Tag Archives: quick

Irish Brown Dillisk Scones

Delicious Brown Dillisk Soda Scones
Delicious Brown Dillisk Soda Scones
Beautiful Brown Dillisk Soda Scones
Beautiful Brown Dillisk Soda Scones
The Perfect Lunch
The Perfect Lunch

This recipe came about as a result of a craving for brown soda scones and a bag of dried dillisk (dried Irish seasweed) in my press waiting to be used up! I had totally forgot about it until I recently read that John and Sally McKenna had released a book about cooking with seaweed (or sea vegetables as the more posh folk would say), and it reminded me that I had a bag to us up, so in it went to my last batch of brown soda scones. Seaweed of all different varieties adorn the Irish shores, and yet Irish people don’t eat it nearly as much as you would think despite it being such a nutritous food. However, seaweeds are becoming very fashionable again and I’m starting to sea a whole number of varieties on menus again. Seaweed has been used as a beauty treatment in Ireland for centuries, and many Irish cosmetic companies use it as their superstar ingredient, Voya being by far the best Irish luxury cosmetic company, harnessing seaweeds hydrating properties. So here’s to using what we have in plenty and finding fun and unusual ways of cooking and eating it.

I also have to mention Macroom Oats and Flours as I used them in this recipe, and I use their grains all the time. The Macroom mill is based in Cork and is run by a man called Donal Creedon. I haven’t met him, but he’s known in Cork as being a true artisan who has managed to make oats and flour a luxury artisan product. His oats are stoneground and lightly toasted and make the most delicious, luxurious porridge in the world. His wholemeal flour is ground in the same way and gives the most lovely slightly nutty texture to breads. I recommend seeking the products out, they’re available in most good independent delis and health shops around the country, but often times if they’re not you can just enquire at your local speciality store and they’re usually quite open to ordering unavailable products in.

These scones are savoury using the dillisk which has a lovely very slightly salty taste and beautiful texture, and a little parmasan cheese to give the scones a subtle kick. When they are fresh out of the oven the taste of the dilisk is stronger (the heat and moisture rehydrates the dried dillisk), however when cooled the taste is extremely subtle. However, these would be perfectly delicious without the dillisk or cheese, and the recipe can be used in exactly the same way and would be gorgeous topped with a little jam and cream.

Delicious Irish Ingredients
Delicious Irish Ingredients
Dried Dillisk
Dried Dillisk

Ingredients (makes 6-8):

225g self raising flour

180g coarse wholemeal flour

20g oats (if you don’t have any oats you can just use 20g wholemeal flour)

1 tsp bread soda

1 pinch salt

75g butter room temperature

2 tbsp grated Parmasen cheese (or any other cheese)

2 handfuls of dillisk (or other dried seaweed) chopped

300ml buttermilk

2 eggs

2 tbsp mixed seeds to scatter on top (optional)

  1. Preheat the oven to 220C and mix the flours, bread soda, salt, cheese and dillisk into a bowl.
  2. Rub the butter into the flour mixture until combined in.
  3. Mix together one of the eggs and the buttermilk and milk into the flour with your hand until the mixture is combined.
  4. Turn out onto a floured surface. This is a loose, wet mix, so spoon some mixture out trying to keep height of about 2-3cm height. (If you prefer a more structured scone that is less loose, then use 100ml less buttermilk, then you should be able to turn out your dough and use a scone cutter). There is a beautiful moist softness to the recipe above though, so I recommend doing it my way.
  5. Pop the scones into a tin on top of a greased piece of baking paper, you can use a little of the second beaten egg to wash the top of the scones and sprinkle the seeds on top.
  6. Bake for about 10-15 minutes, they are done when they are golden on top.
  7. Let cool completely on a wire wrack before serving.
Macroom Stoneground Wholemeal Flour
Macroom Stoneground Wholemeal Flour
Portion Out Dough
Portion Out Dough
Ready For The Oven
Ready For The Oven
Brown Scones Hot From The Oven
Brown Scones Hot From The Oven
Delicious Buttered Brown Soda Scones
Delicious Buttered Brown Soda Scones

Orange Spiced Curd

Orange Spiced Curd
Orange Spiced Curd
Orange Curd
Orange Curd
Jar of Orange Curd
Jar of Orange Curd

This is a yummy thing to have in the cupboard over Christmas! Orange Curd, yum yum! Okay, I had never made curd before, or even eaten it for that matter but I decided to give it a go anyway. I thought it would be handy over Christmas on top of scones, with a mince pie instead of cream, at the base of frangipane tarts, between a layer of cake.. the opportunities seemed endless!

I decided to make orange curd instead of the traditional lemon curd as I wanted to add some Christmas spices, and I thought that they would go better with orange. I added in one lemon though for some extra zing. It did taste really delicious when it was done, the flavours were great.

This is very very easy to made. I read on-line that blending all ingredients before adding them to the pot prevent curdling, and it was true. This takes no time at all to make, and makes nice little gifts for those who appreciate a nice pot of curd! Perhaps you could splash out on some nice ribbon.. I could only find some twine left over from my mum’s Plum Pudding and so it looks a little shabby rustic!

Ingredients (for 5 jars):

450ml freshly squeezed orange juice (About 4 large oranges and I added a lemon in too)

Zest of four oranges

1kg sugar

250g butter

7 large eggs

1/2 tsp cinnamon

1/2 tsp fresh grated nutmeg

1/2 tsp ground clove

1. Cream butter and sugar. Mix in eggs. Mix in juice. Mix in spices. (You can add in more spices to your taste if you like).

2. Heat over a low heat in  a heavy bottomed pot for about 5 minutes until smooth, stirring continuously.

3. Now raise the heat to medium (never boil) and let thicken which will take about 10 to 15 minutes. Stir it the whole time. When the curd coats the back of your spoon it’s done. This is where I freaked out as I didn’t realise that it thickens further as it cools, so don’t worry too much at this point. Don’t expect it to be the finished consistency while still hot in the pot.

4. Take off the heat and pour in to sterilised jars. Let cool, then cover the top of the jar in a little cling film (apparently this helps avoid a skin forming) and put on the lids when cool.

5. Keep in fridge and it should keep around 2 to 3 weeks.

Cream Butter and Sugar
Cream Butter and Sugar
Add in Eggs
Add in Eggs
Add in Spices
Add in Spices
Mix in Orange Juice and Zest
Mix in Orange Juice and Zest
Heat and let Butter Melt
Heat and let Butter Melt
Heat and Stir for Ten Minutes
Heat and Stir for Ten Minutes
Let Thicken
Let Thicken
Pour in to Jars Straight Away
Pour in to Jars Straight Away
Orange Curd
Orange Curd
Jar of Orange Curd
Jar of Orange Curd

Delicious Smokey And Zesty Chilli Con Carne

The Only Chilli Con Carne Recipe You'll Ever Need
The Only Chilli Con Carne Recipe You’ll Ever Need
Sydney Botanical Gardens
Sydney Botanical Gardens
An Interesting Mix of Botancial Gardens and Skyscrapers
An Interesting Mix of Botanical Gardens and Skyscrapers
My Favourites
My Favourites
I Thought This Was Cool
I Thought This Was Cool
The Amazing Sydney Botanical Garden
The Amazing Sydney Botanical Garden

Ah Chilli Con Carne, one of those quick and simple dishes that’s super comforting and super healthy to boot. Still on a health kick from Australia (those Aussies would put us to shame) I have decided to post this one as I made this two weeks ago when staying with my brother in Sydney. We enjoyed it after a day out exploring Sydney, one of the highlights of which was chilling in the Sydney Botanical Garden.

It’s a handy dish to throw in the freezer and defrost for a quick after work meal. It’s really nutritious too. This recipe is a twist on one of Teresa Cutter’s, The Healthy Chef (I’m really loving her blog). Her blog is packed of really delicious meals that are really healthy and nutritious. Chilli Con Carne is one of those ones you don’t really need a recipe for as you can add or leave out whatever veggies you want, but I liked how she put avocado on her’s, I thought it was a really nice addition. I put an extra chilli in mine, as I wanted a little extra kick. I also added in some molasses and cocoa for depth of flavour. Enjoy!

This Delicous And Healthy Chilli Con Carne Needs To Be Added To Your Repetoire
This Delicious And Healthy Chilli Con Carne Needs To Be Added To Your Repertoire
Get A Big Spoon Of Chilli Into You - It's Full Of Goodness
Get A Big Spoon Of Chilli Into You – It’s Full Of Goodness

Ingredients

1 onion, finely diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 large grated carrot

2 sticks sliced celery

250 g lean beef mince

1 red pepper, chopped

2 tablespoons tomato paste

1 tbsp molasses

1 heaped tbsp cocoa

400 g tin of chopped tomatoes

400 g tin of cooked red kidney beans

125 g cherry tomato, halved

100 g baby spinach leaves

1 avocado, chopped

1 bunch coriander, chopped

1 lime

2 Chopped red chilli (one for the sauce, and one to garnish.. or more if you like it hot)

  1. Sauté the onion, carrot and celery for 3 minutes until softened.
  2. Add the spices and mince and cook through for 5 minutes until the mince is browned.
  3. Add the red pepper, 1 chopped red chilli, tomato paste, molasses, cocoa, tin of chopped tomatoes and beans.
  4. Pour over 2 cups of water.
  5. Simmer over a low – medium heat for 30 minutes until thick.
  6. Season with ground pepper and a little salt and add cherry tomato.
  7. Fold in spinach and coriander just before serving.
  8. Spoon into bowls,  top with chilli to taste, avocado and a squeeze of lime.
  9. Enjoy by itself or with a side of steamed green vegetables, brown rice or quinoa.

Dump The Beans Into Pot of Chilli

Dump The Beans Into Pot of Chilli

A Molten Pot Of Beautifully Smokey Chilli
A Molten Pot Of Beautifully Smokey Chilli
Squeeze Some Fresh Lime Juice On To That Bowl of Hot Stuff
Squeeze Some Fresh Lime Juice On To That Bowl of Hot Stuff
The Only Chilli Con Carne Recipe You'll Ever Need
The Only Chilli Con Carne Recipe You’ll Ever Need
Get A Big Spoon Of Chilli Into You - It's Full Of Goodness
Get A Big Spoon Of Chilli Into You – It’s Full Of Goodness