Month: August 2024

Sausage and Courgette/Zucchini Pasta

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Quick, cheap and easy weeknight dinners are the best.

I had forgotten to go food shopping and whisked this up with some sausages that needed to be eaten before their use by date and a big courgette that was hanging about the fridge.

Serves 2

100 Grams Dried pasta (or more or less depending on how hungry you are)

4 Pork sausages (skins removed)

1 Tbsp Olive oil

1 Large courgette (grated and as much water as possible squeezed out of the grated courgettes)

2 Cloves of garlic (finely chopped)

1/2 Tbsp Rosemary (finely chopped)

Salt and pepper

Grated parmasan to serve

Method

  • Cook the pasta as directed on the  packet until al dente
  • Heat the oil in a large pan before adding the sausages.  Break the sausages up with a spatula into small pieces and cook until it starts to brown
  • Add the grated courgette to the pan and cook for 5 minutes, stirring occasionally.  The courgette will start to breakdown becoming creamy, and when this starts to happen add the rosemary, garlic and a ladle full of the starchy water the pasta is cooking in to the frying pan and cook for another 1-2 minutes, the courgettes will have soften into sauce like consistency
  • Drain the cooked pasta, and to the pan, stir into the courgettes and sausages
  • Check the seasoning and add salt and black pepper if you think it needs it.
  • Sprinkle wth parmasan before serving

Coconut and Lentil Enthusiasm Soup

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My sister calls this enthusiasm soup (you throw everything you have at it). Meaning its a great fridge raid soup to make when it’s the week before payday and you have to use what you can find at home.

So feel free to make this your own based on what you have in the fridge/cupboards.  I was feeling kind of  lazy and chopped all the vegetables on a food processer which made this even quicker to make.

Ingredients

1 Tbsp Oil

1 Tsp Cardamon seeds

1 Tsp Nigella seeds (onion seeds)

1 Tsp Ground Ginger

1 Tsp Chilli powder

2 Cloves of garlic

1 Onion

4 Carrots

4 Stalks of celery

400 Mil Can of Coconut milk

1 Vegetable stock cube

50 Grams red lentils

Salt

Method

  • Heat the oil in a large pot, add the nigella and cardamon seeds and cook until they start to pop before adding the finely chopped vegetables to the pot and cook for 2-3 minutes
  • Add the lentils, a stock cube, and the rest of the spices to the pot and stir well.  Add 750 mil of water to the pot and bring to the boil. Reduce the heat and cook for 10 minutes.
  • Pour the coconut milk into the pot and stir well, cook for another 10 minutes.  Check the seasoning and add salt if you think it needs it.

Serve with crusty bread

Fifteens

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I’ve never heard of anyone making these outside Northern Ireland (unless that person happened to have a Granny from NI), so I think we can claim these as our own.  Fifteens are delicious as a teatime treat, or with an ice cold glass of milk or a tea/coffee.  They are easy to make, and ideal for little hands to help with it.

The name comes from needing fifteen of most of the ingredients, so it’s really hard to mess up.

These are sweet, but they aren’t for everyday so little it’s all about balance.  Sometimes we need a little indulgence, so go ahead and treat yourself.

Make 15

Ingredients

15 Digestive biscuits (Graham crackers)

15 Marshmallows

15 Glace cherries (if you really hate these, you can experiment with alternatives like Turkish delight or maltesers, go nuts)

150 mls condensed milk (double check you’re buying condensed milk, not evaporated or else these will be totally rank.  I’ve done it before I know, but if you did check out the recipe for gypsy pie which does use evaporated milk)

100gms Desiccated coconut

Makes 15

Method

  1. Put the digestive biscuits in a bag and bash the life out of them with a rolling pin until the crumbs look like rough sand (this is a great stress reliever).  When this is done, put the crumbs into a mixing bowl
  2. Cut marshmallows and glace cherries in half, and add to the digestive biscuit crumbs
  3. Add the condensed milk, it will look like there isn’t enough milk to make the mix come together but trust me.
  4. Put a 12-15 inch piece of cling film on a counter top and sprinkle with the coconut
  5. Sprinkle the 15s mix in a line down the centre of the sheet of cling film, and press the biscuit mix into a log shape, about 10-12 cm long  depending on how wide you want the 15s to be.  Sprinkle the remaining coconut on the top and sides of the log.  When this is done, gather the cling film tightly around the sausage shape making sure it is completely covered.
  6. Refrigerate the log for 2 hours, and then remove the cling film and cut into 2 cm thick slices.  You can cut off as little or as much of the log as you want, and as long as it is covered in the cling film it will live in the fridge quite happily for several days (Although I can promise it won’t last that long)

Islandmagee Witch Trials and Portmuck

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The Witch’s Rock

Who knew that my wee corner of the world had our very own witch trials back in 1711 in Islandmagee, Co, Antrim which echoed the Salem trials.

Attending another fantastic Wild Women of Woods NI event we were treated to the tale of supernatural occurrences, with gender and class politics all coming into the mix, all brilliantly brought to life by Vicky, a local storyteller at the Witch’s Rock.  If you ever want to see it for yourself, its a short hike along the coast from Brown’s Bay.

There’s also a good book by Andrew Sneddon on the subject if you’re interested in finding out more.

We then decamped a few miles to Portmuck, for a swim in the sea and have a BBQ. I know the name isn’t particularly inviting, but it’s a very pretty little bay where kids jump of the dock, paddle boarders can practice in the sheltered bay and its safe to swim.

It’s also the first time I’ve ever came across “The Wee Sauna” a super cute mobile sauna that’s perfect to pop into after a dip in the sea.  It’s there most weekends (season and weather permitting) and can also be hired for private events.

Another visit to a gorgeous spot with some great women, and always very well fed with delicious food.  If you’re interested in attending a Wild Women event you can find them on Facebook

Black Olive and Chilli Focaccia

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I made this as I needed to rage bake as I was totally pissed off.  Belfast has had far right knuckle draggers riot over the weekend and destroyed businesses owned by people who immigrated here for no other reason than the colour of their skin.  For the record, if you don’t know Belfast this is a tiny minority of fuckwits (many of whom had travelled here to start shit) and while these morons were destroying people’s livelihoods we also had the Feile (brilliant festival) with 10,000 people partying happily at an 80s-90s concert where everyone was welcome.

So at the weekends when you have a little bit more free time, make this and it takes time to prove while you get on with all those mundane tasks that steal your free time (yes laundry, I’m giving you serious side eye).  But hey, at least you have delicious freshly baked focaccia at the end of it all).

Ingredients

500 Grams Strong white flour

7 Grams Dried yeast

1 Tsp Salt

300-400 Mil Luke warm water

100 Grams Black Olives (well drained if in brine)

1 Large chilli pepper (sliced in 1/2 cm slices)

4-5 Tbsp Olive oil

Method

  • 1. Mix your yeast with 300ml of luke warm water and set to one side while you measure out the flour and add it to a large bowl
  • 2. Add a teaspoon of salt to one side of the (this will stop it coming into direct contact with the yeast and killing it). Make a well in the centre of the flour, add two tablespoons of olive oil and the water and yeast mix.
  • 3. Mix well, you may need to add more water, your dough should be quite soft and sticky, but not super wet
  • 4. Turn your dough onto a floured surface and knead for 5-10 minutes. If you have a mixer with a dough hook you can also use this, but I enjoy kneading the bread
  • 5. Clean the bowl you were using, (I always give the bowl a quick wipe with a little oil to stop your dough sticking). Put your dough back in the bowl and cover with a tea towel and prove for one hour
  • 6. Grease an 8 x 12 inch tin with some olive oil and transfer the dough from the bowl to the tin. Stretch the dough out to fill the tin. Cover with a tea towel again and prove for 45 minutes
  • 7. Pre-heat your oven to 220 degree (Celsius). Remove the tea towel from your baking tin, and with your finger tips press little dimples into the dough. Gently press the olives and chilli slices into the dough
  • 8. Sprinkle 2 tablespoons of olive oil across the top of the dough.
  • 9. Bake for 20 minutes, until golden brown. Allow to cool in the tin for 10-15 minutes