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Sides & salads

Sides & salads

Potato Wedges

1/4 c Plain Flour
4 potatoes
1 teaspoon Salt
1 pinch pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoon paprica
Cooking Oil

Method
Cut each potato in half lengthwise and then each half into thirds or fourths, depending on how big it is. Par boil (bring to boil, simmer 5 minutes), drain.
In a large bowl whisk together flour, seasoning salt, pepper, garlic powder, onion powder and paprica.
Dredge each potato wedge in the flour mixture and shake off excess.
Place wedges on a tray, cover with oil, bake 200 C 30 – 35 minutes until golden.

Sides & salads

Waldorf Salad

2 firm ripe crisp tart green apples
1 firm ripe crisp sweet red apple
1 tablespoon of lemon juice
1 cup of sliced celery (optional)
½ cup of mayonnaise
1½ teaspoons of honey (to taste)
A few small cubes of cheese (optional)
1 cup cold cooked chicken (optional)

Core and quarter the apples leaving the skin on (unless it is tough). Slice thinly into a bowl and toss with the lemon juice to coat. Add the celery, cheese or chicken.

Cover and chill. Mix the mayonnaise and honey (if desired) together until smooth, add to the apple mixture, and toss. Serve.

(Serves 4)

Sides & salads

Chips

1.4 kg potatoes (not a starchy type)
vegetable oil for deep frying
salt to season

Peel potatoes and cut into thick 1.5cm lengths.
Place in a medium saucepan filled with cold water and bring to the boil.
Simmer for 10 mins.
Remove from heat, drain well and pat dry.
Place in a single layer on a tray lined with paper towel and refrigerate until cold.
Heat oil in a deep fryer to 180C.
Cook chips in batches for 5-6 minutes, until crisp and golden. Remove and drain on fresh paper towel.
Keep warm in a warm oven.
Season with salt and serve.

Sides & salads

Creamy mashed potatoes

1 kg potatoes, floury potatoes like Agria or Red Rascal work best
1 tbsp butter
1/4 c milk
1 pinch salt
1 pinch ground black pepper

Peel potatoes and cut into small pieces (try to make the pieces about the same size).
Put in a saucepan with enough water to cover.
Bring to the boil, reduce heat to medium and simmer for about 15 minutes.
Cook until potatoes are tender. Test potatoes with a sharp knife to see if they are tender.
Drain potatoes.
Add margarine, milk and seasoning.
Mash well with a fork or potato masher.
Whish with a fork to finish.

Sides & salads

Carrot & parsnip mash

3 parsnips – peeled & chopped
3 carrots – peeled & chopped
1 tbsp butter
S & P to taste

Boil the parsnips & carrots together and when cooked, mash with butter. Season. I like to keep it a little chunky but if you prefer a smoother consistency you can puree it.

Sides & salads

Fluffy white rice

Being able to cook fluffy white rice on a stove top is a skill good home cooks should cultivate. It really is not difficult. The ratio given is for one cup, multiply quantities accordingly. One cup of uncooked rice yields 3 cups cooked.

1 c long grain white rice
2 c water
1 tsp salt

Rinse rice under cold running water until water runs clear.
Bring pot of salted water to a boil. Add rice.
Stir to separate grains.
Turn the heat down to low. Cook gently for 20 mins. Do not be tempted to lift the lid off and disturb.
Turn heat off and allow to stand for 5 mins.
Lift lid and fluff the grains with a fork.

Sides & salads

Potato salad

600g potatoes, cut into little squares, cooked and cooled
3 tbsp chopped chives
1/2 c mayonnaise

Mix the chives and mayonnaise together , allow to infuse in the refrigerature for 5 hours. Add to potato. Gently mix it all together.

Sides & salads

Crispy roast potatoes & vegetables

potatos
parsnips
carrots
1 bulb of garlic
3 sprigs of fresh rosemary
sea salt and freshly ground black pepper
olive oil

Peel the vegetables and halve any larger ones lengthways
Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand
Pick the rosemary leaves from the woody stalks
Put the potatoes and carrots into a large pot – you may need to use two – of salted, boiling water on a high heat and bring back to the boil
Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes
Drain in a colander and allow to steam dry
Take out the carrots and parsnips and put to one side
Fluff up the potatos in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked
Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking
Add the garlic and rosemary leaves
Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours
Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
Cover the tray with tin foil.
Cook 190C 50 mins to 1 hour until they are golden and crispy.

Sides & salads

Coleslaw

1/2 head of cabbage
1 medium carrot (about 1/4 cup)
1 tbsp minced onion

3/4 c mayonnaise
1/4 c sour cream

Chop cabbage into chunks and run through your food processor, or chop fine. Combine cabbage, carrots, and onion and toss well.

Combine all of the remaining ingredients in a large bowl, whisk well. Pour the dressing over the coleslaw and turn to coat well.

Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.

Sides & salads

Rice salad

Prepare the following and place in a dish
1 c rice, cooked
1 sml onion, finely chopped (food processor)
1 cup sweetcorn in brine, drained (or 1 cup frozen corn)
1 apple cut into very small cubes (lightly in food processor)
4 tbsp sultanas
Mix

Combine the following in a small bowl
135 ml cider vinegar
1 1/2 dsp sugar
salt and pepper
45 ml grapeseed oil
1 1/2 tsp curry powder, level
Stir
Pour over rice etc in the dish. Mix. Leave for a few hours for the flavours to come through.