'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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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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Save & Share Barbecued zucchini with feta & lemon recipe

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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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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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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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