Hello! Yes you read that right I AM BACK! 🙂
I cannot believe it has been almost 7 months since I last posted here, where is the time going?!!
I do have a treat for today! It is Wednesday so What I ate Wednesday is here and I will have the yummy recipe from my dinner of Homemade pork, apple and sage sausages served with sweet potato rosti, petit pois and red onion gravy up for you tomorrow. They are easy to make, healthy (as I used pork medallions and whizzed them up in to mince myself) and so versatile – you can add whatever you fancy.
So, lets get started!!
Breakfast was a homemade ‘flapjack’ / granola bar – no oats though, and a banana.
Lunch was a Tuna Salad with a drizzle of balsamic reduction
Dinner – Homemade Pork, Apple and Sage Sausages with sweet potato rosti, petit pois and red onion gravy (sorry for the photo quality)
As it is now pumpkin season I will be making some more pumpkin bars, pumpkin soup and of course the amazing pumpkin curry!
Some questions for my readers (if there are any of you left!!)
Are you dressing up for Halloween?
If so what are you dressing up as?
Linking up with Peas and Crayons and all the other bloggers!
Hey guys, happy Wednesday!
In this week’s What I ate Wednesday I will be including a write-up about a lunch I won for Valentines on Facebook. So lets let’s get started 🙂
Breakfast for the last week or so has been my homemade gluten-free bread recipe with different toppings. The last three mornings it has been topped with slices of banana – it is just delicious and keep me full right up until lunch! Oh and of course about two or three cups of tea 🙂
Lunch was in the Koffee Bar and Deli on The avenue in Gorey. They were running a competition on Facebook for Valentines Day and we (the hubby and I) were delighted with our lunch. The menu has a great range for everyone including Irish breakfast, paninis, wraps, soup and salads. The service is prompt and the girls are so nice. I opted for the warm goats cheese salad which came with four salads on each corner of the plate and some onion marmalade / relish on the side of the warm goats cheese – you can see above it was a great portion and I couldn’t finish it all, surprisingly! Himself had a chicken and stuffing panini with salad and chips – also a great portion. I had a delicious cappuccino to finish. If you are in the Gorey area I totally recommend a visit to the Koffee Bar, it is just across the road from the Post Office.
Shepherds pie topped with cauliflower cheese, easy and tasty!
Recipe for Buckwheat gluten-free bread on the way 🙂
Linking up to Peas and crayons and all the other bloggers WIAW – go check them out!
Have you ever won anything on Facebook?
Do you enter many competitions?
What’s the best prize you have ever won?
Hi guys and happy Wednesday. Storms, floods and gales are what we are experiencing here in Ireland today so it’s a day for a fire and some cooking 🙂
Today I have the recipe for Spelt and Sunflower seed bread that so many of you liked on Facebook. I also have a full WIAW with breakfast, lunch and dinner. Yay go me LOL 😀
Breakfast: Two grilled bacon medallions, a poached egg and heated tinned tomatoes with pepper and Worcestershire sauce
Lunch: Baby gem lettuce topped with hot chili made with lean steak (leftover for the previous nights dinner) topped with char-grilled halloumi and an extra bit of grated cheddar on the side – this was SOOOO delicious!
Dinner: Frittata with turkey salami, peppers, broccoli, onions, sun-dried tomatoes, cherry tomatoes, courgettes and cheese
Snacks: Spelt and Sunflower seed bread with homemade chicken liver pate
- 2 cups of wholegrain spelt flour
- 1 cup of almond meal / flour
- 1 tsp baking powder
- 1 1/2 cups of rolled oats
- 500ml buttermilk
- Handful of sunflower seeds
- 1 tsp of treacle
- Pre-heat oven to 200C / 400F
- In a bowl mix the spelt flour, rolled oats, almond flour and baking powder (I had no bicarbonate of soda, surprisingly, so I used baking powder, feel free to use either)
- Add the buttermilk and combine well
- Add the sunflower seeds and treacle and mix
- Put the dough in to a pre-greased loaf tin and bake for 50 minutes
- Check the loaf by knocking the bottom – when it is cooked through it will sound hollow
- Move to a wire rack to cool completely before slicing
Linking up with Jenn over at Peas and Crayons
Whats your favorite bread?
Ok guys, super-duper apologies for my WIAW and blogging in general absence since December but I do have a very good excuse! I was working on my first cookbook which I am sooooo excited about it!
It is a Gluten-free Vegan cookbook and I have to say I am very proud of my first dip in to the cookbook world. It is live on Amazon as of this morning and will be available to download for FREE tomorrow 23rd January 2014.
Today’s post is a recipe from the book which I made for dinner last Friday and accompanied it with a spinach salad and, sorry to any vegans reading this, fillet steak . It is Potato and Tomato Gratin, it is dairy free, gluten-free and BLAND free!
Potato and Tomato Gratin (Bake)
4 large potatoes (peeled)
2 large tomatoes (sliced)
1 ¼ cup / 300ml soy milk
4 tsp corn flour
½ tsp sea salt
Few sprigs of fresh thyme (or any other herbs you prefer)
½ cup / 80g grated vegan cheddar (or your favourite cheese)
1 tsp black pepper (or to taste)
2 tsp garlic powder
- Place the potatoes in a pan of boiling water and cook for 7-10 minutes until half-cooked. Take them out and slice with a knife carefully as will be hot
- Brush a baking / Pyrex dish with olive oil and start layering starting with the potatoes then onion and season each layer as you go with the garlic, salt, pepper and herbs
- To make your sauce in a small bowl mix the corn flour with tepid water until is like a paste. Heat the soy milk in a saucepan and when hot but not boiling add the corn flour mixture whisking all the time. Cook for 1 minute stirring continuously. It should have a thick-ish consistency
- Pour this over the potatoes and cook in the oven for 25 minutes, take out and top with the tomatoes and cheese. Put back in the oven for 10-15 minutes. Serve with a rocket or spinach salad. This is also delicious served cold as a side dish at barbeques
If you are not vegan you can use normal cheddar, parmesan or mozzarella to top this dish.
Linking up to Peas and Crayons – check out the other bloggers
How are the new year resolutions going?
Has anyone else got a book in the pipeline or published? Leave a link if you do so I can have a look and download
Hi all and happy hump day 😀
As any of my avid readers will know I am attending my first Christmas Market this Sunday and I am very excited and nervous at the same time! It’s hard to know what to expect when you have never had a stall before but I have a couple of great helpers on hand so I know everything
should will run smoothly. Big should out to our What I ate Wednesday host Jenn over at Peas and Crayons.
My What I Ate Wednesday this week is a little bit different from my usual Wednesday posts, it could be described as ‘What I am making for my Christmas Market’
I thought I would share with you guys what will be available on my stall this Sunday. I will add photos to my blog as the items are produced and ready. Obviously all items are homemade by my good self 😉
- Wholemeal Brown Bread
- Sun-dried Tomato & Cheddar Wholemeal Spelt Bread
- Walnut & Banana Wholemeal Spelt Bread
- Chicken Live Pâté
- Spiced Apple Chutney
- Red Onion Marmalade
- Gingerbread Men
- Chocolate chip Cookies
- Gluten Free Cookies
- Different flavoured Muffins and Cupcakes
- Gluten Free Muffins and Cupcakes
The photo below is of the Spiced Apple Chutney – it is so delicious with cheese and crackers and on a Meat board!
I have made my own stickers for the jars too, which I have to print off still ~ this is one big learning curve let me tell you but fun also LOL
So we are only three weeks away from Christmas Day now, is everyone set? I still have some presents to get but almost there
I want to know (please)
Are you going to any Christmas Markets this week?
Whats your favourite item or items on the list above?
Its that time of the week again where we, the food bloggers, share our food habits with the world ~ well maybe not the world but you get the drift. I spent Saturday baking up some lovely goodies ~ some of which will be shared here today! Its absolutely freezing here in Ireland today, the frost this morning is the worst it has been so far this year so luckily for me I am going to Alicante tomorrow to visit my good friend that lives there. That is my news so far this week…. Oh and I got a new logo, do you like it?
My breakfast is probably going to divide a lot of you! Its my homemade banana and walnut bread toasted with bovril (I LOVE the stuff) and strong cheddar – please dont judge me! haha
Lunch was Tomato Soup …
Scrambled Eggs, Cherry Tomatoes, Avocado, Parmesan & Pasley
Dinner was Sticky Chicken Skewers but I don’t have a photo, sorry peeps! I promise to get one the next time and get the recipe up as they were soooooooo tasty.
Snacks – an almond flourless cookie
Packet of Spicy Monster Munch – I still call them monster munch even though they’re now called mighty munch!
Big shout out to Jenn our WIAW host over at peas and crayons. Go check out her page and some of the other blogger’s WIAW posts
Are you taking part in WIAW? What did you eat?
Have you been to Alicante and if so can you recommend places I HAVE to see while there?
What restaurants would you recommend I visit while there?
- My first W.I.A.W (asimplyhealthylifestyle.wordpress.com)
- WIAW: #7 One Full Day (callahan4021.wordpress.com)
Its that time of the week again – What I Ate Wednesday time over at Peas and Crayons! Big shout out to Jenn and all the other bloggers in the party!
This week’s dish is Homemade Oven ‘Fried’ Chicken Goujons – they are so healthy and crunchy you wont believe they are not deep fried.
Makes 10-12 goujons
Crunchy Oven Baked Chicken Goujons
- 2 Chicken breasts cut in to Goujons (5-6 per breast)
- 2 Heaped Tbsp of low fat natural yogurt
- 4 Rye crackers (I use ryvita)
- 1 Cup of cornflakes
- 2 Tsp of cajun seasoning
- 1 Tsp paprika
- 1 Tsp garlic powder
- 1/2 Tsp of Sea salt & freshly ground black pepper
- Spray oil
- Pre-heat oven to 200’c
- Whizz the cornflakes up until very fine put in to a bowl then do the same with the rye crackers and mix together with the cornflakes
- Put the yogurt in to a bowl and add half a tsp of the cajun seasoning and mix well
- Add the garlic powder, the remainder of the cajun, paprika and salt and pepper to the cornflake mixture
- Dip each chicken goujon in to the yogurt mixture and with your other hand put it in to the cornflake mixture, coat well and place on to a plate.
- When all the goujons are coated spray a baking sheet with spray oil and add the goujons spray the goujons and cook in the oven for 10 minutes and turn. Cook for a further 10 minutes, until golden and crisp
- Serve with salad and dips of choice (sweet chilli mayo being ours)
Crispy Chicken Goujons
- Cajun Chicken Quinoa Salad (queenbskitchen.wordpress.com)
- Stuffed Chicken Breast (queenbskitchen.wordpress.com)