RIDICULOUSLY EASY OVEN POTATO WEDGES
I was scrambling to make something to go with an "interestingly" spiced roast that my mum made, and came up with this combination of spices for potatoes You don't really need to cut the potatoes into wedges or any particlar shape, I never do. just make sure the lumps are around the same size
Provided by KatKatia
Categories Potato
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Dice, cube or chop the peeled potatoes into whatever shape you feel like making them.
- Rinse then thoroughly in cold water, drain well and transfer to a large bowl.
- Add oil and toss the potatoes around so they are evenly coated.
- Add all of the spices and the cheese and toss so they are evenly coated.
- Place on a baking pan in one layer (preferably lined) and bake for around 30-40 minutes, depending on person preference of potato texture.
- Suggestions! It's really really handy to line the pan before you bake them, or else you will have a sticky baked on mess on your pans that takes an awful lot of elbow grease to get rid of. You could add lemon juice to the potatoes to give them an extra fresh taste.
NO YEAST CHEESE, GARLIC AND HERB BREAD
A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted!
Provided by Nagi | RecipeTin Eats
Categories Bread
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 180C/350F.
- Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
- Mix the herbs and olive oil in a small bowl.
- Sift the Dry Ingredients into a bowl.
- Combine the Wet Ingredients into a bowl and whisk to combine.
- Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
- Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below).
- Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
- Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
- Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
- Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.
Nutrition Facts : ServingSize 104 g, Calories 271 kcal, Carbohydrate 29.5 g, Protein 10.5 g, Fat 12.3 g, SaturatedFat 5.1 g, Cholesterol 62 mg, Sodium 512 mg, Fiber 1.2 g, Sugar 1.7 g
EASY HERB BUTTER
Easy Herb Butter is a delicious compound butter made with fresh thyme, parsley, garlic and lemon zest. Delicious topping for steaks, potatoes, fish, crostini's, veggies and practically anything and everything.
Provided by HWC Magazine
Categories Sides
Time 5m
Number Of Ingredients 6
Steps:
- Soften the butter. You can just leave it out at room temperature and let it soften naturally for a couple of hours. Microwave: Remove the wrapping off the butter and place it in the microwave in 5 second increments. In 10 seconds, we had perfectly softened butter. Be careful. You do not want melted butter. The effect you are going for is that you can easily dent your butter when you press your finger into the butter.
- If using unsalted butter, add ½ teaspoon of salt. If using salted butter, you may choose to add ¼ teaspoon of salt or less to your desired taste.
- Add pepper, finely chopped fresh herbs or dried herbs, garlic powder and lemon zest (if desired) and mix well with a fork.
- You can serve it whipped right away. However, you may choose to roll it in a log and refrigerate or freeze for later. Cut a sheet of plastic wrap or parchment paper Place your compound butter on the 1/3 of the plastic wrap or parchment paper closest to you. Spread the compound butter with your spatula slightly.Gently, but firmly, grab the edge of the plastic wrap and roll the butter into a round log shape. Tightly twist the edges and wrap around. You can either place in the refrigerator for at least 2 hours or in the freezer to store. Slice into wedges to serve and enjoy.
Nutrition Facts : ServingSize 1 g, Calories 102 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 246 mg, Fiber 1 g, Sugar 1 g
ITALIAN FLATBREADS
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! -Cynthia M. Bent, Newark, DE
Provided by Taste of Home
Time 35m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.
Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 115mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
GRILLED CAULIFLOWER WEDGES WITH HERB TARATOR
Cauliflower's versatility extends all the way to the grill, where it takes on complex flavor and a range of textures. While the exterior becomes burnished and crisp, the interior turns sweet and nutty, offering deep meaty smokiness that can satisfy vegetarians and carnivores. And although a whole grilled cauliflower looks impressive, it is far easier to cut it into wedges to reduce the cook time and to provide more surface area to get charred and caramelized. Pair with an earthy Lebanese-style tarator for an easy weeknight dinner. Tarator is a Middle Eastern tahini sauce that is brightened with a heavy dose of lemon. Eaten throughout Eastern Europe and the Middle East, tarator can either be a cold cucumber soup, a yogurt-based dip, or a sauce. Sometimes walnuts or stale bread are added. I learned this version of tarator from my friend Elham Abi-Ghanem, who is of Lebanese heritage.
Provided by Hetty McKinnon
Categories Cauliflower Almond Garlic Dill Mint Lemon Juice Coriander Cumin Herb Vegetable Vegetarian Grill/Barbecue
Number Of Ingredients 15
Steps:
- Tarator
- Toast almonds in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Transfer to a small bowl and let cool. Set aside for serving.
- Blend garlic, dill, mint, tahini, and ⅓ cup water in a blender or food processor until a thick paste forms. Add lemon juice and blend again, adding an additional 1-2 Tbsp. water if sauce is too thick. It should be easily spreadable but not runny. Season with salt and lots of pepper.
- Cauliflower and assembly
- Remove outer leaves and trim stem from cauliflower so it sits flat. Cut cauliflower into 4 wedges.
- Whisk oil, coriander, cumin, turmeric, and a big pinch of salt in a large bowl to combine. Add cauliflower and coat in oil. The cauliflower can fall apart easily, so handle with care and use your fingers to work oil into the uneven surface.
- Prepare a grill for medium-high heat (if using a charcoal grill, bank most of the coals on one side of the grill). Place cauliflower, cut side down, on grate over hottest part of grill and grill, undisturbed, until char marks form, about 3 minutes (you can carefully lift to check, but try not to move too much). Turn over onto other cut side and grill, undisturbed, until grill marks form, about 3 minutes. Turn onto uneven floret side and slide over to cooler part of grill or reduce heat to low and cover with lid. Grill until tender (if a bamboo skewer easily slides through the thickest part, it's done), 10-15 minutes. (And if you don't have a grill, you can do this in a grill pan over high. Once pan is very hot, add cauliflower, reduce heat to medium-high, and cook both cut sides as above. When you turn cauliflower over onto uneven floret side, reduce heat to low and cover pan with foil to finish cooking.)
- To serve, spread some tarator onto individual plates or a platter. Arrange cauliflower wedges on top and dollop remaining tarator over. Scatter mixed tender herbs and almonds on top.
ITALIAN BREAD WEDGES
Make and share this Italian Bread Wedges recipe from Food.com.
Provided by CookingMonster
Categories Yeast Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, mix water, oil, sugar, salt, flour and yeast.
- Let rise 30 minutes.
- Spread dough on greased cookie sheet.
- In small bowl, mix italian dressing with pepper, oregano, garlic and thyme.
- Spread this mix on top of dough.
- Sprinkle cheeses on top and bake at 400 degrees for 15-20 minutes.
~ EASY HERB BREAD WEDGES ~
This recipe comes from a friend of mine and have had it for ages. I never make it the same way twice. I've added sun dried tomatoes, fine minced garlic, different seasonings, Feta cheese - it's really up to you. I make this bread a lot, just for a snack, the kids like to dip it in warmed pizza sauce. Try it sometime in a pinch,...
Provided by Cassie *
Categories Other Breads
Time 25m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 degree F. Grease a 9 inch pizza pan. Remove pizza dough from tube and shape into a disk. Spread into a 10 - 11 inch circle. Using the end of a wooden spoon, make indentation all over the dough in 3/4 inch spacing. Drizzle with desired olive oil, try to cover most of the dough lightly. Sprinkle with remaining ingredients, cheese being last.
- 2. Place in oven and bake until golden. ( 12 - 15 ) min.
- 3. Cut into wedges and enjoy!
HERBED FISH AND CAJUN WEDGES
Healthy homemade alternative to fish and chips. For full recipe see http://adventuresofanaccidentalcook.blogspot.co.uk/2012/05/its-all-bit-fishy-herb-crusted-fish.html
Provided by preetisingla
Time 50m
Yield Serves 2
Number Of Ingredients 0
Steps:
- To make the wedges. Preheat the oven to 180 degrees fan.
- Cut each potato into approximately 8 wedges (lengthwise) and spread them out in a an ovenproof tray.
- Pour over the olive oil and the Cajun spice. Toss the wedges so they are all coated as evenly as possible. Add a bit more olive oil or spice if you need to.
- Place uncovered in the middle shelf of the oven for 45 minutes or until the potatoes are cooked through. You should shake the tray and move the potatoes around about half way through.
- For the fish, Chop the bread into smaller pieces and whizz in a food processor until they resemble breadcrumbs.
- Heat the 2 tablespoons of olive oil in a small frying pan.
- Pan fry the breadcrumbs in the oil until they brown slightly. Add the garlic, spring onions and herbs, fry for a few minutes. Add salt & pepper to taste and the lemon juice. Fry for a few minutes, it should start to thicken slightly. Take off the hob.
- Place the fish fillets into an oven tray. Drizzle on some olive oil, dry tarragon and black pepper on to the fish.
- Spoon on the breadcrumb mixture evenly between the two fillets. Pat down so it sticks to the fish a little.
- Cover with foil and place on the middle shelf of the oven.
- Cook for 15 minutes. Uncover the fish, it should be opaque now, if not put it back for a bit longer. Before serving it is nice to grill the fish uncovered on a medium setting for a few minutes in order to toast the breadcrumbs.
EASY HERBED GARLIC BREAD
This garlic bread gets its vibrant green color from butter mixed with chopped parsley. The spread is also great on steamed vegetables.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Finely chop parsley and garlic in a food processor. Add butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and puree until smooth.
- Spread herbed butter on cut sides of bread, then place cut sides back together. Wrap in foil. Bake until bread is warm and butter melts, about 15 minutes. Cut into wedges.
SOLE WITH HERB BUTTER
Provided by Eileen Joyce
Categories Fish Herb Broil Low Carb Quick & Easy Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.
- Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.
PARMESAN HERB PIZZA BREAD NO KNEAD RECIPE
Steps:
- Sprinkle yeast over warm water in large mixing bowl. Let stand a few minutes: stir to dissolve. If you are using instant yeast skip this step and just put the warm water in the mixing bowl.
- Add sugar, salt, butter, 1/2 cup cheese, your choice of seasoning, 3 cups flour ( and instant yeast if you didn't use active dry). Beat, at low speed, until blended. At medium speed, beat until smooth -- 2 minutes. Gradually add in the rest of the flour. Scrape down bowl and beaters.
- Put dough into greased bowl. Cover with plastic wrap.
- Let rise in warm place (85F), free from drafts, about 45 minutes, or until quite light and bubbly and more than double in bulk.
- Preheat the oven to 375F. Lightly spray a 2-quart casserole with nonstick oil; set aside.
- With wooden spoon, stir down batter. Beat vigorously 1/2 minute, or about 25 strokes. Turn into casserole. Sprinkle top of batter evenly with 1 tablespoon grated Parmesan cheese.
- Bake 55 minutes, or until nicely browned. Turn out onto wire rack. Let cool, or serve slightly warm, in wedges.
Nutrition Facts : Calories 258 kcal, Carbohydrate 46 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 565 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GARLIC-HERB BRAID
Savory flavors of rosemary, dill, garlic and basil blend beautifully in this homey loaf that goes with almost any main dish. Get ready for oohs and aahs when you bring this tender and impressive braid to the table! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 slices).
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Cover and let rest for 10 minutes., Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes., Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.
Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 257mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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