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EAT LIKE A GIRL
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and boozeproducers who
INDIVIDUAL TOAD IN THE HOLE (AKA SAUSAGES BAKED INTO A Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up thesausages.
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) Preheat your oven to 200 deg C. Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce. Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crisping the skin. Turn over and cook the flesh side for a further couple of minutes. TUNA STEAK WITH WARM NEW POTATO, CHORIZO lemon. extra virgin olive oil. salt and freshly ground black pepper. Method: Chop the potatoes into halves or quarters (depending on how big they are) and boil until soft. Finely slice the onion and squeeze some lemon juice over the onion slices. Halve the cherry tomatoes. Slice the chorizo and fry in some olive oil until tender (a fewminutes).
RECIPE: TO DAL, DAAL, DHAL, OR DAHL, THAT IS THE QUESTION Add the ground spices and fry for a further minute. Add the chana dal, turmeric, red pepper if you’re using it and enough water to cover the chana dal with an inch to spare. Bring to the boil and cook for 25 minutes at a lower heat ensuring that it cooks at that tenperature but doesn’t explode all A RECIPE FOR HONEYCOMB (AKA CINDER TOFFEE) Method: Prepare your tin/dish by lining with lightly oiled baking parchment. Heat the sugar, golden syrup, water and vinegar until it starts to turn amber and reaches 150C/the hard crack stage (explanation above). Add the bicarb and stir thoroughly, then pour into your lined tin. Leave to cool to room temperature. BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add thespinach.
GRATINATED MUSSELS (IN PARTNERSHIP WITH LIDL) Combine the breadcrumbs and the parmesan. On one half, place a little roquefort and parsley, and cover with the parmesan breadcrumb mix. On the remaining mussels, add tomato and torn basil, covered with the parmesan breadcrumb mix. Place under a hot grill for just a couple of minutes until the breadcrumb is golden. Serve immediately. RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. SWEDISH LAPLAND: INDIGENOUS SÁMI SOUVAS (THAT’S REINDEER Swedish Lapland: Indigenous Sámi Souvas (that’s reindeer to you and I) It’s icy out there, bitterly cold and the grass is now a shade of mint green, each blade with it’s little frosty jacket. I do wonder what it must be like in Lapland. Definitely, much worse than this.When I
EAT LIKE A GIRL
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and boozeproducers who
INDIVIDUAL TOAD IN THE HOLE (AKA SAUSAGES BAKED INTO A Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up thesausages.
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) Preheat your oven to 200 deg C. Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce. Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crisping the skin. Turn over and cook the flesh side for a further couple of minutes. TUNA STEAK WITH WARM NEW POTATO, CHORIZO lemon. extra virgin olive oil. salt and freshly ground black pepper. Method: Chop the potatoes into halves or quarters (depending on how big they are) and boil until soft. Finely slice the onion and squeeze some lemon juice over the onion slices. Halve the cherry tomatoes. Slice the chorizo and fry in some olive oil until tender (a fewminutes).
RECIPE: TO DAL, DAAL, DHAL, OR DAHL, THAT IS THE QUESTION Add the ground spices and fry for a further minute. Add the chana dal, turmeric, red pepper if you’re using it and enough water to cover the chana dal with an inch to spare. Bring to the boil and cook for 25 minutes at a lower heat ensuring that it cooks at that tenperature but doesn’t explode all A RECIPE FOR HONEYCOMB (AKA CINDER TOFFEE) Method: Prepare your tin/dish by lining with lightly oiled baking parchment. Heat the sugar, golden syrup, water and vinegar until it starts to turn amber and reaches 150C/the hard crack stage (explanation above). Add the bicarb and stir thoroughly, then pour into your lined tin. Leave to cool to room temperature. BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add thespinach.
GRATINATED MUSSELS (IN PARTNERSHIP WITH LIDL) Combine the breadcrumbs and the parmesan. On one half, place a little roquefort and parsley, and cover with the parmesan breadcrumb mix. On the remaining mussels, add tomato and torn basil, covered with the parmesan breadcrumb mix. Place under a hot grill for just a couple of minutes until the breadcrumb is golden. Serve immediately. RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. SWEDISH LAPLAND: INDIGENOUS SÁMI SOUVAS (THAT’S REINDEER Swedish Lapland: Indigenous Sámi Souvas (that’s reindeer to you and I) It’s icy out there, bitterly cold and the grass is now a shade of mint green, each blade with it’s little frosty jacket. I do wonder what it must be like in Lapland. Definitely, much worse than this.When I
JUNE 11, 2021
1 day ago · Hello! I’m Niamh (Knee-uv! It’s Irish). You are very welcome here. Eat Like a Girl has been my place to scribble online since 2007. That’s 14 years of recipes and over 1000 posts toexplore.
BACON THE COOKBOOK FLASH SALE NOW ON! MAKE IT A # 1 day ago · Hello folks! I have declared it a #SummerOfBacon, and to celebrate there is a Flash Sale on Bacon the Cookbook for £18 (instead of the retail price of £25).. It is a bit of a bargain! For 18 you get: – one of 2021s most colourful and enthusiasticcookbooks
RECIPE: IRISH SALMON AND CRAB FISH CAKES Bring to a simmer and leave to poach gently over a very low heat for 15 – 20 minutes. Leave to cool and peel the skin off. Flake and mix with the crab, mashed potato and a handful of fresh chives. Season to taste. Depending on your potatoes, you may like to add a couple of tasblespoons of milk (from the poaching liquor if you poached). RECIPE: BAJAN PEPPER SAUCE Method. Put the turmeric in a food processer or blender and process until almost smooth. Add a little vinegar to help it along if you need to. Add the onions, and process until finely chopped. Add the chillies, repeat. Pour the mixture into a large bowl and then add the vinegar, sugar and mustard. A RECIPE FOR HONEYCOMB (AKA CINDER TOFFEE) Method: Prepare your tin/dish by lining with lightly oiled baking parchment. Heat the sugar, golden syrup, water and vinegar until it starts to turn amber and reaches 150C/the hard crack stage (explanation above). Add the bicarb and stir thoroughly, then pour into your lined tin. Leave to cool to room temperature. TUNA STEAK WITH WARM NEW POTATO, CHORIZO & TOMATO SALAD lemon. extra virgin olive oil. salt and freshly ground black pepper. Method: Chop the potatoes into halves or quarters (depending on how big they are) and boil until soft. Finely slice the onion and squeeze some lemon juice over the onion slices. Halve the cherry tomatoes. Slice the chorizo and fry in some olive oil until tender (a fewminutes).
HAM HOCK, BUTTER BEAN AND CABBAGE SOUP Melt the butter and add the oil over a medium heat. Add the sliced onion and cook for 5 minutes, stirring occasionally, until softening. Add the ham, beans, cabbage, bay leaf and stock and bring to the boil. Cook for 5 minutes, then add the cream and stir through. Turn off theheat.
A DAL TO STAY AT HOME FOR (WITH CURRY LEAVES, MUSTARD Reduce to a simmer and cook until tender and soft. Season to taste. Melt your fat of choice for the tarka and add the mustard seeds, chilli and curry leaves and cook over a medium heat for a couple of minutes. Add the tomatoes for a final couple of minutes and serve ontop of the dal
PAN FRIED HAKE WITH PRESERVED LEMON AND YELLOW TOMATO Remove the tough core and chop. Put some oil in a pan and add the tomatoes and preserved lemon. Cook for about 20 minutes over a medium heat at which point the tomato will be breaking down. Add the chilli and season with sea salt. Reduce the heat (add hot RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion.EAT LIKE A GIRL
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and boozeproducers who
INDIVIDUAL TOAD IN THE HOLE (AKA SAUSAGES BAKED INTO A Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up thesausages.
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) Preheat your oven to 200 deg C. Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce. Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crisping the skin. Turn over and cook the flesh side for a further couple of minutes. A RECIPE: GAMMON & CABBAGE SOUP 300g red lentils. 300g chopped cooked gammon (can substitute bacon) Small head of savoy cabbage (can substitute other greens), shredded. Method: Saute the onion and carrot in olive oil over a medium heat until the onion is translucent. Add the garlic and saute for a further 30 seconds. Add the stock, the lentils, bay leaves and the ham. RECIPE: TO DAL, DAAL, DHAL, OR DAHL, THAT IS THE QUESTION Add the ground spices and fry for a further minute. Add the chana dal, turmeric, red pepper if you’re using it and enough water to cover the chana dal with an inch to spare. Bring to the boil and cook for 25 minutes at a lower heat ensuring that it cooks at that tenperature but doesn’t explode all CHICKPEAS WITH CHILLI, CORIANDER, LEMON AND RED ONION Instructions. Zest the lemon first using a grater or zester. Then squeeze the juice and pour over the sliced red onion. Leave to sit for 10 minutes and let the onion mellow. Add the onion and lemon to the chickpeas and dress with the chilli and coriander (or herb of yourchoice). Season to
SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. BOOZY RASPBERRY CHOCOLATE BROWNIES 325g good dark chocolate. 125g butter. 225g sugar. 3 large eggs. 100g spelt flour (you can also use plain, the amounts are so small that the same amount is fine too) 50ml good rum. 125g fresh raspberries. Preheat your oven to 180 deg C and line a 20 x 20cm tray with buttered greaseproof paper. Melt the butter and chocolate gently in a bowl or RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add thespinach.
EAT LIKE A GIRL
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and boozeproducers who
INDIVIDUAL TOAD IN THE HOLE (AKA SAUSAGES BAKED INTO A Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up thesausages.
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) Preheat your oven to 200 deg C. Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce. Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crisping the skin. Turn over and cook the flesh side for a further couple of minutes. A RECIPE: GAMMON & CABBAGE SOUP 300g red lentils. 300g chopped cooked gammon (can substitute bacon) Small head of savoy cabbage (can substitute other greens), shredded. Method: Saute the onion and carrot in olive oil over a medium heat until the onion is translucent. Add the garlic and saute for a further 30 seconds. Add the stock, the lentils, bay leaves and the ham. RECIPE: TO DAL, DAAL, DHAL, OR DAHL, THAT IS THE QUESTION Add the ground spices and fry for a further minute. Add the chana dal, turmeric, red pepper if you’re using it and enough water to cover the chana dal with an inch to spare. Bring to the boil and cook for 25 minutes at a lower heat ensuring that it cooks at that tenperature but doesn’t explode all CHICKPEAS WITH CHILLI, CORIANDER, LEMON AND RED ONION Instructions. Zest the lemon first using a grater or zester. Then squeeze the juice and pour over the sliced red onion. Leave to sit for 10 minutes and let the onion mellow. Add the onion and lemon to the chickpeas and dress with the chilli and coriander (or herb of yourchoice). Season to
SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. BOOZY RASPBERRY CHOCOLATE BROWNIES 325g good dark chocolate. 125g butter. 225g sugar. 3 large eggs. 100g spelt flour (you can also use plain, the amounts are so small that the same amount is fine too) 50ml good rum. 125g fresh raspberries. Preheat your oven to 180 deg C and line a 20 x 20cm tray with buttered greaseproof paper. Melt the butter and chocolate gently in a bowl or RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add thespinach.
JUNE 11, 2021
19 hours ago · Hello! I’m Niamh (Knee-uv! It’s Irish). You are very welcome here. Eat Like a Girl has been my place to scribble online since 2007. That’s 14 years of recipes and over 1000 posts toexplore.
BACON THE COOKBOOK FLASH SALE NOW ON! MAKE IT A # 19 hours ago · Hello folks! I have declared it a #SummerOfBacon, and to celebrate there is a Flash Sale on Bacon the Cookbook for £18 (instead of the retail price of £25).. It is a bit of a bargain! For 18 you get: – one of 2021s most colourful and enthusiasticcookbooks
RECIPE: A LITTLE BIT OF PITEPALT Cut 1 kg of cured belly of pork into dice. In a big pan bring to the boil 5 litres of water with 4 tablespoons of salt and a piece of pork rind (optional). Roll the paltballs (about the size of a walnut) with wet hands. If you want to fill them put some flour on the tips of two fingers, make a whole in the middle of the palt and put in about 1 RECIPE: BAJAN PEPPER SAUCE Method. Put the turmeric in a food processer or blender and process until almost smooth. Add a little vinegar to help it along if you need to. Add the onions, and process until finely chopped. Add the chillies, repeat. Pour the mixture into a large bowl and then add the vinegar, sugar and mustard. SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. RECIPE: IRISH SALMON AND CRAB FISH CAKES Bring to a simmer and leave to poach gently over a very low heat for 15 – 20 minutes. Leave to cool and peel the skin off. Flake and mix with the crab, mashed potato and a handful of fresh chives. Season to taste. Depending on your potatoes, you may like to add a couple of tasblespoons of milk (from the poaching liquor if you poached). ODE TO THE TOASTED SPECIAL The Toasted Special is a thing of beauty and simplicity and should not under any circumstances be messed around with. There was a time when every pub in Ireland sold them. A simple toasted sandwich with ham, cheese, onion, tomato. Ideally some butter on the outside of the bread so that they brown and crisp beautifully. RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. PAN FRIED HAKE WITH PRESERVED LEMON AND YELLOW TOMATO Remove the tough core and chop. Put some oil in a pan and add the tomatoes and preserved lemon. Cook for about 20 minutes over a medium heat at which point the tomato will be breaking down. Add the chilli and season with sea salt. Reduce the heat (add hot RECIPE: SPAGHETTI CORKESE (SPAGHETTI WITH BLACK PUDDING Add the black pudding and sauté for a further couple of minutes. Add the chilli and garlic for a minute or so, before adding the tomatoes sugar and vinegar. Transfer to a roasting dish and roast for 45 minutes. In the last ten minutes or so cook your spaghettiEAT LIKE A GIRL
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and boozeproducers who
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) Preheat your oven to 200 deg C. Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce. Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crisping the skin. Turn over and cook the flesh side for a further couple of minutes. INDIVIDUAL TOAD IN THE HOLE (AKA SAUSAGES BAKED INTO A Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up thesausages.
A RECIPE: GAMMON & CABBAGE SOUP 300g red lentils. 300g chopped cooked gammon (can substitute bacon) Small head of savoy cabbage (can substitute other greens), shredded. Method: Saute the onion and carrot in olive oil over a medium heat until the onion is translucent. Add the garlic and saute for a further 30 seconds. Add the stock, the lentils, bay leaves and the ham. SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. CHICKPEAS WITH CHILLI, CORIANDER, LEMON AND RED ONION Instructions. Zest the lemon first using a grater or zester. Then squeeze the juice and pour over the sliced red onion. Leave to sit for 10 minutes and let the onion mellow. Add the onion and lemon to the chickpeas and dress with the chilli and coriander (or herb of yourchoice). Season to
BOOZY RASPBERRY CHOCOLATE BROWNIES 325g good dark chocolate. 125g butter. 225g sugar. 3 large eggs. 100g spelt flour (you can also use plain, the amounts are so small that the same amount is fine too) 50ml good rum. 125g fresh raspberries. Preheat your oven to 180 deg C and line a 20 x 20cm tray with buttered greaseproof paper. Melt the butter and chocolate gently in a bowl or RECIPE: TO DAL, DAAL, DHAL, OR DAHL, THAT IS THE QUESTION Add the ground spices and fry for a further minute. Add the chana dal, turmeric, red pepper if you’re using it and enough water to cover the chana dal with an inch to spare. Bring to the boil and cook for 25 minutes at a lower heat ensuring that it cooks at that tenperature but doesn’t explode all RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add thespinach.
EAT LIKE A GIRL
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and boozeproducers who
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) Preheat your oven to 200 deg C. Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce. Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crisping the skin. Turn over and cook the flesh side for a further couple of minutes. INDIVIDUAL TOAD IN THE HOLE (AKA SAUSAGES BAKED INTO A Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up thesausages.
A RECIPE: GAMMON & CABBAGE SOUP 300g red lentils. 300g chopped cooked gammon (can substitute bacon) Small head of savoy cabbage (can substitute other greens), shredded. Method: Saute the onion and carrot in olive oil over a medium heat until the onion is translucent. Add the garlic and saute for a further 30 seconds. Add the stock, the lentils, bay leaves and the ham. SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. CHICKPEAS WITH CHILLI, CORIANDER, LEMON AND RED ONION Instructions. Zest the lemon first using a grater or zester. Then squeeze the juice and pour over the sliced red onion. Leave to sit for 10 minutes and let the onion mellow. Add the onion and lemon to the chickpeas and dress with the chilli and coriander (or herb of yourchoice). Season to
BOOZY RASPBERRY CHOCOLATE BROWNIES 325g good dark chocolate. 125g butter. 225g sugar. 3 large eggs. 100g spelt flour (you can also use plain, the amounts are so small that the same amount is fine too) 50ml good rum. 125g fresh raspberries. Preheat your oven to 180 deg C and line a 20 x 20cm tray with buttered greaseproof paper. Melt the butter and chocolate gently in a bowl or RECIPE: TO DAL, DAAL, DHAL, OR DAHL, THAT IS THE QUESTION Add the ground spices and fry for a further minute. Add the chana dal, turmeric, red pepper if you’re using it and enough water to cover the chana dal with an inch to spare. Bring to the boil and cook for 25 minutes at a lower heat ensuring that it cooks at that tenperature but doesn’t explode all RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add thespinach.
CRISPY PARMESAN EGGS WITH WILD GARLIC PESTO Instructions. Put the wild garlic, parmesan, hazelnuts and a tablespoon of the oil in your food processor or blender. Pulse or blend intermittently in short bursts, adding the rest of the oil bit by bit. Season to taste with wild garlic. Put the oil or bacon fat in a non stick or well seasoned pan. SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. RECIPE: IRISH SALMON AND CRAB FISH CAKES Bring to a simmer and leave to poach gently over a very low heat for 15 – 20 minutes. Leave to cool and peel the skin off. Flake and mix with the crab, mashed potato and a handful of fresh chives. Season to taste. Depending on your potatoes, you may like to add a couple of tasblespoons of milk (from the poaching liquor if you poached). ONION & THYME LEAF SOUP The Ballymaloe Cookery Course is a fantastic book containing 1175 recipes, 370 variations and more than 100 basic skills from staple recipes that are quick and easy, to master recipes with twists to change them and more complex challenging dishes. There are many irish recipes and international recipes also, it’s more a culinary bible than a book and would be well placed in any kitchen. ODE TO THE TOASTED SPECIAL The Toasted Special is a thing of beauty and simplicity and should not under any circumstances be messed around with. There was a time when every pub in Ireland sold them. A simple toasted sandwich with ham, cheese, onion, tomato. Ideally some butter on the outside of the bread so that they brown and crisp beautifully. INTOLERANT OF INTOLERANCE: A PERSONAL STORY The bloating was gone, the pain in my intestine vanished, my skin was clearing, and my eye less painful. I started to reintroduce dairy and it was immediately and painfully obvious that that was my problem. Each time, within half an hour, I was struck with intense shooting pain, and horrendous and sudden diarrhoea. GRATINATED MUSSELS (IN PARTNERSHIP WITH LIDL) Combine the breadcrumbs and the parmesan. On one half, place a little roquefort and parsley, and cover with the parmesan breadcrumb mix. On the remaining mussels, add tomato and torn basil, covered with the parmesan breadcrumb mix. Place under a hot grill for just a couple of minutes until the breadcrumb is golden. Serve immediately. BEEF AND GINGER JIAOZI (DUMPLINGS) Heat over a medium high heat, and put as many dumplings as you can comfortably fit without them touching in the pan. Fry until brown and crisp underneath, then add about a centimetre of water from the kettle. Cover with the lid and steam for 10 A RECIPE FOR THE WATERFORD BLAA (A YEASTED IRISH BREAD Dissolve yeast and sugar into water. Ensure that the water is warm, not cold or hot. Leave for 10 minutes. It should get nice and frothy, indicating that the yeast is alive and well. Sieve dry ingredients, introducing air. Rub butter and dry mixture together. MEXICAN STYLE BLACK BEANS WITH CHORIZO Jump straight to the Mexican Style Black Beans with Chorizo recipe! My second podcast is with Lily Ramirez Foran of the wonderful Picado Mexican in Dublin.Lily is a Mexican cook in Dublin, and the Irish authority on Mexican cuisine.EAT LIKE A GIRL
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and boozeproducers who
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) Preheat your oven to 200 deg C. Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce. Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crisping the skin. Turn over and cook the flesh side for a further couple of minutes. INDIVIDUAL TOAD IN THE HOLE (AKA SAUSAGES BAKED INTO A Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up thesausages.
A RECIPE: GAMMON & CABBAGE SOUP 300g red lentils. 300g chopped cooked gammon (can substitute bacon) Small head of savoy cabbage (can substitute other greens), shredded. Method: Saute the onion and carrot in olive oil over a medium heat until the onion is translucent. Add the garlic and saute for a further 30 seconds. Add the stock, the lentils, bay leaves and the ham. SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. CHICKPEAS WITH CHILLI, CORIANDER, LEMON AND RED ONION Instructions. Zest the lemon first using a grater or zester. Then squeeze the juice and pour over the sliced red onion. Leave to sit for 10 minutes and let the onion mellow. Add the onion and lemon to the chickpeas and dress with the chilli and coriander (or herb of yourchoice). Season to
BOOZY RASPBERRY CHOCOLATE BROWNIES 325g good dark chocolate. 125g butter. 225g sugar. 3 large eggs. 100g spelt flour (you can also use plain, the amounts are so small that the same amount is fine too) 50ml good rum. 125g fresh raspberries. Preheat your oven to 180 deg C and line a 20 x 20cm tray with buttered greaseproof paper. Melt the butter and chocolate gently in a bowl or RECIPE: TO DAL, DAAL, DHAL, OR DAHL, THAT IS THE QUESTION Add the ground spices and fry for a further minute. Add the chana dal, turmeric, red pepper if you’re using it and enough water to cover the chana dal with an inch to spare. Bring to the boil and cook for 25 minutes at a lower heat ensuring that it cooks at that tenperature but doesn’t explode all RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add thespinach.
EAT LIKE A GIRL
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and boozeproducers who
RECIPE: RICH ROAST DUCK LEGS (CHINESE STYLE) Preheat your oven to 200 deg C. Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce. Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crisping the skin. Turn over and cook the flesh side for a further couple of minutes. INDIVIDUAL TOAD IN THE HOLE (AKA SAUSAGES BAKED INTO A Preheat your oven to 200 deg C and lightly roast the sausages in a little oil / fat until they are starting to brown. Remove the sausages and add more fat, it should cover the whole of the bottom of the pan (or you won't get a nice crisp bottom). Heat in the oven then add the sausages and pour in the batter until it comes half way up thesausages.
A RECIPE: GAMMON & CABBAGE SOUP 300g red lentils. 300g chopped cooked gammon (can substitute bacon) Small head of savoy cabbage (can substitute other greens), shredded. Method: Saute the onion and carrot in olive oil over a medium heat until the onion is translucent. Add the garlic and saute for a further 30 seconds. Add the stock, the lentils, bay leaves and the ham. SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. CHICKPEAS WITH CHILLI, CORIANDER, LEMON AND RED ONION Instructions. Zest the lemon first using a grater or zester. Then squeeze the juice and pour over the sliced red onion. Leave to sit for 10 minutes and let the onion mellow. Add the onion and lemon to the chickpeas and dress with the chilli and coriander (or herb of yourchoice). Season to
BOOZY RASPBERRY CHOCOLATE BROWNIES 325g good dark chocolate. 125g butter. 225g sugar. 3 large eggs. 100g spelt flour (you can also use plain, the amounts are so small that the same amount is fine too) 50ml good rum. 125g fresh raspberries. Preheat your oven to 180 deg C and line a 20 x 20cm tray with buttered greaseproof paper. Melt the butter and chocolate gently in a bowl or RECIPE: TO DAL, DAAL, DHAL, OR DAHL, THAT IS THE QUESTION Add the ground spices and fry for a further minute. Add the chana dal, turmeric, red pepper if you’re using it and enough water to cover the chana dal with an inch to spare. Bring to the boil and cook for 25 minutes at a lower heat ensuring that it cooks at that tenperature but doesn’t explode all RECIPE FOR KROPPKAKOR (POTATO & PORK DUMPLINGS) FROM Method. Peel and grate the potatoes. Squeeze them into a solid mass. Grate the boiled potatoes and mix the potatoes with salt and potato flour. If the paste is hard, dilute it with water until it is like a dough and easy to manage. Cut the pork into small dice. Peel and mince the onion. Mix the small pork cubes and the minced onion. BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add thespinach.
CRISPY PARMESAN EGGS WITH WILD GARLIC PESTO Instructions. Put the wild garlic, parmesan, hazelnuts and a tablespoon of the oil in your food processor or blender. Pulse or blend intermittently in short bursts, adding the rest of the oil bit by bit. Season to taste with wild garlic. Put the oil or bacon fat in a non stick or well seasoned pan. SALSIFY & ROAST GARLIC SOUP Saute the shallots in the olive oil until translucent. Add the carrots and potato for a couple of minutes. After, add the stock, bay leaves, thyme, garlic cloves, lentils and salsify. Bring to the boil and simmer for about 20 minutes or until the salsify is tender. Remove the thyme sprigs and bay leaves and blitz in a blender. RECIPE: IRISH SALMON AND CRAB FISH CAKES Bring to a simmer and leave to poach gently over a very low heat for 15 – 20 minutes. Leave to cool and peel the skin off. Flake and mix with the crab, mashed potato and a handful of fresh chives. Season to taste. Depending on your potatoes, you may like to add a couple of tasblespoons of milk (from the poaching liquor if you poached). ONION & THYME LEAF SOUP The Ballymaloe Cookery Course is a fantastic book containing 1175 recipes, 370 variations and more than 100 basic skills from staple recipes that are quick and easy, to master recipes with twists to change them and more complex challenging dishes. There are many irish recipes and international recipes also, it’s more a culinary bible than a book and would be well placed in any kitchen. ODE TO THE TOASTED SPECIAL The Toasted Special is a thing of beauty and simplicity and should not under any circumstances be messed around with. There was a time when every pub in Ireland sold them. A simple toasted sandwich with ham, cheese, onion, tomato. Ideally some butter on the outside of the bread so that they brown and crisp beautifully. INTOLERANT OF INTOLERANCE: A PERSONAL STORY The bloating was gone, the pain in my intestine vanished, my skin was clearing, and my eye less painful. I started to reintroduce dairy and it was immediately and painfully obvious that that was my problem. Each time, within half an hour, I was struck with intense shooting pain, and horrendous and sudden diarrhoea. GRATINATED MUSSELS (IN PARTNERSHIP WITH LIDL) Combine the breadcrumbs and the parmesan. On one half, place a little roquefort and parsley, and cover with the parmesan breadcrumb mix. On the remaining mussels, add tomato and torn basil, covered with the parmesan breadcrumb mix. Place under a hot grill for just a couple of minutes until the breadcrumb is golden. Serve immediately. BEEF AND GINGER JIAOZI (DUMPLINGS) Heat over a medium high heat, and put as many dumplings as you can comfortably fit without them touching in the pan. Fry until brown and crisp underneath, then add about a centimetre of water from the kettle. Cover with the lid and steam for 10 A RECIPE FOR THE WATERFORD BLAA (A YEASTED IRISH BREAD Dissolve yeast and sugar into water. Ensure that the water is warm, not cold or hot. Leave for 10 minutes. It should get nice and frothy, indicating that the yeast is alive and well. Sieve dry ingredients, introducing air. Rub butter and dry mixture together. MEXICAN STYLE BLACK BEANS WITH CHORIZO Jump straight to the Mexican Style Black Beans with Chorizo recipe! My second podcast is with Lily Ramirez Foran of the wonderful Picado Mexican in Dublin.Lily is a Mexican cook in Dublin, and the Irish authority on Mexican cuisine.ABOUT
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Independent Food Producers and Shops Delivering Food During Covid19 inthe UK
A regularly updated lists of farms, fishmongers, vegetable producers, online food shops, bakers, tea and coffee providers and booze producers who are all doing home delivery during the Covid-19 crisis. Support independents and ease the burden on the supermarkets. Crown Prince Squash, Ginger and Coriander Soup (and TEN other favourite soup recipes for you!) A simple recipe for Crown Prince Squash, Ginger and Coriander Soup with you. It is so bright and full flavoured. As much as coconut milk loves this squash, I dare say as much as I do, I only add it on the top allowing the squash to shine in the soup. Squid Stuffed with Beef & Chorizo - perfect for the BBQ or cook it inthe oven
Land and Sea, Surf and Turf. I love to make one great thing and then do lots of things with it, the beef and chorizo filling for the squid is a perfect example for this. It is super flexible and adaptable. It makes a great kebab, an excellent burger, it can be a meatball._Chicken , Cooking
, Dairy Free
, Gluten Free
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JALAPEÑO BRINED FRIED CHICKEN AND HOMEMADE CHICKEN FAT TORTILLA TACOS Tacooooooooos! Not just any tacos but fried chicken tacos. And not just any fried chicken but jalapeño brined fried chicken. It gets better. These are not just any tortillas but chicken fat tortillas with fat from last nights roast chicken. And that crumb? It is a gluten-free one that is so good, my gluten digesting friends choose it instead of regular breadcrumb or panko! It is so good and you won’t believe what it is! Continue reading October 22, 2020 by Niamh_Cooking _
CHILLI ROAST PUMPKIN, HALLOUMI, CAVOLO NERO AND POMEGRANATE _This is not a sponsored post but this recipe is part of some paid work that I am doing separately with Honest Grapes, so in the interest of full transparency, I am declaring that. I wanted to share the recipes here too! Also to let you know about the Instagram tasting (or! wine and food therapy session) we will be doing next Wednesday 30th September at 6.30pm. You can see (and order the wines, if you wish) on the Honest Grapes website._
Jump straight to the Chilli Roast Pumpkin, Halloumi, Cavolo Nero andPomegranate recipe.
One day after the equinox and 2020 is never going to go easy on us. But I can still look at my cheerful dahlias, standing tall and giving bright strong colour, and I can make a plate of beautiful nourishing food, like this one. I am here not just to share this recipe and hopefully brighten your day too, I am also here to tell you that you should massage your kale, or, as I have used here, cavolo nero. It makes it soft and supple, beautifully seasoned and perfect in any salad, but especially in an Autumnal dish like this. It also makes it easier to digest. Double win. Continue reading September 23, 2020 by Niamh _Cooking , Dairy Free, Gluten Free
, Supper
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CONFIT DUCK WITH DAMSON PLUMS, PUY LENTILS, BEETROOT AND SAGE _This is not a sponsored post but this recipe is part of some paid work that I am doing separately with Honest Grapes, so in the interest of full transparency, I am declaring that. I wanted to share the recipes here too! Also to let you know about the online tasting (or! wine and food therapy session)we
will be doing with the wines which I have developed these recipes tomatch. _
_You can read more about the wines here, and buy a package of the three for £65. I figure if we can’t go out as much as before let’s bring that good wine home! WINE (& FOOD) THERAPY, 30TH SEPTEMBER: NIAMH’S WINE PAIRING SELECTION. The
tasting and general chat will be on Instagramnext Wednesday 30th
September at 6.30pm._ Jump straight to the Confit Duck with Damson Plums, Puy Lentils, Beetroot and Sage recipe. Autumn didn’t just arrive with speed, it knocked the door down and forced its way in. While we are now enjoying Summers brief blast of a second wind with a whopping 29C in London today (green tomatoes everywhere rejoice!), mornings and evenings are still Autumnal here. Even today, the day started cool, and will finish so. Leaves are on the ground, windfall apples and crabapples line the paths I walk in the park, the sun sets earlier. But, Autumn produce is here. I love the seasons. Continue reading September 14, 2020 by Niamh _Cooking , Gluten Free, Seafood
, Shellfish
, Summer
_
NDUJA CLAMS WITH GARLIC AIOLI Food and cooking has been the centre of my existence for years now, and not always in a good way, if I am honest. But it is now fiercely centre stage in an excellent way, providing colour and interest in a time that is lacking in stimulation. Are you feeling like you are going stir crazy? I am. I feel like I have been walking the same circles for months now, because I have. And, I am sure you have too. When I started blogging I was working in a demanding job that didn’t allow much travel, financially as I was still paying student debt, but also in terms of time. I find myself back in a similar place now, as we all are, with the pandemic. With stacks of cookbooks from my travels and inspirational cookery writers closer to home, I am again travelling vicariously through my kitchen and my plate. As I always used to. Travels with a pot, pan, stove and wooden spoon. TRAVELLING VICARIOUSLY THROUGH MY KITCHEN AND MY PLATEContinue reading
July 23, 2020 by Niamh _Cooking , Sponsored_
BAKED SEAWEED BEANS (HARICOT BEANS WITH TOMATOES, SEAWEED AND BALSAMICONIONS)
_This post and recipe is sponsored by Indigo Herbs who asked me to create a recipe for them using anything from their range. I was impressed by the vast range of ethically sourced produce. My attention was drawn to the pulses and seaweeds and I came up with this now favourite recipe of Baked Seaweed Beans. _ Toot toot! I am going to start shouting about beans again. A big batch of home cooked beans are a boon in the kitchen and a joy for the creative home cook, a relief for a tired one. Inexpensive and friendly, beans go with everything. They are fantastic value and always better cooked from scratch at home.HOME COOKED BEANS
Home cooked beans have better flavour and texture generally. Beans with bite and texture, seasoned as you like, and not as required to preserve them in a tin. Home cooked beans are resilient. You can slightly undercook them in the first boil from soaked. That way when you put them in the dish that becomes their forever home, they will finish cooking then, until just so, and not fall apart as some tinned pulses can. Continue reading July 8, 2020 by Niamh_Beans , Breakfast
, Brunch
, Cooking
, Dairy Free
, Gluten Free
, Summer
_
‘NDUJA CHICKPEAS WITH TOMATO, CORIANDER AND SCRAMBLED EGG Lockdown marches on and takes us along with it. I hope you are doing ok and it is not proving too difficult and that Covid has not impacted your life directly. If it has, I hope you are doing ok. I have been fairly silent here, which was not my intention. But, I am back now and I have lots to share with you. Lots of this will be recipes too. It won’t surprise you to hear that the publication of my book, Bacon, has been impacted by Covid. The latest in a litany of hurdles but the last one. My printer was affected by the Italian lockdown but things are moving again and I will keep you updated as to when Bacon will be on sale. I am also planning on publishing an updated version of Comfort & Spice after that with a fresh design and a light rethink. But Bacon first, and I can’t wait to share it. Continue reading June 17, 2020 by Niamh_Cooking _
ANNOUNCING OUR SPECIAL GUEST FOR THIS WEEKS COOKING AND COCKTAIL SHOW(TODAY AT 5PM)!
Our tapas episode of The Cooking and Cocktail Show was great fun! It is high time I shared the recipes with you as our next show is TODAY! The recipes will come in my next post. Not only do you have those recipes to look forward to but we have a very special guest tomorrow.I am so excited.
INTRODUCING SPECIAL GUESTS! We will be joined by Siobhán McSweeney! Yes, that is Sister Michael from Derry Girls but Siobhán has done so much more. She has tread the boards with the RSC and at the Barbican, the Old Vic, the National Theatre, the Abbey Theatre and lots more. Lots of TV (did you see her on The Fall?!). She is also one of the funniest people I know.Continue reading
May 14, 2020 by Niamh _Cooking , Sweet treats_
INSTANT MINI RHUBARB AND ROSE CHEESECAKES I am a night owl and I have a fierce midnight snack habit. I just can’t help it and besides, I quite like to indulge, especially in lockdown where comfort eating is an available pleasure. Life is tough and weird right now, we need these cheesecakes and all the other delicious things. Please don’t feel bad about eating. Ever. They are as quick as throwing together an open sandwich (if you have some cooked rhubarb roasted in your fridge as I suggested you should in yesterdays post!). Even if not, it cooks quickly. The cheesecake topping is a combination of cream cheese, whipped cream, honey and rosewater. You can stir your cooked rhubarb through, or you can put it on top, like I did. Continue reading May 10, 2020 by Niamh _Cooking , Dairy Free, Gluten Free
, Speedy Supper
_
SPICED LAMB CHOPS WITH RHUBARB Rhubarb is a vegetable, even though we treat it as a fruit. I only ever had it as stewed rhubarb with custard or rhubarb fool in childhood, and I loved it. Understanding later on that rhubarb could be a savoury ingredient was a game-changer. If you think about it, rhubarb isn’t sweet at all. Even the gorgeous bright pink forced Yorkshire rhubarb is markedly sour. Rhubarb loves sweet though. That makes it a wonderful ingredient in terms of a play on sweet and sour in a dish. It makes lovely ketchup too. It works with most meats, I especially like it with lamb and a roast like pork belly. Continue reading May 8, 2020 by Niamh_Cooking _
COME JOIN OUR LIVE COOKING AND COCKTAIL SHOW TODAY AT 5PM!*
Hello! Greetings from Lockdown London and my tiny kitchen! I am opening up my home to you live on Zoom to share with you some of my favourite easy dishes. Come join us on Zoom for our new LIVE show, The Cooking and Cocktail Show, at 5pm this evening! Drinks extraordinaire Oisín Davis and I are co-hosting. I am doing the food, simple tasty and gorgeous stuff that you can easily recreate at home, and Oisín is applying the same philosophy to his drinks. He is already an expert at recreating fab cocktails using simple home kit that you have already. Instant Mini Rhubarb and Rose Cheesecakes We had our first episode last week and it was all about rhubarb. I made Spiced Lamb Chops with Rhubarb and Instant Mini Rhubarb and Rose Cheesecakes (and I will be sharing both recipes with you this week). Oisín showed us how to make his rhubarb cordial and how to make a gorgeous Tom Collins cocktail with it with a favourite Irish gin. Spiced Lamb Chops with Rhubarb This week we are heading to SPAIN! We are going to share simple recipes with you to liven your lockdown evenings. I will be sharing some favourite tapas recipes inspired by my travels to Spain. Two veggie, one meat and one seafood tapas from me and Oisín has a fabulous easy to recreate cocktail and a twist on a Spanish classic drink up his sleeve to share with you. We would love you to join us! We embrace all interaction, you can ask us questions and chat with us. But it is only live. So you have to be there! Come on over to Zoom at 5pm or just before and use our Meeting ID 85036832178. If you have not used Zoom before, don’t worry, I hadn’t either. It is dead easy! Give yourself a little time to set up your account so you are ready and in the roomfor 5pm.
Can’t wait to see you then! May 7, 2020 by Niamh _Cooking , Gluten Free, Light Bites
_
GOJUCHANG MUSSELS WITH CIDER, CREAM AND WILD GARLIC Jump straight to the Gojuchang Mussels with Cider, Cream and WildGarlic Recipe
That does seem like a long list for a lockdown recipe, but this is fast and it is flavour packed. I have found that I haven’t really had to change much in terms of how I cook. I always cook from my store cupboard anyway, and nothing here is complex. There are 13 years of recipes to explore here too, don’t forget that! Gojuchang is one of my favourite ingredients and it comes into its own in lockdown. It adds fierce depth and heat in an instant to anything, lending the time used in its long fermentation to anything we cook it with now. And it goes with everything. There is nothing gojuchang doesn’t like. Or at least, I have yet to find it. Continue reading April 26, 2020 by Niamh _Cooking , Dairy Free, Gluten Free
, Pasta
, Speedy Supper
, Spice
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SPAGHETTI WITH ‘NDUJA, PRAWNS & BASIL Jump straight to the Spaghetti with ‘Nduja, Prawns & Basil Recipe Spaghetti and sunshine, sausage and prawns, chilli and tomato. Add a little basil there like a spritz of perfume on your wrist before you go out, and you have a gorgeous plate to devour. ‘NDUJA? A FRIDGE ESSENTIAL? (TRUST ME) Yes, of course, I could live without it, but I absolutely choose not to while I have the choice. A soft and very spicy cured and spreadable Calabrian sausage, it is brilliant just as is spread on bread, toast or crackers. Try it with eggs, mix it through a tomato sauce for a porky arrabiata, spread it on top of some white fish just before it finishes cooking with an oregano and breadcrumb top for a gorgeous spicy crispy crunch. Continue reading April 24, 2020 by Niamh_BBQ , Cooking
, Dairy Free
, Gluten Free
_
THE BEST NO FUSS BLENDER PIRI PIRI SAUCE RECIPE Jump straight to the Piri Piri Sauce Recipe Well, that is a LOADED title. But really this is easy, fast and no fuss and it is fabulous. You need to make it. End of. Piri Piri is a superb sauce. It is easy to make and all you do with it is marinade the protein of your choice before cooking it. Over fire if you like, but also in the oven or fry it in the pan. Continue reading April 16, 2020 by Niamh _Cooking , Dairy Free, Gluten Free
, Light Bites
, Summer
, Vegan
, Vegetarian
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CHICKPEAS WITH CHILLI, CORIANDER, LEMON AND RED ONION Jump straight to the Chickpeas with Chilli, Coriander, Lemon and RedOnion recipe
Are chickpeas everyone’s favourite pulse, or just the one they are most familiar and comfortable with? Do you stock up to make the nations favourite dip, hummus? Or do you make curry, soup or add them to a salad? The chickpea is indispensable, especially now when some days, despite all the time, we require something quick and nourishing with little effort but lots of flavour. This is a plate of sunshine. Use tinned chickpeas, or home-cooked. Whatever you have. Take the sharp edge of the red onion by letting it sit in the lemon juice for 10 minutes before dressing the chickpeas. Use whatever herbs you have, basil, oregano, parsley would all work very well too. Lime juice would be lovely here but if you have no fresh citrus, use vinegar (any except malt vinegar which would be too harsh). Taste as you go, and enjoy the results. Continue reading April 8, 2020 by Niamh _Cooking , Dairy Free, Gluten Free
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CARROT, WHITE BEAN AND CABBAGE GOJUCHANG SOUP Jump directly to the Carrot, White Bean and Cabbage Gojuchang Souprecipe.
Times like this bring into sharp relief many things. In terms of the kitchen, it has shown my chaotic pantry (cupboards!) for what they really are. Everything is chosen in the moment with little planning, and then planted to be dealt with at a later date. I have several kinds of rice (from Taiwan rice to black rice with lots of different white rice in between), lots of fermented bits and bobs (I have 2 tubs of my favourite Korean pepper paste and a catering size bag of Korean pepper flakes), and many many random things that I have brought back from my various travels. There is more hot sauce than I could get through in any reasonable length of time and lots of chillies, but I am running super low on basic spice. A little interrogation shows clearly what you eat regularly and what you think you should. I am most definitely an Irish woman who travels and loves big flavour (which of course you already knew). Continue reading April 7, 2020 by Niamh _Cooking , Dairy Free, Gluten Free
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WHITE BEAN AND CHORIZO STEW (A REFRESHING LIGHT AND SUMMERY STEW) Stew conjures images of dark early evenings and a need for warmth. Maybe I need another name for this as it is bright and sings of summer days or longer spring evenings. I have done many variations of this stew over the years and with Summer descending quickly upon us (20C and sunny in London today!), it seems a perfect time to make and share it again. It is perfection with a glass of rosé right now. Continue reading April 5, 2020 by Niamh_Cooking _
COOKING IN THE TIME OF CORONA: 39 RECIPES FOR LOCKDOWN SOLO COOKING Almost everything I share on _Eat Like a Girl _has been cooked for one. I cook mainly for myself, and I do every day, at least once. I am a social being, but my flat is very small with no dining table (some day!) and so I rarely entertain at home. I so look forward to the daythat I can though.
I know that many people are self isolating at home alone right now and I wanted to provide some recipe inspiration for you, or a starting point at least. While I almost always cook for one, I usually cook a little extra so that I can have leftovers to have with an egg the next day, or convert into something tasty for another meal. If you are cooking for two these will double up well and easily. Most recipes here require no kitchen kit as such. Everything is accessible and easy to recreate. All you need is a chopping board, a good knife, a wooden spoon and a pan to cook in. Everything else is a bonus and you can add that as you go. I did. Continue reading April 3, 2020 by Niamh_Cooking _
COOKING IN THE TIME OF CORONA: EASY RECIPES FOR HANDMADE PASTA ANDDRIED PASTA
Carrying on as we cook our way through the corona crisis, here are recipes for my favourite handmade fresh pasta and dried pasta dishes from the last 13 years on _Eat Like a Girl. _ Don’t forget to check out and cook from the first post in this series: 9 Recipes for Homemade Bread, Flatbreads and Pizza, which has recipes for my favourite bread, including Irish soda bread and the blaa, and my favourite speedy bread which requires just 20 minutes of your time, a frying pan and no yeast, the Irish soda farl. If they don’t grab your attention, breakfast bacon and egg pizza or smoky aubergine, red pepper and chicken skin flatbread will. Fresh pasta and dried pasta are equally good, they are just different. Not all dried pasta are the same though in terms of flavour and nutrition so seek out bronze died extruded pasta if you can (it will say on the pack) which are generally slow dried and more nutritious as a result. Bronze died pasta also has a rough surface which grips the sauce, and are in general nicer to eat. But, you know, use what you have and what you can get. I have included some of my favourites here, and there are many more on the site. Please forgive the terrible photography in the earlier recipes and don’t judge the recipes by them! Let’s get cooking. Continue reading April 1, 2020 by Niamh_Cooking _
COOKING IN THE TIME OF CORONA: 9 RECIPES FOR HOMEMADE BREAD, FLATBREADS AND PIZZA Like many of you, I am craving new and different things to eat during this time of self-isolation and social distancing. I have compiled lists of recipes for you from my 13 year recipe archive on _Eat Like a Girl, _and will be sharing them with you over the coming days. Starting with 9 homemade bread, flatbread and pizzarecipes.
Some are quick and speedy, all are easy to follow, as always!Enjoy.
Don’t miss my pasta cooking and recipe guide also. Fresh pasta is easy and requires only a rolling pin; Cooking in the Time of Corona: Easy Recipes for Handmade Pasta and Dried Pasta HOMEMADE BREAD, FLATBREAD AND PIZZAIRISH BREADS
Continue reading
March 29, 2020 by Niamh_Cooking _
SLOW BRAISED GOJUCHANG BEEF SHIN WITH POTATO AND WILD GARLIC Gojuchang beef shin with potato and wild garlic. Cooked low and slow and melt in the mouth gorgeous. Red onion on top, cooked slowly until sweet and rich. Just gorgeous!
A SIMPLE SLOW-COOKED DISH WITH INEXPENSIVE INGREDIENTS
Beef shin is an inexpensive cut and one of my favourites. It is superb in stews and curries, and I love it for goulash. Gojuchang (Korean fermented chilli paste) is an essential cupboard ingredient for me. It gives instant deep flavour and warmth, and here, gives this dish a beautiful warmth and depth.
Get this going early in the day and let it cook gently as you go about your business, checking in only occasionally. Be sure to add the wild garlic in just at the end (or any other green and some crushed garlic), and just wilt it, so that it stays bright green. Continue reading
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Hello! I’m Niamh (Knee-uv! It’s Irish). I love to cook and share my recipes here for you to recreate in your kitchen. Everything I make is packed with flavour and easy to recreate. I aim to be your friend in the kitchen and to bring the flavours of the world to you. Comecook with me!
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