Blood Orange Sponge Cake

by Lou Robbie

Happy Mothers Day! Some of the best moments shared are with tea and cake. Theres nothing nicer than a homemade cake baked for someone special and theres no one more special than a mother (especially on Mothers Day). I couldn’t resist adding some beautiful blood oranges with their stunning crimson colour to a simple sponge recipe to make this delightful cake.

This cake tastes divine and is a real seasonal treat. If blood oranges are no longer in season try with regular oranges or lemon.

Lou 🙂

Ingredients

  • 225g butter – soft
  • 225g sugar
  • 3 eggs
  • 225g self raising flour
  • 1 blood orange, zest and fruit chopped
  • For the caramelised blood oranges
  • 2 blood oranges finely sliced
  • 1 cup of sugar
  • ⅓ cup of water 
  • Cremé fraiche to serve 

Method:

  1. Preheat the oven 170c. Line and grease a 9inc cake tin.
  2. Add the soft butter to a mixing bowl and, using an electric hand mixer, beat for a couple of minutes.
  3. Gradually add in the sugar and beat well until combined and the mix becomes pale in colour.
  4. Beat in the eggs one at a time and continue to beat to get air into the mix.
  5. Sieve in the flour and carefully fold in with a spatula.
  6. Zest 1 blood orange, then cut off the skin and white pith, remove any seeds and dice up the flesh.
  7. Add the zest and chopped flesh to the bowl and gently fold in.
  8. Pour the batter into the prepared cake tin and bake for 45 minutes until cooked through.
  9. In the meantime make the caramelised blood orange slices. Slice 2 blood oranges thinly, discard the ends and any pips.
  10. Add the cup of sugar and water to a wide pot and cook on medium until the sugar is dissolved.
  11. Add all the orange slices and simmer for 30 minutes turning half way through.
  12. Take the slices from the pot and put them on a plate to cool, pour the pink syrup into a jug.
  13. Top the cooled cake with the cooled blood orange slices. Cut and serve a slice with creme fraichê and pour the syrup over.

Spinach and Banana Pancakes

by Lou Robbie

St Patricks day is around the corner and we are very excited to cook and bake with all things green to celebrate! Spinach is a super food in so many ways. Great for fibre, vitamins K, C, A, iron and lots lots more. The flavour of baby spinach is subtle enough that it can be used in sweet recipes too and its perfect partner is the dominant flavour of a banana!

Tip: Use a powerful blender to mix the spinach along with the wet ingredients and you’ll get this lovely vibrant green colour through the pancakes.

We stock all the fresh and dry ingredients you need to make these fun green pancakes!

Lou 🙂

Ingredients:

Method:

  1. Tip the cup of spinach into a blender along with the banana, egg, plain yoghurt, milk and blend until really smooth and bright green.
  2. Sieve the plain flour, baking powder, bicarbonate of soda and sugar into a mixing bowl. Mix really well with a spoon.
  3. Pour in the green liquid mix and gently stir the batter until no flour remains.
  4. Warm a frying pan on a medium heat and lightly oil.
  5. Add 2 dessert spoons of batter per pancake to the frying pan and use the back of the spoon to make them round. Cook 3-4 pancakes at a time if they fit on the pan.
  6. Cook until little bubbles appear then flip and cook for a further minute or two until cooked through.
  7. Serve warm with your favourite toppings .

Air Fryer Croutons 3 ways

by Lou Robbie

Bread is Irelands most wasted food with 40% of households saying old bread makes it way to the bin. There are a few nifty thrifty ways to use up old bread and give it a new lease of life. There is “Less Waste and More Taste” with these homemade croutons in 3 different flavours (herb, chilli and curry) that go deliciously well with soup in winter and salads in the summer.

I joined the air fryer community a few months ago and I have to say making a batch of croutons in the air fryer with old cubed bread is a cinch and very satisfying. Raid the spice rack and add some exciting flavours while you’re at it. If you don’t have an air fryer just toast the bread in the oven.

Tip: Old bread works best for croutons. Cut the pieces of bread into roughly the same sized cubes for even cooking.

My young kids adore these with their soup…and we munch and crunch on them chat about which flavour we like best.

Lou 🙂

Ingredients: makes 3 different flavours and 3 small bowls

  • 6 slices old bread – white slice pan/ sour dough/ batch loaf/ GF whatever you have
  • 1-2 tsp dried mixed herbs
  • 1 tsp paprika, 1/2 tsp chilli flakes
  • 1-2 tsp curry powder
  • cooking oil
  • salt and pepper optional

Method:

  1. For the herby croutons: Slice and cube 2 slices of bread and add them to a mixing bowl.
  2. Sprinkle in the dried mixed herbs and mix, add a drizzle of oil to coat season with a small pinch of salt and pepper if you wish. Toss the croutons to coat in the oil.
  3. Pour the cubed bread into the air fryer basket.
  4. Air fry at 180ºC for 8-10 minutes shaking half way through.
  5. You can toast the croutons in the oven -Preheat your oven 180ºC, put the bread cubes on a baking tray and bake them in the oven for 20 minutes, check and shake half way through.
  6. The croutons should be evenly toasted and brown all over.

For chilli croutons: Repeat the method above but for step 2 instead of dried mixed herbs add paprika and chilli flakes.

For curry croutons: Repeat the method above but for step 2 instead of dried mixed herbs add curry powder.

BEANS beans good for your HEART!

by Lou Robbie

We are celebrating “Heart Health” this week and no better way to do so than with a warming bowl of homemade heart healthy beans!

The food we fuel ourselves with is so important when it comes to our hearts. This homemade beans dish packs in RED (like the heart) ingredients; onions, tomatoes, peppers and paprika these are all great for lowering the chances of heart disease. The beans of course are a great source of fibre that also contributes to a happy healthier heart!!

We’ve topped our beans with a protein packed poached egg, but add tofu if you wish.

All the organic ingredients can be found in our groceries www.greenearthorganics.ie/

Lou 🙂

Ingredients:

  • 1 tablespoon oil
  • 400g beans (choose black, kidney, butter or cannellini) – drained
  • 400g chopped tomatoes
  • 1 red onion, finely diced
  • 1 red pepper, finely diced
  • 2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chilli – optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon honey or maple syrup
  • To serve poached eggs or tofu and fresh chopped parsley to sprinkle

Method:

  1. Warm a frying pan on a medium heat and add the oil.
  2. Add the diced red onion and cook to soften for 5 minutes.
  3. Tip in the diced red pepper and cook for a further 5 minutes.
  4. Add the salt, pepper, paprika, cumin, chilli and honey, stir in and cook the spices for a few minutes, if they begin to catch add a tablespoon of water.
  5. Pour in the tinned tomatoes and stir in the drained beans.
  6. Simmer on low for 30 minutes. Taste the beans and adjust the seasoning if needed.
  7. Poach an egg or two in a separate pot then serve up.
  8. Scoop the beans into a bowl top with an egg or two and some chopped parsley if you are feeling fancy.

Apple & Walnut Traybake

by Lou Robbie

Irish apples are the all year round “fruit” hero! Delicious to eat as they are and fantastic to bake with too. We are all familiar with the apple tart but believe me when I tell you this traybake is much easier and quicker to make and equally delicious!

The walnuts not only compliment the tasty sweet organic apples they also add texture and nutty goodness.

We really hope you try this one soon, remember to serve large slices with giant mugs of tea and chats.

Lou 🙂

Ingredients:

  • 225g self raising flour (or 215g plain flour + 2 teaspoons baking powder)
  • 175g soft butter
  • 150g light brown sugar
  • 1 teaspoon baking powder
  • 2 organic eggs
  • 2 large apples, peeled and grated
  • 100g chopped walnuts, plus 30g extra to decorate
  • 1 teaspoon ground cinnamon
  • 2 tablespoons icing sugar to decorate, optional

Method:

  1. Preheat the oven 170c and line a rectangle baking tray (12 x 8 inc) with parchment paper.
  2. Peel and grate the apples. (eat the apple peels with peanut butter as a snack)
  3. Measure the sugar and butter into a mixing bowl and beat together using an electric beater or a hand held whisk.
  4. Next beat in the eggs.
  5. Sieve in the flour, baking powder and cinnamon, mix until combined.
  6. Fold in the grated apple and chopped walnuts.
  7. Add the mixture to the prepared baking tray and bake for 30-40 minutes. Check that the cake if cooked by inserting a cocktail stick when it comes out clean its ready.
  8. Set aside to cool.
  9. To decorate add the icing sugar to a small bowl, add a teaspoon boiling water and mix to a paste, it should be thick like glue. Drizzle over the cake and top with the extra chopped walnuts.

Chocolate Raspberry (Chia Seed) Hearts

by Lou Robbie

These chocolate raspberry chia seed hearts have been trending on the social channels and are the perfect Valentines sweet treat!

We love berry chia seed jam and these chocolate centres have something similar. The chia seeds swell up and give this jammy consistency that works perfectly with raspberries.

Raspberries and chocolate (milk or dark) work so well together. Make these for the one you love, your kids or treat yourself. #selflove

Happy Valentines,

Lou

Ingredients:

Method:

  1. Pop the fresh raspberries into a bowl and mash with a fork, add in the chia seeds, mix well and set aside for 30 minutes to let the seeds swell.
  2. Line a baking tray with parchment paper. To make the heart shapes, use a teaspoon to scoop a small amount of the raspberry mix and put it on the tray in the shape of a ball, flatten with the back of the spoon to make one side of the heart. Put another ball right beside the first one and smooth to make the other side of the heart and make a point for the bottom of the heart. Repeat with all the mix.
  3. Put the tray in the freezer for 2 hours.
  4. Melt the chocolate and butter together in a bowl over a pot of boiling water or in the microwave.
  5. Place one of the frozen hearts in the chocolate and spoon over more chocolate, put it on a tray to set.
  6. Melt the white chocolate and drizzle over – this is optional.
  7. These chocolate hearts will keep in the fridge for 3 days.

Boxty – Potato pancakes

by Lou Robbie

We don’t eat enough boxty in Ireland. These potato pancakes are so easy to make and so tasty. Boxty is a thrifty and clever way to use up left over mash, stretched further by adding grated raw potato! The secret to really tasty boxty is adding a small knob of butter to finish frying them on the pan.

Eat them as they are or serve with eggs, mushrooms and beans for a delicious weekend brunch.

Lou

Ingredients: makes 16 approx

Method:

  1. Peel and grate the raw potato. Place in a clean tea towel, wrap it and squeeze out the starch.
  2. Finely slice the spring onions and keep some of the green tops for garnish.
  3. Add the mash potato to a mixing bowl along with the grated potato, sliced spring onion, bicarbonate of soda, buttermilk, flour and a good pinch of salt and pepper. Give the batter a good mix.
  4. Heat a frying pan on a medium heat.
  5. Lightly coat the pan with oil.
  6. Spoon on 3 – 4 generous mounds of the potato batter.
  7. Cook gently and just like pancakes, wait for little bubbles to form.
  8. Carefully flip and cook for a further few minutes.
  9. Cook all of the boxty and then return to the pan and drop in a couple knobs of butter, let the butter melt and coat the potato pancakes. Serve straight away.

Sugar Free Flapjacks

by Lou Robbie

The days of 3 square meals has gone out the window for most. Snacking seems to be habitual to many and it definitely isn’t a bad thing so long as the snacks are packed full of energy boasting ingredients like these yummy sugar free flapjacks.

Feel free to snack on these morning, noon or night they taste so good. We favour these over individually wrapped packets from the supermarket too! #lessplasticpackaging

Tip: These flapjacks work best with really ripe black bananas. You can ripen yellow bananas by baking them in the oven for 30-40 mins at 180c or in the air fryer at 180c for 13 minutes.

Lou 🙂

Ingredients:

Method:

  1. Preheat the oven to 160c. Line a 8×8 inc baking tray with parchment paper.
  2. Put the dates in a bowl and cover with boiling water for a couple of minutes to soften.
  3. Measure the oats, coconut and seeds into a mixing bowl. Stir to combine.
  4. Discard the water from the dates and add them to a blender along with the 4 ripe bananas and melted butter. Blend to a smoothish paste.
  5. Add the paste to the mixing bowl and stir everything together.
  6. Tip the mix into the baking tray, push it down and flatten the top as best you can.
  7. Bake in the oven for 30 minutes.
  8. Cool and cut into squares.

Homemade Twix Bar

by Lou Robbie

The Twix bar is so iconic! Well known for its biscuit base, caramel centre and topped with chocolate. Would you believe me if I said these are sugar free, wheat free, dairy free and an utterly delicious alternative. #guiltfreetreats

The date and almond caramel filling is divine, make extra and use it for dipping apple slices, in brownies, on porridge or add it to smoothies.

Find all the ingredient needed in the groceries section, most of which are in compostable or reusable packaging.

Lou 🙂

Ingredients: Makes 8-10

  • For the base
  • 100g coconut flour
  • 80g coconut oil, melted
  • 60ml (4 tbsp) honey or maple syrup
  • For the caramel
  • 6 pitted dates
  • 40g coconut oil , melted
  • 1 teaspoon vanilla extract
  • 100g almond butter (or cashew butter)
  • 2 tablespoons honey or maple syrup
  • 4-6 tablespoons of hot water
  • To finish:
  • 100g good quality dark chocolate

Method:

  1. Line a small tray (4x8inch approx) or lunch box with parchment paper.
  2. Start by making the base, measure the coconut flour, melted coconut oil and maple syrup into a mixing bowl. Stir well to combine.
  3. Spoon into the tray and push down to flatten. Tip use an extra piece of parchment paper the size of the tray put it on top of the base and push to flatten with the palm of your hand. Chill the base for 5 minutes.
  4. For the caramel add all the ingredients to a small blender, pulse to blend and add the hot water as needed- you might not need it all. Blend until smooth, the consistency should be thick and not too loose.
  5. Spoon the caramel onto the base and smooth with the back of a spoon until its nice and even. Chill for at least 1 hour.
  6. After this time cut into bars and place on a wire rack or plate.
  7. Melt the chocolate gently in a pot or in the microwave.
  8. Spoon the melted chocolate over top of the bars and chill for 10 minutes. Enjoy!

Chocolate & Peanut Butter Baked Oats

by Lou Robbie

We love oats in every way, when you eat them they release energy slowly over the next few hours and make for a great start to the day! However, porridge everyday can get a bit boring so we’ve added a few good ingredients to make this indulgent baked oats dish. Of course you probably won’t have chocolate oats everyday so give this a go at the weekend or to celebrate a special day! Serve as it is or with yoghurt and banana or ice cream and berries.

Lou 🙂

Ingredients:

  • 200g oats
  • 1 banana, mashed
  • 40g mixed seeds or nuts
  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 tsp baking powder
  • 300g milk of your choice
  • 1 egg
  • 2 tablespoon peanut butter, and extra to blob on top
  • 50g chopped dark chocolate- optional

Method:

  1. Preheat the oven 180c.
  2. Have a deep baking tray or pie dish ready to go.
  3. Add the oats, seeds, cocoa powder and baking powder to a mixing bowl and stir well.
  4. Measure the milk into a jug, crack in the egg, add the mashed banana, maple syrup and vanilla. Whisk well with a fork.
  5. Pour the milk mix into the mixing bowl and stir to combine.
  6. Pour the mix into the baking tray.
  7. Blob on 4-6 teaspoons of the peanut butter, and sprinkle over the chopped chocolate.
  8. Bake for 20 minutes, then set aside to cool for 5 minutes then serve. It goes really well with yoghurt and fresh raspberries.