Posted in Baking Day, Recipes

Blackberry & Apple Mess

My all-time favourite simple dessert is fresh fruit and Irish Dairy cream.  Simple. Add one more step of crushing up some shop-bought meringue nests and you can elevate it to something that looks quite classy despite the name ‘mess.’ Based on Eton Mess here I’m using stewed fruit – Blackberry and Apple, but you can use whatever fruits you have – stewed rhubarb for example would work equally well or just some apple on its own.
Blackberry & Apple Mess

To be as visually appealing as possible serve this in nice sparkling glasses and layer up whatever way you choose.
stewed blackberry and apple

crushed meringue

layered fruit and mess

I came across these meringue nests in SuperValu today made by ‘The Tipperary Kitchen‘ and there are 2 ingredients : Irish Free Range Egg whites from O’Egg and Caster Sugar.  I love discovering great Irish Food Products.
The tipperary kitchen meringue nests

blackberry dusted closeup

Blackberry & Apple Mess:
You will need:
6 meringue nests
350g stewed blackberry, apple & sugar (50g) cooled
280ml double cream (approx. carton sizes vary)
Roughly crush the meringue nests and set aside.
Whip the cream until holding soft peaks.
Spoon a little of the stewed fruit in the base of a glass and top with a layer of crushed meringue.
Mix the remaining stewed fruit (reserve 1 tbsp for later) with the whipped cream and then stir through the remaining crushed meringue (reserve a little crushed meringue dust for decorating).
Spoon the creamy mixture on top of the fruit and meringue layered in the glasses.
Top with a little fruit and a blackberry and then sprinkle with meringue dust.
‘Til next time, Sheila.
p.s. A final shout out for your Vote for Irish Blog Awards please –  vote for Gimme The Recipe to reach to Irish Blog Awards 2015 Finals -voting closes tomorrow 21st September – fingers crossed!

Posted in Food & Health

Clonakilty Gluten Free Cuisine

A handful of times a year I get to walk through the doors of Scally’s SuperValu in Clonakilty and each time my reaction is the same – WOW!  You know the type of gasps that you would emit if your were ever  front-row at Paris Fashion Week , well it’s like that, only it’s not a fashion emporium it’s a food emporium.  I consider Scally’s SuperValu Clonakilty to be a bit of a mecca for the food lover, akin to a visit to the food hall at Harrod’s in London.  The deli and display counters are immense and it’s a pleasure to shop there when I get the opportunity.
The latest exciting venture at Scally’s SuperValu in Clonakilty is the development of their ‘Clonakilty Gluten Free Cuisine’ range, designed to meet the demands of the coeliac customer whose condition requires adhering to a gluten-free diet for life.
Scallys gluten free baking
Scally's gluten free cupcakes
The range which consists of almost 30 gluten-free products certified for coeliacs will be available at Scally’s SuperValu Clonakilty and Scally’s SuperValu Blackrock in Cork city.
As with their shops the food is top quality and I’ve been sampling some of it over the last 10 days; delicious soups, moist cakes, scrumptious savoury dishes and superb sauces – we’ve been raving about the pepper sauce in my house & the wonderfully chunky chowder.  Being a fan of Scally’s SuperValu I was delighted to review a selection of ‘Clonakilty Gluten Free Cuisine’ that they provided to me, the images were also provided.
For a speciality food range that requires stringent manufacturing conditions and thus large investment, Scally’s have managed to keep their price point competitive with a brown soda bread (450g) being 2 euro for example.
Scallys gluten free pepper sauce
Scally's gluten free carrot and coriander soup
Scally's gluten free petit pain
Wishing Scally’s SuperValu Clonakilty the very best with their exciting new range ‘Clonakilty Gluten Free Cuisine’.
‘Til next time, Sheila.

Posted in Baking Day


If you were to google the difference between Macaroon and Macaron you may come across a definition where the former is described as’ the ugly little cousin’ of the latter –  ‘the luscious confection’.   Now on the surface the macaron, bedecked of late in trendy pastels, may indeed appear the prettier of the two, she is to me though a  flimsy little thing so light in fact as to almost melt on the tongue and disappear in an instant.  Is that really what we want from a confection?  More suited I think to participate as an offering in a selection of desserts perhaps in an afternoon tea, where tastes of this and that are offered as on her own she will never satisfy.  The macaroon on the other hand will deliver on the satisfaction front.  Judge for yourself but this is no ‘ugly little cousin.’
macaroons and egg cup_opt
macaroons on baking trays b4 cook_opt
cooked macaroons on tray_opt
choc covered macaroons on rack_opt
close up macaroon on rack_opt
opened macaroon on rack_opt

Simple to make and gluten-free if you are a coconut lover you will enjoy this treat.

You will need:
3 egg whites
175g caster sugar
1 tsp vanilla extract
200g dessicated coconut
100g dark chocolate (I used Lindt Coconut Intense for extra coconuttiness!)
Pre-heat the fan oven to 180C / Gas Mark 6.
Place the egg whites, caster sugar and vanilla extract together in a saucepan and whisk together over a medium heat until a little thickened, warm and frothy (3-4 minutes).
Allow to cool off the heat for a minute or two – it should not be very hot anyway.  Then stir in the dessicated coconut.
Place heaped spoonfuls onto lined baking trays – I used an egg cup to shape my macaroons instead of using spoons.
Bake in the pre-heated oven for 20 minutes until golden brown and firm to touch on the outside and still squishy inside.
Allow to cool before placing on a wire tray.  Sit the wire tray over a sheet of baking / parchment paper and top your macaroons with melted chocolate.  Leave to firm up.
‘Til next time, Sheila.

Posted in What's for Dinner Mom?

Cauliflower, Courgette and Goats’s Cheese Pizza

Gluten free and Vegetarian this pizza is delicious.  Discovered via Domini Kemp’s feature in The Irish Times Magazine she in turn credits her sister-in-law Doris Choi for this amazing recipe from the book ‘The Fresh Energy Cookbook: Detox Recipes to Supercharge your life’ a book co-written with Natalia Rose.
Cauliflower, Courgette and Goat's Cheese Pizza_01_optDetoxing benefits apart this is a very unusual take on a pizza and it’s fun to crumble a head of cauliflower in a food processor and mix it with goat’s cheese thyme and egg to make the very unusual base for the pizza.
Cauliflower Pizza with Bulgar Wheat Salad_01_opt
I served this up with Donal Skehan’s Roast Squash & Bulgur Wheat Salad.  It is delicious so if you’re looking to try something simple and new give it go.  The ingredients/shopping list are listed below and the recipe is available via this The Irish Times Magazine link.
You Will Need (for the base):
1 head cauliflower
200g soft goat’s cheese
1 egg
1 tsp dried thyme
You Will Need (for the sauce):
Olive oil
4 cloves garlic, peeled and crushed
1 onion, peeled and diced
1 red pepper, cored and roughly chopped
Pinch chilli flakes
1 tin tomatoes
1-2 tsp oregano
2 bay leaves
Pinch smoked sweet paprika or cayenne pepper
Salt and pepper
You Will Need (for the topping):
1 courgette
Olive oil
Black pepper
100g goat’s cheese
…….the recipe is available via this The Irish Times Magazine link.
Enjoy, x Sheila