Sides

Most of these delicious side-kicks are so yummy they can be eaten as filling meals in their own right with a nice chunk of fresh bread, but they also complement their protein partners perfectly. Sitting demurely next to them on the plate.

Salads are also in this category, I hope you enjoy them!

No knead homemade bread from scratch tutorial with step by step photos! #ggbreadrevolution

Posted on May 29, 2013

Do you avoid making your own bread because you don’t have the time OR don’t have the energy-slash-hands free (I’m looking at you mamas!)?

That used to be me. But that all changed when I came across a photo on instagram with the hashtag #ggbreadrevolution. I can’t remember who it was that actually posted the photo, but it was a beautiful loaf of bread, so I immediately clicked the hashtag and delved deeper.

What I found was a Melbourne Mum of five boys with a blog called Gourmet Girlfriend and her revolutionary adaptation of a NY Times no knead bread recipe. She promised it was easy peasy and every loaf would turn out perfectly. It made me curious, to say the least. OK, I’ll admit, I was damn right excited!

I followed her instructions that night and the next morning, voila!, a beautiful loaf sat on my kitchen bench. I was super impressed with myself, and I was hooked! No more supermarket bread for this family.

Today I’d like to show you my slightly adapted method in all its step by step glory and I strongly urge you to give it a try. It’s really sooo easy – even for a Mum of a 2.5 year old toddler and I’m also 30 weeks pregnant!

I’m so committed to this cause that I even went out and purchased a big 20kg sack of flour and a barrel to store it in last weekend. Without further ado – let’s get easy homemade bread making! (more…)

Watercress, orange & halloumi salad {vegetarian, gluten free}

Posted on April 22, 2013

Meatless Monday rolls around fast each week, doesn’t it? It’s fine by me as I love, and look forward to, my vegetarian dinners each week.

Tonight we’ll be having a beautiful grilled eggplant and red capsicum soup using a recipe from one of favourite chefs Yotam Ottolenghi in his cookbook titled Plenty. It sits on my kitchen bench pretty much all the time, it’s so inspiring. Have you seen it? His new cookbook Jerusalem is on my wish list too.

This salad, though, is all mine. It came about, as most of my recipes do, by happy accident.

Some super fresh watercress from the market, new season oranges in my fruitbowl and a packet of halloumi screaming my name from the fridge – a star salad was born!

I actually used a mustard-based vinaigrette on this version, but I think it would be even better with my sweet finger lime dressing from last week, so I’ve suggested that in the recipe. Feel free to use whatever takes your fancy!

Linking up with the delightful Veggie Mama for Meatless Mondays again this week. Hop on over there as she has whipped up some lovely looking fritters made with quinoa.

Tell me, do you do fruit in salad? Yay or nay?

Christie x 

Watercress, halloumi and orange salad

serves 4 as a side or 2 as a main 

  • 300g pack of halloumi, sliced and dried with paper towels
  • 1 large bunch of watercress, washed, tough stalks trimmed and separated into small branches
  • 1 orange, peeled and segmented
  • sweet finger lime dressing or your favourite mustard-based vinaigrette

1. Cook the halloumi slices in a hot frying pan with a little olive oil for 30 seconds on each side until nicely browned, but not too melted. Drain on paper towel then chop into bite sized pieces.

2. Arrange the watercress, orange segments and halloumi onto a serving platter and drizzle with sweet lime dressing or your favourite vinaigrette. Serve immediately as a side for large roasted portabello mushrooms or veggie skewers with some crusty bread.

Variations:

  • Change the cheese or leaves: substitute fresh, creamy mozzarella torn into chunks or thin shavings of a full-bodied parmesan or pecorino. Try rocket or baby spinach in place of watercress.
  • Different citrus: this would also work well with blood oranges or ruby red grapefruit.
  • Meaty: some beautiful good quality proscuitto draped on top could make this salad a complete meal with some sourdough on the side. In which case, it would serve 2 as a main course.

Sweet finger lime dressing {vegetarian, gluten-free, dairy-free}

Posted on April 15, 2013

A short and sweet post today.

Remember those finger limes I picked up at Lennox Head markets last month? Well, this is what I made with some of them.

A totally lush sweet ‘n sour dressing that literally pops in your mouth, due to those juicy little finger lime bits!  (more…)

Simple shimeji mushroom sauce {vegetarian}

Posted on February 6, 2013

This is a sauce I knock up on the reg. Sometimes with different types of mushrooms, but always with the same method. Actually, I do change it up slightly with fresh chilli on occasion.

It adorns toast. Gets scooped into a baked potato. Tops steak, schnitzel or a grilled tofu slab. Is mixed through pasta. Poured over steamed broccoli. The list goes on.

This sauce is so damn easy I haven’t in 5 years+ of blogging ever taken a photo of it or felt it worthy to share with you. Even though it makes a starring appearance at least once a fortnight on our dinner plates. (more…)

Avocado salad with creamy tomato dressing {vegan, GF}

Posted on January 21, 2013

As much as I love olive oil and fresh lemon as a salad dressing, it can get a bit old. 

Sometimes I add a little mustard or balsamic vinegar to liven things up. Other times a dollop of mayonnaise or sour cream. I even get crazy with anchovies, capers or olives when I’m feeling particularly daring.

One day I found some perfectly ripe local avocados at the green grocer and I wanted to use them right away. In a salad. With a dressing that was different than usual. (more…)

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