Side Dishes

Rice

Boiled Rice
approx.15 minutes. Serves 3-4.
1 small cup of basmatic rice
2 small cups of water (the same cup as used for measuring the rice)
1 onion
1 clove of garlic (only if you like it)
1-2 tablespoons of oil (olive or other) or butter
(add 1 drop of oil to prevent the butter from going black)
Herbs (something like: saffron, curry, ginger or mixed herbs)
Salt and Pepper

  1. Heat the oil and/or butter
  2. Sauté the onion and garlic for 2-3 minutes
  3. Add the herbs and sauté for another minute.
  4. Now add the rice – stir until all the rice is covered in oil (has absorbed all the oil)
  5. Then add the water and reduce the heat once it has started to boil again
  6. Cover the pan with a lid and leave the rice to cookgently for 15-16 minutes. Don’t open lid and stir.

Cooked rice can be frozen.
Wait until the rice is cold. Place approx. 150g-200g (this is one portion) per bag.
Take a little time and roll the rice like the front package and not like the rear, this will ensure ease of storage, and as you can see it takes up less space.
It is also a good idea to write on a sticky label or directly onto the bag (with a special marker pen) what flavour rice and the date of freezing as it is impossible to see which flavour rice it is once it is frozen.

Serving suggestions with rice:
      Frikadeller, beef burgers or chops even fish and vegetables
      Stir fry with sea-food, chicken, turkey or meat
      In reality anything! Top Top

Flavouring suggestions
Cook the rice as above but use this instead of the herbs in point 3 mentioned above:

Coconut Rice
(3-4 persons)
Cooking time 15-16 minutes

1 tin of coconut milk + 1 tin of water
1 coconut tin measure of your favourite rice
      (Basmati, Jasmine or Long Grain)
1 onion
1 clove of garlic (only if you like it)
1-2 tablespoons of oil (olive or other) or butter
      (but add 1 drop of oil to prevent the butter from going black)

Cook as before! But use coconut milk and water instead of the 'only' water! Top Top

Saffron Rice
(use either real saffron or Spanish azafrán)
Cooking time 15-16 minutes

Grind 1 tsp sea salt with 1 tsp saffron filaments in a mortar
½ tsp pepper
1 tsp mixed herbs
½ tsp thyme (fresh finely chopped or dried – for extra flavour)

Cook as before! Top Top

Tomato Rice
Cooking time 15-16 minutes

2 tbsp tomato puree
1 tsp salt
1 tsp hot paprika
1 tsp mixed Italian herbs

Cook as before! Top Top

Turmeric Rice
(also called poor man’s saffron rice)
Cooking time 15-16 minutes

1 tsp salt
½ tsp pepper
1 tsp turmeric
½ tsp ground ginger
1 tsp mild curry powder
½ tsp marjoram

Cook as before! Top Top

The secret to making a good risotto is to keep adding just enough hot stock or liquid
in stages throughout the cooking process and to stir as much as possible.

Saffron Risotto
cooking time: 20-30 minutes
Serves 3-4 persons
For the risotto:
 ½tsp saffron filaments
2 tbsp hot milk
2 tbsp olive or sunflower oil
225g basmati rice
75g toasted cashews
2 whole cardamom seeds, crushed
350ml water
225g peas
Salt to taste
For the garnish:
 1 egg, beaten
2 tbsp milk
A little oil for greasing
Salt & pepper
  1. Soak the saffron in hot milk.
  2. Heat the oil in a pan and stir the rice in it for a few minutes. Add the nuts and the crushed cardamom seeds and pour in the water; add the peas with salt to taste.
  3. Stir once, then cover and cook slowly until the liquid is absorbed, about 20 minutes.
  4. Add the saffron in its milk and stir until well mixed
  5. Continue cooking slowly until the rice grains are cooked through.
  1. Beat the egg with a little milk and season with salt and pepper.
  2. In a large pan heat a tiny amount of oil
  3. pour in the egg-mix and make a paper thin omelette
  4. When it is cool roll it up, cut it into thin strips
  5. decorate the risotto with these egg-rolls.

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Tuna & Courgette Risotto
Serves 3-4 persons
Preparation time: 20 minutes
cooking time: 30 minutes
1 tbsp sunflower or olive oil
1 small red onion, chopped
1 clove garlic, finely chopped
1 small red or yellow pepper, seeded & diced
200g courgette, diced don't cut the courgette too finely
      dice-sized pieces are perfect.
115g chestnut mushrooms, thickly sliced
175g Arborio Risotto rice
About 600ml vegetable stock
125ml dry white wine
200g can tuna chunks in water or brine (not oil),
      drained & flaked
Freshly ground black pepper, to taste
  1. Heat the oil in a heavy-based saucepan; add onion, garlic and the pepper and cook for 5 minutes or until softened, stirring occasionally.
  2. Stir in the courgette and mushrooms; cook for 1 minute.
  3. Mix in the rice and cook for another minute, keep stirring.
  4. In a separate small pan, bring the stock to the boil; cover and keep it simmering gently.
  5. Add the wine to rice mixture; cook rapidly for 1-2 minutes
    or until the wine has almost totally evaporated; keep stirring.
  6. Reduce heat to medium-low; gradually add the hot stock to the rice,
    a ladleful at a time, allowing each addition to be absorbed before adding more,
    stirring continuously, until the rice is tender.
    About 20 minutes and you may not need to add all of the stock.
  7. Gently stir in the flaked tuna and heat gently for about 2 minutes
    or until the tuna is hot, stirring once or twice.
  8. Finally season the risotto with black pepper. Servehot.

Variations: 3-4 shallots can be substituted for the onion, if desired.
Use an additional courgette in place of the red or yellow pepper.
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Pasta

Cooking Pasta
cooking & preparation time 15 minuts
150-200g pasta
1 tablespoons olive oil for cooking and 1 for finishing
1 finely cut clove of garlic (optional)
1 teaspoon salt
1-2 pints water
  1. Bring the water, salt, garlic and oil to boil.
  2. Then put the pasta in and cook for the time specified on the package.
  3. Test one starain of pasta it it is cooked enough to you taste.
  4. When its cooked enough, strain and rince with cold water.
  5. Heat the olive oil and quickly toss & turn the pasta herein.

You can freeze coocked pasta!
Portion the pasta into freezer bags and store in fridge (for 3-4 days) or freeze (3-4 month)
When you want to eat the rest just give it a quick fry on a frying pan (to prevent the pasta sticking together).
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Spaghetti Gratins
Serves 4 Persons - Cooking time 20 min
350g Spaghetti
Salt
150g Ham cut into small pieces
1 Onion finely chopped
1 Bunch Chives finely cut
150ml single/cooking Cream
Pepper from a peppermill
4 eggs
  1. Preheat oven 200°C.
  2. Cook the spaghetti in salted water until "al dente" 9-12 minutes depending on the pasta.
  3. Strain and wash with cold water, drain well.
  4. Warm the cream cheese adding the ham, onion and chives.
  5. Mix all of this with the spaghetti.
  6. Divide this mixture into 4 gratin dishes. Make a hole in the middle of each dish and crack an egg into it.
  7. Bake for 8 minutes in the oven.

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Spaghetti Veneto
Serves 4-6
50g pine nuts
250g baby spinach, washed and coarsely chopped
150g Dolcelatte cheese
1-2 cloves garlic, crushed
l50ml single cream
225g sun-blushed tomatoes, coarsely chopped
350g spaghetti
salt and pepper to taste
freshly grated nutmeg
  1. Dry-fry the pine nuts in a non-stick frying pan until golden all over - watch them like a hawk!
    Set aside and keep warm.
  2. Wilt the spinach in a large non-stick frying pan over a high heat.
  3. Mash the cheese and garlic together in a bowl and gradually mix in the cream to make a paste, until just blended. Add the cheese paste and sun-blushed tomatoes to the spinach and stir until hot.
  4. Boil the spaghetti in a large pan of salted water until just tender, about 10 minutes, or according to the instructions on the packet. Drain well.
  5. Add the spaghetti to the frying pan and stir briefly over a high heat.
  6. Season with black pepper and nutmeg, then turn into a warmed serving dish.
  7. Sprinkle the warm pine nuts over the middle and serve at once.

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Potatoes

Easy Fried/Stir-Fried Potatoes
2-5 potatoes
1tsp olive oil
25-50g butter
  (depending on how many potatoes are used)
Salt & Pepper to taste

Pan-Fry: Slice the potatoes into thin slices using a mandolin

Stir-Fry: Cut the potatoes into cubes using a mandolin.

  • While slicing/cutting bring a saucepan of water and a little salt to boil.
  • Add the sliced/cut potatoes to the boiling water and cook for about 2-3 minutes,
    drain and dry with a kitchen towel.

Pan-Fry:

  1. Heat oil and butter in a frying pan
  2. Add the potatoes and fry. Turn occasionally until potatoes are browned and slightly crunchy.
  3. If wanted you can also add some sliced onions to the frying pan.
  4. Serve as a Side-dish to your dinner or lunch, sprinkled with parsley and/or chives.

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Potato Crepes
Serves 4 to 6.
450 g potatoes, peeled and quartered
60 ml milk
2 tbsp plain flour (or glutenfree flour)
3 eggs
4 egg-whites
60 ml double cream
Salt and freshly ground pepper to taste
60 ml butter
  1. Boil the potatoes in salted water until tender.
  2. Drain and pass through a strainer, food mill, or potato ricer.
  3. Stir in the milk and let cool.
  4. Stir in the flour and the eggs, followed by the cream, salt, and pepper.
  5. Heat some of the butter in a skillet/pan over moderate heat and fry small amounts of the batter
    (about 1 tablespoon, 15 ml) at a time until golden brown on both sides.
  6. Repeat with the remaining batter, adding more butter to the pan as needed. Serve hot.

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Twice-Grilled Potatoes
Serves 4 to 6 - cooking time 50+ minutes.
2-3 large baking potatoes, halved lengthwise
Vegetable oil
250ml grated cheese
   Gruyere or cheddar cheese
125ml sour cream
60ml milk or double cream
60ml chopped cooked ham or bacon
10ml Dijon mustard
Salt and freshly ground pepper to taste
  1. Spray or brush the potato halves with vegetable oil and grill on a grilling or frying pan
    (or bake in a 180°C oven) turning several times until tender when pierced with a fork,
    about 30 to 40 minutes.
  2. Remove from the heat and allow to cool enough to handle.
  3. Using a small knife, spoon, or melonballer, scoop out the flesh of the potatoes
    leaving a shell about ¼inch (5 mm) thick.
  4. Mash the potato pulp and stir in half the cheese, the sour cream, milk, ham, mustard, salt, and pepper.
  5. Divide the stuffing among the potato shells and middle with the remaining cheese.
  6. These may be prepared several days in advance and refrigerated or frozen at this point.
  7. Grill directly over hot coals until the potatoes are heated through and the cheese has melted;
    or use the oven grill to reheat.

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Marinated Potatoes and Onions
Serves 4 to 6
675g medium red potatoes,
      cut into ¼ inch (5 mm) slices
2 large red onion, thinly sliced
1 bunch thinly sliced spring onions, also use
      the green and white parts
2 tbsp chopped fresh parsley
Plus a light vinaigrette (see below)
  1. Boil the potatoes in enough salted water to cover until they are tender but still firm, 5 to 8 minutes.
  2. Drain and allow to cool slightly.
  3. Toss gently with remaining ingredients and marinate for at least 2 hours at room temperature.

Light Vinaigrette

60 ml water
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
Salt and freshly ground pepper to taste
  1. Whisk all ingredients together or blend in an electric blender or food processor until smooth.
  2. Makes about 125 ml

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Rösti in general

Rösti is a Swiss dish consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the Western World. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served toaccompany other dishes such as Cervelas or Fleischkäse (slices of meat loaf) and Geschnetzeltes (a ragout recipe). Rösti is made with roughly grated potato, either cooked or raw. Depending on the frying technique, butter or fat may be added (and usually salt and pepper). If not, oil will be used for the frying.

The grated potatoes are then shaped into rounds or patties, which come in different sizes, usually measuring between 3-12 cm in diameter and ½ cm thick. Often Rösti is simply shaped inside of the frying pan. They aremost often pan fried, but can also be baked in the oven. Although basic Rösti consistsof nothing but potato, a number of additional ingredients are sometimes added, suchas bacon, onion, cheese, apple or fresh herbs. This is considered to be a regional touch.
 


Rösti (using boiled potatoes)
for 4 people
800g potatoes (cooked in their skins)
1 tsp salt
50g butter
3 tbsp water
  1. Peel the potatoes, grate them on a coarse grater and sprinkle with salt.
  2. Heat a 14-24cm frying pan without fat.
    When hot add 1/3 of the butter (make sure the whole pan is greased, right up to the rim).
  3. Spread the grated potatoes out in the pan and shape and press the potatoes into a compact pancake.
    (now this is a Rösti).
  4. Fry for about 10 minutes over low heat until golden brown underneath.
  5. Remove the rösti from the frying pan by tipping it onto a lid or plate
  6. Add a further 1/3 of the butter all-round the edge of the pan.
  7. Slide the pancake back into the pan
  8. And fry for another 10 minutes over a low heat until the underside has also formed a golden crust.
  9. Serve the finished Rösti on a hot plate.
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Rösti (using raw potatoes)
for 4 people
1 kg raw potatoes
1 tbsp salt
3-4 tbsp fat (oil or butter)
  1. Peel the potatoes and use the Rösti grater to grate them into fine strips.
  2. Heat the fat in the frying pan.
  3. Add the potatoes, sprinkle with salt and stir well to mix them in with the fat.
  4. Cover and fry for 20-30 minutes over medium heat, turning regularly.
    This also cooks the potatoes.
  5. Fry for about 10 minutes over low heat until golden brown underneath.
  6. Remove the rösti from the frying pan by tipping it onto a lid or plate
  7. Add a further 1/3 of the butter all-round the edge of the pan.
  8. Slide the pancake back into the pan
  9. And fry for another 10 minutes on low heat until the underside is golden and crusty.
  10. Serve the finished Rösti on a hot plate.
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Berner Rösti
for 4 people
1 kg parboiled potatoes
1 tsp salt
2 tbsp melted butter
2 tbsp lard
50g diced bacon
1-2 tbsp milk
  1. Peel the parboiled potatoes, grate with the Rösti grater into thin strips and mix with the salt.
  2. Heat the butter and lard in a frying pan and add the diced bacon and potato and fry gently,
    stirring frequently for 5-10 minutes.
  3. Shape into a cake and cover with an upside-down plate.
  4. Fry over gentle heat for 20 minutes.
  5. Pour the milk over the top and fry, covered, for about another 10 minutes.
  6. Tip out onto the plate and serve with milky coffee.
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Zürcher Rösti
Serves 4 to 6.
For the Rösti:
  800 g Potatoes from the previous day
Salt
Butter
For the "Gschnätzlets":
  2 tbsp butter
150 g finely cut veal kidney
350 g finely cut veal
Salt
Freshly ground pepper
Flour
1 Onion, finely chopped
250 g Mushrooms, sliced
1 tsp Lemon juice
1.5 dl White wine
1.5 dl single cream
Parsley finely chopped
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Polenta

Deep Fried Polenta with Pancetta
Serves: 2
Preperation Time: 5 minutes Cooking Time: 30 minutes
250g (9oz) polenta flour (quick cooking polenta)
2 onions, finely sliced
6 sage leaves
2 handfuls of pancetta, diced
5 tbsp Italian olive oil
100g (4oz) Parmesan cheese, grated
1 litre (1 ¾ pint) oil
salt and pepper to taste
  1. Cook the polenta in salted boiling water until it thickens, according to the packet’s instructions.
  2. In the meantime, shallow fry the onions, sage and the pancetta in the olive oil until golden.
  3. Add this into the polenta mixture with the Parmesan cheese and season with salt and pepper.
  4. Pour the mixture in a buttered dish, approx. 20cm diameter, and allow to cool.
  5. Once cooled tip out onto a chopping board.
  6. Cut in thick slices and deep-fry them in very hot oil for approx. 1 minute.
  7. When cooked, take them out and place on a plate with some kitchen roll allowing the excess oil to drain.
  8. Serve immediately with a mixed salad.
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Herb and feta polenta
Makes 16
  30g unsalted butter
1 tablespoon olive oil
1 garlic clove, crushed
3 spring onions, finely chopped
50g polenta
100g feta cheese, crumbled into pieces
A small handful of dill, coarsely chopped
Sea salt and freshly ground black pepper
8-16 pitted black olives, sliced to serve
For the tomato tapenade
  50g sun-dried tomatoes, soaked overnight in warm water with
1 tablespoon vinegar
6 tablespoons olive oil
1 tablespoon balsamic vinegar
½ red chilli, deseeded
A small handful of fresh basil leaves -
A baking tin, 20cm (8in) square, well greased
A biscuit cutter, 5cm (2in) diameter
  1. To make the tapenade, put the soaked tomatoes in a blender with the olive oil, balsamic vinegar, chilli and basil. Process until the mixture is fairly smooth.
  2. To make the polenta, put the butter, oil, garlic and spring onions in a saucepan and cook over a medium heat for about 10 minutes until the onions are translucent.
  3. Pour on 300ml boiling water, and then add the polenta in a steady stream, whisking all the time to avoid lumps forming.
  4. Continue cooking according to the instructions on the polenta packet.
  5. Stir in the feta and dill, add salt and pepper to taste, and then pour into prepared tin.
  6. Chill in the refrigerator overnight.
  7. Cut out 16 small polenta rounds using the biscuit cutter.
  8. Top each round (in the middle) with a generous spoonful of tomato, a few sliced black olives and serve.
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Polenta Crusted Mushroom and Pine nut Tart
(Serves 6)

Use either 1 x 8 inch loose bottom quiche tin or 6 small tartlet cases.
Cooking times will vary.

For pastry:
  200g polenta
75g butter
1 teaspoon salt
1 egg
1 tablespoon cold water
Cold water to bind if necessary
  1. Rub butter into polenta to a mixture that resembles fine breadcrumbs.
  2. Mix egg and oil together and add to polenta mix.
  3. Add cold water to make a dough.
  4. Wrap in cling film and leave aside to chill.
  5. Place in freezer for 20 minutes.
  6. Grease and line the tins.
  7. Take the pastry from freezer and roll it out- don’t worry if the pastry overlaps the sides of the tin - you can trim it when the tart is baked.
  8. Bake at 160°C, 320°F or gas mark 5 for 10 minutes - remove and cool.
For filling: 8 brown mushrooms
4 porcini mushrooms soaked in hot water for 10 minutes, drained and chopped.
1 onion finely sliced
2 cloves garlic, crushed
Handful of chopped basil
Handful of chopped parsley
250ml double cream
2 eggs
2 egg yolks
teaspoon salt
50g fresh grated parmesan
Olive oil for cooking

  1. Heat oil until hot over high heat. Add brown mushrooms and cook until golden.
  2. Add onions, porcini and garlic and cook until onions are soft.
  3. Add pinenuts and cook for another minute.
  4. Put the mushroom mixture into the pastry shell. Sprinkle with herbs.
  5. Whisk eggs, yolks and cream together. Season with salt and pour over mushrooms.
  6. Sprinkle with parmesan and bake for about 25-30 minutes.
    (Small tarts will not take as long).
  7. Serve with dressed leaves.
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Sauces

Creamy Bacon Sauce  

250g Bacon Bits
250g sliced Mushrooms
1 chopped Onion
50ml white Wine
350ml Cream
Freshly grated parmesan cheese

  1. Fry the bacon in a pan until crisp,
  2. add the mushrooms and onion and fry a little before adding the wine.
    Let this simmer for a minute or two.
  3. Pour in the cream and continue simmering for up to 5 minutes.
  4. Serve with pasta or rice and parmesan cheese.
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Beurre Blanc Sauce  

300ml white wine (dry)
2 Shallots finely chopped
1 Clove of garlic (optional)
4 turns of black pepper
Juice of ½ lemon or
      2 tbsp of white wine vinegar
180g of cold butter (cut into cubes)
2 tbsp cream (preferably double)

  1. Reduce all the above except for the butter and cream, in a saucepan until all the liquid except about a dessertspoon have evaporated.
  2. Add the cream and turn heat down low.
  3. Whisk a third of the butter into the cream and wine mixture until it has melted. Repeat until butter is used.
  4. Strain it into another pan- keep the sauce in a warm place if you are not using it straight away (it will hold for about an hour).
  5. Add your favourite flavourings to the sauce just before serving eg chives, or other fresh herbs, lemongrass, finely grated ginger, or use red wine in place of white for a Beurre Rouge sauce, which is great with salmon, tuna and oily fish.
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Tomato Sauce  

1 Clove of garlic (optional)
1 onion finely chopped
Salt, Pepper and any Herbs you like
1 tin of chopped Tomatoes
2 tbsp of Tomato Puree
1 chicken stock cube/concentrated jelly

  1. Sauté the onion and garlic.
  2. Pour the tin of tomatoes, puree and herbs into the blender, blend/mix for about 1 minute,
    then pour it into the saucepan,
  3. When hot add the chicken stock.
  4. Now just let the sauce simmer for at least 3 minutes. Taste and make sure it’s to your taste.
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Tuna & Tomato Sauce

1 can Tuna Chunks in oil
2 tbsp Oil
1 medium Onion chopped finely
1 whole clove garlic (just crushed)
2 tbsp chopped parsley
500g tomatoes
1 knife tip sugar
Salt & Pepper

  1. Drain the tuna, but keep the oil.
  2. In-the meantime chop the (peeled or unpeeled) tomatoes (or a can of tomatoes) and run it through you blender until smooth.
  3. Mix 2 tbsp tuna oil with the other oil into a saucepan, add the chopped onion, the garlic clove and the parsley, the blended tomatoes and the remaining ingredients bar the tuna.
  4. Simmer gently for about ½ hour (the sauce only need to heat for 5-10 minutes if you use canned tomatoes)
  5. remove the garlic but add the tuna and simmer for another 5 minutes (until the tuna is warm).
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White Seafood Sauce  

6 tbsp butter
2 tbsp flour
½ tsp salt
White pepper
1 cup milk
4 tbsp dry white wine
2 tsp Dijon mustard
3 tbsp finely chopped shallots
1 cup Frozen Seafood
3 tbsp snipped fresh dill or 1½ tsp. dried dill
Paprika

  1. Make a basic white sauce by:
    • melting 2 tbsp of the butter in a saucepan,
    • then add the flour and stir for 2 minutes,
    • stir in salt, pepper and milk,
    • continue stirring until the sauce thickens and is smooth.
  2. Then stir in the wine and mustard and remove from heat.
  3. Heat remaining butter and saute the shallots until lightly browned.
  4. Add the seafood and saute another 4-5 minutes.
  5. Fold seafood into the sauce, and add dill. Stir well.
  6. Sprinkle with paprika and serve with pasta or rice.
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