Vegans and those with gluten intolerances often draw the short straw when it comes to desserts. These lovely little Brownies are really chocolatety and don’t make you feel like you’re missing a thing.
A friend told me about these after she saw the recipe online, so apologies if I’m not giving credit to whoever came up with recipe, but she couldn’t remember the site.
With only 3 ingredients these are great to knock up from stuff you have in the cupboards. Because I hate food waste, I always freeze over ripe bananas if I’m not going to eat them. Freeze them whole with their skin on, and they’re perfect for using in recipes like this or banana bread
3 Ripe bananas (mashed)
120 Grams Peanut butter
50 Grams Cocoa powder
Preheat your oven to 180 degrees (Celsius)
In a large bowl, mash the banana, then add the cocoa powder and peanut butter and mix until thoroughly combined
Line a 6 in x 6 in tin with baking parchment.
Transfer the Brownie mix to the lined tin and spread evenly.
I usually find sandwiches a bit meh!, but I love these. I make these as pinwheel sandwiches, which is basically a tortilla rolled up and cut into slices. They are nice for parties, or just because you want to fancy up your lunchbox.
The filling is packed full of flavours from America’s South West, black beans, corn, coriander (cilantro) etc. This makes it full of colour, crunch, fibre and flavour.
I used full fat sour cream and cream cheese, but you can use lower fat versions. This sandwich filling also makes an amazing topping for baked potatoes, or stirred into left over pasta to make a salad.
400 Gram Can Sweet Corn (drained)
400 Gram Can Black Beans (drained and rinsed)
1 Large red pepper (chopped into 1cm cubes)
2-3 Scallions/spring onions (finely sliced)
2 Tbsp Coriander (Finely chopped)
150 Grams Cheddar Cheese (grated)
2 Tsp Smoked Paprika
1 Tsp Chilli Powder
1 Tsp Salt
200 Grams Sour Cream
200 Grams Cream Cheese
Add all the ingredients to a large bowl and stir until well combined
Spread 2 large spoonfuls of the filling on a tortilla, and roll the outside edge inwards tightly
My friend Mags has been raving about this recipe for ages. We both have a serious bread addiction and this recipe is from a slimming club site. So when she shared the recipe I had to make it. If you’ve ever had Irish wheaten bread this is similar in taste.
It takes two minutes to knock together, can be enjoyed by those who have issues with gluten and is pretty cheap to make. If you want something to keep kids busy this also something to do with them on a rainy afternoon and the will be super pleased with themselves.
It’s not the lightest fluffiest bread, but it is packed full of fibre and perfect served with cheese and chutney or buttered along side soup. I topped mine with some pumpkin seeds for a bit of crunch, but you can also sprinkle with porridge oats.
180 Grams Porridge oats
1 Tsp Salt
1 Tsp Bicarbonate of Soda (baking soda)
Preheat your oven to 180 degrees (Celsius). Grease a load tin, you can also line it with baking parchment if want to (but I just greased the tin really well and it was fine)
Mix the yoghurt, salt and baking soda together, before stirring in the porridge oats
In a separate bowl, crack the egg and whisk with a fork until light and fluffy. Stir into the porridge mix and stir until we’ll combined
Transfer the mix into the loaf tin and bake for 50 minutes. Test with a tooth pick, when it comes out clean it’s ready.
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.
Quick tasty one pot meals are the holy grail for busy cooks. If you haven’t used orzo before, it’s a type of pasta that looks like fat grains of rice, if you don’t have this you can use any other types of pasta you have in the cupboard.
This a really tasty and cheap meal that’s great for a quick midweek dinner or I often makes it and use it for work lunches.
I’ve used fresh spinach because I had some that needed to be used up, but frozen spinach works just as well. You can also bulk this out with other frozen vegetables like sweetcorn.
200 Grams Orzo pasta (dry weight)
100 Grams Chorizo (cut into half centimetres slices)
200 Grams Spinach
1 Vegetable stock cube (crumbled)
1 Onion (finely sliced)
1 Red pepper (cut into fine strips)
2 Cloves of garlic (finely sliced)
1 Chilli pepper (finely sliced) or else a teaspoon of chilli powder)
1 Tbsp Tomato puree
1 x 400ml Tin of chopped tomatoes
1. Add the chorizo to a large flat bottom pan and fry on both sides until starts to release its oil
2. Lift the chorizo out of the pan and set to one side. Add the onion and pepper to the pan to cook in oil from the chorizo for 5 minutes or until the onion becomes translucent
3. Add all the ingredients except the spinach to the pan. Top up with enough water cover the contents of the pan and bring to the boil. Cover with a lid before reducing the heat to a simmer
4. Cook for 10 minutes, stirring occasionally, add more water if you think t needs it. Add the spinach to the pan and cook for a future 5 minutes. 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)
Traditional lasagne is pretty epic, but it does no harm try new versions of things and this is pretty amazing. This was a giant lasagna, but you can reduce the recipe if you need to make a smaller one.
1Kg Chicken Breast (cut into 2-3cm chunks)
500 Grams Mushrooms (roughly chopped)
50 Grams Dried Mushrooms
200 Grams Spinach
750 Mil Milk
75 Grams Butter
75 Grams Plain flour
1 Tsp Salt
1 Tsp Black Pepper
2 Tbsp Oil
250 Grams Cheese (grated, I used a mix of mozzarella and Cheddar)
1 Tbsp Rosemary (chopped)
4-5 Cloves of garlic (crushed or finely chopped)
12 – 14 Lasagna dried sheets (the type that don’t need pre-cooked)
Before doing anything else, place the dried mushrooms into a bowl and cover with 350 mil of warm water
Add 1 table spoon of oil to a large high sided pan and heat over a medium heat. Add the chopped chicken and colour on all sides before removing from the heat and setting to one side
Add a second table spoon of oil to the pan and add the roughly chopped mushrooms, cook for around 10 minutes (don’t stir too often or they will start to release water)
Drain the dried mushrooms (keep the water they were soaked into one side as it will go into your sauce later)
Stir in the dried mushrooms and spinach to the pan with mushrooms (it will look like it won’t fit, but it quickly wilts down
To make the sauce, melt the butter, and add the crushed garlic to let it infuse and flavour the butter. Add the flour and stir well to make a loose paste
Over a medium heat, gradually whisk in the milk and a water the dried mushrooms were soaked in as this will be packed with flavour.
As the sauce starts to thicken, stir in the rosemary and salt and pepper (you can adjust the seasoning to your own taste). Cook the sauce out for a further 10 minutes, stir regularly until the sauce no longer tastes floury. The sauce should not be especially thick, so add more milk if you think it needs it.
Pre-heat you over to 180 degrees (Celsius)
In a lasagna dish, ladle in enough sauce to cover the bottom of the dish add about a third of the chicken and mushroom mix before topping with lasgna sheets. Repeat this on two more layers, making sure you ladle in liberal amounts of the sauce over the lasagna sheets
Top with grated cheese and bake for 45 minutes until deep golden brown Enjoy with salad and garlic bread
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