Green Bean, Red Onion & Pecorino Salad

Green Bean, Red Onion & Pecorino Salad

Ingredients:

  • 400g (14) green beans, trimmed
  • sea salt and black pepper
  • 1 red onion, peeled and thinly sliced
  • 50g (1½ oz) pecorino, freshly grated
  • 45ml (3 tbsp) extra virgin olive oil
  • juice of ½ lemon

Method:

  • Add the beans to a pan of boiling salted water and cook for 4 minutes or until just tender. Drain, refresh in cold water, then pat dry with kitchen paper.
  • Put the onion in a colander, sprinkle with salt and leave for 5 minutes. Holding the colander over the sink, pour on a kettleful of boiling water to remove some of the onion’s acidity. Drain well and pat dry.
  • Toss the beans, onion and pecorino together in a bowl. For the dressing, whisk together the olive oil, lemon juice and salt and pepper to taste.
  • Drizzle the dressing over the salad to serve.

sourced from: Greedy Gourmet

Lemon Flan with Strawberry and Lemon Thyme Compote

Lemon Flan with Strawberry and Lemon Thyme Compote

Adapted from Epicurious

Makes 6

Strawberry Thyme Compote

  • ¼ cup sugar
  • ¼ cup water
  • 1 teaspoon fresh lemon thyme leaves
  • 1-2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla
  • 2 cups strawberries, washed and cut into halves or quarters

Lemon Flans

  • 2 cups whole milk
  • ½ cup sugar
  • Peel from half a lemon, removed with a vegetable peeler in strips
  • Pinch salt
  • 2 large eggs
  • 2 large egg yolks

Method:

  • To make strawberry lemon thyme syrup, combine sugar, water, lemon thyme and lemon juice in a small saucepan. Bring to the boil, stirring occasionally until sugar is dissolved. Cool to room temperature and then stir in vanilla.
  • Spoon 3 teaspoons of syrup into each of six ¾ cup ramekins. Place ramekins into a large baking dish. Allow syrup to infuse overnight.
  • Combine milk, sugar, lemon peel, and salt in medium saucepan. Bring to the boil and reduce heat to medium-low. Simmer for about 10 minutes.
  • Uncover and let milk mixture steep at room temperature 1 hour. Return milk mixture to a simmer. Strain into a small bowl and discard the lemon peel.
  • Preheat oven to 170°C (350°F). Whisk eggs and egg yolks in medium bowl to blend. Gradually whisk warm milk mixture into egg mixture.
  • Divide custard among prepared ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake custards until centers are set and thin knife inserted at edge of dish cleanly separates custard from dish, about 45 minutes. Remove flans from water. Cool for 1 hour, and then refrigerate flans uncovered overnight.
  • Pour lemon thyme syrup over the cut up strawberries. Cover and refrigerate for 4 hours maximum before serving.
  • Run small thin knife around flans to loosen. Invert each flan onto plate. Serve with strawberry lemon thyme compote.

many thanks to Lisa from Spicy Icecream

Pan Roasted Halibut, French cut Romano Beans with Lardons, Salsa Verde

Pan Roasted Halibut, French cut Romano Beans with Lardons, Salsa Verde

(serves 2)

Ingredients:

  • 1lb of really thick halibut fillet, cut into two pieces
  • 2 good handfuls of fresh romano or scarlet runner beans
  • 2 pieces of fatty bacon, cut into small cubes (lardons)
  • 1 small handful of fresh flat leaf parsley
  • 1 small handful of fresh basil
  • 10 mint leaves
  • 2 anchovy fillets
  • 1 clove of garlic
  • 1 dill pickle
  • 1 small handful of capers
  • really good olive oil
  • splash of red wine vinegar

Method:

Start by making the salsa verdi.

  • Finely chop, by hand, the parsley basil and mint. Put in a medium sized bowl.
  • Finely chop the pickle and capers, and add to the bowl.
  • Do the same for the anchovy fillets.
  • Mash the garlic clove, and add.
  • Add a splash of red wine vinegar, and now a good few glugs of the really good olive oil.
  • Mix. If it is looking too dry, add more olive oil. Keep adding until everything looks moist, and there is a little oil in the bottom of the bowl. (chop this by hand, so that you see some great texture. If you are feeling lazy, the food processor is an option, but it will come out looking like mush.. with the texture of mush). Salsa verde is a sauce best left to a day when you have patience!

Let the verde stand at room temperature whilst you prepare everything else.

  • French cut the beans.(top and tail the bean, and cut it into thin sections, lengthwise).
  • Preheat oven to 400F. Get a large pot of boiling water on the go for the beans.
  • Heat enough olive oil to cover the bottom of a medium sized frying pan (big enough for both pieces of halibut).
  • When the oil is hot, put the fish in, flesh side down.
  • Regulate the heat carefully. We don’t want this to burn – a golden yellow color is perfect.
  • Cook the fish like this for about 4 minutes – until the flesh is nicely golden.
  • Put the beans into the boiling water, and boil for 6 minutes. Do not overdo, overcooked beans are quite a let down. Strain when done.
  • Heat up a thick pan – preferably a well seasoned cast iron one. When hot, fry the bacon in this for about 4 minutes, until just cooked through.
  • Flip the fish over, and put it in the oven, for about 6 more minutes – but this really depends on the thickness of your halibut. This one was really pretty thick for me (hats off to Mutual Fish for that!). The fish is done when it is opaque throughout, and flakes easily with a fork.
  • In a large bowl toss the beans and the bacon together.

To plate – put a pile of salsa verde in the center of a plate. Push it into a circle using the back of a spoon. Top this with a generous helping of beans. Very carefully place the halibut fillet on top.

Serve immediately.

many thanks to  Matt Wright

Vanilla Creme Brulee

Vanilla Creme Brulee

Ingredients:

  • 8 egg yolks
  • 600mL thickened cream
  • 100mL milk
  • 100g sugar
  • 1 vanilla bean, seeds scraped
  • castor sugar, extra

Method:

  • The cooking time here is for the ingredients at room temperature.
  • You’ll need to increase the cooking time if they are cold from the
  • fridge.
  • Preheat the oven to 100C. Whisk yolks and sugar in a bowl until pale then whisk in cream and scraped vanilla seeds. Pass through a sieve and then divide between 8 silicone muffin moulds or ramekins.
  • Bake brulees for 1hr 15mins or until still wobbly in the middle but slightly thickened. Remove from the oven and allow to cool. Cover and place in the freezer for at least 6 hours.
  • Half an hour before you’re ready to serve, remove brulee from moulds and place each on a serving plate. Sit in the refrigerator until ready to serve.
  • To serve sprinkle the top of each brulee with an even layer of castor sugar. Brown with a blowtorch until sugar is melted and browned in places. Allow to cool slightly before topping with more sugar and continuing to brulee until the desired colour is achieved. Serve immediately.

many thanks to  StoneSoup

Pasta YiaYia

Pasta YiaYia

Ingredients:

  • ¾ lb. bucatini
  • 6 tablespoons butter
  • 1 head garlic, each clove sliced very thinly crosswise (slices will be petal-shaped)
  • 4-6 oz. feta cheese, crumbled
  • ½ teaspoon cinnamon

Method:

  • Boil pasta in salted water until al dente.
  • While pasta is cooking, heat butter over medium-high heat in a heavy-bottomed saucepan. Just as the butter turns to turn golden-brown, add the garlic slices.
  • Continue to cook the garlic and the butter until the butter is browned and the garlic turns dark golden-brown and crispy. Remove from heat. Do not overcook the garlic or it will taste bitter.
  • With a slotted spoon, remove the garlic slices and set aside.
  • Drain the pasta and add to the butter.
  • Add the cinnamon to the noodles. Stir until noodles are coated with butter and cinnamon.
  • Plate the pasta on individual plates.
  • Divide the feta and the garlic slices evenly between the plates.
  • Sprinkle with additional cinnamon, if desired.

many thanks to Erielle from Fancy Toast

Lemon Garganelli

Lemon Garganelli

Ingredients:

  • 10 oz. garganelli, or the pasta of your choice
  • zest and juice of one medium sized lemon
  • 3 tablespoons of your favorite, high-quality olive oil
  • 1/4 cup grated Parmigiano-Reggiano + more for shaving (a long vegetable peeler works great for this)
  • chiffonade of a few mint leaves (a pungent variety, or substitute basil)
  • 2 tablespoons capers, drained
  • sea salt and freshly ground black pepper

Method:

  • Cook the pasta according to package directions, be careful to not overcook.
  • Whisk the lemon juice and olive oil together in a bowl, add grated parmesan, capers, lemon zest, and salt and pepper to taste.
  • Drain the pasta, reserving a couple tablespoons of the pasta water and return to the warm pot. Toss in the water and lemon/oil mixture.
  • Top each serving with a few shavings of Parmigiano and a pinch of mint.

many thanks to  Almost a Chef

Farfalle with Almond Pesto, Zucchini, and Fennel

Farfalle with Almond Pesto, Zucchini, and Fennel

Ingredients:

  • 1 lb. farfalle
  • 1 garlic clove, roughly chopped
  • 1/3 cup unsalted roasted almonds (slivered work well)
  • 1 cup flat-leaf parsley leaves
  • ¾ cup extra-virgin olive oil
  • ¼ cup freshly grated Parmesan (preferably Parmigiano-Reggiano)
  • Sea salt and pepper
  • 2 medium sized zucchini, halved lengthwise and sliced into half coins
  • 1-2 bulbs fennel, stem removed, cored and sliced (do this immediately before adding to the skillet, fennel doesn’t wait well)

Method:

  • In a food processor, add garlic and almonds, pulse until coarsely chopped.
  • Add parsley leaves and 1/2 cup of olive oil, process until parsley is chopped and the mixture comes to a pesto consistency.
  • Stir in cheese, and season with salt and pepper, refrigerate while proceeding.
  • Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions, or until pasta is al dente, drain.
  • While the pasta is cooking, heat 1 tablespoon of olive oil over medium high heat until shimmering and fluid, in a large skillet.
  • Add the zucchini and fennel, cook until tender and golden, about 5 minutes. Season with salt and pepper and remove from heat.
  • Add the pesto to the zucchini and fennel, then toss with the farfalle.
  • Alternatively, if your skillet is not large enough, toss mixture in a bowl.
  • Fennel fronds, cut with kitchen shears, make a nice finishing garnish.

many thanks to  Almost a Chef

Pineapple Banana Upside-Down Cake – recipe

Pineapple_Banana_Upside_Dow

Ingredients:

  • 1 2/3 cups all-purpose flour (I used whole wheat cake flour, which contributed to the nutty flavor, all-purpose or a combination would work as well, though regular whole wheat flour may become too heavy)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 1 pinch freshly ground nutmeg
  • 1/2 fresh pineapple, peeled and core removed, cut into about 1/4? inch slices or whatever size you prefer
  • 1 banana, peeled and cut into long slices
  • 1 1/4 sticks + 2 tablespoons unsalted butter, softened (for this recipe, I prefer unsalted Plugrá butter, which lends extra richness to the cake)
  • 1/4 cup + 1 tablespoon packed light brown sugar
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2/3 cup plain yogurt

Method:

  • Preheat oven to 350 degrees, with the rack placed in middle position.
  • Sift together flour, baking powder and soda, salt, and nutmeg.
  • Butter a 8″ or 9″ cake pan (sides and bottom, using ¼ stick of butter), evenly sprinkle 1/4 cup brown sugar throughout.
  • To a skillet over medium heat, add 2 tablespoons butter and 1 tablespoon brown sugar, swirl into a bubbly liquid and add the pineapple, move this mixture around in the pan until the fruit begins to caramelize and turn golden, at this point, add the banana and coat it in the syrup.
  • Arrange the fruit in the prepared cake pan to your liking, remember, however you arrange the fruit on the bottom will be how it is presented on the top when you turn the cake out. Reserve the pan liquids to pour over the cake when complete.
  • With an electric mixer, beat 1 stick butter, granulated sugar, and vanilla until lighter in color and texture, about 2 minutes.
  • Add eggs, one at a time, until completely incorporated. At low speed, add flour mixture alternately with yogurt, beginning and ending with flour (always end with dry!), if the mixture seems excessively dry (not combining properly), you can add more yogurt, followed by a little more flour.
  • Spread the batter over fruit, and smooth evenly into the pan. Bake until a wooden pick inserted in the center comes out clean and the cake appears golden brown, 35-40 minutes.
  • Cool 15 minutes in pan, then invert onto a plate or serving platter. If you wish, warm up and pour the skillet juices of sugar, butter and pineapple juice over the cake, if it has hardened, add a little lemon juice to thin.
  • Cool cake to room temperature and serve in slices.
  • Serve this cake with plain yogurt, flavored with a little vanilla extract and the seeds of a scraped vanilla bean (to taste). Of course, you could also serve it with freshly whipped cream or vanilla ice cream. Enjoy!

many thanks to  Almost a Chef

Spinach and Ricotta Lasagne

Spinach and Ricotta Lasagne

Ingredients:

  • ½ bunch silverbeet or 1 bunch English spinach
  • 500g ricotta cheese
  • ½ cup breadcrumbs
  • 1½ tablespoons fresh parsley, chopped
  • 2 packets instant lasagne sheets
  • mozzarella and parmesan cheese

White Sauce:

  • 80g butter
  • 1/3 cup flour
  • 600mL milk
  • salt and pepper, to taste

Method:

  • Pre-heat the oven to 200°C (390°F) and line a large baking dish with baking paper.
  • Blanch the spinach for 30 seconds, then drain and squeeze to remove excess liquid. Chop finely.
  • Place spinach in a bowl with ricotta, breadcrumbs and parsley and mix to combine. Set aside.
  • In a medium saucepan, place the butter. When it is fully melted, stir in the flour, and when combined, add the milk. Whisk until it is smooth and starts to thicken, then reduce heat. Add salt and pepper. Do not let the sauce become too thick.
  • I like to pre-cook my lasagne sheets, even though the packets say it is not necessary. I use a large saucepan with salted, boiling water, cooking 2-3 lasagne sheets at a time for about 5 minutes.
  • Assemble the lasagne, with the lasagne sheets, a thin layer of the spinach and ricotta mixture, some of the white sauce and cheese. Continue this order, and finish with a decent amount of white sauce and cheese on top, with some cracked black pepper.
  • Bake for 30-40 minutes, depending on the size of your lasagne dish. Serve with salad.

many thanks to Lisa from Spicy Icecream

Creamy Cauliflower Soup with Brazil Nut Pesto – recipe

Creamy_Cauliflower_Soup_with_Brazil_Nut_Pesto

Ingredients:

For the Soup:

  • 3 tablespoons clarified butter or extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 tsp. red pepper flakes
  • 1 large potato peeled and chopped
  • 1 ½ pounds cauliflower, coarsely chopped
  • 5 cups vegetable stock or water
  • 1/3 cup heavy cream or Cashew Cream
  • fine-grain sea salt (I used kosher salt, still good)

For the Pesto:

  • ½ cup toasted Brazil nutes (I only had pine nuts, still good)
  • 2 handfuls spinach leaves, stemmed
  • 4 cloves garlic
  • ½ cup freshly grated Parmesan cheese
  • ½ cup extra-virgin olive oil
  • generous pinch of fine-grain sea salt (I used kosher)

Method:

  • Heat the butter in a soup pot over medium-high heat, add the garlic, onion,
  • and red pepper flakes and sauté for 2 or 3 minutes, until translucent.
  • Stir in the potato and cauliflower and cook for another couple of
  • minutes.
  • Add the stock, bring to a simmer, and cook until the
  • vegetables are tender.
  • Remove from the heat and puree thoroughly with a
  • handheld immersion blender. Stir in the cream and season to taste.

To Make the Pesto:

  • Puree all the ingredients in a blender or food processor until smooth.
  • Taste and add more salt if needed.
  • Ladle the soup into individual bowls, drop a spoonful of pesto in each one, and use a knife or toothpick to swirl.

many thanks to Erielle from Fancy Toast