Homemade Irish Brown Soda Bread

I love making homemade bread. It brings a kind of nostalgia and comfort. This is a dense bread with a crispy crust and soft inside. SO easy to make. It works really well to serve with soups and stews . ( Be sure to serve with lots of butter too...mmm)




Recipe:
• 2 cups all-purpose flour
• 3 cups whole wheat flour
• 2 tsp baking soda
• 1 tbsp baking powder
• 2 tbsp brown sugar
• 2 1/4 cup buttermilk

Preparation:
• Preheat oven to 400 degrees celcius.
•Measure all dry ingredients into a large bowl. Combine well and make sure there are no lumps of brown sugar. Pour in the buttermilk. Stir just until dough forms.
•Turn the dough out onto a lightly floured surface and knead for about 1 minute until the dough comes together. Divide the dough in half, press down on tops of halves and slightly form into a rectangle. Place the two loaves on an un-greased baking sheet. Sprinkle the tops of the loaves with a bit of flour and with a knife, mark the shape of a cross on the top of each loaf.
• Let the loaves rest for at least 10 minutes.
•Bake on the middle rack for about 40 minutes.

Friday Night Dinner

SPICED BUTTERNUT-APPLE SOUP

faaaantastic!

Recipe:

Spiced Butternut-Apple Soup

• 1 medium yellow onion, chopped
• 1 rib of celery, chopped
• 1 carrot, chopped
• 2 tbsp butter
• 1 butternut squash, peeled, seeded
• 1 tart green apple, peeled, cored, chopped
• 3 cups chicken or vegetable stock
• 1 cup water
• 1/4 tsp each of cinnamon, nutmeg, curry powder, cayenne pepper, sea salt, cracked peppercorns

Preparation:
• In a large saucepan, over medium-high heat, melt the butter. Do NOT let the butter brown. Add in the onion, celery, and carrot. Sauté for 5 minutes.  (Be sure to turn heat down if the vegetables start to brown.) Add squash, apple, broth, and water. Bring to a boil. Cover, and reduce heat to a simmer. Cook for 30 minutes. Puree and return to a clean pot. Stir in the spices.

THE BEST Oatmeal Chocolate Chip Cookies EVER!

RECIPE COMING SOON

Chickpea and Quinoa Salad

Salad:

• Lettuce

• Baby spinach leaves

• Avocado

• Cucumber

• Grape or cherry tomatoes

• Red, yellow, and green peppers

• 1/2 Can of chickpeas, drained, rinsed, shelled

• 1 Package of flavoured quinoa ( I used French-style flavoured quinoa)

Dressing:

• 2 Tbsp olive oil

• 4 Tbsp rice vinegar

• 1/4 Tsp dry mustard

• 1 Tbsp brown sugar

• 1 Garlic clove, minced

• 1/8 Tsp salt

• Pinch of ground pepper

• Pinch of cayanne pepper

NOTE: If you wanted, I suggest grilling some honey glazed (or honey mustard) chicken to add. Also if you wanted to add some cheese to the salad, I would suggest grilling some haloumi cheese.

Avocado and Tomato Toasties

This one is my own creation. A little tribute to my favourite...AVOCADO!

Recipe:

• Ciabatta Loaf ( or favourite bread )
• 1 Tomato slices
• Avocado sliced- about half
• Mozzarella cheese
• Red pepper flakes
• Cayenne pepper
• Fresh cracked pepper and/or peppercorns
• Sea salt
• Olive oil

Preparation:

• Preheat oven to 450 degrees celcius.

• Cut ciabatta loaf in slices, however way you please. In a bowl toss together a tablespoon of olive oil, the spices, the tomato, and the avocado until coated. Put the mixture over the slices of ciabatta. Slice some mozzarella cheese and place on top. Drizzle a little more olive oil on top, add some more pepper and flakes.

• Place the slices on a baking sheet.

• Bake for 10 minutes or until bread has crispy edges and the cheese is melted.

ENJOY!

Thai Peanut Noodle Salad

 Our household loves trying new flavours, so I decided to try making something that I've never tried before... Thai Peanut Noodle Salad. It's definitely unique in flavour, and it's yummy.

* RECIPE COMING SOON *

African Curried Coconut Soup with Chickpeas

All I can say is... YUM.

I've adapted this from Epicurious... added a few personal touches.

Recipe:
• 2 tbsp canola oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeño chili, seeded and finely chopped * I didn't have one so I left this out (still tasted great) *
• 2 large garlic cloves, minced
• 2 cups low-sodium vegetable broth
• 1 can chickpeas, rinsed and drained
• 1 cup chopped tomatoes, canned and liquid drained
• 1 tbsp hot or mild curry powder
• 1/2 tsp salt
• Fresh ground pepper, to taste
• 1 14 oz can of coconut milk
• 3/4 cups cooked white or brown rice * I used brown *
• 2 tbsp fresh ground or chopped cilantro


Preparation:
• In a large saucepan, heat oil over medium heat. Add in the onion, bell pepper, and chilii (if adding in), keep stirring until they're softened -about 5 minutes. Add garlic and cook stirring constantly for 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt and pepper; bring to a boil over high heat. Reduce heat and simmer gently, uncovered, stirring occasionally -about 10 minutes. Add the remaining ingredients and cook stirring occasionally- about 5 minutes. Serve.
and most importantly... ENJOY!

Apple Streusel Cinnamon Swirl Cupcakes and Homemade Applesauce

Are you drooling? It's okay I don't blame you.

*Recipe and Preparation coming soon*

The muffins are ready

Homemade Apple Sauce


Now serve the warm cupcakes with hot homemade apple sauce... YUM!

Weapons of Mass Destruction

Sweets time! Got to have some balance, right?!
Brownie-Centred Oat Squares
D-e-l-i-c-i-o-u-s!

Recipe:

Oat Crumble:

• 2 1/2 Cups Oats

• 3/4 Cup Flour ( I used Whole Wheat Flour )

• 3/4 Cup Brown Sugar

• 1/2 Tsp Baking Soda

• 3/4 Cup Soft Butter, or Margarine

Brownie:

• 3 Oz. Bittersweet ( or Dark ) Chocolate, Chopped

• 1/2 Cup Butter

• 1 Cup Brown Sugar

• 1 Tsp Vanilla Extract

• 2 Eggs, Beaten

• 1/2 Cup Flour ( I used Whole Wheat Flour )

• 1/4 Cup Cocoa Powder

• 1/2 Tsp Salt

• 1/4 Cup White Chocolate Chip, 1/4 Cup Milk Chocolate Chip, 1/4 Cup Semi-Sweet Chocolate Chip

Preparation:

• Preheat oven to 350 Degrees Celcius

• Grease a square pan and add about 3/4 of the oat crumble to the bottom of the pan, press mixture down

• In a bowl melt bittersweet chocolate and butter. Once melted add in brown sugar and vanilla and stir thoroughly. Add in eggs mix thoroughly. Add in flour, cocoa, and salt. Mix until smooth.

• Stir in chocolate chips.

• Pour brownie batter on the Oat crumble mixture in the pan. Spread batter evenly.

• Add the rest of the oat crumble on top.

• Bake for 20-25 minutes

• Heat a heaping spoonful of Nutella in the microwave just until loosened. Using a fork sprinkle Nutella over the top of the squares.

• Let cool for about 10 minutes. Serve warm.

ENJOY!

Vegetable Curry

OH MY GOODNESS, OH MY GOODNESS, OH MY GOODNESS!


1. Do you want the best curry in the world?
2. Do you want the privilege of making it in the comfort of your own home?


Well great, here's your chance.


Vegetable Curry thanks to "The Vegetarian Student Cookbook" that I picked up from Chapters the other day.

Best purchase ever? I think so. My brother is Vegetarian so while I'm at home I convert to a Vegetarian lifestyle. I'm extremely excited about this recipe... DO YOURSELF A FAVOUR AND MAKE IT!


Double it and triple it cause you'll want it everyday.

Cooking in the pot. Your whole house will smell ridiculously good.

Ready to serve!

Best Vegetable Curry Recipe (with a few personal tweaks) :
• 3 Tbsp Safflower Oil
• 1 Onion, Sliced
• 2 Garlic Cloves, Minced
• 1 Tbsp Ginger Paste ( Or Fresh Ginger... Peeled and Grated)
• 1 Tbsp Cilantro Paste ( Or Fresh Cilantro, Chopped)
• 1 Tbsp Hot Curry Paste or Powder
*Incase you were curious here is a list of the spices that were used in the Hot Curry Powder I used*
-All spices are powdered: Coriander, Turmeric, Fenugreek, Cumin, Salt, Dry Mustard, Rice Flour, Paprika, Fennel, Garlic, Onion, Cinnamon, Chilli, Clove, Ginger, Pepper, Bay, Cardamom, Nutmeg, Spice Extract
• 1 Tsp Cinnamon
• 1 Lb. Potatoes, Peeled and Cut into Cubes
• 14 Oz. Can of Crushed Tomatoes
• 1 1/4 Cups Vegetable Broth (Stock)
• 1 Tbsp Tomato Paste
• 8 Oz. Mushrooms
• 8 Oz. Peas
(I didn't have peas available so I used 1/2 cup Spincach... I HIGHLY recommend adding Spincach. I used frozen spinach that had been defrosted)
• 1/3 Cup Ground Almonds
• Salt and Pepper to taste


Preparation:
• Cook Basmati Rice as package directs. (I used Brown Basmati Rice)
• Heat oil in a large saucepan, add in the onion, garlic, ginger, curry paste or powder, and cinnamon. Cook for 5 minutes. Add in the potatoes, tomatoes, vegetable stock, tomato paste, salt and pepper. Bring ingredients to a boil, cover and simmer gently for 20 minutes.
• Put almonds in a food processor until finely ground.
• Add in the mushrooms, peas, spinach, ground almonds, and cilantro to the pan and simmer for another 10 minutes. Taste and adjust seasoning.
• Serve with Rice and Naan Bread.


ENJOY!