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Side dishes

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

This quick and super healthy black rice recipe is a great side to some beautifully grilled fish or chicken. Add it to a roast dinner or simply have it as a healthy vegan lunch. The options are limitless for the side.

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 minutes
Cook Time: 20 minutes
Course: Grains, Side Dish
Cuisine: contemporary european
Keyword: black rice, healthy
Servings: 4 people
Author: Bart van der Lee

Equipment

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.

This green beans recipe with pine nuts, garlic and chili is so delicous it should be forbidden. Take your beans to the next level now.

Green beans with pine nuts, garlic and chilli

Quick and delicious green bean recipe
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Prep Time: 10 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: garlic, green beans, pine nuts
Servings: 4 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

Crunchy, healthy, and full of fibre. This rice dish is a statement on its own. The toasted pecans have a buttery taste that really brings out the flavors of the rice. Sweet bursts of pomegranate and lots of fresh herbs make this a real favorite and never gets old

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 minutes
Cook Time: 30 minutes
Course: rice salad, Side Dish
Cuisine: contemporary european
Keyword: camargue rice, pomegranate, snow peas
Servings: 4 people
Author: Bart van der Lee

Equipment

Ingredients

For the rice

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

For the vinaigrette

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 180°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

A versatile side that pairs with almost anything. This couscous with crunchy nuts, asparagus and mint is easy, quick and delicious.

Couscous with crunchy nuts, asparagus and mint

Mediterranean couscous dish full of flavour
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Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: couscous, nuts
Servings: 4 people
Author: Bart van der Lee

Equipment

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

This Brussels sprout dish really packs some big flavors. Crispy pancetta and sage give texture, salt and aromas that compliment the bitterness of the Brussels sprouts. This all finished with a knob of butter and you have a these sprouts on their best

Brussels sprouts with crispy pancetta and sage

Wintery recipe with Brussels sprouts, pancetta and crispy fried sage
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Prep Time: 15 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: brussels sprouts, pancetta, sage
Servings: 4 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

A great vegetable salad with lots of sage, mint, and lime. It’s light, refreshing, and full of flavor. Mix with your favorite olive oil and serve with anything from fish to meat or chicken. Super versatile and even great in its own.

Corn and asparagus salad

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 minutes
Cook Time: 10 minutes
Course: vegetable dish
Cuisine: contemporary european
Keyword: asparagus, corn, sage
Servings: 4 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

Baked sweet potato with smoked paprika, cumin and parsley

Soft sweet potato with delicious warming spices
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Prep Time: 10 minutes
Cook Time: 1 hour
Course: Side Dish
Cuisine: middle eastern
Keyword: cumin, paprika, sweet potato
Servings: 2
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 200°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 minutes
Cook Time: 5 minutes
Course: Side Dish
Cuisine: european
Keyword: fennel seeds, pul biber, snow peas
Servings: 2 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 minutes
Cook Time: 1 hour 30 minutes
Course: Side Dish
Cuisine: CONTEMPORARY
Keyword: chips, crunchy fries, french fries, fries, potatoes
Servings: 4 People
Author: Bart van der Lee

Ingredients

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

Super crunchy oven roasted potatoes

Simply Super crunchy roasted potatoes
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Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Course: Side Dish
Cuisine: european
Keyword: crispy potatoes, crunchy, oven potatoes, roasted potatoes
Servings: 4 People
Author: Bart van der Lee

Ingredients

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 +- 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 optimal crunch
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