Purple Kale Colcannon & Thyme and Honey Roast Carrots

by Lou Robbie

Colcannon is a traditional Irish dish made with mashed potatoes “spuds” and cabbage or kale.  When I was a child we had spuds 7 days a week, to have mash was a treat and to have colcannon with lashings of butter was heaven!  This is traditional warming comfort food perfect for an Autumn supper. 

You’ll find the purple kale, new potatoes and carrots all in the Irish Farm Box this Sept ’22. 

Enjoy this one. 

Lou 🙂

Serves 4 

  • 800g New potatoes with skins on
  • 6 medium carrots 
  • 1 sprig of fresh thyme- leaves picked
  • 1 drizzle of honey (local is best)
  • 200g purple kale 
  • 200ml milk
  • 50g butter for the kale
  • 50g butter for the potatoes – and extra to serve
  • Salt and pepper
  1. Preheat the oven to 180℃. Line a baking tray with parchment paper.
  2. Begin by scrubbing the dirt off the potatoes in cold water. Chop into quarters or halves of similar size and steam until cooked through – roughly 40 minutes. You can boil them too if you prefer. (When you cook with organic veg keep the skins on that’s where the nutrients are)
  3. Likewise, scrub the carrots and pat dry. Chop in half lengthwise, toss in oil, salt pepper and lay on the baking tray, sprinkle with the thyme leaves and drizzle with honey.

The carrots: 

  1. Roast in the oven for 30 minutes, or until cooked to your liking. 
  2. To prepare the kale, wash first in cold water. 
  3. Then pick the leaves from the stem and add to a mixing bowl. (Tip: You can reserve the stem and chop finely to add to a stir fry.)
  4. Once all the leaves are picked, take a handful of the kale, roll it up into a tight roll shape and finely chop it into bite sized pieces. 

To steam fry the kale. 

  1. Warm a wide pot, with a lid, on a medium heat. 
  2. Add the knob of butter and melt, then add 100ml of water to create steam. 
  3. Add all the kale at once, stir and put the lid on the pot. 
  4. Give the pot a shake to agitate the kale and wilt it, it will take 3-5 minutes for the kale to soften. 
  5. Add a small pinch of salt and mix. 
  6. When it’s cooked to your liking, take off the heat and set to one side.

The mashed potatoes.

  1. When the potatoes are fully cooked, tip them into a big pot or bowl. 
  2. Heat the milk and butter in a jug in the microwave for 1 minute or on the hob.
  3. Mash the warm potatoes along with the hot milk and butter, add a pinch of salt. The skins may get caught in the masher but keep on mashing until its creamy. Add more hot milk and butter if needed. 
  4. Fold in the cooked purple kale, taste to check the seasoning. 
  5. Take the carrots from the oven when they are roasted nicely. 
  6. To serve, add 3 or 4 carrots to a plate with a big spoon of hot colcannon, top with a knob of butter and a crack of black pepper!! 

There is nothing nicer. 🙂

3 Ingredient Frittata

by Lou Robbie

Less is more with this frittata, gently season each ingredient as you work through the recipe and you’ll end up with a delicious dish that can be eaten for breakfast, lunch or dinner! 

The Italians got it right with this one, its simplicity is what makes it. Served with some local leaves and ripe cherry tomatoes all it needs is some September sun to make it perfect! 

If there’s any left over, use it to make a sourdough sandwich. Slice it cold, add mayo, leaves and tomato to the sandwich – it’s delicious for the lunch box.

Lou 🙂

**You will need an oven safe non-stick frying pan to make this frittata – most frying pans are oven safe. If you wish you can use a deep baking tray 8in x 8in approximately. 

  1. Scrub and steam or boil the potatoes first. Allow to cool. 
  2. Slice the courgettes into rounds and fry on a frying pan with a pinch of salt until charred and golden sprinkle, set a slice to cool. 
  3. Once cooled, dice the potatoes into cubes, keep the skins on if you wish, that’s where the nutrients are.  
  4. Preheat the oven to 180℃.
  5. Warm a (oven safe) non-stick frying pan on a medium heat and add a tablespoon of oil. 
  6. Fry the potatoes until golden and crispy and season with a pinch of salt and pepper.
  7. While the potatoes are frying, crack 6 eggs into a mixing bowl and add a pinch of salt and pepper, whisk well. 
  8. Pour the eggs over the fried potatoes. Top with the slices of courgette. 
  9. Cook on the hob for 3-4 minutes then carefully transfer into the oven. 
  10. Bake in the oven for 15-20 minutes until the egg has set. 
  11. Use a dry tea towel to lift the frying pan out of the oven. 
  12. Set the frypan aside to cool for 10 minutes then loosen the edges with a rubber spatula and slice onto a serving plate. 
  13. Serve with salad – I chose Galway grown leaves and heaps of cherry tomatoes! 

Lunch box – Courgette & Carrot Muffins

by Lou Robbie

Its the end of the summer holidays and back to school and work routines for most! If you are looking for ways to get a bit more veg into yours and/or your child’s lunch box then give these muffins a go. They are lightly sweetened and alongside a sandwich, some fruit and raw veggie sticks they are the perfect lunch. #backtoschool

They freeze really well so why not pop some in the freezer that are handy to defrost overnight, making filling the lunch box a little bit easier. #freezerstash

If you have kids get them to help make them, let them grate the courgette and carrot. Let them get used to cooking and baking with seasonal Irish vegetables and have a chat about where they are grown too. Cooking together creates great opportunities for learning about where our food comes from and why it’s important that we support our local farmers. 

Lou 🙂

Makes 18 regular muffins – approx

  1. Preheat the oven to 180℃.
  2. Prepare your muffin tins with paper cases if needed. I use silicone moulds that don’t need paper cases. 
  3. To make the muffins begin by gathering all the ingredients. 
  4. Grate the carrot and courgette. 
  5. Sieve the flour into a large mixing bowl, add the sugar and cinnamon and mix. 
  6. Add the grated carrot and courgette and mix well again with a wooden spoon. 
  7. Measure the oil into a jug and crack in the eggs, whisk well. 
  8. Pour the oil and egg mix into the bowl and gently mix until there is no visible flour.
  9. Scoop into the muffin tray. 
  10. Bake for 20 mins or until, when checked, a skewer comes out clean.  
  11. Allow to cool completely then bag up to stash in the freezer for the future lunch box. 
  12. To defrost, take one from the freezer bag and pop in the lunch box the night before. 

Peanut Butter Squares – No bake

by Lou Robbie

Here at Green Earth Organics we are always adding new products to the online store. When the coconut flour came in this month this recipe had to be made! 

These peanut butter squares are a real treat! Not only are they unbelievably good they might even be good for you as they are made with these gorgeous natural organic ingredients! 

They are quite filling so a small square is enough to satisfy- but go back for seconds if you must!!

Leave the plastic wrapped supermarket treats on the shelf and give them a go and let us know what you think.

Lou 🙂

  1. Line a small baking tray (8×5 inc approx) with parchment paper and cut out a spare piece of paper the same size as the tray. 
  2. Measure the peanut butter into a bowl and warm in the microwave for a minute or until it mixes easily with a spoon. (you can do this step in a small pot on the hob if you prefer)
  3. Add the coconut flour and maple syrup and mix to form a thick paste. 
  4. Tip the paste onto the baking tray and push down with the back of a spoon. 
  5. Use the spare piece of parchment paper and your hands to smooth the paste evenly into the corners of the tray, then discard the paper.
  6. Put the tray into the fridge to firm up for 10 minutes. 
  7. Add the chocolate to a bowl with the coconut oil and melt in the microwave until melted. Check the chocolate at 20second intervals so it does not burn. Mix well. 
  8. Take the tray from the fridge and pour over the melted chocolate, gently agitate to cover evenly. 
  9. Chill in the fridge again to set. Cut into squares and enjoy.

Courgette “Croque Monsieur”

by Lou Robbie

Courgettes are such a versatile vegetable. They work in their raw state or taste delicious in sweet cakes and muffins or savoury when roasted or baked.  Char grilled courgettes are sublime! It brings out the natural sweetness and adds that charred bitterness that works so great here. 

Charred veg of any sort is delicious in a sandwich. There is no ham needed in this grilled cheese interpretation of the French classic Croque Monsieur – meaning Bite Mister or maybe its Mister Bite!

This glorious sandwich is worth all the effort. 

Charred Courgette, spicy mustard, crunchy bread, creamy bechamel, grilled cheese = The ultimate indulgence at lunch time.

Enjoy this one, 

Lou 🙂

Makes 2 large sandwiches

For the grilled courgette:

For the bechamel sauce: 

For the mustard mayo

For the sandwich:

For the grilled courgette: 

  1. Get a griddle pan on the hob nice and hot- you can use a frying pan instead if you wish. 
  2. Wash and dry the courgette then slice it long ways keeping the slices about 5mm thick. 
  3. Spray or drizzle oil on the courgettes and when the griddle pan is smoking hot add the courgettes to get those nice charred bar marks. 
  4. Don’t move the courgettes for a couple of minutes. Then using a thongs lift and turn to do the other side.
  5. Add to a plate to cool, repeat with the rest of the courgette slices. 

To make the bechamel: 

  1. Add the milk, chopped onion, garlic, bay leaf, cloves and grated nutmeg to a pot and slowly bring the milk to the boil. Take off the heat immediately and leave to infuse for 10-20 minutes. 
  2. In another pot add the butter and flour and cook until it turns a golden brown colour, use a wooden spoon to stir it.
  3. Strain the milk and whisk in gradually until you have a thickened sauce, check the seasoning and adjust if it needs something. Whisk and cook on a low heat for a further few minutes. 
  4. Add the sauce to a bowl and set to one side. 

To make the mustard mayo. Simply mix the mayonnaise and mustard together in a small bowl.

To make the sandwich. 

  1. Heat the grill area of the oven.
  2. To make one sandwich: Take 2 slices of sourdough and brush one side of each with melted butter.  (If making for 2 people brush all 4 slices with butter now)
  3. Grill the buttered sides until toasted. 
  4. In the meantime chop the grilled courgettes into thick pieces. 
  5. Take the sourdough from the grill and turn over the slices. 
  6. On one piece add a layer of mustard mayo, top with a spoon of bechamel sauce, then add a layer of grilled courgettes, top that with a handful of grated cheese. Put the second slice of sourdough on top. Add another layer of bechamel sauce and top that with grated cheddar cheese. 
  7. Return the generous sandwich to the grill – let it bubble and char and toast. Keep a watchful eye on it!

Take from the grill and cut in half with a bread knife! 

Tuck in. 🙂

Stuffed Mushrooms w/ Roast Veggies & Sauté Kale

by Lou Robbie

When the Zero Waste Veg Box was delivered to my door I was so excited to think what I could make with all the fabulous ingredients. The chestnut mushrooms grabbed my attention first and I thought how could I make them the star of the show!! My recipe thought path went something like this: mushrooms and walnuts, walnuts and cheese, cheese and bread… stuffed mushrooms it had to be!! 

When you open your veg box and take a vegetable out and touch it and smell it and imagine what works well with it, the ideas will come flooding in. 

These are gorgeous chestnut mushrooms, when they roast slowly they release the juice into the bread stuffing, making them extra tasty.

While you’re roasting the stuffed mushrooms in the oven, roast the veg at the same time, its more efficient to use your oven this way. 

Enjoy,

Lou 🙂

Most ingredients are from the seasonal Zero Waste Box

For the stuffed mushrooms:  

For the roast veg: 

For the sauté kale: 

  • 100g kale 
  • Small knob of butter
  • salt and pepper

For the sauté kale: 

  • 100g kale 
  • Small knob of butter 
  • salt and pepper

To make the stuffed mushrooms: 

  1. Preheat the oven to 180℃. Line a small baking tray with parchment paper. 
  2. Clean the mushrooms by wiping them with a piece of kitchen paper. 
  3. Remove the stalks and keep them to roast with the veggies. 
  4. Make the stuffing by adding the bread, grated garlic, grated cheddar, walnuts, chopped rosemary and salt and pepper to a blender. Blend briefly until you have breadcrumbs. 
  5. Spoon the breadcrumb mix into the mushrooms. 

(Tip: If there are extra breadcrumbs you can toasted it in the oven for 10 minutes and use it to sprinkle over the roast veggies.)

  1. Add all the stuffed mushrooms to the tray. 
  2. Cover in tinfoil and bake in the oven for 30 minutes, or until fully cooked. 
  3. After 30 minutes take the foil off and bake for a further 10-20 minutes to crisp up the top of the mushrooms. Alternatively put them under the grill for a few minutes. 

To make the roast veggies:

  1. Line a large baking tray with parchment paper.
  2. While the mushrooms are roasting- chop the red pepper, yellow pepper and onion into chunks add the cherry tomatoes whole. 
  3. Add all to a mixing bowl along with a pinch of salt and pepper, a couple of sprigs of rosemary (or a pinch of dried herbs) and a drizzle of oil. 
  4. Pour the chopped veg onto the baking tray and roast in the oven for 30-40 minutes at 180℃.

To make the saute Kale: 

  1. Put a large pot of water on to boil.
  2. Pick the kale from its stalks, and chop into bite sized pieces, add to a bowl. 
  3. Finely slice the stalks too and add to the bowl with the kale leaves. 
  4. When the water is boiling add all the kale and stalks, if it doesn’t all fit do it in batches. 
  5. Blanche for 2-3 minutes to soften. 
  6. Drain through a colander and keep in a bowl until needed. This will keep in the fridge in a closed container for a couple of days. 
  7. When ready to sauté, warm a frying pan on a medium heat. 
  8. Add a knob of butter and a handful of kale, add a small pinch of salt and pepper and heat through. 

To serve: 

Add the warm stuffed mushrooms, roasted veg and sauté kale to a plate. And enjoy!!! 

Blueberry Breakfast Cake w/ Granola Streusel

by Lou Robbie

Who says you can’t have cake for breakfast! 

This cake has wholesome organic oats, eggs, fruit, yoghurt topped with more oats, seeds and coconut – there’s a bit of sugar for good measure but perfect for a breakfast treat! 

Its an easy one to put together, no fancy equipment needed just a mixing bowl, a jug and a couple of baking trays. You could bake the streusel on top of the cake but we prefer it separate and sprinkled on top of the yoghurt.

You can pick up most of the gorgeous organic ingredients in eco packaging in our online shop, see links below.

It makes 9 generous portions, make cake for breakfast.

Lou 🙂

  • For the granola streusel
  • 20g rolled oats
  • 20g mixed seeds (sunflower, pumpkin, sesame)
  • 10g desiccated coconut 
  • 25g plain flour
  • 85g demerara sugar 
  • ½ tsp ground cinnamon
  • 70g cold butter 
  • For the blueberry cake
  • 150g plain flour
  • 50g rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon bicarb of soda 
  • 1 tsp ground cinnamon
  • 100g sugar (cane or white)
  • 110ml vegetable oil (like sunflower or light olive oil)
  • 110g plain yoghurt we like Mossfield from Co. Offaly 
  • 3 organic eggs
  • 125g organic blueberries lightly coated in flour (fresh or frozen)
  • Optional – topping 2 medium bananas sliced lengthways (Warning they will go brown in time, if you’re not keen on brown bananas leave them off.)

Method:

-Preheat your oven to 180°C.

For the granola streusel:

  1. Line a large baking tray with parchment paper.
  2. Add all the ingredients to a mixing bowl and work the butter into the dry ingredients with your fingers. Make sure there are no big lumps of butter.
  3. Layer onto the baking tray and bake for 15 minutes. The streusel will look like a giant cookie, let it cool and then break up into pieces and put it into a bowl for later. 

For the cake: 

  1. Line a 9×9 inch square tin with parchment paper. 
  2. Measure all the dry ingredients.
  3. Sieve the flour, baking powder, bicarb of soda, cinnamon and sugar into a large mixing bowl. 
  4. Add in the oats and give everything a good mix.
  5. Add a small bit of flour to the blueberries and toss to coat. 
  6. Add the blueberries to the mixing bowl and gently fold in. 
  7. Add all the wet ingredients to a jug, the oil, yoghurt and eggs, mix well with a fork.
  8. Pour the wet ingredients into the mixing bowl and mix until the flour is worked in, don’t over mix, some lumps are ok. 
  9. Pour into the square baking tray, top with sliced banana if using. 
  10. Bake for 25-30 mins. Check it’s cooked with a cocktail stick, if it comes out clean it’s done.
  11. Allow to cool completely, then slice into 9 squares.

To seve: 

Top a nice square slice of cake with organic yoghurt and top with a generous sprinkle of granola streusel.

Cherry Tomato & Bean Salad w/ Green Cashew Dressing – Serves 4 as a side

by Lou Robbie

Simple summer salads dressed in a punchy dressing tick all the boxes! These Galway grown sweet cherry tomatoes are just delicious and bursting with flavour. The kale is coarse and crunchy and the dressing is fresh, punchy (from the garlic), vibrant and invigorating! #feelthegoodnesss

This is a gorgeous salad to eat solo or add a warm savoury pastry or some sourdough bread and cheese to make it a main meal.

Enjoy!

Lou 🙂

For the dressing

  • 15g fresh kale leaves – finely chopped
  • 12g fresh basil leaves – finely chopped 
  • 80g raw cashews
  • ½ lemon – juice
  • 130ml water
  • 1.5 tablespoons light oil (vegetable or olive)
  • 3 cloves garlic, finely chopped (less if you wish)
  • Pinch salt and pepper 

For the salad

  1. To make the dressing measure the cashews into a bowl and cover with boiling water, set aside to soften for 15 minutes. 
  2. To a blender add the finely chopped kale, basil, chopped garlic, lemon juice, water, oil, salt, pepper. 
  3. Drain the cashews and add them to the blender too. 
  4. Blend until you have a vivid green dressing. 
  5. Taste the dressing, it will be punchy and zingy from the garlic. Add more salt, pepper or lemon juice if it needs it. 
  6. When you’re happy with it, add it to a bowl or jug. 
  7. To make the salad begin by rehydrating the raisins. Add them to a small bowl and cover with boiling water, set aside to soften.
  8. Next, chop the kale into small pieces and add to a mixing bowl. Drizzle over a small amount of oil, add salt and pepper and massage (give it a good squeeze) to soften the leaves, this makes it easier to eat. 
  9. Quarter the tomatoes and add them to a bowl, drizzle a small bit of oil over them, add a small pinch of salt and pepper and toss to coat. 
  10. Drain the can of cannellini beans and the raisins. 
  11. To assemble, add the kale to a large serving plate, scatter over the tomatoes, beans, raisins and dollop the dressing on top. 

Potato Hash w/ Roast Romanesco & Crispy Fried Eggs (serves 4)

by Lou Robbie

A brunch dish bursting with goodness and flavour! Roasting veg is very satisfying. A potato hash with added veg made this way is very simple and uncomplicated, any left over veg can be use for dinner the next day #zerofoodwaste. Roasting veg brings out the natural flavour of the vegetable adding sweet and charred notes, made with gorgeous organic Irish grown veg…..well there is nothing better.

This dish was inspired by the Irish Farm Box. Its packed full of seasonal locally grown veg! You can make a version of this all through the seasons adding squash, broccoli, kale, courgettes, beets, carrots or parsnips too……just keep your hot sauce handy!

Lou 🙂

  1. Preheat your oven 180℃.
  2. Prepare 2 large roasting tins with parchment paper or silicone liners. 
  3. Wash the potatoes, give them a scrub until they are clean. 
  4. Chop into cubes roughly the same size, add to a mixing bowl. Sprinkle generously with salt and pepper and a good glug of oil, toss to coat. 
  5. Pour onto a large roasting tin and put into the oven to roast for about 1 hour, check and toss the cubes every 20 minutes. 
  6. While the potatoes are cooking, prepare the veg, you can add the veg to the same mixing bowl. 
  7. Chop the romanesco into bite sized florets and chop the mushrooms into quarters. 
  8. Chop the onions into quarters but break up the layers, bash the garlic cloves with the back of a knife and add to the bowl. Sprinkle it with salt and pepper and coat with a tablespoon or two of oil. Toss to coat and add to the second roasting tin. 
  9. Put it in the oven to roast for about 30 – 40 minutes. Check halfway and give it a toss. 
  10. Finley slice the scallions and keep in a serving bowl. 
  11. Wash the spinach and roughly chop. Keep in a container with damp kitchen paper on top until later. 
  12. The cubed potatoes are ready when they pierce easily with a sharp knife and they look golden brown. The veg will be soft and slightly charred in places. Squeeze out the garlic cloves and serve or discard if you find the flavour too strong, they will have done their job to flavour the veg. 
  13. Fry the eggs to your liking (2 per person) on a frying pan, cook on a medium to high heat for crispy fried eggs. 
  14. Reheat the potatoes on a frying pan along with the veg and at the last minute toss through the chopped spinach. (You could reheat in the oven also and stir through the spinach)
  15. To serve, add the potatoes and veg to a plate or wide bowl, top with 2 fried eggs, sprinkle on the chopped scallions and add your favourite hot sauce. 

This is a delicious dish for breakfast, lunch or dinner! 

Beetroot and Carrot Fritters w/ Roasted Chickpeas and Tahini Dressing

by Lou Robbie

Beetroots grow very happily in Irish soil. They are earthy and sweet and juicy and full of flavour. You can boil, steam or roast them to eat as a wholesome side veg, to make into a puree or beautiful pink hummus. I love to grate them to use raw in a salad or they go perfectly in these tasty fritters accompanied by the grated carrot.

You can whip these fritters up in about 20 minutes. I recommend using the fine side of your box grater, they cook quicker that way. Eat them solo or add some crunchy chickpeas, local leaves and a tahini dressing to make it a meal.

By seasoning with salt and pepper you get the real taste of the vegetables. When you use quality ingredients the natural flavours shine through.

I’ve made a tahini yoghurt dressing or try Liz’s Vegan Garlic Mayo.

Lou 🙂

For the fritters: (Makes 8-10 approx – serves 4 as a starter)

  • 2 raw beetroot, peeled
  • 2 raw carrots, peeled
  • 4 scallions (green onions), cleaned
  • Pinch salt
  • Pinch pepper
  • 1 egg
  • 2 tablespoons self raising flour, more if needed. (Rice or gram flour work here too, just add ½ tsp of baking powder) 
  • Oil to fry

For the roasted chickpeas: 

For the tahini dressing: 

  • 1 cup of yoghurt (use dairy or non dairy alternative)
  • 2 tablespoons light tahini
  • 1 teaspoon maple syrup or honey
  • 1/2 lemon, zest and juice
  • Salt and pepper to taste

To serve: 

  • Green leaves, washed
  • Cucumber ribbons (made using a vegetable peeler)

For the chickpeas:

  1. Preheat the oven 180℃.
  2. Open the can of chickpea and drain really well. Tip: You can reserve the aqua faba (chickpea juice) to make a sweet dessert like pavlova.
  3. Pour the chickpeas onto a tray lined with parchment paper. Using kitchen paper dry the chickpeas really well. 
  4. Make up the spice mix by adding the paprika, cumin, coriander, salt and pepper to a small bowl. Mix with a spoon. Then sprinkle over the chickpeas. You can add more salt later if needed. 
  5. Drizzle with oil and roast in the oven for 30-40 minutes. Check and shake the tray every 10 minutes. 
  6. The chickpeas will be crunchy when you’ve roasted them. They are best eaten on the day they are roasted but if using the next day pop in the oven again for 10 minutes so they are warm and crunchy. Keep them in an air tight jar in your cupboard. 

For the fritters: 

  1. Begin by peeling and grating the beetroot and carrot, use the fine side of the box grater. Tip: Hold the raw beetroot with kitchen paper so your hands don’t turn pink. Add to a mixing bowl. 
  2. Finely chop the scallions and add this to the bowl. Crack in the egg, add salt and pepper, sprinkle in the flour. Fold all the ingredients together.
  3. Warm a non stick frying pan on a medium heat, lightly oil. Add a spoon of the beetroot mix and flatten with the back of the spoon, cook 3 fritters at a time. Fry for a couple of minutes and flip and cook for a few minutes more. Remove with a spatula onto a plate lined with kitchen paper. Repeat with the rest of the mix. 

For the tahini dressing: 

  1. Simply add the yoghurt, tahini, lemon zest and juice, maple syrup or honey, salt and pepper to a bowl and mix well with a spoon. 

To serve: 

Add some washed green leaves to a serving bowl, add 2-3 fritters per portion. Scatter on the chickpeas, dollop over the tahini dressing, peel some cucumber ribbons and bundle on tip and add a swirl of olive oil.