https://www.helenas-kitchen.com/founder-portraits daily 0.75 2017-07-05 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1496938004147-4TS2TQIR4JALJ7VS5A09/IMG_8997.jpg Founder Portraits https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1496938004147-4TS2TQIR4JALJ7VS5A09/IMG_8997.jpg Founder Portraits https://www.helenas-kitchen.com/recipes daily 0.75 2024-08-20 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1497029488603-46Y5WCWQPQLKOYXRHFO2/IMG_7362+copy.jpg Recipes https://www.helenas-kitchen.com/recipes/2024/8/20/fennel-radicchio-blue-cheese-and-pear-salad-with-honey-dressing monthly 0.5 2024-10-17 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/9d26bbb4-e77f-470f-a9ca-89cd881dbdbd/IMG_0747.jpg Recipes - FENNEL, RADICCHIO, BLUE CHEESE AND PEAR SALAD WITH HONEY DRESSING - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.helenas-kitchen.com/recipes/2024/8/20/yo51d1m8p1o1yz4fc0y4rrfkc2004y monthly 0.5 2024-10-17 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/117f9d94-3999-4c11-8c0e-22c7e277d750/IMG_0840.jpg Recipes - BREADED CHICKEN CUTLETS WITH TARRAGON AMD MUSHROOM SAUCE - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.helenas-kitchen.com/recipes/2024/8/20/tvu51g0htizjmnpjdfkanna0tyi85e monthly 0.5 2024-08-20 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/3c9f8104-cc5b-4969-8ce2-cf4ceebcdf30/IMG_0826.jpg Recipes - PUFF PASTRY GOLDEN PLUM GALETTE - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.helenas-kitchen.com/recipes/2023/10/23/roasted-tomato-sauce monthly 0.5 2023-10-23 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/03481fc3-ce63-46a0-847f-be0ece5643d1/IMG_3121.jpg Recipes - ROASTED TOMATO SAUCE - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/32fce4c5-c1c8-4873-80b6-6a5d2470d4ec/IMG_2943.jpg Recipes - ROASTED TOMATO SAUCE - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.helenas-kitchen.com/recipes/2023/8/14/peach-cobbler monthly 0.5 2023-08-14 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/b9a7cda6-d5b3-4138-9faa-1ca778e73f90/IMG_0598.jpg Recipes - PEACH AND PLUM COBBLER - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/812f7feb-9f92-418f-b415-d38c91f5ef21/IMG_0592.jpg Recipes - PEACH AND PLUM COBBLER - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/b05227b5-56f7-4d32-9af1-e7811b6ac9b1/IMG_0589.jpg Recipes - PEACH AND PLUM COBBLER - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/be661fb3-447b-440f-ae93-2a1cd6075e1e/IMG_0583.jpg Recipes - PEACH AND PLUM COBBLER - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.helenas-kitchen.com/recipes/2022/2/6/radicchio-and-pear-salad-with-gorgonzola monthly 0.5 2024-08-20 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1644174259201-ZHA4Q7E4GWPEMLFNY7Z3/16001921-A7D1-4811-B894-F6204279A208.JPG Recipes - RADICCHIO, PEAR AND GORGONZOLA SALAD WITH MUSTARD DRESSING - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.helenas-kitchen.com/recipes/2022/1/20/my-moms-aka-the-best-mushroom-soup monthly 0.5 2022-01-20 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1642696533798-DF36XBSDIHV7I6RFGS4N/D0B8C4E9-D763-4BAE-B008-54FA63F1A88C.JPG Recipes - MY MOM'S (aka THE BEST) MUSHROOM SOUP - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.helenas-kitchen.com/recipes/2017/9/7/potato-dumplings-with-plums monthly 0.5 2022-01-13 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1504805326329-JK8SIX0CL5CS5M6YO6ZT/IMG_3586.JPG Recipes - POTATO DUMPLINGS WITH PLUMS HERE IS WHAT YOU WILL NEED: 1 KG (ABOUT 2 POUNDS) STARCHY POTATOES 2 CUPS ALL PURPOSE FLOUR 1 EGG 1/2 TEASPOON SALT ITALIAN PLUMS, SPLIT (BUT NOT ALL THE WAY THROUGH) AND STONE REMOVED 1/2 CUP BUTTER SUGAR CINNAMON 1/2 CUP BREADCRUMBS SALT https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1504805594831-HMK6DGDFIJZ4MGUPV50T/IMG_3632.JPG Recipes - POTATO DUMPLINGS WITH PLUMS Scrub and wash potatoes and place into a pot. Fill the pot with cold water, about two inches above potatoes. Bring to boil and cook until potatoes are soft (when the point of a sharp knife goes easily through the middle of potato). Drain potatoes and let them cool just enough to be able to handle. Peel them while still hot. Rice potatoes (with a ricer or food mill) onto the work surface. Add 1/2 teaspoon of salt, egg and most of the flour. Start kneading, helping yourself with a scraper, folding the mass together. Add more flour if needed. How much flour it will take depends on the potatoes and moisture in them. Stop adding flour when the dough becomes smooth, soft and no longer sticky. Roll the dough into a ball, then cut into 4 pieces. On floured surface, roll each piece into a thick sausage (about 2 inches). Slice into about 1 inch thick rounds. (the size will vary depending on the size of the plums. Try to get smaller ones that are similar in size. If they are too large, use only half) To make dumplings, place a round of dough onto your hand, flattening it a bit, then place a plum in the middle, adding a small teaspoon of sugar to the middle of the plum. With your fingers and palm of your hand, gently start surrounding the plum with the dough, until completely covered all around. Seal the ends well and roll gently into a ball. Place dumplings onto a floured surface and continue with the rest until done. In a separate pan, melt butter and add the breadcrumbs to it. Toast for a couple of minutes. To cook dumplings, bring a large pot of salted water to boil. Drop few dumplings at the time into the water. Cook until they come floating to the top, this should take about 10 minutes or more, depending on the size. When dumplings are done, remove them from water and add them to the butter and breadcrumbs, turning to cover evenly. Serve straight away, sprinkled with sugar and cinnamon. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1504806300902-KUNRYE3TM2QLYOHBHQOB/IMG_3587.JPG Recipes - POTATO DUMPLINGS WITH PLUMS https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1504806345689-IBVZR8RZQ4EVLW2EY61U/IMG_3592.JPG Recipes - POTATO DUMPLINGS WITH PLUMS https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1504806390448-LJ78EDBUHZ8WC4PK5REI/IMG_3602.JPG Recipes - POTATO DUMPLINGS WITH PLUMS https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1504806487893-VF1CX4DG1OJQNZRZ5UV9/IMG_3613.JPG Recipes - POTATO DUMPLINGS WITH PLUMS https://www.helenas-kitchen.com/recipes/2019/12/11/palainke monthly 0.5 2022-01-13 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1642032585630-2ZP16LBU0RKMPHTBIK1K/IMG_8618.JPG Recipes - PALAČINKE (CREPES) Place flour in large mixing bowl. Add sugar and salt and mix it with a whisk to blend. Add milk and whisk well until it becomes smooth with no lumps. Add cream and eggs and whisk well again, until its all well incorporated. (If you feel you have lumps, strain through a fine sieve). The mixture should be the consistency of heavy (whipping) cream. Heat the pan (I use 10 inch All-Clad frying pan) over medium heat. When ready, lightly spray with cooking oil or brush with melted butter. For the size of pan I'm using, just a bit less than quarter cup of batter is the perfect amount, you will use a bit less for 8 or 9 inch pan. Mix the batter before making each crepe, that will make the batter uniform every time. Pour the batter into the pan. Swirl the pan fairly quickly, so the batter thinly coats the whole of the bottom of the pan. If there are any holes, use a bit more batter to fill them in. Place the pan back on the heat and let it cook until the top of the crepe is set and the sides are just golden brown - 20-30 seconds. With a thin, flexible spatula, carefully flip the crepe and cook for a few seconds on the other side. Flip the crepe onto a plate and continue until all of the batter is used, stacking them on top of each other once done. Serve straight away, alongside jam, Nutella, lemon and sugar, or anything you want to fill them with - fresh berries, whipped cream, caramelized bananas,… https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1642032489860-MK50EXD77F1QQCG7AZ61/0BA65146-2120-40D0-960F-783027B6D584.JPG Recipes - PALAČINKE (CREPES) - HERE’S WHAT YOU NEED: 2 cups flour 2 cups milk 1 cup double (whipping) cream 3 eggs 3 tablespoons sugar pinch of salt https://www.helenas-kitchen.com/recipes/2018/4/6/penne-with-roasted-tomatoes monthly 0.5 2022-01-12 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1527110458640-PRO7KMRZWT2M7TXXT9RA/IMG_0436.JPG Recipes - PENNE WITH ROASTED TOMATOES HERE IS WHAT YOU NEED: 2 POUNDS CHERRY TOMATOES 3 TO 4 GARLIC CLOVES 3 TABLESPOONS OLIVE OIL + 2 MORE TABLESPOONS FOR BREADCRUMBS AND SAUCE FEW SPRIGS OF ROSEMARY AND (OR) THYME, CHOPPED 1/2 CUP BREADCRUMBS (FRESH) SALT PEPPER 450G PENNE RIGATE 150G RICOTTA (IF USING) PARMEGIANO REGIANO FRESH BASIL https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1527110567870-PEI3SMH6IIX4KUJB0SU6/IMG_0482.JPG Recipes - PENNE WITH ROASTED TOMATOES Preheat oven to 400F. Place cherry tomatoes and unpeeled garlic on a baking sheet in one layer. Drizzle with olive oil, sprinkle with herbs and season with salt and pepper. Gently toss. Place in preheated oven and roast for 20 - 25 minutes, depending on the size of tomatoes, or until the skins of tomatoes are lightly blistered and soft. Place 1 tablespoon of olive oil in a pan. When heated, add the breadcrumbs and toast until lightly browned. Set aside. Meanwhile, bring a large pot of water to boil. Salt the water and when boiling, cook penne to packet instructions. When tomatoes are roasted, remove the garlic and peel it. It should be soft. In a pan large enough to hold finished dish, heat 2 tablespoons of olive oil. When heated, add roasted garlic and crush with back of wooden spoon. Add roasted tomatoes and about 1/2 cup pasta water. Stir and check for seasoning. When pasta is about 3 minutes from being done (still quite al dente), remove it from water, reserving about 1 cup pasta water, and place it into the sauce. Keep stirring gently until done, adding a bit more pasta water if necessary. The sauce shouldn’t be too watery, it should be thickened and holding onto pasta. Place cooked pasta onto the serving dish, topping with ricotta (if using), shaved parmigiano and freshly torn basil. Stir ricotta gently through the pasta, sprinkle with breadcrumbs and serve immediately, https://www.helenas-kitchen.com/recipes/2022/1/4/penne-allarrabbiata-penne-with-spicy-tomato-sauce monthly 0.5 2022-01-05 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1641329211670-OFKWJMPPHI95CFDOOOLC/97D59229-8B3E-44D6-A4EA-B4E3BB1EE936.JPG Recipes - PENNE ALL'ARRABBIATA (PENNE WITH SPICY TOMATO SAUCE) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.helenas-kitchen.com/recipes/2021/4/20/rag-alla-bolognese monthly 0.5 2022-01-05 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1618955493060-NWVS6UX9GE58M3XCUX55/3F95F1E3-7F2A-4851-AAC8-1510FDC275F5.JPG Recipes - RAGÚ ALLA BOLOGNESE https://www.helenas-kitchen.com/recipes/2021/2/20/frittelle monthly 0.5 2021-02-20 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1613848543543-R8FG9IK740HLE6KMGU5M/B2021FAA-8730-4212-8C77-02C85242D4EE.JPG Recipes - FRITTELLE If using, place raisins in a small bowl or cup and cover them with warm water or rum for about 10 to 15 minutes. Place a pan over medium heat and add water, sugar, salt, zest and butter. Slowly bring it to boil and then add all the flour at once, mixing vigorously, keeping the pan on the heat, using a wooden spoon, until the mixture pulls away from the sides of the pan. Take the pan off the heat and let cool slightly. Once the mixture is slightly cooled, mix in the eggs, one at the time, until well incorporated and smooth. (If using raisins, drain them, then add them at this point). Add enough oil to a pan to come 3 to 4 inches up the sides of the pan. Heat the oil (place a handle of a wooden spoon into the oil, if small bubbles appear around the spoon, then its ready - or until oil it 170 C). Using two teaspoons, gently drop the batter mixture into the oil and fry until golden on all sides. Do not overcrowd the pan, the balls will increase in size while frying. You will find that the balls will start flipping over by themselves, but help them turn with a spoon to cook on all sides. If they are getting too dark too quickly, lower the temperature, you want them to be cooked through (always check the first one if the inside is fully cooked). Once done, remove them to a paper towel to drain the excess oil and continue with frying the rest. Sprinkle with powdered sugar before serving. They are best eaten straight away. You can also fill them with variety of fillings at this time. Enjoy! https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1613848070038-L240OOMF3XIFXJ0LLBLX/51CC6EBE-96CF-4F52-8470-0BFF311516C3.JPG Recipes - FRITTELLE - HERE IS WHAT YOU NEED: 150 g flour 3 eggs 250 ml water 60 g butter 50 g granulated sugar zest of 1 orange or lemon pinch of salt raisins (if using), 1/4 cup or to taste oil for frying icing sugar https://www.helenas-kitchen.com/recipes/2020/10/8/baked-vegetables-with-haddock monthly 0.5 2020-10-29 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1602189671157-GANNDTKQ23IQQ458QCTV/74955596-87BD-400F-A66B-DAD5475FE655.JPG Recipes - BAKED HADDOCK WITH VEGETABLES - WHAT YOU NEED: 1 to 1 1/2 pounds haddock (or cod, bass, halibut) 1/2 pound shrimp, cleaned and shelled (if using) 1 bulb fennel 2 zucchini 2 tomatoes 1/2 yellow onion olives (black or green, preferably ones with pits, or capers) 2 garlic cloves olive oil salt pepper lemon and lemon zest fresh herbs (any of these work - parsley, basil, thyme) https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1602189747021-JPM0M8RDC6GS6AXK2VQM/88CB92EA-65EC-49CC-9CCB-29AFEEC6913A.JPG Recipes - BAKED HADDOCK WITH VEGETABLES Preheat oven to 385F. Cut the fish into larger pieces, about 5 to 7 per filet, depending on the size of the fish. Place into a bowl, add the cleaned shrimp. Sprinkle with lemon zest, salt and pepper and set aside. Trim fennel by cutting off the top and a slice off of the bottom. Discard outer tough parts, cut in half and slice into thin slices (use mandoline if you have it). Reserve fennel fronds for garnish. Slice tomatoes and zucchini into thin rounds, then thinly slice onion. Peel and chop garlic. Place all of the vegetables into a bowl and gently toss with olive oil (about 1 -1 1/2 tablespoons), then add salt and pepper to taste. Place the vegetables on the bottom of a large enough pan to hold the fish in single layer. Try to arrange vegetables into an even layer. Place in the oven (without fish on top) for about 25 to 30 minutes, or until soft and beginning to brown at the edges. Place the fish and shrimp (if using) on top of the vegetables, sprinkle the olives all around, drizzle a bit of olive oil over the top and bake for another 8 to 10 minutes, depending on the size of the fish pieces, or until just done. Remove from the oven, sprinkle with fresh herbs and reserved fennel fronds. Squeeze some lemon over the top when serving. https://www.helenas-kitchen.com/recipes/2020/7/9/pasta-with-zucchini-flowers monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1594317349081-UBK00CE6RKR530DSBLL9/F677E566-48A9-417A-8709-F801B1E5D69C.JPG Recipes - PASTA WITH ZUCCHINI FLOWERS Put a large pot of salted water on the stove to boil. Clean zucchini flowers by cutting off the stem, then removing the large pestle from the middle of the flower. Slice zucchini flowers into wide strips. When water starts to boil, add pasta to water and cook according to the package instructions. If using, add fresh peas to the pot a minute before pasta is ready. Meanwhile, make the sauce. Place egg yolks and whole egg into a large enough bowl to hold everything. Stir with a fork or whisk until smooth. Add the cheese, season with salt (keep in mind cheese is salty) and a bit of pepper, then stir until combined. In a slow stream and stirring constantly, add about 1/2 cup of hot pasta water to the egg and parmigiano mixture, making sure it doesn’t curdle. When pasta is done, lift it out of the pot (along with peas) with tongs and place directly into the bowl with egg mixture, stirring pasta into the sauce quickly. You want pasta to be hot, this will thicken the sauce. Add a bit more pasta water only if necessary (don’t make it too runny or thin, placing pasta into the bowl directly from the pot should bring enough water with it), you should have a silky and shiny sauce, covering every strand of pasta. Lastly, taste for seasoning again and adjust if necessary, then stir zucchini flowers gently through the pasta, the heat should just wilt them. Serve straight away, with a grating of more parmigiano over the top. Note: make sure you are using fresh eggs for this dish! https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1594317319839-CZ2SHYC0PCSL6UVT5P07/001D556D-71F9-4165-B109-8C5EB4AC646D.JPG Recipes - PASTA WITH ZUCCHINI FLOWERS - Here is what you need: 400 g of pasta (I used tagliatelle, but spaghetti or fettuccini also work well) 8 - 10 zucchini flowers, depending on the size 3/4 cup fresh peas (optional) 5 eggs : 4 egg yolks and 1 whole egg 1 1/2 cups freshly grated parmigiano, plus more for over the top salt and pepper to taste reserved pasta water https://www.helenas-kitchen.com/recipes/2020/6/11/double-chocolate-chunk-cookies-with-sea-salt monthly 0.5 2020-06-11 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1591897278494-Y87JQXN8UPWN8Q1D8UD9/90D9DE8C-F554-4F69-8E04-95A016C5D178.JPG Recipes - DOUBLE CHOCOLATE CHUNK COOKIES WITH SEA SALT Preheat oven to 350F. Line your baking sheet with parchment paper or use a silicone baking mat. Cream together softened butter and sugar until light and fluffy, using standing or hand mixer. Add eggs and vanilla, mix until combined. Add sifted cocoa, mix to combine. Fold in flour, salt and baking soda, using a rubber spatula, until just combined. Finally, add chocolate chunks and fold gently throughout the batter. Using an ice cream scoop, drop the dough onto the prepared cookie sheet about 2 inches apart. Sprinkle with flaky salt. Bake 10 to 12 minutes or until edges have set (centres will be soft). Cool on baking sheet for about 3 - 4 minutes then transfer to a cooling rack. NOTE: We used a 1/4 cup ice cream scoop (makes about 18 cookies). If you make them smaller, please adjust baking time. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1591897245199-2CDCRB10L0QQFV6KFHQX/D7B79AE3-0E75-4A7D-BA34-866066ED400A.JPG Recipes - DOUBLE CHOCOLATE CHUNK COOKIES WITH SEA SALT - HERE IS WHAT YOU NEED: 250 g unsalted butter, softened 1 1/4 cups sugar 2 eggs 1 tbs spiced rum 1 tbs vanilla 3/4 cup cocoa powder, sifted 2 cups flour 1 tsp salt 1 tsp baking soda 200g dark chocolate (or more if you wish), cut into chunks Flaky sea slat for sprinkling over top https://www.helenas-kitchen.com/recipes/2019/11/21/zucchini-tart monthly 0.5 2019-11-22 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1574383342452-R6SK6MGIH6NT417AZX0F/EA1D4FC0-5274-44D3-BE7A-1D444678C87F.JPG Recipes - ZUCCHINI TART Defrost pastry ahead of time according to instructions. Line baking sheet with parchment paper. Preheat oven to 400F. In a bowl, mix together crème fraîche, cheeses, freshly ground black pepper and thyme. Taste and adjust seasoning if needed. Trim the ends of zucchini and slice them into thin rounds (about 1mm), either by hand or using mandoline. Keep the consecutive slices together in a stack, that way they will keep the shape of the zucchini. When all of them a sliced, cut each stack in half across the centre. Unroll puff pastry and place onto prepared baking sheet. With a sharp knife, score a line, about 1cm, all around the edge of the pastry, careful not to cut all the way through. With a fork, dot the centre of the pastry (so it won’t rise too much while baking). Spread the cheese mixture evenly over the centre of the pastry, up to the scored line. Take a stack of zucchini halves and place them, cut side down, on the cutting board. Fan the slices out into a diagonal row, keeping the cut pieces closely together, overlapping each other, until they form a thin line. (see photo) Arrange them in an attractive pattern over the cheese mixture in the centre of the pastry. When you are happy with the arrangement, sprinkle salt and pepper over the top of zucchini. Bake in the centre of the oven for 25 to 30 minutes, or until the pastry sides are risen and golden, and the zucchini are just starting to brown (they will be cooked, but not mushy). When done, slide onto cooling rack, let cool for 5 minutes, then serve cut into squares, sprinkled with a shower of freshly grated parmegiano over the top, if you wish. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1574458034131-4M7JBF5T6RRRBIF57QZ0/143871BE-A959-4F2C-AA0E-92D4367198B3.JPG Recipes - ZUCCHINI TART - Here’s what you need: 1 (375g) all butter puff pastry sheet, already rolled 4 to 5 smaller zucchini (how many you will use depends on what design you choose for the tart, you may need only 2 or 3 if you decide to lay them flat, but more if you do the design I chose) 100 g crème fraîche (if not available you can use thick sour cream) 1/2 cup freshly grated parmegiano cheese 1/2 cup grated gruyere cheese 2 - 3 sprigs of thyme, leaves removed salt and peeper to taste https://www.helenas-kitchen.com/recipes/2019/11/16/cauliflower-arugula-and-pommegranate-seed-salad monthly 0.5 2019-11-16 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1573931688744-2OEC0PDQKOSJRORCME93/8B076D7E-136A-47B3-953F-F61B3E7D6756.JPG Recipes - SHAVED CAULIFLOWER, ARUGULA AND POMEGRANATE SALAD - Here’s what you need: 1/2 head of large cauliflower or 1 small, trimmed and broken into florets 2 cups arugula (about) 1 (smaller) watermelon radish 1/2 cup (about) pomegranate seeds 1 teaspoon honey 1 1/2 teaspoons Dijon mustard 1/4 cup olive oil 2 to 2 1/2 tablespoons lemon juice (I like it lemony!) salt and pepper to taste https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1573931460321-MR1L3VKZAEKHRYXO3A5Z/B8C9ED96-EC03-4525-86C5-C0A1F43BD338.JPG Recipes - SHAVED CAULIFLOWER, ARUGULA AND POMEGRANATE SALAD For the vinaigrette, whisk together lemon juice, mustard and honey. Slowly drizzle in the olive oil, whisking constantly, then season with salt and pepper to your liking (or place it all in a jar, cover and shake until well combined). Trim cauliflower, brake into florets, then wash and dry. Slice florets very thinly, either by mandoline or by hand. Peel (or if you prefer to use unpeeled, wash first) watermelon radish and slice into thin rounds. Stack the slices and cut into sticks. In a separate bowl, toss arugula with about third of the dressing. To assemble, place arugula on the bottom of the serving platter, then top with shaved cauliflower and sticks of watermelon radish. Drizzle with the dressing and toss gently. Sprinkle with pomegranate seeds. Serve straight away. https://www.helenas-kitchen.com/recipes/cauliflower-with-cheesy-sauce monthly 0.5 2020-03-16 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1573337022272-DH8ZBSF2XGV35EKQ0YPO/382B4B69-BCE7-481D-B953-C49D180D37ED.JPG Recipes - CAULIFLOWER WITH CHEESY SAUCE Trim cauliflower by cutting off the larger outer leaves and the core they are attached to, leaving the tender smaller leaves attached to the bottom and trim so it sits flat. Wash and dry. Fill a large large pot (that fits the whole cauliflower) to about halfway, or enough to cover it, and add salt. Bring to boil and carefully place the cauliflower into the pot. Cook for 10 to 15 minutes, depending on the size of the cauliflower, or until a knife easily inserts into the centre. Remove from water, draining it, and place on cooling rack to cool. (I use a spider and a spoon to help me take it out of the pot). Meanwhile, in a saucepan, melt the butter, then add the flour. Stir with a whisk and cook for 2 to 3 minutes, to cook out the raw flour flavour. Don’t let it brown. Take off the heat and add about 1/4 of the milk, stirring with a whisk (it will be very thick). After that, add all the milk and continue stirring until all the lumps are gone and you end up with a smooth sauce. Add a few gratings of nutmeg, return to heat and cook, stirring, on medium heat until thickened, smooth and silky, about 4 to 5 minutes. Remove from heat and add sour cream and cheese. Stir well until combined and taste for seasoning. Add more salt if necessary. Let sauce cool a bit, stirring it once in a while so the skin doesn’t form on top. Preheat the oven to 400F. Place cauliflower in the ovenproof baking dish. Pour the sauce over top (some will spill onto the dish, but those are the delicious parts!). Sprinkle some additional cheese on top. Bake for 25 to 30 minutes, or until top is nicely browned. Cool slightly before serving. Serve cut into wedges. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1573336988890-8VH53ZG74FHIRH096TFI/B5ABB7F0-EB4D-4421-9AB1-9A1354D63AF9.JPG Recipes - CAULIFLOWER WITH CHEESY SAUCE - Here’s what you need: 1 larger head cauliflower salt water FOR SAUCE: 2 tablespoons butter 2 tablespoons flour 1 cup milk 2 tablespoons sour cream salt nutmeg 3/4 cup mix of grated gruyere and parmigiano cheese https://www.helenas-kitchen.com/recipes/2019/11/1/basil-pesto monthly 0.5 2019-11-02 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1572661585496-63AEBVMVL5I2A28OPIS7/3DDA7273-96CB-4472-8A52-F1D61BED8EFC.JPG Recipes - BASIL PESTO Wash basil leaves and dry them. Put basil, pine nuts, garlic, pinch of salt and olive oil in a food processor (or blender). Pulse and process until creamy, smooth consistency. Add grated Parmigiano cheese and pulse a couple of times, until just blended. Taste and adjust seasoning (don’t use too much salt to start with, cheese is salty, so adjust the salt later). Cook pasta in plenty of salted water to desired doneness. Place hot, drained pasta in a serving bowl and spoon some of the pesto over the top, adding a tablespoon or two of the reserved pasta water to thin out. Toss and add more pesto if needed or to your liking. Serve straight away with some extra freshly grated Parmigiano cheese. I like to serve it topped with torn fresh mozzarella or burrata over the top. If you have any pesto left over, place it in a clean jar and cover with a layer of olive oil. It keeps in the fridge for a few days. NOTE: Never cook pesto, it should be added to hot pasta and served straight away. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1572661556150-GQ57NCJJH6F5KP424TTC/IMG_0707.jpg Recipes - BASIL PESTO - HERE’S WHAT YOU NEED: 2 cups tightly packed, washed basil leaves 1 larger garlic clove, chopped 1/4 cup pine nuts 1/2 cup extra virgin olive oil 1/2 cup freshly grated Parmigiano cheese salt to taste To serve: 1 (450g) package of pasta (you can use most shapes, here I used rigatoni) reserved pasta cooking water https://www.helenas-kitchen.com/recipes/2019/10/31/blueberry-ricotta-and-lemon-pancekes monthly 0.5 2020-05-13 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1572544195386-Q78OK457CCZ0Y2D7AD7J/54C02AA7-46DA-4676-B7BB-78114C40D59C.JPG Recipes - BLUEBERRY, RICOTTA AND LEMON PANCAKES - Here’s what you need: 2 cups flour 3 tablespoons sugar 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda pinch of salt 2 eggs 1 teaspoon vanilla 1/2 cup milk 1/2 cup heavy (whipping) cream 1/2 cup ricotta zest from 1 (medium) lemon juice from 1 (medium) lemon 1 cup blueberries butter or oil for cooking https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1572544233963-MWEPKSMC5DF9IAGGUHMA/C6A30564-54BB-4B5C-B3EE-A94DC3ACB61B.JPG Recipes - BLUEBERRY, RICOTTA AND LEMON PANCAKES In a medium bowl, whisk together the dry ingredients (flour, sugar, salt, baking soda, baking powder). In a separate bowl, whisk together all the wet ingredients (eggs, vanilla, milk, cream, ricotta, lemon zest, lemon juice) until smooth and well combined. Add wet mixture to dry ingredients. Stir well, then add blueberries and gently stir them into the mixture. It is ok to for the batter to be a bit lumpy, just make sure there is no dry flour left at the bottom of the bowl. Heat a pan (or griddle) over medium heat. Brush it with oil (or use cooking spray) or a bit of butter. Pour about 1/4 cup of batter per each pancake into the pan, about two inches apart (you can make them as little or large as you wish, just keep in mind that cooking times will vary). Cook until bubbles appear on the surface and the edges are nicely browned, this may take about a minute and a half to two minutes. Flip the pancake and continue cooking for another minute or until the bottom is nicely golden. (if it browns too quickly, lower the heat) Repeat until all the batter is used, keeping cooked ones warm in 180F oven, on a heat proof plater. Serve warm with maple syrup, extra blueberries and softened butter. https://www.helenas-kitchen.com/recipes/2019/10/14/tgrwkotdx205blc297zmjb9hz4zfuw monthly 0.5 2019-10-14 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1571085718988-DOIHKXPAMXV5X7NCO2R4/33628FF0-91D3-400B-BA58-A6B6409501A8.JPG Recipes - BRAISED FENNEL WITH PEAS - HERE IS WHAT YOU NEED: 2 large fennel bulbs 1 to 1 1/2 cup frozen peas 2 -3 tablespoons olive oil water salt pepper https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1571089185824-HC0B4WMYYNCWZMVWIMOG/1F55690C-D193-41F4-81EA-B1EAE54F927C.JPG Recipes - BRAISED FENNEL WITH PEAS Slice off a thin slice from the bottom of the fennel (hard part). Cut off the top of the fennel where the tops meet the bulb part. Take off any tough, stringy or discoloured outer parts of the bulb. Discard all of the cut off parts except some of the fennel fronds (the feathery leafy tops). Cut the cleaned bulb in half vertically and slice each half into 5 to 6 wedges (about 1/2 inch in size). Wash and rinse the slices. Put olive oil and fennel into a saucepan, add 1/2 cup water, then turn the heat to medium. Cook fennel slowly, turning it over few times, until just lightly golden. When liquid becomes low while cooking, add a bit of water at the time, so there is always some liquid in the pan. Fennel is done when it looks “translucent” and it is fork tender (it will be slightly harder at the bottom end), this can take anywhere from 25 to 35 minutes, depending on the thickness and freshness, and when water is mostly absorbed. At that time add peas and cook until they are heated through (they should be bright green). Add salt and pepper to taste and toss gently. Transfer to a serving plate, sprinkle with reserved fennel fronds and serve straight away. *For meatless dinner, I like to serve it on top of simple risotto. It is such a versatile dish that is also delicious alongside grilled or baked salmon, chicken or other meats. https://www.helenas-kitchen.com/recipes/2019/10/3/lubzr4u7nwe4ob14cd0jq15vxu8h4u monthly 0.5 2019-10-04 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1570143404745-M4UA9AKZ7BAP47LU2LPH/28689E49-9AA6-42F3-B8B5-769E32C5044D.JPG Recipes - POTATO GRATIN Preheat oven to 325F. Butter well an ovenproof baking dish (I used heavy bottomed 11x8 inch oval skillet). Peel potatoes and slice them thinly, using a mandoline if you have it to make them even, otherwise this is great time to practice your knife skills! In a large mixing bowl, combine milk, cream, shredded cheese(s), garlic, pepper and salt. Add sliced potatoes and toss them in the mixture, making sure they are not stuck together and covering them well with the mixture. Now you have two options - you can pour the whole thing into the dish, smoothing the top, then bake as directed below, OR you can line them up in the dish, keeping them more upright and pouring the excess cream and cheese over the top of potatoes and then baking as indicated below. Cover the dish with aluminum foil and bake for about 40 minutes. After that, remove the foil, sprinkle with grated parmigiano and bake for further 30 to 40 minutes or until potatoes are tender and creamy (they should be fork tender) and top is golden brown. Remove from oven and let set for about 10 minutes before serving. Sprinkle with thyme if you wish. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1570143588227-URM3CLL932QBJC9DW07L/857799D6-5072-4FAD-9EDF-819D16FD44AE.JPG Recipes - POTATO GRATIN - HERE IS WHAT YOU NEED: 1 1/4 cup heavy cream 1/2 cup milk 3 garlic cloves, minced 2 pounds Yukon Gold potatoes (about 4 large) 1/2 cup shredded cheese - I used half old cheddar and half pecorino, good choices also include gruyere, asiago, comte or any melty cheese you like 1/2 cup freshly grated parmigiano cheese salt (around 1 teaspoon) and pepper to taste unsalted butter (for greasing baking dish) https://www.helenas-kitchen.com/recipes/2019/9/11/peach-torte monthly 0.5 2020-04-05 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1568210116219-HQ021429PWB66ONUWSTP/244E200D-0FA9-48CF-BB91-72053F888E1D.JPG Recipes - PEACH TORTE - HERE IS WHAT YOU NEED: 1 cup all-purpose flour 1 teaspoon baking powder pinch of salt 1 cup sugar 1 stick unsalted butter, softened 2 eggs zest from 1 lemon 5 - 6 small peaches, (peeled) and halved pine nuts (optional) powdered sugar for garnish https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1568210308369-7WQQTDFBU5VFQECC7YDE/E48DFDE2-0940-4558-8358-F1D8FC42BC82.JPG Recipes - PEACH TORTE Preheat oven to 350F. Sift flour, baking powder and salt together in a medium bowl. In a separate bowl (mixer) cream together butter and sugar until light and fluffy. Mix dry ingredients into butter, add eggs and lemon zest and mix until combined. Scrape down sides of the bowl to make sure it is all combined. Spoon batter into a lightly greased 9 or 10 inch springform pan (baking times will vary depending on the size of pan). Smooth the top of the batter and place peaches, cut side down, over the top of the batter (place them fairly closely, they will sink into the batter as they bake). Sprinkle with pine nuts if desired. Bake on middle rack for 40 to 50 minutes, or until toothpick inserted in the centre comes out clean. Cool on rack for 10 minutes, then remove the sides of the pan and finish cooling. Serve dusted with powdered sugar, freshly whipped cream or ice cream (or all of the above). This torte is delicious warm or at room temperature on the same day, but it’s also great the second day (if there are any leftovers!). NOTE: The original recipe is made with plums (Italian purple plum kind), recipe stays the same except after placing plums on top of the batter, sprinkle some cinnamon and sugar over the top before baking. *There is a photo of Plum Torte on my Instagram https://www.helenas-kitchen.com/recipes/2018/8/2/roasted-stone-fruit-with-vanilla-ice-cream monthly 0.5 2018-08-03 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1533251894073-07K2BJT7JRCBKYVBORPX/IMG_6117.jpg Recipes - ROASTED STONE FRUIT WITH VANILLA ICE CREAM - HERE IS WHAT YOU NEED: 3 peaches, halved and stones removed 3 apricots, halved and stones removed 3 plums, halved and stones removed 3 sticks cinnamon 3 star anise 3 cardamom pods, lightly crushed 1 vanilla pod, halved or 1 teaspoon vanilla extract (I used vanilla bean paste) 3 - 4 tablespoons honey (more or less, depending on the ripeness of the fruit), you can also use sugar instead juice of 1/2 lemon 1/2 cup orange flavoured liquor (grand marnier) 4 tablespoons rum vanilla ice cream mint sprigs         https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1533250609217-HFQIEPR40LK0EIYKUFEE/IMG_6128.jpg Recipes - ROASTED STONE FRUIT WITH VANILLA ICE CREAM Preheat oven to 400F. Wash and halve the fruit, removing the stones. Prick the skins of the fruit in few spots with a point of a sharp knife or toothpick. Place halved fruit cut side up into a baking dish large enough to hold it snugly in one layer. Pour the liquors over the fruit, place aromatics in between the fruit (into the liquid), then drizzle with honey and lemon juice over the top. Bake for about 20 minutes (depending on the size of fruit), or until fork tender. After the fruit is done, turn on the broiler and place it under it until the top is nicely browned - more flavour! Cool slightly and serve warm with vanilla ice cream, spooning over some of those delicious juices and garnishing it with a mint sprig.     https://www.helenas-kitchen.com/recipes/2018/7/28/blum-and-blackberry-clafoutis monthly 0.5 2018-08-09 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1532787663172-ZQ7O9SCHRZZM6DTZXJ58/IMG_5958.jpg Recipes - PLUM AND BLACKBERRY CLAFOUTIS Preheat oven to 350CF. Wash blackberries, then wash, pit and cut plums. Butter 9 inch ovenproof baking dish. In a bowl, whisk eggs, sugar, vanilla and salt until pale in colour, about 2 minutes. Sprinkle flour over the egg mixture and whisk until smooth. Add milk, cream, melted butter and lemon zest, whisk until incorporated. Arrange fruit in the bottom of the baking dish. Carefully pour the batter over. Sprinkle the top evenly with a couple of tablespoons of caster sugar, this will give it a lovely crunchy top. Bake until just set, 35 to 45 minutes, or until risen and golden brown, with a slight jiggle in the middle. Let cool until warm (if you can wait that long!), dust with confectioners sugar and serve - with freshly whipped cream and a few fresh blackberries on the side if you wish. NOTE: There are many variations of clafoutis, most famous being the cherry one (scatter 2 cups of pitted cherries into the baking dish before pouring the batter over and baking), chocolate flavoured (fold 1/4 cup cocoa powder into the batter before baking) or use any fruit in season- pears, peaches, apricots, grapes, raspberries,... They are all delicious!   https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1532787616256-LCMFWN1CE6LY8KQDYHZ5/IMG_5957.jpg Recipes - PLUM AND BLACKBERRY CLAFOUTIS - HERE IS WHAT YOU NEED: 3 eggs 1/2 cup sugar 1 cup milk 1/4 cup heavy cream 1/4 teaspoon salt 3 tablespoons butter, melted and cooled 1/2 cup flour 1 teaspoon vanilla zest from 1 lemon 2 cups of fruit - I used 1/2 cup washed blackberries and 1 1/2 cups plums, golden and dark red ones, (about 6 medium size), washed and cut into wedges, but you can use cherries, pears, apricots, peaches, any berry, grapes,... https://www.helenas-kitchen.com/recipes/2018/7/14/warm-shrimp-salad monthly 0.5 2018-07-14 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1531596906886-VPZ7SIAZP2GEHHXOGRJN/IMG_2842.jpg Recipes - WARM SHRIMP SALAD - HERE IS WHAT YOU NEED:   1 1/2 pounds shrimp, peeled and devained 1 pound of cherry tomatoes (I used multicoloured ones) 2 tablespoons olive oil 1/2 red onion, sliced thinly 2 anchovy fillets (if using) 2 cloves garlic, chopped 1 cup (about) olives (mixed) olive oil lemon juice a mix of sturdier greens (radicchio, frisée, endive, romaine, arugula, escarole...), washed and torn into bite size pieces fresh basil fresh oregano 1/2 teaspoon smoked paprika (or to taste) salt pepper lemon for garnish https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1531578403010-UOL3JD6XXOCABO2E0GA9/image-asset.jpeg Recipes - WARM SHRIMP SALAD In a large skillet, heat oil over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until they dissolve. Add chopped garlic and onion and stir for a minute until fragrant, but not browned. Add smoked paprika, give it another stir, then add shrimp and cook them for about 3 - 4 minutes (depending on the size of the shrimp), or until just cooked through. When shrimp are ready, stir in tomatoes and olives to just warm them up. Remove from heat and taste for seasoning - you may not need much salt, if any, because of the saltiness of anchovies and olives. Squeeze juice from half a large lemon over the whole thing and give it a gentle stir. Place washed, dried greens onto a large platter, dress with a squeeze of lemon and sprinkling of salt, toss gently. Top the greens with warm shrimp mixture, fresh herbs and serve straight away with some lemon wedges on the side.       https://www.helenas-kitchen.com/recipes/2018/7/9/tgwpc2zy6gm0kehitkvu2xnv3mtrpo monthly 0.5 2018-07-16 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1531171886747-HJ99FM9S7I7AOHOCXYLR/IMG_3598.jpg Recipes - ROASTED TOMATOES WITH MOZZARELLA AND GRILLED BREAD Preheat oven to 400F. Wash tomatoes and dry them. In a bowl combine tomatoes with olive oil, garlic and salt. Toss and place onto rimmed baking sheet large enough to hold them in single layer. Roast for 20 to 30 minutes, depending on their size, or until soft and lightly browned. When done, let them cool slightly. When tomatoes are slightly cooled, pour them onto a serving platter (including their juices!). Tear mozzarella into 4 to 5 pieces and snuggle amidst tomatoes. Top with fresh basil, freshly ground pepper and a sprinkling of flaky sea salt. Just before you serve it, toast, broil or grill the bread and when done and still hot, rub fresh peeled garlic clove over the surface and sprinkle with olive oil. Serve straight away. Enjoy it by piling tomatoes, basil and mozzarella onto the bread and using it to soak up the extra juices.   https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1531239839982-23VSX88S4IOIG7PHF4NG/IMG_3593.jpg Recipes - ROASTED TOMATOES WITH MOZZARELLA AND GRILLED BREAD - HERE IS WHAT YOU NEED:   1 1/2 pounds (about) cherry tomatoes (I used multicoloured ones) 3 - 4 garlic cloves (large), smashed 4 tablespoons of extra virgin olive oil flaky sea salt freshly ground pepper 1 ball (250 g) fresh buffalo mozzarella rustic bread, sliced sea salt freshly ground black pepper (if using)     https://www.helenas-kitchen.com/recipes/2018/6/16/grilled-korean-style-beef-short-ribs monthly 0.5 2018-07-09 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1531170837957-N3K7ZBY856ER54EUSY7J/IMG_3828.jpg Recipes - GRILLED KOREAN STYLE BEEF SHORT RIBS - HERE IS WHAT YOU NEED:   5 pounds Korean style short ribs For the marinade: 3/4 cup soy sauce (low sodium can be used) 1/4 cup brown sugar 1/4 cup rice wine (mirin) 1/4 cup water 2 tablespoons sesame oil 3 large garlic cloves, minced 2 tablespoons fresh ginger, minced 1 tablespoon hoisin sauce 1 teaspoon red pepper flakes (or to taste) 2 green onions, sliced thinly 2 tablespoons sesame seeds   For the asian style barbecue sauce: 1/4 cup hoisin saice 2 tablespoons rice vinegar 1/4 cup sweet hot pepper sauce 1 tablespoon sesame oil 1/4 cup water             https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1531170917690-JOD3A2VAWTP7Z9JNWKLO/IMG_3827.jpg Recipes - GRILLED KOREAN STYLE BEEF SHORT RIBS In a large bowl, add the soy sauce, rice vinegar, water, sugar, sesame oil, ginger, garlic, red pepper flakes, sesame seeds and hoisin sauce and mix with a whisk until sugar is dissolved. Place ribs into a large resealable plastic bag (you may need two), and pour the marinade over the ribs. Close the bag, squeeze the air out and massage the marinade into the ribs. Refrigerate in the bag for at least 6 hours, preferably overnight. When you are ready to make the ribs, preheat the grill to medium high heat. While the grill is getting hot, assemble the barbecue sauce by combining all the ingredients in a bowl, tasting it and adjusting the seasoning if needed. Remove ribs from marinade, shake off excess and discard the marinade. Cook on preheated grill, turning once, until desired doneness, 3 - 4 minutes per side, depending on the thickness. During the last couple of minutes of cooking, brush with some barbecue sauce. Place the ribs on a serving platter, sprinkle with green onions and serve with the remaining barbecue sauce on the side. https://www.helenas-kitchen.com/recipes/2018/5/11/crepes-with-egg-goats-cheese-and-bacon monthly 0.5 2018-05-11 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1526071888310-DE2T80M9AL48NBK1S0P3/IMG_2336.JPG Recipes - CREPES WITH EGG, GOAT'S CHEESE AND BACON - HERE IS WHAT YOU NEED: Basic savoury crepes: 2 eggs 1 cup flour 1 cup whole milk 1/4 cup heavy (whipping) cream pinch of salt butter   Filling: eggs goat's cheese bacon, cooked salt pepper fresh herbs (chives, parsley, basil,...) https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1526071960856-LC0E61YSSUF0MY4K81GD/IMG_2343.JPG Recipes - CREPES WITH EGG, GOAT'S CHEESE AND BACON In a bowl, whisk together eggs and salt, then slowly whisk in the flour, and finally milk and heavy cream until you get a smooth batter. Batter should be the consistency of heavy cream (whipping cream). Add a bit more milk if necessary until it reaches that consistency. Heat an 8 inch non-stick frying pan over medium high heat. Make sure it's heated before adding a 1/2 teaspoon of butter, swirling it to coat the surface. Pour in about 1/4 cup of batter and swirl (tip the pan with circular motion) to coat the bottom of the pan evenly. Cook until the top appears dry (about 45-50 seconds). At that point, sprinkle goat's cheese and lay bacon onto the centre of the crepe. **Break an egg on top and gently fold each side of the crepe toward the centre, leaving egg yolk exposed, creating a square (that can be done with a help of spatula and your hands). On medium heat, cook for about 3-4 minutes, or until egg white is firm, swirling a crepe around from time to time. Slide onto a warmed plate and serve topped with a sprinkling of salt, pepper and fresh herbs of your choice. **An easier way of doing this is to fry each egg separately, then placing it on top of cheese and bacon in the centre of the crepe, folding the sides as above and cooking it until cheese at the bottom is melted. NOTE: There are many options for the filling - like grated gruyere, cheddar or any melty cheese, sliced ham, smoked salmon or prosciutto, a layer of spinach or kale, a smear of dijon mustard, pesto or tepenade...   https://www.helenas-kitchen.com/recipes/2018/5/9/roasted-cauliflower-with-tahini-nuts-and-mint monthly 0.5 2019-03-07 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1525888624901-JZGAFJDFW6G03QUOYJHI/image-asset.jpeg Recipes - ROASTED CAULIFLOWER WITH TAHINI SAUCE, MINT AND NUTS - HERE IS WHAT YOU NEED: 1 large head cauliflower olive oil salt pepper za’atar 1/2 cup good quality tahini 1 large garlic clove, minced 1 lemon - peel grated, juice squeezed 1/4 cup water, or until tahini becomes smooth 2 tablespoons chopped mint sunflower seeds, sliced almonds, pine nuts, sesame seeds (one kind or mix of few) - toasted https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1525888841754-5LXTRUTYRFPL6XCJONH6/IMG_2186.JPG Recipes - ROASTED CAULIFLOWER WITH TAHINI SAUCE, MINT AND NUTS Preheat the oven to 425F. Bring a large pot of salted water (enough to hold the whole cauliflower) to boil. Place cauliflower into the pot and cook for 3 to 5 minutes (depending on the size). When ready, drain it and place on parchment lined baking sheet. Drizzle it with olive oil and sprinkle with salt, pepper and za’atar. Bake for about 30 - 40 minutes, until golden and beginning to crisp (some dark bits are great for flavour!). Meanwhile, prepare tahini sauce. In a bowl, mix together tahini with lemon juice and water (a bit of water at the time, depending on your tahini it may take less or more water to make it smooth). At one point it will get to an odd consistency, but keep adding water and mixing until it becomes pale and it smoothes out. At that point, add salt, pepper, lemon zest, garlic and mint. Stir, then taste again and add more lemon or salt if needed. Place roasted cauliflower on a serving plate, drizzle with good amount of tahini sauce and some olive oil, sprinkle with toasted nuts and fresh mint (I also used some finely chopped red chilli pepper). Serve sliced into wedges, passing more tahini sauce and nuts on the side. https://www.helenas-kitchen.com/recipes/2018/5/7/fennel-and-peas monthly 0.5 2018-05-07 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1525703172464-15T47WCWG34KB3MNVIGU/IMG_2160.JPG Recipes - FENNEL AND PEAS Remove outer layer from fennel, cut the top off, then wash and slice into about 1/4 inch slices. Reserve fennel fronds (green lacy tops). In a sautè pan large enough to hold fennel slices in one layer, heat olive oil on medium high heat. Add fennel slices, salt and pepper and cook on one side until lightly browned, then turn over and when the other side is lightly browned, add garlic and green onion. Stir gently for a minute, then add 1/4 cup white wine and a splash of stock. Cook for a minute or so, then cover with a lid and let it slowly braise on low until soft (about 10-15 minutes, depending on the size). Check while cooking and add more stock if necessary. When fennel is soft, pour in the peas and snap peas. Stir gently and cook for few minutes until both are done, it doesn't take long at all, snap peas should still be crispy. Check for seasoning, stir in crème frâiche (or put in on top and mix it in at the table) and serve topped with fennel fronds.       https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1525702617279-I5S9RQ6SZX8COAQVBY61/IMG_2144.JPG Recipes - FENNEL AND PEAS - HERE IS WHAT YOU NEED: 1 medium size fennel bulb 2 - 2 1/2 cups of peas (shelled if fresh, you can also use frozen) 1 cup snap peas (if using) 1 large garlic clove, minced 2 green onions, sliced into rings 2 tablespoons olive oil 1/4 cup vegetable stock 1/4 cup white wine 3-4 tablespoons crème frâiche (or sour cream) salt pepper   https://www.helenas-kitchen.com/recipes/2018/5/3/weeknight-pasta-with-pancetta-olives-and-capers monthly 0.5 2018-07-16 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1525376735512-P6P3CGF4JNIAIGV5J0PK/IMG_2401.JPG Recipes - PASTA WITH PANCETTA, OLIVES, ARTICHOKES AND CAPERS - HERE IS WHAT YOU NEED:   1 package pasta (450 g), any tube shaped 2 tablespoons olive oil 1/2 cup pancetta, cubed (you can use bacon if pancetta not available) 3 large garlic cloves, peeled and crushed 3 cups fresh tomatoes, roughly chopped (or 3 cups canned whole tomatoes, crushed) 1/2 cup kalamata olives, pitted and roughly chopped 1/4 cup capers, drained 1/2 cup marinated artichokes, quartered, drained 4 anchovy fillets 1/2 teaspoon hot pepper flakes (or to taste) 3/4 cup white wine freshly grated parmigiano fresh basil (or parsley) 2 tablespoons toasted pine nuts (if using) 1/2 cup reserved pasta water (just in case)     https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1525370032062-PCOJK8BCKRE7XEHF2R28/IMG_2096.JPG Recipes - PASTA WITH PANCETTA, OLIVES, ARTICHOKES AND CAPERS Heat olive oil in a large pan over medium heat and add pancetta. Let it get brown and crispy, stirring often so it doesn't get burned. Drain all but about 3 tablespoons of oil (that will depend on how fatty your pancetta is), add garlic, anchovies and hot pepper flakes, then stir until fragrant and anchovies melt, about one to two minutes. Add tomatoes, olives, capers and artichokes, stir until heated through, then add the wine and let simmer for a few minutes. Adjust the seasoning if necessary (I did't use any extra salt because most of the ingredients are salty). Meanwhile, cook pasta in a large pot of boiling, salted water until al dente (firm to the bite). When pasta is done, drain (reserving 1/2 cup of pasta water), pour into the sauce and toss until well combined. Add a touch of pasta water if you think is necessary to loosen the sauce, I didn't have to. There should be enough sauce to coat the pasta, but not swimming in it. Serve straight away topped with freshly grated parmigiano, a good sprinkling of basil or parsley and toasted pine nuts.       https://www.helenas-kitchen.com/recipes/2018/4/26/risotto-with-peas-and-shrimp monthly 0.5 2020-10-29 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1524781967105-5OE857WURZG188IGX0JN/IMG_1484.JPG Recipes - RISOTTO TOPPED WITH PEAS AND SHRIMP In a separate pan, bring stock to boil, then turn down to low simmer - this is your liquid for risotto. Place olive oil (or butter) in a separate pot and heat to medium high, then add onion and sauté until softened (about 5 minutes). Add rice and stir well so all the grains are coated in oil. Add a ladle of hot stock (about 1/2 cup) and stir constantly, making sure rice is not sticking to the bottom of the pot, until the liquid is absorbed, then add another ladle of stock and continue repeating this process, constantly stirring, until rice is cooked (25 - 30 minutes, but start tasting at 20 minute mark for doneness until you are happy with it). It should be soft, but still "al dente" - firm to the bite. If you run out of stock before the rice is cooked, add some water to finish the cooking. Every time you make risotto, the amount of liquid you use will be different, depending on the rice and absorption. Adjust the seasoning, it may not need any, depending on the saltiness of the stock. Don't forget, you will be adding some parmigiano at the end, too! At that point, risotto should't be runny, but it should be moist. Turn off the heat and stir grated parmigiano into the rice, cover and let stand for a few moments, then serve with extra cheese on the side. ***When rice is at about half way point, start preparing peas and shrimp. Heat olive oil over medium high heat in a separate pan, then add tomatoes and crushed garlic. Stir for a few moments and add the shrimp. Season with salt, pepper and sweet paprika, stir until shrimp is slightly browned. Pour in white wine and Worcester sauce, stirring until alcohol evaporates (a couple of minutes), than add peas and cook until just heated through. Taste for seasoning and adjust if necessary. Serve by placing some risotto on a plate and topping it with peas and shrimp and some fresh basil. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1524781384261-2FY1URGW751MR2RWVTF4/IMG_1482.JPG Recipes - RISOTTO TOPPED WITH PEAS AND SHRIMP - HERE IS WHAT YOU NEED: For risotto: 1 cup arborio rice (or Carnaroli) 3 - 4 cups of stock (beef, vegetable or chicken) 2 tablespoons olive oil or butter 1/2 medium onion, chopped finely 1/2 cup freshly grated parmigiano salt For peas and shrimp: 2 tablespoons olive oil 2 garlic clives, peeled and smashed 1 pound shrimp, peeled and cleaned 1 1/2 cups peas (frozen or fresh) 1 cup fresh tomatoes, coarsely chopped (I used cherry tomatoes, halved) 1 - 1 1/2 cup white wine 2 tablespoons Worcester sauce salt sweet paprika pepper fresh basil https://www.helenas-kitchen.com/recipes/2018/4/14/scmn8tu5afabxb570v0d1q031jg507 monthly 0.5 2019-04-03 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1523724987900-T6A4RUMG95YW4NHKIDXH/IMG_1038.JPG Recipes - CITRUS AND YOGURT CAKE - HERE IS WHAT YOU NEED: 2 1/4 cups flour 1 1/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup plain yogurt 2 eggs 3/4 cup vegetable oil 1 teaspoon vanilla extract zest from 3 lemons and 1 orange (medium size) juice from 2 lemons and 1 orange (medium size) SUGGESTIONS FOR TOPPINGS: freshly whipped cream peeled and sliced oranges thinly sliced kumquats toasted pine nuts sliced lemon peel edible flowers herbs (tarragon, thyme, mint) https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1523725062842-IU54ZSE94ONTE35BEYE5/IMG_1049.JPG Recipes - CITRUS AND YOGURT CAKE Preheat oven to 325 F. Spray well an 8x12 cake pan with baking spray. In a large bowl, place oil, eggs, yogurt, lemon, sugar and orange zest and juice and vanilla, then whisk together very well. Sift flour, salt, and baking powder over the wet ingredients and mix until you have a smooth batter. Pour the batter into prepared pan and bake for 30 - 35 minutes, or until the wooden skewer inserted into the middle comes out clean. Let cake cool in the pan for 10 minutes, then remove onto the cooling rack to cool completely before decorating it. (place cooling rack over top of the pan, then flip the pan over to invert the cake onto it) Whip cream, adding sugar and vanilla to flavour it, then spoon over the cooled cake. Top with peeled, sliced oranges (I used blood and cara cara ones), toasted pine nuts and some lemon zest. To make the cake really pretty or special, you can decorate it with edible flowers (here I used pansies, some other edible flowers are roses, violets, daisies, nasturtiums, borage,..., just make sure they are not sprayed) https://www.helenas-kitchen.com/recipes/2018/4/5/turkey-meatballs-wit-marrocan-spices monthly 0.5 2018-04-06 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1523053353547-KNTTWYP8G26E81AKDFO0/IMG_0599.JPG Recipes - TURKEY MEATBALLS WITH MARROCAN SPICES First, make yogurt sauce by combining all the ingredients in a small bowl. Stir well and chill until needed. In a bowl large enough to hold all the ingredients for meatballs, soak bread in milk until soft. Meanwhile prepare the sauce. Heat olive oil in a large saucepan over medium heat. Add onion and sauté until soft, add garlic and cook for another minute. Add smoked paprika and aleppo pepper, stir for a few seconds, then add tomatoes, chicken stock (start with 1 cup and add more if sauce is too thick), salt, pepper and lemon peel. Simmer while you make meatballs. Add the rest of the ingredients for meatballs to the soaked bread and mix until well blended (best way is to use your hands for this!), but don't over work it. The mixture should be a bit on the wet side, not dry or hard, this makes for soft and juicy meatballs. Carefully roll the meatballs into about 1 to 1 1/2 inch balls, it makes around 30. In a nonstick pan, heat olive oil over medium heat. Brown meatballs on both sides in batches and as they are ready, transfer them over into the tomato sauce. Cook over low heat for about 30 - 35 minutes, or until cooked through, depending on the size. Serve with steamed rice, yogurt sauce and fresh cilantro.     https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1523053271133-3938ARIZRM5A5BO8SKBL/IMG_0499.JPG Recipes - TURKEY MEATBALLS WITH MARROCAN SPICES - HERE IS WHAT YOU NEED:   FOR MEATBALLS: 2 pounds ground turkey 1 teaspoon turmeric 1 1/2 teaspoons ground coriander 1/2 teaspoon ground aniseed 1 teaspoon aleppo pepper (or to taste) 1 teaspoon ground cinnamon 1/2 teaspoon sumac 1 teaspoon smoked sweet paprika 1 1/2 teaspoon salt 1 1/2 teaspoon black pepper 3 garlic cloves (grated on microplane) 1 cup loosely packed parsley, chopped finely 3 scallions, chopped finely (green and white parts) 2 eggs 2 slices of day old bread, cut into small cubes 1/2 cup of milk (to soak the bread in) FOR SAUCE: 2 tablespoons olive oil 2 garlic cloves, crushed 1 teaspoon smoked paprika 1 teaspoon aleppo pepper (or to taste) 1 small onion, diced small 2 cups crushed tomatoes 1 to 2 cups chicken stock peel from 1 lemon (peeled with a peeler) salt pepper FOR YOGURT SAUCE: 1/2 cup plain yogurt 1/2 cup sour cream 1 tablespoon lemon juice 1 teaspoon sumac small garlic clove, minced finely or grated on microplane salt pepper       https://www.helenas-kitchen.com/recipes/2018/2/11/blood-orange-cake monthly 0.5 2018-02-13 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1518386768247-5D8A8CAC3R2NBIBNOAJN/IMG_8526.JPG Recipes - BLOOD ORANGE CAKE - This is what you need:     4-5 blood oranges, peeled and sliced thinly 200 grams unsalted butter, room temperature 1 cup sugar 2 cups almond meal (or grind 200 grams of whole almonds in food processor until finely ground - it won't be as fine as store bought, but I prefer it that way) 1/2 cup all purpose flour 1/4 teaspoon salt 2 teaspoons baking powder 3 eggs 1 teaspoon vanilla extract 1/2 cup plain yogurt zest of 2 blood oranges zest of 1/2 lemon     https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1518381050636-5ORZU1LITR6SR16M36T6/IMG_8150.JPG Recipes - BLOOD ORANGE CAKE Preheat oven to 325 F. Butter well a 9 inch baking pan. Line the bottom of baking pan with sliced oranges, placing them closely together. In a bowl of electric mixer (or use hand held mixer), cream butter and sugar until pale and fluffy, scraping sides from time to time. Add eggs, one at the time, scraping the sides, then add almond flour, plain flour, salt, baking powder, vanilla, both zests and yogurt. Mix until just combined and pour into prepared orange lined baking pan. Smooth the top and bake for 60 minutes, or until the toothpick inserted in the middle comes out clean. Let rest in the pan for about 15 minutes, then carefully invert onto serving plate. Let cool before serving. I served it with freshly whipped cream flavoured with Grand Marnier and a couple of drops of rose water.     https://www.helenas-kitchen.com/recipes/2018/2/8/curried-butternut-sweet-potato-and-fennel-soup monthly 0.5 2018-02-08 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1518126215639-16Y01WLGBS7B8BYNH0V9/IMG_8305.JPG Recipes - CURRIED BUTTERNUT SQUASH, SWEET POTATO AND FENNEL SOUP Heat oil in a large pot over medium heat. Add onion, butternut squash, fennel, sweet potatoes and garlic. Sauté until softened and lightly browned, about 10-15 minutes. Add curry powder and smoked paprika and toast the spices with vegetables for a couple of minutes, stirring so they don't burn. Make a bit of room inside the pot and add tomato paste. Cook for a couple of minutes, then stir it all together before adding the tomatoes and enough liquid of your choice (I used vegetable stock) to cover the vegetables by about one inch. Season with salt and pepper, add the bay leaf and thyme, then bring to a boil and cook on low heat until all of the vegetables are fork tender (20-30 minutes, depending on the sizes). When the vegetables are soft, remove the bay leaf and puree the rest with an immersion blender or in batches in a blender until smooth, adding some liquid if too thick. Adjust the seasoning. (I like to let this soup stand for half an hour, so the flavours really have the chance to meld together, then reheat gently if needed before serving) Serve it with your favourite toppings. Here are some suggestions: plain yogurt or sour cream, toasted pine nuts or pumpkin seeds, orange or lemon zest, drizzle of honey, bread cubes browned in butter, cilantro, arugula microgreens, goat's cheese, cooked chicken, cooked lentils https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1518125963522-DSM6CCOQ2GPKJ5T251UG/IMG_8275.JPG Recipes - CURRIED BUTTERNUT SQUASH, SWEET POTATO AND FENNEL SOUP - HERE IS WHAT YOU NEED: 1 small butternut squash, peeled and cubed 1 small head of fennel, chopped 1 large sweet potato, peeled and cubed 1 medium red onion (or white), peeled and chopped 3 cloves garlic, peeled and sliced 1 tablespoon curry powder (or to your liking) 1/2 teaspoon smoked paprika 1/2 tablespoon tomato paste 6 -8 whole mini tomatoes (or 2-3 roma tomatoes, chopped) 1 bay leaf 3 sprigs of thyme, leaves removed 4-5 cups vegetable or chicken stock (or water) salt pepper         https://www.helenas-kitchen.com/recipes/2018/1/5/spaghetti-with-nduja-and-tomato-sauce monthly 0.5 2018-01-05 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1515190370614-P4S81BSQU6A8T699J0LH/IMG_7372.JPG Recipes - SPAGHETTI WITH N'DUJA AND TOMATO SAUCE   Grate the cheese, chop the parsley and thinly slice the garlic. Cook the pasta in a large pot of boiling salted water according to the package instructions. Meanwhile, place olive oil and garlic into a large frying pan over medium heat until garlic is fragrant and slightly golden. Add n'duja, stirring and breaking it apart until it browns and sizzles, then add the whole tomatoes and their juices. Break the tomatoes with a spoon (or potato masher) into large chunks. Add worcestershire sauce and thyme and simmer until the pasta is ready, adding some of the pasta water if it becomes too thick (you don't want a watery sauce, but nor you want it too thick). Season the sauce with salt and pepper to your taste and remove thyme sprigs before tossing it with the pasta, loosening it with a bit more pasta water if needed. Turn off the heat and gently stir in grated parmigiano and parsley. Serve straight away with some more parmigiano on the side. https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1515190239660-RHSFXGXR0LSE5A2BR2LX/IMG_7369.jpg Recipes - SPAGHETTI WITH N'DUJA AND TOMATO SAUCE - Here is what you need:   400 grams spaghetti (or pappardelle, orecchiette, fettuccine) 3 tablespoons olive oil 3 garlic cloves, sliced thinly 3-4 heaping tablespoons n'duja (or to your liking) 500 ml canned whole tomatoes and liquid 1 tablespoon worcestershire sauce 3 sprigs of thyme salt pepper 1/2 cup parmigiano cheese 1/4 cup parsley, chopped 1 cup reserved pasta cooking water   NOTE: N'duja is available at many Italian markets, specialty cheese shops or butchers.         https://www.helenas-kitchen.com/recipes/2017/11/15/banana-bread monthly 0.5 2025-02-05 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1510766603080-KWGK932XVKSARVMWLFNC/IMG_5715.JPG Recipes - BANANA BREAD - Here is what you need: 5 smaller or 3-4 larger mashed ripe bananas (I used frozen ones) 1/2 cup brown sugar or 1/3 cup maple syrup or honey (1/2 cup if you like it sweeter) 5 tablespoons vegetable oil 1 egg 1 teaspoon vanilla 1 cup all purpose flour 1/2 cup whole wheat flour 1/2 cup rolled oats 2 teaspoons ground cinnamon (or to your liking) 1/8 teaspoon nutmeg 1/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1 cup (or to your liking) chocolate chips 1/2 cup hazelnuts or walnuts, chopped coarsely (if using) https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1510766659945-W9N5UIT2ONX0VN0YZYAP/IMG_5714.JPG Recipes - BANANA BREAD Preheat oven to 350F. Line a 9 x 5 inch loaf pan with parchment paper, making sure the sides hang over the edge for easy removal. In a bowl, mix mashed bananas, maple syrup and oil until blended. Stir in vanilla and egg. In a separate bowl, stir with a whisk both flours, oats, baking powder, baking soda and salt. Add cinnamon, nutmeg, chocolate chips and nuts (if using). Stir wet ingredients into dry mixture and blend until well combined. Pour batter into lined tin. At this point, you can peel and half a banana and place on top for decoration. Bake for about 55 to 65 minutes or until a wooden skewer inserted into the cake comes out clean. Cool the loaf in the tin for about 15 minutes, then take it out by lifting the sides of parchment paper to cool completely (if you can wait that long!) on the cooling rack. NOTE: If you are making muffins, line the muffin tin with cupcake liners (or grease the tin) and bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean. https://www.helenas-kitchen.com/recipes/2017/9/25/fall-cake-with-grapes-and-pine-nuts monthly 0.5 2017-09-28 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1506368585833-Y85MPLZULORE6GOJ9F2A/IMG_4183.JPG Recipes - HARVEST CAKE WITH GRAPES AND PINE NUTS - Here is what you need:     1 1/2 cups all purpose flour 2 large eggs (room temperature) 2/3 cup sugar 4 tbs (60 g) unsalted butter, melted 1/4 cup extra virgin olive oil 1/3 cup milk 1/2 tsp vanilla extract 3/4 tsp baking powder 1/4 tsp salt zest of 1 lemon, grated zest of 1 orange, grated 1 cup grapes, I used champagne grapes, but concord or any small red or purple grapes also work 1/4 cup pine nuts   https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1506368480684-O4X0WDJHU6NNB1VKIQOK/IMG_4186.JPG Recipes - HARVEST CAKE WITH GRAPES AND PINE NUTS Preheat oven to 350F. Butter and flour 9 inch springform pan, tapping out any excess flour. In a bowl of electric mixer, beat eggs and sugar with a whisk attachment until thick and pale. Add butter, oil, milk and vanilla and mix until well blended. In a separate bowl, sift flour, salt and baking powder, then add the two zests and mix. Add flour gently to the wet mixture, then fold it in carefully with a spatula until well combined. Let it stand for about 10 minutes for the flour to absorb the liquids. Stir in 3/4 of the grapes and spoon the batter into prepared pan, smoothing out the top. Bake for about 15 minutes, then scatter the rest of the grapes and pine nuts over the top (I placed a whole champagne grape cluster on top, also). Continue baking for about 40 minutes more, or until the top of the cake is golden brown and the cake feels firm to the touch. Cool on a rack for about 10 minutes, run a knife around the edge before removing the sides of the pan. It is great served warm or at room temperature. Dust with confectioners sugar before serving if you wish.   https://www.helenas-kitchen.com/recipes/2017/8/31/raw-beet-fennel-and-endive-salad monthly 0.5 2017-09-01 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1504182627741-GYFNAS9P3NKCP6KK4RP8/IMG_3701.JPG Recipes - RAW BEET, FENNEL AND ENDIVE SALAD - Here is what you need:   3 - 4 beets, depending on size (I used chioggia (or candy cane) and white ones, but use any you can find, just keep them separated before assembly, the colours will bleed), sliced thinly 1 fennel bulb (medium size), sliced thinly, fronds reserved 2 belgian endives (I used white and purple, you can use radicchio if endive not available) 3 - 4 radishes, sliced thinly quick-pickled red onion (recipe to follow) Dressing: 5 tablespoons olive oil 2 tablespoons cider vinegar 1 clove garlic, finely chopped 1 tablespoon grainy mustard salt pepper     https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1504182733819-6XJ65CTABQIARIFURASH/IMG_3703.JPG Recipes - RAW BEET, FENNEL AND ENDIVE SALAD Make quick-pickled onions and let marinate while you prepare the rest (recipe below). Prepare dressing by combining all ingredients in a jar, adding salt and pepper to taste, then shake or mix to combine. Set aside. Get your vegetables ready. I used hand held mandoline slicer, but if you have great knife skills, go ahead and do it by hand. Wash and peel beets, slice thinly. Trim tough outside leaves from fennel, cut in half, then slice thinly. Reserve fronds (green feathery tops). Separate endive leaves, wash and dry. Wash radishes and slice thinly. Arrange vegetables and pickled onion on a large platter. Spoon some of the dressing over the top, you may not need all of it, serving the rest on the side. Top with fronds.   Quick-pickled onions: 1 red onion, thinly sliced 1/2 cup cider or red wine vinegar 1/4 cup water 1 teaspoon salt 1 teaspoon sugar Combine all ingredients in a bowl, mix well, pushing onion into liquid and let stand while you prepare your recipe. This will make more than you need. Keep leftovers refrigerated in a covered jar. Great on salads, burgers, tacos...   NOTE: If you are serving this salad as part of buffet or outdoor party, chop vegetables in smaller pieces so they are more manageable to eat with just a fork.   https://www.helenas-kitchen.com/recipes/2017/8/26/spicy-shrimp-skewers monthly 0.5 2017-08-28 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1503775509664-A8E087KOQHCRL1M449CV/IMG_3484.JPG Recipes - SPICY SHRIMP SKEWERS In a bowl, combine all the ingredients except shrimp and stock. Mix well and add the shrimp. Toss to coat, cover with plastic wrap and let marinate for about 30 minutes. Meanwhile, soak wooden skewers in water and preheat grill to medium-high. Thread shrimp onto skewers, 4 to 5 on each. Do NOT discard the remaining marinade. Place it in a small saucepan, together with the stock, and reduce over medium heat until concentrated, about 4-5 minutes, adding a bit more stock if necessary. (There won't be a lot of it, but it has great flavour.) Grill shrimp for about 2 minutes per side, or until opaque. Spoon reduced marinade over cooked shrimp and serve right away with lemon wedges. (I made it into a dinner by serving shrimp over simple risotto and a side of salad)     https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1503775252969-69ASPPM0DOV0OFGMM6PA/IMG_3497.JPG Recipes - SPICY SHRIMP SKEWERS - Here is what you need:     1 1/2 pounds shrimp, peeled and cleaned (I used size 21-25) 1/2 tablespoon cayenne pepper (or to taste) 3/4 tablespoon smoked paprika 1/4 teaspoon turmeric 3 cloves garlic, chopped finely 3 tablespoons olive oil 5 tablespoons vodka juice of 1/2 lemon zest of 1 lemon 1 teaspoon salt (or to taste) freshly ground pepper 3-4 sprigs parsley, chopped 1/2 cup fish or chicken stock to serve: lemon wedges       https://www.helenas-kitchen.com/recipes/2017/8/17/peach-galette monthly 0.5 2018-08-03 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1503016933943-6DJH7VAMKTRHV3SCAAH1/IMG_2581.JPG Recipes - PEACH GALETTE Firstly, cut butter in cubes and chill. In a food processor, combine flour, sugar, and salt, then pulse until well mixed. Add cubed chilled butter, making sure you scatter it over the flour (not in one clump). Pulse a few times (about 7), making sure butter is still in good size pieces. Add ice water, one tablespoon at the time, pulsing after each addition, until the dough just starts to come together. Lightly flour your work surface, turn dough onto it and work it just enough to form into a disc. Wrap in plastic wrap and refrigerate for at least an hour. For the filling, cut peaches in half, place flat side down and slice lengthwise into uniform slices. In a small pot, mix honey, butter, salt, vanilla, lemon juice, lemon zest, rum and thyme sprigs. Cook over low heat until warm and runny, cool for a bit and let thyme steep to flavour the liquid. Remove thyme sprigs and pour over the peaches. Dust working surface with flour. Roll out the dough to about 4mm thick and large enough that you can cut 5 rounds of about 6-7 inches in diameter (they don't have to be perfectly round or can be smaller if your peaches are smaller). Avoid re-rolling the dough, rather make it a bit thinner to get 5 rounds). Place one dough piece at the time on baking sheet lined with parchment paper, filling it with sliced peaches, leaving a 2-3 inch border. Fold the edges up, making small folds around the fruit, brushing with water between the folds and pressing gently so they adhere and won't unfold while baking. Divide any syrup left behind between the galettes. When you have filled all the galettes, place in the fridge for 20 minutes. Preheat oven to 400F. Before baking, brush the edges of galettes with heavy cream and sprinkle with coarse sugar. Bake for 35 to 45 minutes, depending on the size, or until the filling is bubbling and the crust is golden brown. Let cool (if you can wait that long!), then serve with a sprig of fresh thyme and a scoop of vanilla ice cream.       https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1503016480554-CAEZRR9Y9OYF0N1NKZSH/IMG_2569.JPG Recipes - PEACH GALETTE - Here is what you need:   For the dough: 1 1/4 cups flour 1/2 cup cold butter, cubed 1/2 teaspoon salt 2 tablespoons sugar 4-5 tablespoons ice water For the filling: 3 larger peaches 3 tablespoons honey 1/4 cup butter pinch of salt 1/2 teaspoon vanilla extract 4 tablespoons dark rum juice from 1/2 lemon zest of 1 lemon 3 sprigs of thyme   heavy cream (for brushing) coarse sugar (for sprinkling)   https://www.helenas-kitchen.com/recipes/2017/8/15/pizza-with-prosciutto monthly 0.5 2020-04-30 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1502898835658-5QC8WATQN5M7G5D43BHB/image-asset.jpeg Recipes - PIZZA WITH PROSCIUTTO - Here is what you need: store bough pizza dough, or if you are making your own: PIZZA DOUGH (makes 4 pizzas): 3 cups 00 flour 3/4 cup semolina flour 1 1/2 teaspoons dry yeast 3/4 teaspoon salt 2 tablespoons olive oil 1 1/2 cups warm water TOPPINGS (per pizza) 2-3 thin slices prosciutto, torn in large strips 1/2 cup (or more if you wish) tomato sauce - recipe below mozzarella, sliced (the one stored in brine not the hard one) 2 tablespoons grated parmigiano fresh basil olive oil salt pepper TOMATO SAUCE 1 can imported San Marzano tomatoes olive oil 3 garlic cloves, peeled and halved salt https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1502898913987-3BAOALXLT18M9XZ8IE52/image-asset.jpeg Recipes - PIZZA WITH PROSCIUTTO For tomato sauce, heat olive oil in sauté pan together with garlic cloves, making sure that garlic doesn't burn. Add tomatoes and break them up with wooden spoon. Add salt to taste, then cook on medium heat for about 10 minutes, stirring often, until most of the thin liquid is evaporated. Cool before using. For the dough, place flour in a bowl. Make a well in the centre. In separate cup, dissolve the yeast in 1/4 cup water (taken from 1 1/2 cups). When ready, add it to the flour. Mix, then add another 3/4 cup of water, salt and olive oil. Mix again. Add the last bit of water slowly, mixing, to make a soft ball of dough that is a bit tacky, but not sticking to your fingers - you may not need all of the water. Place the dough onto clean surface. Knead for about 8-10 minutes, until smooth and soft. Oil the inside of a bowl and put in the dough. Cover with plastic wrap and let the dough rise in a warm place for 1 1/2 to 2 hours, or until it doubles in size - or let it sit in the fridge overnight to slowly rise which gives it a great flavour, remember to bring it out about 45 min before you want to use it. Before you are ready to bake the pizza, preheat the oven to 500F. Divide your dough in half, then half again. Keep the rest covered with plastic wrap while working with one piece. (if not using all of it, wrap tightly and freeze) Oil baking sheet or, if using baking stone, place baking stone in the oven. Flour your surface and flatten the dough into a round with your fingers (or roll it out and then flatten with your fingers). If the dough is still too elastic, just rest it for a few minutes and then continue after it relaxes a bit more. Place on prepared oiled baking sheet and finish to stretch it out as thin as you can, leaving a thicker edge all around. Top with tomato sauce and a sprinkle of olive oil. Bake pizza for about 15 minutes (check it at 10 minutes time), then take it out and quickly top with mozzarella slices and grated parmigiano. Place back in the oven for additional 5 minutes until the cheese is melted. Take pizza out of the oven, lay prosciutto slices over it, spread fresh torn basil over the top and give it a final drizzle of olive oil. https://www.helenas-kitchen.com/recipes/2017/8/12/grilled-cedar-plank-salmon monthly 0.5 2017-08-29 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1502585414901-HGCSHJA9A88MXSFNGOSB/image-asset.jpeg Recipes - GRILLED CEDAR PLANK SALMON - Here is what you need:   1 (about 2 pounds) salmon fillet with skin 3 cloves garlic, chopped 2 tablespoons grainy mustard 1 tablespoon Worcestershire sauce 1 tablespoon maple syrup zest of 1 lemon lemon juice from 1/2 large lemon salt freshly ground black pepper chopped herbs (I used parsley and fennel, but dill, rosemary, chives, tarragon, basil or thyme work also) Cedar plank (available at many grocery stores, big box stores or online - make sure it is food safe and not treated!)   https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1502586493432-845AM1MRGVKJST7BJEC1/IMG_2988.JPG Recipes - GRILLED CEDAR PLANK SALMON Soak cedar plank in water anywhere from 1 to 3 hours, depending on thickness. Weigh it down with any heavy object like a pot, a couple of cans or a bottle of wine you may want to serve alongside! Prepare grill by turning it on high for 15 to 20 minutes. Meanwhile, stir together garlic, mustard, Worcestershire, maple syrup, lemon zest, chopped herbs and black pepper in a bowl and spread it over the top of salmon. Let it marinate for at least 15 minutes or up to an hour. When you are ready to grill, place cedar plank on the grate, lower the temperature to medium and let the plank get hot and just starting to smoke (about 5 minutes) - it will smell amazing! Squeeze lemon juice over the salmon and sprinkle with salt. Lay salmon, skin side down, on cedar plank, cover the grill and cook for about 20 minutes or until salmon flakes easily and the thickest part is warm if you pierce it with a tip of a knife. You don't want it to be dry! While cooking, check the plank occasionally, if the edges catch fire, spray it with water. Carefully transfer salmon, along with the plank, onto a serving tray. Let salmon rest for 5 minutes before serving.     https://www.helenas-kitchen.com/recipes/2017/7/28/pasta-with-fresh-tomatoes-1 monthly 0.5 2017-08-10 https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1502391050067-VTC3XDRINE7XX5VDJDC0/IMG_2840.JPG Recipes - PASTA WITH FRESH TOMATOES - Here is what you need: 2 pounds fresh, ripe tomatoes, quartered or halved depending in the size 2 garlic cloves, peeled and chopped 4 tablespoons extra virgin olive oil 2 tablespoons capers 2-3 anchovy fillets (you can make it without them but I promise you won't taste them, they just add great savoury flavour) 1/4 teaspoon dry chilli flakes (or to taste) 3 sprigs fresh thyme, leaves removed 3 sprigs fresh basil, leaves removed salt freshly ground black pepper 1 package dry pasta (I used spaghetti, but penne, rigatoni or tagliatelle work) 1/2 to 1 cup reserved pasta water freshly grated Parmigiano-Reggiano       https://images.squarespace-cdn.com/content/v1/593719e5725e25a794c42705/1502393595292-CJPD7WCOF9FV8A6CHZPV/IMG_2857.JPG Recipes - PASTA WITH FRESH TOMATOES Cook pasta in large pot of salted water until very al dente (it will finish cooking in the sauce). Meanwhile, in large enough sauté pan to hold sauce and pasta, gently heat olive oil, anchovies (if using) and garlic until fragrant but not coloured and anchovies have dissolved. Turn heat on high and add tomatoes, chilli flakes, salt, pepper and thyme. Stir few times until tomatoes just start releasing juices and are getting soft. Stir in capers and reserved pasta water (use your judgement how much is needed, all depends on how juicy tomatoes are, you can always add more if necessary). You are looking for just enough sauce to coat pasta, one that is not too watery or thin. Taste for seasoning and adjust if needed. Gently toss pasta in sauce, let it cook together for a couple of minutes, add more pasta water if it looks too dry, then toss again and pour into your serving bowl. Sprinkle with fresh basil and parmigiano. Serve at once with more parmigiano on the side. 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