Spicy Thai Broth (5 min chopping – 15 min cooking!)

Spicy Thai Broth (5 min chopping – 15 min cooking!)

If you’re think of plain food and you’re fighting off a cold this will do the trick. It’s fresh, it’s zingy and it makes your mouth happy! This recipe was passed to me by my favourite man in the whole of Scotland. He’ll know who he is! Ingredients:  1 bunch of scallions (spring onions), 1 scotch bonnet chilli, 3/4 stalks... Read More

Roasted peppers stuffed with tomatoes

Roasted peppers stuffed with tomatoes

I saw a cooking program last week in passing (although I can’t for the life of me remember what it was) and it mentioned tomato stuffed peppers which greatly intrigued me. I know this is more than likely meant to be a summer dish but when I get some new idea I’m not able to wait too long. Especially when... Read More

Rhubarb and berry crumble

Rhubarb and berry crumble

Today I fancied comfort food and I wanted the house to smell of cake. Sweet, easy, tasty, warm, yummy cake. I didn’t want to spend money on buying a cake when I had most of the ingredients. I hardly ever bake so there is always too much flour and sugar in my presses! I didn’t want anything too sweet so... Read More

French Style Green Beans Salad

French Style Green Beans Salad

This green beans salad is quick and easy to make. It is much more than the sum of its part. Try it and it will be on your kitchen table regularly from then on.  Every year, I try and grow some beans and peas in my garden. This year I’ve string beans and runner beans. I used the runner beans... Read More

Roasted peppers stuffed with beetroot couscous

Roasted peppers stuffed with beetroot couscous

Inspired by Joan Byrne (@jemb123 on Twitter). She tweeted a picture of her lunch during the week and it had been in my head ever since. So here is my take on it! With many thanks to Joan as it really hit the spot! Ingredients: 1 pepper (colour of your choice, I went for yellow), 1 beetroot (fresh), 2 heaped... Read More

Asperges en vinaigrette

Asperges en vinaigrette

Just like the Poireaux en Vinaigrette (http://recessionbitesblog.wordpress.com/2014/01/17/poireaux-en-vinaigrette/), asparagus with vinaigrette are a classic French starter. Ingredients (for a starter portion – this will serve 2): 1 bunch of white asparagus (as they are hard to come by in Ireland just get them in a jar); 2 heaped table spoons of mignonette sauce (http://recessionbitesblog.wordpress.com/2014/01/17/sauce-mignonette/) If you have gotten the fresh white... Read More

Poireaux en vinaigrette

Poireaux en vinaigrette

Leeks with a mignonette drizzle. This is a very classic French starter. It’s cheap and is dead handy to use up those couple of leeks wilting in the bottom of the fridge at the end of the week. It’s great for cleaning out your system too. An all round winner! Ingredients (for a starter portion): 1 leek per person; 1... Read More

Sauce Mignonette

Sauce Mignonette

This sauce is a condiment or can be used as a vinaigrette over crudites.  Particularly delicious on a freshly opened oyster. Ingredients: 2 shallots, red wine vinegar, cracked black pepper, half a tea spoon of sugar. Method: Finely dice the shallots, add half a tea spoon of cracked black pepper and half a tea spoon of sugar. Cover in red... Read More

Squash and basil soup

Squash and basil soup

A real winter warmer, this one! Ingredients: 1 squash, 2 onions, 2 cloves of garlic, 50 g of red lentils, 1 chilli, ginger (fresh if you have it), turmeric vegetable stock, 1 bag of basil, salt, pepper. Method: Peel and core the squash. In the pot, soften the onions and garlic in a bit of oil, add the squash, the... Read More

Endives au jambon gratinées

Endives au jambon gratinées

The ultimate comfort food when it’s miserable outside. My granny used to make this for me as a treat on Wednesday afternoons. It’s a simple chicory and ham gratin. Ingredients:  2 chicory per person; 1 large slice of ham per chicory; bechamel sauce; grated cheese. Method: Pre-heat the oven to 240 C. Cut the stalk of the chicories. Boil or... Read More

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