Green Beans Hazelnut Orange Salad

Greens Beans, Hazelnut & Orange Salad

I recently discovered a new type of green bean, the Purple Queen Bush Bean. In actual fact its outer skin is an aubergine colour which turns to a deep shade of green when cooked. Magic!

You could use these for this recipe but I only had normal green beans (French beans) on had, which work just as well. Toasting the hazelnuts removes their slightly bitter taste and allows you to rub off part of the skin, exposing the nut below. The orange is a nice contrast to the nuts and sweetness of the beans.

The original recipe is from the Ottolenghi cookbook. I adapted it as snow peas (mangetout) are often difficult to find here and I try, when possible, to buy local produce.

ERIKA ALLISTON – Green Beans Hazelnut Orange Salad Recipe

• 450 g green (French) beans
• 100 g whole hazelnuts
• 1 garlic clove crushed
• 1/2 skin of an orange
• 2 tablespoons olive oil
• 1 tablespoon nut oil (hazelnut or almond)*
• salt & pepper

*Use olive oil here if nut oil is not available

1. Hazelnuts: Pre heat the oven to 180°C / 375°F. Spread on a baking sheet and toast for 15 minutes, turning them after 7 minutes. Let cool, rub to remove part of the skins & then lightly chop, set aside
2. Green beans: Boil a large pot of water, cook the beans at a boil for 7 minutes.  Then immediately place beans in very COLD water.**
3. Orange zest: Using a citrus peeler, remove the 1/2 the zest from an orange, avoiding the bitter white part. Or use a vegetable peeler, in which case you will need to slice the pieces into thin strips.
4. In a large bowl toss the green beans, toasted hazelnuts, orange zest, garlic, salt & pepper.

**This will keep the beans green and crunchy

Greek Spinach Leek Pie

My friend Lucy said to me “ being a vegetarian shouldn’t be a side dish”.

More often than not she is confronted with restaurants lacking luster and creativity when it comes to vegetarian food. Glorified side dishes of pasta, risotto, tossed greens or sauteed veggies is all they can muster. Which is disappointing really, as cooking for vegetarians shouldn’t be seen as a curse.

Despite being a carnivore, I am also a vegetarian at heart and dedicated to the pursuit of delicious vegetarian recipes. Here is my take on the Telegraph’s original Greek Spinach & Leek Pie. I removed the dill, forgot the Parmesan (it happens) and added nutmeg.  This is a great dinner party recipe, just serve the pie hot, right out of the oven, when it is at it’s best and the filo pastry, crispy.

RECIPE : ERIKA ALLISTON – Greek Spinach Leek Pie

• 1 kg fresh spinach
• 800 grams leeks (finely chopped)
• 160 grams butter
• 2 garlic cloves
• 500g ricotta (drained)
• 4 large eggs
• 300 grams feta cheese
• 300 grams filo pastry
• grated nutmeg to taste
• Black pepper for seasoning
• Spring-form pan (26cm across)

Fillings:

1. Spinach: wash, dry & destalk. Chop roughly. Boil 2 kettles of water, pour over spinach till covered, let sit until leaves are wilted. Drain well, squeeze out ALL water, set aside.
2. Leeks: Remove the majority of the green part of leeks. Clean by slitting leeks lengthwise so they open like a fan. Finely slice (see photo). Heat 60 g butter on medium/low heat, add leeks, cook on low until soft (approx. 15 mins).  Drain any excess liquid
3. Garlic: chop finely. Heat 20g butter on low heat, add garlic and saute for 1 min. Remove from heat, add spinach. Mix.
4. Cheeses: in a mixing bowl, combine ricotta, eggs, feta, nutmeg and black pepper
5. Preheat oven to 200°C / 400°

Assembling the pie:

1. Heat 80 g butter.
2. Brush pan with butter.
3. Pastry trips: cover with a slightly damp tea towel so it doesn’t dry out, become brittle & break. Completely line the bottom and sides of pan with 2/3rds of filo pastry (they can overlap and don’t have to look nice), brushing layers with a little butter as you go.
4. Lay spinach in bottom, then leeks and finally cheese/egg layer.
5. Cover with remaining filo pastry again brushed with butter – work quickly so pastry doesn’t dry out. Tuck sides in and bunch them up if necessary, they will become nice and crispy.
6. Brush top with butter and cook for 50 minutes, till pie is golden. If getting too dark cover with aluminum foil while cooking.
7. Serve immediately, while pastry is still crispy. It will naturally become soft once cooled.

Asparagus Risotto

Classic asparagus risotto made with arborio rice, onions, stock, Parmesan cheese and fresh asparagus.

The season for asparagus always seems too short. In a blink of an eye it’s gone and you have to wait a whole year to enjoy these tasty shoots again. So when I was in Provence this past weekend I took advantage of the Uzes Market.

There were many different varieties of asparagus to choose from – white,  green, purple tipped, but for this recipe I prefered the green.  What is great about risotto is that it doesn’t over power the asparagus, but compliments it. This is quintessential Italian cooking, which is all about tasting each ingredient.

For other asparagus recipes see these links: Pumpkin Risotto Grilled Asparagus

See link ‘asparagus risotto‘ below for recipe:

ERIKA ALLISTON: ASPARAGUS RISOTTO RECIPE

RISOTTO TIPS:

1. Use the best quality short grain rice = Carnaroli. Alternatively you can use Aborio rice which may be easier to find.
2. Don’t wash the rice, or you will loose the starch which helps make the risotto creamy
3. Use the best quality Parmesan ”aged Parmigiano-Reggiano” if possible
4. Watch the rice while cooking and stir constantly
5. Do not omit the final ’mantecare’ stage – this is the last traditional step of adding butter & Parmesan to the finished risotto, giving it that deliciously rich & creamy texture.
6. Heat your bowls & serve immediately; when the risotto cools it thickens and looses its creamy quality.

Ingredients:

• 350g Carnaroli rice
• 2 small white onions
• 3 tablespoons unsalted butter for onions + 5 tbls for montecare
• 60 mL white wine
• 1L vegetable stock
• 100g grated parmesan
• 350g green asparagus pieces

Preparing Asparagus:

1. Wash & dry asparagus
2. Remove the bottom woody ends, then peel the remaining bottom
3. Cut into 2cm (1 inch) pieces. Separate the tips for the rest of the asparagus – they will be added last as cook fastest

Risotto recipe:

1. Stock: first make the stock / broth = boiling the water in a kettle then add the bouillon cube.
2. Onions: finely chop. In a large skillet (frying pan) saute over medium heat with 3 tablespoons of butter, until onions are  softens and translucent.
3. Rice: add to onions and mix well.  Stir while cooking for two minutes.
4. Wine: add to rice/onions. Stir, allowing the wine to be absorbed by the rice.
5. Using a ladle, add 1 to 2 ladle’s full of hot stock to the rice. Stir slowly & consistently until it has been absorbed. Keep adding ladles of stock to the rice all the while stirring.
6. Asparagus:  When 3/4 of the stock has been used, add the asparagus (except the tips) and then finish adding the stock. Taste the rice as you cook, it is ready when it has a firm texture but not crunchy. If you prefer it a little softer you can always add a little more stock. Add asparagus tips now.
7. Mantecare: Reduce heat to low & stir in 5 tablespoons of butter, grated Parmesan & pepper to taste. Remove from the heat. The risotto should be rich, creamy &  fragrant.
8. Serve immediately in hot bowls

Bear's Garlic Pesto

Wild garlic, ramsons, bear’s garlic….

Whatever you choose to call it, it is delicious and currently in season. In French they call it l’ail des ours (garlic of bears) as apparently this is a brown bear’s Achilles’ heel! Humans also love these wild, garlic flavoured leaves, which are edible and great to use in soups, salads, omelette etc.

Wild garlic is currently in abundance at the local fruits and veg market. Every stall seems to have a large basked of these bright green leaves. I have taken advantage of this and made a basic bear’s garlic pesto, half of which I keep fresh in the fridge and the rest I divide into smaller portion to freeze. There is just too much to use all at once and as the season is relatively short it is a nice way to enjoy bear’s garlic for weeks to come.

Click link  below for bear’s garlic pesto recipe:

ERIKA ALLISTON : BEAR’S GARLIC PESTO

• 1 1/2 large bunches of fresh bear’s garlic leaves (approx. 280 grams)
• 100 mL olive oil
• 1/2 teaspoon salt
• Generous squeeze of 1/2 a lemon

1. Wash & dry the garlic leaves and remove the stems
2. Using a blender coarsely chop the leaves, adding the leaves handfuls works best
3. Pour in the olive oil, blend
4. Finally add the salt and lemon juice, blend till smooth.
5. Store in a glass jar in the fridge and / or freeze portions for later use

Bear's Garlic Pesto

Rocket (Arugula) Pesto

ROCKET (ARUGULA) PESTO

Peppery rocket pesto is a nice alternative to basil.

Now I love basil pesto just as much as the next person, but every once and a while it’s nice to have  a change. Instead of basil leaves and pine nuts I like to use rocket (arugula) and pecans. The strong peppery taste of rocket with the mellowing effect of the slightly sweet pecans works perfectly together

When you think rocket, the first thing that generally comes to mind is salad. Don’t limit yourself, break free, break free I tell you!

This rocket pecan pesto is great with pasta, meat, fish even rice. Why not use it in a sandwich instead of mayonnaise or mustard.

See the link ‘‘rocket pesto” below for recipe:

ROCKET PECAN PESTO :  ERIKA ALLISTON – Sweet Pea Blog

• 50g rocket (arugula)
• 140mL olive oil
• 1/4 clove crushed garlic
• 30g grated parmesan
• 1/8 teaspoon salt
• 2 squeezes of lemon juice
• 70g whole pecans

1. In a blender, combine the rocket & olive oil and pulse till chopped.
2. Add the galic, parmesan, salt & lemon juice, pulse again
3. Add pecans, blend till pesto of desired texture forms

NOTE: if you find the texture of the pesto too thick add a little extra olive oil

Baked Potato – Jacket Potato recipe

How do you like you spud?

Crispy golden outside, tender fluffy inside. The baked potato a meal in itself, and such an easy recipe to make – child’s play really.

Just take large baking potatoes, scrub, dry, prick, rub with olive oil & sea salt, in the oven for about an hour and they are done. Now your only care in the world is what to top them with! My preference is a little sour cream, cheese (Gruyère & sharp English Cheddar) and a sprinkle of chives.

The type of potato is important for best results. Baking potatoes are generally large, long, starchy potatoes with a thick, coarse skin. They are high in starch, with a dry, floury texture. If you are wondering what the best baking potatoes are, look for Russet, Estima, Marfona or Victoria.

See the link ‘baked potato‘ below for recipe:

Baked Potato Recipe : ERIKA ALLISTON – Sweet Pea Blog

Potatoes:

• 4 large baking potatoes (Russets, Estima, Marfona, Agata)
• olive oil
• sea salt

Topping:

• 30g Gruyère cheese
• 30g sharp English cheddar cheese
• 4 tablespoons sour cream
• 4 teaspoons salted butter
• chives (finely chopped)
• pepper

Method

1. Pre-heat the oven to 190°C / 375°F regular heat
2. Wash & thoroughly dry the potatoes.
3. Using a fork, evenly prick the skin of each potato 8 times (this avoids them  exploding!)
4. Rub the potato skin with olive oil and then sea salt. Place them on a metal baking dish.
5. Bake for  1 hour to 1h15, depending on the size of your potatoes.
6. While waiting grate the cheese
7. They are done when the skins are  slightly wrinkled and you can very easily insert a sharp knife inside.
8. Remove from oven. Make a 2 large, deep cuts like a cross on the top of each potato. Pinch the sides so they open.
9. Inside EACH potato place: 1 teaspoon of butter, then 1 tablespoon sour cream, generously sprinkle with cheese and top with chives & ground pepper

Hint: you can always pop the topped potatoes back into the warm oven for 2 minutes for the cheese to melt!

Lemon Chicken

Chicken recipe : Roasted Lemon Chicken with Sumac

What to do with chicken…. that ever versatile white protein. My mother has been trying to disguise it for years while my father throws every curry in the book at it just to ‘add’ some taste.

I was looking for a change, so went sniffing through my cookbooks for an EASY CHICKEN RECIPE when I came across Ottolengi’s ‘Roast chicken with sumac, za’atar and lemon’.

The basis of the recipe looked good but I didn’t have a few of the ingredients on hand  ie) no za’atar (Middle Eastern blend of dried thyme, sesame seeds and salt) or allspice and didn’t feel much like messing around with a whole chicken, so I simplified things.

All you need is a few chicken breasts, fresh lemon, sumac (a spice made of crushed Mediterranean berries), garlic, stock and a few other spices. This makes a delicious, fragrant dish, that is healthy and great served over basmati rice.

See the link ‘lemon chicken’ below for the recipe:

LEMON CHICKEN Recipe : ERIKA ALLISTON – Sweet Pea Blog

Dinner for Two:

• 2 chicken breasts (without the skin)  approx. 220g
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 1/4 teaspoon cinnamon
• 2 pinches ground ginger
• 1 pinch ground cloves
• 120 mL (1/2 cup) chicken or vegetable stock
• pepper to taste
• 1/2 teaspoon sumac
• 1/2 an unwaxed lemon
• 1 tablespoon pine nuts (optional)

1. Pre heat the oven to 200°C / 400°F
2. Oil a small metal baking dish. Place the whole chicken breasts in the dish
3. Boil water in kettle. Make stock.
4. In a bowl combine: garlic, oil, spices, stock & pepper, mix well
5. Pour over chicken
6. Sprinkle chicken evenly with sumac
7. Slice lemon into paper thin rounds (see picture)
8. Place over chicken
9. Sprinkle with pine nuts
10. Roast in oven uncovered for 15 minutes (check if cooed)

Serve over basmati rice, quinoa or with fresh pita bread.

Broccoli soup

BROCCOLI SOUP with BASIL CREAM

I have been on a green theme lately, avocado, pesto, swiss chard…. it wasn’t conscious I tell you. I take inspiration as it comes. This time it was from the general direction of the fridge, where two broccoli’s & half of a cauliflower were staring me down. Add to that my lack of inspiration for dinner (happens to the best of us right), plus a lonely bouquet of basil and this soup was taking shape.

I have always felt that cream of broccoli soup was missing something, that it needed a little pick me up to tweak the taste buds. Here’s where the basil cream came in. It is not overpowering, in fact you may need a few spoonfuls to put your finger on just what makes this sumptuous soup so much better than the rest.

RECIPE : SWEET PEA Blog

• 350 gr broccoli florets
• 130 gr cauliflower
• 1 medium white onion
• 2 tablespoons olive oil
• 1 garlic clove
• 100 mL warm water
• 400 mL chicken stock
• 300 mL boiling water
• 1 bunch of basil
• 100 mL light cream
• salt & pepper

1. Wash & cut the broccoli & cauliflower into florets, set aside
2. prepare the onion: coarsly chop, heat the oil on medium heat, cook onions until soft (approx. 5 mins)
3. Add 100 mL of warm water, salt & pepper, cook covered until almost all the liquid has evaporated
4. Add crushed garlic, stir
5. Add broccoli, cauliflower, chicken stock & boiling water. Cover and cook until vegetables are cooked (broccoli easily pierced with a knife, but still bright green)
6. Drain and keep the stock.
7. In a blender, mix the cream & basil. Set aside.
8. In the blender mix vegetables, and gradually add the stock.
9. Finally add the bail cream to the soup.

Avocado, goat cheese, red quinoa salad

Quinoa -  simply delicious, with a little crunch and nutty flavour, makes a nice change from eating rice and cous cous. Add to that chunks of ripe avocado, pieces of creamy goats cheese, some garlicky pesto + toasted pine nuts, and you have a great salad!

I often find myself stuck for inspiration when it comes to lunch and craving something different, but at the same time not having hours to spend in the kitchen. This recipe checks all the boxes. I even made the quinoa the nightbefore, so it was just a matter of quickly chopping up the avo, toasting the nuts and throwing the salad together.

Thank god my avocado was ripe this time, as I have been on streak of bad luck lately, to the point of having to return two to the grocerystore as they were completely uneatable.  I figure at CHF2.50 an avocado, you should have something good to show for it!

And for those vegetarians out there, quinoa is a great hidden secret, a fab grain-like, pseudo cereal, which are actually edible seeds.  It comes in red or white, and is a great source of protein, while being gluten-free and easy to digest. What more could you ask for!

Also I just received a note from Michelle of Bleeding Espresso Blog who is hosting a great food contest for Ovarian Cancer Awareness Month, called O Foods, so take a look HERE!!!

RECIPE : SWEET PEA blog

• 100 gr red or white quinoa*
• 1 ripe avocado
• 3-4 tablespoons goats cheese
• 2 tablespoons pine nuts
• 5 tablespoons pesto (or more if you like) (PESTO RECIPE)
• 1 tablespoon olive oil
• 3 tablespoons lemon juice
• salt & pepper to taste

*I prefer the red, as it has a more nutty flavour, but is generally more expensive to buy

1. Cook the quinoa as per box instructions. Leave to cool to room temperature.
2. Prepare the avocado: put lemon juice in a medium sized bowl. Cut avocado into chunks and toss in lemon juice, set aside.
3. Toast pine nuts in a non stick pan until lightly golden.
4. Mix quinoa and olive oil. Add pesto & toasted pine nuts, mix gently – you want clumps of pesto to remain. Gently fold in the avocado, add salt and pepper to taste.
5. Serve, with pieces of goats cheese on top.

Tofu & swiss chard

TOFU & SWISS CHARD

Who wants to eat tofu ???? I mean soya bean curd in a cube, the meat for the non-meat eaters. Appetising….. well actually yes ,very! I think the carnivores have seriously been missing out here - the herbivores are on to  a great thing, that is both nutritious and delicious.  Once you get over the stereotype of ‘tofu burgers’ and ’tofu dogs’,  it adds great variety to the weekly menu and goes well with Asian inspired sauces and many vegetables, like Swiss chard.

In case you aren’t familiar with Swiss chard, here is a link and there is a photo with my recipe. I make large quantities of this dish which is a delicious blend of the white, crunchy, slightly sweet part of the Swiss chard, with the slightly more bitter leaves, and herb tofu sautéed with black sesame seeds and garlic!

RECIPE : SWEET PEA Blog

• 4 Swiss Chard
• 125 gr tofu (I prefer Japanese tofu with herbs)
• 1 or 2 garlic cloves
• 1 large white onion
• 1/2 teaspoon lemon juice
• 1/2 teaspoon butter
• 2 tablespoons olive oil
• 2 teaspoon sunflower oil
• 1 teaspoon sesame seeds
• salt & pepper

Sauce

• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/8 teaspoon Dijon mustard

1. The sause:  by mixing all the ingredients together. Set aside.
2. The onions:  chop into very small pieces. Heat one tablespoon olive oil,  cook onions on medium low heat until just slightly golden. Add crushed garlic to onions when almost cooked.  Set aside
3. The swiss chard: A) Separate the green leafs from the white stalks (see picture). Cut the leaves into thin strips. Set aside. B) Chop the white part into small cubes. Heat one tablespoon olive oil & the butter, add the chopped white part and lemon juice, cook until just slightly soft. Set aside. C) Heat one teaspoon sunflower oil on high heat, add the green chopped leaves and cook until wilted but still bright green. Set aside.
4. The tofu: cut into small cubes. Heat one teaspoon sunflower oil, and sauté until slightly golden.
5. Add the cooked onions, garlic, and white + green swiss chard to the tofu, toss, add salt, pepper and sesame seeds.
6. Place in a serving dish and drizzle with the sauce.

Note: I prefer to use sunflower oil instead of olive oil to cook the green leaves of the swiss chard and the tofu as a higher heat can be achieved with this oil that is better for sautéing these ingredients.