Author: bridgete

Categories
Soup Vegetarian

Pumpkin Ginger Soup

  •  kg pumpkin
  • 2 shallots
  • 75 g ginger
  • a few sprigs of fresh herbs , such as chives, mint
  • extra virgin olive oil
  • 1 litre organic vegetable stock
  • 125 ml coconut milk , plus extra to serve
  • ½ tablespoon chilli powder
  • 1 lime
  1. Deseed and roughly chop the pumpkin, peel and chop the shallots, then peel and finely grate the ginger. Pick and finely chop the herbs.
  2. Place the pumpkin, shallots, ginger and some oil in a large saucepan and sauté until soft.
  3. Add the stock, coconut milk and chilli powder. Season, then bring to the boil and simmer for 40 minutes.
  4. Blitz in a food processor then serve with the fresh herbs, lime juice and a splash of coconut milk.
Categories
Vegetarian

Pumpkin, Spinach and Goat Cheese Quiche

  • 30 oz (800 g) pumpkin, cut into large pieces
  • 1–2 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 teaspoons of sugar
  • 2 cups (450g) fresh spinach
  • Salt & pepper
  • 2 large eggs
  • 7 oz (200g) goat cheese
  • 1/2 cup (65g) nuts
  • 1/2 teaspoon nutmeg
  1. Preheat oven 200c. Cook the chopped pumpkin in a large volume of water until soft and tender. Sieve, and puree with a fork.
  2. In a medium frying pan, heat olive oil and once hot, melt the onions. When they start to golden, add sugar and caramelize them, about 5-10 minutes.
  3. In another frying pan, saute the spinach with olive oil until they reduce by half. Season with salt and pepper, and set aside.
  4. Mix the eggs with the goat cheese. Add the walnuts, mashed pumpkins, onions and spinach. Season with salt, pepper, and a pinch of nutmeg.
  5. Pour the mixture onto the crust, and bake for about 40 minutes, or until cooked through.
Categories
Fish

Chinese Sea Bass

  • 3/4 cup canned low-salt chicken broth
  • 1 tablespoon cornstarch
  • 1 tablespoon Asian sesame oil or vegetable oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 1/2 tablespoons cider vinegar
  • 4 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 6-ounce sea bass fillets
  • Cooked rice
  • Chopped green onion top

Combine broth and cornstarch in small bowl; stir until cornstarch dissolves. Heat oil in heavy medium saucepan over high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute. Remove from heat. Season sauce with pepper.

Preheat broiler. Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side. Place fish on plates. Spoon rice alongside; sprinkle with onion tops. Serve, passing remaining sauce separately.

Categories
Vegetarian

Potato and Spinach Pasties

  • puff pastry
  • a bag of spinach
  • 3 large or 4 small to medium potatoes
  • 1 clove of garlic
  • a pinch of nutmeg (optional)
  • salt & pepper to season
  • 1 egg yolk
  1. Preheat the oven 210c.
  2. Make mashed potatoes. Boil the peeled potatoes for 15 minutes.
  3. Mash potatoes and add butter and cream. Use the mixer to make them smooth. (can have some lumps)
  4. Cook the spinach in boiling water for 3-4 minutes. Squeeze out as much excess water as possible, then chop.
  5. Mix the spinach, potato and chopped garlic, salt and pepper and grated nutmeg in a bowl and mush them all.
  6. Cut pastry into circles.
  7. Arrange the potato & spinach mixture across half of the circle leaving a little edge. Moisten the edge to make it stick better and flip the empty half over the top to close.
  8. Brush with egg yolk. Make small holes so that steam can escape during the cooking.
  9. Cook in the center of the oven for 40 to 45 minutes or until pasties are crisp and golden.
Categories
Desserts

Peanut Butter Cookies

  • 1 cup all purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 3/4 cup (150 grams) light brown sugar packed
  • 1/4 cup (50 grams) granulated sugar
  • 3/4 cup (190 grams) creamy peanut butter
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • extra sugar for rolling

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a large mixing bowl, whisk together the flour, almond flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.

Mix in the peanut butter, egg, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

Add the dry ingredients and mix until just combined.

Place the 3 tablespoons (40 grams) of granulated sugar in a small bowl. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough, roll into a ball, and coat in the granulated sugar. Place each ball of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Gently press each one down with a fork to make a small criss-cross pattern.

Bake for 10 to 12 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.

Categories
Pasta Vegetarian

Pasta with Brussel Sprouts, Leeks, Parmesan and Lemon

  • 1 pound brussels sprouts
  • 1 large leek, white and pale-green parts only
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 12 ounces pasta
  • 2 ounces Parmesan, finely grated, plus more for serving
  • Lemon wedges (for serving)

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½”-thick rings, then chop remaining leek.

Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes.

Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

4 bowls: 1) Browned leek rings and quartered sprouts 2) wine, lemon zest, garlic, chopped leeks 3) reserved brussels sprout leaves 4) pasta

With the 2 wine, lemon zest, garlic and chopped leeks still in the skillet, add 4 pasta to skillet along with 3 reserved brussels sprout leaves, 1 brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine.

Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Categories
Fish

Croque Monsieur Salmon

  • ¼ cup (½ stick) unsalted butter
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • 2 tablespoons whole grain mustard
  • ½ teaspoon freshly grated nutmeg or ¼ ground nutmeg
  • Kosher salt
  • 8 slices ½”-thick country-style bread
  • 6 oz. smoked salmon-thin sheets
  • 3 oz. Gruyère, grated (about 1½ cups)
  • 1 teaspoon herbes de Provence

béchamel

  • Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
  • DO AHEAD: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.

assembly

  • Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with salmon and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.
  • DO AHEAD: Sandwiches can be made (but not baked) 1 day ahead. Cover; chill.
Categories
-sides Vegetarian

Stuffed Bell Peppers

  • 3 Tbsp. extra-virgin olive oil
  • 1 large onion, finely chopped
  • ¼ cup chopped walnuts
  • 6 garlic cloves, finely chopped
  • 1 tsp. tomato paste
  • ½ tsp. cayenne pepper
  • ½ tsp. ground cumin
  • ½ tsp. ground turmeric
  • ½ tsp. smoked paprika
  • ¼ cup dry white wine
  • 1 tsp. kosher salt, plus more
  • Freshly ground black pepper
  • ½ lb. veggie meat
  • 1 cup cooked rice
  • ¼ cup golden raisins
  • 2 oz. Parmesan, finely grated (about ½ cup), divided
  • 4 medium or 6 small bell peppers, any color
  • 4 cups tomato juice (100% juice)

THIS TAKES ABOUT 2 HOURS TO PREPARE AND COOK

  • Preheat oven to 350°. Heat oil in a large skillet over medium. Cook onion, stirring often, until translucent and starting to brown, 10–15 minutes. Add walnuts, garlic, tomato paste, cayenne, cumin, turmeric, and paprika and cook, stirring constantly, until combined and garlic is softened, 2–3 minutes. Add wine and cook, stirring, until just slightly reduced, 1–2 minutes. Season with salt and pepper.
  • Chop veggie meat and remaining 1 tsp. salt with your hands in a large bowl. Fold in rice, raisins, and ¼ cup cheese with a wooden spoon and mix well to combine. Add onion mixture and mix with wooden spoon until incorporated.
  • Carefully cut off bottom bumps of bell peppers to create a flat end so they can stand upright. Don’t shave off too much or the filling can leak out. Using a spoon, stuff peppers with meat mixture and fill to the top. Press down and pack pepper fully.
  • Arrange peppers in a small Dutch oven or baking dish. Pour tomato juice around them, leaving about 1″ of pepper exposed.
  • Top stuffed peppers with remaining ¼ cup cheese; season with pepper. Cover with foil and bake 1 hour. Uncover and continue to bake until peppers are tender and cheese is browned, about 30 minutes more.
  • Do Ahead: Stuffed peppers can be made 2 days ahead. Transfer to an airtight container and chill. Reheat in a 350° oven, covered, until heated through, about 20 minutes.
Categories
Shrimp

Grilled BBQ Shrimp

  • 1/2 cup olive oil
  • 1/2 cup finely chopped fresh basil
  • 4 garlic cloves, crushed
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons hot pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 36 uncooked large shrimp, peeled, deveined (about 2 pounds)

NEEDS 2 HOURS to MARINADE

  • Whisk first 8 ingredients in small bowl.
  • Thread 6 shrimp onto each of six 10- to 12-inch-long metal skewers. Place skewers in 15x10x2-inch glass baking dish. Spoon all but 1/4 cup marinade over shrimp; turn to coat. Cover and chill shrimp and reserved 1/4 cup marinade at least 30 minutes and up to 2 hours.
  • Prepare barbecue (medium-high heat). Grill shrimp with some marinade still clinging until just opaque in center, about 2 1/2 minutes per side. Arrange skewers on platter. Spoon reserved 1/4 cup marinade over and serve.
Categories
Desserts

Rasberry Yogurt Cake

  • 240 ml (1 cup) plain yogurt (two 120-ml ou 1/2-cup tubs, which is the French standard)
  • 1 1/2 tubs (3/4 cup) sugar (I typically use blond unrefined sugar), plus 1 to 2 tablespoons for sprinkling
  • 1/2 tub (1/4 cup) oil
  • 3 large eggs
  • 3 tubs (1 1/2 cup) all-purpose flour
  • 1 tub (1/2 cup) almond flour (you can also use almond meal or finely ground almonds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 300 grams (10 1/2 ounces) raspberries (fresh or frozen; no need to thaw if frozen)
  1. Preheat the oven to 175°C (350°F). Line a 22-cm (9-inch) round cake pan with parchment paper.
  2. In a large mixing bowl, put the yogurt, the 1 1/2 tub sugar, the oil, and the eggs.
  3. Whisk together until combined.
  4. In a medium bowl, combine the flour, almond flour, baking powder, and salt.
  5. Add the flour mixture to the wet ingredients and mix it in with a spatula until you can’t see white traces of flour. Do not overmix; some lumps are OK.
  6. Pour half the batter into the cake pan. Cover evenly with half of the raspberries.
  7. Pour the other half of the batter, and add the other half of the raspberries on top. Sprinkle evenly with the remaining sugar.
  8. Put into the oven to bake, for 30 to 35 minutes, until the top is springy and a cake tester comes out clean. If it looks like the top of the cake is browning too quickly, cover loosely with foil for the rest of the baking time.
  9. Allow to rest on the counter for 15 minutes. Lift from the pan, and transfer to a rack to cool.
  10. Serve slightly warm or completely cooled.