Side Dishes

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

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

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

Cook as before! Top

Cook as before! Top

Cook as before! 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.

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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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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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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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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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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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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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 (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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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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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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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.

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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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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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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Cheese Sauce > PREP TIME: 5 minutes TOTAL TIME: 12 minutes
1 tablespoon butter 2 tablespoons flour 1 cup milk ½ cup cheese, grated ( your choice, mozzarella, cheddar, brie) ¼ cup parmesan cheese salt & pepper (to taste)

1. Melt butter in heavy saucepan on top of stove.
2. Add flour and stir until well mixed and bubbly being careful not to scorch.
3. Remove from heat and add milk; stirring until well blended.
4. Return sauce to heat and bring to a boil, stirring constantly.
5. Reduce heat, add shredded cheese and parmesan
   and cook until cheese melts and there is no taste of raw starch.
6. Add salt and pepper to taste.

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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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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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