Chicken Fillet Patties

I am always on look out for a new dinner recipes, because let’s be honest, from time to time I feel like I am stuck in a circle by cooking same type of dinner over and over again. 

Easy weekday meal: {Sausage and Broccoli Egg Noodles}

 My life just got a lot busier. My almost 5 year old daughter started her first year at school (a squeal of excitement!), and I am the one who is doing majority of school runs and after school activities, with a toddler in  tow. And let me tell you, it is not always an easy task. In those moments I wish I could drive, which by the way is on my mile long to do/achieve list. But I am getting there, slowly but surely : )

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.

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?

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.

Courgette and Feta Cheese Latkes

 

We had latkes for our lunch today. Easy, quick and delicious.  We had them with baby spinach, tomato and cucumber salad, drizzled with olive oil and lime juice. 

Potato and Cauliflower Soup

 

For years we lived in Dublin city centre and loved every minute of it. Just minutes away from the O’Connell Street with the stores, cinemas, museums and other great attractions just a reach of the hand.  

Curried Carrot Soup

 

The weather in Ireland is so unpredictable. Like yesterday we had sunny and bright afternoon and I really thought the spring is just round the corner. Yet today the picture is completely different. There are no sign of the sun that had filled my living room the day before, just the cold wind and occasional drizzle. And who knows maybe tomorrow it will snow again... 

Warm Lentil Salad with Arugula and Goats Cheese

 

I am not one of those people who started to love cooking at an early age.  Despite both of my grandmothers worked as chefs all their life, I had no interest in cooking or food what so ever. The only interest I had was to eat it LOL. 

Greetings in the 2011!

Photo courtesy of Alona Froluskina

Ah, a new year... A new and fresh start. And it’s naturally that with the start of the new year our thoughts turn to New Year’s resolutions. My resolutions are to eat as healthy as possible, be more active, be good mommy to my daughter and spend more time with my loved ones. Do you have any goals for this year?

The Power of Buckwheat

 

Lately I see more and more recipes where buckwheat flour is used. I am not a stranger to the buckwheat and I enjoy it regularly but as a groats. I usually would have it with a simple sauce or just with a bit of butter. 

But seeing so many delicious looking recipes I was really tempted to try out a few.

So yesterday I spent quite some time in my kitchen cooking, baking and trying out and I ended up with 3 recipes I would like to share with you.

But before I will share them with you, let me tell you a word about the buckwheat.

The Daring Cooks December Challenge – Poach to Perfection

 

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Chicken Curry

Quick and easy – just what you need for a midweek dinner!

Prep time : 10 min

Cooking time : 30-40 min

(Serves 4)

Ingredients:

1 large onion, chopped

2-3 garlic cloves, minced

2-3 tablespoons curry powder

½ teaspoon cumin

1 bay leaf

1 large potato, peeled and cut in small pieces

4 chicken fillets cut into pieces

1 can (400 ml) coconut milk

½ of can (approx. 150-200ml) chopped tomato

Salt, pepper to taste

Oil for cooking

Fresh herbs

Method:

 

In a large pan add about 1 tablespoon of oil, then add onion and garlic. Cook over medium heat for 5-7 minutes then add curry powder, bay leaf and cumin and continue to cook for another minute.

To the pan add pieces of chicken and potato; pour in coconut milk and simmer for 15-20 min or until chicken and potato are cooked. Add tomatoes and simmer for 2-3 minutes.

When ready to serve sprinkle with fresh herbs.