Chocolate Chip Cookie Dough Truffles

I am a demon for craving something sweet after I've had a meal and sometimes a rice cake with some sort of natural fruit spread just doesn't cut it and i know if i have a biscuit i wont stop at just one so these little power bombs are just the ticket. Their sweet, salty, crunchy and chocolatey and perfect with a mid morning cup of coffee or the help you get over that afternoon slump.
Kept stored in an airtight container they'll keep for up to a week.

Chocolate chip cookie dough truffles

225g peanut or almond butter
120ml honey\maple or agave syrup
65g shredded unsweetened coconut
small handful cocoa nibs
small handful goji berries/sultanas or dried blueberries
pinch of salt
2 tsp vanilla extract

To coat the truffles

200g dark chocolate
1 tsp coconut oil

Simple mix all the first set of ingredients together and roll into whatever size you wish, take into account that they will be covered in chocolate which will make them slightly bigger too. Place on grease-proof or parchment paper and allow to firm up in the fridge for 30 mins to an hour.

When your ready to cover them in the good stuff simple melt the chocolate and coconut oil gently in a microwave. One by one dip the truffles into the chocolate and set back onto the paper, i used toasted coconut and goji berries to decorate.
Enjoy!

Super green chocolate mousse

This may seem a little odd but it works. It's creamy, smooth and chocolately and doesn't require a lot of ingredients. The green component is actually an avocado.

Chocolate Mousse

2 tblsp coconut oil

1 ripe avocado

1 tsp water

2 tblsp raw cacao

2tblsp maple syrup

Drop of vanilla extract

Berries to serve

Melt the coconut oil gently in a microwave. Blend the oil, avocado and water together in a mixer until smooth.

Next add in the cacao powder, maple syrup and extract. Spoon into serving glasses or ramekins and set in the fridge for at least 30 minutes. 

Brigid's Chocolate Pudding

I'm going to nick name this Brigid's Chocolate Pudding because it reminds me so much of this chocolate pudding my Granny (Brigid) used to get. Although i can definitely say that this one is a tad bit healthier i'm sure and doesn't come out of a tetra pack, but its still so delicious and you only need three ingredients and 7 minutes.

I have to stop from using the term instant so much but quick, simple, healthy and ready in minutes is the name of the game isn't it.

Chocolate Pudding
Serves 4

150g good quality chocolate (i used a mix of 62% and 70% from Aldi)
4 tablespoons of milk (Almond, Koko,dairy free, soya - whatever you fancy)
350g Greek Style yoghurt

Melt together the chocolate and the milk gently in the microwave or over a saucepan of simmering water.
When melted allow to stand for a couple of minutes before stirring gently into the yoghurt.
Then last but not least put into serving bowls and set in the fridge for at least 20 minutes.

You wont be disappointed with the result here, thick, creamy and chocolaty.   We have it blueberries, raspberries, or gluten free digestives for a deconstructed chocolate cheesecake and even with granola.. yummy!

Waste not want not - Feta and mozzerella cheese

This is a handy little tip for left over cheese such as feta and mozzerella, These will keep in the fridge for up to three weeks and the flavoured oils are lovely in salads.

Simply cover the cheese with olive oil and stick in a sprig of rosemary, some lemon peel, black pepper and a crushed garlic clove. You could also add in some chilli flakes for some zing. Place in a clean dry jar, seal and store in the fridge.

Roasted beetroot, sweet potato and herby quinoa salad with feta and toasted pine nuts

Continuing on with our beetroot and feta cheese theme this salad is very simple but has all the sweet, salty and sour boxes ticked. you could also replace the sweet potato with butternut squash.

2 medium sized beetroots
1/2 sweet potato

250g quinoa
handful of chopped fresh herbs parsley and dill

2 tablespoons pomegranate molasses
squeeze lemon juice
tablespoon olive oil

crumbled feta
handful toasted pine nuts

Preheat the oven to 200 degrees celcius.

Peel and chop the beetroot and sweet potato into wedges, toss in olive oil and season with salt and pepper. If you fancy a little bit of spice you could add some cayenne pepper to the sweet potatoes.
Roast in the preheated oven until a knife slides in easily.

While the veg is in the oven cook the quinoa according to the packet instructions and toast the pine nuts in a dry pan, keep your eye on them and toss regularly as they burn very easily.

Once everything is ready to assemble simple mix the herbs into the quinoa and place on the plate, next mix the roasted veg with crumbled feta and pile on top of quinoa followed by the toasted pine nuts and finished off with the pomegranate molasses mixed with the squeeze of lemon juice and a tablespoon of olive oil.

Don't underestimate your little ones taste buds, the combination of sweet and sour is actually quite appealing to them. 

A splash of colour for a dreary dismal August Sunday

We were completely fed up with the constant misty drizzle and grey weather today, so we took ourselves down to the market this morning and came back with this colourful loot.

Beetroot, walnut and feta burgers with roasted carrot hummus.
Makes 4 large or 6 medium sized patties.
400g uncooked beetroot
2 shallots
80g parmesan or mature cheddar cheese
100g feta cheese
140g chopped toasted walnuts
3 tablespoons finely chopped mint
150g breadcrumbs
juice of 1/2 lemon

Preheat the oven to 200 degrees celcius.

Begin by peeling and grating the beetroot. Dice the shallots finely and soften gently in olive oil in a preheated pan, add the grated beetroot turn down the heat and cook for around 4 minutes to soften and release their flavour. once softened slightly leave aside to cool a little.

In a medium sized bowl crumble the feta, grate the parmesan and add the walnuts, breadcrumbs, mint and lemon juice. Add the beetroot mix to the bowl and combine well at this point i added about 1/2 a beaten egg just to help it bind. Taste for seasoning, the parmesan and feta will add saltiness so you may just need a good twist of pepper. Shape into patties.

Place on a baking tray lined with baking parchment paper and bake turning over half way through, for approximately 25 minutes.

Roasted carrot hummus
Makes about 300g
200g carrots cut into bite sized pieces
200g tinned chickpeas
1 small clove garlic
2 tablespoons olive oil
juice 1/2 small lemon
1 tablespoon tahini
1/2 teaspoon ground cumin
season to taste

I par boil the carrots first before roasting in a preheated oven (200 degrees celcius) for approximately 15 minutes. Then simply blend all the ingredients together in a blender until a nice smooth consistency is reached. I always add a splash of boiled water if the mixture is a little too stiff.

To go with these burgers i made sweet potato chips roasted in coconut oil and a yoghurt and mint dip. It was all devoured i can tell you all.

Winding down after the hectic-ness.. Date and oat bars

This is me taking control again after a hectic winter/spring. Working crazy hours, being a mum and training/competing in my new found sport of rowing meant researching and trying out new recipes was near impossible.

Rowing however kept me sane and i have to admit i love how i feel and look. However we are on a wee break from training for a couple of weeks and already i feel bleugh. While training i got away with eating lots and lots all the time burning off easily. Now however im not so lucky, so i stumbled across these date and oat bars and i made them with a mix of buckwheat and gluten free oat flakes and they hit the spot nicely. They take minutes to prepare and keep for up to a week in an airtight container.

Date and Oat bars
Makes 20 bars

200g Buckwheat flakes
200g Gluten free oats
400g Dates (Medjool dates work best)
300mls water
200g rasins (i used a mix of raisins, sultanas, dried blueberries)
100g sunflower seeds
3 tablespoons coconut oil
4 tablespoons chia seeds mixed with 16 tablespoons cold water
2 teaspoons ground cinnamon

Preheat the oven to 200 degrees celcius

Begin by soaking the chia seeds in the 16 tablespoons of cold water and allow to sit to form a gel.

In a small saucepan gently heat the dates with the coconut oil, once the oil was melted i turned the heat off and placed the lid on the saucepan and allowed them to soften gently.

In a mixing bowl mix together the oats, raisin mix, sunflower seeds and cinnamon.

Once the dates have softened nicely blitz in a mixer/blitzer with the 300mls water. pour this into the oat mix along with the gelatinous chia seeds and mix together well, roll up the sleeves and get your hands stuck in there.

Line a 6x9 inch baking tray with parchment paper and evenly spread the mixture out.
Bake for 30-35 minutes. Once out of the oven gently mark out the bars with a knife and allow to cool, this will make them easier to portion once cool.

Instant slow roasted tomato sauce with griddled sausages

This recipe and technique could not be quicker or easier. Not only does it save time with the  chopping and dicing of your veggies for the sauce it also means less washing up and you'll see why.

Slow roasted pasta sauce

1 red onion peeled and roughly quartered
2-3 cloves of garlic peeled
1/2-1 red chilli de-seeded
handful of flat leaf parsley
2-3 piquillo peppers (lidl stock these in jars, very handy)
500ml passata

Simply chuck everything bar the passata into a blender and whizz to a paste. 

Tip into a hot sauce pan with a tablespoon of olive oil and season. Turn down the heat and allow to cook out slightly without burning, allowing the flavours to amalgamate.
Add the passata and bring to a gently simmer, stirring gently so as it does'nt stick and burn. The longer you can allow the sauce to simmer away here the better but 7-10 minutes should be ample time.

For the sausages, i try to use a nice sausage like Cumberland. With a sharp knife slit the sausage down the middle without cutting all the way through. Next spread the meat out flat with the back of a spoon, basically giving a flatter surface allowing for crispyness and less cooking time. heat a griddle pan and rub some olive oil onto the fleshy part of the sausage. Fry the sausages flesh side down first before turning over and finishing off skin side.

I served this sauce with fussilli pasta and strips of the sausages.

Instant strawberry ice-cream....

We love ice cream for its creamy, sweet, buttery loveliness, and this healthier, cheaper and tasty option will not disappoint. 

Simple wash, hull and halve as many strawberries as you like depending on the amount of mouths your feeding. Place on a plate and simple pop into the freezer and allow to become cold and hard.

When your ready to serve up just put the fruit into a food processor with a squeeze of honey/maple syrup/agave nectar whatever your sweetner of choice, a drop of vanilla extract and a squeeze of fresh lemon juice. As you whizz pour a steady stream of buttermilk in through the feeder spout until you reach your desired consistency. Serve immediately in a bowl or cone.

I'm pretty sure you'll be pleasantly surprised with the result. 

Fuel for a cold, snowy Monday

There is of course one advantage to being woken up at 6.30am on a day off......we got to make MUFFINS!

These muffins are refined sugar and gluten free and are tasty out I can assure you. The ground almonds keep them nice and moist and the dessicated coconut gives them a bit of texture.

Unfortunately we had just used up the last of our frozen raspberries for our smoothie so a couple of blueberries took centre stage as a replacement. 

Coconut and Raspberry Muffins

200g ground almonds

80g unsweetened dessicated coconut

50g coconut palm sugar

1/2 tsp gluten free baking powder

4 eggs

1/2 tsp vanilla bean paste

50 ml coconut oil melted

Handful fresh or frozen raspberries

Preheat the oven to 160 degrees celcius. 

Line a 12 hole muffin tin.

Start by mixing together in a bowl the ground almonds, coconut, coconut sugar and baking powder. 

In a separate bowl whisk together the eggs, vanilla paste and slowly poor in the melted coconut oil. I find that if the eggs are straight from the fridge and cold then the oil solidifies resulting in annoying clumps. 

Mix the wet ingredients into the dry and spoon into the muffin cases. Bake for approximately 15-20 minutes.

Yummy on their own hot or cold or served with a dollop of yoghurt and more fresh blueberries. 

Syrup for sore throats

I am so over snotty noses, clumps of tissues in every pocket including the washing machine unfortunately.

I am fighting off a determind sore throat with my homemade cough syrup.

Very simple, just a small jar packed full of sliced lemon and ginger (I use both fresh and crystallised) and then slowly pour honey over these till it fills in gaps and comes to the top.

Then leave in the fridge and when required poor a desired amount into a mug and mix with boiling water.

Then replenish with more honey. 

I also add a 1/4 tsp of tumeric to my mug and a pinch to Alison's, for an added immunity boost. 

Vitamin C boost

The season of constant nose wiping is once again upon us and this weekend we had a triple whammy with a rotten cough and guncky eyes thrown in for good measure. 

So armed with large bags of oranges and  grapefruits I made a cocktail of the juice of 2 oranges and 2 grapefruits, heated gently and a drop of Manuka honey syrup. I was hoping she would take the Manuka syrup on its own but alas no (and I don't blame her), but between some in her porridge and some in this juice medley I'm hoping she's benefiting. 

Garden wandering

One of my Mum's pride and joy is her vegetable garden, unfortunately i did not inherit these green fingers and although mum sends me home with pots of herbs and salad leaves i usually bring the pots and their very nearly dead components back to her for reviving a couple of weeks later.

I do love though when Alison and mum walk around the garden cracking open pea pods and devouring the peas before tossing the pods to Ozzie the dog. On a recent trip to Kildare Alison was caught in the greenhouse pinching the tomatoes. There is such a difference in taste in home grown tomatoes, they are delicious.

Roasted courgette and butternut squash with orzo risotto

I love orzo pasta for several reasons. It has a cool shape, makes for a lighter dish in comparison to the arborio rice and you can still have the slight "al-dente" bite.

Roasted courgette and butternut squash with orzo risotto
Serves 4

2 medium courgettes sliced and diced
1/2 butternut squash diced smaller than courgettes
2 tsp chopped thyme
1 onion finely diced
1 clove garlic smushed
300g orzo pasta
200ml white wine
1 litre hot vegetable stock
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 handful of chopped rainbow chard or spinach optional but nutritious and delicious
grated parmesan to serve

Preheat the oven to 180 degrees celcius. Pop the courgette and butternut squash into a roasting dish, sprinkle with the thyme, pepper and a good slug of olive oil and roast until nice and soft, about 25-30 mins and tossing from time to time.

In a large saucepan gently soften the onion over a medium heat add the garlic and some fresh grated chilli if you so wish at this stage, cook out for a minute or two. Add the orzo and coat in all the sweet oily deliciousness. Add the wine, stir and cook for a further 2 minutes (this burns off the alcohol).

Gently pour a ladle full of hot stock into the pasta at a time, and stir until the stock has been absorbed before adding the next ladle. When the pasta is just slightly al-dente stir in the chives, parsley, chard/spinach and roasted veg.

Spoon onto plates, bowls, dishes smother with Parmesan and bon appetite. This is quite a quick dish to make especially if you roast the veg the evening before and just set aside in the fridge.

Banana and sultana bread

Have you ever looked at the ingredients section on some cakes and biscuits packet and not even been able to pronounce the words let alone know what they are. Let alone the fact that these products have a shelf life of six months sometimes.

With the amazing weather the fruit in our fruit bowl seems to be ripening at break neck speed and attracting little fruit flies from near and far driving me potty.
With all this in mind and a glut of over ripe bananas this cake came to fruition.

Banana and sultana cake

85g coconut palm sugar or caster sugar
2 eggs
1 tsp vanilla extract
150ml sunflower oil
3-4 medium bananas mashed
250g wholemeal self raising flour
1 tsp ground cinnamon
zest of 1 orange finely grated
100g sultanas or dried apricots chopped


Preheat the oven to 180 degrees celicus and line a 2lb loaf tin or 20cm springform time, you could also make individual muffins i imagine about 12 standard sizes.

Put the sugar, eggs and vanilla in a large bowl and whisk by hand or with an electric mixer for about 5 minutes or until creamy and increased in volume. Gradually pour in the oil in a steady stream and whick in the banana mush.

Sift together the cinnamon and flour and tip the bran from the flour in at the end, fold into the wet mixture with the zest and the sultanas.
Tip into your chosen tin and bake on the middle shelf for approximately 45-50 minutes. Leave in the tin when cooked for about 10 minutes before transferring to a wire rack to cool completely. The smell is so warming and inviting. This cake would also be lovely toasted with butter and jam or nutella.Or heated slightly and topped with plain yoghurt as a pudding.

It will keep in an airtight container in a cool place for 2-3 days or just slice and freezer in batches.

Piglets tuna crunch

I have a slight obsession with cookbooks or at least buying cookbooks i actually search recipes online but there's something about having lots of cookbooks on the shelf, i love the pictures and the endless possibilities.
I cant remember the name of my very first cookbook but i remember this recipe very well. Every Sunday myself and my sister would make a starter and im pretty sure it was the same every week (our poor parents must of been so bored). It was called "Piglets Tuna Crunch" and it popped into my mind yesterday as Alison was doing her "num num num" routine and i realised i had not even taken anything out of the freezer for her lunch. So this is a slight homage to an old favourite and thankfully it was a hit.
I haven't included any measurements as its pretty much as much or as little of whatever you fancy. Dice the vegetables quite small for the smallies.

Piglets Tuna Crunch

Red, orange and yellow peppers diced
Cucumber diced
Cherry tomatoes diced
Celery diced
Avocado diced
Tinned sweetcorn
Tinned tuna
Baby salad leaved or alfalfa sprouts (something small and nutritious anyway)
Salad potatoes diced small and boiled till soft
Toasted sunflower seeds
Mayonnaise
Salad dressing
Sweet paprika (a pinch or two to begin with, you can always sprinkle a bit more on top of your own portion)

Mix the vegetables, sweetcorn, tuna, leaves and cooked potatoes together. Next add enough mayo (not too much) to lightly coat everything. I like to add a little bit of salad dressing to give some acidity to the salad and the paprika. Toss the seeds in a dry pan and toast slightly. Sprinkle on top of the salad. Serve with some fresh crusty bread and cheese ( i would of if Alison hadn't begun eating this out of the mixing bowl).

Batch cooking: Chicken and rice

This dish really reminds me of my mum for some reason. She is the only person i know that can make a roast chicken last a week and this was always the last dish of the week but one of the nicest as far as im concerned.
The beauty about this Chicken and Rice dish is that you can use whatever is in the fridge veggie wise and needs to be used up.
I recommend using brown rice as it gives a nicer flavour and a bit of bite to the dish and just to harp on nutritionally-wise brown rice is packed full of fiber, protein and selenium, its a good carb that helps fill you up and releases energy slowly.

Chicken and Rice
4 portions
Very easy and very quick

1 red pepper diced
1 orange pepper diced
1 courgette diced
2-3 spring onions chopped
small clove garlic smushed
1 small leek washed and finely sliced
1/2 aubergine diced
2 sticks celery split down the middle and diced
2 handfuls frozen peas
chilli grated from the freezer (or fresh)
ginger grated from the freezer (or fresh)
soy sauce
black pepper
left over roast chicken
300g-350g brown rice

To cook the rice you just double the amount of water to dry rice. In a saucepan bring to the boil on a medium - high heat. Reduce the heat, replace the lid and simmer until the water is absorbed and the rice is just tender. Take off the heat and set aside for approximately 5-10 minutes then just fluff with a fork.

Next soften all the veggies except the chilli, garlic, ginger and peas in a saucepan until nice and soft. I use a little butter and a little sesame oil for a nice nutty taste. Towards the end add in the garlic, ginger and chilli (as much or as little as you like) and stir well. Turn off the heat, put the lid on the saucepan and the residual heat and steam will keep these warm and juicy.

When the rice is cooked tip into the veggie mix with the chicken and frozen peas. Give a good stir and add a splash of soy sauce and pepper. Just start off with a tablespoon of soy sauce then taste and add more if you desire. Finish with a handful of chopped parsley and serve straight away.

Batch cooking: Chicken pot pie

I have just taken this out of the oven and although it only 11.30 i am using every ounce of will power not to rip a big chunk of crispy pastry off this pie, stuff my face and no doubt burn my tongue.
Naturally enough there was some roast chicken left over (it was quite a big one) so a juicy pot pie was in order i felt.

Leftover chicken pot pie
Yields 4 portions

2 leeks finely sliced and washed
1 stick celery finely sliced
2 spring onions finely sliced
1/2 red pepper diced
1/2 orange pepper diced
1 small courgette finely diced
6-7 chestnut mushrooms diced
1 tablespoon plain flour
400ml  hot chicken stock
100ml milk or cream
2 handfuls frozen peas
1 teaspoon dijon mustard
As much or as little cooked chicken as you wish
Black pepper
Janet's jus roll puff pastry (1 sheet)

Preheat the oven 200 degrees celcius
Simply saute the leeks, celery, onions, courgette and peppers.

In a separate small frying pan fry the mushrooms in a little butter to give them some texture and taste, these can be added to the pie mixture at the last minute so they retain their crispiness.

Add the flour to the veggies and cook out for a minute or two then pour in the hot chicken stock slowly stirring continuously. Next stir in the milk or cream, the mustard and the peas (you could also put a handful of spinach in at this stage too). Tear the chicken into the mix. Taste and season with some black or white pepper.
Tip this mixture into your chosen pie dish or single ramekins for cute single serves.

Sprinkle on the mushrooms at this stage.

 Brush the sides of the dish with some egg wash and place the sheet of puff pastry over and press down at the rim. Trim the edges, brush the top with egg wash for a nice golden finish and pierce 2-3 hole on top just to let out any steam and prevent soggy pastry.

Bake for 20-30 minutes or until golden on top and piping hot underneath.

Batch cooking: It all begins with a Roast Chuck

Ok so i know Summer is not really roast dinner weather but yesterday i just had a serious craving for roast chicken and it did not disappoint thankfully.
I spend a little bit more on chicken apart from the obvious reason being that battery hens have a miserable life i just dont think they have much taste to them.

Now everyone has their own roast chicken methods i'm sure, so ill just give some of my little tips as opposed to full recipe versions. This lemony herby roast leaves the chicken juicy and moist and also helps it cook a little quicker.

Begin by par boiling the potatoes with a sprig or rosemary, a full lemon and a clove of garlic still in its skin.

When you have drained the potatoes simple pierce the lemon about 10 times or so all around and stuff it into the cavity with a knob of butter, the clove of garlic smushed and a handful of fresh herbs such as thyme and oregano. I smear the top of the bird with butter and cracked black pepper.
Lay the chicken on a bed of carrots sliced, spring onions, celery and leeks, these will help make a yummy gravy. Its now ready for the oven.

I have'nt gone for the whole traditional veggie accompaniments just some parmesan courgettes and wilted spinach. For the courgettes i simply peel alternative strips of skin purely because it think it makes it less "green" and possible more appealing to those "green veg haters" it also gives them a cool zebra look. Slice them semi thinly, lay in a dish and sprinkle with olive oil, pepper and lots of parmesan. The cheese goes all crispy and is great with the mellow tasting courgette, and lets face it who does'nt like cheese. Cook at approx 180 degrees celcius for 20-25 mins or until the courgettes are soft and the cheese is crispy.

About 10-15 minutes before the chicken is finished i tip the potatoes into the tray, they'll crisp nicely and also soak up some of the yummy juices.

Fish pie with a pea and potato crust

This fish pie is a continuation of the fish pie mix batch cooking. I love fish pie and i think the combination of creamy potato topping, yummy sauce and soft tender fish makes it an all time hit with the y'ung ones.
For a bit of a twist i crushed some petit pois peas into the potato topping. I find its best to use petit pois as their skin is soft so you dont get bits of hard husks.
I have added in capers and cherry tomatoes but you can throw in whatever you like, carrots also work well.

Fish Pie
2-3 big person portions or 3-4 smallie ones

450g of the poached fish pie mix
1 small leek washed and finely sliced
1/2 celery finely sliced or diced
Dessert spoon of caper
Small handful of cherry tomatoes
small handful of grated cheese
chopped parsley
the poaching liquid from before
400g potatoes
large handful of peas

White sauce
25g butter
25g plain flour
600ml poaching liquid
twist of black pepper

Preheat the oven to 180 degrees celcius
Begin by cooking the potatoes for mashing, everyone has their own favourite type but floury ones like Kerr's Pinks or Roosters.

Melt the butter and saute the leeks and celery until soft. At this stage you can also add in a little crushed chilli for a little hit of heat if you so wish.
Place the cooked fish into a pie dish, scatter with capers if using, the leeks and celery mix and some cherry tomatoes.

Next make the white sauce you can use the same pan as the leeks and celery. Melt the butter slowly and whisk in the flour. Allow the flour to cook out for a minute or two but keep on whisking to prevent burning. Slowly whisk in the liquid in stages. If you dont have quite enough liquid just top up with milk or cream. Simmer gently for 5-8 minutes. I like to stir in the grated cheese at this stage or you can save it and sprinkle on the top of the pie towards the end of cooking.

At the very last minute throw your peas in with the potatoes they'll only need a minute or two to cook. Strain and mash together with a little butter and milk for creamy mash.
Pour the white sauce over the pie mix and top with the mash.

Cook in a preheated oven for about 10-15 mins as everything is pretty much cooked already.