Posted in Recipes

Kerry Again! Eat in Killarney, Stay in Annascaul.

A recent family celebration saw us foray over the county bounds yet again and  enter the Kingdom of Kerry.  I’ve been on so many trips there of late I’ve lost count.  And again she was glowing in her splendour.

Inch Beach

Our trip had to be quick owing to sporting commitments but it’s amazing what you can achieve in 24 hours.

First up was lunch in Killarney and Cafe du Parc will now be one of my go-tos for food, service and location.  Set in the Killarney Plaza Hotel you are in the heart of the town and we had seats beside the window where you could watch the horse-drawn jaunting cars go by.   Food was delicious and speedily delivered by very friendly and efficient staff.  The pictures will speak for themselves.

Killarney Plaza Hotel
Cafe du Parc
Cafe du Parc
Cafe du Parc
Cafe du Parc
Cafe du Parc

Onwards then to Inch Beach (if you choose to drive on it, do not go too far or you may end up having to be rescued by a tractor – but that’s another story!).  A vast and spectacular beach you simply have to stop there every time you pass it.  A short drive from Inch brings you to the cosy village of Annascaul.  Ancestral home of the Antarctic explorer Tom Crean a visit to the South Pole Inn was next on the list.  A wonderful ambience awaits you here and in our other watering hole Patcheen’s an equal welcome.  Good food is provided in both.

Some of our party stayed in a large air b&b house and I stayed in The Old Anchor B&B which was scrupulously clean and comfortable.

Annascaul has a touristy, welcoming vibe but without the noisy bustle of close-by Dingle.  For a more relaxed Kerry break I recommend it.

Sheila.

 

Posted in Recipes

One Tray Fish Bake. A simple fish supper.

I have to share today’s triumph with you and YOU have to make it. I’m not commanding you, I’m simply imploring, I’m pleading because it is so simple and so tasty that I don’t want to be the only person in the world who has made this. Share this with me. Please.

You will know how many people you are cooking for so use your judgement in the amount of the following ingredients you will need. I’m giving quantities that cook for 5.

You will need:

10 baby potatoes

5 pieces of fish (I used hake)

2 tbsp olive oil

2 tbsp tomato pesto

1 tbsp mixed herbs

3 large spring onion

2 handfuls baby spinach leaves

3 tbsp chopped sundried tomatoes

Lemon to serve – optional

Method

Heat a fan oven to 200C and follow the method in the following words and pictures. You will need a large baking dish and tin foil.

Note : test your fish is cooked through to the centre before serving. Smaller / thinner fish pieces will take less cooking time.

Note 2 : my previous microwave would have cooked baby potatoes in 5 mins, my current one takes 8 mins so that time will vary. (You could boil if you prefer)

Lots of pluses for this dish. Simple, tasty, healthy & minimal washing up. I do hope you get to give it a try.

Enjoy! Sheila

Posted in Recipes

Chicken Biryani, a delicious creamy one pot curry

I love food. That’s a given. This is one of the best things that I have ever cooked. What that means is that this is a really good dish. REALLY GOOD! Okay, you get it, I like this Chicken Biryani. Let me count the ways though : It is easy. It is relatively quick. It is a crowd pleaser. It will feed a crowd (yes, these are two different points). It cooks in one pot. It is delicious. I like it. 7. There are 7 reasons why this is a really good dish! And you don’t care, you just want the recipe so move along there Sheila and share…

Couple of notes, if you are finding your way with cooking and exploring new things you may yet have come to use cardamom. Don’t be put off by ingredients that may be unknown to you. You will find cardamom pods easily in the super market and you will bash the outer husks using a pestle and mortar or a rolling pin to release the inner seeds. Another note I like to share is about fresh ginger. Keep it in the freezer and grate what you need straight from frozen using a microplane grater, there is no need to peel ginger.

Chicken curry

Chicken Biryani Recipe
Feeds 6 easily.
You will need :
250g frozen peas
1 tbsp coconut oil
1 onion chopped finely
spices :
2 tbsp grated fresh ginger
1 tbsp Garam masala
2 tsp turmeric
8 cardomon pods seeded
Half teaspoon ground black pepper
2 tsp cumin
Chicken breast 500g
2 tbsp tomatoes purée
2 cups quick cook rice = approx. 350g
Tin coconut milk
2 cup veg stock = approx. 250ml
Flaked almonds to toast
Fresh Coriander to serve
Method:
Place 250g frozen peas in jug of boiling hot water and set aside
Finely chop the onion, grate the ginger, crack open the cardamom pods to release the seeds
Melt 1 tbsp coconut oil in large pan over medium heat
Gently fry the onion for 5 mins.
Stir in the following spices :
2 tbsp grated fresh ginger
1 tbsp Garam masala
2 tsp turmeric
8 cardomon pods seeded
Half teaspoon ground black pepper
2 tsp cumin
Cook spices couple minutes stirring through the onion.
Add chopped chicken 500g and 2 tbsp tomatoes purée, mix to coat chicken with spice
Add the drained peas stir through
Add 2 cups rice stir through
Pour in Can of coconut milk and the 2 cups veg stock
Raise the heat until just begging to bubble, stir well reduce the heat to medium and cover with lid for 10 mins
(Check every so often with wooden spoon that nothing is sticking to bottom of pan if it is give it a stir and turn down the heat a little.)
Toast the flaked almonds in a frying pan
Chop the fresh coriander
Once the Chicken Biryani has simmered for 10 minutes remove the lid and test to see if rice cooked, if not simmer a little longer covered and add more liquid if any danger of sticking.Turn the heat up for a few minutes more until just bubbling again.
Serve with the toasted almonds and fresh coriander.}
Enjoy! Sheila.

Posted in Dinner Party, Recipes

Sea Bass Parcels – Recipe 8 of 12 from Enjoy!

Sea Bass Parcels
We’re getting there!  Week by week inching closer to the revelry and indeed you may be contemplating some in-house entertainment in advance of the festivities yourself.
In need of a no hassle but grown-up dinner party recipe?  This is it.  No-one wants to be entertained by a flappy flustered chef who is so bothered with timings and enslaved to stirring that they don’t get to sit down and enjoy the company.  Don’t be that chef.  Be prepared!  Make a couple of dips/hummus etc. the night before.  Get in a good selection of cheese and crackers for your cheese-board, a delicious box of good chocolates – no-one needs or wants a heavy dessert – and of course some amazing wine and you’re sorted apart from the mains which I guarantee you is easy.
Note:  Cooking everything as described below in a parcel is obviously the easiest but be warned the green beans will be super al-dente, so if you have an audience of veggie lovers this won’t be a problem if however they are heathens you may wish to cook them separately.

veg for seabass
A little bit of prep. Baby potatoes par-cooked in the microwave
seabass fillet
Fold in the edges of the baking paper to stiffen them up

seabass veg precook
seabass parcel
parcels precook
parcels post cook
parcels opened
seabass and wine
Sea Bass Parcels

Serves 4
You will need:
250g baby potatoes
4 sea bass fillets
100g slow-roasted cherry tomatoes (deli counter or just use sun-dried tomatoes if cherry not available), drained and chopped
100g fine green beans
4 spring onions
4 tbsp Sauvignon Blanc or any white wine that you like to drink
Method:
Preheat a fan oven to 200°C. Cut out four 30cm square sheets of baking paper.
Par-cook the baby potatoes, skin on, in the microwave for 4 minutes and set aside.
Place the four sheets of paper on the worktop and place a sea bass fillet in the centre of each one.
Slice the baby potatoes and place them close along one side of the sea bass.
Scatter the drained, chopped slow-roasted cherry tomatoes over the potatoes. Halve the fine green beans and finely chop the spring onions and scatter them on top of the sea bass fillets.
Pour 1 tablespoon of white wine over each fillet.
Fold the edges of the paper in by 1cm all round to stiffen the paper. It should still be a large square. Bring in the two opposite sides to meet and fold them together, then fold in the top and bottom ends. You want a little room in the package for steam to circulate but not escape. Place the parcels onto two baking trays, two parcels per tray.
Cook in the hot oven for 10 minutes, then swap the shelves and turn the trays around and cook for 5 minutes more.
Bring the parcels straight to the table for your guests to open themselves.
Enjoy!
‘Til next time, Sheila.

Posted in Recipes, What's for Dinner Mom?

Vegetarian Lasagne – Recipe 7 of 12 from Enjoy!

Melt in the mouth.  That’s the description my daughter Éimear gave as she tucked in heartily to a mammoth portion of this vegetarian lasagne yesterday.  When I cook I often ask myself what can I do to make something  easier and for this recipe it was the white sauce.  For a classic white sauce there would be infusing of flavours into milk, the making of a roux and at least 15 to 20 minutes cooking  to the end result.  Mine takes probably 3 minutes at most.
Stash this recipe for one of those “i need something other than turkey” days of the holidays because it’s now only 5 more weeks (recipes) until Christmas!! The lights went on in Cork City this evening so let the shopping begin.
Vegetarian Lasagne
Vegetarian Lasagne
Vegetarian Lasagne
Vegetarian Lasagne
Vegetarian Lasagne
Vegetarian Lasagne:
You will need:
250g green speckled or puy lentils (see the note below)
4 garlic cloves
2 medium onions
3 tbsp rapeseed oil, plus a little extra
300g mushrooms
2 tsp oregano
1 x 400g tin of chopped tomatoes
3 tbsp tomato purée
3 tbsp water
250g ricotta cheese
75g grated Parmesan, plus a little extra
150ml crème fraîche (approx. 6 tbsps
2 tbsp basil pesto
Fresh lasagne pasta sheets
Method:
Place the lentils in a saucepan and cover with cold water. Add a peeled clove of garlic and bring to the boil for 5 minutes. Reduce the heat and simmer for a further 15–20 minutes, then drain, removing and discarding the garlic clove.
Meanwhile, roughly chop the onions. Heat 2 tablespoons of the rapeseed oil in a large pan over a low heat, then add the onions and let them soften for 5 minutes. Peel and crush the three remaining garlic cloves. Add to the softened onion, stir through and cook for 1 minute.
Chop the mushrooms into bite-size pieces. Turn the heat up add them to the pan of onions along with the oregano and another tablespoon of oil. Stir through and cook for a couple of minutes, until the mushrooms start to colour.
Add the tin of chopped tomatoes and the cooked, drained lentils. Stir well, then add the tomato purée and water. Reduce to a simmer for a couple of minutes while you prepare the cheesy sauce.
Preheat a fan oven to 180°C.
Mix the ricotta, grated Parmesan, crème fraîche and basil pesto together in a bowl to a thick sauce consistency. If you need to loosen it up a little, add some oil.
Layer up the lasagne in a large ovenproof baking dish – spread half of the lentil mix on the base of the dish and top with a layer of lasagne sheets, then the remaining lentil mix, half of the cheese sauce, a layer of lasagne sheets, then the remaining cheese sauce. Top with a little grated Parmesan and cook in the oven for 30 minutes, until the cheese is turning golden brown.
Note: Follow the directions on your packet of lentils for cooking – the ones I buy don’t require pre-soaking, but some do. Feel free to substitute a drained tin of pre-cooked lentils if you prefer.
Enjoy!
‘Til next time, Sheila.

Posted in Recipes, What's for Dinner Mom?

Chicken Tagliatelle

Chicken Tagliatelle.
Even in the summertime there are days that call for filling comfort food and this is one of those dishes.  It has fast become a family favourite in my house and pleasing 8 people at the same time is no easy feat, so this one’s a winner.  All of my kids are going through particularly sporty phases of their teenage and young adult lives and have taken more of an interest in what they are eating and that it is balanced and good for them.  With a dish like this you know there are no hidden ingredients and they are all ingredients that everyone recognises and are easily sourced.  Any left-overs will heat up well in the microwave so perfect if you can’t get everyone to the table at the same time!
Creamy Tagliatelle Chicken
Mushroom Tagliatelle
Creamy Chicken Tagliatelle
Chicken Tagliatelle
Serves 6
You will need:
6 chicken pieces – on the bone, skin on
Rapeseed oil
2 medium onions
250g closed cup mushrooms
2 tsp dried sage
2 cloves garlic
Green veg e..g. green beans, tender stem broccoli
1 tbsp plain flour
500ml chicken stock – from cube is fine
250g carton of creme fraiche
Tagliatelle – dry or fresh
Method:
In a hot oven roast the chicken pieces drizzled with oil and seasoned with salt and pepper on high heat for 45 minutes.
Meanwhile roughly chop the onions and slice the mushrooms then fry them with the dried sage on a medium heat in some oil for 20 minutes in a large pan.  Then add 2 crushed cloves of garlic to the pan and mix and cook for a minute or two.
Next add the tablespoon of flour and mix through, raising the heat to high and gradually mixing in the chicken stock until it is all added and begins to bubble then turn the heat to low.
Once the chicken has been roasting for 30 minutes put on a large saucepan of water and bring to a boil and then cook the pasta according to pack.
Also cook the green vegetables in boiling water for about 5 minutes max.  to keep them nice and bitey and then drain them.
While the pasta and vegetables cook add the creme fraiche to the onion and mushrooms bringing the heat back up to medium to heat through.
Add the drained tagliatelle into the creamy onion and mushroom sauce and mix well.
Serve with the drained greens and roasted chicken pieces on top.
Enjoy!
‘Til next time, Sheila.

Posted in Recipes, What's for Dinner Mom?

Stroganoff

If you want to make a creamy dish use cream! This Mushroom Stroganoff recipe was one sent to me by Irish Dairy food brand Avonmore to promote their Cooking Cream product.  I’ve used their cooking cream numerous times before and in the promo they mention that the cooking cream has less than half the fat of standard cream so that makes it a good choice in the dairy aisle.

Stroganoff

I love vegetables but I’m not vegetarian.  I sometimes think I could be, however from time to time I crave a big juicy steak or a dirty burger, the kind that has you licking your lips and savouring delicious Irish beef.  If you’re a meat fan too you might be interested in checking out ‘Steak Revolution’ on Netflix, a very interesting journey around the world in search of the perfect steak – disappointingly they didn’t make it to Ireland but it’s a good watch all the same.
Stroganoff with chicken
I have digressed.  As I said I’m not a vegetarian and the recipe sent to me was so along with making this dish I roasted  up a tray of min-chicken fillets drizzled with a little oil and dusted with chilli powder and paprika (as shown above).  As well as being quicker cooking than breasts of chicken, the mini fillets are usually a little cheaper too, which make them a winner for me.  I put on more mini-fillets than I need  and then chop up any left-over for next day’s school lunch sandwiches.
Vegetarian Stroganoff

The recipe didn’t mention greens but as I mentioned I love my vegetables so added quick cooking tender stem broccoli and asparagus.

Avonmore’s ‘Creamy Mushroom, Fennel & Pea Stragnoff’ Recipe by Marion Hearne (unaltered):
You will need:

  • 2 tsp olive oll
  • 3 finely sliced shallots
  • 1 finely sliced fennel
  • 2 garlic cloves, crushed
  • 350g button mushrooms, quartered
  • 1 tbsp paprika
  • 150ml vegetable stock
  • 1 tbsp tamari
  • 1 tub Avonmore Cooking Cream
  • 70g frozen peas
  • Juice of 1/2 lemon
  • Small handful of broccoli shoots
  • Quinoa or basmati rice to serve
    Method
    Heat the oil in a large non-stick pan and soften the shallots, fennel and garlic for 5 minutes, and remember to keep stirring.
    Add the mushrooms and cook on a high heat for 3 minutes, stirring regularly. Sprinkle over the paprika and mix well. Pour in the vegetable stock and tamari.
    Bring to the boil and bubble for about 5 minutes, or until the sauce reduced to a thick sauce.
    Remove from the heat and stir through the Avonmore Cooking Cream, lemon juice and peas.
    Simmer for 5 minutes, stirring regularly.
    Garnish with the broccoli shoots and serve with quinoa or wholegrain basmati rice.

As mentioned above I like to serve this with roasted chicken mini-fillets cooked in a little olive oil, chilli powder & paprika and serve with some steamed greens.
Enjoy!
Disclosure: Avonmore PR contacted me and asked me if I would like to share some of their cooking cream recipes.  I like trying out new recipes, promoting Irish food products and I use their cooking cream anyway so I said I would.!
‘Til next time, Sheila.

Posted in What's for Dinner Mom?

Carrot & Fennel Soup

Treacy’s Bar in Ballincollig does a great soup and half-sandwich lunchtime offering and believe me both are huge and will amply sate even large appetites.  It was there that I tasted Carrot & Fennel soup last week and just had to recreate it at home.Carrot and fennel soup close-upLuckily my local SuperValu had fennel on special offer today and I duly purchased one bulb for 95c.  Would this be enough, I had no idea, as I had never cooked with fennel before.
FennelI decided to cook this rotund vegetable much like an onion.  Stalks were chopped off as was the woody base and the remaining bulb was finely chopped.  Delicate little fern-like fronds were retained for garnishing the finished soup.
In Merchant’s Quay Shopping Centre in Cork City I recently came across Pana Bakery which has been opened for around a month.  It is so rare to walk into a bakery that has fresh-baked bread as the main offering and I picked up a delicious loaf of Green Olive & Parmesan.  Perfect for soup dipping.
Pana Bakery Green Olive and Parmesan
Pana bread slicedCarrot & Fennel Soup:
You will need:
1 bulb fennel
1 tbsp butter
8 medium carrots
500ml vegetable stock
Method:
Cut the stalks and wooden end off the fennel bulb then finely dice.
Melt the butter over a low to medium heat, add the diced fennel, cover the saucepan and allow to sweat for a few minutes until softened.
Meanwhile peel and chop the carrots.
Add the carrots to the softened fennel and then add the vegetable stock.
Bring to the boil and reduce to a simmer for 20-30 minutes or until carrots are tender.
Use a blender (stick blenders are excellent for this job) to blend the soup.
Delicious served with crusty bread.
Carrot and fennel soupEnjoy.
‘Til next time, Sheila.

Posted in Dinner Party

Easy Party Food – Mary Berry’s Canapés

In the build-up to Christmas I really enjoy watching the cookery programmes specially produced for the event in the hope that I’ll pick up some tips.  One of these for 2013 – Food & Drink Christmas Special BBC Two – was hosted by Michel Roux and featured Mary Berry demonstrating a number of her festive favourites.  When I saw her doing these simple canapés I knew they would be gracing my Christmas celebrations too and they duly did, making appearances at parties and as pre-dinner nibbles on Christmas day.
Party Food Mary Berry Canapes

These appetizers are simple to make requiring only four accessible ingredients and four steps, however be warned, they are a little fiddly and I would set aside half an hour for unhurried assembly.
Simple Party Food Four Ingredients
The tricky part is the separation of the slices of ham from each other and then gently smearing them with some soft cheese without breaking them too much.  Do not fret though as any damage is easily hidden when they are rolled up tightly.  Patience is required so if you are rushed these are not the best option.
Simple Party Food Four StepsMary Berry’s Canapés
You will need:
Thinly sliced Parma or Serrano ham
Soft goats cheese or any cream cheese
Rocket leaves
Dill Pickle (gherkins)
Method: (as per photo above)
1. Lay out slices of ham and thinly butter them with soft cheese
2. Sprinkle over some rocket leaves
3. Place a slice of pickle at one end
4. Roll up tightly and chill.  To serve, cut each roll in two and stand them up on a plate.
Party Food Simple CanapesThese were universally enjoyed by children and adults and I’ve been asked for the recipe so that says it all really.
I do hope you get the chance to enjoy these and that you too had a wonderful Christmas.  Looking forward to sharing another recipe with you in February. ‘Til next time, Sheila.

 

Posted in Baking Day

Christmas Dessert – Cloudberry Choux Buns

I love discovering new food products and the innovativeness of Irish producers never ceases to amaze me.  I recently came across some of The Cloudberry Bakery’s produce at one of my favourite shopping haunts – Brown Thomas in Cork city.  Cloudberry’s stand in the Brown Thomas Food Emporium stopped me in my tracks, had me intaking my breath and dreamily sighing.  Beautiful. If you’d like to get a feel for their brand and products you can check out The Cloudberry Bakery by clicking here.
Cloudberry Lemon Curd and Sea Salted Caramel
In the meantime let me tell you about the two products that I tried out – Lemon Curd and Sea-Salted Caramel.  Besides eating them by the spoonful or simply spreading on some shortbread I could also imagine them as the perfect companion to some delicious vanilla ice-cream. However I decided to take a few spoonfuls of each to up the ante on some choux buns that I think would be a delicious Christmas dessert.  If you made the choux buns a day or two beforehand, made sure to release the steam and cool them properly before storing them in an airtight container they could then be simply filled on the day with  the Cloudberry flavoured pastry cream which you could also make the day before.
Christmas Dessert Cloudberry Choux Bun

These were delicious and my kids particularly loved the Lemon Curd flavoured ones.
Choux Buns
Makes 14-18 depending on size.
You will need:
70g flour
50g butter
150ml water
2 eggs
Method:
Preheat the fan oven to 180C/Gas Mark 6.  Line 2 or 3 baking trays with parchment paper.
Sift the flour into a bowl.
Place the butter in a saucepan with the water and put it on the hob to melt.  Once melted bring to the boil and take it off the heat.
Stir the water and butter in the saucepan with a wooden spoon in one hand as you add in the flour with the other hand beating continuously until smooth.
At this stage you should have a smooth soft pastry ball.
Leave to cool for 5 minutes.
Lightly beat the two eggs in a bowl.
Add one third of the egg to the pastry and beat with a wooden spoon.  It will seem to separate and collapse but keep beating until it begins to stiffen up again.
Add the next third of egg and again beat until the pastry is back to a stiffened mixture and do the same with the remaining egg.
Spoon small blobs of the pastry onto the baking sheets, spaced well apart.  Use no more than half a tablespoon and you should get 18 -20 small choux buns out of this quantity, you may wish to go bigger.
Place in the oven and bake at this temperature for 15 minutes, then raise the temperature to 200/Gas Mark 7 for 10 minutes.
As soon as they are out of the oven cut a slit in the side to release the steam, otherwise they will collapse.  Allow to cool on wire rack.
Pastry Cream flavoured with Cloudberry Lemon Curd and Sea-Salted Caramel

Pastry Cream
This is more of a custard than a cream and takes a little bit of diligence, care and attention to avoid lumps, the end result is worth it.
You will need
250ml milk
Half tsp vanilla extract
2 eggs
40g caster sugar
25g flour
15g butter
150ml whipping cream
Jars of Cloudberry Lemon Curd &/or Sea-Salted Caramel
Method:
Bring the milk and vanilla extract to the boil in a saucepan and take off the heat.
Use an electric mixer to cream together the eggs, caster sugar and flour.
Gradually add the hot vanilla milk into the egg, sugar and flour in the electric mixer.
Add in the butter.
Pour the mixture back into the saucepan and bring back to the boil stirring continuously to form smooth thick custard like cream.  Do not allow to stick to bottom of pan.
Pour the pastry cream into a bowl and sprinkle the top with caster sugar to prevent a skin forming.
Once the pastry cream is cool, beat the whipping cream until beginning to stiffen and then fold this in with a spoon along with a couple of tablespoons of Cloudberry lemon curd or sea-salted caramel.  Taste and increase flavouring if necessary.
Cloudberry Flavoured Pastry Cream Filled Choux Buns
Chocolate Sauce
You will need:

100g dark chocolate (70%+)
150 ml water
50g caster sugar
Method:
Break the chocolate into pieces and melt in a saucepan with the water.
Keeping the saucepan on the heat stir in the sugar until dissolved, mixing well.
Simmer the sauce for 10 minutes until thick and glossy but still a drizzling consistency – keep stirring occasionally as it simmers.
Cloudberry filled Choux Bun
Cloudberry Choux Buns
To assemble the choux buns carefully fill the cooled choux buns with either lemon curd or sea-salted caramel flavoured pastry cream.
Drizzle over the chocolate sauce.
Chocolate Splattered Choux Buns
Enjoy!
‘Til next time, Sheila

Posted in What's for Dinner Mom?

Insanely Good Sauces – Bombay Curry Sauce

As I’ve been very busy with ‘real’ work lately in our food safety business developing a new website and running the office I’ve been reaching quite gladly for various Insanely Good sauces on the days that I am strapped for time.   Insanely Good Sauces are Irish and produced in West Cork and are now being stocked in Dunnes Stores – you’ll find them in the fresh pasta section.  The kids love this Bombay Curry Sauce and I’ve been ramping up the vegetable content with some chopped onion and frozen peas.  Insanely Good describe it as a ‘medium-spieced, family-friendly curry containing 10 natural ground spices’ so it should please most palates.
Insanely Good Sauces
Insanely Good Bombay Curry Sauce
To prepare this Indian Feast roughly chop some onions and add to a heated pan with a little oil along with chopped chicken.  When the chicken is cooked I semi-defrost frozen peas in a jug of hot water then strain them and add them to the pan along with the Insanely Good Bombay Curry Sauce.
Turmeric Rice & Toasted AlmondsVibrantly colouring your rice by adding a tsp of turmeric to the cooking water as it cooks makes it visually more appealing and is also good for you.  Add a little texture by dry-frying some flaked almonds but watch them carefully as they will burn quickly.
Indian Feast of Insanely Good Bombay Curry Sauce with Turmeric Rice & Toasted Almonds served with naan breadNo Indian Feast is complete without some tear and share naan bread which is great to mop up the Insanely Good sauce!
Enjoy,
‘Til next time, Sheila.

Posted in I'm Enjoying

Lilly Higgins’ Dream Deli

Lilly Higgins has written a beautiful new book called Dream Deli.  It is different, it is fresh, it is vibrant.  Turn the pages and you will be sitting down at one of the jam-packed tables in Lilly’s dream deli.  Jam-packed because not only is this the food that Lilly wants to serve it is also the food that you have been longing for.  No need for further words here other than buy a copy because you will really enjoy the experience that is Dream Deli.
Below are some pictures from the book launch/brunch.
Enjoy your browse,
’til next time, Sheila
Photo by Sheila Kiely
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photo by Sheila Kiely
photo by Sheila Kiely
photo by Sheila Kiely
photo by Sheila Kiely
photo by Sheila Kiely
photo by Sheila Kiely

photo by Sheila Kiely

photo by Sheila Kiely
photo by Sheila Kiely

photo by Sheila Kiely

photo by Sheila Kiely

photo by Sheila Kiely

DSC_0612_opt