Nessa's Family Kitchen

Morning Sickness - Ginger Snaps

2022-01-30T15:36:00.002+00:00

To anyone who has not been pregnant - or lived with someone who has been pregnant - I have to tell you that the term 'morning sickness' really is somewhat misguiding. It would have one imagining that this pregnancy-associated sickness is isolated to the mornings, however it is anything but. About 80% of all pregnant ladies complain of morning sickness and for most ladies this nausea lingers the whole day long, and not until the fourteenth week of pregnancy does this queasiness actually lift. The constant pang of nausea is unsettling and if you add vomiting to the equation day-to-day life is simply exhausting. The most likely cause of morning sickness is the body reacting to the pregnancy hormone, human chorionic gonadotropin (hCG). This is the hormone that is detected on a pregnancy test. Some woman experience a more severe form of morning sickness, called hyperemesis gravidarum, where it's challenging to even ingest a glass of water without being sick. This is a completely crippling condition and can often require a stint in hospital to treat.

It's a challenge to eat when struck with nausea, but an empty stomach advocates a queasy tummy, so it's vital to try and tolerate some food. It's best to adopt the policy of grazing on small amounts of bland food during the day, such as porridge, toast, bananas, scrambled eggs or mashed potatoes. Nibbling on some dry biscuits or crackers just before getting up in the morning can help to somewhat ease early morning nausea. Foods which may encourage nausea include fried, fatty foods, and ones that are highly spiced, so these are best avoided. The heightened sense of smell, which accompanies most pregnancies, can also increase bouts of nausea. Every pregnancy is different, so keep a diary of the foods and smells that trigger the nausea and until this stint of sickness has eased try to avoid them, but when avoidance isn't an option stay in well-ventilated rooms.

At a time when it's most difficult to tolerate food, it is crucial to maintain a good hydration level. For optimal health, hydration is important for us all, but certainly when pregnant the more dehydrated you are the more likely you are to be nauseated. As well as sipping on water throughout the day, introduce other ways to increase fluid intake, such as sucking on ice cubes, eating fruit, vegetables and low salt soups.

When you're overcome with nausea and that intense tiredness, which most pregnant ladies experience, be kind to yourself, take any help that's offered and rest. Nausea can be worse when tired so if you're feeling a little lethargic, listen to your body and take a break. During your pregnancy the tiredness and nausea can often be a signal to slow down. After-all, your body is going through a dramatic change with a little person being created from a combination of cells, so it's important to conserve what energy you can. Rest, whenever possible, take plenty of fluids, ask for help from loved ones, and always inform your doctor or midwife of your morning sickness and any associated side effects.

Ginger Snaps

Ginger has been used for centuries to ease a queasy tummy. When inflicted with nausea you may not be too inclined to whip out the mixing bowl, so pass this recipe on to your other half or anyone who's looking to give you a helping hand. Store them beside the bed, in a sealed tin, to help ease the early morning pangs of nausea. For a nice nutritional boost, I'm using sel-raising wholemeal flour, however, it can make the mixture a little extra crumbly when trying to assemble before cooking.

Ingredients
150g butter
75g soft brown sugar
2 tbsp golden syrup
275g wholemeal self-raising flour
2 tsp ground ginger
1 tsp ground cinnamon

Method

Preheat the oven to 180°C/fan 160°C/gas mark 4. Line two baking trays with parchment paper.
In a medium sized saucepan, melt the butter, sugar and golden syrup over a low heat. With a wooden spoon, stir continuously until the mixture is fully melted and combined. Remove from the heat and allow to cool slightly.
Sift the flour, ginger and cinnamon into a bowl. Add to the saucepan, stirring well to form a ball of dough.
Once the mixture is cool enough to touch, take a spoonful, about the size of a soup spoon, from the pan and using the palm of your hands roll into a small ball and place on the prepared baking tray. Leave a little room between each biscuit as they do expand a little during baking. With a fork, gently press down on the top of each biscuit. Repeat with the remaining dough, to make approx. 12 biscuits.
Place in the preheated oven for 12-15 minutes, until the biscuits have puffed up a little and are a delicious brown colour. Allow to cool for a few minutes on the tray before transferring to a wire tray. Once completely cooled, store in an airtight container for up to 3 days.

Recipe and text taken from my Home Nurse column - Farmers Journal May 2015
I also shared my recipe for Bircher Muesli in the above column, and I previously shared it here on the blog.

Breakfast Muffins

2021-09-02T09:58:00.005+01:00

These nutritious muffins are ideal for grabbing as a breakfast on-the-go, but they could also make for a tasty addition to a lunchbox. As this recipe is simply a matter of adding the wet ingredients to the dry ones, it's a wonderful recipe to try out with children if you are planning on a little cooking together.

Breakfast Muffins

Ingredients

200g wholemeal flour

1 tsp baking powder

2 tsp cinnamon

50g oats, plus extra for sprinkling

75g light muscovado sugar

3 eggs, lightly whisked

150g grated carrot

100g apple sauce

100g greek yogurt

100ml sunflower oil

1tsp vanilla extract

1tbsp mixed seeds

Method:

1. Preheat the oven to 190°C/fan 170°C/Gas 5. Line a 12 hole muffin tin with 12 large muffin cases.

2. Place the flour into a bowl and sieve in the baking powder and cinnamon, then stir in the oats and sugar.

3. Add the lightly beaten eggs to a large jug with the carrots, apple sauce, yogurt, sunflower oil and vanilla extract.

4. Pour the wet ingredients into the bowl with the dry ingredients and stir well until everything is combined together.

5. Divide the mixture between the 12 muffin cases. Sprinkle the muffins with the extra oats and some mixed seeds.

6. Bake in the preheated oven for 30-35 minutes, until well risen and golden.

7. Remove from the oven and transfer to a wire tray to cool. Store in a sealed container for up to 3 days.

Chocolate Cola Cake with a Cola Frosting and Topped with HARIBO Cola Bottles

2021-05-26T09:14:00.000+01:00

This post is sponsored by HARIBO.

From an early age, my children have always loved a picnic. If a trickle of early morning sun light ever threatened to peek through the bedroom blind I knew the proposal of a little alfresco dining, be it even in the back garden, was sure to be on the cards. Teddy bears always played a pivotal role at these picnics, and sometimes would even place their own orders of what should don the picnic mat! The older the children have grown the urgency of setting up a picnic on a sunny morning has eased, but their love and nostalgia for picnics hasn’t seemed to diminish in any way. From birthdays to end-of-school farewells, we have shared many a celebration around a picnic blanket.

The catering for these outdoor feasts has never been fussy. Something savoury; normally a batch of little sandwiches, wraps or maybe a slice of quiche, if I’ve due warning for this outdoor event. Something fruity; slices of melon, an apple or a container filled with grapes. Something to drink; water, fruit juice or perhaps even a flask of tea if sitting on the grass on an Irish summer’s day is a little over ambitious. Finally, the piece de resistance, something sweet. This can simply be the addition of a few packets of our favourite HARIBO’s to our basket, but other times a cake of some depiction will also take centre stage.

To celebrate HARIBO’s new fruitier mix, now with added fruit juice, and as part of their #MyStarmixFavourite campaign, they kindly asked me to #ShareHappiness and develop a recipe showcasing one of their five iconic pieces. Have you a favourite HARIBO piece? Let me know in the comments below. I chose the cola bottle to showcase, as it has always been my absolute favourite. As a dedicated cake-lover my creation of choice had to involve some sort of a bake, so after a little deliberation, I decided to make an indulgently rich chocolate cake, not just a regular chocolate cake, but one infused with cola and coated in a chocolatey cola frosting, echoing the flavours of the cola bottles which I planned to pile on top. As you can see, it’s a real showstopper of a cake, and one which would easily earn its place at any celebration.

As the summer holidays approach, picnics and outdoor dining are once again on the cards. If you’re planning to enjoy this gorgeous cake as part of your picnic under a sunny blue sky, pop it into a tin and prop it up in a bag or basket surrounded by a few ice packs, which should keep it sufficiently cool on its journey to your picnic destination.

This recipe and post were sponsored by HARIBO, but Millie and I thoroughly enjoyed setting up our Gummy Bear Picnic and it’s safe to say the cake was happily approved and devoured by the whole family. For more details about the fruitier HARIBO Starmix, visit https://www.haribo.com/en-gb.

This cake is indulgently rich and moist. Even though it contains cola, there isn’t a hugely distinctive cola flavour, however what the cola does add to the cake is a caramel undertone and this delicious sweetness is so much more pronounced when paired with the HARIBO cola bottles. This is the perfect cake to make and enjoy at any celebration this summer.

Chocolate Cola Cake with a Cola Frosting and Topped with HARIBO Cola Bottles

Ingredients

Cake

225g butter, softened

225g light brown sugar

275g self-raising flour

50g cocoa powder

3 free-range eggs, lightly whisked

125ml whole milk

250ml cola

Chocolate Cola Frosting

125g butter

100g dark chocolate, approx. 50% cocoa solids

2tbsp cola

Small pinch of sea salt

250g icing sugar, sieved

To Decorate

HARIBO cola bottles

Method

1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Line and lightly grease 2 x 20cm baking tins.

2. Using a mixer, or a large bowl and wooden spoon, cream the butter and sugar together until soft and pale in colour, which will take about 5 minutes.

3. Sieve in the flour and cocoa powder and stir until combined.

4. Next, add the eggs and gently combine, before gradually adding in the milk. A little at a time, mixing well in between each addition.

5. Pour in the cola and gently stir through the batter until well combined.

6. Divide the batter between the two prepared tins. Place in the preheated oven for about 35 minutes.

7. While the cakes are baking, make the frosting. Place the butter, chocolate, cola, and pinch of sea salt into a small saucepan over a low heat. Once the butter and chocolate are almost melted, remove from the heat, and stir well to combine. Allow to cool before adding to a large bowl with the sieved icing sugar. Beat well with a wooden spoon to combine. At this stage, the frosting may look as if it has split, but let me assure you, once it is left to sit and cool, on the countertop not the fridge, for approximately an hour, it will look and taste perfect. Simply, give it a good stir every fifteen minutes or so.

8. When the cakes are baked, leave in the tins for a few minutes to cool slightly, before turning out on to a wire rack.

9. Once completely cooled, assemble the cake.

Hold back two tablespoons of the frosting and place in a piping bag, for decorating the top of the cake. Place one of the cakes on a serving plate, top evenly with some of the frosting, before placing the other cake on top. Cover the top and side of the cake with the remaining frosting and smooth using a palette knife. To decorate, pipe a few nozzles of frosting on top of the cake and decorate, as generously as like, with HARIBO cola bottles. Slice and enjoy.

10. The cake will keep well for about three days. Simply pop it into an airtight tin.

Easter Energy 'Eggs'

2021-03-31T20:16:00.001+01:00

For anyone who practises lent, the forty days of abstinence from sweet treats ceases over the Easter weekend, making chocolate goodies an integral part of the Easter celebrations. Certainly, in a house with children under its roof, chocolate eggs are always aplenty, and once that first one is cracked open, an easter egg-eating marathon is inevitable for hours, or sometimes days, to come. For most, indulging in a few chocolate eggs won't cause any harm, just maybe some tummy aches. However, such an abundance of chocolate on offer can cause serious temptation to those who are either on a strict diet or must avoid chocolate and sugar for medical reasons. If chocolate is your vice, one of the best ways to survive the temptation of Easter treats is to stock up on goods that allow for a chocolate hit, yet are somewhat guilt-free. A good quality, high-cocoa (at least 70% cocoa solids) dark chocolate is great to have in the press, as nibbling on a square can quash a chocolate craving, and dark chocolate also works well as an ingredient for chocolate cakes and bakes. Cacao powder can be used in many dishes, and little of it is needed to give an intense, chocolate hit, along with the benefit of a nutritional, disease-fighting anti-oxidant, boost. For a soothing, hot drink, a spoonful can be added to a cup of warm milk, but as cacao powder can be slightly bitter, a little honey, or your regular sweetener, can be added to taste. Cacao powder is also a delicious addition to a smoothie mix. While a nutritious, chocolatey, ice-cream can be made by blitzing a few frozen bananas, with a drizzle of maple syrup or honey, and a little cacao powder.

If your house is like mine, and a tsunami of chocolate eggs is imminent, before the first one is cracked put a little time aside to make or buy a few less-guilty treats to enjoy over the Easter season. At least when everyone else is tucking into their chocolate egg you'll be prepared by having something healthier, and possibly even tastier, to appreciate with an afternoon cuppa.

Easter Energy 'Eggs'

If you are planning on making some tasty treats to gift this Easter, this mixture makes enough for two half dozen cartons; one for a friend and one for your fridge. Each one is fairly filling, so it should keep any chocolate cravings at bay. A combination of nuts can be used, but I find hazelnuts and cashews work particularly well.

Ingredients

Makes 12

200g dates, pitted

4tbsp natural peanut butter

70g roasted hazelnuts

50g unsalted cashew nuts

25g sesame seeds

25g sunflower seeds

Method

1. You will need two empty egg carton. Add six cupcake cases to each.

2. If the dates are dry, soak in warm water for 10 minutes, then drain and pat dry. Add the dates to the processor and blitz for a few seconds, until the pieces are very small.

3. Add the rest of the ingredients and blitz to combine, but be careful not to over process. Don't fully blitz the mixture. Leave some roughly chopped up bits in place.

4. Remove the blade from the bowl. Take a spoonful of mixture and careful mould, with the heat of your hands, into an egg shape. Repeat this with the remaining mixture, making twelve 'eggs'.

Text and recipe taken from my 2019 Irish Country Living Easter column.

Baked Eggs with Spinach & Soda Bread

2021-03-06T12:55:00.002+00:00

Since we moved into our current home, almost fourteen years ago, we've always had many different pets fighting for a little space against the backdoor. Dogs, cats, ducks and hens have all stated their claim over the years. Like all families, some days their personalities have caused them to clash, but overall they live quite happily in the outdoors together. Throughout the years, we've been ever so lucky to have a steady supply of fresh eggs, and somehow the ones gathered from the garden always seem to taste the best. A little fresh egg is also ever so nutritious, and when paired with brown soda bread it's rather filling too. This baked egg recipe, I'm sharing today, only takes minutes to prepare, and makes for a tasty breakfast, lunch or supper.

Baked Eggs with Spinach & Soda Bread

Ingredients

Knob of butter

4 slices of brown soda bread, without the crust

100g spinach leaves

4 eggs, free-range organic

40g cheddar cheese

Method

Pre-heat the oven to 200°C / fan 180°C / gas mark 6. Grease the inside of four small ramekins with a little butter.
Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Once cool enough to touch, squeeze out any excess water.
Using a scone cutter, cut out 4 circles from the bread that will fit the bottom of the ramekins. Butter each piece and place one, buttered side up, in each of the ramekins and press into place. From the remaining scraps of bread line the sides of the ramekins to make a thin wall.
Divide the spinach between the four bread-lined ramekins, and press down well.
Carefully crack an egg into each. Grate over a thin layer of cheese.
Place on a baking tray and then into the preheated oven for 12-15 minutes. Enjoy.

Morning Juice Boost

2021-02-03T13:26:00.002+00:00

Our NutriBullet must be at least seven years old, and out of all the gadgets we have in the kitchen it's the one most used. Daily juices and post-workout shakes, for the exercise-enthusiasts in the house, are what it's used for most, but I also grab it when I want to whip up a hummus, breadcrumbs or even the odd cocktail. Generally, we don't stick to a recipe when we're making a smoothie, as it's dependent on what is in the fridge, freezer or fruit bowl, but this recipe I'm sharing with you today is one combination everyone in the house enjoys. The creamy citrusy flavour is somewhat reminiscent of an old-style super split ice-cream, making it a deliciously refreshing and nutritious start to the day for the digestive system.

Morning Juice Boost

Ingredients

75g greek yogurt

1 orange, peeled and pips removed

1 banana, peeled and chopped

½ lemon, juice only

Handful of ice cubes

Method

1. Add all the ingredients to a high-powered blender and blitz until smooth.

2. Enjoy straight away.

Turkey Meatballs with Spaghetti

2021-01-30T17:52:00.001+00:00

The dawning of a new year normally sparks something within us to begin afresh, whether it’s in the form of a healthier diet, exercising more, altering a career path or taking up a new-fangled hobby. After the year we’ve all experience, I think we can be forgiven for not embracing the whole resolution ritual with as much gusto as we may have in previous years. However, without it even being a conscious pledge, our health and that of our loved ones will most likely be what’s at the forefront of our minds as we apprehensively embrace this brand-new year.

Thankfully, in recent times, press and social media platforms have become less focused on promoting the diets which hold the promise of the illusive, flawless figure, and concentrate more on endorsing the strong body and mind, and along with it an acceptance that bodies do indeed come in all shapes and sizes. If you have suffered from any sort of ill health in the past, I'm sure you'll agree with me, the desire for the body to heal and become stronger will always outweigh those extra couple of pounds on the scales.

Eat less, move more, is a long-standing mantra for a healthier lifestyle, and makes perfect sense for those striving for a little weight loss. Nevertheless, if we’re trying to strengthen our bodies, along with increasing our level of exercise, we also need to eat a little more too, taking particular attention to boost our intake of fresh foods which are nutritionally dense. When adapting to a more nourishing diet it can be helpful to consider, whether a particular dish or food is filled with the sort of nutrients which will help to fuel the body efficiently. With this to the forefront of the mind, we can more often make better food choices. A nutrient-heavy meal need not be extravagant nor costly; a simple poached egg served alongside a slice of wholemeal soda bread is packed with vital vitamins and minerals. Add to it a serving of wilted spinach and a grating of cheddar cheese and it becomes a rather nutrient complete meal.

It is important to fuel our bodies with delicious wholesome foods, yet still not deny ourselves the occasional slice of cake or treat, when the need arises. Keeping well hydrated and getting a good night’s sleep will also play their part in promoting our bodies into a stronger and healthier state.

Turkey Meatballs with Spaghetti

With all the turkey consumed over the festive season, I’d forgive you for bypassing this recipe during the month of January, but as an ingredient turkey is so impressively nutritious it should be celebrated all year round. High in protein and packed with vitamins and minerals, these turkey meatballs are a great addition to this tasty tomato sauce.

Ingredients

For the meatballs

50g oats

450g turkey mince

1 onion, finely grated

1tbsp sweet chilli sauce

1 egg, lightly beaten

Sea salt & freshly ground black pepper

For the tomato sauce

1-2 tbsp olive oil

1 onion, finely chopped

2 cloves of garlic, crushed

1 tin cherry tomatoes

1 tin chopped tomatoes

1 tsp dried herbs

1 tbsp balsamic vinegar

1tbsp sugar

Sea salt & freshly ground pepper

350g wholewheat spaghetti

100g baby spinach leaves

To serve

Parmesan or vintage cheddar cheese

Method

Using a food processor, blitz the oats for a few seconds until finely chopped.
Add to a large bowl along with the turkey mince, onion, sweet chilli sauce and egg. Season well with salt and pepper. Mix together to combine.
With a small bowl of cold water by your side, using damp hands, roll the mixture into about 20 meatballs. Chill in the fridge until ready to cook.
To make the sauce, heat a large frying pan over a medium heat and add some olive oil. Add the chopped onion, turn down the heat and sauté for about 10 minutes until soft and slightly coloured. Stir in the garlic and continue to cook for about 30 seconds. Add the tins of tomatoes, balsamic vinegar, dried herbs and sugar. Season with salt and pepper and increase the heat slightly under the pan. Allow to simmer for 20 minutes, stirring occasionally.
Heat some olive oil in another large frying pan. Fry the meatballs, turning them occasionally, until they are golden brown and cooked through. Check by cutting one in half to make sure there are no signs of any pink meat. Add the meatballs to the sauce and cook for a further 10 minutes.
Meanwhile cook the spaghetti according to the instructions on the pack.
Remove the sauce from the heat. Stir through the spinach and add the cooked spaghetti. Combine well with the sauce and the meatballs.
Divide between four bowls, and grate over a little parmesan or some vintage cheddar cheese.

This recipe and introduction were taken from my January 2021 Home Nurse column, in Irish Country Living.

Flourless Chocolate Pecan Cake

2020-12-21T21:15:00.000+00:00

The run-up to Christmas is traditionally a time for baking delicious cakes to enjoy and share over the holiday season. If someone in the family is a coeliac sufferer or has a gluten intolerance, it makes most sense to make a bake all the family will enjoy. This cake recipe I’m sharing with you is certainly not lacking for the want of wheat flour. It is simply bursting with flavour and will be relished by all at the table whether they need to avoid gluten or not.

This light, but luscious, chocolate cake would be the perfect indulgence to enjoy as a festive afternoon treat. It’s important to beat the eggs and sugar together for ten minutes, as this adds volume to the mixture creating an impressive light bake. The cake will naturally sink in the centre while it is cooling. I’ve simply smothered the top with chocolate ganache, but this crater-like centre could easily be filled in with some softly whipped cream, as cream and chocolate cake marry so perfectly together.

Chocolate Pecan Cake

Ingredients

150g pecans

200g dark chocolate, approx. 55% cocoa, broken into pieces

175g butter

200g caster sugar

4 medium-sized free-range eggs

Chocolate Ganache

100ml double cream

200g rich milk chocolate, 35% cocoa, broken into pieces

Topping

½ pomegranate, seeds only

Method

1. Preheat the oven to 190°C/fan 170°C/Gas mark 5. Thoroughly brush a 26cm springform tin with some melted butter.

2. Place the pecans on a dry pan, over a low heat and toss regularly until lightly toasted. Remove to a board and finely chop.

3. In a saucepan, over a gentle heat, melt the chocolate with the butter. Stir well to avoid the chocolate sticking. Once melted and well combined, take from the heat and leave to cool.

4. Using an electric mixer on a high speed, whisk the sugar and eggs together for 10 minutes, until the mixture is pale yellow and fluffy.

5. Slowly pour in the chocolate mixture and fold well to combine.

6. Fold in the half of the pecans, reserving the rest for the topping.

7. Pour the mixture into the prepared tin and cook in the oven for 35-40 minutes. The top will have set, but the mixture will still be a little gooey.

8. Remove from the oven and leave to cool completely in the tin.

9. To make the chocolate ganache, place the cream in a small saucepan and heat gently. Once it begins to bubble, remove from the heat and add the chocolate pieces. Whisk well with a fork until combined and the chocolate is completely melted.

10. Once the cake has cooled completely, pour over the ganache and top with the remaining pecans and a sprinkling of pomegranate seeds.

11. Serve with a generous dollop of whipped cream. Place any remaining cake in an airtight container and refrigerate for up to 3 days.

Cinnamon & Cranberry Cookies

2020-12-20T09:18:00.001+00:00

We are well aware this will be a Christmas like no other, but as I hear of cancelled carol services, abandoned school nativities, no visits to Santy and the uncertainty whether or not we’ll be permitted to visit loved ones’ homes over the festive season, it’s difficult not to be a little forlorn for our traditional Christmas celebrations. I suppose the past eight months have prepared us well for honouring important occasions, while still staying within our own home. We’ve all had to become more dependent on home-based activities and making the most of what is under our own roof. Even though baking together with the children was always something I loved to do, I definitely homed in on this as a pastime a little more consciously over the past few months.

For years, I have taken great joy in baking the cakes, puddings and mincemeat in the run-up to Christmas, and with the help of Millie, since November we had this year’s batch made, wrapped up tightly, and packed into the pantry. Each November, I dedicate a weekend to Christmas baking, and it’s a ritual I really relish. Only recently did I come to realise why I love upholding this tradition so much and it is because these couple of days of baking are always pencilled in and therefore are never rushed. The recipes are in place, the ingredients in the press and all that’s needed are a few Christmas tracks, and maybe the odd hot chocolate, to heighten the experience to something very special.

Such traditions are what I hope my children will recall when they look back on their childhoods. When I remember my own Christmases past, the memory most etched is that of time spent baking with my own dear mother, when we would be side-by-side with only Perry Como for company on those dark November evenings.

As a parent, we can sometimes forget, the greatest gift we can give our children is time. They yearn to be by our sides and gain the most pleasure in helping us even with the simplest of tasks. Creating something simple but scrumptious together in the kitchen is a marvellous example of this.

Normally once December is upon us, crazy season starts, with endless lists to achieve and countless Christmas-orientated activities and dates to attend. In their place, this year, I've decided to start some new traditions which I hope will hold firm even after our busier lifestyles are reinstated.

I still yearn to see loved ones and pray for a pinch of normality this Christmas, but if this new normal has taught me anything it’s to live more mindfully and appreciate every moment of slowness that comes my way, because within those moments, without even being aware, we are creating memories which have the potential to last a lifetime.

Cinnamon & Cranberry Cookies

These oaty cookies are the perfect snack to serve alongside a glass of hot milk. I’m using coconut sugar in this recipe, as a less processed sweetener, but light brown sugar can easily be used in its place.

Ingredients

150g porridge oats

150g wholemeal flour

1tsp baking powder

75g dried cranberries

200g butter, softened

80g coconut sugar

1 tsp vanilla extract

1 egg

Topping

50g coconut sugar

1 ½ tsp ground cinnamon

Method

1. Pre-heat the oven to 190°C/ fan 170°C/gas mark 5. Prepare two large baking trays by lining them with greaseproof paper.

2. Using a food processor, blitz the porridge oats until fine. Add to a large bowl with the wholemeal flour and baking powder.

3. Using the food processor again, give the dried cranberries a quick blitz until roughly chopped. Add to the flour and stir through to combine.

4. In a separate bowl, add the softened butter, sugar and vanilla extract, and cream together until light and fluffy.

5. Add the egg and a spoonful of the flour mixture, and mix for a few moments to combine.

6. Fold in the remaining oat, flour and cranberry mix. Combine well until the dough can be gathered together into a ball.

7. On a plate, mix together the coconut sugar and the cinnamon for the topping.

8. Divide the dough, about one dessertspoonful for each cookie, making approximately 16 cookies, and roll each one in the cinnamon-sugar mixture. Place the cookies evenly spaced on the baking trays and cook in the preheated oven for 12-15 minutes, depending on their size, until golden brown.

9. Allow to cool slightly on the tray before carefully transferring to a wire rack to fully cool. Store in an airtight container for up to three days.

This recipe was shared in my Home Nurse Column in Irish Country Living November 2020.

Chocolate Lamingtons

2020-11-11T10:06:00.008+00:00

I'm not a huge chocolate fan, therefore I normally bake goodies which aren't exactly chocolate-orientated. However, even as an on-the-fence chocolate admirer, I must admit there is something about chocolate lamingtons that make them rather tempting. I had this recipe in my file for ages. It's one I shared on an old Easy Parenting column, so when I stumbled upon it and suggested to Millie we give it a go, she was pulling the ingredients from the press before I had the chance to change my mind. My slight reluctance was somewhat heightened when I remembered making them last, and just how messy I had found them to assemble, however later that night, when I was tucking into one with a large cup of tea, I deemed them worth the hassle. Chocolate and coconut always work so well together, but they're particularly nice when paired with a slightly chocolatey cake. These chocolate lamingtons are lovely and light, and are perfect with a cuppa or parcelled up to bring along to a winter picnic in the park.

Ingredients

225g butter, softened
225g caster sugar
1 tsp vanilla extract
3 large free-range eggs
250g self-raising flour, sieved
25g cocoa powder, sieved

To Assemble
100g raspberry jam
200g milk chocolate
100g desiccated coconut

Method

1. Pre-heat the oven to 200°C/fan 180°C/Gas mark 6. Prepare a 20cm x 30cm swiss roll tin with a high lip by greasing with a little butter and lining with parchment paper, leaving a slight overhang to help with removing the cake from the tin.
2. Place the butter, sugar and vanilla extract into a bowl and cream together for about 5-7 minutes.
3. Add the eggs, one at a time with a little flour- to prevent the mixture from curdling. Mix well after each addition.
4. Add the remaining flour and cocoa powder and mix to combine.
5. Pour the mixture into the swiss roll tin. Bake in the preheated oven for 20-25 minutes or until golden brown in colour. If unsure, test using a skewer - if it comes out clean, the cake is baked. Cool on a wire tray.
6. When completely cooled cut into 24 squares. Then cut each square in half diagonally.

7. Spread one side of each mini cake with jam and sandwich the cake back together.

8. In the microwave or over a pan of simmering water, melt the chocolate.
9. Place the coconut into a bowl. Dip each square into the chocolate and then using two forks dip them into the coconut. Turning the squares to evenly coat. Place some kitchen paper under the wire tray and transfer the coated squares back onto it. Allow to set before serving.

Apron Strings - ebook edition

2020-11-06T12:32:00.007+00:00

During the summer, my talented son, Jack, converted, with the permission of New Island Books, my cookbook, Apron Strings, into an ebook. If you have a subscription to Kindle Unlimited, it’s free to read, otherwise, it’s currently on sale for £2.99. I would just like to note, as the book is a 'print replica' it is not compatible with all Kindles. The book is available to read via the Kindle app on phones, tablets, iPad and computer. The list of compatible devices is available on the book’s Amazon page, which can be found HERE.

I would like to sincerely thank everyone who has contacted me again over recent months to say they're still cooking from Apron Strings. I really appreciate your continued support and words of encouragement.

Chicken Noodle Broth

2020-11-04T12:33:00.000+00:00

This chicken noodle broth recipe is one I've previously shared in my Irish Country Living Column. It's a real favourite of mine, as it merges deliciously fresh ingredients into something tasty and wholesome. It can be prepared and made with little effort and time and it is packed with lots of lovely nutrients.

Chicken Noodle Broth

Ingredients

1 tbsp olive oil

1 onion, finely diced

1 garlic clove, crushed

1 red chilli, finely sliced

Sea salt & freshly ground black pepper

900ml chicken stock

1tbsp soy sauce

2 chicken breasts, very finely sliced

100g fine egg noodles

150g sweetheart cabbage, finely sliced

Handful coriander leaves, roughly chopped

To Serve

A handful of raw cashew nuts

1 red chilli, thinly sliced

2 scallions, thinly sliced

Coriander leaves

Method

1. Heat the oil in a large saucepan, over a medium heat. Add the onion. Turn down the heat and cook for a few minutes, until softened. Add the garlic and red chilli, and stir through for about a minute. Season with a little sea salt and a few grinds of black pepper.

2. Pour in the hot stock and soy sauce. Bring to a boil and simmer for 10 minutes.

3. While the broth is cooking, place a small frying pan over a medium heat. Add the cashews, and dry-fry them for about five minutes until lightly toasted. Toss occasionally to avoid burning. Transfer to a plate and roughly chop.

4. Add the chicken to the saucepan, and bring the broth back to a simmer. Place the lid on top and simmer gently for about 5 minutes.

5. Add the noodles. Stir well to combine and continue to simmer for 5 minutes, before adding the cabbage and simmering for another minute or two.

6. Just before you're ready to serve, add a handful of roughly chopped coriander. Stir to combine. Taste and adjust the seasoning, if necessary.

7. Serve straight away. Ladle into four bowls and top each with a few slices of fresh red chilli and scallion, plus a scattering of cashew nuts and a few coriander leaves. Enjoy.

Spiced Pumpkin Muffins

2020-11-02T20:26:00.000+00:00

Even though this Halloween was like no other, as a family, we still managed to have a lovely fun-filled evening. Sweet treats and scary movies were obligatory, and we even managed to squeeze in a few old-fashioned party games. My mind is already meandering towards Christmas recipes, but I've one last Halloween bake to whip up. I shared the recipe for these delicious pumpkin muffins last year, or possibly the year before, in my Irish Country Living column, and I thought I must share it here, in case somebody is searching for something scrumptious to make with their Halloween pumpkins. You may even be lucky enough to have a few left growing in the garden. If so, I'd urge you to give these muffins a go.

Spiced Pumpkin Muffins

These muffins are deliciously moist, due to the addition of the pumpkin puree. They are also incredibly effortless to make, simply adding the wet ingredients to the dry ingredients, making these muffins the perfect treat to make with young cooks.

Ingredients

125g plain flour

125g wholemeal flour

1 tsp baking powder

1 tsp mixed spice

1 tsp ground cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

250g light muscovado sugar

4 free-range eggs

200ml sunflower oil

250g pumpkin puree, see below

1 tsp vanilla extract

For Icing

100g cream cheese

50g butter, softened

2 teaspoon vanilla extract

300g icing sugar, sieved

To Decorate

50g pecans

Method:

1. Preheat the oven to 190°C/fan 170°C/Gas 5.

2. Sieve the flours, baking powder, spices and sugar into a large bowl. Tip into the bowl whatever remains in the sieve from the wholemeal flour.

3. In another bowl, add the eggs and lightly beat with a hand whisk. Add the sunflower oil, pumpkin puree and vanilla extract, and combine.

4. Pour the wet ingredients into the bowl with the dry ingredients. Stir well until all the ingredients are combined together.

5. Divide the mixture between 16-18 muffin cases.

6. Bake the muffins, in the preheated oven, for 25 minutes and they are risen and golden.

7. Remove from the oven and leave to cool on a wire tray.

8. To prepare the pecans, add them to a baking tray and place them in the oven for 3-5 minutes. Transfer to a plate and once cooled finely chop.

9. While the muffins and pecans are cooling make the creamy topping by combining the cream cheese, butter, vanilla extract and icing sugar in a bowl. Beat together until smooth and creamy. Scoop into a piping bag ready for decorating the muffins.

10. When the muffins have completely cooled, pipe some of the cream cheese topping on each and add a generous sprinkling of chopped pecans.

Pumpkin Purée

Tinned pumpkin purée is hugely popular in the US, but I've found it rather difficult to source in my part of the country. There are however any amount of fresh pumpkins to buy in the shops, and turning one into a purée easily achievable in a few handy steps. A small pumpkin, approximately 2kg in weight, when roasted and pureed will provide enough puree to make at least three batches of these delicious muffins. Just be sure to use a nice fresh pumpkin.

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6.

2. Cut one small pumpkin into half and then each piece into four. Using a spoon, scoop out the seeds and pulp from each piece.

3. Place the pumpkin pieces on a large baking tray and place in the hot oven for about 40 minutes, the pumpkin will be tender and it will be slightly browned.

4. Take from the oven and once it has cooled a little, peel away all the skin, and any bits that may have charred, and pop the pumpkin pieces in a food processor. Blend until smooth. Transfer to a bowl and allow to cool before using in the muffin recipe.

5. The pumpkin purée will keep well for 3 days when covered in the fridge. Alternatively, it can be frozen in small batches.

Spiced Tomato Topped Sweet Potatoes

2020-07-08T15:30:00.000+01:00

This nutritious and filling spicy tomato mixture is so versatile. It can be made a day ahead, and used for topping baked sweet potatoes or simply served alongside brown rice or pasta. A good grating of parmesan cheese also makes for a delcious topping.

Spiced Tomato Topped Sweet Potatoes

Ingredients

2tbsp olive oil

1 onion, finely diced

1 leek, peeled and finely diced

1 stick celery, finely diced

1 red pepper, finely diced

2 carrots, finely diced

Sea salt and black pepper

2tbsp Thai red curry paste

2 x 400g tin of tomatoes

1tbsp sugar

4 medium-sized sweet potatoes

1 x 400g tin of chickpeas, drained and rinsed

Handful kale, tough stalk removed, roughly chopped

200g plain natural yogurt

To Serve

Fresh parsley, roughly chopped

Method

Preheat the oven to 220°C/ fan 200°C/gas mark 7.
Add one tablespoon of the olive oil to a large saucepan, and place over a low heat. Add the onion and leek and sauté for 10 minutes, stirring regularly.
Add the celery, red pepper, and carrot. Season with a little salt and pepper. Stir to combine and sauté for a further 3 minutes.
Stir through the curry paste and add the tomatoes and sugar.
Bring to a simmer over a low heat for 30 minutes, but regularly stir to avoid the mixture sticking to the bottom of the pan.
To prepare the sweet potatoes, scrub them well, and cut them in half, diagonally. Drizzle the cut side with a little olive oil, and place, cut side down, on a baking tray. Place in the hot oven for 35-40 minutes, depending on the size of the potatoes. When cooked, they will be caramelised on the edges and if you were to squeeze them, cautiously, they’d have a little give.
To the saucepan, add the chickpeas and kale. Stir to combine and simmer for an additional 10 minutes.
Before serving, stir through 150g of the natural yogurt.
Once cooked through, take the sweet potatoes from the oven. Place two halves on each plate and top generously with the spiced tomato mixture. Sprinkle over some of the chopped parsley and add a dollop of natural yogurt.

Orange & Carrot Smoothie

2020-05-22T12:48:00.000+01:00

A daily nutritious shake can provide much-needed vitamins and minerals, while also helping to keep us well hydrated. Frozen ripe bananas make a great addition to shakes as they add a delicious creaminess and lots of sweetness. Freezing bananas is also a great way to store them especially when you have a surplus of ripe ones. Simply peel, chop, and place in a freezeproof container.

Orange & Carrot Smoothie

Ingredients

1 ripe banana, peeled, cut into chunks and frozen overnight

1 orange, peeled and cut into chunks

1 carrot, peeled and finely chopped

Pinch cinnamon

Method

1. Place all the ingredients into a high-powered blender and blitz until smooth.

2. Enjoy straight away.

Bircher Muesli

2020-02-06T13:50:00.001+00:00

At the turn of the century, Dr. Bircher-Benner developed the recipe for bircher muesli, as an alternative breakfast for his patients who had difficulty eating. The Swiss doctor was one of the earliest promotors of the raw-food diet, and his revolutionary recipe was simply based on grated raw apple and oats. Worldwide, many recipes have derived from the original. It's loved by many, but I find its mild flavors make it particularly enticing to anyone with a queasy tummy. It can be prepared in minutes and left overnight in the fridge to enjoy as a tasty and nutritious breakfast.

Bircher Muesli

Ingredients

Serves 2

50g oats

1 large, red apple, cored but not peeled, coarsely grated

200ml apple juice
1 tbsp honey, plus extra to serve

50g live natural yogurt, plus extra to serve

50g blueberries, or fruit of choice

A sprinkling of sunflower seeds or granola

Method

Place the oats, grated apple, and apple juice into a medium-sized bowl. Stir to combine. Cover tightly with cling film or a lid, and place in the refrigerator overnight.
The next morning, before serving, thoroughly stir through the honey and yogurt. Spoon into a bowl and add an extra dollop of yogurt, a few blueberries, a sprinkling of sunflower seeds or granola and a drizzle of honey.

My Experience of Grief and A Recipe for Chicken Stew with Herbed Dumplings

2019-12-06T19:05:00.001+00:00

It's nearing my father's anniversary, and in the next few days, just as in the days preceding my mother's, I retrace my steps of how I spent the last few days with him on this earth. What we did together, what I said, and most importantly what he said to me. Recently, I wrote about my experience of grief for one of my Home Nurse columns, in Irish Country Living, so I'd like to share that with you today.
................

My mother passed away in 2007, and a few years later I lost my father. Both times, my upset was inconsolable. In my experience, grief emulates a terrible illness. Even though I had my abilities; I wasn’t bed-bound due to any physical condition, yet in those early weeks of grieving I was incapable of much more than washing and dressing myself. I was feeling physically sick, physically weak, and the intensity of the pain in the pit of my stomach was very real. In the weeks after losing a loved one grief is all-consuming, but months or even years after it can raise its head and hit like a bolt into the stomach.

We often grieve as a community, especially if the death is unexpected. When words fail to comfort our support is often shown through actions. Since the beginning of time, there has always been a place for the community to nurture and feed the bereaved. It seems to be a practice that is standard in most communities and religions worldwide. In the early days of grieving this generosity and kindness can somewhat sustain us and fuel us to be physically able to face the day. After my mother passed away, I was so nauseated with sadness even nibbles of toast and bites of sandwiches were a struggle to consume. However, a kind neighbour arrived at my mother's wake with a large tray filled with a creamy chicken bake. As much as I fought the urge to fulfill the basic human need of eating, I accepted a plateful of this chicken dish and I remember vividly how it warmed my empty stomach and quenched the hunger pains I hadn't even acknowledged were there. At times of sadness, most of us have little or no interest in food, yet it is never more important that we eat well, as a means to keep up our physical strength. A nourishing bowl of food won’t ease the heartache of grief, but it will give a much-needed energy boost to the body. Warm and comforting stews, soups and puddings have that ability.

As the weeks and months pass after losing a loved one, we need to listen to our bodies, which are trying hard to get us to slow down. I remember being overcome with severe tiredness in the month's proceeding both of my parent's deaths. This was hugely influenced by the broken sleep and the sheer anxiety of losing someone I loved so dear. On reflection, I feel in many ways, that over-whelming tiredness was my body urging me to stop, to allow the pressures of day-to-day life to be brushed to one side and simply to be still. Rest and sleep are vital while we grieve. Fuelling our body with nourishing, comforting foods can help. Keeping well hydrated is always vital. While talking and reminiscing about our loved one is ever so important. Writing down memories, which may be a painful exercise, can turn into a rewarding process, and most of all accepting the support of loved ones around us helps to provide a little bit of light and love into the darkness of our grief.

Comforting Chicken Stew with Herbed Dumplings

I have fond memories of devouring big bowlfuls of stew as a young girl. My mother would always have the addition of mini dumplings, and I loved diving in with my spoon to see how many I could retrieve. The dumplings in this dish are more substantial, allowing for two or three per serving. Their soft and fluffy texture merge wonderfully with the flavoursome, rich sauce. This stew is both comforting and nourishing.

Ingredients
1tbsp olive oil
180g streaky bacon, roughly chopped
3 carrots, finely diced
2 onions, finely diced
2 celery sticks, finely diced
200g mushrooms, cut into quarters
Freshly ground pepper
2 sprigs thyme
2 bay leaves
1.2 ltr hot chicken stock
2tbsp tomato purée
4-5 chicken fillets, cut in half

Dumplings
250g self-raising flour
Salt and freshly ground pepper
1 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
125g butter, cold-straight from the fridge
1 tbsp cold water

Method:

1. Preheat the oven to 200°C/fan 180°C /Gas mark 6.
2. Add the oil to a large, oven-proof saucepan or casserole dish. Place over a high heat. Add the streaky bacon and cook for 5 minutes, stirring regularly.
3. Turn down the heat and add the carrot, celery, onion, and mushroom. Season with a little black pepper. Cook for five mins until slightly golden then add the herbs, chicken stock, and tomato purée.
4. Bring to a simmer and add the chicken. Cover with a lid and place in the oven for 45 minutes.
5. Meanwhile, make the dumplings by placing the flour in a mixing bowl. Season with a little salt and pepper, and add the herbs. Finely chop or grate in the cold butter. Gently rub in the butter until it resembles breadcrumbs. Add a tbsp of cold water and bring the dough together to form a ball. If it's not sticking together, add a little more cold water. Divide the dough into 12-15 pieces and roll each one into a ball.
6. Take the stew from the oven and nestle the dumplings on top of the cooked stew, pushing each one down into the stew so that it is halfway submerged. Place the lid back on the dish/saucepan and return to the oven for an additional 30 mins. At this time, take off the lid and return to the oven for an additional 10 minutes.
7. When ready to serve, lift the dumplings out and place in serving bowls. Stir the stew and then ladle it over the dumplings. Serve with mashed potatoes and peas.

This is an extract from my Irish Country Living Column, August 2019.

Banana Nut Bread

2019-05-27T17:27:00.000+01:00

Like most parents who work from home the hours between the school drop-offs and pickups are ever so precious. A mountain of work can be tackled in a quiet house, so I generally try to use that time wisely. On days when I'm busy writing, it's always lovely to have something nutritious to refuel with when I'm grabbing a quick break. My go-to is often wholegrain toast, smothered in a good quality nut butter and topped with sliced banana. It ticks all the boxes - quick, tasty, nutritious and filling. Another snack I adore is banana bread, and this recipe is one of my favourites. It's effortless to make, so much so I'll be passing the job of making one weekly over to one of my secondary school boys, once the holidays are upon us. In this recipe, I've used a mixture of pecans and walnuts, but any unsalted nuts would work in their place.

Banana Nut Bread

This loaf is refined sugar-free and gains its delicious sweetness from the ripe bananas and the addition of some maple syrup. Chia seeds, pecans, and walnuts are a great addition to this loaf as they're packed with heart-healthy vitamins, minerals, and omega-3s.

Ingredients

250g wholemeal flour

1 tsp baking powder

1 tsp ground cinnamon

50g chia seeds

50g pecans, roughly chopped

50g walnuts, roughly chopped

100ml coconut oil

100ml maple syrup

100g Greek yogurt

2-3 (200g) bananas, mashed

2 eggs, lightly whisked

1tbsp oats

Method

Pre-heat the oven to 190°C / fan 170°C / gas mark 5. Using a little sunflower oil, lightly grease a 2lb loaf tin.
Place the flour into a large bowl. Sieve in the baking powder. Add the cinnamon, chia seeds, pecans, and walnuts. Stir to combine.
Add the coconut oil to a large bowl with the maple syrup, Greek yogurt, and mashed bananas. Using a wooden spoon, beat together to combine, while gently breaking down the coconut oil with the back of the spoon. Add the lightly whisked egg and stir well to combine.
Add the flour and nut mixture, and bring the mixture together with a wooden spoon.
Pour into the prepared tin. Sprinkle over the oats and press into place to ensure they stick.
Bake in the preheated oven, for 55-60 minutes, until well risen and golden.
Remove from the oven and transfer to a wire tray to cool. Store in a sealed container for up to 3 days.

Mushroom & Chive Stuffed Chickpea Pancakes

2019-05-03T18:57:00.001+01:00

Chickpea flour, which is also known as gram flour, is a versatile gluten-free flour. It’s widely used in Indian cuisine within a variety of dishes. In recent years it has become much easier to source chickpea flour. It’s available to buy in specialist Asian food shops and health shops, as well as many of the larger supermarkets. Its consistency works wonderfully in batters, so it’s a great choice for savoury pancake. As this flour is made from ground chickpeas it is also high in protein, making it rather nutritious. I’ve paired these flavoursome pancakes with a simple mushroom and chive filling. These delicious pancakes would serve well for breakfast, lunch or tea.

Mushroom & Chive Stuffed Chickpea Pancakes

Ingredients

Serves 4

For the filling:

1 tbsp olive oil

1 onion, thinly sliced

25g butter

250g mushrooms, thinly sliced

A pinch of sea salt & freshly ground pepper

2 tbsp finely chopped fresh chives

1 tbsp cream

For the pancakes:

150g Chickpea flour {gram flour}

¼ tsp salt

1 egg

250ml buttermilk

1 tbsp finely chopped fresh chives

1 tbsp finely chopped fresh oregano

2 tbsp olive oil

Method

1. To make the filling, heat the olive oil in a medium sized frying pan. When hot, turn down the heat, add the onion and sauté for 3 minutes, stirring regularly. Add the butter. Once frothing, add in the mushrooms. Season with a little sea salt and some freshly ground pepper. Increase the heat and sauté for 5 minutes, until the mushrooms are cooked. Add the fresh chives and cream. Combine well, and then keep the pan over a very low heat, to keep the mixture warm until the crepes are ready to be served.

2. In a large bowl combine the chickpea flour with the salt. Crack the egg into a jug, whisk lightly with a fork and add the buttermilk. Pour the wet mixture into the dry ingredients and using a wooden spoon combine until the batter is smooth. Stir through the freshly chopped chives and oregano.

3. Heat a large frying pan. Add a little olive oil. Once hot add a ladleful of batter to the centre of the pan. Tilting the pan, swish the batter around quickly to form a circle. Cook the crepe for approximately 2- 3 minutes and then flip it over and continue to cook on the other side for another 2 minutes. Transfer to a serving plate, and continue to cook the remaining crepes.

4. To serve; spoon some of the mushroom and chive filling into each crepe, and sprinkle over a little freshly chopped chive to garnish.

Chocolate Banana Muffins

2019-04-15T13:33:00.001+01:00

If you're looking for something easy to bake with the children over the Easter holidays, these muffins are a great option. The method is so simple as it merely involves adding the dry ingredients to the wet ones, and if your little ones are banana fans they'll love the results. These muffins make for a somewhat less-guilty treat to enjoy with a glass of milk or a cuppa.

Ingredients

3 ripe bananas, mashed
3 eggs, lightly whisked
100g greek yogurt
100ml sunflower or rapeseed oil
1tsp vanilla extract
150g wholemeal flour
100g plain flour
1 tsp baking powder
75g light muscovado sugar
2 tbsp raw cacao powder

Method:
1. Preheat the oven to 190°C/fan 170°C/Gas 5. Line the muffin tins with 15 large muffin cases.
2. Place the bananas, eggs, yogurt, sunflower oil and vanilla extract into a large bowl. Stir well to combine.
3. Add the wholemeal flour to the bowl and sieve in the plain flour, baking powder, sugar, and cacao powder into the bowl. Stir well until everything is combined well together.
4. Divide the mixture between the 15 muffin cases.
5. Bake in the preheated oven, for 25-30 minutes, until well risen and golden.
6. Remove from the oven and transfer to a wire tray to cool. Store in a sealed container for up to 3 days.

Winter Vegetable Soup with Cheesy Soldiers

2019-02-06T12:37:00.001+00:00

This hearty, filling and flavorsome soup makes a wonderful lunch, any day of the week. If you've got a busy day in store, this soup can be easily be prepared the day before and then simply reheated just before serving. My children love the addition of cheesy soldiers, for dunking into the thick soup, but croutons or even crusty bread would also make a perfect accompaniment.

Ingredients

75g butter

250g potatoes, peeled and diced

225g carrots, sliced

150g parsnip, roughly diced

1 white onion, roughly chopped

1 stick of celery, roughly chopped

2 leeks, white part only and sliced

4 sprigs of thyme, leaves only

Salt and freshly ground pepper

1.2 lt chicken stock

100ml cream

Cheesy Soldiers:

4 thick slices of bread, such as sourdough, cut into large fingers

50ml olive oil

75g cheddar cheese, grated

To serve:

A few fresh chives, finely chopped

Method

1. Preheat the oven to 200°C/fan 180°C/gas mark 6.

2. Melt the butter in a large saucepan. When it begins to foam add all the vegetables, stir to combine well with the butter.

3. Sprinkle with a little salt, a few grinds of pepper and the thyme leaves. Place a butter wrapper, or a piece of greaseproof paper, over the vegetables to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure that the vegetables don’t stick to the bottom of the saucepan.

4. When the vegetables are soft but not coloured, add the stock, and continue to cook for another 15 mins until the vegetables are cooked through.

5. Meanwhile, make the cheesy soldiers. Brush the chunky fingers of bread with a little olive oil. Place on a baking tray and sprinkle the grated cheese over each finger. Place in the preheated oven for 7-10 minutes.

6. Using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary.

7. Add half of the cream and stir well. Pour the soup into serving bowls and garnish each one with a sprinkling of chives and a spoonful of cream swirled on top. Serve with the cheesy soldiers or crusty bread.

Poached & Butter Basted Turkey Breast

2018-12-21T21:04:00.003+00:00

Every year I consider cooking something a little different for the main feast on Christmas Day, but year after year I return to the tradition that is turkey and ham. A number of years back I steered a little away from tradition and in place of roasting a whole turkey, I opted for a turkey breast and simply poached it and then butter-basted it in a pan before serving. I had seen Richard Corrigan demonstrating the same on a Christmas special and decided it was worth a try. The results were incredible. The meat was deliciously succulent and moist, and I found we were left without a scrap of waste. Poaching the turkey is also a wonderful way to keep the oven free for the many turkey accompaniments.
Happy Christmas!

Poached & Butter Basted Turkey Breast

To Poach:

1 large turkey breast, weighing about 3kg

1.5 lt chicken stock

200ml white wine

3 sprigs of thyme

2 bay leaves

10 peppercorns

1 onion, cut into chunks

2 carrots, roughly chopped

1 stick celery, roughly chopped

To Baste:

100g butter

Method

1. Weigh the turkey breast.

2. Place the stock, white wine, thyme, bay leaves, peppercorns, onion, carrots, and celery into a large saucepan and then add the turkey breast. Top up with enough water to cover the breast.

3. Bring to the boil and then turn down the heat. Allow to simmer for 20 mins per 450g of meat. A 3 kg breast would take just about 2 hours 40 minutes to poach. Adding more hot water to the saucepan as necessary

4. Remove the breast from the saucepan and allow to rest, covered with tinfoil, for 10 minutes. Reserve the stock to use in another dish or soup.

5. Heat a large frying pan or a roasting tin that is suitable for use on a hob. Add the butter and once it begins to froth place the breast into the frying pan skin side down. Keep turning the breast until all sides are nicely browned, which will take about 15 minutes.

6. Allow to rest on a plate covered with tinfoil, for about 20 mins, before carving.

Mulled Berry Trifle

2018-12-17T11:14:00.001+00:00

Every Christmas, my Mother would make a trifle to offer as an alternative to plum pudding on Christmas day. This trifle recipe may not be traditional but has become a real favourite in our house. Welcoming winter scents fill the kitchen as the berries are being mulled, ones so pungent that I’m often tempted to bypass the trifle idea and pour it straight into a tumbler as a rather fruity hot toddy. The alcohol will naturally be burnt off in the simmering of the wine but for a more child-friendly version, apple juice would substitute the wine nicely, with a little less sugar added to the liquid. To keep some kind of tradition a little madeira cake is a must for my trifles. As much as I love cream, and generously add significant amounts of it to dishes, here I am choosing a healthier alternative. No need for apologies as this creamy yogurt topping of thick Greek yogurt, icing sugar and vanilla, makes a viable substitute. Finally, a generous sprinkling of grated white chocolate completes the layering process for a decedent and irresistibly delicious trifle.

Mulled Berry Trifle

Ingredients

Mulled Berries:

150g (6oz) caster sugar

300ml (11fl oz) red wine

1 tsp vanilla extract or reserved pod from creamy topping

½ tsp mixed spice

½ stick of cinnamon

600g berries of choice, fresh or frozen

Creamy Topping:

750g Greek yogurt

½ vanilla pod, seeds only

1 tsp vanilla extract

100g icing sugar, sieved

200g Madeira cake, homemade or shop-bought, sliced

To Serve:

50g white chocolate, grated

Fresh raspberries

Method

To prepare the fruit, place the sugar in a heavy-based pan with the red wine, vanilla extract, cinnamon stick and pinch/grate of nutmeg.
Bring to the boil, then reduce the heat and simmer for 5 minutes, until slightly thickened and syrup-like.
Stir in the fruit and then remove from the heat and leave to cool.
To make the creamy topping, in a bowl combine the Greek yogurt, vanilla seeds & extract and icing sugar. Taste and add more icing sugar if necessary.
To assemble the trifle, place the slices of Madeira cake at the bottom of four individual glasses or one large bowl pour in the mulled berry mixture. Add the creamy topping and if not serving immediately the trifles can be refrigerated for up to 24 hours.
Before serving sprinkle generously with the grated white chocolate and scatter over a few fresh raspberries.

Sweet Glazed Gammon

2018-12-15T07:30:00.000+00:00

My mother would always boil the Christmas ham on Christmas Eve. The first cutting of it would be thinly sliced and packed between thick slices of batch bread. These sandwiches generally weren’t eaten until just before midnight mass and by far were the tastiest sandwiches of the year. I love baked ham at Christmas as it pairs so perfectly with turkey and the leftovers will keep you in sandwiches for 3-4 days.

Sweet Glazed Gammon

Ingredients

2.7 kg (6lb) unsmoked gammon

2 onions, cut in half and studded with 2 cloves in each half

1 tsp whole peppercorns

1 bay leaf

500 ml cider

1 liter apple juice

For the glaze:

4 tbsp Redcurrant jelly

2 tbsp muscovado sugar

1 tbsp wholegrain mustard

20 whole cloves

Method

1. Weigh the gammon and place in a large pan, cover with water and bring to the boil. Remove from the heat, drain and then return the gammon to the saucepan.

2. Add the clove-studded onions, peppercorns and bay leaf. Pour over the cider, apple juice and enough cold water to cover the gammon completely.

3. Bring the liquid to the boil, skimming off any scum as it rises to the surface, then reduce heat and cover. Simmer gently for 20 mins per 450 g (1lb) — around 2 hours for a 2.7 kg (6lb) piece of gammon, adding more hot water to the saucepan as necessary.

4. Remove the pan from the heat and lift out the gammon. Set aside for 10 mins until it is cool enough to handle.

5. Preheat the oven to 200 ̊C /fan 180 ̊C/gas mark 6.

6. Use a sharp knife to remove the skin from the gammon, leaving behind a thick, even layer of fat. Score the fat into a diamond pattern and stud the center of each diamond with a clove.

7. Put the gammon, fat-side up, into a roasting tin lined with a double thickness of foil, and cover the sides of the gammon with the foil. This will avoid the sides of the meat from drying out.

8. For the glaze combine all the ingredients together in a bowl. Spread the mixture evenly over the piece of gammon.

9. Cook the gammon for about 30 minutes, regularly basting with the glaze and juices from the roasting tin.

10. Cover and set aside to rest for 30 minutes before carving.

Lemon Meringue Pudding with a Poached Berry Sauce

2018-12-13T13:34:00.000+00:00

With so much to do on Christmas day, from the starters to the turkey and ham, all the accompaniments as well as taking time to admire Santa’s gifts, one would be forgiven for taking an easy option for dessert. This is my effortless but very satisfying Christmas dessert. It couldn’t be easier to make and quite conveniently will sit in the freezer for up to a week without spoiling. The berry sauce can also be prepared a day or two in advance. So all that is needed on Christmas day is to take the pudding from the freezer, drizzle over the sauce and wait for your family to declare just how wonderful you really are.

Lemon Meringue Pudding with a Poached Berry Sauce

Ingredients

900ml soft scoop vanilla ice-cream

200g meringues, roughly crushed

200g lemon curd

zest of 1 lemon

Biscuit Base:

125g digestive biscuits, crushed

60g butter, melted

Poached Berry Sauce:

150g mixed berries, fresh or frozen

2 tbsp port

50g caster sugar

To Serve:

A few fresh berries {optional}

Method

1. Line a pudding bowl with double cling film.

2. First make the biscuit base by combining the crushed digestives with the melted butter. Leave to one side to cool completely.

3. If not using the soft scoop ice-cream, take the ice-cream from the freezer 15 minutes before using and place in the fridge so it can soften slightly. Add the ice-cream to a mixing bowl. Whisk for a minute, using an electric beater, or beat with a wooden spoon. Acting quickly, to avoid the ice-cream completely melting, fold in the crushed meringues, lemon curd, and lemon zest and combine well. Transfer into a 1.5lt pudding bowl, leaving a little space for the biscuit mixture.

4. Spoon in the biscuit mix and gently press down. Cover tightly with two layers of cling film. Place in the freezer for 4 hours or preferably overnight.

5. To make the poached berry sauce, add the berries, port, and sugar to a small saucepan. Gently heat and then simmer for 2 minutes. Allow to cool completely before using.

6. Take the pudding from the freezer and turn out onto a plate. Gently peel away the cling film. Spoon over the poached berry sauce. If you have them to hand, dress with a few additional fresh berries and serve.