AVAILABLE NOW, my EBook!

I’m so excited! My recipe EBook is available now!!

It’s full of my most popular recipes from my blog, as well as two exclusive recipes just for the EBook. All the recipes are more from my ‘Saintly’ category.

It was challenging at times, but I love a challenge. It also made me tweak current recipes, tasting and testing my skills even more.

This will be the first of several!

Purchase here:

https://www.amazon.com/Quick-Easy-Cookin-Carmel-Recipes-ebook/dp/B01KG4VN6O/ref=sr_1_1?ie=UTF8&qid=1471868893&sr=8-1&keywords=Quick+and+Easy+Cookin%27+with+Carmel

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First look at my recipe eBook!

Here’s a peak at my FIRST recipe eBook! A handful of my blog’s most popular recipes, as well as two exclusive recipes just for the eBook, and some of my favorite pantry essentials!

I wanted to keep the cover clean looking and keep it fairly short. So the theme is quick and easy, and for the most part, it showcases more ‘Saintly’ than ‘Sinful’.

I’m just tweaking the layout and it’ll be ready for purchase!

It’ll be available August 21–keep your eyes out for more updates/news!

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COOKING DEMO NEXT WEEK

In West Cork next week?! I am giving a cooking demonstration on Bere Island! It’ll be at 5pm in the Community Center.

There’s a lot of fun activities on Bere Island happening over the next week, check out the line-up:

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Rozanna Purcell’s Natural Born Feeder Peanut Butter Brownie Squares

I’m a BIG supporter of Rozanna Purcell‘s cooking philosophy, and her recipes are delicious. I am thrilled to have her as a Guest Blogger; feature a Natural Born Feeder recipe!

I have a soft spot for peanut butter. And brownies. These Natural Born Feeder Peanut Butter Brownie Squares are perfect when you want something sweet, minus all those additives. Guilt free, but I am finding it hard to stop at one!

Peanut Butter Brownie Squares

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Ingredients

Base

  • 150g dates
  • 200g almonds
  • 50g dark chocolate melted

Top Layer

  • 150g coconut oil
  • 200g peanut butter
  • 150g maple/agave/honey (although maple or agave taste a little better here)
  • 100g roughly crushed roasted peanuts

Method

  1. For the base, mix all in the base ingredients until a fine bread crumb like mix.
  2. Press this mix down firmly and evenly into a square brownie tin (6″ or 8″).
  3. Set aside to the fridge while you make the awesome topping!
  4. For the top layer, melt the coconut oil over low heat( ensure there is no bubbling or boiling), stir in the peanut butter, maple and stir until there is no separation between the liquids.
  5. Remove from the heat and stir in the crushed peanuts, pour over the base. Place in fridge for 2-3 hours until set.

Yummm!

Pop over to Rozanna Purcell’s  Natural Born Feeder for more recipes!

Want to be a Guest Blogger/collab? Drop me a line at cookinwithcarmel@gmail.com!

Sweet Potato and Red Lentil Turmeric Curry

This is a quick and easy meal to put together. It’s ideal in this Irish summer! It’s been pretty rainy this week, so a bowl of this is just what I needed. And I’m sure by now, you have noticed my little obsession with turmeric. I love the flavor and the amount of benefits you can get from turmeric-whether it be in a dish like this one or as a DIY Face Mask!

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Sweet Potato and Red Lentil Turmeric Curry

Ingredients

olive oil or coconut oil

1 red onion, diced

2 Sweet Potato, diced

150g Red Lentil

1 can chopped tomatoes

1 tablespoon Turmeric

1 tablespoon Curry Powder

Teaspoon chili flakes

Sprinkle of The Laughing Oyster Seaweed Flakes

Salt and pepper for taste

Optional: Chickpeas and Spinach

Method

In a large pot sweat the onion in the oil. Add the spices and Seaweed Sprinkles. Then add the sweet potato and tomatoes(and chickpeas if adding). Adjust with salt and pepper. Simmer for about 20 minutes. Stir in the spinach.

Serve with basmati rice or naan bread! A great and much healthier alternative to a takeaway!

You can make A LARGE batch of this and it easily freezes.

 

Raw Cacao Toasted Hazelnut Milk

A glass of this washed away any Monday blues I had! I also had to to have a little glass to celebrate I only have ONE more physio session for my ankle to attend YYAAYYY, and I can start pilates…this is huge!! Not being able to run has had a huge impact on me physically and mentally, more than I thought. But before I broke my ankle, I was getting back into my fitness; I found running was such a stress buster, it just felt good.

This tastes like Nutella, and I can’t wait to put a big splash in my morning coffee! Toasting the nuts adds that extra element of flavor. And it was a bit of an experiment toasting the hazelnuts but it came out really nicely! IT’S JUST DIVINE!

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Raw Cacao Toasted Hazelnut Milk

Ingredients:

1 cup of hazelnuts

water for soaking AS WELL AS 3 cups of water(the three cups you’ll be putting in blender)

1 teaspoon vanilla extract

2 tablespoons raw cacao powder

pinch of sea salt

Optional: teaspoon or two of agave nectar if you want it sweetened

Method:

I suggest turning this recipe into a two-day project!

Preheat the oven to 180C (360F). On a baking tray, toast the hazelnuts until the skins are blistered(about 12 minutes). Wrap the nuts in a tea towel, and rub until the skin falls off. Let the hazelnuts cool. Once the nuts are cool, in a large bowl, cover the nuts with water. Leave to sit for about 8 hours, or overnight.

Drain the hazelnuts the next day, or after the 8 hours. You can toss the water, as you won’t want to use this in the milk. Give the hazelnuts a little rinse.

Put ALL ingredients (soaked hazelnuts, cacao, 3 cups of water, sea salt and vanilla) in a blender and blitz on high until the hazelnuts are minced!

Strain milk and blitz again if you want it even smoother. To strain: use a VERY fine sieve or cheesecloth. Tip: You can use the leftover pulverized hazelnuts in smoothies or baking! Avoid food waste if you can!

Store milk in sealed container in fridge, and enjoy!

 

 

My #RecipeoftheDay is my KptnCook Feature!

Did you all notice my blog’s makeover?! It’s a little bit sleeker, don’t ya think?

I am hooked on zoodles this summer! You can really do anything to them! Pad Thai is one of my favorite comfort dishes.

My Pad Thai Courgetti/Zoodles is my #RecipeoftheDay, featured by KptnCook! I always love the way the Kptns capture recipes! Thanks again! Go check it out! They also recently featured my Courgetti with Sundried Tomatoes and Tumeric Chicken.

You guys will love both zoodle recipes, so easy but full of flavor!unnamed-1

Coming soon…RECIPE EBOOK

One of my goals is to have my own cookbook. I’ve just started a baby/junior cookbook…well a RECIPE EBOOK! AAHHH! I’m a little scared, excited!

It will be available for your Kindle come August!

I’m really excited, and have been working on it quietly the last while.

More details to follow in the coming weeks, so if you aren’t already subscribed, GO DO IT NOW…and follow me on Facebook, Twitter, and Instagram.

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Here it is-my FIRST WEDDING CAKE!

This is my proudest culinary moment And most special. This past spring I made my brother’s wedding cake. It was my first wedding cake, and I am pretty happy with the result!

The silver and white pearls are edible, the second tier has a marbled effect to it, and the flowers were picked that morning.

The wedding was an absolutely fantastic time-couldn’t be happier for you two!

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