Tag Archives: veggie

Crispy Roasted Parmesan Potatoes


Servings: 4 – 5 people

Ingredients

1.5 lb baby potatoes, halved (20 – 24 potatoes)
2 tbsp olive oil, plus more for drizzling

Parmesan Mixture:

1/2 cup grated parmesan, the sand-like type (Note 1)
1/2 tsp garlic powder (or sub with onion powder)
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt (I use table salt, leave out to lower sodium)
1/2 tsp black pepper

Dipping Sauce (Optional):

3/4 cup sour cream, or sub with plain yoghurt, or a combination of both
1/4 cup finely chopped green onions/scallions, plus more for garnish (or chives)

Instructions

Preheat oven to 400F.

Mix Parmesan Mixture in a bowl.

Drizzle oil in 9 x 13″ glass baking dish (Note 2). Tilt pan to spread all over the base.

Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch – don’t try to spread it.

Place potatoes cut side down, pressing firmly.

Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.

Bake potatoes for 35 – 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass.)

Rest for 5 minutes. Then use an egg flip to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato – then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.

Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles.

Recipe Notes

1. Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. I take no responsibility if you try this with the grated parmesan sold in the aisles. Shredded parmesan doesn’t go as crispy.

For freshly grated, use 1.75 oz parmesan and a fine grater (microplane). Don’t measure by cups because the volume of fresh grated parmesan is far greater than store bought for the same weight.

2. This works in a metal pan as well but I find the potatoes come off slightly easier from glass. Don’t try lining with baking paper, you’ll lose some of the crispiness.

3. Leftovers/Make Ahead: Cool then refrigerate. Place in a baking pan cheese side UP and bake at 400F for 5 minutes or until just heated through and cheese is crispy again. It’s not quite the same as freshly made, but it’s still darn good.
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Cheesy Mini Potato Gratin Stacks


Servings: 12

Ingredients

Oil spray
2 lb potatoes, large long ones (Note 1)
2 tbsp butter
2 garlic cloves, minced
1/2 cup cream, heavy / thickened (Note 4)
1 tsp dried thyme
1/2 tsp salt
Black pepper
1 cup grated melting cheese (cheddar, gruyere, swiss, mozzarella)
Fresh thyme leaves for garnish, optional

Instructions

Preheat oven to 350F.

Spray a standard 12 hole muffin tin with oil.

Peel potatoes. Stand upright then cut into cylinder shapes, then slice potatoes into thin slices around 1/10″ thick.

Place butter, garlic, cream, salt, pepper and dried thyme in a microwave proof cup or bowl, then melt in 30 second bursts.

Stir, then set aside.

Place potato slices into the muffin tin so they go halfway up the muffin tin holes. Try to match by size to make them into neat stacks.

Drizzle each potato stack with 1/2 tsp of cream mixture.

Sprinkle HALF the cheese over the potato stacks.

Top with remaining potato slices. Drizzle with remaining cream mixture and remaining thyme.

Cover loosely with foil and bake for 35 minutes.

Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft.

Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scope them out. (Note 3)

To Serve

Breakfast – serve with eggs and bacon.
Dinner – serve as a side.
Finger food – serve warm as is.

Recipe Notes

1. You need to use starchy potatoes as they breakdown when cooked, becoming nice and fluffy on the inside and golden and crunchy on the outside. The best to use are Russet (common in the US), Dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia – the dirt brushed ones) still works great.

Get long large ones that are suitable to cut into cylinder shapes.

2. Fantastic for making ahead. Bake per recipe then either freeze them (defrost before reheating) or keep them in the refrigerator. Them pop them in a 350F oven for 10 minutes just to heat through.

3. Spraying the muffin tin + the butter and cream helps keep the gratin stacks from sticking to the muffin tin. Also, the muffin tin I use is non stick. If your muffin tin is not non stick, spray it generously with oil before putting the potato in to ensure it slips out easily. Because starchy potatoes are used for this recipe, they breakdown and become soft so they sort of bond together which helps keep these stacks upright. Some might slide slightly when you take them out but the resting time helps “set” them.

4. Any pourable cream is fine though thickened / heavy cream will yield creamiest result because they have a higher fat content.


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Baked Broccoli Cheese Balls


Baked Broccoli Cheese Balls – outrageously delicious as a meal or bites to serve at a gathering! Served with a Yoghurt Lemon Sauce.
Servings: 3

Ingredients

2 cups (packed) roughly chopped soft cooked broccoli (well drained) (13 oz raw broccoli) (Note 1)
1 cup panko breadcrumbs
2 eggs
3/4 cup shredded cheese (Cheddar, Colby or Tasty cheese)
2 shallots / scallions, finely sliced
2 cloves garlic, minced
1/4 tsp salt
Black pepper
Olive oil spray

Garlic Lemon Yoghurt Sauce:

2/3 cup plain yoghurt
Zest of 1/2 lemon
1 tbsp lemon juice
1/2 garlic clove, minced
2 tsp extra virgin olive oil (adjust to taste, depends on fat % of yoghurt used)
Salt and pepper, to taste

Instructions

Preheat oven to 200C/390F (all oven types).

Line tray with baking / parchment paper. (Note 2)

Place all ingredients (except oil spray) in a bowl. Mix well to combine, mashing up the broccoli as you go (like when you are cooking mince).

Scoop up a heaped tablespoon, then press in firmly. Flick out into your hand then form into a ball. Place on tray. Repeat with remaining mixture – should make 15 – 18 balls.

Spray with oil then bake for 25 minutes, or until the surface is slightly crisp and golden.

Serve with Lemon Yoghurt Sauce – it also goes great with ketchup.

Sauce: Mix ingredients together then set aside for at least 20 minutes to allow the flavours to meld.

Recipe Notes

1. This can be made with fresh or frozen broccoli. If using fresh, you’ll need 1 giant head or 2 medium heads. Ensure the broccoli is cooked until soft so it is easier to “mash” and mould into meatball shapes.

Chopping and cooking fresh broccoli: Cut the florets off the broccoli then break up into medium pieces. Cut the thinner stem into about 1 inch pieces. If you want to use the thick main stem, peel the outer skin (which is tough) then cut into 1″ x 2/5″ batons. Boil water in a large saucepan (or do this step in a steamer). Plonk the stems in first, cook for 2 minutes. Then add the florets and cook for 3 minutes, or until soft. Drain well.

2. Storing: Cool then place in an airtight container. For a quick reheat, use the microwave, or otherwise reheat in the oven. These also freeze well once cooked. Can be made ahead, form balls, then refrigerate (not freeze), then bake later.

3. Gluten Free Option: Sub breadcrumbs with 3/4 cup almond meal.
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Parmesan Crispy Roasted Potatoes


Make these Crispy Roasted Parmesan Potatoes for your Sunday roast or pass them around at a party.
Servings: 4 – 5 people

Ingredients

1.5 lb baby potatoes, halved (about 20 – 24 potatoes)
2 tbsp olive oil, plus more for drizzling

Parmesan Mixture:

1/2 cup grated parmesan, the sand-like type
1/2 tsp garlic powder (or sub with onion powder)
1/2 tsp dried oregano or thyme
1/2 tsp paprika
1/4 tsp salt (I use table salt, leave out to lower sodium)
1/2 tsp black pepper

Dipping Sauce (Optional):

3/4 cup sour cream, or sub with plain yoghurt, or a combination of both
1/4 cup finely chopped green onions/scallions, plus more for garnish (or chives)

Instructions

Preheat oven to 400F.

Mix Parmesan Mixture in a bowl.

Drizzle oil in 9 x 13″ glass baking dish. Tilt pan to spread all over the base.

Use a spoon to scatter the Parmesan Mixture over the base. Spread as evenly as you can. Once sprinkled, do not touch – don’t try to spread it.

Place potatoes cut side down, pressing firmly.

Optional: drizzle top of potatoes with a touch of oil or spray with oil, then sprinkle with salt.

Bake potatoes for 35 – 40 minutes or until they are soft and the parmesan crust is deep golden (you can check through the glass!)

Rest for 5 minutes. Then use an spatula to cut between every 4 or so potatoes (i.e. cutting through the parmesan crust which bonds between each potato), then scoop up 4 or so potatoes and flip them upside down so the cheese side is up on a serving platter.

Serve with Dipping Sauce, if using, and sprinkle over extra green onions if desired. Serve as a side dish or as nibbles.

Recipe Notes

Use the grated parmesan that has a sand-like consistency sold in the refrigerated section. I take no responsibility if you try this with the grated parmesan sold in the aisles. Shredded parmesan doesn’t go as crispy.

For freshly grated, use 1.75 oz parmesan and a fine grater (microplane). Don’t measure by cups because the volume of fresh grated parmesan is far greater than store bought for the same weight.

This works in a metal pan as well but I find the potatoes come off slightly easier from glass. Don’t try lining with baking paper, you’ll lose some of the crispiness.

Leftovers/Make Ahead: Cool then refrigerate. Place in a baking pan cheese side UP and bake at 400F for 5 minutes or until just heated through and cheese is crispy again. It’s not quite the same as freshly made, but it’s still darn good.
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Marinated Cucumbers, Onions, and Tomatoes

Ingredients

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil

Directions

Combine ingredients in a large bowl and mix well.

Refrigerate at least 2 hours before serving
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Cabbage Soup

Ingredients

1 large head of cabbage, small chunks
2 (8 ounces) cans green beans
2 green peppers, sliced bite size
6 large green onions, chopped bite size
1 (1 ounce) envelope Lipton Onion Soup Mix
1 bunch celery, sliced bite size
3 lbs carrots, sliced bite size
1 (16 ounces) can of diced tomatoes
salt and pepper
Optional: beef bouillon, tabasco sauce, curry powder, chopped parsley, cayenne pepper,

Preparation

The preparation of this remarkable soup is simple, just put all the vegetables in a pot, add the spices, cover with water and bring to a fast boil for ten minutes and then reduce to a simmer.

The vegetables should be cooked until they become tender.
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Blue Cheese, Smashed Avocado and Roasted Tomato Grilled Cheese

Ingredients

1 cup grape tomatoes, halved
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 avocado, lightly mashed
1 cup fresh arugula
4 oz 4-6 ounces blue cheese, crumbled
4 slices seedy bread
softened butter, for spreading

Directions

Preheat the oven to 400 degrees F.

Grease a baking sheet and add the halved tomatoes. Toss the tomatoes with olive oil, salt and pepper. Roast for 25 to 30 minutes, remove from the oven and set aside. When the tomatoes are finished roasting turn the oven to broil.

Lightly mash the avocado with the salt and pepper. Spread one side of each bread slice with softened butter. On the unbuttered sides evenly spread the mashed avocado among the insides of all 4 slices of bread. Add the blue cheese right on top of the mashed avocado. Place the slices of bread on a baking sheet and broil for 30 seconds to 1 minutes. Just until the blue cheese begins to melt. Remove from the oven and heat a skillet over medium heat.

Divide the arugula in two and place right on top of the melted blue cheese and then add a handful of the roasted tomatoes. Place the other half of the bread on top to make a sandwich. Place both sandwiches in the skillet. Cook until cheese is melted and both sides are golden brown, at least 3 minutes per side. Lower the heat if the bread gets too brown.

Serve immediately
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