We Love Cooking! [and eating we love too] 

My little kitchen garden, which I started earlier this year is in full bloom at the moment, and if I was harvesting weeds alongside all the lovely veggies I would probably be thrilled - they've literally taken over. However, despite the amount of unwelcome weeds and other guests includings snails, slugs and a family of caterpillars who have all happily taken up residence in my little plot, I have been busy harvesting this week! Last month I plucked out eight massive bok choys which, freshly chopped, made a tasty Asian salad with chopped cashew nuts, two tablespoons of rice wine vinegar, two tablespoons of soy sauce, and a teaspoon of sesame oil. Now I could talk to you about the sense of pride there is in picking and cooking something that you've grown in your own back garden, and of course there is, but if I did so I would feel a massive sense of guilt because realistically, I'm a bad gardener! I have spurts of interest, then I get preoccupied with other things and, like last weekend, come back to check out the progress to find my plot completely overgrown.

Last year's kitchen garden was a complete disaster but this year I have my amazing raised veggie garden boxes which can be ordered on Patchworkveg.com from Sean Gallagher who installs them with no hassle and even imparts a bit of growing advice while he's at it. The raised boxes are a lot more manageable for first time veggie gardeners and make for far less back breaking work when you end up doing the amount of weeding I do! The magic of good old mother nature is a beautiful thing and even though my plants don't actually recognise me each time I come to visit, I'm still left with super veggies - like the amazingly beautiful peas I picked this week, which were so sweet and fresh that I had to be stopped from eating them all right there in the garden!

Pea Mint and Feta Pasta
This is a super simple little supper which can be thrown together in the time it takes to cook the pasta. To be honest, if you can't get peas straight from the garden it's almost better to use frozen here, as peas begin to loose their natural sugars as soon as they're picked, so even fresh ones in the supermarket probably won't be as good as you will get frozen. This recipe is easily adapted with most leftovers you might have in the fridge. I love a little bit of chorizo added here or maybe some freshly chopped basil with a sprinkle of grated Parmesan cheese.

Serves 4
300g of pasta
5 tablespoons of creme fraiche
150g of feta cheese
150g of fresh peas if you have them, otherwise use frozen
A good handful of fresh mint, finely chopped
A pinch of salt
A good pinch of freshly ground black pepper

Cook the pasta according to the instructions on the pack and drain.
If you are using frozen peas, cook them until tender and drain. If you are using fresh peas and they are tender and young, I don't bother doing anything to them apart from shelling them and giving them a quick splash under some cold water.
When the pasta is cooked, add the creme fraiche, feta cheese, peas, mint, salt and pepper and stir gently until the pasta is evenly coated.
Serve straight away with a good squeeze of lemon juice!

I am going to be on The Afternoon Show today on RTE 1 @ 4.00pm. I'm going to be cooking two dessert recipes which are suitable for people with diabeties. Tune in, may award may make an appearance! :)

Frosting Cocktail Glasses In 3 Easy Steps
In my opinion, you have to have frosted glasses if you're having cocktails! They just take a normal cocktail to whole new heights. The good news is that if you have never frosted your own glasses, it is so easy, take no time at all and will totally impress your guests. If you can get your hands on some coloured sugars, or dessicated coconut you get a little bit more creative, but for now just use a little caster sugar to practice!

1. Run a lime wedge around the rim of the glass twisting as you go.

2. Pour caster sugar on to a small plate.

3. Dip the glass in the sugar and voila, a perfectly frosted cocktail glass!

I recently watched "Food Inc." a movie with a tagline which promises "You'll never look at dinner the same way again" and let me just say it does not disappoint. If you have seen other sensationalist style movies about food before, don't be put off, "Food Inc." is very different, not only does it reveal the shocking way in which food is produced and its links with causing life threatening illnesses, it also provides viewers with a look at the alternative lifestyle. A visit to a free range organic farm shows the stark contrast between the production values of food. One of the best points made in the movie is that we, the consumer can change the way food is produced by demanding honest healthy food when we shop. The big companies will respond to consumers needs.

Here are some of the closing lines from the movie which really drive home the changes that you can easily make:
- You can vote to change this system, three times a day.
- Buy from companies that treat workers, animals, and the environment with respect.
- When you go to the supermarket, choose foods that are in season. Buy foods that are organic. Know what's in your food. Read labels.
- Know what you buy. The average meal travels 1500 miles from the farm to the supermarket.
- Buy foods that are grown locally.
- Shop at farmers' markets.
- Plant a garden. (Even a small one)
- Cook a meal with your family and eat together.
- Everyone has a right to healthy food.
- Ask your school board to provide healthy school lunches.
- If you say grace, ask for food that will keep us, and the planet healthy.
- You can change the world with every bite.

Hungry for change? Go to: takepart.com/foodinc

I would like to blame jet lag as the reason I didn't really post last week, but it was really down to pure laziness! But I'm back and that's what really counts. Saturday gave us the last sun, Ireland will probably see for the next 7 months, so we made the most of it and had a lovely salad on the balcony, which was actually the first time we have used it since we moved in!

I made a lovely salad with a dressing that I just had to share here!

Classic Dijon Balsamic Dressing

1. 1/4 Cup of Olive Oil
2. 3/4 Cup of Balsamic Vinegar
3. 1 Tablespoon of Dijon Mustard
4. 1 Clove of crushed Garlic
5. A good pinch of Sea Salt and Black Pepper

It can really bring out the flavours in a plain old salad and put a SMILE ON YOUR FACE!

I can't guarantee the smile... but maybe!

I have a few winter warming dishes coming up but this recipe is actually taken from the book and was featured on Georgina Campbell's Ireland Guide website. Plus I got a request in the comments section so I just couldn't resist!

Hearty Minestrone Soup
This is a perfect winter meal solution, full of tasty vegetables, and filling thanks to the
pasta. I use wholewheat spaghetti, but feel free to add other shapes like fusilli or pasta elbows instead. If you don’t have any paprika, you can get a bit of spice by adding a dash of tabasco sauce, or a good pinch of dried chilli flakes.

Serves 4
1 courgette, chopped into small chunks
1 x 400g tin chopped tomatoes
2 x 410g tins cannellini beans
2 garlic cloves, finely chopped
1 large onion, finely chopped
2 stalks of celery, chopped
2 large carrots, chopped into small chunks
2 litres/4 pints homemade chicken stock
75g/3oz wholewheat spaghetti, broken into 1-inch pieces
2 tablespoons of olive oil
A good pinch of paprika
A good pinch of sea salt

In a large pot, heat the olive oil and fry the garlic cloves and onion for 2 minutes or until they become soft.
Stir in the celery, carrots and courgette and cook for five minutes. Add the
chopped tomatoes and chicken stock, and bring to the boil, then reduce the
heat and simmer for 20 minutes.
Add the wholewheat spaghetti, paprika and cannellini beans. Give the
soup a good stir and cover. Cook gently for a further 10 minutes or until
the pasta is cooked.
Season with a little sea salt and serve straightaway with a good chunk of wholemeal bread and enjoy!

I have a few winter warming dishes coming up but this recipe is actually taken from the book and was featured on Georgina Campbell's Ireland Guide website. Plus I got a request in the comments section so I just couldn't resist!

Hearty Minestrone Soup
This is a perfect winter meal solution, full of tasty vegetables, and filling thanks to the
pasta. I use wholewheat spaghetti, but feel free to add other shapes like fusilli or pasta elbows instead. If you don’t have any paprika, you can get a bit of spice by adding a dash of tabasco sauce, or a good pinch of dried chilli flakes.

Serves 4
1 courgette, chopped into small chunks
1 x 400g tin chopped tomatoes
2 x 410g tins cannellini beans
2 garlic cloves, finely chopped
1 large onion, finely chopped
2 stalks of celery, chopped
2 large carrots, chopped into small chunks
2 litres/4 pints homemade chicken stock
75g/3oz wholewheat spaghetti, broken into 1-inch pieces
2 tablespoons of olive oil
A good pinch of paprika
A good pinch of sea salt

In a large pot, heat the olive oil and fry the garlic cloves and onion for 2
minutes or until they become soft.
Stir in the celery, carrots and courgette and cook for five minutes. Add the
chopped tomatoes and chicken stock, and bring to the boil, then reduce the
heat and simmer for 20 minutes.
Add the wholewheat spaghetti, paprika and cannellini beans. Give the
soup a good stir and cover. Cook gently for a further 10 minutes or until
the pasta is cooked.
Season with a little sea salt and serve straightaway with a good chunk of
wholemeal bread and enjoy!

In case you didn't know already I'm from Howth, which, for the benifit of foreign readers, is a really picturesque fishing village just north of Dublin. I've grown up here all my life, and I have to admit that it is only recently that I have really started to appreciate the natural beauty of the area. There is so much to see, amazing cliff walks, boat trips to the nearby island, Ireland's Eye, a super collection of fresh fish mongers and some really well respected restaurants.

During the summer months we try and get out fishing as much as possible, mackerel is normally the fish of the day, but sometimes pollack is pulled out of the blue too. Early on most sunny Sunday mornings, hidden from the sight of land lovers, there is a eclectic little group of small fishing boats from Howth, which can be found floating just off the back of Ireland's Eye, all with one aim, the day's catch. Rods and lines at the ready in the calm blue, the process of fishing takes pride of place, but of course amongst the peaceful calm there is the secret competition for the first fish. Even the most relaxed individual can't deny the envy of another boat with a line full and heavy with fish. Our most recent trip, in the first week in June, unfortunately did not produce any fish, so we arrived back to land with food on the brain.

For the past few years, traders and food producers from all over Ireland come to Howth to the farmers market which is set up every Sunday to provide locals and tourists with tasty treats, fresh vegetables, and quality meats. Although the quality of produce is generally high, it can be quite expensive, so I normally only purchase something I can't get in the supermarket. With the suprisingly good Irish summer fully in swing, there was a huge selection of fresh summer fruits on offer and I couldn't resist. Fresh cherries were my fruit of choice as I had been contemplateing a cherry clafoutis for the last few weeks, so the opportunity couldn't be passed.

Also on offer, was an incredible full cooked pig which was slowly being roasted on a spit, which they were slowly slicing pieces off, for sandwiches which were being sold.

If you are ever in Howth make sure to come on Sunday, the market is open from 10am - 4pm pretty much all year round.

On Monday I took the train up to Jonkoping to visit my best buddy Jonathan and his lovely family! Jonathan and I were in a boyband together a few years ago and we always had similar interests so ever since the band went its separate ways, we have always been in touch! He was in the Swedish version of Eurosong and released his second album this year so he's a bit of a celebrity over here!

Celeb status aside we spent the day baking! Every year his whole family traditionally do a huge amount of baking of Christmas goodies ahead of the big day, so by the time I arrived there was already a room full of cakes and treats! We made a gingerbread and blueberry loaf, the makings of a gingerbread house and these calorific but oh so worth it Peanut Butter Snicker Squares!

Peanut Butter Snicker Squares
This snickers recipe makes delicious squares which are miles better and totally different than the commercial bars you can buy in the shops, way more chewy, crunchy and chocolatey and totally worth it! We used 100g of white chocolate and 100g of milk chocolate when we made these and swirled the two together to get a super marbled effect to make our squares a little unique.

Makes about 20 squares
200g of smooth peanut butter
100g of caster sugar
200ml of golden syrup
100g Special K flakes
100g coconut flakes
1 teaspoon vanilla sugar
200g of chocolate

Place the chocolate in a bowl over a small simmering saucepan of water and allow to melt gently.
In another saucepan, over a gentle heat, melt together the peanut butter, sugar, and golden syrup until runny and smooth.
In a large mixing bowl, toss the Special K flakes, flaked coconut, and vanilla sugar until combined.
Pour the peanut butter mixture over the dry ingredients and using a wooden spoon stir until everything is nicely combined.
Turn the mixture out into a 2 inch deep baking dish and spread out evenly pressing down with the back of the spoon.
Pour over the melted chocolate and place in the fridge for a few hours until firm.

On Tuesday I traveled down to Cork for the first time ever to meet with the guys in Mercier press to discuss the release of the cookbook and the interior design. When I arrived they had a full mock up of the book to leaf through and I'm really thrilled with the look were going for. There's lots of bits to add here and there but it's much easier to work on it when you can see something that resembles the finished product.

I'm finally getting settled back into a some sort of normal routine after a fairly exciting but disruptive Christmas period, which means I'm getting to do a lot more cooking and photo's! I cooked two pasta dishes with goats cheese yesterday, one with sundried tomatoes and basil and this one here with garlic and mushrooms.

I'm a huge fan of goats cheese not only because of its distict flavour but there is recent research that suggests goats milk and cheese can be digested by the human body far easier than cow's. As it contains a similar calcium and nutrient content as cow's milk, it's has become common knowledge that people who suffer from a lactose intolerance can often use goat's milk and cheese as a dairy alternative.

Garlic Mushroom and Goats Cheese Pasta

Garlic and mushroom is a classic combination and works super in this tasty pasta dish. Crumbling the goats cheese over the hot pasta creates a creamy coating and leaves the dish with a distinctive tangy taste. The dish only takes the time to cook the pasta and is perfect to make a little extra and stick in a lunchbox for tomorrow.

250g of wholemeal penne pasta.
1 tablespoon of olive oil.
3 cloves of garlic chopped finely.
1 onion chopped into thin half moon slices.
150g of mushrooms sliced thinly (Approx. 6 large mushrooms).
75g of goats cheese.
A generous pinch of black pepper.
A generous pinch of sea salt.

Bring a large pot of water to the boil and add the pasta. While the pasta is cooking prepare the garlic and onion.
In a large frying pan heat the oil, add the garlic and onion and fry gently until softened and browned. Then add the mushrooms and cook until soft. The mushrooms will turn from white to a nice creamy brown colour.
When the pasta is cooked drain in a colander and put back in the pot. Drizzle with a little extra olive oil and add the mushrooms, garlic and onion. Crumble in the goats cheese, add the salt and pepper and stir together until everything is combined evenly.
Serve straight away in deep dishes and season with a little extra black pepper.

My mom called me last week to tell me she'd eaten the first of the berries from her newly planted patch. "It was amazing," she sighed, "like they used to be when you were young." While I can't say for sure how good store-bought strawberries were when I was a kid, I do know that 20-some years of agribusiness hasn't done the strawberry any favors. Typically, they are as big as they are bland, streaked with white inside and dry as a sun-baked bone. They contain only the barest hint of what they could be were they ripened to a bright red by the sun, picked in season and eaten immediately.

Craigie on Main, a local restaurant, makes an admirable proclamation on their menu, "sorry, no tomatoes til August." It's an acknowledgment of the fact that local tomatoes eaten in season are pretty much the only tomatoes worth serving and eating. While it might seem sad to not have a tomato at any other time of the year, it turns that moment in which local tomatoes are available into a celebration of the perfection to be found in eating locally and seasonally. It's in that spirit that I also advocate a "sorry, no strawberries 'til June" position, but you know what? It's June!

This is the strawberry moment for New England. The fields are full of juicy red fruit, ready to tumble from the stem into an outstretched hand. And that's just what they did on a recent trip out to Western Massachusetts where we spent the morning picking.

Even the plants in my newly inherited community garden plot are bearing fruit, despite being uncared for over the winter. Next year I expect they will be even more plentiful, but this year they are good only for a quick garden snack, which is probably fine since I had so many other berries to deal with from the picking trip.

There's little that can improve upon the experience of a perfectly ripe strawberry, heavy with sun-warmed juice, but a freshly plucked mint leaf is a nice touch, the cool sharpness contrasting with subtle sweet-tart warmth.

If you do insist on messing about with these perfect berries though, I can't think of many better ways than to go with the classic strawberry shortcake. Of course, I really can't help but mess about, which is how this one-off shortcake was born. Thinking of the natural affinity between strawberries and oranges and a less obvious connection between berries and astringent herbs, I employed my orange-rosemary sugar to make spelt biscuits with lots of flavor and a little more substance than usual, but with all the flaky tender-crumbed charm of a standard shortcake. Instead of macerating the strawberries with sugar, a process usually employed to soften the berries slightly and make them give up some of their juices, I tossed the already juicy and soft berries with a strawberry syrup, made with instruction from the new and wonderful book, The Joy of Jams, Jellies and Other Sweet Preserves.

The syrup is a simple matter of macerating the berries with sugar and letting them sit overnight before cooking them down, pureeing and straining the mixture. It yields a gorgeous thick syrup that is purely, deliciously full of strawberry flavor. It's wonderful over waffles and refreshing mixed into sparkling water or sparkling wine (I recommend Moscato d'Asti) for a fun brunch drink that mixes things up from the traditional mimosa.