I love shortbread, but I had horrendous flashbacks of trying make it in Home Economics class in school. It was a nightmare to roll out, stuck to the counter top, and was impossible to cut out and transfer to the tin neatly.
All this changed, when I discovered this recipe from the amazing women who run the The Edible Flower, in Ballyinahinch. This recipe is incredibly easy, doesn’t need to be rolled out, and is easy to cut into neat fingers for serving. These also make lovely little gifts if you fancy them up in a nice bag, or tin.
315 Grams Butter
350 Grams Self raising flour
120 Grams Caster sugar (plus a little extra to dust the finished shortbread with)
120 Grams Corn flour
1/2 Tsp Salt
1 1/2 Tsps Cinnamon (optional)
Preheat your oven to 140 degrees
Melt the butter in a pam over a low heat, or in a microwave in short bursts
Weigh out all your other ingredients in a bowl and add the melted butter
Mix until it is a soft dough, making sure there are no floury bits
Press the dough into a 20cm x 30cm Swiss roll tin. You can smooth the top with a palette knife if you want it completely smooth, but don’t worry if you don’t
Bake in the preheated oven for 60 minutes. Once cooked, cut into fingers, while still warm. Sprinkle lightly with a little caster sugar
Makes 28 large or 56 small fingers of shortbread. This shortbread freezes really well, and also makes really nice gifts for people
I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.
I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.
100 Grams Feta cheese
100 Grams Lardons (cut up streaky bacon would also work)
1 Onion (finely chopped)
100 Grams Kale (cooked)
100 Grams Frozen peas (thawed)
1 Tbsp Chopped parsley (optional)
Salt and pepper
Heat a large pan, and add the lardons
Fry until crispy, and then remove from the pan
Add the onion to the pan, cook over a low heat until soft
The kale, parsley and peas, and crumble the Feta cheese into the oan
In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
Remove the pan from the heat and mix all the ingredients well
Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin
I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.
Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.
500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)
8 Pork sausages (cut into chunks)
2 Red onions (thinly sliced)
2 Dessert apples (cut into chunks)
2 Tbsps Olive oil
Salt and pepper
Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
Add the cut up sausages and onions, and stir occasionally until browned
Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage
Shop bought granola can be expensive and sometimes a bit blah. This version is a feast of different tastes and textures. It’s also quick and easy to make, and tastes better than anything you can buy.
I like to team it up with some Greek yoghurt and fresh fruit for a quick and wholesome breakfast that will definitely keep you full until lunch. It also tastes really good sprinkled over ice cream for some crunch. This will keep well in airtight container for 10-14 days.
250 Grams Porridge oats
100 Grams Dessicated coconut
25 Grams Sunflower seeds
25 Grams Pumpkin seeds
50 Grams Pitted dates
50 Grams almonds
100 Grams Peanut butter
3 Tbsp Maple syrup
100 Ml Vegetable oil
Add all the ingredients to a bowl
Get your hands in and makes sure the peanut butter is rubbed thoroughly in the mixture
Transfer to a baking tray, and put in an oven preheated to 180 degrees
Bake for 30 minutes, half way through take the mix out and stir the mixture to make sure it cooks evenly
This makes a really tasty weekend breakfast dish, when you’re feeling a little hung over and needing something to get you feeling human again. It’s also great for a quick lunch, or if you get in from work and want to make something that will be ready in 5 minutes. This along with some hot buttered toast is my weekend happy place.
1 Tbsp. Olive Oil
4 x Eggs
100 grams Feta Cheese (most supermarkets sell “salad cheese” which is essentially the same thing but cheaper)
Salt and pepper
You can add extras like chopped olives, or spring onions/scallions or chives, but it’s also delicious just as it is.
Heat the oil in a frying pan.
Cut the Feta in into 1cm chunks
Crack 4 eggs into a bowl and whisk.
Add eggs, and feta, and stir the mixture as the eggs scramble, season with salt and pepper
When the eggs are cooked to your liking serve up with toast, (this is also delicious with crispy bacon if you’re a meat eater)
If you like quick easy mid week dinners then check this out. An easy delicious dish that’s is good enough to crack out for company.
This can be made in advance and reheated if you fancy some weekend cooking. I usually serve with rice or crusty bread to soak up all the yummy juices this cooks in. It’s colourful, tasty and smells fantastic,
4 Large chicken thighs ( I used ones that still had the bone in, and left the skin on. But you can use the boneless skinless ones if you prefer)
100 Grams Green beans (I use frozen ones that I have defrosted)
100 Grams button mushrooms (halved)
1 Red pepper (Cut into chunks)
1 Yellow pepper (Cut into chunks)
1 Red onion (cut into quarters)
12 Black olives, (optional)
8 Cherry tomatoes
1 Tbsp Olive oil
1 Tsp Smoked paprika
1 Tbsp White wine vinegar
2 Cloves of garlic
Salt and pepper
In a baking dish, mix the olive oil and smoked paprika and put into an oven that has been preheated to 200 degrees, for 5 minutes
Add the vegetables and garlic to the dish and coat with the oil and paprika mix, and bake for 10 minutes
Season the chicken thighs with salt and pepper
Remove the vegetables from the oven add the white wine vinegar and stir, set the chicken thighs on top and bake for a further 25 minutes
Remove from the oven and check that chicken is fully cooked, serve when ready.
Some nights you just can’t face cooking, when this is the case, this is the dinner for you. I can never judge how much rice to make, and always have extra rice left over. This is a great way to use up that left over rice and takes less than 10 minutes to make.
250 Grams Boiled long grain rice (cold)
2 Scallions /spring onions (sliced)
50 Grams Button Mushrooms (sliced)
50 Grams Frozen peas (thawed)
2 Cloves of garlic (minced)
1/4 Tsp Dried chilli flakes
1 Tbsp Grated ginger
2 Tbsp Soy sauce
1 Tbsp Sesame oil
2 Tbsp Oil for frying (something without a strong flavour like sunflower oil)
Heat the oil for frying in a large frying pan or wok
Add the vegetables, and cook for 2 minutes, then add the ginger, garlic, and chilli flakes and cook for a further minute
Add the rice to the pan, and cook for a 1-2 minutes, before adding the sesame oil, and soy sauce. Make sure the rice is piping hot
Crack 2 eggs into the pan and stir the entire mixture until the egg is cooked and little flecks of cooked egg appear. Eat right away