Chewlog » side

Mediterranean Lentil Salad

mississa — Sun, 06 Sep 2009 04:53:41 +0000

No recipe title shows your not sure what you’ve done than naming it after an entire region of the world. Eh.

Serves: 4 as a side
Prep: 10 min
Cook time: 0 min

Ingredients:
1 tin of lentils (organic ones are worth it)
¼ cup of kalamata olives with pips removed and halved
¼ red capsicum diced
¼ yellow capsicum diced
6 sundried tomatoes sliced
1 shallot finely diced
1 small red chili, seeds removed and sliced
Small handful of flat leaf parsley
½ lemon juiced
Lug of good quality extra virgin olive oil
Salt and pepper to serve

1. Prep ingredients
2. Combine and allow to rest for at least 15 minutes so the flavours can combine

Brown Rice Salad with Sweet Onion and Almonds

mississa — Sun, 06 Sep 2009 03:12:58 +0000

As a main, brown rice with sautéed onion steamed bok coy and tuna is lovely with sesame oil and soy sauce. Good dish for a week night.

So, thinking of this dish – I decided to make this vego version of a dish I enjoy as a salad to share. I pulled back on my usual flavours so that it could work as a dish to serve with a cous cous salad and lentil salad.

Serves: 4 as a side
Prep: 15 min
Cook time: 20 min

Ingredients:
1 cup of brown rice
1 Spanish onion
1 broccoli head
¼ cup of almond slithers
A lug of sesame oil
Salt and pepper to taste

1. Get the rice on first up, that is going to take the longest as brown rice takes longer to cook than your white variety. For a cup of brown rice your going to need about a one and a half cups of water. (Check the pack for the particular variety you have.) Bring to the boil then turn down to a simmer and cover leaving to cook for 25 or so minutes. Let rest for 5 – 10 minutes to avoid ending up with mushy rice.
2. In the mean time sauté your Spanish onion and steam the broccoli.
3. In medium bowl combine the onion and broccoli with some almonds slithers. To intensify the flavor of the almonds you may want to toss them around a dry pan for a few minutes or shove in the oven.
4. When the rice is ready and has rested combine with vegetable mix and throw in a lug of sesame oil and your salt and pepper to taste.
5. Stir and serve. This dish tastes good warm or at room temperature.

Nutmeg Butter

mississa — Sun, 09 Dec 2007 05:21:04 +0000

This is a lovely and incredibly simple side dish inspired by Mission, Chippendale. Simply steam or briefly blanch the vegetable of your choice. Meanwhile mix a little nutmeg through butter to taste. Serve with a dob of butter on top of the vegetables.

Red Cabbage Salad

mississa — Sun, 08 Oct 2006 12:38:44 +0000

I love this! It is so beautiful. My inspiration for making this dish comes from checking out at my local kebab shop. It’s a must do in the falafel roll and something I thought would be quite simple. So here is what I did.

Serves: 4
Preparation: 5 min
Cook: n/a

Ingredients:
½ a baby Red Cabbage sliced thinly
1 lug of olive oil
1 lemon
1 clove of garlic
Salt and Pepper to taste

1. Mix ingredients, cover and refrigerate overnight

Fassolakia – Grecian Green Beans

mississa — Sun, 08 Oct 2006 12:35:21 +0000

I’ve been thinking about learning this dish for a long time. Yesterday I finally cooked up a whole batch and will be eating it as a side dish for three days. Such a good idea I think I will do it again.

Serves: 4
Preparation: 5 min
Cook: 45

Ingredients:
250grams of green beans (French beans)
1 medium onion sliced
1 garlic clove finely chopped
1 tin of chopped tomatoes
1 tablespoon of sugar
Handful of chopped parsley
Olive oil
Salt and pepper to taste

1. Sautee onion slices in a generous amount of oil until they are transparent, add the garlic and cook for another minute being careful not to brown them.
2. Add green beans and stir through to coat in the flavors cooking only for a minute or so.
3. Add the tomatoes, sugar and parsley and stir through.
4. Bring to the boil and simmer with a lid on for around 40 minutes or until the beans are soft and cooked through.

Hommus

mississa — Fri, 29 Sep 2006 09:30:47 +0000

Mum and Dad recently visited for my graduation… yes, thank you, thank you. They are currently on a road trip up through to the top of Australia before going back down to the bottom. Teaching Mum how to make her own hummus was a bit of a departure gift for her to take along for the ride.

Personally I really like to roughly mash mine with a fork so that it looks home made in that really rustic way. But if you find the blender more therapeutic – go for it!

Makes: About a cup and a half
Prep: 10 min
Cook time: n/a if you used them tinned.

Ingredients:
1 can of chick peas (ceci)
2 large desert spoons of tahini (sesame paste)
1 clove of garlic
Juice of one lemon
Salt and pepper to taste

Serve on the same plate as the main for a nice change

1. Crush the chick peas with a fork
2. Add tahini, crushed garlic, lemon juice and taste
3. You can always add more lemon or garlic for more bite as well as salt and pepper to taste.

Lasts about a week.

Simple and Special Rice

mississa — Sat, 25 Feb 2006 13:32:10 +0000

As you can see in the following post, this dish was developed to serve with the Orange chicken that I ate with Ellie. She thought that the dish sounded strong but agreed that it was lovely and not as full on as it seemed it would be.

Serves: 2
Prep: 5 min
Cook time: 15 min

Ingredients:
1 cup of Basmati Rice
1 ½ cups of chicken stock
2 cm of ginger finely chopped
2 garlic cloves finely chopped
A small hand full of mint (optional)

1. In a little canola oil fry the ginger and cloves just long enough for them to flavour the oil.
2. Add the rice and stir through the mixture to coat with flavor
3. Cover in the chicken stock and place the lid on.
4. In 15 minutes check to see if it is fully absorbed, if so, serve with a lightly chopped handful of mint leaves