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by July 29, 2019

I love going to the Country Market in Skibbereen when I am down in Reen West Cork.  The quality of the produce is amazing.  I love getting bits and pieces from the Market and then sitting out and eating all the goodies we have just bought for lunch.


The Perfect Picnic Lunch!!


We had:    Gubbeen Chorizo Salami, Humous, Anchovies, Ardsallagh Fresh Goats Cheese, Organic Lettuce, Baby Cucumbers, Sourdough Bread, Olives, Peppers and my left over Red Cabbage Slaw.  It was a delicious lunch!



Gubbeen Chorizo Salami and Humous


Olives and Peppers









Happy Campers !!  (inside as it was raining!!!)


by July 29, 2019

A beautiful evening in Reen West Cork, so delighted to be sitting out enjoying a delicious meal with a fabulous view.


The chicken is based on a Ainsley Harriott recipe.  We started it off in the BBQ and finished it off in the oven (mainly because it was browning too much and was not cooked).  We wrapped the browned chicken in a parcel and put lots of the marinade all over it and cooked it in the oven then for approximately 1 hour.  It was the most moist roast chicken I have ever cooked.  It worked out really well.


Next time if I want to BBQ it, I will cut the chicken into pieces and BBQ them separately.

I made the Marinade the day before, and had the Chicken marinading in it for 24 hours.


  • 1 Organic Chicken
  • 2 Onions –  peeled and quartered
  • 1 1/2 Habanero Chillis – deseeded and halved
  • 50g Fresh Root Ginger  –  peeled and roughly chopped
  • 3cm piece Fresh Tumeric  –  or 1 Tbsp Ground Tumeric
  • 1/2 tsp Ground Allspice
  • Big bunch of Fresh Thyme Leaves
  • 125 ml White Wine Vinegar
  • 125 ml Soy Sauce  (I use Tamari which is Gluten Free)


Place all the Marinade Ingredients into a food processor and mix well.

Put two slashes on each leg so that the marinade can penetrate the meat on them

Place the Chicken in a bowl and cover with the Marinade.

Rub the Marinade into the Chicken well, making sure it is in all the little creases and in the body of the chicken.

(If using pieces of Chicken, make sure they are well covered in the Marinade)

The next day  –

Prepare your BBQ  –  if you can set your BBQ up so that works like an oven, then do this and get it ready to cook the chicken.  Place the Chicken on the BBQ, basting it frequently.  It will take approx 50 minutes.

Our Chicken was browning too quickly so we brought it in and put it in the oven at 180 degrees for approximately 1 hour.   We wrapped it up with the left over Marinade, and it was delicious and moist.

If you are BBQing pieces, cook as you normally would, making sure the thicker parts like the legs and thighs are well cooked through.



  • 1/2 Red Cabbage  –  grated in the food processo
  • 2 small bulbs of Fennel
  • 1 Red Onion
  • 3 Carrots
  • 1 Tbsp Dijon Mustard
  • 1 large Garlic Clove – crushed
  • 3 Tbsp  Organic Apple Cider Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp fresh Lemon Juice
  • 1 Dessertspoon Honey (if you wish)
  • 1 tsp Chilli Flakes
  • Sea Salt and Ground Black Pepper to taste


Grate the Red Cabbage, Fennel, Red Onion and Carrots on the course blade of your food processor, then place in a bowl.

Add all the Dressing ingredients to a jar and shake well.

Pour over the Grated Vegetables and mix well.

This is even better if made ahead and left to sit in the Dressing for a few hours.

It lasts well in the fridge for 3 days.





by July 20, 2019

My Other “Favourite “ Algarve Holiday Breakfast – porridge made with almond milk, a sprinkling of cinnamon and Maca Powder, some Almonds and Walnuts and some fruit – today Mango 🥭 Blueberries and Strawberries 🍓 – served with a side plate of Cherries 🍒 and a delicious ripe Fig – a wonderful combination of slow release carbs, good fats, protein, fibre, and a host of vitamins, minerals and phytonutrients 😋😋



by July 19, 2019

My favourite holiday breakfast – a tomato and guacamole sandwich with some salmon to add that most important protein – 2 slices of tomato 🍅 (as the “sandwich”) some mashed avocado 🥑 (or guacamole) some chopped chives and some finely diced red onion – all the goodness you need to set you up for the day !!! Sunshine on a plate !!!


by July 5, 2019

I had lots of delicious home grown Strawberries but unfortunately some of them had been nibbled on by insects (not sure what they are called here in Ireland but we used to call them Butcher Boys!!) anyway, I thought I would use the less than perfect ones to make some Chia Jam.

Chia Jam is a lovely way to have the sweetness of Jam, but with the added benefit of the Fibre and Protein of the Chia Seeds.

The recipe I used is from the CookBook, “The Good Life Eatery Cookbook” by Shirin Kouros and Yasmine Larizahed.

I halved the recipe but I will give you the full recipe here.  The Jam lasts three weeks in the fridge.  You need a sterilised Jam Jar to put the prepared Jam into.  I sterilise my jars by putting them in the dishwasher – make sure they are totally dry before using.

  • 600g Strawberries
  • 100g Coconut Sugar  (recipe says can use honey, but it would not be Vegan then)
  • 2 Tablespoons Vanilla Extract (not flavouring)
  • 1 Tablespoon Lemon Juice
  • Finely grated Zest of 1 Lemon
  • 100g Chia Seeds

Hull and 1/2 the strawberries (1/4 them if large)

Put the Strawberries, Coconut Sugar, Vanilla, Lemon Juice and Lemon Zest into a saucepan and cook over a medium heat until the mixture starts to bubble.  Lower the heat and cook gently for 30 minutes.

Remove the pan from the heat and add the mixture to a blender (I used my NutriBullet) and blitz until smooth or your desired consistency.  You can leave it chunky or have it smooth.

Pour the mixture back into the saucepan, and slowly stir in the Chia Seeds.  Mix well so the Chia Seeds do not clump together.


Pour the Jam into the Sterilised Jam Jar and leave to cool.  Seal and store in the fridge.


Serve as you would any Jam.  It is actually delicious a little dollop on vanilla ice cream (either dairy free or not) and would be lovely with some yoghurt (again dairy free or not).



by July 5, 2019

I made this Spicy Cauliflower to serve with a beautiful Wild Salmon Cutlet.  Wild Salmon is so delicious, but its season is very short, so you need to enjoy it whilst you can.  It is also extremely expensive, but worth it for its wonderful flavour and goodness.  (This cutlet was approximately €11 but if you were out and bought a cocktail or a couple of Gin and Tonics it would probably be around the same price, and you would not even question it  –  so to me it was well worth the money.)

I cooked the Salmon Cutlet by dry frying it in a pan, starting off on a high heat and then turning it down to cook through.  You don’t need oil in the pan, as the Salmon is oily and some of the oil comes out during cooking to stop it sticking to the pan.  By putting it into a hot pan, you seal the Cutlet quickly which also stops it sticking.


Here is the recipe for the Spicy Cauliflower  (I based this on a recipe from LittleGreenSpoon but changed it according to what I had in the pantry).  This Paste could be used for lots of different Vegetables.  It would be particularly good with Potatoes which were then roasted in the oven.  You could also use this as a Paste for Meat for the BBQ.

The recipe for Spicy Cauliflower is Dairy and Gluten Free and also Vegan/Vegetarian.

  • 2 small Organic Cauliflowers (or one large) but into florets
  • 2 bunches of Fresh Coriander
  • 1/2 Red Chilli (I used 1/2 an Habanero which was quite spicy, if using a normal chilli I would use a whole one)
  • 2 large cloves of Garlic
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Water
  • 1 Teaspoon Ground Coriander
  • 1/2 Teaspoon of All Spice
  • 1/2 Teaspoon of Cinnamon
  • Juice of 1 Lemon
  • Sea Salt and Ground Black Pepper

Heat oven to 200 degrees.

Add all of the Paste ingredients to a NutriBullet (or blender) and blend until smooth.

Place all the Cauliflower florets into a large bowel and mix in the Spicy Paste.

Mix well, so all pieces are covered in the paste.

Place a piece of Baking Paper onto a large Baking Tray (this helps big time with the clean up) and put the Spicy Cauliflower onto the tray.

Put in the oven and cook for 20 minutes initially, then take them out and turn them around so the pale sides get to brown up nicely.



Put back into the oven for another 10 to 15 minutes until they are nicely browned.



(Ovens vary, so times can also vary, keep an eye on them after the first 20 minutes, but you will know how your oven behaves so will have a good idea how much extra time you need).



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