Archive for March, 2010

Garrai Glas

We got a phone call from TG4 today about their popular organic series ‘Garrai Glas’. The programme is returning this summer and they would like to hear from anyone who has an interest in fruit or veg gardening agus Gaeilge!

The presenter Sile Nic Chonaonaigh will be travelling the country this summer to see what the people of Ireland are growing in their gardens. The programme would like to hear from all ages and levels of gardeners.

If you’re not familiar with the show you can see highlights from the first series online at

For more information feel free to email or phone James Ryan on 087 2698 248 or e mail

Easy Spelt Bread Rolls

A customer of ours brought this recipe in for us to try.   We couldn’t believe just how simple these really tasty rolls are to make.  Just mix up the batter in the evening, leave it in the fridge overnight, and you can have hot, fresh, healthy spelt rolls for breakfast. 

Ingredients: (for approx 14 rolls)

500ml cold water
7g sachet easy bake yeast
1 tsp salt  (be generous – it will make a difference)
1 tsp honey
250g plain flour
400g wholegrain spelt flour

Put the water into a big mixing bowl.  Sprinkle in the yeast, add the salt and the honey, then mix in the flours.  Stir with a wooden spoon to make a soft dough.  Cover the bowl with clingfilm and leave in the fridge overnight. 

In the morning, use 2 spoons to lift out pieces of dough and place onto a greased and floured baking tray.  You want to use a generous dessertspoonful for each bread roll. 

Bake at Gas Mark 7/220C (200C for fan ovens) for 18 – 20 minutes.  Test that they are ready by tapping the base of the bun with the tip of your finger.  It will sound hollow if the bun is cooked.  Place on a wire rack, and serve as soon as they’re cool enough to handle.

GIY Ireland

Rob has just come back from a meeting of the chairs of GIY groups in Munster held at the Ballymaloe Cookery School in Shanagarry Co Cork.  It was fascinating to see how well all of the various GIY groups are doing and just how enthusiastic people all over the country are about growing their own vegetables.

There are now 60 GIY groups in 22 Counties and the number is growing all the time. 

For anyone interested in coming to GIY Dungarvan, our next meeting will be held on Thursday 8th April at 7.00pm in Dillon’s Bar, Wolfe Tone Road, Dungarvan.  Our speaker will be local horticulturalist Simon Fraser who will be talking about setting up a herb garden.  We’ll also be holding a seed swap on the night,  so bring along your surplus seeds and seedlings to swap with other GIYers.

If you want to be added to the mailing list for GIY Dungarvan contact us at

We are very pleased to have discovered a new range of baby foods called Plum Baby – made with organic ingredients and lots of love!

They are proving very popular with local Mums who have tried them so far.  We like the philosophy behind the brand, which is to create real food for babies, not just baby food – much of which is often salty, sugary mush.  They are made with all organic, responsibly sourced ingredients, with no additives or unnecessary fillers.

The  flavours are fab – things like Squash & Sweet Potato or Mango and Banana for 4+ months, and Parsnip, Carrot & Cheddar Mash or Sweet Potato with Lamb & Carrot for 7+ months.  There’s also a great “Super Porridge” for 7+ months with Oats, Spelt  Quinoa & Millet grains flavoured with Apple & Apricot.

To find out more, visit their website

Carrot, Orange & Saffron Soup

Anne attended a ‘Slow cooking’ course at the Tannery Cookery School in Dungarvan recently.  She came back not only enthused by some of the flavour combinations, but also with loads of tips and techniques to try out at home. 

One dish Paul Flynn demonstrated involved infusing saffron into orange juice.  There’s been a lot of interest in saffron’s benefits to eyesight recently, so this inspired Anne to try making a simple carrot and orange soup with saffron.

Ingredients  (approx 3 servings)
juice of 1 orange
Pinch saffron
Good splash of olive (or other) oil for frying
1 medium onion, diced
8oz (200g) carrots, chopped
1 pint (500ml) vegetable or chicken stock.

Put the juice of one orange into a small saucepan, add a pinch of saffron and leave to infuse on the hob over the lowest heat setting.  Meanwhile cook the onion in some oil until soft, add the carrots and heat through, then add the stock and the saffron-infused orange juice.  Cook until the carrot is soft, then whizz with a hand-blender until smooth. Season to taste and serve.

Waterford Festival of Food Launch

We were lucky enough to get an invitation to last night’s launch of the 2010 Waterford Festival of  Food at Lismore Castle.

The 2010 festival runs from 16th – 18th April.  If the launch is anything to go by, this year’s  festival looks as if its going to be bigger and better than ever.

Launch goers were treated to a fantastic launch menu designed by Eunice Power.  The best of Waterford fare included roast suckling pig,  dressed poached salmon, Barron’s bread & cakes and really light custard tarts by Tara’s. 

Our favorite dish of the night was a Pearl Barley stew with root vegetables.  We’re trying to get the recipe from Conor Foran from Lawlor’s Hotel in Dungarvan and will put  up here on the site if we can.

The festival is going to be a foodie’s delight with lots of cookery demonstrations, talks & walks, special menus at most of the restaurants in town,  special kids’ activities and much, much more.  Of course Sunday 18th April will be the giant farmer’s market on the Square in Dungarvan.

Here at Blasta Wholefoods we always have lots on during festival week & we’ll be setting out our stall shortly.  This year  for the first time GIY Dungarvan will also be taking part & we’ll have more information on that soon.

Further information on the festival is available from

Quinori is a mix of red and white quinoa, rice, sesame seeds and bits of chickpeas. Cooks in 15 mins and can be used as an alternative side dish in place of rice or potatoes, but we found it more interesting cooled and used as a salad. Just add finely chopped onion and red pepper and a lemon and olive oil dressing.

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