Wednesday

Food for the soul...


It always happens in the same sequence, just as I'm fine again about where we live, and resigned to staying there for another while because it makes sense, I end up meeting Ciara and Carole for a walk along the sea in Greystones followed by coffee in the Happy Pear, and again I'm restless and haunted, hating my house and dreaming of moving. We will, and not too far in the future, but sometimes I feel like a child a week before christmas... How much longer, how much longer?

Well, wouldn't you be?


Monday

...And all things nice...

How I love a challenge!

Our weekend was choc full with friends calling, and of course I love to feed the masses! I was set an unusual challenge though when I got a text from Ciara who, minus Jay for the second time in less than a month, was coming for dinner on Sunday. She asked me to leave her out on the dessert course, her intolerances making it impossible for her to enjoy anything moreishly sweet.

Ciara has found that she functions better avoiding refined sugar, but can eat honey and she also suffers a high intolerance for gluten. It was a challenge to combine the two points into my little project as the commercial products for coeliacs contain refined sugar, and a lot of the diabetic products contain wheat. I was certainley not going to hand her an apple while we tucked into a chocolate cheesecake, and I was sure I could make a sugarless mousse but I wanted to really challenge myself. So I decided. I would make a Gluten free Sugar free cheesecake if I died trying (or got very tired...)
I ran around health shops, I ran around supermarkets, what would work? what could I use? Its amazing what has gluten in it, you'd be surprised. Here is just some of the exhaustive list...

Oats, wheat, rye, and barley.

Malt vinegar.
Grains are used in the processing of many ingredients, so it will be necessary to seek out hidden gluten.
The following terms found in food labels means that there is gluten in the product.

Hydrolyzed Vegetable Protein (HVP), unless made from soy or corn, Flour or Cereal products.
Vegetable Protein unless made from soy or corn, Malt or Malt Flavoring unless derived from corn. Modified Starch or Modified Food Starch unless arrowroot, corn, potato, tapioca, waxy maize, or maize is used. Vegetable Gum. Soy Sauce or Soy Sauce Solids.

Any of the following words on food labels usually means that a grain containing gluten has been used, stabilizer, starch, flavoring, emulsifier, hydrolyzed plant protein.

Yikes!

That was a lot to avoid, but that was the fun of the challenge. I was determined not to buy anything with chemical sweeteners either so after a lot of glasses-on-glasses-off antics, some "DOH!"S that homer simpson would be proud of, and I lot of "I cannot believe there is sugar in this" moments... I had it!
So what was I going to make for her?
This!


Ciaras Cheesecake

Little individual cakes - recipe per cake.

Gluten free. Contains honey so not for a diabetic diet


You'll need:

for the base


  • 3/4 Gluten free crackers (I used a brand called glutano)


  • 1 tsp honey ( i favor Tesco finest lavender honey for use in recipes!)


  • 1/4 gluten free sugar free energy bar


  • 4 sweet almonds


  • 1 tbsp rice crispies


  • 1 oz melted butter

Whizz in a food processor with the melted butter, press into a mold, or clingfilm lined ramekin.


for the topping


  • 4/5 tbsp sugar free fromage frais

  • 50 gms sugar free chocolate (I used an organic one sweetened with fruit juice from a company called Dam) - Make sure there is no wheat products in the chocolate as some do have them.

  • Handful raspberries

  • Double cream for serving.

Melt the chocolate in a bain marie and stir in the fromage frais. Mix some of the raspberries through and spoon in on to the base. Top with extra raspberries and chill in the fridge for at least an hour. This makes a nice chocolate pot type dessert if you want to leave the base out which would make it suitable for a diabetic.


Thursday

Ten on ten...

I loved taking part in the Ten on ten today! Thanks Rebekah for the opportunity! Here is my contribution!








Wednesday

No Worry Curry

So many people get all worked up over making proper Thai curry, all the marinating, all the simmering.... all the effort... all the time... Recently after eating the most amazing curry at a party, I was determined to come up with a similar sensation but without the usual 'twenty day cooking in a hand built oven wrapped in leaves' that you usually find accompanying the best curry recipes!

After a few trial runs I discovered that you can make THE most tasty curry FROM SCRATCH in a half an hour, with just a few ingredients! I promise you - Try it!

It is easy and good enough to serve at a dinner party (really, try it!)

Curry for 4

You'll need

Meat (I use 4/5 pork chops, chopped into bite size pieces, Veggies could use Courgette.)
2 tins chopped tomatoes
1 can coconut milk


Paste made from a good handful of coriander, 2 cloves garlic, 1 good size red chili, 1 tsp fish sauce, 1 tsp American mustard, 2 tbsp Olive oil (whizzed to a fine paste in a blender)

Method

Oil a hot pan and add your meat and the paste.
Stir until just browned and pour on the tins of tomatoes . Add the coconut milk.


If your pan is too small wait add the tomatoes a tin at a time, waiting for them to reduce before adding the second. Allow to bubble on a medium heat for about 15 minutes, or until the sauce has reduced by half.

Serve with jasmin rice or cous cous and a leafy salad!

It really is that easy!

Love love Linguine!

I'd forgotten about it, from buying mostly fresh pasta and then my dry pasta from Lidl, I'd kind of forgotten about how much I love linguine... its just the right thickness in the teeth and coats itself in sauce wonderfully!

We went for lunch in Gastropub in Dun Laoghaire as a treat at the weekend, we had nothing in the fridge and were just about to go and spend probably 30 euro in the supermarket (never shop with hungry eyes) so instead we went and spent 41 euro on a nice meal there!

Gastropub is a gem of a family restaurant, very friendly and extremely reasonable. The food is great too! The fish and chips there is superb in our estimation and we claim to have eaten the best fish and chips in the world in Llanfair P.G. last summer so we know what we're talking about!

The pub is made up of reclaimed furniture and floors, so the tables and chairs are all family sized and comfortable, taken from sales of estates around Dublin. The bar came from a girls school laborotry and you can see where compasses scratched proclamations of thought many years ago!

Bill of course went for the Fish and Chips served with mushy peas, Mary had a smoked salmon bagel and salad, Joe had sausage and chips and I happily ordered the linguine. Mary ordered a poached pear which was so sweet and tasty I ended up finishing it off! Her young pallet was overwhelmed by the spices and wine!

My linguine was so good that I was hankering after it for days, just one more spoon would do! I needed more...

So there was only one thing for it... Make it myself.

And so...

Butternut Squash and Goats Cheese Linguine

You'll need

  • 500gms (dry, 350gms fresh) Linguine
  • 1 Butternut Squash
  • 250gms Goats Cheese (I favour 'Couer de Lion - Chavroux' for cooking with)
  • 100mls double cream
  • Handful chives
  • Olive oil
  • Salt and Pepper
method

I roast, but you can boil, the squash until soft and set aside. Put your pasta onto boil, use the water off the squash if you boiled it. Then in your processor whizz 3/4 of the squash until smooth, add 3/4 of the goats cheese, the cream and salt and pepper and whizz again.

When the pasta is ready pour in the sauce and stir through. Serve with some squash pieces topped with a spoon of cheese and chopped chives!

Its so tasty!


Tuesday

To be or not to be...

Its always the way isn't it? Something you could do blindfolded decides to take you down a peg or two.

"Oh I'll make the dessert" I said when my mom asked us down my dads anniversary dinner on Sunday, "I'll make the most amazing cheesecake" I beamed. I'll make it the morning of the dinner I thought confidently, its such an impressive dish!

Oh does pride come before a fall...

I did everything right, in the right order, with the right ingredients...


Whizzed a mix of digestives and shortbread biscuits in the processor and added melted butter, then pressed it into a thick base in my tin.
Then I melted the chocolate, as I always do, in a bain marie, and added the cream and the cream cheese. Then I plopped half the mix in on top of the biscuit. I chopped strawberries in the processor and spread them on the top.

Then I did the same with a smaller amount of milk chocolate and poured that on.




Then the strawberries again, and the rest of the white chocolate mix.

I popped it in the fridge and left it for 5 hours.
Then I took it out, happily pushed it up out of the tin on its loose bottom, and it happily plopped all over me and the counter.

It didn't set.

Why? I'm not sure, I have a vague suspicion that I got distracted by my own fabulousness in the kitchen and I may have added 200mls of cream to the milk chocolate instead of the 100mls that it should have been, and the milk chocolate mix not setting ruined the rest of it as it was in the middle.

Anyway as it turned out (after plenty of squalling and taking of the lords name in vain) all was not lost, I reseurrected most of it into dessert glasses, a botch job that no one noticed as anythign but meant to be like that. I added more cream and some ice cream and it came out as a moussey cheescakey in a glass affair.

It was enjoyed by all, except maybe for me who would have been better with a slice of humble pie!

Friday

No place like home...

There is one piece of Ireland that I miss more than any when I'm away, I can handle missing Barrys tea, Tayto crisps, Brennans bread... the alternatives are different enough to hold my interest and there is always a foreign replacement that holds more appeal for that time. Except when it comes to black pudding. I cannot replace it, there is nothing like it (morcillo just does not taste the same!).


Black pudding is a staple for the Irish breakfast, which consists of eggs, sausages, rashers (bacon) and mushrooms all served up beside black and white pudding. White pudding is nice enough, sausage meat mixed with bread crumbs but it comes nowhere near black pudding for taste.
I love it spread on toast, I love it served with apple, with scallops, with peas... but most of all I love it when its in a pie...

Bills Black Pudding Pie

you'll need

1 black pudding
4/6 sausages
1 red pepper
1 onion
1 green chili
Fresh herbs (whatever you have)
tsp harissa paste
1 clove garlic, crushed
handful grated cheddar cheese

1 sheet puff pastry (buy it don't make it)

Method

Fry the onions, garlic, herbs, chili, pepper along with the sausages until they are cooked. Chop them in the pan and put aside. Fry the black pudding slices until they are crumbling under pressure.
Mix into the sausage mix and add the cheese and harissa paste. The pudding will crumble and the cheese will melt.




Place the pastry on a baking sheet and paint with milk along the edges. Place the pudding mix along the centre and pull the sides up around and across each other like swaddling. Paint with beaten egg or milk.

Tuck in the ends and place in the oven for 20 minutes until golden.






You never know until you...

There is an unwritten, unspoken rule in this family. If something you have never eaten before is offered to you - try it. You can choose never to eat it again, but only as an educated choice.



I cringe when I hear children shouting "I don't like it" when faced with something new, and parents need to promote food as an exciting part of life, something to enjoy, something to seek out... I knew a girl a couple of years back who only ate a combination of chicken, rice, pasta potatoes and tomato sauce. I reeled when she told me she had never tried anything else. The result of her mother allowing her to be fussy, without any reason. I begged this girl to just try something else but she refused. Her loss. Imagine a life without steak, mushrooms, imagine never eating onions, no garlic, no curries!



So Mary has grown up in a house where all types of food is passed around, try this, try that. She has an educated opinion on what she likes or doesn't and that is okay with me, she doesn't like raw onions, and isn't too pushed on blue cheese but loves blue cheese sauce.

And she absolutely hates leeks.

Oh and snails... as you can see from the pictures...


Thursday

Seagreen blues

I'd heard about it, in fact it seemed everyone I met was talking about it...
Seagreen, seagreen, seagreen...

"The fabulous Luxury lifestyle emporium Seagreen brings a unique shopping experience to Dublin focusing on a comfortable and relaxed atmosphere with a distinctive range of inspired products"... thats how they describe themselves online, and then I saw tv3s Xpose where they visited the shop and spoke about the amazing goods for sale and the relaxing atmosphere of their stunning cafe. I was sure this was finally a place to rival Avoca and I was looking forward to checking out the competition!

So when dear C suggested we ditch Avoca for Seagreen for our usual "coffee and browse" session I jumped at the chance. I was so excited... I imagined a place full of calm and beauty, with seascape walls and inspired displays, I expected to be romanced, courted and deflowered of my senses, I wanted Seagrass to taunt me, haunt me... touch taste smell... I wanted it all...

I didn't get it...
I was so disappointed I could have lain on the floor and wailed. The huge wave of excitement decreased as we walked through the door and became nothing but a puppy licking at my toes, and then turning away and going asleep... First there was no inspirational displays, just things for sale on top of other things for sale. A poor mans Avoca handweavers at twice the price, frankly Dunnes Stores dress their homewares better than this. Nothing called, nothing waved, nothing shouted at me "You NEED me!" There was an overall air of 'nothingness' about this place.

As we continued and went to have our coffee I began to notice other huge faults, in my book - local artists work for sale on the walls of the cafe (I hate that because its nearly always rubbish), the floors were dirty and needed a sweep, in the courtyard where we sat for our coffee the tables were dirty and the ground was mucky. We ordered two breakfast dishes, I got the scrambled eggs and dear C got the fruit with yoghurt. Both came on plates and did not kill us. That is the most I can say. For the price, I would have expected a bit of embellishment, not even a sprig of parsley on my eggs and C's yoghurt had (I saw it being done as I paid) been poured straight from a carton into the bowl so it was just plop with fruit, which I thought was a bit sloppy. Compared with what you could get in Avoca for the price (see here), it was very disappointing. The taste was good, in that it wasn't bad, but C did say the fruit was excellent and the honey delicious. The price did not rival the competition and my goodness they aren't in the race when it comes to the food. As a lst ditch attempt at getting what I'd come for I ordered a slice of fruit and yoghurt cake, which I instantly renamed as "what fruit and bland cake". While I was waiting to pay, wondering where to put my purse down on a counter covered in spilt milk, I noticed the kitchen staff preparing a breakfast for another customer. The bagel was hurredly sliced, unevenly, and thrown into a toaster. Smoked salmon was plopped onto a plate and a thin lemon slice was thrown on. Then the slightly burned bagel was added and the waitress took it away. I got the impression that all of the goods had been bought in, nothing made on site, and that the staff had little enthusiasm for presentation.

Don't get me wrong, all of these things are absolutely acceptable in regular little cafes and coffee shops, however, given the selling point of Seagreen seems to be that it is an oasis, a haven, a sanctuary, it needs to raise the bar. The clothes and items in Seagreen are high end, expensive (think 1 dress €549) and aimed at the yummy mummy crowd, and yet it lacked thought, inspiration and care. Some of the items were absolute gems, yet lost in insipid display and bad design. A little dote of a childs desk stood alone facing the wall on the way out, missed if not looked for, only seen by chance by dear C who stopped to fix her buggy on the way out. Someone with a bit of imagination would have dressed that desk, with childrens shoes and pretty pencils, all placed on a stand - the top of the desk at eye level.

Seagreen? The only thing I liked about this place is the name...

Forest flavours...


If you ever spy 'wild mushrooms' in your supermarket (personally I would never pick them myself unless on my way to a rave...) buy them. Then make a risotto with them. Its the only thing to do. Actually if you hold them up to your ear you can hear the sound of your own lips smacking - I do not lie - try it.

First its the smell, of woodland, of earth, that permeates through the house, then its the different textures, and tastes... The nutty cepe, the mild chanterelle, the lovely chewy porcini and my favorite the pretty fairylike parasol.

Bill asked our friend James over to watch some football last night, so I jumped at the opportunity to cook for him. As we all know, and are amused by, James' off the scale appreciation for anything a la fungi, I decided to make my wild mushroom risotto.

Its great because both Superquinn and Tesco do great mushroom mixes (Tesco do a gourmet selection) in their organics range so its not like you've to go out of your way, and I know most people are slightly intimidated by risotto, but really you don't know till you try. I avoided it for years and was raging when I finally gave it a go - its so easy, although you do need to stand over it and stir, stir, stir, that just takes an ability to daydream and/or chat to a willing companion - now it is a staple in our house, one we never tire of due to its versatility...

Find a basic recipe and use it everytime, adding the extras later... here is mine.

Basic risotto.

you'll need

200g arborio rice (or carnoli)
1 litre chicken stock.
1 glass white wine (also one for sipping on as it gets quite steamy)
Knob of butter
100gms ground parmesan
1 onion (as finely chopped as possible)
1 clove garlic (crushed)

Method

Over a medium heat soften the onion and garlic in olive oil and then add half the butter and the rice. Stir constantly until the rice takes on an oily sheen. Add the glass of wine and reduce.

Add some stock, reduce. Continue adding stock and reducing for about 10/15 minutes and taste. If the rice has lost its 'grit' ie your teeth slide through, its done 'al dente'. Taste constantly until you enjoy the 'bite' and then remove from the heat. Risotto should have a consistency that spreads, when plopped into the bowl it takes on the shape of the bowl. When you are happy - season and add the rest of the butter and the cheese.

Then add whatever flavourings you fancy, cooked previously of course!

I added sauteed wild mushrooms with chives and curly leaf parsley. To serve I topped with creme fraiche and rocket leaves.
Some other suggestions are,
Roast squash and sage
Green Bean and chili
Pea and bacon

Wednesday

Easy cheesy...


I had to title this post that way but I do apologise to those who find 'cheesiness' offensive!!
You'll need
Large knob butter
Tbsp flour
Half a pint of milk
Lots of cheese (gruyere, cheddar,parmesan... whatever you have, whatever you like)
Sprig of rosemary (bash it a bit with a rolling pin or knife handle)
salt and pepper
Method

In a heavy based pan melt the butter, then whisk in the flour, it'll be lumpy but don't worry. Pour in the milk, this is now a white sauce which can be used for anything! Add the rosemary and let the sauce thicken up, salt and pepper. Then grate in the cheese, little by little until melted. Depending on what type of hob you have you may be better off taking the pan off direct heat.

Taste and season accordingly. Its so easy I guarantee you will never buy cheese sauce again! Add fried bacon for a tasty stir through!

We always serve this with gnocchi... its real comfort food! its also amazing on steak, or poured over roast potatoes!

Tuesday

Oh i love Avoca...

There is a recently new cafe in Avoca Handweavers called The Fernhouse... Myself and dear C have been too many times to count, always going for the same thing - the mushrooms on toast which are delectable! Its such a lovely environment, so peaceful even when full to the brim... the decor is really different, hotchpotch of different tables and chairs, huge chandeliers hung with cutlery and ribbons, big wooden windows with views of the wood, lovely touches here and there...
So this morning myself and Ingrid (recently in receipt of a new baby girl) headed off with our "under the armers" for some coffee and a bite, and the obligatory browse which usually ends with an "i never knew i needed it but i do" purchase!It was a fine morning, after a nights raining, so the ferns and trees were wide awake and glistening and sitting by the huge windows was therapy indeed.
The two babies slept for most of it, although Joe did stay awake long enough to pick the raisins out of a scone, and we had a great catch up session! And after a browse in through the wares and sections we headed back again for another coffee and a slice of their sumptuous cheescake!
The food as always was beautifully presented, grandmother helpings, and very tasty! The service is laid back (sometimes slow but who cares) and friendly and the surroundings are unmatched... just the perfect way to spend a leisurely morning!