'Wild weed' salad with parmesan crisps recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try 'Wild weed' salad with parmesan crisps recipe. Enjoy quick and easy cooking recipes and learn how to make 'Wild weed' salad with parmesan crisps.

Ingredients (serves 6)

1 cup (80g) freshly grated parmesan
1 tbs plain flour
2/3 cup (160ml) olive oil
1/4 cup (60ml) balsamic vinegar
8 cups (240g) mixed bitter salad leaves
(such as radicchio, witlof and rocket) or mixed baby salad leaves (mesclun)

Method

1. Preheat the oven to 180°C. Line 2 baking trays with baking paper.

2. Combine parmesan and flour in a bowl. Spread six 6cm circles of the parmesan mixture onto the trays, leaving room to spread. Bake for 3-5 minutes until golden, then cool slightly and break into shards.

3. Whisk olive oil and balsamic vinegar together, season, then toss with salad leaves and parmesan crisps in a bowl.

Source
delicious. - May 2009, Page 82
Recipe by Valli Little

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Potato & prosciutto salad with aioli
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Lemon beans with baby carrots & wilted rocket
Honeyed pumpkin wedges
Grilled asparagus with lime dressing
Potato, bacon & herb salad recipe

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Barbecued zucchini with feta & lemon recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Barbecued zucchini with feta & lemon recipe. Enjoy quick and easy cooking recipes and learn how to make Barbecued zucchini with feta & lemon.

Bread crisps, creamy feta, pint-sized pine nuts and refreshing mint blend beautifully with soft skinny strips of green and gold zucchini.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

2 tbs pine nuts
1 piece Lebanese bread, split
80ml (1/3 cup) olive oil
Pinch of sea salt flakes
1 lemon
3 green zucchini, cut lengthways into 4mm-thick slices
3 yellow zucchini, cut lengthways into 4mm-thick slices
1/3 cup fresh mint leaves
75g feta, crumbled

Method

1. Preheat oven to 200°C. Place the pine nuts on a baking tray. Bake for 5 minutes or until light golden. Transfer to a small bowl.

2. Place Lebanese bread on the tray. Brush with 2 teaspoons of oil. Sprinkle with sea salt and pepper. Bake for 3-4 minutes each side or until golden. Set aside to cool. Break into large pieces.

3. Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the lemon. Whisk together the lemon zest, 1 tablespoon of lemon juice and 2 tablespoons of oil in a small jug. Season with salt and pepper.

4. Preheat a barbecue grill on high. Place the combined zucchini and remaining oil in a large bowl and combine. Cook the zucchini for 2 minutes each side or until golden and tender.

5. Combine the zucchini, mint and three-quarters of the dressing in a bowl. Arrange half the zucchini mixture and half the bread on a serving platter. Top with remaining zucchini, bread, pine nuts and feta. Drizzle over the remaining dressing. Serve.

Notes

Time plan tip: Prepare this recipe to the end of step 2 up to 1 day ahead. Store the pine nuts and bread in separate airtight containers at room temperature. Continue to the end of step 3 up to 4 hours ahead. Cover the dressing and store at room temperature. Continue from step 4, 10 minutes before serving.

Source
Good Taste - January 2008, Page 72
Recipe by Cynthia Black
 
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Corn Muffins with Bacon Bits and Cheddar Cheese
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Honeyed pumpkin wedges

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Corn Muffins with Bacon Bits and Cheddar Cheese Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Corn Muffins with Bacon Bits and Cheddar Cheese recipe. Enjoy quick and easy cooking recipes and learn how to make Corn Muffins with Bacon Bits and Cheddar Cheese.

Cook Time: 26 min
Level: Easy
Yield: 6 to 8 muffins depending on tin size

Ingredients

A drizzle extra-virgin olive oil
6 slices bacon, chopped
1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
1 rounded teaspoon smoked sweet paprika
3 to 4 tablespoons finely chopped chives
1/3 pound brick sharp yellow Cheddar, chopped into 1/4-inch dice

Directions

Preheat oven to muffin mix package directions.

Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.

Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

Recipe courtesy Rachael Ray, 2008
Show: 30 Minute MealsEpisode: Fill 'er Up

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Pancetta and Saffron Rice
Potato & prosciutto salad with aioli
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Save & Share Corn Muffins with Bacon Bits and Cheddar Cheese Recipe

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Pancetta and Saffron Rice Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Pancetta and Saffron Rice recipe. Enjoy quick and easy cooking recipes and learn how to make Pancetta and Saffron Rice.

Cook Time: 39 min
Level: Easy
Yield: 4 to 6 servings

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Todd's Midwestern Favorites

Ingredients

1 tablespoon olive oil
1 (8-ounce) piece pancetta, cut into 1/4-inch pieces
2 tablespoons unsalted butter, at room temperature
1 medium onion, finely chopped
2 1/4 cups white basmati rice
4 cups low-sodium chicken stock
2 teaspoons kosher salt
3/4 teaspoon saffron threads

Directions

In a medium (3-quart) saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan.

In the same pan, over medium heat, add the butter. Add the onion and cook for 5 minutes until soft. Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron. Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes Let the rice stand for 5 minutes. Using a fork, fluff the rice and transfer to a serving bowl. Top with the cooked pancetta and serve.

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Save & Share Pancetta and Saffron Rice Recipe

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Potato & prosciutto salad with aioli recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato & prosciutto salad with aioli recipe. Enjoy quick and easy cooking recipes and learn how to make Potato & prosciutto salad with aioli.

Potato salad is a staple at any barbecue but, for a modern twist, we've added crispy prosciutto pieces and a creamy herb aioli.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 6)

1 egg yolk
3 tsp fresh lemon juice
1 tsp Dijon mustard
2 tbs fresh basil leaves
2 tbs chopped fresh continental parsley
2 tsp chopped fresh chives
1 garlic clove, crushed
125ml (1/2 cup) olive oil
800g baby coliban (chat) potatoes
Olive oil, extra, to grease
3 slices prosciutto

Method

1. Place the egg yolk, lemon juice, mustard, basil, parsley, chive and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper.

2. Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half.

3. Preheat grill on high. Brush a baking tray with oil to grease. Place prosciutto on the tray. Grill for 2 minutes each side or until golden. Set aside to cool. Break into small pieces.

4. Combine the potato and aioli in a bowl. Top with the prosciutto to serve.

Notes

Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the aioli in an airtight container in fridge. Continue to the end of step 3 up to 4 hours ahead. Cover the potato and store in fridge. Cover the prosciutto and store at room temperature. One hour before serving, remove the potato from the fridge. Continue from step 4 just before serving.
 
Source
Good Taste - January 2008, Page 70
Recipe by Cynthia Black

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Mixed bean & grape tomato salad
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Save & Share Potato & prosciutto salad with aioli recipe

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Ratatouille Recipe

 
The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Ratatouille recipe. Enjoy quick and easy cooking recipes and learn how to make Ratatouille.

Ingredients (serves 4)

1 tbs olive oil
1 onion, chopped
1 garlic clove, crushed
400g eggplant, cut into 3cm pieces
1 large red capsicum, deseeded, cut into 3cm pieces
2 x 415g can chopped tomatoes
500g gold squash, quartered
Salt & freshly ground pepper
San Remo couscous
Fresh basil leaves and natural yoghurt, to serve

Method

1. Heat the oil in a large deep frying pan or saucepan over a medium-high heat. Add the onion and garlic and cook for 3 minutes or until soft.

2. Add the eggplant and capsicum, and cook for 5 minutes.

3. Stir in the chopped tomatoes and squash. Cover and reduce the heat to low. Simmer for 20 minutes. Uncover a simmer for a further 20 minutes or until tender but firm. Season with salt and pepper. Serve with couscous and yoghurt, scattered with basil leaves.

Source
Fresh Living - 2 August 2004, Page 46
Recipe by Gemma Purcell

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Save & Share Ratatouille Recipe

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Parmesan polenta recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Parmesan polenta recipe. Enjoy quick and easy cooking recipes and learn how to make Parmesan polenta.

Ingredients (serves 6)

3 cups milk
1 cup instant polenta
50g butter, chopped
50g parmesan cheese, finely grated

Method

1. Combine milk and 3 cups cold water (see note) in a saucepan. Bring to the boil over medium-high heat. Slowly pour in polenta, stirring constantly. Reduce heat to medium-low.

2. Using a balloon whisk, whisk polenta vigorously for 2 minutes or until thickened. Remove from heat and stir with a wooden spoon for 1 minute.

3. Add butter, three-quarters of the grated parmesan and salt and pepper. Stir until butter melts. Top with remaining parmesan and serve.

Notes
Polenta needs to be cooked then served immediately to prevent it becoming stodgy. This is a creamy, soft polenta - if you prefer it thicker, use 2 cups water in step 1.

Source
Super Food Ideas - April 2007, Page 58
Recipe by Nancy Duran

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Save & Share Parmesan polenta recipe

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Orange and balsamic beetroot recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Orange and balsamic beetroot recipe. Enjoy quick and easy cooking recipes and learn how to make Orange and balsamic beetroot.

Ingredients (serves 4)

2 tablespoons balsamic vinegar
1/3 cup orange juice
2 tablespoons brown sugar
1 tablespoon olive oil
6 medium beetroot

Method

1. Preheat oven to 220°C. Combine vinegar, orange juice, sugar, oil, and salt and pepper in a jug. Whisk to combine. Pour into a baking dish.

2. Trim beetroot stalks, leaving 3cm attached. Gently scrub beetroot (don't peel). Pat-dry with paper towels.

3. Add beetroot to baking dish, tossing to coat with orange juice mixture. Cover with foil. Roast for 1 hour or until just tender. Cut beetroot in half. Serve drizzled with pan juices.

Source
Super Food Ideas - June 2004, Page 24
Recipe by Annette Forrest

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Mushy peas
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Save & Share Orange and balsamic beetroot recipe

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Mushy peas recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Mushy peas recipe. Enjoy quick and easy cooking recipes and learn how to make Mushy peas.

Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, halved, coarsely chopped
450g (3 cups) frozen baby peas, thawed
80ml (1/3 cup) thin cream
80ml (1/3 cup) vegetable stock
Salt & freshly ground black pepper
Mushroom & nutmeat loaf with tomato relish (see related recipe), to serve

Method

1. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, for 5-6 minutes or until slightly golden. Add the peas, cream and stock. Bring to the boil. Reduce heat to low. Cook, stirring, for 2-3 minutes or until sauce thickens. Remove from heat. Use a potato masher or fork to mash slightly. Taste and season with salt and pepper.

2. Divide peas among serving plates. Top with mushroom & nutmeat loaf and tomato relish and serve immediately.

Source
Good Taste - June 2005, Page 62
Recipe by Jane Charlton

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Save & Share Mushy peas recipe


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Mixed bean & grape tomato salad recipe

 

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Mixed bean & grape tomato salad  recipe. Enjoy quick and easy cooking recipes and learn how to make Mixed bean & grape tomato salad .

Preparation Time 20 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

2 x 600g pkts frozen broad beans
800g green beans, topped
80ml (1/3 cup) fresh lemon juice
2 tsp Dijon mustard
1/2 tsp caster sugar
1 x 350g ctn marinated feta, drained,
oil reserved
Salt & freshly ground black pepper
2 x 200g punnets red grape
tomatoes, halved

Method

1.Cook broad beans and green beans in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Remove the skins from the broad beans.
2.Place the lemon juice, mustard, sugar and 60ml (1/4 cup) of the reserved feta oil in a small bowl. Use a fork to whisk until combined. Season with salt and pepper.
3.Combine the bean mixture, feta and tomato in a large serving bowl. Drizzle with dressing and gently toss until well combined. Serve immediately.

Source
Good Taste - November 2005, Page 47
Recipe by Michelle Southan

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Save & Share Mixed bean & grape tomato salad recipe

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Lemon beans with baby carrots & wilted rocket recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Lemon beans with baby carrots & wilted rocket recipe. Enjoy quick and easy cooking recipes and learn how to make Lemon beans with baby carrots & wilted rocket.

Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 12)

1kg green beans, topped
2 bunches baby (Dutch) carrots, trimmed, peeled
50g butter
2 tbs finely grated lemon rind
125ml (1/2 cup) fresh lemon juice
1 x 80g pkt baby rocket leaves
Salt & freshly ground black pepper

Method

1.Cook the beans in a large frying pan of boiling water for 3-4 minutes or until bright green and tender crisp. Use a slotted spoon to transfer the beans to a colander and refresh under cold running water.

2.Add the carrots to the boiling water and cook for 3-4 minutes or until just tender. Drain well.

3.Melt the butter in the same pan over medium heat. Add the beans, carrots, lemon rind and lemon juice and cook, stirring, for 2-3 minutes or until heated through. Add the rocket and season with salt and pepper. Cook, stirring, for 1-2 minutes or until rocket wilts. Transfer to a serving bowl and serve immediately.

Notes
You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 just before serving the main.

Source
Good Taste - December 2005, Page 98
Recipe by Michelle Southan 

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Garlic Bread 

Save & Share Lemon beans with baby carrots & wilted rocket recipe

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Honeyed pumpkin wedges recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Honeyed pumpkin wedges recipe. Enjoy quick and easy cooking recipes and learn how to make Honeyed pumpkin wedges.

Ingredients (serves 8)

2 tablespoons honey
1 tablespoon fresh orange juice
1 tablespoon olive oil
2 x 750g golden nugget pumpkins (see note)

Method

1.Preheat oven to 200°C. Line a baking tray with baking paper. Combine honey, orange juice and oil in a jug.

2.Cut each pumpkin into 8cm wedges and remove seeds. Place onto prepared tray. Drizzle with honey mixture. Turn to coat. Season with salt and pepper.

3.Roast for 40 to 45 minutes or until golden and tender. Serve.

Notes
If you can't find golden nugget pumpkins, you can replace them with 1.5kg jap pumpkin.

Source
Super Food Ideas - July 2004, Page 47
Recipe by Dixie Elliott 

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Save & Share Honeyed pumpkin wedges recipe

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Grilled asparagus with lime dressing recipe

 

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Grilled asparagus with lime dressing recipe. Enjoy quick and easy cooking recipes and learn how to make Grilled asparagus with lime dressing.

Fresh mint, lime juice and crisp vegies create a salad that is low in fat and just bursting with flavour. It's the perfect Christmas side dish for a relaxed lunch.
Preparation Time 15 minutes
Cooking Time 10 minutes

Ingredients (serves 6)

2 bunches asparagus, woody ends trimmed, halved lengthways
Olive oil spray
1 x 500g pkt frozen baby peas
1/2 red capsicum, deseeded, finely chopped
1/2 red onion, finely chopped
125ml (1/2 cup) fresh lime juice
1/2 cup fresh mint leaves, coarsely torn
2 tsp brown sugar

Method

1.  Preheat a chargrill pan on high. Spray asparagus with olive oil spray and cook, turning, for 3-4 minutes or until bright green and tender crisp. Transfer to a bowl.

2.Cook the peas in a saucepan of salted boiling water for 4-5 minutes or until tender. Refresh under cold running water. Drain. Add to the asparagus.

3.Combine the capsicum, onion, lime juice, mint and sugar in a bowl. Taste and season with salt and pepper.

4.Add the capsicum mixture to the asparagus mixture and toss to combine. Arrange on a serving platter and serve.

Source
Good Taste - September 2006, Page 77
Recipe by Michelle Noerianto

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Potato, bacon & herb salad recipe
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Save & Share Grilled asparagus with lime dressing recipe

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Potato, bacon & herb salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato, bacon & herb salad recipe. Enjoy quick and easy cooking recipes and learn how to make Potato, bacon & herb salad.

Preparation Time 15 minutes
Cooking Time15 minutes

Ingredients (serves 6)

1.25kg chat potatoes
2 tsp olive oil
200g short cut bacon rashers, chopped
1/2 cup chopped chives
1 cup roughly chopped fresh parsley

Dressing
1/4 cup (60ml) olive oil
Juice of 1 lemon
1 tsp wholegrain mustard
Salt & freshly ground pepper
Pinch of sugar

Method

1. Place potatoes in a saucepan and cover with cold water. Cover with lid and bring to the boil. Boil, uncovered, for 8-10 minutes, or until the potatoes are just tender. Drain well. Set aside to cool. Cut into quarters.

2. Meanwhile, heat oil in a medium, non-stick frying pan over a medium heat. Add the bacon and cook, stirring often, for 7-8 minutes, or until bacon is crisp and golden. Drain well on paper towel.

3. To make the dressing, place the oil, lemon juice and mustard in a small jar. Shake well to combine. Taste and season well with salt, pepper and a pinch of sugar.

4. Place potatoes, bacon, dressing, chives and parsley in a bowl. Toss well to combine. Serve as an accompaniment to barbequed meats.

Notes
Serves: 6 as an accompaniment
  
Source
Fresh Living - 31 October 2005, Page 44
Recipe by Alison Roberts

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Save & Share Potato, bacon & herb salad recipe

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Easy Black Beans and Rice Recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Easy Black Beans and Rice recipe. Enjoy quick and easy cooking recipes and learn how to make Easy Black Beans and Rice.

Black beans and rice is such a classic combination, especially in Caribbean or Southern cooking. There are probably dozens of ways to make it; this one is an easy recipe that cooks up quick and tastes great.

Ingredients

1 cup uncooked white rice
1 Tbsp olive oil
1 small onion, chopped
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced (for added flavor you can substitute roasted red bell peppers or some chopped pimentos)
3 cloves minced garlic
2 16-ounce cans of black beans, rinsed and drained
2 Tbsp white vinegar
A few dashes of Tabasco or 1/4 teaspoon cayenne powder
1 teaspoon dried oregano or 1 heaping Tbsp chopped fresh oregano
Salt and pepper to taste
Optional Lime wedges and cilantro for garnish

Method

1 Cook rice according to package instructions. White rice usually takes 15 minutes to cook once the water is simmering, and 10 minutes to sit.

2 Heat oil in a large skillet on medium high. Sauté onions and bell peppers for 3-4 minutes, until just beginning to soften, then add garlic and sauté a minute more. Add the black beans, vinegar and Tabasco or cayenne. Bring to a boil, reduce heat, cover and simmer for 5 minutes.

3 Stir in rice and oregano. Add salt and pepper to taste.

Serves 6.

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Roasted New Potatoes
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Braised Capsicum with Garlic & Oregano
A side of Mash 

Save & Share Easy Black Beans and Rice Recipe

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Roasted New Potatoes Recipe - How to Make Roasted New Potatoes

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Roasted New Potatoes Recipe. Enjoy quick and easy cooking recipes and learn how to make Roasted New Potatoes.

Oven roasting new potatoes with a little olive oil, garlic, and rosemary is a simple and easy way to prepare a savory side dish.

Ingredients

1 1/2 lb of new potatoes (red or yellow skinned), cleaned, cut in half or quarters
2 Tbsp olive oil
2 cloves garlic, minced
1-2 teaspoons fresh rosemary
1/4 teaspoon salt
pepper to taste

Method

1 Preheat oven to 450°F. Place potatoes in a mixing bowl. Sprinkle on salt and pepper. Add olive oil, rosemary, and garlic. Toss until potatoes are well coated.

2 Spread potatoes out on a single layer of a baking pan. Roast for 40 minutes, or until potatoes are cooked through and browned. Serve immediately.

Serves 4-6.

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Garlic Bread
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A side of Mash
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Save & Share Roasted New Potatoes Recipe

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Garlic Bread Recipe - How to Make Garlic Bread

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Garlic Bread recipe. Enjoy quick and easy cooking recipes and learn how to make Garlic Bread.

Spaghetti just seems lonely without garlic bread, and it's so easy to make. There are several methods and twists for making garlic bread, the most simple being just rubbing a cut clove of garlic over slices of Italian or French bread, spreading the bread with butter and heating in the oven. Here are a couple of methods that make wonderful garlic bread, depending on how you like it, either toasty or soft.

Ingredients

1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Method

Method 1 - Toasted

1 Preheat oven to 350°F.
2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Method 2 - Soft

Preheat oven to 350°F. Make the butter, garlic, parsley mixture as above. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Put a teaspoon or two of the butter mixture between each slice. Wrap the bread in aluminum foil and heat for 15 minutes in the oven.

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Save & Share Garlic Bread Recipe

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Cheat's roast vegetables recipe

 

The side Dish blog (the home of side dish and salad collection recipes) invites you to try Cheat's roast vegetables recipe. Enjoy quick and easy cooking recipes and learn how to make Cheat's roast vegetables. 

Ingredients (serves 6)

12 eschallots (shallots)
350g Queensland blue or butternut pumpkin
350g sweet potato
350g parsnip
350g pontiac or desiree potatoes
1 tbs chopped fresh rosemary
2 garlic cloves, crushed
80ml (1/3 cup) olive oil

Method

1. Peel and cut all vegetables into about 4cm pieces. Steam the eschallots, pumpkin, sweet potato, parsnip and potato for two minutes until just tender. Set aside to cool, then add rosemary, garlic and olive oil. Toss to combine.

2. Place in a large clip-lock bag and refrigerate until needed.

3. Preheat oven to 220°C. Spread the vegetables out on a large baking tray and roast in the oven for 30-40 minutes, turning the vegetables over occasionally until golden.

Source
delicious. - January 2003, Page 97
Recipe by Valli Little

 Similar Side Dish Recipes:

Sauteed garlic broad beans & bacon with coriander
Braised Capsicum with Garlic & Oregano
A side of Mash
Chinese Broccoli with Oyster Sauce
Roasted hasselback potatoes
Balsamic-glazed Carrots    

Save & Share Cheat's roast vegetables recipe

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Sauteed garlic broad beans & bacon with coriander recipe

Side Dishes: (the home of delicious side dish and salad collection recipes) invites you to try Sauteed garlic broad beans & bacon with coriander recipe. Enjoy quick and easy cooking recipes and learn how to make Sauteed garlic broad beans & bacon with coriander.

It's only a simple side, but the bold flavours in this Portuguese dish earn it a prominent position on your buffet table.

Preparation Time 25 minutes
Cooking Time 10 minutes

Ingredients (serves 10)

2 x 500g pkts frozen broad beans
6 bacon rashers, rind removed, coarsely chopped
2 garlic cloves, crushed
1/3 cup chopped fresh coriander

Method

1. Place the broad beans in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until thawed. Drain. Peel and discard the skins.

2. Heat a large non-stick frying pan over high heat. Add the bacon and garlic and cook, stirring occasionally, for 5 minutes or until the bacon is crisp and golden.

3. Add the broad beans and cook, stirring, for 3-4 minutes or until the beans are heated through. Stir in the coriander. Spoon the bean mixture into a serving bowl. Serve immediately.

Notes
Time plan tip: You can prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 2, 10 minutes before serving.

Source
Good Taste - August 2007, Page 97
Recipe by Michelle Southan

Similar Side Dish Recipes:

Braised Capsicum with Garlic & Oregano
A side of Mash
Chinese Broccoli with Oyster Sauce
Roasted hasselback potatoes
Balsamic-glazed Carrots    

Save & Share Sauteed garlic broad beans & bacon with coriander recipe

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Braised Capsicum with Garlic & Oregano Recipe

The side Dish blog (the home of side dish and salad collection recipes) invites you to try Braised Capsicum with Garlic & Oregano recipe. Enjoy quick and easy cooking recipes and learn how to make Braised Capsicum with Garlic & Oregano.

Preparation Time 15 minutes
Cooking Time 45 minutes

Ingredients (serves 20)

60ml (1/4 cup) olive oil
2 brown onions, halved, thinly sliced lengthways
6 garlic cloves, thinly sliced lengthways
6 red capsicums, halved, deseeded, cut into 3cm-wide strips
6 yellow capsicums, halved, deseeded, cut into 3cm-wide strips
1/3 cup firmly packed fresh marjoram leaves
Salt & freshly ground black pepper

Method

1. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.

2. Add capsicum and cook, stirring occasionally, for 40 minutes or until capsicum softens. Remove from heat. Add marjoram and stir to combine. Taste and season with salt and pepper. Serve as part of the main meal.

Notes

• You can make this recipe up to 1 day ahead. Store in an airtight container in the fridge. Remove from the fridge 15 minutes before serving to bring to room temperature.
• Transport tip: Store in an airtight container in a cooler bag or esky.

Source
Good Taste - December 2004, Page 68
Recipe by Rodney Dunn

Similar Side Dish Recipes:

A side of Mash
Chinese Broccoli with Oyster Sauce
Roasted hasselback potatoes
Balsamic-glazed Carrots   

Save & Share Braised Capsicum with Garlic & Oregano Recipe

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A side of Mash Recipe

The side Dish blog (the home of side dish and salad collection recipes) invites you to try A side of Mash recipe. Enjoy quick and easy cooking recipes and learn how to make A side of Mash.

Ingredients (serves 8)

1.6kg desiree potatoes*, peeled, halved
1 1/4 cups (310ml) thin cream
100g butter

Method

1. Place potatoes in a large saucepan. Cover with cold water and place over high heat. Bring to the boil. Cook for 15 minutes or until tender. Drain well.
2. Heat butter and cream in a medium saucepan over low heat. Place potatoes in a potato ricer and press into the cream mixture (alternatively, use a potato masher to mash until smooth). Season with salt and ground white pepper. Use a wooden spoon to stir to combine. Serve immediately with salad greens and barramundi parcels.

Notes
Desiree potatoes have a creamy flesh that makes them excellent for mashing.

Source
Notebook: - April 2007, Page 132
Recipe by Lisa Featherby

Similar Side Dish Recipes:

Chinese Broccoli with Oyster Sauce
Roasted hasselback potatoes
Balsamic-glazed Carrots  

Save & Share A side of Mash Recipe

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Chinese Broccoli with Oyster Sauce Recipe

The side Dish blog (the home of side dish and salad collection recipes) invites you to try Chinese broccoli with oyster sauce recipe. Enjoy quick and easy cooking recipes and learn how to make Chinese broccoli with oyster sauce.

Easy to prepare, pretty to look at and packed with beta-carotene, this dish of fragrant Chinese broccoli ticks all the boxes.

Preparation Time 10 minutes
Cooking Time 5 minutes

Ingredients (serves 6)

2 bunches gai lan (Chinese broccoli), washed
60ml (1/4 cup) oyster sauce
1 garlic clove, crushed
1 1/2 tbs light soy sauce
1 tsp caster sugar
1 tbs vegetable oil
2 tsp sesame oil

Method

1. Cut the gai lan stems from the leaves. Cut the stems in half lengthways. Cut the leaves in half crossways.

2. Combine the oyster sauce, garlic, soy sauce and sugar in a small bowl, and stir until the sugar dissolves.

3. Cook the gai lan stems and leaves in a large saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain. Transfer to a serving platter.

4. Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Pour over the gai lan. Drizzle over the oyster sauce mixture and serve.

Notes
Prepare this recipe to the end of step 2 up to 1 hour ahead. Continue from step 3 up to 10 minutes before serving.

Source
Good Taste - May 2007, Page 80
Recipe by Chrissy Freer

Similar Side Dish Recipes:

Roasted hasselback potatoes
Balsamic-glazed Carrots 

Save & Share Chinese broccoli with oyster sauce recipe

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Roasted hasselback potatoes

The side Dish blog (the home of side dish and salad collection recipes) invites you to try Roasted hasselback potatoes recipe. Enjoy quick and easy cooking recipes and learn how to make Roasted hasselback potatoes.

Preparation Time 15 minutes
Cooking Time 60 minutes

Ingredients (serves 12)

24 (about 6kg) desiree potatoes, peeled, halved
2 tbs olive oil
2 garlic cloves, crushed
2 tbs coarsely chopped fresh rosemary
Salt & freshly ground black pepper

Method

1. Preheat oven to 200°C. Place 1 potato, cut-side down, on a board and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through. Place in a bowl. Repeat with remaining potatoes. Add oil, garlic and rosemary to potatoes. Season with salt and pepper and toss to combine. Place in a roasting pan. Bake in oven, turning occasionally, for 1 hour or until golden brown and crisp. Transfer to a serving bowl to serve.

Notes
You can make this recipe up to 1 1/2 hours before serving the main.

Source
Good Taste - December 2005, Page 67
Recipe by Sarah Hobbs

Similar Side Dish Recipes:

Balsamic-glazed Carrots 

Save & Share Roasted hasselback potatoes

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Balsamic-glazed Carrots

The side Dish blog (the home of side dish and salad collection recipes) invites you to try Balsamic-glazed carrots recipe. Enjoy quick and easy cooking recipes and learn how to make Balsamic-glazed carrots.

For a simply irresistible side, dish up these bright baby carrots that are bathed in a brown sugar-infused balsamic glaze.

Preparation Time 15 minutes
Cooking Time 45 minutes

Ingredients (serves 10)

4 bunches baby (Dutch) carrots
100g (1/2 cup, firmly packed) brown sugar
30g butter, melted
2 tbs balsamic vinegar

Method

1. Trim stems from the carrots. Scrub to remove any dirt. Peel.

2. Preheat oven to 180°C. Place the carrots in a large 3L (12-cup) capacity glass or ceramic ovenproof baking dish.

3. Combine the sugar, butter and vinegar in a small bowl. Pour over the carrots. Season with salt and pepper. Toss to coat.

4. Bake in oven, tossing occasionally, for 45 minutes or until the carrots are tender.

5. Arrange on a serving platter. Drizzle over the glaze to serve.

Notes
 
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue to the end of step 4, 4 hours ahead. Fifteen minutes before serving, return the baking dish to the oven (with the Crispy Roast Potatoes) to reheat, then continue from step 5.

Oven space tip: Cook the carrots on the top shelf of the oven while the ham is cooking on the lower shelf. Reheat in oven while the turkey is resting.

Source
Good Taste - December 2007, Page 40
Recipe by Gemma Purcell

Save & Share Balsamic-glazed carrots

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