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Archive for the ‘Side Dishes’ Category

Another great recipe from delicious Magazine..

Mom, I think you’ll like this one.. yummy roasted garlic and beets. Two of our faves!


Roasted Garlic, Thyme and Beetroot

I made this recipe a few months ago but it was so good I have been meaning to add it here for ages. I thought the flavours worked really well, and a bit of roasted garlic never goes awry.

I hadn’t used beets in quite a while and had forgotten how wonderful they look on the inside. I couldn’t resist taking a picture of them before I cut them up. Since I had the camera out, I thought I’d document the pan before and after it went in the oven. Unfortunately, they looked so good when they came out of the oven that I completely forgot about taking a picture and served them up immediately.

Click here for recipe @ delicious

Beets with magical colours.

Beets with magical colours.

All ready to go in the oven.

All ready to go in the oven.

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I forgot about this recipe for years but it has become a new favourite. I’m not a big fan of raw mushrooms, which might be the reason I haven’t made this salad in ages, but believe it or not, it doesn’t taste like mushrooms! It is still great if you don’t have time to let it sit for 2 to 3 hours, but it definitely becomes better with a bit of time for the mushrooms to fully absorb the dressing. Fresh and zingy, I think this salad is perfect for summer BBQs or enjoying on the patio.

Fast + impressive + different + doesn’t taste like mushrooms! Have with an omelette or quiche for lunch or supper.


Mushroom Salad

Make 2-3 hours before serving.

1/2 lb mushrooms (any edible variety)
Juice of 1 lemon
1 clove garlic, minced
Fresh ground pepper
1/2 – 3/4 C olive oil (a lot!)
Salt
Fresh herbs, especially parsley, basil, marjoram, thyme, sage

1. Wash mushrooms gently. Trim stalks and cut in thin slices up and down, through stalk and cap. Put them in a medium to large non-metallic bowl.

2. Squeeze a lemon over them. Stir in minced garlic. Grind lots of pepper on them. Mix. Pour olive oil over
all.

3. Let sit 2-3 hours, stirring occasionally if you’re home.

4. Just before serving, add a little more olive oil if mushrooms are dry. Add salt to taste (up to 1 tsp). Add chopped herbs and mix again.

Mushroom Salad

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I discovered this recipe from Masterchef: the Best of British Cooking a few weeks ago and it has quickly become a new favourite. Although it says it serves four people I always have leftovers which are great reheated in the oven or microwave the next day. I typically use more garlic than is called for here and substitute black pepper for white. I haven’t managed to take a picture of it yet since I’ve always made it for guests and didn’t want them to wait while I faffed with photography.


Dauphinoise Potatoes

Serves 4.

3 cloves garlic
1 tsbp sea salt flakes
300 ml (1/2 pint) double cream
300 ml (1/2 pint) milk
freshly ground white pepper
1 kg (2 1/2 lbs) potatoes, peeled and finely sliced
butter, for greasing
50g (2 oz) grated Parmesan

1. Crush the garlic into a paste with the salt. In a large pan, combine the garlic paste, cream, milk and white pepper.

2. Add the sliced potatoes, turning into the cream mixture to ensure all the slices are evenly coated. Bring to the boil, then simmer for 15 minutes until the potatoes are tender and the mixture has thickened.

3. Butter a ovenproof dish (9×13 or bigger). Gently pour the potatoes into the dish and level the top. Sprinkle over the grated Parmesan and place in a preheated oven at 150°C (300°F) for about 1 hour, until the top is nicely golden.

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