Archive for 'recipes'

Gluten Free Scones Recipe

Its a while since we’ve posted a recipe.

Anne has been perfecting her Gluten Free scones recipe for the past few weeks & we’ve been enjoying eating the results of the various experiments.

We think these work out pretty well – not too solid or crumbly, which is often the problem with gluten free baking.

These will keep in an airtight container for a couple of days.

We have just discovered a wonderfully creamy coconut yoghurt called CoYo.
Naturally dairy free, it is lovely on its own or with some chopped fruit stirred through it.
Also, try this dressing which works beautifully on foods like potato salad, coleslaw or baked potatoes or as a dip.
You will need:
125g CO YO coconut milk yoghurt, natural flavour
Juice  of 1 lime or half a lemon (to taste)
1 clove garlic, crushed
A handful  of fresh chopped herbs, e.g. parsley, coriander, basil or mint
Half a fresh chilli, deseeded & finely chopped (optional)
Gently mix all the ingredients together in a bowl, add lemon/lime juice and chilli to taste.  Chill & serve.

Raw Lemon, Cashew & Parsley Dip

We’re not doing a lot of cooking while the weather is so hot, so this delicious raw Lemon, Cashew & Parsley dip has been great. Enjoy it with plenty of fresh, raw vegetable crudities or scooped into crisp chicory leaves.

This recipe is also versatile enough to use as a dressing. Just thin it out with extra oil and lemon juice, & drizzle over baked fish and roast chicken, or toss it through salads. Parsley and lemon are rich in antioxidants and vitamins, while raw cashews are creamy and nutritious, especially when soaked in water beforehand with a pinch of salt, ideally for 4-6 hours.

Serves 4

80g raw cashews
100ml extra virgin olive oil, plus extra for drizzling
2 large handfuls of fresh parsley leaves, approx 45g
1 medium garlic clove
1 tbsp fresh lemon juice
4 tbsp water
¼ tsp sea salt
¼ tsp ground black pepper

Blend all the ingredients together and serve in a bowl with a drizzle of extra virgin olive oil on top.

Get Your Freekeh On

Its ages since we’ve done a recipe, but we tried this last night & just had to share it.

Freekeh is a Middle Eastern staple. A green wheat that has been roasted & cracked, it has the most wonderful nutty flavour.  This recipe adds herbs, preserved lemons and feta to give  a really exotic flavour.

You will need:

1 cup freekeh

3 cups vegetable stock

3 tablespoons pine nuts

1/2 cup currants (or chopped apricots)

1/2 small red onion, finely chopped

A handful of fresh mint, roughly chopped

A handful of fresh parsley, roughly chopped

1 tablespoon preserved lemon, finely chopped

3 tablespoons olive oil

Juice of 1 lemon

100g feta cheese

Cook the freekeh in stock for 20 minutes or until tender and all stock is absorbed.  It should still have a bit of a bite to it when cooked.  Gently dry toast the pine nuts and allow them to cool.  Combine the cooked freekeh, pinenuts, currants, red onion, mint and parsley in a large bowl.

Now make the dressing. In a small jar shake together the preserved lemon, olive oil and lemon juice.  Pour the dressings over the salad.  Mix well and gently fold through the crumbled feta.  Taste and season if necessary (you may not need to add salt as there will already be salt from the stock and the feta cheese).

This is great as a veggie main course or a side salad.  We had it alongside a piece of steamed salmon. Lovely.

A Lovely Christmas Pud

Its still not too late to make your own Christmas Pudding. Here’s a recipe from Eunice Power that appeared in the Irish Times Weekend mag a couple of weeks ago. Its for a gluten free pud, but you really wouldn’t tell the difference.

If you don’t fancy making your own, or haven’t got the time, we have some sweet little individual Eunice Power puddings in stock. We’ve also got Eunice’s own Christmas Mincemeat, a lovely Green Tomato Chutney, some Beetroot Relish and a fabulous home made Cranberry Sauce.

Don’t forget that Eunice has a Christmas Cookery demo at Lawlor’s Hotel in Dungarvan next Thursday evening.

Pecan Puffs Recipe

Anne made some of these lovely & light little Pecan Puffs for our Alzheimer’s Tea Day yesterday.  Lots of people asked us for this Rachel Allen recipe.

4oz (110g) shelled pecans

4oz (110g) butter, softened

2oz (50g) caster sugar

1 tsp vanilla extract

4oz (110g) plain flour, sifted

1oz (25g) icing sugar

Preheat the oven to 150°C (300°F), Gas mark 2.

Place the Pecans in a food processor and grind until quite fine.  Cream the butter and sugar in a large bowl or an electric mixer until soft.  Add the sugar and vanilla extract and heat until the mixture is light and fluffy.

Add the ground pecans and flour and bring together to form a dough. Using your hands, roll the dough into small, marble-sized balls, then flatten slightly using the palm of your hand and place on a baking tray (no need to grease or line).

Bake in the oven for 40 minutes or until they are a very pale golden brown and slightly firm around the edges.

Sift the icing sugar into a shallow bowl or onto a large plate.

Allow the cookies to cool for 2 minutes, then carefully remove them from the tray and, while they are still hot, roll them in the sifted icing sugar.

Leave to cool on a wire rack.

Fennel and Lemon Soup

Its been a while since we put a recipe on the website. I was reminded of this one by seeing some lovely plump fennel bulbs and some Bergamot lemons on Siobhan La Touche’s stall on Dungarvan Farmers’ Market last week.  I made this soup for friends at the weekend & it went down really well.
2 tablespoons Olive oil
1 onion, roughly chopped
2 fennel bulbs, thinly sliced
550 ml chicken or vegetable stock
Grated rind of 1 unwaxed lemon
150 – 300ml milk (optional)
Salt & freshly ground black pepper to season
Fennel leaves to garnish
Heat the olive oil in a large saucepan. Add the onion and cook gently for 5 minutes or so until its soft but not coloured.  Stir in the sliced fennel.
Add the stock and the grated lemon and bring to the boil. Simmer gently for 20 minutes or so until the fennel is tender.
Transfer into a food processor or blender & and process until smooth. If its a bit thick you can thin it by adding a little more stock (or milk if you want the finished soup to be a bit creamier). Taste and season with salt and black pepper.
Garnish with a spig of fennel leaves and some grated lemon rind. Serve hot or cold.

Dalkey Mustard

We’ve just become fans of Dalkey Mustard.   As the name suggests, its Irish made & you wouldn’t believe how lovely this is.  It contains just mustard seeds, honey, wine vinegar, spices, sea salt & no nonsense.

Don’t take our word for it though; try uber chef Kevin Dundon’s recipe for Dalkey Mustard Dressing.

  • juice of 1/2 lemon
  • pinch caster sugar
  • 6 tbsp olive oil
  • 1 tbsp wholegrain Dalkey mustard
  • salt and freshly ground black pepper

Place the lemon juice in a screw-topped jar, add the sugar and a good pinch of salt, then shake until the salt has dissolved.

Add the oil to the jar with the mustard and shake again until you have formed a thick emulsion. Season to taste and chill until needed.

Gluten-Free Green Tomato Teabread

Incorporating a fruit or vegetable pulp into a recipe is a good way to make a moist gluten-free cake.  This recipe uses green tomatoes, which many people who grow their own should still have available, but any tomatoes will work fine. This makes a not-too-sweet loaf cake or ‘Teabread’.  Cut back on the sugar if you want a more savoury final result.
4-5 medium green tomatoes
2 tablespoons boiling water
75g vegetable margarine
200g sugar
2 eggs
250g Doves Gluten-Free Flour
1 tsp. baking soda
1 tsp. baking powder
Pinch salt
1 heaped teaspoon mixed spice
75g pecans or walnuts (coarsely chopped)
Cut the green tomatoes into chunks and run through blender with the water until creamy. Cream the margarine and sugar in a large mixing bowl and beat in eggs. Add the tomato pulp and beat well.
In separate bowl, combine flour, soda, baking powder, salt, mixed spice and nuts.  Add one cup at a time to tomato mixture. Stir well each time. When fully mixed, put into a greased loaf pan and bake for 1 hr at 350°F/180°C

This simple recipe for home made sugar free Lemonade was given to us by Sinead Ni Ghealbhain.  It really couldn’t be easier. 

Don’t worry about Xylitol – although it sounds like a nasty artificial sweetener its actually perfectly natural & very low GI.  This makes this recipes suitable for diabetics.


150g Xylitol
150ml Water
Juice of 3 Lemons
500ml of Still or Sparkling water


1. Add the xylitol and 150ml water to a small pan. Dissolve to xylitol in the water, bring the mixture to the boil and simmer for 2-3 minutes. Set aside to cool.

2. When the syrup is cool place it in a large jug with the juice of 3 large lemons.

3. Top up with 500ml of still or sparkling water.

4. Enjoy!

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