Take a banana malt milkshake with a side of cookies, then convert that into a cake. Read More
These Christmas Fruit Parcels are a lighter alternative to cakes and puddings and have no suet and very little fat, no eggs and can be prepared quickly. They can easily be adapted for vegans too. Read More
It’s not too late to make my Christmas Cake Recipe! Simply because it’s designed to be frosted or iced traditionally. It’s not quite as heavy as old-style cakes, nor as sweet, because the shot of espresso adds balance to the flavours. This is a firm family favourite in my house. Since I iced our cake last week the kids have been begging me to slice it early because they love fruit cake so much!
Some of you may have spotted this Christmas Cake Recipe in Lidl Ireland stores last year. I’ve had many requests to put the recipe on the blog and here you go! Read More
Once again I found myself with a surplus of rapidly blackening bananas and a need to bake. Actually that’s not quite true. I’ve gotten into the habit of peeling bananas and then popping them into a box in the freezer as soon as they are past their best. Which is working very well in terms of the ripe bananas in the kitchen. However, the box has to be managed so that it doesn’t take over the freezer.
I need space for other items like berries. Gooseberries top and tail marvellously directly from the freezer so there is a wonderful bounty waiting for me to have the time on the right day. There’s also a couple of kilos of raspberries yet to be preserved. As you can guess, there are plenty of berry recipes to appear on the blog in the near future! Read More
By special request, I’ve collated some of my best apple recipes, along with a new recipe for an open apple pie, in the one spot. This will make it easy for that somebody who has a glut and there are a couple of savoury options as well as sweet. My big secret with apples is that I use them instead of a sweetener such as sugar or even honey in recipes. They boost the flavour in a sauce or a soup and I even use the peel to make my jams and marmalades set. It’s no wonder they are one of my favourite seasonal and Irish fruits!
*Cough* It is World Pi Day after all… ;)If you’re wondering what to do with your apples, here are some ideas for you to consider:
Carrot And Apple Loaf
If, like me, you sometimes like to stealthily sneak extra fruit and vegetables into your diet then this loaf will be right up your street. By adding grated apple to the mixture, you not only add natural sweetness, and use less refined sugar, but it also stops the loaf from drying out over time. This loaf will last up to 3 days in a sealed container but I doubt it’ll last that long in my house! Read More
As the elder lemon in the family (who is studying for her Leaving Cert this year) started back to school over a week ago, it doesn’t feel like the 1st of September at all. It feels like we are already hurtling through the school year towards Hallowe’en! Still today marked the start of term for many Irish students and I’m back with a recipe for blueberry muffins that all my family love.
Wholemeal flour gives these blueberry muffins a lovely crunchy texture. The blueberries, paired with the crumbly oats on top make for snack perfection. Don’t be limited by blueberries though, use whatever fresh or frozen fruit you have to hand. My kids love these muffins made with over-ripe bananas, which is a great way to use up fruit that might seem past its best. Read More
As a child I always believed that macaroni was a sweet pasta dish. I didn’t realise that the name of a past corresponds to a shape. My childhood macaroni was normally made with penne. Dad used to cook it in a double-boiler, it’s a type of bain marie. The pasta was slowly cooked in a custard sauce and it was rib-stickingly good. This kind of dish was never cooked in the Summer months, but I have great memories of many milk puddings when growing up. Rice, semolina (with a sinful spoon of jam in the middle), tapioca, and this mysterious macaroni.
Now I know that macaroni is a type of pasta, and that it’s incredibly popular with melted cheese. It’s also pretty good with bacon stirred into the cheese sauce. That elevates simple macaroni with cheese to a whole new level, particularly if you drop a little bit of sriracha into the cheese sauce.
Still it’s too flipping hot for heavy desserts in Dublin at the moment. We are in the middle of a warm “fug”; where the skies are quite grey, the air is extremely humid, and the temperature is tipping 20 degrees Celsius. For those not in the know, that my friends, is practically tropical where I live. June is known as the “strawberry month”, and as we have a lot of family birthdays to celebrate in the month of June, most cakes and treats incorporate the little red jewels in some manner or form. Read More
Jam is sweet. It’s meant to be sweet; the sugar used preserves the fruit and makes the jam last for longer. In my house that could mean up to a year; providing I use a sterilised jar, and store it in a cool, dark place.
What if there was a way to make low sugar jam? You’d still have a “set” consistency, but the trade-off would be that you’d have to make smaller quantities because the jam wouldn’t last so long.
I’ve tested plenty of jam recipes over the years. I’ve made jam with less sugar than recommended, replaced the refined sugar with fruit sugar (fructose), used honey, and used alternative sweeteners like aspartame and xylitol. Typical jam recipes are made on a 50:50 ratio of fruit to sugar. This recipe turns all that wisdom around and uses far less than that. Read More
Why would you want to make this cheesecake? Well you could be on a low fat diet, trying to lose weight, or maybe you might be trying to reduce your sugar consumption. It could be all of the above, as is the case with my family members. While I won’t identify them on the blog, I can tell you that in the past 6 weeks, these 3 inspiring people have managed to lose a combined total of just under 3 stone (that’s 42lbs or 19kg).
You don’t need to cook, nor do you need any fancy equipment to be able to make these cheesecake pots, just make sure you have space in the fridge for them to cool. Of course if you’d rather use the full-fat full-sugar version of these ingredients go right ahead! Read More
What is curd? Sweet curd is made with 4 main ingredients. 3 of which are always butter, sugar, and eggs. The 4th ingredient is normally a tart or citrus flavour. Once made properly it sets to a dropping consistency. This is because both the butter and the egg yolks play a part in the setting process.
You’ve probably heard of lemon curd. It is extremely easy to make – in fact, if you want to see me make it, plus get the recipe you can head on over to my lemon curd recipe by clicking the image below. Read More
I’ve come over a bit romantic and have been revisiting my favourite recipes just in time for Valentine’s Day. This is not sugar-free, gluten-free or fat-free. This is a whole sugar, fat, wheat in your face kind of dessert that is perfect with a spoon of whipped cream or even eaten warm with a scoop of vanilla ice cream.
I don’t want to be virtuous all the time, everything is okay in moderation.
Of course the raspberries are frozen as they’re out of season, but that’s okay! Read More