Bobby Flay’s chilled white gazpacho

August 13, 2012September 9, 2022 Belinda

Very refreshing and luxurious!

1/2 cup lightly toasted almonds
2 tbsp toasted pine nuts
2 cloves garlic, crushed
2 & 1/2 cups white seedless grapes
1 cup white grape juice
1/2 cup water
2 cups country white bread, crusts removed and cubed
1 cup heavy cream, whipped to soft peaks
2 – 3 tbsp verjus (vermouth, champagne vinegar or a medium white wine are all good substitutes)
2 -3 tbsp walnut oil
chopped chives for garnish
toasted slivered almonds for garnish
small, champagne grapes are also lovely for a garnish

Place almonds, pine nuts, garlic, grapes, grape juice, water and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.

Remove soup from the refrigerator and fold in the cream to the soup.
Finish with a tablespoon a few tablespoons each of the walnut oil and “verjus”
Ladle into serving bowls and garnish each with chives, almonds and grapes if desired.

Fish · Pasta

Salmon cream tagliatelle

August 9, 2012February 8, 2016 Belinda

This is a recipe from Debbie Cottis in England. It is so simple and is lovely as a small starter for a dinner.
Serves 4

1 tbsp olive oil
1 onion, chopped finely
4 oz good smoked salmon shredded
4 fl oz dry white wine
10 fl oz heavy cream
pinch of cayenne pepper
1 tsp paprika
6 tbsp finely chopped fresh dill
1lb fresh egg tagliatelle
salt

Het the olive oil in a heavy-based frying pan. Fry the onion gently until softened, around 5 minutes.
Add the smoked salmon and cook, stirring for about 3 minutes
Pour in the white wine, bring to the boil and cook briskly for 1 minutes
Mix in the cream. Mix in the cayenne pepper, paprika and 5 tbsp of dill. Cook, stirring for a further 3 minutes.
Meanwhile bring a large saucepan of salted water to the boil. Add the tagliatelle and cook until al dente, around 3 minutes; drain.
In a large serving bowl toss together the tagliatelle and the salmon cream sauce.
Sprinkle over the remaining dill and serve at once

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.

Dessert · Do-ahead · Gluten Free

Lime Coconut Truffles

July 9, 2012September 9, 2022 Belinda

In this recipe for lime-coconut truffles, a white chocolate truffle base is infused with fresh lime zest and juice, then rolled in sweet coconut for a refreshing tropical candy. Like many truffle recipes, this recipe requires several extended periods of chilling, so be sure to plan ahead. Yield: about 12 one-inch truffles.

Ingredients:

1/3 cup plus 1 tbsp cream

zest of one lime

1 tbsp fresh-squeezed lime juice

1.25 cup (9 ounces) chopped white chocolate (or chips)

pinch salt

1/2 stick (4 tbsp) butter, cut into small pieces

1 cup shredded coconut

Preparation:

1. Combine the cream and the lime zest in a small saucepan over medium heat, and heat until it starts to simmer and bubble around the edges. Immediately remove from the heat and cover the pan with a lid, allowing the cream to infuse for 20 minutes.

2. While the cream is steeping, combine the chopped white chocolate (or white chocolate chips), the salt, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside.

3. After the 20 minutes is up, return the cream to the heat and reheat it, stirring occasionally, until it once again reaches a simmer. Remove the simmering cream from the heat, and stir in the fresh lime juice.

4. Place a wire mesh strainer over the bowl of chocolate and butter, and pour the hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.

5. Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. Cover the surface of the chocolate with cling wrap and refrigerate the candy until firm enough to roll, 4 hours or overnight.

6. While the candy is chilling, prepare the coconut by chopping it finely by hand or in a food processor. It is much easier to roll truffles in coconut that has been finely chopped, and the texture is more palatable as well.

7. Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the chopped coconut until it is completely covered. Repeat with the remaining chocolate and coconut.

8. These truffles should be stored in an airtight container in the refrigerator. Properly stored, they should last for a week. For optimal taste and texture, bring them to room temperature before serving.

Appetizers · Gluten Free · Holiday Food

Bacon wrapped dates in a cream sauce

July 9, 2012 Belinda

These are not for the faint hearted or calorie conscious, but are delicious as a little starter. I don’t yet have a photo, but for now you can just picture them in your mind! Unctious!!

Serves 6 as a starter
12 rashers of bacon (streaky)
24 pitted Medjool dates

Sauce
Large knob of unsalted butter
1 clove garlic, finely chopped
1 large shallot, finely chopped
5 fl oz dry white wine
1 ¼ cups whipping cream
2 heaped tsp grain mustard
Salt and freshly ground pepper
Chopped parsley to garnish

Preheat the oven to 450F
Hold a rasher of bacon by one end and use the blunt end of a knife to gently stretch it out by another quarter – this helps make the bacon crisper when cooked. Repeat with all the bacon. Cut each rasher in half and roll one half around each date.
Refrigerate while you make the sauce
Melt the butter in the frying pan over a gentle heat, add the garlic and shallot and sweat gently for about 5 mins until soft but not colored
Add the wine, turn up the eat and boil until the liquid is reduced by half.
Strain the mixture through a sieve and return to the pan. Add the cream and mustard bring to a rolling boil and boil for 30 secs. Season if necessary (bear in mind that the bacon is salty)
Divide the mustard /cream mixture between six 4 inch diameter gratin dishes.
Add four dates to each dish.
Bake for 8 to 10 mins until the sauce is bubbling and the bacon browning.
Finish off the dish with 2 minutes under a very hot grill to really crisp up the bacon.
Serve sprinkled with parsley and serve with some granary bread

Baking · Do-ahead

Easy chunky apple cake

June 10, 2012September 9, 2022 Belinda

This is delicious and so easy.

Ingredients for the cake

1/2 cup butter, softened
2 cups sugar
1/2 tsp vanilla extract (real)
2 large eggs
2 cups all-purpose flour
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/2 tsp baking soda
6 cups chopped, peeled tart apples (I use granny Smith)

Butterscotch sauce

1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream

Directions

1/ Preheat the oven to 350F and grease a 13 x 9 x 2 baking dish with butter

2/ Cream butter, sugar and vanilla in a large bowl. Add eggs one at a time, beating well after each addition.

3/ Combine flour, cinnamon, nutmeg, salt and baking soda in another bowl. Gradually add to the creamed mixture and mix well. The batter will be stiff. Stir in the apples until well combined.
Spread it into the prepared pan. bake for 40 to 45 minutes or until the top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

4/ Meanwhile combine the brown sugar and butter in a small saucepan. Cook over a medium heat until the butter is melted. Gradually add the cream and bring to a slow boil over medium heat, stirring constantly until it turns the caramel/butterscotch color and is smooth. Remove from the heat.

Serve with the cake. Yield 12 to 14 servings

Do-ahead · Holiday Food · Meat · Vegetable sides · Vegetable-related

Brussel Sprout gratin

June 10, 2012September 9, 2022 Belinda

This is a recipe from a fellow blogger called “The View from Great Island”
This will get you addicted to brussel sprouts if you weren’t already, like me!

Preheat the oven to 350F I would say this serves 5 – 6 as a side dish, but 4 for a main dish.

5 – 6 cups brussel sprouts, trimmed and halved
4 slices bacon
3 shallots, sliced
Oliver oil
3 tbsp Marsala wine
Salt and freshly ground black pepper
2 heaped cups grated Gruyere cheese
2 tbsp butter
fresh thyme leaves
freshly ground nutmeg
zest of half a large lemon
1/2 cup heavy cream
1/2 cup whole milk

In a large pot, snip the bacon into 1 inch pieces and saute over medium heat till it starts to get brown and crisp.
Add in the shallots and brussel sprouts and saute for a few minutes.
Deglaze the pan with the Marsala wine, stirring up any brown bits from the bottom of the pan.
Put a little olive oil in the bottom of an oval gratin dish and spread out half of the sprouts in the dish.

Season well with salt and pepper, the fresh thyme leaves, lemon zest and a dash of nutmeg.
Sprinkle half of the cheese evenly over the top. Dot with a tbsp of the butter and season with salt and pepper.

Top with the remaining sprouts and the past cup of cheese. Dot with the last tbsp of butter.
Mix the milk and cream together and pour it gently over the whole dish.
Bake for about 40 minutes or until bubbly and browned.

Dessert · Do-ahead · Egg based

Coconut Cream Bread Pudding

June 9, 2012September 9, 2022 Belinda

Oh Lordy! I am a coconut fanatic and coupled with the comfort of bread pudding, you can’t get better than this!
Thank you to Paula Deen for daring to combine these two things.

Serves 6

Ingredients

Butter, for the dish
1 x 16 to 20 inch loaf of French bread, cut into cubes
4 extra large egg yolks
2 whole extra large eggs
2 (13 1/2 oz) cans unsweetened coconut milk
1 (13 1/2 oz) can cream of coconut (The sweetened one found near the Pino Colada section in the supermarket)
1/4 tsp salt
1/4 tsp freshly grated nutmeg
pinch mace
1 1/2 cups sweetened flaked coconut, plus 1/2 cup, toasted for garnish

For the chocolate velvet sauce
1 cup (6 oz) semi sweet chocolate chips
1/2 cup heavy cream
Make the chocolate sauce right before serving the pudding. Put the chocolate chips in a medium heatproof bowl. In a saucepan, bring the cream to a simmer over low heat, immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth.

Directions for pudding

Lightly butter the bottom and sides of a 9 inch square flameproof baking dish. Arrange the bread cubes evenly in the dish.
In a large bowl, whisk together the egg yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace.
Stir in 1 cup of the coconut flakes. Pour the custard over the bread cubes, pressing down gently to soak up the custard.
Let the mixture stand for 1 hour, covered, in the refrigerator.
Preheat the oven to 325 F
Sprinkle the top of the pudding with the remaining coconut flakes. Cover the whole dish with aluminum foil, poking a few holes in the top to release the steam.
Put the baking dish into a roasting pan on a wire rack. Pout hot water into the roasting pan to come halfway up the sides of the baking dish.
Bake until the pudding if firm to the touch, about 1 hour and 15 minutes.
Remore the foil and bake for 15 minutes more.
Remove the baking dish from the water bath and run it under the broiler, at least 4 inches from the heat, until golden, 1 to 2 minutes.
Let the pudding cool completely. Cover tightly with plastic wrap and refrigerate.

Pour the chocolate sauce over the individual pudding servings as desired. Top with the toasted coconut and serve
Note The chocolate sauce can be reheated in a saucepan over low heat. Add more cream, 1 tbsp at a time as needed to return it to the desired consistency.