Author: bridgete

Categories
Fish Salad

Courgette Anchovy Salad

  • 5 Courgettes
  • 2 anchovies filets in oil, rinsed, patted dry and finely chopped
  • 2 1/2 tbsp olive oil
  • salt
  • 1 garlic clove peeled and crushed
  • 3 baby courgettes, sliced as thinly as possible about 1 mm thick
  • 15gt basil leaves
  • 20gr pine nuts lightly crushed
  • 10gr parmesan grated fine

Turn the grill to its highest setting. Put the big courgettes on a baking tray lined with foil, then cook them about 10cm below the grill for up to an hour, turning them halfway, until the skins are very crisp and brown. Set aside and let cool until they can be handled and peel off the skins or cut them lengthwise and scoop out the flesh. Put the flesh in a colander for at least half and hour to drain.

Put the drained flesh in a bowl and mix in the anchovies, 2 tbsp and a quarter tsp salt, garlic, sliced baby courgettes and two thirds of the basil.

\hear a pan and use the remaining oil to fry the crushed pine nuts for about 3 minutes until golden brown.

Add the pine nuts to the bowl and mix. Serve on plates sprinkle with parmesan and remaining basil leaves.

Categories
Vegetarian

Sweet Potato Curry

  • 1 tbsp oil
  • 2 garlic cloves minced
  • 2 red onions diced
  • 1 thumb sized piece of ginger minced
  • 1 red chili diced
  • 750 gr sweet potatoes diced into small squares
  • 1 generous pinch of salt
  • 1/2 to 3/4 c water
  • 1 1/2 tbsp curry powder
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 1 can of lentils (or chickpeas)
  • 2 c or 1 bag of baby spinach
  • 1 tbsp lime juice

Add oil to the pan and fry garlic, onions, ginger and chili until browned. Add the sweet potatoes and fry for a few minutes then add the salt and mix. Then add the water and cover to let steam for 15 minutes.

Add curry powder, tomatoes, coconut milk, lentils spinach and lime juice and cook until spinach is wilted.

Categories
Scallops

Green Coconut Curry with broccolini & Seared Scallops

GREEN COCONUT CURRY SAUCE:

  • 2 teaspoons coconut oil, divided
  • ¾ cup finely chopped white onion
  • ½ Serrano (or jalapeno), minced  
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons green curry paste 
  • 1 tablespoon minced fresh garlic
  • 1 can coconut milk   (14.5 ounces)
  • 2 tablespoons fish sauce
  • 2 teaspoons honey 
  • 12 ounces broccolini (¾ pound)

PAN-SEARED SCALLOPS:

  • 2 tablespoons vegetable oil
  • 1 pound scallops, patted dry (about 12 scallops)

TO SERVE:

  • Chopped fresh Cilantro, basil and scallions to serve
  • Like wedges to serve

GREEN COCONUT CURRY SAUCE:

Heat 2 teaspoons coconut oil over medium-high in a sauté pan, add onion, serrano and ginger and cook until softened, about 5 minutes.

Stir in curry paste and garlic and cook 30 seconds. Stir in coconut milk, fish sauce and honey; bring to a simmer and cook until slightly thickened and flavors have melded, about 12 minutes, stirring occasionally.

Stir in broccolini, cover and cook until tender, 8–10 minutes. (I used spinach which is also good)

PAN-SEARED SCALLOPS:

Meanwhile, heat 1 tablespoon vegetable oil in a skillet over high heat until just smoking.

Add half of the scallops and cook, without moving, until browned and naturally release, 1½–2 minutes, flip and cook until browned and naturally release, about another 1½ minutes; transfer scallops to a plate. Repeat process with remaining tablespoon vegetable oil and scallops.

TO SERVE:

Divide rice, curry mixture and scallops between 4 serving bowls. Sprinkle with cilantro, basil and scallions. Serve with lime.

Categories
Desserts

Food Wishes Chocolate Puddino

Puddings:

  • 8 ounces dark chocolate chips
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 6 large eggs
  • ⅓ cup white sugar
  • 1 cup whole milk
  • 1 ¼ cups heavy cream
  • ¼ teaspoon vanilla extract
  • 1 tablespoon unsalted butter

Directions

Instructions Checklist

  • Step 1Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside.
  • Step 2Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use.
  • Step 3Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined.
  • Step 4Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat.
  • Step 5Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute.
  • Step 6Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours.
  • Step 7Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit.
  • Step 8Garnish with shaved chocolate and serve.

https://www.allrecipes.com/article/chef-johns-chocolate-puddino/

Categories
Vegetarian

Jamie Spinach filo tart

Ingredients

  • 100 g pine nuts
  • 5 large free-range eggs
  • 300 g feta cheese
  • 50 g Cheddar cheese
  • dried oregano
  • 1 lemon
  • olive oil
  • 1 knob of unsalted butter
  • 400 g baby spinach
  • 1 x 270 g pack of filo pastry
  • cayenne pepper
  • 1 whole nutmeg , for grating

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
  3. Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
  4. Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
  5. Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
  6. Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
  7. Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
  8. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
  9. Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
  10. Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
  11. Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
  12. Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
Categories
-appetizers Fish

Salmon Rillettes

Ingredients

  • 1/2 pound center-cut, skinless salmon fillet
  • 1 tablespoon anise-flavored liqueur, such as Pernod
  • Salt
  • Freshly ground white pepper
  • 1 celery rib
  • 1 leek, halved lengthwise
  • 1 small onion, quartered lengthwise
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 cup dry white wine
  • 4 cups water
  • 5 tablespoons unsalted butter, softened
  • 1 large shallot, minced (1/4 cup)
  • 1/2 tablespoon sour cream
  • 1/4 pound skinless hot-smoked salmon, flaked
  • 2 tablespoons snipped chives
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon smoked sweet paprika
  • Toasted baguette slices, for serving

Directions

Instructions Checklist

  • Step 1On a plate, sprinkle the salmon with the anise liqueur and season with salt and white pepper. Cover with plastic wrap and let stand at room temperature for 30 minutes.
  • Step 2Meanwhile, in a large saucepan, bring the celery, leek, onion, bay leaf, peppercorns, wine and water to a boil. Simmer for 25 minutes.
  • Step 3Add the salmon to the pan, cover and remove from the heat; let stand for 10 minutes. Remove the salmon, picking off any peppercorns, and refrigerate until chilled, about 45 minutes. Flake the salmon.
  • Step 4In a skillet, melt 1 tablespoon of the butter. Add the shallot and cook over moderate heat until softened. Let cool.
  • Step 5Meanwhile, in a medium bowl, whisk the remaining 4 tablespoons of butter until smooth. Whisk in the sour cream. Add the cooled shallot, along with the poached and smoked salmon, chives, lemon juice, olive oil and paprika and stir until combined. Season the rillettes with salt and white pepper. Serve with toasted baguette slices.

Make Ahead

The rillettes can be refrigerated for up to 3 days. Pack into a crock and press a sheet of plastic wrap onto the surface.

Categories
Vegetarian

Rullo di Spinaci e Ricotta

Filling

  • 150gr spinach cooked squeezed
  • 1/2 tbsp butter
  • salt and pepper
  • 150gr ricotta drained
  • 30gr grated parmesan
  • pinch of nutmeg

Finely chop the spinach and saute with butter, Season with s&p and cool completely. Mix ricotta with cheese and nutmeg and then add the spinach.

Dough

  • 125gr 00 flour
  • pinch of salt
  • 60gr butter
  • 1 egg
  • 1/2 tsp water

Sift the flour and salt in a bowl and make a well in the center. Add the butter to the well and using your hands, work the butter into the flour. Grab handfuls of the mixture and rub it inbetween your hands until it becomes like sand. Add the egg and ‘pinch’ it into the dough until it forms a ball. Knead the dough for 1 minute. Then pick it up and throw it down onto the table 20 times. Cover with plastic and refrigerate for 15 minutes. Roll out the dough to 28x33cm (11×13) rectangle. Roll it up onto the rolling pin and transfer to a baking paper. Use a pastry cutter to square off the edges.

ASSEMBLY

2 tablespoons cream mixed with 1 tablespoon milk for brushing

Preheat oven to 180c. Brush the entire dough with the cream, Spread the filling over. Roll into a log shape. Brush with more cream. Transfer to a baking sheet and bake for 30 minute. Let cool before serving.

Categories
Vegetarian

Timballo alla Teramana

Crepes

  • 250ml milk
  • 100 gr flour
  • 28 gr butter
  • 1 egg
  • salt and pepper

Whisk everything together. Heat 8in (20cm) pan on medium high. 1 tbsp butter in the pan then wipe with a paper towel. Ladle 50ml (2 fl oz) into the pan and spread it out evenly by SWIRLING. Put it back down and cook until golden (flip once) Should make 12 crepes. Set aside.

Filling

  • 3 garlic cloves (not chopped)
  • 1 sprig rosemary
  • 7 tbsp olive oil
  • 250 gr mushrooms chopped
  • salt and pepper
  • 200 gr peas
  • 2 shallots chopped
  • 280 gr courgettes
  • 250 gr cooked spinach
  • 7 gr butter
  • 100 gr parmesan cheese grated
  • 30 gr pecorino grated
  • 250 gr mozzarella cut into 1/2 in cubes

Saute the garlic and rosemary in 2 tbsp oil until brown. Add the mushrooms and cook until liquid evaporates. Remove the garlic and rosemary and season with salt and pepper to taste. Set aside

cook the peas in water with 1/2 the shallots, 1 tsp olive oil and pepper and cook until soft. Drain and add salt to taste. Set aside

Cook the courgettes with the rest of the shallots until the liquid evaporates. Set aside.

Saute the spinach in butter, remaining oil and garlic. Season with salt and pepper. Remove garlic squeeze and chop.

ASSEMBLY:

Grease a 20cm (8in sq) baking dish. Line the bottom with 2 crepes, Sprinkle with a quarter of the grated cheeses. Add a quarter of the spinach and place some mozzarella cubes. Line with 2 more crepes. Repeat and add the grated cheeses- spinach-mozzarella-mushrooms-peas-courgettes. Top final layer with the two remaining crepes. Dot with butter. Cover with aluminum foil and bake at 180c for 20 minutes. Remove from heat and with scissors cut into 6 equal portions. Serve immediately.

Categories
Soup Vegetarian

Cauliflower Soup with Mustard Croutons

INGREDIENTS

  • 2 tbsp olive oil 
  • 10g unsalted butter
  • 5g thyme sprigs
  • 20g parsley
  • Shaved skin of 1 lemon, plus grated zest of ½ lemon
  • 1 large onion, peeled and thinly sliced 
  • 2 large celery sticks, cut into 3cm pieces
  • 2 bay leaves
  • 1 tsp caraway seeds
  • Salt and white pepper
  • 1 large cauliflower, broken into small florets
  • 1 large potato, peeled and cut into 2cm dice
  • 1.4 litres vegetable stock (or chicken stock for non-vegetarians)
  • 2 tbsp chopped chives
  • For the mustard croutons:
  • 90g unsalted butter
  • 3 tbsp Dijon mustard
  • 3 tsp picked thyme leaves
  • 3 tsp finely chopped parsley
  • 150g crustless ciabatta, torn into 1cm pieces
  1. First make the croutons. Heat the oven to 180C/350F/gas mark 4. Put the butter in a medium saucepan on a medium heat. When it starts to foam, whisk in the mustard, herbs and a quarter-teaspoon of salt, take off the heat, leave for a couple of minutes to cool slightly, then stir in the ciabatta. Spread out on a parchment-lined baking tray and bake for 12-15 minutes, until crisp. Remove from the oven and set aside to cool. (Any you don’t use for this dish, store in an airtight container.)
  2. For the soup, put the oil and butter in a large saucepan on medium heat. Tie together the thyme, parsley and lemon skin (or put them in a tied-up muslin), and add to the pan with the onion, celery, bay leaves, caraway seeds, three-quarters of a teaspoon of salt and a quarter-teaspoon of white pepper. Cook for eight to 10 minutes, stirring often, until the onion is soft but has not taken on any colour. Add the cauliflower, potato and stock, bring to a boil, reduce to a simmer and cook for eight minutes, until the vegetables are cooked but still have some bite.
  3. Use a slotted spoon to lift a third of the cauliflower out of the pan – avoid removing any potato – and set aside. Let everything simmer away for another five minutes, then remove the herb bundle and the bay leaves. Using a hand-held blender, or in a food processor, blitz the soup until smooth, return to the pan and add the reserved cauliflower pieces. Stir in the grated lemon zest and chives, and serve, sprinkling the croutons on top at the last minute..
Categories
Desserts

Salted Caramel Pots de Creme

Ingredients

  • ▢2 cups thickened (or heavy) cream
  • ▢4 egg yolks, from large eggs
  • ▢½ cup caster (superfine) sugar
  • ▢¼ cup water
  • ▢½ teaspoon salt (optional)
  • ▢Flaked sea salt for topping

Instructions 

  • Preheat the oven to 160C / 320F / 140C fan forced. Place 4 ramekins (notes) in a flat bottomed baking tray with high sides.
  • Warm the cream in the microwave for 30 seconds and set aside – just so it’s not cold.
  • Place the sugar and water in a heavy based stainless steel saucepan over low heat (notes). Heat, swirling from time to time until all the sugar is dissolved in the caramel.
  • Let it come to a bubble then continue to cook, swirling every so often until it turns amber in colour.
  • Carefully pour in the cream so that it doesn’t splash, and stir with a spatula. Keep stirring over low heat until the caramel melts back into the cream so you have a smooth caramel cream. Remove from heat and set aside.
  • In a medium bowl, whisk the egg yolks until very pale.
  • Slowly pour the hot cream mixture into the egg yolks while gently stirring with a whisk at the same time. Make sure to pour slowly so the sudden heat doesn’t scramble the eggs.
  • Add the salt and stir it through.
  • Strain the mixture into a pouring jug then pour evenly into the ramekins.
  • Now pour hot (not boiling) water into the baking dish, around the outside of the ramekins to halfway up their sides.
  • Bake for 45 minutes or until the centres look just set (notes).
  • Very carefully lift the ramekins out of the baking dish and set aside to cool for 15 minutes before covering with plastic wrap and placing in the fridge to chill for 3-4 hours