Category Archives: Side Dishes

Zucchini and Tomato Medley Recipe

The Zucchini and Tomato Medley Recipe

A Zucchini and Tomato Medley

ZUCCHINI AND TOMATO MEDLEY

Serves 4

WOW, I cannot believe that this Zucchini and Tomato Medley recipe is 38 years old this year. However I still think that the oldies are the goodies. This recipe can be eaten as is or used as a side dish. Different vegetables can be added too, so you can give it a bit of your own individual touch. Enjoy!

Ingredients

1 large onion
Garlic clove
2 tablespoons olive oil
Large pinch salt
Freshly ground black pepper
¼ cup chopped parsley
1 teaspoon chopped, fresh thyme or sage
4 large tomatoes
500 g (1 lb) green beans
500 g (1 lb) zucchini

Method

Slice onion, crush garlic, and saute in oil in a heavy frying pan. Season with salt and freshly ground black pepper. Add chopped herbs.
Cut beans into lengths, and zucchini into chunks. Add tomatoes, beans and zucchini to pan with ¼ cup water, and simmer covered for 10 minutes or until just tender. Drain.
Add all of the ingredients into a large serving bowl or plate up individually.

Hints

For those who enjoy vegetables lightly cooked with a natural, fresh flavour, this is a dish that is good on its own, or may be served as an accompaniment to grilled chicken or meats. Topped with grated cheese, it is a meal in itself for a light lunch or supper.

Source:

New Idea P. 64 – 9/6/79

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Tasty Potato Gratin Recipe

Potato Gratin in Ramekin

Potato Gratin

Potato Gratin Recipe

A french classic, this creamy potato dish is a perfect starter or side. Team it with a hot dish for dinner or use for a BBQ. Either way I am sure that the family will enjoy this tasty dish. What I like about this recipe the most is it’s easy to prepare. Once prepared pop it in the oven and you can do plenty of other things while it’s cooking. By the time everything else is ready, you just take it out of the oven and voila!

Ingredients

3 medium potatoes, thinly slices
1 onion, thinly sliced
2 cloves garlic, thinly sliced
salt and pepper
1 cup cream
2 tablespoons grated parmesan or swiss cheese

Method

Preheat oven to 180° C
Lightly grease four 1-cup capacity ramekins
Arrange slices of potato over the base of the ramekins
Arrange onion over the potato
Sprinkle with a few thin slices of garlic
Season with the salt and pepper
Continue layering with the remaining potato, and onion
Add garlic every 2nd or 3rd layer
Combine cream with the cheese and pour into the ramekins
Bake 45 minutes or until the potato is cooked through and the top is golden
Stand for 5 minutes before serving

Hints

Add extra cheese on the top
Add a couple of pinches of nutmeg to the cream mixture
Can be baked in one 4 cup capacity baking dish
Use non-stick baking paper to line the ramekins or baking dish
Can be reheated and ideal as leftovers

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Potato and Herb Croquettes

Potato and Herb Croquettes on a plate

Potato and Herb Croquettes

 

Potato and Herb Croquette Recipe

These Potato and Herb Croquettes are quite simple to make. They are excellent as a side dish for hot or cold meals and go well with a cheese sauce too. I also like these because I don’t have to grate the potato but rather boil or steam. The herbs can also be used in any combination according to what you like or what you have on hand.

Ingredients

2 large potatoes
1/4 cup chopped fresh herbs (chives, parsley, tarragon and dill)
1 egg, lightly beaten
Flour to coat
Breadcrumbs to coat

Method

Peel and roughly chop the potatoes
Steam until very soft then mash and season
Set aside and allow to cool for 5 minutes then stir through fresh herbs
Place a little flour, the egg, and breadcrumbs in separate small bowls
scoop up one tablespoonful of the potato mixture and roll into a log shape
Roll the croquette in the flour, shaking off any excess
Dip in the egg and roll in the breadcrumbs to evenly coat
Place on a tray lined with non-stick baking paper
Repeat with remaining potato mixture

Place croquettes in the fridge to chill for 20 minutes
Add enough olive oil in a non-stick frying pan to reach a depth of 3 cm
Heat oil to 190°C over medium-high heat
Add 4 croquettes to oil and cook for 2-3 minutes or until golden brown
Use a slotted spoon to transfer to a plate lined with a paper towel
Repeat, in batches, with the remaining croquettes, reheating the oil between batches
Drain on paper towel
Serve with lemon wedges

Hints

Try mixing up the flavour by adding different herbs
Serve with a sauce, white, cheese or gravy
Add some grated cheese with the potato when rolling the mixture into logs

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Melbourne Potatoes

Melbourne Potatoes

Melbourne Potatoes

I found this recipe amongst others in a pile that was about 40 years old. I don’t know where the name Melbourne Potatoes comes from and although I have done a search on Google I am unable to find any reference to “Melbourne Potatoes”. So it’s a mystery where this recipe came from, but it is simple and tasty, so it doesn’t matter, does it? This recipe is so easy that perhaps you can get the kids to help with this one.

Ingredients

500g potatoes, peeled and sliced
1 brown onion, sliced
1 tablespoon butter
1 cup of chicken stock
small bunch parsley, finely chopped

Method

Line a rectangle baking dish with non-stick baking paper
Lay the onion slices down, spreading them out over the bottom of the dish
Next lay the potato slices down in the same manner
Keep layering until the potato and onion slices are used
Sprinkle the parsley over the top of the dish
Pour the chicken stock over the top and add the butter
Cook in a very hot oven for 20-30 minutes
The tops of the potatoes should be golden brown and they should be tender when tested with a skewer

Hints

Add cheese to the top in the final 10 minutes of cooking
Any herbs can be added to the dish, try rosemary
Garlic can also be used to add to the flavor
Double the ingredients for a larger serving quantity but place in a 5 cup capacity baking dish

 

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