Posted in I'm Enjoying

I’m Enjoying…. in April 2013

I’m enjoying….

…discovering new Irish made Chocolate.
Wilkies Trio Selection
Not just chocolate, this ‘bean to bar’, beautifully packaged luxury chocolate can be ordered via ‘Wilkie’s Organic Chocolate’
In order to stretch this luxurious experience further I came up with a Chocolate Fruit & Nut Clusters Recipe if you’d like to check that out too.

…getting organised with stylish storage.
Kilner Storage Jar
Well we are well into Spring now so it is time to clear out the presses, decant overflowing packages into jars and generally get a little bit more organised and de-cluttered.  I love the Kilner jars for storing all kinds of ingredients from flour to nuts and dried fruit and the smaller ones can stack up neatly on a shelf.  I particularly like the coloured jar pictured here.  Now what shall I put in that?  Think dark chocolate buttons would look fantastic however they wouldn’t last very long!

…discovering new packaging.
Boilie in PotBoilie Goat's Cheese Pearls
I’ve always loved Boilíe Goat’s Cheese Pearls With Herbs and Garlic Infused Oil and I picked them up in this simple yet beautiful packaging lately.

…experimenting with lazy bread-making.
Caramelised Red Onion Bread with Boilie
Not really great on the old kneading, resting, rising, knocking-back mullarkey – so many things to do – so little time! I’ve always loved the simplicity of a soda bread.  Here I’ve revisited my Granny’s recipe and vamped it up with Caramelised Red Onions.  Amazing.

…adapting super-quick side dishes.
Bulgar Wheat Salad
This bulgar wheat salad can be taken in many directions and you could get quite fanciful with some pomegranate molasses if you pleased, here however I’ve gone after the greenery of a taboulleh with lush fragrant parsley and added that classic combination of mint and peas.  I hope you get time to try it out for yourself.

Talk to you in May! Enjoy, x  Sheila

Posted in What's for Dinner Mom?

Pea & Mint Bulgur Wheat Salad

I came up with this recipe for a recent edition of Cork Independent .  It’s a simple and tasty side dish that works well with quickly fried lamb chops or simply serve it on its own for a super healthy lunch.  It marries the classic combination of mint & peas and is a middle-eastern tabbouleh influenced bulgur wheat salad. Bulgur wheat is readily available in most supermarkets though they often tend to hide it in the health / specialist food aisle.  Once you’ve used it you’ll see how quick and versatile it is and it makes a welcome break from your spuds, rice and pasta.
Bulgar Wheat Salad
Ingredients (Serves four)
225g petit pois or any frozen peas
200g bulgur (bulgar) wheat
225ml chicken stock
Big handful parsley
Few mint leaves (approx. 4)
4 spring onions
1 lemon
Method:
Cover the peas in a saucepan with boiling water and bring to the boil and cook to pack instructions.
Place the bulgur wheat in a small/medium-sized bowl, pour over hot chicken stock and cover with cling-film (or a plate) until all stock is absorbed (approx five minutes).
Finely chop the parsley and mint (you could use a food processor for this) and place in a large serving bowl.
Add the chopped spring onions and mix through.
Fluff up the bulgur wheat with a fork and mix it though the herbs and spring onions.
Add the drained cooked peas and then the juice of the lemon and mix well.
Serve the salad while still warm with cooked meat or cold as a salad.
Enjoy!
Til next time, Sheila