whipped
chopped fresh chives and extra smoked salmon for garnish

Put the butter in a small saucepan and heat gently until melted. Leave for 5 minutes to cool slightly.
Place the smoked salmon in a blender or food processor. With the machine running, pour in the melted butter and mix until the salmon is a smooth paste. Remove the mixture from the bowl, season to taste, then stir in the lemon juice and lightly whipped cream.
Spoon the pate into a serving dish and garnish with chopped chives and smoked salmon. Chill for 30 minutes before serving.