18 Dec

Braised Red Cabbage

Most Sundays there is a market that himself likes to visit. It’s not too far from home, as the kids would say it’s “a spin”. Normally he rambles around with the kids and sometimes picks me up bits for photographs and at the end of his stroll he always drops by the vegetable stall. Most of their vegetables are either grown in the next county or sourced fairly locally and they are cheap.

Day 18 of my Christmas with Caitríona series is a classic Christmas recipe!

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17 Dec

The Big Christmas Food Shop

If, like me, you’ve got that slightly rising panicked feeling about Christmas Dinner and what the last shop before Christmas Day will cost, stop now and have a little read of Day 17 of my Christmas With Caitríona series.

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14 Dec

Flavoured Salt

This is a great recipe to use up your leftover meat from the Christmas dinner. This is a tray bake that can be lifted from plain and simple eating (not a bad thing after Christmas excess) to a meal with a zing from some flavoured salt.Flavoured Salt - Wholesome Ireland - Food & Parenting Blog Read More

06 Dec

Christmas Fruit Parcels

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

04 Dec

Dishwasher Vodka

Normally when infusing alcohol with spices or fruit you have to wait a number of months for the best flavour. This is a cheat’s version, called dishwasher vodka, which if made today will be ready for drinking or gifting tomorrow!

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20 Nov

Loaded French Toast Recipe

Breakfasts don’t have to be boring with this take on french toast that all the family will love. Guaranteed protein from the eggs, seeds, and fresh greek yoghurt, will keep you feeling fuller for longer and give essential energy for training sessions and school.

This is one of my kids’ favourite breakfasts. They pester me to make it for them every morning! Read More

22 Oct

Roast Chicken Pie Recipe

The beauty of the roast chicken pie is that you simply use up your roast dinner leftovers to make a second meal. It’s for this reason that I recommend you buy a medium or large chicken to roast for your dinner.

The recipe is below but even better again I’ve made another video to accompany it!

 

Roast Chicken Pie

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 50g butter
  • 1 onion, finely chopped
  • 1 handful fresh parsley, finely chopped
  • 100g breadcrumbs
  • 3 Handfuls leftover roast chicken
  • Approximately 250ml leftover gravy

Vegetables of choice – leftover if available, or cooked fresh – I use all the vegetables from a roast chicken dinner so carrots, peas, turnip, potatoes, whatever is to hand.

Method

To make the stuffing mixture melt the butter on a medium heat in a large frying pan. Cook the chopped onions until translucent (this will take about 10 minutes). Stir in the fresh parsley and the breadcrumbs. Toast the breadcrumbs in the pan with the butter for about 5 minutes. Remove from the heat.

Preheat a fan oven to 170°C.

Take a large baking dish and pour in the roast chicken, cooked vegetables and gravy. Stir together. Sprinkle the stuffing mixture on top.

Bake in the oven for 25 minutes then serve.

12 Oct

Chicken Noodle Bowl Recipe

I’m a huge fan of roast chicken dinners. Obviously they are a family-friendly meal and I’ve yet to have a day where one of the family turns up their nose to a roast dinner.  One of the reasons why they’re a favourite is because a roast chicken is so thrifty. Once we’re finished our meal, I strip any remaining chicken meat from the carcass and use it to make at least one other meal.

The beauty of this noodle bowl is that you can make it a day in advance and it keeps well in the fridge if you’re preparing in advance of a day’s training. With the new recommendations that you should be eating 7 portions of fruit and vegetables per day, this bowl has you covered for at least a 3 if not 4 portions. Read More

20 Sep

Roasted Tomato Pasta Recipe

It feels weird, to be writing recipes with a big race looming over me. I am obsessing about food in the days of the lead up to the race. I’ve found that easing off meat protein does help my stomach a little bit so I’ve started moving towards a more plant-based diet and move away from meat. Without my gallbladder I struggle to digest fatty proteins and certain sauces so it’s important for me to be careful with my meals so that I don’t end up in a bad way on a race day. This is one of my easy dinners because it’s so simple to make with minimal mess. Pasta and rice are my favourite carbohydrates the day before a race anyway so it fits the bill!

Saturday will mark my second half marathon this year and I’m hoping that I can at least better my first-ever time of 3:15:48. Even if I shave 48 seconds off that time I’ll come in under the cut-off time for the Dublin City Marathon. I’ve been training very hard the past couple of weeks, despite being laid low with a bad ear infection so I’m praying it all pays off on the day.

I’ll keep you posted!

Roasted Tomato Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

The sweetness of the cherry tomatoes makes a delicious sauce and as an extra bonus, there’s no chopping in this simple vegan dish.

Ingredients

  • 300g cherry tomatoes
  • 5 cloves of garlic, peeled
  • 3 tablespoons olive oil
  • 300g spaghetti

Method

Preheat your fan oven to 150 degrees Celsius. Take a heavy roasting dish and fill with the whole cherry tomatoes, cloves of garlic, and olive oil. Season well with salt and pepper, then stir. Roast in the oven for 20 mins, then turn the heat off but leave the dish in the oven while you cook the pasta according to the instructions on the packet.

Once the pasta is cooked, drain and add to the roasting dish with the tomatoes and garlic. Stir well so that the pasta is coated in the oil and roasted tomatoes. Serve immediately with fresh thyme or basil.

If you prefer a meat based protein with this dish you could top with fresh mozzarella or grilled chicken. For a vegan option roast the chickpeas with the tomatoes (this is my personal favourite).

13 Aug

Simple Chicken Tray Bake Recipe

Trying to eat healthily when you’re short on time is difficult which is why I have come up with this recipe. It only takes 18 minutes to cook in the oven, tastes even nicer the second day for your lunch, and is packed full of colourful vegetables that will make you feel incredibly virtuous. The key to this recipe is not to stint on the herbs. Increase the quantities if you’re serving more than 3 people for a meal or if you want to batch cook for work or school the following day. The great news is I have a very simple recipe video for you to follow!

Note: Most of the ingredients here are roughly chopped. Don’t worry about fine knife-work, just make sure you have generous chunks for roasting. Read More

06 Aug

Wholemeal Honey Buns Recipe

The beauty of this recipe is that, once made, the buns will freeze for up to a month in advance. They are perfect for lunchboxes as they contain no refined sugar and also no nuts (just in case your school has a nut-ban). By adding wholemeal flour and oats, the buns are low-GI which will prevent dreaded sugar spikes. If you’re a teacher with a class of over 30 pupils, sugar spikes and subsequent crashes, are your enemy.

If you decided to make muffins instead you’d get 12 from this recipe but I prefer to make buns. We always ate buns in our house when we were growing up, not massive muffins so I’ve gone back to the traditional size. The regular bun is just the right size for a lunchbox or after school treat anyway.

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30 Jul

Quick Pickles – Quickles Recipe

My Nana was the first person I saw make quickles. I remember one day she had set out a platter of vegetables for a Summer Salad and she’d made some quick pickles with some button mushrooms on one side, cucumber on the other, and finally onions. My Grandfather was a divil for the pickles and strong flavours. He loved pickles and fresh peppery scallions with his salad for tea and Nana loved to make people happy with her food.

It’s only now I can appreciate how economical quick pickles are. Whatever you don’t eat is perfectly preserved and can be eaten over successive days cold from the fridge. I love my pickled vegetables with a crunch so this is the ideal burger topping I think. The secret to perfectly melty cheese on top of a burger (by the way) is to put the slices of cheese on top of the burger then cover the pan or grill for 1 minute before serving.

Here’s another simple video so you can see how simple they are to make and enjoy, messing optional…

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