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5-A-Day in One Meal with Lorraine Fitzmaurice

Friday, 22 January 2010

Lorraine Fitzmaurice- professional cook with Blazing Salads

Blazing Salads began in 1982 as a wholefood/vegetarian restaurant. The best quality ingredients were used in their whole form, the recipes came out of experimentation and a wide reading of cookbooks and food magazines and a menu that was interesting, tasty and nutritious was created. Word soon spread and it became one of the busiest and popular eating spots in Dublin.

In 2000 we decided that Dublin needed a wholefood/vegetarian take-away, serving high quality, tasty food, full of nutrition to take home or back to the office. Since opening the Deli we see a demand for quality breads, salads and ready made meals. We have now closed the restaurant so that we can meet this demand.

Towards the end of 2004 we opened a certified organic bakery which supplies daily specilised food shops with quality hand rolled sourdough breads was expanded 2 weeks ago with the intention of supplying outside the Dublin area and supplying other baked goods.

Typical Portion Sizes:

. 80g (3oz) of fresh fruit or vegetables

. One tablespoon of dried fruit

. 150ml (5 fluid oz) of pure fruit juice

. One medium sized apple, banana, pear or orange

. Two small satsumas, kiwi fruit, plums or figs

. Seven strawberries

. One medium sized tomato

. Three heaped tablespoons of peas, carrots, or sweetcorn

. Three heaped tablespoons of beans or pulses
Butternut Squash, Spinach and Butter Bean Gratin

Serves 6


. 1 large butternut squash 6
. 500g cooked spinach leaves (500g frozen spinach leaves also suitable) 6
. 1 onion, quartered and thinly sliced
. 2 cloves garlic
. extra virgin olive oil
. 1 400g tin of butter beans (or 350g of fresh cooked beans) 6
. 100g feta cheese
. 200ml fresh cream
. 100g grated cheddar cheese
. 50g bread crumbs
. sea salt
. black pepper

18 portions in total in above recipe which gives each person 3 portions of veg.


1. Preheat the oven to Gas 6, 200C 400F.

2. Drain the spinach in a colander. Fry the onion gently in some olive oil along with the garlic until soft.

3. Add the prepared spinach leaves. Mix well together and season well. Set aside.

4. Peel the butternut squash and remove the seeds. Thinly slice into 1/2cm pieces. Rinse and drain the beans.

5. Use a 9 inch oven dish at least 2 inches deep. Layer 1/2 the sliced butternut squash in the dish seasoning as you go.

6. Place the spinach mix evenly over and crumble the feta cheese on top. Lay the butter beans on top of the spinach and feta.

7. Lay the remaining sliced butternut squash on top seasoning as you go. Pour the cream over helping it to travel down through the layers.

8. Cover with some tin foil and place on the top shelf of the preheated oven for 30 minutes. Remove the foil and sprinkle with the grated cheddar cheese.

9. Sprinkle the bread crumbs on top.

10. Place back into the oven for a further 15 minutes until the dish is golden brown and cooked through.

11. Allow to rest out of the oven for 5/10 minutes before serving.

This dish can be made without the cream. Just omit the cream and follow the recipe as above. It works just as well it's just not as rich in taste and texture.

Szechuan Slaw


. 135g red cabbage shredded
. 135g white cabbage shredded
. 100g carrot shredded
. 35g finely sliced spring onion
. 25g toasted sesame, pumpkin and sunflower seeds


. 30ml sunflower oil
. 30ml brown rice vinegar
. 1 tablespoon Agave syrup
. ½ teaspoon grated fresh ginger
. Pinch dried chilli flakes
. 5 g fresh coriander finely chopped
. Pinch of sea salt


1. Toss all the vegetables together with the seeds. In a small bowl whisk the dressing ingredients together. Add to the vegetables and toss very well.
2. This salad will keep well refrigerated for 1 week.

Baked Pears with Warm Blueberry Syrup

Serves 6


. 3 large pears, Conference or Comice are excellent varieties for desserts 4
. 50g ground almonds
. 30g unsulphered apricots 2
. 30g sundried raisins 2
. 20g flaked almonds
. 1 1/2 tablespoons of Agave syrup
. 1/2 teaspoons of almond essence
. 300 mls of apple juice 2


. 125g punnet of blueberries 2
. 2 tablespoons of Agave syrup

12 portions of fruit in above recipe which gives each person 2 portions of fruit


1. Select pears that are firm but not hard. Peel the pears and slice in half cutting down from the stalk.
2. Using a teaspoon cut out the pips from the centre leaving a 1 inch hollow. Carefully gently scrape out the stalk.
3. Place the prepared pears in an oven proof dish, (glass or ceramic are best).
4. Chop the apricots into very small pieces. Place in a bowl along with the raisins, flaked almonds, almond essence, ground almonds, and 1 1/2 tablespoons of Agave syrup. Mix well with your fingers and bring together into a stiff dough. Divide between the pears placing the stuffing into the hollowed out area.
5. Pour the apple juice around the pears.
6. Place into a preheated oven, Gas 5, 190C, 375F. Bake for 20 - 25 minutes until the pears are tender but not mushy.
7. Place the blueberries into a pot with 2 tablespoons of Agave syrup and 4 tablespoons of the remaining apple juice around the baked pears.
8. Bring to a boil and lower the heat and simmer until the blueberries burst and the syrup thickens a little.
9. Place the pears in individual serving bowls and spoon the blueberry syrup over each one.
10. This dessert is best served with natural yoghurt.

*Honey is also good in this dessert. For anyone who doesn't need such sweet sweeteners, brown rice syrup is also delicious used in this dessert.