Magical Christmas

I cant believe its less than a week to Christmas Day.. Every year I say I am going to not burn the midnight oil…. and here I am sitting in my Kitchen at 1am.. listening to Christmas music and putting the finishing touches to the finale of the year “The Donellis Magical Christmas Dinner”.

So don’t panic if you haven’t got it all under control… pop on the Christmas Music make a cuppa… pour a glass of wine and make the list… if you are cooking this Christmas it’s the most important thing you will do… plan a few menus and write the shop list, this way you will save Time and Money!!  

Wishing all of you and your families a safe happy Christmas & a wonderful 2014.   I am taking a little break until mid-January so will be looking forward to chatting about delicious soups & handy mid week dinners in January…  Have a safe & happy festive season…

Best Wishes

Siobhan @ Donellis

So here we go… keep it simple, cook as much in the oven as you can ..

Fantastic Potatoes with sticky parsnips…

These really are "fantastic" because with this method you get the crispy bit on the outside and the melty sweet bit inside… just Fab…  

1kg potatoes peeled & cut into large chunks 

4 medium parsnips peeled , & cut into sticks

1 medium bulb of garlic broke into cloves

Small handful rosemary

1 lg. Tablespoon of honey 

Extra Virgin Olive Oil

1. Preheat your oven to 200, fan 180, gas 6. 
2. Cook potatoes in a pot of cold, salted water and bring to the boil when it begins to simmer add the parsnips… cook for a further 5 mins, drain and steam until dry.  
3. Transfer to a roasting dish,  sprinkle the garlic cloves  thru the veg… add the warmed honey & drizzle enough olive oil to make the veg glisten.  Cook for about 15 mins or until aldente!!

Festive Potato Gratin…

Fantastic Dish that can be cooked 2 days before & stored in the fridge ready for reheating

1 deep baking or Pyrex dish about  

30cm x 30 & 7cm deep 

10 potatoes peeled & sliced thinly 

(evenly or they wont cook properly so take your time)

5 generous handfuls of baby spinach

4 roast peppers sliced into strips

½ litre of cream 

2 cloves of garlic chopped vv finely 

Generous sprinkle of parmesan cheese

1. Cover the bottom of the dish with a layer of potatoes.  
2. Spread a handful of the spinach & peppers on top and continue to layer up the dish with potatoes, spinach, peppers until it is packed tightly.
3. Meanwhile heat the cream with the garlic over a low heat until just hot and the garlic has infused nicely.
4. Pour over the gratin scatter the grated parmesan cheese on top and pop into the oven for about 1 hour or a little more … you need to check the centre of the dish to ensure the potatoes are cooked.

When cooked, leave to cool with a weight on top of the gratin (this will compress it and allow you to slice into whatever shape you wish) An easy weight to use is place a baking tray on top of the gratin with a saucepan of cold water weighing it down…  Leave to compress until cold enough for the fridge…..  

Festive Tips for Cooking the Bird!!

Its important to try and keep the Turkey breast meat moist… & the trick is to cover the turkey breast with something that will continue to baste the turkey. 

Examples include draping streaky bacon over the turkey breast, or smearing the breast with butter and covering with greaseproof paper or foil, like a little tent, this will ensure the moisture is retained.  

A great tip to keep the breast extra moist is to dip 4 sheets of kitchen paper in melted butter and drape over the Turkey Breast, then cover with foil… 

How Long to Cook for

4.4 kg – 10lb   3 hours

6.7kg – 15lbs 4.5 hours

9kg  - 20lbs - 5 hours

Check the weight of the Turkey you need…. examples a turkey weighing 10lbs (4.5 kg)  will feed 6 people with some leftovers .  

What Temp do I cook turkey at ?

First 30 mins cook @ 200/400/6

Next xx take it down to  170/325/3 … 

Final 30 mins uncover the turkey and cook @ 200/400/6

How do I know its cooked….  The only sure way of knowing the bird is cooked is to insert a thin skewer into the thickest part of the leg, remove it and press it flat against the skin  if the juices run clear the Turkey is cooked..

Remove the bird and immediately cover again with foil and a thick clean towel, this will ensure the turkey stays hot & the moisture is sealed.  

It’s also a lot easier to carve.  In addition it gives you time to do all the last minute prep & maybe even sit down and have a little Christmas drink.. 

Stuffing… as wild as your imagination…

No need to weigh just use your hands to measure and taste to adjust the seasoning… 

• • 6 handfuls of breadcrumbs, 2 onions sliced and lightly cooked, 1 tablespoon sage & parsley, 2 tablespoons of melted butter 

• • 6 handfuls of breadcrumbs, 1 handful of cranberries, 1 apple, 1 tablespoon parsley, sage, rosemary & thyme 3 tablespoons of melted butter.

• • 6 handfuls of breadcrumbs, 2 handfuls of chestnuts, 1oog of Pancetta, good glug of olive oil, 1 egg lightly beaten, knob of butter, pinch of nutmeg,  zest of 1 lemon.

Wok Tossed Brussels Sprouts w Chestnuts & Pancetta

Slice Brussels Sprouts into 3 slices.. Steam for 3 mins….

1. Heat a non stick wok with a little oil….

2. Pop the brussels sprouts into the wok 

3. 2 mins later toss in the chopped chestnuts & pancetta and cook for a further 2 mins…

Serve immediately

Fasta Pasta

Pasta is such a fantastic versatile food..  It's food for all the family from the biggest down to the tiny tots…  

Basic Rules… 

• Don’t Overcook it…
• Fill up the pot with lots of boiling water
• Fresh Pasta only 3/5 mins – take the taste test
• Dried  - up to 20 mins – take the taste test
• Drain when cooked and toss with a little olive oil if not using immediately.  You can reheat pasta while tossing in a sauce..  

Penne or Fusilli Pasta salad… 

When I cook pasta I always throw in a bit extra to use for pasta salads or to pop into soups, it’s the handiest staple to have cooked in a container in the fridge..  simply drain when cooked rinse in cold water, shake to dry and drizzle with olive oil.

• Cold pasta, little basil pesto, chopped grilled red peppers, garden peas, little cubes of feta cheese.
• Cold pasta, chopped chicken breast, baby spinach, cherry tomatoes, drizzle of chilli oil.
• Cold pasta, chopped sugar snap peas, broccoli, flaked salmon or tuna, light chilli mayo.

Sauces are what makes pasta dishes great!

From a Basic Tomato you can also make tomato & basil, Creamy tomato, Spicy tomato Arrabiata

Creamy Sauce, Carbonara, Smoked Salmon, pinenuts, spinach & roast red peppers

Sometimes the simple things are the most special… 

Use any fresh or dried pasta shapes… 

• Melt Real butter, 1 tbls of sage, basil or flat leaf parsley & grated parmesan cheese.
• Roast butternut squash cubes, fresh sage, real butter & parmesan
• Homemade Tomato sauce, Frozen peas & grilled bacon, parmesan

Last night's dinner - quick birthday dinner for a friend…  

Sunblushed tomato ravioli filled with ricotta

1 courgette

1 handful of sugar snap peas

1 handful of chorizo sausage

2 tablespoons of fresh basil pesto

half a glass of white wine

4 tablespoons of cream 

Chop the courgette into small cubes, and also the chorizo sausage, pop a little olive oil into a deep non-stick sauté pan or wide saucepan, heat and pop the courgette and chorizo into the pan, cook until the courgette has turned a nice glossy colour possibly 5 mins.  Pop in the wine cook for 3 mins add the cream and pesto…  pop in the chopped sugarsnap peas.   Meanwhile cook pasta for about 3 mins – drain pasta and add to sauce pot..  combine well and serve in a large bowl straight to the table..  

I served it with a baby spinach salad & crusty ciabatta bread…   Enjoy!

Fantastic Sauces

Basic Tomato Sauce

2 tablespoons of olive oil

1 red onion finely chopped

2 cloves of garlic

2 x 400g (140z) can of plum tomatoes

1 teasp of caster sugar

½ cup dry white wine

salt & pepper to season

1. Heat the oil in a pot and add the onion & cook for about 5 mins  pop in the garlic and continue to  cook for about another 2 minutes.. turn the heat down to ensure you don’t burn them..
2. Whiz the plum tomatoes and add them with the wine to the pot..
3. Bring to the boil and reduce to a simmer for about half and hour with the lid off the pot…

This basic sauce freezes brilliantly and will keep in your fridge for ages if kept in a sterilized jar.  Its delicious just by itself with some Penne Pasta and some shavings of Parmesan or as the basis for Bolognese sauce or Lasagne…

Tomato & Basil sauce… just add 3 tablespoons of fresh torn basil just before tossing into hot pasta.. with lots of parmesan. 

Broccoli, lemon and pinenut penne

Serves 2

4 Stalks Tenderstem broccoli, chopped

2 tbsp, pinenuts toasted

1  Lemon, zest and juice

Salt and freshly ground black pepper 

3 generous handfuls penne pasta

1 cup of cream

grated parmesan, to serve

1. Melt the butter in a saucepan, add the broccoli and pine nuts and fry gently for three minutes. Add the cream lemon zest and juice, season well with salt and freshly ground black pepper bring up to the boil and then remove from the heat.
2. Cook the penne according to the packet instructions and drain, leaving a little of the cooking liquid in the pan. Add the broccoli mixture to the cooked penne, combine well
3. To serve, spoon into a serving bowl and scatter with grated parmesan.

Penne with spinach, pinenuts & roast red peppers

Serves 4

3 Roast Red Peppers

3 tbls of pinenuts

3 handfuls of baby spinach

6 handfuls of Penne pasta

1 ½ cups of cream

½  cup of parmesan cheese

2 egg yolks

salt & pepper

1. Beat egg yolks together with cream & parmesean.. season with salt and pepper.
2. Wilt the spinach, pop into a small pot with a tbls of boiling water, cover & cook until wilted.
3. Toast the pinenuts on a non stick pan until lightly browned.
4. Slice up the peppers into strips
5. Pop the penne into a sauce pan and cover with boiling water – cook until aldente..
6. Pop the egg mixture into a small pot and heat gently
7. Drain the Penne, pop back into the pot 
8. Toss the sauce, spinach, pinenuts & roast peppers through the pasta over a low heat.

Serve immediately in bowls with some extra parmesean…

Use the same method to make carbonara…. Use cooked bacon, sautéed mushrooms in lieu of spinach, pinenuts & roast peppers..

Know your Parmesan Cheese…

Grana Padano -  Parmigiano Reggiano  & the Cheapies….

• Parmesan cheese & Grana Pandano are iconic hard cheese originally from Italy, they are made using traditional methods as both cheeses have been produced since the middle ages.. widely used and produced all over the world.
• Within Europe, Parmesan cheese is a protected cheese which means the manufacture of these cheeses are governed by rules & regulations..
• Protected method in a geographic area of Italy can be labeled as Parmesan cheese. 
• Parmesan cheese is referred to by its Italian name: Parmigiano-Reggiano, a reference to the regions in which the cheese is produced. To bear the Parmigiano label, Parmesan cheese must be made from cow's milk between May and November in Modena, Parma, Reggio Emilia, or parts of Bologna and Mantova. The cows are fed a diet of grain & grass – no silage or antibiotics, whereas Grana Pandano can be made in many more regions, the feeding regulations are not as strict..
• The cheese is traditionally made by mixing whole morning milk with skimmed milk from the previous evening. Both cheeses are moulded with a stencil, indicating where and when it was made. 
• The cheese is soaked in a brine bath and then aged for a minimum of two years before being graded for sale.
• Buy these cheeses in a whole wedge, rather than pre-grated, as the wedge will hold flavour and texture better, and will not dry out as fast… 

Back to College time! Good eating is easy.

Get those College Guys & Girls Cooking ...

This is the time of year that our young guys and girls begin to head to college for the first time or get ready to head back.. learning to cook is really essential if you live away from home as its the only way to manage money and at the same time nourish yourself...  but equally can be very useful if you are living at home but now you are not always on the same schedule as everyone else in the house..  

Eggs - breakfast - lunch and dinner 

Soups - easy minestrone filling and satisfying 

Cook a whole chicken..  dinner & leftovers

Stir Fries... - wok or non stick pan - dinner in minutes

Quick, Easy & minced beef, turkey, lamb, pork…

Minced meat  has to be one of the  most versatile of ingredients,  its very easy to cook with, easily absorbs flavours and can cook for a long period or a shorter quick cook without loosing flavour or texture…  

Tip:  Buy good quality lean minced meat – use within 24,hours of purchasing an if you are going to freeze cooked product do so within 24 hours to keep the flavours..

Some of my tried and tested favourites..

Asiany Turkey Mince roll ups.. babycorn, sugarsnaps, beansprouts, chilli, garlic, coriander splash of soy & teriyaki beansprouts & iceberg..

A Mexican variation using Turkey mince  with  nachos, or tortillas…  fry off with garlic, chilli, cumin, coriander, add the turkey mince and a few chopped fresh tomatoes with coriander…  

Asian Turkey patties… Fab flavours of kaffir lime leaf and lemongrass….  Turkey mince, egg, kaffir lime leaf, lemongrass, garlic, chilli … mix up and form little patties..Pan fry and transfer to the oven to finish for 10 mins.

Minced pork or a mixture of minced pork and beef make very tasty meatballs…. Add a bit of spice or herbs to mixture.

Lamb lasagne with feta, chilli & olives or mousakka...

Chilli Beef in nachos, tacos, wraps, or jacket potatoes, vary it with different topping for example salsa, cheese, guacamole, lime juice, coriander.

Meatloaf – spice it up with chilli or add some fresh herbs and serve with tossed salads.

Cottage pie – top with carrot & parsnip mash or potato & parsnip with a little horseradish

Lasagne  - forget the béchamel and use cottage cheese & fresh basil pesto.

Meatballs, serve with a tomato & basil sauce, arabiata or do them Moroccan style - add some ground cumin, coriander & chilli serve with couscous

Asiany Turkey Mince Roll ups… 

500g Turkey mince – lovely and lean

6 Baby corn chopped 

1 handful Sugar snap peas 

3 handfuls of mushrooms

1 red pepper cubed into small pieces

1 red chilli chopped very finely

2 cloves of garlic chopped very finely

1 red onion chopped very finely

Small piece of ginger

1 bunch of coriander chopped

3 handfuls of beansprouts

8 iceberg lettuce cups

Couple of splashes of soy & teriyaki sauce

Splash or spray of oil

Heat a wok, add the onion, pepper, chilli, garlic& ginger cook for 3 mins, add the mince stir fry with a splash of soy and teriyaki, add half the coriander, cook for 5 mins. Meanwhile  Steam the chopped baby corn for 5 mins, chop the sugar snaps into small pieces add to the mixture with the baby corn , stir to combine cook for another 5 mins add the remaining coriander with another splash of soy & teriyaki.

Pop the beansprouts on top of the mixture just as you are about to serve.. combine and pop mixture into a bowl.  Serve in cups of iceberg… roll up and eat… just delicious!!

Greek Moussaka

500g minced lamb

500g natural yoghurt

3 raw eggs

2 red onions finely chopped

2 cloves of garlic

1 glass of red wine

2 large aubergines in big cubes

4 rooster potatoes sliced

2 cans of chopped tomatoes

1 large handful of basil

Fry the aubergine in oil remove and place on kitchen paper.

Heat a little oil and cook the onion & garlic for 3 mins, add the mince cook until browned add the wine and tomatoes cook for 10 mins, pop the aubergine and basil into the mixture and bring to a simmer.

Meanwhile Steam the rooster potatoes for 5 mins just to remove the big bite…   

Combine the yoghurt with the eggs..  Layer the lamb mixture with potatoes and top with the yoghurt mixture on top…. Sprinkle with breadcrumbs and bake for 45 mins @ 190… serve with a green salad…  

Homemade Burgers…

Everyone loves a good homemade burger…  here’s a few variations that will satisfy everyone..

Basic ingredients..

500g minced good quality beef,  1 egg, 1 handful of fine breadcrumbs, salt & ground pepper.

This is a simple plain recipe however, you could top with melted cheese & bacon or why not top with a little with mixed pepper sauce..

These variations will keep everyone interested..

Mexican – 1 teasp chilli powder, 1 handful of fresh coriander, juice of 1 lime

Italian inspired – add some sunblushed tomatoes, 

basil pesto into the mixture

Aisany – grate ginger, garlic & sweet chilli sauce into the mixture 

Spanish – chopped chorizo sausage & carmelized red onions

Delicious Chilli Beef..

This chilli con carne is ready to go in the pan in a few mins.. then it will bubble away happily until dinner time

Ingredients

500g good-quality beef mince

1 glass of red wine

2 onions, diced

2 garlic cloves, crushed

2 carrots, diced

2 celery sticks, diced

2 red peppers, diced

1 heaped tsp chilli powder

1 heaped tsp ground cumin

1 heaped tsp ground cinnamon

salt and freshly ground black pepper

1 x 400g/14oz can red kidney beans, drained

2 x 400g/14oz cans chopped tomatoes

To serve

sour cream

chopped fresh coriander leaves

lime wedges

nachos

Preparation method

Heat two tablespoons of the oil in a large frying pan over 

a medium heat. Add the mince and fry until golden-brown all over.

Meanwhile, heat the remaining oil in a saucepan over a medium to high heat. Add the onions, garlic, carrots, celery and peppers and fry until softened.

Add the chilli powder, cumin and cinnamon and season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.

Remove the mince from the pan using a slotted spoon and add to the vegetable mixture.

Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about an hour, stirring every now and again to stop it from catching on the bottom of the pan.

To serve, ladle the chilli into four serving bowls. Drizzle over the soured cream. Sprinkle with the chopped coriander. Garnish with the lime wedges and serve with nachos or steamed  alongside

Penne Pasta with Meatballs & Tomato Sauce

500g beef minced or mixture of beef & pork

2 tbsp tomato puree

1 red onion chopped finely 

2 cloves of garlic finely chopped

Sprinkle of chilli flakes (if you like spicy food)

1 cup of breadcrumbs

1 carrot grated

2 eggs beaten

Olive oil

2 tbsp of warm water

500g Penne Pasta 

Tomato Sauce

2 cans of tomatoes  

2 cloves of garlic

1  red onion finely chopped

1 tablespoon of sugar

1 glass of white wine

Sprinkle of chilli flakes (only if you like spicy food)

1 handful of chopped basil

Cook off the onion and garlic for a few mins, then add the wine and cook for 3 min, pop in the tomatoes,& chopped basil.  Bring to the boil and simmer for 20 mins.

Meatballs

Place the mince, tomato puree, egg, onion mixture breadcrumbs, carrot and warm water into a large bowl and mix well with your hands.

Using your hands shape the meat into bit sized meatballs, roll in flour and place on a tray while you finish rolling all the shapes.

Cook the meatballs on a hot pan in small batches until browned.  Keep warm in the oven while cooking the remaining meatballs..  

Cook the pasta according to the instructions on pack.

Pop the meatballs into the hot tomato sauce mixture for 15 mins until cooked through..  serve scattered with fresh basil & grated parmesan cheese.

Oven baked Lasagne

Using cottage cheese instead of béchamel 

Ingredients

500g lean beef mince

1 onion, finely chopped

1 red pepper, seeds removed, finely chopped

2 generous handfuls of chopped mushrooms

1 tbls of tomato purée

1 large glass of red wine

10 fresh basil leaves shredded

2 x 400g tins chopped tomatoes

salt and freshly ground pepper

Approx 15 dried pasta sheets

300g cottage cheese

150g/5oz grated mozzarella cheese

Olive oil to cook..

Preparation method

Preheat the oven to 180C/350F/Gas 4 and grease a medium sized oven proof baking dish.

Heat a dash of oil in a large heavy-based frying pan over a high heat. Fry the mince until browned all over. Remove the mince from the pan.

Add another dash of oil to the pan over a medium heat. Gently fry the onion, peppers and mushrooms until soft.

Add the mince back into the pan together with the tomato purée and wine.  Cook for a further five minutes.

Add the tomatoes and herbs, and bring to the mixture to the boil. Simmer for at least 30 minutes and season to taste with salt and freshly ground black pepper. 

Line the base of the baking dish with pasta and cover with about one-third of the mince mixture.  Pop  teaspoonfuls of cottage cheese evenly across the mince, using up about 1/3 of the cheese.

Repeat this in layers once or twice depending on the size of your dish…finally cover the lasagne with the grated mozzarella. Bake in the over for 45 minutes, or until golden-brown and bubbling on top.  Serve with a fresh baby leaf salad.. enjoy..

Best Shepherds Pie

Ingredients

1 large onion chopped

2 medium carrots, chopped

500g beef mince

400g tin tomatoes

290ml beef stock

1 bay leaf

fresh thyme leaves from 1 sprig

2 tbsp tomato purée

salt and freshly ground black pepper

For the topping

8 potatoes, peeled and chopped

2 carrots, 2 parsnips, peeled and chopped

1 cup of milk

1 tablespoon of butter

Olive Oil for cooking

Preparation method

Preheat the oven to 190C/375F/Gas 5.

Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.

Add the minced beef and cook for 3 minutes to brown.

Add the tomatoes, purée, beef stock, bay leaf and thyme.

Cover and simmer for 30 minutes. Season.

Meanwhile, to make the topping, boil the potatoes, carrots and parsnips in water until soft. Drain and mash with the butter and milk.

Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

Super Easy Summer Salads

Take Potatoes......

Baby potatoes, sliced in half popped on a baking tray Cook @ 190 for 20mins

Baby potatoes w Garlic, Rosemary, Seasalt, Sprinkle of olive oil 

Baby potatoes & Sweet Potatoes, carmelized red onion, dash balsamic vinegar, & sprinkle of seasalt

 Baby potatoes on a baking tray with garlic, sprinkled with olive oil cooked then tossed when still hot with roast red peppers, black olives, fresh Basil pesto dressing, Serve while still warm

Warm New Potato Salad, steam the new potatoes and dress in honey mustard dressing when warm, can be eaten warm or cold.  The dressing soaks into the potatoes, which gives a great flavour.

Take Pasta......

Penne, Orzo pasta, cook according to instructions and combine with

Roast Red pepper, pinenuts & fresh basil

Chopped black olives, carmelized red onion, shaved Parmesan cheese

Sunblushed tomatoes, goat’s cheese & red pepper pesto w fresh basil

Spinach, cherry tomatoes, grated Parmesan cheese & a drizzle of olive oil

Take Beetroot.....

Cook your own beetroot or use the vac packed beetroot readily available for a superior taste, if you only have beetroot in a jar, rinse thoroughly before using in these salads 

Cut beetroot into large cubes

Combine beetroot with soft goats cheese & sprinkle with pistachio nuts.

Combine beetroot with crème fraiche and top with toasted almonds

Beetroot, Radish & Roast Almond Salad

Take Beans.....

If using fresh beans you need to soak and cook them before using in salads. For canned beans drain and rinse them before using in salads and shake off excess water.

Chickpeas, roast red pepper, spring onions & coriander with a little chilli oil dressing

Kidney Beans, Chickpeas & Cannellini Beans, with finely chopped celery, cucumber and fresh red pepper tossed with a little olive oil with torn fresh basil.

Take Salad Leaves.....

We have access to such a variety of salad leaves it takes minutes to make interesting green salads...

Baby leaves, Rocket, Baby Spinach, Fresh Basil, Flat Leaf Parsley etc.... 

Baby spinach, finely chopped courgette & radish, with sugarsnaps & a drizzle 

of lemon zezted crème fraiche

Rocket, with shaved parmesan cheese,  a sprinkle of pinenuts & a drizzle of balsamic vinegar

Parisian Summer Salad, Rocket, French beans, shaved red onion, olives, & rustic croutons 

Rustic Croutons -  Cut day old French bread into chunks drizzle with olive oil bake @ 180 for 10 ish mins – cool on a wire tray – use within 24 hours – keep stored when cool in a sealed container to keep the freshness.

Classic Caesar Salad, Cos Lettuce, Shaved Parmesan Cheese, Cooked fresh bacon, Caesar Dressing, homemade croutons 

Fruity  & Nutty, Mixed baby leaves, pumpkin seeds, chopped apricots, pine nuts, sesame seeds, drizzle of olive oil & balsamic.

All you need to know about ...Lettuces and salad leaves

There are so many different varieties of lettuce and salad leaves available. When choosing lettuce to buy look for blemish free leaves or if you are buying leaves in bags check they have not been bruised in transit or look wilted in the bag & check they are well in date as they tend to not be so good on their last day.

Its also easy to grow you r own leaves, buy a variety of packets of seeds, simply sprinkle the seeds into pots with compost and pop out.....

Baby leaf spinach

Is a fantastic, as it has great keeping properties, it is tender yet thick with a pleasant yet fragile taste. It also doesn’t wilt like many other leaves so it holds its shape longer in salads. 

Suggestions:  It combines well with olive oil dressings. We serve it tossed in olive oil & balsamic and topped with warm goats cheese & toasted pinenuts.  Its fantastic tossed thorough penne pasta with some grilled red pepper.

Cos Lettuce

Cos lettuce is easily recognisable by its elongated leaves,  it has a firm, crispy texture and a subtle nutty flavour.  It keeps well in the salad drawer of the fridge
Suggestions:  It is the classic lettuce for Caesar Salad, but can also be used mixed with other leaves and sprinkled with some seeds.

Frisée

Frisée are curly feathery leaves that range in colour from yellow & white to Yellow & green.  They can be quite bitter so I wouldn’t suggest that you make a salad entirely of Frisée, however if you mix them with other leaves & they provide texture to a salad.

Iceberg lettuce

If your kids don’t like salad try them on Iceberg this summer.  Its a fantastic versatile lettuce which is also great value as it will keep fresh for up to 5 days. Kids like the crunchy texture.

Lamb's lettuce

Are small spoon-shaped leaves, they have a subtle nutty flavour, and are lovely mixed with other leaves
Suggestions:  Use in mixed salads, try a honey mustard dressing

Butterhead lettuce

Our traditional lettuce is still growing strong and there are so many varieties.  

Suggestions: use as a salad garnish or with mixed leaves

Little gem

Is a small compact lettuce with crispy, round leaves. 

Suggestions add crunch to a  Waldorf salad with celery, apple, walnuts and mayonnaise. Or simply use as a side salad with tomatoes & cucumber with a creamy dressing

Mizuna

Is similar in appearance to rocket, this Oriental leaf has a hot, mustardy flavour.
Suggestions: use in mixed salads  and stir-fries.

Radicchio

Is easily identifiable by it distinctive pinky, red leaves.  Radicchio adds a splash of colour to any bowl of salad.  It has a slightly  chewy texture similar to cabbage leaves.
Suggestions:   use to mix into  salads and as a garnish for a variety of savoury dishes.

Rocket 

Is a strong, peppery leaf with jagged-edged indented leaves which has a delicious peppery taste.  It can have quite a strong flavour so a little goes a long way.
Suggestions   It works really well with Mediterranean ingredients such as Parmesan cheese and pine nuts.  Also delicious in  salads or hot pasta, serve with goat's cheese or use simply by its own delicious self!!

All you need for best dressed Salads ….

Balsamic Garlic Dressing

2 tbls of good Balsamic Dressing

1 tbls of lemon juice

1 clove of garlic crushed

¾ cup of ex virgin olive oil

Combine all of the ingredients together in a screw top jar and shake vigorously

Dijony Salad Dressing

3 tbls of extra virgin olive oil 

2 tsp Dijon mustard

2 large tbls of lemon juice

2 cloves of garlic crushed

Seasalt & Pepper

Combine all of the ingredients together in a screw top jar and shake vigorously

Yummy Honey Mustard Dressing

350ml ex virgin olive oil 130ml of white wine vinegar

1 clove of garlic finely chopped

1 tbls wholegrain mustard 1 heaped teasp of honey

Pop the white wine vinegar, mustard, honey, garlic into a small blender/or whisk, gradually add the oil in a thin stream continually whisking.

Vinaigrette dressing 

1 tbs of balsamic vinegar 1 tbls of sunflower oil

2 tbls of extra virgin olive oil 2 tbls of chopped fresh tarragon or flat leaf parsley

Combine all of the ingredients together in a screw top jar and shake vigorously

Asiany Salad Dressing

3 tbls of sweet chilli sauce 1 lime juiced and zested

1 tbls of rice wine vinegar 2 tbls of chopped coriander

Combine all of the ingredients together in a screw top jar and shake vigorously.

Beetroot, Radish & Roast Almond Salad

4 Beets - sliced

6 Radishes – sliced

3 tbls of flaked almonds

2 tbls of crème fraiche

1 tbls of natural yoghurt

1. Pop flaked almonds onto a baking tray and transfer to a preheated 170 oven for about 5 mins or until just beginning to turn  in colour
2. Place the beets & radishes into a bowl
3. Combine the crème fraiche & yoghurt until smooth
4. Reserve a tbls of almonds & then scatter the remainder over the top of the beets & radishes and combine gently with the dressing.
5. Transfer to a shallow bowl & decorate the top with the remaining almonds.

Red Cabbage, Sugarsnaps w Citrus Dressing

½  red cabbage

4 generous handfuls of sugar snap peas

1 large juicy orange

1 piece of ginger thumb size

Remove the outer leaves from the red cabbage and using a potato peeler (or a steady hand and sharp knife) finely shred the cabbage.. 

Slice the sugarsnaps down the centre removing any tough ends.

Juice the orange

Grate the ginger

Combine the sugarsnaps, red cabbage and ginger in a mixing bowl

Pour the orange over the salad and mix thoroughly

Transfer to a serving bowl with a garnish of any green herb!!

Carmelized red onion & Sweet Potato Salad

3 Sweet potatoes

8 baby potatoes 

6 cloves of garlic

1 red onion 

3 tbls of balsamic vinegar

1 tbls of sticky brown sugar

Sea Salt

1. Slice the baby potatoes in half & then chop the sweet potatoes into approx the same size pieces.
2. Slice the red onion thinly removing tough ends etc.
3. Pop into a bowl and 2 tbls of balsamic & the brown sugar over the onion, mix to combine then transfer onto  baking tray to a preheated oven 170 for about 5/6 mins… check to see if beginning to caramelise if not leave another few mins.  Remove when cooked and set aside
4. Transfer to potatoes to a baking tray and add the garlic cloves unpeeled.
5. Pour the olive oil over the potatoes & garlic ensuring they all have a coating .
6. Pop into the oven for about 20 mins or until cooked 
7. Transfer to a mixing bowl and add the caramelised onions, balsamic & seasalt… using your hands toss gently until well combined…

Summery Sodas & Sundaes!

Summery Sodas & Sundaes are a great way to slurp away the summer..... they make very easy desserts and can be great fun to make with as many variations as you can imagine!!  If you are on a self catering holiday with kids you can have a lot of fun competing for who makes the best sundae. 

Sugar Stock Syrup

480g /1lb sugar

600m/1pt of water

Pop the sugar and water into a large pot, bring to the boil stirring until the sugar has dissolved into the water.  Allow to cool pop into a sterilized jar/bottle and store in the fridge until needed...

Rhubarb & Strawberry Lemonade

3 stalks of rhubarb chopped

6 cups of stock syrup 

5 cups of strawberries, remove stem & crush

½ cup of fresh lemon juice

Bring rhubarb, stock syrup to the boil, remove from the heat and stir in strawberries, cool for about 30 mins.

Press mixture through a fine sieve, pop in the fridge to chill, stir in lemon juice and serve with ice ..

Traditional Lemonade

2 lemons juiced

1 orange juiced

50ml/8floz of Sugar stock syrup

750ml/ 1pint of cold water

10 ice cubes

1. Juice the lemons & limes, pop into a large jug

2. Pour over the water and stock syrup – stir really well

3. Pop in the ice cubes

Variations...

• • Add 6 sprigs of fresh mint – for a Mojito lemonade
• • Add 4 sprigs of lemon balm or verbena
• • Lemon & Lime Lemonade - Substitute the orange for 2 limes and check for taste as you may need a little more stock syrup
• • Pop a scoop of vanilla ice cream into a tall glass and top with lemonade for a light sundae....

This is so refreshing and fun to make....

Knickerbocker Glory 

The quintessential ice cream sundae, that dates back to the 1930’s.

To begin with you need, a tall glass, long spoons and some straws...

Fresh fruit salad

Strawberry coulis

Vanilla Ice cream

Strawberry Ice Cream 

1 tbls of fresh cream pp

Ice Cream Wafers

In a tall glass dribble some strawberry coulis and let it run down the side of the glass. Pop a spoon of fresh fruit salad in the bottom, top with 1 scoop of ice cream add another layer of fresh fruit salad and a drizzle of strawberry coulis, continue until you have reached the top of the glass.

Decorate with whipped cream and drizzle of strawberry coulis with wafers.

Eton Mess

Isnt really a sundae, it comes from Eton College in the UK and began about the 1930’s where Mixed strawberries & cream was served in glasses at the annual cricket match, meringues were an addition later.  I’ve made lots of variations of Eton Mess’s over the years, but this is my favourite one.. 

1 punnet of raspberries

1 small carton of cream

1 tub of mascarpone cream

4 meringue nests 

Mix the mascarpone & cream together until smooth, add 2/3rds of raspberries and mix until smoothish, break the meringues into bite sized pieces and combine with the cream mixture.  Pop in the remainder of the raspberries and mix gently. Spoon the mixture into cocktail glasses.

Triple Choc Sundae 

Chocolate Ice cream

Chocolate brownie cut into bite sized pieces

Or mini chocolate chip cookies

Chocolate sauce

Layer the ingredients into a tall glass and enjoy!!

Remember Cola or Orange Floats

2 scoops of vanilla ice cream into a glass

Top up with cola or orange

Add 2 long straws – stir, sip & Enjoy!!

Tapas - easy Spanish entertainment!

Tapas are an integral part of Spanish lifestyle, and form a focal point for every community in Spain.

Tapas, according to an old Spanish story, originated from a slice of cured ham was thrown over a glass of sherry to keep out the flies!   The tradition was called Tapas which means lids or covers.

Closer to home Tapas are a great way to entertain… informally with a group of friends or family….

A lovely way to spend an afternoon or evening!

Stuffed Cherry Tomatoes 

Slice the tops from the tomatoes, hollow out and discard the seeds. Turn upside down on a paper towel for a few mins to drain.  Mix equal amounts of goats cheese & ricotta cheese, with finely chopped prosciutto or Serrano ham.  Spoon into the tomatoes and pop into the fridge until you are ready to eat.

Grilled peppers on French bread 

Cut 1 red pepper in half remove seeds & membrane, Drizzle with olive oil and pop on the bbq or under the grill for a few mins, until the skins have blackened.  Pop into a plastic bag, cool for a few mins, & the skins will simply peel off.  Thinly slice the pepper, add ¼ teaspoon of balsamic vinegar.  Pop onto slices of French bread.

Manchego cheese is delicious Spanish Sheep’s cheese, cut into cubes and pop onto cocktail sticks with grilled red pepper.

Chorizo Sausage rounds baked or fried until beginning to crisp & served with crusty bread.

Serrano ham slices rolled-  pop on  a cocktail stick with a little melon.

Toppings for Ciabatta/ French or Sourdough bread:

Slice the bread in 1cm slices drizzle with olive oil and bake or grill until golden on both sides...

Rocket & Feta on French Bread Slices drizzled with olive oil.

Smoked Salmon, cream cheese, lemon juice & capers

Fried mushrooms, crumbled goats cheese, flat leaf parsley

Egg mayonnaise with chives 

Tomatoes mixed with finely shredded basil & a drizzle of olive oil.

Chorizo sausage, grilled red pepper & flat leaf parsley

Thinly sliced grilled red, yellow & orange peppers, finely chopped garlic & olive oil

Salted fried almonds

2 handfuls of peeled almonds

2 tbsp olive oil

Seasalt

1. Heat the oil in a pan
2. Pop the almonds onto the pan and move them around the pan constantly for about 1 min or until browned
3. Remove from the pan place on kitchen paper .. to remove excess oil.
4. Pop into a bowl and scatter liberally with seasalt

Quick Patatas Bravas

3 potatoes

1 finely chopped onion

1 red chilli pepper

1 clove of garlic

2 cups of pasata – sieved tomatoes 

1 teasp of sugar

½ glass of white wine

Salt & black pepper

1. Saute the onion in a pan with olive oil for about 5 mins then tip in the garlic & chilli and continue to cook for about 5 mins.
2. Pop the pasata into the pan with the wine, bring  to the boil then simmer for 15 mins.  
3. Season with salt, pepper and the sugar.
4. Chop the potatoes into bite sized cubes place on a baking tray coating them in olive oil
5. Pop into the oven for 15 mins @ 200 or until cooked.
6. Transfer to a serving bowl and pour warm sauce over the potatoes.

The sauce will keep in a sealed container once in the fridge for 2 weeks.

King prawns in garlic & sherry

12 king prawns (fresh if available)

3 tablespoons of olive oil

2 tsp garlic crushed

2 tsp paprika

2 tablespoons of sherry

Lemon or lime wedges to serve

Heat the oil on a non stick pan, toss in the garlic,  & sherry, cook for 2 mins the add paprika stir & then pop the on prawns, cook for 5 mins or until turned in colour for 1 min…

Transfer to a plate and garnish with lemon or lime wedges.

Goats cheese with tarragon & garlic marinade

3 thickish slices of goats cheese

250ml olive oil

1 bunch of tarragon chopped 

4 cloves of garlic

1 tablespoon of black peppercorns

1. Leave the rind on the goats cheese and chop into bite sized chunks.

2. mix together all the ingredients for the marinade and pour over the cheese. 

3. Leave to marinade for at least two hours.  

4. Use cocktail sticks to spike the cubes when serving.

Take 5 Ingredients and.....its Dinner!

Just 5 Ingredients for an easy-peasy tasty meal, delicious!

Salmon Parcels

Serves 2

2 Salmon Fillets

1 orange juiced

1 sheet of puff pastry

1 egg beaten with a little milk  

Leave the salmon to marinate in the fresh orange juice for 30 mins.

Meanwhile cut the puff pastry into 2 pieces large enough to make parcels for the salmon

Lay the salmon on the sheet of puff pastry and make a parcel by pulling the ends together and pinching with a fork.  Brush with the egg mixture and pop on a lined baking tray for 20 mins @ 180 or until pastry is golden in colour...

Tuna & Sweetcorn Cakes

Serves 2

1 Can of Tuna Chunks 400g 

3 tablespoons of mashed potato

1 egg beaten 

3 tablespoons of sweetcorn

Tossed green salad

Combine drained tuna, sweetcorn, mashed potato & beaten egg.  Shape into cakes.  Dust in a little flour and fry on a non stick pan with a little olive oil for about 4 mins each side until golden brown and heated through.

Serve with a tossed green salad

Asian Inspired Tuna Cakes

Swop the egg for 1 tablespoon sweet chilli sauce and add some fresh coriander..

Honey Lemon Chicken

Serves 4

Marinade:

4 tablespoons of lemon juice

3 tablespoons of honey

1 tablespoons of Dijon

4 chicken breasts … whole or cubed..  

Ovenbaked baby potatoes

Pop all of the marinade ingredients into a bowl.  Stir well to combine all of the ingredients .

Add the cubed chicken stir and coat with the marinade aallow to marinate,  if possible for an hour.. 

Heat oven to 200 (400F) Gas 6) and place in a casserole dish covered for the first 10 mins.. Stir to combine chicken with marinade and cook for a further 15 mins.

Baked baby potatoes -  drizzle  with olive oil & seasalt & cook for 20 mins @ 200..

Sesame Chill Beef  

Serves 4

500g beef strips

1 red chilli deseeded and finely chopped

2 tbls of oyster sauce

4 handfuls of broccoli florets steamed

Steamed rice or noodles

Heat a non-stick wok and swirl with a little olive oil, pop the chilli on the pan for 30 seconds then add the beef strips, cook on a high heat for 1 min the add the oyster sauce, continue to cook until the sauce bubbles, pop in the steamed broccoli and stir.  Transfer to a serving dish.

Serve with steamed rice add a green veggie like steamed sugar snap peas – delicious!

Veggies!

Eat Your Veggies...

We eat a lot of meat in Ireland, however our European neighbours view vegetables a little different than us.  We have been brought up with the idea that a meal is meat and 2 veg, however many of our European neighbours take a different approach and see meat and vegetables  as equals.   They will eat whole meals based on vegetables because they like them and have cooked this way all their lives.

We have access to a fantastic array of vegetables in this country.  Vegetables combined with a carbohydrate like Pasta, Noodles, Rice or Potatoes is an extremely economic way of putting a meal on the table.

We are also fortunate that many of our supermarkets, vegetable shops and markets stock Organic Vegetables.

The veggies that are in season at the moment are...

Asparagus, Aubergines, Beetroot, Broccoli, Broad beans, Cabbage, Cauliflower, French beans, mushrooms, pak choi, new potatoes, spinach, Radishes, Lettuces, peppers, radishes, scallions, tomatoes,
Strawberries, Rhubarb


Let’s look at Beetroot...

Beetroot is a fantastic vegetable but many of us steer away from it because of the bad experiences we have had with beetroot in jars sitting in the rather nasty vinegar.
Fresh beetroot is totally different experience (it is now possible to buy freshly cooked vac packed beetroot in supermarkets)

Why buying beetroot buy beets that are the same size and no bigger than a tennis ball, they will cook evenly if the same size.  Also make sure you buy beets that are intact and not bruised or have broken skin.

In Italy they often cook beetroot in a wood fire they pop it covered in its own leaves into the ashes for about 1 hour.   However, probably the easiest way to cook it at home is to pop them into salted water bring to the boil and simmer until it is slightly separated from the root; the skin should then simply slip off.

What can I do with Beetroot...?
Served beetroot sliced with a drizzle of olive oil and a sprinkling of parmesan.

Beetroot Salad
Slice and combine with crème fraiche and sprinkle with flaked almonds.

Roast Beetroot & Warm Goats Salad
Roast Beetroot on a baking tray drizzled with olive oil and serve warm with grilled goats cheese & rocket salad

Beetroot & Red Cabbage
Finely shred a small red cabbage, cover with some veggie stock  with 2 tbls of red wine vinegar and  1 tbls of sugar  cook for 1 hour.  Add a pinch of salt and pop in 3 cooked and finely shredded beetroot, simmer for 10 mins.


Simple Ideas with Vegetables in season right now..


Make a risotto with mushrooms, asparagus, & sweet roast red peppers, finish with a sprinkle of parmesan cheese & a little basil pesto.

Toss steamed broccoli & broad beans through penne pasta with a little lemon butter

Make a filling aubergine bake by layering fried aubergines between layers of cheese & tomato sauce, top with breadcrumbs and bake for 30 mins.

Noodles tossed with steamed pak choi, & broccoli sprinkle some sesame seeds & a little soy.

Make a veggie lasagne – roast a tray of peppers,  aubergines, mushrooms  onions & garlic – make a simple white sauce and layer sheets of lasagne with veggie mixture, sauce and top with grated mozzarella cheese..


Rhubarb & Strawberry Crumble

For the filling...
800g rhubarb
150g strawberries
50g caster sugar
1tbsp honey
For the topping
75g caster sugar
200g flour
100g oats
100g butter
50g flaked almonds
150ml  creme fraiche
1tsp vanilla extract


Preheat the oven to gas 4, 180°C, fan 160°C. Roughly chop the rhubarb and add to a saucepan with the sugar, honey and a splash of water. Cook for about 15 minutes until softened. Pour the rhubarb into an ovenproof dish and sprinkle with the uncooked strawberries.
In a large mixing bowl, add the sugar, flour, oats and butter, then rub together to an even texture. Sprinkle the topping over the fruit, then finish with the flaked almonds. Pop in the oven to  cook for 30 minutes until golden brown.
Mix the vanilla extract with the crème fraiche and serve with the crumble.

Fish!!

Fish has long been recognised as one of nature’s healthiest foods and with its rich package of nutrients it is one of the few foods that can truly be called a super-food.

You need to eat fish at least once a week to get the full benefit for your heart. It also has other benefits for your well being, and this is why nutritionists recommend that we eat fish twice a week. This should include at least one oil-rich fish – such as mackerel, herring, trout and salmon.

Oil-rich fish is an excellent source of beneficial Omega 3 oils, which can help to prevent blood clots, keep the rhythm of your heart healthy, and may help to lower blood pressure. Fish can also help to develop healthy nervous system, eyes and skin.

Guide to Buying Fish

Pay your local Fishmonger a visit they are certainly the experts and will be more than happy to help you understand what fish is in season and what fish is the best value for money.

Don’t be afraid to ask for advise from your Fishmonger and they are usually more than happy to bone, fillet or skin fish which is very helpful.

How do I know Fish is Fresh?

Choose whole fish with bright, prominent shining eyes,

bright red or pink gills, distinct skin colour and above all has a clean fresh “Sea Smell”   Fresh Fish doesn’t have a strong “Fishy Smell” 

Fillets of fish should be translucent in colour and have no signs of discoloration

Storing Fish

Pop fresh fish in the fridge as soon as possible, it’s a good idea to remove it from plastic and pop into a container with a lid. 

Some fishmongers have specialist foil pouches, which are great for storing fish.

Fresh Fish in good condition will last up to 48 hours in your fridge  

Freezing Fish

All fish can be successfully frozen.

Fresh white fish can be frozen for a maximum of 6 months.

Oil-rich fish is best if used within 3 months. 

Mackerel, Herring, Trout Or Salmon 

Do not freeze previously frozen fish.

Cooking Fish

Fish is a very versatile food and can be cooked in many

different ways. In most recipes a similar fish can be

substituted for another. Whiting, hake and haddock are

good examples of this.

Fish cooks quickly so take care not to overcook.

When cooked, fish loses its translucent look and will

flake easily.

A good rule of thumb is to allow 10 minutes per 2.5cm

of thickness when cooking fish. So to grill a hake fillet

that is 2.5cm at the thickest part, simply grill for 5 minutes,

turn and continue to cook for another 5 minutes. Increase

or reduce the cooking time as necessary depending on the thickness of the fillet.

Oven bake – Salmon or Seatrout Fillets 

Monkfish drizzled with a little olive oil & lemon

Fish Cakes – combination of fish with fresh herbs, egg, 

Fish Curry – Coconut milk, curry paste and selection of fresh fish

Fish Pie – light cream sauce, mixture of fresh fish poached gently in the cream sauce and top with mashed potatoes

Easy Fish & Chips 

Serves 4

4 fillets of Hake or Haddock

2 eggs lightly beaten

3 tablespoons of flour

Salt & Pepper

Grated Lemon Zest

3 rooster potatoes

Olive Oil 

Butter

Pop the beaten on egg on 1 plate 

Combine the flour with salt pepper and grated lemon

Slice the Roosters into wedges, drizzle with olive oil and place on a baking tray @ 180 for 20 mins.

Meanwhile heat a non stick pan, dip each fish fillet in the egg first and then the flour.  Pan fry fillets for 2 mins each side then transfer to a baking tray and pop into the oven for 10 mins .

Serve with a garden peas,  lemon wedge & tartar sauce.

Donellis Seafood Lasagne

Serves 8 

This is a delicious, decadent dish, so save it for the special occasion and really enjoy it..

This Seafood Lasagne can be made up to two days beforehand, and will store perfectly in the fridge for two days.  I would not recommend freezing.

Preheat the oven to 160/325 or Gas mark 3

Ingredients 

2kg Seafood mixed to your taste, in bite sizes pieces.

Salmon, prawns, cod,  (do not overdo the smoked fish or it will overpower the delicate delicious taste of the dill)

1 large handful of dill

900 ml of cream

2 tablespoons of grated fresh parmesan & 2 tablespoon of mozzarella

1 large glass of white wine

2 cubes of fish stock

Lasagne Sheets

Salt & Pepper

• Pop the wine into a large saucepan bring to the boil and simmer for 3 mins.
• Crumble in the stock cubes and stir well
• Add the cream, bring back to the boil
• Add half the chopped dill & simmer for 5 mins 
• Reserve 1 large ladle of the sauce in a separate jug
• Pop the seafood mix into the pot and bring up to a simmer
• Add the remainder of the dill, salt & pepper 
• Cook for 10 mins
• Lay the bottom of an ovenproof dish (approx 32cm x  22cm) with sheets of lasagne
• Pour an even ladle of fish and sauce on the base layer, cover with another layer of lasagne and repeat
• Cover the top layer the reserved sauce and scatter with the cheese mixture
• Pop into the oven for 20/25 mins until bubbly
• Set aside covered for 5 minutes before serving.
• Serve with a little dill on top and a light sprinkle of parmesan cheese
• Delicous with a fresh green salad of rocket and baby spinach, or some steamed sugar snap peas...

This is one of Donellis favourite recipes we love making it really enjoy eating it too!!     For more Donellis Recipes please log on to www.donellis.ie

Eggs!

What a versatile Food....  Fresh Eggs!!!

Nutritious & Economical

Firstly let’s look at what kind of hen eggs are for sale in Ireland...

Battery Eggs...
These eggs which come from hens which are reared in battery cages,

Barn Eggs...
Eggs with the label ‘Barn Eggs’ are eggs which come from hens which are bred in doors in sheds with large tiers of perches  plus floor space.

Free Range eggs...
come from hens which have access to an outside area with vegetation.

Eggs with the label ‘Organic Eggs’ come from hens who are fed on a natural diet..  In addition the stringent standards of the Organic Standards are also met.


Eggs & nutrition..

Eggs are a concentrated nutritious source of good quality protein (especially Organic Eggs)  They are easy to cook and can provide nutritious, economical  meals in minutes for all the family.

2 Eggs provides nearly one third of the daily protein required by an average woman and almost one quarter of a man’s requirement.

Over the years there has been some concern that eggs increase cholesterol, however there have been many studies and one conducted by our own Trinity College has shown that this fear of cholesterol rising with eggs is unfounded and that 7 eggs a week or an egg a day can play an important role in achieving a nutritious diet in a healthy child or adult without having an effect on cholesterol levels.

Cooking  Eggs....

Breakfast  ideas

Simply scramble – add bacon, smoked salmon, chopped tomatoes, mushrooms, fresh herbs...

Boil – butter fingers of toast and simply dip in!!

Poach – crack egg into a small bowl, bring water to the boil, stir to swirl and slide egg in ....cook for 2 mins
Remove with a slotted spoon and pop on top of a toasted bagel.


French Toast – bread dipped in whisked egg and a little milk then pop onto a non stick pan with a little butter


Lunch – Dinner

Egg Salad  hard boil the eggs – cool in cold water, peel slice in half – add to a salad of mixed leaves, cucumber, tomatoes, red onion & radish

Poach – and top on buttered bagels or brown bread
Add some spinach , mushrooms, bacon or smoked salmon...


Make an omelette – 2 eggs, 1 tbls water, salt & pepper...  whisk – heat a non stick pan ... pop onto the pan and cook for 2/3 mins, fold over or pop under the grill to finish...

Fillings....
Tomatoes, finely chopped red onion, grated cheddar
Bacon, grated mozzarella & tomato
Spinach, mushrooms & grated mozzarella
Ham & mushroom

Baked  Baked Eggs, mushroom & cheese

2 eggs
2 tbls of cooked mushrooms
2 tbls of grated cheese
Salt & Pepper

Pop a tbls of mushrooms into two ramekin dishes
carefully break an egg into each ramekin
Sprinkle over with salt, pepper & cheese
Place dishes into a shallow roasting dish or cake tin
Pour boiling water around them to cover half way up ramekin
Bake in a heated oven 170 c for 10 mins... until the white is just set and the yolk still a bit wobbly...


Serve with toasted brown bread..



Courgette, Red pepper & Spinach Frittata
Serves 4

6 eggs
2 courgettes -
1 Red pepper – or whatever colour you have
2 potatoes cubed, steamed for 5 mins
1 red onion
2 handfuls of baby spinach
2 tbls of milk
1 tbls of olive oil
1 clove of garlic finely chopped
1 handful of cheese grated, mozzarella or cheddar


Heat the oil in a medium non stick pan and cook the onion and potato over high heat for 2 mins turn down and cook for a further 5 mins on a low heat, ensure the potatoes are nearly cooked before you add the courgette and cook for a few mins more, Pop in the garlic and cook for a further minute.
Add the spinach and cook until the spinach is wilted and excess moisture evaporated.
Combine all of the ingredients on the pan so they are evenly combined.
Beat the eggs with the milk and season with salt and pepper.
Stir in half the cheese and pour over the veggie mixture.
Cook for about 4 mins until just about set.
Remove, scatter with the remainder of the cheese and place under a hot grill to cook & set the top.

Leave to set for 2 mins when cooked golden.  Place a plate on top of the pan and flip over so the frittata comes out easily.

This is a most wonderful dish as it is so versatile you can use any combination of veggie you have at home, use the same method to cook them in the pan and you have a delicious meal in minutes.

Serve with a Green Salad & some crusty bread if you wish.



Egg Fried Rice  - serves 4

4 eggs
1 spring onion chopped
2 handfuls of frozen peas
2 handfuls of frozen corn
(Optional) 1 can of shrimp or cooked bacon or ham
4 cups of cooked long grain rice
2 tablespoons of oil.


Cook the rice in a large pot of boiling water until aldente, remove from heat, transfer to a large sieve and run under cold water until cool.
Shake, shake well to drain any excess water and spread out on a baking tray to dry. ( When completely dry and cold you can transfer to a covered bowl and keep in the fridge for up to 2 days, if you are not going to use immediately)
Beat the eggs with a pinch of salt and a little of the spring onion.
Cook the frozen peas and corn in a pot of simmering water for 3 mins, drain.
Heat the wok over very high heat, add the oil and heat until very hot, reduce the heat, add the egg and very lightly scramble.
Tip in the rice before the egg is set, increase the heat, and stir to separate the rice grains.
Add the corn, peas and any other veggies or ingredients you are using , continue to cook for 1 minute, add a good splash of soy sauce and combine well.
Transfer to a bowl and garnish with the remainder of the spring onion.

This dish is a complete light meal by itself or is very nice in conjunction with a stirfry.



Huevos Rancheros
Serves 4

Ranch Eggs….These tasty eggs are a traditional Mexican mid morning dish served to Ranch workers who had  been working since day break.  It’s very old traditional dish and every Ranch Kitchen would have had their own version.  This recipe is an easy one for you to try.

4 flour tortillas
1 white onion finely chopped
1 green/red/or yellow pepper
2 red chillies, finely chopped
1 clove of garlic finely chopped
½ teasp of dried or 1 handful fresh oregano
1 can of chopped tomatoes
1 can of kidney beans drained & rinsed well
1 small cup of water
1 tbls of olive oil
8 eggs


Heat the oil in a large frying pan over medium heat.
Add the onion and pepper and cook for five mins until they are soft.
Add the chill & garlic and cook briefly.
Pop in the chopped tomatoes with the oregano and water, bring to the boil, turn down the heat, and simmer gently for 8-10 mins until the sauce thickens, then add the kidney beans heat for a further 2 mins.
Season with Salt & Pepper
Smooth over the top of the mixture and make eight hollows with the back of a spoon.
Crack the eggs into each hollow and pop the lid on the pan.
Heat the tortillas on the grill or in the oven and quarter when warm.
Cook the eggs for 5 mins or until they are set.

Scoop out 2 eggs serves per person with the tortillas served on the side. You can also serve on the side  tomato salsa, sour cream, refried beans, avocado, & grated mozzarella cheese for a complete meal!!

Heartwarming Winter Soups

Trivia…   The Cambell Soup Company invented condensed soup in 1897, in the US..   Tomato, Cream of Mushroom, & Chicken Noodle, Americans still consume approx 2.5 billon bowls of these soups alone each year.

There is nothing quite like a hot bowl of soup on a cold winter’s day, a bit like today.. so why not get cracking at brewing up some batches of Heartwarming Soups..?

A soup is basically a warm food that is made by combining ingredients such as meat and/or veggies with stock, juice or water. Traditionally, soups are classified into two main groups: clear soups and thick soups. So you’ve got the French Classification of clear soups buillion and consommé.  

Thick soups are more filling soups and in some cases there is little to distinguish soups from a stew, except that a soup will have more liquid, therefore making soups extremely good on the purse strings.

Some ingredients used to thicken & make more robust soups include, potatoes, rice, eggs, lentils, beans, grains, pasta, milk, cream, coconut milk.

   

Soup or Chowder? - Chowder is a generic name for a wide variety of seafood or vegetable stews and thickened soups, often fortified with diced potatoes, milk or cream; however some healthier varieties use a mixture or cream and tomatoes.  

Were not sure where the name chowder came from however it is possible it came from the French Chaudière, the type of pot in which the first chowders were probably cooked.

Examples: Seafood Chowder, a mixture of diced potatoes, sauted onions, mixed seafood, milk & cream 

Smoked Haddock & Leek Chowder – mixture of leeks, butter sautéed, with a little flour, milk, cream and smoked haddock…

Heartwarming Soups 

The great thing about making soups is that you do not have to follow any recipe, you can make it up as you go along with the ingredients & leftovers you have at hand…

The Very Basics..  Mixture of Veggies +  Liquid which can be water, stock, tomato juice+ flavourings = herbs, spices, seasoning.

Pop the mixture of veggies into a pot completely cover with a liquid, bring to the boil, simmer until tender, blend with a hand blender.  Soups can be lumpy, very thick in consistency or simply very drinkable.. its your choice, just add some more stock or water if you want it to be thinner in consistency…..

Additional Flavourings – honey, ginger, fresh chilli, chilli powder, cumin, coriander fresh & ground,  

• Carrots, potato, veggie stock cube, honey, salt & pepper
• Leeks, 2 potatoes, veggie stock, salt & pepper
• Sweet Potato, carrots, veggie stock, pinch of chilli.
• Thai Curry Paste, coconut milk, leftover chicken
• Can of tomatoes, 3 cups of water, 1 pinch of chilli powder, 1 cup of pasta, 1 cup of Bolognese meat sauce

Dress them up….

Croutons, toasted pita bread, a scattering of chopped herbs or roasted pine nuts and serve with a basket of mixed breads for an extremely economical dinner, and how easy is it when you  can  prepare them well in advance and simply heat and serve.

Turnip & Wholegrain Mustard Soup 

This is really a great tasting soup…

1 medium sized turnip peeled & cubed

4 medium potatoes cubed

1 white onion chopped

1 tbls of chopped garlic

1 litre of veggie stock

1 tbls of wholegrain mustard

3 tbls of cream

Cracked black pepper & a little salt

Couple of glugs of Olive Oil to saute

Sauté the onions in some olive oil until nice and translucent. Pop in the garlic and cook for about another min before adding the turnip & potatoes, cook for about 5 mins before adding the veggie stock.  Continue to cook the veggies until when pierced they are quite soft. 

Whizz with hand blender or food processor when cooked.  Return the pot to the heat, add the cream & wholegrain mustard stirring until well combined.  Season to taste with cracked black pepper… 

This soup is delicious with a good loaf of wholesome brown bread. 

Thai Chicken, Lemongrass  & Coconut Soup

Serves 4

3 chicken breasts or chicken thighs, thinly sliced

2 carrots finely chopped

1 cup of frozen peas

2 teasp of red curry paste

1 can of coconut milk  (reduced fat)

1 cup of chicken stock

2 stems of lemongrass, white part finely chopped

4 cloves of garlic

1 teasp of black peppercorns

6 kaffir lime leaves finely chopped

1 small red chilli thinly sliced

1 tbls of fish sauce

2 tbls of lime juice

1 teasp of soft brown sugar or palm sugar

Coriander leaves as garnish

Pop the curry paste, lemongrass, peppercorns & garlic into a food processor/blender and process until they all blend together to form a smooth paste.

Transfer the paste to a non stick saucepan, gently heat on low temperature, gradually adding the coconut milk and stock , bring to the boil.  

Add the thinly sliced chicken, carrots and kaffir lime leaves, bring back to the boil and simmer for 10 mins. Add the peas, Stir in the lime juice, fish sauce, sugar and chilli....  Enjoy

You could also add some noodles just remember to use a bigger pot!

Donellis Roast Carrot & Parsnip Soup

With a drizzle of honey

Serves 4

4 carrots peeled and cubed

2 parsnips peeled and cubed

2 potatoes roughly cubed

2 cloves of garlic

1 tablespoon of olive oil

2 tbls of honey 

1 litre of veggie stock

Salt n pepper to season

1 tablespoon of chopped  fresh herbs

Heat oven to 180 – place carrots, parsnips, potatoes , garlic & honey  on a baking tray and drizzle with the olive oil.  Cook for about 15 mins until veggies are soft.  

Transfer to a pot with warmed veggie stock cook for a further 5 mins and then  puree with a hand blender to your desired consistency… season to taste, Transfer to bowls  with some freshly chopped herbs.  Delicious served with brown bread or try pita bread.

Asiany Sweet Potato, Roast Cashew & Chilli

6 sweet pots peeled and cubed

1 litre veggies stock

1 teasp butter

1 tsp chopped red chillies

1tbls chopped ginger

1 tbs chopped garlic

3 carrots peeled and cubed

1 white  onion

2tbs soy sauce

1 can of  coconut milk

few sprigs of coriander plus extra garnish

10 cashew nuts

Melt butter in largish pot pop the chillies, ginger, garlic, carrots and onions sauté for 5 mins.  Add  the sweet pots and veggie stock and bring to the boil for 15 mins or until soft. 

Blend the sweet pots mixture until smooth.  Add the soy sauce, coconut milk and coriander.   Pop the cashew onto a non stick pan to toast gently.  

Serve the soup in bowls with a sprinkle of cashews & Coriander.

Delicious with a chilli garlic bread…. Combine 2tbs of butter with 1 clove of finely chopped garlic and a red chilli finely chopped.  Slice a French bread stick (not quite the whole way thru) & spread the butter mixture lightly over each round.  Wrap in foil and pop in the oven for 10 mins & 180.  

Donelli’s Minestrone Soup

This soup is really a meal in itself, its wonderfully filling, warming and satisfying and is so versatile.  It will keep in the fridge for about 4 days and freezes perfectly.  You can also either have this as a purely vegetarian soup or with chorizo sausage, bacon or Pancetta.  Serve with crusty bread for the perfect lunch or how about a fireside supper!!  

400g Borlotti beans – 1 can

400g Haricot beans – 1 can

1 large onion chopped finely

3 celery stalks halved then sliced

2 carrots sliced

1 courgette halved then sliced

1 red pepper cubed

1 yellow pepper cubed

2 cloves of garlic crushed and chopped

400g chopped tomatoes whizzed

2 litres veggie stock

1 handful of basil leaves torn

1 teaspoon of smoked paprika

150g orza or other small pasta shapes

2 tablespoons of olive oil

To serve:

2 tablespoons of shaved Parmesan cheese

2 tablespoons of basil pesto

Optional:

2 tablespoons of chopped chorizo sausage

2 tablespoons of bacon or Pancetta

Method

Heat 1 tablespoon of olive oil & sweat the onion over medium heat for about 2 mins.  Then add the garlic, celery, peppers and continue to sauté for about 2 mins,  add your carrots remainder of olive oil  & ½ teasp of smoked paprika and sauté until combined.

Combine your pureed chopped tomatoes & stock and add to the veg mixture, cook uncovered for about 10 mins, then add the pasta, courgette & beans & remainder of smoked paprika. Continue to cook for a further 10 mins until pasta is al dente.  Season with salt n pepper and scatter with torn basil leaves..  Ladle into bowls and top with shaved Parmesan and or a teasp of basil pesto.