tag:blogger.com,1999:blog-28783862807223873482024-02-19T05:18:24.302+00:00wood and chocolateUnknownnoreply@blogger.comBlogger132125tag:blogger.com,1999:blog-2878386280722387348.post-18582763654971710992013-11-15T20:37:00.000+00:002013-11-15T20:37:18.470+00:00<div style="text-align: center;">
This is my last post here on WoodandChocolate. It's been a crazy, fun adventure and I've learnt so much by blogging but I'm moving into the realm of grownup-slash-business and so have put together this {well I think so} beautiful website...</div>
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Please check it out and from now on, everything will be over there.....in grownup-slash-business...</div>
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I hope you enjoy, like it, leave a comment and do a little dance!</div>
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So here it is: <a href="http://jettevirdi.com/">http://jettevirdi.com</a></div>
Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-2878386280722387348.post-52928068754668951962013-11-07T17:39:00.002+00:002013-11-07T17:39:54.318+00:00Crystallise meI'm a little nervous. It's the first week of November and having just moved into my new house {yes, very exciting!} it would be lovely to spend some time here. But, and it's a big one, I just don't have that option. From here until the end of November I am off working all over the place and then I am off on a little holiday for a month. Which means I won't get to live in my new house for the whole of December... Back to Mexico I go and I'm happy that I will be coming back with my tan!<br />
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In this week that I have in my lovely new home I have one more fantastic shoot with the gorgeously talented Yolene {@cremedacitron}. She is a seriously talented and lovely person and I feel that I've made a real friend.<br />
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In preparation for this exciting shoot {pictures to follow} I had to get my crystallisation on. Spending a couple of hours with the sun flooding through my new kitchen window was a joy. A fiddly, messy and sometimes quite frustrating joy that was fun, maybe I could start a flower crystallisation factory...hmmm<br />
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I went with some gorgeously pink tinged hydrangeas and some roses....are you excited to see how I'm going to use them???<br />
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It's such a simple process and once done they can last for quite a while if stored correctly. An air tight container with some kitchen paper in between layers so the moisture doesn't circulate. So, what do you need....an egg white and caster sugar. Yeah. It really is that easy!<br />
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Gently pull off individual petals, be really careful with this as they will bruise and this can show! If your flowers are really iccle then I would crystallise the whole thing {I did this for the individual hydrangea flowers}. In order for them to keep for months you must crystallise both sides. So paint with egg white, gently, and then sprinkle with caster sugar. If you dip I find that the sugar sticks in blobs rather than a beautiful shimmer of sugar.<br />
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So once you've painted and sprinkled lay, not touching, on newspaper and preferably in a warm place/in the sun so that they dry asap.<br />
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Once dry, store as mentioned above. Happy crystallising.<br />
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2878386280722387348.post-70031131935935917922013-11-03T10:54:00.001+00:002013-11-03T10:54:53.271+00:00Kale ChipsNow, I know that these green pieces of crispiness are around everywhere and it was a massive trend about 6 months ago but it's about time to make your own. Store bought is dry and full of bad stuff {surprise surprise}<br />
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Kale chips are the easy-peasy-no-hassle to make with only one thing you should worry about. Timing. There have been many a time where I've checked them and thought 'oh, just 1 more minute. I've got time to do this' and poof! Hello big pan of burnt kale chips. Very sad indeed.</div>
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Kale is fully packed vitamin and anti-oxident brassica that you want to start eating. If you already eat it, eat more! It's a great source of Iron, Vit K and is fab for cardio vascular support. There are plenty of types from curly to cavelo negro. Any of the varieties are good for you but the best one for crisps is the curly.</div>
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These crisps are a healthy, tangy snack. You get to chose your spice {my preference is cayenne} and it takes all of 6 minutes. Make sure your kale is clean and dry. If the pieces are still wet from washing they won't crisp up and it'll be a waste of time.</div>
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I just break off pieces of the leaves and pop onto a baking tray. You kind of want bite size pieces, easy to pop into your mouth! Simply drizzle with oil {I use coconut} and not too much then sprinkle over some chunky salt and your desired spice. Give it all a good mix and make sure the leaves are coated then pop into a pre-heated overn at 190C. Stand by your oven! Do not move, check after 5 minutes and see how crispy they are. If at all they go brown, take them out immediately. It really is a case of 'take your eye of the ball and you lose'.</div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2878386280722387348.post-42684930085219628292013-10-25T12:29:00.001+01:002013-10-25T12:29:51.462+01:00Lemon and Cayenne marinated HalloumiUntil recently I had never been a fan of this hard but soft cheese. I mean who really likes to chew on something that squeaks every time you bite down on it? But then I tried some on a vegetarian platter that wasn't squeaky and chewy at all and decided that I could, indeed eat this. So I bought a block and seeing as it's not the most flavourful cheese decided to marinade it in some flavours that will pop and excite your taste buds.<br />
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Limes, limes, limes. These green little balls of tangy zest remind me so much of my time in Mexico as lemons just weren't available. Used for a range of different things like margaritas, marinades, salad dressings, tequilla, fish and much much more, it just seems to transport me back to temperatures that sore over 30C and the beach. And although not so great for the enamel on your teeth, limes along with other citrus fruit have fab antibacterial properties. Wondered why people always tell you to drink hot lemon and ginger when you have a sore throat?!<br />
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Lime and chillies are a match made in heaven, not only in the taste department! I've use chillies a lot {<a href="http://woodandchocolate.blogspot.co.uk/2013/06/its-all-about-being-spicy.html" target="_blank">here</a> and <a href="http://woodandchocolate.blogspot.co.uk/2013/08/coriander-and-chilli-crusted-fish.html" target="_blank">here</a>} and I love this flavour combo. A sharp taste followed by a peppery hit which is soothed by the sharpness of the lime. It's perfect! If I had a pestle and mortar I would have bashed up these tiny chillies up some more to get all the punch out of them and into the marinade but no such luck for me. If you do have one, give them a good bash! And because I didn't, I used ½ tsp of cayenne pepper just to get some more spiciness into the marinade!<br />
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Now, let's talk halloumi. Not suitable for vegans, it's quite a weird type of cheese. Even if your a veggie be careful as it is made with rennet and not necessarily vegetarian rennet. This cheese is originally from Cyprus and apparantly dates back all the way to AD390…it's quite unusual in the sense that no acid or acid bacterium is used during it's making. One traditional way of storing halloumi was wrapped in mint leaves. Kind of cool huh!<br />
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RECIPE:</div>
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1 pack of halloumi</div>
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1teaspoon of dried {and bashed} chillies</div>
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juice of 2 limes/lemons</div>
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1tbsp sunflower oil</div>
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-if you want your marinade extra spicy, add ½ tsp of cayenne pepper.</div>
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Cut halloumi into slices slightly larger than 1cm. In a jar place all the marinade ingredients and give it a good shake. Pack in the halloumi and leave for at least 24hours in the fridge.</div>
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To cook, heat a pan, pour some of the marinade in and then lay the slices down. Check to see when colour goes golden brown then turn over. Serve with fresh tomatoes and some microgreens. No need for salt as this cheese is very salty!</div>
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Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-2878386280722387348.post-3361259206523426332013-10-19T20:18:00.000+01:002013-10-19T20:18:33.108+01:00The Perfect SaturdayIt started with blue skies {a mild hangover} and the feeling that maybe staying in bed could be the best thing ever. But it just wasn't so. Bed wasn't the best thing. There were simply far better and more amazing things in store. After a slightly long winded round about journey to the north side of Dublin we landed at the Botanical Gardens where there was just so much awaiting us.<br />
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Autumn is definitely here and even though we started with blue skies they didn't last for long, there was no place I would have rather been on this particular Saturday even when the heavens opened. The colours that surrounded us as we wondered and pondered. I must say, as a girl who is not used to cold weather I find myself utterly inspired my the colours of Irish Autumn. As you enter the black and gold gates, a view of olden day glass houses awaits you at the top of the pathway and you can imagine Victorian era horse and carriages riding past you. What awaits inside is an absolute wonder.<br />
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I was excited to enter the first glass house and couldn't believe my luck when I found it full of tropical plants and flowers that I was lucky enough to have been surrounded by during my time in Mexico. I couldn't quite believe that there I was walking under banana plants, next to agave cactus, bougainvillaea and much more. It was a welcome reminder of all the wonderful times I had been lucky enough to have during my time in the Yucatan.<br />
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The rain did end up getting the better of us but having the luxury of ducking into these intricate glass houses was a god send {it also helped that we wanted to take a gazzilion pics!} There literally is something for everyone at the Botanical Gardens. Orchids and roses, trees rising to the heavens and waterfalls, rock gardens and oriental trees, sculptures and displays. It's magical.<br />
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We were even accompanied by a local! If you ever get the chance to visit, please do. The Botanical Gardens are totally free. As in, you don't have to pay an entry fee or anything else. Isn't that fantastic?! Go and support. Have a coffee, see the art exhibitions, walk around and revel in the fact that this wonderful place is available and open for us, the people of Dublin.<br />
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2878386280722387348.post-20738228541047271772013-10-13T14:22:00.001+01:002013-10-13T14:22:38.875+01:00Smoked haddock endive cupsIt's cold outside. That sentence will be appearing a lot in my future blog posts as winter comes hurtling towards us at a speed I've not been aware of. I dream of sunshine, white sand between my toes and turquoise water. Oh, how I have been spoilt for the last 5 years of my life living in Mexico.<br />
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This recipe is a little homage to sunnier climes and while the heating is on full whack gives me a little bit of a beach feeling!<br />
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Smoked haddock. There are two camps. The yellow dyed one and the natural coloured one. I'm the camp for the natural look {no surprises there!}. Not that I wouldn't eat it if served, but I just wonder what exactly that food colouring is doing to my body. Fish, as we know is full of good oils. Oils that help our joints stay limber, help our cells to keep re-building and help our brains to keep ticking over.<br />
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I find that endives get a bit of marmite reaction. You love them or you hate them. I'm a lover but it wasn't always so. Long ago as a child I remember a mouthful of salad with chopped endives, walnuts and bitter lemon. Ooof! My mouth still puckers at the memory of full on bitterness. A lesson to remember that flavours need to be mixed and complimented. There are many types of endives but in general you can count on them to provide a wide range of minerals {zinc, magnesium, iron etc}. Adding these leafy greens to your diet has been said to lower glucose levels which can only be a good thing!<br />
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RECIPE:</div>
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1 piece of smoked haddock</div>
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½ spicy sweet pepper cut into thin strips</div>
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1 celery stick finely sliced</div>
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1 bulb of endive, washed, trimmed and laid out in individual leaves</div>
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some radish micro-greens</div>
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Place the fish in the pan, sprinkle black pepper over, squeeze some lime juice and put in the oven for 15mins at 190C or till cooked. In the meantime prep all the veggies. When the fish is cooked, with two forks gently flake the fish and fill each endive leaf with some fish, sprinkle over some slices of celery, a couple of slices of pepper and some radish micro-greens. Drizzle some olive oil and serve warm.</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2878386280722387348.post-6733573679995470422013-10-12T09:38:00.000+01:002013-10-12T09:38:11.852+01:00It seems at this point in my life that if I turn around I have missed a day, maybe two. Life is is so busy and fun and exciting right now that it's so hard for me to take stock and say 'thank you' let alone write blog posts as regularly as I used to!<div>
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Last weekend I was lucky enough to visit Dingle for it's Food Festival and also to be part of the judging team at the <a href="http://www.irishfoodawards.com/" target="_blank">Blas na hEireann Awards</a>. This is the second time I've been on a judging team for food awards and I hope it continues. I love seeing all the different produce coming through, see those that make it through with a resounding 'yes' and those that get a resounding 'no' and to be able to identify why. Not only is it such a fantastic learning experience but it's a great place to meet the most interesting foodies. From business owners to journalists to michelin star chefs and more, the buzz and the crowd that you are involved with is electric and super addictive!</div>
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However, there is a down side. The amount of food that was consumed this weekend was sinful. And my waist line can second that. Not only did each judge have to taste over 30products there was also the fabulous food trail as part of the Food Festival and who can resist? Really, could you? Especially with the sun shinning, no rain in sight it was a truly magical weekend and I can't wait to do it all again next year!</div>
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So after all that food me and my little red car trekked it all the way over to Scotland {about 8hours!} to go back for a week of being looked after my the rentals. The week is almost over and I've spent my days walking the dog, cooking up lots of food for the blog and taking it easy! It's exciting to be in the first stages of setting up shop as your own boss. I've done it before but this, food styling and home ec is something I love. I just can't explain it. I feel that I'm in my zone. So it was fab to one, get my new logo up and running {designed by the fab @BAR8E7} and rummaging through hundreds of boxes to find some fab props!</div>
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And before I sign off, I just want to say a big thank you to all of my virtual friends who read this blog, leave comments and support me on this exciting and new journey. More recipes coming soon!</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2878386280722387348.post-37877503612888545352013-10-02T09:15:00.000+01:002013-10-02T09:15:38.159+01:00Gluten Free Orange and Lemon CakeThis is one of those dishes that you make every now and again because although it's worth eating even with all the sugar in it, there is a lot of sugar in it. Don't be put off. Maybe I shouldn't have said that but I might as well warn you now. There is a <u>lot</u> of sugar. But, on the plus side, you can eat small slivers over an extended period because this cake is so moist and juicy that it will definitely last in a sealed tin.<div>
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Now this is not my recipe. I wish it was my recipe but I have adapted it a bit. First off the recipe came to me on a piece of paper with no author or title. It asked for flour, and I changed it to ground almonds. Secondly I put in more orange and lemon zest than the recipe asked for to give it a real tang.</div>
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Citrus fruit are renowned for being a good cleanser. Who hasn't heard that a cup of hot water with a slice of lemon is the best way to start the day? We all know that citrus fruit have good doses of Vit C but did you know that they also have the most activity when it comes to antioxidants which helps boost our immune systems and fights off bad stuff like cancer and diseases.</div>
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Cinnamon and Star Anise. My kitchen smells something like a cross between Christmas and far away lands. It was boooootiful. Star Anise can be used to help bring out a cough and all the yucky stuff that gets stuck in your chest. Mixed with some honey and water it's also been known to help with tummy cramps. The shape of these get me every time!</div>
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Cinnamon has amazing properties, first I have to talk about how great it is for regulating blood sugar levels! Yay, another food/spice to add to our 'helpfull' lists for those of us with Insulin Resistance. Other uses include helping with pain, inflammation and hormone balancing.</div>
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RECIPE:</div>
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200g castor sugar</div>
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145g ground almonds</div>
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215m sunflower oil</div>
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4 large eggs</div>
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finely grated zest of 2 lemons and 2 oranges</div>
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1½ tsp baking powder.</div>
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juice of 1 lemon and orange</div>
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90g castor sugar</div>
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3 star anise</div>
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1 stick of cinnamon broken up</div>
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Oil and line a tine with baking paper. I have used different tins every time I make it (round to flat and square) It won't rise a huge amount but there is a good amount of mix. Combine all the cake ingredients together and give it a good beat. Immediately put into your tin and put it in the oven. Turn oven to 190C and set your timer for 40 mins. A cold oven is what makes this cake work also, the top will look like it's getting brown too quick. Cover with a bit of tin foil.</div>
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With about 10 mins to spare, pop all the syrup ingredients into a pan. Slowly bring it to a boil (all the sugar wants to be dissolved before it boils) and simmer it for 15 mins. Warning: Smell in your kitchen will be amazing so be careful.</div>
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Check to see if you cake is cooked (skewer into the middle of the cake, if it comes out clean take it out, if there is a mixture on the skewer leave in for another 10 mins)</div>
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Once out though pour the syrup over the cake trying to cover all of the surface. This will make your cake so moist and amazing! I found that I had some syrup left over as I had covered the cake 2 with syrup and didn't want to drown it. So I've kept the syrup to make a christmassy cordial.</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2878386280722387348.post-30741531908792812922013-09-24T19:09:00.003+01:002013-09-24T19:09:54.537+01:00The simplest dish you can makeI'm being totally, 100% honest. Your blind Uncle who has never cooked in his life could do it. Well maybe not but he could definitely do 80% of this meal. He might need your help with the poached egg but hell, if he doesn't feel like having an egg, he would be <u>the</u> chef!<br />
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So, who can tell me what this is? First one to write in will get a special pat on the back! I'm sure that you all know by now. Yep it's little old quinoa. That super grain from Peru. I have talked about it in the past <a href="http://www.blogger.com/blogger.g?blogID=2878386280722387348#editor/target=post;postID=6121916850214698077;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=20;src=postname" target="_blank">here</a>, but you know. When a girl falls in love, she falls hard! This is one of those times *swoon*. If you're a vegan you should include quinoa in your diet and with it being so versatile there really is no excuse! It's a complete protein and has managed to overcome one of the shortcomings normally associated with grains, it's high in fat. And that is good fat by the way. It's also got a pretty good calcium content so munch away people, munch away.<br />
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Aren't these colours amazing?! The minute I saw them in the shop I knew, deep down in my heart that I had to have them. Some people go for shiny pretty clothes, I go for pretty veggies. Bright colours that entice you and hold a wealth of goodness for our bodies. This is ruby and golden chard. Both yummy and without a huge variation in taste. Some people compare it to spinach, I my friends am not that person. I prefer, whole heartedly I might add, chard. I love it when the leaves are young and tender for salads, I love it when it grows tall and proud and it's great to cook with. We all know the benefits of eating a green and leafy diet, yes? Well chard, is one of those exceptional cases. It contains at least 13 different antioxidants, one of which is syringic acid. Now don't get scared by the name. This has actually be getting a heap of attention with researchers concerning the regulation of blood sugar levels…hip hip hooray!<br />
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RECIPE:</div>
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50g quinoa per person</div>
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3 leaves of chard per person</div>
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1 egg per person</div>
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salt and pepper</div>
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oil</div>
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Get your quinoa on first of all (in a pan cover the quinoa with water, get it boiling and the grains will start to go translucent. I like mine with a bite so try it and see if it's cooked enough for you). Meanwhile put a pan of water onto boil for your poached egg and wash and chop the chard. Keep the stalks and leaves separate as the stalks will take longer to cook. Drizzle some oil into a pan and heat. Once hot add the chopped stalks and cook until change colour slightly, add the leaves and season. Drain the quinoa and let stand. Once the chard has cooked add the quinoa. Stir through on a low heat whilst you put your egg into the swirling water to poach. </div>
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Poaching an egg: There is only one technique that works for me! A very fresh egg is needed and that is it. Boil water, stir to make a vortex. Crack egg into a teacup and gently lower egg into the vortex of boiling water. Cook till you are happy with it. </div>
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Serve your quinoa/chard mix with a poached egg on top…enjoy the healthiness!</div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2878386280722387348.post-79196484233532845022013-09-13T13:37:00.000+01:002013-09-13T13:37:03.436+01:00One last summer saladWith the 1st of Setpember came rain, wind and my mind wandering to sunnier climes. Can I cope in this climate for the next 6months? Will my feet cope with constantly being wet and cold and my body with the shivers?<br />
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Luckily enough, I managed to escape for a few days, to lands filled with golden sunshine and white beaches and although I feel invigorated I'm now back in the midst of storms, mist and rain.<br />
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This salad is a hommage to the last of the summer days. I'm quietly praying for an Indian Summer to come bounding into Ireland but if not, this is my last dish.<br />
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Beetroot is one of my favourite veggies of all time. I love how it leaves a reminder that it's been near you with it's purpley pink hue. I never wear gloves. I'm one of those people that love having something put their mark on me. As we all know veggies that are vibrant are better for us. This root veggie is great for improving stamina and contains vitamins such as potassium, magnesium and iron. Research has proven that beetroot can actually lower the risk of heart attacks and strokes due to the amount of nitrates it contains. Nitrates produce a gas called nitric oxide in the blood which widens blood vessels as well as lowering blood pressure.<br />
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I use red onions in this salad which compliments the natural sweetness of the beetroot. White onion would be fine, but not perfect! Onions, particularly red onions are a great source of Chromium which helps control glucose levels which as we all know are related to insulin resistance. There has also been some talk that the outer layers are the most beneficial but there isn't a huge amount of research to prove this.<br />
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You can eat the skins of beetroot if you want, for this dish though I've taken them off but, if I was roasting them I would totally leave them on. Parsley is another ingredient and it is so good for your digestion. Please if you have bowl problems eat as much as you can. It will help no end!<br />
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RECIPE:</div>
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6 small to medium beetroots boiled till a knife slides in and out easily</div>
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large handful of parsley, washed and chopped</div>
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1 medium red onion, sliced finely</div>
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olive oil</div>
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salt and pepper</div>
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Once your beetroot is cooked peel them carefully and cut into wedges. Slice your onion and add along with the parsley. Cover with a generous glug of good quality olive oil, salt and pepper and serve.</div>
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This dish would be great with the beets red hot and a sprinkle of toasted pumpkin seeds!</div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2878386280722387348.post-48287062419728912792013-09-02T17:04:00.001+01:002013-09-02T17:04:33.343+01:00Honey Suckle CordialSummer is almost over. The 1st September appeared out of nowhere with bad weather to boot that said 'winter is a-comming'. This recipe is literally made of summer and will have you re-opening the sealed bottle for a whiff of sunshine. The colour of the cordial depends on the colour of the flowers you use so maybe make some of both colours, quickly, before the season is over.<br />
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Sent the flowers to make cordial for a shoot with <a href="http://pearlandgodiva.com/" target="_blank">these</a> talented ladies I had to go foraging for extra and ended up with more pinky rose flowers which then turned the cordial into a sunset pink haze tinged with gold. Similar to the <a href="http://woodandchocolate.blogspot.ie/2013/07/a-little-magic-to-make-it-summer.html" target="_blank">elderflower cordial</a> I did a couple of months ago but inspired by this amazing <a href="http://localmilkblog.com/2013/06/honeysuckle-cordial-honeysuckle-biscuits-with-sea-salt-peach-butter-honeysuckle-mint-vinaigrette.html" target="_blank">blog</a>, it is so easy and made me so happy. There are some things that are so simple but so beautiful and this my friends, is one of them.<br />
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RECIPE:</div>
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4 cups of honeysuckle flowers</div>
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600g of sugar</div>
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24fl oz of boiling water</div>
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1 tsp citric acid</div>
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1 lemon sliced finely</div>
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Slice the lemon and put into a bucket/big pot with the honeysuckle flowers. Sprinkle the sugar over and pour over measured boiling water. This makes about 800mls.</div>
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Easy peasy.</div>
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<br />Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-2878386280722387348.post-71877510150070448732013-08-24T18:22:00.001+01:002013-08-24T18:22:27.400+01:00Miso infused bulgar stuffed Cabbage parcelsYes, it's a mouthful. But oh what a mouthful of deliciousness. It was one of those electric lightbulb moments when I was walking down the hill thinking about cabbage. I know what's going through your head right now. And thinking back it's pretty strange that I was thinking about cabbage, nothing but cabbage for no particular reason. But. It turned out genius. Trust me.<br />
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Oh the cabbage. I love how the further inside you go the lighter it gets. Now of course there are different benefits with the different colours of cabbage so keep it varied. New research has shown that steaming cabbage is the best (good job my recipe uses that cooking method!) and the reason being is that, the fiber related components do a better job at binding with your stomach bile if steamed. Bit icky but trust those Harvard boys! It's also fantastic for cholesterol and Vit C, contains more than an orange to be truthful and for those of you who purchase numerous anti-ageing creams…you're actually just better off eating cabbage regularly.<br />
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Kale, kale, kale. Hopefully you've all had a go at making kale chips?!?! I'm looking at <i>you</i> in the back. I stole this little bundle off a friend down the road. Can you spot the two snails? So cute and so fresh. This gorgeous and delicious veggie is also great for lowering cholesterol especially when steamed….see a theme emerging?? Due to its unusual concentration of types of antioxidants (carotenoids and flavonoids) its a fantastic de-toxer for the body.<br />
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Now, let's talk bulgar wheat. I know it's not gluten free and if that's an issue for you I would swap it out for quinoa (just cook it in less miso). But I eat so much quinoa I thought that this would be a nice difference. It's part of the bunch called 'whole-grain foods' which are very good for you despite what your paleo friends tell you. This particular golden grain is a good source of protein, fiber, iron and Vit B6. For 100g you'll only get 33.8g of carbs. Not bad!<br />
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½ cup of bulgar wheat</div>
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¾ pints of miso soup ( I used a sachet of miso and hot water)</div>
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6 stems of tender stem broccoli finely sliced</div>
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6 leaves of kale (any will do) finely sliced</div>
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Cabbage leaves, either 4 large ones or 8-10 small ones</div>
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First put bulgar in the miso soup and bring to the boil, lower to a simmer and cook till soft but <u>not</u> mushy. Meanwhile slice your kale and broccoli stems. Wash your cabbage leaves (whichever you're using) and cut a triangle out of the thick white part. This will make it easier to fold and make a parcel plus, this is the bit that takes the longest to cook!</div>
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Once the bulgar is cooked, strain of any liquid, shouldn't be a lot and mix with the finely chopped broccoli and kale. Season well. Put your pan of water on to boil and get your steaming gear ready. Then spoon either two spoonfuls into the big leaves and a small spoonful in the small ones. Wrap the cabbage leaves around the filling and tie or use a cocktail stick to keep it together.</div>
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Steam for about 5mins (could be longer depending on how big your leaves are) but you want them with a slight bite to them.</div>
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Tip: if you want to switch up your filling you could add toasted pine nuts, flaked almonds, some raisins..a little chilli or some sliced shitake mushrooms. Nom Nom.</div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2878386280722387348.post-25572082237967708092013-08-19T20:50:00.000+01:002013-08-19T20:52:28.347+01:00Aubergine Rings of Goodness'Oh yay' I hear you say when you read the title and it once again has aubergine in it. I just can't get enough of this veggie. I love it. It's so versatile and it just soaks up any great flavour you want to add to it. This particular recipe comes handed down to me in one of those treasured and battered recipe books. It's a favourite with everyone and gives a spicy sweet punch.<br />
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I've spoken about aubergines <a href="http://woodandchocolate.blogspot.ie/2013/08/melanzane-alla-parmigiana.html" target="_blank">here</a> and <a href="http://woodandchocolate.blogspot.ie/2013/06/its-all-about-being-spicy.html" target="_blank">here</a> so I'm not going to keep ranting about the benefits of eating it. Instead I'm focusing on Cayenne. This wonderfully punchy spice is made from the dried and ground pods although like most general store bought spices it's usually blended with a cheaper spice so it goes further. I would totally recommend you to find a great spice dealer and stick with them. You will notice a <u>massive</u> difference in quality. Cayenne from Sierra Leone in Africa is said to be the most pungent and medicinal, it's said to be the purest stimulant producing natural warmth and great for circulation. Also knows as a great remedy for colds, coughs but do be careful. This is one serious spice.<br />
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Lemon. Another native of Norther India, this fruit comes in many forms. Big, small, sweet and sour. It's so versatile that it is constantly in my house. Gin and tonics, desserts, a cleaner and for savoury dishes, it's an all rounder!<br />
Used as a disinfectant for sore throats as well as cuts and abrasions this has some serious natural healing qualities. In the third century AD the Romans believed that they were an antidote for all poisons. Along with other citruses they act as a solvents in the body which stimulate the liver and gallbladder which mobilise any inactive acids or toxic settlements.<br />
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RECIPE:</div>
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2 or 3 medium size aubergine</div>
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pinch of cayenne</div>
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juice of 1 ½ lemons</div>
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1 tbsp of honey/maple syrup</div>
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little slug of olive oil</div>
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Preheat oven to 200C. Cut aubergines into rings about 1 inch in width. Mix the cayenne, lemon juice, honey/maple syrup and olive oil in a little jug. Taste and see if you prefer it sweeter (the initial taste should be of sweetness followed by a kick of cayenne taken away by the acidity of the lemon). Lay the rings in a tray as flat as you can. Brush both sides with the mix and pop into the oven for about 15-20mins. Turn over half way through. They should get a great caramelised look to them and be soft. </div>
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This works great with rich meat like lamb or duck and don't forget that aubergine reduces in size considerably!</div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-2878386280722387348.post-58434134359597013932013-08-14T22:05:00.000+01:002013-08-14T22:05:03.461+01:00Coriander and chilli crusted fishThis week has been long and busy and it's only Wednesday. Oh gosh, help. My weekend was spent in the heart of the British countryside at one of my oldest friends wedding. What an amazing couple of days, happiness and love. That, was definitely the theme of the wedding!<br />
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So after a weekend of heavy eating (and drinking) it's only right to have something simple and clean to eat. This recipe takes such little time to prep and you can easily mix it up (see the end of recipe). It can be dressed up to look fancy for supper guests or if you're by yourself it will feel like something special.</div>
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I use any type of white fish I feel like. This particular one is sea bass but, like I said. I use it on everything from sole to cod. I'm mainly trying to keep my recipes vegetarian (easily turned to vegan) and gluten free but sometimes a recipe comes into my brain that is too yummy. This is one of them.</div>
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I use coriander (fresh or dried) a lot, but I just love the stuff. Love it, love it, love it! Fresh is great but make sure you give it a good smell before you buy, don't worry about looking like a weirdo in the shop, as the more fragrant usually means it has a good flavour. If you can find it with it's roots still attached, even better. Used as a digestive aid for thousands of years, it's been found in Egyptian tombs and is most commonly thought of as indigenous to Mediterranean parts of Asia and Africa. It's a natural diuretic and helps purify the blood and strengthen the heart.<br />
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Parsley. Such a simple and over looked herb. Did you know that there are over 37 different varieties? I only knew about three or four until researching! This is one of those great purifying and protective herbs which is fantastic for digestive problems. In it's raw form it cleanses the blood, facilitates the dispersing of small-medium kidney stones and can treat deafness and ear infections. Pretty neat huh?! It also has a high chlorophyll content which means it's good for that bad breath you may or may not get.<br />
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RECIPE:</div>
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3 medium fillets of fish</div>
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large handful of coriander, stalks and all</div>
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large handful of parsley, stalks and all</div>
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2 red chillies (use less if you're not sure about heat)</div>
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3 garlic cloves</div>
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good glug of olive oil</div>
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salt and pepper</div>
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options: good piece of fresh ginger, lemon grass, harissa, </div>
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Clean fillets and lay them on baking parchment on a tray. Get the oven on at 200C. In a food processor blitz all ingredients (minus the fish) till a chunky sauce consistency. Split between three pieces. If using less fish then make the same quantity of sauce, blitz the remaining till smooth and you have a tasty and different pesto. Or if you have more fish but can't make more sauce, add more olive oil and spread it out.</div>
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Put into the hot oven till fish is cooked (more or less 15mins).</div>
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Serve with a refreshing salad.</div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2878386280722387348.post-41410645733698743322013-08-09T10:29:00.001+01:002013-08-09T10:29:53.246+01:00A side dishIt's been one busy week here in Dublin at Cookbook HQ but it's over. Well, book 1 at least. Yesterday was a 12 hour day and although bloody tiring it definitely cemented that this is what I want to do. If I can do it for 12 hours and not be totally grumpy (maybe I was a little coming down from a sugar high, apologies #dreamteam) then this is right.<br />
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Although I loved doing this book, I think I will be heading back, or at least trying, to go the no sugar route. Just the inhaled sugar fumes over the last two weeks, let alone the consumed sugar have put my weight sky rocketing! We celebrated the end by having a Wendy House Party. No cakes though. <u>Just</u> savoury stuff.<br />
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And while I have been so busy this week that recipe making has not been on my mind, what I do have for you this week is such a simple yet wonderfully tasty side dish. I love to eat this by itself and often have it as a weekend afternoon snack it's so good. The key is to not overcook the broccoli and lemon zest.<br />
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I love sprouting broccoli and when homegrown, nothing beats it. When eaten raw this green goodness contains as much calcium as a glass of whole milk. One of the reasons that you never ever want to over cook it is because the more you cook it the less green it is and the less green it is the less chlorophyll will be left to counteract the sulphur compounds which form gas. So, not just because it turns mushy! The brassica family, to which the broccoli belongs, is well known for it's anticancer and antioxidant properties. They are also pretty good at livening up the liver out of a deep sleep.<br />
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however much sprouting broccoli for the people you're feeding ( I go with roughly 5-6 stalks pp)</div>
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lemon zest freshly grated</div>
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parmesan cheese freshly grated</div>
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salt and pepper</div>
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good quality olive oil</div>
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Cut off any ugly looking ends (the ends without the flowers on) of the broccoli and put a pan of water on to boil. Once boiling a good roll, throw broccoli in with a pinch of salt. Cook for maybe 5 minutes depending on size of broccoli. If unsure, stick a knife in the stem. If can't get knife through leave a little longer. If there is a slight effort to get knife in take out. If knife goes straight through with no effort, remove very quickly. Drain, arrange on plate. Grate lemon zest, parmesan and sprinkle with flaky salt and freshly ground black pepper with a drizzle of olive oil. Eat immediately!</div>
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Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2878386280722387348.post-591224979715011472013-08-04T13:05:00.000+01:002013-08-04T13:05:20.363+01:00Melanzane alla parmigianaI've been in Dublin a week. One week exactly, and this dish symbolises a little 'happy anniversary' for me. It's hearty and decadent with none of the sinful staying-on-the-hips ingredients. If you're a vegan simply swap the parmesan for some nutritional yeast and Bob's you're Uncle!<br />
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I've talked about aubergines <a href="http://woodandchocolate.blogspot.ie/2013/06/its-all-about-being-spicy.html" target="_blank">here</a> but they're in season and so good that I just can't resist another recipe! This is a classic, and I mean a <u>classic</u> recipe but, every family does it differently. I suppose it's like the Italian version of dahl…every family makes it and has their own special recipe...I leave the skins on because I love how it holds the shape but some people peel it off. The skin though, is actually where the phyto nutrients (improve circulation and nourish the brain) are concentrated so you may want to follow my example. I also add finely sliced chilli to the dish rather than flakes to my tomato sauce.<br />
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The aubergine is over 90% water which is why when cooked it reduces in size quite a lot. It's also great at soaking up oils and flavours you want to put with it. This is one of the veggies that is a great substitute for meat and in traditional Middle Eastern dishes this is exactly what it's used for. Aubergine is also great for diabetes and the prevention of. So get eating!<br />
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Garlic. Who doesn't love this pungent, sticky finger making clump of bulbs. For this recipe I add crushed clumps rather than chop them up. However in the tomato sauce I finely chop the garlic so it breaks down. The tomato sauce for this recipe is so easy. Finely chop an onion, add 4 sliced cloves of garlic and about 4/5 tomatoes depending on size. Fry off the onion and garlic, season and add the cut tomatoes. Pour a little water in and cook on a simmer till broken down. This will keep, freeze and be used as soup!<br />
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Just the smell of basil transports me to a place where there is sun and heat. Yum. A lot of people are unaware, but basil is actually native to India. It's a great natural insect repellent due to its super strong smell and there are numerous varieties! Also a great stimulant in the stomach, affecting appetite, digestion, nerves and it's said that it can counteract flatulence. Sir Thomas Moore wrote 'A man taking basil from a woman will love her always'. Maybe that is why it has become so associated with the romantic country Italy?<br />
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RECIPE:</div>
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3 medium aubergines, washed and sliced into 1 inch rings</div>
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5 cloves of garlic</div>
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handul of basil leaves</div>
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1 red chilli, sliced</div>
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tomato sauce (homemade or a bottled passata will do)</div>
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parmesan</div>
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salt and pepper</div>
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Coat the base of the pie dish with a paddle full of tomato sauce. On this place a single layer of aubergine rings. Season with salt and pepper, dot with crushed garlic cloves, basil leaves and chilli slices. Grate parmesan over. Repeat process: tomato sauce, aubergines, season, garlic, basil, chilli and parmesan till all used up. Bake in oven 200C for 20-25minutes or until aubergine slices are soft and the tomato sauce is bubbling away.</div>
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<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-2878386280722387348.post-18513077640203791182013-08-01T21:42:00.000+01:002013-08-01T21:42:35.387+01:00This week has felt like the start of something extraordinary in my life. I've found myself back in Dublin working with some amazingly fantastic food industry peeps. First there were the <a href="http://www.irishqualityfoodawards.com/" target="_blank">Irish Quality Food Awards</a> which was almost a week of judging foods in categories from meat to ready meals to baking, whittled down to one overall winner, The Golden Q, and winners in each category. I was lucky enough to judge for 2 days amongst a whole mix of food industry insiders from chefs, restaurant owners, food buyers and magazine editors. A real treat for me, I still can't quite believe it.<br />
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To top that off I'm now working with the lovely and talented <a href="http://www.blueberrypie.ie/" target="_blank">Sharon Hearne-Smith</a> on her first cookbook (which she SO deserves!) and <a href="http://www.donalskehan.com/" target="_blank">Donal Skehan</a> is photographing….August is a pretty sweet month! And the work which is cleverly disguised as fun, just keeps on rolling…seems like Ireland wants me to stick around and that is exactly what I'm going to do.<br />
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I managed a sneak visit to a Community Garden in Dublin at the beginning of the week and it was so great to see them maximising a tiny space giving underprivileged children and adults a chance to work with the earth and grow their own produce. See <a href="http://www.giyinternational.org/pages/giy_community_garden_initiative" target="_blank">here</a> and <a href="http://www.changingireland.ie/communitygardening.html" target="_blank">here</a> for more on community gardens and I urge you to go and check your local one out!<br />
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And if that wasn't great enough, I find myself staying in a house full of foodies and 7 puppies…I am living the dream.</div>
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2878386280722387348.post-62350511232954556092013-07-25T07:33:00.000+01:002013-07-25T07:33:25.497+01:00Warm lentil saladYes, lentils. Those tiny little pearls of goodness that come in so many colours. Sunday I talked about red lentils, today I'm talking about green lentils and maybe next week I'll talk about black lentils…<br />
They are just so good for us, I can't stop telling people! And this salad is one of my favourite (and most versatile) ways of eating them.<br />
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So you already know that these bad boys are great for preventing blood sugar levels to rise rapidly after eating food. But did you know that they not only are a source for 6 important minerals, two types of Vitamin B but also protein?! Isn't that great? All for 230 calories a cup. They are also one of those things you can cook in big batches and keep for a couple of days. And cooking couldn't be easier. Put lentils in a pan, cover with water and bring to the boil. Adding a bouquet garnis will add flavour as will adding spices to the water.<br />
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The sweet potato. Oh, how I adore you. Since starting my insulin resistant way of eating I have had to take out all carbs, starches and a whole bunch of other deliciously bad things from my diet. One of those ticked-off-my-list-things is the potato. How I miss mash…chips…crisps! However, the sweet potato is a completely different matter. These little orange potatoes can actually regulate our blood sugar! Research has shown that extracts of it can 'significantly increase blood levels of Adiponectin'. This, is a protein hormone produced by our fat cells that is an important modifier of insulin metabolism! Yes, you can eat this potato on your insulin resistance diet…happy days.<br />
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In this dish I use both red onion and spring onions. For two reasons; they both have very different tastes but work together beautifully and, spring onions are in season. Even though I talked about onions <a href="http://woodandchocolate.blogspot.co.uk/2013/07/its-dahl-of-sunday.html" target="_blank">here</a>, there is always so much to say and maybe one day I will have to treat you with a whole post just about the blessed onion! For now though, let's just say you should be eating onions every day.<br />
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In my local farmers market I can buy fresh garlic and I have to hang it up to dry for a couple of weeks before really getting the full flavour of it. I love the colours and smells of garlic. It's another great one for regulating blood sugar levels as well as strengthening the immune system. Ever notice the sticky feeling on your fingers after working with garlic? That's the sulphur containing compounds being released.<br />
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At this time of year when the weather is hot, ok, supposed to be hot. There is no better 'cooler' than mint. No-one can quite decide how many species of mint there are but, it's anywhere from 13-18. This green crawling sprawling plant has a number of properties that range from helping with depression to aiding digestion. I use it when I've eaten too much (happens quite often you'll be surprised to know). Add a few fresh leaves to boiled water and drink. Yum. In this dish it works wonderfully to counterbalance the sweet caramelised red onion and what can be the heady deep flavour of sweet potato to make this perfect and light for summer.<br />
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RECIPE:</div>
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1 med-large sweet potato</div>
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6 spring onions</div>
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1 large red onion</div>
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2 whole garlic bulbs</div>
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300g green lentils</div>
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big bunch of parsley and mint</div>
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aged feta cheese</div>
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1lemon</div>
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On a parchment lined baking tray place the spring onions, quartered red onion (held together by the root end!), half an inch thick sliced sweet potato and halved garlic bulbs. Drizzle with olive oil and season with salt and pepper. Put into a preheated 200C oven and leave till cook with an occasional turn. Usually 20mins.</div>
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In the meantime, cook the lentils in water and drain. Finely chop the parsley and mint and put into bowl. Mix with the lentils and a drizzle of olive oil. Mound the veggies in the centre of the lentils, crumble feta around and squeeze the lemon all over. Eat warm or cold!<br />
- You can of course make this vegan by leaving out the feta and also making it for meat eaters. Add strips of cooked chicken breast or steak to the mix. Switch it up by sprinkling the veggies with some cayenne/paprika or adding some cumin seeds.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2878386280722387348.post-15020309972286152432013-07-21T10:30:00.000+01:002013-07-21T10:30:53.368+01:00It's a Dahl of a SundayThe weather has closed. Summer has gone. Everybody will be white rather than red soon and I want colour, smells and flavour. Dahl is that dish. That dish that can bring back the feel of summer. It's full of goodness, totally vegetarian and vegan and one of those great dishes that you can make a bunch of and freeze. Technically, Dahl is not a dish, it's actually the name Indians use for lentils. Meaning that anything with lentils in is Dahl. There are so many different types of Dahl and every family will have their very own recipe…this is mine.<br />
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It starts like most of my cooking with onion, garlic, ginger, cumin and coriander. Take a minute and picture the smell that is coming off these 5 ingredients once you add a little heat. Just take a minute.<br />
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Let's talk about the eye watering onion. Ok, we all know that there are a huge amount of types of onions; red, white, spring, chive, small, large etc etc. But to think that the onion family has 325 members and is one of the oldest vegetables known to man is pretty full on. There are so many legends and old wives tales about this veggie; to strap it to the soles of your feet during a cold will suck it out. Peel it under water to avoid crying (never works for me!). Fell over? Strap some slices over the bruise and overnight it will have gone….have you tried any?<br />
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This veggie has <u>so</u> many healing abilities that if you don't include it in your diet you really should. It's known for it's antibiotical, disinfectant, diuretic properties as well as helping with asthma, dissolving blood clots, regulating blood, infection fighting, the list goes on and on. Basically, EAT IT!<br />
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Another oldie but goodie. Ginger….that nobly dry-on-the-outside root that is so tasty! The older it is the more fibrous but, you can still use it. Make a lemon and ginger tea or rhubarb and ginger jam. Don't throw it out. A great overall promoter of circulation in the body, ginger has again, been around for years and years. Those oldies knew what they were doing back in the day! Used instead of garlic and onions to spiritually and physically cleanse, Ancient Indians preferred ginger as it produced a sweet smell that didn't offend their Gods.<br />
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I've talked about cumin <a href="http://www.blogger.com/blogger.g?blogID=2878386280722387348#editor/target=post;postID=1435593842786827858;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=2;src=postname" target="_blank">here</a> so let's have a little chat about coriander today. One thing I found when I was researching is that the oil can be used to lower glucose levels and regulate insulin. Great for us Insulin Resitant peeps or those with PCOS. It's been used as a digestive aid for years and has been found in Bronze Age ruins.<br />
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Tomatoes! I love tomatoes that grow in summer. You cannot get any sweeter, tastier little mouthfuls than fresh off the vine. And, as Rory O'Connell would say 'eating tomatoes out of season is too horrific to think about'. Ok, I'm paraphrasing but you get the gist. Don't eat veggies out of their season! Tomatoes are over 93% water and when eaten raw are super effective at reducing liver inflammation..munch away while it's the season peeps especially with all those Pimms doing the rounds.<br />
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The other vital ingredient is the lentil. I love the red variety in this dish as it gives it that bright sun shinning glow. All varieties are good for you. Scrap that. Great for you. Really really great. Especially for those of us with Insulin Resistance and blood sugar level problems. Their high fiber content helps to slow down the rise of blood sugar levels after eating. They are also a massive source of oestrogen..so for those with hormone troubles, something to research and, yes, there's more. They are great for lowering cholesterol.<br />
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RECIPE:</div>
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1 large red/white onion </div>
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3+ cloves of garlic (depending on your taste. I use 5)</div>
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1-3 chillies depending on heat</div>
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2 inches peeled and grated ginger</div>
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1tsp tumeric</div>
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1tsp whole cumin seeds</div>
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1tsp coriander seeds</div>
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1tsp curry powder </div>
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1tsp garam masala (optional)</div>
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4/5 big tomatoes/10-12 small tomatoes</div>
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250g of cooked red lentils</div>
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Slice the onion, garlic cloves and chilli finely. Add to some hot olive oil/ghee and cook till soft. Add the spices and cook some more. Slice the tomatoes and add to the pan. Stir and add some water to help cook the tomatoes. Put on a low simmer. Meanwhile cover red lentils in water and put on to cook. Once the tomatoes have broken down and the lentils are cooked add together. Garnish with fresh coriander and serve with some mint yoghurt.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2878386280722387348.post-55049369815136952812013-07-16T09:12:00.001+01:002013-07-16T09:12:22.340+01:00A weekend awayAnd what a weekend it was. With temperatures of over 25C there were plenty of red bodies wandering half nakedly around. And I managed to find myself in County Wexford. Famous for the little red beauties that are strawberries.<br />
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There we were, windows down, bombing from beach to pub back to beach again. A quick stop at the worlds oldest operating lighthouse was amazing and the views! Wow. Who knew Irish waters could be clear and turquoise. Turquoise enough to put my Mexican Caribbean to shame. Amazed I am. Totally amazed.<br />
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We visited the oldest operating lighthouse in the world, did an hours walk around it and then climbed up to the top. Notice my matching jumper…?!<br />
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We visited Loftus Hall, supposedly the most haunted house this end of the world. I didn't see a ghost but hey. The legend has it that a family was staying there at the owners request. The young daughter, Anne, was lonely and bored. So when a dark and handsome stranger came a knocking guess what?! So One night they are playing cards, Anne drops one (I'm pretty sure she was trying to flirt!) and sees to her horror a cloven hoof. Now I'm not exactly sure what this is and I'm kind of wandering why she or anyone for that matter, hadn't noticed before when they were walking around but hey. So she screams, passes out and he flies out the roof. Which has never been able to be repaired. She wakes up mad as a hatter and a couple of years later kills herself and now haunts the house. </div>
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We made daisy chains and sat in the sun. Ate plenty of food and ice cream and oh, it was good to get away. Good to be in the sun and enjoying. Long live the summer I say.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2878386280722387348.post-14355938427868278582013-07-09T18:18:00.000+01:002013-07-09T18:18:11.649+01:00Courgette BurgersI love these little crispy pancake type burgers. They burst and pop with flavour in your mouth, are easy to make (although a bit of a process) and reheat/keep warm in the oven super duper well.<br />
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It is another recipe inspired by Yotom Otolenghi and I'm going to say that mine is easier, less time consuming and just as good as his (originally leek fritters).<br />
Bold I know but I have to go in guns blazing.<br />
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My recipe is also great for gluten free diets. Through trial and error (aren't you glad I'm doing it for you) I've found that a cup of mixed buckwheat and quinoa flour works exactly the same as the quantity of flour Yotom uses in his. Yippeeee.<br />
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It's summer and the glut of courgettes was in. This uses up a good amount and you could use more just double the batter mixture and hey presto. Easy.<br />
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Courgettes or zucchinis depending on which side of the pond you come from are part of the summer squash family. Lower in sugar, carbs and Vit A than it's winter counterparts it is still a great alkaliser and supposed to help with inflammation according to the Chinese. Cooked per 100g it's only 16 calories..not bad my friends, not bad.<br />
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I love this spice. Can you guess what it is? I'm sure all you clever clots did and of course, why wouldn't you! Cumin. Fragrant and utterly reminiscent of India even though, it's native to Eastern Mediterranean. I always buy whole seeds and spices if I can. The flavours hold better for longer and will have more of an impact than powder. Who knew that such a tiny seed helps with the secretion of digestive juices, stimulate circulation and relieve pain and cramping. Wonder seed if I do say so myself.<br />
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I've already spoken about quinoa <a href="http://www.blogger.com/blogger.g?blogID=2878386280722387348#editor/target=post;postID=6121916850214698077;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=7;src=postname" target="_blank">here</a> so I'm going to focus on Buckwheat. Whilst reading up about this grain I was happily shocked to find that it is the best stabiliser of blood sugar out of all the grains. As someone who suffers with insulin resistance this is great! I have a little issue with the smell of cooked buckwheat but when I mixed it with quinoa flour I didn't even notice it. This grain is a power house of goodness containing all 8 essential amino acids. Lore says that buckwheat inhibits melanin and that's why you'll find that people living in warmer climes tend to eat more. I'm not sure about this but if you know more, tell me!<br />
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However, if you suffer from skin allergies or problems try not to eat to much as it prevents cells from cleansing themselves. It is however gluten free so great for celiacs and when roasted becomes one of the few alkalinising grains.<br />
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RECIPE:</div>
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4 courgettes washed, topped, tailed and grated</div>
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1 cup of quinoa and buckwheat flour combined</div>
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1 large egg</div>
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⅔ cup of milk (I use goats)</div>
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big bunch of parsley/coriander</div>
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2 small chillies</div>
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garlic cloves</div>
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2 tbsp cumin</div>
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olive oil </div>
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salt and pepper</div>
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In a frying pan, grate the courgettes, add the cumin seeds and cook so they release their water. Strain them a little but don't get stressed out about this as you don't want to lose the cumin seeds. Leave to cool.</div>
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In a blender whizz the parsley/coriander, chillies and garlic cloves. Meanwhile mix the egg, flour and milk. Add the whizzed up mixture to the batter and stir. Once the courgette is cooled add to the batter. Make sure that it's well stirred. Season.</div>
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In a frying pan heat some oil. Make sure it's really hot before you add the mixture and start cooking. Once it is hot to trot, place spoonfuls of the mixture and spread out a little. Cook till golden then turn over and repeat.</div>
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I normally cook mine 3 hrs ahead. When the time comes I heat in 100C oven for about 15/20mins. Makes 30.</div>
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Serve with a refreshing yoghurt and cucumber dip or a fresh salad.</div>
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Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2878386280722387348.post-45211045403408821122013-07-03T20:46:00.001+01:002013-07-03T20:46:44.896+01:00A little magic to make it summerI promise that this will help, somewhat. I can't guarantee sun, heat waves, half naked bodies bronzing but, I can promise that the smell alone will, if only for a second or two, make you feel like summer.<br />
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It's one of the simplest things to do and if you make it in huge batches you have summer sweet goodness for the year.<br />
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I use it to make champagne cocktails, flavoured water, poaching fruit, ice pops and a whole mass of other things.<br />
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Yes that's right. I'm talking elderflower cordial. You've probably seen it, even smelt it and wondered what it was. In Ireland right now it is everywhere. I look out my window and I can see four separate trees full of this white summer scented blossom.<br />
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It's a five ingredient recipe and one that you make, leave it alone then bottle. You can all do this. It will take you ten minutes of your time to make and will be a great expedition for you, the family to go out and pick the elderflower blossom.<br />
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Give the blossoms a good wash before you get going as no-one likes a bug in their drink do they!<br />
Elderflowers are, if eaten, poisonous so be careful won't you. And remember the foraging rules! Don't take all the blossoms of one tree, leave some for others. If the tree is in a private garden, ask before you pick.<br />
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I know that it looks a lot of sugar and to be honest, it is, but go with it. Sugar is a preservative too so it will keep everything nice and safe for months to come.<br />
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12 large (and I mean large) heads of blossom. If you are unsure go with more, NEVER less</div>
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2lbs of castor sugar</div>
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2 lemons washed and sliced</div>
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1oz tartaric acid</div>
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2-3litres of boiling water</div>
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Place all ingredients in a big bowl. I find layering works well with the lemons holding the blossoms under the water. Make sure all the sugar has dissolved and stir occasionally. Leave to soak for 24-48hrs covered and then bottle in sterilised containers. </div>
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Happy summer.</div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2878386280722387348.post-45447192945081549932013-06-28T20:55:00.000+01:002013-06-28T20:55:22.866+01:00It's all about being spicyThat's right and you know it! Spice not only helps appease our hunger but it also gets those endorphins buzzing and whizzing and tingling all over your body. And boy do I need some tingling and whizzing. The weather has turned foggy and misty (in other words, nasty), I'm feeling pretty blue and missing summertime. This recipe is adapted from the fabuloso <a href="http://www.ottolenghi.co.uk/recipes" target="_blank">Yotam Ottelenghi</a> and his book Plenty. Having grown up on mediterranean/middle eastern food I'm a fan of his most of the time. A lot of the time I find his recipes have so many blinking ingredients that I give up reading what I need before even trying. Yep, that's the type of person I am. Don't judge.<br />
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So taking that in mind and having a bunch of aubergines, egg plants to those stateside, a magical creation was formed! One that had the bosses tell me they want it repeated a lot! Brownie points for Jette *happy face*.<br />
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One thing you need and can make is the genius that is THE chilli oil creation that is: whacking some dried chillies/chillies going off/chillies looking wrinkly in the blender with some oil. This keeps in the fridge for Yages. Literally yages. Yes, that word is Yages.<br />
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Cut into the flesh to make diamonds trying not to cut through the skin. Stick a garlic clove in as many 'x' as you want. I used roughly 3 clove per half an aubergine the first time and then my peeps asked for more.</div>
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At only 28 calories cooked per 100g, this is one veggie to keep around. The latin name is Solanum melongena which means 'soothing mad apple' due to it's reputation back in the day of producing 'instant insanity in the unwary eater'. Genius.</div>
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Now it's time to whack on <u>that </u>chilli oil. Slather on a good amount as the aubergine is a sucker for oil. Literally. If you like it really spicy make sure you get lots of the flakes in. The longer the oil as has been sitting the spicier it gets!</div>
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While we're are on the subject, let's talk chillies for a moment. Now, we all know there are a ton of varieties and every country worth their chilli metal wants to be the one that introduced the world to the chilli. They are a massive source of antibacterial, antiseptic and stimuli properties (did you read the first paragraph about the whizzing and tingling?) Things that chillies are said to help with are: normalising blood pressure, improving circulatory system, feeding cell structures. They contain Vit A+B+C but, they come with a highly addictive warning. You've been warned.</div>
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As part of the nightshade family which is a poison you should be afraid. Afraid of how much goodness this veg has. People use it for helping tumours, preventing cancer, the bioflavonoids it contains are great for renewing arteries, preventing strokes and other haemorrhages. It's a pretty powerful thing. Give it a go. Try and put it into your diet at least once a week when in season. The thing I love most about aubergine this way? The crispy bits around the edge with a spicy tang fading to soft flavourful flesh. Nom nom.</div>
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RECIPE:</div>
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half an aubergine per person</div>
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chilli oil</div>
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garlic cloves</div>
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oven</div>
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2tsps greek yoghurt</div>
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buttermilk/goats milk/milk</div>
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chilli flakes/lemon/coriander</div>
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Cut aubergines in half and score the flesh. Peel the garlic cloves and stick into the 'x' of your cuts. Brush with chilli oil. Put into an oven 200C for about 20-30mins. When they are ready they will be squidgy to the touch and a knife will go in no problem. The bigger the aubergine the longer time in the oven.</div>
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Mix 2tbsp of greek yoghurt with enough buttermilk/goats milk/milk to turn into sauce consistancy. Add some more chilli flakes/squeeze of lemon/chopped fresh coriander or all of theses. Drizzle a little over the middle and serve warm.</div>
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P.S. If you make too many halves or have left overs. Remove flesh from skin, blitz with a little oil and you have a fabulously yummy dip. You're welcome.</div>
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<br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2878386280722387348.post-16640279774469062422013-06-24T19:13:00.000+01:002013-06-25T22:29:02.578+01:00In a right PickleIt's summertime. I don't blame you for not realising, noticing, seeing the sun. I haven't in a long time.. This Irish summer is supposed to better than the last 2 years. Heaven help me, and all the Irish, thinking this is better than last year. Wow.<br />
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With summer comes the new things. Buds, sprouts, summer veggies and while there is this abundance why not make the most of it and get pickling. In America they call it canning. And while I kind of get this, I do not use cans, I use jars so I'm going to stick with pickling.<br />
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Today it was cucumbers. Bright green prickly baby cucumbers. They are crunchy and sweet with a bitter taste on the peel. It's the perfect time while they are at this stage to get them in a jar.<br />
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I did three separate jars with three varieties of flavours. A crushed garlic and peppercorns. A chilli flakes and a wild garlic. It's pretty idiot proof. Three sterilised jars. Make sure they are sterilised. Should I say this again? MAKE SURE THEY ARE STERILISED.<br />
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Cucumbers are hugely alkaline and rich in minerals that neutralise blood acidosis. This lowly green member of the gourd family is the best natural diuretic known and rather than excreting waste through our skin it allows waste to be excreted through the kidneys. It's also known to contain erepsin, an enzyme which helps to digest proteins meaning that it is a beneficial digestive aid and for those of you with worms, it helps. A lot. If you've got high or low blood pressure you should eat a lot. This summertime veggie is high in potassium. There are a huge number of benefits to eating this crunchy green thing so get to it!</div>
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As many cucumbers as you can squeeze into the jar you have (I used 4)</div>
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3tbsp white wine vinegar</div>
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½-1 tbsp salt</div>
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Add any flavour to taste, I used 4 garlic cloves in the first one, 6 chilli peppers. The second one I used 1 tbsp chilli flakes. The third jar I used a large handful of wild garlic.</div>
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Topped up with filtered water.</div>
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This recipe hardly seems a recipe. It's easy peasy! Promise. Literally put everything in the jar. Make sure you pack in the cucumbers. Once everything is in the jar, top up with filtered water. Every 12 hours turn the jar upside down. Enjoy after about a week. Enjoy.</div>
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<br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-2878386280722387348.post-59377062738177234682013-06-20T11:41:00.000+01:002013-06-20T11:41:18.647+01:00Do you remember a while back….?I worked on a cook book? Neven Maguires Cook book to be exact. It seems like such a long time ago, but it was only 1 month gone. I can't believe it.<br />
During my time with them, I took the opportunity to do some little interviews with the talented people in charge of every stage of the book so that you can have a little sneak inside peak at what it's really like to work in this seemingly glamorous world!<br />
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Who'd a thunk that 12+ hour days in a kitchen would be made seem so sexy and fanciful. It's actually bloody hard graft and all the work and energy that goes into creating a cook book is extreme. We worked from 8am to 6 pm non stop, churning out dish after dish, photo after photo all to make beautiful images and tasty food for you, the people to try and get excited about.<br />
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My first interview comes from <a href="http://joannemurphyphotography.blogspot.ie/" target="_blank">Joanne Murphy</a>, the <a href="http://www.joannemurphyphotography.com/" target="_blank">food photographer</a>…oh hurry the day when I have a book and I can have Jo working on it!<br />
She is freelance photographer but specialises in food. And how did she get into photography? An old boyfriend gave her a Nikon after seeing Jane Fonda with one and she thought 'why not give it a whirl, it's seems a romantic career'. The rest, is history. Please have a look at her work, she really is an amazing photographer and a lovely lovely person.<br />
Her work can be seen in these books….<br />
<span style="background-color: white; color: #454545;"><span style="font-family: Times, Times New Roman, serif;">McNean Cookbook - Neven Maguire 2012</span></span><br />
<span style="background-color: white; color: #454545;"><span style="font-family: Times, Times New Roman, serif;">Sophie Cooks - Sophie Morris 2012</span></span><br />
<span style="background-color: white; color: #454545;"><span style="font-family: Times, Times New Roman, serif;">Blazing Salads Cookbook 2013</span></span><br />
<span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><span style="color: #454545;">ICA Cookbook 2012</span></span></span><span style="color: #454545; font-family: Times, Times New Roman, serif;">…</span><br />
<span style="font-family: Times, Times New Roman, serif;">and many more!</span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">1. What type of equipment do you use?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> I use a Canon 5d mark ii and a Hasselblad.</span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">2. When and how did you get into food photography?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> Whilst working as Art Director/staff photographer for T</span><i id="yui_3_7_2_1_1371209446612_5017" style="background-color: white; color: #454545;">he Dubliner</i><span style="background-color: white; color: #454545;"> I met Domini Kemp who was the restaurant critic and I started to photograph restaurants and food for her column, the rest is history...</span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">3. What are your 3 top tips for us instagramers/bloggers who try to make our pictures beautiful?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> Use natural light, get a piece of white card to reflect light back onto your food and think about what you put the food on. Textures are key!</span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">4. What is your favourite food to photograph and why?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> Cakes, buns, all things sweet for obvious reasons.</span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">5. Any tips on how to get into being a photographer?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> Assist a photographer. Its the best way to figure out if its for you. And keep taking photos, even if it's just going on instagram you'll start to see your own style emerging.</span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">6. Any exciting future projects we can know about?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> I'm really excited about a project that will be published for Christmas 2014, thats all I can say for the moment... Also I have a couple of personal projects including one with Terry (<a href="https://www.facebook.com/pages/Two-wooden-horses/288833597914369" target="_blank">Two Wooden Horses</a>)</span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">7. Favourite project you've worked on and why?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> Oh thats a tough one. I've loved all of the cookbooks I've worked on. I’ve been very fortunate to work with some of the best people in the business. I love the feeling of being part of a team and its such a lovely feeling to hold the final book in your hands. </span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">8. Is there another photographer you really admire and why?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"><a href="http://www.diteisager.dk/" target="_blank">Ditte Isager</a> is an amazing Danish photographer</span><span style="background-color: white; color: #454545;"> also <a href="http://www.michaelgraydon.ca/" target="_blank">Michael Graydon</a> a Canadian photographer.</span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">9. One person you haven't worked with but would love to photograph or do the photography for?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> In Ireland I'd love to work with Racheal Allen, in the Uk Jamie Oliver. </span></span><br />
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<span style="font-family: Courier New, Courier, monospace;"><br style="background-color: white; color: #454545;" /></span><span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">10. If you weren't a photographer what would you do?</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; color: #454545;"> If I wasn't a photographer I'd love to be a painter or an archeologist!</span></span><br />
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<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;">11. Can I come and work with you?</span><br />
<span style="background-color: white; color: #454545; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><br /></span><span style="background-color: white; color: #454545;"><span style="font-family: Courier New, Courier, monospace;"> Yes please!</span></span><br />
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<br />Unknownnoreply@blogger.com2