Double Chocolate – No Bake – Brownies – VEGAN

Homemade chocolate treats that are made with lots of good organic stuff.. .yes please! These are rich and decadent and give a great boost of energy. I ordered some lovely organic medjool dates and walnuts and organic dark chocolate to make these. Perfect with that mid morning coffee.

They are a no bake treat so no ovens needed just a bit of time to set in the fridge. Grab all you need for these tasty snacks in our online shop.

We hope you try them.

Lou X

Ingredients: makes 16 squares

-150g – 1 cup medjool dates, stone removed
– 60g – 1/3 cup walnuts, chopped
– 40g- 1/3 cup ground almonds
– 40g – 1/3 cup cocoa powder
– 40g – 1/2 cup oats
– 110g – 1/3 cup smooth peanut butter
– 2-4 tbsp boiled water
– 150g Dark chocolate bar plus 1 tablespoon coconut oil

**Taste the mix -feel free to add a dash of maple syrup or honey if it tastes bitter.

Method:

Step 1: Line a 8inch square tin with parchment paper.

Step 2: If using medjool dates, remove the stone and add them straight to the blender. If using regular dried dates, soak in boiling water for 5 minutes, then discard the water.

Step 3: Add the dates, ground almonds, cocoa powder, oats and peanut butter to a blender. Blend until smooth. Add a tablespoon or 2 of boiled water if the mix is dry. Then add the walnuts and pulse. Check the texture with a spoon, if it sticks its ready, if its dry add a bit more water.

Step 4: Pour the brownie mix into the tin and press down with the back of a spoon. Try smooth it as best you can. Melt the chocolate and coconut oil in the microwave in short bursts (or in a pot over simmering water), then pour over the base and transfer to the fridge to set for an hour.

Take from the fridge and slice into squares.

This will keep in the fridge for 1 week or in the freezer for 3 months.

Enjoy

The Best Irish Potato Bread (VG)

Irish potato bread is simple and delicious and a great use of our national vegetable, the potato! The potato that grows so happily and sustainably in our soil. They are called potato farls in the north of Ireland and are traditionally eaten at breakfast time. They are made with mashed potato, flour, butter and salt and cooked on a dry griddle pan to get the brown speckled marks.

My kids love them with beans and they make a great alternative to the well know shop bought potato waffle!

You can make them with leftover mash potato. We hope you try our recipe.

Lou x

Ingredients: makes 8

750g potatoes

150g plain flour, sifted

75g butter (dairy or plant based)

1 heaped teaspoon salt

Serve with:

250g chestnut mushrooms

50g spinach

1 tin of baked beans

Method:

  1. If not using leftover mashed potatoes, peel the potatoes and steam or boil them until fully cooked.
  2. Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
  3. Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
  4. Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
  5. Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
  6. These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan with an extra bit of butter.
  7. Quarter and sauté the mushrooms and wilt the spinach on a pan, warm the beans and serve with the warm potato bread.

Homemade Chapati w/ Cauliflower Hummus- VEGAN

A good friend of mine showed me how to make chapati a long time ago. I was so amazed at how few ingredients were needed and how quick and tasty they were. Chapati are traditionally served with lentils or a curry but I wanted something light for lunch.

I really fancied hummus but realised I had no chickpeas but still determined to have hummus I made do with my cauliflower, roast garlic, tahini and spices and it was delicious.

Its amazing what you can make with so few ingredients and a bit of imagination.

Please let us know if you try them.

Lou x

Ingredients:

  • For the chapati
  • 140g wholemeal flour
  • 140g plain flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 tablespoon olive oil, plus extra for greasing
  • 180ml hot water or as needed

For the cauliflower hummus:

  • 1/2 head cauliflower
  • 1 bulb garlic, top sliced off
  • 1 tablespoon tahini light
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1-2 tablespoon olive oil

Method:

  • Step 1: Make the chapati dough. Mix all the ingredients together and knead for 5 minutes. Diving into 8 balls and leave on the counter top under a clean tea towel to rest.
  • Step 2: Start the cauliflower hummus. Wrap the garlic with a tablespoon of oil in a tinfoil parcel and roast in the oven or air fryer @180ºC for 20-30 minutes until completely roasted and soft. Steam the cauliflower florets or boil them in water until soft.
  • Step 3: Flour the work top and dust a rolling pin, roll out the dough balls into flat circles, they should be thin like a tortilla. Keep the dough covered all the time with a clean tea towel. Warm a frying pan on a medium heat, make sure the pan is hot. Add the first chapati and cook until you see bubbles, then flip and cook the other side, repeat. They will have brown spots but try not burn them too much.
  • Step 4: To a blender add the cooked cauliflower, squeeze the roasted garlic, add the tahini, turmeric, cumin, salt and olive oil, blend until smooth.
  • Serve the chapatis with the cauliflower hummus, chopped herbs, raw red onion or cabbage.

Budget Friendly – Red Lentil Dahl – (VG)

Chilly days call for a big bowl of nourishing goodness. And even when the cupboards seem bare, this spicy dahl can be whipped up with store cupboard staples. If you have some veg to use up you can roast it like my half butternut squash, or cauliflower, parsnips, carrots or beets.

You can go as spicy as you like here too with chilli flakes or fresh chillies. And amp up the garlic and ginger to ward off the winter bugs. So delicious and versatile and the perfect way to add more organic plants to your plate this January.

Lou x

Ingredients: serves 4

  • 1/2 butternut squash
    3 tbsp olive oil
    1 small white onion, diced small
    4cm piece of ginger, grated
  • 4 cloves garlic, grated
  • 1 small leek – diced small, optional
    1/2 a fresh red chilli, finely chopped- or 1 tsp chilli flakes
    Spice mix: 1 tsp ground coriander, 1 tsp cumin, 1 tsp turmeric, 1 tsp smoked paprika, 1 tsp Garam masala
    1 tbsp tomato paste
  • 1 tbsp maple syrup
    250g dried red split lentils, washed and drained
    750ml veg stock
  • 1 tin chickpeas – drained
    Salt and pepper to taste
    More water to achieve desired consistency
  • To serve: plain yoghurt of your choice, fried curry or sage leaves, fresh chilli slices
  • To make it stretch further, serve with boiled rice and flatbreads.

Method:

Step 1: Preheat the oven 180ºc. Slice the butternut squash into semi circles, place on a baking tray, drizzle with oil, a pinch of salt and roast until soft- about 30 minutes.

Step 2: Warm a wide pot on a medium heat, add 2 tablespoons of oil and gently cook the onions until soft. Then add the leek, garlic, ginger, spice mix, tomato paste, maple syrup, salt and pepper to taste, stir and cook for a couple of minutes. Add the washed lentils and veg stock. Stir and simmer for 15 minutes then add the chickpeas and cook for a further 20 minutes. Stir the lentils every few minutes to make them soupy and creamy.

Step 3: Check that the lentils are cooked, adjust the seasoning if needed. Then serve with the cooked butternut squash slices, yoghurt, sage leaves and fresh chilli slices.

Delicious Rosemary and Garlic Baked Camembert

Cheese and fruit platters are gorgeous ways to graze over the festive season. They are great for sharing and require minimum effort. We like ours when we have friends over or when we watch a family movie.

We stock some gorgeous organic bio cheeses like this wheel of camembert and with a little effort it is delicious baked for your cheese board. Baked with garlic and herbs bring it to the next level, your guests will love it. Serve along side our delicious mulled wine.

Lou 🙂

Ingredients:

  • 1 (250-gram) wheel Camembert
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon rosemary leaves, finely chopped
  • pinch salt and pepper
  • 1 large garlic clove, sliced very thin
  • To serve: crackers/grapes/bread

Method:

Step 1: Preheat the oven to 180ºC.

Step 2: Most Camembert comes in a little wooden crate. Open the cheese and place in parchment paper and put it back into the crate. If there is no crate, place it on a baking tray.

Step 3: With a thin sharp knife, make grid like cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to “open” each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.

Step 4: Bake for 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers, grapes and bread.

Organic Blueberry Scones

November is a great time to pull out traditional baking recipes. Homemade scones are delicious baked fresh and with the addition of organic fruit they are taken to the next level. Mix antioxidant rich organic blueberries gently into the dough, when baked they become oozy and almost self jamming in the scone.

Scones are one of those bakes that are made to be shared over steamy cups of tea. We hope you find a friend to share these with some time soon.

Lou x

PS – add a grating of orange or lemon zest to the dough if you fancy.

Ingredients: Makes 8

  • 400g self raising flour (or plain flour with 2 heaped teaspoons baking powder mixed)
  • 2 tablespoons sugar
  • 400g self raising flour (or plain flour with 2 heaped teaspoons baking powder mixed)
  • 2 tablespoons sugar
  • 100g butter at room temperature
  • 2 eggs 
  • 170ml (do not add all the liquid at once, you may not need it)
  • 125g fresh blueberries
  • 1 egg beaten to glaze

Method:

Step 1: Preheat the oven 180ºC fan. Line a baking tray with parchment paper.
Measure the flour and sugar into a mixing bowl, stir. Add the butter and rub it into the flour with our fingertips until it resembles sand. Stir in the blueberries.

Step 2: Crack the eggs into a measuring jug and pour in the milk. Whisk well.
Pour enough of the milk and egg liquid into the flour and stir with a fork until the dough starts to come together, you may not need all the liquid. Flour your hands lightly and work the dough into a round shape, being careful not to burst the blueberries. Turn it out onto the baking tray, and gently push down.

Step 3: Using a large knife dipped in flour, cut the dough round in half, then quarters and then eights. Pull the scones apart and spread them out on the baking tray. Tip: dipping the knife in flour will stop the dough from sticking.
Brush with the beaten egg.

Step 4: Bake for 20-25 minutes until cooked through.

Roast Pumpkin, Kale & Feta Salad w/ Roast Garlic Dressing

You can have your Pumpkin and Eat it!! Pumpkins are not just for decoration around Halloween they are sweet, earthy and delicious to eat. The skin is edible too, just wash them well and slice into thin wedges. You can make this salad with butternut squash too if you wish, it will be equally delicious.

Salads are not exclusive to the warmer months. We like to serve the pumpkin and roast red onions warm from the oven with shredded kale and crumbled feta. Pomegranate is recommended for colour and pops of sweet and sourness.

Organic ingredients are “Better for you and Better for our Planet”.

Lou 🙂

Ingredients: serves 4

  • 1 small pumpkin, chopped deseeded, sliced into wedges
  • 1 medium red onion, sliced into wedges
  • pinch salt/pepper/paprika

For the dressing

  • 1 bulb of garlic – roasted until soft
  • 1 tablespoon light tahini
  • 100ml neutral oil
  • 1 tablespoon cider vinegar
  • salt and pepper

To finish

  • 1/2 pomegranate, deseeded
  • 100g kale, washed, stripped off the stalk & very finely chopped
  • 180g feta- sheep’s cheese feta used here
  • 1/2 tin chickpeas – drained (200g)
  • 2 tablespoons toasted pumpkin seeds

Method:

Step 1: Preheat the oven 180ºC. Prepare the garlic bulb, chop off the top of the bulb to expose the cloves. Put the pumpkin wedges, red onion wedges and garlic bulb on a baking tray. Sprinkle with salt, pepper and a bit of paprika drizzle with oil, rub the veg to coat in the oil and seasoning. Roast veggies for 30 minutes. the garlic may take 10 minutes longer.

Step 2: Add the finely chopped kale to a mixing bowl, drizzle with a small amount of olive oil, season with salt and pepper and massage with your hands to tenderise.

Step 3: To make the dressing add the soft roasted garlic to a small blender along with the tahini, oil, cider vinegar, salt and pepper. Blend until completely smooth. Taste and adjust if needed.

Step 4: Build the salad. Add the kale to a big serving plate, top with the chickpeas, layer on the roast pumpkin, red onion, break over the feta. Roll the pomegranate to loosen the seeds, with a wooden spoon to dislodge the seeds and scatter over the salad. Sprinkle with pumpkin seeds and top with the roast garlic dressing.

Autumn Plum Crumble Cake

A delicious way to bake with ripe sweet plums. But please make this with Irish apples too, it would work perfectly! The smell of warm autumn spices in the house is very inviting. My granny would make huge trays of apple and cinnamon crumble for special family occasions and serve them up with stewed plums and jugs of custard, I can still remember the smell from her busy kitchen.

There is real comfort in the food we eat and share. And when the nights draw in its the kitchen table that pulls us together. Its good to remember the hands that sowed the seeds, that watered the soil, picked and harvested the fruit and the hands that made the food.

Good food will always be remembered.

Lou 🙂

Ingredients:

  • For the crumble topping
    50g plain flour
    40g soft butter
    30g sugar
    20g flaked almonds
  • 1/2 tsp ground cinnamon
  • For the sponge
  • 180g butter, room temp
  • 180g sugar
  • 3 eggs
  • 50g sour cream
  • 180g self raising flour
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 75g ground almonds
  • 4 ripe organic plums – sliced (250g approx)

Method:

  • Preheat the oven 160ºC fan. Line an 8inch cake tin (with loose bottom preferably) and grease with butter.
  • Step 1: Make the crumble topping. Add the flour, sugar, cinnamon and butter to a small bowl. Rub the butter into the dry ingredients with your fingers until it resembles sand, mix through the flaked almonds, set aside.
  • Step 2: For the sponge. Put the sugar and butter in a mixing bowl and whisk until smooth, use an electric mixer or regular whisk. Next beat in the eggs one at a time then stir in the sour cream. Sieve in the flour along with the mixed spice and cinnamon. Fold in the ground almonds.
  • Step 3: Transfer the sponge mix into the cake tin. Top with an even layer of most of the plum slices, keep a few back. Then sprinkle the crumble mix evenly over the plums. Top with the remaining plum slices.
  • Step 4: Bake for 50 minutes to 1 hour. Until a skewer comes out clean.
  • Cool on a wire rack, serve with warm custard.

Reflections and the future

This week has seen another reasonably dry week on the farm which has made life that little bit easier, our harvesting machine for parsnips has worked well, and we are pulling them out of the ground fresh and clean, the kale is vibrant and amazing and we are harvesting lovely sized heads of broccoli. The tomatoes, cucumbers and courgettes have nearly run their course, our weekly harvest of courgettes is down from a near high of 500kg a week to just over 100kg now, soon they will be finished for the year. 

It is at this time of the year I often reflect on our food system as a whole and whilst there is plenty of good I find myself wondering that there must be a better way to grow our food, there needs to be a better way. The planet simply cannot sustain business as usual. Amongst other things, our food system as run by giant food corporations is crippling out planet, not only that it is destroying biodiversity. Loss leading of fresh food by supermarkets, simply does not leave enough on the table to allow farmers to protect the land, to work with nature, it is a road to nowhere.   

What will we do when we have exhausted the soil, when we have polluted the rivers and lakes, when we have pumped enough greenhouse gases into our atmosphere to cause the planet to warm up beyond critical tipping points. We will not be able to sustain ecosystems never mind a healthy balanced food system. 

What then? All that profit and greed, and short termism will mean little. Where do we look then for fresh water, for healthy food, how will we feed 8 billion or more people? How will all the other life we share this planet with be sustained? 

Can we continue to consume resources and food as we do now? Do we not need to consider what we are eating (and how it is produced) now.  The animal industry consumes a disproportionate amount of our land mass and contributes relatively little relative to grains and plants to our calorie and protein intake:    

Of our habitable land, 46% is used for agriculture, of that land area 77% is used for animals, and this only produces 18% of our global calorie supply and astoundingly only 37% of our protein consumption. (Source: UN Food and Agriculture association) 

And that is without even beginning to talk about animal welfare in the large factory farms that produce the cheap meat? When did chicken literally become cheaper than chips?  

Clearly this is not just unsustainable, you can imagine that future generations may look back and wonder at our insanity. Using land to grow more vegetables and eating more plants allows us to reduce the land mass required to produce our food. This is not an argument for not eating meat or dairy it is simply a fact that we need to use our land wisely and cut down on the consumption of foods that have a high land high carbon footprint, low calorie output. 

Would it help to approach our living world with a little more empathy, for the land, for the creatures we share the planet, for the environment? Things could and would be so much different if we were all to be a little more mindful and showed a little more respect for our one home. 

We all can make a difference; we can all take steps that will help. Of course, bigger stuff needs to happen, governments need to act, net carbon zero needs to occur, policy and infrastructure and systems needs to change, and they are changing but the speed of change needs to increase. 

Can our mindset around food change? Embracing the idea of eating more plants, understanding that cheap does not always mean good value, these are the things that will help save our health and that of the planet. 

We here on our farm find ourselves struggling to standstill, it is always a tough battle to compete in this supermarket dominated landscape. It is difficult to continue to support local organic Irish farmers including our own farm, it costs more, but that is the course we have taken, and one we will never deviate from.   

Your support is making a difference. You are making a difference. 

Thanks for your support. 

Kenneth

PS The autumnal winter crops are definitely creeping in now, with the harvest of swede and parsnip truly beginning, we are also delighted to have the first delivery or Irish organic carrots next week. It has been a tough year for root crop growing, but finally we are getting there.

Pickled Courgette & Carrot

Homemade pickles are lovely to make. This is a great one if your a beginner. It doesn’t make a massive amount just enough to get you started on your pickling journey. Pickles are sweet and sour and go great with sharp cheese or deep rich tomato sauces or slow cooked bean stews. It adds a pop of zing and excitement!

Pickling is a great way to preserve vegetables for the winter, this pickle will keep for up to 1 month in the fridge. It’s also a nice gift for a friend.

Grab your peeler and give this a go!

Lou 🙂

Ingredients: makes 1 large jar or 2 small

  • 1 small courgette, washed
  • 3 small carrots, washed
  • 1 tsp salt
  • 200ml apple cider vinegar
  • 45g brown sugar 
  • 1 tsp turmeric 
  • 1 bay leaf 
  • 2 tsp mustard seeds 
  • cold water to top up if needed 

Method:

Step 1: Using a peeler, peel lengthways to make ribbons with the courgette and the carrots. When you get to the point where the vegetable is tricky to peel you can stop and use these bits for soup. Put all the courgette and carrot ribbons into a sterilised jar.

Step 2: Make the pickle liquid. Add the vinegar, sugar, turmeric, mustard seeds, bay leaf to a small pot. Warm on the hob until the sugar has dissolved. Set aside to cool. Once cool pour into the jar. If the liquid does not cover the vegetables add some water. Seal the jar and store in the fridge for 3-4 weeks.