This is a recipe I invented to replace my favourite clam-dish after I became a vegetarian in the late ’80’s.
We used to go out to Ijmuiden near our hometown of Haarlem – outside of Amsterdam, N. Holland in The Netherlands, it was one of the bigger fishing ports along the North Sea and of course had some wonderful restaurants – if one was prepared to venture between all the fish-factories, smokers, boat-yards etc. Right at the end was a wonderful restaurant that server St Jakobs Musselen. A baked clam – in a clam shell, as a starter. I can’t remember any other dish though I can remember not being crazy about their rissotto !! But the St Jakob …. !!!
Anyway now I do it with an (unfertilised) egg. So for the first time the dish that made Glenribbeen famous and helped us win the coveted Georgina Campbell ‘good food’ Award. NB This dish requires a combi-oven.
The Glenribbeen Special.
One small dish – a bit bigger than an average hand.
1. tsp olive oil.
2 -3 tsp milk.
1 medium egg.
a good shake of Tabasco.
1/4 tsp Spicy Italian herbs or Herb de Provence.
mix well (like scrambled egg) – Place in combi-oven and set time to two (2) minutes. at “Combi”. That’s 250C + 30% Micro. During this time get your cheese and yoghurt ready. I use a mix of (red) cheddar and Mozzarella shavings.
Dish out of oven – It should be almost firm – definitely NOT runny. (If needs be stick back in for some more time) Perhaps the egg was too big or there was too much liquid.
Good hadnful of mixed cheese on top – good Tblsp of yoghurt over that – garnish with a pinch of chilli and some basil. We sometimes like to have a cherry tomato and use as garnish.
We serve the dish with fried mushrooms and a small garni of cucumber slices and potato-bread.
Another great photo this time of edible flowers. We use many of them as edible decorations for our breakfasts.
Grilled Avocado Guacamole recipe from TreeHugger.com
by Jerry James Stone, San Francisco, CA on 08.17.11
Guacamole is one of my favorite things. I admit, I have eaten tacos made only of guacamole and a tortilla. While I don’t stray from my favorite guacamole recipe often, this one has a nice smokiness to it that’s a great fit for fajitas or anything grilled. I suggest a really bright white wine, one with lots of minerals. If you are more of a red drinker, avoid the fruit, stick to herbal notes or a smoky Mourvèdre.
1 lime, zested
2 limes, juiced
1/2 bunch of cilantro, washed and dried
1 red onion, finely chopped
2 green onions, diced
1 serrano chiles, finely diced
2 cloves of roasted garlic
Salt1. See how to properly slice and pit an avocado.2. Grill the avocado slices for five minutes.
3. Scoop the flesh into a large bowl and mash.
4. Slice the bottom off each tomato using a serrated knife.
5. Using the same knife, make “C” cuts to the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
6. Dice the tomato slices. The remaining tomato ball is perfect for soup stock!
7. Toss a handful of garlic cloves with olive oil and roast them for about 20 minutes or until your kitchen smells like you want to eat it.
8. Mince the garlic and add it to the avocados.
9. Finely chop the red onion and green onions.
10. Remove the cilantro leaves by holding the bunch with one hand and “peeling” off the leaves with a knife away from you.
11. Don’t worry if you get some stems. Finely chop the leaves.
12. Finely chop the serrano chile. Wear latex gloves if you are sensitive to the oils. Seed first if you want less heat.
13. Add the above ingredients to the avocados.
14. Zest one of the limes. Add the zest and the lime juice to the mixture. Juice the second lime and add it.
15. Mix enough to coat all of the ingredients with the mashed avocado. Salt to taste.
16. Reserve some for yourself because once your friends and family get a hold of it, they will eat it all! Trust me.
Visit TreeHugger’s Green Wine Guide for more green wineries, recipes and virtual tours.
Rigatoni Pasta with Goats Cheese and Spinach Marinara
Wineport Lodge is well known to viewers of RTE’s ‘The Restaurant’, as it has been the location for the show during the last few series of the programme. Beautifully located on the eastern shore of Lough Ree, near Athlone, Co. Westmeath, it is a gorgeous place for a real restaurant at other times and chef Cathal Moran makes sure that guests remember the dining experience as much as the view.
This tasty vegetarian dish is a home cooking suggestion from Wineport.
350g / 12oz rigatoni pasta or use penne or fusilli
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon chopped fresh thyme
2 bay leaves
1 teaspoon balsamic vinegar
1 teaspoon sugar
400g / 14oz can chopped tomatoes
100g / 4oz baby spinach leaves
1 tablespoon basil pesto (homemade or shop-bought)
100g / 4oz soft goats’ cheese, cut into cubes (or use Boilie goats’ cheese from a jar)
2 tablespoons toasted pine nuts
Handful fresh basil leaves, roughly torn
A little salt and freshly ground black pepper
To serve: Tossed green salad
1. Place the pasta in a large pan of boiling water and cook for 10-12 minutes until ‘al dente’, ie tender but still with a little bite, or according to packet instructions.
2. Meanwhile, place the olive oil in a sauté pan and cook the onion for 2-3 minutes until softened. Add the garlic, thyme and bay leaves and continue to cook over a low heat for another 5 minutes, stirring occasionally. Add the balsamic vinegar and sugar and toss until all the ingredients are evenly coated then sauté until the liquid has completely reduced and formed a nice glaze.
3. Add the tomatoes to the onion and balsamic mixture and bring to a simmer, then stir in the spinach until just wilted. Stir in the pesto and season with a little salt and pepper. Gently fold in the goats’ cheese and remove from the heat.
4. Drain the cooked pasta and quickly refresh under cold running water, then fold into the tomato sauce and divide among serving bowls. Scatter over the pine nuts and basil to serve.
5. Serve with tossed green salad.
Cooking al-fresco as teenagers.
Recipe of the Week – Pea and Mint Soup
1/2 cup dried Calimyma figs,chopped and stemmed
3 tablespoons water
2 tablespoons chopped, pitted Kalamata olives or other brine-cured black olives
1 tablespoon extra-virgin olive oil
1/2 tablespoon balsamic vinegar
1/2 tablespoon drained capers, chopped
3/4 teaspoon chopped fresh thyme
5.5 oz soft, fresh goat cheese
1/4 can chopped, toasted walnuts
1/8 can toasted walnut halves
fresh thyme sprigs
salt and pepper to taste
assorted breads and/or crackers
1. Combine chopped figs and 3 tablespoons water in heavy small saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl.
2. Mix in olives, olive oil, balsamic vinegar, capers and chopped thyme. Season tapenade to taste with salt and pepper. Cover and refrigerate. Can be prepared up to three days ahead.
3. Bring to room temperature before serving. Stir chopped walnuts into the tapenade; arrange tapenade around goat cheese log in the center of a small serving dish. Garnish with walnut halves and thyme sprigs if desired.
Serve with breads and/or crackers.