Author: bridgete

Categories
Vegetarian

Indian Cauliflower Curry

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • large piece ginger, grated
  • 3 garlic cloves, finely chopped
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder, or to taste
  • 227g can chopped tomatoes
  • ½ tsp sugar
  • 1 cauliflower, cut into florets
  • 2 potatoes, cut into chunks
  • 1 small green chilli, halved lengthways
  • peas (optional)
  • squeeze lemon juice
  • handful parsley, roughly chopped, to serve
  • naan bread and natural yogurt, to serve

STEP 1

Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

STEP 2

When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with parsley. Serve with your choice of Indian bread and a dollop of yogurt.

Categories
Soup Vegetarian

French Onion Soup

  • 10 Tbsp. unsalted butter, plus more to butter bread.
  • 4 large yellow onions (33/4 lb.), peeled, halved lengthwise, and sliced ½-inch-thick (11 cups)
  • 1 tsp. sugar (optional)
  • Kosher salt and freshly ground black pepper
  • 1 fresh baguette, cut into twelve ½-inch slices
  • 2 garlic cloves, peeled and halved
  • 6 cups coarsely grated Gruyère cheese
  • 2 cups coarsely grated Parmesan cheese
  • 1 cup dry white wine
  • ¼ cup dry sherry
  • 8 cups of stock

Instructions

  1. Make the soup: In a large pot or deep skillet over medium heat, add 10 tablespoons butter.
  2. When the foam begins to subside, add onions and sugar (if using), and season lightly with salt and black pepper. Cook, stirring frequently, until the onions have entirely wilted (8–10 minutes), then lower the heat to medium-low and cook, stirring frequently, until they turn soft and golden brown but have not yet completely broken down, 60–70 minutes.
  3. Turn off the heat, then cover to keep the onions warm as you finish the soup.
  4. Spread butter on both sides of the baguette slices. In a heavy skillet over medium-high heat, toast the bread on both sides until crispy and browned, 8–10 minutes. Rub each slice all over with the cut side of a garlic clove, then set the toast aside.
  5. In a large bowl, combine the cheeses and set aside.
  6. Preheat the broiler and place an oven rack directly below it. Meanwhile, wash out the stockpot and return it to medium-high heat. Add the 8 cups stock, bring to a boil, then add the white wine and sherry. Lower the heat to maintain a simmer, and cook just until you can no longer smell the alcohol, 5–7 minutes. Season to taste with additional salt and black pepper.
  7. Line a large rimmed baking sheet with aluminum foil, and place 6 ovenproof soup bowls on it. Divide the onions between the bowls (about ⅓ cup in each), then ladle the hot broth into each bowl to cover the onions. Cover each bowl with two slices of toast, then pile them generously with the reserved cheese. Carefully transfer the bowls to the broiler and cook until the cheese is melted, bubbly, and browned in places, 5–10 minutes. Serve immediately.
Categories
Vegetarian

Fried Rice Cakes with creamed leeks and egg

INGREDIENTS

  • 1 tsp saffron strands
  • 400g cooked rice of any variety
  • 100g diced gruyère
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil plus extra for frying the cakes
  • 3 leeks, trimmed and cut into 1cm-thick slices
  • 250ml vegetable stock
  • 100ml double cream
  • Freshly crushed black peppercorns
  • 2 tbsp chopped tarragon
  • 5 free-range eggs

There are plenty of alternative ways to vary this dish. Try replacing the gruyère with some feta and adding freshly chopped marjoram or oregano; or throw in some chopped capers, olives and parsley, with or without the cheese.

  1. In a small bowl, stir the saffron with about a tablespoon of boiling water, leave to infuse for a couple of minutes, then stir into the rice. Add the gruyère to the rice mix, and season well.
  2. Next, heat the olive oil in a large frying pan and, on high heat, fry the leeks for three minutes to give them a little colour. Add the stock, cream and plenty of crushed black peppercorns, and carry on cooking on a slow simmer for about 10 minutes, until the leeks are soft and the sauce is thick. Add salt to taste and keep warm. Stir in the tarragon just before serving.
  3. Add one egg to the rice mix, and stir well. Pour a tiny amount of olive oil into a large, nonstick frying pan and place over a medium heat. With a spoon, take some of the rice mix and press it down into the hot oil to create four flat cakes about 1cm thick and 7cm in diameter. Fry them on both sides until crispy and brown, about four minutes a side. Transfer to absorbent paper and keep warm while you make another four cakes.
  4. Once all the rice cakes are made, crack the four remaining eggs into the same pan and fry, seasoning just before they’re done. Serve two cakes per person and spoon over some of the creamed leeks. Top each portion with a fried egg and serve.
Categories
Scallops

Scallops & Sesame Soy Spinach

Ingredients

  • 1 pound Maine sea scallops patted dry
  •  Sea salt and fresh pepper
  • 3 tablespoons canola oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons soy sauce
  • 3 garlic cloves thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 ½ pounds spinach (baby spinach is nice and tender, or chop larger ones)
  • 1 teaspoon sesame oil
  •  Lime wedges for serving
  • 2 tablespoons thinly sliced scallion greens
  •  sesame seeds for garnish
  1. Assemble ingredients and tools. Preheat the oven to 200 degrees.
  2. Pat the scallops dry and season with sea salt and pepper.
  3. Thinly slice the garlic cloves and set aside. Slice the scallion greens and set aside.
  4. Heat 2 tablespoons of oil in a 12-inch cast iron skillet until it starts to shimmer. Add the scallops and cook for 2 – 3 minutes, until they start to get brown and crusty on the bottom.
  5. Flip the scallops. Add the butter and soy sauce to the skillet. Using a spoon, drizzle the sauce over the tops of the scallops as they finish cooking, about 2 minutes.
  6. Remove the scallops to an ovenproof plate.
  7. Pour the sauce over, and keep the scallops warm in the oven.
  8. Return the skillet to the stove over medium heat. Add 1-tablespoon canola oil, garlic slices and red pepper flakes. Cook until the garlic is pale golden, adding more oil if needed. Add the greens, season with salt, add some water, and cook until the greens are done.
  9. To serve, arrange the scallops on top of the wilted greens, pour any remaining sauce over the top. Drizzle with sesame oil, squeeze some lime wedges and sprinkle with sesame seeds.

Recipe Notes

Categories
Fish Soup

Classic Norwegian Fish Soup

  • 200g haddock fillet
  • 2 leeks-sliced in half and cut into thin rings
  • 1 small sweet onion – diced
  • 2 cloves garlic – diced
  • 5 cups broth
  • 1/2 cauliflower broken into florets
  • cayenne pepper
  • 1/2 c heavy cream
  • Potatoes cut into small chunks
  • lemon juice
  • chives or dill, fresh

  1. First, heat a large pot over medium heat. Add oil and cook onion and leek for about 3-4 minutes.
  2. Then, add garlic and cook for about 1 minute, stirring every now and then. Do not let brown! Transfer about half of the veggies to the blender; reserve.
  3. Next, add broth and cauliflower to the pot and let cook over high heat for about 8-10 minutes or until tender. Transfer all the cauliflower and 1 cup of the broth to the blender. Add salt, pepper, cayenne pepper, and heavy cream. Blend with half of the reserved cooked veggies until smooth. Pour back into the pot. 
  4. Add the fish and potatoes. Let cook over medium-high heat for about 5-6 minutes. Remove pot from the heat and stir in lemon juice.
  5. Last, garnish fish soup with fresh dill or chives. Serve by itself or with a hard-crusted bread.
Categories
Soup Vegetarian

Creamy Potato Parsnip soup

  •  lb Parsnips
  • 1 lb Potatoes
  • 2 Shallots, sliced
  • A couple Sage Leaves, minced
  • 3 Garlic Cloves, minced
  • ½ cup Heavy Cream or Coconut Cream
  • Vegetable Broth or Water
  • 2 Tbsp Olive Oil
  • ¼ tsp dried Thyme
  • Salt and Pepper

Peel parsnips and potatoes and cut into medium size cubes. Heat olive oil in a large soup pot. Add shallots, sage and garlic and sauté until they begin to brown. Add potatoes and parsnips and stir everything together. Pour enough vegetable broth or water to cover vegetables. Bring to a simmer and cook until potatoes and parsnips are very tender. Using an immersion blender, blend everything until smooth. Add more water if consistency is too thick. Stir in cream and season with thyme and salt and pepper, to taste.

Categories
Soup Vegetarian

Vegan red lentil coconut soup

INGREDIENTS

  • 2 cups red split lentils, uncooked
  • 1 onion, finely chopped
  • 1 red bell pepper cut into ½ inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds
  • 1 tablespoon fresh peeled and minced ginger
  • 2 garlic cloves, finely chopped
  • 1 tablespoon curry powder or 1 tablespoon thai curry paste
  • ½ teaspoon cinnamon
  • 2 teaspoons salt
  • ⅓ cup tomato paste
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 2 tablespoons freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

INSTRUCTIONS

  1. Heat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.
  2. Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.
  3. Add the water, coconut milk, lentils and chickpeas, bring the mixture to a boil and then reduce the heat to a simmer and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.
  4. Taste and adjust with more salt or more lime juice if desired.
  5. Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.
Categories
-appetizers

Blinis

Ingredients

  • 1 cup of self-raising flour
  • 1 large free-range egg
  • olive oil
  • 1 cup of semi-skimmed milk
  • unsalted butter

Method

1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.

2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter.

3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.

4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed.

5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy.

Toppings:

* Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest.


* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon.


* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root.


* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour


* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus.


* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

Categories
Fish

Poached Halibut with Saffron Fennel Cream

Ingredients

  • 4 Halibut fillets
  • 4 cups water
  • 2 cups white wine
  • 1 yellow onion, quartered
  • 2 carrots, rough chopped
  • 1 bay leaf
  • 1 fennel frond, rough chopped, reserve some for garnish
  • 12 to 15 whole peppercorns
  • 1 lemon, juiced
  • Fennel Cream:
  • 1 pint cream
  • 1 head fennel, small dice
  • 1 clove garlic, minced
  • 1 teaspoon saffron
  • salt and pepper to taste

Preparation

To make the poaching bouillon:

Combine all the ingredients in a sauce pan.  Bring to a boil then reduce to a simmer for 15 minutes.  Strain.

 Fennel Cream:

Combine the ingredients and bring up to a simmer over medium-low heat.  Reduce the cream by half.  This should take 10 to 15 minutes. Puree and season to taste with salt and pepper.

 Poach the halibut in the bouillon at a simmer for 6 to 8 minutes.  Dab the fish dry on paper towels and serve with the fennel cream.  Garnish with fennel fronds. 

Categories
Pasta Shrimp

Shrimp Fra Diavolo with Penne

INGREDIENTS

Ingredients for 8 servings

  • 1 box Barilla® Penne
  • 1 Pound Large Shrimp Peeled and Deveined
  • Salt to taste
  • 1 teaspoon Black Pepper Freshly Ground
  • 1 teaspoon Red Chilli Pepper Flakes
  • 3 tablespoons Olive Oil
  • 1 Medium Onion Finely Chopped
  • 28 Ounces Diced Tomatoes Canned Reserve Liquid no salt added
  • 1 Cup Dry White Wine
  • 3 Cloves Garlic Chopped
  • 1/2 teaspoon Oregano Dried
  • 1/4 Cup Fresh Italian Parsley
  • 1/4 Cup Fresh Basil Chopped

INSTRUCTIONS

  • Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet
  • Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon to a large plate and set aside. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens, about 10 minutes
  • Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.