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.
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.
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.
Line a small tray (4x8inch approx) or lunch box with parchment paper.
Start by making the base, measure the coconut flour, melted coconut oil and maple syrup into a mixing bowl. Stir well to combine.
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.
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.
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.
After this time cut into bars and place on a wire rack or plate.
Melt the chocolate gently in a pot or in the microwave.
Spoon the melted chocolate over top of the bars and chill for 10 minutes. Enjoy!
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.
Saag aloo gobi = greens potatoes cauliflower. It’s a classic Indian side dish, a drier curry, delicately spiced and absolutely delicious! We find it easier to mostly make it in the oven and then quickly finish it off on the hob with the spinach/kale and lemon juice. It is honestly gorgeous, we make it so often to go with our weekly bowl of dal or chickpea masala. Or to make it a meal in it’s own right, add a drained tin of chickpeas or some chopped extra firm tofu to the pan for some protein. Don’t stress if you don’t have the brown mustard seeds or cumin seeds, just leave them out. Top with sliced chilli for an extra kick. I hope you really enjoy it.
1 large red onion, peeled and sliced
1 cauliflower, cut into florets
around 6 medium potatoes, cut into bites
2 tbsp oil
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp garlic powder
1 tbsp curry powder
1 tsp salt
black pepper to taste
the juice of 1/2 a lemon
200g chopped kale/spinach
Pre-heat your oven to 200C and find a large oven and hob safe dish (or you can just use a deep oven dish). Tumble in the chopped onion, cauliflower and potatoes then drizzle with the oil.
Add the whole spices, curry powder, garlic powder, salt and pepper then mix well with your hands to evenly coat each bite with the seasoning.
Roast in the oven for around 30 minutes or until the potatoes are cooked through. Check and stir the dish every 10 minutes to ensure an even bake.
Now place the pan on a hot hob and stir through the lemon juice and kale/spinach. Cook until the greens are wilted. Alternatively, if you are using a baking dish that is not safe on the hob, wilt the greens separately then stir through with the lemon juice.
Serve hot with rice and dal or chickpea masala. Enjoy!
Pancakes are the best any time of year but make them extra special for new years day brunch! Make them large with sticky toffee apples, coconut granola and add your favourite ice cream plus a few sparklers if you wish!
Happy New Year to you, may 2023 be a healthy and happy one.
1 tablespoon white or cider vinegar or lemon juice
oil to fry
vanilla ice cream to serve
For the toffee apples.
Warm a frying pan on a medium heat. Add the knob of butter, and warm through to melt. Tip in the diced apples and cook to soften for a couple of minutes. Add the cinnamon and maple syrup. Cook for a further few minutes until you get a toffee consistency, then pour into a bowl.
For the coconut granola
Preheat the oven to 170c.
Add the coconut, oats, honey and melted butter to a bowl, mix well. Transfer to a lined baking tray.
Toast in the oven for 10-15 minutes, until nice and golden. Keep a close eye so it does not burn. When its cooled pour into a serving bowl.
For the pancakes
Add the flour, sugar, bicarb of soda to a mixing bowl, give it a good stir.
Measure the milk into a jug, crack in the egg, add the vinegar and vanilla and whisk well. Pour into the mixing bowl withe the flour and mix the batter with a fork.
Add the melted butter and gently fold in.
Warm a frying pan on a medium heat, add a drizzle of oil.
To make big pancakes add 4 tablespoons of batter to the pan. Cook until you see bubbles, then flip. Repeat with all the batter.
To serve, stack the pancakes on a plate, add the toffee apples, a few scoops of ice cream, top with coconut granola and a drizzle of maple syrup.
Every feast needs a centre piece and this bronzed pastry parcel looks the part on a festive table. Stuffed with delicious veggies, nuts and cheese its a real crowd pleaser.
The best part is that this can be made ahead of time, make and wrap the filling and keep it in the fridge until the day of the dinner, then add its pastry coat and bake. Serve with your favourite potatoes, side veg and a delicious gravy.
Cooking methods have evolved over the years. Traditional methods of steaming, boiling and roasting will remain but air frying is a new enough method and a great addition. I decided to hop on the air frying wagon a couple of months ago and have not regretted it one bit.
Air fryers are very economical to run and so efficient! And whats more they are great for cooking vegetables in a speedy tasty manor.
Butternut squash is a great winter veg, I spied the hasselback version and was dying to try it out. Basted in a spiced butter it is a delicious side dish. If you don’t own an air fryer you can make the same dish in a casserole or roasting dish in the oven, it will take about an hour at 180C.
Carefully cut the butternut squash in half and scoop out the seeds.
You’ll need 2 chop sticks to make incisions in the squash. Take one half of the squash and place a chop stick on either side. Hold the sticks in place along with the squash with one hand and chop multiple thin slices with a sharp knife down as far as the sticks with the other hand. they should be about 4mm thick. Repeat with the other half of the squash.
Melt the butter in a pot or microwave and add in the paprika, cumin, chilli, salt and pepper, give it a stir.
Remove the grill place and pour the spiced butter into the air fryer basket
Place both of the pieces of squash in the basket, flat side down in the spiced butter.
Air fry for 25 minutes, basting with the butter half way through.
Check the squash is fully cooked by piercing with the tip of a sharp knife.
When its fully cooked remove carefully from the basket, baste again with the spiced butter and serve.
There is nothing more satisfying and healthy than a big plate of local, seasonal vegetables. This dish is so simple to put together, and it’s faff-free, all being baked on one tray. So perfect for a mid-week meal. The crunchy, breaded cauliflower brings delicious texture to the plate (we recommend doing the same technique with butternut squash slices too) and the creamy garlic and herb dip makes every mouthful delectable! Hope you enjoy it!
Ingredients (serves 2)
For the cauliflower schnitzel:
2 large slices from the middle of a cauliflower (pop the rest of the cauliflower back in the fridge to use in another recipe)
around 8 tbsp natural yoghurt
salt & pepper to taste
around 8 tbsp bread crumbs
Vegetables for the tray:
4 medium potatoes
10 brussels sprouts
olive oil, salt & pepper to taste
For the garlic & herb dip:
100g cashew nuts
2 tsp vinegar
1 clove of garlic
a large handful of chopped herbs eg chives, parsley, sage, rosemary
salt & pepper to taste
Turn your oven on to 200C and get your steamer set up. Line a large baking tray with baking parchment. Cut your cauliflower into two thick steaks and pop them into the steamer for 8 minutes or until just tender.
Meanwhile prepare two wide bowls, one with the natural yoghurt and one with the breadcumbs. Season the yoghurt with salt and pepper and mix well. When your cauliflower steaks are tender, drench them first in the yoghurt, then in the breadcrumbs, turning over a few times until nicely coated. Place the breaded cauliflower steaks on the baking tray.
Cut your potatoes, parsnips and carrots and arrange on the tray alongside the cauliflower schnitzels. Drizzle with olive oil and sprinkle with salt and pepper then place in the oven to bake for around 30 minutes. You can carefully turn everything after 15 minutes to ensure an even bake.
Prepare the brussels sprouts by cutting off the base and slicing them in half. Toss in a small bowl with a little oil and seasoning, these can be added to the tray for the last 10 minutes of cooking.
Prepare the garlic and herb dipping sauce. In a strong, small blender, blend the cashews, water, garlic & vinegar until completely smooth. Taste and season with salt and pepper, then stir into a bowl with the chopped herbs.
When the schnitzels and vegetables are cooked through and golden brown, divide between two plates and add a generous side of the dipping sauce. Enjoy!
We just love a seasonal muffin…they are so versatile and portable. This is a good alternative to the sugar laden shop bought ones, and a big hit with my young kids. They’re almost soufflé like, light and fluffy muffins with warming winter spices! Absolutely delicious with a hot chocolate in front of a cosy fire.
We’re all used to festive flavoured cookies but these muffins are nice for a change. Bake them up over the festive season to enjoy for breakfast or as a snack in the lunch box.
They can be made with most nut or seed butters. I used light tahini (thats blended sesame seeds) and they were light and delicious. I was going to blend up some oats to use as the flour but decided to use Ready Brek instead and it worked, so I’ve kept it in the recipe.