This roast kale lasagne recipe is based on the delicious Vincisgrassi, a mushroom lasagne that hails from the Le Marche region in Italy. The authentic Vincisgrassi uses the smokiness of Parma ham. I didn’t want to stop eating this dish, one of my most craved, when I stopped eating meat, so this is topped with […]
Smokey Mushroom and Roast Kale Lasagne Recipe From The Modern Cook’s Year Read More »
This marinated squid recipe is really good as it is, but if you want to make it a more substantial meal, add some veg such as fennel, new potatoes or green beans. You can also use cuttlefish for this recipe. Ingredients: – 600g prepared squid, cut into rings – 3 tbsp olive oil – juice
Marinated Squid Recipe by The Hairy Bikers Read More »
If you need a healthy dish to impress, try this pecan and apricot tart recipe. Dried apricots contain fibre, vitamin A (from the beta-carotene) and catechins (flavonoid phytonutrients) – I prefer the organic, brown unsulphured variety. Pecans are packed with heart-healthy fats, meaning you can enjoy a slice knowing you are still providing your body
Pecan and Apricot Tart Recipe by Rhiannon Lambert Read More »
This spinach, pine nut and raisin salad recipe is a perfect light lunch for January, with a hint of Spanish flair. Ingredients: – 50g raisins – 2 tbsp olive oil – 25g pine nuts, toasted in a dry frying pan – 2 garlic cloves, sliced – 3 tbsp dry sherry – 200g baby spinach –
Spinach, Pine Nut and Raisin Salad Recipe from A Taste of Salamanca Cookbook Read More »
This gratin tastes greater and more indulgent than the sum of its parts; it’s also very easy to throw together. It is one of the rare occasions I use double cream, but in this instance it is well worth it. The flavours are firmly rooted in Italy, though I use Cheddar to top it as
Chard, Lentil and Bay Gratin Recipe From The Modern Cook’s Year Read More »
Start your morning with a healthier toast, full of fibre, healthy fats, extra protein, folic acid and other nutrients. Use it for a healthier lunch sandwiches or as a plain toast with your soup. It can be topped with avocados and poached eggs or goat’s cheese and rocket or even soft cheese and parma ham.
Walnut and Beetroot Homemade Bread Recipe by The Food DNA Read More »
This is a beautiful and vibrant courgette, pea and mint soup recipe that will boost your vegetable intake for the day. I don’t see many people taking flasks to work these days and I think it’s a real shame; home-made soup is such a fabulous lunchtime option and is a great way to save some
Courgette, Pea and Mint Soup Recipe by Rhiannon Lambert Read More »
I believe in using what’s in the spice cupboard at every opportunity and this baked turmeric eggs recipe does just that. One of the simplest ways to use turmeric is to add its distinct yellow colour to your eggs. Curcumin is the main active ingredient in turmeric; it’s said to have powerful anti-inflammatory effects and
Baked Turmeric Eggs Recipe by Rhiannon Lambert Read More »
There was a little trial and error with these but the end result shows that sometimes, simple is best. With just four ingredients combined, these honestly are the tastiest energy balls I’ve ever had. They make such a delicious addition to a mid-afternoon cup of tea and also satisfy any after-dinner sweet cravings you might
Cranberry and Cashew Energy Balls Recipe by Holly White Read More »
This Victoria Sandwich Recipe is from A Baker’s Life by Paul Hollywood. I do baking demos around the country these days, and I’ve found that someone will always ask about gluten-free alternatives. The key to the best gluten-free flour is to mix different kinds together as they all have different qualities. The texture of this
Gluten-Free Victoria Sandwich Recipe by Paul Hollywood Read More »
This stew recipe is based on the lovely chachouka in River Cottage Veg Every Day. There are no eggs this time, but even more veg, with potatoes and chard adding to the rich pepper and tomato base. I really like the earthy, pungent tang of saffron in the dish, but the stew is still delicious
Pepper, Potato and Chard Stew Recipe by Hugh Fearnley-Whittingstall Read More »
I batch cook the curry paste for this and have it to hand when I want a super quick dinner. When it comes to veggies, if you want this ready and cooked within a few minutes use things that will cook quickly: sugar snap peas, beans, mushrooms, thin sliced carrots, courgettes and spinach. Here I
Butternut Squash and Tofu Curry Recipe by Holly White Read More »
I used to be really reluctant about supplements but leading up to my wedding I began taking a vegan protein in a smoothie after my workouts and I found I felt so much better afterwards. I’ve tried quite a lot and my favourite has to be the WelleCo Nourishing Protein. It tastes really good and blends
The Perfect Post-Workout Vegan Smoothie Recipe by Holly White Read More »
The perfect fresh dish to kick off your 2018, this Apple Jelly with Coconut Sorbet recipe was created by Chef Chad Byrne at The Brehon Hotel in Killarney. Ingredients: Jelly – 500g apple juice – The zest of one lemon – 1 knuckle ginger microplained – 6 cups sugar Coconut Sorbet – 1 350g can
Apple Jelly With Coconut Sorbet Recipe by Chef Chad Byrne at The Brehon Read More »
If you’re craving something hearty and savoury for breakfast, this tofu scramble recipe fits the bill perfectly and takes mere minutes to make. I don’t usually use meat or dairy replacers, but once in a while organic non-GMO tofu can be a fun ingredient to play around with. This recipe uses black salt or ‘kala
Tofu Scramble Recipe from Vegan in 7 Cookbook Read More »
California is the largest economy in the US, it is also the most populated state with almost 40 million residents. It has over 600,000 acres under vine and accounts for 85% of US wine production, this makes it the biggest wine state in the US and the fourth biggest wine producer in the world. It
California Wines Now – The Region Thrives with the Resilience of a Phoenix Read More »
It’s that time of year again, ‘tis the season for 2018 craft beer trends! Once again I have been scouring the internet, polling the Beer Ladies, and scanning social media to bring you a list of some awesome beer hopes and predictions for this upcoming year. So without further ado, here are the craft beer
Craft Beer Trends Brewing for 2018 – Here’s What Our Pints will Hold Read More »
What is mindful drinking, the mindful drinking movement and why is it ever increasing? While deep in discussion with friends, my peers and industry colleagues, as well as from my own previous research, and utilising the practice of the concept in menus and bars, the following answer formed. In a world of millennials, a word
Mindful Drinking – The Millennial’s Approach to Drinking Less and Enjoying it More Read More »
Christmas might be over, but that doesn’t mean the festivities have to stop. For 2018, we’re recommending that you put a hold on dry January, abandon those New Year’s resolutions, and see what craft spirits Ireland has to offer this year. Last year saw tremendous growth in the Irish craft spirits category — and we’re
Beyond Whiskey and Gin – Less Famous Irish Spirits you Need to Discover in 2018 Read More »
IPAs cover most of the shelf space in craft beer sections and are more available than any other style of craft beer or world beer on bar menus. When looking for something new to try from my local off-licence, there are often more new IPAs or IPA-like styles and less variety of other options. What you
IPA Overkill – Has the Style’s Hop Obsession Gone Too Far? Read More »
Low alcoholic wines have experienced a resurgence in recent years and they’ve gone from pretty much a joke to an option as valid as any when sharing a glass. An unprecedented number of new ranges and bottles are popping on the shelves and while they are not yet as popular on wine menus, it is reasonable to
Tipples for Teetotalers – Wines with Low or No Alcohol but Lots of Flavour Read More »
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