Thanksgiving Sides

To continue with bringing this blog up to speed, here are all the sides!

Candied Sweet Potatoes
     1 bag sweet potatoes, peeled and diced
     1 can golden syrup
     4 strips bacon, chopped into bits
     1 pinch salt  
     cloves, to taste
     aniseed, to taste
     chilli powder, to taste

Add all ingredients to slow cooker. Cook on high heat for five hours, or low heat for twelve hours.

Garlic Green Beans
     400g Green beans
     1/2 white onion, diced
     3 cloves garlic, minced
     Olive oil
     Salt and pepper to taste
     chili powder

Heat up a oiled frying pan and add minced garlic and onion. Add green beans and saute. Season to taste.

• Hint: To spice it up, add slivers of bacon.

Butternut Squash and Goat Cheese Salad
     1 butternut squash, diced into cubes
     150g goat cheese
     1 white onion, diced
     1 bag rocket salad (or 50g rocket and 100g spinach)
     handful pumpkin seeds
     balsamic vinaigrette

Saute the butternut squash and onion. Add to salad and top with goat cheese. Sprinkle with pumpkin seed and drizzle with balsamic vinaigrette.

• Hint: Roast the pumpkin seeds before adding to salad.

Halloumi, Radish and Tomato Salad
     200g halloumi, cut into chunks
     10 baby radishes, diced
     3 tomatoes, diced
     100g rocket or spinach
     1 tablespoon olive oil

Fry halloumi. Meanwhile, toss the rest of the ingredients together. Add halloumi and serve.

• Hint: add shredded carrot or beetroot for an added twist.