Edibletcetera – Fast & Fabulous Food | Quick (Mostly) & Easy Recipes for Busy People who LOVE Good Food…

Recipe – Panzanella (Tuscan Bread & Tomato Salad)

Posted on May 29, 2016 by edibletcetera

Using a few good quality ingredients such as very ripe, organic hothouse tomatoes, cucumber, fresh basil, red onion and the best extra virgin olive oil, this is a fabulous way to make the most of some slightly stale, leftover ciabatta-type bread.

Panzanella is a classic Tuscan salad and there are numerous version out there, some containing caper and anchovies – but I prefer to keep things simple and this is one of the loveliest and most colorful summer salads you’ll ever eat.

Panzanella (Tuscan Bread & Tomato Salad)

PANZANELLA

(Serves 8)

Ingredients:

Approx 1lb (half a kilo) of stale (but no rock-hard) crusty bread, cut into four or five thick slices

4 large ripe tomatoes, or the equivalent amount of small tomatoes

1 medium to large red onion, peeled and thinly sliced

2 hothouse cucumbers, peeled and cut into rough chunks

1 cup (240ml measure) of firmly packed fresh basil leaves, roughly torn

1/2 cup (120ml) of extra-v olive oil

3 tablespoons (45ml) of the best red wine or sherry vinegar you can find

Sea salt and freshly ground black pepper

Action:

Start with the bread. Put the slices in a large bowl and cover with room temp water. Allow to soften for a minute or so, then gently squeeze out any excess water.

Tear the bread into good bite-sized pieces and discard any remaining tough crusts. Put the bread into a salad bowl.

Chop the tomatoes into similar sized chunks and add them to the bowl along with the cucumber, onion and torn basil leaves.

Whisk the oil and vinegar together (I like to use a small screw top jar and give it a good shake until you have an emulsion) – season to taste with sea salt and freshly ground black pepper.

Pour the dressing over the salad and toss everything together until all the ingredients are coated with dressing.

Allow the salad to sit at room temp for 30-40 minutes to allow the flavors to develop, before serving.

Posted in Salads & Appetizers, Vegan, Vegetables / Vegetarian | 2 Comments

Recipe – Chocolate Mousse (with Hazelnut Praline)

Posted on May 22, 2016 by edibletcetera

A good chocolate mousse is quite sublime and so ridiculously easy to make, that I wonder why people fork out their hard earned cash to buy those tiny chocolate mousses from high-end food emporiums, or worse, the little six-packs of inferior supermarket stuff containing unpronounceable ingredients.

Let’s get back to making it ourselves and putting a blissful smile on people’s faces.

If I have some in my freezer, I’ll fold a sprinkle of hazelnut praline into chocolate mousse but it isn’t essential because this is one of the loveliest, most chocolatey desserts imaginable.

You can make it the day before if you’re planning a dinner party.

Chocolate Mousse with Hazelnut Praline

CHOCOLATE MOUSSE

(Serves 6-8)

Ingredients:

5 oz (150g) of good quality chocolate chips, such as Ghirardelli

2 tablespoons of dark rum

2 tablespoons of espresso

1 heaped tablespoon of best quality cocoa powder

4 large eggs, separated

5 fl oz (150ml) of whipping cream

A small pinch of salt

Action:

In a bowl set over a pan of barely simmering water, melt the chocolate with the rum, espresso and cocoa powder. Give it a good stir to make sure all the chocolate has melted then remove it from the heat and beat in the egg yolks one at a time.

In a separate bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. Fold 1/4 of the egg whites into the chocolate mixture using a large metal spoon with a cutting motion (this helps prevent the egg whites from deflating too much), then fold in the remaining egg whites in the same way.

Whip the cream until you have soft peaks and fold it into the chocolate mixture until everything is combined.

Divide the mousse among individual dishes, then cover and chill for at least 3 and up to 24 hours.

You can also freeze chocolate mousse; it makes a nice little semifreddo dessert. Remove it from the freezer about 20 minutes before serving.

Posted in Desserts | 2 Comments

Recipe – Warm Asian Chicken Salad with a Citrus-Lemongrass Dressing

Posted on May 15, 2016 by edibletcetera

Here’s another main-course salad that’s bursting with fresh, bright flavor and has lots of healthy, delicious crunch.

You can whip it up in no time and in this recipe the chicken is sauteed just before serving but it’s also a great way to use roast chicken left overs; just remove any skin and bones and shred the meat.

The dressing can be made ahead but warm it through gently with the chicken before you toss everything together just before serving.

Warm Asian Chicken Salad with a Citrus Lemongrass Dressing

WARM ASIAN CHICKEN SALAD WITH A CITRUS LEMONGRASS DRESSING

(Serves 4 generously)

Ingredients for the dressing:

3 tablespoons of honey

3 tablespoons of wine vinegar

1 tablespoon of Thai fish sauce (nam-pla)

The finely shredded zest and juice of 1 medium orange

The finely shredded zest and juice of 2 limes

1 lemongrass stalk (tough outer leaves discarded), finely chopped

1 red chili, sliced thinly (leave the seeds in for more heat)

1 heaped tablespoon of fresh ginger, cut into thin little matchsticks

For the salad:

4 chicken breast fillets cut into thin strips

1 tablespoon of coconut oil

1/2 a Napa (Chinese) cabbage, finely shredded

1 large carrot, trimmed, peeled and cut into small matchsticks

4 oz (100g) of sugar snap peas, sliced lengthwise

A good handful of fresh basil leaves, shredded

A good handful of fresh mint leaves, shredded

2 oz (50g) of toasted flaked almonds

Action:

Combine all the dressing ingredients in a small saucepan and simmer gently for about 4-5 minutes – set aside.

Heat the coconut oil in a heavy based saute pan and stir fry the chicken over a medium heat for 6-8 minutes until cooked. Tip the dressing into the chicken and warm through over a low heat.

Combine all the other ingredients in a large bowl, add the chicken and dressing, toss thoroughly to combine and serve immediately.

Posted in Indian & Asian Cuisine, Made in Under 30 mins, Poultry, Salads & Appetizers | 5 Comments

Recipe – Pasta with Tuna & Anchovies

Posted on May 8, 2016 by edibletcetera

Fast, fabulous & filling, this is the perfect solution for those times when you stagger in tired and hungry after a long day at work.

It’s amazing what you can quickly crank out using the contents of your kitchen cupboard that you came across while spring-cleaning; cans of anchovies and tuna in oil to be precise. I was reminded of a staple Patricia Lousada recipe that I relied heavily upon back in the 80’s when I was working 12 hour days and forgot to eat, until I got home late.

For something that was assembled, photographed and eaten, all within 30 minutes, it’s unexpectedly delicious. The combination of canned tuna, anchovies, butter, olive oil, black pepper and parsley, yields a rather miraculous result – just keep your kitchen cupboard well stocked with canned fish and you’ll never be at a loss, even when friends drop by unexpectedly!

Pasta with Tuna & Anchovies

SPIRAL PASTA WITH TUNA & ANCHOVIES

(enough for two very hungry people)

Ingredients:

12 oz (350g) of short pasta shapes

4 tablespoons of extra-v olive oil

2 oz (50g) of unsalted butter

7 oz (198g) of canned tuna, preferably in oil – drained

2 oz (56g) can of anchovies

Lots of freshly ground black pepper

A couple of heaped tablespoons of chopped Italian flat-leaf parsley

Action:

Get the pasta started according to instructions.

While the pasta cooks, melt the butter in the olive oil in a heavy pan, then add the drained tuna and anchovies. Warm through, mashing the fish together with a fork.

Drain the pasta quickly and add to the fish in the pan, along with most of the parsley and loads of freshly ground black pepper. Combine thoroughly, tip the lot into a warmed serving dish or dishes and scatter the remaining parsley on top.

Serve immediately.

Posted in Fish & Seafood, Made in Under 30 mins, Pasta | 4 Comments

Recipe – Broccoli Braised with White Wine, Garlic, Chili & Sundried Tomatoes

Posted on May 1, 2016 by edibletcetera

Braising a cruciferous vegetable like broccoli for an hour might sound a bit like asking for trouble but the end result is totally worth it and it’s unexpectedly good.

Yes, you do lose the bright green color you get with lightly steamed or stir-fried broccoli but the loss of intense color is more than compensated for by the sweet, spicy and tender vegetable that you end up with.

Finished with a shaving or two of proper Parmigiano Reggiano or Percorino, this makes an excellent side dish for beef – or just serve it on it’s own with some really good, warm crusty bread.

Use a decent white wine for this – one that you’d happily drink while you’re cooking.

Broccoli Braised in White Wine with Garlic, Chili & Sundried Tomatoes

BROCCOLI BRAISED WITH WHITE WINE, GARLIC, CHILI & SUNDRIED TOMATOES

(Serves 6)

Ingredients:

1 1/2 lbs (680g) of broccoli

1/4 teaspoon of dried chili pepper flakes

5 tablespoons of fruity olive oil

6 whole cloves of garlic, peeled and halved

4-6 pieces of sundried tomato in oil, sliced thinly

Sea salt, freshly ground black pepper

8 fl oz (230ml) of dry white wine

Parmigiano Reggiano or Percorino cheese to serve

Action:

Trim and discard the tough ends off the broccoli. Cut the the broccoli into long thin strips no more than half an inch (12mm) wide.

Pour half of the the olive oil into the bottom of a heavy saute pan with a lid. Arrange half of the broccoli on top, then scatter with half of the garlic, half of the sundried tomatoes and half of the chili flakes; give it a good grind of sea salt and black pepper, then repeat, finishing with the remaining olive oil.

Pour the wine gently over the lot, then put the lid on and cook it very gently for about an hour, or until the broccoli is very tender. Take the lid off and turn the heat up a bit to evaporate any remaining liquid.

Transfer it to a warmed serving dish and finish with some shaved Parmesan.

Serve right away.

Posted in Salads & Appetizers, Vegetables / Vegetarian | 2 Comments

Recipe – Sweet Potato & Salmon Fishcakes

Posted on April 24, 2016 by edibletcetera

Faced with a few cans of wild-caught Atlantic salmon that I bought from Costco a while back – and finding the contents rather uninspiring, unlike the lovely, bright pink canned salmon I remember from my UK childhood, I decided they’d make a decent fishcake – and so they did!

There are more fishcake recipes out there than words in a dictionary so I figured they could be made with just about anything. Luckily, I found sweet potatoes, scallions (spring onions) and fresh ginger in my fridge and apart from buying a packet of Japanese-style panko breadcrumbs to give them a crunchy coating, I used what I already had.

Delicious, nutritious and thrifty, I can’t think of a better way of using something you may find lurking in the back of your cupboard.

Panko-Crusted Sweet Potato & Salmon Fishcakes

PANKO-CRUSTED SWEET POTATO & SALMON FISHCAKES

(makes about 8)

Ingredients:

17-18 oz (500g) of sweet potatoes, mashed with a tablespoon of butter

14 oz (400g) of canned salmon, preferably wild-caught

1 egg, lightly beaten

4 scallions (spring onions) chopped

1 – 1.5 teaspoons of freshly grated ginger

A pinch of cayenne (optional)

Sea salt & freshly ground black pepper

To coat the fishcakes –

2 eggs, lightly beaten

3 – 4 oz (100g) of panko breadcrumbs

Vegetable oil for frying

Action:

Thoroughly combine the first 6 ingredients in a large bowl and season to taste with sea salt & freshly ground black pepper.

Form the mixture into 8-9 patties and arrange on a parchment-lined baking sheet. Chill in the fridge for 30-60 minutes or if you’re pushed for time, stick them in the freezer for 20 minutes to firm them up a bit.

When you’re ready to fry the fishcakes, heat the oil in a heavy saute pan until it shimmers.

Dip each fishcake first in the beaten egg, then coat them with the panko breadcrumbs. Fry on both sides for a few minutes or until they’re golden on the outside and warmed right through.

Serve immediately with lots of fresh lemon or lime to squeeze over.

Posted in Fish & Seafood | 4 Comments

Recipe – Candied Citrus Peel

Posted on April 17, 2016 by edibletcetera

Not exactly a dessert but these wonderful tangy little strips of crystallized citrus peel are simply divine served as a nibble with an espresso, or perhaps chopped and sprinkled onto cupcake frosting – or folded into cake and pancake batter – and if I fancy a taste of intense sweet citrus, I’ll eat them straight from the jar.

You can also dunk them into melted chocolate which makes them more official-looking as candy. To melt chocolate properly, click here for directions and while you’re at it, they’d be wonderful chopped up and added to the chocolate hazelnut fudge fingers recipe in this link.

Unlike the old ‘Good Housekeeping’ method that our grandmothers probably used, you don’t need to allocate several days to the process but still, this is one of those recipes that’s best saved for when you have a lazy evening at home in front of the TV as it takes a couple of hours. However, once you’ve got the first part out of the way, all you need to do is stir the peel a bit every 30 minutes or so.

They’re very, very simple to make and candied citrus peels with keep for 3 months stored in an airtight jar at room temp.

Lemons, oranges and grapefruit are best for this recipe. Kumquats would also be wonderful but fiddly to prepare due to their size.

Candied citrus peels make an impressive gift.

Candied Citrus Peels

CANDIED CITRUS PEEL

(Makes enough to fill an 18 oz / 510ml jar)

Ingredients:

2 large oranges

2 fine-skinned lemons

1 pink grapefruit

2 1/2 cups of sugar plus extra for finishing

Action:

Wash the fruit, then start by scoring and removing the peel in quarters. Slice the quartered peels into strips about 1/3 inch wide (use the flesh of the fruit for something else).

Using a potato peeler or sharp knife, remove the excess white pith then put the strips in a large heavy saucepan. Cover the peels with water and bring to a rapid boil.

Immediately drain the peels in a strainer, discarding the water; repeat this process twice more.

While the peels are draining for the last time, dissolve 2 1/2 cups (260ml measure) of sugar in 2 1/2 cups of water, stirring over a medium heat until all the sugar crystals have completely dissolved.

Add the peels to the sugar syrup, bring them to a boil then lower to a simmer for 1 1/2 to 2 hours until they’re translucent, stirring gently every 30 minutes or so.

Allow the peels to cool in the syrup then drain once more. Use the syrup for something else if you like but I discard it.

Spread the drained peels onto a rack set over a parchment-lined baking tray. Leave them overnight to drain and dry out a bit.

The next day, toss the peels (they’ll remain quite sticky) in sugar until they have a nice crystalline coating.

Store in airtight, screw-top glass jars for up to three months.

This is the point where you’ll dunk them in melted chocolate if that’s what you’re aiming for. Just dunk half of each peel and allow them to set on a parchment-lined baking tray.

They’re quite wonderful!

Posted in Cookies & Edible Gifts, Desserts, Gluten Free Desserts | 7 Comments

Recipe – Bruschetta with a White Bean, Lemon, Herb & Garlic Purée

Posted on April 10, 2016 by edibletcetera

I love recipes that rely on ingredients that we (should) already have in our kitchen cupboard and fridge.

For instance, I’m never without a few cans of cannellini beans, some fruity extra-virgin olive oil, chili oil or dried sage – and it’s a rare event when I don’t have fresh lemons, garlic and Italian flat leaf parsley in my fridge, as I cook with them all the time.

There’s usually a part-cooked crusty baguette lurking somewhere in my freezer that’s just waiting to be baked, sliced, chunked or dunked, so with all the necessary ingredients in place and 10 minutes to spare, I was able to whip up this little snack in next to no time.

White bean purée is delicious, nutritious and filling and if I’m being greedy, I might eat three or four of these for lunch – but served as an hors d’oeurves, one per person will be plenty.

I make individual *crostini by smearing a small amount of good quality mayonnaise onto thin slices of crusty baguette, then frying them briefly on both sides in a very hot, heavy skillet until they’re golden and crunchy.

Sun-dried tomatoes in oil used to be trendy but were so over-used that I think people tired of them, just as they’re now starting to tire of kale. Sun-dried tomatoes taste every bit as good now as they did when they first emerged on the kitchen scene, back in the 80’s and I never gave up on them. They’re particularly good as a topping here.

You’ll also need a food processor.

White Bean, Garlic Lemon & Fresh Herb Bruschetta

BRUSCHETTA with a WHITE BEAN, GARLIC, LEMON & FRESH HERB PUREE

(Makes approx 1.5 cups /360ml of purée)

Ingredients:

1 x 15 oz (425g) can of cannellini beans, rinsed and drained

1 small clove of garlic, finely minced

2-3 tablespoons of good extra-v olive oil

A pinch of dried sage

A handful of fresh Italian flat-leaf parsley, chopped

The finely minced zest of half a lemon

Sea salt, freshly ground black pepper

To finish –

Extra chopped parsley, a few small pieces of good old sun-dried tomato in oil and a few drops of chili oil for drizzling

Action:

Heat the olive oil in a heavy pan and gently cook the garlic and sage until the garlic starts to turn golden. Add the drained beans and chopped parsley and stir for a few minutes until everything is heated through.

Stir in the lemon zest and season with sea salt and freshly ground black pepper to taste. Allow it to cool slightly then transfer to a food processor along with 2 tablespoons of water – pulse until you have a chunky purée. Adjust the seasoning and transfer to a small dish.

Allow it to sit for about 30 minutes at room temp for the flavors to develop and when you’re ready to serve, spread generously onto the *crostini, then top with a little extra chopped parsley, a piece of sun-dried tomato and finish with a drizzle of chili oil (optional).

It will keep covered in the fridge for several days but bring it back to room temp before serving.

Feeding a gathering? Why not offer a selection of fast and fabulous nibbly-bits to go with the Bruschetta:

Warm Spiced Olives with Orange & Rosemary

Frico

Crostini with Truffled Goat Cheese, Walnuts, Honey & Rosemary

Posted in Made in Under 30 mins, Salads & Appetizers, Vegan, Vegetables / Vegetarian | 1 Comment

Recipe – Lemon Pudding

Posted on March 26, 2016 by edibletcetera

Grandma used to make this and then so did Mum; a special pudding served after our traditional Sunday roast, usually around Easter time. It was a childhood favorite and one of those puddings that had us bouncing off the walls with joy and fighting for our turn to lick the last scrapes of batter from the mixing bowl.

Equally joy-inducing is the fact that it’s so simple to make.

The pudding separates during baking into a light, fluffy sponge on top with a divinely lemony, rich and delicious custard sauce underneath. My addition of dried edible flowers takes the pudding to another level but they’re entirely optional as this is one of the loveliest lemon puddings you’ll ever eat, with or without lavender and rose petals.

Lemon Pudding

LEMON PUDDING (WITH LAVENDER & ROSE PETALS)

Ingredients:

2 tablespoons (30ml) of unsalted butter

2 level tablespoons of self-rising flour

¾ cup (180ml measure) of fine white/caster sugar

A pinch of salt

1 cup (240ml) of full fat milk or cream

2 large eggs, separated

The finely grated zest and juice of one large lemon

Optional – half a teaspoon of dried edible lavender blossoms and /or a teaspoon of dried edible rose petals

Action:

Lemon Pudding

Pre-heat the oven to 350F (190C)

Butter a deep 2-pint pudding bowl or soufflé dish.

Cream the butter and ½ a cup of sugar together until thoroughly blended then add the egg yolks, flour, dried lavender (if using), lemon zest, juice and the milk or cream. Mix everything together well.

In a separate bowl, whisk the egg white with a pinch of salt until you have soft, voluminous peaks. Gradually whisk in the remaining ¼ cup of sugar and using a cutting motion with a large metal spoon, fold a quarter of the egg whites at a time into the other mixture.

Pour the batter into the prepared dish and place the dish in the center of a deep-sided roasting pan. Pour hot water into the roasting pan so that it comes halfway up the sides of the pudding dish.

Bake in the center of the oven for approximately 45-50 minutes, or until the top is puffed and golden and springs back when gently touched.

Allow the pudding to rest for a few minutes then scatter with edible rose petals (optional) and dust with a little powdered sugar to serve.

This pudding is wonderful eaten warm or cold. Serve with a dollop of crème fraiche if you like but it really doesn’t need it.

Posted in Desserts | 2 Comments

Recipe – Asparagus & Parmesan Soup

Posted on March 20, 2016 by edibletcetera

Asparagus is really good right now with firm young stalks that snap easily. Here’s a delicious soup that’s completely vegetarian, is simple to make and impressive enough for a posh dinner party.

According to this interesting article in the Huffington Post, asparagus is one of several non-organic vegetables and fruits that are OK to eat (if eating strictly organic produce is your thing) – an informative list and good to know!

Asparagus & Parmesan Soup

ASPARAGUS & PARMESAN SOUP

(Serves 6-8)

Ingredients:

2 bunches of firm young asparagus stalks

2 oz (56g) of butter

A little olive oil

4 medium-sized shallots, finely chopped

3 pints (1.7 ltr) of organic vegetable broth

The finely minced zest and juice of half a lemon

Sea salt and freshly ground black pepper

1/3 cup (80ml measure) of finely grated Parmigiano Reggiano, plus extra to serve

Action:

In a heavy soup pot, heat the butter until foaming and gently sauté the shallots until they’re translucent.

Rinse the asparagus, cut off any tough ends and trim off the tips, setting those aside.

Cut the asparagus stalks into short lengths and add them to the shallots along with the broth. Season very lightly with sea salt, bring everything to a boil then lower the heat, cover and simmer for 20 minutes or until the asparagus is tender. Allow it to cool slightly then transfer in batches and blend in a food processor, or do it in the pot with one of those hand-held things – until it’s smooth enough.

Meanwhile, heat a tablespoon of olive oil in a small sauté pan and sauté the asparagus spear tips until lightly tinged with brown – set them aside.

Bring the puréed soup back to a low simmer in the pot, then stir in the cheese, lemon zest and juice. Check the salt (the cheese is slightly salty so don’t overdo it), then finish it off with a good grind of black pepper.

Divide the asparagus tips among warmed serving bowls, pour over the soup and top each with a few extra shavings of Parmesan just before serving – or pass it around and let everyone help themselves.