Spaghetti with Mascarpone, Meyer lemon, spinach and toasted hazelnuts

April 7, 2014February 7, 2016 Belinda

A gorgeous, light, creamy and tangy vegetarian pasta dish.

Serves 2 as a main course
1 tsp Meyer lemon zest (from about 1/2 lemon)
Juice from 1 Meyer lemon (about 1/4 cup)
1/2 cup mascarpone cheese
1/2 tsp salt
A few grinds of black pepper
1/4 tsp freshly grated nutmeg
1/2 lb spaghetti
5 cups loosely packed spinach, roughly chopped
1/2 cup chopped, toasted hazelnuts

Combine the zest, lemon juice, mascarpone, salt, pepper and nutmeg in a bowl. Whisk to combine.
Bring a pot of water to the boil and salt generously. Cook the pasta until al dente, taking it off the heat 2 minutes before you would normally remove it.
Drain, reserving about 1/2 cup of the pasta water.
Return the pasta to the pot and set the pot over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the reserved pasta water (more if you need) to keep the sauce fluid but not too watery.
Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine.

Serve immediately

Appetizers · Holiday Food · Vegetable-related

Roasted butternut squash, spinach and feta tartlets topped with pine nuts.

October 27, 2013November 3, 2018 Belinda

Once the cooler weather arrives, I just love cooking with pumpkins and squashes. This is a twist on the Greek dish, Spanakopita but has the addition of roasted butternut squash and pine nuts to add sweetness, along with the spinach and feta cheese. So good!!
You can also add sweet potato instead of the squash and replace the dill with other chopped herbs, like parsley or basil or use sun dried tomatoes, or some diced bacon with the onion. If you don’t like feta cheese, try parmesan or mozzarella or even a blue cheese.

6 sheets filo (phyllo) pastry, thawed
2 cups peeled, diced small butternut squash
5 tbsp extra virgin olive oil
1 onion, finely chopped
1 bunch fresh spinach (around 8 oz) stems removed, chopped
1 tbsp finely chopped fresh dill
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 oz feta cheese, crumbled
1 tbsp melted butter
2 tbsp raw pine nuts

Preheat the oven to 350 F
Toss the diced squash with 1 tbsp of olive oil, place in a single layer on a baking tray and cook for 15 minutes.
While the squash bakes, heat 2 tbsp olive oil in a frying pan over a medium heat.
Cook the onion for 6 minutes, then add the spinach and cook for 4 minutes, stirring regularly.
Stir in the dill, salt and pepper and remove from the heat.
Stir in the crumbled feta and baked squash (keep the oven heated to 350 F) and set aside.
Combine the remaining 2 tbsp olive oil with the melted butter in a small bowl.
Place 2 filo sheets side by side on a work surface and brush each sheet evenly with the butter-oil mixture.
Place 2 more sheets on top and brush with butter-oil, then repeat once more.
Cut each stack into six 5 inch squares, for a total of 12 stacks with 3 sheets each.
Lightly grease a standard 12 cup muffin pan with butter-oil mixture.
Place each square filo stack into a muffin cup, pressing gently to mould the pastry into the bottom.
Spoon 1/4 cup of the spinach-pumpkin filling into each and fold the extra pastry back over the filling, roughly crumpling around the edges so that the filling is still exposed.
Brush the edges with the remaining butter-oil mix.
Sprinkle pine nuts in the middle of each tart.
Bake for 18 minutes, then remove from the oven and transfer the tarts from the muffin pan to a cooling rack.
Let cool slightly then serve.

Variation ; Instead of making 12 muffin-size tarts, you can make four individual pie-sized tarts or one larger pie

Asian flavors · Curry

Easy spinach, tomato and chickpea curry

September 29, 2013September 13, 2018 Belinda

Easy, tasty and healthy. What could be better!

1 onion, chopped
2 garlic cloves, chopped
1 1/4 inch piece ginger, grated
6 ripe tomatoes
1/2 tbsp oil
1 tsp ground cumin (I roast mine, it’s worth it)
2 tsp ground coriander
1 tsp turmeric
a pinch of chili flakes
1 tsp yeast extract (I use Marmite, but you could also use beef or chicken stock concentrate)
4 tbsp red lentils
6 tbsp coconut cream
1 head of broccoli, broken into florets
15 oz can chickpeas, drained
6 oz bag of baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds mixed with 1 tbsp chopped cashews

Put the onion, garlic, ginger and tomatoes in a food processor or blender and puree.

Heat the oil in a large pan. Add the spices, fry for a few seconds and add the puree and yeast extract.

Boil together for about 2 minutes then add the lentils and coconut cream.

Cook until the lentils are tender, then add the broccoli and cook for about 4 minutes.

Stir in the chickpeas and spinach, squeeze over the lemon and swirl through the sesame and cashew mixture.

Serve with brown rice, if you like

Do-ahead · Fish · Pasta

Grown-up tuna noodle bake

August 18, 2013September 9, 2022 Belinda

I can hear you thinking “Oh no, no way” but try it, it’s really tasty and is definitely a “grown-up ” version of that dreadfully dated American staple. It also freezes beautifully.

Serves 8

Butter, to grease the dish
12 oz fusilli pasta (or shells or wide noodles or whatever pasta you like)
2 tbsp olive oil
2 cups cremini mushrooms
1/3 cup minced shallots (about 2 large shallots)
4 large cloves garlic, minced
1/2 cup dry white wine
3 tbsp all-purpose flour
3&1/2 cups whole milk
3/4 to 1 cup grated Parmigiano Reggiano (NOT pre grated!)
3 tbsp capers, drained
2 x 5oz cans chunk light tuna, drained of oil
1/2 cup sour cream
1 cup thinly sliced kale or spinach
1&1/2 tsp dried thyme
1 tsp kosher salt
1/8 tsp freshly ground black pepper
2 tbsp butter
1/2 cup breadcrumbs

Preheat the oven to 375F

Butter a 2 1/2 to 3 qt casserole dish and set aside.
Cook the pasta until al dente in a large pot of salted, boiling water. Drain and set aside

In a large saucepan, heat the olive oil over medium heat.
Add the mushrooms and shallots, cook for about 5 minutes or until the shallots are translucent and the mushrooms are beginning to soften.
Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 to 5 minutes.
Add the flour to the pan and stir well to ensure all the mushrooms are coated.
Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look more like a sauce, about 5 minutes.

In a large mixing bowl, combine the pasta, parmesan cheese, capers, tuna, flaked, sour cream, chopped kale or spinach, thyme, salt and pepper.
Pour the creamy mushroom sauce into the bowl and stir to coat all the ingredients.
Transfer the mixture to the prepared casserole dish and set aside.

In a small saucepan over medium heat, melt the butter. Sprinkle in the breadcrumbs and cook until fragrant and slightly toasty, 2-3 minutes.
Sprinkle the crispy breadcrumbs over the top of the casserole and bake for 20 minutes or until the top is lightly brown.
Remove from the oven and sprinkle chopped parsley on top.
Serve hot.

Cover and refrigerate the leftovers for up to 3 days or freeze immediately.

Asian flavors · Curry · Gluten Free · Vegan · Vegetable-related · Whole30 compliant

Butternut squash and spinach curry

January 12, 2013September 13, 2018 Belinda

Serves about 4

2 tbsp vegetable oil or canola oil
1/4 tsp black mustard seeds (actually they look brown!)
1/2 tsp cumin seeds
6 curry leaves,optional
1 medium onion, diced
4 cloves garlic, minced
5 tbsp good curry powder
4 cups peeled and cubed (1 1/2 inch cubes) butternut squash
2 cups of water, vegetable broth or chicken broth
1 cup coconut milk
3 cups tightly packed baby spinach

Heat the oil in a large saucepan and add the mustard seeds if using. When they start to pop, add the cumin seeds and curry leaves and stir until fragrant, about 30 seconds

Add the onions and cook till they are light brown, then throw in the garlic and cook for 30 seconds or till fragrant

Sprinkle 4 tbsp curry powder, stir then add the peeled and cubed squash and salt.

Pour in 2 cups of water or stock and bring to the boil. Then reduce the heat to a lively simmer, cover the pot and let the squash cook till it is fork tender, about 20 minutes.
If the water/stock is drying up before the pumpkin is cooked, add more. If there is too much liquid, boil it until it reduces down.

When the squash is cooked, add the coconut milk and remaining 1 tbsp curry powder. Stir and bring back to the boil.

When the curry boils, add the spinach and cook just till the spinach wilts, about 1 minutes.
Serve hot with rice, bread, roti or quinoa.

Optional – For added sweetness, garnish the curry with some dried cranberries.

Nuts · Pasta · Vegetarian pasta

Linguine with gorgonzola, spinach, walnuts and basil

December 16, 2012February 7, 2016 Belinda1 Comment

This is a wonderful and very pungent dish with the strength of the gorgonzola buffered by the cooked linguine and sweetness of the balsamic vinegar.
Make sure to add the spinach just prior to serving so it just wilts nicely (This picture is taken pre-spinach!)
For a nice addition try this with a sliced ripe pear!

Serves 4 – 6 as a side dish

1/2 lb linguine (regular , spinach or a mixture or both!)
1/4 cup good quality balsamic vinegar It’s worth spending the money
1/4 cup good extra virgin olive oil
2 small cloves garlic, minced (1 tsp)
1/4 cup chopped fresh basil
1/4 tsp salt
1/2 tbsp freshly ground black pepper
3 cups baby spinach leaves, loosely packed, washed and cut into slices
4 oz Italian Gorgonzola or other blue cheese, crumbled (DON’T be tempted to buy pre-crumbled cheese, it sucks!)
1 cup walnut pieces, toasted
4 scallions, sliced thinly and diagonally

In a large pot of boiling salted water, cook the linguini until it’s al dente, drain and put into a large serving bowl.

To prepare the dressing, combine the balsamic vinegar, olive oil, garlic, basil, salt and pepper in a food processor or blender.

Mix the vinaigrette with the warm pasta, gorgonzola, walnuts and scallions and just before serving, toss through the spinach.

Asian flavors · Curry · Do-ahead · Gluten Free · Soup

Curried lentil soup with yoghurt and cilantro

December 9, 2012September 9, 2022 Belinda

The perfect weather for warming, filling soup in front of the fire!

serves 4 220 cals per person

1 tbsp canola oil
1 cup chopped onion (you can use the frozen pre-chopped onions too)
1 tbsp minced fresh garlic
1 tbsp minced fresh ginger
1&1/2 tbsp curry powder
1/8 tsp ground red pepper (Cayenne pepper)
3 cups chicken broth
1&1/2 tbsp balsamic vinegar
1lb package of vacuum packed steamed lentils (most markets sell these now)
2 cups fresh baby spinach
1/3 tsp kosher salt
1/4 tsp freshly ground pepper
1/3 cup chopped fresh cilantro
1/3 cup 2% reduced-fat Greek yoghurt

Heat a medium saucepan over medium heat.
Add the oil, swirl to coat and add the onion. Saute the onion for about 5 mins, add the garlic and ginger and saute for about 1 minute.

Add the curry powder and red pepper cooking for another 30 seconds stirring constantly.

Add the chicken broth, vinegar and lentils. Increase the heat to high and bring to the boil
Reduce the heat and simmer for about 5 minutes.

Place half the lentil mixture in a blender. Remove the center piece of the blender, secure the lid on the blender and place a clean towel over the opening on the lid. Blend until smooth. This prevents the lid exploding off the top due to the increased build-up of steam in the blender.

Add the blended mixture, spinach, salt and pepper back to the original pan of soup and stir until the spinach wilts.

Stir in 2 tbsp of chopped cilantro and serve. Top each serving with a dollop of Greek yoghurt and sprinkled cilantro.