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Posts Tagged ‘Vegetarian’

You may have noticed from my other socials that we have escaped Toronto and finally headed to Spain. Our first trip in February was cancelled by you know what. We are here for 51 days. The sun and relative warmth have been life-altering. I wake up just to see the sunrise on the Mediterranean (it’s not that bad, 7:30-ish during our stay).

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Our kitchen in the flat (my cousin’s flat) is challenging from a size point. I have fitted it with most of my favourite tools so I can do most things but finding a place to do them can be a challenge. Most people who rent do take away or go out to one of the many restaurants in this little village. The Spaniards like to eat late (9pm would be considered an early dinner) but I find it difficult to eat that late, so we end up going out for lunch and having a light dinner around 7pm. Although the first few attempts to lunch were failures as many places don’t open until at least 1:30 (we don’t eat breakfast) and they close between 2-5pm for Siesta. Don’t get me started on Siesta, it is a beloved ritual in the smaller centres. This little recipe was developed to take us through cocktails one evening. 

Retro Olive Balls

A KitchenInspirations Original Recipe

Makes 8 pastry-wrapped large olives or 20 pastry-wrapped small olives

Ingredients:

  • 15 g unsalted butter, room temperature
  • 60 g cheese, we used manchego
  • 60 g flour
  • 15 g roasted garlic purée
  • Salt, pepper to taste
  • water to bind
  • 8 large olives or 20 small olives

Directions:

  1. Preheat the oven to 350° F.
  2. Combine everything but the olives in the small bowl of a food processor and process until combined. If the dough still doesn’t come together, add a few drops of water and pulse until it comes together.
  3. Divide the dough into eight equal portions. Roll each portion into a small circle and wrap around each olive, rolling in your hand until it is smooth. Repeat until all of the olives are wrapped.
  4. Bake on a parchment-lined baking sheet until golden, serve warm.

A delicious buttery pastry enveloping a Manzanilla Olive.

Notes:

  • I used unpitted Spanish Manzanilla Olives because it is what I had at home, black olives or even pimento-stuffed olives would be lovely with this recipe. Make sure you mention to your guests that the olives are with pitts.
  • Double or triple this recipe for more tasty little balls.

 

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Sometimes we need a little more fibre in our diets. We’re in Spain! Woohoo! We have been here for about a month now, enjoying the sunshine and warmth. In fact, as I type this post (around the 19 of April), Toronto had some snow! Yes, my dear friends messaged me about it! But we have been watching the weather on our security cameras anyway. Snow. I haven’t worn socks in a month!

I’ve been developing this recipe for a couple of years and I think this is it. It’s a lovely combination of sweet, salty and crunchy. 

A lovely combination of sweet, salty, and crunchy.

High Fibre Granola Bars

A KitchenInspirations Original Recipe

Makes one 23 cm (9 inch) square pan

Ingredients:

  • 100 g Rolled Oats
  • 100 g Wheat Bran
  • 100 g Sunflower seeds
  • 50 g pumpkin seeds
  • 100 g sliced almonds
  • 105 g honey
  • 105 g unsalted butter, melted
  • 4 g salt

Directions:

  1. Toast everything but the honey, butter and salt at 250F for 30 minutes, stirring 3-4 times.
  2. Meanwhile, combine the honey, butter and salt and mix well.
  3. Increase the oven temperature to 350F. Transfer the oat mixture to a bowl and pour the honey mixture into it. Mix well to coat everything. Press the mixture firmly into a parchment-lined 9” x 9” baking pan and bake until golden 13-15 minutes. Cut into bars while warm. Cool on parchment. Store in the refrigerator for up to two weeks or freeze for longer.

Notes:

  • This recipe doubles very well.
  • If you don’t toast the mixture first, you’ll probably get a chewy bar instead, although I haven’t tried it yet.

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I saw this Nigella Lawson recipe on my friend Mimi’s socials and in reading Nigella Lawson’s description of it made me want to try it. I was able to source the Aleppo pepper flakes at my favourite spice store in Kensington Market, Carlos’ House of Spice. I called it Turk-ish because I altered the recipe somewhat but you can click on the original here.

Creamy and tangy against the rich Aleppo butter sauce.

The Aleppo pepper flakes are not burning hot, there is mild heat but even I can take it so it’s pretty mild. It has a lovely fruity taste that comes through in the nutty brown butter. The tangy yogurt is beautifully mellowed by the brown butter sauce. It’s a lovely dish that is totally guest-worthy.

Turk-ish Eggs

Please click here for the original recipe

Serves 2

Ingredients:

  • 200 mL Plain Greek yogurt
  • 10 g roasted garlic purée
  • 2-4 g Sea salt flakes or kosher salt
  • 30 g unsalted butter
  • 15 mL extra virgin olive oil
  • 2-5 g Aleppo pepper/Turkish red pepper flakes
  • 2 large eggs, cold
  • 10 mL lemon juice, divided
  • 1/2 avocado, mashed with a fork
  • Toasted bread

Directions:

  1. Whisk the yogurt and roasted garlic in a bowl over a bain-marie and gently warm the yogurt, set aside.
  2. Warm two bistro bowls.
  3. Melt the butter and gently cook until the milk solids turn golden brown, remove from the heat and stir in the olive oil, Aleppo pepper flakes, and a pinch of salt. Set aside.
  4. Gently bring a low-sided pan, filled with water to a light boil and turn it down so there are no visible bubbles. Meanwhile, crack each egg into a fine-mesh sieve and allow the loose whites to drain away, slide into a ramekin. Add 5 mL lemon juice into each ramekin with the drained egg. Gently lower each egg into the simmering water and cook until desired consistency (we love runny yolks 3-5 minutes).
  5. To serve, divide the yogurt into the two bowls evenly spoon the mashed avocado into the centre. Place a poached egg on top and drizzle with the Aleppo butter sauce. Serve with lots of toast.

Notes:

  • The addition of avocado is not authentic in this recipe, I had a half that needed using. It was a beautiful creamy texture against the yogurt.
  • If you think two slices of toast will do, make two more, you’ll need it to soak up the yogurt-butter-egg sauce!

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I haven’t made Tiramisu in ages and when I saw my friend Lauraine’s Beeramisu pop up on her socials I was sold! Plus I needed a dessert to bring with us to a dinner party at a friend’s place. Our friends are not big coffee lovers but they love beer so I knew this would be perfect immediately! I didn’t have a chocolate porter but I did have some Vanilla Porter that I knew would work. None of us like a super-rich or sweet dessert so I cut some sugar and eggs down a bit and I still got two desserts out of this recipe. Thank you, Lorraine, for the recipe and inspiration.

Vanilla Porter Beer-amisu

For the original recipe, please click here.

This recipe makes one loaf pan about 9 cm wide x 20 cm long x 6 cm tall AND an 18 cm diametre round pan.

Ingredients:

  • 3 egg yolks
  • 75 g sugar
  • 360 g mascarpone, placed at room temperature for an hour
  • 400 mL whipping cream
  • 5 mL vanilla 
  • 150 mL vanilla porter or stout beer, chilled
  • 28 sponge fingers (around 230g/8.1ozs)
  • 1-2 tablespoons cocoa powder

Directions:

  • Combine the egg yolks with the sugar in a double boiler and whisk until the sugar has melted and the eggs have thickened about 10 minutes. Allow to completely cool.
  • Meanwhile, whip the cream and vanilla until soft peaks form, not stiff peaks
  • When the egg mixture has cooled, whisk the mascarpone into the egg mixture until smooth and creamy. Fold in the whipped cream.
  • Prepare your pans by lining them with plastic wrap. Dip each sponge finger into the porter quickly (you don’t want it soaked). 
  • Place a smooth layer of the mascarpone on the bottom of each pan then begin lining the bottom with the dipped sponge fingers until the bottom layer has been filled. Add another layer of the mascarpone and repeat with the sponge fingers. I got two layers in each vessel. Pull up the plastic wrap and fold it over so the Beer-amisu doesn’t dry out in the fridge. Allow to rest in the fridge for 2 days.
  • When ready to serve, open the plastic wrap and tip the container onto a serving dish so that the top is the bottom and the bottom is the top. Sprinkle with cocoa powder. Serve in slices.

This is the unromantic shot in the pans. I’m going to freeze the round one for future use.

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My brother loaned us his cottage for the last week of January. Yes, it is a lot colder up there but it is extremely beautiful with the pristine, sparkling snow and the occasional visit from wildlife. I needed to clean out the fridge before we left and created this tasty and satisfying soup. Pair it with a scone or grilled cheese and you have the perfect winter-time lunch. The measurements are not important here because I was just using up some less-than-perfect produce, it’s just an inspiration for future soups.

JT bought me the KitchenAid Vegetable Sheet Cutter to help me cut down our carbs so I had a lot of zucchini cores leftover which played right into this delicately flavoured soup. I was going to add cream but then I had a very ripe avocado that would meld perfectly into this winter meal.

Celery, Zucchini, and Avocado Cream Soup

A KitchenInspirations Original Recipe

Makes 1.45 L soup

Ingredients:

  • 15 mL EVOO
  • ~ 1/2 a bunch of celery, roughly chopped
  • ~ 1 zucchini, roughly chopped
  • ~ 1 small Vidalia onion, roughly chopped
  • 5-10 sprigs of parsley
  • 1 L chicken stock
  • 1 small Avocado, peeled and pitted
  • Salt and Pepper to taste

Directions:

  1. In a large pot, heat the EVOO, add the celery, zucchini, onion, and parsley, and cook until softened. Add the stock and simmer for 30 minutes or until all of the vegetables are very soft. Add the avocado.
  2. Blitz with your immersion blender or allow to cool and purée with a Nutri Bullet or VitaMix for a smooth and creamy soup. Strain through a fine sieve to remove the celery ‘hairs’.
  3. Serve hot.

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We usually have small quantities of a lot of different produce leftover as we approach shopping day, you know, a little of this, a little of that. That is where this bowl came from — it was an inspiration to use up the small portions of veggies before they were past their prime. The recipe is just whatever you have on hand, so I have not posted actual quantities, but there is no denying that this bowl is a keeper! It’s filled with flavour, texture, crunch against the creaminess of the avocado dressing. 

Lots of flavours and textures make up this tasty bowl.

Green Goodness Bowl

A KitchenInspirations Original Recipe

Ingredients:

  • Greens, shredded
  • a handful of Chickpeas, cooked
  • about half a Mango, small dice
  • 1/2 Avocado, small dice 
  • Cheese, small cubes
  • a handful of Pearl barley, cooked
  • a handful of vinegar coleslaw
  • a couple of good pinches of Sunflower Seeds, toasted

Directions:

  1. Place the greens at the base of the bowl and add each ingredient on top, into its own quadrant, leaving the sunflower seeds to garnish after you have dressed your bowl.
  2. Dress with the avocado dressing (recipe below) and garnish with the sunflower seeds. Serve immediately.

A delicious combination that is satisfying.

Green Goodness Dressing

A KitchenInspirations Original Recipe

Makes enough dressing for 2 bowls.

Ingredients:

  • 1/2 Avocado
  • ~ 15 mL mayonnaise
  • ~ 15 mL greek yoghurt
  • ~ 15 mL lemon juice
  • pinch of tarragon
  • water, to thin

Directions:

  1. Add all of the ingredients with the exception of the water to a tall, thin jar made for your immersion blender and blend until smooth adding water, little by little to make it loose enough to pour.

Notes:

  • It is more flavourful to have sweet, salty and savoury things. 
  • I like to toast the barley for a nuttier flavour when cooked.
  • Alternatives to mango: craisins, raisins, grapes.
  • Alternatives to chickpeas: lobster meat, crab meat, tuna, chopped ham, edamame.
  • Alternatives to barley: rice, bulgar, Isreal couscous, couscous.
  • Additions: peas, corn, diced peppers.
  • Alternatives to sunflower seeds: pepitas, roasted walnuts, roasted peanuts.

 

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It’s been wickedly cold here, and by wickedly cold, I’m talking -21° C or -5.8° F! I have only been able to think about soup. I love brothy soups but JT is not as much of a fan, he prefers creamed soups so I like to mix it up. I had purchased too much broccoli for Christmas day dinner so I had a small crown leftover along with a not-so-perfect-looking romaine, so this recipe was a result of these two leftovers.

Broccoli and Cheddar Soup

A KitchenInspirations Original Recipe

Makes just over a litre of soup

Ingredients:

  • 1/4 Vidalia onion, roughly chopped
  • 15 mL EVOO
  • 1 fist-sized head of broccoli, roughly chopped
  • 1/2 romaine lettuce, shredded
  • 1 L chicken stock
  • 5 cm x 5 cm Parmigiana rind, cut into smaller pieces
  • 30 g of cheddar, shredded
  • Salt to taste

Directions:

  1. In a hot pan, cook the onion in the olive oil until translucent, add the broccoli and romaine lettuce and cook for about 5 minutes. Add the chicken stock and the Parmigiana rind and simmer for about an hour or until everything has softened.
  2. Blend with an immersion blender until smooth. If using a traditional blender, allow to cool a bit so the steam doesn’t blow off the lid.
  3. Serve with some shredded cheddar sprinkled on top.

Notes:

  • The romaine didn’t end up adding much flavour but it did help with thickening.
  • Use vegetable stock if making vegetarian.
  • The Parmigiana also helps to thicken the soup.
  • I used both orange and white cheddar because that is what I had.

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My besty from uni is gluten intolerant and allergic to soy! It’s always a bit of a challenge cooking Asian foods because of the soy allergy but I try to be inclusive and make something special for her if she can’t eat my dish. One such occasion was Christmas day, I served Gyoza as the hors d’œuvres and I made her a special gluten-free version. Had I known how good the gluten-free version would turn out, everyone would have had it. The dipping sauce I usually serve with them has soy in it so I wanted to make a special sauce without soy so my friend can enjoy it too. This imposter has the forward saltiness and a bit of sweetness with a finish of umami from the Nori that actual soy sauce has. It turned out very well, in fact, I will make only one sauce with this soyless soy sauce that everyone can enjoy!

Soyless Soy Sauce (soy-free, gluten-free)

A KitchenInspirations Original Recipe

Makes 30 mL sauce

Ingredients:

  • 5 mL molasses
  • 375 ml water
  • 2 g black garlic salt (I used this one)
  • 3.5 dried black fungus
  • 3 g dried shiitake mushrooms
  • 0.5 g Nori Seaweed

Directions:

  1. Combine everything but the Nori in a small saucepan and bring to s boil. Boil for 15-20 minutes or until reduced to about 30 mL.
  2. Remove mushrooms and reserve for another use. Strain the liquid and add salt and pepper to taste. add the nori seaweed and immerse entirely, refrigerate with nori for 1 day.
  3. Strain Nori and the sauce is ready for use.

This imposter has the forward saltiness and a bit of sweetness with a finish of umami from the seaweed that actual soy sauce has.

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Let me begin by saying that this is not an authentic Thai pumpkin soup but it is a sophisticated blend of Thai flavours that make a super creamy and flavourful dish. I used a small white pumpkin which makes this beautiful lightly pumpkin flavoured, pale celery coloured soup. I garnished it with lightly toasted pumpkin seeds but lightly toasted coconut shavings would be gorgeous as well.

We recently had friends over for brunch and I had expected that it would be cold out and that soup would be a well-received course. We lucked out and had an exceptional November day so we sat outside for hors d’oeuvres and then retreated inside for the main course and back outside for dessert. Even though it wasn’t cold at all, particularly on our heated patio, the soup was very well received. This recipe is a keeper.

Thai-inspired Pumpkin Soup

A KitchenInspirations Original Recipe

Makes about 1.5 L of soup

Ingredients:

  • 430 g pumpkin, roasted and cubed
  • 15 mL roasted garlic purée
  • 1 kaffir lime leaf
  • 5 mL galangal, finely grated
  • 5 cm lemongrass, sliced lengthwise and pounded to release flavours
  • 1 L chicken stock
  • 30 g coconut milk powder
  • 50 g creamed coconut
  • toasted pumpkin seeds for garnish

Directions:

  1. Combine the roasted pumpkin, garlic purée, kaffir lime leaf, galangal and lemongrass and sauté on medium-low until you can smell the gorgeous aromas. Add the chicken stock and bring to a rolling, gentle boil for about 45 minutes; you are trying to infuse the stock with the Thai aromatics. Taste and continue to boil if necessary to infuse more flavours.
  2. Once the chicken stock has been infused, remove from the heat and blitz the stock with a stick blender until all of the flavourings are puréed. Allow to cool on the counter for 1-2 hours or overnight in the refrigerator.
  3. Strain the soup through a fine sieve, pressing the pulp until you get most of the liquid out, discard the pulp. 
  4. Return the highly aromatic stock to a pot and reheat gently. Add the coconut milk powder and blitz with a stick blender until smooth. Continue to heat without bringing it to a boil. Add the creamed coconut and blend well.
  5. Serve with toasted pumpkin seeds as garnish.

Notes:

  • You may substitute a can of coconut milk including the cream instead of the coconut milk powder and creamed coconut, I forgot to buy it and resorted to things I had in my pantry.
  • Blitzing the aromatics with the stock is unconventional but it really does impart a sophisticated blend of Thai flavours that is a little more forward than just simmering the flavourings in the stock. 
  • To make this totally vegetarian, substitute vegetable stock for the chicken stock.
  • As you know, Thai food is a carefully weighted combination of salty, sweet, sour and bitter and this recipe incorporates all of those flavours and imparts a significant amount of umami. Personally, I find coconut milk sweet enough so my recipe does not include sugar but it would be entirely up to you; if you use sugar, I would use cane sugar.

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We had some friends over for a patio dinner in early September and I made a Barbequed Chicken on the Big Green Egg with Roasted Garlic Cauliflower Purée and a wonderful Fennel salad. Everyone had seconds and maybe even thirds but I still had a handful of the Roasted Garlic Cauliflower Purée leftover. I decided to make Gnocchi out of it. Any purée would work, I’ve made lentil gnocchi and sweet potato gnocchi as well as the traditional potato gnocchi before so I thought, why not? 

The grooves and divots are intentional so that the sauce sticks to them better!

Roasted Garlic, Cauliflower Gnocchi in a Simple Avocado Cream Sauce

A KitchenInspirations Original Recipe

Makes about 2-4 servings

Ingredients:

  • 218 g roasted garlic, cauliflower purée (for the purée recipe, please click here)
  • 250-270 g “00” flour (depending on how wet your cauliflower purée is)
  • 15 g Parmigiana, finely grated

Directions:

  1. Combine all three ingredients and mix well. Knead into a smooth, not sticky dough.
  2. Allow to rest for 20 minutes. Roll into 1-1.5 cm ropes and cut into 2 cm lengths. Run up the tines of a fork for the traditional grooves or use a gnocchi paddle like this.
  3. Bring a large pot of water to a boil, add salt. Boil gnocchi until they pop up to the surface and remove with a slotted spoon. 

Notes:

  • I like to freeze the gnocchi on a parchment-lined sheet and transfer them into a ziplock baggy for future use. They cook from frozen almost as quickly as the fresh ones, so timing is not an issue.
  • I bought a Danish Dough Whisk for my husband last Christmas because he often bakes his no-knead bread and I thought it would make mixing the dough easier for him…what I didn’t think was that I would end up using it more than he does, it makes stirring thick batters and doughs a snap! I used it for the gnocchi and it was so easy.

 

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I had purchased a small package of sugar snap peas from one of our green grocers in early August for a dish but I really only needed about a dozen of them so I had to find something to make with the leftovers before they expired. I decided to blanch them for a minute or so and dress them with toasted sesame oil, a splash of soy sauce with a splash of rice vinegar to serve with my prized pork Bulgogi recipe, it was lovely.

Quick Sugar Snap Pea Salad

A KitchenInspirations Original Recipe

Serves 2, as a side salad

Ingredients:

  • A handful of sugar snap peas, blanched
  • 15 mL toasted sesame oil
  • a splash of soy sauce
  • a splash of rice wine vinegar (unseasoned)
  • toasted black and white sesame seeds for garnish

Directions:

  1. Combine the dressing and pour over the blanched sugar snap peas and coat well.
  2. Plate and sprinkle sesame seeds over the top.
  3. Serve chilled.

Notes:

  • Sesame oil can be overwhelming, 15mL was enough for this amount of sugar snap peas, if in doubt, start with a small amount and taste.
  • I blanched the sugar snap peas for about 1 minute in boiling, salted water.

 

 

 

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I’m always on the lookout for low-carb options, not that I don’t love my carbs, they are just not as kind to me as alternatives, so I like to balance our intake with some low-carb options. I created this recipe when I had purchased too many zucchini’s and I thought it would make a nice alternative to the potato rösti that we are used to, I was wrong, it was significantly better than I expected. There is only cheese in this, no other binder! Other recipes use egg but it made a frittata-like pancake instead of rösti, which should be crispy on the outside, soft on the inside. This recipe is definitely a keeper! 

Zucchini Rösti

A KitchenInspirations Original Recipe

Makes 2 dinner portions or 4 appetizer portions

Ingredients:

  • 250 g zucchini, coarsely grated
  • 50 g Parmigiana, finely grated
  • 50 g Gruyère, coarsely grated
  • 2 g salt, divided
  • Pepper to taste

Directions:

  1. Place the grated zucchini into a bowl and toss with 2 grams of salt, allow to sit for about 30 minutes.
  2. Strain the zucchini and salt mixture and squeeze out as much water as you can. Taste for seasoning and add a little more salt if necessary, keeping in mind that some cheeses are saltier than others.
  3. Toss the strained zucchini with the cheeses and add pepper to taste.
  4. Heat a seasoned cast iron pan or non-stick frying pan to medium heat, then lower to medium-low.
  5. Add about half or a quarter of the zucchini mix to the pan and press down into a pancake about 1 cm tall. Cook until the edges are golden, gently loosen the cheese all around and beneath the patty, it may have stuck a little on the pan and flip repeat for the other side. 
  6. Serve hot as a base for fish, steak, chicken or even a poached egg.

Cheesy delicious goodness in every bite.

Notes:

  • Other cheese that would work: low moisture Mozzarella, Appenzeller, Cheddar etc. I would avoid feta, cream cheese, brie, etc.
  • There is no need for oil or butter, the cheese will render and the oils will help fry the Rösti.
  • If you don’t have time to wait for the salt to squeeze out all of the moisture from the zucchini, you may use it as is, just note that the inside will be much softer than if you had removed most of the moisture.
  • If you don’t have a seasoned cast iron pan or a non-stick pan, add a piece of parchment to the pan before adding the zucchini mixture, this will allow the cheese to caramelize and release from the pan easily.
  • I served Serrano ham wrapped cod with a dollop of Greek yogurt.

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Back in mid-July, after a full-day of working on our deck project, we needed some appetizers for cocktails one evening. I didn’t want to spend a lot of time making them because I was pooped. I saw local cantaloupe and I immediately thought of the simple, yet tasty cantaloupe wrapped in Proscuitto (we used Serrano ham from Spain). It totally hit the spot. When I was selecting the melon, I wasn’t able to smell it as I usually do because we are still mandated to wear masks so I just picked one and I was lucky, it was wonderful. We had about 1/8th of it, so I had to figure out what to do with the remainder (other than eating it for dessert). I came up with this fresh, tasty recipe to go with some fish I had broiled, it was delicious.

Cantaloupe Salsa

A KitchenInspirations Original Recipe

Makes about 250 mL salsa

Ingredients:

  • 150 g cantaloupe, finely diced
  • 50 g cucumber, finely diced
  • 1/2 small avocado, finely diced
  • 1 green onion, finely sliced
  • Fresh Basil and Mint, in a chiffonade
  • 15-30 mL freshly squeezed lime juice
  • Salt to taste

Directions:

  1. Combine all of the ingredients, tasting and seasoning as required.
  2. Serve chilled with fish or barbeque.

 

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This post was inadvertantly published on the same day as another, so we apologise if you’ve already seen/been here. Also, this post was written during our first foray out of lockdown.

We have continued to entertain one couple at a time outdoors, keeping well below the allowed maximum of five (outdoors only). Our space allows for four people socially distanced, any more, we’re less than two metres (six feet) apart and we are not comfortable with that.

I try to make meals that are hearty and warm. This is one such dip I made as an hors d’œuveres for friends who came for lunch (the main was JT’s Bœuff Bourguignon). That day in February was 6° C (43° F) outside but our heater warmed our little area to 15° C (59° F) which made it very comfortable with light coats on (in fact, my friend came seriously over dressed and had to peel layers off to be comfortable).

It’s quite romantic eating outside in the winter, and even my naysayer hubby is loving it. In fact, most of the negativeness has come from the men, the women are all over being outside but once the guys experience our little cozy nook, they are sold. Just like this dip, one taste and you’re sold. I make a similar dip using canned crabmeat but I must tell you that this salmon dip is so much more flavourful.

Warm Salmon Dip

A KitchenInspirations Original Recipe

Makes about 375 mL dip

Ingredients:

  • 250 g Cream Cheese, room temperature
  • 1 tsp dill (dried is fine)
  • 2 tsp horseradish (the original recipe called for horseradish cream, but I never had horseradish cream on hand)
  • 20 g red onion or shallot, finely minced
  • salt & pepper to taste
  • 25 g celery, finely minced
  • 150 g canned salmon, without skin or bones. It’s about 1/2 cup, or one can give or take.

Directions:

  1. Combine all of the ingredients and mix well (a light-duty hand mixer is perfect for this).
  2. Season with salt and pepper.
  3. If you are making this for the future, line three 125 mL or half-cup ramekins with plastic wrap.
  4. Divide the mixed dip into the three ramekins pressing into the ramekin so it will retain the shape. Try not to have too many folds so that the plastic comes off easily. Carefully twist the plastic wrap to seal. Place the ramekins in the freezer. Once the dip has frozen to the ramekin shape, remove the frozen dip and label it and return the shaped dip to the freezer until needed. Put your ramekins away.
  5. About 30-40 minutes before serving, pre-heat the oven to 375° F. Remove plastic wrap from the frozen dip and pop the shaped-frozen dip into the original ramekin you used to freeze it. Place on a cookie sheet (it may boil over depending on how full your ramekin was) and bake for 30-40 minutes or until dip is bubbling in the centre.
  6. Remove the baked dip, garnish with a smoked salmon rose and serve with papadams, crostini, crackers or even sliced cucumbers.

A warm, boldly flavoured salmon dip that is perfect for outdoor entertaining.

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I love to cook Asian flavours, particularly in the warmer weather, it just feels right. One such warm and balmy evening I came up with this interesting twist on an old favourite: Thai Green Curry “Risotto“! It’s definitely not traditional so I’ve omitted the cheese because I didn’t like the flavour combination but I have an alt in the notes if you still want cheese in it. It’s creamy, even though I used Jasmine rice and I kept it monochromatic adding only green veggies. It was a definitely a winner!

Thai Green Curry “Risotto

A KitchenInspirations Original Recipe

Makes 2 dinner-sized servings or 4 appetizer servings

Ingredients:

  • 1 small shallot (about 25 g)
  • 15 mL EVOO
  • 60 mL Green Curry Paste
  • 160 g jasmine rice, rinsed well
  • 2 kaffir lime leaves
  • 300 mL chicken stock
  • 100 mL coconut milk
  • 50 g green beans (cut into 1 cm pieces)
  • 150 g bay scallops
  • 50 g frozen peas
  • 2.5 mL lime juice

Directions:

  1. In a small Dutch oven, heat the oil and add the shallots and cook until translucent. Add the kaffir lime leaves.
  2. Add the rice and toast for a minute or so. Add the green curry paste and cook until fragrant.
  3. Pour in the chicken stock about one-third at a time, stirring occasionally, cooking the rice until all’onda. Add the scallops and cook until they are 125-130F or you can panfry them like I did.
  4. Turn down the element and stir in the coconut milk, add the vegetables and heat through.
  5. Add the lime juice to taste. Remove the kaffir lime leaves to serve.

Deliciously creamy “risotto” with the flavours of Thailand.

Notes:

  • I add the lime juice to brighten the flavours without salt.
  • This is neither an authentic Thai nor Italian recipe. I just thought the green curry and jasmine rice lent itself to the traditional dish. This green curry does not have cheese in it but if you want it creamier, try a little cream cheese stirred into the curry right at the end.
  • Use any protein you wish, chicken or shrimp would be great too.

Bay scallops add the perfect amount of sweetness to this flavourful dish.

Note:

  • Rice portion was updated July 17 to reflect two servings.

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We were having a friend over (outside) during lockdown (you’re permitted to responsibly socialize with one single (meaning they are single) friend, outside) and I needed a relatively quick dessert. This recipe came across my Insta feed and I was immediately taken with it. You use two whole oranges, skin, pith and all! Sounds intriguing, doesn’t it? You boil the oranges for 10 minutes three times, each time discarding the water to rinse away the bitterness. There is a lot of sugar but I didn’t reduce it like I normally do because I was concerned about the bitterness and it was fine. In fact, it was more than just fine, it was great! Not too sweet, I’d definitely make it again, in fact, I’ve made it three times! And because it is made with almond flour, you put the whole thing together in a food processor! It is super moist, orangy and delicious. And you needn’t make a syrup, like other orange cakes, because it is plenty moist from the two boiled oranges.

Gluten-Free Whole Orange Cake

For the original recipe, please click here.

Makes one 23 cm (9 inch) round cake

Ingredients:

  • 2 medium oranges, fresh whole with the rind on about 300 g each
  • 6 g baking powder
  • 6 large eggs, room temp
  • 250 g white sugar
  • 250 g almond flour

Directions:

  1. Preheat the oven to 350° F Convection. Prepare a 23 cm (9 inch) springform pan by lining the bottom with parchment and spraying the insides with non-stick spray.
  2. If you are not using organic oranges, scrub the exterior with hot water and a little soap and rinse well.
  3. Boil the whole oranges 3 times for 10 minutes, each time, changing out the water.
  4. Chop the oranges up into eighths and blitz until smooth with the Nutribullet (I was able to get the two oranges into my large Nutribullet container).
  5. Transfer to a large food processor and add the remaining ingredients, processing until fully incorporated and smooth.
  6. Pour the batter into the prepared pan and place on a cookie sheet into the preheated oven and set the timer for 60 minutes.
  7. Allow it to cool in the pan, then carefully remove and plate.

Notes:

  • I blitzed the boiled oranges in my Nutribullet and transferred them to my large food processor to complete the cake. The Nutribullet makes a very smooth paste.
  • I used a 23 cm (9 inch) springform pan, lined with parchment.
  • My oven baked it a bit quickly so check at 50 and 55 minutes for doneness with the wooden toothpick test. It won’t dry out like an ordinary cake so a little overbaking won’t kill it.
  • The cake stands on its own, no need for any garnish or cream but the author suggests serving it with a little Greek yogurt, I didn’t feel it needed it at all.
  • To make it extra special, you can pour a Belgian dark chocolate ganache over it. 100 mL Table Cream, 100 g Belgian dark chocolate chips, 45 mL white corn syrup. Heat cream to almost boiling, pour over chocolate chips, let stand a few minutes, stir until melted and stir in the corn syrup. Cool to thicken, pour over cake.

 

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Warm Spanakopita Dip

A KitchenInspirations Original Recipe

Makes about 250 mL dip

Ingredients:

  • 15 mL garlic-infused EVOO
  • 30 g shallots, small dice
  • 160 g zucchini, grated
  • 70 g spinach, finely chopped
  • 0.5 g dill weed
  • 50 g cream cheese
  • 70 g Greek feta, crumbled, divided
  • Salt and Pepper to taste

Directions:

  1. Heat the olive oil in a medium-sized pan and sweat the shallots until translucent. Add the zucchini and cook until softened. Add the spinach and wilt completely. Season with the dill and stir well.
  2. Add the cream cheese and stir until it has melted into the vegetables.
  3. Add about three-quarters of the feta and stir well into the warm dip. Reserve one-quarter of the feta for garnish.
  4. Reheat the dip and serve with pita bread.

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I am constantly on the lookout for new hors d’oeuvres/finger food that I can insert into my cocktail repertoire. I came across this tasty recipe in early April when I was looking around for something to make with polenta. I loved the crackers because I’ve already made Polenta Fries, Polenta Crisps, and Polenta Choux Pastry. Yotam Ottolenghi’s recipe includes a beautiful tapenade but I didn’t have parsley and I wasn’t going to go out for just one ingredient as we had just stepped into our THIRD State of Emergency Lockdown, so I improvised with baby arugula, and I must say, it’s darn tasty, I may even substitute the parsley with arugula going forward.

Don’t let the dark edges fool you, they are the best part!!!

Polenta Bites with Mediterranean Tapenade

Recipe inspired by Yotam Ottolenghi

Makes about 35 little crackers and enough tapenade for about 6 or 8 crackers.

Ingredients for the Polenta Bites:

  • 350 mL chicken stock
  • 15 mL roasted garlic purée
  • 15  EVOO
  • 2.5 g sea salt
  • 75 g fine cornmeal
  • 40 g finely grated parmesan
  • 5 g chopped chives

Directions for the Polenta Bites:

  1. Prepare a large sheet of parchment paper by spraying it with non-stick spray. Set aside.
  2. Heat the chicken stock with the roasted garlic purée, extra virgin olive oil and sea salt until a slow boil.
  3. Slowly pour in the cornmeal and stir vigorously until all has been incorporated into the water and it is beginning to thicken, add the grated parmesan and chives and cook, stirring constantly until very thick.
  4. Pour the hot mixture onto one half of the prepared parchment and fold the other half over it. Using a rolling pin, roll out to about 2mm thick. Even out the edges (cooks treat) and cut into 3 cm squares. Allow to cool completely.
  5. Preheat the oven to 425° F (I used convection) and bake the polenta bites for 20 minutes. Remove the sheet from the oven and flip the crackers over so that the top is the bottom and the bottom is the top and try to separate the crackers and move them around on the parchment so they bake evenly. Bake for an additional 20 minutes. Cool completely.

Green olives, kalamata olives, artichoke hearts and peppery arugula make a very tasty tapenade.

Ingredients for the Mediterranean Tapenade:

  • 5 Green olives (with pimento)
  • 6 Kalamata olives, pitted
  • 4 quarters Marinated Artichoke Hearts
  • 2 small handfuls of baby arugula
  • 1 green onion about 15 cm long, roughly chopped
  • 30 mL EVOO
  • salt and pepper to taste

Directions for the Mediterranean Tapenade:

  1. Add everything into a small food processor and process until you have achieved the desired consistency.
  2. Serve as a dip or portioned onto each cracker like a canape.

 

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These are super quick and easy to make. They don’t keep well, particularly if your house is a bit humid so plan to bake them just before you want to eat them or if they get a bit soggy, just pop them into the oven to dry them out a bit.

Deliciously crunchy and cheesy crisps.

Cheese Crisps

A KitchenInspirations Original Recipe

Makes about 12-15 crisps

Ingredients:

  • 400 g old cheddar cheese, grated

Directions:

  1. Pre-heat the oven to 400° F. Line a rimmed baking sheet with parchment paper or a silicone matt.
  2. Spread the cheese out on the matt as thinly as possible so that the grated pieces are interlaced.
  3. Bake for 4-6 minutes or until the cheese has entirely rendered and is starting to become golden but not burned.
  4. Carefully remove from the oven and pull the parchment onto a cutting board. With a pizza cutter, cut into wedges. Allow to cool completely. Serve immediately.

Notes:

  • I use a rimmed baking sheet because the oils from the cheese may slide onto the oven and burn.
  • Parchment may burn so a silicon matt is preferred.

 

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We have been trying to eat fewer carbs, but sometimes you just need a little carb therapy. These crusty baguettes sure did the trick. We paired them with some wonderful cheese we picked up from our favourite cheesemonger in the city.

I was searching for vital gluten for another recipe and came across a new product, “Fleischmann’s Bread Booster”, it boasts that it enhances the original yeast in the recipe, so I thought I’d try it. You add about 3 grams per 150 grams of flour.

Sourdough Baguettes

Makes 2 baguettes

Ingredients:

  • 350 g unbleached “00” flour, plus more for the starter
  • 215 g filtered, room temperature water, plus more for the starter
  • 80 g active sourdough starter
  • 9 g booster*
  • 8 g finely ground sea salt

Directions:

  1. The day before baking, allow your starter to come to room temperature and feed it with 50 g “00” flour and 50 g filtered room temperature water. Set aside for 3-5 hours.
  2. For the bread, combine the remaining flour, booster, room temperature water and starter and mix well until it comes together (about 3 minutes in my stand mixer). Cover and allow to hydrate 1.5 hours.
  3. Knead in the finely ground salt for a couple of minutes. Cover and set in the refrigerator overnight.
  4. Remove dough from the fridge and allow to come to room temperature. Divide it into two by weight and shape into baguettes. Rest on lightly floured parchment for 45 minutes.
  5. Preheat the oven to 500° F. Add a large baking pan with sides to the hot oven. Set your baguette tray over the steamy water.
  6. Slash baguettes and bake immediately for 15 minutes, then lower the temperature to 450° F and continue to bake for an additional 15-20 minutes or until golden brown.
  7. Cool before cutting.

Crusty on the outside and chewy on the inside, perfectly heavenly.

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Over the holidays, I received some lovely sourdough starter and I made sourdough bread (as though we needed it!). I’m always a little distraught discarding some of it so I adapted an old recipe I brought back from Hungary to utilize the discard and a little of the fed starter, it worked out very well. I’ll definitely keep this in mind for future baking.

Sourdough Cheese Sticks

Makes 1 30 cm x 42 cm sheet, cut to whatever size you desire.

For the original recipe, please click here.

Ingredients:

  • 300 g all-purpose flour
  • 150 g unsalted butter, room temperature
  • 100 g discard sourdough starter plus 30 g fed starter
  • 125 g Greek Yogurt
  • 100 g shredded cheese (sharp cheddar works well, freshly grated Parmesan is best)
  • 5 g Salt
  • 20g shredded cheese

Directions:

  1. In the large mixing bowl of your stand mixer with the scraper attachment, blend flour, butter, starters, 100 g cheese and salt until incorporated, then switch to a dough hook and add the Greek yogurt and knead until smooth ball forms.
  2. Allow to rest in a warm dark place for 1 hour.
  3. Preheat the oven to 375° F
  4. On a piece of parchment paper, roll out dough to about 1/2 cm thickness.
  5. Cut into 7-10 cm x 2 cm sticks.
  6. Sprinkle with remaining cheese and allow to rest for 10 minutes.
  7. Slide cheese sticks on the parchment paper onto a baking sheet and bake for 20-25 minutes or until cheese is golden and melted.
  8. Re-cut sticks, if necessary, while still warm. Serve warm or at room temperature.

These are very tasty served warm.

Notes:

  • Use a flavourful, hard cheese (like cheddar, gruyere or Jarlsberg) is best for this treat.
  • I use a pizza cutter with a kitchen ruler to cut the sticks, it makes it very easy. If you cut the sticks after you sprinkle with cheese, your cutter will take up most of the cheese!
  • In the original recipe, there is an egg wash on the top, I omitted this time because I figured the cheese would stick regardless, but it does add a lovely sheen which I will not omit next time.
  • These cheese sticks freeze well. To reheat, spread in a single layer, cheese side up on a baking sheet and bake at a low 200° F for 10-15 minutes or until defrosted and slightly warm.

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I have been meaning to create a recipe for a vegetarian Bolognese sauce forever, not because we’re vegetarians but because it’s good to mix it up with a vegetarian meal every so often. JT always asks me what’s for dinner with bated breath so he could look forward to it; when he asked about that day, he looked slightly disappointed. He actually said he was lowering his expectations so he wouldn’t be disappointed because he adores Bolognese and couldn’t imagine a mushroom version would/could be better. Boy was he wrong! Dinner was pretty silent that night, mostly because he couldn’t shovel the food in fast enough! After he finished he said that it was significantly better than he thought it would be. That’s one for the good guys.

If you’re vegetarian or vegan and you’ve been missing the rich, flavourful meaty bolognese, this recipe is for you. The mouth-feel is similar, particularly if you don’t pulverize the mushrooms and walnuts too much. But it’s the slow and low cooking that brings out all of the flavours.

Mushroom Bolognese

Serves 2 generously

Ingredients:

  • 30 mL EVOO
  • 1/2 carrot, finely diced
  • 1/2 celery rib, finely diced
  • 1/2 shallot, finely diced
  • 1 large portobello mushroom cap, finely chopped
  • 2 white mushrooms, finely chopped
  • 50 g walnuts, chopped
  • 125 mL milk or cream
  • 125 mL white wine
  • 10 mL puréed roasted garlic
  • 250 mL passata of San Marzano tomatoes
  • 15 mL tomato paste
  • 15 mL Hungarian Sweet Paprika Paste
  • Pinch of baking soda (see notes)
  • Pinch of sweet smoked paprika
  • Sea salt to taste
  • Pepper to taste
  • Parmigiana

Directions:

  1. Heat the oil in a small, enamel skillet. Add the carrots, celery and shallot and cook until semi-soft.
  2. Add the mushrooms and walnuts and cook until most of the mushroom liquid has evaporated. Add the milk or cream and cook until it has evaporated. Do the same with the wine.
  3. Add the remaining ingredients and stir until well combined. Season with salt and pepper to taste.
  4. Pour into a slow cooker or crockpot and set to high and cook for 2-3 hours.
  5. Serve on al dente (homemade) pasta of choice garnished with freshly grated parmigiana.

Notes:

  • I used portobello and white mushrooms because that is what I had on hand, a mixture of wild mushrooms would be delicious too.
  • Baking soda chemically changes the PH of things, tomatoes become much less acidic (I even throw a pinch into my coffee, it literally changes coffee from acidic to alkaline!), I prefer to use baking soda than to add sugar, which many do.
  • I used a slow cooker because our stove is gas and I prefer not to have an open flame on for a few hours. If you don’t care or have an electric stove, feel free to simmer in the same pot on the stove but do simmer.
  • I’m not sure how non-dairy milk will flavour the dish so if you’re vegan, omit the milk or cream.
  • I used walnuts because I like their meaty texture and earthy flavour, pecans would be a good alternative.
  • I whipped together the pasta using 1 egg and as much flour that it can absorb, then I ran it through the Kitchenaid pasta maker from 1 to 7. Then I hand cut the pasta into irregular widths and lengths. The fresh pasta is really worth the effort, it’s so much lighter than store-bought dry pasta.

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Thai Basil Eggplant

Mid last month, I made a batch of Mulligatawny Soup and had some leftover eggplant, so I searched for a recipe for Thai Basil Eggplant that reminded me of a delicious dish served by a hole in the wall Ma and Pa shop when I worked in the corporate world. This one fits the bill.

Thai Basil Eggplant

Serves 2

Ingredients:

  • 250 g Japanese or Chinese eggplants
  • 45 mL toasted sesame oil, divided
  • 5 g roasted garlic puréed
  • 5 g toasted sesame seeds
  • Good handful of basil leaves, plus more for serving
  • 30 mL unseasoned rice vinegar
  • 10 mL soy sauce
  • 15 mL Sweet Thai Chili Sauce

Directions:

  1. Chop the eggplant into eighths. Heat 30 mL sesame oil in a large pan and cook the eggplant chunks until slightly golden and somewhat soft in the centre, about 6-8 minutes.
  2. Add the garlic purée and sesame seeds and toss to coat well. Add the basil leaves and cook until wilted.
  3. Stir the vinegar, remaining sesame oil and soy sauce into the sweet Thai chili sauce and mix well. Drizzle half of the sauce into the eggplant and cook stirring often until the eggplant has entirely softened.
  4. Serve hot with the remaining sauce drizzled over it and additional Thai Basil leaves as garnish.

I never said it was authentic Thai.

 

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Fall has snuck into our lives. The air is crisper and the sun peaks out of the clouds on rare occasion. I am beginning to really worry about November; for the last four years, we have Novembered in Arizona, where it’s sunny. Every. Single. Day. November in Toronto is dreary at best, cold, grey and wet. Generally not very pretty. We have decided to postpone any travel plans for the next year or so until this COVID beast works itself out. So we will not be spending the month of November in Arizona. I am concerned.

November is a bear, but so can the odd day in September and October. One such dreary late September afternoon, we decided to watch a movie and I made this popcorn recipe. I did not make the fourteen cups that the original recipe called for, ours worked out to be about half which was too much for the two of us, but should suffice for three or four. To be honest, I’ve never had Ballpark Caramel Corn (but I have been to a couple of ball games). This recipe intrigued me because of the molasses addition which gives the corn a slightly anise-flavour.

This recipe is perfect for movie night or Halloween night. We have decided to heed government advice and not participate in Halloween, so we’ve opted out of decorating our house for the occasion but some people have gone all out.

Ball Park Caramel Corn

For the original recipe, please click here.

Serves 2-4

Ingredients:

  • 100 g peanuts
  • 120 g kernels
  • 75 g butter
  • 165 g brown sugar
  • 60 mL molasses
  • 2.5 mL salt
  • Pinch of baking soda

Directions:

  1. Pop the kernels. Preheat the oven to 250° F. Prepare a large baking sheet by spraying with a non-stick spray.
  2. Combine all of the ingredients but the baking soda, popcorn and peanuts in a heavy-bottom pan, mix well.
  3. Heat until it reaches a temperature of 268° F, quickly stir in the baking soda, being careful as it could bubble over. Combine the popped corn and peanuts, mix well. Pour the molasses mixture over the popped corn and peanuts, working quickly to mix the molasses into the corn.
  4. Pour the coated corn and peanuts onto the prepared baking sheet and spread out, it doesn’t have to be in a single layer and clusters are preferred. Bake for 15 minutes, stirring once around 7 minutes.
  5. Allow to cool completely, then break apart into varying cluster sizes. Serve in ballpark popcorn containers.

Notes:

  • The original recipe suggests salted peanuts, we are trying to reduce our salt intake so I used plain peanuts.
  • This is a richer flavoured take on caramel corn, which I find equally as delicious.

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Recently, we have fallen in love with Cholula Green Pepper Hot sauce but it is very difficult to find in Toronto. Sure, everyone carries the original red version, but we can never seem to find the green one. It’s not quite as hot as the red one but it really livens up flavours, like our Huevos Rancheros! I decided I would try and make my own and so I shall share it with you.

Green Pepper Jalopeño Hot Sauce

A KitchenInspirations Original Recipe

Makes 400-500 mL hot sauce

Ingredients:

  • 15 mL olive oil
  • 440 g green peppers (about 355 g cored and seeded)
  • 320 g jalapenos (about 235 g cored and seeded)
  • 1 large shallot (about 65 g)
  • 15 mL puréed garlic
  • 300 mL water
  • 75 mL cider vinegar
  • splash of agave syrup
  • Salt and white pepper

Directions:

  1. Core, seed and remove veins of the peppers (to your taste) and toss with the olive oil.
  2. Roast the peppers until their skin blisters. Peel off the skin as best as you could. Roast the shallot so that it’s almost soft.
  3. Add everything but the agave syrup to a pan and cover with the water and vinegar. Simmer until everything is super soft, about 10-15 minutes.
  4. Purée the pepper mixture until smooth and press through a fine sieve. Add in a splash of the agave syrup, salt and pepper to taste.
  5. Transfer to sterilized jars and refrigerate. Will last a few months in the fridge.

Notes:

  • The quantity will depend on how fine a sieve you have. I generally run it through a fine metal sieve to catch larger bits, then I press it through a very fine, reusable coffee filter. It makes a beautiful, silky sauce.
  • If you prefer a hotter sauce, leave more of the ribs on the Jalopeños. I can’t tolerate the extreme heat so my sauce is only mildly hot.

 

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I may have bought a few too many pistachios when I made the gelato so I thought I’d recreate the almond cookies  of Sevilla with pistachios, we loved them so much. I also had exactly 7 g of the matcha powder which was the perfect amount for the cookies. I served them for dessert one evening we had a friend over (in the back yard) and she couldn’t stop raving about them.

Pistacho-Matcha Tuiles de Sevilla

Makes one sheet pan about 34 cm x 38 cm (13.5″ x 15″)

Ingredients:

  • 1 large egg, at room temperature
  • 80 g sugar
  • 30 g unsalted butter, melted
  • 1/2 tsp pure vanilla
  • 50 g cake and pastry flour
  • 7 g matcha powder
  • pinch of salt
  • 75 g pistachios, chopped

Directions:

  1. Melt the butter and set aside to cool.
  2. Beat the egg with the sugar until it reaches the ribbon stage, about 5 minutes. Beat in the flavourings and cooled butter.
  3. Sift the flour with the salt and matcha powder and fold into the egg mixture.
  4. Pre-heat the oven to 265° F (130° C).
  5. Pour the entire batter onto a parchment-lined cookie sheet and spread out with an offset spatula until it is quite thin (about 3-4 mm) works out to about 34 cm x 38 cm. Evenly sprinkle the chopped pistachios onto the batter and gently push into the batter.
  6. Bake for 45 minutes to an hour or until evenly golden, turn the pan once about halfway.
  7. Cool completely and break into uneven pieces.
  8. Once cooled, store in an airtight container for about a week, but they won’t last that long!

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In mid-July, we were one of five couples invited to a socially responsible BBQ at a friend’s house. They put three tables together outside giving us ample space to distance ourselves. Each couple was asked to bring something and this marvellously flavourful side was one of the dishes someone brought. Everyone asked for the recipe, including me! I chose to make it as a dip for a summer evening cocktail party, socially responsibly distanced, of course. Each couple had their own plate!

The beans and lentils are packed with flavour, the salsa and lime yoghurt just up the ante.

Baja Mexican Beans and Lentil Dip with Lime Sauce and Salsa

From Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment By Nina Olsson

For the original recipe please click here

  1. Combine all of the ingredients and set aside.
  1. Combine all of the ingredients and mix well. Refrigerate until needed
  • Olive oil
  • 2 shallots, diced
  • 200 g dried navy beans (400 g cooked)
  • 100 g dried lentils du puy (200 g cooked)
  • 4 cloves garlic, finely minced
  • 1 avocado, finely diced
  • 1 tsp dried oregano
  • 1 1/2 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp smoked sweet paprika
  • 3/4 tsp salt
  1. Cook the beans and lentil until softened, rinse.
  2. Heat oil in a frying pan and add the shallots until caramelized, add the garlic and cooked beans and cook until they can easily be mashed about 5 minutes. Add the remaining ingredients and cook for 2 minutes.
  3. Serve in a bowl or on a plate drizzled with the Baja Sauce and Salsa with baked tortilla chips

I chose blue tortilla chips because they were gluten-free and organic.

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We just love Asian flavours, particularly in the summertime. The food is light, fresh and easy to eat on these endless, hot, muggy, summer days. I’ve made quick-pickled daikon in the past as a garnish but this time I wanted something that will serve a few meals. I love Nami’s no-nonsense approach to authentic Japanese food so her blog Just One Cookbook is generally my go-to and this was no exception. I did make a minor change by omitting the heat and reducing the sugar (even though she warned against it). I love the fresh crunch of this daikon pickle. But be warned, the daikon odour will penetrate everything and it is potent! I put the Lamp Berger on every time I open the jar!

Pickled Daikon

For the original recipe, please click here.

Makes about 500 mL

Ingredients:

  • 454 g fresh daikon, julienned thinly
  • 45 g sugar
  • 30 mL rice vinegar
  • 5 mL mirin
  • 2 g salt

Directions:

  1. Combine all of the ingredients in a tightly sealable container (you may wish to double bag it because it really stinks up the refrigerator).
  2. Mix well. Seal the container and place in the fridge for 2 days.
  3. After 2 days, rinse well and strain. Sterilize a jar and add the daikon to the jar, seal and refrigerate. Will keep for about 1 month.

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It’s been brutally hot in Toronto. Don’t get me wrong, I’m not complaining, because -20° C with windchill will be here soon enough, so I look for cooling and comforting dishes to help manage the heat. We’ve been entertaining a lot but only outside. Most of our friends are uncomfortable about being indoors at the moment (as am I) and then you layer having to wear masks on top of the anxiety of being indoors and it’s no longer fun. But outside is much easier to transition to (from Zoom) so, we’ve been entertaining outside a lot. At the time of writing this post (July 21) Toronto was only in stage 2 of opening and looking at the poor example some of our cousins in the south have set, our government is being extremely conservative in getting back to “normal”. So we are entertaining a lot, outside. (Repetition was intentional 🤪)

This delicious gelato recipe was created for dessert for dear friends, served in homemade waffle cones, which didn’t turn out as successfully as I had hoped so they are not being blogged about! I had asked JT what flavour of gelato he wanted and he immediately said Pistachio, oh good, not too difficult, right? I decided on David Lebovitz’s recipe with a few minor alterations. The result was exceptional. I was not able to find his preferred pistachio paste in the timeframe I needed it so I improvised and made my own. I had not made a gelato using cornstarch as a thickener before but I must say, it did work out very well. I added the skim milk powder to make it even creamier and it did not disappoint. Skim milk powder absorbs excess water and gives the gelato a creamier flavour.

Fortunately, my pistachios were a lovely green so I didn’t need to add any food colouring. It’s all-natural!

Super creamy and full of pistachio flavour.

Pistachio Gelato

Makes about 750 mL gelato

For the original recipe, please click here.

Ingredients:

  • 250 mL 2% milk
  • 250 mL 35% cream
  • 65 g sugar
  • 16 g cornstarch
  • 10 g skim milk powder
  • ~200 g pistachio butter (see Notes)
  • a few drops of orange extract

Directions:

  1. Begin by mixing the milk and cream together. Reserve 65 mL of the milk mixture and make a slurry with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
  2. Combine remainder of the milk in a medium-sized saucepan with the sugar and the milk powder and heat slowly until it almost comes to a boil making sure the sugar and milk powder have completely dissolved.
  3. Stir in the cornstarch slurry and continue to cook on medium-low heat for 3 minutes, stirring continuously until thickened.
  4. Remove the pan from the heat and transfer the cream to a bowl to chill overnight in the refrigerator.
  5. The day you wish to make the gelato, beat in the pistachio butter and a few drops of the orange extract.
  6. Freeze the gelato according to directions on your ice cream maker.

Notes:

  1. David Lebovitz suggests using Bronte Crema di Pistacchio which is made in Sicily. I was not able to source it so I made my own pistachio butter with 200 g of shelled pistachios with small amounts of water, a small dash of lemon juice and a pinch of salt, puréed until smooth using my Magic Bullet. You will need to scrape down the sides many times through the process.
  2. Next time I make this recipe, I will lightly toast the pistachios.

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Several of our friends have July birthdays, as do I. We were invited to brunch (outdoors, of course) in early July and I offered to bake the birthday cake. This particular friend is not a traditional cake lover, no super-sweet icing or frosting for this guy, so I decided to find a nice European cake recipe with fruit, because they are always a hit!

This French Apple cake is made with rum and butter and is so delectable and moist, even though it has only 1 apple! I will definitely make this cake again for the non-cake lovers!

Super moist cake with little bits of apple and the lovely flavour of buttered rum.

French Apple Cake

For the original recipe, please click here. Note that I converted the recipe to metric measures and modified it a bit.

Makes 1 23 cm (9-inch) cake

Ingredients:

  • 114 g unsalted butter, at room temperature
  • 130 g granulated sugar
  • 5 mL vanilla extract
  • 45 mL dark rum
  • 15 mL milk
  • 2 large eggs
  • Zest of one lemon
  • 140 g AP flour
  • 3 g baking powder
  • 3 g salt
  • 150 g baking apple, peeled, cored and cut into 1 cm cubes
  • Sanding sugar

Directions:

  1. Preheat the oven to 350° F. Prepare a 23 cm (9 inch) round pan by lining the bottom with parchment and buttering the sides.
  2. Cream the butter and the sugar until light and fluffy.
  3. Add vanilla, rum and milk and mix well. Add the eggs one at a time and mix well.
  4. Whisk the flour, baking powder and salt together. Add to the butter batter and mix until combined.
  5. Fold in the apples.
  6. Pour into the prepared pan and dust with the sanding sugar. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool the cake on a wire rack. When cool, run a thin knife along the sides to loosen and turn onto a plate. Flip right side up (sugar-side up).
  8. Serve slightly warm or at room temperature sprinkled with powdered sugar with whipped cream or Crême Fraiche.

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We are always looking for ways to eat healthier, reduce the amount of sugar and carbs in our diet. I cook a lot of Asian flavours, particularly in the summertime, but unfortunately many of the store-bought sauces have a lot of sugar. Case in point, a popular brand begins its ingredient listing with, wait for it, SUGAR! So in an effort to be healthier, I came up with this recipe.

Low Carb Hoisin Sauce

Makes about 125 mL sauce.

Ingredients:

  • 30 mL Low Sodium Soy Sauce
  • 9 g almond flour (see notes)
  • 10 g erythritol (see notes)
  • 2.5 mL rice vinegar
  • 2.5 mL toasted sesame oil
  • 2 g white soybean paste
  • 2 g garlic
  • 15-30 mL water

Directions:

  1. Combine everything but the water in an immersion blender and blend until smooth.
  2. Transfer to a small saucepan and cook over low heat until it has thickened and darkened. Whisk in the water to the desired consistency.

Notes:

  • Instead of almond flour, you may use tahini (reduce or omit sesame oil) or smooth peanut butter.
  • Erythritol is a sugar substitute that apparently does not spike blood sugar levels. See this article.

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My friend David of Fine Dining at Home (blog on hiatus) put me onto this recipe on his instagram; it looked absolutely delicious, so, then and there, I decided I wanted to make it. I renamed the recipe mille-feuille lasagna because the number of layers reminded me of one of my favourite pastries. I won’t lie, this is a labour-intensive recipe, but then again, what lasagna recipe isn’t? I will say that it is well worth the effort. The homemade pasta is so delicious, light and somewhat crispy. The spinach and basil layers against the creamy béchamel and the stringy mozzarella are divine! Don’t skip the resting and searing step, it really makes the recipe.

Mille-Feuille Lasagna

For the original recipe, please click here.

Makes one 21.6 cm x 11.4 cm (4″ x 7″) loaf pan, about 6 servings

Ingredients:

  • 300 g Spinach, blanched
  • ~50 g basil, blanched
  • 125 mL passata
  • 15 mL tomato paste
  • 15 mL roasted garlic, puréed (fresh is fine too)
  • 300 g mozzarella, ground

Directions:

  1. Combine the spinach and basil and wring out the water well. Set aside.
  2. Combine the passata, tomato paste and garlic and mix well. Set aside.

Ingredients for the Béchamel:

  • 30 g butter
  • 40 g flour
  • 500 mL milk, warmed

Directions:

  1. Melt the butter in a medium, heavy-bottom pan. Whisk in the flour and mix well. Cook on medium-heat for 2 minutes.
  2. Slowly add the warm milk and whisk. Whisk the sauce until smooth and creamy. Cool completely.

Ingredients for the Pasta:

  • 1 large egg
  • 125 g Flour (“00”)
  • Salt

Directions:

  1. Add the egg to the small bowl of a food processor and whisk. Add the flour and salt and pulse until it forms into a soft dough.
  2. On a lightly floured surface, knead gently a few times until it comes together into a smooth ball. Cover in plastic wrap and allow to rest in the refrigerator for 30 minutes.
  3. Using a pasta maker, create 12 sheets that are #8 thickness on the kitchenaid pasta maker. Cook the sheets in salted boiling water for 1 minute or less. Cool in an ice bath, remove and dry off.

Ingredients for the Spinach Pesto Sauce:

  • 150 g spinach and arugula
  • 30 g ricotta or cream cheese
  • 30 g pesto
  • 200 mL milk or cream
  • Salt to taste

Directions:

  1. Blanch the spinach and arugula, immerse in ice water to stop the cooking. Wring out as much water as possible.
  2. Place spinach, arugula, cheese, pesto and milk into a bullet and purée until smooth. Season to taste.
  3. Press through a fine sieve into a heatproof container, set aside.

Final Assembly:

1. Line a loaf pan with parchment paper, it will make it easier to pull out.

2. Add one pasta sheet to the base, follow with

    • A thin layer of spinach,
    • Another pasta sheet
    • A layer of passata
    • Another pasta sheet
    • A layer of béchamel
    • Another pasta sheet
    • A layer of cheese
    • Another pasta sheet

3. Repeat until all the ingredients have been exhausted ending with a pasta sheet and cheese on the top.

4. Bake in a 350° F preheated oven for 50 minutes or until cheese has entirely melted and béchamel is bubbling.

5. Allow to cool completely. When cool, wrap tightly with plastic wrap and refrigerate 24 hours.

6. To serve, cut into 5-6 slices and reheat in the oven. Then sear one side on a non-stick frying pan.

7. Serve on a bed of warmed spinach pesto sauce (recipe above) with a little crème fraiche.

The pasta crisps up on the seared side to give you a wonderful crunch against the creamy textures of the cheese and spinach and basil layers. 

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During the lockdown, a dear friend and neighbour made this awesome banana bread and brought us a slice! We toasted it and added a wee dollop of butter and OMG! It was so good!

It’s difficult to believe that there is no flour in this quick bread.

Low Carb Banana Bread

Makes one 21.6 cm x 11.4 cm (4″ x 7″) loaf pan, about 12 servings

Ingredients:

  • Cooking spray for the pan
  • 3 large eggs
  • 3 large very ripe bananas, well mashed (375 mL)
  • 1 tbsp vanilla
  • 2 tbsp erythritol
  • 230 g blanched finely ground almond flour (see notes)
  • 1 tbsp ground cinnamon
  • ¼ tsp sea salt
  • 1 tsp baking soda

Directions:

  1. Preheat the oven to 350 F. Line a small loaf pan with parchment paper.
  2. Add all the ingredients to a food processor and pulse to blend.
  3. Bake 45 to 50 minutes or until a toothpick comes out clean, carefully lift out of the pan and cool on a rack.

Notes:

  • I use Kirkland blanched finely ground almond flour

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This recipe has become a staple that we have once every two weeks. The pastry comes together easily (use any favourite pastry recipe you like), great texture and has a nice depth of flavour with the sesame seeds. The custard with spinach, shallots and goats cheese are a delight in every bite. 

Low Carb Spinach and Goats Cheese Tart

Makes one 20 cm tart

Ingredients for the pastry:

  • 100 g almond flour
  • 8 g psyllium husk powder
  • 30 g unsalted butter
  • 30 mL egg whites
  • pinch of salt
  • 20 g toasted sesame seeds

Directions for the pastry:

  1. Combine all of the ingredients with the exception of the sesame seeds in a small food processor and process until smooth and totally combined. Gently knead in the sesame seeds. Refrigerate for 30 minutes. Preheat the oven to 350° F.
  2. Roll out the dough between two pieces of parchment, so that it is a bit larger than the pan. Gently peel off the parchment and roll onto the pan, pressing into the sides. Fold-down excess and press into the sides making the thickness even all around. Dock.
  3. Bake for 20 minutes or until lightly golden. Cool slightly.

Ingredients for the filling:

  • 40 g shallots, finely sliced
  • 15 mL EVOO
  • 100 g baby spinach
  • 2 eggs
  • 5 mL roasted puréed garlic
  • 2 tbsp milk or cream
  • Salt
  • Pinch of nutmeg
  • 15 g Beamster, finely shredded, divided
  • 50 g soft unripened goats cheese, sliced into 6 rounds
  • Directions:

  1. Sauté the shallots in the olive oil until soft. Add the baby spinach and wilt completely. Cool on a piece of parchment.
  2. Combine the eggs, roasted garlic purée, cream, salt, nutmeg and about half of the Beamster and whisk until smooth.
  3. When the spinach cools, evenly spread it into the baked tart shell and pour the egg mixture evenly over it. Sprinkle with remaining Beamster.
  4. Top with the sliced goats cheese and bake for 35-40 minutes or until the egg has set. You may wish to protect the side crust if it gets too dark.
  5. Serve with a green salad.

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We have been watching America’s Test Kitchen to help us fall asleep, taking our minds off the news and the ugly reality of late. This recipe was on Season 20 and I was taken right away. We love lemon and this one definitely ticks a lot of boxes, it’s not sickly sweet and it IS sooooo lemony. If you like lemon, I urge you to make this tasty treat. Note that I did not love their pastry recipe so I substituted my tried and true Viennese Pastry recipe.

I decided to brulée the top just as my favourite French Bistro does with their Tarte au Citron (which incidentally takes two days to make!)

Lemon Olive Oil Tart

Please click here for the original recipe from America’s Test Kitchen.

Makes about six 8 cm pastry shells with a total of 300 mL lemon curd filling

Ingredients for the pastry:

  • 145 g all-purpose flour
  • 60 g sugar
  • 2 g salt
  • 114 g unsalted butter at room temperature
  • 1 egg yolk
  • ½ tsp pure vanilla
  • 1 tsp finely grated lemon rind

Pastry Directions:

  1. Preheat oven to 350°F
  2. Put all ingredients into a food processor and process JUST until the dough sticks together (over-processing will cause tough pastry). Divide into six even discs and refrigerate for 30 minutes.
  3. Lightly flour your board and roll out the pastry to fit your preferred pan (I used 8 cm round pans). Dock the bottom with a fork several times.
  4. Blind bake the crust 30 minutes or until golden. You may need to reshape the pastry, mine got all puffy and misshapen because I didn’t refrigerate long enough and it was a super hot day.

Ingredients for the curd:

  • 70 g sugar
  • 10 g AP flour
  • Pinch of salt
  • 2 large eggs plus 1 large yolk
  • lemon zest of one lemon
  • 130 mL lemon juice
  • 40 mL extra-virgin olive oil

Directions for the curd:

  1. Add all of the ingredients to a small, heavy-bottom pan and cook on low heat until it is 160F, and just slightly thickened.
  2. Strain through a fine-mesh sieve for a velvety finish. Refrigerate with an oiled parchment placed on top to prevent a skin.
  3. Pour into the prepared, hot shells and bake for 8-12 minutes until the centre jiggles a bit.
  4. Allow to cool completely before serving.
  5. Sprinkle with sugar and brulée the top, just as you would with crème brulée.

A tangy, tasty, lemon treat.

Notes:

  • Fresh lemon juice is essential for a clean, lemony flavour.
  • ATK felt that the olive oil helps the lemony flavour shine better than butter.

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How are you? It’s a question that has gained more substance than it garnered in the past. We used to ask it in passing, often not even thinking about the answer, which was usually, “fine”. Our answers have become more thoughtful because now we are genuinely asking. Making sure everyone is “fine” is the only way of taking care of one another at this time.

I honestly miss cooking for my friends and family. Oh sure, I’ve baked a few care-packages, but it’s not the same as sharing a meal you’ve laboured over with love. Sharing your home, a meal, or a drink with people you love. This blog also allows me to share, I thank you for kind words and support during this unparalleled time. So how are you?

I’ve been cooking a lot. It makes my day more interesting and we really look forward to the meals which have become more of a focus these days. It also makes me think of all the wonderful times we’ve shared meals with friends and family.

Several years ago we met up with friends in Almeria, we were staying one night and then driving to my cousin’s flat in San José. We stumbled upon Joseba Anorga Taberna quite by accident and had one of many memorable meals that time in Spain. One of the tapas we ordered was a seared scallop in a creamy corn velouté and it was incredibly delicious. The unexpected combination of sweet corn and sweet scallops hit our tastes perfectly. I filed it in my recipe vault in my head and in 2018, I recreated the dish and it did not disappoint.

Scallop wrapped in Iberian bacon bathed in a corn emulsion

Fast forward to our 2020 Spanish adventure to one of our favourite tapas tabernas in Almeria where we had a marvellous creamy rice dish with mushrooms. It was delicious, creamy, cheesy and absolutely more-ish. Upon our return to Toronto, I wanted to recreate the dish but I had scallops and corn on my mind, so I reinvented it.

Creamy Mushroom Risotto from Casa Paquita in Almeria.

I had also filed a wonderful cauliflower risotto recipe that my friend David (Fine Dining at Home) posted in 2012. He recreated a Heston Blumenthal recipe where Heston made a really flavourful stock using the cauliflower end cuts and I wondered if corn-stock would have a similar effect on the risotto. It sure did! Of course, because my dish had scallops in it, I skipped the cheese and used the creamed corn velouté from the stock to add more creaminess to the disk. You could also add a splash of cream or butter.

Creamy Corn Risotto with Bay Scallops

A KitchenInspirations Original Recipe

Serves 2 for a main course or 4 for an appetizer course.

Ingredients:

  • 200 g frozen corn see notes)
  • ~250 mL water
  • Pinch of salt
  • ~250 mL chicken bone broth (or the amount that would yield 500 mL corn broth in total)
  • 1 tbsp olive oil
  • 75 g sweet onion, finely minced
  • 10 mL roasted garlic purée
  • 120 g La Bomba Rice
  • 30 g clarified butter
  • 200 g bay scallops

Directions:

  1. To make the corn broth, bring the frozen corn, water and salt to a simmer for 15 minutes. Allow to sit for 20 minutes. Strain and reserve both the corn and broth separately. Reserve 70 g corn kernals, set aside.
  2. Add the chicken bone broth to the corn broth to make 500 mL stock and heat to a simmer.
  3. Purée the cooked corn (minus the 70 g) from the corn broth and press through a fine sieve. Reserve.
  4. Heat the oil in a medium Dutch oven and sauté the onions until translucent. Add the garlic. Add the dry rice and toast, stirring for 2-3 minutes.
  5. Add the warm broth 125 mL at a time, stirring constantly, adding additional broth as the rice absorbs it. The rice should be tender with a small bite to it and it should be creamy but not soupy. This process will take about 25 minutes. Add the puréed corn and stir well. Turn the heat off, cover and set aside.
  6. Dry the bay scallops well. Heat the butter in a cast-iron frying pan, add the scallops to the pan but do not crowd, we want seared scallops not steamed!
  7. When the scallops have cooked fully, add to the risotto and stir. Plate.

Notes:

  • Grilled corn would have been better but we were still on lock-down when I made this dish. Grilled corn cobs would have made excellent stock.
  • Bacon would have been a nice addition, I had actually forgotten I had some in the freezer, next time.

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This is one of the last recipes I developed in Spain, before we returned to reality on March 12. We’re already talking about two months next year, provided things settle down and the world becomes safe again. JT and I left on the second last plane to Gatwick from Almeria, they cancelled the flights the next day! We are so fortunate in so many ways. We hope everyone is doing well under the circumstances.

I was inspired by Chef David Rocco’s Instagram post but didn’t have some of the spices he used so I improvised, in addition , this was the culmination of my kitchen clean-out. It turned out exceptionally well and can be eaten as breakfast, brunch or lunch. Heck, you can even have it for dinner. It’s quite easy to prep and you can use whatever vegetables you have on hand, perfect for veg that may not be at their best.

Eggs in Purgatory Indian-style

A KitchenInspirations Original Recipe

Serves 2

Ingredients:

  • 90 g onions, diced
  • 15 mL EVOO
  • 2 g garam masala
  • 2.5 g cumin
  • 1.5 g meat masala
  • 5 g curry powder
  • 250 mL passata
  • 125 mL water
  • 3 g freshly grated ginger
  • 5 mL roasted, puréed garlic
  • 230 g frozen vegetables, defrosted and drained
  • 50 g grilled peppers, diced
  • 2 g fresh Cilantro, minced
  • Salt and pepper to taste
  • 2 eggs

Directions:

  1. Heat olive oil in a frying pan and sauté onions until golden. Add the spices and cook until fragrant. Add the passata and water and mix well. Add the vegetables and cilantro and mix until combined.
  2. Prepare an oven proof dish by rubbing with olive oil or butter. Pour in the vegetables and spread out evenly. Make two large divets in the vegetables and crack on egg into each one.
  3. Bake in a 200C preheated oven for 8-10 minutes or until eggs are cooked to your taste.

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Happy Birthday, Mom. She would have been 84 today. She’s been gone 15 years and I still miss her.

It’s easy to come up with easy, healthy recipes when this is the view from your flat.

This is the view from our flat.

Although the kitchen is at the back, with no view, I strategically place my computer so that it faces the view. I pop out to the computer every few minutes to jot down the recipe as I come up with it. This view makes me edit a lot. It’ll get posted or nixed based on the JT review. This one was pretty good. Many vegan ‘cheese’ dip recipes use nutritional yeast to make it taste cheesy, so I thought this would taste cheesier, but it didn’t so the name was modified from Tangy Butternut Squash “cheese” dip to Tangy Butternut Squash dip.

The dip can be enjoyed with inferior views.

Tangy Butternut Squash “Cheese” Dip

Makes 500 mL dip

Ingredients:

  • 885 g Butternut Squash (about 1/2 a large squash)
  • 50 g roasted red pepper
  • Olive oil
  • 26 g roasted garlic
  • 5 g cumin, toasted
  • 1 g smoked paprika
  • 59 mL Vegetable Stock
  • 15 g nutritional yeast
  • 15 mL white vinegar
  • Chopped Cilantro

Directions:

  1. Preheat the oven to 350° F.
  2. Brush the cut side of the butternut squash with olive oil. Place on a baking sheet, cut side up and bake until soft, roughly 45 minutes. Scoop out the soft flesh into the heat-proof container of the immersion blender.
  3. Toast the cumin until you can smell it. Add it to the immersion blender container with the cooked squash. Add the toasted cumin, vegetable stock, nutritional yeast and lemon juice and blend until very smooth.
  4. Press through a fine sieve to achieve a super velvety texture. Stir in the chopped cilantro. Serve warm with toasted tortilla chips.

 

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My dear friend Lorraine Elliott published this recipe while we were wintering in Spain. It’s not super hot in Spain this time of year and we prefer it that way because we are not fans of extreme heat or crowds. I like to choose simple recipes that can be baked in the oven to warm the kitchen up a bit. The moment I saw this recipe, I knew I had to make it. Unfortunately, I couldn’t source Halloumi in our little village or even the big supermarket in the city so I used a Spanish Manchego. It was delicious! A perfect lunch with a tomato side salad.

It’s similar to Spanakopita but not really.

Spinach, Feta and Manchego Pie

Makes a pie about 12 cm x 25 cm x 3 cm.

Serves 4-6 people

Ingredients:

  • 2 sheets of puff pastry, defrosted in the refrigerator overnight
  • 400 g frozen spinach, defrosted in the refrigerator overnight
  • 100 g sweet onion, finely sliced
  • 20 g roasted garlic, puréed
  • Pinch of nutmeg
  • 120 g Greek feta, crumbled
  • 80 g of Manchego, grated
  • 15 mL milk, divided

Directions:

  1. Once the spinach has defrosted, squeeze out as much moisture as you can.
  2. Preheat the oven to 400° F. Line a loaf pan with parchment paper.
  3. Roll out one sheet of the puff pastry to about 2 times the size of your pan. Insert it into the parchment-lined pan and dock it with a fork.
  4. Press a sheet of foil into the pan to hold the sides of the pastry up. Add some weight to avoid it from rising too much. Bake for 25-30 minutes or until lightly golden.
  5. In the meantime, sauté the onion until translucent, add the spinach and break it up to incorporate the onion evenly. Stir in the roasted garlic purée and nutmeg. Transfer to a bowl.
  6. Add the cheese to the spinach and stir until entirely combined. Season with salt and pepper to taste.
  7. Roll the second sheet of pastry to the size of the pan. Return it to the refrigerator.
  8. Remove the foil from the baked pastry and spoon the spinach mixture pressing it evenly into the pan.
  9. Brush the top part of all four sides of the pastry with milk. Remove the second pastry from the refrigerator and lay it over the spinach-filled pastry. Press the sides of the top pastry into the spinach-filled pastry.
  10. Brush the top of the pastry with the remaining milk and bake for 20-25 minutes or until golden.
  11. Slice the pie into equal portions, serve piping hot with a little salad.

Note:

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I made this simple breakfast dish for overnight guests in early February. Unfortunately, they had to leave before they could be oven-ready so I popped them into the nuker and presto, done in three minutes! They are super easy to put together the morning of, but I wanted even less kitchen time so I assembled them the night before. To bake quickly, allow them to come to room temperature for an hour before you bake them.

Ham and Cheese Egg Cups

A KitchenInspirations Original Recipe

Serves 4

Ingredients:

  • 6 large eggs
  • 200 g of cooked ham
  • 200 g of grated cheese, divided
  • 50 g of tiny broccoli florets

Directions:

  1. Preheat the oven to 350F.
  2. Spray each ramekin with non-stick spray.
  3. Break the eggs into a medium bowl snd whisk well to break the yolks and combine with the whites.
  4. Add the ham and broccoli florets and mix well. Add the cheese, reserving a small amount to garnish the tops.
  5. Divide the mixture evenly between the four prepped ramekins. Garnish with reserved cheese.
  6. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Or you can nuke them for 3 minutes on high.
  7. Allow ramekins to sit for about 5 minutes before serving. Option to serve: Carefully turn out each egg cup onto a warm plate and turn right-side-up. Serve warm.

Winter has come. But the weather has been really strange because as soon as we have any snow accumulation, it warms up, the rains come and the snow melts.

Notes:

Inclusions are limitless:

  • Smoked salmon, capers, red onion slices, cream cheese.
  • Cooked shredded chicken, roasted red pepper cubes, avocado cubes, sliced onions, roasted corn, shredded jalapeño jack cheese, served with salsa.
  • Roast pork tenderloin, sluced red onions, sliced black olives, roasted red pepper and greek feta served with Tzatziki sauce.

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