Chive and Cheese Potato Bites

by Nessa Robins

There are several dishes which can be created or elevated with leftover mashed potato; from a salad to a comforting pie-topper, there are so many possibilities for this humble staple. If you’re faced with a bowlful of leftover mash, I would however highly recommend you transform it into these delicious chive and cheese potato bites. They only take minutes to prepare and can be served as a dinner accompaniment or simply enjoyed as a snack. Any hard cheese of choice can be used, dairy or plant-based, but ensure it’s very finely grated, allowing it to incorporate well with the potato. Chives are back in season, and I love to add them wherever a little onion scent is required in a dish, but finely sliced scallions can also be used in their place. I like to mirror the flavours in the bites with a garlic and chive dip, but any dip of choice can be enjoyed alongside these crispy bites. 

Enjoy!

Nessa x

Chive and Cheese Potato Bites

Ingredients

  • 500g leftover mashed potato
  • 90g plain flour
  • 25g hard cheese, finely grated
  • 2tbsp fresh chives, finely chopped

To serve

  • Sea salt
  • Fresh chives
  • Chunk of hard cheese
  • Dip of choice

Method

Add the mashed potato to a large bowl with the flour, finely grated cheese and chopped chives. Stir well to combine. Take a spoonful of the mixture and roll it into a ball. Continue until all the mixture has been used, making about 20 potato bites. Place on a plate and into the fridge to set for a couple of hours.

When ready to cook, place a large frying pan over a medium heat. Add a thin layer of cooking oil, sunflower or olive, and once hot, fry the potato bites for about 5 minutes on each side, turning occasionally while frying. 

Transfer to a paper lined plate, then to a serving plate. Sprinkle with a little sea salt, a grating of hard cheese and some finely chopped chives. Enjoy immediately. 

Carrot Cake with a Yogurt Frosting

by Nessa Robins

Carrot cake is such a classic dessert, making it an instant crowd-pleaser at any get-together. Even though this carrot cake looks incredibly indulgent it’s rather light. Due to the wet ingredients in the batter, it’s also deliciously moist. I’m using a good-quality Irish yogurt, combined with icing sugar and vanilla extract as the creamy topping, before adding a good sprinkling of chopped pecans for that extra crunch. I’m using a 28 x 18cm brownie tin for the timings below. If using smaller or larger tins, adjust the baking time accordingly.

Wishing you a very Happy Easter.

Nessa x

Carrot Cake with a Yogurt Frosting

For the cake

  • 250g wholemeal fine ground flour
  • 250g light muscovado sugar
  • 2tsp ground cinnamon
  • 1tsp baking powder
  • 250g grated carrot
  • 3 medium-sized free-range eggs
  • 200ml sunflower oil
  • 50g natural yogurt

For Icing

Topping

Method

  1. Pre-heat the oven to 200°C/ fan 180°C/gas mark 6. Line a 28 x 18cm tin with greaseproof paper.
  2. Sieve the flour, sugar, cinnamon, and baking powder into a large bowl.
  3. Add the carrots and stir well with a wooden spoon, until thoroughly combined with the dry ingredients.
  4. Add the eggs with the oil, and yogurt. Stir well until all the ingredients are well combined.
  5. Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
  6. Bake in the preheated oven for 35 minutes, until it is risen and golden. To test if the cake is cooked insert a metal skewer into the cake, and if it comes out clean the cake is ready.
  7. Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire tray.
  8. While the cake is baking, or cooling make the topping by combining the yogurt with the icing sugar and vanilla extract. Place in the fridge to firm up slightly, or until needed.  
  9. When the cake has completely cooled, place on a serving plate and cover with the icing and sprinkle over the chopped pecans. 
  10. Store in the fridge, in an airtight container, for up to three days. Take it out of the fridge and allow to stand at room temperature for 15 minutes before serving. 

Easter Banoffee Pie

by Nessa Robins

A crispy biscuit base, topped with caramel, sliced banana, softly whipped cream, plus a few little chocolate eggs, makes this Banoffee Pie a deliciously indulgent dessert to serve this Easter. 

To aid with the setting of the biscuit base, I like to bake it for just a few minutes. The dairy-free caramel is thick and creamy, and few ingredients are needed, but it is essential to blitz well for a few minutes to achieve that smooth consistency. While the topping of white billows of softly whipped cream looks so impressive, a light dusting of cocoa powder and a few Easter treats makes this the perfect pie to enjoy over the Easter holidays.

Enjoy!

Nessa x

Easter Banoffee Pie

Ingredients

Serves 8

Ingredients

For the base

  • 250g digestives
  • 100g butter, dairy or plant-based

For the caramel

  • 200g pitted dates
  • 125ml coconut milk
  • 2tbsp recently boiled water
  • 2tsp vanilla extract
  • Pinch sea salt

  • 2 bananas, peeled and sliced 
  • 250ml cream, softly whipped, dairy or plant-based

For the topping

Method

  1. Preheat the oven to 190°C/ fan 170°C /Gas Mark 5.
  2. Using a food processor, blitz the digestives until fine. Stir through the melted butter until well combined. Tip into a well-greased 23cm loose bottomed tart tin, and cover the base and sides with an even layer, pressing into place with the back of a spoon. Place in the preheated oven for 8 minutes.
  3. While the base is in the oven, make the caramel by adding the caramel ingredients to a high-powered blender and blitz until completely smooth, which will take a few minutes.
  4. Once the base is taken from the oven, evenly spread the caramel over the base and leave to completely cold and set before moving on to the next step.
  5. To assemble, top the cooled caramel with the sliced banana, then evenly add dollops of the cream, before dusting with a little cocoa powder and adding a few little chocolate eggs. Cover and refrigerate until ready to serve. This pie is best eaten on the day it is made.

Easter Energy ‘Eggs’ 

by Nessa Robins

If you are planning on making some tasty treats to gift this Easter, this mixture makes enough for two half dozen cartons of Easter Energy ‘Eggs’. You could use a combination of nuts in place of the pecans and cashews. Nuts and seeds are nutrient-dense foods that offer a variety of health benefits; they’re rich in healthy fats, high in protein and antioxidants, and packed with fibre. A plant-based milk and chocolate can be used to make these chocolatey treats plant-based. 

Enjoy!

Nessa x

Easter Energy ‘Eggs’

Ingredients

Makes 12

200g dates, pitted

4tbsp natural peanut butter

70g pecans

50g unsalted cashew nuts

25g sesame seeds

25g sunflower seeds

2tbsp milk, dairy or plant-based

Topping

200g good quality dark chocolate, melted

Method

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

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

Add the rest of the ingredients and blitz to combine but be careful not to over process.

Remove the blade from the bowl. Take a spoonful of mixture and careful mould into an egg shape. Repeat this with the remaining mixture, making twelve ‘eggs’. Place on a greaseproof paper-lined tray and place in the fridge for a few hours to set.

Once the ‘eggs’ have firmed, using a skewer, dunk each one into the melted chocolate and place back on the tray and into the fridge. Once fully set place in an airtight container and refrigerate for up to five days. 

Chocolate Banana Ice Cream with a Pecan Crunch 

by Nessa Robins

This chocolate ice-cream is packed with ingredients your gut is going to love. Potassium, magnesium, and fibre rich bananas are great for the digestive system. Ensure the bananas are fully frozen before you make this dessert, as the creaminess of the blitzed frozen banana is the secret to this ice-cream. Also, to keep the gut happy, ensure the yogurt you’re using has declared it includes ‘live active cultures’. The added cacao is full of antioxidants and gives a delicious chocolate hit.

Enjoy!

Nessa x

Chocolate Banana Ice Cream with a Pecan Crunch 

Ingredients

Topping

  • 50g pecans
  • 1 tbsp honey

Method

1. Peel and slice the bananas. Place in a freezer-proof container and pop in the freezer for at least 6 hours, or preferably overnight.

2. Once the bananas are fully frozen, add them with the yogurt, cacao powder and maple into a blender or food processor and blitz until smooth. 

3. Pour into a freezer-proof dish and place in the freezer for about two hours. 

4. In the meantime, make the pecan crunch. Place a frying pan over a medium heat. Add the pecans and dry fry for about two minutes, tossing regularly. Once the pecans start to brown a little, drizzle over the honey. Stir to combine. Take from the heat, and carefully transfer the sticky pecans to a plate to set. Once completely cooled, break the pecan crunch into pieces.

5. Scoop the chocolate banana ice-cream into bowls, scatter over some pecan crunch and serve.

Peanut Butter Brownie Bars

by Nessa Robins

Sweet treats are synonymous with Easter, so over the coming weeks we are going to share a selection of delicious, sweet recipes with you. These peanut butter brownie bars are a real favourite in our house. The brownie base is dense with a deep chocolate flavour, which is topped with a sweet, peanutty caramel layer, and finally a glossy layer of melted chocolate on top with a sprinkling of chopped peanuts for an extra crunch. These multi-textured treats are both sweet and salty, and a must-try for any peanut-fan. I’ve made these bars in a loaf tin, but for smaller bites use a brownie tray or swiss-roll tin. 

Enjoy!

Nessa x

Peanut Butter Brownie Bars

Ingredients

Base Layer

  • 180g dark chocolate, finely chopped
  • 120g butter
  • 300g porridge oats, blitzed until fine
  • 150g caster sugar
  • 100ml milk

Caramel Layer

Chocolate Layer

  • 150g milk chocolate, finely chopped
  • 1tbsp coconut oil
  • 25g salted peanuts, chopped

Method

Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Line a 2lb loaf tin or a brownie tin with greaseproof paper.

To make the base layer, melt the dark chocolate with the butter in a small saucepan over a low heat. Once melted, take from the heat. In a large bowl combine the blitzed porridge oats, cater sugar and milk. Add the melted chocolate mixture. Stir to combine and transfer to the lined tin. Place in the pre-heated over for 20 minutes. Leave to cool in the tin on a wire rack.

To make the caramel layer, add the peanut butter, maple, and coconut oil to a small saucepan. Place over a low heat. Once the mixture starts to melt, stir to combine. Take from the heat and stir through the peanuts. Pour over the cooled based and place in the fridge for a couple of hours to set.

To make the topping, add the milk chocolate and coconut oil to a microwavable bowl and melt together for about a minute in the microwave. Stir to combine and pour over the set slab. Leave in the fridge for a few hours or overnight to fully set.

Cut into slices or chunks and place in an air-tight container in the fridge for up to five days. Enjoy!

Colcannon with a Wild Garlic Butter

by Nessa Robins

In the past, potatoes were always an integral part of dinners in Ireland, and by the mid-18th century colcannon emerged as a staple meal. They mixed potatoes with garden greens, such as kale or cabbage, with the intention to produce a meal hearty enough to keep a working man full for the rest of the day. Colcannon is still a well-loved dish in Ireland, though it is now normally served as a side. 

I’m using Irish-grown potatoes and cabbage from my vegetable box in this recipe, and I’m topping the colcannon with a wild garlic butter, but finely chopped scallions can be used in the wild garlic’s place. As wild garlic is only available for a few weeks each year, I normally make a batch of this butter and store it in the freezer to enjoy over the coming months. It pairs perfectly with the creamy mashed potato but works equally well with roasted vegetables.

With a host of wholesome, nutritious ingredients, this colcannon has the makings of the most delicious Irish dish to enjoy this St. Patrick’s Day.

Enjoy!

Nessa x

Colcannon with a Wild Garlic Butter

Ingredients

  • 1kg potatoes, peeled and diced
  • 250g sweetheart cabbage, finely sliced
  • 100ml milk
  • 50g butter
  • Salt and freshly ground black pepper

For the butter

  • 100g butter, softened
  • 20g wild garlic leaves
  • ½ tsp sea salt

Method

Stir though the steamed cabbage and divide between 4 plates, making a well in the centre of each mound of colcannon. Add a slice of the wild garlic/scallion butter to the well and serve. Enjoy!

Place the peeled and diced potatoes into a metal steamer, with simmering water beneath, and simmer for 20-30 minutes until cooked through. 

While the potatoes are cooking, steam the cabbage for about five minutes until a little tender. 

To make the wild garlic butter, wash and fully dry the wild garlic leaves – a salad spinner is best for this. Then, finely chop the wild garlic. Add to a bowl with the softened butter and sea salt. Combine well using a wooden spoon. Transfer the butter to a square of greaseproof paper, before wrapping tightly and popping in the fridge until needed. 

When the potatoes and cabbage are ready, add the milk and butter to a large saucepan with a little salt and a few grinds of black pepper. Place over a medium heat and once it begins to simmer, turn off the heat below and add the potatoes. 

Using a potato masher, mash the potatoes until smooth and creamy. 

Loaded Open Sandwich

by Nessa Robins

There are certain sandwich fillers which have the ability to elevate and even transform an ordinary sandwich into something spectacular. Red onions are one of my favourite vegetables to pickle as they’re so versatile. They work well in a sandwich (plain, toasted, or open), on burgers, in salads, or as a chilli topping. They become a little sweeter the longer they sit, so it’s best to prepare them a couple of days before you plan on using them, and they keep well in the fridge for up to two weeks. Once all the onion slices are gone, the liquid can be re-used for another few red onions. Likewise, hummus makes for a great addition to any sandwich or wrap. I’ve used a gorgeous za’atar in this recipe which adds deep woody and floral flavours to the hummus. To assemble the sandwich, I’m frying off some Irish chestnut mushrooms in a mild-flavoured marinade, but you could replace these with roasted vegetables, strips of pan-fried courgettes, or summer salads, once they’re back in-season. 

Enjoy!

Nessa x

Loaded Open Sandwich

Pickled onions

Hummus

Mushrooms

  • 200g mushrooms, sliced
  • 1tbsp soy sauce
  • 1tbsp balsamic vinegar
  • 1tsp olive oil
  • 2 cloves garlic, crushed
  • Salt & black pepper

To assemble

Method

Prepare the pickled onions by adding the vinegar, sugar, salt, and bay leaf, if using, to a small saucepan. Place over a medium heat. Bring to the boil and simmer for two minutes. Remove from the heat and allow to cool slightly. Add the onion slices to a sieve and holding over the sink or a large bowl, pour over some recently boiled hot water. Place the onion slices in a large, sterilised jar and pour over the hot liquid. Seal and once cooled, refrigerate for up to two weeks.

For the hummus, add the ingredients to a food processor and blitz until smooth. Transfer to a sealed container and refrigerate for up to 3 days.

For the mushrooms, add the soy sauce, balsamic, olive oil, garlic and a little salt and pepper into a bowl. Whisk to combine. Add the sliced mushrooms and stir to combine with the sauce. Either use straightaway or cover and refrigerate for using later in the day. To cook the mushrooms, add a little olive oil to a hot pan, add the mushrooms and cook over a high heat, stirring well, for about 5 minutes. 

When ready to enjoy the sandwich, brush a little olive oil on each side of the slice of bread and cook for a minute or so on each side on a hot griddle pan. 

To assemble, add a layer of hummus to the griddled bread, top with the mushrooms, some pickled onions, and a scattering of microgreens. Enjoy straight away!

Wholemeal Pancakes with Caramelised Banana Recipe

by Nessa Robins

Pancakes are so versatile, working equally well as a sweet or savoury treat. I’m using Irish wholemeal flour in this recipe, which is fine in texture, allowing it to combine perfectly to create light and fluffy pancakes. The extra fibre in the wholemeal is also great for our gut, while helping to keep us feeling fuller for longer. This is one of my favourite pancake toppings, and if you’re a banana fan, I know you’re going to love it too. 

Enjoy!

Nessa x

Wholemeal Pancakes with Caramelised Banana 

Ingredients

Topping

To serve

  • Good quality vanilla yogurt
  • Caramel sauce, maple syrup or honey

Method

Add the flour to a large bowl. Sieve in the baking powder and whisk gently to combine.

Add the egg to the bowl and combine with the flour before gradually adding the milk, whisking well in between each addition.

Place a pan over a medium heat. Add a little oil and once hot add a ladle to the pan, once bubbling, flip and cook on the other side. Repeat with the remaining batter. This quantity should make about 8 small pancakes. 

To caramelise the banana, add the butter to a pan, once foaming, add the banana slices and fry on each side for about a minute, until golden. Drizzle over the honey. Allow to sizzle for a few seconds before taking from the heat.

To serve, top the pancakes with the caramelised banana, add a good dollop of yogurt and a drizzle of caramel sauce, maple, or honey. Enjoy straightaway!

Oat Bread

by Nessa Robins

Ultra-processed foods are everywhere, and it can sometimes be hard to believe a basic staple, such as the bread we use for our lunchtime sandwich, can be included in this list. Over the past week there has been an international celebration of real bread through Real Bread Week – a campaign which promotes the importance of real, additive-free bread. 

I love bread-making. I find it to be therapeutic but also making my own bread allows me to know exactly what I’m feeding my family. Traditional soda bread is my go-to but when I’m looking for a more substantial, nutrient-rich loaf, this oat bread would be top of my list. This oat bread is packed with protein-rich ingredients to give you a good energy boost first thing in the morning or enjoy it alongside a salad as a nutritious lunch. It’s simply oats, a good quality full fat Greek yogurt, milk, sunflower seeds, salt, and bread soda to help it rise, and a little honey to sweeten. It’s easy to assemble and bakes in just over 60 minutes. I’d love you to give it a try.

Enjoy!

Nessa x

Oat Bread

Ingredients

400g porridge oats

2tbsp sunflower seeds, plus extra for topping

1tsp bread soda, sieved 

½ tsp salt

400g Greek yogurt

50ml milk

1tbsp honey

Method

1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6. Lightly grease a loaf tin with some butter.

2. Place the oats into a food processor and blitz for a few moments, until fine and they have a similar appearance to flour. 

3. Add the blitzed oats to a large bowl with the seeds, bread soda and salt. Stir to combine.

4. Make a well in the centre and add in the yogurt, milk, and honey. Using one hand, keep stirring the ingredients until a ball of dough has formed. 

5. When it comes together, place into the greased loaf tin. Top with a scattering of sunflower seeds and flatten slightly to ensure the loaf is even and the seeds are sticking to the dough. 

6. Place in the preheated oven for 50 minutes. After this time, carefully remove the loaf from the tin. Place the loaf directly onto the oven rack and continue to bake for an additional 10-15 minutes, after which the base of the loaf will sound hallow when tapped. 

7. Leave to cool on a wire rack before cutting into slices.