Wilted silverbeet with lemon zest, pine nuts and feta
Heat the olive oil in a large sauté pan over medium heat. Add half of a thinly chopped onion, and cook for 8-10 minutes, stirring often, until the onion is tender and golden brown. Meanwhile, zest the lemon and set aside. Squeeze 1 tablespoons of lemon juice into the pan then add the chopped spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.
Remove from the heat; Season with sea salt and pepper, to taste and toss to coat evenly. Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy as a sensational side!
Potato, bacon & blue cheese bake
This bad boy isn’t my recipe but made it on Saturday eve and it was a real crowd pleaser! So it sounds like this.
Buy yourself some bacon from the Vegie Trail, about 250g, cut rashers crossways, into 1cm thick slices.
750g potatoes, unpeeled, washed, quartered
1 large red onion, halved, then cut into 3 wedges
80g of your choice of blue cheese(king island), chopped
1 tablespoon fresh thyme leaves
2/3 cups thickened cream
2/3 cups chicken stock
salt and pepper, to season
Preheat oven to 180oc. Combine the potatoes, onions, bacon and half the blue cheese in a bowl. Season with salt and pepper, and spoon into an ovenproof baking dish. Sprinkle over the thyme leaves. Use a fork to whisk together cream and stock in a jug, and pour over the potatoes. Sprinkle with remaining blue cheese. Cook, uncovered, in preheated oven for 1 hour 20mins. Serve immediately.
Baked Parsnip Fries With Rosemary
Easy side dish and the kids should love them! Parsnips and or carrots, peeled, cut into long wedges
A couple of sprigs of finely chopped fresh rosemary, plus extra for serving
1 large garlic clove, minced
good splash of olive oil
Salt and pepper
1/2 teaspoon of ground cumin
Preheat the oven to 180oc. Toss parsnips, chopped rosemary, garlic and oil in a bowl. Lay a piece of baking paper on the baking tray, Scatter the parsnip mix onto the paper; season with salt and pepper and add the extra rosemary sprigs. Roast for 10mins; turn parsnips and roast until tender and golden. Remove from the oven, sprinkle cumin over the parsnips; add more salt and pepper for your taste. Goes perfect with a lamb loin roast!
Baby Chat potatoes with rosemary & dijon mustard
This week potatoes were Nicola Chats so I thought I would write a real simple recipe!
Boil a pot of water, whilst this is happening wash and scrub potatoes. Pop potatoes into the pot and cook for about 30mins or until soft. Head to your garden and grab a sprig of rosemary, cut thinly. Once potatoes are cooked, add a good nob of butter, drizzle some olive oil, chopped rosemary, and a tablespoon of dijon mustard and salt and pepper to season; mix together and serve with a beetroot sausages and a salad!