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Cover: The Gourmet Garden

Recipes with lemon juice

29Jul 12

Fennel and Parsley Salad

Fennel and Parsley SaladAn often forgotten vegetable in many homes, fennel has got to be one of my personal favourite comfort-foods, and this fennel and parsley salad is no exception!  The slight licorice aroma of the fennel bulbs is a truly delightful sensation for the taste buds and stomach alike.  Fennel is known for its soothing effects on the stomach, so I find it’s the perfect thing when you’re not feeling 100%, whether that be due to the flu or an overly excessive night on the town.

If you are looking for a more subtle fennel flavour, try this mushroom risotto recipe.

Some people suggest that fennel should be cooked just until it’s al dente, but I personally strongly disagree with this.  I believe it should be nice and tender, as this is when its true flavour really shines through.  I like to serve this salad on a bed of rocket and topped with some Parmesan cheese shavings, as suggested in the recipe, but you can go ahead and leave this out if you prefer, or substitute it for any other lettuce and cheese combination.  As usual, let your taste-buds be your guide!

 

Fennel and Parsley Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 large fennel bulbs
  • ½ bunch flat-leaf parsley, sprigs and leaves
  • 1tsp minced lemon zest
  • 1tsp minced tangerine zest
  • Salt and pepper to taste
  • 2tbsp extra-virgin olive oil
  • 1tbsp fresh lemon juice
  • 1tbsp fresh tangerine juice
  • 100g rocket lettuce
  • 50g Parmesan cheese, shaved
Instructions
  1. Cut the fennel in half lengthwise, cut out the cores and remove any bruised outer leaves.
  2. Using a very sharp knife, cut the fennel halves crosswise, as thin as you can.
  3. Transfer the fennel to a medium-sized bowl and toss with the parsley, lemon zest, tangerine zest, ¼ teaspoon of salt, a pinch of pepper and the olive oil.
  4. Add the lemon juice and the tangerine juice and toss again.
  5. Season to taste with salt and pepper.
  6. Arrange a bed of rocket lettuce on each plate and nestle the salad on top.
  7. Place a few shavings of Parmesan cheese on top and serve.

 

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13Jul 12

Asparagus in Tofu Hollandaise Sauce

Asparagus in Tofu Hollandaise SauceThis asparagus in tofu Hollandaise sauce uses soft tofu instead of double cream and is therefore considerably less fattening than the traditional version.  The tender asparagus drizzled with the rich and creamy sauce make a great starter for any meal and can even be used as a tasty, if somewhat messy, hors d’oeuvre at a party. (Also try these steamed spring vegetables with pine nuts.)

Asparagus is a very healthy vegetable which is high in antioxidants, potassium and vitamin C and is also very useful for cleansing your system. So go ahead and eat as much as you like without feeling guilty!

 

What you’re going to need:

For the sauce:

  • 2 large egg yolks
  • 250g soft silken tofu
  • 3 tablespoons fresh lemon juice
  • ¼ teaspoon xanthan gum
  • 2 tablespoons unsalted butter or buttery spread, or canola oil

For the asparagus:

  • ¼ teaspoon salt
  • ¼ teaspoon dry mustard
  • 1⁄8 teaspoon ground cayenne
  • 1⁄8 teaspoon white pepper
  • 450g asparagus, ends trimmed off

What you have to do:

 

  1. First, prepare the sauce:  Blend the egg yolks, tofu, lemon juice, and xanthan gum in an electric blender for a few minutes, until they get light and fluffy.
  2. Pour the mixture into the top of a double saucepan that sits over, but does not touch, simmering, not boiling, water.
  3. Add the butter, whisking constantly until the mixture thickens, adding 1 tablespoon or more of hot water until it easily pours from a spoon.
  4. Remove the sauce from the heat and stir in the salt, mustard, cayenne, and pepper. Keep warm over simmering water while cooking the asparagus, up to about 30 minutes.  (If it starts to separate or thicken too much, add a teaspoon of boiling water and whisk briskly until it easily pours from a spoon.)
  5. While the sauce is simmering in the double saucepan, prepare the asparagus.  Cook the asparagus in boiling salted water until just tender, about 4 to 6 minutes, depending on their size.
  6. Remove from the water, drain, and pat dry with kitchen towels. Drizzle the sauce over the top of the asparagus and serve immediately.

 

Preparation Time:  5 minutes

Cooking Time: 30 minutes

Serves:  4

Difficulty: Medium

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11Jul 12

Crispy Potato Wedges

Crispy Potato WedgesAlthough these crispy potato wedges require several steps to prepare, the wonderfully crunchy end result makes it well worth the effort.  The white rice flour gives them an amazing texture when fried, while the cayenne pepper and other herbs provide a subtle spiciness that just can’t be beat.  They taste great on their own, but for best results, I recommend serving them with a freshly made sour cream and chive dip.

For another recipe with fried potatoes, I suggest these Aloo Bonda Snacks. They are an Indian fried potato ball – definitely worth a try!

What you’re going to need:

  • 2 large potatoes cut in ½ cm wedges
  • 1 teaspoon salt
  • 1½ teaspoons onion powder
  • 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cayenne
  • ¼ teaspoon freshly ground black pepper
  • 70g (½ cup) cornflour
  • ¼ teaspoon baking soda
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 250g white rice flour
  • Canola oil or peanut oil, for frying
  • Additional salt to taste

What you have to do:

  1. Place the potato wedges in a large microwave-safe bowl.
  2. Whisk together the salt, onion powder, oregano, garlic powder, cayenne, and pepper in a small bowl.
  3. Sprinkle the spices over the potatoes and toss until the potatoes are thoroughly coated.
  4. Lay a sheet of crumpled non-stick baking  paper over the bowl, and cook on high power for 5 minutes, or until potatoes are almost, but not quite done. Let the potatoes cool slightly.
  5. In a shallow bowl, whisk together the cornflour, baking soda, egg, and lemon juice, adding water if necessary until you reach a thin consistency.
  6. Place the white rice flour in a second shallow bowl.
  7. Heat 2 inches of oil in a deep heavy pot to 185°C.
  8. Dip the potatoes in the rice flour, then in the egg mixture, and then again in the rice flour.
  9. Immediately fry the potatoes in batches until they are browned and crispy. Drain on paper towels.
  10. Add more salt to taste.  Serve the wedges immediately on their own or with your favourite dipping sauce.

 

Preparation Time:  15 minutes

Cooking Time: 20 minutes

Serves:  4

Difficulty: Medium

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08Jul 12

Grilled Veggie Shish Kebabs

Grilled Veggie Shish KebabsThese grilled veggie shish kebabs make for a great starter for a party or buffet, and they are very quick to prepare as long as you remember to put the veggies in the marinade beforehand, as this is longest part of the preparation.  In fact, the longer they marinate, the better, so you could even get started on that the night before.

Another thing I love about them is that they also turn out great on a barbecue, so I finally have something aside from veggie burgers and sausages to take when I get invited to a barbecue at a meat-eater’s house.  Don’t get me wrong – I love my veggie burgers and all, but it’s nice to have something more for a change.

The recipe uses a Turkish-style marinade, but if you prefer, you can use your favourite marinade of choice.

 

What you’re going to need:

For the marinade:

  • 250ml olive oil
  • 65ml plain yoghurt
  • 1 small onion, finely chopped
  • 1tbsp lemon juice
  • 1tbsp thyme
  • Salt and pepper to taste

For the Shish Kebabs:

  • 8 wooden skewers that have been soaked in water for at least 30 minutes
  • 500 to 800g of any combination of the following ingredients, cut into bite-sized pieces:
    • cauliflower florets
    • cherry tomatoes
    • aubergine
    • firm tofu
    • green, red, or yellow bell peppers
    • mushrooms
    • new potatoes
    • red onion
    • yellow squash
    • courgette

 

What you have to do:

 

  1. Prepare the marinade by combining all ingredients and mixing well to blend. Set aside while you prepare the veggies.
  2. Thread the desired grilling ingredients onto the skewers.
  3. Place the skewers in a long shallow dish and pour the marinade over the top, cover, and marinate for 1 to 2 hours at room temperature.
  4. Preheat the oven to “broil.”
  5. Remove the skewers from the marinade and let any excess liquid drip off.
  6. Broil the skewers for 6 – 12 minutes, turning every few minutes, until lightly charred and cooked through.
  7. Watch carefully, as different ingredients may take different amounts of time to cook.
  8. Remove the skewers from the oven and place them on a serving platter.
  9. Pour any extra marinade over the skewers.
  10. Serve hot.

 

Preparation Time:  30 minutes plus 1-2 hours marinating

Cooking Time: 10 minutes

Serves:  4

Difficulty: Medium

Note: One of my favourite side dishes at a barbecue is a fancy potato salad like these minty jersey royals with chives and lemon butter. It goes nicely with burgers – both veggie and otherwise!

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05Jul 12

Broccoli in Cheddar Cheese Sauce

Broccoli in Cheddar Cheese SauceAlthough broccoli is considered to be one of the healthiest vegetables on the planet  due to its high content of calcium, vitamin C, folic acid and iron, it can be quite difficult at times to get your kids to eat it, regardless of how much you threaten them with chores or no dessert!

Luckily, almost all kids love Cheddar cheese, so this broccoli in cheddar cheese sauce may just be the perfect way to finally get them to eat something green and healthy for once.  I know it worked for me when I was a kid!

You can really use any kind of cheese you prefer for this dish, but I find the bright orange colour of the cheddar looks really nice with the dark green of the broccoli and helps make this into an attractive and delicious side dish. (If you prefer a main dish, I recommend this pasta salad with broccoli and bacon – without the bacon, of course!)

What you’re going to need:

  • 315ml milk (or soy or other milk)
  • 1 tablespoon cornflour
  • 1 small garlic clove, minced
  • 100g (1 cup) shredded Cheddar cheese or cheese alternative
  • ¼ teaspoon salt
  • 1⁄8 teaspoon ground cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 500g broccoli, cut into 2 to 3 cm florets

 

What you have to do:

 

  1. In a medium saucepan over medium heat, whisk together about 65ml of the milk and the cornflour until smooth and lump-free.
  2. Add the rest of the milk and the garlic and continue to cook, whisking constantly, until the sauce thickens slightly.
  3.  Remove the saucepan from the heat and add the cheese. Keep stirring until all the cheese melts.
  4. Add salt and cayenne pepper and taste.  Add more if desired.
  5. Stir in the lemon juice and reduce the heat as low as possible in order to keep the sauce warm while the broccoli is cooking.
  6. Cook the broccoli in boiling salted water until just tender, about 4 to 6 minutes, depending on the size of the florets.
  7. Remove the broccoli from the water, drain, and pat dry with kitchen towels.
  8. Drizzle the cheese sauce over the cooked broccoli and serve immediately.

 

Preparation Time:  10 minutes

Cooking Time: 20 minutes

Serves:  4

Difficulty: Easy

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06Jun 12

Aubergine Purée with Cumin Pitta Bread

Aubergine Purée with Cumin Pitta Bread

This aubergine purée with cumin pitta bread is about as close as you can get to everyone’s favourite Greek restaurant aubergine purée.  It is intended to be an appetiser, but if you’re anything like me, you’ll find it hard to stop eating it and end up ruining your appetite for the rest of the meal.  So either make only half of the recipe, or make sure you’ve got plenty of guests to share it with.  Alternatively, just make a whole lot of it and eat it as your main course – you’ll only need a little salad and some black olives to complete the meal!

If you love aubergine like I do, I also recommend this baked aubergine parmesan with tofu pesto.

To make it pretty, I like garnishing it with black olives, lemon and a bit of red pepper. You can present the dip any way you´d like, or not at all. It´s all up to you.

 

Aubergine Purée with Cumin Pitta Bread
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large aubergine, washed
  • 3tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 small onion, chopped very fine
  • 1tbsp lemon juice
  • Pinch cayenne pepper
  • 1tbsp finely chopped parsley
  • 1tbsp finely chopped coriander
  • 6 pieces of pitta bread
  • Extra olive oil for brushing the bread
  • Salt to taste
  • Freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 220ºC.
  2. Baste the aubergine in olive oil and roast it in the preheated oven until it is deeply golden, about 40 minutes.
  3. Leaving the skin on, blend the aubergine adding the olive oil a tablespoon at a time as you blend. The mixture will expand quite a bit.
  4. Add the garlic, onion, lemon juice and cayenne and blend again until the mixture turns light and creamy.
  5. Stir in the chopped herbs by hand.
  6. Transfer the mixture to a serving bowl and place in the centre of a round serving plate.
  7. Cut the pitta bread into quarters and brush both sides with olive oil.
  8. Arrange on a non-stick baking tray.
  9. Sprinkle the cumin seeds over the oiled pitta bread quarters.
  10. Bake in the oven for 5 or six minutes or until golden brown. Keep a close watch to make sure they don't burn.
  11. Serve immediately while the bread is still warm.
  12. Eat by dunking the bread into the purée.

 

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14Apr 12

Spinach and Bell Pepper Potato Salad

Spinach and bell pepper potato saladFull of colour, slightly spicy and a bit tangy, this spinach and bell pepper potato salad makes for a great side salad to go with your main course, or can easily be set up on some Melba toast as a unique hors d’oeuvre for your next party.  In fact, I did just that for a party at my house a few months ago, and the verdict was a unanimous thumbs up from all my guests!  (For a lighter side without potatoes, try this roasted pepper and goat’s cheese salad.)

The original recipe also called for two hard-boiled eggs, but I’ve never really been a fan and decided to leave them out in my version.  However, if you prefer, you can go ahead and crumble some into the mix.

 

What you’re going to need:

  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 medium onion
  • 600g potatoes
  • 75g fresh spinach leaves
  • 1 bunch fresh basil
  • 2tbsp lemon juice
  • Pinch of cayenne pepper
  • 65ml olive oil
  • 1tbsp small capers

 

What you have to do:

  1. Preheat oven to 245ºC.
  2.  Wash the bell peppers, cut in half and trim the white part and seeds.
  3.  Place the pepper halves on a baking sheet with the cut sides down.
  4.  Peel the onion, cut in half, and place on the baking sheet with the cut sides down.
  5. Bake the vegetables 20 minutes in the oven until the skin on the peppers blisters. Let the peppers stand briefly, then peel, and cut into strips. Also cut the onion into thin strips.
  6. While the vegetables are cooking, wash the potatoes, and cook covered over medium heat 20-30 minutes in a little water. Don’t let them get too tender.
  7. Drain, wait until they’re cool enough to handle, peel, and dice.
  8. Trim the spinach well and wash thoroughly in cold water. Allow to drain very thoroughly or spin dry.
  9. Wash the basil and break the leaves into smaller pieces.
  10.  Combine the lemon juice with the salt, pepper, and cayenne pepper. Vigorously beat in the oil.
  11.  Combine the potatoes, bell pepper strips, onion strips, dressing, and basil. Add seasoning if necessary. Lay out the spinach leaves on a serving dish or four plates. Arrange the potato salad on top, sprinkle with capers, and serve.

 

Preparation Time:  10 minutes

Cooking Time: 50 minutes

Serves:  4

Difficulty: Medium

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14Feb 12

Moroccan Hummus

Moroccan HummusThis classical Arab dish, originally from Beirut, Libya, is a favourite the world over with vegetarians and non-vegetarians alike.  Hummus is incredibly quick and easy to make and once you’ve learned how to do it and I guarantee it will soon become one of your most useful recipes, and a real crowd pleaser too.

Hummus is high in iron and vitamin C, and the chickpeas provide a great source of dietary fibre.  When eaten with bread (the standard method), it provides a complete protein serving due to the mixing of grains and pulses and is therefore a very useful addition to vegetarian and vegan diets.

I usually serve this as a dip, with some kind of flatbread such as Pita or Naan for scooping up the Hummus, but it’s also great with chopped fresh veggies such as carrot or celery sticks, broccoli, red-peppers or even asparagus sticks.  As another interesting variation you can try adding half a red bell pepper to the blended ingredients, or even a jalapeño if you like it spicy or are feeling a bit daring.

Whatever you decide to do, one serving probably won’t be enough, so be sure to have enough ingredients on hand to make a second (or even third  and fourth) batch when your guests start clamouring for it, as I guarantee they will!

What you’re going to need:

  • 1 can of cooked chickpeas
  • 1 tsp salt
  • 2 medium cloves of garlic
  • ¼ cup lemon juice
  • ½ cup tahini (sesame paste)
  • 1 tbsp Greek yoghurt (plain yoghurt will do if you don’t have Greek to hand)
  • 1 tbsp olive oil
  • 1 tsp whole cumin seeds and/or 1 tsp paprika (for garnish)

What you have to do:

  1. Put all the ingredients except the paprika and cumin seeds into an electric blender and blend until a smooth paste is formed.  Make sure the garlic gets blended well too.
  2. If the mixture is too runny, add a little more tahini and chick peas until the desired consistency is reached.  If it’s too thick, add a little water and blend again.
  3. Pour the mixture out onto a deep plate or shallow bowl and pat down with a spoon.
  4. Splash a little olive on top and garnish with the cumin seeds and/or paprika.
  5. Serve with pitta-bread, or slices of French bread, or crisps or crackers, or whatever you have on hand to dip with.

Preparation Time:  5 minutes

Cooking Time: n/a

Serves:  2-4

Difficulty: easy

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