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Archive for January 2nd, 2008

These were served as sides for Christmas dinner. The carrots recipe was from the December/January double issue of delicious. It was my first time having dutch carrots. They were really cute! 

Herb Roasted Baby Potatoes

Ingredients: 

  • Baby potatoes
  • Dried mixed herbs
  • Fresh rosemary
  • Butter
  • Lemon juice
  • Salt & pepper

Method: 

  • Bring a pot of water to boil with a little salt. Add potatoes and boil till soften.
  • Run the potatoes under cold water and peel the skin. 
  • Melt butter. Add chopped rosemary and lemon juice with it. 
  • Preheat the grill. Lay potatoes on a tray. Brush potatoes with butter mixture. Sprinkle with mixed herbs, black pepper and salt.
  • Grill till slightly brown. Turn potatoes over and repeat as above.

Glazed Dutch Carrots

Ingredients:
  • A bunch of dutch carrots
  • Fresh rosemary, a few bunches
  • Butter
  • Sugar
  • Honey
  • Salt & pepper

Method:

    • Wash and peel carrots.
    • Place carrots, butter, sugar, salt and honey in a saucepan. Spread out the rosemary bunches around the carrots. Add enough water to cover the carrots.
    • Bring to boil then lower the heat and allow carrots to simmer till soften. If carrots have become tender but the sauce is still watery, remove the carrots and set aside. Continue to simmer sauce till you have just one/two tablespoon of the syrup left.
    • Brush carrots with syrup. Sprinkle mixed herbs and pepper.  

       

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      Fresh Summer Salad

      Krystal’s father loves green, leafy salads hence I made this for Christmas dinner. Easy, fast and healthy!
       
      Ingredients:
      • Salad leaves
      • Cherry tomatoes
      • Red onion
      • Balsamic vinegar
      • Lemon juice
      • Olive oil
      • Salt & Pepper
      Method:
      • Slice red onions into thin slices. Toss salad leaves, cherry tomatoes, red onions, salt and pepper together. Drizzle with olive oil, balsamic vinegar and lemon juice. 

       

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