Side dishes, by Bart van der Lee

Lima bean casserole with pancetta, garlic, tomato and parsley

This Lima bean casserole with pancetta, garlic, tomato and parsley is elegant, soft and a great addition to many dinner or lunch dishes. The broth is smooth and once mounted with the butter will make a beautiful film around the beans. Pancetta for some body and the parsley to finish

Hasselback potatoes with thyme and bay leaf

Hasselback potatoes are a true wonder of the world. Their crispy layers and soft insides make them the ultimate roasted potato and make a visually stunning dish on any table. They might look daunting but with a bit of practice you can prepare these little gems in a matter of minutes

Black rice with sugar snaps and sun-drenched tomato and mint

Black rice with sugar snaps and dried tomato

Black rice with sugar snaps and sun-drenched tomato, basil and mint

A super healthy and delicious rice dish

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Prep Time: 15

Cook Time: 20

Course: Grains, Side Dish

Cuisine: contemporary european

Keyword: black rice, healthy

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

100 gram black rice
150 gram sugar snaps
100 gram sun-drenched tomatoes
5 gram basil
5 gram mint
15 ml olive oil

Instructions

Cook the black rice in the rice cooker or in a pot.
Blanch the sugar snaps and cut the tomatoes in half.
Wash, dry, and chop the basil and mint.
Mix the cooked black rice, sugar snaps, dried tomato, olive oil, and herbs together and finish with a pinch of salt.

Green beans with pine nuts, garlic, and chili.

Green beans with pine nuts, garlic and chilli

Quick and delicious green bean recipe

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Prep Time: 10

Cook Time: 10

Course: vegetable dish

Cuisine: contemporary european

Keyword: garlic, green beans, pine nuts

Servings: people

Author: Bart van der Lee

Ingredients

500 gram green beans
1 clove garlic
25 gram pine nuts
1 red chilli
10 gram olive oil

Instructions

Trim, wash, and blanch the green beans in boiling water for about 5-7 minutes or until they are just cooked.
Chop the chili and press the garlic.
Gently toast the pine nuts till they are golden brown.
Add the olive oil, garlic, and fry together for 1 minute.
Add the beans and the chili and coat them all around.
Season with salt and serve.

Camargue rice with pomegranate, pecans, snow peas, and dill

Camargue rice with pomegranate, pecans, snow peas and dill

Rich and crunchy rice recipe full of exiting textures and flavours

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Prep Time: 20

Cook Time: 30

Course: rice salad, Side Dish

Cuisine: contemporary european

Keyword: camargue rice, pomegranate, snow peas

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

For the rice

250 gram red Camargue rice
1 pomegranate
200 gram snow peas
50 gram pecans

For the vinaigrette

30 gram olive oil
10 gram sherry vinegar

To finish

5 gram dill
5 gram parsley

Instructions

Cook the rice with a pinch of salt in a small rice cooker or in a small pot with a lid.
Blanch the sugar snaps, drain, and let them steam dry.
Carefully roast the pecan nuts at 180Â°C till golden and fragrant. This takes about 7-9 minutes.
Clean the seeds out of the pomegranate and remove white bits.
Mix the olive oil and vinegar together.
Pick the leaves of the dill and parsley. Wash and dry the herbs
Mix the cooked rice, sugar snaps, and pecans together. Add olive oil, vinegar, herbs, and pomegranate.
Season with salt to your own taste and serve.

Couscous with crunchy nuts, asparagus, and mint

Couscous with crunchy nuts and asparagus

Couscous with crunchy nuts, asparagus and mint

Mediterranean couscous dish full of flavour

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Prep Time: 20

Cook Time: 15

Course: Side Dish

Cuisine: Mediterranean

Keyword: couscous, nuts

Servings: people

Author: Bart van der Lee

Equipment

small rice cooker

Ingredients

200 gram couscous
200 gram chicken or vegetable stock
250 gram green asparagus
25 gram brazil nuts
25 gram walnuts
15 ml olive oil
5 gram mint

Instructions

Heat the stock in a medium pot and add the couscous. Bring the liquid back to a boil and cover with a lid. Let it stand for 5 minutes and loosen up with a fork.
Trim the asparagus and blanch them in boiling water for 2-3 minutes.
Roast the walnuts and brazil nuts in the oven at 180°C for 7-9 minutes or until they are nice and brown.
Chop the nuts and asparagus coarsely and add them to the couscous.
Finish the dish with the chopped mint, pinch of salt and some olive oil.

Brussels sprouts with pancetta and crispy sage

Brussels sprouts with crispy pancetta and sage

Wintery recipe with Brussels sprouts, pancetta and crispy fried sage

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Prep Time: 15

Cook Time: 10

Course: vegetable dish

Cuisine: contemporary european

Keyword: brussels sprouts, pancetta, sage

Servings: people

Author: Bart van der Lee

Ingredients

500 gram Brussels sprouts
50 gram pancetta cubes
15 gram butter
10 leaves sage
30 ml vegetable oil

Instructions

Clean and trim the brussels sprouts and boil them for 7-10 minutes. Or till they are nicely cooked all the way through.
Fry the pancetta cubes in a drop of oil until they are lighty browned. Drain off the fat and keep the cubes on a kitchen paper so the grease can get absorbed.
Heat the rest of the vegetable oil in a small pot or pan and fry the sage leaves in a few seconds till they are translucent and crispy. Move them to a kitchen paper and season lightly with salt.
Melt the butter in a clean pot and add the Brussels sprouts and pancetta. Heat thoroughly and add the sage at last.

Green asparagus and corn salad with sage, mint, and lime

Green asparagus and corn salad with sage mint and lime

A deliciously crunchy vegetable salad with corn, green asparagus and fresh herbs

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Prep Time: 20

Cook Time: 10

Course: vegetable dish

Cuisine: contemporary european

Keyword: asparagus, corn, sage

Servings: people

Author: Bart van der Lee

Ingredients

2 corn on the cob
500 gram green asparagus
1 red chilli
5 sage leaves
15 mint leaves
40 gram olive oil
20 gram lime juice

Instructions

Boil the corn for 10 minutes in water with some salt. Remove from the pan and let it cool down. Cut the corn off the cob and add it to your salad bowl.
Trim, cut, and blanch the asparagus in salted water.
Wash and chop the sage, mint, and chili.
Squeeze the lime and mix it with the olive oil.
Combine all the ingredients together in a salad bowl and season with salt to taste.

Baked sweet potato with smoked paprika, cumin, and parsley

Delicious, sweet, and with a kick of those amazing spices. This is sweet potato on another level. The cumin balances the sweetness and the smoked paprika gives the smokey aroma that will fill the room. The parsley is added for a refreshing touch and then it’s all finished with a few drops of olive oil and a pinch of salt.

Baked sweet potato with smoked paprika, cumin and parsley

Soft sweet potato with delicious warming spices

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Prep Time: 10

Cook Time: 1

Course: Side Dish

Cuisine: middle eastern

Keyword: cumin, paprika, sweet potato

Servings:

Author: Bart van der Lee

Ingredients

4 sweet potatoes
5 gram parsley
1/2 tsp smoked paprika
1/2 tsp cumin
10 ml olive oil

Instructions

Wash the sweet potatoes and wrap them in aluminium foil.
Place them on an oven tray and bake them in the oven at 200Â°C for about 1 hour. They should be completely cooked. You can check this by sticking a toothpick through the foil.
Leave the potatoes to cool down. Unwrap them and remove the skin carefully.
Wash and dry the parsley and chop fine.
Cut the potato into slices and sprinkle with the smoked paprika, cumin, parsley, salt, and some olive oil
Serve warm

Crunchy snow peas with crushed fennel seeds and Pul Biber chili

If there is one vegetable dish I can’t get enough of then it is this snow pea recipe with crushed fennel seeds and Pul Biber chili. The fruity heat from the chili compliments the aromatic fennel seeds perfectly and makes you reach for more each time.

Crunchy snow peas with crushed fennel seeds and Pul biber chili

Simple and quick snow peas recipe with a gentle kick of chili

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Prep Time: 10

Cook Time: 5

Course: Side Dish

Cuisine: european

Keyword: fennel seeds, pul biber, snow peas

Servings: people

Author: Bart van der Lee

Equipment

pestle and mortar

Ingredients

500 gram snow peas
5 gram fennel seeds
2 gram Pul biber chilli
10 gram olive oil
salt

Instructions

Bring a pot of water with some salt to a boil.
Clean and trim the snow peas and blanch them for 2-3 minutes in the boiling water.
Drain the snow peas in a colander and leave them to steam dry.
Add the fennel seeds to the mortar and grind the seeds till they are fine.
Rinse out the cooking pot and add the olive oil, chili, and fennel seeds. Cook this gently over low heat to release the aromatics in the spices
Add the snow peas, mix well, and season with a touch of salt.

Super crunchy oven fries

This super crunchy oven fries recipe makes the ultimate crunchy fries. A few simple but important steps pave the road to success.

Super crunchy oven fries

Crispy, crunchy, cracking delicious

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Prep Time: 10

Cook Time: 1 30

Course: Side Dish

Cuisine: CONTEMPORARY

Keyword: chips, crunchy fries, french fries, fries, potatoes

Servings: People

Author: Bart van der Lee

Ingredients

1 kg potatoes
30 ml olive oil

Instructions

Wash the potatoes and cut them in chunky fries. I like to keep the skin on but you can also peel the potatoes before you cut them if you prefer
Boil a large pot of water with some salt and cook the fries till they are just cooked.
Take them from the water, drain in a colander and leave them to steam dry completely. They can't be wet so make sure they drain good and let all the steam go
place the fries on a large oven tray and toss with the olive oil. The fries may break a bit as this will give your really nice crunchy edges
Roast the fries in the oven on 220°c for 50-60
min whilst turning occasionally
When the fries are golden and crunchy on all sides just sprinkle with some seasalt and they are ready to be served.

Super crunchy oven roasted potatoes

Simply Super crunchy roasted potatoes

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Prep Time: 10

Cook Time: 1 20

Course: Side Dish

Cuisine: european

Keyword: crispy potatoes, crunchy, oven potatoes, roasted potatoes

Servings: People

Author: Bart van der Lee

Ingredients

1 kg potatoes
50 ml extra virgin olive oil
1 pinch maldon salt

Instructions

Peel the potatoes, cut large potatoes in half and rinse with water.
Add the potatoes to a large cooking pot and cover with water and a pinch of salt. Cook for about 20 min till they are completely cooked.
Drain the potatoes in a colander and Leave them to steam them dry.
Cut the potatoes in chunks and add them to the oven tray with the olive oil and mix well.
Bake them in the oven for 45-55 min on 220°c Whilst turning occasionally.
Finish with Maldon salt and serve directly to maintain the best crunch.