Thursday, 12 November 2015

Pumpkin and Cavolo Nero Brown Rice Risotto

Halloween may be over, but my obsession with pumpkins lives on..


As does my obsession with Marty Morrissey. (I'm kidding)

Not so much these carving pumpkins as the smaller, tastier varieties of squash that are used more frequently in cooking or baking. This autumn I've had pumpkin bread, pumpkin muffins, pumpkin energy balls - I even have one roasting in the oven right this moment, destined for a soup bowl later on. 
My favourite squash-based recipe of the season, however, has to be this delicious risotto I made a couple of weeks ago. It's so flavoursome and creamy, but because it's made with brown rice, it's a bit less stodgy than your normal risotto. It is quite time-consuming to make, but it's definitely worth it!
Cavolo nero, a cousin of kale, is black cabbage and has a delicious, slightly sweet flavour that works really well in this dish. 
I bought the squash, cavolo nero, rice and thyme at Temple Bar Food Market, which runs every Saturday morning in Meeting House Square and is well worth taking a visit to some weekend (buy some of the Irish-grown apples - they are amazing)!



An autumnal haul (minus the bananas!)


Ingredients

- 1 squash
- 300g short grain brown rice 
- 1 tray of mushrooms, sliced
- 6 stalks of cavolo nero, 
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1.5 L vegetable stock
- 150ml white wine (optional)
- Juice of half a lemon
- 50g vegetarian Gran Moravia, grated (you can leave this out for a vegan risotto!)
- 1 handful chopped fresh thyme 
- A handful of toasted, chopped pecans (optional)
- Salt and pepper
- Olive oil

Method

1. Preheat the oven to 150 degrees. Slice your squash in half and drizzle in olive oil. Roast for around 15-20 mins until soft (depends on size of your squash!). Chop into bite sized pieces.

2. While the squash is roasting, bring a medium saucepan of water to the boil. Add the brown rice and cook for 15 minutes (it won't be fully cooked).

3. Heat 2 tbsp olive oil over a medium heat. Turn the heat down and add the onions and garlic. Fry for 2-3 mins, until softened.

4. Add the mushrooms and cavolo nero and fry for another 3-4 minutes.

5. Add in the rice and stir to coat it. If using the white wine, add it now and simmer, stirring, until the liquid has been absorbed. 

6. Add half a cup of stock and simmer, stirring again, until all the liquid has been absorbed. Continue adding the stock this way until the rice is plump and tender - you may not need to use all of the stock. This will take around 30 minutes.

7. Once the rice is done, add the grated cheese, squash, chopped thyme and lemon juice and stir through. Season with salt and pepper.

8. Before serving, sprinkle some pecans on top. Enjoy! 



Sunday, 11 October 2015

Baked Oats

Baked porridge is one of my favourite breakfasts to make on the weekend. It's so warming and delicious - perfect for the cold winter months that are rapidly approaching..


..and by cold, I mean rain.

The riper your banana is, the sweeter and creamier this will be. I like to make mine with cinnamon and maca but you can add whatever you like really! 




Serves 1. I make mine in a small square dish, around 10cm x 10cm!

Ingredients
50g oats
1/2 tsp cinnamon 
1/2 tsp baking powder
120ml almond milk
1 ripe banana (if it's a big banana, reduce milk to 100ml or just use half)
1 egg white

Optional: 1 tsp maca powder, blueberries, frozen raspberries, walnuts

Method
1. Place the oats, cinnamon and baking powder (and maca if you are using it) in a bowl and mix to combine.

2. Pour in the almond milk and leave to soak for 10 mins.

3. Mash the banana. Separate your egg and whisk the white in a small cup.

4. Add the banana and egg white to the oats. Add your extras like fruit or nuts and stir to combine everything.

5. Smooth the top of the mix and bake in a preheated oven at 150 degrees C for 20 mins.

6. Serve with fresh fruit, nut butter, compote, yogurt, granola, cacao nibs - whatever takes your fancy!


With mango and passionfruit greek yogurt, stewed apple and granola




With coconut yogurt, blueberry compote, pomegranate, almond butter and granola

Sunday, 20 September 2015

Aubergine, Carrot and Butter Bean Stew

Sometime during my teenage years, I decided that I didn't like potatoes ("OMG no white carbs please"). The odd roastie would make its way on to my plate on Sundays, but any other variety was met with disdain. Unless it was the sweet kind, of course.


Treacherous tubers

But last year, having gradually eased up on the old carb-bashing and living with a true Kerryman (he taught me the way of mashing potatoes with the skins still on. Superb) - potatoes made their way back onto the agenda. And I am thoroughly enjoying this fluffy rediscovery. 

Bringing it right back to Irish childhood dinners with this serving of stew and potatoes, only with a vegetarian twist - less beef, more bean. I followed the method from a similar stew in the Happy Pear cookbook and just made a few adjustments here and there. 

Also delish served with spiced fried potatoes! 



Ingredients
2 aubergines
1 large onion 
3 cloves of garlic
1 sweet potato
400g carrots
4 ripe tomatoes
1 can chopped tomatoes
1 can butter beans
Handful of fresh basil, chopped
1 tsp cumin
1 tsp ground ginger
1/4 tsp chilli flakes
1/4 tsp smoked paprika
1 tbsp tomato puree
1 tbsp honey/agave syrup
Salt and pepper

Method
1. Get all the veg ready! Finely chop the garlic and onion. Chop the aubergines into bite sized chunks. Peel and chop the carrots and sweet potato into bite-sized chunks. Chop your fresh tomatoes.

2. Place 2 tbsp olive oil into a large saucepan over a medium heat. Add the onions and fry gently for 5 minutes over a low to medium heat. 

3. Add the garlic, cumin, chilli flakes and ground ginger. Stir to combine, fry for another 5 mins. You can add a dash of water if things are sticking.

4. Add the carrots, aubergine and sweet potatoes to the pot, along with the smoked paprika. Cover and allow to cook for 10-15 minutes, stirring regularly.

5. Add the chopped fresh tomatoes, can of tomatoes, tomato purée, butter beans and honey to the pan. Sitr to combine. Season generously with salt and pepper. Bring to the boil over a high heat, then reduce heat and simmer for 15 minutes.

6. 5 minutes before serving, add the basil.

7. Serve with boiled potatoes, brown rice or wholewheat couscous :) 

Monday, 14 September 2015

Taking it easy on the Zambezi

It’s not often that you can say you entered into a near-death experience voluntarily – that in fact, you read the disclaimer, thought to yourself, “This sounds highly unsafe”, and then proceeded to sign it anyway. The next thing you know, you’re perched casually in a pool at the edge of the largest waterfall in the world, deafened by the indomitable roar of the plummeting water, nothing but your desperate grip on a frayed rope preventing you from taking the 108 metre plunge that looms only a metre ahead. You’d think, in this situation, that your thoughts would be preoccupied with the immediate threat to your existence – if you had a hand on the magical Weasley clock from the Harry Potter series, it would most definitely be pointing at mortal peril at this moment. Instead, I found myself merely hoping that my bikini top would stay on long enough to get a decent photo. #priorities.



This is one of the more extreme ways to enjoy the wonder that is Victoria Falls. Spanning an impressive 1609 metres, the waterfall, known locally as Mosi oa-Tunya (“the smoke that thunders”), lies on the Zambezi River on its path between the borders of Zambia and Zimbabwe. Another daredevilish sight-seeing option is the bungee jump off Victoria Falls Bridge, where thrill-seekers can hurl themselves 111m down into the gorge below. For those not willing to dangle precariously over the falls or toss themselves off a bridge, the National Park provides a safe, on-land opportunity to view the majestic, mist-making cascade. 



I have to say though – however foolish it may be – not much beats the adrenaline rush in the Angel’s Armchair. This experience is usually offered as a package of the Devil’s Pool and Livingstone Island Tour, but at the time of our visit the Devil’s Pool wasn’t safe for swimming, and so we went to the Angel’s Armchair instead. The tour of the island consisted mainly of squelching around in the mud, wearing some chic flattering green rain ponchos, half-listening to our guide and wondering how much longer it would be until we got into the water. Afterwards, we were rewarded for our reckless behaviour with a very tasty breakfast enjoyed on the island (they even had warm scones. And you know how I feel about scones). 


Ohh yes.

I visited Victoria Falls from the town of Livingstone on the Zambian side, named after the Scottish explorer who discovered the falls in 1855. Having spent the month prior to this working in an isolated hospital in rural Malawi, Livingstone was like NYC to my companions and I. There were shops! Bakeries! Nightclubs! Even a chippers - which, in true Irish style, we were to become well acquainted with on our search for curry cheese chips in the early hours of a Saturday morning..

The infamous Sunset Booze Cruise is a quintessential part of any backpacker’s trip to Livingstone. A boat trip up the Zambezi, a BBQ dinner and an open bar until the sun sets – what more could you want? There’s even the opportunity to spot a sneaky croc or two on the way, if the Zambezi Specials haven’t addled your eyesight too soon. A mixture of vodka, gin and whiskey with a dash of orange juice and some interesting illuminous green liquid, these cocktails focus on delivering the most alcohol possible, at the expense of taste and your stomach lining. Just what was needed to cater to the large amount of Irish students on board. One of our compatriots was on his second Booze Cruise of the week – an NUIG man, wouldn’t you know ;) – and he warned us that when the sun set and the boat turned around, the bar would close. We took note of this, and as we were chatting, we kept watch for the slightest change in the boat’s orientation.



The drinking games began. The gin continued to flow. The sun dipped down to the horizon. The boat began to turn. We flocked to bar en masse.

“Three Zambezi Specials please!” 
“I’m out of gin!”
“Ok, vodka Diet Coke so!”
“I’m out of vodka!”
“Ah, alright whiskey Diet Coke so!”
“…I’m out of Diet Coke!”
“AH JAYSUS GIVE ME ANY SPIRIT AND MIXER YOU’VE GOT!!”

Between 3 people. Oh dear..

A raucous rendition of Boyzone’s “Baby Can I Hold You Tonight” in the downstairs cabin is the last memory many of us have of that evening, before we came to hours later in the afore-mentioned chippers, on a mission to satisfy our carb cravings. My friend had ordered a box of chips, and was given a plastic bag to transport them home in. She took the bag, and, unwatched by the staff, toddled her way to the condiment counter, where, in her Zambezied state, she proceeded to pack the large bottles of ketchup and sweet chilli sauce from the counter into her bag. Nothing we could say could persuade her that this was unnecessary and that she should leave them for the use of other customers. She was adamant that she must bring these delicious relishes back to the hostel with her. Eventually, we came to the compromise that she would take one bottle only, and the sweet chilli sauce was reluctantly exhumed from the bag and left behind. She has since been diagnosed with alcohol-induced kleptomania. :P

We woke up the next morning, the aroma of gin imbuing the air, a lonely ketchup bottle lying on its side on the floor. Victims of the Booze Cruise, merciless at the hands of an open bar, we wallowed in self-pity and tried to piece together the night from looking at our photos. Some questions were answered, some memories recovered, while others – such as, “Whose foot is that?!” – remain a mystery to this day.


Alcohol and chips were not the only luxury our newly beloved metropolis had to offer, however. A slightly more gourmet experience was our Afternoon Tea at the Royal Livingstone Hotel. The Royal Livingstone is a five-star hotel situated on the Zambezi outside of the town, near the head of the Falls. With its marble foyer and rolling grounds casually populated by wild zebra and antelope, it’s not the usual type of establishment frequented by grubby backpackers, but we had heard good things from friends who had been in Livingstone before us. And so we scrubbed the dust from every crack and crevice and donned our finest gear (/only remaining clean clothes that weren’t Africa pants) and headed off to Afternoon Tea.

A traditional singing group serenaded us while we made our wary entrance to the hotel, feeling just a tad out of place as valets delivered BMWs to the door and suitcases larger than our bodies were lugged to and fro. Having subsisted on a diet of rice and beans for four weeks, our bellies were crying out for something a little extravagant – well, we were in the right place. As bountiful as a table at a Hogwarts feast, a lavish spread of cakes, quiches, sandwiches, tarts, petit-fours and scones was laid out before us in a buffet style banquet. 



Wait - buffet?! We panicked. Tea had started half an hour ago, and we assumed that once a certain tray of treats was empty, it would not be refilled. So we grabbed our plates and hastened to fill them with one of almost everything on the buffet, lest we miss out on a single delectable morsel. Some of the other patrons cast amused looks at our loaded plates as we lugged them back to our table. We merely laughed and congratulated ourselves on our impressive hauls. Those fools with only the one egg and watercress sandwich on their paltry platters! How sorry they would be when they realised they’d missed out on the last of the strawberry tartlets. And smugly, we sat back and scoffed down.


Moments later, the doors to the kitchen swung open, and a host of polished waiters appeared, pushing trolleys of food to refill the trays that had been so brutally ransacked by the invading Irish. The strawberry tartlets were replenished. The egg and watercress sandwiches were overflowing. We exchanged sheepish looks. And wondered if it would be acceptable to go and get one of those new chocolate pastries that had appeared..

A few hours later, when the pain in our stomachs had finally subsided, we sat by the river, sipping cocktails and watching the sun on its diminuendo colour the coursing waters coral. There is a quote by Ernest Hemingway written on a wall in the dining room of the Royal Livingstone; “I never knew of a morning in Africa when I woke that I was not happy”. And we agreed that, even on the gin-scented mornings, even on the days that dawned on dozens of new mosquito bites, our time in Livingstone – and indeed, our trip as a whole – was the very same. 


Thursday, 23 July 2015

Cinnamon Buckwheat Pecan Granola

Granola is one of life's simple pleasures. From the smell that fills the kitchen when it's cooking, to the cacophony of crunches as you eat it, to the heavenly taste of toasted titbits, it's a treat to every sense in the body - and it's so simple to make too. 
Of course, it's a danger to have around my house, seeing as my father appears to be a descendant of this little guy:
Unfortunately, ordinary almonds are not as evasive as Scrat's adored acorn, and the nut count of my granola tends to diminish at a disproportionate rate. Leaving it to cool is the most treacherous part of the process. No nut is safe. I'm even considering calling in Rodent Control to help me contain this problem. 

This is my favourite recipe at the moment - I love the texture added by the buckwheat and I'm a tad obsessed with wrinkly ole pecans. Feel free to use whatever nuts you like though - cashews and walnuts also taste great in this recipe!



Ingredients
300g oats (use gluten-free ones if you wish)
150g buckwheat groats
50g desiccated coconut
100g pecans
100g whole almonds
100g flaked almonds
100g pumpkin and sunflower seeds
2 tsp cinnamon
4 tbsp coconut oil
4 tbsp honey/maple syrup
1 tsp vanilla extract
100g cranberries or sultanas
50g goji berries

Method
1. Put the oats, buckwheat, coconut, nuts, seeds and cinnamon in a large mixing bowl and mix together.

2. Melt the coconut oil and honey together in the microwave. Add to the mixing bowl along with the vanilla extract and mix well.

3. Spread the granola on a baking tray and bake at 150 degrees for 15-20 minutes, turning regularly to ensure it toasts evenly.

4. Remove from oven and add the cranberries and goji berries. Allow to cool (under a watchful eye, if you too have a Scrat infestation in your house ;) )

Enjoy for breakfast with banana and almond milk, as a mid-day snack or even as dessert with some fruit, cacao nibs and coconut yogurt :) 


Monday, 6 July 2015

fal-Awfully Good Falafels

Adored by vegetarians and meat-eaters alike, falafels are tasty, cheap and relatively healthy - and surprisingly quick and easy to make! I've been wanting to make my own for a long time, and finally got around to it last weekend. I decided to try baked falafels for a healthier take on the traditional fried version, and the results were just as delicious. 

Ironically, the first time I tasted falafel was in Thailand of all places, and I ended up with a nasty vomiting bug on a 4 hour bus journey later that day. Delightful. However, I was not deterred. And neither should you be. Go on - ditch the chicken and make these cheeky chickpea nuggets tonight instead ;)





Baked Falafels

Makes 8-10 falafels, depending on how large you make them!
Suitable for vegetarians and vegans. Dairy free and easily adaptable to be gluten free.

Ingredients
1 400g can of chickpeas, drained and rinsed
1 small onion, finely chopped
2 cloves of garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp chilli powder
2 tbsp plain flour/ground almonds for gluten free option
2 1/2 tbsp lemon juice
1 bunch of fresh coriander, washed and chopped
a good pinch each of salt and pepper
sesame seeds 
oil of your choice (I use rapeseed)

Method
1. Preheat the oven to 200 degrees Celsius.

2. Place 1 tbsp of oil in a non-stick pan over a medium heat. When the oil has warmed, add the chopped onion and garlic, 1 tsp of the cumin and the chilli powder. Fry for 3-4 minutes until the onions have softened.

3. Place the chickpeas, lemon juice, coriander, salt, pepper and remaining cumin into a food processor. Add the fried onion and garlic. 

4. Mix to combine. Taste the mixture and add more seasoning if you wish. 

5. Transfer to a mixing bowl and add the flour/ground almonds. Combine with your hand to form a dough. 

6. Use your hands to form small balls of the mixture. 

7. Pour some sesame seeds on to a plate. Roll your falafel balls in the seeds to coat.

8. Place the falafels on a foil-lined baking tray and place into the fridge for 15 minutes to firm up. 

9. Remove from fridge and drizzle with 1 tbsp of oil. Bake for 20 minutes, turning occasionally.

Wasn't that (Leban)easy?! :P

To serve:
Cous cous salad - cous cous is really versatile and you can add so many things to it to liven it up. I like to cook the cous cous in vegetable stock and mix through some pomegranate seeds, chopped toasted almonds/pine nuts, feta and fresh coriander. 
Hummus (lashings of it)
Warm wholemeal pitta breads
Lettuce
Tomatoes

Wednesday, 6 May 2015

Pear and Almond Buckwheat Scones

If you think this sounds familiar, you're right - the first recipe I posted to this blog was one for pear scones. It's a favourite scone flavour of mine (then again, every scone flavour is my favourite. #sconelife) 

Here, I've adapted the recipe to make a gluten-free version with buckwheat flour, simply because I felt like experimenting and I'm always interested in trying different varieties of scones. Buckwheat flour is really fine, so be careful when adding the liquid - don't add it all in one go or things will get very sticky very quickly (ahem).




Pear and Almond Buckwheat Scones
Ingredients

2 and 1/2 cups buckwheat flour
1/2 cup ground almonds
50g caster sugar
1 tsp baking powder
pinch of salt
100g butter (I use Flora)
1 tsp vanilla extract
1 egg 
100ml buttermilk
2 ripe pears, peeled, cored and chopped
flaked almonds to top

Method
1. Preheat your oven to 220 degrees (200 degrees fan oven). Allow the oven to heat up fully - this helps the scones to rise. Sprinkle some flour on a baking tray. 

2. Mix the buckwheat flour, ground almonds, sugar, baking powder and salt in a large mixing bowl. 

3. Add the butter and, using your fingertips, rub it into the flour mixture until it resembles dry breadcrumbs. Try not to handle it too much. 

4. Crack the egg into a mixing jug and beat with a fork. Add the buttermilk up to the 120 ml mark.

5. Pour about 2/3s of this into your dry ingredients. Add the vanilla extract and the chopped pears.

6. Bring the mix together with your hand. You can add more of the liquid as you need it, but keep a little bit to use as a glaze at the end. 

7. Turn the mixture out onto a floured surface and roll it out to a 4-5cm thickness. Using a scone cutter, cut out your scones and place them on to the baking tray.

8. Brush the tops of the scones with your left-over egg mix and sprinkle some flaked almonds on top. 

9. Bake for 15-20 minutes, until golden-brown. 

10. Smother with jam and pair with tea. Amen.