We Love Cooking! [Search results for herbs] 

Winter is coming so quickly this year, but I want to make sure I hang on to the best of the summer in my cooking during the coming cold months. How you ask? The answer- home dried herbs!

If you've been growing herbs in your garden all summer like me, this is probably one of your last chances this year to make the most of them. Plus home drying herbs is so simple and fun and they also make a great Christmas pressie for fellow food lovers!

Drying herbs can really bring out some intense flavors, which can often be even tastier than there fresh counterparts. They are a fantastic addition to recipes and I love using them to intensify the flavors of soups, stews, and sauces. Hardy herbs like Thyme, Rosemary, Oregano, Bay, and Sage, are perfect for drying and in most cases the natural oils are not depleted during the process.
Try to harvest the herbs on a dry day, mid morning just after the dew has dried, this will ensure the herbs are at their freshest when you pick them.

Here are my tips for harvesting and drying herbs! :

1. Snip the herbs at the stem.
2. Choose nice long branches and pick off any dead leaves.
3. Give the stems a gentle shake to remove any insects or dirt. (You can choose to give the herbs a quick wash, but make sure to dry on kitchen paper, as moisture can cause rot.)
4. Bundle a good handful of the stems together and tie at the bottom with twine tightly. (As the herbs dry, you may need to tighten the knot)
5. Hang the herbs in a warm dry place, I hang mine in a small room just over the water heater, so they're kept nice and warm!
6. The time it takes to dry the herbs will depend on their moisture content, but in most cases when the stems crack and no longer bend, they are ready to be stored.
7. Store the dried herbs in an airtight container and leave the leaves uncrushed until you're ready to use them.

I had planned to post both the chicken recipe and the roast beetroot starter but the terrible weather means low light conditions which in turn means terrible photos, so I will be shooting the starter recipe for the twinnerparty tomorrow morning and posting it before 12!

Yesterday both Market Kitchen and Nationwide aired and although I wasn't nervous doing them, having sit through them was another story! But thankfully it went quite well and everyone I have spoken too has been only complimentary, so I am relieved. I don't think you can see Market Kitchen online but the Nationwide interview can be seen here and here.

Herby Roast Chicken and Honey and Thyme Parsnips

Normally I make this herb paste for a full roast chicken, but I find pre-portioned chicken legs and thighs are perfect for entertaining as you don't have to fuss around with carving. The great thing about this dish is that you can prepare the two trays a few hours ahead of your guest arriving and pop them in the oven just before they arrive! If you don't grow your own herbs you can pick up little packets for about €1 in most supermarkets which are really handy for one off dishes. I love roasting whole garlic bulbs but if it's too much garlic for you just leave these out.

Serves 6
6 Chicken legs and thighs
4 red onions, peeled and quartered
2 bulbs of garlic,with the top sliced off
4 cloves of garlic
40g or a large handful of fresh herbs, basil, rosemary, thyme
6 medium sized parsnips, peeled and quartered
A few sprigs of fresh thyme
1 tablespoon of honey
A good drizzle of olive oil
A good pinch of sea salt and ground black pepper

In a pestle and mortar or a food processor, blitz the mixed herbs, garlic cloves, and a little olive oil. Add a little more olive oil until you have a loose paste.
Place the parsnips on a large roasting tray with the thyme, drizzle with honey and oil and spoonful of the herb paste. Toss together until everything is combined.
On another roasting tray arrange the chickens pieces, garlic bulbs and red onion. Add the rest of the herb paste and toss everything together until the the chicken and onions have a nice coating of herbs.
Place both roasting trays in the oven at 190°C/Gas Mark 5, for about 45-50 minutes or until the chicken is cooked right through. The parsnips will cook slightly quicker than the chicken so you may need to take them out of the oven before the chicken.
Serve the chicken straight away, with the parsnips, red onion, garlic and an little drizzle of the juices.

Myself and Sofie made this bread to go with the Spatchcock chickens the other weekend. It is Sofie's adaptation of a Swedish recipe. The bread is a really great discovery and I would definitely try other flavour combinations for the filling.

Sofie's Rocket and Feta Cheese Bread
This is a really healthy tasty bread with a really different filling.

3 x 7g sachet of dried yeast
2 teaspoon salt
1 tablespoon of honey
600ml lukewarm water
125g oat flakes
Approx 500g wholegrain flour

2 large handfuls of rocket
200g feta cheese
A good handful of fresh herbs of your choice.
A good handful of green olives roughly chopped.

Put the yeast in a bowl, and mix it with the salt and honey, add half of the water and let the yeast dissolve. Allow the mixture to sit for 10-15 minutes or until it has become frothy.
Add the rest of the water and mix the oats and flour into the bowl.
With a wooden spoon, combine the ingredients until a dough forms. Sprinkle 1-2 tablespoon of flour over the dough and leave it for an hour and a half.
While the dough is rising, in a bowl mix together the rocket, feta, herbs and olives.
Preheat the oven to 225°C and dust a baking tray 30x40cm with flour.
Turn the dough out onto a floured work surface and divide in two. Roll out both halves into equal shaped oval pieces.
Put the first piece on the baking tray. Sprinkle the rocket, feta cheese, herbs and olives evenly over the dough. Gently put the second piece of dough over the filling and squeeze the edges so that they are sealed.
Place the bread in the oven for 30 minutes or until it is nicely browned. When the bread is cooked leave it to cool on a wire rack before serving.

THE SENSUAL VEGETABLE THAT IS THE CARROT!
Carrots have always been and will probably always be my favourite vegetable! Something I read recently pointed to the fact that carrots Beta-carotene levels were not reduced during the cooking process which is great news as roast carrot is one of my favourite dishes! Here's just 4 reasons to EAT CARROTS!

1. They contain lung-healing, immune boosting, beta carotene.
2. One carrot a day will increase the beta-carotene levels in the body.
3. Carrots can regulate blood sugar.
4. And if in fact YOU are a LADY Carrot's can help increase menstrual flow.

CABBAGE! CABBAGE! CABBAGE!

Now cabbage would have been a completely no go area when I was a kid and I would avoid it like the plague, partly due to I think the memories of the horrible smell coming from the boiled version! However now that I'm just that little bit older, wiser, and slightly more well read, I can say that Cabbage truly is one of the greatest super foods and here's why:

1. Cabbage has a nitrogenous compound known as indoles, and indoles can according to recent research lower the risk of cancer.
2. Cabbage has an extremely high level of Vitamin C, chlorophyll, and Vitamins A, E and B.
3. It speeds ulcer healing and improves digestive health.
4. It is rich in antibacterial sulphur compounds which fight infection.
5. And on top of all that It's soooo low in calories! So dig in!

1. In a recent study Oregano had 3 to 20 times higher antioxidant activity than the other herbs studied.
2. Oregano is a great source of fibre.
3. A balanced diet with herbs such as Oregano can have huge beneficial health effects.

I'm packing my bag this weekend so the meals are all a little light on the ground this week. For the next two weeks I will be staying in London to photograph the recipes for my new book which is out next year. It's all getting very exciting and as I am finally putting the finishing touches to the text, the next part is all fun. The photography process will take up most of the days while we're there, but I am hoping to finally get to see a bit of London. I have had loads of recommendations of places to eat, things to see and food markets to shop in so hopefully with a little bit of luck and hard work will we have some free time to see the sights!

Herby Sweet Potato Chips
These sweet and spicy little wedges knock the socks off greasy fast food chips any day. If you haven’t tried sweet potatoes before, this is a great introduction recipe, where you just can’t go wrong. Serve as a nice side dish or a quick and tasty snack!

Serves 4
5 large sweet potatoes
3 garlic cloves, finely chopped
3 tablespoons of olive oil
A good handful of fresh herbs
1 teaspoon of sea salt
1 teaspoon of freshly ground black pepper

Preheat the oven to 190°C/375°F/Gas Mark 5.
If I am serving these as a side dish, I generally prepare them first and let
them cook away in the oven while I get on with the rest of the dinner.
In a pestle and mortar, bash together the a little of the olive oil, the herbs, garlic and sea salt until you have a smooth paste.
Peel the sweet potatoes and slice in half lenghtways and then in half again,
then chop into rough chips. Place in a bowl and toss with the herby paste.
Place in a large roasting tin and drizzle with a little extra oil and sprinkle with ground black pepper until all the chips are well coated.
Roast in the oven for about 40–45 minutes, or until the insides are soft and
the edges are slightly charred.

It's official I have a new favourite recipe, and it has arrived just in time for the summer season! It's a really easy little number which is guaranteed to impress! Now I know the idea of cutting a chicken open, cracking bones, and skewering the flesh is all a little bit Hanibal but this recipe is so tasty and it's well worth the hassle. Though if you really can't handle it, ask your butchers to do it for you and I'm sure they will be happy to help. I served this for a summery Sunday dinner with Red Cabbage Coleslaw and some Spicy Sweet Potato Chips.

Barbeque Cajun Spatchcock Chicken
The combination of spices here are so tasty, but if you are missing some, don't be afraid to use dried herbs or even whatever fresh herbs you have available to you. Barbequing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!

Serves 6-8
2 small chickens.
4 cloves of garlic.
2 tablespoons of dark brown sugar.
2 tablespoons of paprika.
2 teaspoons of cayenne pepper.
2 teaspoons of dried oregano.
A small handful of fresh sage leaves, roughly chopped.
A small handful of thyme.
Juice of 1 lemon.
3-4 tablespoons of vegetable oil.
A generous pinch of sea salt and pepper.

To prepare the chicken, place the bird breast down, and using a knife or a sharp scissors, cut along the back bone. Open the bird out and flip it over breast side up and using your fist push down hard on the breast to break the back bone. Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Score the bird on the legs and breasts. Repeat the whole process for the second chicken. Place the chicken in a large roasting tin. See diagram below.

Prepare the marinade. Place the rest of the ingredients in a pestle and mortar or a food processor and break down until you have a rough paste. Spread the paste over the chicken until it is completely covered. Cover the roasting tin in tin foil and place in the fridge to marinate for 30 mins to an hour, if you have time.
Place the birds on the barbeque over a medium heat and cook breast side up for 25-30 minutes. Half-way through give the birds a squeeze of lemon juice. Turn the birds over and cook for 15-20 minutes or until the chickens are cooked through. If you find the chicken is blackening too much, place them on some tinfoil until they are cooked through. Enjoy!

First of all I have no decent excuse for the lack of posts, well that's a lie, maybe just one, the fact that by the time I cook the recipe I want to post about, it's dark, and when it's dark the pictures look pretty terrible, and when there's no pictures the posts don't look as nice. So with that in mind, I decided that I'm just going to have to blog ahead regardless of pictures!

If the darkness wasn't the biggest clue of all, I think you may have noticed the seasons have well and truly changed. It seems to me almost impossible to avoid some sort of illness during these cold months, and generally doctors tend to treat illnesses that have gotten out of hand with strong medicines. For me, this is all to silly, because with a little care and attention most colds can be easily caught before they turn into something much more serious. One year I realised I had been prescribed almost 6 antibiotics, which probably could have been avoided. Unfortunately it seems a lot of doctors tend to treat the symptoms instead of the cause.

From the very first signs of cough or runny nose, I'm already treating myself with a bang of Vitamin C and the natural disinfecting solution of Lemon Juice and Honey in hot water every hour. Always seems to do the trick! For congestion, however old fashioned it might sound, I give it the steam treatment with a few drops of Olbas Oil. I can generally stop myself getting worse by applying these simple steps and eating something healthy regularly throughout the day.

My restorative Chicken soup is one of those amazing foods that, just by eating, makes me feel like I'm already getting better! I read somewhere recently about scientists who had found something sciencey about chicken soups and their health benefits, I can't remember what exactly it was but it was enough for me to go make some soup so it must have been good!

RESTORATIVE CHICKEN SOUP

1. 2-3 Chicken breasts sliced into chunks
2. 3 Garlic Cloves chopped finely
3. 1 Large Onion chopped finely
4. 1 Large Carrot chopped
5. 1 Leek sliced in chunky pieces
6. 1 Thumb Sized piece of Fresh Ginger, grated
7. 700ml of Stock (Can be chicken or vegetable, it's up to you!)
8. A good handful of fresh herbs roughly chopped
9. Good Sprinkle of Salt and Pepper

The best thing about this soup is that once the preparation is done you just bung it into a pot and leave it to it's own devices.

In a large pot, fry the chicken in a drop of olive oil for about 4 minutes till the meat is sealed and remove from the pot. In the same pot add the garlic and fry for one minute, then add the onion and fry till they turn translucent, I love that word, translucent. Anyway add the rest of the veg and cook on a low heat until the mix has reduced to about half it's size, then add the stock.

Bring the mixture to a simmer and add the cooked chicken, ginger, herbs and seasoning. Leave this to cook at a gentle simmer for about an hour, the flavour intensifies the longer you leave it so keep checking it, and season to your own taste.

And there you go, should help any cold or cough you come across! :)

This one goes down really well when entertaining! It's an easy one to make ahead of time and stick in the fridge until you are ready to cook it.

Spinach and Riccotta Stuffed Pasta Shells
This is a delicious pasta dish, which is packed with fresh ingredients. It is a little bit tricky but the tastes are great and well worth the effort!

Serves 3-4 portions.
1 tablespoon of olive oil.
3 cloves of garlic chopped finely.
A good glug of red wine.
2 cans of chopped tomatoes.
A handful of fresh herbs chopped coarsely (Oregano, Parsley, Basil)
250g of large pasta shells.
250g of Ricotta cheese.
250g of steamed spinach.
A generous pinch of sea salt and ground black pepper.

Fry the garlic in the olive oil in a large frying pan for 30-40 seconds. Add the chopped tomatoes and and the red wine. Bring to the boil, lower the heat and simmer for 20-30 minutes, or until the sauce has reduced and become thicker. Season with a little sea salt and black pepper and make sure to stir every few minutes. Remove from the heat and set aside.
Bring a large pot of water to the boil and cook the pasta until al denté. While the pasta is cooking, mix the ricotta, herbs, steamed spinach, salt and pepper in a mixing bowl until everything is combined. Spread a layer of half the tomato sauce in a medium baking dish. When the pasta is cooked drain and allow to cool in a colander. Spoon a heaped teaspoon amount of the ricotta mixture into each one of the pasta shells and place in the baking tray. When you have added all the stuffed pasta shells to the baking tray, cover with the remaining tomato sauce. Sprinkle over a handful of parmesan cheese and place in the oven for 25-30 minutes or until the cheese gets a nice colour.
Serve straight away with a crispy green salad.

A few things have been going on in the Irish blogging world since my little blogging break, and even though I might be a bit late on some of the news I thought it was high time I mentioned them here.

The biggest news of course is the release of the Murphy's Ice Cream book which is a really impressive collection of recipe's- lots of research, lots of tips and tricks, and some really great pictures! I think the lads really chose the best time to release it too, with Ireland's attempt at a summer coming thick and fast. If you want to pick up a copy you can do so through their blog IcecreamIreland.

The other food bloggie related news is that, Deb from The Humble Housewife, has moved on up to an even better and bigger blog which is located right here @ Tast.ie.
It's already full of posts so head over and take a peak!

A few months ago, I posted about my Basil plant which was thriving at the time- since then it has been through a lot- Sofie left all the windows open one very cold day and it looked very worse for wear by the time I came home and saved it! However two months later, and despite a plague of green fly and some sort of growing fungus on the stems- it is still alive and well. Which is a hell of a lot better then the rest of my herbs. The lemon balm, mint, chives and coriander all had to be re potted and moved inside after going slightly black on the edges.

The move seems to have done the trick, with all the plants thriving, except for a few stray little flies which seem to mainly hang around the mint. Anyone have any idea why? Answers on a postcard or in the comments section below. I've now planted, bay, lavender and a brand new rosemary plant in the remaining pots, so I'll just have to wait and see if they survive the balcony.

Is there anyone else out there growing a herb garden this summer? Got any tips or advice?

First of all- TasteSpotting.com! Most of the online foodies out there will know exactly what I'm talking about, but if you have no idea, this site was pure indulgence for food porn enthusiasts! It hand picked some of the best photo's and recipe's from food blogs across the world, and displayed them in one handy site. I'm sure there will a similar site soon, as Tastespotting will be sorely missed.

And now, how about a recipe?

Dishes which are packed with healthy ingredients and stunning colors, are not only a cure for hunger, they can really improve your mood too. With the summer in full flow, there is so much in season veg and fresh herbs that it can get a bit traumatic knowing what exactly to with it- this quick pasta salad is a great solution as it's basically a raid on the contents of your fridge which you can transform too your very own taste. It definitely beats the image of soggy mayonnaise laden pasta salads sitting in plastic containers at your local supermarket!

I made this in about 15-20 mins right after I collected Sofie from the airport recently and not only does it hit the spot- it's a really handy and healthy little pasta salad. This is the way I do it;

:: SESAME PASTA SALAD

1. Wholemeal Pasta
2. 1 Red Onion slice into half moons.
3. 1 Carrot finely chopped.
4. 1/2 small cucumber finely chopped.
5. Feta Cheese
6. Handful of Basil finely chopped.
7. 2 tbs of Olive Oil
8. 1 Tbs of Balsamic Vinegar
9. A handful of toasted Sesame Seeds.
   
10. A good pinch of Salt and Pepper.

In a large mixing bowl, add the vinegar and oil and give it a quick whisk. Then add all the veg cheese and herbs and combine with the pasta. Give it a good pinch of salt and pepper and serve. Top the finished dishes with golden toasted sesame seeds.

Enjoy!

You may have noticed there has been a serious lack of recipes around here lately, but I want you too see that as a good thing! The good news is that behind the scenes I have started work on my new book, so right now that's the main focus and everything else is kind of on the back burner at minute! Hopefully very soon I'll be able to reveal a lot of really exciting news about the book and some other VERY exciting projects coming up. I will do my best to keep the recipes coming but for now here's a really great little summer dish! Enjoy!

Zingy Purple Potato Salad
When people think of potato salads in Ireland, heavy mayonaisse laden over boiled potatoes come to mind, but I'm here to change all that! This potato salad is light, bright breezy and packed full of zingy flavours! There is nothing better than great veggies being shown off at their best with a really simple recipe! While most good vegetable shops have them from time to time, t these purple potatoes can be tricky to come across and while not essential for this recipe, they really add great colour to the dish! If you can't get your hand on them, normal baby potatoes will do just fine. This dressing is a great compliment to any steamed or boiled vegetables like asparagus or garden peas!

Serves 4
750g of baby potatoes (mix of purple and white)
1 tablespoon of white wine vinegar
3 tablespoons of extra virgin olive oil
Juice of 1/2 a lemon
1 garlic clove, finely minced
1 teaspoon of Dijon mustard
3 spring onions, finely chopped
A handful of dill and basil, roughly chopped
A generous pinch of sea salt and ground black pepper

Place the potatoes in a pot of cold water, cover, place over a high heat and bring to the boil. Simmer until the potatoes are tender when pierced with a fork. Drain the potatoes and slice in half lengthways.
While the potatoes are cooking, prepare the dressing. Whisk together the vinegar, oil, lemon juice, garlic, mustard, spring onions, and herbs. Season with sea salt and ground black pepper.
Pour the dressing over the cooked potatoes and gently toss, until everything is combined.
Serve straightaway!

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.

Mackerel is one of those types of food that, in my life, I have always just taken for granted, like pasta or potatoes. We have been catching them just off Howth head since I was a kid, and they have always been there reminding us that summer has started. With the first catch, comes that familiar fresh taste, lost in the months of winter, and savoured with every bite, but which regrettably soon becomes the norm and less of a novelty for lazy summer evening meals.

With the last days of this years summer well and truly behind us, and mackerel season coming to a close, last weekend we cooked up the final humongous pile of mackerel which were all individually, neatly wrapped in tinfoil and thrown in the freezer, upon their arrival from boat to land. The fish tasted almost as good as fresh and only needed the simple additional flavouring from a squeeze of lemon juice and a pinch of smoked sea salt and ground black pepper.

BBQ Mackerel with lemon and Smoked Sea Salt

There are so many things that you can do with fish on a barbecue, but sometimes its nice to keep things simple, a few herbs, maybe some garlic butter or just plain lemon and salt will bring the natural flavours alive. If you are freezing mackerel, freeze the same day you get it, make sure to use within 3 months, and defrost in the fridge. You may notice a change in the texture of the fish but it shouldn't be too significant.

1-2 gutted mackerel per person, depending on size
A drizzle of olive oil
2 lemons
A good pinch of smoked sea salt
A good pinch of freshly ground black pepper
Tin foil to cover the mackerel

Wrap the mackerel individually in tinfoil, and place on a hot barbecue.
Cook for 4-5 minutes either side, it's a bit of a guessing game but open the tinfoil to check if the fish is cooked through.
Take the wrapped fish off the barbecue and remove the tinfoil.
Place the fish on a large serving dish and drizzle with a little olive oil.
Generously squeeze lemon juice over the fish, and season with smoked sea salt and black pepper.
Serve straight away!

The beauty of a good hearty chicken stock is, that not only is it packed with health benefits, it can be the base for hundreds of different, quick and simple recipe's. The recipe I'm posting is fairly basic, but really you can add whatever herbs or root veg you have in your kitchen, and experiment with the flavors. The cooking process breaks down the ingredients and the finished product contains minerals like calcium, magnesium and phosphorus, in a form which the body can easily absorb.

Now I know that making stock is not the most exciting of recipe's to talk about, but once you do have the rich golden finished product, it can be transformed so easily. Boil a portion of the stock, add some minced garlic, ginger and chili, some fish sauce and rice wine vinegar and drop in some cooked noodles. Top with some spring onion sliced thinly and within minutes you have a healthy, hearty, Asian inspired soup.

The easiest time to make this stock is probably right after you have devoured a roast chicken, as the bones are more than likely ready for use! Just throw the ingredients in the pot and let it boil away for a few hours- effort level zero! Alternatively you can throw the bones into a zip lock bag and store in the freezer until you find a perfect stock making day.

Basic Chicken Stock

1. Leftover bones and carcass of chicken
2. 8 Litres of Water
   
3. 12fl oz White Wine
4. 1 white onion Chopped
   
5. 1 large carrot Sliced
6. 1 Large Leek Sliced
7. 1 Stick of Celery chopped
   
8. 3 Stalks of Parsley
9. 8 Black peppercorns

Then add the rest of the ingredients and allow to simmer consistently for 3 hours or until the flavour is right for you.

Make sure to check on the pot ever now and then to skim any fat that rises to the surface- this while make sure you have a nice clear stock.

The stock can be kept in the fridge for a few days or frozen in handy bags in the freezer. You can also store some of the liquid in ice cube trays, which comes in handy to add an extra bit of flavour to sauces, and gravy.

And if thats not enough about stock for one day check out this interesting article.

Soups are one of the healthiest and versatile meals you can produce, not only that, they can be frozen and reheated for a quick and simple lunch! There are so many soups that I love, that this post could be extremely long, but as I said already making soup is so versatile and once you have the basic recipe you can adapt it however you wish.

Quick Basic Soup Recipe

1. 4 tsp Vegetable Bouillon powder (I use this but stock cubes can be used or you can make your own)
2. 1 and half litre of boiling water
3. 2 cloves of garlic
4. 1 Large onion
5. A good pinch of salt and pepper

STEP 1-> Boil the water in a kettle, pour into a jug, add the bouillon powder and mix. In a large pot fry the onion and garlic in some oil till they soften and brown.

STEP 2-> This where you can experiment, add the rest of your ingredients, I'll include some suggestions at the end of this post, and mix with the onion and garlic mix. Add a pinch of salt and pepper and allow to soften for about a minute.

STEP 3-> Then add the vegetable stock and bring to the boil. Reduce the heat and let simmer for approx 20 mins.

STEP 4-> If you have a good quality stick blender you can stick it straight into the hot mixture and whizz away! At this point I normally add different spices and herbs to my taste so I encourage you to experiment! Serve immediately or leave to cool and refrigerate or freeze!

Add the following ingredients at Step 2 for different soup types:

Leeks and Brocolli (frozen or fresh).

2 large tins of tomatoes.

1 Large squash, coriander and cumin.

6 Large carrots and 1 tablespoon of chopped ginger.

1 pound of peas (frozen or fresh) and a good handful of mint. (Thanks to michael for the reminder he is having it for lunch today!)

I'm sure everyone has a favourite soup so feel free to make suggestions!

First of all a big thank you to some of the readers here who nominated "The Good Mood Food Blog" for this year's Irish Blog Awards and a big congratulations to everyone else nominated- Fingers crossed!

The last few months have been a little crazy and things don't look to be settling down, I'm going to be in Sweden for the next week and bit so hopefully will be able to stick up a few pictures up here. Even if they aren't food related!

In other news, myself and Sofie have been busy planning our very own little vegetable patch as an experiment for this year. The aim is to expand our herb garden and learn a little more about growing our own vegetables, with the hope to provide enough, to include in a good few recipe's during the spring, summer, and autumn. We will be documenting the process as we go along, so stay tuned to keep up with our progress!

Fork Crushed Herb and Roast Garlic Potatoes
This recipe always has my mouth watering at the thoughts of it. Roast garlic has to be one of my absolute favourite roast ingredients. The process takes the pungent cloves and transforms them into a smoky, sweet and wonderfully creamy mush.
This is a super side dish which goes really well with any main course, or even on its own as a tasty belly filler!

750g or about 16 Baby Potatoes.
2 Tablespoons of Extra Virgin Olive Oil.
A Large handful of Flat Leaf Parsley.
A Handful of Chives, chopped coarsely.
A Handful of roughly chopped Dill.
1 Bulb of Garlic.
A Good Pinch of Sea Salt and Ground Black Pepper.

Before you start anything get the garlic in the oven. Cut off the top of the garlic so the tips of the cloves can just about be seen. Drizzle with a few drops of olive oil so the exposed tips are covered. Now cover in tinfoil and pop in the oven for 40 minutes at 200oC/ Gas Mark 6.
While the garlic is roasting, place the potatoes in a large pot of water and bring to the boil. Simmer for 10-15 minutes or until the potatoes are tender, you can check this with a fork. While the potatoes are cooking prepare and chop your herbs. Drain the potatoes and tumble into a large mixing bowl.

With a fork roughly crush each potato and season with salt and pepper. When the Garlic is ready, pop out the cloves from their skins and mash with a fork on a chopping board. Transfer the garlic to the mixing bowl and add 2 tablespoons of olive oil and scatter the dill, chives and parsley on top. Gently mix all the ingredients to combine, and be careful not to break up the potato too much.
Serve in a large bowl with a final scattering of Parsley and a drizzle of olive oil.

A few weeks ago I got the opportunity to visit Saba restaurant in Dublin. As you might already know I absolutely love Asian food so jumped at the opportunity to go down and film a quick demonstration from the head chef! I can't believe I had missed this little gem of a restaurant in all my trips to town, the atmosphere is really chilled and the food looks and tastes absolutely amazing. But for me the most exciting part was going into the kitchen which is ran meticulously by head chef Taweesak Trakoolwattana.

The first thing I noticed was the giant wok burners which were blazing hot, perfect for speedy cooking and the amazing aromas of fresh spices and herbs wafting around the kitchen. The second thing was the sheer amount of fresh ingredients expertly prepared and ready for use in the lunchtime dishes. Chef Taw prepared a fantastic stir fried beef curry with fresh peppercorns, which I had never seen before, but if you take a look at the video, they really add something special to the visuals of the dish! After the filming I got the chance to try some of the dishes cooked up, which were all truly delicious and I will definitely be repeating the experience, next time with a few cocktails thrown into the mix!

The winner of the voucher is the lovely @urmomcooks from likemotherlikedaughters.com/

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.

This has to be one of my favorite Turkish street foods. I got the great opportunity to watch how they are made, not out of choice, I might add! We had ordered 2 of the pizza's at this little restaurant right beside the local mosque in Fethiye, and the owner spotted me taking pictures around the place earlier. He quickly dragged me in to the kitchen, full of pride and instructed me to take pictures of the pizza's being made!

Not that I was complaining, the guy who was doing the cooking, gave me a full demonstration and from the speed he was producing the pizza's, it was pretty clear that he had done this before! The small pieces of dough are rolled out into long thin oval shapes and then a mix of meat, egg and herbs is placed on top. The dough is then folded in towards the centre to form a chewy crust. Don't let the idea of pizza throw you, this is nothing like it's Italian cousin. The recipe here is adapted from a Turkish cook book, with the advice of the Fethiye pizza maker, thrown in for good measure!

Turkish Pizza (Pide)

1. 5 Cups of Flour.
2. 4 Tablespoons of Butter.
3. 1 Sachet of Active Dried Yeast.
4. 2 Cups Of Milk.
5. 1 Teaspoon of Salt.
6. 1 Teaspoon of Sugar.
7. 3 Eggs.
8. 250g Minced Lamb.
9. 1 Beef Tomato, finely chopped.
   
10. A Good Handful of Coarsely Chopped Parsley.
11. 1 Medium Onion, finely chopped.
12. A Good Pinch Of Salt and Pepper.

When the dough has risen, seperate into egg sized pieces and flatten them into long oval shapes on a floured surface. Place the meat mix in a long line, on the dough and make sure to leave about 2cm on either side for the crust. Fold the dough in on either side and place in an oven for 10 minutes, at 240oC.

Serve straight away and slice into smaller pieces.

We've had a few new additions to the apartment in the last few weeks, and I thought I would introduce you to a few of them! First of all since moving in together with my lovely girlfriend there has been a few things I've noticed- number one, the girl can't get enough of candles, there everywhere even in the bathroom! Number two, is that she likes plants- a lot!

I have had a thing about plants ever since I was a kid, it mainly stems from the fact that our house was filled with them, and it was always the job of me and my brother to water them. A job which we hated, mainly because we had no interest in having them and felt that if our parents wanted them, they should water themselves . But recently I have come around to the idea of them, mainly because I use herbs in my cooking, they look nice and because they produce Oxygen and we need lots of that!

Our latest addition to the plant collection, is a basil plant which can be picked up at most supermarkets. It came in a little plastic container so I replanted it in a little pot we picked up in IKEA. Apparently Basil thrives on sunlight so at the moment its sitting on the balcony windowsill, where it can soak up some rays every morning. I'll let you know if it survives over the next few weeks, I'm yet to be convinced!

My favourite purchase from the recent trip to IKEA (which by the way I'm sorry I'm mentioning again!) has to be this kitchen counter! The best part is that it's on rollers, so when were not cooking we roll it off to the side of fridge, where it fits perfectly, and it has handy storage space just below the counter top! It's AMAZING! But the best part of all is that it was quite cheap a bargain at 37 euro!

The last thing I want to talk about in the this pretty random post, is mainly directed to fellow bloggers. I have a question, if you post a comment on my blog is it netiquette to post a comment back on your blog or should I keep the commenting in my own comments section? The world of blogging can get be tough! :)