Eggplant Gateau

August 20, 2011September 9, 2022 Belinda

Eggplant is so simple, elegant and utterly Provencal using only eggplant, cherry tomatoes, basil, garlic and parmesan.
All you need is a loose bottom cake tin. I use a round 9″ diameter one, but it doesn’t really matter what shape or size, just make sure it’s non stick and you spray olive oil as an extra guarantee that it’ll come away from the tin when ready to serve.

Serves 6

3 medium eggplants, thinly sliced
olive oil, to drizzle
Large piece of unsalted butter
2 lbs cherry tomatoes, halved
3 – 5 garlic cloves, minced
large handful of fresh basil
sea salt and ground black pepper
8 – 10oz grated Parmigiano Reggiano cheese

Heat the oven to 350 F.
Thinly slice the eggplants and lay the slices out on two large oiled baking sheets. Drizzle with olive oil and bake for about 8 minutes, till softened and lightly browned.

Melt butter in a large saute pan and cook the cherry tomatoes with the garlic until softened and pulpy. Tear the basil leaves and stir in, season with salt and pepper.

Layer 1/4 of the eggplant slices over the base of the cake tin, top with 1/3 of the tomato mixture, then sprinkle well with some parmesan cheese.

Add another layer of eggplant, then another 1/3 of the tomato/basil mixture, then more parmesan cheese.
Repeat this again, finishing with a layer of eggplant to cover, then a generous sprinkling of parmesan cheese.

Don’t worry if you use more ingredients than the recipe says, you can really put as many layers as you want.

Put the cake tin on a baking sheet so that if any juices run out, they won’t mess up your oven. Bake it at 350F for about 30- 45 mins, looking at it after 30 to see if the top is nicely browned.
It will be done when the cheese topping is bubbling and browned.
Let it stand for 5 minutes, then slip out of the tin onto a large plate.
Cut into wedges and serve.

Appetizers · Do-ahead · Fish · Gluten Free

Smoked trout mousse

August 16, 2011September 9, 2022 Belinda

This always goes down really well and people are very surprised at the “zestiness” of the flavors.
I buy the ready prepared, boned smoked trout available at Gelsons and some other markets, usually near the smoked salmon section. Prepare the mousse a day ahead of serving to allow time for the flavors to really take off!
Adjust the seasonings on the day of serving.

Makes about 1 cup and serves 4 – 6 people

1 large shallot
1/2 lb smoked trout, skinned and boned ( You can use up to 10 oz and it’s great)
6 heaped tbsp good quality mayonnaise
3 tbsp cream cheese. at room temperature
1 1/2 tbsp fresh lime juice
1 heaped tbsp finely chopped fresh dill
white pepper
fresh dill sprigs for decoration
lightly toasted thin baguette slices or crackers

In a food processor fitted with the metal blade, mince the shallot. Add the fish, mayonnaise, cream cheese, lime juice, chopped dill and white pepper and process until pureed.
Taste for seasoning.
Spoon the mousse into a lovely 1 1/2 cup dish and garnish with the dill sprigs.
Serve with the baguette slices or crackers.
remember to leave overnight in the fridge before serving.

Can be prepared up to 3 days ahead, covered and refrigerated.

Appetizers · Do-ahead · Fish · Gluten Free

Grilled Prawns with lemon-basil dipping sauce

July 25, 2011September 9, 2022 Belinda

Your guests will adore these! They really are a winner!

Serves 6 – 8

Screen shot 2014-06-14 at 8.09.14 AM

2lbs fairly large raw prawns ( buy the 16 to 20 count) peeled and deveined
1 cup good quality mayonnaise
1/4 cup fresh basil leaves, chopped
grated zest and juice of 1 lemon
2 anchovy fillets
1/2 tsp Kosher salt
1/4 tsp freshly ground black pepper

To make the dipping sauce

Combine the mayonnaise, basil, lemon zest and juice, anchovies, salt and pepper in a food processor and process until smooth.
Cover and refrigerate for at least 1 hour and up to 4 hours before serving

For the shrimp

Put the prepared prawns into a large bowl with the grated lime zest (not the juice at this point, as it will cook the prawns) with some olive oil (enough to moisten all the prawns) and some salt and pepper.
Mix well and refrigerate for up to 1 hour.
30 minutes before cooking the prawns, add the lime juice and mix again and set aside.

Heat a heavy ridged cast iron pan, preferably, to hot and sear the shrimp on each side until the
raw, grey color goes away, but be careful not to overcook them as they will continue to cook when you remove them from the skillet. probably about 3 minutes each side, max.
The ridged cast iron skillet cooks them with lovely brown lines on them.
Remove the prawns and put onto a platter and set aside till cooled down a bit, even refrigerating for a couple of hours if you have to.
Put the sauce on a dish on the side of a platter and serve the succulent prawns alongside.
Enjoy!!

Dessert · Do-ahead · Icecream

Fresh rosemary ice cream

July 17, 2011September 9, 2022 Belinda

This is fantastic and has the most amazing pungent perfume! You can also double this recipe with no problem.

Some alternatives
I have sometimes added a 2″ piece of fresh ginger cut into slivers and 1 cut up stem of lemon grass to the infusing milk/half and half which is lovely, then you can add chopped stem ginger in syrup to the ice cream machine at the end. It’s a great combination to combine rosemary and ginger.

You only need an inexpensive ice cream machine like the Cuisinart 1 quart machine for less than $50

3 egg yolks
1/2 cup granulated sugar
1 tbsp brown sugar
2 cups half and half
2 cups whole milk
4 large sprigs rosemary

In a bowl, whisk the egg yolks with the granulated sugar and brown sugar until thickened and pale yellow. Set aside.

In a medium saucepan over medium-high heat, bring the half and half, milk and rosemary to a simmer.
Simmer, stirring occasionally for 15 minutes. Discard the rosemary. Gradually whisk the hot cream mixture into the egg mixture.
Scrape the mixture into a saucepan.
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon. Do NOT let it boil. This could take a long time to thicken but it will eventually.

Strain into a clean large bowl and let cool to room temperature.
Cover and refrigerate until cold.

Stir the cream mixture. Transfer to an ice cream maker; freeze according to manufacturer’s directions

Makes 6 -8 servings

Appetizers · Asian flavors · Do-ahead

Thai Garlic Bread

July 16, 2011September 9, 2022 Belinda

And now for something completely different! Thanks to Daniel Green (UK) for this recipe

Serves 4 – 6

3 garlic cloves, chopped
3 stalks lemongrass, inner tender white pale only, roughly chopped
1 tsp grated fresh ginger root
1 fresh red chilli, deseeded and chopped
1 tbsp olive oil
1 tbsp sesame oil
juice of 1 lime
good handful of fresh cilantro (coriander for the Brits) stems removed, leaves roughly chopped
1 ciabatta or baguette
I don’t think you need any salt in this, but you might want to taste the mixture and see.

1/ Preheat the grill

2/ Using a pestle and mortar, grind all the ingredients, except the bread, to a chunky paste

3/ Slice the bread horizontally in half, all the way through

4/ Spread the spice mixture evenly over the two pieces of bread

5/ Place under the preheated hot grill for 1 minute until heated through

Baking · Do-ahead

Lemon-lime basil shortbread cookies

July 16, 2011September 9, 2022 Belinda

These are very simple as everything goes in the food processor. Also the flavors are really refreshing and lighten the shortbread.
Makes about 12 cookies. 90 calories each.
1 cup all-purpose flour
1/2 cup powdered sugar plus some raw sugar to sprinkle on before cooking
1/2 cup (or 1 stick)chilled, unsalted butter, cut into 1/2 inch cubes
2 tbsp sliced fresh basil leaves
1 heaped tsp finely grated lemon zest plus 1 tbsp lemon juice
1/2 heaped tsp grated lime zest
1/4 tsp kosher salt

Preheat the oven to 375 degrees

Place the flour, powdered sugar, butter,basil, both zests, lemon juice and salt into a food processor.
Pulse until large moist clumps form.
Measure a level tablespoons of dough, roll between your palms to form balls.
Place on a large baking sheet, spacing 2″ apart.
With the bottom of a flat measuring cup, press down to form 2″ rounds, dusting the bottom of the cup with powdered sugar to prevent sticking.
Sprinkle tops of cookies with raw sugar crystals.
Bake until edges are brown, about 20 mins.
Transfer to a wire rack to cool and enjoy. They’re lovely to serve with ice cream after a meal.

Appetizer Vegetarian · Appetizers · Gluten Free

Roasted butternut squash with sweet spices,tahini, lime and green chili

July 14, 2011June 11, 2024 Belinda

This is the most amazing mouthful of flavors! A great way to start a meal. Make sure you serve it cold and follow it with a light main course.
Thanks to chef “Yotam Ottolenghi”

Serves 4-6

2 whole limes
4 tbsp olive oil
1 medium butternut squash (about 1 3/4 lbs to 2lbs)
2 tbsp cardamon pods
1 tsp ground allspice
4 oz Greek-style yoghurt
1 oz tahini paste
1 tbsp lime juice
1 green chilli, finely sliced,
a good handful picked cilantro leaves
sea salt to taste

Preheat the oven to 400 degrees. Trim off the limes’ tops and tails using a small sharp knife. Stand each lime on a chopping board and cut down the sides of the fruit, following it’s natural curves, to remove the skin and white pith.
Quarter the limes from the top to bottom and cut each quarter into thin slices. Place them in a small bowl, sprinkle with a little salt, drizzle with 1 tbsp of the olive, stir and set aside.

Next, cut the butternut in half lengthwise scoop out the seeds and discard. Cut each half in half,and then into 1 cm thick slices, cutting away the peel and lay them out on a large baking sheet lined with greaseproof paper.

Place the cardamon pods in a mortar and pestle and work with a pestle to get the seeds out of the pods.
Discard the pods and work the seeds to a rough powder.
Transfer to a small bowl, add the allspice and the remaining 3 tbsp of oil, stir well and brush this mixture over the butternut slices.
Sprinkle over a little salt and place in the oven for 15-20 minutes or until tender when tested with the point of a knife.
Remove from the oven and set aside to cool.

Meanwhile, whisk together the yoghurt, tahini, lime juice, 2 tbsp of water and a pinch of salt. The sauce should be thick but runny enough to pour; add more water , if necessary.

To serve, arrange the cooled butternut slices on a serving platter (I prefer individual dishes as it’s neater and prettier) and drizzle with the yoghurt sauce.
Spoon over the lime slices and their juices and scatter the chilli slices over the top.
Garnish with the cilantro and serve.

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

Basil cheese loaf

July 14, 2011September 9, 2022 Belinda

8 oz cream cheese, at room temperature
4 oz Roquefort cheese, at room temperature
1 cup spinach leaves, loosely packed, rinsed and dried
3/4 cup Italian parsley, loosely packed, washed and dried
1/4 cup fresh basil leaves, loosely packed
1 tsp minced garlic
1/4 cup vegetable oil
1/4 cup finely chopped walnuts
1 cup freshly grated parmesan cheese
1/4 cup slivered sun dried tomatoes, patted dry

Combine the cream cheese and Roquefort in a bowl and mix until smooth. Set aside.

Combine the spinach, parsley, basil and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the feed tube; continue processing till smooth. Transfer the mixture to a bowl, add the walnuts and parmesan and mix thoroughly.

Line a 5 1/2 x 2 1/2 inch loaf pan with plastic wrap, leaving extra wrap hanging over the sides.

Spread 1/3 of the cheese mixture even;y over the bottom of the loaf pan. next, spread half the pesto mixture and arrange a layer of sun dried tomatoes on top.
Repeat with cheese, pesto and tomato layers.
Finish with the remaining 1/3 of the cheese mixture.
Cover with the overhanging plastic wrap and refrigerate for 24 hours.

To serve, allow the loaf to come just to room temperature for about 30 minutes.
Invert it onto a platter and provide a cheese slicing knife. Have a basket of wheat crackers or bread nearby.