During the week, I was on a Guest Blogger on one of my favorite sites, brokeassstuart.com! Check it out below~ my Peanut Butter Curry and Mint Infused Rice is bombbb and friendly on your wallet!
Not only is it important to be conscious of what we eat for sustenance on a daily basis, but it’s just as important to pay attention to what our skin is eating!
I recently shared my at-home face masks over on beaut.ie. I share a couple of easy and quick face masks, that use a couple of my favorite spices! Most, if not all, are probably spices and ingredients already in your pantry.
Perfect little pick me up midweek or that ‘me time’ over the Bank Holiday weekend.
Check it out below:
Last week I was in London, where the food scene is UHMAZING! I made it to Deliciously Ella’s Mae Deli, Cutter and Squidge, and Crumbs and Doilies…I’ve been dying to try each of these for ages now! And I’ll have a few recipes inspired by that ‘London Look’ in the next couple of weeks. It really is a place to visit, foodie or no foodie.
SO, BIG MOVE TO DUBLIN TOMORROW!!
I will be working in a top cookery school in Dublin from here on out. I’ll be the digital content manager, so I’ll be doing the school’s blogging, snapping, Facebook, Tweeting, and Instagram. A dream job really!
I’m so excited for this next chapter. I can’t wait to meet other food bloggers, chefs, social media influencers, and others in the industry. I’m so ready to live in a fast-paced city again, and Dublin is such a cool place for food. Moving and starting a new job can be a little bit daunting, but I’ve a great support system up in Dublin, and it’s nice having a sis in the same time zone!
Switching gears to another fast-paced city, actually in my home state of CALIFORNIA(knows how to party). I’m taking you to Los Angeles for a minute. L.A. Lady Magazine is pulled up on my phone and laptop a lot as of lately. And who doesn’t have screenshots of inspirational quotes saved on their phone? Well L.A. Lady Magazine interviews the most badass women in L.A. at the moment. They really do strive to provide inspiration and content about strong women. Their stories are motivating and remind me why I started/ have far I’ve come. So if you’re feeling a little weary(I will definitely be referring to the Mag when I start the new job Monday!), definitely take a look. One of my food heroes, Brandi Milloy is among the ladies interviewed! I share a couple of my favorite snippets below.I faced a major obstacle breaking my ankle, and having the scare of having a second operation. It was terrifying, the possibility of a second operation. But I remain positive, and in some way it was a blessing, being told to quit a professional kitchen, it has lead me to a job that is a combo of everything I love.
Here’s to a new start! Don’t worry, I won’t stop creating my own recipes and projects! I’m feeling so motivated. And by the way, there is a HUGE number of subscribers, so thank you!! You can also follow me on Twitter, Facebook and Instagram for more drooling.
Making yogurt at home can seem quite daunting. It’s certainly a labor of love, but it’s incredibly rewarding! As a snack, in smoothies, or on pancakes, you’ll be so happy you made your own! This homemade recipe can also make a great frozen treat-line a bread tin with cling film, just pour in the yogurt, and set overnight!
The equipment you’ll need:
A HEAVY saucepan
Thermometer (one that can clip to the side of the pan makes things easy!)
Small measuring cup
½ gallon of milk (2% or whole is best!)
½ gallon of yogurt (with active cultures)
- Heat the milk.Pour the milk into the heavy saucepan and set over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
- Cool the milk.Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming.
- Thin the yogurt with milk.Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
- Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently.
- Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F).
- Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid moving or stirring the yogurt until it has fully set.
- Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. I love to add vanilla beans that I’ve scraped out of the pods-I just fold them in!
Transfer the to storage containers, cover, and refrigerate.
Homemade yogurt will keep for about 2 weeks in the refrigerator.
My fondest memories are those spent on Bere Island, during the summertime. There’s really no place quite like it in the sun! Amongst the wild herbs and plants that grow here, are blackberries. One of the activities we would do when were younger, was go on long walks and pick blackberries along the way, either to be made into jam or as a healthy snack!
This coulis goes great with homemade yogurt or ice cream…you’ll probably be eating it with a spoon!
What you’ll need:
50 g caster sugar
1.2 tspn vanilla extract
Put the blackberries and sugar into a saucepan with 2 fl oz of water. Bring to the boil, and then let simmer. Stir in the vanilla. Remove from stovetop, and let the mixture cool. Once room temperature, blitz all the ingredients in our food processor. Strain through a sieve-be sure to use a ladle or spatula to really rub the blitzed mix to get as much out of it as you can! Keep in an airtight container, like a jam jar, and it should last anywhere from 3 weeks to 3 months.
Guests will be certainly be impressed with the foraged ingredient. I load these bad boys up with heaped tablespoon of linseeds, bee pollen, sprouted buckwheat to get those extra gains. I like to use my smallest scone cutter, and top soups with mini scones!
225g self-raising flour (I used wholewheat)
1 level tsp baking powder
100g grated cheddar cheese
30g wild garlic leaves, finely chopped
Preheat the oven to 200C. Mix the flour and baking powder in a large bowl, rub in the butter until it looks like breadcrumbs. Stir in the cheese and wild garlic. Beat the egg in a small bowl, or mixing jug. Add that to the flour mixture. Then add in milk, just less then a teaspoon at a time to bring it all together as a soft dough. Dust your countertop with flour. Gently pat or roll out the dough into a round about 2cm thick. Cut out your scones, place ona baking tray, and brush with milk. Bake for 10-12 minutes, until golden brown. Remove from oven, and enjoy slathered with butter while still warm, or as a side to soup.
Growing your own vegetables is one of the most satisfying hobbies you could take up. We grew our own corn at Ballymaloe, and there was such a a sense of being a champion seeing those stalks full grown! Courgette is something I use a lot of, and maybe one day I’ll find a little patch and grow some! This is a quick supper or lunch idea, and all beneficial. This is going to be my favorite summer dish!
To make the courgetti (or zoodles):
Typically a courgette per person.
The easiest way is to use a spiralizer. If you don’t own one, just peel the courgette, as you would a carrot, with a peeler. Then slice as thin as you can with a sharp knife.
Set to the side and make the avocado cream.
AVOCADO WILD GARLIC CREAM
This sauce combines two of my favorite ingredients: avocado and wild garlic. It’s a light alternative to traditional pasta. I also like to use this sauce on toast in the morning, for a breakfast of champions! So easy, and perfect for those summer nights just around the corner!
1 avocado and half of another
3-4 stalks of wild garlic, chopped finely
Tablespoon of lemon juice
Salt and pepper
Slice open the avocado. Scrape it into a mixing bowl. Without a potato masher, mash until smooth. Add the rest of the ingredients, and mix through. Add your zoodles to the bowl, and give a good stir. Great as a main, or side to salmon or chicken!
This is kind of an old school soup, but it still intimidates some people today. Nettles have an enormous amount of benefits to them. One of the qualities is that they’re a major detoxer. So had a long weekend of partying/ traveling through airports/ or just feeling sluggish? Drink a cup, or slurp a bowl of this soup, and you’ll be back on track! Grab your gloves(gloves are pretty crucial!) and head to the fields! You’ll want to pick ‘young leaves’, so not the largest ones you see. You’ll also want to stay clear of ones on the side of the road(cars, dogs and such can cause contamination), once picked, still wearing your gloves, give them a good rinse.
Here’s what you’ll need:
2 leeks, chopped
4 cups nettles leaves, roughly chopped (be sure to still have those gloves on!)
350g potatoes (sweet potatoes are also great, if you prefer!)
1 teaspoon tumeric
1 litre vegetable stock
salt and pepper
Get all your ingredients prepped.
Melt the butter until foaming. Add the leeks. Sprinkle on the tumeric. After about a minute, add the nettle leaves. Cook the leeks and leaves, stir in the potatoes. Pour in the stock. Simmer for 30 minutes. Use your food processor or blender to liquidize the soup. Serve with a splash of double cream, or mini wild garlic scones.
Thank you everyone who came out to my live demo this past Sunday! A huge congrats to Helen and Niamh for organizing a fabulous Bealtaine festival! And thank you to all the speakers who shared their stories with us. It was a wonderful, and such unique weekend to be a part of.
It was my first live demo, and yeah I was a ball of nerves the size of Texas, but it went well!I wanted to give my first demo on Bere Island, because it’s where I started writing and photographing my blog. There was a big crowd, about 30, much bigger than I anticipated. Once I got a little more comfortable and my nerves calmed, it was a fun hour! So I’ll be publishing my recipes over the next couple of days, so stay tuned!
Thank you again for those who attended. Hope you learned something new, and are inspired to use what’s on our front doorstep here in West Cork!
Coming up on the blog this week:
WILD GARLIC AND CHEDDAR SCONES
COURGETTI WITH WILD GARLIC AVOCADO CREAM
HOMEMADE YOGURT AND A BLACKBERRY COULIS
It is certianly not the last demo I’ll be doing, so stay subscribed!
What are your weekend plans?
Mark your calendars: the Celtic Festival of Bealtaine on Bere Island this May bank holiday weekend!
I’m giving a cookery demonstration on Sunday at 1pm, and it’s sure to be YUMMY! You’ll walk away with a print-out of my recipes, and try some samples!
All my recipes are going to be guilt-free, and the natural ingredients can be sourced from your back yard!
Details below, and hope to see some of you there:
If you haven’t tried tahini, you should, just don’t take a big tablespoon and plop it on your porridge! I learned that the pretty hard way as it’s quite bitter on it’s own, but mixed into a cake batter or some bread dough, it takes desserts and other sweet recipes to another level. I also use it in stir fries, but I love experimenting with contrasting and unexpected flavors.
Bananas usually don’t last very long with me. I’m sure I eat two a day. But I had a real hankering for banana bread, and have way too many jars of tahini. This came out nicely, and it will for sure be a regular thing I make! It’s quick and easy. It’s a twist on the classic banana bread!
Here’s what you’ll need:
4 very rip bananas
About 1/4 cup veggie oil
1/4 cup Greek yogurt
1 tablespoon vanilla
1 1/2 cups flour (I used gluten free)
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 cup sugar
Preheat oven to 155C. Oil or butter a bread loaf tin. In a bowl, sieve the flour, then add the baking powder, sugar and cinnamon. In a larger mixing bowl, mash the bananas. Add the veggie oil, yogurt eggs and vanilla and whisk well. Then add the dry ingredients. Pour the batter into the tin. Bake for approximately 45 minutes, or until skewer comes out clean. Let sit for about 5 minutes, then pop it out of the tin. Slather with almond butter and enjoy with a cup of coffee!