A Crisp and Crunchy Salad for Christmas

All the colours of Christmas

Perfect to sit on The Christmas Table
I got the idea for this salad on The Bon Appetit Website
Of course I have adapted it to make it mine and yours in fact

I love the dressing that was supplied was supposed to go with the salad
you will find it at the bottom of the post
But somehow, I don’t think these Asian flavours would go with Turkey, Ham, Stuffing Balls
So I dressed the vegetables with a Tomato Dressing

Very simple
Just make a French Dressing
Into a jar put

6 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
1 tsp French Mustard
Sea Salt and Freshly Ground Black Pepper

Shake well, leave aside till you need it

Take 6 Cherry tomatoes
Cut into quarters
Marinate the tomatoes in about 4 Tablespoons of the French dressing

Now prepare the rest of the salad

3 Lebanese Cucumbers, very thinly sliced
4 small radishes, trimmed, very thinly sliced
200 gms Green Beans cut in half diagonally    
 
Salt
2 bowls of Iced waterTomato Dressing
Chives finely chopped 

Place cucumber, radishes,
in a colander set inside a bowl of ice water.
Press down on vegetables to submerge.
Let soak, stirring occasionally, until very firm and crunchy,
at least 15 minutes and up to 1 hour.
Drain and pat dry.
Meanwhile, cook the beans in a large pot of boiling generously
salted water just until their colour intensifies and they are
barely softened, about 1 minute.
Using a slotted spoon, immediately transfer to a large bowl of
salted ice water (use about 1 Tbsp. salt for every litre of water).
Let vegetables cool;
Drain and pat dry.

Arrange the drained and dried vegetable in a serving plate

Add the tomatoes
Toss gently
Cover with chopped chives

Now if you wish to make this salad with the Asian Dressing

Omit the tomatoes and Toss with this dressing
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
¼ teaspoon sugar
Sea salt, freshly ground pepper

I shall be trying this after Christmas

Simple Italian Style Sponge - Turns into a Lovely Christmas Dessert

Italian Sponge Cake Pan-di Spagna

I had some egg whites in the fridge, left over from the lemon curd I made the other day… WHICH was supposed to go on top of a Pavlova…THAT I was supposed to make for some friends who were coming for lunch
I had found the recipe for this Pavlova on The Epicurious Website
Pavlova with Lemon Curd and Berries
The inspiration for this recipe came from food stylist (and New Zealander) Toni Brogan.

The lunch got postponed,
What to do with the Lemon Curd?
It keeps well in the fridge

So I saved it to give the Grandkids for dinner a few days later
Lemon Curd Recipe
 
2/3 cup granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/3 cup fresh lemon juice
1/2 stick unsalted butter
3 large egg yolks
2 teaspoons grated lemon zest

Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan,
then add lemon juice and butter.
Bring to a simmer over medium-high heat, whisking,
then continue to simmer, whisking constantly, 1 minute.
Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture,
then whisk into remaining lemon mixture in saucepan.
Reduce heat to low and cook, whisking constantly, until curd is thickened,
about 2 minutes (do not let boil).
Transfer to a bowl and stir in zest.
Chill, surface covered with parchment, until cool, about 1 1/2 hours.

With half of the prepared curd
I put together some little tarts
Which were really delicious

I used shop bought pastry shells
To be honest...hardly worth making them
Lovely Crisp Pastry and every one of them perfect

Whip around 100 mls of cream
Fold the cream into the curd gently until mixed
Lovely pale lemon colour

Fill the little cases and top with little blueberries

Into the fridge so that the lemon mixture sets
These are wonderful…thumbs up from the kids

So what to do with the other half of the curd
“my waste not, want not frame of mind…
Use the egg whites
Didn't want to to make a Pavlova
Thought… maybe an egg white sponge ?

I thought, this recipe for Italian Sponge Cake
“Pan-di Spagna" that I found on a website aseasyasapplepie.com
was a sponge made using egg whites

WRONG…turns out it is whole eggs. I read it incorrectly
Oh well, into the freezer go the egg whites
I shall use them on another day

The recipe suggested using Cake Flour…not all purpose
I found out how to make that
You can find anything on the web
Have a look here
Easy peasy
So now, I was completely ready

Ingredients for a 18-20 cm (7-8 inches) pan.
 
120 grams granulated sugar
4 extra large eggs, at room temperature
1 teaspoon grated lemon zest or vanilla extract (optional)
120 grams cake flour, sifted
Instructions

Take out the eggs out of the fridge ahead of time
or soak them in a bowl of warm water for a few minutes.
Preheat the oven to 170 degrees C
Butter and flour a 20 cm (8 inch) pan.
Put the eggs, sugar, and lemon zest in the bowl of a stand mixer.
Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed).
To test that it has been beaten enough, let some of the mixture fall into the bowl.
If it remains "sitting" on top it means that it's ready.

Spoon the flour on top of the egg mixture, a little at a time, and fold it gently with a metal spoon.
  
Pour the batter into the prepared pan.
Don't smooth the top or bang the pan on the counter, leave it as it is!

Don't open the oven door for 20 minutes
I found that the cake cooked in 30 minutes
I tested it with a skewer (or a tooth pick)   

Turn off the oven but leave the cake inside (put a wooden spoon in the oven door to keep it slightly open) for at least 10 minutes so it can cool down slowly.

After that, remove it from the oven, let it cool for 10 more minutes,
loosen around the edges with a knife, then flip the cake on a wire rack upside down
(without the pan) to cool completely.

Take the remainder of the Lemon Curd
Combine with Whipped Cream
Gently fold with a metal spoon

Cut the cooled sponge in half with a bread knife
on the bottom half 
Spread the lemon mix
Cover with sliced strawberries 

Whip some extra cream and spread over the other side
Sponges can get a bit dry so cream it up well

Sift icing sugar over the top
Looks Great

Serve

Tasty Cauliflower - Sicilian Style with Pecorino Cheese and Black Olives

Once again, always thinking of food the kids would like to eat
This IS a Cauliflower Cheese, without the usual Cheese Sauce
BUT as you will see, using the leftovers, I did make the Cheese Sauce and it was yummy

I found this recipe in the NY Times Cooking Column. Martha Rose Shulman is the author in fact
My Grandchildren love vegetables, so it's good to find different ways, to serve food to develop their palate 
I did like the idea of using Green Cauliflower, a very pretty vegetable

1 generous head green or white cauliflower (2 to 2 1/2 pounds)
Sea Salt
1 small onion, finely chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
16 imported oil-cured black olives, pitted and cut in half
2 tablespoons minced fresh parsley
Freshly ground pepper
½ cup freshly grated Pecorino or Parmesan, or a combination

Break up the cauliflower into small florets while you bring a large pot of water to a boil.
Salt the water generously and drop in the cauliflower.
Boil 5 minutes while you fill a bowl with ice and water.
Transfer the cauliflower to the ice water, let sit for a couple of minutes, 
This stops the cooking process and keeps the Cauliflower nice and firm
then drain and place on paper towels.
   
Preheat the oven to 175C
Oil a 2-quart baking dish or gratin dish. 

Heat 1 tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. 
Cook, stirring, until tender, about 3 minutes, and add a pinch of salt and the garlic.
Cook, stirring, for about 30 seconds, until fragrant and translucent.
Remove from the heat and stir in the olives.
Place the cauliflower in the baking dish and 
Add the onion and olive mixture, the remaining olive oil, the parsley and half the cheese. 

Season to taste with salt and pepper and stir together well.
Spread out in the dish and sprinkle the remaining cheese on top.

Bake in the preheated oven for 25 to 30 minutes, until the cheese is nicely browned.

Serve hot or warm.
I served this with Roast Chicken

The next day
I looked at the leftovers and of course "a bake" came to mind

Very simple
Just make a simple Bechamel Sauce
Flavour it with some grated cheese
Voila...another dish has been created

2 tablespoons butter
2 tablespoons flour
1 cup milk
Sea salt and freshly ground black pepper
1/2 cup grated tasty cheese

Handful of extra grated cheese

Melt butter in a small pot
Add flour and cook for 2-3 minutes, to get rid of the raw flour taste
Season with S & P
Add milk gradually
Stir vigorously and keep on the heat
A wooden spoon is best or a wire whisk
Keep on stirring till the sauce begins to thicken
When it is bubbling
Let it cook for another 2-3 minutes
Stir every so often to stop lumps forming and make sure it doesn't stick
Add grated cheese

In a gratin dish, layer the chicken and cauliflower
Cover with sauce

Top with extra grated cheese

This is good to freeze at this stage
I have excellent Pyrex dishes, just big enough for 1 person

Into the freezer for another night

But if you are working with the unfrozen dish
Heat oven to 180C

Bake for 20 - 25 minutes until it bubbles and turns lovely and golden

Absolutely Fabulous

Vegetable Fritters - More Ways to Use Leftovers

Cooking for one, frequently means you have too much food. I am from a family that never had the same meal every night. So when I have leftover food, I find another to present it.

So last night, some potatoes, some asparagus.
What to do?
Fritters for lunch.
Yes

So I grabbed a courgette, a spring onion, some cherry tomatoes, couple of eggs  from the fridge.

There is no absolute rule for the amounts...but the rule of thumb is... enough flour to coat the vege
and enough egg to bind them all together

So for these fritters
This is what I had in hand

2 small cooked potatoes grated
4 stalks cooked asparagus sliced into disc
1 spring onion finely chopped
1 courgette grated
3 cherry tomatoes quartered, seeds removed and chopped

1/4 cup flour
2 eggs

Oil for frying

Sea salt and  freshly ground black pepper

Place the vegetables into a bowl
Add flour and salt and pepper
Toss to coat the vegetables 

Meanwhile in another bowl beat eggs with some salt and pepper
Add the seeds from the tomatoes and beat together

Add egg mix to vegetables

Heat oil in a pan, over medium heat, till it is hot
Add the mixture in spoonfuls

Cook on one side 2-3 minutes
Turn and cook on the other side for another 2-3 minutes
If they cooking too quickly turn the heat down

Drain on a wire rack

Serve
I think room temperature is best for the flavour

You could squeeze a little lemon over the top
or serve with a chutney
I like them just with a little sea salt and freshly ground black pepper
Your choice

Moussaka you say? Not Quite, But Close… Layer up Carrots, Potatoes, Meat Sauce and Béchamel

After making lasagne yesterday I had Leftover Meat Sauce and Leftover Béchamel
I wanted to make something different with them, rifled through my fridge and pantry and found Carrots, Potatoes and some spinach
I haven't specified quantities
I think you just use what you have, I had a couple of cups of meat sauce and about a cup of Bechamel
if you want to see how to make the Meat Sauce and Bechamel have a look here

Peel and slice carrots and potatoes into rings
Cook in microwave till just tender 2-3 minutes
Drain

Toss in a slosh of olive oil Shake of oregano, salt and pepper
Onto baking sheet and into 200 C
roast for about 15 minutes till turning golden

Spinach

Place 2 cloves of garlic smashed with sea salt into a pan
Saute gently till garlic just starting to soften
Add washed spinach and toss well and wilt it right down

Remove from pan and chop
Back into a bowl and add 2 tbs béchamel sauce
Mix well
Season with freshly ground black pepper and some finely grated Parmesan cheese

Now time to assemble
Oil a suitable dish
First layer potatoes and carrots

 Add layer of 1/2 the meat sauce

 Then the spinach mix
 Top with the remainder of the meat sauce

Layer with the remainder of the potatoes and carrots
cover with Béchamel Sauce

 Lightly Cover with foil

Bake for about 20 minutes
Take foil off and place back in the oven and bake till top is golden
and bubbling
Approx another 20 minutes

Serve...by the way, you don't need anything to go with it!!!
All food groups covered

Celery and Blue Cheese Toasts - Substantial Nibbles to have with Drinks

Celery goes so well with Blue Cheese
So let’s take advantage of this pairing, to make some little delights to have with drinks

So so simple…I got the idea from The New York Times Cooking Web site
and of course as usual have adapted it to my taste buds

Generally most people have the ingredients in the fridge or pantry
Their recipe called for buttered toast
Cover with a slice of Blue Cheese and top with a celery salad

If you use Castello Blue Cheese, as I did, I don't think there is any need for butter
It is quite a mild, creamy blue cheese,
That's enough
Ingredients I haven't put quantities, I think you can work that out

Bread for Toasting
Castello Blue Cheese mashed for spreading
Celery Stalks
Spring onions
French Dressing
Sea Salt and Freshly Ground Black Pepper

Then just finely slice a stalk of celery
Plus a spring onion finely sliced
Sprinkle with Sea Salt and Freshly Ground Black pepper
a tablespoon of French Dressing
Don't dress the salad till you are nearly ready
Want the vegetables to remain crisp
I used Vogel’s Bread… the thin sliced

Toast the bread and let cool in a toast rack so that it stays crisp
Or lean it up against something while it cools, to let the steam out
When you are ready to serve
Spread the toast with a thick layer of blue cheese
Spoon over the Celery Salad

Cut into portions
And watch them disappear

Bell Peppers with Chicken and Coconut Rice

This recipe from the Epicurious Site  by Larraine Perri was originally for Prawns but my Grandson is not so wrapped in Prawns so I substituted Chicken
I decided to poach the chicken in coconut milk and water, flavoured with basil and peppercorns and a shallot. These added extras, made a flavoursome stock to cook the rice
Always love extra flavour
There was enough of the cooked rice to fill 5 peppers plus some leftover.

Ingredients
1/ 400 gm can coconut milk
Fill the empty can with water 
Couple of stalks of basil with the leaves intact 
1 shallot peeled and rough chop
1 teaspoon finely grated lime zest
1 teaspoon sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 skinless chicken breasts      

4 teaspoons vegetable oil
1 tablespoon chopped fresh ginger
4 teaspoons chopped garlic
1 and 1/2 cups jasmine rice, rinsed and drained
3 cups Coconut chicken stock
 
1 large red or yellow bell pepper per person

2 tablespoons fresh lime juice
1/4 cup chopped fresh basil
1/3 cup roughly chopped roasted, unsalted cashews

First poach the chicken
Place the coconut milk, water, basil, sea salt, freshly ground black pepper, lime zest, sugar
and shallot into a pot and slowly bring to the boil
Add the chicken breasts, make sure the chicken is covered
Bring back up to a simmer and let gently simmer for about 5 minutes
Turn off the heat cover and let cool in the pot for a couple of hours
The chicken will be perfectly cooked
Remove from the pot
Strain the liquor, there should be approx 3 cups enough to cook the rice
Shred the chicken
Meanwhile
In a large pot, bring 8 inches of water to a low boil.
Cut off top third of each bell pepper and reserve;
remove ribs and seeds.
Boil peppers and tops until slightly soft, 5 minutes;

Remove peppers and drain

Then start on the rice
In a medium pan over medium heat,
Heat oil.
Cook ginger and garlic, 1 minute. 
Add the rice

Add chicken liquid, about 3 cups
Season with more salt and pepper
It does need to be well seasoned then bring to a low boil till it bubbles away
When it looks like boiling mud pools
Take off heat
Cover and leave for about 10 minutes
Add shredded chicken. basil and cashews nuts and lime juice 

Taste and adjust seasoning if necessary
Stuff the pepper with the mixture
Well oil a baking dish
Add stuffed peppers
Heat oven to 170C
Pour an inch of water in bottom of dish.
Cover with foil and bake until warm, 15 -25 minutes

Here they are...very pretty. Just pop a basil leaf on top to serve

The verdict
Excellent

In fact the Chicken and Coconut Rice is worth making on it's own