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Tag Archives: herbs

ASPARAGUS SALAD WITH DIJON VINAIGRETTE

14 Saturday May 2016

Posted by Ceri Wilkin in Recipes, Salad

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delicious, easy, fennel, flavorful, fresh, healthy, herbs, radish, Teacher Appreciation Luncheon

I served this lovely, fresh and flavorful Spring salad at the Annual Teacher Appreciation Luncheon we hosted.

ASPARAGUS SALAD WITH DIJON VINAIGRETTE

asparagus salad

2 pounds of fresh asparagus, trimmed

1 fennel bulb, thinly sliced

1 cup sliced radishes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Dijon Vinaigrette (recipe follows)

Garnish: fresh dill, fresh mint, toasted almonds

Bring a large pot of water to a boil over high heat, add asparagus. When water returns to a boil, immediately drain.

In a large bowl, combine asparagus, fennel, radishes and salt and pepper. Drizzle with Dijon Vinaigrette, tossing gently to coat.

Garnish with dill, mint and toasted almonds.

DIJON VINAIGRETTE

1/4 cup Champagne vinegar

2 tablespoons minced shallot

2 tablespoons chopped fresh parsley

2 tablespoons honey

2 tablespoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 to 3/4 cup olive oil

In a small bowl, combine vinegar and shallot, let stand for 15 minutes. Add parsley, honey, Dijon mustard, salt and pepper, whisking until combined. Cover and refrigerate until ready to use.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, March/April 2016

www.celebratemag.com/

 

BEEF SHORT RIBS

09 Wednesday Mar 2016

Posted by Ceri Wilkin in Beef, Recipes

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best, brandy, herbs, red wine, sauce, slow cook

I tenderly prepared these gorgeous Beef Short Ribs in our brilliant blue enameled cast-iron Dutch oven, and carefully placed them into the oven. By the time my husband and I returned from our first bike ride of the year, the entire house smelled absolutely, richly, divine, and we were definitely ready to indulge in a delicious dinner.

BEEF SHORT RIBS

beef short ribs

4 pounds beef short ribs, trimmed

1 tablespoon salt

1 1/2 teaspoons freshly ground black pepper

4 cups beef stock

1/4 cup olive oil

1 3/4 cup red wine

1/4 cup brandy

1 (14.5-ounce) can diced tomatoes, drained

3 celery ribs, chopped

2 carrots, chopped

1 onion, chopped

1 garlic bulb, cut in half crosswise

1 bay leaf

3 parsley sprigs

3 thyme sprigs

2 rosemary sprigs

2 tablespoons butter

Sprinkle ribs on all sides with salt and pepper, cover and chill 12 to 24 hours. Heat oven to 300F. Let ribs stand at room temperature 30 minutes. Bring stock to a boil in a medium saucepan over high heat. Reduce heat to medium, and simmer 8 to 10 minutes or until reduced to 2 cups.

Cook the ribs in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned. Remove from heat, discard drippings, and wipe skillet clean.

Pour wine and brandy into skillet and return to medium heat. Bring wine and brandy to a boil, boil 5 minutes or until reduced to 1 cup. Stir wine mixture into reduced stock.

Place ribs in a large Dutch oven. Add tomatoes, celery, carrots, onion, garlic and bay leaf, nestling them around the ribs, add parsley, thyme and rosemary sprigs.

Pour stock mixture into Dutch oven, simmer over high heat. Place a piece of parchment paper directly on beef and cover Dutch oven with tight fitting lid.

Bake at 300F for 3 1/2 to 4 hours or until meat is tender and pulls away from the bone. Let ribs stand in Dutch oven, covered with parchment and lid at room temperature 30 minutes.

Remove parchment paper. Transfer the ribs to a serving platter and cover with foil. Skim fat from cooking liquid and pour liquid through fine sieve into a large saucepan, discard solids. Bring to a simmer over medium-high heat. Simmer, whisking occasionally, 5 minutes or until sauce reduces slightly. Remove from heat. Add butter and whisk until butter melts and sauce is smooth. Serve sauce with ribs.

Enjoy!

Recipe adapted from Southern Living, December 2014

www.southernliving.com/

NO CRUST QUICHE

19 Wednesday Aug 2015

Posted by Ceri Wilkin in Eggs, Recipes

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Tags

breakfast, dinner, easy, greens, healthy, herbs, kumara, lunch, spinach, sweet potato

Love the gorgeous shades of green in this dish!

NO CRUST QUICHE

no crust quiche

1 onion, chopped

3/4 teaspoon salt

25 grams butter

3 eggs

1 cup milk

1/2 cup self-raising flour

2 cloves garlic, minced

2 kumara or sweet potatoes, peeled, cubed and boiled

1 to 2 cups grated sharp cheddar

2 cups finely chopped greens and herbs (I used a mixture of spinach, parsley and chives)

3 to 4 tablespoons of grated parmesan

Heat oven to 220C and butter a 20 cm pie dish.

Put the onion, salt and butter into a small frying pan, cover and set over a gentle heat. After 10 minutes, remove the lid and raise the heat a little. Stir regularly for another 10 minutes until the onion is soft and golden. Set aside to cool.

In a large mixing bowl, beat together the eggs and milk with the flour and the garlic. Once the flour is incorporated, add the onion, potatoes, sharp cheddar and greens. Mix gently until everything is well combined and spread out evenly in the prepared dish.

Sprinkle with the grated parmesan and bake for 30 minutes. Serve warm or at room temperature.

Enjoy!

Recipe adapted from Taste, March 2014

www.taste.co.nz/

 

TANGY EGG SALAD

11 Saturday Apr 2015

Posted by Ceri Wilkin in Eggs, Recipes

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celery, Easter, egg salad, healthy, herbs, mustard

Looking in the refrigerator one morning, I saw the bright shells of our recently colored, hard-boiled Easter Eggs, and wondered how to reuse them for a more practical purpose. My daughter loves egg-salad sandwiches and yellow mustard, and it seemed the perfect combination for a yummy, casual lunch.

TANGY EGG SALAD

tangy egg salad

8 hardboiled eggs

1/4 cup yellow mustard

1/2 cup mayonnaise

1 to 2 teaspoons chopped fresh basil

1 to 2 tablespoons chopped fresh parsley

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon onion powder

1/2 to 1 teaspoon hot pepper sauce

1/2 cup finely chopped celery

Peel eggs and finely chop. In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic powder, salt, pepper, onion powder and hot pepper sauce. Fold in eggs and celery. Chill until ready to serve.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com › … › Salad › Egg Salad

 

CRUNCHY SALMON SALAD and CHIPOTLE AND ORANGE CHICKEN and STEAK PEPPERCORN SALAD

15 Sunday Feb 2015

Posted by Ceri Wilkin in Beef, Chicken, Fish, main, Recipes, Salad

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chicken thighs, chipotle, dijon mustard, green peppercorn, herbs, honey, marinade, mushrooms, nuts, orange, parmesan, sour cream, spinach

It has been a while since we have had a whole week of the entire family being home for dinner – and after talking with a friend, whose husband travels, and whose children are involved in time consuming activities almost daily, I realized how fortunate we were to have this time to sit down together, and really savored and appreciated it.

Each evening, I was excited and inspired, and made the effort to set the table with placemats and cloth napkins, the family silver and beautiful water glasses. I placed candles and flowers in the center and it seemed like the food tasted better and the conversation was more meaningful.

Here are some of our favorite meals from the week.

CRUNCHY SALMON SALAD

crunchy salmon

1/4 cup fresh parsley

1/4 cup fresh coriander

1/4 cup fresh basil

juice and zest of half to one lemon

1/2 cup mixed nuts

2 to 4 salmon filets

salt and pepper

2 cups fresh baby spinach

drizzle of olive oil

Heat oven to 200C.

Finely chop the parsley, coriander and basil, and add the lemon zest, lemon juice and mixed nuts.

Place the salmon filets onto a lightly greased baking tray, season with salt and pepper and place mixture on top of the salmon.

Cook for 10 to 15 minutes or until the salmon is lightly golden.

Place the salmon on top of the fresh baby spinach, drizzle with olive oil and sprinkle with salt and pepper.

Enjoy!

CHIPOTLE AND ORANGE CHICKEN

chipotle and orange chicken

MARINADE

zest and juice of 1 orange

2 cloves garlic, minced

1 teaspoon cinnamon

3 teaspoons cumin

1 teaspoon chili powder

1/2 cup coriander, chopped

1/3 cup olive oil

8 chicken thighs

GLAZE

zest and juice of 1 orange

1/4 cup honey

1 chipotle chili in adobo sauce, minced, plus 2 teaspoons adobo sauce

TO MAKE MARINADE Combine orange zest and juice, garlic, cinnamon, cumin, chili powder, coriander and olive oil in a mixing bowl. Add chicken thighs and coat well in marinade. Cover with cling wrap and refrigerate for one or two hours.

TO MAKE GLAZE Place orange juice and zest, honey and chipotle chili sauce into a small saucepan and cook over medium-low heat, for five minutes until slightly reduced and thickened.

Remove chicken from marinade and cook on lightly oiled barbecue grill or grill pan over medium heat. Grill for 20 minutes, turning occasionally. Brush chicken with glaze and cook for a further two minutes on each side until cooked through.

Enjoy!

Recipe adapted from Cleo Magazine

www.bauermedia.co.nz/brands/cleo/

STEAK PEPPERCORN SALAD

steak and mushroom salad

2 8-ounce steaks

4 teaspoons Dijon mustard

salt and freshly ground black pepper

3 tablespoons olive oil

8 ounces mushrooms, sliced

1/4 cup grated parmesan cheese, plus more for topping

3 tablespoons sour cream

2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon of brine from the jar

2 romaine lettuce hearts, chopped

3 stalks celery, sliced

1 cup cherry tomatoes, halved

Rub the steaks all over with 1 teaspoon of mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.

Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.

Whisk the parmesan, sour cream, the remaining 1 tablespoon of olive oil and 3 teaspoons of mustard, the green peppercorns and brine, and 1/4 teaspoon each of salt and pepper, in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and toss. Cut the steak into bite sized pieces, add to the bowl and toss. Divide among plates and top with more parmesan.

Enjoy!

Recipe adapted from Food Network Magazine, January/February 2013

www.foodnetwork.com/magazine.html

CILIEGINE SKEWERS WITH PESTO and WATERCRESS CANAPES

29 Wednesday Oct 2014

Posted by Ceri Wilkin in Appetizers, Entertaining, Recipes

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basil, canape, celebration, ciliegine, cream cheese, gathering, herbs, mayonnaise, orange, parmesan, pesto, skewers, sour cream, tomatoes, Uncategorized, walnut, watercress, watermelon radish

Love these gorgeous appetizers – great for any gathering!

CILIEGINE SKEWERS WITH PESTO

5 cups whole basil leaves, divided
1/2 cup walnuts
1/2 cup olive oil
2/3 cup grated parmesan
1/4 cup orange juice
1 clove garlic
1 teaspoon orange zest
8 ounces ciliegine
24 grape tomatoes
24 skewers or toothpicks

Set aside 24 small basil leaves. Combine the remaining basil leaves, walnuts, olive oil, parmesan, orange juice, garlic and orange zest in a food processor and puree. Add salt and pepper to taste.
Place a cheese ball, small basil leaf, and tomato on each skewer or toothpick and arrange on a platter.
Spoon the pesto into small glasses then stand the skewers up inside.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

WATERCRESS CANAPES

watercress canapes

1 (8 ounce) package of cream cheese, softened
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 cup lightly packed watercress
1/4 cup fresh parsley leaves
salt and freshly ground black pepper to taste
18 white sandwich bread slices
assorted vegetable slices and herbs (I used watermelon radish)

Pulse cream cheese, sour cream and mayonnaise in a food processor until smooth. Add watercress and parsley and process until finely chopped. Season with salt and pepper to taste. Spread 1 tablespoon of cream cheese mixture onto each bread slice. Top with assorted vegetable slices and herbs in a single layer.
Trim crusts from bread and cut each bread slice into triangles.
Enjoy!

Recipe adapted from Southern Living, May 2012
www.southernliving.com/food/kitchen-assistant/‎

LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

15 Wednesday Oct 2014

Posted by Ceri Wilkin in Entertaining, main

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chops, figs, herbs, lamb, marjoram, rack, roasted, rosemary, thyme

Although elegant enough to serve at a dinner party, I made this lamb dish one Saturday night at home for my husband and I, our 3 kids and their friends who were spending the night. By the time my husband detached himself from the football game he was engrossed in, there were just 2 chops left from 2 racks of lamb – apparently this is our kids new favorite meal.

LAMB CHOPS WITH FRESH HERBS AND ROASTED FIGS

lamb chops with roasted figs

LAMB CHOPS

1 tablespoon chopped fresh rosemary

4 teaspoons chopped fresh thyme

4 teaspoons chopped fresh marjoram

2 2-pound racks of lamb

2 tablespoons olive oil

2 garlic cloves, crushed

2 tablespoons grape seed oil

ROASTED FIGS

12 ripe figs, halved lengthwise

16 sprigs of thyme

olive oil

LAMB CHOPS

Combine herbs in a small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic, cover and chill over night.

Heat oven to 425F. Heat grape seed oil in a large skillet over medium-high heat. Sprinkle lamb with salt and pepper, sear until brown on both sides, 5 minutes total. Transfer lamb to a large rimmed baking sheet, roast to desired doneness, about 25  minutes for medium. Transfer lamb to a cutting board, let rest 5 to 10 minutes. Maintain oven temperature and reserve baking sheet for figs.

ROASTED FIGS

Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with olive oil. Roast in the oven for 10 minutes.

Cut lamb racks into individual chops, arrange on plates and place figs alongside.

Enjoy!

Recipe adapted from Bon Appetit, September 2009

http://www.bonappetit.com/recipes

 

WARM OLIVE SAUTE and WARM PIQUILLO CRAB DIP

30 Wednesday Jan 2013

Posted by Ceri Wilkin in Appetizers, Dips

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Tags

cheese, crab, creme fraiche, fennel bulb, herbs, manchego, olive, peppadew, piquillo peppers, snack, spicy, warm

We’ve not been the best of neighbors in the 11 years that we have lived in this house. Oh nothing awful like loud parties at all hours, hurling trash over the fence or having broken down cars on the front lawn, but we definitely haven’t reached out as much as I think we should have.
We finally made a time to invite the wonderful people that surround us, both new and established, for an informal Happy Hour, and what a fabulous hour (or more) it was. 
It was fabulous even though my youngest sampled a “grape” – which was actually a very spicy olive from the warm olive saute – that not only burned his mouth and throat, but also his eyes which he had rubbed with his spice speckled fingers. It was fabulous even through my attempt to be a gracious hostess while rinsing eyes out with water and calming a wailing child, because at the end of it all, I simply remembered the warmth and joy of spending time with our neighbors.
WARM OLIVE SAUTE 
Saute peel from 1 lemon, 1 teaspoon minced garlic, 3/4 teaspoon fennel seeds, and 1/2 teaspoon crushed red pepper, in 1/3 cup of hot olive oil in a skillet, for 1 minute. 
Add 1 1/2 cups mixed olives, 10 peppadew peppers, 1 cored and sliced fennel bulb and 1/2 cup roasted, lightly salted almonds.
Cook, stirring occasionally, 5 to 7 minutes, or until fennel is crisp tender.
Enjoy!
Recipe adapted from Southern Living, December 2009
www.southernliving.com › Food › Recipes
WARM PIQUILLO CRAB DIP

1 pound lump crab, picked over
1/4 cup mayonnaise
1/4 cup creme fraiche
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon dijon mustard
2 teaspoons fresh lemon juice
1 cup manchego cheese, shredded
9 ounces of piquillo peppers, drained and cut into strips

Heat oven to 350F.
In a bowl, combine the crab, mayonnaise, creme fraiche, parsley, chives, mustard, lemon juice and 3/4 cup of the manchego cheese. Spread the crab mixture in a baking dish. Sprinkle with the remaining cheese, and top with the piquillos. Bake about 20 to 25 minutes, until cheese is melted and the dip is warmed through.
Enjoy!

Recipe adapted from Food and Wine, September 2008
www.foodandwine.com/monthly/september-2008

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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