Food and Drink
Potato Salad Recipe
This potato salad recipe is perfect for picnics and barbecues! A creamy, tangy dressing coats tender potatoes, fresh herbs, and crunchy veggies.
Ingredients
2 pounds Yukon gold potatoes, cut into ½-inch pieces
2 celery stalks, diced
½ cup diced red onions
2 tablespoons capers
4 red radishes, halved and thinly sliced, reserve some for garnish
⅓ cup chopped chives, reserve some for garnish
2 to 4 tablespoons fresh dill, optional
¼ teaspoon celery seed, optional
Dressing
¾ cup plain whole-milk Greek yoghurt
¼ cup mayonnaise
2 tablespoon mustard
2 tablespoons lemon juice
1½ tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 teaspoon sea salt
Instructions
Place the potatoes in a large pot and cover with cold water by about 1-inch. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, about 10 minutes. Drain the potatoes, set them aside to cool to room temperature, then transfer them to a large bowl.
Make the dressing: In a medium bowl, whisk together the yoghurt, mayo, mustard, lemon juice, olive oil, garlic, salt, turmeric, if using, and several grinds of pepper. Note: this will taste strong and salty at this step; it’ll balance once it’s mixed with the potatoes.
Pour the dressing over the potatoes and stir to coat. Stir in the celery, red onions, capers, radishes, chives, and dill and celery seed, if using. Season to taste and garnish with the reserved radishes and chives.
Best Potato Salad Recipe Ingredients
Here’s what you’ll need to make this potato salad recipe:
– Potatoes, of course! Look for Yukon Gold or yellow potatoes. Their creamy texture makes them perfect for this potato salad recipe.
– Celery – It offers a delicious crunchy contrast to the creamy dressing and potatoes, and it infuses the salad with savoury flavour.
– Radishes and red onion – For extra colour and crunch.
– Capers – Many classic potato salad recipes call for dill pickles or sweet pickles, but I love using capers instead. They add a punch of briny flavour to the salad.
– Dill, chives, and celery seed – Deepen the salad’s savoury flavour.
– And the dressing – It’s creamy, tangy, and bright, made with Greek yoghurt, mayo, lemon juice, Dijon mustard, olive oil, garlic, and salt and pepper. You can also stir in turmeric for colour, but it’s completely optional. The salad still tastes great without it!
How to Make Potato Salad
This potato salad recipe couldn’t be simpler to make! Here’s how it goes:
– First, chop the potatoes. Try to cut them to a similar size, into about 1/2-inch chunks, so that they cook evenly.
– Next, cook them. Place the chopped potatoes in a large pot, and cover them with one inch of cold water. Bring the water to a boil, and simmer for about 10 minutes, or until tender.
– While the potatoes cool, whisk together the dressing. If you try it on its own, it will taste strong and salty. – – Don’t worry! The flavour will balance when it’s poured over the starchy potatoes.
– Finally, pour the dressing over the potatoes and stir in the remaining ingredients. Season to taste. That’s it!
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom