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ROASTED CARROT AND CORIANDER SOUP

by November 7, 2019

I love a warming bowl of soup for lunch in this grey and dreary weather.

I made a big pot of this soup which we have been having for lunch this week.  My daughter takes it to school in a flask so she has something warming in the middle of the day.  It lasts very well in the fridge and also freezes well.

When making soup (if it is suitable to freeze) I always make double and then freeze half in portions.  It makes a very easy option for lunch or a warming snack.

I have been having my soup with two rice cakes with humous and then topped with mashed sardines in tomato sauce.  I know you probably think it is weird, but my son tried it yesterday and said it was a great flavour combination.

Sardines are extremely good for you as they are a very rich source of Omega 3, Calcium and Vitamin D and they are an extremely rich source of Vitamin B12.

When I travel to France or Portugal I always bring back some tins of sardines with me as they do them very well and have the most delicious flavours which you cannot get here.

Here is the recipe for the Soup !!!

 

  • 1 1/2 bags of Organic Carrots  –  peeled and quartered
  • 2 Onions   –   peeled and quartered
  • 4 cloves of Garlic
  • Sprinkle of Sea Salt
  • Grinding of Black Pepper
  • Olive Oil
  • Sprinkling of Ground Coriander
  • 3 Litres of Vegetable Stock
  • Sea Salt and Ground Black Pepper to taste

 

Heat the oven to 180 degrees and line an oven tray with baking paper.

Put the Carrots, Onions, Garlic, Olive Oil, Sea Salt, Black Pepper and Ground Coriander in a big bowl and mix around until the vegetables are well coated.

Place on the oven tray and roast for 45 minutes, or until the Vegetables are soft and have nicely browned edges.

Bring the Vegetable Stock to the boil and put the Roasted Vegetables into the stock.  Take the soft Garlic out of the skins first!

Simmer the Soup until the Carrots are soft enough to puree nicely.

Puree the soup either with a hand held blender or put it into a blender in batches (being very careful if you do it whilst it is still so hot).

Blend until it is the consistency you prefer.  You may need to add some more water if it is too thick for your taste.

Reheat the soup gently as you require it.

If being dairy free was not an issue for you, when serving this soup it would be lovely with a little yoghurt on top and some freshly chopped Coriander would be lovely on top also if you had some handy.  If dairy free, a little coconut yoghurt on top would also be delicious.

I keep half of this in the fridge for 3 days and freeze the rest.

 

PORRIDGE – A TASTY AND EASY BREAKFAST FULL OF GOODNESS

by November 5, 2019

Well, after travelling in Hong Kong, Japan and then going on to Melbourne and Warrnambool to visit my Mum, I must say it is good to be back in my own house and kitchen.   Eating out is one of my favourite things to do, but when you do it non stop for weeks, you crave some home cooking.

As we are now in very wintery weather, it is time for Porridge to make a reappearance of a morning.  It is so easy and quick to prepare and you can top it with so many healthy options.

 

My favourite though is Raspberries and Blackberries with some Chia Seeds (both ground and whole) and some Pumpkin Seeds.  The Chia Seeds and Pumpkin Seeds both add protein to your breakfast.  Pumpkin Seeds are also an excellent source of Zinc which is a vital mineral important for a healthy immune system.  And with this cold rainy weather any help we can give to our immune system is very welcome!!!

 

 

The Berries are full of antioxidants and fibre.   Also full of fibre are the Oats, Chia Seeds and Pumpkin Seeds.

So all in all a very good breakfast in lots of ways.

Porridge is so easy to make I am sure you don’t need a recipe but I like to use 1/4 cup of Organic Oats per person (Gluten Free if you need to) and I use Almond Milk to make the porridge.  I add quite a lot of milk (I never measure it) as I like my porridge creamy and not dry.  I leave it on a low heat on the stove whilst I make my daughters school lunch – giving it a stir every now and again until I like the consistency.

Make sure to read the label as many dairy substitute milks have a lot of extra things in them – I like the Innocent Almond Milk which is in the fridge section of the supermarket.

 

BBQ LAMB CUTLETS WITH WATERMELON, FETA AND MINT SALAD

by September 6, 2019

We had this for dinner a week ago (when the weather was still sunny) and it was a delicious light and tasty dinner which was very quick to get together.

This also makes delicious left overs for lunch the next day.

I am not giving you exact measurements, as how big you make the salad depends on how many are eating it.  It is a very easy going dinner and you can play around with it depending on your tastebuds.

I marinated the Lamb Cutlets for an hour or so before putting them on the BBQ.

LAMB

  • Lamb Cutlets
  • Olive Oil
  • Crushed Garlic
  • Dried Chilli Flakes
  • Dried Oregano
  • Lemon Juice

Mix the Marinade ingredients together and put the cutlets in and let them sit for as long as possible to pick up all these lovely flavours.

 

WATERMELON, FETA AND MINT SALAD WITH A YOGHURT AND MINT DRESSING

  • Watermelon  –  diced into squares (not too small as you don’t want them to end up mushy)
  • Feta Cheese . –  diced into squares
  • Big Bunch of Mint . –  leaves picked off
  • Lettuce

 

Place all the ingredients into a big Salad Bowl.

 

 

 

 

YOGURT AND MINT DRESSING

  • Bunch of Mint . –  leaves only
  • Big blob of Yoghurt . –  I used Glenisk Goats Yogurt (its really good)
  • 2 small cloves of Garlic
  • Extra Virgin Olive Oil
  • Freshly Ground Black Pepper

Place all the ingredients into a NutriBullet and whizz until it is smooth and creamy.

 

 

 

 

 

 

Cook your Lamb Cutlets.

 

 

 

 

 

 

Dress your Salad with the Dressing, tossing the dressing through so the leaves are well coated.

 

 

 

 

Serve !!!

HOISIN SAUCE DUCK WRAP/PITA

by August 27, 2019

Left over Confit Duck used to make delicious Hoisin Sauce (Gluten Free) Pita and Wrap for lunch.  With schools back this week, this would make a delicious packed lunch for school or work.

 

 

 

 

 

  • Left over Confit Duck  –  Shredded
  • 1/2 Cucumber  –  cut into batons
  • 4 Spring Onions  –  cut into batons
  • Lettuce
  • Hoisin Sauce
  • Mayonnaise
  • Wraps or Pitas for filling

Make the sauce by adding some Hoisin Sauce to some Mayonnaise and mix well.  Taste and adjust to your taste buds.

 

Put the shredded Duck into a dry fry pan and on a medium heat brown the Duck so some of it is crispy.  The Duck has enough oil in it so you do not need to add any oil.  Once it is heated through and there are some crisp bits turn it off the heat.

 

 

If using Pita Bread, toast them and cut open.

Place a layer of the Sauce over the Pita Bread or wrap.

Add the Lettuce, Cucumber, Spring Onions and then the Crispy Duck.

Roll the Wrap and cut in half, or close the Pita.

Enjoy !!!

SUMMERY DUCK A LA ORANGE

by August 27, 2019

My Summery version of Duck A La Orange! A lovely fresh salad with orange segments and orange juice in the dressing served with a melt in your mouth Confit of Duck Leg !!

 

  • Salad Leaves
  • Spring Onions  –  finely sliced
  • 2 Oranges  –  Segmented and the juice squeezed out for the dressing
  • 1/2 Large Pomegranate (or 1 small one)
  • Coriander Leaves
  • Packet of Confit Duck Legs (1 per person)

 

Place all the salad ingredients into a large bowl

Cook the Duck as per the packet instructions, it generally takes about 20 minutes.

 

 

 

DRESSING

  • Orange juice left over from the segmented Orange
  • Sesame Oil
  • 2 Cloves of Garlic crushed  –  I used my fermented garlic and some of the liquid for the dressing, but you could use a small splash of soy sauce)
  • Olive Oil
  • Sea Salt and Ground Black Pepper to taste

Mix all the above ingredients together and taste.  Adjust as necessary for your taste.

Pour the dressing over the salad and toss.

Place some salad on each plate and top with the crispy Duck Leg.

 

 

COUNTRY MARKET LUNCH

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

 

Anchovies 

 

 

 

 

 

 

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

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