Antipasto garlic bread recipe

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

Ingredients (serves 6)

2 x 22cm-long baguette breads
180g Alfa One rice bran oil spread
2 garlic cloves, crushed
2 tablespoons finely chopped pitted kalamata olives
2 tablespoons finely chopped semi-dried tomatoes
1 tablespoon finely chopped fresh chives
2 tablespoons finely chopped fresh basil leaves

Method

1. Preheat oven to 200°C/180°C fan-forced. Slice each baguette diagonally at 1.5cm intervals, being careful not to cut all the way through.

2. Combine spread, garlic, olives, tomato, chives and basil in a bowl. Season with pepper. Spread both sides of each bread slice with spread mixture. Enclose baguettes tightly in foil. Place on a baking tray. Bake for 10 to 15 minutes or until hot and crisp. Slice and serve.

Notes
You could use a food processor to finely chop garlic, olives, tomatoes, chives and basil. Stir mixture through the spread.

Source
Super Food Ideas - June 2008, Page 55
Recipe by Claire Brookman

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Almond & pistachio dukkah couscous
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Corn Muffins with Bacon Bits and Cheddar Cheese
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Potato & prosciutto salad with aioli

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Alpine salad recipe

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

Ingredients (serves 6)

100g sliced Black Forest ham (see note)
1/3 cup (80ml) extra virgin olive oil
2 tbs lemon juice
2 tsp honey
100g wild rocket leaves
1 baby endive, outer leaves discarded
1 red onion, thinly sliced
1/3 cup (35g) walnuts, toasted
100g shaved Swiss cheese

Method

1. Lay ham on a tray. Cook under a hot grill for 1 minute each side or until crisp. Break into pieces. Whisk oil with juice and honey. Season, then toss dressing with leaves, onion, nuts, cheese and ham.

Notes
Blck Forest ham is a smoky cured ham from delis; substitute prosciutto or speck.

Source
delicious. - July 2008, Page 70
Recipe by Valli Little

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Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli
Mixed bean & grape tomato salad
Grilled asparagus with lime dressing
Potato, bacon & herb salad

Save & Share Alpine salad recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Almond & pistachio dukkah couscous recipe

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

Preparation Time 5 - 10 minutes
Cooking Time 5 minutes

Ingredients (serves 8)

1.125L (4 1/2 cups) chicken stock
500g couscous
2 lemons, cut into wedges
2 x 75g pkts toasted slivered almonds
2 tbs pistachio dukkah
1/2 cup continental parsley leaves
260g (1 cup) Greek-style yoghurt

Method

1. Place the stock in a large saucepan over high heat and bring to the boil. Remove from heat and add couscous. Use a fork to combine. Cover and set aside for 5 minutes or until the liquid is absorbed. Use a fork to separate the grains.

2. Meanwhile, preheat a chargrill on medium-high. Cook lemon on grill for 2 minutes each side or until charred.

3. Add the almonds, dukkah and parsley to the couscous and toss to combine. Transfer to a large serving bowl. Top with lemon and serve with yoghurt, if desired.

Notes
Make this recipe up to 15 minutes before serving.

Source
Good Taste - January 2007, Page 77
Recipe by Michelle Noerianto

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Aligot (creamed potato with garlic and cheese)
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Mixed bean & grape tomato salad

Save & Share Almond & pistachio dukkah couscous recipe

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Almond & garlic baby brussels sprouts recipe

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

Preparation Time 5 minutes
Cooking Time 15 minutes

Ingredients (serves 4)
300g pkt baby brussels sprouts, halved
1 bunch baby carrots, trimmed, scrubbed
60g butter
2 tbs olive oil
1/2 cup slivered almonds
3 garlic cloves, crushed
Chargrilled lamb cutlets, to serve

Method

1. Place sprouts and carrots in a steamer basket or insert over a saucepan of barely simmering water. Cover and steam for 7-10 minutes or until just tender. Set aside.
2. Melt butter and oil in a large frying pan over medium heat until butter is foaming. Add almonds and garlic. Cook, stirring, until golden.
3. Increase heat to medium-high. Add sprouts and carrots. Cook, tossing, for 1-2 minutes. Season.
4. Delicious served as an accompaniment with lamb cutlets.

Source
Fresh Living - 20 June 2005, Page 50
Recipe by Alison Roberts

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'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli
Mixed bean & grape tomato salad
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Save & Share Almond & garlic baby brussels sprouts recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Aligot (creamed potato with garlic and cheese) Recipe

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

Ingredients (serves 6)

80g unsalted butter
2 garlic cloves, finely chopped
1kg floury potatoes, peeled
1 cup (250ml) milk
200g Cantal (see note) or gruyere cheese, grated

Method

1. Melt butter with garlic in a pan over very low heat. Set aside. Cook potato in boiling salted water for 20 minutes until tender. Drain, return to pan and cover with a tea towel for 5 minutes to absorb steam. Pass through a potato ricer or mash with a masher, then add garlic butter, milk and cheese and beat with electric beaters or a whisk until smooth. Serve with the beef.

Notes

Hard French cheese, from selected delis.

Source
delicious. - July 2009, Page 74
Recipe by Valli Little

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Save & Share Aligot (creamed potato with garlic and cheese) Recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.