3-Ingredient Chocolate Mousse

by Nessa Robins

Chickpea water, which is known as aquafaba, has many culinary uses. For a liquid we would normally discard, it’s amazing just how many ways we can turn it into something delicious. From marshmallows to mayonnaise, it can be used to replace eggs and egg whites in a wide range of recipes. Two tablespoons of aquafaba are equivalent to one egg white. It whips beautifully lending itself to be a wonderful replacement for egg whites in a meringue recipe or in a mousse, such as the recipe I’m sharing today. 

It’s important to bear in mind, aquafaba will take longer to whip than eggs, so you will need to whisk the liquid for approximately ten minutes to get the desired consistency needed for the mousse. As the sweetness of the dessert is mostly dependent on the chocolate used, it is best to choose a good quality dark chocolate, with a cocoa content which isn’t too high, so around 55-60%. For a plant based version, ensure the chocolate is dairy-free. This delicious 3-ingredient chocolate mousse would make for the perfect treat to enjoy with a loved one, family or friends this Valentine’s.

Enjoy,

Nessa x

3-Ingredient Chocolate Mousse

Ingredients

  • 200g good-quality dark chocolate (about 55-60%) 
  • 125ml aquafaba
  • 2tbsp maple syrup

To serve

  • 1 square chocolate
  • Raspberries

Method

To serve, grate over some chocolate and top with a few raspberries. Any leftovers can be covered and kept in the fridge for up to three days. Enjoy!

Break the chocolate into pieces and place in a bowl over a saucepan of simmering water, without allowing the bowl to touch the water. Once it starts to melt, stir it well and remove from the heat to cool completely before using.

Add the aquafaba to a dry mixing bowl and mix at a high speed for 10 minutes, or until the mixture has thicken and forms stiff peaks. 

Slowly add the cooled melted chocolate, but do not beat the mixture.

Once combined, add the maple syrup and using a spatula fold it through the mixture.

Transfer the mixture between 4 small ramekins or teacups. Place in the fridge for a couple of hours to set.

Creamy Mushroom Pasta

by Nessa Robins

During the summer and autumn months we have an abundance of vegetables in season, but even at this time of year, when the rain is hitting the windows and the sun is reluctant to make any sort of an appearance, there is still an impressive number of Irish grown vegetables available. Some of the vegetables which are currently in season include potatoes, swede, parsnip, carrot, beetroot, onion, leek, kale, and cabbage. 

Due to mushrooms thriving in darkened conditions, Irish mushrooms are available to us all year round. Mushrooms also offer a certain meatiness to a meal, making them a satisfying addition to any pasta dish or pie. This pasta dish can be prepared and on the table within half an hour. It includes some seasonal vegetables, and a good dash of cream adds a little indulgence to this midweek supper.  

Enjoy,

Nessa x

Creamy Mushroom Pasta

Ingredients

Serves 2

  • 200g spaghetti
  • 1 tbsp olive oil
  • ½ leek, cut in half and finely sliced 
  • ½ tsp chilli flakes
  • 300g mushrooms, sliced
  • Knob of butter
  • Salt and freshly ground black pepper
  • 100ml cream
  • 50g parmesan, grated, plus extra for serving
  • 1tbsp fresh lemon juice
  • 75g spinach or young kale leaves, roughly chopped

Method

Cook the spaghetti according to the pack’s instructions. 

While the pasta is cooking, add the olive oil to a large frying pan over a medium heat. Add the leeks, stir to combine, and cook for about 5 minutes.

Add the chilli flakes and cook for about 30 seconds before adding the mushrooms and a knob of butter. Season well with black pepper. 

Cook for about five minutes, stirring continuously until the leeks and mushrooms appear cooked.  

Once the pasta is cooked, reserve a small cup of the cooking water before draining, covering, and leaving to one side.

In a small bowl, combine about 4 tbsp of the reserved pasta water with the cream, grated parmesan, lemon juice and a little sprinkling of salt.

Add the spinach and the cooked pasta to the pan. Pour over the cream mixture and stir well to combine. Check the seasoning, and serve straightaway with a good grating of parmesan, and a few grinds of black pepper. 

Take from the heat and serve straight away with a few grinds of black pepper and an extra grating of parmesan. Enjoy!

Crispy Garlic Hasselback Potatoes

by Nessa Robins

Potatoes are a rich source of vitamins, minerals and fibre, and are such a versatile vegetable to have to hand. They can be prepared and served in many different ways, and making a hasselback version is one of my favourite ways to enjoy them. Par-steaming the prepared potatoes is an important step of the process as it aids a more even cooking of the potatoes. The recipe below makes for the most delicious hassleback potatoes, as the inside of the potato remains fluffy while the outside becomes perfectly crisp.

Enjoy!

Nessa x

  • Ingredients
  • 3 large potatoes
  • 3tsp olive oil
  • Sea salt
  • 50g butter
  • 2 cloves garlic, crushed
  • To serve
  • Chunk of Parmesan cheese
  • 2 scallions, finely chopped

Method

1. Prepare the potatoes by placing each one between two chopsticks or butter knives and carefully cut slices at intervals of 5mm, but don’t completely cut through the potato.
2. Par-steam the potatoes for 20 minutes.
3. Preheat the oven to 220°C/ fan 200°C /gas mark 7.
4. Remove the potatoes from the steamer and add to a parchment paper-lined baking tray. Drizzle each potato with a teaspoon of olive oil – taking care to separate each slice and evenly distribute the oil. Sprinkle over a little sea salt and place in the preheated oven for 20 minutes.
5. In the meantime, make the garlic butter by melting the butter in a small saucepan. Take from the heat and stir through the garlic. Leave to one side.
6. Take the potatoes from the oven and drizzle over the garlic butter – again taking care to distribute the butter between the potato slices. Return to the oven for another 20 minutes, only to take from the oven a couple of times to baste the potatoes with the butter as it melts back into the tray.
7. Once the potatoes are fully cooked through, take from the oven, grate over the Parmesan, add a sprinkling of chopped scallion and serve straight away.

Chocolate Orange Energy Balls 

by Nessa Robins

Oranges are currently in season, making it a particularly good time to add them to your Green Earth Organics box. They are especially rich in vitamin C, which support our immune system, aids in the adsorption of iron and helps to find inflammation in the body. They are also a great source of fibre and folate. 

The zest of an orange holds incredible flavour and makes a great addition to sweet treats. Our oranges are organic and unwaxed, making the zest especially beneficial for using in recipes, but still give the oranges a wash before zesting. Orange zest can be placed in a freezer proof container and popped in the freezer for up to three months, so the next time you’re treating yourself to an orange, remove the zest first before peeling.

These chocolate orange energy balls make for a delicious, sweet treat to enjoy anytime of the day. They are packed with wholesome ingredients. If you prefer you can omit the chocolate topping, they will still be full of flavour. 

Enjoy!

Nessa x

Chocolate Orange Energy Balls 

Ingredients

Makes 24

Topping

  • 100g chocolate, of choice, melted
  • Zest ½ orange

Method

Leave to set and store in the fridge until ready to serve. They will keep well in the fridge in a sealed container for at least 5 days.

Add the oats and almonds to a high-powered blender and blitz until fine.

Add the dates, milk, peanut butter, cacao, and orange zest. Blitz for about 30 seconds, until fully combined.

Taking a little scoop of the dough, roll into a ball and place on a greaseproof paper-lined tray. Repeat with the remaining mixture, making about 24 balls. 

Drizzle over the melted chocolate. Top with some orange zest.                            

Butternut Squash & Chickpea Salad

by Nessa Robins

There are so many studies confirming the positive effect eating a diet rich in fruit and vegetables can have for our health. Whether we’re concerned with issues regarding our gut or even if we’re trying to ward off illnesses, how we fuel our bodies will always be something important we need to consider. 

This Butternut Squash & Chickpea Salad is a delicious way to serve a variety of plants in one serving. I prefer to eat this dish warm, but it also serves well cold, making it a nutritious lunch to make-ahead of time. 

Enjoy!

Nessa x

Butternut Squash & Chickpea Salad

Ingredients

  • 1 butternut squash, peeled and diced into bitesize pieces
  • 1 tin chickpeas, drained, rinsed and patted dry
  • 2tbsp olive oil
  • 1tsp smoked paprika
  • 1tsp ground cumin
  • Salt and freshly ground pepper
  • 100g quinoa
  • 300ml vegetable stock
  • 200g broccoli, cut into florets
  • 100g rocket and/or spinach

For the dressing

  • 100g natural, smooth peanut butter
  • 50ml water, recently boiled
  • Juice of 1 lime
  • 1 clove garlic, crushed
  • 1tbsp light soy sauce
  • 1tbsp maple syrup
  • 1tsp sesame oil

To serve

  • 1tbsp sesame seeds
  • Coriander leaves

Method

1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.

2. Place the butternut squash and chickpeas into a large roasting tray. Drizzle over the olive oil, and add the smoked paprika, cumin and a little salt and pepper. Cook in the preheated oven for about 40 minutes, stirring regularly as they cook. 

3. Prepare the quinoa according to the pack’s instructions, by adding the hot stock and quinoa to a small saucepan, cover with a lid and place on a low heat for about 20 minutes. 

4. In the meantime, lightly steam the broccoli for 2- 3 minutes, and set to one side.

5. Make the dressing by adding the dressing ingredients to a mini chopper and blitzing gently for a few seconds to combine.

6. To serve, place a layer of rocket and spinach on a large platter, or divide between four bowls, top with the cooked quinoa, the roasted squash and chickpeas, and the steamed broccoli. Sprinkle over the sesame seeds and some coriander leaves. Drizzle over the peanut dressing and enjoy!

Winter Vegetable Soup

by Nessa Robins

A bowlful of soup can be somewhat restorative at this of year, especially when it includes wholesome organically grown Irish vegetables. If you happen to have some fresh vegetables remaining from your Christmas Vegetable Box, a soup is a wonderful way to quickly transform them into a meal. If you are hosting a New Year’s party, this soup would go a long way served hot in little shot glasses, topped with a tiny drizzle of cream and a couple of thyme leaves. It’s equally delicious served in a big bowl alongside a toastie, or if you’re planning a New Year’s hike, it can be added to a warmed flask as a deliciously warming treat to tuck into when hunger strikes. Whatever way you choose to serve it, I hope you enjoy it.

Nessa x

Winter Vegetable Soup

Serves 4

Ingredients

  • 50g butter, dairy or plant-based
  • 250g mushrooms, sliced 
  • 2 leeks, washed and sliced
  • 1 small potato, peeled and diced
  • 1 onion, roughly chopped
  • 1 stick of celery, sliced 
  • Few sprigs of thyme, leaves only
  • Salt and freshly ground pepper
  • 750ml hot vegetable stock
  • 50ml cream, dairy or plant-based 
  • Method
  1. Melt the butter in a large saucepan over a low heat. When it begins to foam add the mushrooms, leek, potato, onion, and celery, stir to combine with the butter.
  2. Place a butter wrapper or a piece of greaseproof paper over the vegetables, to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
  3. When the vegetables are soft but not coloured, and the thyme, season with a little salt and a few grinds of pepper and add the stock. Continue to cook for another 15 minutes or until the vegetables are soft.
  4. Using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary. Pour in the cream and stir well to combine.
  5. Pour the soup into serving bowls and garnish with a few thyme leaves and a little drizzle of cream or add to a warmed flask to enjoy while out for a walk later in the day. 

Christmas Trifle

by Nessa Robins

A big bowlful of trifle has always been synonymise with Christmas. It looks so impressive, yet isn’t time-consuming to make. The spiced berry chia jam is filled with festive flavours, and can be prepared with fresh or frozen berries – if you happen to have a stash saved in the freezer. The base and custard layer of this trifle can be prepared and assembled the day before it’s needed, so on the big day it will only take minutes to add the cream and a few toppings. If you haven’t a large trifle bowl to hand, the mixture can easily be divided into individual serving bowls, or even glasses.

Enjoy!

Happy Christmas. 

Nessa x

Christmas Trifle

Ingredients

Serves 8

Spiced Berry Chia Jam

  • 500g raspberries & strawberries, fresh or frozen
  • 2tbsp water
  • 2tbsp honey
  • ¼ tsp cinnamon
  • Pinch of nutmeg
  • 2tbsp chia seeds
  • Zest of 1 orange 

Trifle Layers

  • 350g Madeira cake, homemade or shop-bought, thinly sliced
  • 250g fresh raspberries & strawberries, sliced or cut in half
  • 500ml good quality vanilla custard
  • 500ml cream, lightly whipped

Toppings

  • 50g hazelnuts, chopped
  • Zest of ½ orange 

Method

  1. To prepare the chia jam, place the berries, water, honey, cinnamon and nutmeg into a medium-sized saucepan, and place over a medium heat. Bring to the boil, then reduce the heat and simmer for 15 minutes, mashing the fruit intermittently. Remove from the heat and stir through the chia seeds and orange zest. Allow to cool fully before making the trifle.
  2. To assemble the trifle, place a layer of the cooled chia jam on the base of the trifle bowl. Top with the thin slices of Madeira cake. Add some more of the jam and continue layering the cake and berries until all have been used up. 
  3. Top with a layer of fresh berries, before adding an even layer of custard, if not serving immediately the trifle can now be refrigerated for up to 24 hours.
  4. Before serving, add the layer of whipped cream and sprinkle the hazelnuts and orange zest around the edges. Serve and enjoy!

Christmas Gravy & Simply Prepared Sprouts 

by Nessa Robins

For me, Christmas dinner is one of my favourite meals of the year. There are so many different elements on the plate, which merge so deliciously together, and a good-quality gravy always elevates every mouthful. The gravy recipe I’m sharing is packed with wholesome Irish vegetables and herbs, with plenty of fresh sage, as a nod to the traditional Christmas flavours. I’m using a roasting tray which is also suitable for the stovetop, but after roasting the vegetables you could transfer this mixture to a large saucepan either. It may be a little time-consuming to make on Christmas morning, so it’s probably best to make it in the run-up to Christmas, freeze flat in an airtight freezer bag, and then heat completely through just before serving dinner. 

Brussels sprouts are rich in fibre and packed with nutrients. They are delicious served in so many ways, but when serving sprouts, I still prepare them the way I remember my mother preparing them. The sprouts are cut in half, and added to a saucepan of boiling salted water, and simmered for no more than five minutes, when a tiny bite will remain. They are then drained, added to a warmed bowl, and topped with butter – dairy or plant-based – and a sprinkling of sea salt. Simple and delicious!

Enjoy!

Nessa x

Christmas Gravy

Ingredients

  • 2 onions
  • 2 carrots
  • 2 sticks celery
  • 10 sage leaves
  • 1 sprig rosemary
  • 1 tbsp olive oil
  • Salt and freshly ground pepper
  • 1tbsp plain flour
  • 1 vacuum packed bag (180g) chestnuts 
  • 1lt vegetable stock

Method

Once the vegetables are soft, take the rosemary sauce from the pan and blitz the gravy. Carefully pass it through a sieve, into a clean saucepan, which gives the gravy a smooth consistency. Place back on the heat and fully heat through before serving. 

Preheat the oven to 200°C/fan 180°C /Gas Mark 6.

Place the onions, carrot, celery, sage and rosemary into a large roasting tray. Drizzle over the oil and season with some salt and pepper. Place in the preheated oven for 40 minutes, stirring regularly. 

Take from the oven and place on a low heat on the stove. Sprinkle over the flour, stir through the chestnuts and add the stock. Turn the heat up a little under the tray. 

Stir to combine and bring to a boil, before simmering on low for 30 minutes. 

Vegetable Wellington

by Nessa Robins

If you are looking for a show-stopping main, packed with Irish vegetables, we’ve got you covered. This Vegetable Wellington not only looks the part at a Christmas feast, it tastes scrumptious too. It can even be prepared in advance of the big day and popped into the freezer, only to defrost in the fridge the night before. Serve it alongside all the trimmings and lashings of gravy.

Enjoy!

Nessa x

Vegetable Wellington

Ingredients

2 rolls of puff pastry, taken from the fridge 20 minutes before using

225g mushrooms

1 carrot

1 stick celery

1 onion

1tbsp olive oil

100ml red wine

1tbsp soy sauce

1tbsp tomato puree

1tbsp fresh rosemary, finely chopped

1tbsp fresh sage, finely chopped

1 tin lentils, drained

180g cooked chestnuts, finely blitzed

Salt and freshly ground pepper

1tbsp milk, dairy or plant-based

Method

  1. Preheat the oven to 200°C/fan 180°C /Gas Mark 6.
  2. Add the mushrooms, carrot, celery and onion to a processor and blitz for a few seconds until finely chopped.
  3. Add the oil to a large pan, over a medium heat. Once hot, add the vegetables and cook for about ten minutes, stirring regularly.
  4. Next, add the wine, soy sauce, tomato puree and herbs. Stir to combine. Add the lentils and blitzed chestnuts. Season with a little salt and pepper. Simmer on low for another 10 minutes, stirring regularly. Take from the heat and allow to cool a little.
  5. Place one sheet of puff pastry on a greaseproof-lined baking tray. Evenly, add the cooked mixture to the centre of the pastry, leaving a few centimetres all around the mixture. Place the other sheet of pastry on top and using your hands, mould the pastry around the filling.
  6. Cut away any excess pastry – this can be used to make festive shapes to place on top. Secure the edges with a fork, score a criss-cross pattern across the top using the tip of a sharp knife. Brush with a little milk, and place in the preheated oven for 20 minutes.
  7. Slice and serve immediately with all the trimmings. Enjoy!

No thanks, free chemicals with every piece of produce.

by Kenneth Keavey

It would certainly be much easier to farm with chemicals, apply some herbicides for the weeds, a pesticide or two to deal with the aphids and other mealy bugs, and a fungicide here and there to deal with the different fungal diseases. For good measure maybe throw in a growth inhibitor and a chemical wax coating to literally seal the deal and we have our food system all sown up.

This unfortunately is the reality of our modern-day food system. There is little doubt that the illusion of healthy food fostering great happy farmers, and a vibrant diverse landscape is very neatly packed in shiny plastic packaging on supermarket shelves. It looks lovely and shiny and clean and perfect.It is more challenging to grow food organically, you cannot reach for a bottle of chemicals to deal with every problem

When an inspector came to our farm and took a sample of kale to test for chemicals, they tested for 870 chemicals to be exact, the kale came back completely clean, but it was shocking that they tested for this many active pesticides.That is a lot of chemicals that are floating around that could potentially be used on our food. Farming with nature, protecting biodiversity, producing good clean healthy food is important to us. As I was walking up from creating this video I saw a black bird eating a worm. It struck me that if we were using chemicals on our farm then that worm would have consumed chemicals in the soil and the blackbird would then also be consuming chemicals and the cycle would go on. The lovely picture-perfect produce wrapped in plastic on the supermarket shelves is hiding so much. It is hiding how that food was produced; what chemicals were applied to the food, whether nature was harmed, whether the people producing the food were treated with respect. We can’t think about all of that, the world is too crazy, and we are too busy. The question is how did we arrive at a place where these are questions we must associate with our food? They shouldn’t be. Of course there are MRLs, (maximum residue limits) these are limits that restrict the amount of chemical allowed in a food. But not all foods are tested and when they are a scary 54% of conventional food have chemicals in them (read the report here). Now I think it would be preferable if we didn’t have to consume any toxic chemicals with our food, especially chemicals we are getting without our knowledge.

But our journey is not about fear; it’s about empowerment. By choosing organic farming methods and supporting others who do the same, we are cultivating a relationship with the land that prioritizes health and sustainability. Our commitment to nurture the earth and provide nourishing food for you our community, can only continue through your support. After a tough year, now more than ever we could do with your support

.Thank you.

Kenneth

PS thank you to everybody who has placed a Christmas order already, we are very grateful for your support, and we hope you will be delighted with the produce and groceries that you receive for Christmas. If you haven’t done so already, please have a look now on our website and remember of course you can order a Christmas box, but also you can choose whatever you need for Christmas and we will deliver that too!

Link to the report

https://www.pcs.agriculture.gov.ie/media/pesticides/content/foodsafety/pesticideresiduesinfoodfrom2020/2021AnnualReportPesticideResiduesinFood060923.pdf