Chickpea, Pudding, Pine Nut & Feta Salad

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This is very much a recipe of opportunity knocked together by the coincidence of what was in the press as opposed to any set recipe or particular plan. It was a delicious accompaniment to a backed sweet potato.

(I really must invest in a camera. The Iphone camera doesn’t do this it’s yummy justice.)

You’ll Need:

A small can of chickpeas, drained.

Small Handful of Pine Nuts

3/4 slices of black pudding

Medium Serving of Feta, crumbled.

Directions:

Break the pudding up into crumbs and place in a medium-hot pan with a small splash of olive oil.

Cook for two minutes then add the chickpeas. Cook for  further minute to warm the chickpeas.

Add the pine nuts and cook for another minute.

Take off the heat and add the crumbled Feta.

Serve. Easy chickpeasy!





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Tasty Presents

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Irish chef, Neven Maguire made an appearance at the Ploughing Championships last week and this cookbook jam-packed with delicious recipes made its way home from Athy.

I think I’ll start out by trying the Tomato & Parmesan Twister Bread Rolls, the Lion of Lamb in Crisp Potato Crust, Spice Goat’s Cheese with Polenta, Chilli Jam and Pesto, and the Amaretti Baked Peaches.

Stealsies: Donal’s Auntie Ann’s Banana Bread

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Banana bread, just out of the oven, smothered in butter and accompanied by a big cup of tea. Is there anything better? And as it’s made of Bananas it’s totally healthy and, ahem, good for you. That’s my story and I’m sticking to it.

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Makes 8 mini  or 2 larger loaves.

Prep Time: 15 minutes

Cooking Time: 50 minutes

You’ll Need:

110g butter
190g caster sugar
2 large eggs
240g self raising flour
1 teaspoon baking soda
1/2 teaspoon of vanilla extract
3 large bananas

Directions:

1.     Preheat the oven to 180oC.

2.     Cream the sugar and the butter in a bowl with a hand held mixer until light & pale. Add in one egg & a little flour and mix through, repeat with the other egg & the rest of flour and baking soda, until everything is mixed through & smooth.
3.     Peel the bananas & mash them with the back of a fork.  Add them to the bowl with the vanilla extract & mix through.
Pour the mix into a well greased loaf tin & place in an oven for approximately 50 minutes. Cover it with tinfoil after 25 minutes to stop it browning too much on top if you need to.

4.     Insert a metal skewer into the centre of the loaf & if it comes out clean the banana bread is ready.  Remove from the loaf tin & place on a wire rack to cool.

Recipe pilfered from The Good Mood Food Blog.

Spicy Lamb Moussaka

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Confession time: Until last night I had no idea what Moussaka consisted of. I had a vague notion that it was a food dish but that was really as far as it went.

Turns out Moussaka is a relatively straight forward meal to prepare. Think of it as Greek lasagne.  I’m sure it could be adapted to fit what you have in the presses for a less traditional dish.

It does however require apt attention in the preparation which has a number of steps so make sure you aren’t distracted before you start.

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Serves 4.

Prep Time : 25 minutes.

Cooking time: 45 minutes More

Red Lentil, Kidney Bean, Chickpea & Chilli Soup

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Getting home close to 7pm on a week night never puts one in much of a mood for  standing over a stove for 2 hours stirring,  sifting, reducing etcetera etcetera.  The lure of the microwave dinner or worse the chipper can be just too great. Therefore I tend to go for recipes that are are not overly complicated & that are relatively quick to make.

This is never more the case than when you’re feeling a little under the weather as myself & the ninja were last week. This warm spicy soup is brilliant for just such a night. It’s super easy & the chickpeas & kidney beans give it a lovely hearty texture so it feels like a full meal.

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Via: I can Read

Comfort Food #2

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Here endeth the Hangover.

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