We love these fritters! In fact I made them twice at the Farm Walk and I was asked for the full recipe so here it is. This is especially for Kenneths mother Maureen, who I promised I would share this, so she can make them at home herself.
This September we are making a conscious decision to eat more Irish produce, the carrots and courgettes are from the farm. While the other ingredients are from further afield we are happy knowing that these came from Irish soil. And I tell my kids that when we eat these fritters. Oh and my daughter had these in her lunchbox for school and loved them.
Step 1: Using a machine or box grater, grate the courgette, carrot, sweet potato and red onion, mix well.
Step 2: In a separate bowl add the chickpea flour, curry powder, chilli flakes, salt and pepper, mix well.
Step 3: Pour the seasoned chickpea flour all over the grated veggies and using you hands mix really well, this will take a few minutes. Really give it a good squeeze and work it almost like a dough. The liquid from the veg will help to form a batter with the flour.
Step 4: Warm a frying pan on a medium heat, add tablespoon of oil. Shape the mix into small patties fry for a couple of minutes, flip and fry again until cooked through. Transfer to a wire rack and repeat.
Smashed potatoes were a huge viral hit recently and we were just dying to try it out with our delicious new potatoes. Needless to say they did not disappoint, they turned out so wonderfully golden and crispy right round the jagged edges. They are amazing to eat as they are but we thought we’d whip up a quick pesto to celebrate our spuds even more!
Grab the kale in your veg box for this tasty pesto. Blend it and taste it and add extra salt and lemon juice if needed.
Step 1: Wash the potatoes but no need to peel them. Steam or boil them for roughly 30 minutes, until they are cooked through. Let them cool for 15 minutes.
Step 2: Preheat the oven 200ºC, line a large baking tray with parchment paper (or 2 smaller trays) Once cooled place one potato on the baking tray, use a shape knife to mark an X on top. Then use a glass with a wide flat bottom and push down on the potato to smash it. Carefully lift the glass off. Repeat with the other potatoes.
Step 3: Drizzle with oil, salt and pepper. Roast in the oven for 30-40 minutes, until golden and crisp around the edges.
Step 4: In the meantime add all the pesto ingredients to a powerful blender. Blend until combined, if it’s very thick add more oil. Taste and add more salt if needed.
Step 5: Dip the smashed potatoes in the pesto, enjoy!!
This is a wonderful recipe. It can be dairy free, vegan, gf and its so simple and delicious. You can enjoy it in 3 different ways, hot to drink, cold to eat or whipped to decorate a cake or cupcake.
My kids love hot chocolate so we had our first batch warm with marshmallows and sweet waffle soldiers for dipping. The second batch was made into a set mousse and some was whipped and used as a delicious icing for our chocolate cupcakes.
We have some fabulous organic products that make this recipe extra special such as Amaizin Coconut Milk and Happy Chocolate, check them out in the shop.
Which way will be your favourite? Let us know in the comments.
Ingredients: makes 2 hot chocolates or 2 small mousses or frosting for 4 buns
1 x 400g tin coconut milk – just the thick cream – use the liquid for smoothies
Step 1: Open the tin of coconut milk and scoop out the thick creamy part put it in a small pot, use the liquid for smoothies and to thin out the hot chocolate.
Step 2: Chop the chocolate and add it to the pot too along with the maple syrup. Gently heat on the lowest setting until the mix is melted and silky smooth. Sprinkle in the sea salt and stir.
Step 3: Decide how you want to serve it: Hot/Chilled/Frosting
For the hot chocolate, if its a bit thick thin with the coconut liquid, whisk well and pour into mugs and serve straight away.
For the mousse let the mix cool and pour into glasses or mugs. Cool completely and chill in the fridge for at 2 hours. Serve with fresh seasonal berries.
For the frosting, let the mix cool and set just like the mousse. Then whip it with an electric beater to loosen and smooth onto a cake or cupcake. If it is hard to spread, dip a pallet knife in boiling water, dry it off and smooth on the frosting.
This a great recipe when you have odds and ends to use up. I did a raid on the salad drawer this morning. I had peppers, a cucumber from my friend’s garden, cherry tomatoes from the Green Earth Organics poly tunnel, baby leaves, all so fresh and delicious all that was needed was a quick dressing.
Jars of organic grilled peppers are so handy for a quick addition to any dish. They are soft and sweet and stored in sunflower oil. Simply whizzed up with a feta and a few spices they make a perfect dressing or dip if you make it thicker by adding more feta.
Add your favourite toasted nuts or seeds for some extra goodness.
Ingredients: makes a jar of dressing, salad serves 2
For the dressing:
100g feta, add more if you like a thicker dressing
Summer snacking has become a new event in our house. But rather than picking up the individual plastic wrapped treats from the shops we are making the effort to make our own. The results are very tasty!
We did a bit of a cupboard raid for these and added some peanut butter and pecans. You can add any chopped nuts you fancy to the chocolate topping. Raisins would work here too!
Save this recipe to try. And please let us know if you do, we love to hear from you. As usual, find all the organic ingredients you need in the shop- most are in plastic free packaging.
2 tablespoons pecans, chopped (or what every nuts you fancy)
Step 1: Line a small tray or lunch box with parchment paper 15cm x 20cm approx.
Step 2: Add the oats, cocoa powder, peanut butter and honey to a blender. Blend until combined. Check the consistency of the mix, if its dry add a small spoon of water and blend again. And add more water if it’s still dry. Then mix should stick together when it’s ready, test a piece with your fingers.
Step 3: Tip the mix onto the tray and smooth it into the corners using a second piece of parchment paper.
Step 4: Melt the chocolate and coconut oil in the microwave or in a heat proof bowl over a pot of simmering water. When melted add in the chopped pecans. Pour this over the base. Then put it in the fridge to set completely, at least 1 hour.
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.
It is July and there are ripe red cherry tomatoes being harvested on the farm, they are then packed and delivered across the country to your doorstep. My kids and I saw them growing first hand, in the tunnels, at the farm walk last Saturday and it truly made me appreciate how special they really are.
A simple dish like this really celebrates the cherry tomato. This recipe was shared by an Italian Nonna (granny) she said using the best ingredients is what matters most. I think she’s right. Like her I added some bicarbonate of soda to the sauce this balances the acidity in the tomatoes and really elavates the sweetness. Try it and tell us what you think!
This is our ‘guilt free’ caramel sauce. It’s refined sugar free, dairy free, nut free, gluten free, vegan and so creamy … a lovely treat!
Our organic dates are just amazing, they are full of fibre and antioxidants. They are great for your gut and bone health, a natural sweetener and are so easy to store and cook with. I’m never without them. Having a jar of this date caramel in the fridge is just the best when you want a spoon of natural sweetness added to your overnight oats, creamy porridge, yoghurt, toast/ oat crackers, chocolate milkshake, smoothies or banana nice cream. Try it you and you won’t be disappointed.
We have big and small packets of organic dates as well as medjool dates available in the shop all in compostable packaging.
This is the perfect summer sandwich that will keep you going on busy days! The punchy chickpea spread is exciting, so tasty and a nice change from hummus.
Organic roast veg are perfect sandwich fillers and are just the best when grilled, use the bbq if you like. If you don’t have a grill pan use a frying pan to get a few char marks, or stick them under the oven grill!
There are lots of different varieties of organic lettuce growing nicely in our tunnels right now (June) . Load them into the sandwich to add some fabulous farm freshness! We love Irish red and green lettuce or oak leaf.
Step 1: To make the spread, add all the ingredients to a blender, blend to a chunky consistency. Taste and season to your liking.
Step 2: Put a griddle pan on the hob and get it searing hot. Lightly oil the courgette and peppers and put them onto the hot grill. Cook for a few minutes until they get the charred marks then turn over and cook on the other side, until soft. Add a small sprinkle of salt as they cook. (serve warm or at room temperature)
Step 3: Build the sandwich, toast the bread if you wish. Add the chickpea spread to both sides, layer on a couple of butterhead leaves, the roast veg and spoon over the chilli oil if using.