Tag Archives: dinner

On Imperfect Eating – Or, An Argument For Cake

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And on the proposing side of the motion – cupcake selection boxes..

Here’s a few scenarios we’ve likely all been a part of, centrally, or peripherally.

There’s the group at the restaurant, an evening out to unwind, that turns – by stealth – into a subtle and resolutely unspoken competition between the women at the table. Who’s not eating bread, or pasta – who can pass off the most of the contents of their plate on their boyfriend? Who has eaten earlier and doesn’t particularly want more than two bites? Everybody remarks loudly and conspirationally on how full they are, once half (or less) of their main meal is dispatched. Four people can share a dessert, can’t they…? Most don’t want it, at all. Enjoyment of the night, and the food, erodes into a discomforting, uneasy struggle to eat without judgment and enjoy the calm of a night off.

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Secret Bliss Centres…Cherry Nutella CupTails

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This is cold weather food right here. Right now, it’s late, I’ve had two car rides and two train journeys to get home, the wind is battering the windows and rain is trying to drill a hole in the pavements outside – I have a feeling that nights like these are what make these gorgeous, gooey centre cakes even better.

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Angel’s Rinse Cocktail

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The first of a backlog of cocktail recipes I’ve been fiddling with – everybody get excited! No better time to post these than a Saturday, too. I hope everybody enjoys, and/or tells me what they would improve. I am a total rank amateur in this particular field of the ingestible arts, so any and all words back to me are appreciated. I ought to mention, I get most of my cocktail-ish/adventurous alcohol from this wee place.

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Joanna’s Saturday Night Pizzas & Sunday Lunch Bread

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Alright, so I thought it’s about time you lot were all introduced to the possibly genetic and very likely environmental cause of my total inability to leave a cook book alone, and my weakness for spending hours thinking about, looking at and experimenting with food. This is a double-recipe I’ve taken from my mum, Joanna, who is basically otherwise known as the black-belt lord master of catering.

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Red Velvet Cheesecake Brownies

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These came out seriously good. This is from somebody who was raised by a hardcore Nigella devotee and has made these ridiculously amazing things (must stick my take up on ’em when I next make them) for about six years now. Basically, it takes a lot for me to like a brownie recipe. These are unusual, delightful, eye-catching and a very good crowd pleaser. They’re very easy to throw together, too. Thanks, Sally, for the recipe! All I’ve done is to convert measurements. I should also note that the second time I made these I put chunks of posh white chocolate in the batter. The resulting bars were gone in about ten minutes. That’s all I’m saying…

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Five Days of Quick, Easy & Amazing: Home Crafted Vegetarian “Fast Food”

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Another ‘normal’ food post – sorry, sugar addicts. I have sweet stuff in the pipeline!  This is a concept I accidentally invented during my undergrad, when I was trying to figure out an easy, cheap but still palatable means of eating well for an entire week, particularly around exam time when it felt like there would be no time for any fun in the kitchen.

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Cinnamon Sugar Dipped Nutella Filled Muffins

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Nutella addicts! Ever want to put a slightly different spin on your chocolate hazelnut habit? Here’s a recipe from Sally and her wonderful Baking Addiction. I must note that her cakes are much prettier than mine! I baked my batch in some new, large-fit muffin tins, which gave my cakes a much broader base & less rise, consequently. If you do yours in cupcake tins you should achieve the puffy top look. (However they look though, they’re absolutely gorgeous!) Recipe makes about 8 to 10 muffins, depending on your trays.

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Mango Muffin Apocalypse – The Mango Challenge.

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…Did I mention…Mango…? Because seriously. These are all Mango, all of the time. There’s mango in the cake batter, mango in the curd filling and mango in the butter meringue icing. You may, at this point, have realised that I have a serious problem with mango. I just think it’s the best thing in the world.

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Vegan Cocoa Banana Nut Muffins

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Alright, another write up on a reader-tested creation before this weekend’s batch goes up. These were another scary batch to make (the recipe specifically asks you to curdle almond milk for the batter. Argh!) But they got enough happy feedback that I’m happy with them! Different, in a positive sense.

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Thai Peanut Turkey Stir-fry with Roasted Sweet Potato & Veggies

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Evening, lovely people! Just in case everyone is starting to get the idea that I do very little else besides mainline sugar and alcohol (and I wouldn’t blame them) – here’s an example of what I’d make and live on, a little more typically. If enough people are interested, I can do more stuff like this, and/or give y’all a breakdown of how I actually eat, exercise and stay healthy. (Despite the sugar and the cake. Up to interest, really :))

This is a meal that gets the balance exactly right. There’s no processed or refined carbodhydrate (though I’ll give you that there’s sugar in the peanut sauce). Overall there’s a pretty good balance of protein, good fats, complex carbohydrate, fibre, vitamins and general health-building goodness.

I should note that although I give everyone precise measurements for baking (because, em, you have to, sorta), I won’t give precise measurements for cooking. This is because the following:

1. It depends entirely on how many people you’re planning to cook for

2. I’ve cooked for myself and others, a whole lot, since I was 14, and I’ve almost always done it with ideas in my head as opposed to recipe-following. This sounds like a horrible brag, but it isn’t – the real reason is I was too lazy to recipe-check when I started cooking, and it’s become a habit in my adulthood).

3. It’s much harder to go wrong with quantities when you’re cooking than when you’re baking. Honestly. Rely on your eye, and things will work out. If not, call me and I’ll come over and do it for you – I’m nice like that.

Ingredients (very roughly):

Sweet Potatoes

Onions

Broccoli Heads

Turkey Breast Strips

Spinach Leaves

Oil or fat of your choice (sunflower, rapeseed, butter – go wild. Spray for the extra-healthy).

Peanut Butter

Coconut Milk

Chilli Powder

Canned Tomatoes

Herbs (to your taste and preference)

Brown Sugar

Powdered Cinnamon

Directions: 

1. The first thing you want to do is cut up your various vegetables. Sweet Potatoes can be diced up or cut into chip-shapes, depending on your patience. Onions should be half ring-cut (for veggies) and dice-cut (for turkey). Make your broccoli into florets. My family love huge florets, you might like them little. Chopping board and a decent knife – get this done first and the hard work is out of the way. Set your oven to about 160 celsius if it’s a fan, 180 if it’s non-fan.

2. Set out a big ol’ saucepan (I use these lovelies), and a frying pan on your stove top. Pour or pat your oil or fat of choice into each (I used peanut oil for the frying pan and butter for the sauce pan). Leave them be for now. Pull out a baking tray and line it with baking paper.

3. Scatter your sweet potato chunks onto the lined baking tray. Grab your oil (I took olive oil for this) and sort of just lace-pour it across the chunks. Yay! Next, scatter over some brown sugar and cinnamon to taste. This turns out like heaven, seriously. Using clean hands, mix around the sweet potato in all the goodness so everything gets a good cover. Ensure all the chunks are relatively flat and even in the tray, and stick it in the oven. They can stay in there for the next twenty to twenty five minutes (after twenty minutes, check ’em – they’re ready when they smell amazing and a poke through them with a fork shows they’re soft).

4. Turn on the rings underneath the frying pan and the sauce pan. Let them warm up, then add diced onion to the frying pan and ringed onion to the sauce pan. Wait for noise and smells to happen. When that’s started up, take your diced turkey breast and throw it in the frying pan, ensuring even distribution. While that starts to brown and sizzle on one side, combine peanut butter and coconut milk in a bowl – a good mix with a spoon should even them up.

5. When your peanut-coconut mixture is all done, go back to your turkey and flip the strips. If they’re looking very happy and brown, turn down the heat. Turn down the heat on the onion rings in the sauce pan, too. Go get your broccoli florets, and tip them into the saucepan, put the lid on. This lets them sizzle AND steam, locking in goodness and flavour simultaneously.

6. Leave things a further five minutes or so before you do anything else (dance it out – I recommend this song).

7. Five minutes up! Go and flip/mix your turkey strips again, and this time pour in the coconut-peanut sauce you made. Sprinkle that with powdered chilli to taste. Monitor the heat – if you’re worried about burning, turn it down. It’s that simple! Place a pan-lid over the frying pan now – if you don’t have one, even a dinner plate will do. The aim is to permit some extra heat and steam to really permeate and soften the turkey and let the flavours sink in.

8. Tip your tinned tomatoes over your onions and broccoli. Lid on and let it do its thing. Leave it until the broccoli is as soft as you (and others) like – you’ll be able to tell by poking it with a fork. I like my broccoli fall-apart soft, but my fam & friends like it al dente – gotta compromise in this house!

9. When you think your turkey and veggies are ready, turn off the heat underneath them and let them sit a further couple of minutes. When your sweet potatoes are ready, pull ’em out the oven, allow a few minutes to cool and then plate the whole lot up

10. Absorb compliments and act like you totally know everything about cookery and food.

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(That’s the outfit I wore makin’ em, cause you totally all wanted to know that). If you want to see more like this, or more health/nutrition stuff, personal or otherwise, let me know!

As a final note:

The healthy amazingness of sweet potatoes

– Why turkey deserves more attention 

– Why peanut butter is actually amazing

– The magic of combining broccoli and tomato 

– I get all my groceries from Lidl and Tesco like any Irish Student. Eating well doesn’t need to be expensive!

Enjoy y’all 🙂

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