Sometimes you need that quick fix to get you through the mid morning or afternoon slump!! This peanut butter fudge is the fix you need. No bake, 5 ingredients and flavours that were made for each other.
They keep perfectly in the fridge or freezer. Keep them in bite sized pieces for easy eating. The best part is that all the fabulous ingredients are available in groceries #organicingredients
Halloween is creeping closer so its time to start thinking of some tasty treats to share! We are adding plenty of wholesome ingredients to balance the sugar overload at this trick or treating time of year! Make your own eyeballs too for that startled spooky MUMMY look!! I reckon these can even go into the school lunch boxes too! #nutfree
To make the task of decorating these flapjacks more enjoyable, I recommend making and baking them the day before and add the melted chocolate the next day along with the eyeballs. Adding the finishing touches is a nice job for kids. #kidsinthekitchen
Make them this Halloween and let us know what you think in the comments.
Homemade eyeballs – white fondant ready to roll icing and chocolate chips
Method:
Preheat your oven to 180℃. Line a square or rectangle brownie baking tin (8inc x 8inc) with parchment paper.
Begin by chopping or blending the dates.
Add the butter, brown sugar and chopped dates to a pot.
Put onto the hob and heat slowly to melt the butter and dissolve the sugar, , stir with a wooden spoon.
In the meantime measure the oats, seeds, coconut and cinnamon into a mixing bowl, give it a stir.
Check on the pot. Bring to a gently boil, mix well and take off the heat. The mix should be soft and sticky.
Tip the sticky mix into the bowl with the dry ingredients, mix well with a spatula or spoon or use your clean hands to coat all the oats and seeds.
Spoon it into the baking tin and push and smooth down. TIP: get a square piece of piece of parchment paper to and lay it on top and use your hands to smooth it out. Discard the paper.
Bake in the oven for 25 minutes, the top should be nice and golden.
Set aside to cool completely.
Slice into 12 even bars, a bread knife works best for these!
To decorate: Make some homemade eyeballs using some white fondant and chocolate chips. Roll the fondant into small balls and push in a chocolate chip for the pupil. Made 24.
Melt the white chocolate either in the microwave, check it every 30 seconds and give it a good stir to loosen or in a bowl over a pot of boiling water (baine marie) don’t let the water touch the bottom of the bowl . You need the chocolate to be fluid so its easy to spoon over the flapjacks. If it seems stiff melt it for a further 30 seconds and mix really well with a spoon again.
Line the flapjacks up on a chopping board lined with parchment paper and drizzle over the chocolate, add the eyeballs.
Allow the chocolate to set for 1 hour then devour!!!!
This is a real hearty seasonal soup. My organic veg box was delivered this morning (Fri) and seeing the earthy parsnips just made me smile because I only live 15km from where they were pulled from the ground! #buylocalproduce Parsnips and leeks are at their very best in autumn.
Leeks and parsnips are two of my favourite vegetables. I usually keep the flavours simple but couldn’t resist adding lentils and curry to make this soup a substantial meal.
The best part of this soup is that it only has a handful of ingredients, make it as spicy as you like and serve it with big generous chunks of organic sourdough bread.
Scrub and dice the parsnips. Theres no need to peel them when they are organic, just wash them well.
Wash the leeks, cut the root off and most of the hard green tops. (These can be used for veg stock #zerofoodwaste
Slice the leeks finely.
Warm the pot on the hob, low to medium heat and add a tablespoon of light oil.
Tip in the sliced leeks. Add a generous pinch of salt and pepper and cook down for a few minutes.
Add in the curry powder and turmeric and cook to toast and awaken the spices for a minute or two. (Add a splash of water if its catching on the bottom of the pot)
Next toss in the diced parsnips and stir them through the leeks.
Pour in the water and pop the lid on if you have one.
Let the soup simmer on the hob for about 40 minutes, the soup is ready when the parsnips are soft when squished with the back of a wooden spoon.
While it’s cooking away. Open the tin of lentils and drain and rinse them.
If you like chunky soup just add in the lentils now, but if you like a smoother soup blend first and then add the lentils.
Check the seasoning and serve with crusty organic sourdough if you have some.
Big beautiful earthy beetroots full of flavour, sweetness and goodness! If you’re not familiar with cooking them from raw then cook them like a potato. Steam, boil or roast and you won’t go too far wrong.
Steaming beetroots is a great way to lock in the nutrients and a gentle way to cook your beetroots. When they pierce easily with a knife they are ready. Cool and store them in the fridge until you’re ready to make this hummus.
The colour of this hummus was gorgeously pink and vibrant!
Serve as a dip with tortilla chips, as a side on a mezze plate, as a dressing with a lentil and goat cheese salad or a topping on an open sandwich with roasted veg.
Begin by cooking the raw beetroots. Wash the beetroot and cut the tops off, keep the skin on if you wish. Quarter and steam in a pot for 40 mins, or until they piece easily with a knife. (I have a powerful blender so I keep the skins on for this recipe, peel if you wish)
Cool the beets and store in the fridge until you are ready to make the hummus.
Once cooled add the beetroot to a blender along with the drained chickpeas, grated garlic clove, lemon juice, tahini, oil and add a pinch of salt and pepper.
Blend the hummus until it’s smooth. Taste and adjust the seasoning if needed.
To make the tortilla chips and toasted sesame seeds.
Preheat the oven to 180C. Have a couple of large baking trays at hand.
Simply cut the tortilla wraps into triangles. Do this by cutting the wraps in half. Then quarters then eights.
Lay the triangles on the trays, space them out so they don’t overlap.
Spray or drizzle with oil and sprinkle with paprika.
Toast in the oven for 5-10 minutes, keep a close eye on them. When they are lightly toasted they are ready.
To toast the sesame seeds put them on a tray and toast for 5-10 minutes until golden.
To serve:
Add the beetroot hummus to a bowl, top with toasted sesame seeds, if you wish and the toasted tortilla chips.
A warm salad for those chilly last summer days. Any leftovers can be packed up for lunch the next day too. We love adding beans or lentils to as many meals as we can. Pulses are affordable, nutrient-rich powerhouses and the crops are very planet friendly too. A win, win, win! Do you include lots of pulses in your diet?
Get a rainbow of vegetables delivered plastic free to your door here!
Liz x
Ingredients (serves 2 as a big lunch or 4 as sides)
For the roasted roots:
3 beetroot, scrubbed & chopped into bites
2 carrots, scrubbed and chopped into bites
2 tbsp olive oil
1 tbsp fennel seeds (or use caraway, cumin or any herb/spice you prefer)
3 tbsp balsamic vinegar
1 tbsp honey/maple syrup
salt and pepper to taste
For the sautéd chard:
7 or 8 large rainbow chard leaves
3 cloves of garlic, peeled and sliced
1 tbsp olive oil
salt and pepper to taste
To serve:
1 tin green lentils, warmed and drained
1 heaped tbsp wholegrain mustard
Method
Turn your oven on to 200C and find a deep baking dish.
Tumble your chopped carrots and beetroot into the baking dish. Add the olive oil, vinegar, fennel seeds, honey, salt and pepper and mix well. Place the dish in the oven to roast for 20 minutes or so until just tender.
While the roots are roasting, prepare the chard. Use a knife to separate the stalks from the greens. Cut the colourful stalks into bite sized pieces and place in a frying pan with the chopped garlic, oil, slat and pepper. Sauté for a few minutes until tender. The roughly chop the greens and add to the pan with a small splash of water. Stir for a few minutes to steam-fry and wilt the greens.
When the roasted roots are cooked to your liking, remove the dish from the oven and stir in the mustard, lentils and chard. Serve warm or cold.
Ok, we’re a little late to this trend, but if you are like me (wanting to eat oats regularly because they are so incredibly healthy, but fed up of porridge) you’ll appreciate this twist on a warm, sweet, oaty breakfast. It couldn’t be simpler really, blend oats with banana, milk, baking powder and a touch of honey and bake while you get ready for the day. You’ll end up with a sort of breakfast pudding that is set on the top and sides and beautifully runny in the middle. I’m sure you can come up with countless variations, but we are REALLY into blueberries right now. Did you know that we have sourced organic blueberries from Banner Berries right here in Ireland, and they come in compostable tubs!? Add some to your next order while they are in season and see what the fuss is about (we order extras and pop them straight into the freezer!).
Liz x
Ingredients (serves 2)
1 small mug of porridge oats
1 small mug of milk (any you like)
1 ripe banana
1 tsp baking powder
1 tbsp honey or maple syrup
1/2 tsp vanilla or other flavouring you like (try cocoa powder for chocolate, cinnamon, ginger, cardamom… a dollop of peanut butter?)
a couple of handfuls of blueberries (or any fruit you prefer – all summer berries work well as do sliced stone fruit, figs, apples, pears etc)
Method
Turn your oven on to 180C and gather your ingredients, a couple of large ramekins or oven safe bowls and a blender.
Blend the oats, milk, banana, baking powder, honey and vanilla into a smooth batter. Divide it between the ramekins/bowls, sprinkle each with a handful of blueberries and pop it into the oven to bake while you make coffee and get ready for the day.
After around 15-20 minutes, you should have 2 breakfast puddings ready to eat. they should be slightly risen and golden brown. Dig in with a spoon and find the delicious runny middle. Enjoy as it is or top with a dollop of yoghurt, nuts, seeds more fruit etc as you like.
Here at Green Earth Organics we are always adding new products to the online store. When the coconut flour came in this month this recipe had to be made!
These peanut butter squares are a real treat! Not only are they unbelievably good they might even be good for you as they are made with these gorgeous natural organic ingredients!
They are quite filling so a small square is enough to satisfy- but go back for seconds if you must!!
Leave the plastic wrapped supermarket treats on the shelf and give them a go and let us know what you think.
Line a small baking tray (8×5 inc approx) with parchment paper and cut out a spare piece of paper the same size as the tray.
Measure the peanut butter into a bowl and warm in the microwave for a minute or until it mixes easily with a spoon. (you can do this step in a small pot on the hob if you prefer)
Add the coconut flour and maple syrup and mix to form a thick paste.
Tip the paste onto the baking tray and push down with the back of a spoon.
Use the spare piece of parchment paper and your hands to smooth the paste evenly into the corners of the tray, then discard the paper.
Put the tray into the fridge to firm up for 10 minutes.
Add the chocolate to a bowl with the coconut oil and melt in the microwave until melted. Check the chocolate at 20second intervals so it does not burn. Mix well.
Take the tray from the fridge and pour over the melted chocolate, gently agitate to cover evenly.
Chill in the fridge again to set. Cut into squares and enjoy.
Courgettes are such a versatile vegetable. They work in their raw state or taste delicious in sweet cakes and muffins or savoury when roasted or baked. Char grilled courgettes are sublime! It brings out the natural sweetness and adds that charred bitterness that works so great here.
Charred veg of any sort is delicious in a sandwich. There is no ham needed in this grilled cheese interpretation of the French classic Croque Monsieur – meaning Bite Mister or maybe its Mister Bite!
This glorious sandwich is worth all the effort.
Charred Courgette, spicy mustard, crunchy bread, creamy bechamel, grilled cheese = The ultimate indulgence at lunch time.
Get a griddle pan on the hob nice and hot- you can use a frying pan instead if you wish.
Wash and dry the courgette then slice it long ways keeping the slices about 5mm thick.
Spray or drizzle oil on the courgettes and when the griddle pan is smoking hot add the courgettes to get those nice charred bar marks.
Don’t move the courgettes for a couple of minutes. Then using a thongs lift and turn to do the other side.
Add to a plate to cool, repeat with the rest of the courgette slices.
To make the bechamel:
Add the milk, chopped onion, garlic, bay leaf, cloves and grated nutmeg to a pot and slowly bring the milk to the boil. Take off the heat immediately and leave to infuse for 10-20 minutes.
In another pot add the butter and flour and cook until it turns a golden brown colour, use a wooden spoon to stir it.
Strain the milk and whisk in gradually until you have a thickened sauce, check the seasoning and adjust if it needs something. Whisk and cook on a low heat for a further few minutes.
Add the sauce to a bowl and set to one side.
To make the mustard mayo. Simply mix the mayonnaise and mustard together in a small bowl.
To make the sandwich.
Heat the grill area of the oven.
To make one sandwich: Take 2 slices of sourdough and brush one side of each with melted butter. (If making for 2 people brush all 4 slices with butter now)
Grill the buttered sides until toasted.
In the meantime chop the grilled courgettes into thick pieces.
Take the sourdough from the grill and turn over the slices.
On one piece add a layer of mustard mayo, top with a spoon of bechamel sauce, then add a layer of grilled courgettes, top that with a handful of grated cheese. Put the second slice of sourdough on top. Add another layer of bechamel sauce and top that with grated cheddar cheese.
Return the generous sandwich to the grill – let it bubble and char and toast. Keep a watchful eye on it!
Take from the grill and cut in half with a bread knife!
I always try to keep a jar of this fresh paste in the fridge. It is so handy for making golden milk in the evenings and I love stirring a spoon through my morning porridge. Turmeric and ginger have many amazing health benefits, I started eating this to help manage my knee pain, but I stuck with this paste because it’s actually very delicious! We stock fresh, organic turmeric and ginger roots in the shop so you can easily add some to your next order.
Liz x
Ingredients (don’t need to be exact)
a large thumb of fresh ginger
a similar amount of fresh turmeric
1 heaped tbsp coconut oil (this helps your body absorb the turmeric and ginger)
4 or 5 tbsp maple syrup (or your choice of sweetener)
1 tsp ground cinnamon
1/2 a tsp black pepper
1/4 tsp ground cloves
a splash of water
Method
As you are using organic turmeric and ginger, you don’t really need to peel them, but if you would like to, use a teaspoon to scrape off the skin and get into the awkward nooks and crannies without wasting too much flesh. Roughly chop and add to a small, strong food processor.
Add the rest of the ingredients and blend into a smooth, thick paste.
Pour the paste into a very clean jar and keep in the fridge. Use within 3 weeks. You can also freeze the paste in ice cube trays to keep it fresher for longer.
How to use:
Add a spoon or two to a mug of hot milk and drink in the evening after a long day, especially if you are feeling achey. I like mine topped with a sprinkle of cinnamon.
Blend a spoon with banana, ice and milk to make a golden smoothie. Kids love these!
Simmer a spoon into your morning pot of porridge. Top with coconut flakes and cinnamon or your favourite fruit and nuts.
Do not consume high amounts of turmeric if you are pregnant. Consult a doctor if you are concerned that turmeric will interact with other medication or health problems.
One pot pasta dishes are our favourites! Not just because of less washing up, but also because when you create a sauce in the pasta’s starchy cooking water, it is so luscious, silky and rich.
We have loads of amazing broccoli here on the farm now, we love it so much that we use half a head per person in this recipe (based on the traditional Italian broccoli orecchiette). The broccoli is deliberately cooked for longer than we would usually cook it, until it collapses into the sauce. We use a big dollop of miso (in place of anchovies) for complex depth of flavour and loads of gorgeous garlic and lemon to make this simple dish sing. Give this recipe a try for your next pasta night.
Liz x
Ingredients (serves 4)
4 tbsp extra virgin olive oil (plus extra for drizzling on the bowls)
6 fat garlic cloves, peeled & finely chopped
2 heads of broccoli, finely chopped – stalks included
1 tbsp miso paste
the zest and 1/2 the juice of a lemon
400g pasta (any small shape you prefer)
salt and pepper to taste
chilli flakes and grated cheese to serve
Method
In a large, heavy bottomed pot, sauté the garlic and finely chopped broccoli stalks in the oil until very fragrant and starting to soften – about 5 minutes or so.
Season with salt, pepper, miso and lemon zest and then add the dried pasta and broccoli florets.
Just cover with water, give the pasta a stir and put the lid on the pot to help the water come quickly to a boil.
Once boiling, remove the lid and stir to ensure no pasta is sticking to the bottom. Cook until the pasta is soft. Taste and adjust the seasoning as needed with more salt and pepper and the lemon juice.
Let the pasta sit off the heat and rest a few minutes before serving. This will allow the sauce to thicken into the perfect texture. Serve with a drizzle of extra virgin olive oil, a sprinkle of cheese and chilli flakes. Enjoy!
