Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “carrots”

Potato & Carrot Rosti with Spinach, Peas & Eggs…

Vegetarians can rejoice over this wonderful meal.  We adapted it slightly from a Jamie Oliver (always reliable) recipe and the result was delicious.

The food processor took care of the chore of grating the vegetables in minutes and the rest was just putting it together once the rosti had cooked.  You can play around with all aspects of this dish – add in grated zucchini, parsnip or pumpkin or use rocket instead of spinach for the salad…  The combination of the gooey eggs, the fresh salad and the crunchy rosti – divine…

Rosti

Ingredients:

4 large potatoes grated

4 medium carrots grated

6 spring onions finely sliced

1 teaspoon Dijon mustard

Juice of ½ lemon

Extra-virgin olive oil for dressing

Olive oil

¾ cup frozen peas

2 cups baby spinach

4 free range eggs

Persian feta cheese

Method:

Preheat the oven to 180c fan-forced.

Peel the potatoes and carrots then coarsely grate them in a food processor or by hand on a box grater

Add a good pinch of salt, toss and scrunch it all together, then leave for 5 min

In the meantime mix the mustard, a good squeeze of lemon juice, and a couple of lugs of extra-virgin olive oil with a little pinch of salt and pepper in a medium bowl and put aside.

Drizzle a really good lug of olive oil into a large bowl and add a good pinch of pepper.

Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl.

Toss in the oil and pepper until well mixed, then evenly scatter it on a large oiled roasting pan

Top with the finely sliced spring onions.

Roast for around 35 min, or until golden on top and super crispy around the edges.

Zap the peas in the microwave for a couple of minutes, then scoop out, add to the bowl of dressing and pile the spinach on top gently shaking to combine the salad. Or use your hands…

Poach the eggs to your liking carefully removing them with a slotted spoon.

Cover the hot rosti with the salad and place the eggs on top.

Crumble over the feta, some freshly grated black pepper and serve

 

Bon Appetit!   🙂

 

Spicy Cabbage with Asian Style Pork Balls

This recipe is absolutely delicious and a great way to add more vegetables to your meals.  We love cabbage and are always looking for new ways to use it.  Savoy is my favourite with it’s lovely wrinkly leaves and half a cabbage reduces down to enough for two hungry people as a base to accompany meat or fish or chicken…

Cabbage and Pork Balls

I use a large pan so I can place the meatballs on top of the cabbage to steam.  If you don’t have a glass lid, just check every 5 or so minutes to see how they are cooking.  You can substitute chicken or beef for the meatballs – the result is still delicious…

Spicy Cabbage and Pork Balls

Ingredients:

1 tablespoon olive oil

2 cloves garlic grated

1 large red chilli grated (I grate them frozen – it’s much easier)

3 celery stick finely chopped

2 grated carrots grated

½ head of Savoy Cabbage finely shredded

2 tablespoons soy sauce

½ teaspoon sesame oil

2 teaspoons chicken stock powder

 

700g lean minced pork

6 spring onions finely sliced

½ cup dried shitake mushrooms soaked and finely chopped

2 tablespoons Ketjap Manis (sweet Indonesian soy sauce)

1 tablespoon Hoi Sin sauce

1 tablespoon cornflour

Salt & pepper to season

 

Chinese hot chilli sauce to garnish

Chinese dried fried shallots for garnish (these are readily available in all supermarkets or asian markets)

 

Method:

Heat the oil in a deep wide frypan or saucepan

Fry the garlic and chilli for a few minutes then add in the celery and carrots

Fry for a few minutes on high heat then throw in the cabbage

Mix thoroughly and add in the soy sauce, chicken stock powder and sesame oil

Simmer on low with a lid on while you prepare the meatballs

In the meantime soak the dried Shitake Mushrooms in around a cup of boiling water for about 20 minutes

Squeeze the moisture out but keep the mushroom water – this can be added into the cabbage if more fluid is required

In a large bowl thoroughly mix all the ingredients together using your hands

Form into large meatballs – I got 10 decent sized balls from the mixture – you can go smaller if required…

Check your cabbage is not sticking to the bottom of the pan and add some mushroom water if required.

Gently place the pork balls on top of the cabbage mixture and put the lid on

The balls will gently steam in about 15-20 minutes

Serve piping hot with a good scoop of the spicy cabbage mixture topped with a few pork balls on top

Drizzle with Chinese Chilli Sauce and a sprinkling of dried shallots

 

Bon Appetit!  🙂

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