Sides Dishes & Dips Archive - kitchensplace

Italian pasta salad

Corinna — Sat, 01 May 2021 11:19:00 +0000

Pasta salad is such a popular recipe! Perfect for barbecues, family celebrations or other occasions – pasta salad is always possible! In this post I’ll show you a delicious recipe for an Italian pasta salad with tomatoes, mozzarella, rocket and pine nuts.

Italian pasta salad is often prepared in many ways. But what mostly belongs to it are tomatoes, pine nuts and rocket! These ingredients go really well together and, above all, can be eaten wonderfully cold.

For the noodles, I opted for delicious mussel noodles. These are usually available in a well-stocked supermarket or directly in Italian specialist shops and make the pasta salad a little highlight. There are also fresh and sweet cherry tomatoes, creamy mozzarella, spicy rocket and roasted pine nuts. The dressing is also simple and quick: all you need is some red pesto (Pesto Rosso), olive oil, and salt and pepper. If you like, you can of course also make your own pesto. However, I opted for the faster option!

If you are in the mood for more salad ideas or side dishes, take a look at mine Recipe collection around. There you will not only find many other pasta recipes, but also other hearty and light dishes.

Nutritional information per serving of Italian pasta salad

Calories: 326 – Protein: 12g – Fat: 9g – Carbs: 47g

This recipe has no ratings just yet.

Italian Pasta Salad

01/05/2021

Servings: 8

Prep: 15 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

500g pasta of choice
250g cherry tomatoes
30g pine nuts
1 mozzarella
50g sun-dried tomatoes
1-2 handfuls arugula
2 tablespoons pesto rosso
2 tablespoons olive oil
salt, pepper
some basil.

Directions

Step 1 Cook the pasta in salted water and then let it cool
Step 2 Meanwhile, cut the cherry tomatoes in half, chop the sun-dried tomatoes and the mozzarella, chop the basil and toast the pine nuts over medium heat
Step 3 In a large bowl, mix the cooled pasta with all the ingredients. Season the Pesto Rosso with olive oil, salt and pepper and mix with the pasta. Add arugula to taste.

If you like, you can me too here on Pinterest and pin the following picture.

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Coleslaw with pointed cabbage

Corinna — Thu, 15 Apr 2021 11:50:00 +0000

Coleslaw is probably known from the USA or from the popular fast food restaurant that offers dozens of different types of fried chicken. In this post I will show you how you can easily prepare Coleslaw yourself. I prefer to use pointed cabbage for this, as it is a little milder.

Coleslaw is characterized by its crisp freshness, which is combined with a creamy dressing made from mayonnaise. It is well known that American food cannot be described as low in calories and healthy. Nevertheless, this salad is a classic for barbecue and simply tastes good!

There are probably dozen of recipes and variations for Coleslaw. Some make it with onions, cream and or mayonnaise, others completely different. I have also developed my own variant for this coleslaw and prefer to use pointed cabbage instead of white cabbage. This is simply a little milder, more digestible and fresher. I also don’t use onions or cream. Instead, I combine the herb with carrots, lemon juice, vinegar, mayonnaise, mustard, and sugar. A delicious marinade is then created from the juice of the herb, which soaks in the Coleslaw and gives it its juiciness.

My Coleslaw is perfect as a side dish to burgers and barbecues. If you’re looking for more salads, check out mine Recipe collection for salads around.

Nutritional information per serving of Coleslaw

Calories: 243 – Protein: 2g – Fat: 18g – Carbs: 16g

This recipe has no ratings just yet.

Coleslaw with Pointed Cabbage

15/04/2021

Servings: 3-4

Prep: 30 min

Total: 30 min

Difficulty: easy

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By: Corinna

Ingredients

1 small pointed cabbage (or half)
3-4 carrots
30g sugar
6-8 tbsp mayonnaise
1 tsp mustard
1 tbsp vinegar
1/2 lemon
salt and pepper

Directions

Step 1 Quarter the pointed cabbage and cut out the stalk. Then cut a fine strip with a knife and vary the length again and again. (Alternatively, the pointed cabbage can be grated with a grater.)
Step 2 Peel the carrots and remove the ends. Then grate coarsely with a grater .
Step 3 Put the carrots and pointed cabbage in a large bowl and mix with the sugar and a little salt. Then let it steep for about 15 minutes .
Step 4 When the salad has given off some water, add the lemon juice, mayonnaise, mustard and vinegar and mix everything well again. Season to taste with salt and pepper. Tip: Vary the amount of mayonnaise depending on how much mayonnaise you want it to contain.

If you like, you can me too here on Pinterest and pin the following picture.

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Grandma’s salad dressing with cream

Corinna — Sun, 21 Mar 2021 13:33:07 +0000

In this post I’ll show you how grandma’s salad dressing is prepared. For me personally, this is the world’s best dressing for a simple green leaf salad consisting of a good vinegar-oil ratio, onion, cream, sugar and corn.

Salad dressing is sure to come in a hundred if not a thousand different variations. Some like it sour, others prefer sweet. Personally, my favorite is Grandma’s salad dressing, which is a combination of both. The basis of the salad dressing is of course vinegar and oil. In the case of oil, it is particularly important in this recipe that no olive oil is used, but a more neutral vegetable oil (e.g. sunflower oil or rapeseed oil). Then add some sugar as well as fine onion cubes and cream. There is also corn as an add-on, but of course that can be varied as desired.

Now we come to the salad for: I prefer to use a nice, juicy and fresh lettuce. I like the mix of soft and crisp leaves because this mix makes the salad so balanced and varied. Compared to iceberg lettuce, where all the leaves are rather firm and crunchy, the lettuce is the best choice for grandma’s salad dressing. But it also works wonderfully with romaine lettuce or other types of salad.

Overall, this salad is a perfect accompaniment to potatoes, fish and meat. Sometimes I eat it just like that – as a main meal. If you are interested in other recipes from my grandma, then take a look at the recipe Grandma’s cucumber-salad or Grandma’s turkey schnitzel .

Nutritional information per serving of Grandma’s Salad Dressing

Calories: 195 – Protein: 2g – Fat: 19g – Carbs: 4g

This recipe has no ratings just yet.

Grandma's salad dressing with cream

21/03/2021

Servings: 4

Prep: 15 min

Total: 15 min

Difficulty: easy

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By: Corinna

Ingredients

3-4 tbsp. canola oil
1-2 tbsp. vinegar
1 tbsp. sugar
1 small onion
1/2 can corn
100g cream
1 lettuce
salt, pepper

Directions

Step 1 Cut the onion into small cubes. Mix oil and vinegar with sugar and season with salt and pepper. (Tip: If you like it more sour, increase the proportion of vinegar in relation to the oil. If you like it sweeter, add a little more sugar.)
Step 2 Add the cream and stir everything together .
Step 3 Wash the lettuce and pluck / cut into bite-sized pieces. Make sure to cut out the solid parts of the stalk .
Step 4 Finally stir the corn into the dressing, add the lettuce leaves and mix everything together.

If you like you can find my Pinterest here and pin the following picture.

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Cucumber salad according to Grandma Karin

Corinna — Tue, 16 Feb 2021 09:30:00 +0000

I fondly remember the many great days at my grandma’s when there was traditionally schnitzel with buttered potatoes and cucumber salad. The highlight for me was not the schnitzel, but the cucumber salad. In this post I’ll show you how to prepare the best cucumber salad grandma’s way.

Cucumber salad is actually totally simple and unspectacular. But isn’t that exactly what makes a good side dish? Something simple and unspectacular that will add the finishing touch to your food. That’s exactly what this cucumber salad is all about. It’s simple and plain, the cucumbers are sliced very thinly and dressed with herbs, lemon juice, a little sweetness and sour cream. A little oil is added to give the whole thing a salad finish.

When I asked my grandma about this recipe, she started – like grandma’s do it – to fetch the herbs from the chamber and peel the cucumber. She explained to me that she only coarsely peeled the cucumber to keep some fibers from the peel. Then she cuts the cucumber into wafer-thin slices, which can later be placed in the sauce more easily. For the sauce, she mixes a little oil with sugar, fresh herbs and lots of dill, lemon juice and sour cream. The dressing is ready. The cucumbers are then placed in it, which should then steep for a few minutes. Grandma’s cucumber salad is ready.

By the way, we always have the right cucumber salad to go with Grandma’s Grandma’s turkey schnitzel .

Nutritional Information per serving

Calories: 156 – Protein: 2g – Fat: 12g – Carbs: 9g

This recipe has no ratings just yet.

Gurkensalat nach Oma Karin

16/02/2021

Servings: 4

Total: 15 min

Difficulty: easy

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By: Corinna

Ingredients

1 Gurke
3 EL Öl
3-4 EL Wasser
1 Tütchen Dill Kräuter
Zitronensaft
1-2 TL Zucker
100g saure Sahne
Dil, Salatkräuter
Salz, Pfeffer

Directions

Step 1 Die Gurke grob schälen und in feine Scheiben schneiden.
Step 2 Für das Dressing alle übrigen Zutaten miteinander vermischen, mit Salz und Pfeffer abschmecken. Wichtig: Genügend Salatkräuter und Dill verwenden!
Step 3 Die Gurkenscheiben mit dem Dressing vermischen und 15-30 Minuten ziehen lassen.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Smashed potatoes with garlic

Corinna — Fri, 12 Feb 2021 10:30:00 +0000

Smashed potatoes are the new potato trend par excellence. If someone asks me how I would describe them, I would answer: A mixture of baked potatoes and crispy fries. In this post, I’ll show you how you can easily prepare them.

Smashed potatoes are super easy to prepare, can be varied with all sorts of marinades or herbs and are the potato trend par excellence! I prefer to serve them as a side dish or prepare them as a great snack in between. The nice thing about this recipe is that they are super easy and super quick to make. Actually, you hardly need to pay attention to them and only have to follow a few steps to prepare the delicious potatoes.

What exactly are smashed potatoes? Perhaps you also know them by the term squeezed potatoes, because they are actually small potatoes (I prefer to use triplets) that are first boiled until soft and then crushed or squeezed with their peel. The squashed potatoes are then coated with oil and other herbs / spices and baked until crispy in the oven. The result is a mixture of baked potatoes and fried potatoes.

If you are in the mood for more side dish recipes, then take a look at mine Recipe collection around. In addition to these crushed potatoes, you will find many other side dishes or main dishes there.

Nutritional information per serving of smashed potatoes

Calories: 326 – Protein: 4g – Fat: 23g – Carbs: 25g

This recipe has no ratings just yet.

Smashed Potatoes with garlic

12/02/2021

Servings: 2

Prep: 15 min

Cook: 20 min

Total: 35 min

Difficulty: easy

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By: Corinna

Ingredients

14 triplets
3-4 tablespoons olive oil
2 cloves garlic
1 pinch sea salt
pepper
parsley and basil to serve

Directions

Step 1 Wash the triplets and boil them in water until soft. Then pour off and let cool down briefly .
Step 2 Preheat the oven to 160 degrees circulating air. Meanwhile, finely chop the garlic cloves and stir together with olive oil, salt and pepper .
Step 3 Line a baking sheet with parchment paper, place the triplets on top and flatten them with a glass or large spoon. Brush the crushed potatoes with the olive oil and garlic mixture and then bake in the oven for 20 minutes .
Step 4 Serve with chopped parsley, extra sea salt and basil.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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German potato pancakes with apple sauce

Corinna — Wed, 09 Dec 2020 10:30:00 +0000

In this post I’ll show you a simple recipe for classic potato fritters with applesauce. You only need a few ingredients, a grater and a deep pan.

I look back so fondly on the days when mom and grandma had juicy, thick potato pancakes with fresh applesauce. I used to be less interested in the fact that the whole house smelled of fried fat for days. Today it is surprising that the smell of fat that lasts for days often prevents me from making these delicious patties more often.

Nonetheless, every year of the jubilee it gets to the point that the smell of fat can’t keep me from my cravings for potato pancakes. Then all you have to do is peel the potatoes, close the doors, open all the windows wide and reach for the hot fat. How good that the dough for my potato pancakes is prepared super quickly and the whole procedure does not take longer than 45 minutes.

In the end, it is up to you whether you serve the potato pancakes with applesauce, beet juice or creme fraiche and salmon. Personally, I like it best soaked in lots of applesauce, but in the end that’s probably a matter of taste.

Nutritional information per serving of potato pancakes

Calories: 701 – Protein: 18g – Fat: 25g – Carbs: 95g

This recipe has no ratings just yet.

German potato pancakes with apple sauce

09/12/2020

Servings: 2

Prep: 15 min

Cook: 20 min

Total: 35 min

Difficulty: easy

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By: Corinna

Ingredients

6-7 floury potatoes
1 white onion
2 eggs
3 tbsp flour
Salt pepper
Vegetable oil for frying
Applesauce to taste

Directions

Step 1 Peel the potatoes and chop them up with a grater or a food processor. Peel and grate the onion too.
Step 2 Mix the potatoes and onions with the egg and flour and season with enough salt and pepper.
Step 3 Heat a deep pan with oil to 3/4 of the heat. Put 2-3 tablespoons of the batter into the hot oil and bake the potato pancakes on both sides for 3-4 minutes until golden brown.
Step 4 Drain the potato pancakes on paper towels or a wire rack and serve with applesauce.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Thai cucumber salad with peanuts

Corinna — Sat, 29 Aug 2020 09:30:14 +0000

Thai Cucumber Salad – a super quick and easy recipe for this delicious twist on a classic. For this you only need a few ingredients, all of which you can get in the supermarket.

Cucumber salad is definitely one of my favorite side dishes. Thai cucumber salad is one of the variations that I’ve wanted to try for myself for so long. The result was this recipe that I succeeded in straight away. As always, all you need here is simple ingredients that are all available in the supermarket and only a few minutes to prepare everything. Since the cucumber salad is not cooked, the pots will also stay cold. This saves even more time, so that you can serve this delicious cucumber salad in just 10-15 minutes. But here’s a little tip: The Thai cucumber salad tastes best when it has been able to steep for a few more minutes.

If you are interested in other recipes for cucumber salad, then take a look at my other variants. Here you will find classic cucumber salad, as prepared by my grandma, or a delicious potato and cucumber salad.

Nutritional information per serving of Thai cucumber salad

Calories: 339 – Protein: 7g – Fat: 29g – Carbs: 12g

This recipe has no ratings just yet.

Thai Cucumber Salad

29/08/2020

Servings: 3

Prep: 10 min

Cook: 20 min

Total: 30 min

By: Corinna

Ingredients

1 cucumber
40g sesame oil
1 tbsp oyster sauce
1 tbsp white wine vinegar
15g rice syrup
60g peanuts
1 chilli
some spring onion
Salt pepper
optional: coriander

Directions

Step 1 Roughly peel the cucumber and cut into thin slices.
Step 2 For the dressing, mix sesame oil with white wine vinegar, oyster sauce and rice syrup and season with salt and pepper. Mix the dressing with the cucumber slices and let everything steep.
Step 3 Meanwhile, cut the chilli and spring onions into fine strips and chop the peanuts. Put everything together, let it steep and optionally consume with a little coriander.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Oven baked Vegetables

Corinna — Mon, 06 Jul 2020 10:43:59 +0000

In this post, I’ll show you a simple recipe for simply oven baked vegetables. The recipe is particularly suitable when things have to be quick and you still want to eat healthily. I use sweet potatoes, peppers, zucchini, and onions here.

Do you also have your favorite combination when it comes to oven baked vegetables? I especially like sweet potatoes with zucchini, peppers, red onions and a good olive oil. If you like, you can prepare this combination with tomatoes or feta or combine it with completely different types of vegetables.

The nice thing about this dish is that you don’t have to prepare a lot. The vegetables are quickly peeled and cut and then mixed up with a little olive oil and spices and pushed into the oven. There it roasts to itself while you can devote yourself to something completely different. And after a few minutes it will be cooked and can be eaten. By the way, it is also wonderful as an accompaniment to other dishes!

If you are interested in other recipes, take a look at one of my recipe collections.

Nutritional Information per serving of oven baked vegetables

Calories: 341 – Protein: 9g – Fa: 10g – Carbs: 50g

This recipe has no ratings just yet.

Oven baked vegetables

06/07/2020

Servings: 3

Prep: 15 min

Cook: 30 min

Total: 45 min

Difficulty: easy

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By: Corinna

Ingredients

2 sweet potatoes
1 paprika
2 zucchini
1 red onion
2 tbsp olive oil
Salt, pepper, garlic powder

Directions

Step 1 Preheat the oven to 180 degrees fan-assisted.
Step 2 Peel the sweet potato and cut into cubes. Halve the zucchini and cut into pieces. Cut the peppers open, remove them and dice.
Step 3 Spread the vegetables evenly on a baking sheet. Cut the onion into strips and spread over the vegetables.
Step 4 Drizzle the vegetables with olive oil and sprinkle with enough salt, pepper and garlic powder. Then bake in the oven for about 30 minutes at 180 degrees.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Ratatouille

Corinna — Sun, 28 Jun 2020 09:30:00 +0000

In this post, I’ll show you a simple recipe for a classic ratatouille with lots of colorful vegetables.

Ratatouille is a classic vegetable stew that comes from Provencal cuisine. Ratatouille is particularly popular in French cuisine as an accompaniment to meat and fish dishes. I also love this classic vegetable because of its fresh variety and great color combinations. With a little sensitivity and a bit of flair when adding the spices, this vegetable dish will be a feast for the eyes as a side dish.

If you like ratatouille, I can also recommend my filled ratatouille zucchini – a great variation for children too!

Nutritional Information per serving of Ratatouille

Calories: 111- Protein: 7g- Carbs: 15g – Fat: 1g

This recipe has no ratings just yet.

Ratatouille

28/06/2020

Servings: 4

Prep: 15 min

Cook: 45 min

Total: 60 min

Difficulty: medium

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By: Corinna

Ingredients

1 yellow zucchini
1 green zucchini
1 red eggplant
1 can of chopped tomatoes
3 shallots
2 cloves of garlic
1 tbsp tomato paste
Salt, pepper, sugar, herbs de Provence
Olive oil for the pan
some rosemary

Directions

Step 1 Cut the zucchinis and aubergine into even, thin slices. Cut the shallots into cubes and finely chop the garlic .
Step 2 Heat a pan with olive oil and sauté shallots and garlic in it over medium temperature. Stir in tomato paste and chopped tomatoes and season with salt, pepper, herbs de Provence and a little sugar .
Step 3 Put the tomato and shallot mixture in a baking dish and then lay out the vegetable slices one after the other in the baking dish .
Step 4 Lightly press the vegetable slices into the tomato mixture and sprinkle again with a little salt, pepper and fresh rosemary. Then cook in the oven for about 45 minutes at 160 degrees.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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Potato Cucumber Salad

Corinna — Wed, 11 Sep 2019 09:30:36 +0000

I admit that I don’t have potato and cucumber salad very often. However, recently I really wanted a good portion of this classic, so I created my own recipe for it. In this post, I’ll show you how to prepare this delicious potato and cucumber salad.

When I was in Hamburg for a few days at the beginning of this year, of course, I couldn’t avoid eating fresh fish from the Nordic seas. Since I’m honestly not a big fish eater, I usually get a round of fried fish with crispy breading and lots of tartar sauce. I was also served a wonderful potato and cucumber salad, which for me was the highlight of the whole dish. Now – a few months later – I’ve finally tried the same combination for myself. Here you can see the result.

For my potato and cucumber salad I wanted to create a sweetish-sour note, which was refined with small onion cubes and lots of dill. So I threw boiled potatoes together with thinly sliced cucumber slices and shallots in a large bowl and mixed a marinade of linseed oil, vinegar, salad herbs, dill and a little sugar. The whole thing has to go through a bit, of course, so that all the flavors unfold and the starch of the potatoes spreads onto the sauce.

Also like to look in mine Recipe collection for more inspiration.

Nutritional information per serving:

Calories: 212 – Protein: 3g – Fat: 16g – Carbs: 14g

This recipe has no ratings just yet.

Potato Cucumber Salad

11/09/2019

Servings: 2

Prep: 20 min

Cook: 20 min

Total: 60 min

Difficulty: easy

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By: Corinna

Ingredients

200g potato
1/2 cucumber
1 small onion
1 sachet Salatfix herbs with garlic
3 tbsp linseed oil
3 tbsp water
salt, pepper, sweetener of choice
1 sprig dill, fresh

Directions

Step 1 Boil the potatoes in salted water, rinse with cold water and leave to cool. Peel and slice the potatoes. Peel the cucumber coarsely and cut into very thin slices. Chop one onion finely and collect in a bowl.
Step 2 For the salad dressing, mix 1 sachet salad dressing mix with 3 tbsp. oil and 3 tbsp. water. Season to taste with salt, pepper and sweetness of your choice. Add the sauce to the onion pieces.
Step 3 Add the potatoes to the sauce and leave to stand for 15 minutes. Finely chop the dill and add to the salad together with the cucumber slices. Mix everything together again before serving.

If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.

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