I’ve always been envious of those people who have ‘posh’ picnics, with an endless variety of tidbits & general luxuries with seemingly no effort. Well, now I’ve joined their ranks! It took a little planning, but definitely a sign that I’m a more efficient cook than previously. Continue reading “The Posh Picnic!”
Well, it’s hard to believe that it’s over seven months since I finished my 12 week course in Ballymaloe Cookery School, and I’m definitely a lot more settled than in my previous Limbo Land post. The allotment has been bearing fruit (literally, you have no idea how many raspberries are in my freezer), and I’ve been using orders of work for ‘fancy’ dinners at home.
Not only that, but I decided to try out my new skills in the outside world too, in the form of a stage (rhymes with ‘Taj’, trust the French to make things sound fancy!) Continue reading “What to do after Ballymaloe”
It may be a cliched title, but Litfest 2017 certainly did provide food for thought, and plenty of it. I was lucky enough to be volunteering and got to see plenty of the action between shifts. Continue reading “Food for Thought”
So, after my adventures at Ballymaloe, there are several recipes and dishes that I want to try making gluten-free. I felt a little sad the day I made a beautiful silky sheet of ‘normal’ pasta, and watched as it obediently rolled through the pasta machine in ever thinner sheets that never cracked.
My first attempt at fresh gluten-free pasta is courtesy of River Cottage Gluten-Free cookbook. It did necessitate buying some specialist ingredients such as psyllium husk, but I costed the pasta at €1.60 to make enough for 2-3 people.
There’s some planning ahead needed, as you need to mix a starter 6-12 hours ahead (or 24 hours in the fridge), as well as resting the dough for at least an hour (or up to 24 hours) once made.
The making of the pasta was easy, but keeping it together when rolling out more of a challenge. The two floured sheets of cling film wasn’t the easiest to manipulate. I also found that it clumped together a bit when cooking. I think I’ll try to roll a bit more thinly next time and see how it goes.
It does taste good though- not too ‘heavy’. I paired my pasta with brocolli, broad beans (last year’s, thank you freezer), feta and parsley oil.
It’s a tough life being The Whimsical Bear at times! Last month, I got to go behind the scenes of ‘How to Cook Well’ with Rory O’Connell. Since his first series in 2015, I’ve heard so many people saying how much they enjoy watching Rory on TV. Even those with no interest in cooking tune in for his relaxed and calm delivery. Continue reading “Lights, Camera, Action”
A friend’s recent drop in afternoon provided the perfect opportunity to bake up something sweet, and not be eating it all myself! Or not bake, as in these no-bake caramel slices from the first ‘Happy Pear’ cookbook (or ‘millionaires’ squares’ as they are sometimes called).
Each layer is made separately, with setting time in fridge in between. At the pace I was going, each layer was nicely chilled just as soon as the next was ready. This healthier version features dates and oats in the biscuit layer, more dates and almond butter for the caramel (I used peanut butter with good results) and plenty good quality dark chocolate for the topping. Well, it is a treat after all!
The recipe advises it makes 16. I cut mine into 20. I reckon you could even divide into 24. They are definitely delicious and quite rich, and the peanut butter/date mixture is great caramel consistency. Most of the nibblers thought they were too big- until they took a first bite, and crept away quietly with their plates!
Gluten-free, vegetarian & vegan. Contains nuts.
Look at the colours in this! (and ignore the bad lighting due to my shadow…)
Pop your leftover red cabbage from Christmas in with some finely sliced/shredded vegetables for a colourful, tasty and healthy ‘leftovers’ dinner. Continue reading “Rainbow Stir Fry”
It makes sense to maximise the use of your oven when you turn it on, or in the case of our pizza oven, when Mr. WB chops the timber and lights it up!
Here’s a sample of last Saturday’s cooking: Continue reading “Out of the Oven!”