Side Dish

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Rocket – 3 ways!

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Good Afternoon Friends! Happy Monday! I hope this finds you all well!

We are all great here. We have settled in nicely to our routines this year and we are loving all the fresh produce that our little farm is producing for us. At a guess I have picked (with the kids help) at least 60kg of apples, pears and nashis so far this season! Crazy! Our vegetable garden is looking beautiful too and recently we had all our rocket ready to go in a few days, so I decided to come up with a few recipes for it. I hope you love the recipes as much as my family did. Let me know!

HONEY MUSTARD ROCKET SALAD

ROCKET PESTO

CURRY ROCKET SALAD

HONEY MUSTARD ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

1 large sweet potato – diced and roasted

100g feta cheese – roughly diced

½ cup walnuts

Dressing

¼ cup honey

¼ cup oil of choice

2 tblspns dijon mustard

pinch salt

Roast the sweet potato and allow it to cool.

Place all the salad ingredients onto a platter, including the cooled sweet potato.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

Note:

  • I used goats feta as I can’t have cows cheese

 

ROCKET PESTO

1 large bunch rocket (approx. 120g)

1 cup toasted almonds (approx. 190g)

½ cup oil of choice

1 clove garlic

good pinch salt

Place all the ingredients into a food processor and blitz on high until a pesto is formed.

TMX: Speed 6 / 10 seconds. Scrape down sides. Then a further Speed 6 / 10 seconds.

Serving options

  • As a pesto dip with crackers and vegetables sticks
  • Add to 500g cooked pasta with shavings of parmesan on top
  • Add more oil to the pesto to make it runnier and use it as a marinade for chicken to cook on the BBQ

 

CURRY ROCKET SALAD

1 large bunch rocket (approx. 120g) – roughly chopped

2 medium nashi pears – roughly sliced

16 snow peas – roughly sliced

1/3 cup flaked almonds – toasted

Dressing

4 tblspns oil of choice

3 tblspns apple cider vinegar

1 tblspn curry powder

1 tblspn honey

pinch salt

Place all the salad ingredients onto a platter.

Combine all the ingredients for the dressing into a small bowl and mix well.

You can either drizzle the dressing over the salad just before serving OR you can put the dressing on the side and let everyone add their own.

 

 

Wishing you all a wonderful week ahead! Look after each other and of course look after yourself. I look forward to connecting with you all again soon. Until then …..

Take Care of You,

Collette x

Hot Chilli Sauce

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Good Afternoon friends, I hope this finds you all well. We are all pretty good here. My 4 kids have been taking it in turns of having a cold but nothing some extra TLC doesn’t help. We have been having THE most beautiful Autumn weather here in Tasmania, it is simply stunning, we are making the most of it though as we know it will be cold again before too long!

I am popping by today to share with you this super yummy and super Hot Chilli Sauce. I LOVE LOVE LOVE my Sweet Chilli Relish but hubby likes something with far more heat and punch to it, so I decided to have a go at more of a hot ‘pouring sauce’ for him after spotting some gorgeous green japalenos at the Markets. I hope you love it as much as he does! Let me know!

Hot Chilli Sauce

(gluten, dairy, sugar, additive free)

1kg Jalapenos

1 large red capsicum

1 large eshallot

6 large cloves garlic

1 ½ cups water

¼ cup apple cider vinegar

good pinch salt and pepper

Roughly chop the jalapenos, capsicum, eshallot and garlic.

Place the chopped ingredients into a frying pan and fry on a medium – high heat, stirring (almost) continuously until softened and fragrant (approx 5-8 minutes).

Allow to cool for approximately 10 minutes.

Add all the ingredients to a food processor and blitz on high until smooth.

TMX: Speed 8 / 20 seconds. Scrape down sides. Then a further 30 seconds / Speed 8.

Allow to cool slightly before placing into bottles or jars, then allow to cool completely before storing in the fridge.

Tips and Ideas:

  • You can swap the Jalapenos for any chillis of choice
  • You can add more water if you prefer the sauce runnier
  • This sauce should last many weeks in the fridge

Wishing you a lovely rest of the week and I look forward to connecting more again soon!

Take Care of You,
Collette x

PS a massive THANK YOU to my food and landscape photographer friend, Naomi, from BLUE RUST IMAGES for helping me learn some new food photography ideas and tips yesterday … she helped me learn all about lighting and angles etc and this photo of the chilli sauce was my first photo! YAY!

Asian Style Salad

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Good Afternoon friends! Happy Friday!

How are you all? Wonderful I hope! For those of you with little ones, are they all back at school? How did you (and them of course!) go? My youngest (5 year old twins) started Kindy this week … thank goodness it is a short week for them as they were SO exhausted this morning! It is going to be a LONG week next week with their first 5 days!

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I am popping by today to share with you this beautiful, fresh, easy and tasty salad that I just love. It is so very easy to make, it looks impressive and it tastes it too! I hope you love it as much as I do!

Asian Style Salad - Logo

Asian Style Salad

(gluten, dairy, egg, preservative free)

2 cups bean shoots

1 red capsicum – thinly sliced

4 spring onions – cut into 1cm pieces

12 sugar snap peas – cut into thirds

½ small fennel – thinly sliced

½ bunch coriander – roughly shredded

1 cup raw cashews

1 small red chilli – finely diced

1 tblspn apple cider vinegar

1 tblspn tamari (wheat free soy sauce)

1 tblspn honey or rice malt syrup

1 tblspn oil of choice

good pinch salt and pepper

Prepare all ingredients as above.

Add all ingredients to a large bowl and mix thoroughly.

Cover and refrigerate until ready to serve.

Simple as that!

Serves 6 as a side dish.

Wishing you a wonderful weekend ahead! I look forward to chatting more again soon!

Take Care of You,

Collette x

Chicken Curry Salad

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Good Afternoon friends! I hope this finds you all well! Merry Christmas! (although a few days late I know!) Have you slowed down since Christmas? Did you have a lovely time? I hope so!

Christmas Message 2015We had a lovely and fun Christmas, although it was a fair bit quieter than we anticipated! Hubbys Mum and Dad came down Christmas Eve to our place then on Christmas Day his sister, her hubby and their 3 kids were meant to arrive from 3 hours away but sadly their daughter woke on Christmas morning with a horrible vomiting bug and they couldn’t make it. Needless to say there were loads of disappointed kids (and adults!) who were looking forward to the day … that’s ok though, we are recreating it for New Years Eve instead (just without the bug!)

For Christmas we did Turkey, Ham, Prawns and loads of Salads. My mother in law was telling me about a Chicken and Egg Curry Salad she use to make all the time when her kids were younger … she couldn’t recall the exact recipe so we did our best to recreate it from what she could remember. It was so easy to make and SO tasty. We had it as a side dish but it could easily be enjoyed as a meal on it’s own. I hope you love it as much as we do and wouldn’t it be lovely if it is something your family make for years to come too! I love creating happy memories around food!

Chicken Curry Salad - Logo

Chicken Curry Salad

(gluten, dairy, preservative, nut free)

2 single chicken breast fillets – poached then diced

6 hard boiled eggs – quartered

1 red capsicum – diced

1 red apple – diced

1 green apple – diced

3 sticks celery – sliced into 1cm pieces

6 spring onions – sliced into 1cm pieces

½ cup mayonnaise

1 heaped tblspn curry powder

good pinch salt and pepper

Place all the ingredients into a large bowl and mix thoroughly.

Cover and refrigerate until ready to serve.

Serves 6 as a side dish or light lunch

Notes:

  • you can increase the curry powder depending on your taste
  • this recipe doubles well to serve a crowd
  • to poach chicken, place the breast fillets into a large frypan (try to keep them on an even layer) and cover with water. Bring to the boil then reduce to a high simmer and cook for approximately 8 minutes either side or until the chicken is thoroughly cooked

Wishing you all a Happy New Year! I look forward to connecting with you more then! A massive thank you for all your support this year! Can’t wait to do it all again next year!

Take Care of You,
Collette x

Rainbow Salad and Spiced Lamb

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Good Afternoon friends! Happy Friday! I hope this finds you all well and not too crazy and busy with Christmas being only 1 week away!

I think I am all organised here with only a few grocery items needing to be bought next week – of course though before Christmas we have my twins 5th Birthday on the 23rd so I think that helps with my need to be all organised!

As promised last week I wanted to quickly pop by and post these recipes – I know a few of you showed interest in the salad particularly for Christmas Day!

Both recipes are super easy and tasty! I hope you love them as much as we do!

rainbow salad - before - logo

Rainbow Salad - logo

Rainbow Salad

 (gluten, dairy, soy, nut, preservative, egg free)

1 cup quinoa

2 medium carrots – grated

1 long cucumber – diced

1 red capsicum – diced

1 yellow capsicum – diced

5 spring onions – sliced into 1/2 cm pieces

½ mini red cabbage – shredded

1 bunch coriander – shredded

DRESSING

2 tblspns fresh lime juice

2 tblspns apple cider vinegar

1 tblspn maple syrup

good pinch salt and pepper

optional: 1 small red chilli finely diced

Cook quinoa as per packet and set aside aside to cool to room temperature.

Prepare all the salad ingredients and put them in a large bowl.

Once the quinoa has cooled down add it to the salad ingredients along with all the dressing ingredients and mix thoroughly.

Cover and refrigerate until ready to serve.

Serves 8-10

NOTES:

  • You can swap the quinoa for brown rice if you prefer
  • You can swap the maple syrup for liquid sweetener of choice
  • Salad will last 2-3 days covered well in the fridge
  • The ‘mini’ red cabbage I bought was not much bigger than a large orange (the amount used would have equaled approximately 1 cup shredded)

Spiced Lamb

Spiced Lamb

7 Lamb Loin Chops

3 tblspns oil

1 tspn ground coriander

1 tspn rosemary

1 tspn paprika

¼ tspn cayenne pepper

good pinch salt

Place the Lamb in a dish. Drizzle the oil over the Lamb and sprinkle evenly with the spices.

Use your hands to rub the oil and spices into the lamb thoroughly.

Cover and refrigerate for at least 4 hours (overnight would best if time allows).

Cook Lamb on the BBQ and serve with Rainbow Salad!

Serves 2

Lamb and Rainbow Salad

 Wishing you the most wonderful week!

Take Care of You,

Collette x

Potato ‘side dishes’ – 3 ways!

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Good Evening friends! I hope this finds you all well … my gosh it feels WAY too long since I have written that! So tell me … are you loving my new look Website and Logo? I am! It is warm and fresh and so very much the direction COTC will be heading in the future! Exciting things are on the Horizon and I can not wait to share this journey with you all!

I am popping by at this late hour tonight to post these recipes I have been promising and making people drool over on my COTC Instagram account! 3 Potato side dish recipes, ready to compliment any meal! I hope you enjoy them as much as my family did!

Potato ‘side dishes’ – 3 ways!

Potato Salad - logo

Potato Salad

1kg large potatoes – peeled
1 long cucumber – roughly sliced
2 long sticks celery – roughly sliced
½ bunch dill – shredded
½ bunch chives – roughly chopped
½ cup mayonnaise
good pinch salt

Boil potatoes until just tender. Drain and set aside to cool.

Once potatoes are cool, cut them into quarters and add them to a large bowl.

Add all the other prepared ingredients to the potatoes and mix gently but thoroughly.

Cover and refrigerate until ready to serve.

Serves 6-8 as a side dish.

Smashed Potatoes - logo

Smashed Potatoes

1kg chat potatoes
1 tblspn oil of choice
8 rashes bacon – roughly diced
200g mushrooms – roughly sliced
1 leek – roughly sliced
4 cloves garlic – crushed
optional:
a few dollops of sour cream or mayonnaise and chopped chives to serve

Boil chat potatoes until just tender then drain. Place chats into a serving dish over a single layer. Use a ‘potato masher’ or large fork to slightly smash each potato.

In a medium fry pan place the oil, bacon, mushrooms, leek and garlic and fry for 5-10 minutes until the bacon is cooked and it is smelling delicious!

Spoon the bacon mixture over the top of the smashed potatoes. Finish by adding a dollop of sour cream or mayonnaise and chives.

Serves 6-8 as a side

Potato Bake - logo

Potato Bake

1kg chat potatoes – thinly sliced
1 tblspn oil of choice
270ml coconut cream
4 cloves garlic – crushed
3 spring onions – cut into 1cm pieces
1 heaped tblspn nutritional yeast
good pinch salt and pepper

Preheat oven to 200c
Place the oil at the bottom of a baking dish, then put all the potatoes in the dish (I stand them all upright – see photo)

Pour the coconut cream over the potatoes then sprinkle evenly with the remaining ingredients.

Bake in preheated oven for 30 minutes. Stir very gently and bake for another 10-15 minutes until crispy and cooked.

Serves 6 as a side dish

I truly hope to hear from you once you make these recipes!

Wishing you all a really lovely week ahead … I look forward to connecting with you more soon!

Take Care of You,

Collette x

Tabouli – gluten and tomato free

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Good Morning friends! Happy Thursday! I hope this finds you all well. We are all just starting to improve after having a sudden Spring flu – 3 of my 4 kids got it and so did I and it was pretty awful! In saying that Miss 13 and hubby look like they haven’t escaped it yet and are fighting it off … bring on the School Holidays and more Sunshine hey! 

It is funny how at the end of Summer I can not wait for Winter food,  all the Soups and Casseroles etc and then at the end of Winter I can not wait for all the gorgeous fresh Salads … I thought it was about time I shared with you all my delicious Tabouli recipe – so simple and easy and it makes quite a bit … it normally does my family 2-3 sides and it’s a perfect dish to take along to a BBQ where you have to bring a salad etc to share. I hope you enjoy it – especially if you are Gluten free and have been missing it! 

Tabouli - LOGO

Tabouli

(gluten, dairy, nut, preservative and tomato free)

1 cup quinoa

1 large red capsicum – finely diced

1 long cucumber – finely diced

3 spring onions – finely sliced

1 large bunch parsley – roughly shredded (see notes)

3 tblspns lemon juice

2 cloves garlic – crushed

½ tspn cumin

½ tspn salt

Cook quinoa as per instructions on packet, drain and set aside in a large bowl to cool to room temperature.

Meanwhile prepare all the other ingredients.

Once the quinoa has cooled, add all the other ingredients to it and mix thoroughly.

Cover and refrigerate until ready to serve. 

Notes:

  • I use flat leaf parsley but you can use curly if you prefer
  • I used homegrown parsley and my 1 large bunch would have been equivalent to 2 ‘sleeves’ of parsley from the shops
  • You can use tomato if you wish, I am allergic to it so that is why I swapped it for red capsicum

Wishing you a wonderful rest of the week and lovely weekend! 

I look forward to chatting and connecting more soon! 

Take Care of You, 

Collette x

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Carrot ‘side dishes’ – 3 ways!

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Good Afternoon friends! I hope this finds you well. 

We are all well here, recovering after a huge weekend of “Physie” comps for my eldest daughters Miss 13 & Miss 11. They had their Champion Girl Comp on & both made it to Nationals (Miss 11 making it for the first time!). I’m proud of them not only for their efforts and commitment and but also for the life lessons they are learning along the way … how to be humble, how to be a caring friend, how to handle conflict, how to be disciplined etc, which are not natural  for 11 and 13 year olds to grasp in this world that often seems so opposite of these things … simply so they can really enjoy the sport they love and have fun! I am a proud Mumma for all of this for sure, the results were just precious little bonuses that they are grateful for. 

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I am here today to share with you another 3 recipes using the one  vegetable. A few months back I did a similar post for you , “Sweet Potato Chips – 3 ways” which was really popular, so I am hoping to be able to do a few blogs like this for you – it is a great way to try something new as a side dish and also a great way to use vegetables when you get them cheap or if you have loads of them (especially when you get bombarded with home grown produce!) – I hope you enjoy these simple yet tasty recipes! 

Carrot ‘side dishes’ – 3 ways!

Carrot and Kale Pesto Salad - LOGO

Carrot and Kale Pesto Salad

5 medium carrots

1 small bunch kale (approx. 100g)

1 cup raw almonds (180g)

2 tblspn oil of choice

1 tblspn fresh lemon juice (10g)

good pinch salt

Peel carrots into ‘ribbons’ using your vegetable peeler and set them aside in a large serving bowl.

In a food processor place the kale, almonds, lemon juice, oil and salt. Blitz on medium – high speed until a ‘pesto’ consistency (you can add more oil if you prefer).

TMX: Speed 6 – 10 seconds

Mix pesto through the carrot ribbons and serve. 

Sweet Roasted Carrots - LOGO

Sweet Roasted Carrots

4 medium carrots – peeled and quartered

175g vine sweet mini baby capsicums

1 large spanish onion – cut into wedges

1 tblspn oil of choice

pinch salt

½ bunch flat leaf parsley – roughly shredded

Preheat oven to 200c and line a large tray / dish with baking paper.

Place all the ingredients, except for the parsley, onto the tray (trying to keep everything on a single layer).

Cook for 20 minutes. Turn, then cook for a further 20 minutes. 

Remove from oven, stir through the parsley and serve. 

Moroccan Carrots - LOGO

Moroccan Carrots

1kg carrots – peeled and cut into 1cm diagonal pieces

400g tin chickpeas – drained and rinsed

4 medjool dates – halved and seeds removed

1 tspn oil of choice

¼ tspn ground paprika

¼ tspn cinnamon

good pinch salt and pepper

Preheat oven to 180c and line a large tray / dish with baking paper.

Place all the ingredients onto the tray and mix thoroughly.

Cook for 30 minutes, stir, then cook for a further 10 minutes if needed (this will depend on your oven as the carrots need to be cooked but be careful you don’t burn the chickpeas!) 

Serve and enjoy!

I would LOVE to know what other vegetables you would like me to create ‘3 ways’ for you and of course, I would love to hear from you after you make any of these! 

Wishing you a lovely weekend!

Take Care of You, 

Collette x 

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Mac and Cheese! Gluten and Dairy Free!

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Good Morning friends! I hope this finds you all well and that you had a lovely weekend. We are all doing ok here … I am doing my best to rest under Dr instructions … my cough and rib cartilage issues are slowly easing although no where near as fast as I would like. I am not known for my patience! Being crook for almost 4 weeks though is testing as I am not use to it! I am pumping myself with help from my Naturopath, water, bone broth and having daily relaxing baths. I found out yesterday that my test for whooping cough came back clear but that I have pneumonia. Thankfully this can be treated at home with antibiotics and rest –  the Dr wanted to give me a certificate for two weeks off work … I asked him if I could hand this on to my hubby and kids as I was self employed … he didn’t get my humour!!!!! ha ha!!!!!

On Sunday night I had a Roast out to cook but it wasn’t defrosted so I needed to throw something else together with the ‘not much’ I had in my cupboard and pantry until my groceries came the next day. ‘Mac and Cheese’ it was. I have made it a few times but this time wanted to add some veg into it … the only thing I had was cauliflower and it worked a treat as Master 4 is going through a stage of complaining about certain vegetables – cauliflower being one of them – and he ate his whole bowl with no complaints. His twin sister ate TWO bowl fulls then asked for a third! That is a winning dish in my eyes! I hope you love this simple yet tasty recipe as much as we do! 

Mac and Cheese - LOGO

Mac and Cheese 

(gluten, dairy, preservative, soy, egg, nut free) 

2 cups pasta of choice (I used rice and quinoa pasta)

3 cloves garlic – crushed

4 tblspns oil of choice (I used macadamia)

4 tblspns flour of choice (I used brown rice flour)

3 cups milk of choice (I used rice milk)

½ medium cauliflower (approx 500g) – roughly cut into small pieces (no bigger than the pasta)

¼ cup nutritional yeast

¼ bunch flat leaf parsley – roughly shredded

good pinch of salt

In a large pot cook the pasta – if your pot is large enough, add the prepared cauliflower for the last 5 minutes of cooking. If your pot isn’t big enough then steam / boil cauliflower until cooked in a separate pot.

Once the pasta and cauliflower is cooked, drain well then put it all back into the large pot or a large serving bowl.

Meanwhile, in a medium saucepan place the garlic and oil and stir over a low heat for 1 minute. Add the flour to this garlic and oil mixture and stir for a further 30 seconds.

Add the milk and stir continuously, using a wooden spoon, over a medium – high heat until thickened (this can take 5-10 minutes approximately).

Remove ‘white sauce’ from the heat and stir through the nutritional yeast, parsley and salt.

Pour this ‘cheesy’ mixture over the pasta and cauliflower. Mix thoroughly and serve immediately.

NOTE:

I served with a little goats cheese on top

Don’t leave out the ‘nutritional yeast’ as this is the cheesy flavour!

Use a ‘tasteless oil’ of choice if you want it to be nut free and not use macadamia oil

You could add extra veg or some bacon to this dish too

Served 2 adults and 4 children

UPDATE: This is how I make the sauce in my Thermomix: Garlic and oil for 3 minutes speed 1, 100c. Then I add the flour for 30 seconds speed 2. Then I add the milk speed 4, 90c, 7 minutes.

 

Wishing you a lovely week … stay healthy! 

Look forward to connecting more soon.

Take Care of You, 

Collette x 

 

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