Courses Archives: Sides

Spiced Pumpkin Wedges with Spinach, Apple & Pine Nuts

Spiced pumpkin wedges with spinach, apple & pine nuts
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Recipe By Silvia Baldini— A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
Servings
4/6 people
Servings
4/6 people
Spiced pumpkin wedges with spinach, apple & pine nuts
Print Recipe
Recipe By Silvia Baldini— A lovely sustaining and tasty fall salad. Sweet roasted and spicy pumpkin is topped with layers of crunchy apples, woodsy pine nuts and a load of spinach. I'm in love with this dish.
Servings
4/6 people
Servings
4/6 people
Ingredients
PUMPKIN
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon crushed chilli flakes
  • 1/4 teaspoon coarse salt
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 1 medium pumpkin, peeled, halved lengthwise, seeded and cut into 6-8 wedges
SPINACH
  • 3 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 1 red onion, sliced
  • 1/2 teaspoon crushed chilli flakes
  • 1 tart apple (Granny Smith or similar), peeled, cored and diced
  • 2 garlic cloves crushed
  • 1 teaspoon ground cumin
  • 2 teaspoons runny honey
  • 1 pound washed spinach sliced in ribbons
  • 5 tablespoons double cream
  • 1 tablespoon chopped fresh cilantro
  • 1 pinch salt
  • 1 pinch fresh ground black pepper
Servings: people
Units:
Instructions
  1. Heat the oven to 400F Put coriander, cumin, fennel, cinnamon and chilli with the salt into a mortar and pestle and crush until finely ground. Add the garlic and olive oil and pound to a paste. Rub this spice mix evenly all over the pumpkin wedges. Arrange in a single layer in a roast until tender, about 40 minutes.
  2. Make the spinach topping when the pumpkin is nearly done. Toast the pine nuts in a dry heavy frying pan over the low heat, shaking the pan once or twice, until nutty and golden, about 5 minutes.
  3. Put the oil in a large pan over medium heat. When it's hot, add the onion and chilli and cook until soft and wilted, 5 to 10 minutes. Stir in the apple and garlic ad cook until the apple starts to turn gold, about 5 minutes. Stir in the cumin, honey and two tablespoons of the pine nuts. Add the spinach and cook until just wilted, about 3 minutes, then pour in the cream and heat through. Add salt and pepper to taste.
  4. Arrange the roast pumpkin onto a serving platter, pour over the spinach sauce and sprinkle over the chopped cilantro and remaining pine nuts. Serve at once.
Recipe Notes

THINK AHEAD

You can bake the pumpkin a day ahead; reheat gently in a 300F oven, about 20 minutes. The spinach sauce is best made just before serving as it loses its bright green colour if you leave it sitting around but it takes only a few minutes if you have your pine nuts ready and toasted and your spinach chopped.

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Whole Roasted Tomatoes, Garlic and Herbs

Roasting a big batch of whole tomatoes it’s a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skinI use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don’t take to seasoning well before roasting them, and it’s just better that way.

Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.

The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.

 

 

Whole Roasted Tomatoes, Garlic and Herbs
Print Recipe
by Silvia Baldini
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Whole Roasted Tomatoes, Garlic and Herbs
Print Recipe
by Silvia Baldini
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 30 minutes
Cook Time
45 minutes
Ingredients
  • 24 medium plum or roma tomatoes
  • 1/2 cup extra virgin olive oil
  • 8/10 medium cloves of garlic, peeled
  • a handful of fresh basil leaves
  • sprigs of thyme
  • fine sea salt and freshly ground black pepper
Servings: people
Units:
Instructions
  1. With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
  2. Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
  3. Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
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Spring Peas, Snow Peas and Prosciutto Salad

This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto.  I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together.

Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
Print Recipe
Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Ingredients
  • sea salt for boiling water
  • 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces snow peas, trimmed and washed
  • 8 slices prosciutto, sliced medium-thick
  • 1/2 cups shaved parmigiano
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons virgin olive oil
  • sea salt and black pepper
  • 3 tablespoons chopped fresh mint
Servings: people
Units:
Instructions
  1. Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
  2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
  4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
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Pink Eggs

Pink Eggs
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Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Pink Eggs
Print Recipe
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 6 large organic hard boiled eggs
  • 3 medium beets
  • 1/3 cups white wine vinegar
  • 1/3 cup apple cider vinegar
  • 2 tablespoons sugar
Servings: people
Units:
Instructions
  1. Boil the beets for 45 minutes in 2 cups of salted water. Drain the beets, peel, slice and reserve the cooking liquid.
  2. Cook, cool and peel the eggs. I hard boil my eggs for 10 minutes.
  3. Combine both vinegars, sugar and salt with the beet liquid in a saucepan. Bring to a boil and simmer for 5 minutes.
  4. Put the eggs in a large canning jar. Put the beets on top. Pour the vinegar mixture over the eggs and beets in jar.
  5. Cover and refrigerate for at least 2 days, but no more than a week.
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Asparagus and Eggs Mimosa

Asparagus mimosa is a simple, fresh and super easy way to cook this crisp, sweet vegetable.  It’s also one of my Easter brunch favorite dishes. I look for asparagus at the farmers market or my local shops, as soon as March and April come around and I choose spears that are brightly colored and have a compact tip. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. Asparagus is also a brain booster because it’s loaded with vitamin B12, a vitamin with anti-aging property and known to prevent cognitive impairment. Brain power for pretty ladies, now that’s my kind of brunch.

 

Asparagus and Eggs Mimosa
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Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Asparagus and Eggs Mimosa
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
12-15 minutes
Ingredients
  • 2 large organic eggs
  • 2 bunches asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Maldon sea salt
  • fresh ground black pepper
Servings: people
Units:
Instructions
  1. Place your eggs in a pot of boiling water. Simmer for 9 minutes. Remove the eggs from the water and after cooling down for a couple of minutes, peel them.
  2. Separate the yolks from the whites. Grate the yolks and the white in two different bowls. I like to use a coarse cheese grater.
  3. Bend the asparagus until the tough bottom end snaps off. Discard the end. With a peeler gently remove some of the tough skin from the stalks. Place the spears in a large pot of salted boiling water and cook for 3 to 6 minutes.
  4. Drain and place in a large bowl. Drizzle the olive oil over the asparagus and sprinkle with the salt and pepper. Top with grated eggs, making sure not to cover thetas of the asparagus.
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Grilled Eggplant, Red Peppers and Pine Nuts Crostone

Every mother is a working mother. This veggies concoction is lunch in less than 15 minutes. That means less time in the kitchen, more time to call our respective senators and to spread love and kindness to our beautiful families. The eggplant is a major brain food and the pine nuts, besides boosting energy, suppress appetite, helping us staying in tip top shape.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
Print Recipe
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Units:
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

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Artichoke Toast

Move over avocado, the mighty artichoke is toast. Packed with antioxidant, the artichoke is a powerful defender against cancer, high cholesterol, heart disease, and stomach troubles. Since women hold up half of the sky, my recipe for this sublime artichoke toast is the perfect lunch to sustain our tired bodies while we keep our daily action  going.

Artichoke Toast
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Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Artichoke Toast
Print Recipe
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Servings Prep Time
8 to 10 toasts 20 minutes
Cook Time
45 minutes
Ingredients
  • 6 medium artichokes
  • 1 tbsp olive oil
  • 2 sprigs thyme
  • 2 tbsps olive oil
  • 1 medium lemon
  • 1 small cloves garlic, minced and mashed into a paste
  • salt and pepper
Servings: toasts
Units:
Instructions
  1. Prep the artichokes. This is easier than you think. Set a large pot filled with water next to your cutting board. Squeeze half the lemon into the water and then toss the squeezed lemon half into the pot, too.
  2. With a serrated knife, slice off the top of each artichokes about 1 inch from the bottom, exposing the heart. Trim the stems and all the remaining leaves to expose the heart. Place the artichoke hearts in the lemon water. If you have the time and patience, use a vegetable peeler to peel the trimmed artichoke stems and toss the tender center of each stem in the pot containing the artichoke hearts.
  3. Add the salt, 1 tbsp olive oil and thyme to the pot and bring to a boil. Reduce the heat and gently simmer for 35 to 45 minutes, or until a knife inserted in an artichoke goes in easily.
  4. Drain the artichokes and let them cool. Using a small spoon, scrape away the hairy choke to expose the heart of each artichoke.
  5. Place the artichokes hearts in a bowl, add the remaining 1 tablespoon olive oil, the juice of the remaining 1/2 lemon, the garlic paste and salt and mash with a fork or purée with an immersion blender.
  6. Spread the artichoke paste on thick toasted bread slices and finish with a sprinkle of salt and pepper.
Recipe Notes

Don't get intimidated by the artichoke. All you have to do is to learn to expose the heart. I keep this artichoke spread in an airtight container in the fridge for up to 2 weeks. It's great as an appetizer when spread on crunchy crostini or pastry tartlets. It also makes a superb pesto for a last-minute pasta dinner. And it goes great with shrimp.

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Soft, Cheesy Polenta

Soft, creamy and cheesy polenta; yellow corn flour cooked until gooey. I don’t need to say much more. I like to serve polenta with a scoop of my always family favorite ragù sauce, or slow cooked ribs, veal stew, and even if you dare, rabbit. But frankly, a bowl of polenta mixed with hot fresh milk and what ever melty cheese you  have in  your fridge it’s heaven to me.

Soft, Cheesy Polenta
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Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
Print Recipe
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Units:
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

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One-Pot Chicken Paella

One-pot chicken paella. No mess, no hassle. In less than 30 minutes you have a meal for the whole family—and leftovers for lunch boxes.

One Pot Paella
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
One Pot Paella
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
25 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 clove garlic, minced
  • 1 pound chicken breast cubed
  • 2 cups arborio or basmati rice
  • 2 tbsp white wine
  • 4 ounces chorizo or smoked sausage
  • 2 cups chicken broth
  • 1 tsp saffron threads or powder
  • 1 cup fresh or frozen peas
  • 1 cups red bell pepper, diced
  • 1/2 cup diced zucchini
  • 1 bay leaf
  • 1 tsp smoked paprika
  • salt and pepper
  • chopped parsley
Servings: people
Units:
Instructions
  1. Heat a large skillet over medium heat. Add the olive oil along with the onion, celery and carrot and cook until softened. Add the chicken and cook until browned, stirring occasionally, for 3 or 4 minutes.
  2. Add the white wine and cook for a couple minutes. Add the chorizo and cook for a couple minutes more. Add the rice and cook until it starts popping, which should take another couple minutes. Add the stock, bring to a boil, and then reduce the heat to a gentle simmer.
  3. Meanwhile, soak the saffron in a small cup of warm water. Then add the saffron and the yellow liquid to the skillet and stir for a couple of minutes.
  4. Add the peas, the bell peppers, the zucchini to the skillet and stir to combine. Add the bay leaf and the smoked paprika, season with salt and pepper and simmer until the rice is cooked, 20 to 25 minutes. Sprinkle with the chopped parsley.
Recipe Notes

You can substitute or add any vegetables. Small cubed potatoes are a great addition. Seafood can be added. Add cleaned shrimps to the paella in the last 6 to 7 minute. Add clams 8 to 9  minutes before the end and cook until they open.

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Nut Butters

Making your own nut butter is easy, quick and so GOOD!  Try roasting all kind of nuts, or leave them raw. My favorite is hazelnut butter, maybe because it is the base for Nutella! Home- made nut butters are pure wholesome energy packed on a spoon.

Nut Butters
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Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Nut Butters
Print Recipe
Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Ingredients
  • 1 cup nuts (peanuts, cashews, hazelnuts, almonds, pistachios, etc.)
  • 2-4 tbsp sunflower oil use vegetable oil but not olive oil, the taste would be too overpowering
  • 1-2 tbsp runny honey
  • 1/2 tsp sea salt flakes
Servings: cup
Units:
Instructions
  1. Put the nuts in a food processor and pulse until quite fine. Add a tbsp or two of the oil and process until you get a creamy paste. Add a little oil if you need.
  2. Add the honey and salt and pulse. Add a few more nuts at the end of processing if you want a crunchy nut butter. Store it in the fridge in an airtight container for up to 2 weeks.
Recipe Notes

You can experiment by combining different nuts and adding sunflower seeds, pumpkin seeds or sesame seeds.

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Edamame, Fava Beans and Pancetta on Toast

Energy packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a bright squeeze of lemon juice. I like to pile up this satisfying and chewy medley on thick slices of toasted sourdough.  Prep your beans and pancetta ahead of time, you can store them in the fridge for up to a week, keep them waiting and ready for lunch, side, snack or a last minute lite supper.

Edamame, Fava Beans and Pancetta on Toast
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Edamame, Fava Beans and Pancetta on Toast
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups Fava beans shelled frozen or fresh
  • 1/2 cup diced pancetta or good bacon
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium lemon, juiced
  • 4 thick slices sourdough bread
  • sea salt and black pepper
  • olive oil to finish
  • 1 tsp chopped fresh mint
Servings: people
Units:
Instructions
  1. Prep the beans. Shell the fava beans and edamame. Keep them separate.
  2. Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
  3. Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
  4. When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
  5. Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes

Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.

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Veggie Board and Anchovy Dressing

This salty and addictive anchovy-based dressing-similar to my beloved Italian classic Bagna Cauda is very easy to whip up. Serve it with a rainbow of good for you veggies or with steamed broccoli. Keep it in a jar in the fridge for weeks, ready for when you need some extra flavor. I swear, kids love it.

Veggie Board and Anchovy Dressing
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Veggie Board and Anchovy Dressing
Print Recipe
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 6/8 fillets drained canned anchovies
  • 1/2 cups olive oil
  • 1 small cloves garlic peeled
  • 1/2 tsp thyme leaves chopped
  • 1/2 tsp chili flakes
  • 1 tsp Dijon mustard
  • 2 tsp cider or red wine vinegar
  • butter unsalted
Servings: people
Units:
Instructions
  1. Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
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Spinach Couscous

Spinach and Mint Couscous
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Servings Prep Time
8 10 minutes
Servings Prep Time
8 10 minutes
Spinach and Mint Couscous
Print Recipe
Servings Prep Time
8 10 minutes
Servings Prep Time
8 10 minutes
Ingredients
  • 2 cups couscous
  • 2 cups boiling water
  • 1 tbsp olive oil
  • 2 tbsp fresh organic lemon juice
  • 1 medium organic lemon peel grated
  • 2 cups shredded spinach leaves
  • 1/4 cup toasted pinenuts
  • salt and pepper
Servings:
Units:
Instructions
  1. Combine the couscous with the boiling water in a large heatproof bowl, cover; stand for 5 minutes or until the water is absorbed, fluffing with the fork occasionally.
  2. Toast the pine nuts in a heated dry pan. Cool off.
  3. Add the olive oil and the lemon juice, the grated peel and gently mix. Fold the spinach and the pine nuts in the couscous and season with salt and pepper.
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Charred Roasted Vegetables

Charred Roasted Vegetables
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Charred Roasted Vegetables
Print Recipe
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
50 minutes
Ingredients
  • 1 large pumpkin peeled and cut in to thin wedges
  • 4 medium beetroots cleaned and cut in half
  • 2 large parsnip peeled and quartered
  • 2 cups baby carrots cleaned
  • 2 medium red onions quartered
  • 1/4 cup olive oli
  • 1 tsp sea salt flakes
Servings: people
Units:
Instructions
  1. Preheat the oven to 400F/ Prep all the vegetables and place on to large baking dishes lined with parchment. Drizzle with olive oil and dot with butter. Sprinkle with salt.
  2. Roast the vegetables for 40/50 minutes, turning once. Remove from the oven when nicely browned.
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Beetroot and Walnuts Hummus

A glorious purple beetroot and walnuts hummus. This simple concoction is perfect in a sandwich with a tangy cheese or with flatbreads.

Beetroot and Walnut Hummus
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Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Beetroot and Walnut Hummus
Print Recipe
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
Ingredients
  • 1/2 cup walnuts
  • 3 medium beetroots cooked, peeled and diced
  • 1/4 cup cubed stale bread crust removed
  • 1 tbsp tahini paste
  • 1/2 clove garlic optional
  • 1 medium lemon, juiced
  • 1/4 tsp cumin powder
  • 3 tbsp olive oil
Servings:
Units:
Instructions
  1. Preheat the oven to 350°F.
  2. Spread the walnuts on a rimmed baking sheet and toast in the oven for 5 to 7 minutes. In a food processor, crumble the stale bread. Then add the beets, tahini, the garlic if using, the toasted walnuts, the cumin, half the lemon juice, salt and pepper and blend to a thick paste. Add the olive oil and pulse a couple of times.
  3. Taste the mixture and adjust for lemon juice and seasoning. Cover and refrigerate for up to a couple days. Bring to room temperature prior to serving.
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Detox Papaya with Passion Fruit and Lime

Detox Papaya with Passion Fruit and Lime
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If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Detox Papaya with Passion Fruit and Lime
Print Recipe
If you're done with kale, start thinking papaya. Full of vitamins A, C, and B as well as calcium, iron and phosphorous, papaya helps in weight loss and fighting cellulite. The ultimate breakfast, snack or dessert. I like to add lemon, lime and some passionfruit pulp to thick slices for a bright mouthful.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 2 medium ripe papayas cut into thick wedges
  • 1/4 cup passion fruit pulp with seeds
  • 2 tbsp lime juice
  • 1 tbsp lemon juice
Servings: people
Units:
Instructions
  1. Divide the papaya slices among serving plates. Drizzle with the passion fruit pulp and the juice of the lime and the lemon.
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Citrus and Beets Home-Cured Salmon

Home cured salmon is an elegant a starter or beautiful for a day after the party breakfast. No cooking required, a great thing when spending hours in the kitchen is not high on the agenda.

Citrus and Beets Home-Cured Salmon
Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Citrus and Beets Home-Cured Salmon
Print Recipe
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Servings Prep Time
8-12 servings 35 minutes
Passive Time
24-48 hours
Ingredients
  • 3 tbsp fennel seeds
  • 3 tbsp coriander seeds
  • 1 tsp juniper berries
  • 1 cup granulated sugar
  • 1 cup sea-salt Himalayan pink works really well
  • 4 large oranges (you want the grated zest)
  • 3 large lemons (you want the grated zest)
  • 1 large skin on boneless salmon fillet 2 pounds
  • 4 medium beets, peeled and coarsely grated
  • 1 bunch dill, chopped
Servings: servings
Units:
Instructions
  1. Toast the fennel and coriander seeds in a dry small skillet over medium heat until fragrant. Transfer to a bowl and add the juniper berries, sugar, salt and orange and lemon zests.
  2. Place the salmon, skin side down, on a large sheet of parchment paper set on a large rimmed baking sheet. Pack the spice cure on the flesh side of the salmon, pressing so it adheres.
  3. Toss the beets and chopped dill in a medium bowl and combine. Spread this onto the flesh side of fish and again press. Fold the sides of the parchment over the salmon and then wrap it tightly in plastic wrap. Set another baking sheet on top of salmon and weight it with three 28-oz. cans or the equivalent in cookbooks or other heavy things you have in your kitchen. Refrigerate for 24 to 48 hours before slicing and serving.
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Marinated Goat Cheese

Marinated Goat Cheese
Print Recipe
Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Marinated Goat Cheese
Print Recipe
Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Ingredients
  • 16 small crottins (or rounds) fresh goat cheese
  • 4 bay leaves
  • 2 tbsp fresh rosemary thyme, oregano are really good substitutions
  • 4 small chili peppers
  • 1 large lemon
  • 2 tbsp fennel seeds
  • 4 cloves garlic peeled
  • 2 cups olive oil enough to cover the cheese in the jar
Servings: large jars
Units:
Instructions
  1. Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
  2. Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
  3. Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes

Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.

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Parmesan Crackers

Buttery, crumbly cheesy. Just a little spicy and perfect with a glass of bubbly. They are a must at cocktail hour. Look at them disappear!

 

Parmesan Crackers
Print Recipe
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Parmesan Crackers
Print Recipe
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Servings Prep Time
45 2 inches round cookies 30 minutes
Cook Time Passive Time
12-15 minutes 2 hours
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 1/2 sticks cold butter cut in pieces
  • 1 1/2 cups grated parmesan
  • 1 large egg lightly beaten
  • 1 large yolk with a pinch of paprika
  • 1 tsp cumin seeds lightly crushed
  • 1 tsp sesame seeds
Servings: 2 inches round cookies
Units:
Instructions
  1. Heat the oven to 400°F. Line baking sheets with baking paper. Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
  2. Tip the dough on an unfloured surface. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive.
  3. Shape the dough into logs roughly 2 inches in diameter and wrap in film and chill for a couple of hours, until firm.
  4. Take the logs out of the fridge, remove film and brush with egg and paprika and coat with the sesame and cumin seeds. Slice the log in to disk about 1/8 of an inch high.
  5. Arrange the disks on the lined baking trays spacing well. Bake in the oven for 12 to 15 minutes. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.
Recipe Notes

Keep a couple of extra logs in the freezer. Slice and bake when guests pop by!  I also like to add cheddar or blue cheese and nuts.

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Crushed Berry Infused Vodka

I like to gift this colorful, cheery and easy recipe for delicious berry vodka in pretty bottles . It’s great served on ice, in little shot glass or in flutes with champagne for an alternative to Kir Royale.

Berry Infused Vodka
Print Recipe
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Berry Infused Vodka
Print Recipe
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Servings Prep Time
4 250ml bottles 25 minutes
Cook Time Passive Time
2 hours 1 week
Ingredients
  • 2 cups raspberries
  • 1 1/2 cup hulled strawberries
  • 1 medium grated lemon zest
  • 1 cup caster granulated sugar
  • 1 vanilla pod halved
  • 1 70cl bottle of vodka
Servings: 250ml bottles
Units:
Instructions
  1. Place the berries and the lemon zest with the sugar in a large metal bowl and crush with the back of a wooden spoon. Add the Vanilla pod, mix all and leave to rest and macerate for two hours, until the sugar has dissolved and the fruit has become juicy.
  2. Spoon the content of the bowl in to a large glass jar and cover with the vodka. Mix well and chill for at least one week in the fridge or up to a month.
  3. Staring the vodka through a fine sieve, decant into pretty sterilized bottles.
Recipe Notes

The Infused Vodka will keep for up to months in the fridge or 6 months in the freezer. Rose petals are a great addition to the berries and citrus as well.

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Raspberry, Blueberry Muffin Crumble

Raspberry, Blueberry Muffin Crumble
Print Recipe
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Raspberry, Blueberry Muffin Crumble
Print Recipe
These are my all-times favorite muffin. The blueberries keep their shape through the baking process and the buttery and crumbly topping renders a crunchy and luxurious first bite.
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Servings Prep Time
10-12 muffins 25 minutes
Cook Time
30-35 minutes
Ingredients
Muffins
  • 4 3/4 cups all pourpus flour
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 1/2 cup caster granulated sugar
  • 1 1/2 sticks butter unsalted melted
  • 1 1/2 cups whole milk
  • 1 medium zest of lemon
  • 1 1/2 cup blueberries
  • 1 cup raspberries
Crumble
  • 1 cup all pourpus flour
  • 1/2 cup granulated sugar
  • 1 stick Butter unsalted, cold and cubed
Servings: muffins
Units:
Instructions
Muffins
  1. Preheat the oven at 340F. Line two trays to bake 12 muffins with paper cases.
  2. Sift the together the flour, baking powder and salt and set aside.
  3. In a mixing bowl whisk the egg with the sugar and the melted butter. Whisk in the milk and lemon zest then gently fold in the berries. Keep a few berries aside to decorate the top.
  4. Add the sifted dry ingredients very gently with a spatula and combine the ingredients but make sure to stir enough to combine enough although some lumps should be visible. Do this by hand!
  5. Spoon the mixture in the muffin cases to fill them up. Cover with the crumble topping and dot with a few extra berries.
  6. Bake for 30-35 minutes or until a skewer comes out clean. Take out of the tray and cool over a rack.
Crumble
  1. Put the flower, sugar and butter and mix with you hands until you have a uniform breadcrumb consistency. Don't over do it or you will be left with a baking dough. No panic if this happens just make cookies out of it! and restart the process.
  2. Double the recipe and keep the crumble in a ziplock bag up to 3 months.
Recipe Notes

You can substitute the butter in the muffins with 1 1/2 cup of vegetable oil for a light crumb.

You can also use different fruits, chocolate and nuts combinations. My favorites are white chocolate chips and bananas, pear and fresh ginger or walnut and apples.

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Brioche, Pears and Chestnuts Stuffing

Brioche, Pears and Chestnuts Stuffing
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Brioche, Pears and Chestnuts Stuffing
Print Recipe
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
8 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 1 loaf brioche
  • 1/2 stick Butter
  • 1 cup chopped yellow onions
  • 1 cup chopped celery
  • 1 pound ground sweet sausage meat
  • 1 cup cooked and peeled chestnuts
  • 3 medium ripe pears peeled, cored and sectioned
  • 1 tbsp cognac
  • 4 tbsp chopped herbs sage, thyme, rosemary
  • salt and pepper
  • 2 medium eggs
  • 2 cups stock vegetable, turkey or chicken
Servings: people
Units:
Instructions
  1. Dice brioche into a medium dice and allow to dry in a low oven or overnight at room temperature. Once dry, you will have about 2 cups total.
  2. Melt 1/4 cup (1/2 stick) of butter in a sauté pan. Sweat the celery, pear and onion until translucent and soft. ("Sweating" vegetables means slowly cooking them over low heat until soft but not brown.)
  3. In a second sauté pan, melt the remaining butter and cook sausage gently.Add the cognac and cook the alcohol out. Combine the butter and sausage with the diced brioche, celery and onion mixture, chestnuts, peat, tock in a large bowl and toss gently. Season with salt to taste. Gently add eggs and toss to combine. Finish with chopped herbs, spices and pepper.
  4. Bake in a 9- by 13-inch baking dish at 350 degrees Fahrenheit for 40/45 minutes or until browned and hot throughout.
Recipe Notes

figs, apples are a great substitution for pears. Fennel can be added.

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Hasselback Potatoes

Hasselback Potatoes
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour
Hasselback Potatoes
Print Recipe
Servings Prep Time
4-6 people 20 minutes
Cook Time
1 hour