Author: bridgete

Categories
Shrimp

Shrimp Tower

  • 500 g Black Tiger shrimp (frozen)
  • 1 fennel
  • watercress
  • 2 avocados
  • 1 grapefruit
  • 1 lemon
  • 2 tbsp cocktail sauce
  • 1 tsp provencal herbs
  • 2 tbsp olive oil
  • pepper and salt

Thaw the shrimp completely and pat dry.

Cut the lemon into 4

Peel the grapefruit down to the pulp with a sharp knife. Cut the wedges from between the membranes. (*I used pineapple)

Take the pit and skin from the avocados and cut into blocks.

Slice the fennel in thick strips. (*I roasted the fennel in the grill. Sliced thick and olive oil salt and pepper)

Heat a dry grill pan and fry the shrimp for 5 minutes then 3 minutes per side. (do not add grease) Sprinkle with herbs and salt and pepper.

Make the sauce with 2 tbsps cocktail sauce and 3 tbsps cold water.

(*I added aubergine and lentil veg pate)

To make the tower, put the avocado on the bottom, then grapefruit, then fennel shrimp. Sprinkle watercress and olive oil and some more salt and pepper.

put a dollop of sauce on the side and a wedge of lemon.

Categories
Vegetarian

Red Beet Goat Cheese stack

  • 250 g steamed red beets
  • 1 avocado
  • watercress
  • 125 g goat cheese
  • 2 tbsp sour cream
  • 2 tbsp pecans
  • 4 speculaas cookies
  • pepper and salt

Slice the beets in thin slices.

Cut the watercress. Crumble the cookies and chop the pecans roughly. Mix together.

Smash up the avocado with the sour cream until smooth.

Cut the goat cheese into slices

Make the tower by stacking beet then cheese then beet until 7 high starting and ending with beet slice.

Sprinkle over the mix and put daps of avocado cream on the plate. Add salt and pepper.

Categories
Vegetarian

Butternut Wellington

  • 1 butternut squash
  • 250 g mushrooms
  • 200 g fresh baby spinach
  • 1 red onion
  • 2 rolls pastry
  • 250ml cream
  • 2 tbsp butter
  • 1 egg yolk
  • 2 tbsp almond shavings
  • 100 g dried apricots
  • 400g lentils (can)
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • pepper and salt

(this is for 4 people)

Peel the butternut squash and slice in half lengthwise. Clean out the seeds etc. Cook for 5 minutes in lightly salted water. Drain and let cool.

Rinse the lentils in cold water. Drain.

Cut the mushrooms in slices and the red onion in rings. Cut the apricots into thick slices. Preheat the oven to 200c

Roll out the pastry. Place half the pumpkin on the pastry with the hole side up. Scrap out a few extra spoonfuls of pulp along the entire length. Fill the cavity with the lentils. Add salt and pepper.

Fold the pastry over and close. Place on a baking paper on a sheet with the hole side up. Poke some holes in the pastry and whisk the egg yolk with a little water. Paint onto the pastry and bake in the oven for 20 minutes.

Make the mushroom sauce: melt the butter and cook the mushrooms for 4 to 5 minutes, Add salt and pepper and then add the cream. Cook for an additional minute.

Make the spinach salad: Stir together the red onion the apricot pieces and the almonds with the spinach. Add the oil and vinegar and salt and pepper to taste.



		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					Vegetarian				

			


			
Mushroom Burgers with endive salad with potatoes

		


			

		


		
	





	


		


			

  • 2 mushroom burgers
  • 250 g endive
  • 75 g watercress
  • 1 1/2 tbsp lemon juice
  • sm bunch chives
  • 250 g kreeltjes
  • 125g greek yogurt
  • 1 1/2 tbsp walnuts
  • 1 tbsp olive oil
  • 1 tsp curry powder
  • pepper and salt





Cut the endive in 2 and remove the hard core. Cut into peices and and sprinkle with half the lemon juice.





fine cut the chives. Chop the walnuts. Clean the potatoes but leave the skins on.  Cook the potatoes for 20 minutes in lightly salted water. Let cool and then cut in 2.





Mix the rest of the lemon juice with the yogurt and curry powder and half the olive oil.  Mix in the chives and add salt and pepper to taste.





Use the remaining oil to fry the mushroom burgers in the pan. (about 3 min each side)





Mix the endive, watercress, potatoes and dressing in a bowl. Serve with the burgers.


		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					Fish				

			


			
Oven Cod with Red Onions & small Potatoes

		


			

		


		
	





	


		


			
		


	


	
	


		


			

  • red onions
  • kreeltjes
  • olive oil
  • cod
  • garlic
  • ginger powder
  • curry powder
  • salt
  • 4 tbsp butter
  • parsley





Toss red onion and kreeltjes in olive oil and salt and roast in the oven at 425F for 35-40 minutes.





Melt butter and add garlic, ginger, curry and salt and set aside.





Season fish with salt and pepper and lay on top of the roasted potatoes and onions and drizzle with the curry butter and roast in the oven at 350F for 12-15 minutes.





Scatter with parsley.


		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					Bakery Desserts				

			


			
AllSpice Hot Bakery Rolls

		


			

		


		
	





	


		


			
		


	


	
	


		


			

  • 2 cups warm milk
  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 1 packet yeast
  • 4 cups flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/4 extra flour





  • 3/4 cup butter
  • 3/4 cup brown sugar
  • 2 tbsp spice





  • 1 cup powdered sugar
  • 1/4 cup coffee
  • 1 tbsp milk





Put the milk, butter, sugar and yeast into the flour and knead.





Use the extra flour and roll out the dough adding enough to keep it from being too sticky until you have a rectangle.





Put the mixture of the butter, sugar and spice and spread it on the dough.  Roll and cut, placing them close together in a bottom paper lined and buttered oven proof pan.





Leave to rest at least 30 minutes.





Make the frosting and preheat oven 180c Bake for 25-30 minutes.


		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					Bakery Desserts				

			


			
Strawberry Rhubarb Pie

		


			

		


		
	





	


		


			
		


	


	
	


		


			

  •  3 cups sliced rhubarb (1/2 inch pieces)
  • 2 and 1/2 cups chopped strawberries
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 Tablespoon orange juice
  • 1/2 teaspoon pure vanilla extract
  • 2 Tablespoons unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten with 1 Tablespoon (15ml) milk
  • optional: coarse sugar for garnish





  1. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
  2. Preheat oven to 400°F (204°C).
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don’t want that in the filling– discard it). Dot the pieces of butter on top of the filling.
  4. Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Crumble or streusel topping is also an option
  5. Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
  6. Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
  7. Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.










Notes





  1. Make Ahead & Freezing Instructions: This a great pie to make 1 day in advance since it is so juicy – the filling will have time to set overnight. The pie crust dough can also be prepared ahead of time and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. Baked pie freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. Prepared filling can be frozen up to 3 months, thaw overnight in the refrigerator before using.


		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					Fish				

			


			
Miso Black Cod

		


			

		


		
	





	


		


			
		


	


	
	


		


			

  • 2-3 black cod fillets, about 1 lb





  • 1/4 cup sake 
  • 1/4 cup mirin 
  • 4 tablespoons white miso paste 
  • 3 tablespoons sugar





  1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside. Save some for plating purposes.
  2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for 24 hours.
  3. Preheat oven to 400 degree F.
  4. Preheat an indoor grill at the same time.
  5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish on the grill and lightly grill on both sides until the surface turns brown.
  6. Transfer the fish fillets to the oven and bake for 10-15 minutes.
  7. Add a few extra drops of the marinate on the plate and serve hot.





You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets. There are many different kinds of miso (red, brown, white, and more). Make sure you get white miso. I like my miso cod more intense with the flavors of sake and miso, and that being said, the marinate sauce might be too watery for plating purposes as one of my readers pointed out. Heat up the sauce to thicken it if you wish to use it for plating. Or if you like, you can reduce the amount of sake and mirin to slightly less than 1/4 cup each. Use 5 tablespoons miso if you prefer a deeper miso flavor.


		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					Bakery Desserts				

			


			
Carrot Cake

		


			

		


		
	





	


		


			
		


	


	
	


		


			

  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups (295 ml) canola or other vegetable oil
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
  • 1 cup (100 grams) coarsely chopped pecans
  • 1/2 cup (65 grams) raisins





Preheat oven 176c (350f) Grease and line 2 9-inch pans.





In a medium bowl whisk flour baking sodaand cinnamon until blended.





In separate bowl whick the oil sugars and vanilla.  WHick in eggs one at a time.





Switch to a rubber spatula and stir in the dry ingredients,  Stir in carrots, nuts and raisins.





Divide into the 2 pans and bake for 35-45 minutes.





  • 8 ounces (225 grams) cream cheese, at room temperature
  • 1 1/4 cups (140 grams) powdered sugar
  • 1/3 cup (80 ml) heavy whipping cream
  • 1/2 cup (50 grams) coarsely chopped pecans





Traditional Cream Cheese Frosting: In a large bowl, beat 16 ounces of cream cheese and 1/2 cup of softened butter together for a minute or two until smooth. Add 4 1/2 cups of powdered sugar, 1 1/4 teaspoons of vanilla extract, and a pinch of salt. Beat for 2 to 3 minutes until extra creamy. If it is too thick, add 1 tablespoon of cream or milk.





How to Make Carrot Cake Cupcakes: For cupcakes, we’d recommend baking for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make 22 to 24 cupcakes.


		


	


	

		
	


	






	



	


		
			

				
					Categories				
				

					-sides				

			


			
Fresh Fig and Honey Compote

		


			

		


		
	





	


		


			
		


	


	
	


		


			

  •  oz fresh figs
  • 1/4 cup honey
  • 1/4 cup water
  • 1/2 teaspoon cinnamon
  • 1 tablespoon butter





  1. Trim the stems from figs and cut into quarters. Place figs, honey, water and cinnamon in a small saucepan over low heat. Stir occasionally and cook for 30 minutes. Remove from heat and stir in butter.
  2. Using a stick blender or food processor, pulse until only small pieces of figs remain, forming a spread-like consistency.
  3. Serve immediately or store in an airtight container in the refrigerator.