This sausage roll is a great mixture of flavours and textures. Inspired by Bourke Street Bakery, a baking reference bible from one of Sydney’s landmark bakeries. I amended the recipe by basing it on my glutenfree shortcrust pastry and putting Quinoa into the lamb meat to add an extra bit of texture and flavour. Just beautiful, hot from the oven or cold for lunch in … Continue reading Lamb Harissa and Quinoa Rolls
I love Birds… Bird ornaments ,Bird pictures, and now this… My Easter present, not chocolates, not an egg… Guess what it is!! Continue reading Better than any Easter Egg…Happy Easter!
A Duxelle is a usually a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter and or cream and then usually reduced to a paste – used most notably in Beef Wellington or as a garnish. Adapted slightly and not turned into a paste, this makes a delicious side dish working really well with a whole roast chicken. It also works perfectly … Continue reading Duxelle of Mixed Mushrooms Celeriac and Carrot
I have reposted this in honour of earth day 2012.. Every little helps so here is how to make your kitchen a little greener.. At this time of year my world is starting to revolve around my garden, getting it ready for summer and planning my herbs and veggies for the coming months. The Irish weather can always be a challenge but I’m really optimistic … Continue reading Green your kitchen for earth day….
I had totally forgotten about these little treats and was rooting though my books of recipes recently and remembered how easy and tasty these little fruit and nut balls are. I developed this receipe for a cookery courses I first gave years ago, as a nice energy giving snack or post workout treat. Really easy to prepare, keep them in an airtight tin if you … Continue reading Delicious Fruit and Nut Snacks
oliveoilandlemon 