Let’s be honest with each other; we have all done it! We made the decision to eat healthily and went off and spent a fortune on all those ingredients we are told are healthy. And some you have eaten, and then there is that bag of dried lentils, lying there in the back of the cupboard, and you have no idea what to do with them.
Roasted Cauliflower & Garlic Dip
Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan-friendly and gluten-free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week.
Make Monday’s Meatless
Meat Eaters – the challenge is to make Mondays Meatless. It is simple just swap your meat-based meals for vegan meals on Monday each week. That’s the… Read more “Make Monday’s Meatless”
Mild Spiced Chickpea, Tomato & Coconut Soup
What I like most about this soup is how easy it is to make, some roughly chopped onion, some smashed garlic and open a few cans and hey presto within 30 minutes you will have a chunky bowl of soup – As we like to say in Ireland “there is eating & drinking in it”
This soup is about as comforting as you can get, thanks to its simple ingredients and rich, cheesy flavour. As we Irish like to say, “theres eating and drinking in it”.
This week I am Cooking Chicken Chaufa
A taste trip down to South America was on the cards with this simple yet tasty and healthy Peruvian dish, aka their version of fried rice. I am thinking that as the Incas originated from South Asia, this is how some of their techniques came to end up in Peru. And they ate duck, cuy ( guinea pig ), llama and alpaca meat along with seafood. Now dont be looking at your pet guinea pig for this recipe, I have already said we are using the left over chicken.
This Week I AM Cooking Sweet & Sour
Now, who doesn’t like a good old sweet & sour chicken?
This Week I am Cooking “Cambodian Monkfish Amok Curry”
Cambodia has many wonderful fish dishes, and this is one of my favourites. Amok is a fragrant blend of spices in a coconut broth, and ideally steamed in banana leaves, if you can get your hands on some here in Ireland, please let me know.
This Week I Am Cooking – Grilled Swordfish, Thai Coconut Curry
When I had my restaurant in the the UK, this was a firm favourite and was a regular on the menu. So imagine how excited I got, (yes simple things like fresh swordfish gets me excited), when I saw Pat, my local fishmonger, had some lovely fresh swordfish on display.