I love to cook – unfortunately as my partner Els got better at cooking and worse at hogging the kitchen – I’m all but barred from cooking – except for scones for our B&B guests. But I like to share recipes – especially vegetarian ones.
The famous Glenribbeen Baked Egg Special.
The Glenribbeen Special (baked egg). In a small dish (about the size of a hand) place 1 – 2 tsp good oil, 1-2 Tbls milk one decent-sized egg and a dash of Tabasco with good pinch of Spicy Italian Herbs and fork-whisk well. Place in COMBI-OVEN for two mins at combi setting (30% micro and 250C regular oven.After two mins remove (check if the egg has ‘set’.
Cover with Mozzerala and red-cheddar grated cheese and top with yogurt – decorate with a pinch of chilli and bake again for one minute.We serve it with fried mushrooms and dress the plate with edible flowers and cucumber.
More of ‘my’ egg recipes here
- 1 cup dried chickpeas
- 1/2 large onion, roughly chopped (about 1 cup)
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon salt
- 1/2-1 teaspoon dried hot red pepper
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon baking powder
- 4-6 tablespoons flour
- Soybean or vegetable oil for frying
- Chopped tomato for garnish
- Diced onion for garnish
- Diced green bell pepper for garnish
- Tahina sauce
- Pita bread
1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas.
Joan Nathan shares her tips with Epicurious:
• Tahina (also called tahini) is an oily paste made from ground sesame seeds. It is available in Middle Eastern markets and at www.ethnicgrocer.com.
• To garnish your falafel in true Israeli style, try adding one or several of the following condiments: harissa hot sauce, pickled turnip (both also available at www.ethnicgrocer.com), mango amba (pickle), or sauerkraut.
Counter intuitive this one –
Strawberry Spinach Salad
Strawberry Spinach Salad
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1/3 cup sliced almonds, toasted
- 1 bundle fresh spinach
- 1 cup strawberries, thinly sliced
- 4 tablespoons feta cheese, crumbled
Rinse veggies thoroughly.
Combine vinegar and oil in small jar. Close lid and shake well.
Over medium-high heat add dab of oil to saucepan. After one minute add almonds. Stir for five or six minutes or until light brown.
Combine all ingredients in large bowl. Add feta. Toss gently and serve.
Italian Bread Salad.
Ingredients (serves 4).
- 2 tomatoes, cut into bite-size pieces
- 1 small cucumber, peeled and sliced
- 1 small red onion, thinly sliced
- 1 clove garlic, very finely minced
- 236.59 ml fresh basil leaf, torn into small pieces
- 118.29 ml extra virgin olive oil, plus more as needed
- 44.37 ml balsamic vinegar or 44.37 ml red wine vinegar, plus more as needed
- salt & freshly ground black pepper, to taste
- 6-8 slice thick country bread, torn into bite-size pieces (sourdough is good – dense, bakery bread)
Change Measurements: US | Metric
- 1In a bowl, combine the tomatoes, cucumber, onion, garlic and basil.
- 2Drizzle with the 1/2 cup olive oil and the 3 tblsps vinegar, season with salt and pepper and toss well.
- 3Place half of the bread in a wide, shallow bowl.
- 4Spoon half of the tomato mixture over the bread.
- 5Layer the remaining bread on top and then the remaining tomato mixture.
- 6Cover and refrigerate for 1 hour.
- 7Just before serving, toss the salad and adjust the seasonings with salt and pepper.
- 8If the bread seems dry, add a little oil or vinegar.
- 1 large pita bread, split horizontally
- 1 large romaine lettuce, heart cut crosswise into 1/2-inch ribbons
- 1 bunch scallion, thinly sliced
- 3 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced (or use 1 large English cucumber)
- 1 1/2 pints cherry tomatoes, quartered (or use grape tomatoes)
- 3 cups Italian parsley, coarsley chopped
- 1 cup fresh mint leaves, chopped
- 2 1/2 tablespoons ground sumac (see Note, or use fresh lemon juice )
- 6 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 Preheat the oven to 300°. Bake the pita bread directly on the oven rack for 10 minutes, or until the bread is dry and crisp but not browned. Let the pita bread cool completely, then break it into 1-inch pieces.
- 2 Meanwhile, in a large bowl, combine the romaine lettuce with the sliced scallions, cucumbers, quartered tomatoes, chopped parsley, mint leaves and ground sumac.
- 3 Drizzle the olive oil over the salad, season with salt and pepper and toss to coat. Add the toasted pita bread pieces to the salad and toss again. Serve at once.
- 4 NOTE: Sumac is a fruity, tangy spice that is ground from the dried berries of a wild Mediterranean bush. It is available at Middle Eastern markets.
- 5 Can be served also with cooked rice, red onion, Feta cheese, hot peppers as a side dish with Falafel, Grilled Chicken, Lamb or Shrimp, if you like.
Chopped nut and lentils (mock liver) pâté purée VIDEO
Vegetable Gratin; Video
More vegetarian recipes; HERE
It’s St Patrick’s Day and naturally, you’ve thrown a party. The guests have chomped happily on Shamrock Salmon sandwiches and green soup. Now it’s time to add the cherry on top – literally!
St Patrick’s Day is a day of celebration, of remembering and championing all those things that make Ireland great… we feel a toast coming on! Your party is bound to raise a glass and toast Sláinte to St Patrick and everyone’s favourite green island. The question is – what’s in that glass? Will it be a whiskey cocktail from the Bushmills Inn in County Antrim, minty milkshake from Murphy’s in Dingle or a joyous juice from Juice Restaurant in Dublin?
We’ll leave the decision (and the drink) making up to you, but of course we have supplied the recipes…
Whiskey wizardry from the Bushmills Inn
50ml shot of Black Bush Whiskey
- 25ml dash of sweet martini
- splash of angostura bitters
- Half fill your shaker with ice and add the whiskey, Martini and splash of bitters.
- Shake well.
- Serve with a slice of orange and cocktail cherries.
In keeping with the green theme, Murphy’s Ice Cream parlour in Dingle have given us a glass of minty freshness for the kids (okay, and the grown-ups!)…
Fresh Very Minty Milkshake
- 2 scoops vanilla ice cream
- 1 cup milk
- 30 fresh mint leaves (removed from the stalk)
- Put the ice cream, mint and milk in the blender or food processor and allow it to soften for at least two minutes. Blending it straight away will leave lumps of ice cream in the shake.
- Blend until smooth, on high speed.
- Garnish with cream and a mint leaf.
- If you really like mint, add more leaves!
For the healthy revelers amongst you we’ve sourced a joyous juice from, well, Juice Vegetarian Restaurant in Dublin…
Juice’s Patrick’s Day Punch
- 1/2 cucumber
- 8oz/227g spinach
- 1 whole apple, seeded and cored
- juice of 1 lemon
- juice of 1 lime
- Add ingredients into a blender and mix to a pulp.
So with all of those drink options everyone will have a drink to chink on the big day – cheers!
As children we used to be taken on St Patrick’s Day to P.J. O’Hare’s in Omeath on beautiful Carlingford Lough- one of only two ice-age fjords in Ireland. P. J. himself would have clear glasses ‘spijked’ with an edible dye Cochineal (E120), a red dye derived from the cochineal insect, Dactylopius coccus When the ‘white’ lemonade (had to be bought across the border in those days) was poured in the lemonade would turn green ‘magically’. Happy days.