Ok so I have no idea what most supermodels eat (probably a packet of cigarettes and a diet coke), but I still live in hope that eating dishes like this will bring me one step closer becoming Miranda Kerr.
Maybe not. If not I won’t be too upset though as this taste so delicious, it’s one of those salads that doesn’t really feel like a salad. I like it best as a side with some fish, meat or quiche. It’s a perfect side for a BBQ. It’s full of all the good stuff especially quinoa which is a really high protein grain.
With the weather looking mighty for the rest of the summer (I hope I didn’t jinx that), this is definitely one worth banging out.
1 mug dried quinoa grains
1/2 chicken or veg stock cube
2 peeled garlic cloves
1 large handful mangetout
1 bunch spring onions
3 tbsp toasted flaked almonds
Seeds of 1 pomegranate
Zest of 1 lemon
Rinse the quinoa really well in a sieve under water. This is important as the coating of quinoa has a soapy residue so if you don’t rinse it well it will taste yuck. Tip the rinsed grains into a pot of boiling water with the chicken stock cube and garlic cloves. Bring to a boil and let simmer away for about 15-20 minute- until cooked through. It needs a bit, not to be mushy.
Chop the scallions and fry in a little oil the set aside. Slice the mangtout and pop in a pot of boiling water for 1 minute, then remove and pop into a bowl of icy water. Strain and set aside.
When the quinoa is cooked through, strain it and pop into a serving bowl. Add in the spring onions, mangetout, 2 tbsp of the almonds, most of the pomegranate seeds and most of the lemon zest.
Stir it all together and to serve sprinkle with some more of the almonds, lemon zest and pomegranate.
Serve immediately but this will keep well for a few days in the fridge.
I know this is a wildly arrogant statement, but this is genuinely the nicest biscuit cake ever. I only make it every few months as it’s so good I usually eat a days’s worth of calories in one go as I stand over the tray in the kitchen slicing it. It goes something like “one for the tupperware… one for me…. one for the tupperware… one for me”.
I usually add in hazelnuts and raisins to my chocolate biscuit cake but last week I decided to go wild altogether and use crunchies and malteasers instead. It was revolutionary. As I was cutting it up in the morning before work I ate two squares for breakfast!
This is really easy to make as you’re not really doing much, there’s no baking involved. Just melting chocolate, crushing biscuits and letting it set overnight. The only two things I’d say is always get more chocolate than you think you’ll need. There’s nothing worse then not having enough chocolate to coat the biscuits and just being left with chocolate crumbs. Secondly always use rich tea biscuits, digestives are the devils food and are not as nice in biscuit cake, the rich teas are way crispier. Lastly, this make a ridiculous amount of biscuit cake (like almost 2kg) so you can either half the recipe or make the full amount and give loads away to friends and be really popular!
300g rich tea biscuits
200g milk chocolate
200g 70% dark chocolate
100g 85% dark chocolate
1 large cinema size bag of malteasers
150g golden syrup
Crush up all the biscuits into little bite size pieces, not too small (they’ll turn to dust) and not too big or they won’t set properly. Chop up the crunchies into little pieces also.
Line a brownie tin with greaseproof paper and butter, make sure it’s not too big as you want your biscuit cake at least and inch or two high. There’s no point giving you an exact sized tin to use as it doesn’t really matter once it’s not humongous. The cake mixture just needs to be able to spread over the whole base and remain about 2 inches high.
Break up all the chocolate into pieces and put into a large, very heavy bottomed pot (it will burn in a thin pot, alternatively you could use a bain marie to melt your chocolate) on a medium heat until just melted, then add in the butter and golden syrup and stir until all melted and just combined.
Stir in the biscuit pieces, malteasers and crunchie bits. When just combined just pour into the tin and pat it down so it all sits into place. This is the point where I just start eating the hot cake mixture from the spoon! Put in the fridge for about 5-6 hours (overnight would be ideal).
This is really, really rich so slice into small pieces. Enjoy and try your best not to eat 5 in quick succession like I do!
To make up for my temporary insanity in posting a vegan recipe last week, I’m making up for it this week in the most un-vegan recipe I could muster. A triple whammy of animal products- cheese, egg and bacon!
Don’t get me wrong I have no problem eating vegan food every now and then, and those vegan chickpea burgers were yum. But try and separate me from my beloved cheese, eggs and bacon for more than a few days? We’ll have issues.
I was home last weekend in West Cork and stocked up on some of my favourite Cork produce: Gubbeen smoked streaky bacon, and Toonsbridge buffalo Mozzarella. I combined these with some local organic eggs and was pleasantly surprised at how much cheese I could stomach first thing in the morning! You could always leave out the egg and it would be equally nice but please don’t skimp on the garlic butter. This is so delicious and indulgent, it would make the perfect weekend brunch for friends.
1 handful fresh mozzarella (about 1 large ball- I used Toonsbridge)
4 tbsp soft butter
2 crushed garlic cloves
First off you may as well make your garlic butter, just mix together your butter and crushed garlic, add as little or much as you like. My breakfast guest was a wuss so just had plain butter.
Grill you bacon pieces on a medium high heat for a few minutes on each size- you want them well cooked but not crispy. If they’re very oily after cooking dab them a little with some kitchen paper- don’t dry them out though.
Fry your eggs in a little oil while the bacon is cooking, do them to your taste runny or set.
Toast your bread and smear with some garlic butter. Tear up the mozzarella and lay out on the bread and pop under the grill for a few minutes until melted and gooey. Then top with your bacon and egg and serve!