Side dishes

Dreamy Full Noise Potato and Bacon Bake

potato and bacon bakeMost people have a potato bake ‘go-to’ recipe, eh?  Not me, my efforts are always slightly different and TBH always a bit ‘meh’.  However, I’ve nailed it: This is the potato and bacon bakes of All Potato Bake recipes. I could eat this for breakfast, lunch and dinner, and I’m not even a massive potato fan (apart from chips… #nuffsaid).  In the midst of a cold Rotorua winter, danger: For me, this is comfort food at its finest.

Hang on, if you are calorie counting, stop right here. Exit out of this blog. This dish is totes not conducive to weight-loss, in fact hubby said to me, and I quote “Shit, we’d better not eat this too often we’ll get fat’. In our house, hence, we call this ‘Full Noise Potato Bake’.

Firstly, as a bit of a disclaimer, the origins of this recipe don’t like with me, nope. They lie with my buddy Portia.  We went to her house for dinner a few weeks back and she dished up her version of this. I asked nagged her for the recipe, as it was WAYYYY better than my potato bake. Finally she relented and shared the secret. The two secrets are, incidentally:

  1. Dried Maggi Chicken Soup (you know,  the one that comes in the packet, like the crucial Kiwi Dip ingredient, Maggi Onion Soup).   Now, I’m not usually a fan or a supporter of pre-packaged foods, but I’m not so LANA* about it that I can’t make an exception.  
  2. Par boiling the potatoes. My potato bake efforts have yielded dishes with semi-hard potato. Meh. Nobody likes it semi hard.

The next day after Portia wowed us, which was a Sunday, we all had a hankering for Portia Potato Bake.  The hankering was so bad that, in the torrential rain I set off to Countdown on a mission for Chicken Soup and potatoes (cupboards were bare).  Me being me, I had a fiddle with Portia’s recipe and this was the result. I nailed it, if I do say so myself: It’s same, same, but different, to Portia’s Potato Bake.  The addition of bacon and onion knocked it out of the ballpark, IMO.

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Roast Carrot Salad with Spiced Yoghurt Dip and Dukkah

roast carrot salad spiced yoghurt dip dukkahSince a mate dropped off a whole heap of carrots, and I mean a whole heap (we took half to the neighbours) we’ve been going crazy on carrot related dishes.

So far, apart from my tried and tested cafe-style carrot cake, this Roast Carrot Salad with Spiced Yoghurt Dip and Dukkah, is in firmly our No1 Best Dish.   My fussy monkey of a son would debate that… He’s a fan of the humble carrot stick.  This is, more often than I care to admit, constitutes the vegetable component on his plate. Oh, sometimes we give him a chopped up apple (he doesn’t eat fruit…).  We’ve been making a little progress though: Recently he’s progressed to eating broccoli. Stop the bus.
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Lou Loves – January Favourites

January 2016.  It’s been and GONE people!  Here’s a round up of good stuff that lit my internal happy fire last month. Not one to depart from my usual random style, here’s a scrummy squeaky cheese, a swoon inducing lipstick, a crash hot chick-lit read, a recipe that I’m super proud of (with a mini review chucked in) and a Facebook page that nearly causes me to wet my undies with the giggles (my bladder ain’t what it used to be after childbirth, sniff).

Waimata Haloumi cheese

Waimata Haloumi review nz

I can’t get enough of haloumi, aka ‘squeaky cheese’ and I’m careful to make sure there’s always a block in the fridge. I reckon it’s a transformational ingredient that can take something stock standard, like a leafy green salad, or an otherwise bland couscous salad, to a whole new culinary stratosphere.

Now simple, original haloumi is already the schizzle, so imagine my delight when I discovered Waimata had flavoured haloumi – three different kinds! There’s their usual traditional flavour, along with mint, chilli and cracked pepper. I’ve scoffed loads of all of them, except the cracked pepper, that’s potentially too gourmet for Rotorua, I can’t find it anywhere! My favourite is the chilli, or maybe the mint. Or maybe the chilli. Hell, they are both to die for.

Haloumi is great for frying or grilling, I adore the contrast of the squeaky crust and the smooth, creamy deliciousness inside. Haloumi is outstanding on any kind of salad (check out this beetroot quinoa dish with haloumi), however we are enjoying it best currently in this recipe.  I also used Waimata mint haloumi at our neighbourhood degustation in November as the first course (there were eight courses, I had a food coma for 48 hours afterwards and a hangover that lasted until Wednesday). Here I fried off the haloumi and piled it high with a olive/herb/sun-dried tomato concoction (yell out if you want the recipe, I’ll blog it). Heavenly delish and it looks flash – and it’s easy to chuck together, which is my kind of entertaining food.  Best of all, Waimata haloumi is affordable foodie fare, NZ$7 for 190g block.  I get mine at Countdown.

haloumi with herbs and olives
Waimata mint haloumi with a sun-dried tomato, cherry tomato, olive and herb topping. AMAZING!

That Day in June – By Martina Reilly

That day in June Martina Reilly reviewAh holidays. Here, I turn into an introvert, bury my nose in a book and it’s hard to get much dialogue out of me. Of all the great reads I devoured over my Christmas and New Year holiday, That Day in June, by Martina Reilly, is my standout top read. The plot centres around Max, a high-flying PR exec and Sandy, a runaway who lives on the streets. Every day Max brings Sandy a coffee, an act she looks forward to. Then one morning Max doesn’t show up, so Sandy sets out to find out what has happened to him. When she finds him, she discovers that he’s a broken man who has lost everything and, suddenly, the two of them have a lot more in common than they could ever have imagined.

This heart-warming and unusual love tale reeled me in right from the start and, being the nosey bugger that I am, I was hanging on the edge of my seat with curiousity to find out exactly what drove Sandy to leave home as a teenager, resulting in a life on the streets.  This read is best described as a slightly quirky chick lit. I enjoyed the alternating narrative: The story is told from both Max and Sandy’s point of view. Five stars. Get your tissues at the ready: I got the eye sweats (again, a newish development since I became a Mum!). (more…)

Best Ever Chunky Guacamole Recipe

guacamole recipeI’ve been hit up by a couple of friends over the summer holidays pointing out that my chunky guacamole recipe isn’t on my blog. Opps!  Best I fix that!  It seriously is the best ever guacamole I’ve ever tried. Yes, I know that’s a big claim!

This guacamole recipe is reasonably well known across several groups of my friends:  I’ve been making guacamole in my Napier circle of friends since sixth or seventh form (I’m old skool – I still think of school years in ‘form years’!).  As for my Rotorua buddies, they first had this in Ohope three or four years ago.  It made such an impact I dished out the recipe and the name got a rebrand: They call it ‘Holy Moly Ohope Guacamole’, LOL. It’s slightly more sexy than plain old ‘Guacamole’, I guess.  Anyway,  lots of my friends tell me they now make guacamole using this recipe which chuffs me to bits. However, it turns out I’ve been a bit lax by  not sharing the recipe on my blog. Suffice to say I’ve kicked myself up the bum!  So, here you go, embrace the rest of the avocado season here in the Southern Hemisphere! (more…)

Asparagus with dukkah and hollandaise sauce

asaparagus hollandaise and dukkah recipeI’ve been dithering about whether I should blog this recipe for asparagus with dukkah and Hollandaise sauce.  Why? Because it’s so easy: It’s one of those recipes that’s ‘not really a recipe’. But I decided to for two reasons:  Firstly, it was my favourite dish on our 2015 Christmas table (well, actually, we dish up on the kitchen bench, but let’s not split hairs) and, secondly: Recipes that are ‘too easy to be really be recipes” are my kind of, err, recipes.  This recipe is super low in prep faff factor, mainly as I always have a stash of dukkah in the pantry that’s ready to go at all times.  (more…)

Tomato Bruschetta – Make your taste buds flip flop

tomato bruschetta recipe nzWhat’s on my menu for Christmas Day? I am still pondering this, however, so far it’s got Damn Yummy Christmas Ham,  my Cable Bay inspired Beetroot and Quinoa salad and tomato bruschetta.  Speaking of tomato bruschetta, holy moly: This is one of my favourite summer recipes and I haven’t shared this recipe with you. Best I fix that and get sharing. I promise, it’s so good, it’ll make your taste buds flip flop.   (more…)

Beetroot Quinoa with Haloumi (Cable Bay inspired)

Beetroot Quinoa with Haloumi… Hang on, let me sit the scene.

We had a girls’ weekend away in Auckland recently and we did a day trip to Waiheke Island.  Astonishingly, three out of the five of us either live, or have lived, in Auckland…Yet only one person had been there! Crazy!  

Waiheke Island totally exceeded my expectations – it’s utterly gorgeous, really quaint with an abundance of things to do.  If it wasn’t for the Kiwi accent, money number plates and Auckland glistening in the distance, I’d have sworn I was in a different country.

Our day consisted of shopping and eating (did you expect anything less?) and one of the highlights was our trip to Cable Bay vineyard. Here, upon arrival, after a long hot walk uphill to get there, we collapsed into chairs on the verandah and swiftly ordered a couple of bottles of vino and a bunch of food to share.  Oh my God – my tastebuds were in heaven.  All of it was top notch.  

There was one dish in particular that had all of us in heaven – beetroot quinoa with haloumi.  My friend Diane and I (possibly more of a foodie than me), launched into a “pick that flavour” frenzy, with the goal of me having a crack at re-creating it.   Clearly, as you are reading this blog post, I succeeded and I’m rapt with the result!  So here we go, Cable Bay inspired beetroot qunioa with halloumi.  This is on my Christmas Day menu for 2015 (I’ve got nothing else in mind so far apart from my Damn Yummy Christmas Ham!). (more…)

Zucchini Parmesan Fries with Basil Pesto Mayo

Can I admit that these zucchini fries were mildly inspired by Carl’s Jnr’s Zucchini Fries? Should I fess up about that here? On the odd occasion we go to Carl’s, this is always what I get. But they are bad – and the mayo is highly processed (bit yuck) so I thought I’d have a crack at making these for myself, with the king of cheese:  Parmesan. Why add cheese? Well, that’s simple, cheese, in case I haven’t mentioned it is my favourite food – I can’t get enough of it.  Anyhow, back to the fries – so easy, delicious and we scoffed our way through these in front of the rugby, I was disappointed I hadn’t made a bigger batch. Then again, maybe it was just as well I hadn’t…   The addition of a basil pesto dip to accompany the fries is simply stellar.  

Note, if you don’t want to fry these, you can bake ’em. I’ve noted how to do that below the recipe. Enjoy!

zucchini parmesan fries with basil pesto mayo

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