Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “parsley”

French Style Potato & Green Bean Salad

This sensational salad is an ideal light lunch or supper on its own or can be served as a side dish with a steak or salmon.  The flavours just burst out and it’s a lovely way to use up veggies at the end of the week…  Feel free to change ingredients – sweet potato can be used as well as zucchini or spinach…

Don’t be afraid to use anchovies – they are essential in the dressing as they add a fabulous tang to the whole salad…  The fresh herbs are so fresh and bright – this is a seriously good salad!

French Style Green Bean & Potato Salad

Ingredients:

6-8 baby potatoes

Salt and pepper

1 clove of garlic grated

1 tablespoon chopped anchovy

1 tablespoon chopped capers

2 teaspoons Dijon mustard

4 tablespoons white wine vinegar

⅓ cup extra virgin olive oil

250 grams Green beans

4 large eggs

1 tablespoon thinly sliced chives

2 tablespoons roughly chopped parsley

2 tablespoons roughly chopped basil

6 to 8 anchovy fillets, optional, for garnish

Handful of rocket leaves, optional

Method:

Bring a large pot of well-salted water to a boil

Add the potatoes and cook at a brisk simmer until the potatoes are firm but easily pierced with a skewer

Remove and let cool slightly then slice in half – you can use larger potatoes and cut into thick slices

Top and tail the beans

Simmer in salted water until firm-tender, about 3 to 4 minutes, then cool under running water and pat dry.

Cook the eggs in a medium pot of water for about 8 minutes for a somewhat soft-centered yolk or 9 minutes for a firmer yolk.

Cool the eggs immediately in ice water, then crack and peel

Cut each egg in half and season lightly with salt and pepper.

In the meantime stir together the garlic, anchovy, capers, mustard and vinegar

Slowly whisk in the olive oil

Season to taste with salt and pepper

Whisk again before using if the dressing separates

Gently combine the beans and potatoes, using hands to toss, and pile onto a platter

Sprinkle with chives, parsley and basil and arrange the eggs over the top

Garnish with anchovy fillets and rocket leaves if desired.

Bon Appetit!  🙂

Chermoula

Chermoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables.  I made this simple version as I had some preserved lemons in a jar I wanted to use up,  I also had some coriander and parsley, so what better than to blend it all together and make this delicious, tangy sauce.  We spread some on a divine fillet steak and it gave the meat a wonderful kick…

The amounts below give approximately 1/2 cup of sauce which will keep in the fridge for 7 days…

Chermoula

Ingredients:

1/2 preserved lemon

3 Tablespoon s of parsley

3 Tablespoons coriander

2 cloves garlic

½ teaspoon ground cumin

1 teaspoon hot paprika

2 Tablespoons of fresh lemon juice

2 Tablespoons of good olive oil

Method:

Put all the ingredients into a food processor (or Ninja) and pulse until it becomes a smooth sauce

Add a little extra olive oil if it’s too dry

Serve as a sauce on any meat or chicken

 

 

Bon Appetit!  🙂

Pumpkin Au Gratin

Pumpkin is one of Australia’s most versatile vegetables.  We make soup with it and puree it into pasta sauces.  It’s part of a traditional roast dinner and the wife of a dodgy ex politician even made her pumpkin scones the most famous in the southern hemisphere!

Butternut is the most delicious and I found this recipe on a TV show many years ago hosted by an Irish chef called Paul Rankin.  He was the first of the glamour chefs who made it all look so easy and I have been making this version for nigh on 30 years…

Chopped Pumpkin

Don’t be alarmed if the amount of cream doesn’t look it will coat all the pumpkin – it spreads out and combines with the parmesan cheese into a wonderful sauce…  This is the best side dish you will ever eat…

Pumpkin Au Gratin

Ingredients:

2 tablespoons good olive oil

1 kg butternut pumpkin

250 ml cooking cream

1 tablespoon finely chopped fresh sage (use a pinch of dried if fresh not available)

Handful of finely chopped parsley

½ teaspoon of freshly grated nutmeg

Salt & pepper

1 clove of garlic split in half

1 cup freshly grated parmesan cheese

Method:

Preheat oven to 180c

Peel the pumpkin and chop into even sized cubes

Heat the oil in a large non-stick pan and toss the pumpkin until it starts to turn golden and a bit browned

In the meantime bring the cream gently to the boil in a small pot and throw in sage, parsley and nutmeg

Rub a large casserole dish with the garlic clove halves (use a little salt to assist in the rubbing)

Tip all the pumpkin into the casserole dish and spread it out evenly

Pour the cream over covering as much of the pumpkin as you can

Sprinkle with a generous layer of freshly grated parmesan cheese

Bake uncovered for around 40 minutes or until gold and bubbling on top

 

 

Bon Appetit!   🙂

Creamy Garlic & Chilli Prawns with Pasta

Who doesn’t love creamy garlic prawns?  Who doesn’t love pasta?  Well here’s the best of both worlds.  This delicious pasta sauce takes only minutes to make and looks wonderful.  The pasta I used this time was a mixture of linguine and curly fettuccine – a lovely combination of textures…

We always have a big bag of frozen prawn cutlets (they are the really big ones) in the freezer to add to pasta, risotto or stir-fries.  When some unexpected visitors drop by they are your best friend as you can always make something with them to impress and delight…

This recipe makes enough for two hungry people…

Creamy Garlic & Chilli Prawn Pasta

Ingredients:

12 large raw prawn cutlets

1 tablespoon olive oil

1 large clove of garlic, grated

1 long red chilli, seeded and finely chopped (leave the seeds in for hotter taste)

6 spring onions, finely sliced

1 tablespoon of grated parmesan cheese

2 tablespoons light sour cream

Salt & pepper to taste

1 tablespoon finely chopped parsley

Addition parsley for garnish

Spaghetti, fettuccine or linguine cooked al dente

Method:

Place a large pot of salted water to the boil and throw in pasta

In the meantime, heat the olive oil, garlic, spring onion and chilli in a large frypan and gently fry for a few minutes until coloured

Add in the prawns and fry until pink and just cooked

Gently add in the parmesan cheese and sour cream and bring to the boil

If the mixture is too thick add a little pasta water to the pan

Season with salt and pepper

Just before serving throw in the parsley

Gently toss through the drained cooked pasta and serve piping hot

Garnish with some additional parsley to serve

Bon Appetit!   🙂

Spaghetti Con Vongole

I recently joined Costco and to my delight discovered they sell packages of snap frozen fresh clams in the shell.  I adore these delicious little bivalves and always love the way the dish of pasta looks with the little shells peeking out.  After some investigating on the Internet, I realised my idea of how to cook them was the same as everyone else – keep it simple and quick.  Well it doesn’t get much quicker than this!

The wine and the natural juice that comes out of the clams created a lovely tangy sauce which the spaghetti just soaks up.  This is my very favourite recipe at the moment – I made enough for three people thinking one of us would have a quick lunch the next day but we scoffed the lot!  Both sitting at the table with olive oil and clam juice running down our chins – heaven…

The Costco clams are Westhaven Littleneck New Zealand clams and they are fabulous…

Spaghetti Con Vongole

Ingredients:

Dry spaghetti

1 good lug of olive oil

2 cloves of garlic grated

1 long red chilli finely

1/2 glass of white wine

1 package of frozen clams

Salt & pepper

Continental parsley finely chopped for garnish

Method:

Bring large pot of well salted water to the boil

When you have added the spaghetti start to cook the clams

Gently fry the olive oil, garlic and finely sliced chilli in a large non-stick pan

Gently tip in the clams and white wine and turn up the heat

Put a lid on the pan – it’s easier with a glass one so you can see the action

When the clams start to open – this can take between 2-10 minutes – turn down the heat to a simmer until the spaghetti is ready

Season to taste with salt and pepper and throw in the parsley

To serve, drain the spaghetti and gently tip the clams and all the lovely juices into the pot and toss together

Serve piping hot

 

Bon Appetit!  🙂

Crispy Garlic Potatoes

Potatoes and garlic are like a marriage made in heaven.  When you add a crispy element to this pairing, it is undoubtably one of the most delicious foods on the planet!

I used Kipfler potatoes as we love the nutty flavour but you can use baby potatoes as well.  The trick when they are cooked is to gently apply pressure all over when squashing them so they don’t explode and just gently give way…  Try stopping at one when eating these – they are fantastic…  serve as a side for anything that takes your fancy or just scoff down as they are…  Enjoy!

Crispy Garlic Potatoes

 

Ingredients:

6 Kipfler Potatoes (or you can use baby potatoes)

3 tablespoons Olive Oil

3 garlic cloves grated

Parsley for garnish

Salt & Pepper to taste

Method:

Scrub the potatoes – they don’t need to be peeled – and dry with paper towels

Because they are long, cut each Kipfler in half so you have 12 even size pieces

Roast in 180c oven on baking paper until cooked through (but not really browned) and a skewer can pierce them easily

Leave to cool until they can be handled

Using a small bowl or a heavy based glass, push gently down on each potato pieces until it flattens out and the skin bursts

Lay flat back on the baking paper and either drizzle or brush over the olive oil

Sprinkle with grated garlic

Turn oven up to 230c and bake for a further 10-15 minutes or until brown and crispy

Garnish with finely chopped parsley, salt and pepper to taste

 

Bon Appetit!  🙂

Warm Roasted Pumpkin & Spinach Salad with Dukkah, Pine Nuts & Persian Feta

Dukkah is a wonderful mixture of herbs and spices and can be readily bought at most supermarkets.  I use a pistachio and almond based one which gives a lovely nutty flavour to the dish.

We rarely eat pumpkin any other way these days.  This wonderful warm salad is so versatile and very, very tasty.

You can add or omit ingredients as you wish – it’s lovely with rocket leaves if you prefer the peppery taste.  You can also add in red onion or peppers – it just depends on what you have to hand…  I always use Persian Feta as it is beautifully rich and creamy and is marinated in herbs.  The taste is divine…

Delicious on its own or as a side dish, we also pile it on top of sourdough bread the next day for lunch – heavenly…

Warm Spinach Salad

Ingredients:

Half a butternut pumpkin

I cup of fresh continental parsley roughly chopped

2 tablespoons olive oil

2 tablespoons of Dukkah

A couple of big handfuls of baby spinach

2 tablespoons of toasted pine nuts

Persian Feta to sprinkle on top

 

Method:

Cut the pumpkin in to even size cubes

Throw into a non-stick roasting pan and add the parsley, oil and dukkah

Toss well and roast for about 30 minutes on 180c fan-forced

Shake occasionally to prevent sticking

When cooked, place in a bowl and throw in the spinach and toasted pine nuts

Put a lid on the bowl and shake thoroughly,

The heat of the pumpkin will wilt the spinach

Serve topped with crumbled Persian feta to taste

 

Bon Appetit   🙂

 

Lizzie’s Garlic Prawns

So much garlic – so little time.  Just saying the words – Garlic Prawns – conjures up the taste and smell of delicious, garlicky, buttery sauce mopped up with fresh sourdough bread…  We find that six are enough for a meal as they are quite rich so this recipe is for two…

Tip 1:  You can use frozen prawns very successfully instead of fresh, just defrost by rinsing under cold water for about 5-10 minutes

Tip 2:  I freeze my chilli’s and find it easier to just grate them instead of chopping them.

Garlic prawns

Ingredients:

12 large prawn cutlets, tails intact

1 tablespoon of Olive Oil

4 tablespoons salted butter

1 long red chilli finely chopped (optional)

½ cup parsley finely chopped

Salt & pepper to taste

Method:

Preheat the oven to 200c fan forced and place two cast iron ramekins in to heat up

In the meantime rinse the prawns and pat dry with paper towel

In a large frying pan heat the oil and melt the butter until sizzling

Add the grated garlic and finely chopped chilli

Stir for a few minutes taking care not to brown the garlic

Throw in the prawns and cook for a few minutes until opaque and almost cooked –  they will continue to cook in the hot ramekins from bench-top to table…

Add salt and pepper to taste if desired

Tip the prawns into the hot ramekins and pour in the butter sauce as well.  Take care as it may spatter.

Garnish with finely chopped parsley

Serve with fresh sourdough bread to mop up the delicious sauce

 

Bon Appetit!  🙂

Garlicky Chicken and Potatoes…

Roasting chicken is an art and takes a bit of preparation.  I don’t often have the time to make a classic roast chook dinner so I cheat and use chicken thighs.  it’s quicker and easier and you can play around with the flavours.  I have used garlic, lemon and  fresh herbs for this one but you can try soy and ginger, honey and chilli – the combinations are endless…

Roast Chicken

I just throw the potatoes into the oven and then prepare the chicken and pop in at the same time.  At the end of an hour you have a delicious dish of garlicky, lemony chicken and lovely roasted potatoes.  The addition of some green beans or broccoli makes a colourful meal.  Personally I just love the chicken and potatoes in a bowl topped with a squirt of Dijonnaise (Dijon mustard and mayonnaise) on the chook…

Roast Chicken and potatoes

Ingredients:

8 whole chicken thighs

Olive oil

½ cup roughly chopped Thyme

½ cup roughly chopped Parsley

Juice of 1 lemon

2 garlic cloves, crushed

Sea salt & pepper to season

Potatoes cut into large chunks

1 large red onion, cut into wedges

Olive oil

Sprigs of Rosemary, leaves stripped

Sea salt & pepper to season

Method:

Combine the potatoes, a lug of good olive oil, red onion wedges, a crushed garlic clove and rosemary leaves in a bowl

Season with sea salt and pepper

Toss thoroughly and place in a roasting tray

Roast on 180c in a fan –forced oven for about 1 hour, shaking around occasionally

Potatoes should be crisp and brown on the outside and soft inside when pierced with a skewer

Combine the whole chicken thighs with a lug of good olive oil, a crushed garlic clove and the fresh herbs in a bowl

Squeeze over the juice of the lemon and season with sea salt and pepper

Place on a flat oven tray in a single layer and roast in at 180c fan-forced for approx. 45 minutes to I hour.

Chicken should be browned and crispy on the outside and the juices run clear when pierced with a skewer

Serve with additional green vegetables and gravy on the side…

Bon Appetit!  🙂

Mushroom Papardelle

Mushrooms are a wonder food!  We love them and I add them to a lot of my recipes for flavour and texture.

This is my version of a Jamie Oliver recipe for Mushroom Tagliatelle using Swiss Brown and Porcini mushrooms and wider flat pasta – Papardelle.  It is a delicious dish and the lemon zest gives it a fresh tang…

Mushroom Pasta

Ingredients:

375g pack of fresh Pappardelle (I used Latina Basil & Cracked pepper)

Olive Oil

2 knobs of butter

300 grams Swiss Brown mushrooms, thickly sliced

100 grams Porcini mushrooms, soaked and roughly chopped, reserve the water they were soaked in

1-2 fresh red chillies, deseeded and finely sliced

2 sprigs of rosemary, leaves pick and roughly chopped

150ml of single cream

100g fresh parmesan, finely grated plus extra for grating on top

Zest of l lemon

1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped

Extra virgin oil

Salt & freshly ground black pepper to season

Method:

In a large frying pan add a good lug of olive oil and the butter

When hot, throw in the mushrooms and toss for a few minutes or until starting to brown

Add the garlic, chilli and rosemary and cook for a couple more minutes, stirring occasionally

Add the cream and reduce to a medium heat.

Season with salt & pepper

Add a couple of tablespoons of the water the Porcini mushrooms were soaked in

In the meantime cook the pasta according to the directions saving a little of the cooking water

Tip the drained pasta into the pan of mushrooms and toss well

Add the parmesan cheese, lemon zest and parsley and mix well.

If it needs a little extra liquid add in the reserved cooking water to make it saucier

Serve with an extra grating of parmesan cheese on top and a drizzle of extra virgin oil

Bon Appetit 🙂

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