Persian-style Baklava

June 18, 2023June 18, 2023 Belinda

Recipe from Food Blogger “The Delicious Crescent”
This Baklava is heavenly! It features flaky layers of pastry with toasted nuts, soaked in juicy syrup and infused with fragrant aromas of rose water, cardamom, and ghee. It’s not overly sweet and has a unique flavor. I’ll be sharing two ways to make it (quick method in notes).

Pastry
16 oz phyllo dough thawed, follow package instructions
12 oz ghee or clarified butter, unsalted, see notes
Filling
10 oz walnuts finely chopped, 300g
10 oz almonds pistachios or combination, finely chopped, 300g
¼ cup sugar
2 teaspoons ground cardamom freshly ground from seeds
Syrup
1½ cups sugar
1 cup water
1 tablespoon lemon juice
2 tablespoons honey
2 tablespoons rosewater

Thaw and Prepare the Phyllo Dough
To thaw phyllo dough, follow the package instructions. I thaw it overnight in the fridge, then leave it on the counter for 2 hours to reach room temperature.
My phyllo dough had 28 sheets that measured 17 x 12, which can fit a 17 x 12-inch baking sheet or be trimmed to fit. If using 9 x 14 sheets, just make more layers in a 9 x 13-inch pan, and avoid using deep baking dishes.
Make Sugar Honey Syrup
Combine sugar, water, and lemon juice in a medium saucepan. Stir until the sugar dissolves and bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add honey and continue to simmer for 5 to 7 minutes.
Remove from heat, add rose water, and allow to cool to room temperature. The consistency of cooled syrup should be between that of honey and maple syrup.
Prepare the Nut Mixture
Pulse walnuts a few times in a food processor until finely chopped. Repeat with almonds. Chop larger pieces by hand.
In a mixing bowl, combine finely chopped nuts with sugar and ground cardamom.
Pre-Assembly
Keep the ghee/butter melted at all times, and warm it up gently if it thickens.
Unroll the phyllo dough and place the stack of sheets between two kitchen towels.
We will layer baklava in the following order: 10 sheets at the bottom, ½ of the nut mixture, 6 sheets in the middle, ½ of the nut mixture, and 12 sheets on top.
Assemble the Baklava
Preheat oven at 350°F.
Brush the bottom and sides of the baking sheet with ghee. Place one phyllo sheet in the pan and brush with ghee evenly. Repeat this process with 9 more phyllo sheets, brushing each layer with ghee.
Spread half of the nut filling evenly over the phyllo sheets.
Add 6 more phyllo sheets, gently pressing down each sheet and then brushing with ghee.
Spread the remaining nut mixture evenly on the phyllo dough.
Place the remaining 12 phyllo sheets, gently pressing down each sheet and then brushing with ghee.
Using a sharp knife, cut the pastry into 2″ strips, and then cut across diagonally to create diamonds shapes. Drizzle any extra ghee on top.
Bake and Serve
Bake the baklava in center of the oven at 350°F for 20 minutes. Reduce the temperature to 325°F and bake for another 40 minutes or until golden brown on top.
Remove from the oven and cool to room temperature, about 2 hours. Pour syrup evenly over the baklava (both at room temp), and let it soak overnight for a pastry that stays crisp and flaky for weeks.

Tip: Alternatively, you can pour cooled syrup over warm baklava or warm syrup over cooled baklava, but the pastry may be softer.
Garnish the baklava with finely chopped or ground pistachios and cut through the layers once again before serving.

Make Ahead: Prepare the nut filling, ghee and syrup up to 4 days ahead. Keep phyllo dough in refrigerator up to a week in advance. Assemble the baklava and refrigerate or freeze before baking. Thaw the pastry to room temperature before baking.
Storage: Keep at room temperature for up to two weeks, lightly covered with a tea towel or a lid placed ajar. It can be refrigerated, but it will harden a bit. The baklava can also be frozen for up to two months.

Feta-stuffed cannellini bean nut roast

November 18, 2021September 7, 2022 Belinda

Revamp the nut roast with this Middle-Eastern inspired version. It’s packed with flavor and has an irresistible herby, cheesy filling. A great vegetarian alternative to turkey!

Recipe by Esther Clark

Serves 6

3 tbsp olive oil, plus extra for the tin and for drizzling
1 celery stick, finely chopped
2 leeks , halved and sliced
400g can cannellini beans, drained and rinsed
100g pistachios, finely chopped
50g sun-dried tomatoes in oil, drained and roughly chopped
80g parmesan, grated
100g cooked quinoa
3 tbsp za’atar
50g fresh breadcrumbs
2 large eggs, beaten
50g plain flour
½ small bunch of parsley , finely chopped
1 tbsp toasted mixed seeds
For the stuffing
100g feta, crumbled
2 tbsp mascarpone
1 tbsp finely chopped chives
1 tbsp finely chopped dill , plus a few fronds to serve
1 lemon, zested
For the broccoli
300g purple sprouting broccoli
½ tbsp coriander seeds , crushed
1 tbsp rose harissa

Oil the base and sides of a roughly 18cm loaf tin and line with baking parchment. Heat 1½ tbsp oil in a frying pan, tip in the celery and leek, and fry for 10 mins, or until both are softened and translucent.

Roughly mash the cannellini beans in a large bowl. Stir through the fried celery and leek, pistachios, sundried tomatoes, parmesan, quinoa, za’atar, breadcrumbs, eggs, flour and parsley. Season well.

For the stuffing, roughly mash the feta with a fork, then stir in the mascarpone, chives, dill and lemon zest. Season.

Heat the oven to 180C/160C fan/gas 4. Sprinkle the mixed seeds over the bottom of your lined loaf tin. Pat half the bean and nut mixture into the tin and use a spoon to press out a channel along the middle, roughly 2cm wide. Spoon the feta mixture into the channel, then pat down the remaining bean and nut mixture over the top and around the sides. Cover in foil and bake for 50 mins or up to 1 hr until firm to the touch.

Toss the broccoli in a baking tray with the coriander seeds, harissa and remaining 1½ tbsp oil. Season and roast on the lower shelf of the oven for the last 20 mins of the cooking time, or until crisp at the edges.

Serve the nut roast on a platter alongside the broccoli. Drizzle with olive oil and top with the dill fronds.

Chocolate · Do-ahead · Icecream

Rocky Road ice cream

March 12, 2021September 7, 2022 Belinda

This ice cream is sensational, dark, rich and full of flavor! Hold on to your hats!

Makes 1.5 quarts (5-6 servings)

3/4 cup sugar
1/2 cup unsweetened cocoa powder like Scharffen Berger or Green and Blacks. Make sure it’s a really good quality brand.
1/8 tsp fine sea salt
1 1/2 cups heavy cream
1 cup whole milk
1 tsp good quality vanilla extract
1/2 tsp almond extract
1/2 cup semi-sweet chocolate chips, like Ghirardelli. Make sure it’s a really good quality brand of chocolate
1/2 cup slivered almonds, lightly toasted
1 cup miniature marshmallows or chopped larger marshmallows

Whisk together the sugar, cocoa powder and salt in a medium-size saucepan.
Add the cream and milk, stir, and bring to the boil over medium-high heat while stirring frequently.
Lower the heat and simmer for 2 minutes.
Remove from the heat and add the chocolate chips, vanilla and almond extract.
Stir to dissolve the chocolate. Let cool and then refrigerate for at least 6 hours until cold.

Pour the chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions
Near the end of the churning process, add the almonds and marshmallows. Let them mix in well then remove the ice cream to a container and freeze for at least 4 hours.
Enjoy!!

Baking · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Purely nuts and seeds bread

May 30, 2019September 7, 2022 Belinda

This is a non-dairy, grain-free Paleo/Whole 30/Keto complaint recipe.

Use a combination of whole nuts and smaller seeds. Use whatever you have lying around, it will work as long as you follow the rest of the directions.
Do not cut the whole nuts, they slice beautifully in the finished product.
Do not omit the flax seed, and if possible use ground flax seeds. These, along with the egg, serve as a binder for the bread.
Cook for the specified length of time.
Be sure to grease the pan well so the beautiful seed bread pops right out.

It’s SO easy to make!

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3 cups mixed nuts and seeds left whole, for example;
1/2 cup pistachios
1/2 cup almonds
1/2 cup flax seed (try and use ground flax seed, as it’s a great binder)
1/2 cup walnuts
1/2 cup sesame Seeds
1/2 cup cashews

Other ingredients
3 eggs
1/4 cup oil
1/3 tsp salt

Preheat the oven to 325 F
In a large bowl, mix everything together.
Pour into a greased loaf pan.
Bake at 325F for 45 mins and then let the pan cool for 10 minutes.
Turn out the bread and let it finish cooling.

Gluten Free · Salad

Kale, carrot & date salad with tahini/yoghurt dressing

February 27, 2019 Belinda

Why is it so hard to get an interesting and tasty salad in a restaurant? With such a wealth of fresh ingredient choices and interesting dressings out there, they’re usually so boring and bland.
This recipe is c/o Bite, the New Zealand food magazine and I was drawn to the combination of flavors. I’m constantly on the lookout for interesting salad recipes.

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For the dressing
½ cup Plain unsweetened yoghurt
2 Tbsp Tahini
1 tsp Liquid honey
2 Tbsp Extra virgin olive oil
½ tsp Smoked paprika
2 Lemons, juice of

For the salad
3 Carrots, small, peeled and shredded or coarsely grated
2 cups Kale leaves, finely shredded
6 pitted Medjool dates, chopped
3 Tbsp Sesame seeds, toasted
⅔ cup Roasted cashew nuts, salted
½ cup Pumpkin seeds
½ cup Roasted almonds, chopped
⅔ cup Fresh cilantro, chopped
⅔ cup Fresh mint, chopped

Combine all dressing ingredients and season to taste with salt and pepper.

Combine the carrot, kale, dates, sesame seeds, cashews, pumpkin seeds, and almonds, coriander and mint and divide between plates.

Drizzle over dressing just before serving.

Chocolate · Dairy-free · Dessert · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Whole 30/Paleo brownie balls

January 11, 2019September 7, 2022 Belinda

When you’re off sugar, grains and dairy, sometimes you really want something sweet and it can be hard to find. These little gems are chocolatey and rich, but really healthy with lots of protein, fiber and healthy fats.. Thank you to “Paleo Grubs” blog.
You simply blend everything together, and then roll the ‘dough’ into bite-size brownie balls.
Sometimes it’s nice to roll the finished brownie bites in chopped nuts or dried coconut and they are definitely best served straight from the refrigerator.

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1 1/2 cups walnuts
Pinch of salt
1 cup pitted dates
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder. I love Scharffen Berger)

Add the walnuts and salt to a food processor. Mix until the walnuts are finely ground.
Add the dates, vanilla, and cocoa powder to the blender.
Mix well until everything is combined. With the blender still running, add a couple drops of water at a time to make the mixture stick together.
Using a spatula, transfer the mixture into a bowl. Using your hands, form small round balls, rolling in your palm. Store in an airtight container in the refrigerator for up to a week.

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

“Faux” Gras

April 23, 2018September 7, 2022 Belinda

This is a very cleverly worked out vegetarian or vegan recipe that can fool you into thinking you are eating foie gras. Yes, it’s that convincing, especially because French/British chef, Alexis Gauthier has figured it out brilliantly.

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Serves 6 to 8 as a starter on crusty bread

2 tbsp olive oil & 2 tbsp butter (If you’re vegan, leave out the butter)
1 large shallot, chopped
A pinch of salt
2 cloves of garlic, sliced thinly or crushed
18 button mushrooms, chopped small into quarters
2 tsp each of minced fresh sage, rosemary and thyme
2 tbsp Cognac
2 cups cooked French green lentils. (1 cup of dried lentils yields 2 cups. Just follow the instructions on the package. They usually take about 20 to 30 mins to cook)
1 cup toasted walnut or pecans
2 tbsp soy sauce
2 tbsp beet purée (2 peeled and halved beets wrapped in foil roasted at 400F for 50 mins until soft,then season and purée)
A little lemon juice, optional
1/8 tsp cayenne pepper
salt and freshly ground black pepper
1 tsp brown sugar (optional)

non-dairy butter for topping (optional)

Wipe the mushrooms clean. Slice off a bit of the stem and any funky parts and quarter them.
Heat the olive oil and butter in a wide skillet, add the shallots and garlic and cook, stirring frequently, until starting to become translucent. Add the mushrooms and continue to sauté, stirring until they are soft and starting to color, about 8 minutes. Remove from the heat.

Tip the mushroom/onion mixture into the food processor and purée. Add the cooked lentils, nuts, soy sauce, herbs, cognac, brown sugar, cayenne pepper and a dash of lemon juice. Add the beet purée. Taste when smooth and season to taste, adding more lemon juice, soy sauce or cognac to get the balance right.

Scrape into little individual jars with lids, or small bowls and refrigerate for several hours.

•• One nice addition is to get some good quality butter or non-dairy butter and when it’s soft at room temperature, wipe a little on top of each individual portion. (See the picture above) You don’t need to do this, but it looks more pate-like

•• This recipe can be kept in the fridge for up to 5 days or frozen for up to 2 months, well-wrapped.

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Baking · Dairy-free · Dessert · Do-ahead · Gluten Free

Paleo Lemon Bars

April 13, 2018September 7, 2022 Belinda

Everyone wants a gluten-free, sugar-free, healthy dessert bar and this one promises all and more. Recipe c/o George Bryant of “Civilized caveman cooking”

Yields 12 bars

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Topping
6 whole eggs
1/2 cup raw organic honey
1/2 cup coconut oil
1 cup lemon juice (8 lemons)
unsweetened shredded coconut

Crust
1 cup of raw almonds
1 cup of raw macadamia nuts
1/4 cup raw organic honey
1/2 cup of melted coconut oil
2 eggs

Topping
Whisk your eggs, honey, and lemon juice together in a small sauce pan
Place on your stove over medium/high heat and add coconut oil
Stir until coconut oil melts and then continue stirring until the mixture thickens and starts to bubble
Once thick, remove from the heat and place in a bowl in your refrigerator to cool

Crust
Preheat your oven to 400 F
Place your almonds and macadamia nuts in a food processor and blend until in small chunks, you do not want a flour consistency, you want little chunks
In a mixing bowl, combine nuts with the honey, melted coconut oil, and eggs and mix well
Grease an 8×12 inch baking pan, I used coconut oil and then spread your nut mixture over the entire pan
Bake for 15-18 minutes or until your crust is done, it will pass the toothpick test
Cool your crust completely before applying your topping
Once your crust is cool, spread your lemon topping over your crust, sprinkle as much unsweetened shredded coconut as you want over the topping, and then return to the refrigerator or freezer, I like mine better frozen
Keep it refrigerated or frozen until you serve it and then return the remaining to the fridge/freezer
Enjoy!

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Nuts · Sauces · Vegan · Whole30 compliant

Romesco Sauce

June 3, 2017September 7, 2022 Belinda

This flavorsome Spanish sauce (or dip) is tremendously versatile. It’s wonderful served with boiled baby potatoes served warm or at room temp, that you dip into the sauce and eat. It’s great with grilled prawns or chicken too.
Whole 30 compliant, vegan, non dairy and grain free, it’s a winner. It also lasts for up to 1 week in the fridge and the whole thing is done in the food processor.

MAKES 3 CUPS

1 x 16oz jar of roasted bell peppers
2 large garlic cloves, crushed
1 cup slivered almonds, toasted lightly
1/3 cup tomato purée
4 heaped tbsp chopped flat-leaf parsley
4 tbsp Sherry vinegar
2 tsp smoked paprika
1/2 tsp cayenne pepper
1 cup extra-virgin olive oil
salt and freshly ground black pepper to taste

Pulse the first 8 ingredients in a food processor until very finely chopped. With the motor running, slowly add the oil; process until smooth.
Season with salt and pepper.

DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.