Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “potatoes”

Italian Style Sausages & Vegetables

I love a good one pot meal. If I can throw everything into one big pan and come back 30 minutes later I am a happy cook indeed.  This scrumptious meal is the brainchild of my Italian friend Linda and makes a regular appearance on her dinner menu as it is so easy and can be adapted to just about any vegetables you have at hand.  The only rule is no tomatoes which I think gives it such a unique flavour. It’s not a pretty dish but it is extremely tasty…

Buy the best sausages you can afford and you will never eat them any other way… Serve with some lovely garlic bread to soak up the juices or, as Linda’s family do, stuff it into fresh bread rolls and devour immediately…

 

Sausages & VegetablesIngredients:

1 tablespoon olive oil

1 clove of garlic grated

1 brown or red onion finely chopped

4 large Italian sausages

1 red capsicum

1 yellow capsicum

2 zucchini

2 potatoes

1 punnet mushrooms

1 cup baby spinach leaves

1 tablespoon shredded fresh basil

1 tablespoon of balsamic vinegar

Salt & pepper to taste

Method:

Heat the olive oil in a large non-stick pan

Fry the onions and garlic for a few minutes until soft

In the meantime slice the raw sausages into generous bite size pieces and add to onion mixture

Peel potatoes and cut into cubes then throw in to the pan

Slice the peppers into even size pieces and add them to the pan

Cut the zucchini into generous chunks and also add to the pan

Keep frying at a fairly high heat to ensure everything is mixed thoroughly

Add in the mushrooms, spinach and basil and mix well.

Turn down the heat and put a lid on to steam the ingredients for around 30 minutes or until the potatoes are cooked

A natural sauce will have formed from the moisture in the zucchini so the heat can be turned back up to fry off the moisture and caramelise the vegetables a little.

Add in the balsamic vinegar and season to taste with plenty of salt & pepper

Serve piping hot with garlic bread

 

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!  🙂

German Style Creamy Potato Salad

We recently visited a new eatery in Melbourne called Hophaus Bier Bar Grill and rediscovered our love of German food.

We decided there and then to create  the perfect potato salad and this is it!  Quick and easy and utterly delicious, served warm it goes well with just about everything.

You can add additional ingredients like chopped egg if desired or omit the bacon and add in some crunchy celery and it becomes a lovely vegetarian salad…

German Potato Salad

We enjoyed it with grilled German bratwurst sausages and sauerkraut with hot mustard.

German Sausages

 

Ingredients:

8 baby potatoes

½ tub light sour cream

3 rashers bacon finely sliced

2 tablespoons finely chopped fresh dill

2 spring onions finely sliced

2 tablespoons cornichons sliced (small pickled gherkins readily available in supermarkets)

Salt & pepper to taste

 

Method:

Cut each baby potato into 3 slices (or 4 if they are a bit bigger)

Place in a microwave proof bowl with ½ cup of water, cover and microwave for about 8-10 mins or until tender

In a non-stick pan, sauté the bacon until crispy and set aside

Meanwhile in a large bowl combine the other ingredients

Throw in the bacon and drained potatoes and toss thoroughly

Serve warm with some additional dill fronds as garnish

 

Bon Appetit!   🙂

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!   🙂

 

Best Thai Green Curry

Thai green curry is one of my favourite flavours and I have recently been put onto the best way to cook it.

A colleague of Simon’s has a Thai wife and she is a wonderful cook. She recommended a brand of Thai paste called Mae Ploy.  They do green, yellow and red and we have tried them all.  They are the most authentic flavours we have yet discovered and I thoroughly recommend you try them.  The paste is in a plastic bag inside the tub and it keeps for months and is readily available from most Asian grocery stores.

I always make a huge amount of these curries as they freeze well and we always have a few boxes of curry on a bed of rice stowed away for work lunches and dinners at any given time…

The other tip we received from our Thai friend was to always use coconut cream not milk.  The cream doesn’t seem to split as easily as the coconut milk and it really does give a deeper, creamier texture to the dish

Thai Green Curry

Served simply with steamed rice and a piece of roti bread to mop up the delicious sauce, this is the easiest curry you will ever make!  Plus it’s a great way to hide vegetables from little and big kids!

Thai Green Curry 1

 

Ingredients:

I tablespoon olive oil

3 tablespoons green curry paste

1 kg chicken thighs

2 tins of coconut cream (I used Siam Kitchen 560ml cans)

3 zucchini evenly chopped

2 green capsicums evenly chopped

Good handful of fresh green beans topped & tailed

8 baby potatoes cut in half

2 tablespoons of fish sauce

1 tablespoon of sugar

Bunch of coriander roughly chopped

Extra coriander for garnish

 

Method:

In a large heavy based pot heat the oil and gently fry the curry paste for a few minutes

Chop the chicken into large even sized pieces – I usually cut each thigh into four

Pour the coconut cream into the pot and stir thoroughly

Tip in the chicken and chopped vegetables (except coriander)

Stir thoroughly and gently bring to the boil

Simmer for about an hour until the vegetables and chicken are cooked through

Don’t boil too hard as the sauce will split

When ready add the fish sauce, sugar and fresh coriander

Serve with steamed rice and garnish with extra coriander

 

Bon Appetit! 🙂

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