A tasty way to stretch a budget!
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp each of basil, thyme, oregano
1/4 tsp paprika
4 to 6 potatoes cut in wedges (into 4 or 6 wedges per potato)
1/2 cup parmesan cheese (optional)
Mix Oil and seasonings together
Roll potato wedges in mixture
Lay flat in ungreased baking sheet
Bake at 210*C for 15min
Sprinkle some parmesan cheese on top and bake for another 15min
Serve hot!
Tasty Tip: wedges go really well with sour cream or mashed avocado
From the Community Kitchens website: www.communitykitchens.org.au
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Tuesday, February 3, 2009
Saturday, October 25, 2008
Mattar Pulao (Green Pea Pulao)
500 gms Basmati Rice, washed & soaked for 1/2 an hour
1 Onion, sliced
2 cups green peas, parboiled
170g Ghee
1 Bay leaf
8 Peepercorns
3in Cinnamon stick
2 Cardamom pods
8 Cloves
50g Cashews
100g Raisins
Salt to taste
Fry the onions in a pan with the ghee till brown. Fry the cashews and raisins and keep aside.
Add cloves, cinnamon, peppercorns and cardamoms and fry for a minute. Then add the rice and fry on low heat so that the rice grains are coated with the ghee. Add the green peas and fry for another 3 minutes.
Add salt and cover the rice with double its amount of boiling water. Bring to a boil and then simmer till the water is absorbed.
Garnish with the fried cashews and raisins and serve hot.
1 Onion, sliced
2 cups green peas, parboiled
170g Ghee
1 Bay leaf
8 Peepercorns
3in Cinnamon stick
2 Cardamom pods
8 Cloves
50g Cashews
100g Raisins
Salt to taste
Fry the onions in a pan with the ghee till brown. Fry the cashews and raisins and keep aside.
Add cloves, cinnamon, peppercorns and cardamoms and fry for a minute. Then add the rice and fry on low heat so that the rice grains are coated with the ghee. Add the green peas and fry for another 3 minutes.
Add salt and cover the rice with double its amount of boiling water. Bring to a boil and then simmer till the water is absorbed.
Garnish with the fried cashews and raisins and serve hot.
Saturday, September 13, 2008
Scalloped Potato
4kg washed potato, sliced in 5mm slices, with the skins on
8 onions, sliced
3 vegetable stock cubes, in 1 cup of hot water
3 pre-prepared sauce sachets, creamy style
2 cups milk
250g cheese
In a large bain marie dish, place the sliced potatoes in 2 layers then cover with half the onions. Pour over the vegetable stock and the milk. Evenly drizzle half of the pre-prepared sauce over the onions. Layer the remaining potatoes over the onions, there should be about another 2 layers. Drizzle the remaining sauce over the top of the potatoes. Spread the other half of the onions on top and cover with the cheese. Cover the top with baking paper and then seal the dish with foil.
Bake in a moderately hot oven for 1 hour then uncover and bake for a further 30mins.
8 onions, sliced
3 vegetable stock cubes, in 1 cup of hot water
3 pre-prepared sauce sachets, creamy style
2 cups milk
250g cheese
In a large bain marie dish, place the sliced potatoes in 2 layers then cover with half the onions. Pour over the vegetable stock and the milk. Evenly drizzle half of the pre-prepared sauce over the onions. Layer the remaining potatoes over the onions, there should be about another 2 layers. Drizzle the remaining sauce over the top of the potatoes. Spread the other half of the onions on top and cover with the cheese. Cover the top with baking paper and then seal the dish with foil.
Bake in a moderately hot oven for 1 hour then uncover and bake for a further 30mins.
Monday, August 11, 2008
Kugel
910 g egg noodles
225 g butter, softened
10 eggs
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 10 to 12 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Mix together in a bowl, cooked egg noodles, butter and eggs. Stir until all is blended; season as desired. Pour in 2 9x9 inch baking pans. Bake for one hour.
225 g butter, softened
10 eggs
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 10 to 12 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Mix together in a bowl, cooked egg noodles, butter and eggs. Stir until all is blended; season as desired. Pour in 2 9x9 inch baking pans. Bake for one hour.
Pumpkin and Spinach Frittata
1kg pumpkin
1 large onion, finely chopped
30 g butter, melted
1/2 tsp salt
Pinch ground white pepper
300g frozen chopped spinach, thawed
2 eggs
180 ml milk
185 g farmer's cheese or ricotta cheese
pine nuts
Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk, spiach and cheese; pour mixture over pumpkin in baking dish, sprinkle pine nuts over. Tuck spinach, pine nuts and ricotta into cracks between the pumpkin using a small knife. Continue baking for 20 minutes, or until golden brown.
Potato and Spinach Frittata; substitute potato where the recipe calls for pumpkin. Substitute peas where the recipe calls for pine nuts.
1 large onion, finely chopped
30 g butter, melted
1/2 tsp salt
Pinch ground white pepper
300g frozen chopped spinach, thawed
2 eggs
180 ml milk
185 g farmer's cheese or ricotta cheese
pine nuts
Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk, spiach and cheese; pour mixture over pumpkin in baking dish, sprinkle pine nuts over. Tuck spinach, pine nuts and ricotta into cracks between the pumpkin using a small knife. Continue baking for 20 minutes, or until golden brown.
Potato and Spinach Frittata; substitute potato where the recipe calls for pumpkin. Substitute peas where the recipe calls for pine nuts.
Wednesday, August 6, 2008
Baked Courgettes & Aubergine
3kg zucchini cut into rounds then halved
1kg tomato diced
1kg eggplant diced
1kg corn cobs cut into 1cm sections
1/4 cup olive oil
Prepare the eggplant; dice the eggplant and place into a large colander sprinkling salt over each piece. Set the colander to drain the salted eggplant over a dish for 30 mins. Rinse the eggplant thoroughly before using.
Drizzle some oil over the base of a baking dish. Place the corn cobs, zucchini, eggplant and tomato into the baking dish. Drizzle with a little more oil. Cover the entire dish with a sprinkle of pepper, homemade breadcrumbs and parmesan.
Bake for 30-40mins in a moderate oven.
1kg tomato diced
1kg eggplant diced
1kg corn cobs cut into 1cm sections
1/4 cup olive oil
Prepare the eggplant; dice the eggplant and place into a large colander sprinkling salt over each piece. Set the colander to drain the salted eggplant over a dish for 30 mins. Rinse the eggplant thoroughly before using.
Drizzle some oil over the base of a baking dish. Place the corn cobs, zucchini, eggplant and tomato into the baking dish. Drizzle with a little more oil. Cover the entire dish with a sprinkle of pepper, homemade breadcrumbs and parmesan.
Bake for 30-40mins in a moderate oven.
Lemon Couscous
1kg Couscous
3 tablespoons lemon zest
1/2 cup lemon juice
1 cup chopped fresh parsley
Put the dry couscous into a heatproof bowl or pot.
Pour over the boiling water.
Add the lemon zest and lemon juice.
Fluff with a fork and put into the hot bain marie to keep warm.
Serve as a side dish with Vegetable Tagine.
3 tablespoons lemon zest
1/2 cup lemon juice
1 cup chopped fresh parsley
Put the dry couscous into a heatproof bowl or pot.
Pour over the boiling water.
Add the lemon zest and lemon juice.
Fluff with a fork and put into the hot bain marie to keep warm.
Serve as a side dish with Vegetable Tagine.
Mashed Potato
Firstly remove any shoots from the potatoes.
Wash potatoes and peel them
Cut the potatoes into pieces and put them into a pot of boiling water
Bring the pot to the boil and simmer for 10 minutes.
Using a colander, drain off and discard the water and return the potatoes to the pot.
Add milk to the pot and put back onto the heat until it boils.
Add butter to the potato and mash well. (Remove the pot from the heat to mash)
Mashed potato can be seasoned with many things for a flavour change, try....
Fresh herbs like Parsley or Basil; they give a wonderful aroma and they taste great.
Finely chopped Onion or Spring Onion, or Ham/Bacon, or Garlic and Olive Oil.
Or combinations of the above.
Wash potatoes and peel them
Cut the potatoes into pieces and put them into a pot of boiling water
Bring the pot to the boil and simmer for 10 minutes.
Using a colander, drain off and discard the water and return the potatoes to the pot.
Add milk to the pot and put back onto the heat until it boils.
Add butter to the potato and mash well. (Remove the pot from the heat to mash)
Mashed potato can be seasoned with many things for a flavour change, try....
Fresh herbs like Parsley or Basil; they give a wonderful aroma and they taste great.
Finely chopped Onion or Spring Onion, or Ham/Bacon, or Garlic and Olive Oil.
Or combinations of the above.
Monday, August 4, 2008
Macaroni Cheese
6 oz (150g) Macaroni
2 Tomatoes
Cheese Sauce
Grated Chedder, Parmesan or Gruyere
For the Cheese Sauce:
1 oz (25g) Plain Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
Salt & Pepper
1 teaspoon Mustard or a dusting of Cayenne Pepper
1 oz (25g) or more of Grated Chedder, Parmesan or Gruyere
Cook the Macaroni in boiling water and make the cheese sauce (see below). Chop one Tomato finely and add it to the Sauce. Transfer to a casserole dish. Stir in the cooked Macaroni. Slice the other Tomato and lay slices on the top. Sprinkle with Grated Cheese and cook in the oven at 350F / 180C / Mark 4 until the top is brown. Serves 2.
To make the Cheese Sauce: Melt the Butter in a saucepan and stir in the Flour. Remove from the heat and add the Milk by degrees, stirring constantly. Add the Mustard or Cayenne and the Grated Cheese and blend well. Return to the heat and allow to thicken.
2 Tomatoes
Cheese Sauce
Grated Chedder, Parmesan or Gruyere
For the Cheese Sauce:
1 oz (25g) Plain Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
Salt & Pepper
1 teaspoon Mustard or a dusting of Cayenne Pepper
1 oz (25g) or more of Grated Chedder, Parmesan or Gruyere
Cook the Macaroni in boiling water and make the cheese sauce (see below). Chop one Tomato finely and add it to the Sauce. Transfer to a casserole dish. Stir in the cooked Macaroni. Slice the other Tomato and lay slices on the top. Sprinkle with Grated Cheese and cook in the oven at 350F / 180C / Mark 4 until the top is brown. Serves 2.
To make the Cheese Sauce: Melt the Butter in a saucepan and stir in the Flour. Remove from the heat and add the Milk by degrees, stirring constantly. Add the Mustard or Cayenne and the Grated Cheese and blend well. Return to the heat and allow to thicken.
Red Cabbage with Apple
1 Red Cabbage
2 Cooking Apples
2 tablspoons Brown Sugar
3 tablespoons Malt Vinegar
150ml Water
Salt & Pepper
Shred the Cabbage, and peel the slice the Apples. Put all the ingredients into a large saucepan. Cover tightly and simmer on the lowest heat until the Cabbage is cooked (about an hour). Check occasionally to ensure that all the liquid has not dried up. Serves 8.
2 Cooking Apples
2 tablspoons Brown Sugar
3 tablespoons Malt Vinegar
150ml Water
Salt & Pepper
Shred the Cabbage, and peel the slice the Apples. Put all the ingredients into a large saucepan. Cover tightly and simmer on the lowest heat until the Cabbage is cooked (about an hour). Check occasionally to ensure that all the liquid has not dried up. Serves 8.
Chinese-Style Cabbage
115 g shredded Chinese cabbage (wombok)
60 g sliced celery
55 g chopped onion
10 ml vegetable oil
5 ml sesame oil
0.8 g salt
Dash pepper
8 ml soy sauce
In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.
60 g sliced celery
55 g chopped onion
10 ml vegetable oil
5 ml sesame oil
0.8 g salt
Dash pepper
8 ml soy sauce
In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.
Colcannon
455 g cabbage
455 g potatoes
2 leeks
235 ml milk
salt and pepper to taste
1g ground mace or nutmeg
115 g butter
Boil potatoes until tender. Remove from heat and drain. Season and mash potatoes well.
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Stir cooked leeks and milk into the mashed potato. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well. Serve.
455 g potatoes
2 leeks
235 ml milk
salt and pepper to taste
1g ground mace or nutmeg
115 g butter
Boil potatoes until tender. Remove from heat and drain. Season and mash potatoes well.
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Stir cooked leeks and milk into the mashed potato. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well. Serve.
Danish Cabbage
1 large head cabbage, cored and sliced thin
710 ml boiling water
230 g sour cream
250g crumbled feta cheese
2 g caraway seeds
3 g salt
Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop.
Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.
710 ml boiling water
230 g sour cream
250g crumbled feta cheese
2 g caraway seeds
3 g salt
Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop.
Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.
Cabbage Casserole
55 g butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/2 green capsicum chopped
2 tbsp white vinegar
1 medium head cabbage, cut into squares
1 can peeled tomatoes, with liquid
salt and pepper to taste
Melt butter in a large saucepan over medium heat. Add onion, celery, capsicum and garlic and saute for 3 to 5 minutes, or until translucent.
Add vinegar, then stir in cabbage, reduce heat to low, cook slowly until soft. Turn or stir the cabbage to prevent burning. Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 20 to 25 minutes, or until cabbage is tender.
Serve as a side dish, with slices of hot ham.
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/2 green capsicum chopped
2 tbsp white vinegar
1 medium head cabbage, cut into squares
1 can peeled tomatoes, with liquid
salt and pepper to taste
Melt butter in a large saucepan over medium heat. Add onion, celery, capsicum and garlic and saute for 3 to 5 minutes, or until translucent.
Add vinegar, then stir in cabbage, reduce heat to low, cook slowly until soft. Turn or stir the cabbage to prevent burning. Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 20 to 25 minutes, or until cabbage is tender.
Serve as a side dish, with slices of hot ham.
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