Being organised is the key to eating well on a budget, as well doing just one weekly shop.
It is so worth investing 20 minutes of time, and making a menu plan, before you head to the supermarket.Then you won't get caught out, with your budget or running out of food!
Start the "cook out" on Sunday evening. Get your first soup made, as well as one or two evening meals.
For lunches, packed is "De Rigeur".
Cooking a day ahead is a great help and always knowing you have something on hand to quickly heat up,
eases the pressure!
Here are some tips for a family of four; as always the shop is done between Lidl, Aldi and the local butcher and on a budget of €100.
Soups for the Week
Celery and potato soup
Saute 1 onion with 6 celery sticks for 15 minutes on a medium heat.
Add 2 large chopped and peeled potato. Saute for 2 minutes.
Add 1 litre of chicken stock, bring to the boil and simmer unil potatoes are cooked.
Blend.
French onion soup
Slice 4 onions into long strings and Carmelise in some butter with a tablespoon of brown sugar, over a low heat for 40 minutes. slow steady cooking is very important to help release the natural sugars in the onions, adding lots of flavour to your soup.
Add 1 litre of chicken stock with a beef stock cube, and bring to a high heat, then simmer for a further 15 minutes.
Packed lunches and School lunch boxes
Pitta Bread
Bread
Multigrain biscuits
Oatcakes
Cheese - Entre Mont Comte from Lidl is very good.
Bag of good coffee (savings are huge compared to spending 2.80 a day in a cafe!)j
Sandwich fillers
Tahini
Roast Chicken (buy a small chicken, roast it on Sunday and it will keep in the fridge)
Cheese - Entre Mont Comte from Lidl is very good. Nice snack as well.
Fresh fruit
Raisins
Monday
Slow Braised Beef
served with mashed potatoes and steamed veg
Toss cubes of beef in some flour and saute in a hot pan until browned. Set aside.
Saute 1 onion, 2 carrots, 1 celery stick and add garlic and thyme and sage after 10 minutes or so.
Add beef to casserole pot, with a tin of tomatoes, along with enough chicken stock to cover the contents and bring to a simmer, then adding a beef stock cube. Cover and slow cook in an oven of 150C for 2 hours.
Tuesday
French Onion Quiche
served with grated winter coleslaw (grated red cabbage and carrots)
Make quiche base on monday along with onions (a night in the fridge adds to the flavour of the onions.)
Saute 4 onions slowly for 35 minutes with a 2 teaspoons of brown sugar and fresh thyme.
Before cooking add 3 eggs to the onions with some cream and grated gruyere and cook in oven at 180c for
25 minutes.
Wedneseday
Navarin of Lamb
served with rice, and peas
Toss cubes of lamb in flour, and saute in a hot pan for several minutes. Set aside.
Saute 1 onion, 2 carrots , 1 celery stick and 1 leek, and after 10 mins add garlic and thyme sprigs.
Add lamb to casserole, add chicken stock and bring to a simmer. Cover and slow cook for 2 hours at 150C.
Thursday
French Omelete with baked chip potatoes and salad
The best free range eggs you can get your hands on with good grated cheddar cheese, and a sauted
onion and button mushrooms.
Friday
Homemade curry sauce with chicken
serve with chinese noodles and green beans
Making your own curry sauce is the business and very quick and simple!
Saute one onion for 5 minutes, add 250g of sliced almonds, saute for a further 5 minutes.
Add 2 large cloves of chopped garlic, saute for 2 minutes. Then add a tablespoon of tomato paste,
and stir well, cooking for 1 minute. Finally add curry power according to your taste and cook for a further
minute or two. Finish with 250ml of chicken stock and 300ml of coconut milk or cream.
Add and then blend, and gently simmer adding cooked chicken for 10 to 15 minutes before serving.
Weekend Meals
Keep it simple is the motto! After a busy week, some R & R is in order.
Homemade pizzas are great for Saturday evenings,and will get all the family involved. Children love nothing more than making dough. Make the dough in the afternoon so it has ample time to rise.
For lunches pick up some baguette to have with charcuterie. Aldi do great antipasti from the Cucina range.
Friday, February 14, 2014
Wednesday, January 29, 2014
Les Grandes Marques de Champagne
La Champagne, feminine,
is the region. Le Champagne is the wine, masculine.
In the strict laws of appellation, that govern the making and the naming
of French wines, the word “Champagne” has a very precise and closely guarded
meaning. Up until legislation which was brought into protect the use of the
names such as Champagne; many wine regions around the world making sparkling
wine would almost always, put Champagne on their labelling as they knew it would help increase
sales!
Located at the northern edges of the wine growing world, the
history of the Champagne wine region has had a significant role in the
development of its unique terroir. The area covers 33,500 hectares. (76,000
acres) of vineyards around 319 villages that are home to 5,000 growers who make
their own wine and 14,000 growers who only sell grapes. The region is set to
expand to include 359 villages in the near future due to growing market
demands, namely from Asia. The different
districts produce grapes of varying characteristics which are blended by the
champagne houses to create their distinct house styles.
The principal grapes grown in the region include Chardonnay,
Pinot Noir and Pinot Meunier. Pinot Noir is the most widely planted grape in
the Aube region and grows very well in the Montagne de Reims. Pinot Meunier is
the dominant grape in the Vallée de la Marne region. The Côte des Blancs is
dedicated almost exclusively to Chardonnay. The Pinots of the Montagne de Reims which are planted on north facing slopes are known for their high levels of
acid and the” delicacy” which they add to the blend. The grapes on the southern
facing slopes add more “ power and
character”.
Grapes across the district contribute to the bouquet and headiness. The abundance of southern facing slopes in the Vallée de la Marne produces the “ripest wines” with “full aroma”. The Côte des Blancs grapes are known for their finesse and the freshness which they add to blends.
as well as the newly extended nearby Côte de Sézanne offering similar though slightly less distinguished trait.
Grapes across the district contribute to the bouquet and headiness. The abundance of southern facing slopes in the Vallée de la Marne produces the “ripest wines” with “full aroma”. The Côte des Blancs grapes are known for their finesse and the freshness which they add to blends.
as well as the newly extended nearby Côte de Sézanne offering similar though slightly less distinguished trait.
Historically, the area's proximity to Paris promoted the
region's economic success in its wine. The region developed a reputation for
quality wine production in the early Middle Ages and was able to continue that
reputation as the region's producers began making sparkling wine with the
advent of the great Champagne houses in the 17th &; 18th centuries. The majority of the Champagne Houses have
their headquarters in Rhiems, Epernay and Ay.
Moet et Chandon
Moët et Chandon was established in 1743 by Claude Moet, and
today owns more than 1,000 hectares of
vineyards, and annually produces approximately 26,000,000 bottles of champagne! It is part of the LVMH group owned by Bernard Arnault.
Laurent Perrier
Laurent Perrier was founded in 1812 by a gentleman named
Alphonse Pierlot and he willed his company to his cellarmaster, Eugene Laurent.
It was then sold to Marie - louise Lanson de Nanoncourt in 1939. It is still in the same family today. Luarent
Perrier, continues to produce highly
acclaimed and much sought after Champagnes.
Pol Roger
Champagne Pol Roger was founded in 1849. The brand is still
owned and run by its descendants today. Annual production is 110,000 cases of
excellent sparkling wine. One of Pol Roger's most famous tipplers, was Winston Churchill, after whom they named their Cuvee Prestige!
Krug
Krug was established in 1843 by Johann Joesph Krug. Johann
learned his trade at Jacquesson for 9 years before setting up Krug. The house
is now part of LMVH, but has a certain amount of autonomy. The house owns 20
hectares of vineyards and buys the rest from contract growers. All the wines at
Krug undergo primary fermentation in 205 litre oak barrels, which help to
provide its famous rich oaky flavour. The Chardonnay grape is the mainstay of
their Grande Cuvee.
Bollinger
Champagne
Bollinger is independently owned by the Bollinger family to this day and was founded in 1829 .
One of her most notable family
member’s was a Scotswoman, Elizabeth Law de lauriston Bourbers ,who
married Jacques Bollinger in 1923. She became passionately involved with the
House’s legacy. “Madam Jacques “ as she was know in the house, threw her heart
and soul into the house when she lost her husband aged 42 in the war. The familiar image of her
cycling through the vineyards is imprinted in local memories. The Bollinger
champagne House has created prestigious champagnes with character,
distinguished by their elegance and complexity, since 1829.
Veuve Cliquot
Founded in 1722 by Philipe Clicquot-Muiron. Clicquot played a significant role in
establishing Champagne as a favoured tipple by the haut bourgeoise and nobility
throughout Europe. Veuve Clicquot also
had a notable female family member who left a legacy. Barbe-Nicole Ponsardin married into the
family in 1798, but was sadly widowed a few years later in 1805. During the
Napoleonic wars she gathered a huge following for her Champagne in royal courts
throughout Europe , most importantly that of Imperial Russia. She also invented the riddling rack with the
help of her cellarmaster. Since 1987 is has been part of the LVMH group.
The region of Champagne is also home to many talented small
Champagne producers who have worked hard to build a loyal following. These
Champagnes often known as “grower Champagnes”, have a lot of individual style
and flavour as they showcase the terroir of individual vineyards where the
grapes are grown. The average landholding is usually 3 hectares (6.6 acres of
land). However, if the landowner is lucky enough to hold its vineyards in a
Grand Cru village, the yield per hectare per price of bottle is so high that it
can suppor t 3 generations on just 6 acres! When land does come up for sale a
typical selling price is 1 million Euro per acre!
Champagne Marguet (Mitchell and Son
House Champagne)
Champagne Marguet was founded in 1875 by Emile Marguet. Benoit
Marguet is the 5th generation
Marguet to farm their vineyards today near to the Grand Cru village of Ambonnay ,on the Montagne de Rhiems. Benoit is extremely interested in practising
Natural or Organic viticultural methods. Percheron Cart horses are employed in
the vineyards over tractors and many methods are carried out closely watching
the phases of the moon. Huge respect for land husbandry is practised. This is
commonly know as Biodynamic farming. The result is fantatic champagnes full of
vigour and finesse.
“Each cuvee is a creation, each
one with its own style. There is no real hierarchy between them, simply
varied qualities, to be appreciated according to the moment and
the seasons’.”
Champagne Food
Pairings
Chauorce
Cheese (Sheridans cheesemongers/Fallon and Byrne)
Langres
Cheese (Sheridans Cheesemongers/Fallon and Byrne).
Sushi
Chicken
liver pate
Mushroom
Risotto
Scrambled
eggs with smoked salmon
Shellfish
Chicken Breasts
cooked in a Champagne Sauce
4 Chicken
Breasts
Pepper
4
Tablespoons of Butter
1 cup of
diced Fennel
1 cup of
white part of leeks
2,5 cups of
diced chestnut mushrooms
1 cup of
chicken stock
1 cup of
Champagne or sparkling wine
1 cup of
double cream
1. Cut each chicken breast in half.
Place between parchment paper and flatten lightly with a pounder.
2. Heat the butter in a pan, and add the
fennel, leeks and mushrooms for over 1 minute.
3. Add the chicken stock, cover and cook
gently for 5 minutes.
4. Quickly dredge the chicken pieces in
flour and add to the pan
5. Saute for 30 seconds on both sides
6. Add Champagne and let boil for a few
seconds
7. Stir in cream, re duce and cook
for 5minutes
Serve with wild rice and steamed kale and spinach.
Monday, January 20, 2014
A Very Tasty Leek Quiche
Leeks are a wonderfully diverse vegetable and will stand well on their own, most notably in the form of
a quiche.
France with out a doubt produces the best quiches.
For this recipe use Italian 00 flour for the base - it really makes a good tart!
Quiche is great for a weekday meal and then leftovers can be taken as part of a packed lunch to
the office, even better they taste great on day two!
Tart base
200g 00 Itlian Flour
50g butter (from fridge)
3-4 tablespoons of water (add as required)
Egg wash (1 egg )
Leek Filling
4 leeks chopped finely
1 onion
3 beaten eggs
150 mil milk
30g grated Mature cheddar
Oven to 180C
Grease tart tray well with butter.
Add flour to bowl with butter cut into small squares.
Knead through fingertips until breadcrumb like consistency.
Add water and to form a ball, keep relatively wet.
Cover with clingfilm and leave in the fridge for 30 minutes.
After 30 minutes roll out and place in tin. Prod well with a fork.
Brush on egg wash.
leave for 10 minutes
Place in over and bake until a light brown.
Turn off oven and let cool inside (this helps crisp the pastry really nicely).
Making the filling
Saute the onion for 10 minutes on a medium heat,
Add the four leeks and saute on warm heat for 3-4 minutes.
Cover the pan, turn the heat to low/medium and let the leeks sweat for 10mins.
Add the leek mixture to the tart base.
Then add the 3 beaten eggs with milk.
Finish with the grated cheese.
Place in 180 oven until light brown - around 20 minutes.
This is a very compact quiche, ie lots of leeks which makes it really tasty!
Serve with baked potatoes and a winter salad.
a quiche.
France with out a doubt produces the best quiches.
For this recipe use Italian 00 flour for the base - it really makes a good tart!
Quiche is great for a weekday meal and then leftovers can be taken as part of a packed lunch to
the office, even better they taste great on day two!
Tart base
200g 00 Itlian Flour
50g butter (from fridge)
3-4 tablespoons of water (add as required)
Egg wash (1 egg )
Leek Filling
4 leeks chopped finely
1 onion
3 beaten eggs
150 mil milk
30g grated Mature cheddar
Oven to 180C
Grease tart tray well with butter.
Add flour to bowl with butter cut into small squares.
Knead through fingertips until breadcrumb like consistency.
Add water and to form a ball, keep relatively wet.
Cover with clingfilm and leave in the fridge for 30 minutes.
After 30 minutes roll out and place in tin. Prod well with a fork.
Brush on egg wash.
leave for 10 minutes
Place in over and bake until a light brown.
Turn off oven and let cool inside (this helps crisp the pastry really nicely).
Making the filling
Saute the onion for 10 minutes on a medium heat,
Add the four leeks and saute on warm heat for 3-4 minutes.
Cover the pan, turn the heat to low/medium and let the leeks sweat for 10mins.
Add the leek mixture to the tart base.
Then add the 3 beaten eggs with milk.
Finish with the grated cheese.
Place in 180 oven until light brown - around 20 minutes.
This is a very compact quiche, ie lots of leeks which makes it really tasty!
Serve with baked potatoes and a winter salad.
Friday, January 17, 2014
A Northern Italian Cake
Weekends are a great time to bake a cake. There is no rush and you can enjoy the smells wafting through your home.
The Italians treat themselves once a week to a delicious; but always easy to bake cake.
Like the french everything in moderation!
Piedmontese hazelnut and chocolate cake
200g Italian 00 flour
200 g caster sugar
100g softened butter
200g hazelnuts (toasted and shelled)
2 tablespoons hazelnut oil
1/2 orange zest, finely grated
1/4 teaspoon salt
1 teaspoon baking powder
125ml milk at room temperature
100g chopped dark chocolate
Heat oven to 180c
Chop hazelnuts in a food processor.
Butter 23cm spring-form cake tin.
Cream sugar and butter together
Add the eggs a little at a time and beat well
Then add the orange zest and nut oil
Gradually add the flour, salt, baking powder and milk with the mixer on a slow speed.
Fold in the hazelnuts and chocolate using a large spoon.
Scrape the batter into the cake tin and bake for 45-50mins.
You will be very happy when this is ready.
The cake will keep for a good 5 days in a sealed cake tin.
Serve with a generous dollop of cream and a desert wine.
For those (non existent!) quiet moments in the day with a cup of coffee or tea!
The Italians treat themselves once a week to a delicious; but always easy to bake cake.
Like the french everything in moderation!
Piedmontese hazelnut and chocolate cake
200g Italian 00 flour
200 g caster sugar
100g softened butter
200g hazelnuts (toasted and shelled)
2 tablespoons hazelnut oil
1/2 orange zest, finely grated
1/4 teaspoon salt
1 teaspoon baking powder
125ml milk at room temperature
100g chopped dark chocolate
Heat oven to 180c
Chop hazelnuts in a food processor.
Butter 23cm spring-form cake tin.
Cream sugar and butter together
Add the eggs a little at a time and beat well
Then add the orange zest and nut oil
Gradually add the flour, salt, baking powder and milk with the mixer on a slow speed.
Fold in the hazelnuts and chocolate using a large spoon.
Scrape the batter into the cake tin and bake for 45-50mins.
You will be very happy when this is ready.
The cake will keep for a good 5 days in a sealed cake tin.
Serve with a generous dollop of cream and a desert wine.
For those (non existent!) quiet moments in the day with a cup of coffee or tea!
Sunday, January 12, 2014
A truly Italian "Ragu Bolognese"
Ragu Bolgonese is considered the Holy Gail of Italian cooking.
Made with a lot of love and then simmered for several hours, this meal will keep many mouths
extremely happy!
This recipe came from our Italian babysitter who was from Modena in Emilia Romagna.
Her grandmother and mother always cook the tomato part to the sauce separately (sieving it as well !) and then finished it with the mince for the long simmer in some milk.
The Italians use meat sparingly and dress their pasta with "ragu". As the sauce has been simmered for
several hours it is much richer and so less is needed.
Bellissima!
Soffrito
1 large onion
2 large cloves of garlic
2 bay leaves
1 tin of Italian tomatoes (if possible from Campania - they are the natually sweetest - Lidl Deluxe)
2 cups of chicken stock
Chop onion and saute on medium heat for 10 minutes.
Add chopped garlic and saute for a further 2 -3 minutes.
Add tinned tomatoes and turn up heat to high, stirring well with garlic and onions.
After several minutes add the chicken stock and bay leaves bring to boil and then simmer
the "soffrito" for 30 minutes.
Mince
500g Round steak mince or 250/pork mince and 250/lamb's mince
4 teaspoons dried oregano.
200 mil of white wine
300 ml milk
Saute mince in a pan on a high heat until well cooked, add white wine, reduce and then added the oregano.
leave to the side.
When the "soffrito" has simmered for 30 minutes, take off the heat
remove the bay leaves and then blend into a thick sauce.
Add the mince to the blended "soffrito"and stir well together and add the milk
Bring to the boil and then simmer slowly for 2 hours, stirring every 20 mins or so.
Serve with any shape of pasta and grated Grana Padona cheese or make a very dense
Lasagne with lots of layers.
Wine Pairing
Aldi has a great "Gavi di Gavi" from Piedmont made from the Cortese grape.
Made with a lot of love and then simmered for several hours, this meal will keep many mouths
extremely happy!
This recipe came from our Italian babysitter who was from Modena in Emilia Romagna.
Her grandmother and mother always cook the tomato part to the sauce separately (sieving it as well !) and then finished it with the mince for the long simmer in some milk.
The Italians use meat sparingly and dress their pasta with "ragu". As the sauce has been simmered for
several hours it is much richer and so less is needed.
Bellissima!
Soffrito
1 large onion
2 large cloves of garlic
2 bay leaves
1 tin of Italian tomatoes (if possible from Campania - they are the natually sweetest - Lidl Deluxe)
2 cups of chicken stock
Chop onion and saute on medium heat for 10 minutes.
Add chopped garlic and saute for a further 2 -3 minutes.
Add tinned tomatoes and turn up heat to high, stirring well with garlic and onions.
After several minutes add the chicken stock and bay leaves bring to boil and then simmer
the "soffrito" for 30 minutes.
Mince
500g Round steak mince or 250/pork mince and 250/lamb's mince
4 teaspoons dried oregano.
200 mil of white wine
300 ml milk
Saute mince in a pan on a high heat until well cooked, add white wine, reduce and then added the oregano.
leave to the side.
When the "soffrito" has simmered for 30 minutes, take off the heat
remove the bay leaves and then blend into a thick sauce.
Add the mince to the blended "soffrito"and stir well together and add the milk
Bring to the boil and then simmer slowly for 2 hours, stirring every 20 mins or so.
Serve with any shape of pasta and grated Grana Padona cheese or make a very dense
Lasagne with lots of layers.
Wine Pairing
Aldi has a great "Gavi di Gavi" from Piedmont made from the Cortese grape.
Saturday, December 28, 2013
Turkey Curry
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
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
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.
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