The Good Mood Food Blog- Donal Skehan

:: Cheesy Salsa Baked Tortilla Chips

noreply@blogger.com (Donal) — Mon, 06 Jul 2009 08:38:00 +0000

Well I would just like to say thank you for all the support and well wishes during the lead up to the release of "My Baby's Waiting", the good news is that we went number 1 in Ireland last week, so all the hard work payed off! I spent last week in LA for a little break in the sun, and totally gorged on a mix of completely unhealthy American food and some over the top healthy salads, so I am glad to be back to some sort of food normality. Settling back in today before life takes over, so here's a tasty recipe!

Cheesy Salsa Baked Tortilla Chips

There are a few little entertaining dishes I always have up my sleeve to impress with minimum effort. These tasty baked tortilla chips are just one of them- made in a matter of minutes they are perfect for serving with drinks. Feel free to experiment trying different types of cheese here but more often than not I use cheddar- I also sometimes add some sliced red onion to give them an extra kick.

Cheddar cheese.
Salsa sauce.
Plain tortilla chips.

Preheat the oven to 200oC.
Place as many tortilla chips as you can on a large baking sheet. Spoon a teaspoon full of salsa on each tortilla chip and top with a little grated cheese. Place in the oven for 6-8 minutes or until the cheese goes a nice golden brown. Serve straight away and enjoy!

:: Red Cabbage and Carrot Coleslaw

noreply@blogger.com (Donal) — Thu, 25 Jun 2009 06:00:00 +0000

Now I don't know about you but when it comes to coleslaw I am extremely picky and only homemade will do. There is absolutely nothing worse than the soggy, boring, mayonaise laden coleslaws available from supermarkets which have been sitting in the salad bar all day long. Don't get me wrong, some places can get it right, but they are few and far between. It is extremely inexpensive and takes only a few minutes to make a really tasty coleslaw at home, plus you can add whatever you want to it! This is my plain coleslaw recipe but feel free to experiment with it, add your own ingredients and ideas!

Red Cabbage and Carrot Coleslaw

I have a handy dandy Magimix food processor and it makes this recipe so simple and takes only minutes to prepare. If you don't have one, it's no big deal but it makes this easy recipe a little more time consuming. This crunchy coleslaw is the perfect accompaniment to any meat or poultry dish.

Serves 4-6 people
3 carrots, grated
1/2 head of red cabbage, finely chopped or coarsely grated
3 spring onions, finely chopped
3 tablespoon of mayonaisse
1 tablespoon of wholegrain mustard
A good pinch of ground black pepper

Add all the vegetables to a large mixing bowl. Add the wholegrain mustard, ground black pepper and mayonaisse and using a large spoon combine all the ingredients until the carrot and cabbage is evenly coated. Transfer to a large serving dish, cover with cling film and place in the fridge until you are ready to serve. The coleslaw should last 2-3 days kept in the fridge.

:: Warm Chorizo, Red Onion and Baby Potato Salad

noreply@blogger.com (Donal) — Sun, 21 Jun 2009 22:43:00 +0000

There are things in this world that excite me, things which in many ways do not excite the majority of the rest of world. One of these little things happened the other day while I was on a walk around the cliffs in Howth- I came across a kind of mini crate sitting right in the middle of my path. Now you see to a normal person, this would just be a bit of wood and they would casually pass by without thinking twice. Not me though, I was turning it over inspecting the cracks, the colours and the rusty nails! I'm not crazy I swear! It's just I have a little bit of an obsession with photography props and this perfectly formed little piece wood makes an ideal platform to shoot food pictures upon. I dragged the mini crate home, despite objections from Sofie, and as you can see from the photo's here I think you'll agree it was well worth it- it gives a great rustic feel to the shots!

Warm Chorizo, Red Onion and Baby Potato Salad

I'm totally in love with this dish at the moment, its a perfect summer garden dinner. I normally just serve this as a side dish but you can beef it up by adding a few eggs to the dish and baking them until cooked. I can't tell you tell you just how tasty this little recipe is, you will just have to try it!

Serves 4
Approximately 16 baby potatoes.
300g of chorizo.
2 red onions, finely sliced.
Juice of 1/2 lemon.
A good pinch of sea salt and freshly ground black pepper.

Add the potatoes to a pot and cover with water. Place over a high heat and bring to the boil, reduce the heat and simmer for about 10-12 minutes, or until the potatoes are soft when poked with a fork. Remove from the heat and drain. Place a large frying pan over and medium high heat and add the chorizo, you shouldn't need any oil. Fry the chorizo slices for 2-3 minutes until they are really red and crispy. Remove the pan from the heat and squeeze over the juice of half a lemon. With the back of a fork or a whisk, combine the chorizo and lemon juices. Add the red onion to the pan and stir through. Finally chop the potatoes into bitesize pieces and add to the pan gently tossing so that all the ingredients are combined. Season with sea salt and black pepper and serve warm as a tasty side dish.

:: Shameless Plug: Please Buy Industry's Debut Single "My Baby's Waiting"!

noreply@blogger.com (Donal) — Fri, 19 Jun 2009 17:21:00 +0000

A quick break from the normal foodie proceedings here on The Good Mood Food Blog, just mention that I'm a member of brand new pop band, Industry and we have just released our debut single "My Baby's Waiting" today Friday the 19th of June.

I would really appreciate any help you can give, tell your friends, family, neighbours, cats all about us, and if there are any fellow bloggers who would be willing to stick up a little piece about us that would be amazing!

We really need as many people to buy the single as possible, and if you can spare 99 cent, you can get your hands on it!

Ok so here are the all important details- 5 easy steps to getting your very own copy of "My Baby's Waiting":

Step 1. Text 'music 3365' to 57501 on your mobile!
Step 2. Recieve a text with an activation code!
Step 3. Go to www.downloadmusic.ie and enter your phone number and pin code!
Step 4. DOWNLOAD "MY BABY'S WAITING"!!!
Step 5. Enjoy and spread the word!

*Please note the song is only available to Irish residents, but you can follow the band on www.industryofficial.com*

Here is the video to the single:

:: Cherry Clafoutis

noreply@blogger.com (Donal) — Thu, 18 Jun 2009 06:04:00 +0000

I made this delicious pancake based dessert for a BBQ and it was really tasty. I bought a huge amount of cherries at the farmers market in howth recently, so the lucky few which didn't get eaten on the way home, saw a much more elaborate end in this lovely dish!

Cherry Clafoutis

To be honest, even though I served this on a hot day, I think this dish would work better on colder one, as I find it's a little bit too heavy for the summer sunshine.

Serves 4-5 people.
50g of flour.
3 eggs.
100g of sugar.
1 tablespoon of vanilla extract.
1/4 teaspoon of salt.
250ml of milk.
450g of stoned sweet cherries.
Icing sugar for decoration.

Preheat the oven 190oC/Gas Mark 5.
Whisk the eggs with the sugar, vanilla extract and salt. When they are combined sift in the flour and whisk to combine. When the mix is smooth, add the milk and whisk through to form a light batter.
Add half the batter to a floured and buttered dish then add the cherries, arranging them nicely in the dish. Cover the cherries with the rest of the batter and place in the oven to bake for approximately 40 minutes or until the batter fluffs up and goes a nice light golden brown. Sift a little icing sugar over the top and serve warm with some vanilla cream.

:: Good Mood Food in Irish Tatler!

noreply@blogger.com (Donal) — Mon, 15 Jun 2009 11:13:00 +0000

The Good Mood Food Blog got a great mention in Irish Tatler! I'm pretty excited about this because it is the blog's first glossy magazine mention! Not only that, I'm interviewed alongside food blog royalty, "The Pioneer Woman" and "Cannelle et Vanille", plus the book gets a great plug! The article written by the Ciara McDonnell, talks about the rise of food blogs and the many different routes and causes each one takes. She also goes on to talk about the increased impact blogging has on modern journalism. It's a great read and features in the July edition of Irish Tatler which is out now! If you want to read the whole article, click on the picture above and I have added it to the press in the about me section.

:: Farmers Market in Howth

noreply@blogger.com (Donal) — Sun, 14 Jun 2009 21:01:00 +0000

In case you didn't know already I'm from Howth, which, for the benifit of foreign readers, is a really picturesque fishing village just north of Dublin. I've grown up here all my life, and I have to admit that it is only recently that I have really started to appreciate the natural beauty of the area. There is so much to see, amazing cliff walks, boat trips to the nearby island, Ireland's Eye, a super collection of fresh fish mongers and some really well respected restaurants.

During the summer months we try and get out fishing as much as possible, mackerel is normally the fish of the day, but sometimes pollack is pulled out of the blue too. Early on most sunny Sunday mornings, hidden from the sight of land lovers, there is a eclectic little group of small fishing boats from Howth, which can be found floating just off the back of Ireland's Eye, all with one aim, the day's catch. Rods and lines at the ready in the calm blue, the process of fishing takes pride of place, but of course amongst the peaceful calm there is the secret competition for the first fish. Even the most relaxed individual can't deny the envy of another boat with a line full and heavy with fish. Our most recent trip, in the first week in June, unfortunately did not produce any fish, so we arrived back to land with food on the brain.

For the past few years, traders and food producers from all over Ireland come to Howth to the farmers market which is set up every Sunday to provide locals and tourists with tasty treats, fresh vegetables, and quality meats. Although the quality of produce is generally high, it can be quite expensive, so I normally only purchase something I can't get in the supermarket. With the suprisingly good Irish summer fully in swing, there was a huge selection of fresh summer fruits on offer and I couldn't resist. Fresh cherries were my fruit of choice as I had been contemplateing a cherry clafoutis for the last few weeks, so the opportunity couldn't be passed.

Also on offer, was an incredible full cooked pig which was slowly being roasted on a spit, which they were slowly slicing pieces off, for sandwiches which were being sold.

If you are ever in Howth make sure to come on Sunday, the market is open from 10am - 4pm pretty much all year round.

:: Facebook and Press Pieces

noreply@blogger.com (Donal) — Tue, 09 Jun 2009 13:25:00 +0000

Just to let you know, The Good Mood Food Blog is now on Facebook! Following in the footsteps of my bloggie friend Lorraine and her restaurant/blog facebook page I thought it was high time I added this blog to another social network! If you're on Facebook make sure to add yourself as a fan!

Also I have added two recent press pieces to the "About Me" section, which feature a bit about the book and the blog.

Over and out!

:: Simple Steak with Mixed Forest Mushroom Sauce

noreply@blogger.com (Donal) — Mon, 08 Jun 2009 16:15:00 +0000

I don't eat red meat that often but when I do, I always make sure to do it right, it's so worth putting in the extra effort for a really fresh piece of meat. I made these delicious steaks for dinner the other day and they went down an absolute treat. The rich mushroom sauce adds an extra moistness that could save even the driest steak! My dad picked up the steaks while he was passing through Mitchelstown in Cork last week and it was well worth going the distance for a fine auld hunk of country meat.

Simple Steaks with Mixed Forest Mushroom Sauce

Depending on the dried mushrooms you buy, you can use the water you soak them in as part of the stock added in this recipe- Simply substitute half the beef stock with the mushroom water. If you don't have dried mushrooms, they are not essential but give a real depth to the sauce, so feel free to substitute with any fresh mushrooms available to you.

Serves 4 people
40g of dried mixed forest mushrooms.
4 steaks.
1 tablespoon of butter.
1 tablespoon of olive oil (plus a little extra for the steaks)
3 cloves of garlic, roughly chopped.
1 onion, thinly sliced.
250g of button mushrooms, sliced thinly.
125ml of white wine.
250ml of beef stock.
4 tablespoons of cream.
A good pinch of sea salt and freshly ground black pepper.

Rinse the dried mushrooms with water and then submerge in a bowl with warm water and leave for 20 minutes. Prepare the steaks by drizzling them with a little olive oil, sprinkle over a generous amount of ground black pepper, cover and set aside. When the dried mushrooms have finished soaking, heat a large pan over a medium high heat and add the butter and olive oil. Fry the garlic and onion for 2 minutes, then add the mushrooms and continue to cook for 5 minutes or until they become soft. Add the white wine, continue to cook and reduce the liquid by half. Then add the beef stock and simmer for a further 2 minutes or until the liquid begins to thicken slightly. Remove from the heat and whisk in the cream until combined. Season with sea salt and black pepper and set aside.
Heat a large griddle pan over a high heat and cook the steaks for 2-3 minutes either side for medium rare steak, depending on thickness. Remove the steaks from the pan and allow to rest for at least 5 minutes. Serve them with the tasty mushroom sauce and some steamed veg.

:: Growing Garden Peas

noreply@blogger.com (Donal) — Fri, 05 Jun 2009 19:31:00 +0000

I haven't grown garden peas before, but I had heard they were quite easy to grow, so wanted to give them a go. We have been busy all spring working on our little garden patch and it is finally starting to take shape, but the most satisfying plant we have grown so far, has to be the garden pea. It is a really sturdy plant which grows quite rapidly. I planted the peas from seed and started them inside for the first three weeks and have just planted them in the garden last weekend. Let's just say this is part one of the growing garden peas post as the plants have yet to provide a nice big healthy crop, but at the rate they are growing at the moment I shouldn't have to wait to long. I was told that the pea seedlings don't like their roots disturbed while transplanting so I planted mine in used toilet tubes, which can be planted directly into the ground and are biodegradable, this method is quite easy to do and is a good green practice. The tubes also provide the pea seedlings long roots enough room to grow. Here's a little how-to:

Roll a ball of news paper into a tight ball.
Place inside the toilet roll tube and push to the bottom.
Fill the tube with soil and add a little water.
Using your finger push the soil down approximately 1 inch.
Place a pea seed in the hole and cover over with soil.
Place the tube in a seed tray or pot and water regularly.
When the seedling has a strong stem and is about 3 inches long you can plant outside.
Plant the pea plants approximately 20-30cm apart and water daily.
Place bamboo sticks beside the plant and using garden twine or ties, attach the plant by the stem. This will give the plant some extra support.

As my pea plants continue to grow I plan to make a wigwam structure for the peas to grow around. I'll stick up some pictures as soon as there is a sign of some peas.

For Irish readers I also thought this would be an appropriate post to tell you that Glenisk are running a really great free organic seeds offer at the moment! Just for signing up you will be sent a pack of organic French runner beans! Check out the offer over here. Quote : "goodmoodfood01" and you will automatically be entered into a draw for a goody bag with a month's supply of Glenisk organic yogurts!

:: Sofie’s Rocket Olive and Feta Cheese Bread

noreply@blogger.com (Donal) — Wed, 20 May 2009 16:03:00 +0000

Myself and Sofie made this bread to go with the Spatchcock chickens the other weekend. It is Sofie's adaptation of a Swedish recipe. The bread is a really great discovery and I would definitely try other flavour combinations for the filling.

Sofie's Rocket and Feta Cheese Bread

This is a really healthy tasty bread with a really different filling.

3 x 7g sachet of dried yeast
2 teaspoon salt
1 tablespoon of honey
600ml lukewarm water
125g oat flakes
Approx 500g wholegrain flour

2 large handfuls of rocket
200g feta cheese
A good handful of fresh herbs of your choice.
A good handful of green olives roughly chopped.

Put the yeast in a bowl, and mix it with the salt and honey, add half of the water and let the yeast dissolve. Allow the mixture to sit for 10-15 minutes or until it has become frothy.
Add the rest of the water and mix the oats and flour into the bowl.
With a wooden spoon, combine the ingredients until a dough forms. Sprinkle 1-2 tablespoon of flour over the dough and leave it for an hour and a half.
While the dough is rising, in a bowl mix together the rocket, feta, herbs and olives.
Preheat the oven to 225°C and dust a baking tray 30x40cm with flour.
Turn the dough out onto a floured work surface and divide in two. Roll out both halves into equal shaped oval pieces.
Put the first piece on the baking tray. Sprinkle the rocket, feta cheese, herbs and olives evenly over the dough. Gently put the second piece of dough over the filling and squeeze the edges so that they are sealed.
Place the bread in the oven for 30 minutes or until it is nicely browned. When the bread is cooked leave it to cool on a wire rack before serving.

:: The Day Job

noreply@blogger.com (Donal) — Wed, 20 May 2009 15:13:00 +0000

Hi guys,
Just thought I would stick up a little post about what I have been up to. I am now one part of a four piece pop group called "Industry" with Lee Hutton, Morgan Deane, and Michele McGrath. We are releasing our debut single, "My Baby's Waiting" on the 19th of June in Ireland and Sweden. We will be releasing in the UK later this summer. You can check out the video for the single below, if you want a little music while you're cooking!

You can follow our progress on our website, www.industryofficial.com, new recipe coming up!

Cheers,

Donal

:: BBQ Cajun Spatchcock Chicken

noreply@blogger.com (Donal) — Wed, 06 May 2009 09:54:00 +0000

It's official I have a new favourite recipe, and it has arrived just in time for the summer season! It's a really easy little number which is guaranteed to impress! Now I know the idea of cutting a chicken open, cracking bones, and skewering the flesh is all a little bit Hanibal but this recipe is so tasty and it's well worth the hassle. Though if you really can't handle it, ask your butchers to do it for you and I'm sure they will be happy to help. I served this for a summery Sunday dinner with Red Cabbage Coleslaw and some Spicy Sweet Potato Chips.

Barbeque Cajun Spatchcock Chicken

The combination of spices here are so tasty, but if you are missing some, don't be afraid to use dried herbs or even whatever fresh herbs you have available to you. Barbequing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!

Serves 6-8
2 small chickens.
4 cloves of garlic.
2 tablespoons of dark brown sugar.
2 tablespoons of paprika.
2 teaspoons of cayenne pepper.
2 teaspoons of dried oregano.
A small handful of fresh sage leaves, roughly chopped.
A small handful of thyme.
Juice of 1 lemon.
3-4 tablespoons of vegetable oil.
A generous pinch of sea salt and pepper.

To prepare the chicken, place the bird breast down, and using a knife or a sharp scissors, cut along the back bone. Open the bird out and flip it over breast side up and using your fist push down hard on the breast to break the back bone. Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Score the bird on the legs and breasts. Repeat the whole process for the second chicken. Place the chicken in a large roasting tin. See diagram below.
Prepare the marinade. Place the rest of the ingredients in a pestle and mortar or a food processor and break down until you have a rough paste. Spread the paste over the chicken until it is completely covered. Cover the roasting tin in tin foil and place in the fridge to marinate for 30 mins to an hour, if you have time.
Place the birds on the barbeque over a medium heat and cook breast side up for 25-30 minutes. Half-way through give the birds a squeeze of lemon juice. Turn the birds over and cook for 15-20 minutes or until the chickens are cooked through. If you find the chicken is blackening too much, place them on some tinfoil until they are cooked through. Enjoy!

:: Red Onion and Garlic Focaccia

noreply@blogger.com (Donal) — Wed, 29 Apr 2009 10:58:00 +0000

Red Onion and Garlic Focaccia

Good homemade bread never fails to impress. There is just a freshness that you can't compare to storebought, plus the the smell of a freshly baked loaf wafting around the house, just can't be beaten!

Makes 2 focaccia loaves.
750g of strong white flour.
2 teaspoons of salt.
15fl oz of lukewarm water.
1 x 7g sachet of dry yeast.
2 tablespoons of olive oil.
For the topping:
2 tablespoons of olive oil.
4 garlic cloves, very finely minced.
1 red onion, sliced into half moon pieces.

Place the flour and salt in a large bowl and with the back of a spoon make a well. Pour the water into the well, and stir through the yeast and oil. Allow to stand for 10 minutes and then slowly combine the wet ingredients with the flour, incorporating in small amounts at a time, until a dough forms. Turn the dough out on to a floured surface and knead for 4-5 minutes until it becomes smooth and elastic. Oil the mixing bowl, place the dough back in, cover and allow to rise for 45 minutes to an hour or until the dough has doubled in size. Punch down the dough and knead for a further 2-3 minutes. Seperate the dough into two pieces and form into a flat rectangular bread, place into two oiled baking trays. Mix the garlic with the olive oil and spread over the surface of the the bread dough. Poke parts of the dough with your thumb and then pres the onions on top. Place in an oven at 220oC/425oF/Gas Mark 7 for 15-20 minutes depending on thickness. When the bread is done drizzle with a little extra olive oil and enjoy!

:: Happy Easter Cupcakes!

noreply@blogger.com (Donal) — Sun, 12 Apr 2009 11:36:00 +0000

Happy Easter everyone! Do you dig my chicks? They're just hatched, so if the one in the back looks like it hit the beers last night, give him a break!

Unfortunately my planned posts didn't exactly happen this week, I've been travelling quite a bit so trying to find time and a good internet connection ultimately worked against me. But I do have these cheery colourful Easter cupcakes for you today.

Simple Fondant Technique

This is more of a technique post so if you're looking for a basic cupcake recipe click here.

You will need:
A large rolling pin.
A fine sieve.
Icing sugar.
Ready to roll icing.
A variety of food colouring.
Butter cream frosting.

Slice a chunk of the ready to roll icing, which can easily be found in most supermarkets, and add a drop of food colouring.
Using your hands knead the colouring into the icing until you get a nice even colour.
Repeat until you have a variety of coloured icing.
Sieve a little icing sugar over a work surface and the rolling pin.
Roll out the icing to about 1/4cm in thickness.
Using a glass or cookie cutter about the same size as the surface of the cupcakes, make circular cutouts from the icing.
Spread an even layer of butter cream frosting over the top of the cupcakes.
Place a circle of the icing in your hand, turn the cupcake upside down and place on the center of the icing.
Turn the cupcake up the right way and using your fingers gently smooth the icing all the way around, until you have a nice even surface.
To get rid of any excess icing sugar and to achieve and nice even finish on the icing brush with a little water.

Et voila! These are just simple plain fondant cupcakes, think what you could do when you let your imagination run wild- Head over to Bakerella for more cupcake inspiration!

:: Next week on The Good Mood Food Blog!

noreply@blogger.com (Donal) — Fri, 03 Apr 2009 10:54:00 +0000

I thought I would start a little round up of recipes every week, and also start giving you a sneak peak of what recipes I have planned for next week!

So to start out this week, I posted Homemade Paprika Roast Potato Chips, Soft Boiled Egg with Home Fries, and Swedish Saffron Pancake, check them out in the posts below:

Now on to the fun stuff, next week in The Good Mood Food kitchen we have the following recipes, Red Onion and Garlic Focaccia, Simple Singapore Noodles, and Simple Iced Cupcakes, here is a sneak peak:

I am in Stockholm at the moment and I can report that the weather is great! Have an amazing weekend and see you back here on Monday!

:: Saffrans Pankkakor

noreply@blogger.com (Donal) — Thu, 02 Apr 2009 08:24:00 +0000

Earlier this year while the frost was still on the ground in Gothenberg, we went to Gunnebo slot, a castle and gardens just outside the city. The castle is famous for it's large gardens which provide the restaurant on the grounds, with an abundance of fresh produce throughout the year. The restaurant, Kaffehus och Krug, which serves lunch daily, has won many awards for its excellent standard of food and its menu which changes every week with different specials every day.

Buffet's are quite common for lunch in Swedish restaurants but Kaffehus och Krug have a particulary interesting selection of food. Homemade breads, desserts, and salads are all on the menu, and they also have a great emphasis on healthy fresh ingredients.

I was thrilled to see that the castle has its on blog which focuses on the progress of the gardens throughout the year. It seems a lot of work has been done since our visit, so check out the blog to see some great pics of the gardens and the vegetable patch. We are heading over to Gothenberg next week and I am really looking forward to seeing the gardens for myself, it might give me a bit of inspiration for my own little vegetable garden!

Saffrans Pankkakor (Saffron Pancake)

Recipe from "Swedish Homecooking" by Catarina Lundgren Astrom and Peter Astrom.
I'm told this is a traditional Swedish recipe from one of largest islands off the coast of Sweden. It's an extremely distinctive dessert, full of flavour which is definitely worth a try.

60g of Japanese rice.
240ml of water.
1/4 teaspoon of salt.
480ml of whole milk.
120ml of cream.
2 tablespoon of sugar.
1/2 teaspoon of saffron.
4 eggs.
50g blanched almonds.

Boil the rice with the water and salt in a covered saucepan until the water is absorbed.
Add the milk and cream and let the rice mixture simmer over a low heat until soft, about 30-40 minutes. Stir every now and then so it doesn't catch at the bottom. You may need to add a little extra milk if needed.
Let the mixture cool a little. Stir in the sugar and the saffron. Preheat the oven to 220oC. Add the eggs to the rice, one at a time. Then add the almonds. Pour the rice mixture into a buttered oven-proof dish.
Bake on the lowest rack of the oven for approx. 30 minutes. Serve the saffron pancake lightly cooled, with whipped cream and blackberry jam.

If you ever find yourself in Gothenberg definitely give the place a visit. For more info check out:

www.gunneboslott.se

www.gunneboslott.wordpress.com

:: Soft Boiled Egg with Home Fries

noreply@blogger.com (Donal) — Tue, 31 Mar 2009 22:27:00 +0000

Even the most easy going people are always quite particular when it comes to how they like their eggs. Scrambled, fried, over easy, poached, baked, everyone has their favourite. Sorry to get personal but I'm a soft boiled egg kind of guy, who loves nothing more than a drippy yolk and something to dip with. These home fries are a delicious accompaniement to the perfect soft boiled egg. I first tried home fries in Florida where it came as part of the pretty standard American breakfast, and although a little heavy to be eating so early on in the day, they are delicious.

Soft Boiled Egg with Home Fries

Home fries can easily be adapted to whatever you may have in your fridge, add some bacon pieces, some finely chopped red pepper, or even some mushrooms. I generally boil the potatoes ahead of time the night before, as the whole process can seem a little more work for a breakfast meal when done all at once.

Serves 2 people.
3 large potatoes.
1 tablespoon of vegetable oil.
1 onion, finely chopped.
2 eggs.

Chop the potatoes in half and place in a large pot with a lid. Cover the potatoes in water and bring to the boil over a high heat. When the potatoes come to the boil lower the heat so the water comes to a steady simmer and cook for 10-15 minutes or until the potato is nice and tender when poked with a fork. Drain the potatoes and carefully chop into bitesize chunks. Prepare the onion and gently fry in a large frying pan with a tablespoon of oil over a medium heat for about 2 minutes or until the onion softens and begins to take colour. Add the potato pieces and fry on all sides for about 6-8 minutes or until the pieces are all nicely browned. Place the two eggs into a small pot and cover with water and bring to the boil. When the water begins to boil, set a timer for 3 minutes. After 3 minutes drain the eggs under cold water and serve alongside a generous portion of home fries.

:: Homemade Paprika Roast Potato Chips

noreply@blogger.com (Donal) — Sun, 29 Mar 2009 21:05:00 +0000

Homemade Paprika Roast Potato Chips

When it comes to snack foods, everyone has their weakness, mine just so happens to be these homemade potato chips.

Makes enough for 4 portions, or one giant selfish one!
5 rooster potatoes cut into chips.
3 tablespoons of olive oil.
2 teaspoons of paprika.
1 tablespoon of ground black pepper.
1 tablespoon of sea salt.

Preheat the oven to 200oC.
Cut the potatoes into chips about 1cm in thickness. Spread the potato chips evenly over two large non stick baking trays. Try and give the chips as much space as possible, this will make them extra crispy. Drizzle the oil over the chips and toss until they are all combined. Sprinkle over the paprika, pepper, salt and toss again. Place in the oven and roast for 40-50 minutes or until crispy and golden.
Serve straightaway as a tasty snack or alongside a main meal.

:: Honey and Sesame Duck

noreply@blogger.com (Donal) — Tue, 24 Mar 2009 08:00:00 +0000

I absolutely love this combination of flavours, it's sticky and sweet and everything I want on my roast duck!

Sesame Honey Duck with Broccoli

With just a few simple ingredients this is an easy dish to create and is really tasty.

Serves 2 portions
1 head of brocolli chopped into florets.
2 duck breasts.
1 teaspoon of sesame oil.
2 tablespoons of sesame seeds.
5 tablespoons of soya sauce.
3 tablespoons of honey.

In a small bowl, mix the soya sauce, sesame oil and the honey until combined. Place two duck breasts in a small roasting tray and brush over half the soya honey marinade. Place in the oven at 200°C for 25-30 minutes. In the last 10 minutes of the cooking time brush over the rest of the soya honey marinade, sprinkle with half the sesame seeds and finish cooking. When the duck is ready, remove from the roasting tray and allow to rest on a chopping board. Keep the roasting tray which should still be full of tasty duck flavours as this makes a great dressing for the broccoli, try to spoon off as much fat as possible. While the duck is cooking steam the broccoli for 4-5 minutes and remove from the heat. Tumble the broccoli florets into the roasting tray and toss gently until they are completely coated. Slice the duck thinly and serve with the broccoli. Sprinkle over some extra sesame seeds and enjoy!

:: Spinach and Riccotta Stuffed Pasta Shells

noreply@blogger.com (Donal) — Mon, 23 Mar 2009 07:00:00 +0000

This one goes down really well when entertaining! It's an easy one to make ahead of time and stick in the fridge until you are ready to cook it.

Spinach and Riccotta Stuffed Pasta Shells

This is a delicious pasta dish, which is packed with fresh ingredients. It is a little bit tricky but the tastes are great and well worth the effort!

Serves 3-4 portions.
1 tablespoon of olive oil.
3 cloves of garlic chopped finely.
A good glug of red wine.
2 cans of chopped tomatoes.
A handful of fresh herbs chopped coarsely (Oregano, Parsley, Basil)
250g of large pasta shells.
250g of Ricotta cheese.
250g of steamed spinach.
A generous pinch of sea salt and ground black pepper.

Fry the garlic in the olive oil in a large frying pan for 30-40 seconds. Add the chopped tomatoes and and the red wine. Bring to the boil, lower the heat and simmer for 20-30 minutes, or until the sauce has reduced and become thicker. Season with a little sea salt and black pepper and make sure to stir every few minutes. Remove from the heat and set aside.
Bring a large pot of water to the boil and cook the pasta until al denté. While the pasta is cooking, mix the ricotta, herbs, steamed spinach, salt and pepper in a mixing bowl until everything is combined. Spread a layer of half the tomato sauce in a medium baking dish. When the pasta is cooked drain and allow to cool in a colander. Spoon a heaped teaspoon amount of the ricotta mixture into each one of the pasta shells and place in the baking tray. When you have added all the stuffed pasta shells to the baking tray, cover with the remaining tomato sauce. Sprinkle over a handful of parmesan cheese and place in the oven for 25-30 minutes or until the cheese gets a nice colour.
Serve straight away with a crispy green salad.

:: Mediterranean Roast Vegetables with Bulgar Wheat

noreply@blogger.com (Donal) — Thu, 19 Mar 2009 09:55:00 +0000

I have to admit that I am a little bit obssessed with bulgar wheat at the moment, which is probably why you're getting a second recipe using it here in two weeks. I have already raved about it's health benifits, but have I mentioned it is so easy to make, and goes with practically everything? Well maybe not everything, but it still is one of my favourite ingredients! Have you tried it yet?

Mediterranean Roast Vegetables with Bulgar Wheat

Roast vegetables are delicious enough to be eaten on their own with just a little sea salt, but pair them up with some bulgar wheat and you have the makings a really delicious meal. You can use any roast veg here really, stuff like carrots, beetroot, or asparagus all work, but I really love the combination of aubergine, courgettes, red onion, and red pepper.

Serves 4-5 generous portions.
200g of bulgar wheat.
1 teaspoon of vegetable bouillon powder.
1 aubergine chopped into bitesize chunks.
2 courgettes chopped into bitesize chunks.
2 red onions chopped into bitesize chunks.
1 red pepper chopped into bitesize chunks.
2 tablespoons of olive oil.
A good pinch of sea salt and ground black pepper.

Place the bulgar wheat in a large bowl and cover with boiling water. Stir through the vegetable bouillon powder, cover with a cloth or cling film and allow to sit for about 30 minutes or until all the water is soaked up. Preheat the oven to 200oC. Add all the prepared vegetables to a large bowl and toss with the oil, sea salt and black pepper. Arrange the vegetables on a large non-stick low sided roasting tray, making sure not to overcrowd it, as this will make the vegetable pieces become soft. Place the roasting tray in the oven for approximately 40 minutes or until the vegetables become slightly scorched on the edges. Remove the tray from the oven and allow to cool. Add the roast vegetable pieces to the bulgar wheat and stir gently to combine. You may want to season with a little extra sea salt and black pepper at this point. Serve the bulgar wheat as tasty side dish or a super lunch box filler.

:: Swedish Cabbage Salad

noreply@blogger.com (Donal) — Wed, 18 Mar 2009 14:55:00 +0000

I have a huge respect for the way people in Sweden view food. There is a major emphasis on eating well from a young age and also making the time to eat. While I worked as a chef in Gothenberg one of things that I was always impressed with was how, when lunch time rolled around, everything stopped and everybody working, from the kitchen porter to the restaurant manager, sat to eat a meal cooked by the head chef. The meals we ate were not just sloppy seconds, they were well thought out, healthy and delicious.

I've seen a similar emphasis on eating well being set in Swedish schools also, with fresh and healthy meals being produced for kids on a daily basis. When I went to school we were constantly served processed food with very few healthy options. I am aware that in Ireland many schemes have been introduced to teach kids about healthy options but it still does not seem to have a deep impact. In a world where we have more knowledge about food and it effects on the body than ever before, from what I can see our younger generations aren't easily provided with healthy wholesome meals as standard. It can't be hard to achieve and with with some simple planning this sort of eating can easily become common place. What do you think? How do schools in other countries approach healthy eating?

Swedish Cabbage Salad

In Sweden it is quite common for restaurants to provide diners with a salad buffet table to accompany any main meals ordered. This tangy salad is quite common and is one of my favourite Swedish side dishes.

Makes about 6-8 portions.
500g of Dutch Cabbage (About half a head of cabbage).
100ml of rapeseed oil.
4 tablespoons of malt vinegar.
1 tablespoon of sea salt.
3 tablespoons of ground black pepper.

Prepare the cabbage by slicing into thin pieces and add to a large mixing bowl. Add the rapeseed oil, vinegar, sea salt and ground pepper. Mix the cabbage until all the ingredients are combined. Taste a piece of cabbage, you may want to add another spoonful of vinegar or perhaps a little more black pepper. Cover the bowl and place in the fridge. It's best to leave the salad for at least an hour or two or even over night. Serve cool as a tasty, healthy side dish.

:: Happy St. Patrick's Day! Good Mood Food Irish Stew!

noreply@blogger.com (Donal) — Tue, 17 Mar 2009 10:57:00 +0000

Happy Saint Patricks day! If the Irish Brown Bread recipe didin't whet your appetite try this delicious Irish stew which I posted back in November. It was always the dish we traditionally ate on St. Patrick's Day so try it out and enjoy! Lá Fhéile Pádraig Shona dhuit!

Link: Good Mood Food Irish Stew!

:: Irish Brown Yeast Bread

noreply@blogger.com (Donal) — Sun, 15 Mar 2009 10:00:00 +0000

Irish Brown Yeast Bread
This has to be one of the easiest bread recipies in the world with no kneading it’s a no brainer! The loaf can be frozen and defrosted when needed and is the perfect accompaniment to a hearty soup or made into a chunky sandwich. For anyone hooked on white bread this is a really healthy alternative and you can also add rolled oats sprinkled on top for an extra crunch.

450g of wholemeal flour.
1 teaspoon of salt.
1 7g sachet of dried yeast.
1 teaspoon of treacle.
15 Fl Oz of warm water.
A small handful of mixed seeds

Mix the flour, salt and yeast in a large bowl. Dissolve the treacle in the warm water and add to the dry mix. With a large spoon combine the ingredients until it forms a wet mixture. Turn the mixture into an oiled and floured loaf tin, sprinkle with seeds and cover with cling film or a damp tea towel. Place in a warm spot to allow the yeast to do its work for approx 20 mins. Cook in the oven for about 45-50 mins at Gas Mark 7/ 220oC. You will know when the loaf is done when you tap the bottom and it sounds hollow.
The bread is quite moist and will last for anything up to a week, you can store it in an airtight container. It also freezes brilliantly for up to a month, so you could also make a few extra to save for later.

Photos: Jocasta Clarke