A quick and very easy curry to use leftovers from festive eating.
1 large spanish onion (diced)
4 cloves garlic (diced)
2 tablespoons tomato paste
150g flaked almonds
4 teaspoons of medium curry powder
turkey bits
750 ml Chicken stock
200ml coconut milk/cream
saute diced onion for ten minutes at medium heat in a casserole pot
add the 4 cloves of diced garlic and saute for 2-3 minutes
add flaked almonds and saute until a light brown colour
add 2 tablespoons of tomato paste and cook for 2-3 minutes
finally add the curry powder and cook for 2 minutes
Take casserole pot off the heat and add 200ml of chicken stock
Hand blend to form a "curry paste"
Put casserole pot back on to a medium heat, pour in the rest of the chicken stock stirring all the time.
Finish with coconut milk or cream and add according to creaminess desired.
simmer for 30 minutes before adding chicken bits.
Bring to high heat and simmer for 15 minutes before serving.
Serve with an off dry riesling from Alsace or Germany
Saturday, December 28, 2013
Sunday, December 1, 2013
Red Cabbage
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!
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!
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.
Friday, September 27, 2013
A trip to Ballymore Eustace
Hidden down in North Kildare, a lovely drive along the N81, lies the chocolate box village of Ballymore Eustace. Behind an
unassuming entrance is the beautiful room of the Ballymore Inn. This is a
real central hub of North Kildare. The restauarant has a lovely feel and is
extremely fortunate to have a great front and back of house team. Open
for lunch and dinner seven days, this a spot that you must visit. Soup
of the day is made using the best ingredients and is always served with
fresh bread and a wonderful pesto cumin dipping oil. Starters are a
choice of generous fresh salads and pates with mouthwatering homemade
relishes. Main courses are traditional fare with a modern twist.Lamb and
Steak is a must have, all served with a choice of the Ballymore fries
or some seriously good champ. Catch of the day, is simply cooked, often
with a butter sauce. Recently they added a shop area inside the dining room, selling their wonderful pesto, homemade Ballymore Jams, packaged in delightful jar along with a very well chosen selection of wines.
When lunch is over, take a drive from Ballymore, heading towards to Brannockstown, and onto Kilcullen, taking in the stunning countryside. Autumn really shows off its natural beauty.
When lunch is over, take a drive from Ballymore, heading towards to Brannockstown, and onto Kilcullen, taking in the stunning countryside. Autumn really shows off its natural beauty.
Friday, September 20, 2013
Eat like a Autumnal King for €100 per week
Autumn is here and its gorgeous, and the extra warmth with our Indian summer, makes it even more heavenly. The leaves on beech trees are on the constant move towards gold, some horsechestnuts are almost there. The Autumnal landscape is starting to look stunning here inIreland.
All these wonderful seasonal changes call for warming soothing food and hot cups of tea,along with
weekends foraging for mushrooms, and hedgerow goodies.
Below are suggestions with a 7 day menu for busy families, using as much seasonal produce as possible.
Think about planting a fruit tree this autumn, if you can, to provide an edible landscape for future generations to come.
As always the weekly budget is €100 for a family of four, shopping in Aldi, Lidl and a local butcher,
cooking with seasonal produce, which helps to keep the bill down.
Treat for the week!
Nothing beats great homemade icecream. This time of year calls for hazelnut, " Nocciola" in Italy, which you can buy in almost every Gelateria.
It is a firm family favourite.
Hazelnut Icecream
Hazelnut paste:
Toast 200g of hazelnuts for 3-4 minutes in a hot oven (200C).
Remove shells and allow to cool. Blend with a handblender and 3 egg whites.
Milk base
350ml Milk
350 ml single cream
150g caster sugar
Place the milk and cream in a pan, heat over a low flame and when the milk starts to steam,
add the sugar mixture in a steady stream, stirring all the time. Remove from heat and
allow to cool to room temperature.
Blend the hazelnut paste into the white base and put in a container,put in the freezer and stir after two hours and again after a further two hours.
Saturday
Lunch
Potato and herb soup with french baguette
Dinner - homemade pizza - Children love the whole process of making dough to putting their own toppings on. This is a great way to get them interested in learning about cooking.
Mozarella and salami pizzas, aubergine, tomato and ricotta
To do 3pm - make pizza dough with Italian 00 flour
To do - make hazelnut icecream
Sunday
Lunch Picnic in the wood - (see picnic in the wood post)
Dinner - Soup, baguette, ham,cheese and pickle
To do - make pork dish for monday
make carrot and orange soup for lunch
Monday
Packed lunch - chopped carrots and humous, ham sandwiches, raisins, apples
Working from home - Carrot and orange soup with french baguette
Dinner - Pork cooked in apples and cider -Normandy style. Yoghurt with fruit
To do - make cashew pesto for tuesday dinner
Tuesday
Packed lunch - tahini in breadrolls, plum and raisins, oatbiscuits
working from home - carrot and orange soup with toast and tahini
Dinner - Courgettes with Cashew pesto and spahgetti. Yoghurt with fruit
To do - make potato and thyme soup
Wednesday
Lunch - potato and thyme soup
Dinner - Roast chicken stuffed with lemon, bay, sage, oregano and garlic, with roasted beetroot,carrots and potatoes. Yoghurt with fruit
To do
Make pastry for quiche on Thursday
cook off courgettes and keep in fridge
soak beans over night for casserole on Friday
Thursday
Packed lunch - Roast chicken sandiwiches, banana, cheese and oatbiscuits
working from home - potato and thyme soup
Dinner - Courgette and mint quiche with salad. Yoghurt with fruit
To do -
make sausage and bean casserole
make chard and potato soup
make red cabbage - slow cook for 2 hours at 140degrees.
Friday
Packed lunch - Roast chicken sandwiches, raisins, apple, oatbiscuits
Working from home - chard and potato soup
Dinner - Sausage and bean casserole with mashed potatoes, green beans and red cabbage. Yoghurt with fruit.
Enjoy!
All these wonderful seasonal changes call for warming soothing food and hot cups of tea,along with
weekends foraging for mushrooms, and hedgerow goodies.
Below are suggestions with a 7 day menu for busy families, using as much seasonal produce as possible.
Think about planting a fruit tree this autumn, if you can, to provide an edible landscape for future generations to come.
As always the weekly budget is €100 for a family of four, shopping in Aldi, Lidl and a local butcher,
cooking with seasonal produce, which helps to keep the bill down.
Treat for the week!
Nothing beats great homemade icecream. This time of year calls for hazelnut, " Nocciola" in Italy, which you can buy in almost every Gelateria.
It is a firm family favourite.
Hazelnut Icecream
Hazelnut paste:
Toast 200g of hazelnuts for 3-4 minutes in a hot oven (200C).
Remove shells and allow to cool. Blend with a handblender and 3 egg whites.
Milk base
350ml Milk
350 ml single cream
150g caster sugar
Place the milk and cream in a pan, heat over a low flame and when the milk starts to steam,
add the sugar mixture in a steady stream, stirring all the time. Remove from heat and
allow to cool to room temperature.
Blend the hazelnut paste into the white base and put in a container,put in the freezer and stir after two hours and again after a further two hours.
Saturday
Lunch
Potato and herb soup with french baguette
Dinner - homemade pizza - Children love the whole process of making dough to putting their own toppings on. This is a great way to get them interested in learning about cooking.
Mozarella and salami pizzas, aubergine, tomato and ricotta
To do 3pm - make pizza dough with Italian 00 flour
To do - make hazelnut icecream
Sunday
Lunch Picnic in the wood - (see picnic in the wood post)
Dinner - Soup, baguette, ham,cheese and pickle
To do - make pork dish for monday
make carrot and orange soup for lunch
Monday
Packed lunch - chopped carrots and humous, ham sandwiches, raisins, apples
Working from home - Carrot and orange soup with french baguette
Dinner - Pork cooked in apples and cider -Normandy style. Yoghurt with fruit
To do - make cashew pesto for tuesday dinner
Tuesday
Packed lunch - tahini in breadrolls, plum and raisins, oatbiscuits
working from home - carrot and orange soup with toast and tahini
Dinner - Courgettes with Cashew pesto and spahgetti. Yoghurt with fruit
To do - make potato and thyme soup
Wednesday
Lunch - potato and thyme soup
Dinner - Roast chicken stuffed with lemon, bay, sage, oregano and garlic, with roasted beetroot,carrots and potatoes. Yoghurt with fruit
To do
Make pastry for quiche on Thursday
cook off courgettes and keep in fridge
soak beans over night for casserole on Friday
Thursday
Packed lunch - Roast chicken sandiwiches, banana, cheese and oatbiscuits
working from home - potato and thyme soup
Dinner - Courgette and mint quiche with salad. Yoghurt with fruit
To do -
make sausage and bean casserole
make chard and potato soup
make red cabbage - slow cook for 2 hours at 140degrees.
Friday
Packed lunch - Roast chicken sandwiches, raisins, apple, oatbiscuits
Working from home - chard and potato soup
Dinner - Sausage and bean casserole with mashed potatoes, green beans and red cabbage. Yoghurt with fruit.
Enjoy!
Monday, September 16, 2013
Norman Cooking
Normandy, a stunning region of northwest France, not to dissimilar at all to Ireland, with its rolling green countryside, filled with apple orchards, lush fields where grazing cattle, horses and sheep pass their day; is the breadbasket of France. The region is very well known for its artisanal cider production, calvados, butter and its world famous creamy cheeses, such as Cambenbert, Pont L'Eveque and Livarot.
It is a truly wonderful place to visit for a holiday and the Autumn is stunning with its leaf change and many
harvest festivals that take place around the region. Just like Ireland, there is a large population of horses, "point to pointing" races take place all over the region at this time of the year, and give a really good taste
of local life.
The seasonal recipe below will send enticing aromas through your home and keep all the family and guests very happy and coming back for seconds!
Pork with apples, cider, and shallots
4 pork chops
8 shallots (peeled, chopped and diced)
3 bramley apples (cored, and diced)
350ml dry cider
350 ml chicken stock
100ml cream
Sear pork chops off in very hot pan, cook on each side until well browned.
Put aside on a plate.
Gently cook the shallots in the pan, after a few minutes add the diced apples, cook for a futher few
minute.
Place the pork chops in the casserole pot with the shallots and apples.
Pour in the cider and bring to the boil, and burn off the alcochol.
After 5 - 8 minutes, add the chicken stock, bring to the boil and then simmer for 10 minutes.
Finish with cream and serve.
If you can make the casserole a day ahead and keep in the fridge overnight and just heat through when eating.
It is a truly wonderful place to visit for a holiday and the Autumn is stunning with its leaf change and many
harvest festivals that take place around the region. Just like Ireland, there is a large population of horses, "point to pointing" races take place all over the region at this time of the year, and give a really good taste
of local life.
The seasonal recipe below will send enticing aromas through your home and keep all the family and guests very happy and coming back for seconds!
Pork with apples, cider, and shallots
4 pork chops
8 shallots (peeled, chopped and diced)
3 bramley apples (cored, and diced)
350ml dry cider
350 ml chicken stock
100ml cream
Sear pork chops off in very hot pan, cook on each side until well browned.
Put aside on a plate.
Gently cook the shallots in the pan, after a few minutes add the diced apples, cook for a futher few
minute.
Place the pork chops in the casserole pot with the shallots and apples.
Pour in the cider and bring to the boil, and burn off the alcochol.
After 5 - 8 minutes, add the chicken stock, bring to the boil and then simmer for 10 minutes.
Finish with cream and serve.
If you can make the casserole a day ahead and keep in the fridge overnight and just heat through when eating.
Sunday, September 8, 2013
Porridge and Plum Compote
Now that the cooler weather has quickly come upon us all. Breakfast certainly calls for
warming porridge with compotes. Porridge is one of the healthiest ways to start your day as it
has a very low Glycaemic Index, which means it is slowly absorbed into the bloodstream, allowing for
the long gradual release of energy and keeping you full for much longer. It is also believed to boost serotoin
and keep away the blues in the dark winter months.
We try to add a seasonal fruit compote to our porridge in the mornings. Below is our latest favourite
with Victoria Plums now in season.
Porridge Oats with Plum Compote
Soak porridge oats overnight in water ( put on before going to bed)
In the morning cook relatively slowly on a medium heat, stirring well.
When cooked, keep the lid on before serving.
Plum Compote
6 ripe plums
1/2 lemon (juice squeezed)
2 tablespoons of demerara sugar
Half plums and pick out stones.
Place in a pan and add the juice of half a lemon.
Add sugar and let bubble for 4-5 minutes.
Spoon over porridge and keep the leftover in a container in the fridge.
warming porridge with compotes. Porridge is one of the healthiest ways to start your day as it
has a very low Glycaemic Index, which means it is slowly absorbed into the bloodstream, allowing for
the long gradual release of energy and keeping you full for much longer. It is also believed to boost serotoin
and keep away the blues in the dark winter months.
We try to add a seasonal fruit compote to our porridge in the mornings. Below is our latest favourite
with Victoria Plums now in season.
Porridge Oats with Plum Compote
Soak porridge oats overnight in water ( put on before going to bed)
In the morning cook relatively slowly on a medium heat, stirring well.
When cooked, keep the lid on before serving.
Plum Compote
6 ripe plums
1/2 lemon (juice squeezed)
2 tablespoons of demerara sugar
Half plums and pick out stones.
Place in a pan and add the juice of half a lemon.
Add sugar and let bubble for 4-5 minutes.
Spoon over porridge and keep the leftover in a container in the fridge.
Friday, September 6, 2013
Hedgerow Jams and Chutneys
One of the most enjoyable pastimes on a September Sunday afternoon is making jams and chutneys with your booty from a successful foraging expedition. Of late there is a delectable crispness in the mornings
and late afternoon, its time to put on those extra layers.
Early September is the time to walk the country lanes enjoying the slight cooling of the sun and spectacular blue skies, whilst disecting hedgerows for blackberries, elderberries and rosehip, as well as inhaling the aromas of "hedge scent"!
We have been watching the Eldberries closely for the last few days and I reckon this weekend will be the time to start picking.
Combine all these fruits when you get home and make a fantastic hedgerow jam.
Hedgerow Jam
2 kg in total of blackberries, elderberries and rosehips.
Place in a pan and cover with cold water.
Bring to the boil and simmer for 30 minutes.
Strain off the liquid and add equal weight of sugar.
Boil until it reaches setting point.
You will get roughly 6 jars of exquisite jam loaded with vitamin c, which will have cost you no more than
the price of the sugar!
Spiced Blackberry Chutney
1.35kg blackberries
450g cooking apples, peeled, cored and chopped
450g onions, peeled and finely chopped
1 tablespoon cooking salt
15g dry mustard powder
25g ground ginger
1 teaspoon ground mace
1/2 teaspoon cayenne pepper
600mil white wine vinegar
450g soft brown sugar
wash blackberries
Put all the ingredients except for the sugar in a large pan.
Bring to the boil and cook gently for 1 hour until soft.
Push chutney through a nylon sieve and return to the pan.
Stir in the sugar, then heat gently until it has completely dissolved.
Bring to the boil, then reduce and simmer for 30 minutes, until thick.
Pour into warm, sterlized jars and cover.
Leave to marinate for two to three months.
Elderberry Chutney
900g elderberries
450g cooking apples, peeled, cored, and finely chopped
450g onions, peeled and chopped
450g seedless raisins
1 teaspoon ground cinnanmon
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
225g granualted sugar
300ml distilled malt vinegar
Carefull strip the eldeberries from their stalks, and wash well.
Cook slowly for 10 - 15 minutes until soft.
Push the berries through a sieve into a bowl.
Pour the elderberry pulp into a large pan with all the other ingredients. Bring to the boil very slowly, stirring
frequently to dissolve the sugar. Simmer uncovered for 11/2 - 2 hours, until thick, stirring frequently to prevent sticking.
Pour into warm sterized jars and seal. Store for at least one month before using.
and late afternoon, its time to put on those extra layers.
Early September is the time to walk the country lanes enjoying the slight cooling of the sun and spectacular blue skies, whilst disecting hedgerows for blackberries, elderberries and rosehip, as well as inhaling the aromas of "hedge scent"!
We have been watching the Eldberries closely for the last few days and I reckon this weekend will be the time to start picking.
Combine all these fruits when you get home and make a fantastic hedgerow jam.
Hedgerow Jam
2 kg in total of blackberries, elderberries and rosehips.
Place in a pan and cover with cold water.
Bring to the boil and simmer for 30 minutes.
Strain off the liquid and add equal weight of sugar.
Boil until it reaches setting point.
You will get roughly 6 jars of exquisite jam loaded with vitamin c, which will have cost you no more than
the price of the sugar!
Spiced Blackberry Chutney
1.35kg blackberries
450g cooking apples, peeled, cored and chopped
450g onions, peeled and finely chopped
1 tablespoon cooking salt
15g dry mustard powder
25g ground ginger
1 teaspoon ground mace
1/2 teaspoon cayenne pepper
600mil white wine vinegar
450g soft brown sugar
wash blackberries
Put all the ingredients except for the sugar in a large pan.
Bring to the boil and cook gently for 1 hour until soft.
Push chutney through a nylon sieve and return to the pan.
Stir in the sugar, then heat gently until it has completely dissolved.
Bring to the boil, then reduce and simmer for 30 minutes, until thick.
Pour into warm, sterlized jars and cover.
Leave to marinate for two to three months.
Elderberry Chutney
900g elderberries
450g cooking apples, peeled, cored, and finely chopped
450g onions, peeled and chopped
450g seedless raisins
1 teaspoon ground cinnanmon
1 teaspoon paprika
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
225g granualted sugar
300ml distilled malt vinegar
Carefull strip the eldeberries from their stalks, and wash well.
Cook slowly for 10 - 15 minutes until soft.
Push the berries through a sieve into a bowl.
Pour the elderberry pulp into a large pan with all the other ingredients. Bring to the boil very slowly, stirring
frequently to dissolve the sugar. Simmer uncovered for 11/2 - 2 hours, until thick, stirring frequently to prevent sticking.
Pour into warm sterized jars and seal. Store for at least one month before using.
Friday, August 30, 2013
Early Autumn Family Menus - €100 budget per week
Early Autumn is upon us, and the children are going back to school.
Here are some tips to get you started as the seasons begin to change; and to help with organisation and timing for busy families.
Drawing lots of inspiriation from the wonderful italian kitchen , which encourages seasonal eating using lots of tasty herbs and less salt.
As always on a budget of €100 per week for a family of four, purchasing the majority of ingredients
from Aldi and Lidl. Bring tasty lunches to work (which saves a small fortune!)
The shopping list is at the end of the post.
Enjoy!
Saturday
Lunch Carrot and orange soup with baguette and ham ( make enough to last for Monday)
Dinner Homemade Pizza - artichoke and chard/spinach with ricotta, salami with mozzarella and tomato
To do
3pm - Make pizza dough (supervalu now sells a great Italian 00 flour for €1.59)
Sunday
Lunch Picnic- see Picnic posting
Dinner - Seasonal lamb stew with mashed potatoes
To do
Make lamb stew in the morning.
Make carrot dip for lunch/snack at work (see carrot dip posting)
Monday
Lunch - leftover lamb stew for children/ carrot and orange soup and fruit
packed lunch - bluecheese and onion chutney sandwhiches/carrot dip with oatcakes
Dinner Lemon and bay roast chicken with green beans and couscous with fruit and yoghurt
To do
Make chicken stock with left over chicken carcass
Make double tomato sauce for tuesday evening and lasagne on friday, and prepare aubergines for bake.
Tuesday
Lunch - roast chicken sandwiches and fruit
packed lunch - Roast chicken sandwiches/carrot dip with pitta bread
Dinner - Aubergine and rigatoni bake with raspberries and yoghurt
To do
Prepare pork for wednesday - roast almonds, chop proscuitto, garlic and grate lemon.
Cook rice
Make spinach and rosemary soup
Wednesday
Lunch leftover Bake for children/ spinach and rosemary soupwith fruit
packed lunch: Blue cheese and red onion marmalade sandwiches/carrot dip
Dinner: Italian style pork stuffed with toasted almonds, proscuitto,garlic and great lemon, with rice
To do
Make pistachio pesto
120 g shelled pistachio nuts
50g fresh basil
30g fresh flat leaf parsley
200ml extra virgin olive oil
Put pistachios in a small saucepan. Cover with water, bring to a boil, and boil for 10secs.
Skin the pistachios, and put in a food processor. Add the basil and parsely to the pistachios.
Process whilst adding the oil through the funnel. place in fridge until needed
Thursday
Lunch Leftover pork/spinach and rosemary soup
Packed lunch Aldi's french Torchon ham with mustard in bread
Dinner Courgette in a pistachio pesto with spaghetti
Prepare lasagne (cook off mince, add tomato sauce and soak lasagne sheets - put in dish)
Friday
Lunch -leftover spaghetti/soup
Dinner - Lasagne al forno with salad
Shopping List
Fruit and Vegetables
4 Courgettes
2 Aubergines
Green beans
1 bag of onions
1 bag of carrots
1 Bag of potatoes
1 bag of spinach spinach
lettuce
1 jar of artichokes (Aldi - €1.59)
1 jar of Brettone onions (Aldi - antipasti section)
2 tins of plum tomatoes
tomato paste
1 bag of lemons
1 bag of bananas
1 bag of apples
Frozen raspberries (Lidl €2.99 for 500g)
Herbs and spices
Garlic
Basil
Parsley
Oregano
Rosemary
Bread
3 pans of bread
2 baguettes
wholegrain pitta bread
Dried goods
1 packet of lasagne sheets
1 packet of spaghetti
1 packet of Pistachio nuts
Plain flour/00 Italian flour if possible.
Couscous (Aldi's is good)
flaked almonds
Rigatoni pasta/penne
Scottish rough oatcakes (Lidl)
Meat
1 chicken
1 5 pack of pork
1 4 pack of lamb chops
1 packet of salami
1 packet of proscuitto
Dairy
Blue cheese
Grana Padona cheese (Lidl €2.99). Just like Parmesan, but nearly a Euro cheaper and what
all the italians use!
2 3 litres of milk
1 block of butter
1 tub of Ricotta (Aldi's is very good)
Grated Mozzarella cheese
Lidl's big tub of Greek yoghurt
Here are some tips to get you started as the seasons begin to change; and to help with organisation and timing for busy families.
Drawing lots of inspiriation from the wonderful italian kitchen , which encourages seasonal eating using lots of tasty herbs and less salt.
As always on a budget of €100 per week for a family of four, purchasing the majority of ingredients
from Aldi and Lidl. Bring tasty lunches to work (which saves a small fortune!)
The shopping list is at the end of the post.
Enjoy!
Saturday
Lunch Carrot and orange soup with baguette and ham ( make enough to last for Monday)
Dinner Homemade Pizza - artichoke and chard/spinach with ricotta, salami with mozzarella and tomato
To do
3pm - Make pizza dough (supervalu now sells a great Italian 00 flour for €1.59)
Sunday
Lunch Picnic- see Picnic posting
Dinner - Seasonal lamb stew with mashed potatoes
To do
Make lamb stew in the morning.
Make carrot dip for lunch/snack at work (see carrot dip posting)
Monday
Lunch - leftover lamb stew for children/ carrot and orange soup and fruit
packed lunch - bluecheese and onion chutney sandwhiches/carrot dip with oatcakes
Dinner Lemon and bay roast chicken with green beans and couscous with fruit and yoghurt
To do
Make chicken stock with left over chicken carcass
Make double tomato sauce for tuesday evening and lasagne on friday, and prepare aubergines for bake.
Tuesday
Lunch - roast chicken sandwiches and fruit
packed lunch - Roast chicken sandwiches/carrot dip with pitta bread
Dinner - Aubergine and rigatoni bake with raspberries and yoghurt
To do
Prepare pork for wednesday - roast almonds, chop proscuitto, garlic and grate lemon.
Cook rice
Make spinach and rosemary soup
Wednesday
Lunch leftover Bake for children/ spinach and rosemary soupwith fruit
packed lunch: Blue cheese and red onion marmalade sandwiches/carrot dip
Dinner: Italian style pork stuffed with toasted almonds, proscuitto,garlic and great lemon, with rice
To do
Make pistachio pesto
120 g shelled pistachio nuts
50g fresh basil
30g fresh flat leaf parsley
200ml extra virgin olive oil
Put pistachios in a small saucepan. Cover with water, bring to a boil, and boil for 10secs.
Skin the pistachios, and put in a food processor. Add the basil and parsely to the pistachios.
Process whilst adding the oil through the funnel. place in fridge until needed
Thursday
Lunch Leftover pork/spinach and rosemary soup
Packed lunch Aldi's french Torchon ham with mustard in bread
Dinner Courgette in a pistachio pesto with spaghetti
Prepare lasagne (cook off mince, add tomato sauce and soak lasagne sheets - put in dish)
Friday
Lunch -leftover spaghetti/soup
Dinner - Lasagne al forno with salad
Shopping List
Fruit and Vegetables
4 Courgettes
2 Aubergines
Green beans
1 bag of onions
1 bag of carrots
1 Bag of potatoes
1 bag of spinach spinach
lettuce
1 jar of artichokes (Aldi - €1.59)
1 jar of Brettone onions (Aldi - antipasti section)
2 tins of plum tomatoes
tomato paste
1 bag of lemons
1 bag of bananas
1 bag of apples
Frozen raspberries (Lidl €2.99 for 500g)
Herbs and spices
Garlic
Basil
Parsley
Oregano
Rosemary
Bread
3 pans of bread
2 baguettes
wholegrain pitta bread
Dried goods
1 packet of lasagne sheets
1 packet of spaghetti
1 packet of Pistachio nuts
Plain flour/00 Italian flour if possible.
Couscous (Aldi's is good)
flaked almonds
Rigatoni pasta/penne
Scottish rough oatcakes (Lidl)
Meat
1 chicken
1 5 pack of pork
1 4 pack of lamb chops
1 packet of salami
1 packet of proscuitto
Dairy
Blue cheese
Grana Padona cheese (Lidl €2.99). Just like Parmesan, but nearly a Euro cheaper and what
all the italians use!
2 3 litres of milk
1 block of butter
1 tub of Ricotta (Aldi's is very good)
Grated Mozzarella cheese
Lidl's big tub of Greek yoghurt
Saturday, August 24, 2013
Seasonal Goodies
Creativity is very nourishing for the soul; and no better way to fulfil a need for creativity, is to cook and bake!
As well, there is nothing more warming, than a house filled with the aromas of a "baking cake".
Below are some seasonal delights, which are simple and immensely rewarding.
Bramley Apple Cake
3 Bramley apples, chopped and cored (leave skins on )
125g very soft unsalted butter
60g soft dark brown sugar
60g soft brown sugar
2 medium eggs, beaten
125g plain wholemeal flour
50g self-raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
Heat the oven to 150 degrees Centigrade (130 if fan)
Line an 18cm round cake tin with baking parchment.
Beat together the butter and sugar with an electric whish for 4-5minutes.
Beat in the eggs little by little. Sitrring well after each addition.
Fold in the flours and mixed spice with a pinch of salt, and bicarbonate of soda,
and chopped apple.
Pour into the cake tin.
Bake for 55-60 minutes.
Roasted Carrot and Garlic Dip
750g new-season carrots, roughly chopped
1 small bulb of garlic, cut in half horizontall and kept in skin
125ml extra-viring olive oil
125g plain yoghurt
1 small lemon - grated zest and juice
salt and freshly ground black pepper
1.Heat oven to 180 degrees centigrade
Toss carrots and garlic in olive oil and seasoning in a large roasting tin.
Roast for 20-30 minutes until the garlic is tender. Remove garlic - set aside to cool.
New seaon carrots may need another 10-20 minutes cooking time.
leave to cool slightly.
2. Squeeze garlic cloves out of their papery skins and add to a food processor or blend in
a bowl with handblender, with carrots and leftover oil from roasting tin.
Blend to a coarse consistency, then add the yoghurt, lemon juice and zest and blend
until almost smooth, gradually adding remaining olive oil.
Serve on Pitta toasts.
As well, there is nothing more warming, than a house filled with the aromas of a "baking cake".
Below are some seasonal delights, which are simple and immensely rewarding.
Bramley Apple Cake
3 Bramley apples, chopped and cored (leave skins on )
125g very soft unsalted butter
60g soft dark brown sugar
60g soft brown sugar
2 medium eggs, beaten
125g plain wholemeal flour
50g self-raising flour
1 teaspoon mixed spice
1 teaspoon bicarbonate of soda
Heat the oven to 150 degrees Centigrade (130 if fan)
Line an 18cm round cake tin with baking parchment.
Beat together the butter and sugar with an electric whish for 4-5minutes.
Beat in the eggs little by little. Sitrring well after each addition.
Fold in the flours and mixed spice with a pinch of salt, and bicarbonate of soda,
and chopped apple.
Pour into the cake tin.
Bake for 55-60 minutes.
Roasted Carrot and Garlic Dip
750g new-season carrots, roughly chopped
1 small bulb of garlic, cut in half horizontall and kept in skin
125ml extra-viring olive oil
125g plain yoghurt
1 small lemon - grated zest and juice
salt and freshly ground black pepper
1.Heat oven to 180 degrees centigrade
Toss carrots and garlic in olive oil and seasoning in a large roasting tin.
Roast for 20-30 minutes until the garlic is tender. Remove garlic - set aside to cool.
New seaon carrots may need another 10-20 minutes cooking time.
leave to cool slightly.
2. Squeeze garlic cloves out of their papery skins and add to a food processor or blend in
a bowl with handblender, with carrots and leftover oil from roasting tin.
Blend to a coarse consistency, then add the yoghurt, lemon juice and zest and blend
until almost smooth, gradually adding remaining olive oil.
Serve on Pitta toasts.
Tuesday, August 20, 2013
Vineyards in Burgundy
One of the best times to visit a wine region, is during the midst of Spring or in the Autumn.
Just out of winter, new life is begining to form in the vineyards or at the end of the year, as the vineyard cycle is coming to a close, before vines shut down in the winter for a well earned break; and the leaves in the vineyards and surrounding woodland are turning magnificent shades of red and orange; vignerons are tidying up the vineyards, and the aromas of bonfires cross the landscape.
There is no better place than Burgundy in eastern France to experienc this wonderful change of seasons.
Flying into to Lyon, and driving through the region over five days, ending in Chablis and flying out of Paris
gives enough time to do a thorough investigation. Beaujolais is extremely pretty, rolling countryside with beautiful Domaine houses faced with the local sandstone. Jean Paul Brun of Domaine de Terres Dorees, who is located near the village of Charnay, is one of Burgundy's supremely talented stars. The charming and rather shy Jean Paul who is the owner and winemaker, is incredibly passionate about his creations. This passion is really instilled whilst enjoying a tasting of his mouthwatering selection as he gives every possible detail about the growing season; from the harvest, to the pressing and finally onto the fermentation; which over this period of time produces the true character and style of his wines.
The wines of Terres Dorees are excellent to say the least. A more unusual wine which Jean Paul makes and which is harder to come by throughout the region in general is his Beaujolais Blanc. An incredibly classy wine with "stone fruits and balanced minerality" made from chardonnay, fermented in stainless steel and no oak ageing. These are wines to try and must be hunted down if possible!
Travelling on up to Macon, to Nicolas Maillet. Nicholas who is a jolly, man of great "bon viveur", has a small holding of land near the village of Verzy and farms using organic methods. He is passionate about the "health" of his vineyards and vines, and works incredibly hard to keep a "natural biodiversity". His Macon Village white and Verzy are excellent . The Verzy is a constant favourite "with honeyed notes and a balanced minerality", showing the true terroir. Both wines do well with some time spent in bottle. To get a taste of local life, head on down to the village pub for a slap up 3 course lunch and chat to other locals who meet here at 1pm!
Along the route de Macon and up to La Soufrandiere at Pouilly Vinzelles, there are two young mavericks busy at work; Jean Guillame and Jean Phillipe, well known as the "Bret Brothers" . They are an extremely talented and passionate pair. The name "Bret" was given by some local wine growers. The wines are fantastic to say the least. Jean Guillame and Jean Phillipe have gathered an almost cult following since they took over from their grandparents, and their wines are now enjoyed across the world. The estate was converted to organic viticulture in 2003. Many of the vines are up to 50 years of age, which give an extra added dimesion and complexity to the wines. Cuvees to look out for are: Bret Brothers "La Martine", Bret Brothers "La Soufranderie" and Bret Brothers, " Clos de Grand Peres". The wines are full bodied in style with luscious richness; when you have tasted these wines, you will most likely become a firm follower of the brothers!
Other producers to keep a close on are Stephan Aladame, a Montagny Premier Cru producer from the Cote Chalonnaise, which is arguably the most beautiful and unpoilt part of Burgundy. Rolling hills with a wonderful tapestry of mixed farming: grazing sheep, vineyards and orchards.
As well Seguinot Bordet in Chablis which is now in the 10th geneartion, producing incredibly elegant wines with grace and character. Be sure to base yourself in Beaune for a day or two and enjoy this charming town which is filled with excllent restaurants, patisseries, charcuteries, fromageries.
Burgundy is a food and wine lovers dream - you will want to return again and again!
Just out of winter, new life is begining to form in the vineyards or at the end of the year, as the vineyard cycle is coming to a close, before vines shut down in the winter for a well earned break; and the leaves in the vineyards and surrounding woodland are turning magnificent shades of red and orange; vignerons are tidying up the vineyards, and the aromas of bonfires cross the landscape.
There is no better place than Burgundy in eastern France to experienc this wonderful change of seasons.
Flying into to Lyon, and driving through the region over five days, ending in Chablis and flying out of Paris
gives enough time to do a thorough investigation. Beaujolais is extremely pretty, rolling countryside with beautiful Domaine houses faced with the local sandstone. Jean Paul Brun of Domaine de Terres Dorees, who is located near the village of Charnay, is one of Burgundy's supremely talented stars. The charming and rather shy Jean Paul who is the owner and winemaker, is incredibly passionate about his creations. This passion is really instilled whilst enjoying a tasting of his mouthwatering selection as he gives every possible detail about the growing season; from the harvest, to the pressing and finally onto the fermentation; which over this period of time produces the true character and style of his wines.
The wines of Terres Dorees are excellent to say the least. A more unusual wine which Jean Paul makes and which is harder to come by throughout the region in general is his Beaujolais Blanc. An incredibly classy wine with "stone fruits and balanced minerality" made from chardonnay, fermented in stainless steel and no oak ageing. These are wines to try and must be hunted down if possible!
Travelling on up to Macon, to Nicolas Maillet. Nicholas who is a jolly, man of great "bon viveur", has a small holding of land near the village of Verzy and farms using organic methods. He is passionate about the "health" of his vineyards and vines, and works incredibly hard to keep a "natural biodiversity". His Macon Village white and Verzy are excellent . The Verzy is a constant favourite "with honeyed notes and a balanced minerality", showing the true terroir. Both wines do well with some time spent in bottle. To get a taste of local life, head on down to the village pub for a slap up 3 course lunch and chat to other locals who meet here at 1pm!
Along the route de Macon and up to La Soufrandiere at Pouilly Vinzelles, there are two young mavericks busy at work; Jean Guillame and Jean Phillipe, well known as the "Bret Brothers" . They are an extremely talented and passionate pair. The name "Bret" was given by some local wine growers. The wines are fantastic to say the least. Jean Guillame and Jean Phillipe have gathered an almost cult following since they took over from their grandparents, and their wines are now enjoyed across the world. The estate was converted to organic viticulture in 2003. Many of the vines are up to 50 years of age, which give an extra added dimesion and complexity to the wines. Cuvees to look out for are: Bret Brothers "La Martine", Bret Brothers "La Soufranderie" and Bret Brothers, " Clos de Grand Peres". The wines are full bodied in style with luscious richness; when you have tasted these wines, you will most likely become a firm follower of the brothers!
Other producers to keep a close on are Stephan Aladame, a Montagny Premier Cru producer from the Cote Chalonnaise, which is arguably the most beautiful and unpoilt part of Burgundy. Rolling hills with a wonderful tapestry of mixed farming: grazing sheep, vineyards and orchards.
As well Seguinot Bordet in Chablis which is now in the 10th geneartion, producing incredibly elegant wines with grace and character. Be sure to base yourself in Beaune for a day or two and enjoy this charming town which is filled with excllent restaurants, patisseries, charcuteries, fromageries.
Burgundy is a food and wine lovers dream - you will want to return again and again!
Monday, August 19, 2013
A Sunday picnic and hike in the woods
Autumn is on its way; a slight hint of crispness is in the air and the leaves have just started to turn
on Horsechestnut and Beech.
Possibly the best way to pass weekends in the Autumn are to take a picnic with family or friends and head out for a hike to your local forest, up into the hills or along a bog.There will be plenty to forage along the way, so make sure you remember to bring along plenty of containers for foraging. Children simply love
this day out.You and your family will be rejuvenated for the week ahead.
Blackberry season is now upon us in Ireland and its going to a bumper!
Enjoy your picnic and spend the next couple of hours collecting blackberries for a evening
bake off on your return.
What to pack on your Autumn Picnic.
Picnic Tablecloth
Plastic cups
teaspoons
French baguette with two fillings:
Cashel Blue cheese with onion marmalade
Torchon Ham with mustard
Roasted carrot dip
Brettonne onions
Fromage Frais yoghurts
Dark Chocolate
A few Beers
Apple juice.
Parfait!
Once you get home be sure to make your Blacberry Tart, pie or jams.
Here is a great recipe from Delia Smith .
Make it on Sunday evening and enjoy on Monday and Tuesday.
http://www.deliaonline.com/recipes/type-of-dish/pastry/apple-and-blackberry-pie.html
on Horsechestnut and Beech.
Possibly the best way to pass weekends in the Autumn are to take a picnic with family or friends and head out for a hike to your local forest, up into the hills or along a bog.There will be plenty to forage along the way, so make sure you remember to bring along plenty of containers for foraging. Children simply love
this day out.You and your family will be rejuvenated for the week ahead.
Blackberry season is now upon us in Ireland and its going to a bumper!
Enjoy your picnic and spend the next couple of hours collecting blackberries for a evening
bake off on your return.
What to pack on your Autumn Picnic.
Picnic Tablecloth
Plastic cups
teaspoons
French baguette with two fillings:
Cashel Blue cheese with onion marmalade
Torchon Ham with mustard
Roasted carrot dip
Brettonne onions
Fromage Frais yoghurts
Dark Chocolate
A few Beers
Apple juice.
Parfait!
Once you get home be sure to make your Blacberry Tart, pie or jams.
Here is a great recipe from Delia Smith .
Make it on Sunday evening and enjoy on Monday and Tuesday.
http://www.deliaonline.com/recipes/type-of-dish/pastry/apple-and-blackberry-pie.html
Monday, July 1, 2013
A Canoe Trip in Well's Grey National Park
It's the best feeling, when you pack up the car, leave your mobile phone
behind and head upstream for a week into the unknown, two days by paddle canoe away
from civilisation.
We rented a canoe for seven nights and packed it full of provisions for the week and set off.
We were in the Clearwater National Park, British Colombia, six hours drive from Vancouver on the way to Banff,Alberta. The Clearwater lakes are each about 20 miles long and example of pristine wilderness.
The quiet and stillness was unbelievable after the buzzing city life of Vancouver.
The brilliant sun shone down upon us as we moved up the lake, just the noise of our paddles hitting the water in tandem, surrounded by miles upon miles of wilderness - incredible, enlightening, almost frightening. Most of the day was spent in the canoe and we would stop off on the shore and have a bite to eat for lunch. Around 5pm we would arrive at our evening destination and set up camp for the night. Our behaviour was primordial, I would always gravitate to the cooking, whilst my husband would light the fire and set up the tent. After a campfire cooked meal, we would sit around the fire, chatting and trying not to worry about the Grisely bears which resided nearby! When darkness set in, we climbed into our cosy sleeping bags and fell into deep slumber, listening to the sounds of the deep forest.
Quite the best holidaying experience I have had, calming and reflective. You are so far removed from modern day life and just a little closer to our nomadic ancestors.
We rented a canoe for seven nights and packed it full of provisions for the week and set off.
We were in the Clearwater National Park, British Colombia, six hours drive from Vancouver on the way to Banff,Alberta. The Clearwater lakes are each about 20 miles long and example of pristine wilderness.
The quiet and stillness was unbelievable after the buzzing city life of Vancouver.
The brilliant sun shone down upon us as we moved up the lake, just the noise of our paddles hitting the water in tandem, surrounded by miles upon miles of wilderness - incredible, enlightening, almost frightening. Most of the day was spent in the canoe and we would stop off on the shore and have a bite to eat for lunch. Around 5pm we would arrive at our evening destination and set up camp for the night. Our behaviour was primordial, I would always gravitate to the cooking, whilst my husband would light the fire and set up the tent. After a campfire cooked meal, we would sit around the fire, chatting and trying not to worry about the Grisely bears which resided nearby! When darkness set in, we climbed into our cosy sleeping bags and fell into deep slumber, listening to the sounds of the deep forest.
Quite the best holidaying experience I have had, calming and reflective. You are so far removed from modern day life and just a little closer to our nomadic ancestors.
Friday, June 21, 2013
Menus for June`- Eat like kings for €100 per week
Menus for this week are inspired by a recent and most enjoyable trip to Liguria.
The diet of northwestern Italy is focused on vegetables and seafood and is very good for the waistline!
They tend to cook one "treat" a week, such as a Tirmasu for a Sunday gathering.
As always, the budget is €100 per week for a family of four.
Strawberries are in season right now. Research shows if you eat berries regularly
throughout the "berry season" , it will provide you with enough vitamin c for the rest of the year.
Enjoy!
Saturday
Lunch
Baguette with Proscuitto from both Aldi or Lidl (both are very good).
Green butter leaf salad.
To do.Make Pizza base for dough for later and carmelize onions
Evening Meal.
Artichoke, spinach and carmelised onion pizza with ricotta.
Margherita for the children!
N.B Both Aldi and Lidl are selling artichokes for €1.39 and €1.79 a jar.
Lidl's are soaked in vinegar and Aldi's which would be my preference are in sunflower oil.
Sunday
Lunch
Mallorquin stuffed aubergines (see details on Mallorcan posting)
Tirmasu
Evening Meal
Herby potato soup with baguette, proscuitto and salad
To do
Prepare and make for lunches, puy lentil salad with feta cheese, walnuts, shallots, sundried tomatoes.
Make pasta dough for Pansotti, filling, and foccaccia dough
http://lacucinaitalianamagazine.com/recipe/pansotti--
http://lacucinaitalianamagazine.com/recipe/ligurian_focaccia
http://lacucinaitalianamagazine.com/recipe/genovese-basil-pesto_2
Make Pesto
Monday
Lunch - children - Left over stuffed aubergines. Berries and plain yoghurt
office - Puy lentil, feta and walnut salad with sandwiches
Evening Meal
Pansotti ravioli with pesto and foccaccia
To do
Make Bolognese and assemble lasagne
Make quiche filling and bake
Prepare Spinach and Rosemary soup
http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach_and_rosemary_soup.html
Tuesday
Lunch for children - Quiche lorraine (buy premade pastry)/ Spinach and Rosemary soup.
Berries and yogurt
Office - Puy lentil salad and sandwhiches
Evening Meal - Lasagne al Forno with green leaf salad
To do - Make tomato and garlic soup
carmelise onions for tart
Wednesday
Lunch
Children - leftover Lasagne , berries and yoghurt
tomato and garlic soup with pitta bread and tahini.
Office - sandwhiches and pasta salad with spinach and pesto.
Evening Meal - French Onion tart with green leaf salad
Thursday
Lunch
Tomato and garlic soup with oatbiscuits and cheese. Berriesand yoghurt
Pasta salad with pesto and spinach
Evening Meal
Roast chicken with oregano and rosemary, roasted vegetables and couscous.
To do
Make chicken stock
Friday
Lunch
Children - Roast chicken sandwhiches, fruit and yoghurt
Office - Pesto salad and chicken sandwhiches
Evening Meal
Artichoke and mushroom risotto
http://www.beautiful-liguria.org/2011/03/risotto-artichokes-mushrooms.html
The diet of northwestern Italy is focused on vegetables and seafood and is very good for the waistline!
They tend to cook one "treat" a week, such as a Tirmasu for a Sunday gathering.
As always, the budget is €100 per week for a family of four.
Strawberries are in season right now. Research shows if you eat berries regularly
throughout the "berry season" , it will provide you with enough vitamin c for the rest of the year.
Enjoy!
Saturday
Lunch
Baguette with Proscuitto from both Aldi or Lidl (both are very good).
Green butter leaf salad.
To do.Make Pizza base for dough for later and carmelize onions
Evening Meal.
Artichoke, spinach and carmelised onion pizza with ricotta.
Margherita for the children!
N.B Both Aldi and Lidl are selling artichokes for €1.39 and €1.79 a jar.
Lidl's are soaked in vinegar and Aldi's which would be my preference are in sunflower oil.
Sunday
Lunch
Mallorquin stuffed aubergines (see details on Mallorcan posting)
Tirmasu
Evening Meal
Herby potato soup with baguette, proscuitto and salad
To do
Prepare and make for lunches, puy lentil salad with feta cheese, walnuts, shallots, sundried tomatoes.
Make pasta dough for Pansotti, filling, and foccaccia dough
http://lacucinaitalianamagazine.com/recipe/pansotti--
http://lacucinaitalianamagazine.com/recipe/ligurian_focaccia
http://lacucinaitalianamagazine.com/recipe/genovese-basil-pesto_2
Make Pesto
Monday
Lunch - children - Left over stuffed aubergines. Berries and plain yoghurt
office - Puy lentil, feta and walnut salad with sandwiches
Evening Meal
Pansotti ravioli with pesto and foccaccia
To do
Make Bolognese and assemble lasagne
Make quiche filling and bake
Prepare Spinach and Rosemary soup
http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spinach_and_rosemary_soup.html
Tuesday
Lunch for children - Quiche lorraine (buy premade pastry)/ Spinach and Rosemary soup.
Berries and yogurt
Office - Puy lentil salad and sandwhiches
Evening Meal - Lasagne al Forno with green leaf salad
To do - Make tomato and garlic soup
carmelise onions for tart
Wednesday
Lunch
Children - leftover Lasagne , berries and yoghurt
tomato and garlic soup with pitta bread and tahini.
Office - sandwhiches and pasta salad with spinach and pesto.
Evening Meal - French Onion tart with green leaf salad
Thursday
Lunch
Tomato and garlic soup with oatbiscuits and cheese. Berriesand yoghurt
Pasta salad with pesto and spinach
Evening Meal
Roast chicken with oregano and rosemary, roasted vegetables and couscous.
To do
Make chicken stock
Friday
Lunch
Children - Roast chicken sandwhiches, fruit and yoghurt
Office - Pesto salad and chicken sandwhiches
Evening Meal
Artichoke and mushroom risotto
http://www.beautiful-liguria.org/2011/03/risotto-artichokes-mushrooms.html
Thursday, June 20, 2013
A taste of Liguria
Liguria, often referred to as the "Italian Rivieria" is a region which is very much of its own unique character and quite different to its french neighbour. Liguria is a wonderful region to visit, there are many things to do for all tastes and budgets, as well relax by the sea and enjoy a rich cuisine washed back with very tasty local wines..Ligurians are charming people who are warm and friendly and love to chat, whether it be halting the traffic on a country lane or building a wall, there is always plenty of time for discussion!
Ligure (Liguuree as the locals say!) is "Sea to Sky" country; and on some parts of the coastline, the mountains come right down to the sea - the landscape is quite dramatic to say the least. Arriving by
train from France is a must, and quite literally at the border you can really sense that you have
just left behind France and have arrived in a completely different country. Many of the "Grand Dames" dressed in coutier with Chanel handbags and miniature poodles will have descended at Monaco, Villefranche sur Mer and Roquebrune Cap Martin. Onto the train at Ventimiglia will arrive a dashing ticket inspector, dressed in a well fitted suit made in Milan no doubt, with polished shoes and a dazzling white smile, the remaining ladies will swoon.
As your regional train rattles along, you will see the coastline has not benefited from the more stringent french planning laws, but more of a "free for all". However, there are plenty of towns which have survived the growth and exude piles of local charm, where their medieval feel with large Piazzas and well kept narrow cobbled side streets which are still as exuberant in their historical feel.
Alassio
The chic seaside town of Alassio really made a name for itself in the 19th Century; when it was discovered by the English, who built splendid villas and gardens which still remain today. Writers were also taken by it and Elgar composed his overture, "In the South" whilst on holiday here. It is quite unique as the train does not run right through the town on the coastal side which is typical of most Ligurian towns and this really adds to its allure. Houses stand right upon the seafront, the beach is lovely, long and sweeping, shallow and calm and allowing for very enjoyable swimming. Visitors tend to be from Milan and Turin, very well dressed, and will return faithfully to the same "Bagni" each summer. "Bagni's" are private bathing establishments along the beach, where a huge amount of posing is carried out (many even have their own websites!) For a small fortune you can rent deck chairs for the day, avail of the bathroom and eat a delicious light Alassian lunch. The Italian "Grand Dames" can be found here during the summer, surveying the crowds and will arrive looking incredibly glamorous in printed swimsuits from Rome and laden with lots of gold jewellery. Tourists aren't the norm
and so interest will no doubt occur, as the "Italian Grand Dames" ask plenty of questions in mixture of Italian, broken french and Engish. The streets of Alassio are filled with smart boutiques well stocked with mouthwatering Italian lines, buzzy restaurants and a Gelataria - Alberto Marchetti which must not be missed. All you can hear is "bellissimo".
Very Italian!
Pietra Ligure is a town you could quite easily miss, whilst driving along the coastal road. The road winds around the poorly developed outskirts not doing it any justice whatsoever.. However, if a little bit of effort is made, a very welcome and pleasant suprise is in store. The old town and seafront is something of gem and absoloutely charming. The stunning Piazza San Nicola holds the centre stage. Many evenings, mornings and afternoons can be spent in this wonderful square, watching perhaps a wedding party congregate on a Saturday morning, or the pigeons being playfully chased by small children into every nook and cranny, or simply sitting in the shade of one of the many bay trees with a glass of Prosecco. Pietre is a great place for young families, restaurants are very obliging, well priced and children are always served first. Nobody minds as well if little people spend the entire evening stand looking mesmerised at the lobsters in the fishtank! On side streets you may strike lucky and the owners will have children of the same age, " Mama" will stand by the door as they play outside - complimentary babysitting service!
Varigotti and Noli are just along the coast from Pietre Ligure. Charming small old fishing ports and now lovely holiday destinations. Both towns are small and very well looked after, with wonderful beachside swimming and an array of excellent restaurants to choose from. Many of the houses of Vargotti are built right on the seafront, where fisherman would have lived with their families. Seafront houses have steep steep steps up to the living quarters, to fend off waves and water during the winter time. Noli attacts a well heeled glitzy "Riviera" crowd, and is lovely to walk around, with narrow cobbled streets and a lot of charm. Both are good places to spend a couple of days.
Food
Liguria like the rest of Italy is a food heavan. Their a great connection with produce. Markets are abundant with mouthwatering local fruit and vegetables. If you like to cook and you would like to extend your culinary repetoire, you are in the right part of the world ! Make sure your holiday revolves around local food markets and shops. In Pietra Ligure, local growers host vegetable stands and assemble in the Piazza San Niccola from 3.30pm, for several hours passionately selling their daily bounty. Most are well into their late sixties, looking fit and healthy. They will proudly tell you how they manage their farm. Baskets are laden with trompetta courgettes, chard, spinach, aubergine, basil, and much much more. Locals also like to support their local "maccheria" (butcher) or "pescheria" (fishmonger) and off course the "pasticerria" (bakery). Be warned, waiting in shops to be served is "the norm", as most people have extended conversations with shopkeepers which can test a northern european's patience ! Beef is more than likely to bought direct from a proud farmer in neighbouring Piedmont. The star bread is focaccia which can be bought everywhere. Around Ligure Ponente, locals enjoy ,focaccia Cipolle,(onion) and focaccia formaggio. Focaccia is the best picnic bread and young children love it too.
Pansoti is the star local pasta; a triangular shaped ravioli stuffed with ricotta, chard, borage and herbs and often dressed with pesto - delicious! Delicatessans always have their own take on "pansoti" and so trying different ones is a vital part of ligurian culinary exploration.
Pesto , now a world famous sauce, pesto orginiates from Genova and again depending on where you are shopping or with whom you are dining with , this too has different variations. The beautiful village of Noli
has a wonderful variation; a blend of basil grown in Noli and blended with pinenuts, olive oil and plenty of garlic (no cheese) and of course hand ground - no electric blenders allowed here! Other pesto recipes would have grana padona or pecorino cheese added as well.. Pesto di Noci , referred to as a "white pesto" is enjoyed just as much , walnuts are bleneded with ricotta cheese and olive oil, making for a most enjoyable meal.
Taggiasca olives are grown abundantly and best tried as a "Pate di Olive", spread on bruschetta or grissini.
Gelati is a Ligurian regional past time; 8.30pm until 9.15 is "rush hour", when what feels like the majority of a town will descend upon icecream parlours for half an hour. Many people will then sit outside on benches, pavements and will become totally absorbed in their icecream, not talking until every mouthful is finished - Nocciola (hazelnut) and Sicilian pistachio are excellent!
Wine
Ligurian wine is good, and pairs particularly well with the local food, especially fish dishes. There are three main grape varietals widely grown; vermentino and pigato, and rosseo a red. Viticultural conditions are challeging, terraced winegrowing is the norm, and due to its very labour intensive methods, wines are a little more expensive, but well worth trying!
Ligure (Liguuree as the locals say!) is "Sea to Sky" country; and on some parts of the coastline, the mountains come right down to the sea - the landscape is quite dramatic to say the least. Arriving by
train from France is a must, and quite literally at the border you can really sense that you have
just left behind France and have arrived in a completely different country. Many of the "Grand Dames" dressed in coutier with Chanel handbags and miniature poodles will have descended at Monaco, Villefranche sur Mer and Roquebrune Cap Martin. Onto the train at Ventimiglia will arrive a dashing ticket inspector, dressed in a well fitted suit made in Milan no doubt, with polished shoes and a dazzling white smile, the remaining ladies will swoon.
As your regional train rattles along, you will see the coastline has not benefited from the more stringent french planning laws, but more of a "free for all". However, there are plenty of towns which have survived the growth and exude piles of local charm, where their medieval feel with large Piazzas and well kept narrow cobbled side streets which are still as exuberant in their historical feel.
Alassio
The chic seaside town of Alassio really made a name for itself in the 19th Century; when it was discovered by the English, who built splendid villas and gardens which still remain today. Writers were also taken by it and Elgar composed his overture, "In the South" whilst on holiday here. It is quite unique as the train does not run right through the town on the coastal side which is typical of most Ligurian towns and this really adds to its allure. Houses stand right upon the seafront, the beach is lovely, long and sweeping, shallow and calm and allowing for very enjoyable swimming. Visitors tend to be from Milan and Turin, very well dressed, and will return faithfully to the same "Bagni" each summer. "Bagni's" are private bathing establishments along the beach, where a huge amount of posing is carried out (many even have their own websites!) For a small fortune you can rent deck chairs for the day, avail of the bathroom and eat a delicious light Alassian lunch. The Italian "Grand Dames" can be found here during the summer, surveying the crowds and will arrive looking incredibly glamorous in printed swimsuits from Rome and laden with lots of gold jewellery. Tourists aren't the norm
and so interest will no doubt occur, as the "Italian Grand Dames" ask plenty of questions in mixture of Italian, broken french and Engish. The streets of Alassio are filled with smart boutiques well stocked with mouthwatering Italian lines, buzzy restaurants and a Gelataria - Alberto Marchetti which must not be missed. All you can hear is "bellissimo".
Very Italian!
Pietra Ligure is a town you could quite easily miss, whilst driving along the coastal road. The road winds around the poorly developed outskirts not doing it any justice whatsoever.. However, if a little bit of effort is made, a very welcome and pleasant suprise is in store. The old town and seafront is something of gem and absoloutely charming. The stunning Piazza San Nicola holds the centre stage. Many evenings, mornings and afternoons can be spent in this wonderful square, watching perhaps a wedding party congregate on a Saturday morning, or the pigeons being playfully chased by small children into every nook and cranny, or simply sitting in the shade of one of the many bay trees with a glass of Prosecco. Pietre is a great place for young families, restaurants are very obliging, well priced and children are always served first. Nobody minds as well if little people spend the entire evening stand looking mesmerised at the lobsters in the fishtank! On side streets you may strike lucky and the owners will have children of the same age, " Mama" will stand by the door as they play outside - complimentary babysitting service!
Varigotti and Noli are just along the coast from Pietre Ligure. Charming small old fishing ports and now lovely holiday destinations. Both towns are small and very well looked after, with wonderful beachside swimming and an array of excellent restaurants to choose from. Many of the houses of Vargotti are built right on the seafront, where fisherman would have lived with their families. Seafront houses have steep steep steps up to the living quarters, to fend off waves and water during the winter time. Noli attacts a well heeled glitzy "Riviera" crowd, and is lovely to walk around, with narrow cobbled streets and a lot of charm. Both are good places to spend a couple of days.
Food
Liguria like the rest of Italy is a food heavan. Their a great connection with produce. Markets are abundant with mouthwatering local fruit and vegetables. If you like to cook and you would like to extend your culinary repetoire, you are in the right part of the world ! Make sure your holiday revolves around local food markets and shops. In Pietra Ligure, local growers host vegetable stands and assemble in the Piazza San Niccola from 3.30pm, for several hours passionately selling their daily bounty. Most are well into their late sixties, looking fit and healthy. They will proudly tell you how they manage their farm. Baskets are laden with trompetta courgettes, chard, spinach, aubergine, basil, and much much more. Locals also like to support their local "maccheria" (butcher) or "pescheria" (fishmonger) and off course the "pasticerria" (bakery). Be warned, waiting in shops to be served is "the norm", as most people have extended conversations with shopkeepers which can test a northern european's patience ! Beef is more than likely to bought direct from a proud farmer in neighbouring Piedmont. The star bread is focaccia which can be bought everywhere. Around Ligure Ponente, locals enjoy ,focaccia Cipolle,(onion) and focaccia formaggio. Focaccia is the best picnic bread and young children love it too.
Pansoti is the star local pasta; a triangular shaped ravioli stuffed with ricotta, chard, borage and herbs and often dressed with pesto - delicious! Delicatessans always have their own take on "pansoti" and so trying different ones is a vital part of ligurian culinary exploration.
Pesto , now a world famous sauce, pesto orginiates from Genova and again depending on where you are shopping or with whom you are dining with , this too has different variations. The beautiful village of Noli
has a wonderful variation; a blend of basil grown in Noli and blended with pinenuts, olive oil and plenty of garlic (no cheese) and of course hand ground - no electric blenders allowed here! Other pesto recipes would have grana padona or pecorino cheese added as well.. Pesto di Noci , referred to as a "white pesto" is enjoyed just as much , walnuts are bleneded with ricotta cheese and olive oil, making for a most enjoyable meal.
Taggiasca olives are grown abundantly and best tried as a "Pate di Olive", spread on bruschetta or grissini.
Gelati is a Ligurian regional past time; 8.30pm until 9.15 is "rush hour", when what feels like the majority of a town will descend upon icecream parlours for half an hour. Many people will then sit outside on benches, pavements and will become totally absorbed in their icecream, not talking until every mouthful is finished - Nocciola (hazelnut) and Sicilian pistachio are excellent!
Wine
Ligurian wine is good, and pairs particularly well with the local food, especially fish dishes. There are three main grape varietals widely grown; vermentino and pigato, and rosseo a red. Viticultural conditions are challeging, terraced winegrowing is the norm, and due to its very labour intensive methods, wines are a little more expensive, but well worth trying!
Tuesday, May 14, 2013
Food, wine and travel in Mallorca
Historically, vine cultivation started as early as 121
BC. Pliny often compared them to the best Italian wines at the time. However,
when phylloxera ravaged European vineyards in 1862, Mallorca was not immune.
Instead of replanting vines, farmers where encouraged to diversify into
agricultural production, in particular almonds.
It was not until the 1990’s that significant replanting and cultivation
began to take place again.
Mallorca is a wonderful island to visit, full of suprises, with plenty to do and see.
Indigneous Mallorcan grape varietals
Callet
Callet is a dark skinned red varietal which produces
delicious wines, that are structured, full bodied and with plenty of ageing
ability.
Manto Negro
Manto Negro was cultivated as early as the 14th
Century and remains the most widely grown on the island. Its plantings are
concentrated mainly in the region of Binnisalem, protected from cold northern
winds by the Tramuntana Mountains. Manto Negro produces wines which are medium
flavoured and light with cherry notes. It is often blended with Callet.
Moll/Premsal Blanc
This
indigenous varietal produces wines with a marked fruity character, a pale
yellow colour, with a very good structure, which are intense with very pleasant
sensations.
Wine
producing areas
DO Binissalem
The region
is characterized by a hot, dry summer and a short winter. The vineyards are
located at altitudes ranging from 75m to 200 m, and the area experiences approximately
450mm of rain a year. Manto Negro,
Callet, and nonindigenous varietals are permitted in this area. Tempranillo, Monastrell, Cabernet Sauvignon,
Syrah, and Merlot are culitivated widely. White varietals include Moll,
Parellada, Macabeo, Moscatel, and Chardonnay. DO Binissalem is a wonderful place to visit in
September, when the locals from this traditional village celebrate their wines.
DO
Plaillevant
This is one of the most traditional
wine-producing areas and covers almost half of the island. Covering the central
and eastern parts of Mallorca, DO Plaillevant experiences cool winters and hot,
dry summers. Rainfall here reaches about 400mm to 450 mm annually. The region
grows similar varietals to Binissalem.
Both regions,
produce wines of high quality, with their own individual styles. Up and coming
winemakers love to experiment and innovate. This is a region to watch, we will
hearing more about the wines as they become more readily available with
progress.
Exploring the island
Palma
Palma takes its name from Palmeria; the town that was
founded by the Romans in 120 BC as part of their expansion across the
Mediterranean. With the arrival of the Moors the development of the city
continued. However when James 1 of Aragon captured Mallorca from the Moors in
1229, he laid the foundation stone of the famous Gothic cathedral, Sa Seu. Palma is a city that needs a couple of days to
get to know. The old town is filled with spacious leafy squares, great for people
watching and enjoying a coffee. The quiet and narrow side streets which are
very well preserved, giving a good impression of what town life hundreds of years
ago would have being like. The local
stone is honeyed in colour and shutters are painted a deep green. A leisurely
walk along the Rambla del s Ducs is most enjoyable under the mature lime trees
which line the Boulevard, bringing you to the Botanical gardens. The daily flower market is located here and
is a hub of local trading, along with the many tapas and wine bars, serving
local wines and foods. During the week this area is a meeting place for Palma
locals – a good location to observe daily life!
Ferrocarril
De Soller.
A wonderful hour long train journey which has been
running for 100 years! The train heads out of Palma and into the countryside, passing
right through homesteads and small farms, laden with orange, lemon, olive and
almond groves, where hens, ducks and geese happily forage , watched over by
sleepy horses taking shade. The journey rattles through steep sided valley’s
and stops occasionally in tiny hamlets, to pick up local residents heading into the Soller, Saturday Market.
Soller is a charming market town with a port. There is
a very attractive central square; which in April, is pungent with the aromas of
orange and lemon blossom who are long time square residents. At the tram
station which takes you down to the Port of Soller, there is the Railway Museum, featuring a permanent exhibition,
“Picasso’s Ceramics” and graphic works by Miro.
A most enjoyable way to pass time as you wait for the next tram!
Deia
Deia is a stunning, mountain coastal village which is
extremely well preserved, lying high on the Serra de Tramuntana range over
looking, the shimmering Mediterranean, not far from Soller. The surrounding
landscape with its immaculate “Villa” planning, is flanked by cedar and pine
trees; orange and olive groves, perched high on steep cliffs. It is a must
visit. Deia is well known for its literary and musical residents. English poet Robert Graves put the area on
the map. Present day it attracts many celebrities and Rock Stars looking for a
low key getaway. Richard Branson has been a long time visitor and opened the
world famous La Residencia hotel or “La Res” for returning guests, with its 30
acres of gardens, dating back to the 16th ,17th, 18th
century. Mick Jagger has been known to spend his evenings jamming with the
locals in Deia bars – what fun!
A taste of the Balearic Islands
Mallorquin Aubergines
stuffed with sautéed minced pork (Claudia Roden)
2 Aubergines
150 ml water
3-4 tablespoons of Olive oil
Salt and pepper
4 tablespoons fresh white breadcrumbs
4 tablespoons whole milk
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 ripe medium tomato, peeled and chopped
250g minced pork
½ teaspoon ground cinnamon
¾ teaspoon ground cumin
1 egg, lightly beaten
50g gated Manchego or Mature Cheddar
1. Trim the stem ends of the Aubergine and cut them in
half lengthways
2. Pour the water and 1 tablespoon of the oil into a
wide casserole or
Frying pan
and put in the aubergine havles, cut side up.
3. Season with salt and pepper, cover with a
tight-fitting lid and place over a
medium heat.
4. When water begins to boil, lower the heat. The aubergines
should cook in the steam in
About 5
minutes.
5. In a small bowl, mix the breadcrumbs with the milk.
6. Hollow out the aubergines with a large pointed
spoon, leaving just a little pulp to form a chin wall with the skins. Chop up
the pulp coarsely.
7. Fry the onion in the remaining oil over a medium
heat, stirring until it begins to colour.
8. Add the garlic, stir for 30 seconds, then add the
tomato, and cook for 3 -5 minutes.
9.Add the minced pork with salt and pepper, the
cinnamon and cumin.
10. Stir, turning over the meat and breaking it up,
for 5 – 8 minutes.
11. Add chopped aubergine pulp and the breadcrumbs
soaked in milk.
12. Cook, stirring, until any liquid has evaporated.
13. Add the milk and mix very well.
14. Spoon mixture into Aubergine shells.
15.Sprinkle with grated cheese and bake in an over
preheated to 180C for 20 minutes.
Sunday, May 5, 2013
May Menus
Each week, as the weather becomes milder; thankfully! The more summery our meals will become.
Salads with tasty dressings will become a prominent feature and summer soups.
Eating in season is excellent for general health, and also for the sustainability of our land and environment.
Perhaps start thinking about growing your own vegetables, in your own garden if you can or at an allotment. It can save up to €30 per week (€120 per month) which is significant. As well as protecting you and your family against the volatilty of global commodity prices and inflation.
Its great fun too, small children love it!
As always on a budget of €100 per week.
Saturday
Breakfast
Homemade Croissants (started on the previous thursday)
served with homemade jams
http://www.youtube.com/watch?v=2OAUM0MRgQw - this is demonstration we have used each time with great success!
Lunch
Hot smoked salmon salad with baguette (Lidl has a great hot smoked salmon from Norway and french baguette)
Evening Meal
Homemade Pizza - to get great pizza base results, use a "strong flour".
Toppings - Ricotta, broccoli with a pesto drizzle,
Sauteed aubergine, with shallots, sundried tomatoes and mozzarella
Salami, a very garlicky tomato paste with grated mozzarella.
Sunday
Breakfast
Lidl's "Great Taste" award winning bacon.
Brannigans 80% sausages
Leftover homemade Croissants.
lunch
Pea and lettuce soup with french baguette and French Torchon ham (Aldi)
Evening Meal
Spanish Paella
To do
Prepare puy lentil, rocket and feta salad for Monday's packed lunch
Make a jar or two of homemade Rhubarb jam
Monday
Breakfast
Porridge with dried fruit
Cereal
toast with homemade jams
Lunch
Puy lentils with rocket and feta
At home - Pea and lettuce soup with toast, oatbiscuits and cheese
Children - humous with pitta bread, carrots, fruit and yoghurt
Evening Meal
Roast Lemon, herb and garlic Chicken with couscous, roasted vegetables
To do
Start tuesday's evening meal " Mallorcan style, Aubergines stuffed with sauted pork mince"
Cook off pork mince with garlic, onions, and herbs etc.
Make Chicken Stock
Make Butternut squash soup.
Tuesday
Breakfast
Lunch
Butternut squash soup with baguette and grilled goat's cheese
Office -Puy Lentils with rocket and feta
Children - Roast chicken sandwiches, fruit and yoghurt
Evening Meal
Mallorcan style Aubergines stuffed with sauted pork mince
To do
Prepare 3 bean salad for office lunch
Make homemade pesto
Prepare homemade Rosemary Foccacia bread
Wednesday
Breakfast
Lunch
Butternut squash soup
3 Bean salad
Roast chicken sandwiches, raisins, yoghurt and fruit bar
Evening Meal
Ligurian style; linguine with homemade pesto and percoino cheese with foccacia bread
Green salad.
To do
Prepare Broccoli and Almond soup
Thursday
Breakfast
Lunch
Broccoli and Almond soup with Tahini on pitta bread
3 Bean salad
Children - Pitta bread filled with Tahini, fruit and nut bar,fruit
Evening Meal
Florentine Roast Pork with roasted potatoes and grilled aubergine, peppers and fennel.
Friday
Breakfast
Lunch
Broccoli and toasted almond soup with cheese and oatbiscuits
3 Bean salad
Children - Aged vintage cheddar sandwhiches with relish, yoghurt and fruit
Evening Meal
Spinach and Ricotta Ravioli's finished in a sage butter sauce with Pecorino shavings.
Green salad.
Enjoy!
Salads with tasty dressings will become a prominent feature and summer soups.
Eating in season is excellent for general health, and also for the sustainability of our land and environment.
Perhaps start thinking about growing your own vegetables, in your own garden if you can or at an allotment. It can save up to €30 per week (€120 per month) which is significant. As well as protecting you and your family against the volatilty of global commodity prices and inflation.
Its great fun too, small children love it!
As always on a budget of €100 per week.
Saturday
Breakfast
Homemade Croissants (started on the previous thursday)
served with homemade jams
http://www.youtube.com/watch?v=2OAUM0MRgQw - this is demonstration we have used each time with great success!
Lunch
Hot smoked salmon salad with baguette (Lidl has a great hot smoked salmon from Norway and french baguette)
Evening Meal
Homemade Pizza - to get great pizza base results, use a "strong flour".
Toppings - Ricotta, broccoli with a pesto drizzle,
Sauteed aubergine, with shallots, sundried tomatoes and mozzarella
Salami, a very garlicky tomato paste with grated mozzarella.
Sunday
Breakfast
Lidl's "Great Taste" award winning bacon.
Brannigans 80% sausages
Leftover homemade Croissants.
lunch
Pea and lettuce soup with french baguette and French Torchon ham (Aldi)
Evening Meal
Spanish Paella
To do
Prepare puy lentil, rocket and feta salad for Monday's packed lunch
Make a jar or two of homemade Rhubarb jam
Monday
Breakfast
Porridge with dried fruit
Cereal
toast with homemade jams
Lunch
Puy lentils with rocket and feta
At home - Pea and lettuce soup with toast, oatbiscuits and cheese
Children - humous with pitta bread, carrots, fruit and yoghurt
Evening Meal
Roast Lemon, herb and garlic Chicken with couscous, roasted vegetables
To do
Start tuesday's evening meal " Mallorcan style, Aubergines stuffed with sauted pork mince"
Cook off pork mince with garlic, onions, and herbs etc.
Make Chicken Stock
Make Butternut squash soup.
Tuesday
Breakfast
Lunch
Butternut squash soup with baguette and grilled goat's cheese
Office -Puy Lentils with rocket and feta
Children - Roast chicken sandwiches, fruit and yoghurt
Evening Meal
Mallorcan style Aubergines stuffed with sauted pork mince
To do
Prepare 3 bean salad for office lunch
Make homemade pesto
Prepare homemade Rosemary Foccacia bread
Wednesday
Breakfast
Lunch
Butternut squash soup
3 Bean salad
Roast chicken sandwiches, raisins, yoghurt and fruit bar
Evening Meal
Ligurian style; linguine with homemade pesto and percoino cheese with foccacia bread
Green salad.
To do
Prepare Broccoli and Almond soup
Thursday
Breakfast
Lunch
Broccoli and Almond soup with Tahini on pitta bread
3 Bean salad
Children - Pitta bread filled with Tahini, fruit and nut bar,fruit
Evening Meal
Florentine Roast Pork with roasted potatoes and grilled aubergine, peppers and fennel.
Friday
Breakfast
Lunch
Broccoli and toasted almond soup with cheese and oatbiscuits
3 Bean salad
Children - Aged vintage cheddar sandwhiches with relish, yoghurt and fruit
Evening Meal
Spinach and Ricotta Ravioli's finished in a sage butter sauce with Pecorino shavings.
Green salad.
Enjoy!
Tuesday, April 30, 2013
Spring Menus - Feed a Family of 4 for €100 per week
Below are delicious and healthy Spring Menu ideas to nourish a family of four for a week. All menus are tried and tested by a busy family of four!
Monday
Breakfast
Buckwheat Flakes with Fruit (on sale at Supervalu)
Porridge
Toast with homemade jams
(Irish rhubarb is now is season, each week buy an extra bunch and make a pot of jam, 1 bunch
will generally make a one pot).
Lunch
Working from home
Carrot and Orange soup with Pitta bread and tahini/Olive paste
To take to office
Onion and Pecorino Tart (Lidl is now selling a great Pecorino!)
Children
sliced kiwi, with pittabread and cheese, yoghurt.
Snacks - fruit and nuts are great (Aldi and Lidl do mixed nut ranges)
Both also have great coffee!
Evening Meal
Herby Roast Chicken with roasted fennel, peppers and potatoes
To do: Prepare Tomato, garlic and Fennel Sauce for Tuesday Meal and as soup for lunch.
Make stock and freeze
Tuesday
Breakfast
Buckwheat/branflakes with fruit
Porridge
Toast
Lunch
Carrot and Orange Soup with Oatbiscuits and cheese
Onion and Pecorino Tart
Children
Ham and brownbread sandwiches,banana, yoghurt
Evening Meal
Fresh filled Tortellini Pasta with tomato and fennel sauce with Pecorino shavings
Fresh salad
Fresh fruit and yoghurt
To do: Cook quiche base for Wednesday evening meal. Carmelise onions, leeks and bacon lardons for filling.
Wednesday
Breakfast
Brankflakes/Buckwheat flakes
Porridge/Toast and homemade jam
Lunch
Tomato and Fennel Soup with toast and olive tapenade
Onion and Pecorino Tart
Children
Roast chicken sandwiches, fruit, yoghurt
Evening Meal
Quiche Lorraine with green salad, and grated carrot and seasme seed salad (make salad before eating)
Passion fruit with plain yoghurt
Thursday
Breakfast
Cereal and Toast
Lunch
Tomato and roasted fennel soup with cheese and oatbiscuits
Leftover quiche lorraine for children and packed lunch to work
Evening Meal
Mexican Mince Fajitas, with homemade tomato salsa and corriander leaf, homemade guacamole,
grated cheese, and sour cream.
Make Soup for Friday - Celery and Blue cheese soup.
Make Panini sandwiches for lunch for friday
Start Croissants for Saturday Morning!
Friday
Breakfast
Cereal and toast
Lunch
At home
Celery and blue cheese with toast
To office
Roasted aubergine and percorino panin'is
Children
Humous and carrots and pitta bread, fruit and yoghurt
Evening Meal
Mushroom Risotto with homemade garlic bread.
(use chicken stock)
Left over mince from fajitas, make some mashed potato and serve as a Cottage pie for children.
Monday
Breakfast
Buckwheat Flakes with Fruit (on sale at Supervalu)
Porridge
Toast with homemade jams
(Irish rhubarb is now is season, each week buy an extra bunch and make a pot of jam, 1 bunch
will generally make a one pot).
Lunch
Working from home
Carrot and Orange soup with Pitta bread and tahini/Olive paste
To take to office
Onion and Pecorino Tart (Lidl is now selling a great Pecorino!)
Children
sliced kiwi, with pittabread and cheese, yoghurt.
Snacks - fruit and nuts are great (Aldi and Lidl do mixed nut ranges)
Both also have great coffee!
Evening Meal
Herby Roast Chicken with roasted fennel, peppers and potatoes
To do: Prepare Tomato, garlic and Fennel Sauce for Tuesday Meal and as soup for lunch.
Make stock and freeze
Tuesday
Breakfast
Buckwheat/branflakes with fruit
Porridge
Toast
Lunch
Carrot and Orange Soup with Oatbiscuits and cheese
Onion and Pecorino Tart
Children
Ham and brownbread sandwiches,banana, yoghurt
Evening Meal
Fresh filled Tortellini Pasta with tomato and fennel sauce with Pecorino shavings
Fresh salad
Fresh fruit and yoghurt
To do: Cook quiche base for Wednesday evening meal. Carmelise onions, leeks and bacon lardons for filling.
Wednesday
Breakfast
Brankflakes/Buckwheat flakes
Porridge/Toast and homemade jam
Lunch
Tomato and Fennel Soup with toast and olive tapenade
Onion and Pecorino Tart
Children
Roast chicken sandwiches, fruit, yoghurt
Evening Meal
Quiche Lorraine with green salad, and grated carrot and seasme seed salad (make salad before eating)
Passion fruit with plain yoghurt
Thursday
Breakfast
Cereal and Toast
Lunch
Tomato and roasted fennel soup with cheese and oatbiscuits
Leftover quiche lorraine for children and packed lunch to work
Evening Meal
Mexican Mince Fajitas, with homemade tomato salsa and corriander leaf, homemade guacamole,
grated cheese, and sour cream.
Make Soup for Friday - Celery and Blue cheese soup.
Make Panini sandwiches for lunch for friday
Start Croissants for Saturday Morning!
Friday
Breakfast
Cereal and toast
Lunch
At home
Celery and blue cheese with toast
To office
Roasted aubergine and percorino panin'is
Children
Humous and carrots and pitta bread, fruit and yoghurt
Evening Meal
Mushroom Risotto with homemade garlic bread.
(use chicken stock)
Left over mince from fajitas, make some mashed potato and serve as a Cottage pie for children.
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