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Roast Asparagus

8 Nov

I’ve managed to get back in the habit of taking photos of food for the blog.  But then I don’t get around to posting for a while, and since my “style” tends towards drive-by-cooking I can never remember exactly what I did by the time I DO remember to to blog it.

Hence the silence.

Anyway, one thing I do remember is how I cook spuds.  And since they kindly included themselves in the photo I know how I cooked the asparagus.  Technically they were baked, not roasted, because there was no meat involved, but it would be the same if there WAS meat in there, so I’m sticking with roasted.

Roast Asparagus

I have my oven on 200c/400f to bake potatoes.

Trim the woody ends of asparagus.

In the last ten or 15 minutes of baking time chuck your asparagus in too, lightly sprinkle with salt if you want, and roll in whatever fat you have in there.

Turn and check each five minutes ’til they look good.  The ones in the photo were cooked for 15 minutes.

Convince your children that yes they do like asparagus, and they have so eaten it happily before, and they just need to get used to it again because it is a seasonal food.

All done!

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For more great recipes check out the Tasty Tuesday link ups at Balancing Beauty and Bedlam.

 

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Hassleback Potatoes

6 Sep

When I was having a look around at recipes, they are traditionally made with butter and breadcrumbs, so I decided to see what I could come up with.

Turn the oven on hot – 220c/430f

I used six potatoes.  First of all you want to slice the scrubbed spuds almost all the way through, at distances of a few mls.  The slices won’t necessarily spread at this point, it might happen during cooking.

 

Place the spuds in whatever baking dish you will use.

Next I crushed four cloves of garlic, mixed it with about 4 Tbs olive oil and 1 tsp salt (I totally forgot to measure), and spooned that over the top of the potatoes before putting them in the oven.  Bake for about an hour, and you are all done.   The sky is the limit with what you use as a topping, I definitely plan on making these again and mixing it up with the flavours. 🙂

My one caution would be, if you’re wanting a fancy looking dinner, don’t do these if it’s your first time.  I got a couple that looked right, but cut right through in a couple of places, and didn’t cut deep enough in others.  They were yummy for the family, but if I was doing them to impress others I would’ve gone through several more potatoes!

Proof:

 

Seafood Sauce/Dressing

2 Dec

This was a total MacGyver meal, so there aren’t a lot of measurements, but I’ll do my best.

Salad, with prawns lightly coated in Seafood Sauce.

Slop a bit of oil in the bottom of a pot, squeeze the juice from half a lemon in too, add half a dozen chopped garlic cloves, and turn on to medium heat.  Dump in a 300g bag of prawns (they were the frozen, ready to cook type) and a bit of salt, and put the lid on.

While it is cooking away get the rest of your meal done.  We had this with a simple salad (lettuce, grated carrot, capsicum, cucumber, and there would have been avocado too except I forgot to put it in), but it would go well with pasta or pizza.  I plan on using the leftover sauce on a seafood pizza.

Stir it occasionally to make sure the prawns are cooking right through.  By the time the salad was ready the oil/lemon/prawn juices combo had reduced and thickened a bit. I added about half a Tbs tomato paste (a.k.a. however much is left in the little pot in the fridge), a Tbs cornflour (mixed with a little water), stirred them through, then mixed in enough milk to get the consistency I wanted.  I then added the juice of the other half of the lemon, and salt to taste.

For the salad I scooped the prawns out and placed them on top, then swirled some of the sauce over each portion after it was dished.  This was definitely a hit with everyone who could eat it.  (Alternative dinner was provided for Bottomless Tummy 2. ;-))

Poached Eggs… the real way

22 Oct

Fill whatever pan will hold enough eggs for you with about an inch of water, add a tablespoon of vinegar.

Heat it to a simmer.

Crack your eggs in to the water.  If they’re not fresh the whites will float around a bit, but a fresh egg should stay in a nice little lump.

When the white is all solid it’s done.  Super simple!

Dairy Free Sauerkraut

28 Jan

Fermenting is often done with salt and whey, but if you drop the whey and add a bit more salt it becomes a great way to get probiotics in to people who can’t eat yoghurt.

Chop a cabbage, add 2 tablespoons of sea salt (don’t know if the “sea” part matters or not?), pound it for about ten minutes to bruise it.  Ideally grab a few nearby children, hand them a potato masher each, and get them to do most of the work. 🙂  When you put it in jars press it down firmly, this packs it in and makes the juices cover the leaves.  Leave at least an inch of air in the top of the jar.  Put the lids on, then forget it for three days and you’re done.  Store it somewhere cool and dark after the initial three days.

Hashbrowns

9 Jun

hash-browns

  • 3 potatoes
  • 1 onion
  • 1 egg
  • salt and pepper to taste
  1. Peel and boil roughly chopped spuds until soft.
  2. Drain and cool.
  3. Dice potatoes and onion, mix with egg.
  4. During the mixing I squish things a bit with my hand to help everything stick together nicely.
  5. Shape in to hash browns.  Cook with desired method (fry, bake, grill, until brown, but don’t try to turn them until the first side is nicely browned), or put them on non stick paper on an oven tray to freeze.  Once frozen they can be popped in to a bag for free-flow convenience food.

I usually triple this recipe to get a good stock in the freezer.  For birthday parties I make them “bite sized”.

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