Tag Archives: Toonsbridge Dairy Mozzarella

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

Artichoke Lemon Penne

Artichoke Lemon Pasta
Artichoke Lemon Pasta
Delicious Lemony Artichoke Penne
Delicious Lemony Artichoke Penne
My Market Ingredients Make This Dish A Winner
My Market Ingredients Make This Dish A Winner

Another dish inspired my trip to Italy is an easy to make pasta dish that is packed with flavour. I decided to mimic  the Italian’s way of using a few key ingredients in each dish, and resisted the urge to keep adding in more ingredients. Italians use artichoke a lot in their cooking, and on the Amalfi coast they put lemons in pretty much everything as every piece of land and even smalls garden seems to have vines of plump lemons growing happily. I decided to marry the two, as I think the salty artichokes cut through the sweet creamy lemon sauce perfectly.

I got the artichoke hearts used for this in The Real Olive Stall at the Temple Bar market (they go to loads of farmers markets all over the country), but other good deli’s should do them, and I believe you can get them tinned and in jars too in supermarkets. This is really quick and easy, but mouthwatering and delicious. If you reserve one or two of the artichoke hearts to serve they look really impressive, like little green roses garnishing the dish. Enjoy and let me know how you get on with the recipe!

Hiking Through Atrani On Our Way To Amalfi
Hiking Through Atrani On Our Way To Amalfi
Arriving At Beautiful Amalfi
Arriving At Beautiful Amalfi
Happily Eating a Gelato in Amalfi
Happily Eating a Gelato in Amalfi

Ingredients (serves 2):

1 tbsp butter

1 tbsp flour

1 cup milk

1/2 cup grated Parmesan cheese

Zest of 1 lemon

Juice of 1 lemon

10 artichoke hearts

1 large handful baby spinach leaves

1 ball fresh mozzerella (I love Toonsbridge Dairy)

salt and pepper

Pasta of your choice

1. Pop the pasta in a pot of boiling salted water with a dash of olive oil. Cook according to packet instructions making sure to take drain when the pasta is al dente… no one likes soggy pasta.

2. Make a roux to form the base of your sauce by adding the butter and flour in a saucepan on a low heat, and stir for two minutes to cook the flour through (this gets rid of any potential flour taste and helps thicken the sauce more efficiently). Whisk in the milk and season with salt and pepper. Keep stirring all the time to prevent lumps. This is made very quickly, so best to start this half-way through cooking of pasta.

3. Chop up artichoke hearts into quarters, leaving two whole for serving. Add the artichoke (bar the two whole ones) to the sauce with the spinach, parmesan cheese, lemon juice and zest and stir for a few minutes until heated through. Tear up the mozerella and stir through the pasta before serving.

4. Pour the sauce over your pasta and stir through, serving with the nice pretty artichoke on top and a crack of black pepper.

Stir Artichokes Into Sauce
Stir Artichokes Into Sauce
Sauce Is Ready To Go
Sauce Is Ready To Go
Delicious Artichoke Lemon Pasta
Delicious Artichoke Lemon Pasta

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