Category Archives: Vegetable side dishes

by | February 24, 2013

Baharat and Panko Crusted Salmon Croquettes

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FinSkis Baharat and Panko Crusted Salmon Croquettes

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I am on a mission to make the perfect Bitterballen, so far without much luck. I know what I’m looking for and the recipes I am experimenting with just aren’t cutting the mustard, but I will get there and will proudly announce my efforts when I do!

In the mean time, here is a gorgeous mid week meal to serve with a crisp salad and a little yoghurt.. also works very well for finger food at a party!

How can anyone pass on these little deep fried little flavour bundles? Bite into the crispy outside with the beautiful flavours of the Middle Eastern spice mix baharat then break through to the creamy salmon centre….ooohh my mouth is watering…

Enjoy,  Blondie  :)

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by | January 17, 2013

Mini Spinach and Ricotta Tarts

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FinSkis Mini Ricotta and Spinach Tarts

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These are a tasty mini tart that everyone will love at your next party… made even more special if you make your own ricotta cheese for it.

Light and fluffy, as finger food nothing beats cheese and spinach!

Eat up!  Blondie

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by | September 14, 2012

Spicy Yoghurt Marinated Lamb w/ Tabouli

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A fun way to eat, especial with close friends and family is with a massive platter of food on a table, which everyone can dive into and enjoy. It’s intimate and bonding, leaving you with a nice sense of unity.

There is no other way to eat this meal but with your hands. Tear off pieces of fresh pita bread, lay on a juicy slice of yoghurt spiced crusted lamb, some fresh and zingy tabouli, roll up, place in your mouth and just sit back and savour all the amazing flavours.

How could you possibly resist!

Spicy Yoghurt Marinated Lamb

Blondie  :)

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by | September 12, 2012

Roasted Beetroot w/ Whipped Feta and a Pistachio Crumble

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With it’s roasted deep red beetroots, salty, mousse like whipped feta and a sweet crunchy pistachio crumble scattered over the top, as a side dish it’s the perfect compliment to BBQ lamb.

The beetroots are par boiled prior to roasting in a sweet, sour and salty water and then roasted with a balsamic vinegar to finish them off. Just scatter all the components over a bed of baby lettuce leaves and you have a visually striking dish that you and your guests will love at a spring time BBQ.

So enjoyable!… Blondie

 

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by | August 15, 2012

Sticky Chicken Wings w/ Spinach and Almond Rice

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Delicious soft meat with a sweet, sticky sauce that caramelises in a hot oven is, dare I say it, lip smacking, finger licking good!

This marinade originally started as one I used to cook a whole chook in a wok with but with the volume of marinade left over, once cooked I used it for these extra sticky chicken wings – One of my biggest kitchen rules is, never throw out leftover sauces or juices from roasts. Freeze them and then you have on hand an amazing starter base for your next marinade, gravy or jus. As this marinade had been cooked once before it has a richness and depth that is equal to a slow cooked meal.

The Spinach and Almond Rice is the perfect accompaniment to the wings and the delicious sauce… you have to have something to mop up the juices.

Enjoy!  Blondie  :)

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by | July 5, 2012

Blondie’s Hummus Dip

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Ok, so there probably isn’t much of a difference from one hummus to another but I have to say, I make a darn good hummus!

I love middle eastern food and the way that each meal is a feast unto it’s self with all the different vegetable and rice dishes, breads, dips and meat dishes usually all served together at the same table to make a delicious and colourful display.

This hummus is quite subtle on garlic as I find that anymore than the 1/2 clove used is far too strong and becomes way too dominant for such a gentle tasting dip. Also, the cumin must be freshly ground as there is just no substitute. I don’t buy pre ground cumin or nutmeg (the 2 most used in my house) only because if it’s there I will weaken and use it because ‘I’m in a hurry’ or some other lame excuse, when it’s only an extra couple of minutes to dry fry your whole spices and then grind them, with a far superior result.

I will be putting up some yummy recipes to use this hummus with shortly so stay tuned.

Happy dipping… Blondie!

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by | July 3, 2012

Bread and Butter Pickles

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This is a nice light side dish that goes so well with a sharp cheese and flat bread. The trick when making these yourself is getting the crisp right with the pickle so I have a few tips with the recipe to keep you on track. This is a 2 day process, but very simple – and keeps for ages!

Enjoy…. Blondie  :)

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by | June 30, 2012

Beetroot and Horseradish Relish (Cwikla)

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This year I have decided to give my hand at Christmas in July. I’m a sucker for all things Christmas so I will take any excuse to celebrate it twice.

A dish that features regularly on our Christmas table is called Cwikla. It is a relish made from beetroot and horseradish which accompanies cold cuts or roasted meats. I actually love it on cheese with crackers and some wine.

It is a dish that does pack a punch due to the horseradish content and as a child I remember that if ever we had a blocked nose dad would always make us sniff a fresh jar of this or horseradish cream. It would definitely clear your nasal passages. You can tone the flavour down by adding less of the horseradish if you don’t like it too strong.

My all time favourite accompaniment to this is mum’s Pasztet, a.k.a Polish pate.

What’s your favourite cold cuts accompaniment?

Bella :)

 

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by | June 15, 2012

Blondie’s Cauliflower Recipes

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Kids wouldn't even know it's in there!

At $1.75 for a head of cauliflower, you really can’t go past seasonal produce for price and quality. This can easily feed a good size family!
So with my cauliflower sitting on my bench I wanted to try some new recipes. I love my gratins and curries but needed something new.

I came across Cauliflower Rice, what a fantastic idea!

Rich in nutrients, low in calories and high in dietary fibre this a vegetable that is probably forgotten as it’s not a vibrant, lively colour or maybe it appears awkward to cook with, but with a beautiful texture and flavor this should really be included into your weekly meal plan.

Click here for... Stir fried cauliflower rice

Stir Fried Cauliflower Rice – This would have to now be my most favourite and changeable dishes. No mater which country’s cuisine you are cooking, you will be able to alter this to the flavours of that country. I’m having Mexican tonight so have gone with chillies, tomatoes and paprika but if you wanted Italian flavors then throw in some basil, thyme and maybe some salami or sausage. So easy and adaptable!

Click here for... Steamed cauliflower rice

Kids Cauliflower Rice – an amazing way to get more nutrients into your kids meals. When cooked with rice, the blitzed cauliflower resembles rice grains. If you have an overly picky eater and they love Jasmine rice then the flavors combine completely and they won’t even know that they are eating far more than they ever suspected!

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by | June 4, 2012

Swede Casserole – Lanttulaatikko

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Swede casserole is a traditional Finnish casserole, which comes out at Christmas time. To me it’s one of those special trigger foods that transports you back to your youth with smacking force.

As a kid I wasn’t too fond of it but I always had a small scoop on my plate so I could just brush a piece of meat across it and get a hint of the flavour. Now I can’t get enough of it!

This is the traditional recipe, I have never made it any other way and probably never will. I also still do the top exactly as my mother and Nana have always done with the scraped folk imprint across it.

I make it for this time of the year (Christmas in July) and freeze it, although it’s best made on the day of eating as it can get a little watery once defrosted.

It’s a great addition to any roast meal as it complements both red and white meats. The flavour is slightly bitter but with the sweetness of the golden syrup and nutmeg it evens out beautifully. If you have been wanting a new addition to your roasts then I highly recommend you give this a go.

Enjoy!…. Blondie  :)

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by | June 4, 2012

Cauliflower in a Coconut Curry

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Years ago I was giving an Indian cookbook from my sister, 1000 Indian Recipes by Neelam Batra. It’s by no means a beautiful coffee table cookbook – there isn’t one photo in it, but a tome to 1000 Indian recipes. I have so many bookmarks in it and I’m slowly getting through them, but this one gets cooked the most!

It’s not strict to the recipe, only because I was missing a couple of ingredients (I replaced the 1/2 cup of yogurt and 1 cup of water with 400g of coconut milk and omitted the coriander and nutmeg) Both are equally amazing but have to admit that this version is OUTSTANDING! It will all depend on whether you feel like a tangy, yogurt base or a creamy coconut base.

Good eating…. Blondie  :)

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by | May 29, 2012

How to make Fried Tofu

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I’m not a huge tofu fan but do like it as an accessory to a dish. My favourite way would be frying it, it just adds a bit of texture that I like. The store bought ones have a slightly odd flavour, maybe it’s the oil they use? But I now do it myself, and the results are perfect!

It’s really easy to do and each little puff looks so lovely and bouncy. These can be used with fried rice or eaten with a peanut sauce (YUM!) They are little pillows that are ready to soak up any sauce you choose.

Enjoy…. Bondie  :)

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by | May 28, 2012

Potato and Fennel Dauphinoise or Gratin

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For such a simple, easy dish, the results are spectacular.

Gratins can be used to smarten up a dish as the layered potato and creamy melted cheese beats, hands down a mash potato or chips as a side dish – although, I really could eat an entire one on my own for dinner!

There will always be, like in my family, the fight to get the last crispy bits of potato and cheese on the sides of the baking dish!

I will be eating this tonight with the recipe below, the Sweet and Spicy Slow Cooked Leg of Lamb – YUM!

Bon appétit!

Blondie  :)

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by | March 21, 2012

Mushroom Tapas Ideas: Pickled, Smoked and a Mushroom Paste

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Mushroom pickle, smoked and paste

Now with a nice abundance of saffron milk caps on hand I can gleefully make everything mushroomy!

Everything on this platter is so gorgeous, with each having a different taste and texture to the one next to it, so when you add the different cheeses and breads to accompany them, it makes for a flavour sensation that will certainly keep guests very happy… or kept for yourself for your own indulgence!

Click here for recipe

First, I have a glorious Sweet dill pickled mushroom dish. I made this one prior to getting my Pine Mushrooms on the weekend so unfortunately they haven’t made it into this particular dish… but they will!

This is a light and tangy marinade with a whole lot of dill permeating through the mushrooms and a slight bite with the chili flakes.

Serve with a bitey, vintage, crumbly cheese on a cracker or pumpernickel bread. The juicy, tangy mushrooms with the full flavoured cheese is a marriage made in food heaven!

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Next is the smoked saffron milk caps from my previous post. These are sliced fairly thinly and eaten straight off the smoker. The warmth and smokey flavour pairs so well with a soft goats cheese. Place a mushroom on crisp bread then top with some goats cheese and drizzle over a deliciously sweet and viscous Vino Cotto. I promise you that you will not forget this flavour explosion in a hurry!

These smoked mushrooms can also be pickled and are just amazing.

Click here for recipe

And finally the magical saffron milk cap paste. This is such an adaptable dish that it’s crazy to not always have some on hand. I make as much as I can and then have a jar of it in the fridge as it’s great as a paté on toast (Bella will be making a Polish paté shortly – yum!) and pack the rest up in zip lock bags to freeze. You can then break off the amount that you need and add to casseroles, make ravioli and sauces etc. It’s limitless!

I hope I have got your taste buds going, enjoy….Blondie :)

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