Broccoli Salad

 

Broccoli Salad

A simple broccoli salad made with bacon, cranberries, and other simple add-ins!

Course: Salad, Side Dish

Cuisine: American

 

Prep Time: 10minutes minutes

Chilling Time: 1hour hour

Total Time: 10minutes minutes

 

Servings: 8 cups

 

Calories: 291kcal

 

Author: Sam Merritt

Ingredients

• ▢5-6 cups broccoli florets¹ 1 lb, this was about 2 ½ heads of broccoli for me (450g)
• ▢1 cup sharp cheddar cheese thicker, not finely shredded (115g)
• ▢⅔ cup dried cranberries (85g)
• ▢½ cup crumbled bacon² (60g)
• ▢½ cup salted sunflower seeds (60g)
• ▢⅓ cup red onion diced into small pieces (50g)

Dressing

• ▢¾ cup mayo I use olive oil mayo (175g)
• ▢¼ cup sour cream³ (70g)
• ▢1 ½ Tablespoon white wine vinegar⁴
• ▢3 Tablespoons sugar (40g)
• ▢¼ teaspoon salt
• ▢¼ teaspoon pepper

Instructions

• Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
• In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
• Pour dressing over broccoli combination and toss or stir well.
• Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

https://sugarspunrun.com/broccoli-salad/#recipe

Roasted Potatoes

 Jamie Oliver's Best Roast Potatoes

Ingredients

• 2.5 kg medium Maris Piper potatoes
• 4 tablespoons goose fat or unsalted butter
• olive oil
• 1 bulb of garlic
• ½ a bunch fresh sage , (15g)

TAP FOR INGREDIENTS

Method

GET AHEAD
1. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.
2. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
3. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
4. Cover and pop in the fridge overnight.

ON THE DAY
1. Preheat the oven to 180°C/350°F/gas 4.
2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
3. Roast for 1 hour, or until the potatoes are crisp and golden all over.
4. Remove the tray from the oven. We’re nearly there, but we’ve got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
5. Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven – you could even serve these on their own in a restaurant, they’re so good.

https://www.jamieoliver.com/recipes/potato-recipes/best-roast-potatoes/

Slow Cooker Scalloped Potatoes

 

SLOW COOKER CHEESY SCALLOPED POTATOES

yield: 8 SERVINGS

 

prep: 20MINUTES MINUTES

cook: 5HOURS HOURS 20MINUTES MINUTES

total: 5HOURS HOURS 40MINUTES MINUTES

This crockpot version of scalloped potatoes is so EASY, creamy, tender and cheesy! And it frees up your oven space!

4.9 stars (40 ratings)

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INGREDIENTS

• 1 ½ cups heavy cream
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• Pinch of nutmeg
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded Gruyere cheese
• ¼ cup freshly grated Parmesan
• ½ teaspoon fresh thyme leaves

INSTRUCTIONS

• In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
• Add a layer of potatoes to a 4-qt slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.
• Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.
• Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.
• Serve, garnished with thyme, if desired.
• https://damndelicious.net/2016/11/17/slow-cooker-cheesy-scalloped-potatoes/