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Herby Garlic Butter

Herby Garlic Butter

I LOVE garlic and I LOVE herbs, so what better combination than Herby garlic butter. This has become a staple in our house to quickly make garlic bread, or my favourite add it to mash potatoes, on top of grilled salmon or even mix a little bit through greens!

Store it in the fridge and use within 2 weeks or in the freezer and use within 3months!

Herby Garlic Butter

The possibilities are endless with this delicious butter! Top off your protein of choice, or mix it through vegetables at dinner time!
Course Side Dish
Cuisine Italian
Keyword butter, Condiment, Garlic, Garlic Butter, Herb
Prep Time 5 minutes
Servings 15

Ingredients

  • 250 g Salted Butter Softened
  • 10 Cloves Garlic Crushed
  • 1 Tbsp Dill Fresh
  • 1 Tbsp Parsley Fresh

Instructions

  • Combine all ingredients in the bowl of a food processor and blend on high for 1-2min until well combined.
  • Store in an airtight container in the fridge or freezer.

Notes

If you don't have a food processor, simple allow your butter to softened further until you are able to mix it by hand!

HerbyGarlicButter

 

Looking for other delicious winter meals? Try these favourites!

Hummus with Crispy Zaartar Pita Chips

Hummus with Crispy Zaartar Pita Chips

 

Hummus with Zaartar Pita Chips Hummus with Zaartar Pita Chips

Hummus With crispy Pita chips

The ultimate creamy hummus perfect for dipping with veggies sticks or cripsy pita chips!
Course Snack
Keyword chickpeas, hummus, legumes, pita chips, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Servings 4 People

Ingredients

  • 1 x 400g can Chickpeas
  • 1 tbsp tahini
  • 1 clove garlic crushed
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper

Pita chips:

  • 2 large pitas
  • 1 tbsp zaatar seasoning*
  • Spray cooking oil

Instructions

  • Drain the chickpeas and pour them into a saucepan. Top with water until chickpeas are covered. Bring the chickpeas to a boil and then reduce to a simmer for 10mins. This step is optional, but makes for the creamiest hummus!
  • Drain the chickpeas through a colander with a jug beneath it to capture ½ cup of the cooking water.
  • Add your chickpeas, tahini, and cooking water to the food processor. Processes for 1min until smooth and then add in remaining ingredients and process on high for 2mins until creamy!
  • Serve with crunch pita chips.

To prepare the pita chips:

  • Preheat the oven to 170Lightly spray the pita breads with spray oil and then sprinkle with zaartar. Bake in the pita chips straight on the wire oven wracks for 7-10min until golden and crunchy. Allow cooling for 5min and then using your hands break them up into rough chips.

Notes

*(or 1tsp sesame seeds, 1 tsp cumin, 1 tsp oregano, salt and pepper if you can’t find zaatar in your local supermarket!)

 

Cheats Tomato Salsa

Cheats Tomato Salsa

Cheats Tomato salsa

Ready in two minutes, it is perfect to top your healthy nachos or my personal favourite - Veggie fritters!
Course Side Dish
Keyword easy, mexican, salsa, tomato
Prep Time 2 minutes

Ingredients

  • 1 punnet cherry tomatoes
  • ½ red onion roughly chopped
  • ¼ cup coriander leaves
  • Juice of ½ lime
  • Salt and pepper

Instructions

  • Add all ingredients into a blender and pulse for 1min until finely chopped!

Carrot fries with minty yoghurt sauce

Carrot fries with minty yoghurt sauce

I was cooking dinner with my sister one night and we had run out of pretty much everything – potatoes and sweet potatoes. So we didn’t know what to have with our fish.

Enter the carrot fries. This is my sisters creation and I still make it all the time! Super simple and tasty!

Carrot fries with yoghurt mint dip

A little sweet, a little spicy, a little salty. The perfect balance for a delicious snack, finished off with an amazing (and simple) yoghurt dipping sauce!
Course Side Dish, Snack
Keyword carrots, Chips, Yoghurt
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 500 g carrots
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • Salt and Pepper
  • 1 tbsp oil

Mint Yoghurt

  • 2/3 cup yoghurt
  • 1 tsp cumin
  • Juice of ¼ lime
  • ½ cup mint leaves loosely packed

Instructions

  • Preheat oven to 200Cut carrots in to long chips and then place on a large baking tray. Sprinkle spices over the carrots and then drizzle with oil. Use your hands or tongues to mix the carrots around so they are evenly coated.
  • Roast carrots in the oven to 25-30min.
  • Meanwhile make the mint yoghurt. Combine the yoghurt, cumin, lime juice and finely chopped mint leaves in a small bowl. Allow to sit for 10min before serving.

Salt and Vinegar Hot Chips

Salt and Vinegar Hot Chips

Nothing better than home made chips, these are quick and easy to make and are a good sider to a fish or crumb chicken dish.

Salt and Vinegar Chips

Course Side Dish, Snack
Keyword Chips, salt and vinegar
Prep Time 10 minutes
Cook Time 30 minutes

Ingredients

  • 3 large potatoes
  • 1 cup white vinegar +2 tbsp
  • 2 cups water
  • Salt

Instructions

  • Preheat the oven to 200C and line a large baking tray.
  • Cut the potatoes into long chips and then place in a saucepan. Pour in 1 cup of vinegar and 2 cups of water. Ensure that all potatoes are covered in liquid. Bring to the boil and then reduce to a simmer for 5-7min or until a knife just goes through the potatoes.
  • Drain the potatoes and then spread them out on the baking tray. Drizzle with remaining 2tbsp of vinegar and then sprinkle with salt.
  • Bake the potatoes in the oven for 30mins or until golden.
  • Serve with aioli!

Peach and Quinoa Salad

Peach and Quinoa Salad

Another Salad.. I know! But how good does this look. I mean seriously how good does it.. Okay I’ll stop.

If you love interesting salads like this one be sure to check out some of our other salad recipes such as the Kitchen Sink Salad and the Haloumi Freekah Salad.

Peach and Quinoa Salad

Course Salad, Side Dish
Keyword Peach, Quinoa, Salad, Summer
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes

Ingredients

  • 2 yellow peaches
  • 1 cup quinoa
  • 2 cup mixed leaves
  • 1 punnet cherry tomatoes halved
  • 1 lebanese cucumber
  • 100 g feta Optional
  • Juice of half lemon
  • 2 tbsp olive oil
  • Salt and pepper

Instructions

  • Cook the quinoa per packet instructions and then set aside to cool completely.
  • Cut the Peaches in half and then carefully remove the stone. This works best with ripe, but still firm peaches! Then slice the peach halves into 4-6 wedges each.
  • Use a vegetable peeler to cut the cucumber into thin ribbons.
  • Then add the halved cherry tomatoes, mixed leaves, cucumber and peaches to the quinoa. Crumble feta on top and drizzle with half juice of a lemon and 2tbsp olive oil.