Tag Archives: Llewellyn Apple Balsamic Vinegar

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

Warm Poached Egg and Bacon Salad

Warm Poached Egg and Bacon Salad
Warm Poached Egg and Bacon Salad
Best Eaten With Buttered Bread
Best Eaten With Buttered Bread

This salad came into existence as I tried to finish up a few bits and pieces in my fridge and cupboard, and I was really happy with the results. Most of all because it’s super quick to make, tasty, and relatively healthy. Despite being a “salad”, this warm eggy salad is really comforting and indulgent, especially when eaten with warm, buttery,toasted bread.

Some people have a mental block with salads, dismissing them a boring, rabbit-food excuse for a meal that no-one really enjoys. However, salads really are just any old ingredients you want mixed together in a haphazard way (suits me fine), usually involving a few veggies too. You can be as creative as you want with them, and experiment with delicious sauces and flavours. So before you dismiss this as just another salad, give it a go and be pleasantly surprised with how indulgent it can be!

Ingredients (serves 1):

1 egg

50g smoked bacon lardons (I used Gubbeen)

1/2 ripe avocado

1 small handful cherry tomatoes

1 large handful rocket

2 tbsp parmesan cheese shavings to serve

1 glug balsamic vingear (I used Llewelyn’s Apple Balsamic vinegar)

cracked black pepper

2 slices good quality bread (I used rye)

1. Poach your egg. The best way to do this is add vinegar to a pot of boiled water over your hob on a medium heat, stir the water in a circular motion to make a well in the middle of the water, pop in your cracked egg (best to crack the egg into a glass, and then pour it into the well as the water is still moving in circles). This helps keep the egg in a nice ball and prevent it from shredding away into the water.

2. Fry your lardons until golden, and set aside. Half the cherry tomatoes lengthways and fry gently until softened and cooked through.

3. Coat your rocket in your balsamic vinegar and mix in your cherry tomatoes, avocado chopped into little bitesize pieces, bacon and spinkle your parmesan cheese shaving on top. Place the poached egg on top and crack some black pepper over the top.

4. Serve with toasted, buttered bread.

Gubbeen Smoked Bacon Lardons
Gubbeen Smoked Bacon Lardons
Waiting For It's Yummy Egg!
Waiting For It’s Yummy Egg!
Now All You Have To Do Is....
Now All You Have To Do Is….
... Crack Into Your Egg and Eat The Gooey Yolk!!
… Crack Into Your Egg and Eat The Gooey Yolk!!

Pesto Pizza

My Pesto Pizza
My Pesto Pizza
Needless To Say I Ate Every Crumb
Needless To Say I Ate Every Crumb
Delicious
Delicious

I am currently relishing in the joy of training for a half marathon. This means I am eating all around me and feeling not the slightest pang of guilt! First up on my carb loading menu last weekend was a pesto pizza! I had made some pesto last weekend after foraging Wild Onion in West Cork (well there’s a little confusion as to whether it was Wild Onion or Wild Garlic… but pesto is pesto so I’m not fretting), and I had also stocked up on some pizza dough from Iago and some Toonsbridge Mozzarella, both bought in The English Market. If you haven’t tried the Toonsbridge Irish mozzarella, you’re missing out. It’s amazing!

Anyway, pizza is a nice way to use up whats in the fridge, and this one worked out quite nicely. If you can’t get your hands on fresh pizza dough, a pre-made pizza base will work nicely and you can get these in most supermarkets. Of course you can make your own pizza dough too, but I was quite happy to trust that Iago’s makes nicer pizza dough than I ever could! This is a really quick recipe, that is perfect for a Saturday night. Give it a go an let me know what you think.

Pesto Pizza
Pesto Pizza

Ingredients (1 pizza):

1 Pizza dough (or base)

3 tbsp Wild Onion Pesto

1  large handful plum cherry tomatoes

1 large handful spinach

1 ball Toonsbridge Mozzarella

2 tbsp olive oil (I used basil oil from Flynn’s Kitchen)

2 tbsp balsamic vinegar (I used Llewellyn’s Apple Balsamic… yum!)

Cracked black pepper

1. Preheat the oven to 220C and let the tray you will place the pizza on heat up in there too.

2. Roll out the dough finely on a floured surface. Smear with the pesto.

3. Slice the little tomatoes length wise and sauté in a pan with some oil (I used Flynn’s Kitchen Basil oil for extra flavour) until they soften, then add the spinach and allow it to just wilt, this only takes seconds.

4. Scatter tomatoes and spinach over the pesto. Tear up the mozzarella and scatter on top of veggies. Lay the pizza out onto the hot tray and put into the oven for about 10 minutes, keep an eye on it, it may take more or less depending on your oven.

5. Take out of the oven when done, crack a little black pepper on top and drizzle some balsamic vinegar on top of that. Enjoy with a good movie on a comfy couch!

Generously Smear With Pesto
Generously Smear With Pesto
Fry Tomatoes and Wilt Spinach
Fry Tomatoes and Wilt Spinach
Layer Up With Veggies and Mozzarella
Layer Up With Veggies and Mozzarella
Hot From The Oven
Hot From The Oven
Drizzle Some Balsamic Vinegar On Top
Drizzle Some Balsamic Vinegar On Top
Have A Slice
Have A Slice