Homemade Almond Milk Recipe

 I only ‘discovered’ almond milk sometime last year.  Don’t get me wrong, I knew that there is alternative to dairy milk, but, thankfully, having no allergies in my family, I was not interested in non-dairy milk.

 But seeing so many of lovely bloggers raving about almond milk, my curiosity took over and I decided to try it as well. I am not going to lie, at first I wanted to buy it. But when I looked at the price at my local store, all my desire disappeared. It costs almost €3 for one liter of almond milk, which in my opinion is a pure robbery  :)

Spicy Beef and Kidney Bean Lettuce Cups

Lunches nowadays are almost nonexistent for me. With one toddler and one four year old, there seems never time just to sit down and have a lunch.  And by the time I finally have a free minute to eat I am always starving and ready to wolf down anything. And I have to admit that not always it’s a healthy or wise choice. 

Fried sardines with garlic, chilli and fresh herbs

 

Where did summer go? We are already half way through September and I definitely can feel chills in the early mornings. Although I enjoyed our summer a lot, I am happy to welcome the autumn.  

Past summer has been exceptionally warm this year what is very unusual to Irish weather and I bet nobody have expected that. Temperatures were reaching as high as 27C, and I have to tell you it was very pleasant change from what we would typically have. 

Glimpse of our holiday in Torrevieja and prawns in garlic, olive oil and lemon marinade

It’s certainly become a tradition for us.

 Every spring, for the past five years we go to Torrevieja.

Hello New Year and Orange Marshmallow recipe

Good-bye 2011 and hello 2012!

For me New Year always means a new beginning. A blank page in my life that waits to be filled with hopes and dreams. Yes, these dreams might slightly change later in a year, but for me it’s important to have them.

Usually at the beginning of the year I sit down and write all my goals and wishes so after I can look over and cross out the ones are fulfilled. Or think how to accomplish ones that has not been yet    realized.                                                                                 

That list helps me to stay motivated and work harder towards my goals.

This year one of my main goals is to keep us healthy and happy. Although we do eat healthily, I still feel we could do better. And I am going to work as hard as I can to do that. 

But to make our life sweeter I am still going to make some treats for us. I do believe that there is no harm to have a treat now and again. Or that’s just my excuse...

Anyhow, I decided to start this year on The Coffee Break on the sweet note and share this orange marshmallow recipe I found couple of month ago. Very easy to make and are perfect with a hot chocolate cuppa to keep you warm in the dark and cold winter evenings. Enjoy!

Spicy CousCous Stuffed Peppers

Don’t you just love when things work out better then you expected? Like your meals, you plan one but end up with completely different meal. I definitely love. It gives this nice, warm feeling inside me. Very satisfied feeling I should say.

Like these peppers. They suppose to be stuffed with meat and some other vegetables, and slowly simmered in a tomato sauce in a pot over a stove. But because time wasn’t on my side I had to think of something else. Quickly looking into my cupboards I decided to go with couscous. Perfect.

Since there are not a lot of preparations involved, it makes perfect mid-week meal. Quick, easy and delicious. What more can you ask for?

Quinoa, Courgette and Micro green salad

Lately I can’t get enough of quinoa. I use it everywhere I can. Soups, salads, desserts. Everywhere.

 

This salad is my latest obsession. It is easy to make but still is very nutritional. Made of quinoa, courgette, micro greens, lemon and olive oil. Easy peasy!

Quinoa salad definitely is going to be must-have in my picnic basket as soon as weather in Ireland gets better. Fingers crossed it’s going to be soon...

Prep time : 10 min

Cooking time : 15 min

Serves 2

Ingredients:

80 g quinoa

1 large courgette, peeled into strips with a potato peeler

Handful of micro greens

3 tbs olive oil

1 tbs lemon juice

Salt, pepper to taste

Method:

Cook the quinoa following the pack instructions then drain and rinse under cold water; drain again.

In a bowl whisk together olive oil, lemon, salt and pepper.

In a large bowl combine quinoa, courgette, micro greens, then pour over the dressing. Toss all ingredients together.

One Bag of Spinach = Walnut and Spinach Pesto & Spinach and Coconut Soup

As I was walking through the vegetable aisle, I spotted spinach.  Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it. 

And I did.

Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in my mind. Actually I thought about two things.

One is pesto. Walnut and spinach pesto to be exact.  Spinach pesto is nice alternative to basil as it has milder taste and is as delicious as basil pesto.

With plenty spinach left I could only think about one thing to do with them. And that’s to make a soup.  Very simple but very soul warming soup.

  

That day our souls definitely were warmed and happy : )

Spinach and Coconut Soup

Prep time:  15 min

Total time: 40 min

Serves 4

Ingredients:

25 g butter

1 onion, chopped

2 garlic cloves, chopped

1 large potato, cut in chunks

500 ml vegetable stock

400 g fresh spinach

250 ml coconut milk

Chilli flakes and black pepper to taste

Method:

In a large saucepan melt butter then add onion and cook for 5 minutes. Add garlic and continue to cook for another minute.

Add vegetable stock and potato to the saucepan, cover with lid and bring it to a boil. Reduce heat and continue to cook for 10 minutes or until potato is cooked.

Add spinach and cook for 2 minutes or until wilted.

Transfer soup into the blender and blend thoroughly. Return to the saucepan and add coconut milk, chilli flakes and black pepper. Bring to a gentle simmer then turn heat off.

Serve with fresh bread.

Walnut and Spinach Pesto

Prep time: 10 min

Total time: 10 min

Makes 1 cup

Ingredients:

300 g fresh spinach leaves

50 g parsley, chopped

1 garlic clove

80 g walnuts

Salt and black pepper to taste

3-4 tbs olive oil

Method:

Put first 5 ingredients into the blender or food processor and blend thoroughly.

Slowly pour in oil to the mixture with machine still running.

Keep pesto in a fridge in a sealed container or jar, just don’t forget to top with more oil.

Foodbuzz 24x24 : Celebrating the Spring {Farmers Market Lunch Party}

Days are getting longer, sun is shining brighter and air smells somehow fresher. Spring is here.

 

For me spring is about simplicity. Enjoying warmer weather. Taking everything slowly and recharging myself through the food I am eating. 

Comforting stews and filling casseroles are replaces with easy, fresh, no-fuss meals.

In spring our meals are quick and easy as most our free time we enjoy to spend outside. Grasping for every sunny day Ireland gives us as no one knows when it’s going to start rain or how long it’s going last.

 

There are no better way to celebrate first sunny spring days but with close friends and family. Gathering around a table and carelessly chatting just about anything and eating delicious food. 

Yesterday I gathered my close friends to have a very special meal with me.  Why special? Because I am happy to say that I was chosen by Foodbuzz to be part of the monthly event they host, called 24x24. 

The menu was simple. The day was wonderful. And needless to say we had great time.

 

Caprece Bites

Prep time : 20 min

(Serves 4)

Ingredients:

300 g cherry tomatoes, halved

7 fresh mozzarella balls, cut in thirds

50 g basil leaves

25 g olive oil

Salt, pepper to taste

Skewers

Method:

Thread 1 tomato half then 1 piece of mozzarella cheese, and then another tomato half onto each skewer.  Set aside.

Blend together basil leaves, olive oil, salt and pepper. Drizzle oil mixture over skewers. Place skewers in a serving dish.

Leek and Goats cheese Tartlettes

 Prep time :  20 min

Cooking time : 40 min

(Serves 4)

Ingredients:

250 g shortcrust pastry

1 tbs butter

1 leek, washed and chopped

2 garlic cloves, chopped

100 g goats cheese, crumbled

2 eggs, lightly beaten

100 g single cream

Salt, pepper to taste

Method:

Preheat oven to 180⁰C. Grease 4 tart tins (approx 12 cm diameter).

On a lightly floured surface roll out the dough then line tart tins. With a fork prick the pastry, line with parchment paper and fill with baking beans. Bake for 10 minutes.

Meanwhile, in a frying pan melt 1tbs butter. Add leeks and garlic, sauté for 5 min or until tender.

In a bowl combine goats cheese, eggs and cream. Season with salt and pepper.

Remove the paper and beans from the tarts. Fill each tart with the leek mix and pour in egg mixture.

Bake for 15-20 minutes or until ready. Serve warm.

 

Creamy Broccoli Soup

Prep time : 15 min

Cooking time : 35 min

(Serves 4)

Ingredients:

1 tbs olive oil

1 garlic clove, chopped

1 onion, chopped

450 g broccoli florets

1 potato, chopped

600 ml chicken stock

1 bay leaf

Salt, pepper to taste

Cream to serve

Method:

In a medium size pan heat up oil, add onion and garlic and sauté for 2-3 minutes. Add broccoli florets, potato and continue to sauté foe another 2 minutes.

Pour in chicken stock, add bay leaf. Bring it to a boil then reduce heat and simmer for 20-25 minutes or until broccoli is tender.

Remove bay leaf, season if required. Transfer to a blender and blend until smooth then return to the pan.

Gently heat the soup then divide among 4 bowls. Serve with cream.

Quick Blueberry Cheesecake

Prep time : 20 min

(Serves 4)

Ingredients:

60 g butter, melted

50 g ground almond

10 shortbread biscuits, crushed

300 g cream cheese

50 g blueberries, crushed

2 tbs vanilla sugar

150 g blueberries

Method:

Mix butter, almonds and crushed biscuits. Divide between 4 glasses.

In a bowl combine cream cheese, sugar and crushed blueberries.  Divide between glasses. Top with blueberries. Refrigerate until ready to use.

Refreshing Mint Lemonade

Prep time : 10 min

(Serves 4 )

Ingredients:

Juice of 4 lemons

40 stalks of fresh mint

5 tbs honey

20 Ice cubes

4 lemon slices to serve

Mint leaves to serve

Method:

Remove mint leaves from the stalks.  Place lemon juice, mint leaves and honey in a blender. Blend until smooth.

Divide ice cubes among 4 glasses. Pour in mint lemonade into the glasses.

Serve with lemon slices and mint.

Bell Pepper Quesadilla and Salsa Cruda

 

It was very long, busy and stressful week. With never ending chores and things that had to be done. And I am not even half way through...

Unfortunately for us week didn’t start on a very cheerful note. We had to rush our little one to ER with a dislocated elbow : (  It’s so heartbreaking to watch when your child is in pain, but thanks to the Tallaght Hospital staff who were very good and caring, within minutes she was her bubbling self. Thank God she is ok.

Thankfully the week wasn’t all that bad. This week my friend's K. son A. turned 1! We had brilliant time celebrating his first birthday. With a lot of fun activities, delicious cake and good company. Bliss!

I hope next week will be less stressful and I have more time just to enjoy sunny weather what we are having now.

 

But for now, please enjoy this very easy and very delicious vegetarian quesadilla with simple salsa cruda!

Prep time : 15 min

Cooking time : 25-30 min

(Serves 2-4)

Ingredients:

For quesadilla:

1 red pepper, chopped

1 yellow pepper, chopped

1 green pepper, chopped

½ onion, finely chopped

2 garlic cloves, finely chopped

1 tbs olive oil

Salt, pepper to taste

4 whole wheat tortillas

80 g grated cheddar cheese

For salsa:

4 medium tomatoes, finely chopped

½ onion, finely chopped

1/8 tsp chilli flakes or ground chilli

50 g chopped coriander

Lemon juice to taste

Salt, pepper to taste

Method:

For salsa, combine all ingredients. Season more if required. Put in a fridge until ready to use.

For quesadilla:

In a frying pan heat olive oil, add peppers, onion and garlic; cook for 5 minutes or until just tender. Season with salt and pepper. Remove from the pan.

To the same pan place one tortilla. Evenly sprinkle about 20 g of cheese then over half of the tortilla spread ¼ of the vegetable mixture. Fold the tortilla in half and cook for 2-3 minutes on each side.

 Repeat with the remaining ingredients. Cut each quesadilla and serve hot with chilled salsa cruda.

Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

I don’t like to waste food and even more I hate to throw away any food. When this happens I always think that there are people who don’t have anything to eat and here I am throwing away food. It doesn’t happen often but when it does guilt immediately strikes in... Does it happen to you too?

To avoid that I cook enough only for one meal or one day. I cook more if I know I am going to be busy. This is working fine for me and I am happy I am not throwing anything away.

 

When I have leftovers like rice or pasta, I think of the way to create delicious and nutritious meal. So when I had rice left from the dinner couple of days ago, straight away I thought about rice cakes. They are easy to prepare, don’t require a lot of ingredients and still very delicious. And most important they are hit in our house.

 

I hope you will enjoy these rice cakes as much I we did!

Prep time : 20 min

Cooking time : 25-30 min

(Serves 2-4)

Ingredients:

For rice cakes:

1 onion, thinly sliced

2 garlic cloves, minced

100 g mushrooms, thinly sliced

1 tbs olive oil

300 g cooked rice

1 egg, lightly beaten

2 tbs flour

Salt, pepper to taste

150 g wholegrain breadcrumbs

For herb yogurt:

150 g natural or Greek-style yogurt

2 tbs chopped parsley

2 tbs chopped chives or spring onions

Method:

Preheat oven to 200⁰C. Line two trays with silicone mat or bake in batches.

In a frying pan heat up oil, add onion, garlic and mushrooms. Sauté for 5 min or until onion is tender then set aside to cool for a bit.

In a large bowl combine rice, egg and flour. Add onion mixture and mix well. Adjust seasoning if required.

Shape into 10-12 cakes, depending on the size. Coat the cakes with breadcrumbs and transfer onto baking trays.

Bake for 20-25 minutes or until golden and heated through.

For the yogurt sauce, in a bowl combine yogurt and herbs. Refrigerate until ready to use.

Serve with rocket leaves and fresh veggies.