Cakes and Muffins Family Favourites Karen's Recipes Side Dishes

Triple Corn Spoon Bread


  • 3 tsp Melted Butter
  • 1 Small Tub Sour Cream
  • 1 Large Egg
  • 1 Medium Onion Chopped
  • 1 Tin Sweetcorn
  • 1 Tin Creamed Corn (Chinese Supermarket)
  • 1 Pack Jiffy Corn Muffin Mix (Lupe Pintos)


Mix everything together and pour into a greased and dusted oven dish. Bake in a preheated oven at 180c for about an hour.

Salads Side Dishes Vegetarian

Cauliflower Tabbouleh

1 Cauliflower
1 Red onion, chopped
4 Radishes, sliced
2 Large tomatoes, diced
2 Handfuls of chopped parsley
1 Handful of chopped mint leaves
Juice of one lemon
Salt, pepper and a splash of olive oil

Process raw cauliflower in food processor until it looks like rice. Put in bowl and cover with cling-film. Pierce film and microwave on high for 7 minutes. Allow to cool totally and mix in all the other ingredients. Mix well and add a sprinkling of flaked almonds as garnish. How healthy does it get?

Family Favourites Salads Side Dishes Starters

Maggi’s Salad

IMG_1076This salad is a real family favourite. I have called it Maggi”s Salad. I had the idea from a salad served in an American restaurant called Maggianos which is an absolutely fabulous Italian restaurant chain.

Ingredients for 4
1 Romaine & 1 Iceberg lettuce cut into chunks
Half a cup of cooked lardons (or pancetta)
Half a cup of diced Danish Blue cheese
Half a finely sliced red onion left to steep in cold water
Honey Vinagrette Dressing, see under Sauces and Dressings

Cook up the lardons until crisp and set aside. Drain the red onions. Mix all together and dress to taste.

Side Dishes Vegetarian

Fabulous Red Cabbage from Birgit

 1kg (or 1) Red Cabbage – Finely Sliced on a Mandolin (This is Very Important for Texture)
4 Cloves
1 Tbsp Goosefat
2 Shallots – Finely Chopped
1 Apple – Diced Finely
300ml Red Wine
250gm Cranberries
Castor Sugar
Butter & Salt to Taste
Cook the cranberries with 2 table spoons of caster sugar and 25gm of butter for 15 minutes until everything is soft.  Add this to the cabbage pot once done.
Saute the shallots in the goosefat, then we add 2 tablespoons of caster sugar, then we add the cabbage and the red wine and stir it well, add the apple and the cloves.  Cook on a medium temperature for about 5 minutes, then cook on a low heat for 50-60 minutes.  Add salt to taste.
Family Favourites Karen's Recipes Side Dishes Vegetarian

Parsnip Potato and Gruyere Bake

  • For Four people
  • 1lb potatoes
  • 1lb parsnips
  • 4oz gruyere(grated)
  • 2 tbsp single cream
  • pepper

Peel and chop potatoes and parsnips.
Boil together until tender then mash with pepper and cream. Stir in 3/4 of the gruyere and place the mixture in a buttered ovenproof dish. scatter over the rest of the gruyere. Can be made to this point the day before .When serving put into oven at 180 for 40 minutes until heated through and golden

Hot & Spicy Side Dishes Vegetarian

Aubergine Dhal

  • For two people
  • Splash oil-not olive
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 teasp grated fresh ginger
  • 1 teasp cumin seeds
  • 1 teasp nigella seeds
  • 1 tablespoon medium curry powder
  • 3oz red split lentils
  • 1 small or half a med aubergine cut in bite size pieces
  • 1 large or several small tomatoes cut in chunks
  • 1 handful fresh coriander-chopped

Heat the oil and saute the onions for a few minutes until soft and lightly brown
Stir in garlic, ginger,seeds and curry powder
Add lentils with tomatoes and 300ml water
Add aubergine and bring to a simmer.
Reduce heat to low, cover and simmer for 30 minutes
Add coriander and serve

Hot & Spicy Main Courses Side Dishes Vegetarian

Chickpeas with Chilli and Tomatoes

  • For Four
  • 2 tablespoons olive oil
  • 1 red onion finely sliced-or normal if that is what uou have
  • 3 cloves garlic finely sliced
  • 2 teaspoons finely grated fresh ginger
  • 2 green chillies finely chopped
  • 1 teaspoon salt
  • 2x400gm tins chickpeas drained or the equivelant in fresh cooked
  • 1 teasp ground cumin
  • fresh ground black pepper
  • 500gm small tomatoes sliced in half
  • 200gm baby spinach leaves
  • Plain yoghurt (I like Greek) to serve

Heat a large deep pan and add the oil, onion, garlic, ginger, chilli and salt. Cook stirring for 5 minutes until the onion is soft.
Add the ckickpeas, 80ml water, cumin and pepper andd cook for five more minutes until most of the water evaporates. Add the tomatoes and cook for another 2 minutes to soften. Taste for seasoning then stir in the spinach so it wilts. Serve with yoghurt and boiled rice or nan

Salads Side Dishes Vegetarian

Black bean salsa

  • for four
  • 1/2 cup black beans soaked overnight and cooked and cooled
  • 1 mango peeled and diced
  • 1/2 cucumber peeled and diced
  • 5 cherry tomatoes cut in chunks
  • 6 spring onions sliced
  • 1 red chilli deseeded and finely chopped
  • 1/4 teasp ground cumin
  • 1 avocado peeled and diced
  • small handful coriander herb chopped
  • Juice of 1 lime

Mix all together and add a little salt to taste.

Great served with roast salmon or other oily fish

Hot & Spicy Side Dishes Vegetarian

Asher Bootes Lentil Puree

  • For four -easily doubled or more
  • A non-stick pan makes this a lot easier
  • 1 stalk celery
  • 1/2 a med onion
  • 1 small carrot
  • 200gm red lentils
  • 400ml water
  • leaves from a small sprig of fresh rosemary
  • salt/pepper to taste
  • I like this with any plain cooked meat but especially with baked or grilled gammon

Finely dice all the veg and cook in a little oil until soft. Add lentils water and rosemary. Simmer ver-r-ry gently stirring from time to time until lentils are soft-about 40 minutes.
season with salt and pepper

A little curry powder added as you cook the veg would make this into a great dhal for indian dishes.

Side Dishes Starters

Avocado and Tomatoes with Crisp Prosciutto Salad

  • 4 ripe tomatoes, plum or other flavoursome variety
  • olive oil
  • 6 prosciutto slices
  • 2 ripe avocados
  • 1 tbsp lemon juice
  • 4 tbsp olive oil
  • Salt and pepper
  • Preparation time: 10 minutes
  • Cooking time: 1 1/4 – 1 1/2 hours

1. Cut the tomatoes into quarters lengthways. Spread over a baking sheet and sprinkle with salt and pepper. Bake at 160C/325F/Gas 3 for 1 1/4 – 1 1/2 hours until the tomatoes are slightly dried. Snip the prosciutto into pieces and add to the tomatoes for the last 15 minutes of cooking time to crisp.

2. Prepare and stone the avocados. Arrange the tomatoes on four plates and spoon teaspoons of avocado on top. Scatter over the prosciutto pieces.

3. Whisk the lemon, olive oil and seasoning together and drizzle over the salad.

Serves 4

Family Favourites Holidays Pork Side Dishes Starters

Italian Meatballs

  • 1 small aubergine
  • 450g/1lb minced lean pork
  • 1 level tsp fennel seeds, crushed
  • 1/4 level tsp chilli flakes, or to taste
  • 3 garlic cloves, crushed
  • 4 level tbsp chopped flat-leaf parsley
  • 3 tbsp red wine
  • Oregano leaves to garnish

Preparation time: 15 minutes plus cooling
Cooking time: 50 minutes

1. Pierce a whole unpeeled aubergine in several places and bake at 180C/350F/Gas 4 for 40 minutes or until it’s soft. Allow to cool. Remove the stalk, strip off the skin and chop the flesh.

2. Put the aubergine and remaining ingredients into a large bowl, season with salt and pepper and mix together, using your hands, until thoroughly combined.

3. With wet hands, roll the mixture into balls. Line a grill pan with foil, shiny side up, and oil lightly. Cook the meatballs under a preheated grill for 3-4 minutes on each side. Serve with a tomato sauce and noodles and garnished with oregano.

Serves 4

Family Favourites Hot & Spicy Side Dishes Starters

Vietnamese Spring Rolls

  • Enter the ingredients here

Enter the method here

Holidays Hot & Spicy Salads Side Dishes Vegetarian

Lentil and Avocado Salsa

  • For Two as a side dish
  • 1 cup puy lentils
  • diced cucumber
  • diced avocado
  • diced red onion
  • chopped coriander
  • chopped flat leaf parsley
  • finely diced red chilli
  • olive oil
  • juice of a lime

Cook lentils in boiling water until tender. salt after cooking and add oil to drained lentils.
Add all other ingredients. Quantities are very variable depending on amount needed.
Chill until required

Chicken Family Favourites Pork Side Dishes

Grannie’s Stuffing

  • 1 cup oatmeal (not porridge oats)
  • 1 onion, chopped
  • 4 oz sausage meat (pork)
  • 2 oz bacon, smoked streaky, chopped
  • 2 tablespoons chicken stock
  • Extra bacon needed to cover when cooking if not being cooked in the bird.

Cook (fry off) sausage and bacon in a skillet breaking up the sausage. When cooked, add the oatmeal and stir in the stock. That’s it.
Either put in a bird (best) or heat up in an oven-proof dish with a few strips of bacon on top. Say half an hour at medium oven.

Holidays Main Courses Side Dishes Vegetarian

Spinach and Lentil Curry

  • 2 tbsp oil
  • 5 oz red split lentils

  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1-2 green chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 4 cardamom pods, crushed
  • 1 tsp ground turmeric
  • 1/4 tsp fenugreek seeds, crushed (optional)
  • 4 tomatoes, chopped
  • 425ml/3/4 pint water
  • 450g/1lb fresh spinach, stems removed and leaves roughly chopped
  • large handful fresh coriander, chopped
  • small handful chopped mint, chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

1. Heat the oil then slowly fry the onions and garlic until golden. Add the chillies and spices then cook for a minute more.

2. Stir in the lentils, tomatoes and water then cover and simmer for 30 minutes, stirring occasionally to prevent the mixture from sticking.

3. Taste to see if the lentils are tender then add the chopped spinach, coriander, mint and seasoning. Simmer for 5-10 more.

4. Serve with rice and chutney.

Serves 4

Side Dishes Vegetarian

Scalloped Potatoes

  • 5-6 Large potatoes
  • 150ml/1/4 pint milk
  • 300ml/1/2 pint double cream
  • 1 tbsp cornflour
  • 100g/1/4lb Gruyere or Emmenthal cheese, grated
  • salt
  • freshly ground black pepper
  • freshly grated nutmeg
  • cayenne pepper
  • 2 tbsp softened butter for greasing
  • 2tbsp diced butter

1. Peel the potatoes and cut them into thin slices, then soak in cold water for 10 minutes. drain and pat dry

2. Prepare a cheese sauce. Heat the milk and double cream, then pour onto a paste made with 2 tbsp water and the cornflour. Stir in the grated cheese and simmer over a moderate heat, stirring constantly, until the cheese has melted and the sauce thickened. Season with salt, black pepper, nutmeg and cayenne pepper, then remove from heat.

3. Heat oven to 200C/400F/Gas 6.

4. Butter a medium-sized gratin dish generously. Cover the base with a layer of overlapping potatoes and season with salt, freshly ground black pepper and nutmeg.

5. Spoon one-third of the cheese sauce over the potatoes. Cover with another layer of overlapping potatoes and seson again with salt, pepper and nutmeg. Cover with half the remaining cheese sauce, and top with a third layer of overlapping potatoes. Season again and spoon over the rest of the cheese sauce. Dot with diced butter and bake for 15 minutes.

6. Reduce the oven heat to 190C/375F/Gas 5. Cover the potatoes with foil and continue to cook for 35 minutes. Remove from the oven.

7. Just before your guests sit down to lunch, remove the foil and return the dish to the oven for 20 minutes until crisp and golden on top.

Side Dishes Vegetarian

Liz’s Portuguese Courgettes

  • 1 large onion, sliced
  • Garlic, to taste
  • 4-6 courgettes
  • Large pinch paprika
  • Large pinch rosemary
  • Salt
  • Black pepper
  • Plain flour
  • Chicken or vegetable stock
  • Large can of chopped tomatoes
  • Fresh parmesan
  • Pinch of mixed herbs
  • Large squirt tomato puree

1. Fry onion and chopped or crushed garlic. Meanwhile boil sliced courgettes in salted water until just beginning to soften.

2. To frying pan add paprika, tomato puree, rosemary, mixed herbs and flour. Stir round for 2 minutes then gradually add stock and tomatoes, until it begins to thicken.

3. Drain courgettes and add frying pan mix to courgettes. Sprinkle with grated parmesan and microwave or cook in medium oven for about 20 minutes.

4. Can be refrigerated overnight to develop flavour.

Serves 4

Holidays Salads Side Dishes Starters Vegetarian

Bean & Mint Salad

  • 420g/1 tin butter beans
  • 175g feta cheese
  • Large bunch of mint
  • 175g baby plum tomatoes, halved
  • 1 red onion, sliced
  • 3 tbsp olive oil
  • 75g pecan nuts, chopped
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper

Preparation time: 10 minutes

1. Drain the beans and crumble the cheese. Remove the stalks from the mint and chop the leaves.

2. Mix together all the ingredients and serve.

Serves 4

Fish Salads Side Dishes Starters

Salmon Mousse

  • 225g/8oz cooked salmon
  • 300ml/1/2 pint cold bechamel sauce
  • 150ml/1/4 pint mayonnaise
  • Salt and pepper
  • 1/2 oz gelatin, dissolved in 3 tbsp water
  • 75ml/21/2fl oz doubel cream, whipped
  • 50g/2 oz chopped prawns

1. Oil dish. Pound salmon until smooth. Add bechamel sauce and mayonnaise to salmon a little at a time. Season.

2. Fold in dissolved gelatin, cream and prawns. Turn into mould and leave to set.

Main Courses Side Dishes Starters Vegetarian

Roasted Vegetable Paella

  • 75g/23/4oz courgettes, cut into 2.5cm/1in chunks
  • 75g/23/4oz aubergines, cut into 2.5cm/1in chunks
  • 1/2 red onion, peeled and cut into chunks
  • 1 small stick celery, cut into 2.5cm/1in chunks
  • 1/2 red or yellow pepper, deseeded and cut into bite-sized pieces
  • 75g/23/4oz cherry tomatoes, halved
  • 1 small clove garlic, chopped
  • 1 bay leaf
  • 1 small sprig rosemary
  • 1 small sprig thyme
  • 2tbsp virgin olive oil
  • Salt and pepper
  • 75g/23/4oz basmati rice, washed and drained
  • 300ml/1/2 pint chicken or vegetable stock
  • Chopped fresh herbs to serve

1. Preheat oven to 200C/400F/Gas 6. Put all the vegetables in a large roasting pan or shallow ovenproof dish with the garlic and herbs. Sprinkle with olive oil, season well with salt and pepper and roast for about 45 minutes or until all the vegetables are tender and beginning to brown slightly at the edges.

2. Put the rice in a small ovenproof dish, put the vegetables on top and pour over the stock. Cook in the oven for about 1 hour or until all the liquid has been absorbed and the rice is tender. Serve on hot plates sprinkled with fresh herbs.

Chicken Family Favourites Side Dishes Starters

Chicken Liver Pate

  • 225g/8oz chicken livers
  • 3 tbsp cream
  • 75g/3oz butter
  • Salt and pepper
  • Pinch mixed herbs
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • 1/4lb bacon

1. Cook all ingredients except cream in the butter for 5-10 minutes in a frying pan.

2. Liquidise mixture and add the cream and a dash of sherry or brandy. Allow to cool.

Holidays Hot & Spicy Salads Side Dishes Starters Vegetarian

Spicy Bean & Cucumber Salad

  • 2 cups cooked chopped green beans, about 11oz
  • 1 cup finely chopped peeled cucumber, about 1 medium cucumber
  • 1/2 cup finely chopped red onion, 1/2 medium onion
  • 2 tbsp chopped fresh cilantro leaves
  • 2 tbsp red wine vinegar or cider vinegar
  • 2 tsp chopped fresh hot green chillie pepper or 1/4 crushed red
  • 1 tsp honey
  • 1/2 salt

Mix all infredients. cover and refrigerate for about 2 hours or until chilled

Serves 6

Hot & Spicy Main Courses Side Dishes Vegetarian

Spicy Tomato Beans

  • 225g/8oz french beans, trimmed
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 1 garlic clove, crushed
  • 1 large beef tomato, roughly chopped
  • 1 tbsp tomato puree
  • 3 tbsp water
  • 1/2 tsp tabasco sauce
  • 1/4 tsp sugar
  • 1 tbsp fresh chopped basil
  • 2 tbsp low-fat yoghurt

1. Cut the french beans in half. Heat up a pan of salted water, add the beans, cook for 5 minutes, then drain.

2. Heat the olive oil in a pan. Add the sliced onion and crushed garlic and fry gently until soft and just beginning to brown. Then add the chopped beef tomato, tomato puree, water, tabasco sauce and sugar. Bring to the boil, cover the pan and simmer gently for 5 minutes.

3. Add the cooked beans tot he tomato mixture along with the chopped basil and salt and pepper. Cover again and cook for a further 5 minutes over a medium heat. Finally, stir in the natural yoghurt and serve.

Serves 4

Fish Holidays Hot & Spicy Side Dishes Starters

Balti Prawns

  • 1 onion, quartered
  • 2 garlic cloves, peeled
  • 2.5cm/1in piece fresh ginger
  • Rind and juice of 2 limes
  • 15ml/1tbsp coriander seeds, crushed
  • 5ml/1tsp fenugreek seeds
  • 30ml/2tbsp vegetable oil
  • 5 large, ripe tomatoes, cut into small pieces
  • 700g/11/2lb large,cooked prawns or cubed monkfish, haddock or cod
  • Salt and freshly ground pepper
  • Garam masala

1. In a food processor, mix together the first seven ingredients to make a thick paste. Heat the oil in a wok or large frying pan and fry the spice paste for 5 minutes, stirring frequently.

2. Add the tomatoes and cook for a couple of minutes until slightly softened. Add the prawns or white fish and cook gently until heated through. Season, sprinkle with garam masala and serve immediately.

Fish Hot & Spicy Karen's Recipes Side Dishes Starters

Hot Crab Dip

  • 2x8oz cream cheese
  • 4 teasp worcester sauce
  • 2x6oz cans crabmeat
  • 1/4 cup sliced spring onions
  • 1/4 cup chopped celery
  • to garnish 1/4 cup flaked almonds

Mix all together and spread in china flan dish or similar.
scatter with flaked almonds.
Bake at 180 for 15 mins until heated through.
serve with corn chips for dipping

Hot & Spicy Main Courses Side Dishes Vegetarian

Spiced Chickpeas

  • 400gm tin of Chickpeas
  • 1/2 Onion Chopped
  • 1 table spoon of spicy curry paste
  • 2 Tomato Ripe and Chopped
  • 1 Handfull of baby spinach
  • 1 Handfull of corriander chopped
  • Water or Stock

Fry the onion until soft
add the curry paste and stir for a few minutes
add the tomatos and chickpeas and water (a little at a time)
let this simmer for about 20 minutes
add spinach at last minute
garnish with coriander

can be served with:
Tandoori Chicken
Naan Bread
Rice etc etc.

Hot & Spicy Karen's Recipes Salads Side Dishes Vegetarian

Karens Vietnamese Coleslaw

  • 2 Garlic Cloves Crushed
  • 2 Tbsp Sweet Chilli Sauce
  • 1 Tbsp Sugar
  • 2 Tbsp Rice Wine Vinegar
  • Juice of 2 Limes
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Olive Oil
  • 1/2 Lrg Onion Thinly Sliced
  • Salt & Pepper to taste
  • 1/2 White Cabbage – thinly sliced
  • 2 Carrots Grated
  • 3 Chicken Breasts Cubed
  • Lots of mint/corriander

Mix it all up together
Garnish with a good handfull of nuts (peanuts or brazils)

Family Favourites Salads Side Dishes Vegetarian

Fionas Beetroot Chutney

  • 1350g/3lb cooked beetroot
  • 675g/11/2lb apples
  • 2 large onions
  • 225g/8oz sugar
  • 600ml/1pint vinegar
  • 1 tsp salt
  • 1 tsp ground ginger

1. Boil apples and chopped onions with ginger, salt, sugar and vinegar for 30 minutes.

2. Add diced beetroot and cook for a further 10 minutes.

3. Bottle chutney.