25 Mar

Rhubarb Tagliatelle

Okay I admit it, I have a bit of an obsession with Rhubarb.  It is one of my favourite fruits and because it’s in season at the moment it’s very easy, and cheap to get a hold of. I will do some chutneys towards the end of the season but at the moment it’s so tender there is very little cooking to do with it.  The only ingredient in this recipe that isn’t Irish is the fruit sugar that I used to poach the rhubarb, however if you can get your hands on a decent Irish apple juice then that would be perfect instead of sugar.

Since January close friends and family of mine have been on a health kick.  Not in a New Year resolution sort of way, more in a life-changing way. Himself has lost nearly 2.5stone at this stage and his pals and my two gorgeous friends, A & S, aren’t too far behind. Their diet can be restrictive when it comes to sweet treats. Since they started this journey towards a healthier self when I cook or bake something particularly bold I get admonished, just a little bit, but all the same it’s very unfair of me to taunt them when they are doing so well.
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18 Mar

Rhubarb and Thyme Tartlet

Today is Mother’s Day in Ireland, or to give it the old title, “Mothering Sunday”. Traditionally celebrated in our home by me being given free license to cook what I want in the kitchen as I have a very able sous-chef (my husband) and visiting/commemorating the mothering figures in our lives. While yesterday was St Patrick’s Day we didn’t mark it in the traditional way of going to watch a local parade or cooking dishes on a green theme. Instead we went to a family reunion in memory of some close family members who are no longer with us. It was a refreshing way to spend St Patrick’s Day and probably just as well because I believe we would have been very wet if we had gone to the parade.

However I am signed up to participate in the Very Good Recipes St Patrick Challenge and so I did need to cook something a little green this week.

There is little in season in the outdoor kitchen garden by way of fruit but rhubarb is just coming into season. The rhubarb plant we cut from is very young and very pink right now. I’m almost afraid to cut from it as I really want to make some chutney and perhaps some wine later on in the Spring. I did get 5 small stalks on Friday and while I was cutting them I noticed a thyme bush nearby and caught the light fragrant scent on the air. The thought struck me then that perhaps the two ingredients would be a good combination providing the thyme wasn’t too overpowering and this is where this recipe started. The thyme flavour lingers in the background and breaks up the sweetness of the tartlet.

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