Vegetable Curry with Couscous

I made this amazing meal with my best friend Rebecca when she came to visit me at my home away from home in Dublin. It was completely a joint effort, the two of us standing over the stove, directing each other.

We started with 3 cloves of smashed garlic and a diced white onion, sautéed in some olive oil. We left threw in a cubed aubergine, sliced red peppers and three diced tomatoes. Once all the vegetables have simmered down, we added ground coriander, cumin seeds, ground ginger, paprika, and a teaspoon of curry powder. Adding in a tin of chickpeas, we also some Alpro soya cream, creating a creamy based curry. Serve with freshly chopped coriander.

We fluffed up some couscous, by adding one part couscous to two parts boiling water and left to cover with a tea towel for 10 minutes or until swollen. Run through some chopped coriander, olive oil and seasoning for extra flavour.

This was a winner, the meal and the company was definitely enjoyed!

Homemade Pizza

This take minimum effort and gives maximum effect. Who doesn't love that!?

To make the pizza dough:

Dissolve a sachet of dry yeast in a small amount of warm water and allow to mix.

Place 4 cups of flour into a large bowl and add 1.5 cups of warm water with 4 tablespoons of olive oil and the dissolved yeast.

Mix these together with your hands until the mixture is combined and doughy, kneading the dough will also help you release any frustrations you may have had during your day! 

Now, the waiting game: once the dough has been well kneaded and makes a smooth neat ball, place the dough ball in the large bowl with a tablespoon of olive oil and cover with cling film - now leave for 2-3 hours and allow the dough to rise/expand.

Now the fun part! Toppings:

For my rustic margarita pizza, I spread a layer of tomato paste over the pizza base and added diced baby tomatoes, pesto, pulled mozzarella, red onion and freshly chopped basil. I then put this in the preheated oven (set to 200 degrees C) for 15 minutes, until golden. 

And you're done! Enjoy!

Green vegetable and blue cheese bake

Nothing is better than a hot healthy vegetable bake to warm up your winter nights.

I began this dish by roughly chopping up a head of broccoli, slicing up two courgettes and slicing up a green pepper. I threw all these vegetables into a pot on the stove and added in a cup of frozen peas. I cooked the vegetables together on the stove for about 20 minutes, in some boiling water, allowing them to soften and cook down. 

While waiting for these, I started to make a Béchamel sauce. My mother taught me to make this sauce when I was home from travelling one year, and I remember it whenever I want to make a dish more interesting. In a small saucepan, melt about 40g of butter. The amount will vary depending on how much sauce you are wanting to make. When the butter has completely melted in the saucepan, add in some flour - this will cause the butter to instantly  thicken - make sure to keep stirring continuously. Keep adding tablespoons of flour until the mix is thick and mixed completely, then add half a cup of milk - remember to keep stirring continuously! Keep adding small amounts of milk until the mix reaches a slightly runny mixture, with no lumps. Now add some nutmeg for flavour, and some chunks of blue cheese - allow to melt.

(Note: I used almond milk to make make this dish more healthy)

Once the vegetables have cooked down, place them into a oven proof dish, and cover with the Béchamel sauce, mixing until the sauce is throughout the vegetables. Now top with more chunks of blue cheese on top of the mix, this will melt and crisp up when in the oven. Place the dish in the oven for 15 minutes, allowing the mix to settle and cook together. Once bubbling on the sides and golden on the top, remove from the oven and serve immediately. 

Morrocan style chickpea and vegetable roast

I love this! 

I started by peeling and roughly dicing two large parsnips, and parboiling them on the stove. This will allow them to be soft on the inside and crisp on the outside once roasted.

Taking two handfuls of mixed baby peppers, I sliced them, keeping the seeds and tops attached. Once the parsnips are soft, I laid them out on a flat oven tray, now adding a tin of chickpeas, the sliced peppers, and whole cloves of garlic, still in their casings. I then covered the mix in olive oil and a generous sprinkle of turmeric, whole cumin seeds, ground coriander, ground ginger and paprika.

Place in the oven and roast for about 30 minutes. The peppers will blister and the parsnips will crisp up.

Once out of the oven, generously top with fresh coriander and serve with couscous. 

Whole grilled trout with stuffed peppers

This can take some time to prepare and also to eat, but it's worth it! 

Be sure to choose a good fish when buying at the fishmonger or supermarket. Fish with bloodshot eyeballs are a no go. And also ask your fishmonger to gut the fish for you so you arrive home with a clean fish ready to cook.

Prepping the peppers:

For the peppers I created a mix of mayonnaise, greek yoghurt, fresh basil leaves, and a mixture of grated cheddar and mozzarella cheese. I stuffed this mix into each small pepper, entering through the top of the pepper, using the body of the pepper as a casing.

Grill these at 200 degrees for 30 mins if making them on their own.

The trout:

Wash the trout in cold water and make sure the entire fish is clean.

Bring to the boil a large pan of water, with a splash of olive oil and lemon rind for flavour. Place the whole fish in the water once boiling and immediately reduce the heat. You want to poach the fish lightly before putting under the grill. After about 15 mins in the water, delicately remove the fish. 

Place on a flat oven tray and coat in olive oil, making sure the entire fish is coated in oil.

Add the peppers to the oven tray and mix together, once all coated in olive oil, place under the grill for 30 mins or until the skin on the fish is golden and the peppers are blistered.

Serve with couscous or on it's own! 

Zucchini Fritters with Pesto Mayonnaise

                  
Zucchini Fritters are the perfect way to curb your hungry guests while you finish the main course.

Grating up two medium sized zucchinis, and adding ground coriander, salt, pepper and a whisked egg, quickly mix the ingredients together until completely blended. If the mixture is too runny, thicken by adding in tablespoons of flour until thickened into a batter.

Heating a shallow pan with a generous helping of olive oil, delicately scoop of a tablespoon's worth of mixture and using a teaspoon in the other hand, manoeuvre the mixture into the heated oil, keeping a rounded shape. It should sizzle and begin to turn golden. Allow 2-3 minutes on either side.

Pesto Mayonnaise:
Mix a teaspoon of greek yoghurt with a teaspoon of mayonnaise and a teaspoon of pesto. Add more of any according to taste.

Curried roast Aubergine

This is delicious! And a great side dish for vegetarians.

Diced two whole aubergines into cubes and scatter over flat oven-proof dish. Add whole cloves of garlic and thinly sliced onion. Cover with a sprinkle of turmeric, whole cumin, paprika and ground coriander.

Placed under the grill (200 degrees) for 30 minutes or until soft and golden.
Serve with basmati rice. A delicious addition to a chicken based meal as well.

Butter bean and basil dip

Making this is super easy and delicious as a pre dinner snack or as a party dish. 

I threw into a blender, 1tin of butter beans, 1 clover of garlic, a bunch of fresh basil leaves, a gulp of olive oil and seasoning - blending until it reaches a smooth but still slightly chunky consistency. 

Serve with toasted homemade brown bread or anything you fancy really. Super easy and healthy! 

Farmstall brown bread and freshly laid poached eggs

One of the treats of staying in Ireland for these past few months is having the opportunity to be close to nature, the outdoors, and family. After enjoying a Sunday walk through Glendalough last week, we stopped at this small farm stall selling homemade seed loafs, brown breads and delicious Oxford lunch cakes. We couldn't leave without purchasing and supporting!

This morning I topped the pumpkin seed brown bread loaf with poached eggs given to us from my partner's mother, fresh from her garden, where her hens run free.

Together they make the perfect free range homemade breakfast!

Leek and Potato soup with garlic and herb croutons

I've always wanted to try this recipe - being a classic it's a must try for the winter nights! 

For the soup:
I peeled about 5/6 white potatoes and mixed them in a large pan with diced white onion. Allowing this to simmer, I then added a whole sliced sliced leek. After allowing the mix to cook down, adding 2 cups of water gradually, I then blended the mixture in batches and returned to the heat to further heat through and melt the flavours together. And that's it!! So healthy and so delicious.


For the croutons:
I heated some garlic in a pan of olive oil, and tossed in two pieces of hardened toast (made in the morning and not munched - this texture is best for croutons) and mixed the lot continuously, making sure the garlic oil covers the toast, when almost complete, I sprinkle in some mixed herbs, Herb de Provence is best! These are best topped on the soup once served. These croutons are so tasty I would even eat them just on their own as a snack! Great garlic wholesomeness (and a fun way to use up discarded toast)

Bon appétit! 

Stuffed baby bell peppers

This cute little peppers are perfect to stuff and add a little fun to a meal. I stuffed these with a mixture of grated cheese, fresh basil, a dollop of mayonnaise and some seasoning.
 Once all the peppers are stuffed full of the mix I popped them under the grill for about 15 - 20 minutes, until the skins are blistered and the cheese mix is melted and pouring out of the peppers. Perfect to accompany fish!

Grilled Teriyaki Salmon with ginger and lemon infused rice

This dish is fast becoming a favourite of mine - after recently reintroducing fish into my diet.
I loved to cook when I lived in Singapore and Hong Kong and a few cooking tips I picked up along the way have stayed with me. Whenever I miss Asia, I try to reinvent the dishes I loved out there.

Marinating the salmon fillets in teriyaki sauce (see Teriyaki Salmon) for approximately 2 hours allows the salmon to absorb the flavours and spices.

First get the rice prepared - cooking fluffy basmati rice is easy - 1 cup rice to 2 cups water and just leave it - as stirring will cause the rice to become starchy and spoiled. For this dish I added the rough off cuts of the ginger stem and the skin of of a lemon. This will infuse into the rice, adding flavour.

When ready, transfer the salmon to a heated grill to sear for 6-8 minutes. Top the salmon with chopped ginger, spring onions and coriander and a squeeze of lemon for a fuller flavour sensation!

Spiced Carrot and Parsnip soup

Following with my recent love of making soups (I blame this cold weather!) I made this classic winter vegetable soup - combining root vegetables carrots and parsnips and cooking them down with garlic, yellow onion, and spiced with paprika, dried chilli flakes, turmeric and cumin seeds.

Once cooked down, simmering for about 40 minutes, I blended the mix into a puree'd soup ready to devour, topped with greek yoghurt and a sprinkle of chilli flakes.

Curried Cauliflower soup

This is so delicious and simple to make and healthy! It's vegan too!

Chop two cloves of garlic with a yellow onion and soften in a pan, add two to three teaspoons of curry powder once softened.
Add one whole head of cauliflower and three 1/2 cups of unsweetened almond milk - allow the mix to simmer for about 40 minutes, until the batch is softened.
Transfer the mixture to the blender and puree the mix into a creamy curried soup mix, so delicious!

For a topping, mix two tablespoons of almond milk with a teaspoon of curry powder and pour over a bunch of walnuts, place this under the grill for 10 mins to create a crunchy curried topping for the soup.

Vegetarian Bangers and Chickpea mash

I love making this dish when it gets cold. I invented the chickpea and broccoli mash when I was living in Singapore - I had a blender and a need for healthy living, so I started to create dishes that would be nutritious but also tasty.

Chickpea and Broccoli mash:
Saute some chopped garlic in a small saucepan and add roughly chopped broccoli florets, 1 head of broccoli should be enough.
When the broccoli has cooked down and is softened, add a tin of cooked chickpeas and allow to simmer lightly in shallow boiling water.

Once the mixture is cooked down, take to the blender and blitz the lot, making sure the level of water is enough to create a smooth, mashed potato-like consistency.

This can be used as a base to serve grilled fish, or any main protein you like, but what I love to do is recreate the classic Bangers and Mash, serving the chickpea mash with Linda McCartney vegetarian sausages.

Enjoy!

Tomato and Kidney bean Chilli soup

I created this soup out of the contents of my fridge one winter evening recently, combining some key ingredients to create a spicy hot soup to warm me on the cold night.

I started with a basic tomato sauce base - sautéing garlic and chopped onions until golden, adding diced tomatoes and allowing to simmer until cooked through. I added a dollop of tomato paste to add flavour, and a teaspoon of sugar to cut the acidity of the tomatoes. I then threw in some paprika and chilli flakes, giving the mix a spicy punch.

I then added in a tin of kidney beans and allowed the mixture to simmer, the flavours all creating a spicy melody in the pan.

I then blended the lot, creating a smooth texture. I served the soup with a dollop of greek yogurt and a sprinkle of chilli flakes.

This is a winner!

Roasted Kale

This is a great snack if you are wanting to have something healthy and you're staying away from the crisps - Kale is known as a "superfood" and is packed with nutrients and goodness - and when roasted, has a great crunchy texture.

I washed and prepared about two handfuls of kale, placing them on a foil covered oven tray, and splashed them with crushed garlic, balsamic vinegar and a sprinkle of salt.
Place the kale under the grill for about 20 minutes, until you can see the edges curling and turning golden.

Avoid the centre stalks as these can be quite tough, but the rest is delicious!

Eggplant and bean casserole with basmati rice

This delicious dish is perfect for that cold autumn night when you want something comforting to fill your tummy.

Diced eggplant is mixed with some garlic, onion and tomatoes to create a the base of the casserole. Stir in a dollop of tomato paste to the mix. Add in a tin of kidney beans, some ground coriander and paprika for taste. Allow the mix to simmer for about 15 mins, this brings all the flavours together. Serve with steamed basmati rice, add more chilli flakes or salt for taste.

Simple, healthy and nutritious!

Friday is Cake day

Cooking and baking has always been a way for me to show my affection toward someone, if I like you, chances are at some stage I will bake for you.

I loved this delicious Martha Stewart chocolate cake recipe, easy and with the right fillings, will leave everyone smiling.

I filled mine with dark cherry jam and freshly sliced strawberries, smothered in chocolate frosting and sprinkles.

Happy Friday!

Eggplant bake with basmati rice

I dreamt up this winter warmer recently, drawing inspiration from the classic ratatouille recipe, using eggplant, courgettes and a tomato sauce base - baked and topped with melted cheese.

Mixing garlic and chopped onion with olive oil and stirring until sautéd, I then added four chopped tomatoes and cooked them down until soft and mixed. Then adding tomato paste, and a little sprinkle of sugar - yes, sugar - this cuts the tartness of the tomatoes. 
I layered sliced raw eggplant into an oven proof dish, with steamed sliced courgettes, adding the tomato sauce to each layer. This is great when you add in some fresh basil, adding flavour when served.
I topped the whole lot with lots of grated cheese and allowed to bake for about 20 minutes until the cheese is golden and the contents is bubbling away.

Serve with steamed basmati rice and love. Yummy!

Alcoholic greens

For a cheeky lunch, enjoy this simple dish - stirfrying a range of greens, kale, raw spinach, peas mixed with garlic and white onion and splashed with white wine to create a delicious and healthy dish.

Add some gourmet to your simple pesto pasta

I love pesto pasta and it's simplicity and comforting flavours that hug you with every bite.
When making it at home, it's quite simple - cook pasta, add store bought pesto, stir, eat.

But when wanting to be a little more inventive - there are a few little extras that will really push this dish even further up the list of favourites.

Panfried Capers - oh yes people, this is amazing - adding saltiness and bite to the pesto flavour.
Panfried Peas - delicious and so simple to throw in - the sweetness of the peas against the saltiness of the capers is perfection.
Diced tomatoes - cos all Italian dishes need them right?

Throw in a big splash of chilli oil and there you go - making a simple "sauce in a jar" dish into something a little more gourmet!

Poached eggs served with wilted spinach and a mug of caffeinated love

This protein packed breakfast will start your day off with a smile - poached eggs on a bed of wilted spinach (microwave raw spinach leaves for 1 min = hi wilted spinach) and a cafe latte to get you moving. Love this breakfast! Serve with salt and pepper and a smile. Happy Monday!

Teriyaki Salmon

This grilled salmon dish is so delicious and so healthy! Yay!

I soaked the salmon fillets in Teriyaki sauce for 2 hours before grilling them for 6-8 minutes, the trick is all in the timing - overcooking this is sinful!! Now truth be told I used store bought Teriyaki sauce, but if you are feeling awesome - try this recipe to make your own. (Taken from Daring Gourmet)

Served with steamed basmati rice and stir-fried greens, topped with a splash of soya sauce. Enjoy! x

The perfect poached egg

How to poach an egg - this is how, after much trial and error, I have learned how to poach an egg

In a small saucepan, heat some water until boiling, add some malt vinegar - a few splashes will do.

Remove the pan from the heat now, so the bubbles settle, crack and settle the egg into the pan gently.

Now replace the pan to the heat, turning down the temperature so as not to have the water bubbling again. This will only disperse the egg and overcook it.

Allow the egg to rest in the hot water for about 7 mins (or longer for a firmer yolk) and remove gently when ready - serve with wilted spinach on toast. Perfect power breakfast! 

Simple beginnings

Breakfast: Two softly poached eggs with halved plum tomatoes with a sprinkle of salt and chilli flakes, with a pink lady apple and earl grey tea. Good morning 

Grilled Salmon and Beetroot salad

I love the look, simplicity and flavour of this dish.
A friend made this beetroot salad one night at a dinner party in Dublin and I was itching to make my own version. Paired with fresh grilled salmon it is the perfect lunch or light dinner for one.

Beetroot Salad:
Dice up a pack of pre cooked beetroot
Add some chopped red onion (or spring onion)
Combine with a dollop of greek yogurt and a dollop of mayonnaise

Season with salt and pepper & serve with juicy grilled salmon steaks

Dessert: Fried banana topped with hot toffee sauce

This is amazing - it took me a few times to get the consistency just right but when it's right, it's right.
The vital difference between the first and last time I made the fried bananas was the amount of olive oil I used. The key is to not use too much oil - a light sprinkling will do - as the bananas need to hold their shape and not turn into banana baby food.

Lightly fried the sliced bananas on each side until golden - maybe 2/3 mins on each side. Set on a plate.
In the same pan - sprinkle in a thick coating of light brown sugar, and allow to melt into a thick sticky toffee sauce - be warned this sauce will get very hot very quickly and will set very quickly too -

Pour the toffee over the laid out banana dish and watch it as it sets in seconds - creating a hardened toffee coating around the fried banana ensemble. Enjoy cracking through the layers and devouring the sweet banana with the crunchy toffee coating.

Delicious and simple to make! Two ingredients!

I heart fried eggs

Egg and Chickpea salad

This deliciousness in form of healthiness is the perfect lunch and an excellent source of protein for my fellow veggies out there.

1 tin of chickpeas
small tin of sweetcorn
diced plum tomatoes
half an avocado
handful of lettuce mixed with rocket
- Mix together in a happy mess and top with two warm hard boiled eggs.

Dash of olive oil and seasoning never harmed anyone. 

The perfect soya latte

Trinity Stores - serving delicious soya lattes with a smile.