Side dish

Creamy Coleslaw

1 small head green cabbage, shredded
½ head red cabbage, shredded (I’m clumsy and dropped mine on the floor so it’s not in the actual coleslaw)
4 carrots, shredded
1 red or sweet onion, shredded (I shredded a Vidalia onion and chopped up part of a red one)
1c mayo
2T oil (any neutral oil is fine)
1t mustard powder (I use Coleman’s)
1T sugar
1T red wine vinegar (it’s all I had, can use regular vinegar or white wine vinegar)

Serves 2

Preparation time 5 minutes

Cooking time 40 minutes

Ingredients:

1. 1 and 1/3 cup all purpose flour
2. 2 tbsp olive oil
3. 2 tsp dry yest
4. 1 tbsp oil
5. 1/2 cup water
6. 1 tsp thyme
7. 1 tsp rosemary
8. 1 tsp oregano
9. 1 tsp pepper
10. 2 cloves of garlic, minced
11. 5-6 sum dried tomatoes
12. 1/2 cup parmesan cheese
13. salt to taste

Directions:

Mix all ingredients in a bowl and knead into a soft dough. Put this dough in a greased bowl and let rise for half an hour. Transfer in a baking tray and bake for about 30 minutes or until golden brown at 230degrees C. Serve warm with dips.

Serves 2

Preparation time 10 minutes

Cooking time 10 minutes

Ingredients:

1. 1/2 cup mushrooms, finely chopped
2. 1/2 cup broccoli, finely chopped
3. 1 onion, finely chopped
4. 4-5 cloves of garlic, minced
5. salt and pepper to taste
6. 1 tsp butter
7. 1tbsp cheese
8. french baguette, cut into thick slice
9. olive oil

Directions:

In a wok heat butter and saute onions in it. Add minced garlic and saute. Next add mushrooms and broccoli. Season with salt and pepper and saute until the mixture is dry. Next add cheese and mix well and set aside. Apply some olive oil in slices of french baguette. Spoon the mushroom broccoli mixture and bake the crostinis for 5 minutes or until golden brown at 180 degrees C. Serve hot.

Serves 2-4

Preparation time 20 minutes

Cooking time 30 minutes

Ingredients:

1. 3 medium sized potatoes, diced into bite sized pieces
2. 1 medium onion, finely chopped
3. 3-4 cloves of garlic, minced
4. Green chillies - 2-3 (cut finely)
5. 1  medium bell pepper, cur into thick strips
6. 1/2 cup fresh corriander leaves, finely chopped
7. 1 tbsp olive oil
8. 1 teaspoon lemon juice
9. salt and pepper to taste
10. oil for frying the potatoes

Directions:

Heat oil and fry the diced potatoes  like french fries until crisp. Once golden remove on a tissue papaer to absorb the excess oil. After all the potatoes are fried heat olive oil in a wok. Add onions garilc, bell pepper and  green chillies and saute for a minute. Once done add the potatoes, season with salt pepper and lemon juice. Add half od the corriander and toss well.  Transfer in a serving platter and garnish with the remaining corriander. Serve immediately.

Serves 2-4

Preparation time 10 minutes

Cooking time 20 minutes

Ingredients:

1. 1/2 cup cottage cheese (Paneer), crumbled
2. 1/3 cup spring omions, finely chopped
3. 1/4 cup olives, finely chopped
4. 1 tbsp olive oil
5. 1 tsp balsamic vinegar
6. 2 cloves of garlic, minced
7. 1 tsp chilly flakes
8. salt to taste
9. french baguette, cut into thick slices
10. olive oil

Directions:

In a bowl mix all the ingredients. Apply olive oil to the baguette slices and spoon the mixture on each slice. Bake in the oven at 180 degrees C for 10 minutes or until the bread turns golden brown.