Red cabbage is quite possibly the best winter vegetable.
It is a magnificent purple in colour which will change according to the PH value of its soil.
It is very high in vitamin c which will help to fend off "winter nasties" as well as vitamin A and K.
Many nutritional experts say we should eat cabbage every day, as the health benefits are enormous.
The best way to enjoy it is either slowed cooked for several hours with vinegar, sugar and apples
or as a coleslaw with a really good dressing.
Slow cooked Red Cabbage
1 red cabbage
1 large onion
4 cooking apples
1 cup of balsamic vinegar
4 tablespoons of soft brown sugar
Preheat oven to 140C
Shred the red cabbage .
chop onion and apples.(keep apple skins on)
Warm olive oil in casserole pan.
saute onion for 10 minutes on low heat
add chopped apples and saute for 2 minutes
Add red cabbage and saute for 4-5 minutes - stirring well.
Add cup of vinegar, turn heat up to full, stirring and cook off.
Add sugar, stir well.
Bring to the boil, cover.
Place in oven and slow cook for 2 hours with lid on at 140C
Slow cooked red cabbage goes very well with all winter casseroles and roasts.
It is a must with Turkey on Christmas day, and very good with confit of duck and pheasant casserole.
A wonderful aroma passes through the house whilst it slowly bubbles away in the oven!
Sunday, December 1, 2013
Friday, November 8, 2013
Early Winter Menus - €100 per Week Spend
Its getting dark in the evenings and early, the light goes quickly which is a bit of shock to the system!
The best way to get into "winter mode" is to soothe ourselves with delicious warming meals.
As always the shop is done on a weekly budget of €100 per week, feeding two adults and two
children, using produce which is in season and investing the time in the evenings making all meal from scratch.
This is critical to keep costs way down and much healthier too!
Lidl and Aldi are getting all their Christmas game produce in ,which calls for fun and creative cooking.
Saturday
Lunch
Aubergine and cheese paninis
To do
Make pizza dough at 3pm
OO Italian Flour is available in Supervalu - it makes great thin crispy pizzas.
Soak Ham in water and change every couple of hours throughout day.
Make 2 treats for the week - Tarte aux Pommes (see post)
Evening Meal
Proscuitto and Red Onion Pizzas
Sunday
Lunch
Winter picnic - flask of hot chocolate, biscuits, toasted ham and cheese sandwiches wrapped
in tinfoil.
Evening Meal
Lamb stew and Mashed potato with slow cooked red cabbage
To do for Monday - start the cook off at 5pm! (it will give a great headstart for the week)
Make salad dressing.
Make shortcrust pastry for quiche.
Cut up duck and apply rub, leave in the fridge overnight.
Simmer ham in 1000ml of apple juice for 2 hours in the am.
Let cool in applejuice to absorb flavours and take out and wrap in the evening.
Make potato soup.
Monday
Lunches
Herb and potato soup
Chopped carrots, ham and baguette sandwiches, raisins, apples
Evening Meal
Leek and Onion Quiche with baked potatoes and seasonal greens.
To do
Put Duck on when home - slow cook at 150 for 4 hours.
Tuesday
Lunches
Herb and potato soup with bread, cheese and oatbiscuits
Tahini sandwiches, chopped carrots with humous, pear, raisins
Evening Meal
Confit of Duck with roast potatoes, red cabbage and peas.
To do
Make bechamel sauce for macaroni
Make soup
Wednesday
lunches
Chard, leek and potato soup with bread, cheese etc.
Ham sandwiches, olive paste on oatbiscuits, raisins, apple
Evening Meal
Macaroni Cheese with seasonal greens
To do
Make potato gratin
Slow cook beef in Chianti (inexpensive brand in Lidl for €4.99)
Thursday
Lunches
Chard, leek and potato soup with bread, cheese etc
Evening Meal
Beef braised in red wine with roasted vegetables and rosemary potato gratin
Friday
Lunches
Roasted fennel and tomato soup
Evening Meal
Irish smoked salmon and whiskey risotto
The best way to get into "winter mode" is to soothe ourselves with delicious warming meals.
As always the shop is done on a weekly budget of €100 per week, feeding two adults and two
children, using produce which is in season and investing the time in the evenings making all meal from scratch.
This is critical to keep costs way down and much healthier too!
Lidl and Aldi are getting all their Christmas game produce in ,which calls for fun and creative cooking.
Saturday
Lunch
Aubergine and cheese paninis
To do
Make pizza dough at 3pm
OO Italian Flour is available in Supervalu - it makes great thin crispy pizzas.
Soak Ham in water and change every couple of hours throughout day.
Make 2 treats for the week - Tarte aux Pommes (see post)
Evening Meal
Proscuitto and Red Onion Pizzas
Sunday
Lunch
Winter picnic - flask of hot chocolate, biscuits, toasted ham and cheese sandwiches wrapped
in tinfoil.
Evening Meal
Lamb stew and Mashed potato with slow cooked red cabbage
To do for Monday - start the cook off at 5pm! (it will give a great headstart for the week)
Make salad dressing.
Make shortcrust pastry for quiche.
Cut up duck and apply rub, leave in the fridge overnight.
Simmer ham in 1000ml of apple juice for 2 hours in the am.
Let cool in applejuice to absorb flavours and take out and wrap in the evening.
Make potato soup.
Monday
Lunches
Herb and potato soup
Chopped carrots, ham and baguette sandwiches, raisins, apples
Evening Meal
Leek and Onion Quiche with baked potatoes and seasonal greens.
To do
Put Duck on when home - slow cook at 150 for 4 hours.
Tuesday
Lunches
Herb and potato soup with bread, cheese and oatbiscuits
Tahini sandwiches, chopped carrots with humous, pear, raisins
Evening Meal
Confit of Duck with roast potatoes, red cabbage and peas.
To do
Make bechamel sauce for macaroni
Make soup
Wednesday
lunches
Chard, leek and potato soup with bread, cheese etc.
Ham sandwiches, olive paste on oatbiscuits, raisins, apple
Evening Meal
Macaroni Cheese with seasonal greens
To do
Make potato gratin
Slow cook beef in Chianti (inexpensive brand in Lidl for €4.99)
Thursday
Lunches
Chard, leek and potato soup with bread, cheese etc
Evening Meal
Beef braised in red wine with roasted vegetables and rosemary potato gratin
Friday
Lunches
Roasted fennel and tomato soup
Evening Meal
Irish smoked salmon and whiskey risotto
Sunday, November 3, 2013
Pommes
The wonderful apple, a fruit which can be cooked in many ways, and also an edible which has many health
benefits, namely for the digestive system is now in full season.
"An apple a day keeps the doctor away", is certainly not to be sniffed at!
The apple originated in Central Asia and was then brought to North America and Europe by traders.
It thrives in western parts of Europe, most notably in France, in the stunning, lush and verdant regions of Normandy, Brittany and the Basque country.
Here they put the "apple" to full use and also make delicious Ciders which they have become famous for.
Norman and Breton cider pair extremely well with rich wintry pork dishes.
Take the opportunity to purchase local apples if you can and make some warm and comforting
recipes as the winter darkness comes upon us.
Tarte fine aux pommes
250g puff pastry (bought)
2 lemons
3 cooking apples
1 cinnamon stick
6 cloves
8 Cox's or Russets eating apples
75g icing sugar
Roll out the pastry on greaseproof paper.
Place on an baking tray and leave to rest for 30minutes in the fridge
Heat the oven to 190C
Place another baking tray in the oven to warm up
Squeeze the juice from the lemons and dilute with equal quantites of water.
Pour have of this juice mixture into a large bowl.
Peel and core the 3 cooking apples.
Chop the apples into small pieces and place in bowl.
Then place the cloves and cinnamon stick in a small pan with the apples.
Simmer gently
Add a little water mixture.
Cook apples until soft and can be pureed.
Place in bowl when cooked and let fully cool.
Peel, halve and core the eating apples and turn them into the lemon juice mixture.
Remove the spices from the puree and smear over the pastry.
leave a 1cm border with no puree.
Slice the apples into thick half moons.
Arrange them in overlapping rows until pastry is covered.
Dust with half the icing sugar
Place the tart on the warm tray (this will give a crisp base).
Put in oven for 20 minutes.
benefits, namely for the digestive system is now in full season.
"An apple a day keeps the doctor away", is certainly not to be sniffed at!
The apple originated in Central Asia and was then brought to North America and Europe by traders.
It thrives in western parts of Europe, most notably in France, in the stunning, lush and verdant regions of Normandy, Brittany and the Basque country.
Here they put the "apple" to full use and also make delicious Ciders which they have become famous for.
Norman and Breton cider pair extremely well with rich wintry pork dishes.
Take the opportunity to purchase local apples if you can and make some warm and comforting
recipes as the winter darkness comes upon us.
Tarte fine aux pommes
250g puff pastry (bought)
2 lemons
3 cooking apples
1 cinnamon stick
6 cloves
8 Cox's or Russets eating apples
75g icing sugar
Roll out the pastry on greaseproof paper.
Place on an baking tray and leave to rest for 30minutes in the fridge
Heat the oven to 190C
Place another baking tray in the oven to warm up
Squeeze the juice from the lemons and dilute with equal quantites of water.
Pour have of this juice mixture into a large bowl.
Peel and core the 3 cooking apples.
Chop the apples into small pieces and place in bowl.
Then place the cloves and cinnamon stick in a small pan with the apples.
Simmer gently
Add a little water mixture.
Cook apples until soft and can be pureed.
Place in bowl when cooked and let fully cool.
Peel, halve and core the eating apples and turn them into the lemon juice mixture.
Remove the spices from the puree and smear over the pastry.
leave a 1cm border with no puree.
Slice the apples into thick half moons.
Arrange them in overlapping rows until pastry is covered.
Dust with half the icing sugar
Place the tart on the warm tray (this will give a crisp base).
Put in oven for 20 minutes.
Saturday, November 2, 2013
Herb Garden Jelly
If you have a large glut of herbs in your vegetable patch, perhaps think about making
"herb" jellies. Herb jellies go really well with a variety of meats, poultry and fish and are really quick and easy to make.
As well, they are always expensive to buy in a supermarket and often difficult to come by.
Make it yourself and get your store cupboard ready for the winter!
Herb Jelly
8g fresh parsley
8g fresh mint
3g fresh thyme
3g fresh tarragon.
850ml apple juice
700g granulated sugar
Blanch the leaves in boiling water for 2-3 seconds
Drain and rinse under cold water.
Drain again and pat dry with kitchen paper
Finely chop the herbs.
Pour the apple juice into a pan, add the warmed sugar and stir over a gentle heat until
it has dissolved completely.
Boil rapidly for 5-10 minutes or until setting point is reached. (use jam thermometer if you have one!)
Remove from heat, skim and stir in chopped herbs.
Pot and cover in sterlised jars.
"herb" jellies. Herb jellies go really well with a variety of meats, poultry and fish and are really quick and easy to make.
As well, they are always expensive to buy in a supermarket and often difficult to come by.
Make it yourself and get your store cupboard ready for the winter!
Herb Jelly
8g fresh parsley
8g fresh mint
3g fresh thyme
3g fresh tarragon.
850ml apple juice
700g granulated sugar
Blanch the leaves in boiling water for 2-3 seconds
Drain and rinse under cold water.
Drain again and pat dry with kitchen paper
Finely chop the herbs.
Pour the apple juice into a pan, add the warmed sugar and stir over a gentle heat until
it has dissolved completely.
Boil rapidly for 5-10 minutes or until setting point is reached. (use jam thermometer if you have one!)
Remove from heat, skim and stir in chopped herbs.
Pot and cover in sterlised jars.
Saturday, October 19, 2013
Blackberry Icecream
With the incredible blackberry harvest this year, here in Ireland, and with no end to the supply of huge and seriously juicy fruit , there has been a lot of experimenting with numerous recipes.
Blackberry icecream is a winner!
1 punnet freshly picked blackberries
100 g caster sugar
450ml single cream
-Wash blackberries and destem.
-Place in saucepan.
-Add caster sugar
-simmer for 15 minutes
-allow to cool
- whip cream well.
- fold in cooled blackberry mixture to cream
- place in container and freeze
- after 2 hours stir well.
- after a further 2 hours stir well again.
Blackberry icecream is a winner!
1 punnet freshly picked blackberries
100 g caster sugar
450ml single cream
-Wash blackberries and destem.
-Place in saucepan.
-Add caster sugar
-simmer for 15 minutes
-allow to cool
- whip cream well.
- fold in cooled blackberry mixture to cream
- place in container and freeze
- after 2 hours stir well.
- after a further 2 hours stir well again.
Friday, October 18, 2013
Mid October Menus for €100 per week
Autumn is well upon us. The mornings are dark and the evenings are getting a lot shorter; time to starting thinking about bedding down for the coming winter; keeping warm and having lots of soothing food.
As always, the seven day menus are on a budget of €100 per week, for a family of four with shopping from Aldi, Lidl and our local butcher. Cooking all meals from scratch takes more time, but is very fruitful, good for your family's health and saves disposable income for other things. Taking packed lunches and your
own quality coffee to work saves a small fortune in itsself!
We cook between 7pm - 8pm for the following day.
We also always have a sweet treat to have on hand in the fridge.
Enjoy!
Treat for the Week
Florentine Cream Pudding
This pudding is so easy to make, and you will be proud.
Enjoy it each evening, and pretend you are sitting in a gorgeous Italian Piazza with a strong coffee!
Dreams go a long way.
75g peeled almonds
75g hazelnuts
4 tablespoons amaretto (from Aldi)
4 tablespoons brandy (from Aldi)
250g Maderia Cake (from Lidl - all made!)
150g 70% chocoalte
450ml whipping cream
90g icing sugar - sifted.
-Put almonds and hazelnuts in oven for 5 mins at 200C.
-Take out, using a tea towel rub off the hazelnut skins.
-Chop both almonds and hazelnuts.
-Mix the brandy and amaretto together.
-line a Pudding basin (1.5 litre dome shaped) with cling film
-Then line the basin with slices of the Maderia cake .
-Moisten the cake slices with the liqueur mixture.
-Melt 60g of chocolate in a small bowl, laid over a pan of simmering water.
- cut the other 90g of chocolate into small pieces.
- Whip the cream with icing sugar until stiff. fold in the almonds, hazelnuts and chocolate pieces.
- divide cream mixture in half and spoon one portion into the mould..
- spread cream evenly over maderia cake
Place in the fridge for 12 hours.
When ready to eat, take out of fridge and turn out on to a plate.
Great for a party or celebration!
Saturday
Lunch - baguette, ham, cheese and chutneys
Dinner: Homemade Pizza's - mozzarella, ricotta, salami, field mushrooms.
To do
Make pizza dough before 3pm
Dry rub Duck confit with herbs, salt and garlic (€7.99 from Aldi - fresh)
Soak ham in water overnight (Aldi - small ham is around €4.30)
Sunday
To do
slow cook duck confit for 4 hours at 140C
slow cook red cabbage for 2 hours at 150C
Place ham in a can of cider and simmer for 2 hours
Monday
Packed lunch -home cured ham sandwiches with dijon mustard, fruit and raisins
Soup - curried courgette
Dinner Confit of duck with roast potatoes and red cabbage
To do
make fresh tomato sauce for tuesday
Tuesday
Packed lunch - home cured ham sandwiches with dijon mustard, mature cheddar and oatbiscuits, fruit
Soup - Curried courgette
Dinnner :Fresh tomato sauce with linguine pasta
To do
Roast chicken and make stock
make carrot and orange soup
Wednesday
Packed lunch - roast chicken sandwiches with crab apple jelly, hazelnuts and raisins
Soup Carrot and orange
Dinner Chicken in a white wine sauce with brown rice, peas and carrots
Thursday
Packed lunch - roast chicken sandwiches with crab apple jelly, oatbiscuits, cheese and fruit
Soup Carrot and orange
Dinner :Leek Flamiche with salad ( a tradtionial dish of Picardy, Northern France - v tasty!)
Friday
Packed lunch -Tahini sandwiches with fruit, oatbiscuits and cheese
Soup - chard and potato
Dinner: Beef and red onion pie with mashed potatoes and veg
As always, the seven day menus are on a budget of €100 per week, for a family of four with shopping from Aldi, Lidl and our local butcher. Cooking all meals from scratch takes more time, but is very fruitful, good for your family's health and saves disposable income for other things. Taking packed lunches and your
own quality coffee to work saves a small fortune in itsself!
We cook between 7pm - 8pm for the following day.
We also always have a sweet treat to have on hand in the fridge.
Enjoy!
Treat for the Week
Florentine Cream Pudding
This pudding is so easy to make, and you will be proud.
Enjoy it each evening, and pretend you are sitting in a gorgeous Italian Piazza with a strong coffee!
Dreams go a long way.
75g peeled almonds
75g hazelnuts
4 tablespoons amaretto (from Aldi)
4 tablespoons brandy (from Aldi)
250g Maderia Cake (from Lidl - all made!)
150g 70% chocoalte
450ml whipping cream
90g icing sugar - sifted.
-Put almonds and hazelnuts in oven for 5 mins at 200C.
-Take out, using a tea towel rub off the hazelnut skins.
-Chop both almonds and hazelnuts.
-Mix the brandy and amaretto together.
-line a Pudding basin (1.5 litre dome shaped) with cling film
-Then line the basin with slices of the Maderia cake .
-Moisten the cake slices with the liqueur mixture.
-Melt 60g of chocolate in a small bowl, laid over a pan of simmering water.
- cut the other 90g of chocolate into small pieces.
- Whip the cream with icing sugar until stiff. fold in the almonds, hazelnuts and chocolate pieces.
- divide cream mixture in half and spoon one portion into the mould..
- spread cream evenly over maderia cake
Place in the fridge for 12 hours.
When ready to eat, take out of fridge and turn out on to a plate.
Great for a party or celebration!
Saturday
Lunch - baguette, ham, cheese and chutneys
Dinner: Homemade Pizza's - mozzarella, ricotta, salami, field mushrooms.
To do
Make pizza dough before 3pm
Dry rub Duck confit with herbs, salt and garlic (€7.99 from Aldi - fresh)
Soak ham in water overnight (Aldi - small ham is around €4.30)
Sunday
To do
slow cook duck confit for 4 hours at 140C
slow cook red cabbage for 2 hours at 150C
Place ham in a can of cider and simmer for 2 hours
Monday
Packed lunch -home cured ham sandwiches with dijon mustard, fruit and raisins
Soup - curried courgette
Dinner Confit of duck with roast potatoes and red cabbage
To do
make fresh tomato sauce for tuesday
Tuesday
Packed lunch - home cured ham sandwiches with dijon mustard, mature cheddar and oatbiscuits, fruit
Soup - Curried courgette
Dinnner :Fresh tomato sauce with linguine pasta
To do
Roast chicken and make stock
make carrot and orange soup
Wednesday
Packed lunch - roast chicken sandwiches with crab apple jelly, hazelnuts and raisins
Soup Carrot and orange
Dinner Chicken in a white wine sauce with brown rice, peas and carrots
Thursday
Packed lunch - roast chicken sandwiches with crab apple jelly, oatbiscuits, cheese and fruit
Soup Carrot and orange
Dinner :Leek Flamiche with salad ( a tradtionial dish of Picardy, Northern France - v tasty!)
Friday
Packed lunch -Tahini sandwiches with fruit, oatbiscuits and cheese
Soup - chard and potato
Dinner: Beef and red onion pie with mashed potatoes and veg
Saturday, October 5, 2013
Collecting crab apples and rose hips in "Tullahaought"
The shimmering autumnal sunshine glows across Tullahought in the mellowing light at this time of
year. Tullahought is a small and very pretty village in South Kilkenny, with wonderful sweeping views below, of the stunning Kilkenny countryside. If you happen to find yourself in this part of the world, a foraging walk is highly recommended. Join the "National looped Walk", which takes you up along side the hurling ground.
Along this hedgerow is a very large crab apple tree, where you will find plenty of "windlings" on the lane. The hedge is also laden with rosehips which are ripe for picking. Half away along the lane, you will see a sign to head right into a native irish woodland planation, walk along here and keep an eye out for wild kilkenny boar! The woodland walk is lovely and children of all ages will really enjoy it.
Remember to bring plenty of bags to collect your edibles.
Crab Apple Jelly
4kgs Crab apples
1kg caster sugar
1 lemon juiced
Wash the apples, take out the stems and remove any bruised fruit.
Bring the fruit to the boil and simmer until soft (cooked)
Pour the apple pulp into a jelly bag or several layers of muslim and let drip overnight into a pan.
The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
Keep at a rolling boil for about 40 minutes, skimming off the froth.
When the jelly is set, it will solidify on the back of the spoon.
Pour into warm, sterilised preserving jars and tightly seal while still slightly warm.
Store in a cool dark place.
Crab apples were the first fruit to be eaten by man.
Rose hip Syrup
700g large ripe rose hips
2 litres of cold water
350g granulated sugar
Mince the rose hips or process coarsely. Place in a pan with 1.2 litres of water.
Bring to the boil, then remove from the heat. Cover the pan and leave to infuse for 15 minutes.
Strain through a jelly bag or several layers of muslim.
Return the pulp to the pan, adding the remaining water.
Bring to the boil and then put aside for another 15 minutes.
Strain juice through a jellybag or muslim as before.
Put into a clean pan, bring to the boil, and the boil until reduced to about 600 - 750ml.
Add the sugar, stir until dissolved, then boil for a further 5 minutes.
Place in sterlized bottles.
Rose hip syrup goes very well with meringues, fruit salads and ice cream.
year. Tullahought is a small and very pretty village in South Kilkenny, with wonderful sweeping views below, of the stunning Kilkenny countryside. If you happen to find yourself in this part of the world, a foraging walk is highly recommended. Join the "National looped Walk", which takes you up along side the hurling ground.
Along this hedgerow is a very large crab apple tree, where you will find plenty of "windlings" on the lane. The hedge is also laden with rosehips which are ripe for picking. Half away along the lane, you will see a sign to head right into a native irish woodland planation, walk along here and keep an eye out for wild kilkenny boar! The woodland walk is lovely and children of all ages will really enjoy it.
Remember to bring plenty of bags to collect your edibles.
Crab Apple Jelly
4kgs Crab apples
1kg caster sugar
1 lemon juiced
Wash the apples, take out the stems and remove any bruised fruit.
Bring the fruit to the boil and simmer until soft (cooked)
Pour the apple pulp into a jelly bag or several layers of muslim and let drip overnight into a pan.
The next day, measure the juice, and add sugar in the ratio of 10 parts juice to 7 of sugar. Add some lemon juice, then bring to the boil, stirring to dissolve the sugar.
Keep at a rolling boil for about 40 minutes, skimming off the froth.
When the jelly is set, it will solidify on the back of the spoon.
Pour into warm, sterilised preserving jars and tightly seal while still slightly warm.
Store in a cool dark place.
Crab apples were the first fruit to be eaten by man.
Rose hip Syrup
700g large ripe rose hips
2 litres of cold water
350g granulated sugar
Mince the rose hips or process coarsely. Place in a pan with 1.2 litres of water.
Bring to the boil, then remove from the heat. Cover the pan and leave to infuse for 15 minutes.
Strain through a jelly bag or several layers of muslim.
Return the pulp to the pan, adding the remaining water.
Bring to the boil and then put aside for another 15 minutes.
Strain juice through a jellybag or muslim as before.
Put into a clean pan, bring to the boil, and the boil until reduced to about 600 - 750ml.
Add the sugar, stir until dissolved, then boil for a further 5 minutes.
Place in sterlized bottles.
Rose hip syrup goes very well with meringues, fruit salads and ice cream.
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