Tag Archives: almond

Fig, Mozzarella and Honey Salad

Fig and Mozzarella Salad
Fig, Mozzarella and Honey Salad
Quick, Simple and Delicious Fig and Mozzarella Salad
Quick, Simple and Delicious Fig and Mozzarella Salad

Every now and then you make a super quick dish for dinner out of the few ingredients lying around your kitchen, and it ends up being so good people think it must have taken more time and effort than it did. I love those dishes. This salad was prepared in literally less than 5 minutes, maybe it was 3 minutes. I had a ball of Toonsbridge Buffalo Mozzarella in the fridge that I had picked up in the market that weekend, a few figs (you could use peaches, apricots, plums or any other soft fruit or berry that you have handy) that never got used in a dessert I was planning, and the rest of the ingredients were just stuff I would always have lying around in my fridge and cupboard.

I wasn’t even planning on blogging this, as it was a spur of the moment dish, but I put a picture of it up on instagram, and people seemed to like it so much, that I thought I would share it on my blog, so sorry for less photos than usual! I had this as a main for dinner, but it would also make a great, stress-free starter for a dinner party. Just double up the ingredients as you need. I highly encourage you to make this, I have yet to eat another meal that took this quick to make, but tasted so mouth-wateringly delicious!

Fig, Mozzarella and Honey Salad
Fig, Mozzarella and Honey Salad

Ingredients (Serves 1 as a main course):

1 ball fresh buffalo mozzarella

3 fresh figs

1 handful of mixed dark green salad leaves

1 tbsp flaked almonds

1 glug of balsamic vinegar (I used Llewellyn’s Irish Apple Balsamic which had a lovely sweetness to it)

1 tsp honey

  1. Put a dry frying pan on a high heat, add almonds and toss until golden, about 45 seconds (they burn quickly so be careful)
  2. Toss your leaves in a glug of the balsamic vinegar until they are just coated.
  3. Cut two of your figs into quarters and lay them out over the leaves. Quarter the third fig only half way down so they fig is still attached together, place this in the centre of your salad.
  4. Roughly tear up your ball of mozzarella and scatter over the salad, place one chunk of mozzarella within the fig in the centre of the salad.
  5. Sprinkle with the toasted almonds and drizzle with the tsp runny honey. It’s that easy!
So Juicy and Delicious
So Juicy and Delicious
Enjoy this Super Quick Salad
Enjoy this Super Quick Salad

Ginger and Raspberry French Toast

Ginger and Raspberry French Toast
Ginger and Raspberry French Toast
Delicious French Toast
Delicious French Toast

A lazy brunch on Saturday mornings. Is there anything better? Despite this being one of my favourite brunch dishes, I haven’t put up this recipe on my blog over the last year as French Toast is one of those things everyone knows how to make, and no-one needs a recipe for. However, the other side of me feels that I love eating this so much when making brunch for people, that it should be up on my blog! So up it goes along with all my other favourite breakfast dishes.

I made this recently for my parents when home in Cork. I usually add nutmeg or cinnamon to the egg mix, but decided to try the ginger for a change and was pleased to find out that ginger and raspberries go quite nicely together! If you don’t like spices, you can leave them out completely, or maybe add a little vanilla. No French toast is complete without a sauce so I decided to top mine with my favourite Glenisk Greek Yoghurt and a raspberry coulis (that is just a posh way of saying mashed raspberries right?!)

Ingredients (Serves 2)

2-3 thick slices of bread (don’t use sliced pan…)

3 eggs

Milk

1/2 tsp ginger

Pinch freshly grated nutmeg

Greek Yoghurt

1 cup raspberries

1/2 orange, freshly squeezed

1 banana chopped

1 handful flaked almonds

1. Slice the bread thickly. Beat together the eggs, a dash of milk and the ginger and nutmeg.

2. Dip the bread in the egg mix and place on a hot pan that you have melted a little knob of butter in. Flip when golden underneath, and when golden on both sides, pop onto a plate and place in a warm oven while you fry the rest of the french toast.

3. Mash half of the raspberries and stir in the juice of half a freshly squeezed orange until it’s fully mixed in.

4. Serve the french toast with a large dollop of Greek yoghurt, the raspberry coulis and garnish with the remaining raspberries, some chopped banana and flaked almonds.

Beat Up Egg Mix
Beat Up Egg Mix
Slice Bread Thickly
Slice Bread Thickly
Soak In Egg Mix
Soak In Egg Mix
Fry Until Golden
Fry Until Golden
Keep Warm in Oven
Keep Warm in Oven
Delicious French Toast
Delicious French Toast

Creme de Marron Pancakes

Creme de Marron Pancakes
Creme de Marron Pancakes
Creamy and Chestnutty
Creamy and Chestnutty

Tomorrow is Pancake Tuesday, and so people all over Ireland are preparing to furiously flip pancakes for breakfast, lunch or dinner (or all of the above)!Β I started flipping pancakes on Saturday morning for brunch and was quite pleased with the results. I had a tube of Creme de Marron that I bought in The English Market a while back that I wanted to use. I decided to make Creme de Marron Pancakes with Creme Fraiche, Toastsed Almond, and a little Orange Syrup.Β Don’t have a tube of Creme de Marron handy? Try nutella instead, it will go really well with the creme fraiche, almonds and orange.

I made mine a bit thick, I blame my carb lust as I decided to make these after coming home from the gym on Saturday morning, but they’re probably best a little thinner (I used a cup of milk to a cup of flour, but try using a cup and a half of milk to a cup of flour). It’s best to make the batter the night before and let it set in the fridge.

These are easy to make, and a nice change from the norm on Pancake Tuesday, give them a whirl and let me know what you think.

Ingredients:

1 cup flour (whatever flour, white is the norm, but I used spelt)

1 1/2 cup milk (For a thinner crepe style pancake, I used 1 cup flour for a thicker pancake)

1 egg

1 tube Creme de Marron (or Nutella)

1 tub creme fraiche (about 2 tbsps per pancake)

Handful flaked almonds

1 large orange

1. Whisk together your milk, flour and egg until all are well combined and you reach your desired consistency. It should be a little bit runny for a thin pancake.

2. Heat a pan on a medium flame with a little oil or butter. Spoon a ladle of mixture onto the hot pan and flip when golden underneath. When cooked, transfer to a plate an pop in an oven preheated at 100C to keep your pancakes warm. Place your serving plates in the oven too, cold plates make cold pancakes!

3. Toast your flaked almonds on a dry hot pan until golden, be careful to watch them as they can burn easily.

4. Grate the zest of your orange and set aside. Then juice the orange and heat the juice lightly in a pan.

5. When all pancakes are cooked, prepare them by smearing a spoon of creme de marron (or nutella) and two spoons of creme fraiche in the centre of the pancake and roll it up. Serve with a few spoons of heated orange juice over the pancakes, a sprinkling of flaked almonds and a sprinkling of orange zest.

Whisk Until You Get Your Desired Consistency
Whisk Until You Get Your Desired Consistency
Let Batter Fry On A Medium Heat
Let Batter Fry On A Medium Heat
Fry Until Golden
Fry Until Golden
Keep Your Stack Warm in The Oven as You Fry
Keep Your Stack Warm in The Oven as You Fry
Smear With Creme de Marron and Creme Fraiche
Smear With Creme de Marron and Creme Fraiche
Creme de Marron Pancakes
Creme de Marron Pancakes
Man Sized Portion!
Man Sized Portion!