Category: Sides

Buttery mashed potatoes

Buttery basic mashed potatoes

Everyone needs to know how to make a basic mashed potato. It seems so simple but is actually incredibly easy to get wrong, however, by following a few easy steps you will soon have flop proof mashed potatoes everytime!

Potatoes always get a bad rep because they are a carb but they are actually filled with vitamins and minerals that your body needs. They are a good source of fiber, as well as vitamin C, vitamin B6, potassium and manganese, all of which are required to keep you fuller for longer, prevent cardiovascular and other diseases and maintain a healthy gut. Potatoes are a completely gluten free whole food and if eaten as part of a healthy diet can be enjoyed guilt free.

Let’s get cooking…

Start by peeling and cubing your potatoes, add into a pot of cold water with 1 tsp of salt, bring to a boil and cook until tender. Once cooked, strain and cover to allow the potatoes to steam for 5-10 minutes.

Use a potato masher or whisk to mash the potatoes down, season with the left over salt and pepper and mix in the milk.

At this stage your mash should be quite smooth, top with a pat of butter and serve while hot.

Mashed potatoes go well with just about anything, a great Sunday roast, alongside a simple meatloaf and a way that I especially love is with anything saucy, stews, meatballs, creamy bakes, etc!

Swaps…

By using plant based milk and dairy free butter this dish is transformed into a vegan staple.

Buttery basic mashed potatoes
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Buttery basic mashed potatoes

Servings

4

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 500g potatoes, about 4 medium potatoes

  • 2 tsp salt

  • 1/2 tsp pepper

  • 1/4 cup milk

  • 1 tblsp butter

Directions

  • Start by peeling and cubing your potatoes, add into a pot of cold water with 1 tsp of salt, bring to a boil and cook until tender.
  • Once cooked, strain and cover to allow the potatoes to steam for 5-10 minutes. Use a potato masher or whisk to mash the potatoes down, season with the left over salt and pepper and mix in the milk.
  • At this stage your mash should be quite smooth, top with a pat of butter and serve while hot.

Simplebutsplendid
Irish soda bread

Irish soda bread

St Patrick’s Day is around the corner and it’s one festive fun day that I love to celebrate. I am not a huge fan of coloring all my food green but I do love eating traditional Irish food!

My ultimate has to be Irish stew with huge hunks of bread for dipping. The recipe for that amazing bread is up today, Irish soda bread!!

Irish soda bread
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Irish soda bread

Servings

4

servings
Prep time

10

minutes
Cooking time

45

minutes

Ingredients

  • 4 cups flour

  • 1 tblsp sugar

  • 2 tsp salt

  • 2 tsp baking soda

  • 60g butter

  • 1 egg, whisked

  • 1 3/4 cup buttermilk

Directions

  • Sift the flour, salt, sugar and baking soda into a bowl
  • Mix in the butter with your finger tips then make a well in the middle
  • Add in the buttermilk and egg and mix until stiff
  • Form into a circle and place on a parchment lined baking sheet
  • Bake for 35-45 minutes at 200C

Simplebutsplendid1 Comment
Buttery garlic bread

Rich buttery garlic bread

I could eat an entire loaf of garlic bread in one sitting, that is how much I love the combination of fresh bread and garlic! Earlier on in life I would always purchase my garlic bread and all I needed to do would be to bake it and enjoy but I have recently started making my own. Now I cannot remember why I ever spent all that money when homemade is super simple and much more delicious!

I have previously shared a loaf of bread that is cut into little slices with garlic butter in between but this recipe serves up the entire loaf as a whole and is just glorious!

Let’s get cooking…

Start by placing your softened butter in a bowl, add in the salt, pepper and parsley then grate over the garlic. Mix together until the butter and spices are very well mixed together.

Slice the bread loaf in half and spread each half liberally with the butter. Bake at 180 for 10 minutes until golden and crisp.

Serve with pasta or alongside a roast or braai!

Rich buttery garlic bread
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Rich buttery garlic bread

Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 1 baguette or ciabatta

  • 4 cloves garlic

  • 3 tsp parsley

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 100g softened butter

Directions

  • Start by placing your softened butter in a bowl, add in the salt, pepper and parsley then grate over the garlic
  • Mix together until the butter and spices are very well mixed together
  • Slice the bread loaf in half and spread each half liberally with the butter
  • Bake at 180 for 10 minutes until golden and crisp
  • Serve with pasta or alongside a roast or braai!

Simplebutsplendid
Crab cakes with simple aioli

Crab cakes with a simple homemade aioli

I have always watched people devour crab cakes on American food shows but I never got the opportunity to try one. Eventually I decided to give it a go and make some myself, hands down one of the tastiest seafood dishes I have eaten and now I totally understand the hype!

Wonderfully simple to make and it really feels like such a splurge even though this is a very affordable dish.

Let’s get cooking…

I have used crab meat that has already been picked but if you need to the pick your crab meat first.

Then whisk together the mayo, egg, mustard, lemon juice, celery salt and paprika. Gently fold in the crab meat and the crackers. Pop into the refrigerator for 30 minutes to stiffen and make it easier to handle.

Heat oil in a heavy based pan. Use an ice-cream scoop, spoon dollops of mixture into your hands then roughly form it into a patty shape and slowly place into the oil. Fry for 5 minutes per side until golden.

While the cakes fry, mix together the garlic, lime juice and mayo for the aioli.

Serve the crab cakes with lime wedges and the aioli

Crab cakes with a simple homemade aioli
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Crab cakes with a simple homemade aioli

Servings

2-4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 1/3 cup mayonnaise

  • 1 egg

  • 2 tsp Dijon mustard

  • 1 tsp lemon juice

  • 1/4 tsp celery salt

  • 1/2 tsp paprika

  • 250g white crab meat

  • 1 cup crackers, crushed

  • 1/4 cup vegetable oil for frying

  • Garlic aioli

  • 1/4 cup mayonnaise

  • 2 cloves garlic, grated

  • 1/2 lime

Directions

  • Whisk together the mayo, egg, mustard, lemon juice, celery salt and paprika.
  • Gently fold in the crab meat and the crackers
  • Pop into the refrigerator for 30 minutes to stiffen and make it easier to handle
  • Heat oil in a heavy based pan
  • Use an ice-cream scoop, spoon dollops of mixture into your hands then roughly form it into a patty shape and slowly place into the oil
  • Fry for 5 minutes per side until golden
  • While the cakes fry, mix together the garlic, lime juice and mayo for the aioli.
  • Serve the crab cakes with lime wedges and the aioli

Simplebutsplendid
Harissa potato bake

Harissa potato bake

Potato bakes are one of my favourite ways to enjoy this veg. The potatoes become creamy and delicious while retaining the lush flavour of the cream. To spice it up a bit I like to add in some harissa butter which really melts into the potato to create the most delicious sauce!

Serve on a cold night as a side to almost any roast and you’ll have everyone smiling from ear to ear.

Let’s get cooking…

Start by thinly slicing the potatoes using a knife or a mandolin, once sliced soak in cold water to remove some of the starch. Remove from the water and dry well on clean kitchen towels.

Use a wide, flat baking dish and smear 1 teaspoon of butter on the base then layer the potatoes. Add 2 thin layers then season with salt, pepper and thyme, repeat until you have used up all the potatoes seasoning every 2 layers.

Mix together the cream and milk then pour over the potatoes. Dot the harissa butter over the top and bake in a pre-heated oven at 180C for 1 hr or until the potatoes are soft when inserting a knife.

Swaps…

This can easily be made vegan by substituting the cream with coconut milk/cream and using a plant based butter.

Harissa potato bake
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Harissa potato bake

Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 4 potatoes, thinly sliced

  • 1 1/2 cups cream

  • 1/2 cup milk

  • salt

  • pepper

  • 4 tblsp butter

  • 2 tsp harissa paste

  • 2 tsp thyme

Directions

  • Start by thinly slicing the potatoes using a knife or a mandolin, once sliced soak in cold water to remove some of the starch. Remove from the water and dry well on clean kitchen towels.
  • Use a wide, flat baking dish and smear 1 teaspoon of butter on the base then layer the potatoes.
  • Add 2 thin layers then season with salt, pepper and thyme, repeat until you have used up all the potatoes seasoning every 2 layers.
  • Mix together the cream and milk then pour over the potatoes.
  • Dot the harissa butter over the top and bake in a pre-heated oven at 180C for 1 hr or until the potatoes are soft when inserting a knife.

Simplebutsplendid
beet gnocchi

The prettiest Beet gnocchi

Gnocchi is one of the easiest meals to pull together. It comes together in under 60 minutes and is incredibly delicious and luxurious!

Beetroot gnocchi is a different take on the traditional potato version but has wonderful flavour and is just and easy to make. To top it all off it is darn pretty too.

Let’s get cooking…

There are many ways of making gnocchi but I think less is more here. 3 ingredients for the gnocchi and 2 for the sauce, done!

Start by boiling whole beets, skin and all. Boil for about 30 minutes or until ender, this will definitely depend on the size of your beets. Once the beets are tender, the skins should just slide off.

Blend the beets until smooth with a little salt to taste. Once smooth, mix in flour adding a tablespoon at a time until a soft dough forms.

Divide the dough into 4 balls and roll into logs then cut into small squares and press lightly with a fork to get the traditional gnocchi ribbing that is great to catch the sauce!

Bring a pot of water to the boil and throw in the gnocchi, they are done when they float. While the gnocchi boils, melt butter in a pan and add the sage leaves in. As the gnocchi start to float transfer them into the pan with the butter and sage, toss around and allow to get slightly crisp.

Serve the gnocchi topped with the butter and sage sauce. Delicious!!

Swaps…

These work perfectly well using gluten free flour instead of normal flour.

Also if you use vegan butter, this meal is completely vegan!

The prettiest Beet gnocchi
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The prettiest Beet gnocchi

Servings

2

servings
Prep time

5

minutes
Cooking time

40

minutes

Ingredients

  • 500g whole beetroot

  • 8 tblsp flour

  • 1/2 tsp salt

  • 50g butter

  • 1/4 cup sage

Directions

  • Start by boiling whole beets, skin and all. Boil for about 30 minutes or until ender, this will definitely depend on the size of your beets.
  • Once the beets are tender, the skins should just slide off.
  • Blend the beets until smooth with a little salt to taste.
  • Once smooth, mix in flour adding a tablespoon at a time until a soft dough forms.
  • Divide the dough into 4 balls and roll into logs then cut into small squares and press lightly with a fork to get the traditional gnocchi ribbing that is great to catch the sauce!
  • Bring a pot of water to the boil and throw in the gnocchi, they are done when they float.
  • While the gnocchi boils, melt butter in a pan and add the sage leaves in. As the gnocchi start to float transfer them into the pan with the butter and sage, toss around and allow to get slightly crisp.
  • Serve the gnocchi topped with the butter and sage sauce.

Simplebutsplendid
mint and peanut chutney

Spicy mint and peanut chutney

One of my favourite Indian condiments is a spicy mint and peanut chutney aka mint/nuts pickle aka pudhina chutney. This extremely simple blend of ingredients can come together in 5 minutes and be enjoyed for days even weeks as it keeps so well.

I especially love making these during our fasting periods (religious festivals that we observe where we abstain from eating any meat or eggs) because it helps to perk up vegetarian dishes so well.

My guilty pleasure is to liberally spread this over crisp warm toast and enjoy with a cup of masala chai, mmm heaven!

Let’s get cooking…

Start by picking the mint leaves and coriander leaves off of the stems. the smaller coriander stems can be used but just remove any large ones. Add all ingredients except peanut butter into a jug and blend with a stick blender until smooth. It should form a vibrant minty green paste, add a teaspoon of water if needed to blend properly.

Stir in the peanut butter until well combined. Decant into a refrigerator safe bowl to store. This can also be frozen for up to 6 months, just defrost and use as needed.

Best served as an accompaniment to vegetarian curries or on crunchy toast as a spread

Spicy mint and peanut chutney
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Spicy mint and peanut chutney

Servings

10

servings
Prep time

5

minutes
Cooking timeminutes

Ingredients

  • 60g mint, leaves picked

  • 30g coriander, leaves picked

  • 2 green chillies, roughly chopped

  • 1 large clove of garlic

  • 2 tsp tamarind paste

  • 2 tsp lemon juice

  • 2 tsp Worcestershire sauce

  • ¼ tsp salt

  • 3 tblsp smooth/crunchy peanut butter

Directions

  • Add all ingredients except peanut butter into a jug and blend with a stick blender until smooth
  • It should form a vibrant minty green paste, add a teaspoon of water if needed to blend properly
  • Stir in the peanut butter until well combined and enjoy
  • Best served as an accompaniment to vegetarian curries or on crunchy toast as a spread

Simplebutsplendid
Deli style potato salad

Deli style potato salad

One of my favourite accompaniments to a braai AKA BBQ is a creamy potato salad. While the traditional potato salad is delicious, I like to change things up a bit and this deli style potato salad does just that.

It is still creamy but has the added tang of capers and crunch of mild spring onions.

Let’s get cooking…

Start by boiling the potatoes in salted water until just tender.

While the potatoes are boiling, in a large bowl mix together all the remaining ingredients except the eggs.

When the potatoes are cooked, drain them well and allow to steam and cool down for 15 minutes. Once cooled slightly toss with the mayonnaise dressing and top with the boiled eggs.

Deli style potato salad
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Deli style potato salad

Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 3 large potatoes, diced and boiled until fork tender

  • 1 tblsp capers, chopped

  • 3 spring onions, finely chopped

  • ¼ bell pepper, finely diced

  • 4-6 tblsp mayonnaise

  • 2 tblsp plain greek yoghurt

  • 1 tsp dried dill, 1 tblsp fresh dill

  • 1 tsp dried parsley, 1 tblsp fresh parsley

  • 1 tsp paprika

  • ½ tsp Dijon mustard

  • Salt

  • Pepper

  • 2 boiled eggs, quartered

Directions

  • Boil potatoes in salted water until just tender.
  • While the potatoes are boiling, in a large bowl mix together all the remaining ingredients except the eggs.
  • When the potatoes are cooked, drain them well and allow to steam and cool down for 15 minutes. Once cooled slightly toss with the mayonnaise dressing and top with the boiled eggs

Simplebutsplendid
Grilled peach salad

Grilled white peach salad

Peaches are one of my favourite fruit andeven this late in the year you may still find some popping up at the markets. These may not always be the sweetest but you can still transform it into something utterly delicious with a little love.

Let’s get cooking…

Start by halving the peaches and removing the seed. brush each peach half with olive oil and sear on a hot griddle pan or on the grill. Grill for 5-10 minutes depending on firmness of the peaches, flipping half way.


While the peaches cook, slice the remaining ingredients, drizzle over the remaining olive oil, salt and pepper and give it a good toss.

Put half of the salad in each plate and top with the grilled peaches and a generous drizzle of the balsamic glaze over the top.

Grilled white peach salad
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Grilled white peach salad

Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes

Ingredients

  • 3 white peaches

  • 1 head of cos or butter lettuce, chopped

  • 1/4 cucumber, sliced into half moons

  • 8-10 baby roma tomatoes, halved

  • 2 tblsp balsamic glaze

  • Salt

  • pepper

  • 2 tblsp olive oil

Directions

  • Start by halving the peaches and removing the seed. brush each peach half with olive oil and sear on a hot griddle pan or on the grill. Grill for 5-10 minutes depending on firmness of the peaches, flipping half way
  • While the peaches cook, slice the remaining ingredients, drizzle over the remaining olive oil, salt and pepper and give it a good toss.
  • Put half of the salad in each plate and top with the grilled peaches and a generous drizzle of the balsamic glaze over the top.

Simplebutsplendid
hasselback-butternut

Hasselback Harissa butternut

One of my absolute favourite vegetables is butternut. It is so versatile and can be used to create a myriad of side dishes that each a their own distinct flavour.

When I want to serve something impressive but still simple at the dinner table, I instinctively reach for this dish. Roasting butternut in large pieces intensifies the flavour and this method of turning it into a hasselback lowers the cooking time and adds flavour to every bite. If you don’t have harissa you can puree a red chilli with a little salt and 1/2 tsp of cumin powder to get the same earthy undertones.

Let’s get cooking…

Start by prepping your butternut. Usually I don’t bother to peel the butternut but in the this recipe it goes a long way if you do. Next cut the butternut in half and scoop out the seeds. Place each half on a chopping board with 2 wooden spoons on either side of the long edges, this is a quick trick to ensure you accidentally cut it all the way through. Cut thin slices across the length of the butternut and repeat with the second half.

Season generously with salt and pepper and roast for 40 minutes at 180C. After 40 minutes remove and baste all over with 3/4 of the harissa, honey and olive oil paste, making sure to get the paste into all the grooves.

Bake fore a further 10-15 minutes until the butternut is tender.

Remove from the oven, baste one last time with the remaining paste and serve!

Hasselback Harissa butternut
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Hasselback Harissa butternut

Recipe by SimplebutsplendidCourse: Recipe
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 large butternut

  • 1 tsp harissa

  • 1 tsp honey

  • Salt

  • Pepper

Directions

  • Peel and cut the butternut into half then into thin slices without cutting it all the way down
  • Season with salt and pepper and roast for 40 minutes at 180
  • After 40 minutes remove from the oven and baste with the harissa mixture trying to get into all the grooves
  • Pop back into the oven for a further 10 minutes
  • Then baste again and serve

Simplebutsplendid