The simplest dish you can make

I'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 the chef!

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 here, 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.

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!

RECIPE:

50g quinoa per person

3 leaves of chard per person

1 egg per person

salt and pepper

oil

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. 

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. 

Serve your quinoa/chard mix with a poached egg on top…enjoy the healthiness!

One last summer salad

With 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?

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.

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.

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.

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.

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!

RECIPE:

6 small to medium beetroots boiled till a knife slides in and out easily

large handful of parsley, washed and chopped

1 medium red onion, sliced finely

olive oil

salt and pepper

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.

This dish would be great with the beets red hot and a sprinkle of toasted pumpkin seeds!

Honey Suckle Cordial

Summer 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.

Sent the flowers to make cordial for a shoot with these 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 elderflower cordial I did a couple of months ago but inspired by this amazing blog, 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.

RECIPE:

4 cups of honeysuckle flowers

600g of sugar

24fl oz of boiling water

1 tsp citric acid

1 lemon sliced finely

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.

Easy peasy.

Miso infused bulgar stuffed Cabbage parcels

Yes, 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.

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.

Kale, kale, kale. Hopefully you've all had a go at making kale chips?!?! I'm looking at you 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.

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!

RECIPE:

½ cup of bulgar wheat

¾ pints of miso soup ( I used a sachet of miso and hot water)

6 stems of tender stem broccoli finely sliced

6 leaves of kale (any will do) finely sliced

Cabbage leaves, either 4 large ones or 8-10 small ones

First put bulgar in the miso soup and bring to the boil, lower to a simmer and cook till soft but not 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!

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.

Steam for about 5mins (could be longer depending on how big your leaves are) but you want them with a slight bite to them.

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.

Aubergine 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.

I've spoken about aubergines here and here 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 massive 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.

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!
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.

RECIPE:

2 or 3 medium size aubergine

pinch of cayenne

juice of 1 ½ lemons

1 tbsp of honey/maple syrup

little slug of olive oil

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. 

This works great with rich meat like lamb or duck and don't forget that aubergine reduces in size considerably!

Coriander and chilli crusted fish

This 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!

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.

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.

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.

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.

RECIPE:

3 medium fillets of fish

large handful of coriander, stalks and all

large handful of parsley, stalks and all

2 red chillies (use less if you're not sure about heat)

3 garlic cloves

good glug of olive oil

salt and pepper

options: good piece of fresh ginger, lemon grass, harissa, 

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.

Put into the hot oven till fish is cooked (more or less 15mins).

Serve with a refreshing salad.

A side dish

It'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.

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. Just savoury stuff.

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.

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.

RECIPE:

however much sprouting broccoli for the people you're feeding ( I go with roughly 5-6 stalks pp)

lemon zest freshly grated

parmesan cheese freshly grated

salt and pepper

good quality olive oil

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!