We Love Cooking!:
parmesan

I'm writing this on a dark train in the middle of a snow bound Sweden, this week we are visiting Sofie's folks in Gothenburg, so I have unwillingly been catapulted into the Christmas season whether I like it or not. As you all know of course snow equals Christmas and during the long dark days in Sweden they really go all out for the festive season. We are hoping to get in all the sights and sounds of a Swedish Christmas to bring home some Scandinavian inspiration to our home just in time for the seasonal period. While all that is going on let's not forget that on these cold dark days, serious fuel is needed to boost the immune system and keep you up and running! My mushy Roast Garlic and Cherry Tomato Pasta is one of those dishes I came up with hungry after work last winter. It has all those great punchy flavors of roast vegetables combined to make the most luscious thick juicy tomato sauce for the hot pasta you tumble in on top. Don't be afraid of using a whole bulb of garlic, the roasting process will take away the strong flavors you get from raw garlic and instead you will be left with a sweet intense mush which can be pushed out its skin using the back of a fork. Possibly one of THE BEST recipes from Good Mood Food, you will make this one again and again!

Mushy Roast Garlic and Cherry Tomato Pasta
Serving this little supper hot to the table with a good handful of freshly grated Parmesan cheese is an absolute must! It brings the whole dish together and pumps up all those amazing roasted flavors.

Serves 4 people
250g/9oz wholewheat penne
1 large bulb of garlic
1 punnet of cherry tomatoes
1 large red onion
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
A good pinch of sea salt and ground black pepper
A large handful of grated parmesan cheese
An extra glug of olive oil

Preheat the oven to 200°C/400°F/Gas Mark 6.
Slice the top off the bulb of garlic so that almost all the cloves are exposed.
Place the garlic in a large roasting tray.
Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in
the roasting tray. Prepare the red onion by peeling and slicing into rough
quarters, place alongside the tomatoes and set aside.
In a separate bowl, mix together the balsamic vinegar and olive oil and
using a pastry brush, brush the mix over the tomatoes, the red onion and garlic bulb. Sprinkle the tomatoes, garlic and onion with a good pinch of sea salt and black pepper. Roast in the oven for 30–35 minutes or until the tomatoes have reduced to half their size.
While the garlic, tomatoes and onion are roasting, bring a medium-sized pot of water to the boil and cook the pasta according to the instructions on the packet. Drain the pasta in a colander and set aside.
When the tomatoes, garlic and onion are cooked, remove from the oven and, using a fork, carefully push out the garlic cloves from their skins and mash all the ingredients together until you have a thick mushy sauce. Tumble the cooked pasta into the roasting tray and add the parmesan cheese and an extra glug of olive oil. Toss everything together until the pasta is evenly coated. Serve in a large bowl and enjoy!

It's definitely a sign you had a fairly packed weekend when you only start to relax on a Monday morning! I was working on Friday, Saturday and Sunday but Saturday night was the big occasion, 25 family members, young and old packed into my parents front room to eat their way through a three course meal and celebrate my grandparents 60th wedding anniversary.

They are my grandparents on my moms side of the family, they married in 1950 and made a living as sculptors, all the while raising my mom and her 3 brothers and 3 sisters. My grandmother has a fantastic knowledge of food and I can talk with her for hours about her delicious rich recipes (if we can steal a moment away from my granddad's well trained 3rd degree questioning skills!) which always seem to transform some extremely unique off cut of meat into a melt in your mouth, one pot wonder. I love how she can tell me she had nothing in the house, yet then go into intricate detail of how she whipped up an old French recipe so delicious it would put the great Elizabeth David to shame. Needless to say that love of food has been passed down the line, so the food at gathering such as this are normally of a certain standard! Anything less of course and you can expect a full critique by the time the coffee and teas are served!

On the menu was a delicious crab salad with lemon zest, for mains we had hefty portions of slow roasted lamb shanks in red wine with a tomato and white bean stew, and to wrap things up we had the delicious mocha meringues with whiskey cream, chocolate sauce and toasted hazelnuts which we cooked for the event in Paris during the spring. All this was followed by an amazing cheeseboard from Sheridans Cheesemongers which despite the big helpings for dinner was devoured!
So things are back to normality this week thankfully so here's today's recipe, enjoy!

Whoohaa Chorizo Bean Pasta!
Pasta is definitely a super-cheap store cupboard ingredient which can easily be transformed into hundreds of delicious dishes. This is one of my favourite ways of making the most of it. When making a tomato sauce, the key to getting the best flavour out of it is to cook it slowly. I love to add a good glug of red wine while it reduces to bring out a really great richness. The chorizo gives the dish a kick of heat and will leave you feeling full.

Serves four
150g chorizo, sliced in thick discs
2 cloves garlic, finely chopped
1 red onion, finely chopped
400g tin chopped tomatoes
1 tsp dried oregano
Sea salt and ground black pepper to season
400g tin cannellini beans
250g penne pasta
Parmesan cheese, to serve

Heat a large frying pan over a high heat and throw in the sliced chorizo. Fry on both sides until roaring red and sizzling. Remove from the pan and set aside. You should be left with a rich red oil in the pan.
Place the pan back over the heat, add the garlic and onions and fry for two to three minutes until the onions are soft.
Add the chopped tomatoes and dried oregano, then half fill the empty chopped tomatoes tin with warm water and stir into the pan (if you have red wine it would be great here instead of the water). Bring the sauce to the boil then reduce the heat and simmer for 15-20 minutes until it has reduced a little.
While the sauce is reducing, cook the pasta according to the instructions on the packet, drain and set aside.
Stir the chorizo and cannellini beans into the tomato sauce until everything is warmed through.
Add the sauce to the cooked pasta and stir through.
Serve with a good grating of Parmesan cheese.

Another recipe from Catherine's cookbook today and it's a damn good one, you seriously can't go wrong with homemade spaghetti and meatballs, especially on a day like today! Can you believe it's already the 1st of September? This dish would make a perfect little warming supper dish so enjoy!

Meatballs in Spicy Tomato Sauce
Meatballs form the secondi or meat course at the Italian table, while pasta is the primi, so they would not traditionally be served together. That said, they work well together, so if this takes your fancy, allow 400–450g of dried spaghetti to serve four. I also sometimes add 50g freshly grated Parmesan to the meatballs and reduce the salt, yum! Have a bowl of cold water beside you when forming the meatballs to dip your hands into, as keeping your hands moist prevents the meat from sticking when forming the balls.

Serves 6
for the meatballs:
50g fresh breadcrumbs
100ml milk
1 onion, finely chopped
1 garlic clove, finely chopped
225g minced pork
225g lean minced beef
1 tsp dried oregano
1 tsp salt
1⁄2 tsp freshly ground black pepper
1 egg, beaten
extra virgin olive oil

for the spicy tomato sauce:
1 tbsp extra virgin olive oil
1 red chilli, deseeded and finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
175ml vegetable stock
500g tinned chopped tomatoes
2 tbsp tomato puree
salt and freshly ground black pepper
pasta, to serve
freshly grated Parmesan, to serve

To make the meatballs, first soak the breadcrumbs in the milk.
Mix the chopped onion and garlic with the pork and beef. Add the breadcrumbs, oregano, salt and pepper to the meat mixture and mix well. Add in the beaten egg and mix thoroughly. Roll the mixture into small balls.
Heat some oil in a frying pan and add in the meatballs. Fry for approximately 5 minutes, turning occasionally, until browned on all sides. Remove from the heat and set aside.
To make the sauce, heat the oil in a large saucepan. Add the chilli and onion and cook on a low heat for 7–10 minutes, until softened. Add the garlic, stock, tinned tomatoes, tomato puree, salt and pepper. Bring to the boil and allow to simmer for 5 minutes. Add the meatballs to the sauce and leave to simmer for 10 minutes to heat through.
Serve with your favourite pasta and sprinkle grated Parmesan on top.

Earlier this year I had the opportunity to meet Catherine Fulvio and have a quick chat, she mentioned she was filming a new tv series for RTE, but never mentioned the fact that she had a brand new fantastic book hitting book shops this month. I got a copy from the folks at Gill and MacMillan to flick my way through and it is packed with great Italian recipes and lots of lovely food shots. I have three copies to give away this week so you can try and grab a copy via twitter, facebook or on the entry form below. I'll be posting a few of Catherine's recipe here on the blog this week and remember to check out her RTE show Friday's at 8.30pm!

Beef Carpaccio (Carpaccio di manzo)
Of all the delicious things to come out of Harry’s Bar in Venice, including the Bellini cocktail, carpaccio tops the list for me. Generally, carpaccio refers to very thinly sliced raw beef, but nowadays the term is widely used, from swordfish carpaccio to pineapple.

300g fillet steak, cut into wafer-thin slicesextra virgin olive oil
1 tbsp lemon juice
salt and freshly ground black pepper
rocket, to garnish
Parmesan shavings

Spread the slices of steak on a serving platter. Drizzle with olive oil and the lemon juice. Season with salt and freshly ground black pepper.
Garnish with rocket, sprinkle over the Parmesan shavings and serve.
It’s possible to buy beef carpaccio precut and prepacked, but I always buy it fresh and ask my butcher to slice the beef. That way, I’m assured of freshness and provenance.

To be in with a chance of getting your hands on a copy of Catherine's book, all you gotta do is answer this simple question.

What is the name of Catherine Fulvio's Cookery School?
A: Ballymaloe Cookery School
B: Ballyknocken House Cookery School
C: Cooks Academy
Please note that by entering this competition, you will be signing up for The Good Mood Food Blog newsletter, but if you don't wish to subscribe, please put "NS" after your answer. The competition will close on Thursday evening (2nd Sept) at 9.30pm. Only one entry per person please!

This is one of the recipes I have been waiting to try forever and I really have no excuse as it is so simple! I had hoped to feature this in my book (which shows just how long I have been to getting around to making it!) but unfortunately I left it too late! I have adapted this recipe from Lor who writes one of my favourite Irish food blogs italianfoodies.ie, who runs La Cucina in Limerick and is an absolute genius when it comes to proper Italian comfort food.

Big Brunch Tomato Eggs
Are you ready to meet your new Saturday morning breakfast cure? These eggs are going to change your weekends forever! If you are on the lookout for the perfect little throw together late breakfast this super easy dish hits all the right buttons. If you manage to stumble out of bed, serve these tasty eggs with some toasted crusty bread and you'll be laughin'! They also work if you are wide awake too!

Serves 2 generous portions
2 tablespoons of olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
400g tin of chopped tomatoes
A good handful of spinach, roughly chopped
A small handful of basil, roughly chopped
4 large free range eggs
A little grated Parmesan cheese to serve
A generous pinch of sea salt and black pepper

In a large frying pan heat the oil and fry the onion and garlic slowly for 7-10 minutes until soft but not coloured.
Add the chopped tomatoes and simmer for 10 minutes or until the sauce thickens.
Stir through the basil and spinach until it has wilted.
With the back of a spoon make four wells in the sauce and then crack the eggs in.
Cook the eggs in the sauce until the white is cooked through and the yolk is still soft.
Season with sea salt and black pepper and a good sprinkle of Parmesan cheese.
Serve the eggs in tomato sauce on top of some crispy crusty bread for a hearty brunch!

Gizzi Erskine may be a new name to you, she was for me, but her book, "Gizzi's Kitchen Magic" cover totally caught my eye while I was browsing through the amazon cookery section the other day. This is possibly one the coolest cookbook covers I have seen for a while and it's even cooler when you get your hands on it as it's embossed in gold! Now not being one to judge a book by it's cover I took my copy with me on my travels to have a good nose through it and get a good feel for Gizzi's writing. To give you a brief bit of back ground Gizzi is one of the "Cook Yourself Thin" girls and was orignally a food stylist before she got into the tv side of things, so has a huge knowledge of food! The one thing I do have to point out is that the book is quite girly, and I know quite a few potential domestic goddesses who could definitely be encouraged into the kitchen with a present of "Gizzi's Kitchen Magic" wrapped up in a bow! The book is absolutely jam packed with really fantastic tips on everything from what meat cuts to buy to choosing the best pastry to make. The lovely folks at Virgin books have provided me with a few recipes from the book to share with you this week and on Friday there will be 3 copies up for grabs, so stick around for that. Gizzi will also be stopping in for a quick interview aswell so if there are any questions you want answered, leave a comment below.

Gizzi Erskine's Creamy Smoked Salmon
& Pea Spaghetti
Spaghetti carbonara is a classic for a reason, but it is laden with cream and, therefore, also very guilt-inducing. So I decided to halve the cream content and replace the rest with Greek yoghurt. Having done this, it seemed natural to replace the smokiness of the bacon with smoked salmon. I then decided to add some green colour with the summery addition of broad beans and green peas, my favourite veggies, and fi nished with a hint of lemon to lift the dish.

Serves 4
Preparation time 15 minutes
Cooking time 10 minutes
350g dried spaghetti
150g podded and shelled broad beans
150g fresh or frozen garden peas
200ml double cream
200ml Greek yoghurt
2 large free-range egg yolks
35g Parmesan cheese
zest of 1 unwaxed lemon
sea salt and freshly ground black pepper
180g smoked salmon (about 8 slices), sliced into short ribbons
A small bunch of fresh chives, snipped

Bring a large pan of salted water to the boil and cook the spaghetti according to the instructions on the packet. For the last 3 minutes of the cooking time add the broad beans and peas.
Meanwhile mix together the cream, yoghurt, egg yolks, Parmesan, lemon zest, salt and pepper.
Drain the cooked pasta, beans and peas, leaving a few tablespoons of water in the bottom of the pan. Return the pan to a low heat and pour in the sauce.
Toss the pasta in the sauce, then add the smoked salmon and chives, giving it all a good mix round until it’s evenly incorporated and the salmon has cooked through. Serve piping hot.

(Taken from Gizzi’s Kitchen Magic by Gizzi Erskine published by Virgin Books, price £20)

Since the launch of the book I have been asked to do quite a few kids school demonstrations, and although I was a little apprehensive at first, I have pretty much grown to love them. The amazing thing that I forget about everytime I do a demo, is just how excited they get about food, and not only that, but how much they actually take in, when you speak about food. Today a little guy, around 7 years old, bravely stuck up his hand during the demo, in front of all of his mates and asked me, what was the best healthy substitute for mayonnaise. I was totally taken aback because it just shows that these kids are really thinking about the food that is being cooked! Having grown up learning how to cook from a very early age, I guess I always took that sort of knowledge as granted and to a certain extent it was just a part of normal life for me. After reading recent reports that 1in 5 of Ireland's children are obese, it's quite disturbing to think that these kids with unhealthy diets are growing up without that sort of knowledge. Knowledge which could potentially change their lives and have a dramatic impact on their health both now and in the long run.

From what I can see on the TV and in the press, the problem with kids eating unhealthy diets doesn't lie with the schools, they can only do so much, the problem and the solution lies with the food routines set out by the parents at home. Which is why an emphasis has to be put on teaching those parents who can't cook, the basic meals and cooking habits which will set them up to run a healthy, happy household. I am of course coming to you from the viewpoint of someone who doesn't have kids and I don't mean to get all preachy on you, I know there are time constraints and all sorts of other factors to consider but when you see kids who have such an active interest in food you seriously have to question where the problem actually lies. What do you think?

Food politics aside, I started a brand new weekly food column with Cork based newspaper, The Cork News, a few weeks back and it has been getting a really great response so far! Here is the recipe from today's column!

Garlic and Rosemary Chicken with Roast Cherry Tomato Salad
Although I do try to buy as much in season vegetables as possible I just can't resist using cherry tomatoes in this tasty little dish.
The good thing about roasting the them is that it brings out the best from even the most tasteless tomatoes. By feeding them with a little sea salt, black pepper, olive oil and balsamic vinegar you are guaranteed little morsels packed with punchy flavour.
It's dishes like this which are really simple and full of flavour that make mealtimes far more enjoyable and take the hassle out of cooking for groups. Feel free to adapt the recipe as you wish, try using different herbs, different salad leaves, just use what you have.

Serves 4
4 chicken breasts
6 cloves of garlic
2-3 sprigs of rosemary
4 tablespoons of olive oil
A good pinch of ground black pepper
A good pinch of sea salt

For the salad:
4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
A good pinch of ground black pepper
A good pinch of sea salt
1 large punnet of cherry tomatoes, sliced in half
120g of rocket leaves
1 small red onion, finaly sliced
Shavings of parmesan cheese to serve

In a bowl whisk together the olive oil and balsamic vinegar for the salad.
Add the tomatoes to a large roasting tray cut side up, pour half the dressing over and toss to combine. Season with sea salt and black pepper.
Place in an oven at 200oC/Gas Mark 6 for about 35 minutes or until the tomatoes have reduced in size.
While the tomatoes are roasting in the oven, in a pestle and mortar or with the back of a knife, crush the garlic cloves with a little sea salt, until you have a fine paste.
Remove the leaves from the sprigs of rosemary, and add them with the mushed garlic, 4 tablespoons of olive oil, and chicken breasts to a bowl and allow to marinade while you prepare the rest of the salad ingredients.
On a large hot griddle pan, fry the chicken breasts for 3-4 minutes either side, depending on the size, but just make sure they are cooked through.
In a large bowl, toss together the rocket, roasted cherry tomatoes, red onion and remaining dressing.
Serve alongside the chicken with some shavings of parmesan cheese.

Who else is ready for the lighter foods season to start? I love Christmas and all the festive food that comes with it but after all the leftovers are eaten I am more than ready to start eating healthy dishes again. As January rolls in the focus will quickly change to healthy dishes to help all those with optimistic New Years resolutions and I can't wait!

There is nothing more exciting for me than the feeling of starting something new! So as you can imagine I am already looking forward to 2010 and the start of a brand new decade. Now everyone has new years resolutions but sometimes its easier, if even a bit scary to look at the big picture and start thinking what the next 10 years might bring! I'm still having a think about where I want to be in 2020, but one of the big things on my list is to keep eating healthy food and exercising so I'm ready for the next ten years! So come on new decade we're READY FOR YA!

Avocado, Parmesan and Rocket Pasta

As I may or may not have mentioned I am addicted to avocados! They are packed with healthy nutrients and vitamins so all the more reason to eat them. I have been coming up with different recipes just to stick them in to my diet and this is one of my favourites. Look for avocados which are slightly soft to the touch when you press them with your fingers. The only thing to remember about avocados is that, unless you give them a spritz of lemon juice they tend not to like sitting around, so always prepare them last.

Serves 4
250g of wholemeal pasta
70g of rocket leaves, roughly chopped
2 avocados
1 clove of garlic, minced
2 tablespoons of extra virgin olive oil
1 teaspoon of balsamic vinegar
A good handful of grated Parmesan cheese
A good pinch of sea salt and ground black pepper

Cook the pasta according the instructions on the pack.
While the pasta is cooking, add the rocket, Parmesan, garlic, salt and pepper to a mixing bowl and set aside.
When the pasta is cooked, drain it and then add it to the bowl.
Pour in the vinegar and olive oil and stir the pasta until it is nicely coated. You should end up with stringy cheesy green pasta- YUM!
Slice the avocados in half and remove the stones, slice thinly and add to the pasta.
Serve straight away and devour!

I first tried this salad as a kid, and back then I was never really convinced on the addition of pears. Even going as far as insisting on the pears having to be picked out, but then again I was a pretty, particular, little brat! I guess you could say, my palate has slightly expanded since then, and I can truly say that I now appreciate this punchy flavour combination. We had this with barbequed mackerel for dinner on Sunday and I'm not sure about the combination, but this salad really stands strong alongside whatever dish you choose to serve it with.

Rocket, Pear, Parmesan and Pine Nut Salad
Toast the pine nuts in frying pan for a minute or so until they turn a nice golden brown. Make sure to keep your eye on them as nuts cook really quickly, I can't tell you how many times I've burnt a pan of nuts and I still haven't learned my lesson!

Serves 4
120g of rocket
2 pears, peeled, cored and sliced wafer thin.
A good handful of parmesan shavings
50g of pine nuts, toasted

Dressing:
3 tablespoons of extra virgin olive oil
1 tablespoon of white wine vinegar
1 clove of garlic, minced
A good pinch of sea salt and ground black pepper

In a large salad bowl, whisk together the olive oil, vinegar, garlic, salt and pepper.
Add the rocket and toss in the dressing until evenly coated.
Scatter the toasted pine nuts, parmesan shavings and pear slices on top of the rocket.
Serve straight away and enjoy!

I made the decision after much talk, to finally learn how to grow my own vegetables this year. I've been pretty proud of my herb garden the last few years, so it was definitely time to make the plunge and become a real gardener! Unfortunately the last few months have been a bit crazy so I haven't had as much time to look after the garden as much as I would have wanted, but that hasn't stopped the veggies growing!

I never thought I would do it, but here it is my first recipe using my very own garden produce! I'm going to do a post with all the photos from my little vegetable over the last few months but for now, here is a recipe using one of the easiest vegetables I have had the pleasure of growing! Broad beans were definitely the most entertaining to watch growing from seed. They grow on a really sturdy stalk, and are fascinating to watch explode into giant, green torpedoes, perfect for picking!

Broad Bean Crostini
This is a perfect way to savour the fresh flavours of home grown broad beans. The thick broad bean paste can also be stirred through pasta for a tasty supper.

Serves 4
150g of shelled broad beans.
2-3 mint leaves.
½ clove of garlic.
3 tablespoon of extra virgin olive oil.
A good handful of grated parmesan cheese.
A good pinch of sea salt and ground black pepper.
A few slices of toasted sourdough bread.

Place the broad beans in a pestle and mortar with the garlic, mint, sea salt and pepper.
Mash it all up until a thick paste forms.
Add the parmesan and a little olive oil to loosen the mixture, stir this through with a spoon.
Check the seasoning and then spread the broad bean mixture onto the toast.
Drizzle with a little extra olive oil, sprinkle with a little more parmesan and serve as a tasty little appetiser.

What is it with caterers who seem to think the only solution to feeding a large amount of people means sticking everything in a deep fat fryer? Recently I have been to more than 3 events which have resorted to battered chicken nuggets, onion rings, and cocktail sausages! Now I'm not going to completely condemn them as I did have a quick nibble, as most people do, but I would far rather some simple, fresh finger food with healthy ingredients which don't rely on a vat of boiling fat to make them look pretty!

This little antipasto salad is my simple solution to any pre dinner nibbles. Three tasty ingredients combined to make a delicious little starter which can be thrown together in no time at all. Best of all it looks so damn good your guests will think you went to a whole lot of bother! To be honest this is more of a sit down affair, but if you did want to transform this dish into proper finger food, simply toast some small slices of bread, spread with a little pesto, wrap a few rocket leaves, wafers of parmesan cheese and crushed olives in some parma ham slices, place on the pesto toast and hold together with a cocktail stick.

Simple Antipasto Salad
This is a great base for any salad so feel free to throw in some lovely extras if you so wish. Things like toasted pine nuts, garlic croutons, and sun dried tomatoes would all work great in this. If you buy olives unpitted, simply crush them with the back of a knife and remove the stone with your fingers.

3 large handfuls of rocket leaves. (Arugula)
Half of a 100g jar of green olives (pitted).
1 packet of parma ham slices.
1 Large handful of wafer thin parmesan cheese slices.
3 tablespoons of extra virgin olive oil.
1 tablespoon of balsamic vinegar.
A small pinch of ground black pepper.

The method for this one is so easy- Simply mix together the olive oil, balsamic vinegar, and black pepper in a large mixing bowl. Add the remaining ingredients and toss gently. Tumble the salad onto a large serving dish and serve. Make sure to provide lots of crusty bread to eat alongside and enjoy!

Rehearsals for the panto are in full swing at the moment so I have been doing a spot of batch cooking to keep up with posts on the blog. If your hoping to come along to the show, it starts on December 11th and runs right through to the end of January. But according to inside sources the tickets are going pretty quick, so make sure to get your tickets early!

I have a serious weakness for garlic, and even more severe weakness for this garlic bread! It's great to plonk on the table when you have friends over or even as a simple snack. This recipe can easily be made ahead of time, wrap it up in tin foil and pop it in the freezer until you need it. It should last for at least a month.

Chunky Garlic Bread
You can use any bread for this really, but try and pick a loaf with a chunky crust. The bread on the inside will stay nice and soft and you will be left with a crunchy crust. I love garlic and have used four cloves here, but reduce the amount if don't want to be warding off vampires for the next week!

1 loaf of wholemeal bread.
5 tablespoons of butter at room temperature.
4 cloves of garlic, finely chopped.
A large handful of freshly chopped parsley.
A pinch of sea salt.

Preheat the oven to 200oC/390oF/Gas 6.
Slice the bread into slices being careful not to cut the whole way through and set aside. The slices should all still be joined at the bottom. Mash the butter, salt, garlic and parsley together on a chopping board with the back of a fork. When the ingredients are combined scoop up the garlic butter and slather the slices on the inside. Don't be afraid to get messy here, if there's butter on the crust all the better! Wrap the loaf in tinfoil leaving the tops of the slices exposed. You can also sprinkle the tops of the slices with a little grated Parmesan cheese at this point. Place the wrapped loaf in the oven and bake for 10-15 minutes or until golden and crisp on top.
Serve piping hot! If you can't get through a whole loaf in one go, freeze the slices individually and pop them in the toaster when you want to reheat them!

OK it's official, Christmas has arrived! And it's only November! I know people give out about the festivities starting earlier each year, but to be honest it doesn't bother me. I'm not afraid to say it, I LOVE CHRISTMAS AND EVERYTHING THAT GOES WITH IT! Partly because of the presents, partly because of the tree, but mainly because there is no other day in the year that the focus is so intensely on FOOD!

For our traditional Christmas dinner at home we have turkey, ham and a great selection of veggies. That selection usually includes these super parsnips! To be honest these have become a regular addition to meals all year round recently and are no longer just spared for Christmas. There just that good!

Perfect Parsnips
Try to select interesting shaped parsnips, they look great when they're roasted. I try and cut the parsnips as thin as possible because when they start to roast in the oven you should end up with tasty crispy ends and thick fleshy pieces.

1kg of parsnips.
3 tablespoons of wholemeal flour.
1 tablespoon of ground black pepper.
1 tablespoon of sea salt.
1 generous handful of Parmesan cheese.
2 tablespoons of olive oil.

Preheat the oven to 200oC/390oF/Gas 6.
Peel the parsnips and chop in half and then slice into four. You may need to slice the chunks in half again depending on what size you want them. Place the parsnips in a pot and cover with cold water. Bring the pot to the boil and simmer for 4 minutes. Rinse with a little cold water and drain the chunks in a colander.
Combine the flour, pepper, and salt in a large bowl. Tumble the parsnips into the bowl and toss to coat. Place in a large roasting tray, sprinkle over the Parmesan cheese and drizzle with olive oil. Roast in the oven for 25 minutes or until golden brown and crispy.

I finally sent off the manuscript of text for the book to Mercier press last week, so things have finally calmed down a little here in the Good Mood Kitchen! I have to say the whole process has been a major learning process and has been totally enjoyable. The most exciting part of the entire project had to be spending the two days working hell for leather in September with Jocasta the lovely food photographer and Erica my lovely food stylist/sous chef/psychiatrist/ and Auntie!! I picked up so many great little tips, so I'll have to do an extra special post detailing them all. For now here's a great quick dinner, which I made the other night, it's super tasty and so easy to make.

Mushy Roast Garlic and Cherry Tomato Pasta

This is an absolutely delicious dish which is so easy to prepare and is perfect for entertaining. I roast all the ingredients in a large roasting tray and when they are cooked using a fork mash them altogether to create a super tasty thick tomato sauce. Don’t be put off my roasting the whole garlic bulb, it produces a really rich, deep and faintly sweet flavour and makes it a lot more palatable than in its raw state.

250g of Wholewheat Penne Pasta.
1 large bulb of garlic.
1 punnet of cherry tomatoes.
1 large red onion.
1 tablespoon of balsamic vinegar.
3 tablespoons of olive oil.
A good pinch of sea salt and ground black pepper.
An extra glug of olive oil.
A large handful of grated parmesan cheese.

Preheat the oven to 200°C/Gas 4.
Slice the top off the bulb of garlic so that almost all the cloves are exposed. Place the garlic in a large roasting tray. Prepare the cherry tomatoes by slicing them in half. A quick tip I picked up recently is that in order to always get an open faced halved tomato, look for the small dimple at the top of the tomato. Always slice across this bump and you will end up with perfectly sliced tomato faces!
Place the tomatoes in the roasting tray. Prepare the red onion by peeling and slicing into rough quarters, place alongside the tomatoes and set aside. In a separate bowl, mix together the balsamic vinegar and olive oil and using a pastry brush, brush the mix over the tomatoes, the red onion, and the garlic bulb. Sprinkle the tomatoes, garlic, and onion with a good pinch of sea salt and black pepper.
Roast the tray in the oven for 30-35 minutes or until the tomatoes have reduced to half their size.
While the garlic, tomatoes, and onion are roasting, bring a medium sized pot of water to the boil and cook the pasta according to the instructions on the packet. Drain the pasta in a colander and set aside.

When the tomatoes, garlic and onion are cooked remove from the oven and using a fork, mash all the ingredients together until you have a thick mushy sauce. Tumble the cooked pasta into the roasting tray and add the Parmesan cheese and an extra glug of olive oil. Toss everything together until the pasta is evenly coated. Serve in a large bowl and enjoy!

I thought I would post one last recipe for the week before we head off to Galway. We've decided to head towards The Burren for a bit of tourist style exploring, and then on to the cliffs of Moher, so you can expect some pictures next week!

This is one of the quickest little dishes I make when I'm stuck for time, but am in need of a big bowl of comfort without skimping on the nutrition. It's not exactly the most decadant uses of Asparagus, but when I first made it, I was trying to use them up before they went off. Doesn't that make this recipe sound appealing?! But honestly you can have this whole dish cooked in the time it takes to boil the pasta.

Aparagus and Garlic Pasta (Serves 2)

1. 225g of Wholemeal Spaghetti.
2. 400g of Aspargus Spears.
3. 1 Clove of Garlic.
4. A Squeeze of Lemon Juice.
5. One handful of Fresh Parsley.
6. Pinch of Salt and Pepper.
7. Parmesan Cheese.

Once the spaghetti is cooked, drain the water and return to the pot. Tip in the vivid green asparagus paste and mix through, serve in two bowls, topped with grated Parmesan and a generous sprinkling of black pepper. A quick fix for any hungry belly!

Well I did think my plan to have a party on Saturday night, based purely on drinking Mohito's, was good one, however it's now Monday and my head still hurts. After not drinking for almost two months, the alcohol had me in a pretty bad way, and the drinking games most certainly did not help! (Damn you Paulie!) But I have to say the one thing that tickles me pink about having people over, is making dainty party food! It can come in so many different forms, a large sit down meal, a buffet style banquet, and even my favourite, finger food. Entertaining for me has to be easy, it has to be quick, and it's gotta be tasty! I have some more recipe's from Saturday night but here is just one of the quick snacks I came up with:

Basil Pesto with Roasted Balsamic Cherry Tomatoes on Toast

For the Pesto:

1. One large handful of basil leaves.
2. One large handful of pine nuts.
3. 2 tbsp Extra Virgin Olive Oil.
4. One large handful of grated Parmesan Cheese.
5. A good sprinkle of Sea Salt and freshly ground Pepper.

For the Roasted Balsamic Cherry Tomatoes:

1. Two punnets of Cherry Tomatoes.
2. 2 tbsp of Extra Virgin Olive Oil.
3. 1 tbsp of Balsamic Vinegar.
4. 1 tbsp of Dried Oregano.
5. A pinch of Sea Salt and freshly ground pepper.

To finish the dish, toast slices of good hearty bread under the grill, and allow to cool. Spread the pesto generously on the bread, and add a few of the cherry tomatoes on top. Garnish with an extra sprinkling of Parmesan cheese and serve! Delicious!

Now I am not going to profess a love for aubergines but I ate this dish on a holiday recently in Rome, and was pleasantly surprised with the fresh full flavoured taste! I immediately wanted to know how to recreate it, so when I came home I looked through some Italian cookbooks and unfortunately what I came up with were deep fried or cheese laden version's.

So just the other day I experimented with what I thought was the closest to the recipe I had eaten. I fried the aubergine slices in olive oil but I think it would be easier to grill them in future! So here goes:

Aubergine Parmigiana

1. 2 Large Aubergine slice length ways
2. A good splash of Olive Oil
3. 2 Cloves of Garlic
4. 1 Red Onion
5. 2 400g Tins of Chopped Tomatoes
6. 2 Teaspoons of dried Oregano
7. 2 Teaspoons of fresh parsley finely chopped
8. 1/3 of a cup of grated Parmesan cheese

I read about preparing Aubergine's and there seems to be some sort of argument over whether or not to soak them in salted water before cooking. But I decided to soak them not wanting to go against tradition!

Soak the aubergine slices in salted water for 20 minutes, then remove from the water and pat dry. As I said already I fried the slices but I think it would be far more healthier and less time consuming to grill them till soft. Put the cooked slices to the side.

While the Aubergine slices are soaking, in a saucepan fry the garlic and red onion till soft. Then add the two tins of tomatoes, Oregano and Parsley. Bring the sauce to the boil and leave to simmer for about 15 Min's or until reduced. When the sauce has cooked stir in some salt and pepper to taste and leave to cool.

In a large roasting tin, spread a thin layer of the tomato sauce and place the aubergine slices on top, add more tomato sauce, sprinkle some Parmesan cheese, and repeat the process until you run out.

Bake in a preheated oven at 150 degrees Fahrenheit for about 25 Min's.