I know I harp on about it, but I hate food waste. So when I found some discounted tomatoes in the supermarket that were too soft for salads I decided to make soup.
Tomatoes are roasted with some onion in the oven to bring out their flavour. I always try to cook more than one thing at a time so using the oven is more cost effective, so it’s the perfect excuse to whip up a cake too if feeling like it (I always feel ready for cake)
For the best lunch ever, team it up with a grilled cheese sandwich
500 Grams tomatoes
2 onion (cut into quarters)
2-3 Cloves of garlic
1 Tbsp Oil
500 ml Vegetable stock (I used a stock cube dissolved in 500ml of boiling water)
1-2 Tbsp Basil leaves
1 tsp Cider vinegar
Salt and pepper to taste
Preheat your oven to 180 degrees (Celsius)
Add the tomatoes, oil, and onion to an oven proof dish and roast for 30-40 minutes or until the tomatoes have blistered. Remove and discard the skin from the garlic
Add all the ingredients to a blender and pulse until smooth. Check the seasoning and add salt and pepper if you think it needs it.
Nothing smells better than freshly baked bread straight out of the oven. Making your own focaccia also costs about a third of the price of buying one from a fancy bakery or deli.
Like most people I don’t bake my own bread everyday. At the weekend when you have a little more time its nice to shake off the stresses of the week and kneading bread is a great way to work off any residual tension. Although this bread only needs 5 minutes kneading and you’re rewarded with amazingly tasty bread that can be sliced in half for sandwiches or is a delicious side dish served along side soups, stews, or pasta.
I’ve used a traditional salt and rosemary topping, but caramelised onion or olives are also brilliant alternatives. This also freezes really well.
500 Grams Strong white flour
7 Grams Dried yeast
1 Tsp Salt
300-400 Mil Luke warm water
4-5 Tbsp Olive oil
2-3 Sprigs Rosemary
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 (or until the urge to punch someone has passed, if I haven’t mentioned it before I sometimes “rage bake”)
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
8. Sprinkle 2 tablespoons of olive oil across the top of the dough. Pluck leaves of rosemary and poke them into the dough (it will just sit on top and then fall off if you don’t). Sprinkle a teaspoon is salt across the top of the dough (sea salt is best if you have it, but just use a little less ordinary salt if you don’t)
9. Bake for 20 minutes, until golden brown. Allow to cool in the tin for 10-15 minutes
I love any type of dumpling, but have been over indulging lately, so needed something that tasted great but needed to be good for me. These are so delicious you won’t even like you’re being healthy.
I make a big batch of these and freeze them, as they make a really quick week night dinner, they’re also much nicer and cheaper that the frozen ones you can buy. You can use any dipping sauce you like (I just used a bottle of sweet chilli sauce I had in a cupboard).
Like most batch cooking if you can rope in friends or some child labour (kids love making these) it gives you a chance to kick back and give orders. Chop the vegetables fairly finely, as it will be easy to stuff the dumplings.
I came up with these mainly to use up vegetables that had been hanging about my fridge and a packet of wonton wrappers that had been in my freezer since my last visit to the Asian supper market. Traditional pot sticker dumplings are usually made with a dough, so these are a bit of a cheat, I think they work well and saves you time.
1/2 Small head of cabbage (finely chopped)
1 Red pepper (finely chopped)
200 Grams Mushrooms (finely chopped)
1 Onion (finely chopped)
3-4 Scallions/spring onions (finely chopped)
1 Tbsp Garlic (minced/crushed)
1 Tbsp Ginger (grated or finely chopped)
1 Tbsp Soy sauce
1 Tsp Chilli flakes, or 1 fresh chilli (finely chopped)
1 Tbsp Sesame oil
1 -2 Tbsp Sunflower oil (plus extra to fry the dumplings)
1 Pack Wonton wrappers
Heat 1 tablespoon of sunflower oil to a large frying pan and add the chopped vegetables, chilli garlic and ginger, cook for about 5 minutes, there should still be a bit of bite, but the onion should be cooked through.
Add the soy sauce and sesame oil and allow to cool completely
Set up a little work station for yourself, you should have your bowl of the dumpling filling, a small bowl of water to wet the edges of the dumplings and if you are making some to freeze you should have a tray lined with foil that has had a small about of oil rubbed across it so the dumpling don’t stick to it while they’re in the freezer
Open your packet of wonton wrappers and wrap in a slightly damp tea towel to stop then drying out as you work
Lift a wonton wrapper and put a teaspoon of the filling in the centre. Wet your finger and wet all the edges of the wrapper and take one corner to meet the opposite corner to make a triangle. Make sure that the edges of the dumpling is properly sealed. Set on your tray and move onto make the next dumpling, keep going until you have run out of filling or wrappers.
If you’re freezing some of the dumplings, freeze them on a tray and then transfer into freezer bags
When you’re ready to eat the dumplings, spray a small amount of oil in a non stick frying pan (you’ll need a lid or some way to cover the pan) and heat over a high heat. Boil the kettle.
Place your dumplings in the pan (don’t try to squeeze too many in the pan at once). Cook for 2 minutes or until the bottoms have started to brown, then add a couple of tablespoons of boiling water (the pan shouldn’t be swimming in water), and cover with a lid and cook for a further 1-2 minutes until the water has been absorbed
Serve with your favourite dipping sauce (they’re also amazing washed down with a cold beer)
This is one of the quintessential French desserts and it’s actually quite easy to make. It’s basically a baked custard/batter with fruit.
Cherries are a traditional, but you can use other fruit like blueberries or apricots.
I use frozen cherries that I allowed to thaw. This is mainly because fresh cherries here in Ireland are really expensive, and because the frozen type usually have the stones removed. Purists argue that the cherry stones add an almond flavour, but I think this is nonsense.
If you have a blender you can make the batter in this or just use a bowl and whisk if you don’t. This should normally be cooked in a round pie dish and served in wedges. I didn’t have one, so my clafoutis is was probably a little deeper than the regular type. It also looks prettier cooked in a round dish but ho hum, you use what you have.
It’s usually served just warm or at room temperature. It’s traditionally served with whipped cream, but ice cream is also delicious.
For the fruit
450 Grams Cherries (fresh or frozen)
3 Tbsp Caster sugar
For the batter
100 Grams Caster sugar (plus a little extra to coat the baking dish)
1/2 Tsp Salt
1 Tsp Vanilla extract
200 Mil Milk
150 Grams Plain flour
30 Grams Butter (melted and allowed to cool slightly, plus extra for greasing the dish)
Cover the cherries with 3 Tbsp of sugar and allow to macerate for an hour
Pre-heat your oven to 180 degrees (Celsius)
Add the milk, salt, vanilla extract, and eggs to a blender and give a quick blitz
Add the flour to the blender and whizz for 1 minute, before adding the cooled melted butter. Whiz for another 30 seconds
Rub a knob of butter along the inside of your baking dish, and a couple of tablespoons of sugar to the dish and shake this around the dish so that it sticks to the butter. Discard any sugar that hasn’t stuck to the butter
Spread your fruit across the base of the dish, and then gently pour over the custard
Place in the oven and bake for 45 minutes. To check if the clafoutis is cooked, stick a knife in the centre of the dish and if it comes out clean the clafoutis is cooked. If it doesn’t give it another 5 minutes and check again
Sometimes random things pop up on your social media feed and this was the “Friends” salad, apparently the female cast members all ate the same thing every day for lunch for 10 years.
I followed the recipe provided by icecreamandneondreams.com and I have to say it’s very tasty (maybe not eating it every day for 10 years), but definitely worth including in your salad or lunch dish rotation.
Needless to say its very healthy with plenty of fibre and protein and full of lovely flavours that compliment each other. Like any salad you can play with the ratio of ingredients depending on your taste
The original salad doesn’t have any dressing, but you can also add some olive oil and lemon juice if you think it needs it.
250 Grams Bulgar Wheat (dry weight cook according the instructions on the packet)
1 Large or 2 small Cucumbers
400 Gram Tin of Chick Peas
1 Small red onion (finely sliced)
200 Grams Feta Cheese (crumbled)
50 Grams Shelled Pistachios
2 Tbsp. Fresh mint (chopped), or 2 tsp dried mint
2 Tbsp. Parsley (chopped)
Cook the bulgar wheat according to the instructions on the packet and allow to cool
Cut the cucumber in half lengthways and scoop out and discard the watery seeds on the middle. Cut each half in half again and slice into 1 cm slices (you can make them chunkier if you prefer)
Drain the chick peas and add to a large bowl along with all the other ingredients and mix well. Have a taste and add some salt and pepper if you the salad needs it
I love a hearty breakfast, and this is quick enough for a weekday breakfast but you might prefer to save it for the weekend as it makes a great brunch/lunch dish.
I have shown quantities per person, so just up the amounts based on how many people you’re cooking for. I know we don’t usually use herbs at breakfast time, but the coriander and mint really make this delicious (I love picking this from my window box). This meal has plenty of fibre and protein and will fuel you for a good part of the day. If you are gluten free, you can swap the wholemeal tortilla for corn tortilla (just make sure to check the label, to ensure they are GF)
Ingredients (per person)
1 Wholemeal torilla
1/2 Avocado (diced)
6 Cherry tomatoes (halved)
1 Spring onion/scallion (finely sliced)
1 Tbsp Mint (finely chopped)
1 Tbsp Coriander (finely chopped)
100 Grams Canned black beans
Chilli powder – according to taste
1 Tsp Oil
Heat oil in a small pan, crack both eggs into the pan (I like to add a little water and cover with a lid so they steam fry, but feel free to cook the eggs your preferred way)
While your eggs are cooking, slice the vegetables and herbs. Place the tortilla on a plate
Place your eggs on top of the tortilla, and use the same pan to warm through the black beans
Scatter the vegetables, herbs and heated black beans, across the tortilla and eggs and sprinkle with chilli powder (or sliced fresh chillies if you prefer) according to how spicy you like your food.
Classic dauphinoise potatoes are loaded with cream and sometimes cheese, and are one of my favourite things to eat.
The first time I made this I had spuds but no cream, so these were basically an experiment. But it was a really yummy one. It’s also nice to mess with the classics sometimes.
I could eat a massive bowl of this on its own, but it’s works really well as a side dish to marinated tempeh or chicken or fish if you’re a carnivore. This is full of creamy, garlicy, chilli gorgeousness.
Left overs are also great heated up with a fried egg on top.
400ml Tin of Coconut mik
3-4 Cloves of Garlic (minced)
1Tsp Chilli flakes
1 Tsp Ground ginger
Preheat your oven to 180 degrees (Celsius)
Peel and slice your potatoes as finely possible. Some people use a mandolin, but I’ve never been able to use one without cutting myself, I just use a kitchen knife
Add the coconut milk, garlic and spices to a saucepan and heat over a gentle heat, add the sliced potatoes and simmer very gently for 10 minutes
Line a baking dish with parchment paper (you don’t have to this, but it does make it easier to clean the dish afterwards)
Add the potatoes to the dish and spread evenly before putting in oven for 40-45 minutes. Test with a fork to make sure the potatoes are soft
Vegetarian main courses can be a bit Meh. This yummy mix of vegetables, lentils and creamy feta cheese wrapped up in delicious flaky pastry makes great quick weeknight dinner and packed with protein.
You can change up the vegetables you use depending on what you have (it’s a good way to use up left over veggies). You can also used canned lentils, and I always use shop bought flaky pastry (because who really ever makes it from scratch). You can also make the filling the day before, so all you have to do is assemble and bake if you’re short on time.
I made one large pastry parcel that can sliced up, but you could also make 4 individual ones if you prefer.
1 Sheet of shop bought puff pastry (pre-rolled)
1 Tbsp Olive oil
2 Leeks (sliced)
2 Peppers (sliced)
150 Grams Cooked green lentils
150 Grams Mushrooms (sliced)
200 Grams Feta cheese
1 Tsp Dried Thyme
2-3 Cloves of garlic (finely chopped)
Salt and pepper
1 Beaten Egg (for brushing)
Heat the olive oil in a large frying pan and cook the vegetables over a medium heat for 10 minutes. Add the garlic and thyme and continue to cook until the vegetables are soft
Remove from the heat and allow to cool completely, stir in the cooked lentils and feta cheese
Pre-heat your oven to 180 degrees (Celsius)
Place your pastry on a sheet of baking parchment. Leaving a border of 2cm, place the vegetable mix on on half of the pastry sheet. I use a slotted spoon to drain off any excess liquid from the vegetable mix
Lightly brush the edges of pastry with beaten egg and fold the pastry over to cover the filling. Press the edges of the pastry together with a fork (or you can crimp it if you’re feeling fancy)
Brush the pastry with some beaten egg, if you want to make things look pretty you can lightly run a knife across the pastry in a criss Cross pattern (be careful not to go too deep and pierce the pastry)
Bake in the oven for 30 minutes or until golden brown