Melty cheese and chutney fondue pot

November 6, 2014February 9, 2016 Belinda

This is seriously divine as a starter served with crusty bread for dunking. I happen to make a really good chutney called “Rhubarb, ginger and kumquat” which is terrific as the base for this bake, but you can use your favorite dark chutney.

Serves 4 to 6

8 oz brie, rind removed and roughly chopped
4 oz cream cheese (don’t use a light version)
4 oz Gruyere, rind removed and grated
3 tbsp grated Parmigiano Reggiano
2 tbsp milk
2 tsp cornflour
a few fresh thyme sprigs, picked and roughly chopped
4 oz a good dark chutney
crusty bread for serving

Put the Brie, cream cheese, Gruyere, half the parmesan cheese, the milk and cornflour into a food processor and blitz until smooth.
Stir through the thyme and a little freshly ground black pepper.
Spoon the chutney into an ovenproof baking dish about 8 to 9″ round and spread it over the base.
Top with the cheese mixture, spread to cover the chutney, then scatter over the remaining parmesan cheese.
** This can now be covered with cling film and chilled for up to 3 days if you want to make it ahead.
Heat the oven to 350 F and cook for around 30 mins until bubbling.
Turn the broiler onto a medium-high setting and broil for 2 to 3 minutes so the top gets browned. Leave to cool for about 5 mins then serve with crusty bread for dunking.

Spicy sesame Asian guacamole

September 26, 2014September 7, 2022 Belinda

Who doesn’t like guacamole? Well, as I’m an Asian food nut, this recipe ticks all the boxes for me, especially if it is served with sesame rice crackers or fried wontons.

Serves 4 and the total time is 15 minutes.
3 ripe Haas avocados
1/3 cup chopped red onion
1/4 cup thinly sliced scallions,white and light green parts only
1 tbsp fresh lime juice
2 tsp chile-garlic sauce
1 1/2 tsp soy sauce or coconut aminos
1 tsp grated fresh ginger
1 1/2 tsp black sesame seeds
Coarsely ground black pepper to taste
Sesame rice crackers for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a bowl.
Add the red onion, scallions, lime juice, chile-garlic sauce, soy sauce, ginger, 1 tsp of the sesame seeds and the sesame oil.
Mash with a fork until half smooth and half chunky. Taste and add salt and pepper if desired.
Sprinkle with the remaining 1/2 tsp black sesame seeds and serve immediately.

Fish · Gluten Free · Whole30 compliant

Fresh salmon tartare

September 23, 2014January 7, 2017 Belinda

I adore any form of “tartare” and usually make them with tuna, so this is a lovely new addition to the repertoire.

Serves 6
1lb skinless fresh salmon fillet (preferably not farmed)
1/2 lb smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice (about 3 to 4 limes)
1/3 cup minced shallots (about 2 big shallots)
2 tbsp good quality olive oil
1/4 cup minced fresh dill (and some more sprigs for garnishing)
3 tbsp drained capers
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
2 tsp kosher salt
1 tsp coarsely ground black pepper

(1 loaf good granary bread, thinly sliced and toasted, for serving) or celery sticks!

Cut the fresh salmon and the smoked salmon in 1/4 inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt and pepper.
Mix well, cover with plastic wrap and refrigerate for a few hours for the salmon to marinate.
When ready, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.

Whole30 compliant

Roasted cauliflower with dates, pine nuts and prosciutto served with caper aioli

July 24, 2014January 7, 2017 Belinda1 Comment

I am a cauliflower fanatic and just love different ways of serving it. You’ll love this briny, creamy aioli which is very easy to make, and the combination of the toasty cauliflower, sweet dates, salty prosciutto and nutty pine nuts, is divine.

Serves 4
1 head cauliflower, cut into florets
4 oz pancetta or prosciutto, sliced thick and cut into 1/4 inch dice
1/2 cup pitted dates, chopped
1/4 cup toasted pine nuts or almonds
1/4 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp red pepper flakes
1 tbsp chopped parsley leaves, for garnish

Preheat the oven to 375 F

Combine the cauliflower, prosciutto, dates, olive oil, salt and red pepper flakes in a large mixing bowl. Mix well to coat and place on a sheet pan.
Place in the top part of the oven and roast until the cauliflower is fork tender and light brown, about 30 to 40 mins. Remove from the oven, transfer to a decorative bowl and scatter with the freshly toasted pine nuts. Serve with the caper aioli on the side.

Caper aioli
1 cup good quality mayonnaise
1/2 tsp salt
1 tbsp extra virgin olive oil
3 tbsp capers, chopped
1 tsp caper brine
1 tbsp chopped parsley leaves

Rub the inside of a decorative bowl with the garlic clove.
Put the mayonnaise, salt, olive oil, capers, caper brine and parsley in a mixing bowl and mix well together to combine. transfer to the decorative bowl and serve with the roasted cauliflower

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.

Meat · Poultry

Loaded supreme nachos

February 25, 2014February 7, 2016 Belinda

This is such fun to serve at a party and completely over the top in all ways.

1 bag tortilla chips
1 x 16 oz can refried beans
1lb ground beef, browned and drained on paper towels
1/2 lb chorizo sausage, browned and drained on paper towels
1 cup cooked chicken (optional)
1 x 8 oz can tomato sauce
3 tbsp taco sauce
1 cup Monterey jack cheese, shredded
1 cup shredded sharp cheddar cheese
1/4 cup sliced ripe olives
1/4 cup scallions
1/2 cup shredded lettuce
1 can jalapenos, sliced (to your taste)
1/2 cup guacamole
1/2 cup sour cream
1/2 cup spicy salsa

Heat the oven to 350 F
Combine the refried beans, browned beef, chorizo, chicken, tomato sauce and taco sauce and set aside.
Layer the chips out on an oven safe pan (use a cookie sheet). Layer the meat mixture on the chips.
Layer the cheeses, olives and green onions.
Heat in the oven until the cheese melts
Then top with the remaining ingredients and serve

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

Rosemary and white bean spread

February 15, 2014September 8, 2022 Belinda

I really adore this spread. It’s so easy to make and goes down very well with everyone.

This recipe is better if it sits overnight as the rosemary flavor strengthens quite a lot.
Serve this with pitta wedges, cucumber slices or toasted baguette slices.

2 x 19 oz cans cannellini beans, drained and rinsed
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp fresh rosemary leaves
2 tsp salt
1 1/2 tsp freshly ground black pepper
1/3 cup fresh Italian parsley, chopped

In a food processor, combine the beans, oil, vinegar, rosemary, salt and pepper and process until smooth.
At this point, cover and refrigerate for at least 8 hours and up to 3 days to let the flavors develop. Bring to room temperature before serving.
When you are ready to serve, stir the dip, taste and season if necessary, drizzle with extra virgin olive oil and sprinkle with the parsley.

Tip. What is also great is roasting whole garlic heads with the top 1/3 sliced off, olive oil poured over the garlic, fresh thyme, salt and pepper, then wrapped individually in foil then roasted at 300 F for at least 1 1/2 hours.
Squeeze some of this garlic into the food processor with the bean spread and puree.
It adds another dimension to the spread.

Asian flavors · Gluten Free · Poultry

Tandoori chicken bites with a yoghurt lime-mint dipping sauce

January 1, 2014February 8, 2016 Belinda

Lovely, simple and light. A good, low calorie appetizer from a fellow blogger

2 lbs chicken breast or thigh cut into bite sized pieces

Marinade
1/3 cup plain Greek yoghurt
1 tbsp Garam Masala powder
1 tbsp paprika
1/4 tsp turmeric powder
2 tsp grated fresh ginger
3 cloves garlic, crushed
salt and black pepper

Yoghurt lime-mint dipping sauce

1 cup plain Greek yoghurt
1 small handful fresh mint, chopped
1/2 tsp ground cumin (I roast my own before grinding)
Juice of half a lime or a full lime if it’s not too juicy
1 clove garlic crushed
salt to taste

Mix all sauce ingredients together, stir well and allow to chill for a few minutes before serving.

Marinate the chicken with the yoghurt and spices for about 6 to 8 hours in the fridge, but bring it back to room temperature (sit out on the counter about 30 to 45 minutes) before cooking.

Place chicken bites onto a foil lined baking sheet sprayed with oil.

Set the oven to broil and broil for about 8 minutes per side until fully cooked. (165 F internal temperature)

Serve with the sauce and enjoy!

Accompaniments · Do-ahead · Gluten Free · Holiday Food · Vegan

Ginger, curry, candied almonds

November 10, 2013September 9, 2022 Belinda

Delicious and festive!

Yields 4 cups

1lb raw unpeeled almonds
4 tbsp butter
1/4 cup brown sugar
1 tbsp curry powder
1/2” piece ginger, peeled and grated
1/4 cayenne
Kosher salt to taste

Heat oven to 350 F
Spread the almonds on a parchment paper-lined baking sheet; cook until heated through, about 5 minutes; set aside.
Heat the butter, brown sugar, curry powder, ginger and cayenne pepper in a 2 qt saucepan over medium heat; cook, stirring until the sugar has dissolved, about 5 minutes.
Pour the glaze over the nuts, stirring to coat evenly, return to the oven and cook until slightly dry, about 15 minutes more.
Sprinkle with salt and let cool before serving

Appetizers · Do-ahead · Gluten Free

Carrot harissa hummus

November 9, 2013September 9, 2022 Belinda

Delicious and very different. Well worth making. Thank you to Aida Mollenkamp for this recipe.

2 cups chicken or vegetable broth
1 lb carrots, roughly chopped and ends discarded
2 medium cloves garlic cloves, peeled
1 15 oz can garbanzo beans, drained (chick peas)
4 tbsp extra virgin olive oil
3 tbsp tahini or almond butter
3 to 4 tbsp harissa paste
4 to 5 large ice cubes
2 tbsp freshly squeezed lemon juice
1 tbsp runny honey
Kosher salt and pepper

Heat the broth in a small saucepan over high heat and bring to the boil.
Add the carrots and garlic, reduce to medium and cook until very tender, about 10 minutes.
Remove from the stove and cool slightly.

Combine the carrots and 1 1/2 cups of the cooking liquid with the chick peas and garlic in a food processor fitted with a blade.
Process until the mixture is very smooth.

Add olive oil, tahini or almond butter and ice cubes and pulse until the mixture is very smooth.
* Regarding the Harissa paste, this amount makes a fairly spicy hummus, so you might want to start with 1 tbsp and taste it to make sure you can handle the heat.

Pulse in 3 tbsp of the Harissa, (or 1 tbsp to start with if you’re not sure of the spiciness) lemon juice and honey and season well with salt. Taste and adjust the seasoning, adding more salt, honey or Harissa as desired.

Place in the refrigerator to let the hummus cool off before using, at least 1 to 1 1/2 hours.

* The hummus can be made up to 4 days ahead of time – store it refrigerated in an airtight container until ready to use.