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Recipes
Ina Garten's Blue Cheese Souffle'
By Unblond1
This is the first souffle' I ever made
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- Kosher salt and freshly ground black pepper
- Pinch cayenne pepper
- Pinch nutmeg
- 4 extra-large egg yolks, at room temperature
- 3 ounces good Roquefort cheese, chopped
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
FREEKEH****Freekeh Salad with Halloumi
By Unblond1
10/06/17 - VG for both and a nice make-ahead
- 50 g freekah
- 25 g dried blueberries or cranberries
- 3 tablespoons Honey Lemon Dressing
- Sea salt and freshly ground black pepper
- 1 shallot, finely diced
- 2 tablespoons parsley, chopped
- 20 g toasted almonds or pecans (I used the latter)
- 90 g halloumi
- n.b. - 23/09/17 - rather than cooking the freekeh from scratch, I used one pouch of PC Blue Menu Freekeh with Brown Rice and roasted chicken flavour. Easier and just as good, in the tasting stage at least.
BEAN*****Deli Chickpea Salad
By Unblond1
We both liked this very much and it's an easy make-ahead salad
- 1 tbsp. red wine vinegar
- 3 tbsp. olive oil
- 1 tsp. dijon
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1 - 19 oz. can chickpeas, drained
- 1 sweet pepper, diced
- 1/2 to 1 jalapeno, finely diced
- 2 stalks celery thinly sliced
- 8 black olives, pitted and chopped
- 2 tbsp. thinly sliced red onion
- 2 scallions, minced
- 1 carrot, shredded or finely diced
- 2 tbsp. fresh parsley or cilantro
- 1 tbsp. oregano, thyme, dill or basil
- 1 tbsp. chives
TUNA*****Lemony Tuna and White Bean Antipasto Salad
By Unblond1
Makes a great work lunch
- 2 tbsp. lemon juice
- 2 tbsp. EVOO
- 1 can tuna in olive oil, drained and broken into large chunks
- 1 can cannellini beans, rinsed and drained
- 6 pitted Calamata olives, coarsely chopped
- 2 stalks thickly sliced celery hearts and leaves
- 1/4 cup finely diced fennel
- 1/4 sweet red pepper, chopped
- 1/2 tbsp. capers, drained, or if packed in salt, rinsed
- 1 heaping tablespoons fresh thyme, oregano, basil - whatever is on hand
- 2 tbsp. minced fresh chives or green onion
- 1 tsp. finely grated lemon zest or 1 section preserved lemon, diced
- 1/2 tsp. minced garlic
- Freshly ground pepper and Malden salt to taste
SWORDFISH****Grilled Swordfish with Lemon, Mint and Basil
By Unblond1
Recipe courtesy Giada De Laurentiis This was great
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon fresh lemon or lime juice + zest (I used the zest of 1 and the juice of 1 1/2 key limes)
- 1 teaspoon chopped fresh basil leaves
- 1 fresh garlic clove, grated
- 1 small pinch of red pepper flakes
- Salt and freshly ground black pepper
- 3 - 4 oz. swordfish or tuna steaks or paillards
CHICKEN****Chicken Wraps with Mango Chutney
By Unblond1
27/04/15 - Quick, easy and yummy! I thought half wouldn't be enough for lunch but I had it with a Cara Cara orange ...
- 2 ounces cooked chicken or turkey breast
- 1/2 teaspoon curry powder
- 1 1/2 tablespoons 0% Greek yogurt
- 1/2 tablespoon Hellmann's Light
- 1 tablespoon mango chutney
- 1 sliced green onion
- 1 tablespoon minced fresh mint, if on hand
- salt and pepper, to taste
- 1 large or two small Whole Wheat Tortillas
- 1/2 cup mixed spring greens, arugula or spinach
CHOPS****Grilled Beer Brined Pork Chops
By Unblond1
The beer brine helps to flavor and tenderize these pork chops
- BRINE:
- 1/2 cup water
- 1/3 cup beer
- 1 tbsp. kosher salt
- 1 tbsp. brown sugar
- 1 tbsp. maple syrup
- 2 cloves garlic, smashed
- fresh herbs to taste
- CHOPS:
- 2 boneless butterfly chops from Tarini's, about 12 - 13 oz.
- BBQ rub of choice to taste
ORANGE-Chilli-pickled Orange, Feta & Olive Salad
By Unblond1
* Peel the orange, removing all the white pith, and slice 1/4" thick
- 2 servings
- 1 blood or navel orange
- 1 tbsp. sherry vinegar
- 1 tbsp. sugar or honey
- 1 small red chili, sliced into rings or 1 pinch red pepper flakes
- 1 tbsp. EVOO
- 1 tbsp. chopped black olives
- 1 1/2 oz. feta, diced 1/2"
- 1 tsp. chopped fresh oregano or parsley
- Maldon salt and freshly ground pepper
- Handful Arugula/baby spinach mix for serving
MAHI-Seared Mahi-Mahi with Green Gazpacho Sauce
By Unblond1
Gazpacho (a traditional chilled soup that originated in Spain) becomes a sauce for fish fillets
- 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
- 3/4 cup coarsely chopped green onions
- 1/2 cup coarsely chopped fresh cilantro
- 5 1/2 tablespoons olive oil, divided
- 1 1/2 tablespoons (or more) white balsamic vinegar
- 2 1/2 teaspoons chopped seeded serrano chiles
- 4 7- to 8-ounce mahi-mahi fillets
- 1 1/2 teaspoons ground cumin
- 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved
Corn and Black Bean Salad with Basil-Lime Vinaigrette - Giada
By Unblond1
For the salad: Preheat a gas or charcoal grill
- DRESSING:
- 1 ear corn, grilled and cooled
- 1 cup garbanzo beans
- 1 cup black beans
- 1/2 cup chopped sweet pepper
- 1/2 small jalapeno, minced
- 1/4 cup minced red onion
- 1/2 mango, diced
- 1 lime, juice and zest
- 1 tbsp. balsamic
- 2 tbsp. fresh basil
- 1/2 tsp. cumin
- 1 tbsp. EVOO
- salt and pepper