Cheese and fruit platters are gorgeous ways to graze over the festive season. They are great for sharing and require minimum effort. We like ours when we have friends over or when we watch a family movie.
We stock some gorgeous organic bio cheeses like this wheel of camembert and with a little effort it is delicious baked for your cheese board. Baked with garlic and herbs bring it to the next level, your guests will love it. Serve along side our delicious mulled wine.
Step 2: Most Camembert comes in a little wooden crate. Open the cheese and place in parchment paper and put it back into the crate. If there is no crate, place it on a baking tray.
Step 3: With a thin sharp knife, make grid like cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to “open” each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.
Step 4: Bake for 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers, grapes and bread.
It’s so lovely to combine Christmas flavours at this time of year. Cranberries are delicious served with savoury food but equally delicious bakes in a sweet pudding. The tart crimson fruit works really well with our delicious sweet organic Irish apples.
This crumble can be made and stored for 3 days in the fridge ready to bake on the big day. It also makes a gorgeous dish to take to a festive dinner party.
100g butter, cut into cubes (vegan butter will work too)
Step 1: Preheat the oven 190ºC and use a square or round deep dish 22cm approx.
Step 2: Pour the peeled and chopped apples into the dish along with the fresh cranberries, mixed spice, cinnamon and sugar, mix with a wooden spoon.
Step 3: In a separate mixing bowl measure in the plain flour, oats, sugar and mixed spice, stir to combine. Add the cubed butter and work into the dry ingredients with your fingers. When it looks coarse and crumbly its ready.
Step 4: Sprinkle the crumble topping over the apple mix. Bake in the oven for 30 to 40 minutes or until golden and bubbly.
The old reliable carrot is an annual hero on the vegetable charts! You’ll find it in soups and stews in the colder months but is given a jazz up in this tasty recipe.
Hasselback originated in a restaurant in Sweden where a potato was sliced multiple times but kept intact then seasoned, oiled and roasted. We’ve added some spice to our Irish organic carrot version and slowly roasted them and they are sweet and soft and flavoursome.
Serve as a starter with crumbled cheese and nuts or on the side with your veggie main course.
Step 1: Preheat the oven to 180°C. Peel the carrots and cut into 10cm lengths. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect. Tip: if you have chop sticks put them on either side of the carrot to help prevent cutting through.
Step 2: Put the fennel in a pestle and mortar if you have one and gently crush. Add the ground cumin, honey, oil, salt and stir. Pour the spiced mix over the carrots and coat each piece. Place on a baking tray and cook in the oven for30-40 minutes, until cooked through and golden.
Step 3: Serve warm with crumbled feta and chopped walnuts.
We are always looking for ways to use our gorgeous homegrown glossy green courgettes. This is our take on an Italian dish called Scarpaccia which loosely means ‘bad shoe’ because its as thin as a bad shoe apparently! It does make a very thin courgette tart for sure. The courgettes are very thinly sliced and the juice is extracted with salt but not wasted as it goes into the batter. We love the zero waste here.
Most of the recipes I came across used cornmeal but I used dried panko breadcrumbs in their place and it worked out just fine.
This is a gorgeous recipe to try, let us know if you do.
Step 1: Use a mandoline if you have one to finely slice the courgettes and red onion, 2-3mm thick. Then add the slices to a large mixing bowl. Sprinkle in the salt and toss through with your hands to coat in the salt, 2-3 minutes. Put a plate on top and a weight like a couple of tins to help extract all the liquid. Leave this for 2 hours.
Step 2: Preheat the oven 180ºC and oil a baking tray really well, 9 x 13 inch is what I used. After this time, use a cheesecloth or clean kitchen towel. Add the vegetables and squeeze out the extra liquid. The courgette juice will be used for the batter. To the juice add in the flour, dried panko breadcrumbs, fresh thyme leaves, nutritional yeast and black pepper, whisk well it should look like pancake batter. Then add the vegetables back in and stir to coat. **If the batter seems very thick add a small dash of water.
Step 3: Pour the mix into the baking tray and use a spoon to smooth out evenly.
Step 4: Bake for 30-40 minutes until cooked through and golden on top.
Purple, creamy, simple, quick and tasty! We have been stocking and selling Organic Irish Blueberries they are selling really well this season. This recipe is a nod to our friends at Banner Berries (Co. Clare), keep up the great work.
Blueberries are packed with antioxidants that are great for our bodies and skin. Blended with bananas this makes a delicious healthy treat and a super substitute for regular ice cream.
Check out our organic blueberries and add them to the cart along with your fair trade bananas and give this a whiz.
PS- We made this in a Ninja nutri blender – any smoothie blender will do.