Muesli bars or flapjacks can be a great breakfast on the run or lunchbox treat. Unfortunately most shop-bought versions are very high in sugar and saturated fats. I have created this recipe to use less sugar and more natural sweeteners like dried apricots, cranberries and ground cinnamon. Uses heart healthy fats from Flora, pumpkin seeds and sunflower seeds. Oat flakes, rich in B vitamins and cholesterol lowering fibre, make up the base of the bars. Whip up a batch of these super delicious and moreish muesli bars for a lunchbox treat to look forward to!
This is a great 'catch all' recipe for the end of the week where you can use up bits of veggies and leftover chicken to make a really tasty, filling meal. And as it is takeawayish, it feels like a treat on a Friday evening. Our ish factors fresh ginger, soya sauce and toasted sesame oil add ish pizazz to a recipe that can be quite bland. Aim for more veggie and meaty bits and less rice for an interesting, delish meal.
This is one of my all time favourite salads. It has a really moreish taste with a lovely texture. This is one of my 'substantial salad' recipes: salads made with resilient ingredients that are filling, transport well and stay fresh. Lentils are economical, highly nutritious and easy to cook. This salad makes a great packed lunch, and will stay fresh in the fridge for three days. Delicious hot or cold, served with grilled fish or on its own.
Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.
This is a great takeawayish recipe, all the tastes and textures of a traditional Chinese, but with extra crunch and veggies. Use skinless boneless chicken thighs for really juicy tender chicken, much better than chicken fillets. You can make this a vegetarian main meal by swapping out the chicken for extra veggies like courgettes and extra peppers. The real ish ingredient is pale dry sherry, also called fino sherry. This is the closest Western equivelant to Chinese sxhaosing wine which is a traditional rice wine.
This is one of my favourite recipes- it looks really fun and the flavour combination is really moreish. I have had students get up in the middle of the night to eat the leftovers of this recipe!
This is a wonderfully light, fluffy cake due to the airy whisked egg whites folded in. Subtly scented with spices and lightly fragranced with citrus, this cake is perfect with a cup of tea. Or serve as a dessert with Greek yoghurt and fresh fruit if you want a lighter finish to a meal. I've used vanilla bean paste here which is one of my Pantry Pals (I love the aroma and natural sweetness of real vanilla seeds). The solid ingredients in this cake are measured in millilitres, so use your measuring jug instead of weighing scales.
When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.
My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work.
My mom has been making this recipe for as long as I can remember. First, you bake the appley, cinnamony sponge, then you pour the steaming, rich caramel sauce over and allow it to sink in. Heaven with cream or custard. There are 140 varieties of apples that are native to Ireland with wonderful names like 'Cavan Rose' and 'Irish Molly'. Any eating or cooking apple will work, so have fun experimenting with different types, not the same old same old!