16 Side dishes ideas in 2024 | dishes, side dishes, recipes

a hand holding three pieces of glass with flowers on them and a knife in the background

137K views · 13K reactions | Flower Noodles 🌸🍜 ‎עברית למטה ⬇️ Ingredients: - Rice papers - Edible flowers and fresh herbs For the sauce: - Soy sauce: 4 tbsp - Lime: juice and zest from 1 - Maple syrup: 2 tbsp - Chilli flakes: 1 tsp For plating: - Mango cubes - Raspberries - Carrot cubes - Fresh basil leaves - Peanuts - Olive oil Method: 1. Soak rice paper in lukewarm water for 2-3 seconds and transfer to a cutting board. 2. Layer with flowers and fresh herbs, add another sheet of rice paper, repeat the layering and finish with a final sheet of rice paper. 3. Cut into long pasta-like strips. 4. For the sauce: Combine soy sauce, lime juice and zest, maple syrup, and chili flakes. 5. Toss the noodles in the sauce, then arrange on a serving plate. 6. Garnish with mango cubes, raspberries, carrot cubes, basil, and peanuts. 7. Drizzle the remaining sauce and olive oil around the noodles and serve. Video by @alishatopal_ #noodles #pasta #pastarecipe #healthyrecipe #veganrecipe ‎אטריות פרחים 🌸🍜 ‎מצרכים: ‎ניירות אורז ‎פרחים אכילים ועשבי תיבול טריים ‎לרוטב: ‎רוטב סויה: 4 כפות ‎ליים: מיץ וגרידה מ-1 ‎סירופ מייפל: 2 כפות ‎צ’ילי יבש: 1 כפית ‎להגשה: ‎קוביות מנגו ‎פטל ‎קוביות גזר ‎עלי בזיליקום טריים ‎בוטנים ‎שמן זית ‎אופן ההכנה: ‎משרים נייר אורז במים פושרים למשך 2-3 שניות ומעבירים לקרש חיתוך. ‎מניחים פרחים ועשבי תיבול טריים, ואז עוד נייר אורז, חוזרים פעם נוספת ומסיימים בדף אורז. ‎חותכים לרצועות פסטה ארוכות. ‎לרוטב: מערבבים רוטב סויה, מיץ וגרידת ליים, סירופ מייפל וצ’ילי. ‎מערבבים את האטריות ברוטב, ואז מסדרים על צלחת. ‎מפזרים מנגו, פטל, קוביות גזר, בזיליקום ובוטנים. ‎מטפטפים את יתרת הרוטב ושמן הזית מסביב ומגישים. | Udi Barkan - Chef | Nutritionist | Recipes - אודי ברקן | Berliner Philharmoniker · Grieg: Peer Gynt Suite No. 1, Op. 46: I. Morning Mood

137K views · 13K reactions | Flower Noodles 🌸🍜 ‎עברית למטה ⬇️ Ingredients: - Rice papers - Edible flowers and fresh herbs For the sauce: - Soy sauce: 4 tbsp - Lime: juice and zest from 1 - Maple syrup: 2 tbsp - Chilli flakes: 1 tsp For plating: - Mango cubes - Raspberries - Carrot cubes - Fresh basil leaves - Peanuts - Olive oil Method: 1. Soak rice paper in lukewarm water for 2-3 seconds and transfer to a cutting board. 2. Layer with flowers and fresh herbs, add another sheet of rice paper, repeat the layering and finish with a final sheet of rice paper. 3. Cut into long pasta-like strips. 4. For the sauce: Combine soy sauce, lime juice and zest, maple syrup, and chili flakes. 5. Toss the noodles in the sauce, then arrange on a serving plate. 6. Garnish with mango cubes, raspberri

two pieces of food on a white plate with the words potato gnocchini

375K views · 19K reactions | Commis to Sous, Episode 9 🥔 Potato Gnocchi with Brown Butter & Sage Potato gnocchi 300g potato (700g raw weight) (ideally Desiree) 65g ‘00’ flour 1 egg yolk Parmesan, grated (to taste) Salt and pepper Butter and oil for frying 50g unsalted butter 12-15 sage leaves 3 cloves garlic finely sliced Squeeze lemon juice More Parmesan 1. Heat an oven to Gas 6/200ºC/400ºF. Bake the potatoes for 1-11/2 hours or until soft through. 2. When cooked cut the potatoes in half and scrape the insides into a ricer or sieve and pass. Whilst the potato is still warm add the flour, yolks, parmesan, salt and pepper. Bring together to form a soft dough, trying not to overwork the mix. 3. Bring a large pan of salted water to the boil. 4. Roll small amounts of the dough into lengths 1.5 to 2cm thick (½ to ¾ inch), then cut to a similar size. 5. Carefully lift the shaped gnocchi into the boiling water. Allow them to rise to the surface and then cook for a further 20-30 seconds, before removing and placing on a well-oiled tray. 6. Place the gnocchi in a fridge to cool and firm up for 30 minutes. 7. When you are ready to eat, heat your oven to about to degrees c or the lowest setting and put in a tray. Heat a large, non-stick frying pan with a little oil and butter in it, and carefully brown your gnocchi on both sides. You may need to do this in batches. Once golden, keep the gnocchi warm on the oven tray. 8. Put the 50g of butter straight into the hot pan to melt, throw in the sage leaves and garlic and fry until crisp. Remove from the heat, season with salt and pepper and add some lemon juice. 9. Quickly spoon over your plated, hot gnocchi and grate over some more Parmesan. | HERD by Will Murray & Jack Croft | Jumbo · Good Juju

375K views · 19K reactions | Commis to Sous, Episode 9 🥔 Potato Gnocchi with Brown Butter & Sage Potato gnocchi 300g potato (700g raw weight) (ideally Desiree) 65g ‘00’ flour 1 egg yolk Parmesan, grated (to taste) Salt and pepper Butter and oil for frying 50g unsalted butter 12-15 sage leaves 3 cloves garlic finely sliced Squeeze lemon juice More Parmesan 1. Heat an oven to Gas 6/200ºC/400ºF. Bake the potatoes for 1-11/2 hours or until soft through. 2. When cooked cut the potatoes in half and scrape the insides into a ricer or sieve and pass. Whilst the potato is still warm add the flour, yolks, parmesan, salt and pepper. Bring together to form a soft dough, trying not to overwork the mix. 3. Bring a large pan of salted water to the boil. 4. Roll small amounts of the dough into lengt

a white bowl filled with mussels on top of a wooden table

176K views · 10K reactions | Commis to Sous, Episode 14 🪨 Mussels with ‘Nduja Butter Sauce Ingredients: 1kg fresh mussels 5-6 heaped tbsp or 75-100g N’duja 2 cloves garlic, finely chopped or grated 150ml double cream Sea salt Lemon 1 shallot, finely sliced Oil 150ml dry white wine Large handful chopped, fresh parsley A little butter Method: 1. Wash the mussels thoroughly, removing the beards and discard any that are broken. 2. Place the n‘duja in a small, hot pan and fry to release the oil for a minute or two, turn down the heat and add the garlic. Stir to cook for another minute then pour in the cream and allow to bubble. Season with a little salt and some fresh lemon juice and set aside. 3. In another, larger pan with a lid, heat a tablespoon of oil, and add the shallots. Once softened, turn up the heat and add the mussels, white wine and cover. Allow the mussels to steam for a couple of minutes until opened. 4. Pour on the n’duja sauce, scatter over the parsley and add a few a knobs of butter. Stir gently to coat the mussels and melt the butter. 5. Serve hot with more lemon juice squeezed over. | HERD by Will Murray & Jack Croft | Jumbo · Cookin

176K views · 10K reactions | Commis to Sous, Episode 14 🪨 Mussels with ‘Nduja Butter Sauce Ingredients: 1kg fresh mussels 5-6 heaped tbsp or 75-100g N’duja 2 cloves garlic, finely chopped or grated 150ml double cream Sea salt Lemon 1 shallot, finely sliced Oil 150ml dry white wine Large handful chopped, fresh parsley A little butter Method: 1. Wash the mussels thoroughly, removing the beards and discard any that are broken. 2. Place the n‘duja in a small, hot pan and fry to release the oil for a minute or two, turn down the heat and add the garlic. Stir to cook for another minute then pour in the cream and allow to bubble. Season with a little salt and some fresh lemon juice and set aside. 3. In another, larger pan with a lid, heat a tablespoon of oil, and add the shallots. Once sof

a white plate topped with three pieces of food on top of a marble countertop

120K views · 5.5K reactions | Commis to Sous, Episode 15… J Choke Terrine Congratulations! You’re now moving on to the garnishes section. Yield: 1 x terrine 1.6kg Jerusalem Artichokes 22.5g Fine Salt 2.4kg Agria Potatoes - unpeeled 500g Butter 1 bunch Thyme Potato Starch Salt and pepper Chives; chopped Truffle Mayonnaise: 2 egg yolks 1 teaspoon Dijon mustard 1 teaspoon fine salt 1 tablespoon white wine vinegar or lemon juice 120ml (1/2 cup) rapeseed oil (or other neutral oil) 30ml (2 tablespoons) white truffle oil | HERD by Will Murray & Jack Croft | Jumbo · Ball Out

a skillet with some food in it and the words smoked cheesy licks

128K views · 8.1K reactions | Episode 21 of Commis to Sous 🧀 Smoked Cheesy Leeks 5 - 6 Leeks depending on size Neutral oil Sea salt 20g Butter 20g Flour 400g Milk 50g Parmesan; grated 30g mature cheddar cheese; grated Chardonnay vinegar; splash 100g Panko breadcrumbs Parmesan cheese Crispy chilli oil Chives; finely chopped Method: 1. Prep Leeks: Wash and clean leeks thoroughly. Place them in an oven-safe tray, drizzle with olive oil, and season with salt. 2. Blacken Leeks: Place leeks under a grill on the highest setting. Grill until completely blackened, flipping occasionally to ensure even blackening. This may take about 15-20 minutes. 3. Cool and Peel Leeks: Let the leeks cool, then remove the blackened outer skins. Set the blackened skins aside for the béchamel and reserve the peeled leeks for later steps. 4. Infuse Milk: Place the milk in a saucepan over low heat. Add the blackened leek skins and bring to a simmer. Remove from heat and let the mixture infuse for about 10-15 minutes. Strain out and discard the leek skins. 5. Make Béchamel: In a separate pan, melt 2 tablespoons of butter. Add 2 tablespoons of flour and whisk to create a white roux. 6. Slowly whisk in the infused blackened leek milk into the roux until combined and smooth. 7. Season Béchamel: Whisk in grated Parmesan and mature cheddar cheese until melted and well combined. Set aside. 8. Slice Leeks: Slice the peeled leeks into approximately 5cm lengths. 9. Sear Leeks: In a pan over medium-high heat, add some oil and sear the sliced leeks on both sides until they develop a brown crust. 10. Deglaze and Combine: Deglaze the pan with a splash of Chardonnay vinegar. Pour the blackened leek béchamel over the leeks. 11. Grill Cheesy Leeks: Grate additional Parmesan cheese over the leeks. Sprinkle with panko breadcrumbs and drizzle with olive oil. 12. Place under the grill until the top is golden and bubbly. 13. Garnish: Finish off by spooning over crispy chili oil and sprinkling with chopped chives. Enjoy your smoked cheesy leeks with a rich blackened leek béchamel sauce! | HERD by Will Murray & Jack Croft | Jumbo · The Drip Step

128K views · 8.1K reactions | Episode 21 of Commis to Sous 🧀 Smoked Cheesy Leeks 5 - 6 Leeks depending on size Neutral oil Sea salt 20g Butter 20g Flour 400g Milk 50g Parmesan; grated 30g mature cheddar cheese; grated Chardonnay vinegar; splash 100g Panko breadcrumbs Parmesan cheese Crispy chilli oil Chives; finely chopped Method: 1. Prep Leeks: Wash and clean leeks thoroughly. Place them in an oven-safe tray, drizzle with olive oil, and season with salt. 2. Blacken Leeks: Place leeks under a grill on the highest setting. Grill until completely blackened, flipping occasionally to ensure even blackening. This may take about 15-20 minutes. 3. Cool and Peel Leeks: Let the leeks cool, then remove the blackened outer skins. Set the blackened skins aside for the béchamel and reserve the

a white plate topped with food on top of a marble counter next to the words braise violett artichokes

119K views · 4.9K reactions | Commis to Sous, Episode 20 Artichoke Barigoule Ingredients: Artichokes Lemon water (to prevent oxidation) Oil for searing Picked thyme Salt and pepper Butter Sliced parsley For the vegetable nage: 2 large carrots, sliced 2 shallots, sliced 100g mushrooms, sliced Aromatics (such as bay leaves, thyme, and peppercorns) 1 leek, sliced Parsley stalks 2 garlic cloves, smashed 2 liters of water Salt 1/2 Lemon; juice 30ml Chardonnay vinegar 40ml rapeseed oil Garnish: Goat’s curd Pickled lemon Picked rocket leaves | HERD by Will Murray & Jack Croft | Jumbo · Good Juju

a man holding a plate full of doughnuts with the words super crispy on it

419K views · 7.3K reactions | Chef's Jean-Pierre Onion (Onyo) Rings 🧅 | The Easiest Onion (Onyo) Rings You Will Ever Make🍴🧅 | By Chef Jean-PierreFacebook

a man standing in front of a sign that says onyo jam with an image of food

147K views · 4.3K reactions | Onyo Bacon Jam by Chef Jean-Pierre | Game Changing Onyo Bacon Jam 🤯 | By Chef Jean-Pierre | Facebook

a plate full of oranges sitting on top of a wooden table next to a glass

Beer Battered Onion Rings

25K views · 428 reactions | All about the Sides, 31 of 50. My Beer Battered Onion Rings. Simple and delicious these bad lads are so crispy, I love them. The below is enough for roughly 20 onion rings 2 large onions cut into 1cm thick rings 100g plain flour/AP flour 100g cornflour/starch 2 tsp salt 1/2 tsp baking powder 1 tsp white pepper 1 tbsp garlic powder 1 tbsp smoked paprika 1 tbsp chilli powder (mild) 250-300ml beer (I used lager) Oil for frying 1. Remove the inner membrane from the onions if you’ve ever bitten an onion ring and the whole onion comes out and leaves behind the batter the membrane was not removed 2. Chill the onions in iced water while you make the flour/batter 3. Mix the batter ingredients without the beer 4. Dry the onion rings before dipping into the flour then remove before whisking in the beer to form a smooth batter 5. Heat your oil to 175c/350f and fry the onion rings in batches so the temp doesn’t drop, they’ll take approx 5 mins flip them over after 2 mins #onion #onionrings #series #reels #cooking | Chef Thom Bateman | Chef Thom Bateman · Original audio

25K views · 428 reactions | All about the Sides, 31 of 50. My Beer Battered Onion Rings. Simple and delicious these bad lads are so crispy, I love them. The below is enough for roughly 20 onion rings 2 large onions cut into 1cm thick rings 100g plain flour/AP flour 100g cornflour/starch 2 tsp salt 1/2 tsp baking powder 1 tsp white pepper 1 tbsp garlic powder 1 tbsp smoked paprika 1 tbsp chilli powder (mild) 250-300ml beer (I used lager) Oil for frying 1. Remove the inner membrane from the onions if you’ve ever bitten an onion ring and the whole onion comes out and leaves behind the batter the membrane was not removed 2. Chill the onions in iced water while you make the flour/batter 3. Mix the batter ingredients without the beer 4. Dry the onion rings before dipping into the flour then

some yellow flowers are on a white plate

1.4K views · 5.3K reactions | Batata frita como você nunca viu 😋👀🦔 E ai, vamos tentar? #batata #comida #food #instagram #lanche #petisco #batatapalito #receita #dica #comofazer #cozinha #culinaria | Receitas da Casa @ Conhecimentos Digitais | Makana · Waiola Wonderland

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The Best Mashed Potatoes Ever

Best Mashed Potatoes Ever

The Best Mashed Potatoes

Best Mashed Potatoes

Michelin Star

Potato

107K views · 3.1K reactions | 3 Michelin Star Mashed Potatoes by Chef Jean-Pierre | Are These the Best Mashed Potatoes EVER? 🌟🥔 | By Chef Jean-PierreFacebook

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Fresco

Air Fryer Hasselback Potatoes

Charcuterie Appetizers

469K views · 1.8K reactions | ¿Quieres aprender a cocinar muchas recetas en tu freidora de aire? Haz clic en el siguiente enlace ⬇️ https://cocinaexperts.com/ebook/ | Cocina Experts | AShamaluevMusic · Happy Mood

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Side dishes