Rhubarb, Apple and Ginger Compote

I absolutely love a nutritious bowl of porridge before work each morning but the same old toppings can become a serious bore. When Grandad began to offer me bundles after bundles of rhubarb from his overgrown rhubarb patch I really had to be a little creative, I mean there's only so much rhubarb crumble you can eat ! So, I decided to veer from the usual summer berry and lime compote and try a new alternative; rhubarb, apple and ginger.

The compote is made purely from natural ingredients with no added sugar. For one very large jar, you simply put...

2 Apples (peeled, cored and roughly chopped)
5 sticks of Rhubarb (topped, tailed, peeled and roughly chopped)
1 thumb sized piece of Ginger (peeled and chopped finely)
1 Cup of Fresh Apple Juice
3 tbsp Date Syrup
1 tsp Ground Cinnamon

...into a large pot and allow to come to the boil. Once boiling, turn down the heat and allow the mix to simmer for 5-8 minutes  in order to stew the fruit slightly. Allow the compote to cool fully before refrigerating. But... if you're feeling really bold, enjoy a little bit first with some home-made vanilla custard and shortbread biscuits - yummmmyy !!!

The compote lasts for up to one week in an airtight container in the fridge.

Let's Play Catch Up

It's been a helluva long time since I last posted so much as a picture up here - but - have no fear - I am back in action! I have had a pretty hectic past few months between travelling and beginning to work at the new place that I haven't had a second to even scribble down an idea for Yummmmyy. I have however been snapping away, making sure to take pics of everything I have made or eaten over the past few weeks.  And so, without further adieu,  here's the food camera role...

Salted Caramel Glazed Choux Buns with a Vanilla Pastry Cream Filling. Trying recipes from work at home has to be one of my utmost favourite things. I spend so much time talking about what I'm doing in the pastry kitchen that when I finally show my family and friends the real goods that I can actually also produce at home there's a real sense of achievement.

Breakfast is clearly still a huge deal for me - it's 100% my favourite meal of the day. This is home-made granola, natural Greek yoghurt, fresh fruit and home-made rhubarb, apple and ginger compote. Grandad has a seriously overgrown rhubarb patch in the garden so when he began to offer me bundles after bundles of the stuff I had to be a little more creative than good old rhubarb crumble.

  

After a pretty crazy night out in town, myself and my brother Al decided to venture to TBC, the pop-up cafe by Daniella Moyles and Yogism in the George's St, Arcade to try the famous buckwheat-flax breakfast pancakes and frozen yoghurt. Holy moly were they good! Al went for the protein pancakes with fresh berries and fro-yo and I decided to try them with pineapple, maple syrup and coconut natural yoghurt. If I lived in town you would more than likely find me perched at a coffee table there every morning - they really were that good.

I HAVE FINALLY MASTERED THE SOUFFLÉ

I was seriously proud in work one evening to find that my soufflé had risen almost half its height. According to our head chef, my soufflé won out, hands down, over our chef de partie's best! No one has been able to wipe the smile off my face since.

I live in the Happy Pear - the greatest place to eat in County Wicklow. I really don't know how it has possibly taken me so long to discover this place but I'm so unbelievably happy to have now. The food there is unbelievably good. Everything is organic and healthy. Their salads are, hands-down, the best I have ever tried. They use fruit juices and nut butters to dress which I absolutely love due to my strange fear or mayonnaise and vinegars. Myself and my pal Mai have made it our morning ritual to stop by for a bowl of the place's delicious porridge topped with fruit compote and granola after the gym. The porridge is FREE and it's a mere euro for any toppings - you'd be a fool not to try it!

After a seriously long week I snapped a quick pic of my last plate in the restaurant. Peanut parfait with peanut brittle, cardamom foam, sesame paste and Dulcey Chantilly. I was one happy chef watching the waiter take that final plate from my pass.

It was my little cousin Oisín's 6th birthday a few weeks ago so, to celebrate, I baked him a lemon sponge with lemon curd, fresh strawberries and lemon butter cream. 

Another work recipe tried at home - homemade marshmallow. We make some pretty whacky flavours to serve as petit fours. However, at home I made a batch of vanilla which were deeeeelicious in vanilla and chilli hot chocolate.

Cutting chocolate biscuit cake - one of my least favourite things to do in work. They always seem to crumble to pieces. When I was asked to make a chocolate biscuit cake for an order I was amendment to find a recipe that held and would be easy on the poor soul left with the awkward task of cutting it. My head chef suggested using condensed milk as an alternative to sugar and golden syrup which actually worked a treat. Hopefully Ireland's bakers catch on and I no longer have to piece crumbly old biscuit cake together in order to form a few slices !

Macaroons - something I had never made up until a few weeks ago. I was so surprised at how easy they are to make - it's unbelievable! 

My "healthy balls ".

I have been warned by Mam not to call them that but I couldn't resist! These raw cacao, pecan and date bites are made with all natural and healthy ingredients. They're a delicious health conscious treat that really don't taste the slightest bit healthy. Don't worry, there will be a recipe to follow.

My Dad has entered into a new fase that I like to call smoothie madness. I'm not complaining though - every morning I wake up to a delicious vitamin packed smoothie to set me up for the day. The best part is that I don't even have to wash the blender! He puts everything, and I mean EVERYTHING, into his smoothies - carrots, ginger, cinnamon, avocados, even oranges and lemons with skins and all -  the list goes on. They're surprisingly delicious nonetheless. 

Hubba hubba...

Mam arrived home yesterday with a pack of Belgian sugar waffles. I decided to be bold and topped them with Nutella, fresh raspberries, date syrup, natural Greek yoghurt and toasted pecan nuts. They were heavenly.

Healthy Option Pancakes

After realising that you have somehow managed to eat triple your body weight in Christmas goodies, one must vow to eat healthily and possibly to restrain from indulging in any desserts or treats for the entire month of January. As you prepare to return to the office, you find yourself thinking of the boring, chocolate-free breakfasts and lunches you're going to have to prepare for the coming weeks. But, hold on, what if you could somehow manage to eat healthily without sacrificing too much flavour at all? This month, I am going to share a series of recipes for healthy alternatives to meals and treats that will leave you wondering how you ever found eating healthily that difficult at all.

First up is the 'New Year, New Me' Pancake, something that my gym-crazed brothers eat on a regular basis. I once turned my nose up at the thought of these three-ingredient-oddities, but, after working up the courage to try one, will never go back.

For one portion of these tasty pancakes, you will need...

1 medium sized ripe Banana

4 tbsp Porridge Oats

2 tbsp dessicated coconut

1 tsp Cinnamon

1 Egg

1 tbsp Raw Cocoa Nibs (optional)

What to do...

Simply break your banana in three, throw it into a cup and mash using the back of a fork. Add the egg to the cup and combine the ingredients. Stir in the cinnamon, oats, coconut and nibs and you're ready to start cooking.  

Melt a teaspoon of coconut oil in your pan over a low heat. Using a ladle, spoon your mix into the hot pan. My brothers go for one whopper pancake whereas I like to make three separate smaller ones. The mix should cook off like regular pancake batter, so, once you see that one side is done, flip them over to cook evenly.

How I like to serve them....

The banana can make these pancakes quite sweet so I like to pair them up with something a little tart. First, I stack them, then I plonk a dollop of home-made grapefruit curd on top followed by another dollop of Glenisk natural, organic, Greek-style yoghurt. I then throw on some segmented orange and top it all off with a few dried cranberries and dessicated coconut. 

Delicious.

Take my word for it.

To make these pancakes gluten-free, simply leave out the porridge oats when making your pancake batter.

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If you don't trust me and find the thought of banana and egg together totally revolting, why not try this second recipe for gluten-free pancakes. These will work out a little more expensive but they're worth it.

For one portion, you will need...

1 Egg 

2 tbsp coconut flour

4 tbsp semi skimmed milk

1 tsp maple syrup

Pinch of baking powder

What to do...

Whisk the egg, milk and syrup until combined. You can do this by hand - it only needs a little whisking,

Sift the flour and baking powder into the wet mixture and whisk again. 

Once combined, melt a teaspoon of coconut oil in your pan and spoon the mixture in allowing it to cook evenly on both sides.

Stack your pancakes up along with toppings of your choice and enjoy!

American Style Banana Pancakes

The weekend certainly calls for a breakfast that's that little bit special. I don't know about you, but come Saturday, I've had a serious bellyful of porridge. I usually turn to eggs or fresh fruit smoothies but this weekend I decided to go all out and make American style banana pancakes. They're super easy to make - you can even prepare them the evening before and leave the mix chilling in the fridge overnight. For me there's nothing better than sitting around enjoying a delicious breakfast together on a lazy Sunday morning.

Ingredients 

260ml Milk
2 Large Eggs
4 tbsp Butter (melted)
270g Plain Flour
2 tsp Baking Powder
4 tbsp Caster Sugar
2 bananas (sliced)

TO SERVE...
Fresh Berry Compote
Pecan Nuts
Natural Greek Yogurt
Maple Syrup

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Method

1) Using your electric mixer, whisk the eggs, melted butter and milk until combined. 
2) Sieve the baking powder into the mixing bowl, add the flour and the sugar and whisk again until combined. Allow the mixture to sit for at least 15 minutes before making the pancakes.
3) To cook the pancakes, heat your pan with half a teaspoon of butter and coconut oil. Put three ladelfuls of the mix into the pan to form three separate pancakes and place the sliced banana on top like so...

Once ready, flip to ensure that both sides are cooked

 - they should be golden brown in colour.

Enjoy as you wish. I like to serve a portion of three pancakes with a dollop of natural greek yogurt, a spoon of mixed berry compote, crushed pecan nuts and a drizzle of maple syrup on top - yum!

TO MAKE THE MIXED BERRY COMPOTE, FOLLOW MY SIMPLE RECIPE 

BY CLICKING ON THE LINK ABOVE.

Blackberry Scones

I've become blackberry crazy over the past few weeks. I use them in everything - when they grow right outside the door surely it would be a sin not to use them up! I fancied fresh scones this morning but when I realised I had no raisins I didn't know what to throw in. I went for a few blackberries I had picked with my little godson the day before.They  worked a treat. The delicious smell of these bad boys baking will be sure to have the troops out of bed and at the breakfast table in no time. 

Ingredients 

MAKES 8 SMALL SCONES 

Plain Flour

100g Caster Sugar

1 tsp Baking Powder

Butter 

1 cup Milk and Water to bind 

Handful Blackberries 

Method 

1) Preheat your oven to 180C/ 350F/ Gas Mark 4 and line a flat baking tray with grease proof paper. 

2) Add all of the dry ingredients along with the butter (cut into cubes), to the bowl. Using your fingertips rub the butter into the floury mixture until combined. 

3) Add half the milk and water to the bowl and stir - continue to add until the mix binds like a dough. 

4) Empty the bowl onto your flour dusted work surface and fold in the blackberries. Roll until the dough is about an inch thick and cut with your scone cutter. 

6) Place the scones onto your lined baking tray and bake for 15- 20 minutes until golden brown. Leave the scones to cool on a wire rack or enjoy hot with melted butter - yum!!!

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*Store the scones in an airtight container

 (if they happen to last past the cooling rack that is!) *

Mixed Berry Compote

Kids are heading back to school which means that Summer is coming to an end but that Autumn is just around the corner. Colourful walks through the leaf-strewn woods, fresh seasonal berries and fruits to bake with, wrapping up because its getting that little bit nippy - what's not to love? 

 

 There are so many baking possibilties with what Autumn has to offer. One of my favourites, although its not really baking, has to be fresh Autumn berry compote. I for one never thought that making berry compote could be so easy. Who knew it could be ready to eat in a matter of minutes! 

Ingredients

FOR 2  JARS

350g Frozen Berries 

Fresh Blackberries (throw in whatever you have harvested)

6-7 heaped tbsp Light Brown Sugar

2 tbsp Lemon Juice

Method

1) Add the berries, lemon juice and sugar to a large pan and stir.

2) Allow the mixture to come to the boil and then to simmer for 4-5 minutes.

3) You can serve the compote warm or hot but, before storing allow it to cool. Store the compote in the fridge once cool. It keeps for up to a week days although it never lasts quite that long in my house! 

I used my gorgeous preserve jars from Viking Direct to store the compote. They're perfect for keeping the compote fresh and they look that bit nicer than a regular jam jar!Viking Direct have a great range of bakeware and kitchenware - you'll be sure to find something you'd love on their site.

My favourite way to enjoy berry compote is to stir it into my bowl of porridge along with Linwoods Milled Organic Flaxseed. I mean who wouldn't love healthy pink porridge? 

Serving Suggestions

ENJOY BERRY COMPOTE WITH...

yogurt

pancakes

ice-cream 

sponge cake 

toast 

sweet bread

Autumn Berry Smoothie

It's that time of year again which means that blackberries are everywhere! I picked a bucketful last week and knew instantly that I had to make something seriously purple with my find and this autumn berry smoothie was it! It's super easy to make - simply blend all of the ingredients below together and enjoy!

Ingredients

MAKES & SMALL GLASSES

2 bananas

2 apples 

2 pears

2 cups blackberries

1 cup apple juice

6 tbsp yogurt (Glenisk Pure Original Blueberry Yogurt is great!)

Half a cup of crushed ice

Sesame Brown Soda Loaf

Bread is one of my favourite things to bake. I used to shy away from it as I thought working with yeast and kneading dough would be too tough for an amateur, but, with this simple soda bread recipe my mind changed completely. Bread doesn't need to be complicated in the slightest.

 Ingredients 

225g Brown Flour

225g Plain Flour 

1 handful porridge oats 

4 tbsp Bran 

6 tbsp sesame seeds 

2 tbsp brown sugar 

1 pinch of salt 

1 tbsp Bread Soda

500ml Buttermilk 

Method

1) Preheat your oven to 180C/ 350f/ Gas Mark 4, grease a loaf tin with oil and line the bottom with grease proof paper 

2) Sift the flour and bread soda into your bowl, then add the remaining dry ingredients and mix with wooden spoon 

3) Make a hole in the centre of the bowl and pour in roughly half the buttermilk and mix

4) Add the remaining buttermilk and stir (be careful that the mixture is not too wet- it should be firm but still 'plop' off the spoon - if it's too wet simply add a little more flour) 

5) Empty the mixture into your tin, sprinkle some seeds on top and bake for 35-40 minutes until firm to touch

6) Leave to cool on a wire wrack, slice and enjoy - I love to eat it with thick slices of vintage cheddar or real butter and raspberry jam.

Summer Strawberry and Orange Smoothie

Why not start your day with a vitamin packed summer smoothie? 

Smoothies are extremely easy to make and are also a great way to use up fruit that's starting to go that little bit too ripe. I always use a banana, natural yogurt and orange juice base for any smoothie that I make and pretty much add whatever fruit I can get my hands on.

This Strawberry Kiss Summer Smoothie is made up of strawberries, passion fruit, apple, orange juice, banana and natural yogurt.

MAKES 2 LARGE GLASSES

1.5 cups Orange Juice

Half cup of Natural Yogurt

2-3 cups Strawberries (either frozen or fresh)

2 Bananas

3 Apples (peeled and cored)

2 Passion fruit

1 cup of Ice

Simply blend all fruit with the juice and yogurt followed by the ice and enjoy !

Exams, Exams, Exams.

It's that time of year again - the dreaded exam season. The college library is packed with exam period blow-ins, there are no books available for that one particular subject you're stuck on, assignment due dates are creeping up and everyone is stressing to the max. I used to count down the seconds until that last dreaded exam was over, but, this year, things are a little different. It's hard to believe, but I'm currently studying for my finals. This is my last... ever.... exam period. In one way I'm delighted, but in the other, extremely sad. No more heading out more nights than staying in during the week, no more skipping lectures when the sun is shining, no more chilling with the college gals after a hardcore full day session in the library - I must grow up and face the real world - what a scary idea! 

Pulling all-nighters and last minute cramming are only known too well by us final year students. We've spent three years perfecting our tactics, and, we figure that to do it right, you really do need some serious brain food. I always make sure to stock up on Berocca and vitamin C tabs, but, the most important thing for me is to eat a good breakfast and to munch on vitamin-packed snacks while I study. Having said that, chocolate and sweet treats are also important - well I like to think they are-  so check out the recipe for my trusty exam time buddies; my all time fave; Millionaire's Squares, at the end of the post. 

I can never function properly on a regular day, never mind during exam period, without a good breakfast in my belly. Here are a few samples of what I munch on each morning before I get to work...

A nice big bowl of porridge topped with strawberries, blueberries, raspberries and Eucalyptus honey - it always does the job and keeps me going well into the day.

Vitamin packed blueberry and kiwi smoothies

To make these tasty treats simply blend...

1 Banana

 2 Kiwis

250g Blueberries

3 tbsps of Natural Yogurt

100ml Apple Juice

Small cup of Crushed Ice

... serve chilled, and enjoy! This smoothie is also perfect as a mid-study snack. It's full of vitamins and good sugars and, will keep you feeling wide awake while you work.

Granola topped with everything I can get my hands on! 

Natural Greek yogurt, raspberries, grapes, banana, almonds, dark chocolate chips, pumpkin seeds and honey - throw anything on top, it'll be delicious!

A breakfast feast; American Style Blueberry Pancakes topped with banana, maple syrup and strawberries. These have to be my favourite thing to munch on over breakfast, but, they do take a little longer than others to prepare. 

Ingredients

260ml Milk

270g Plain Flour

2 tsp Baking Powder

4 tbsp Butter (melted)

2 Large Eggs

4 tbsp Caster Sugar

Handful of Blueberries

Method

1) Whisk the milk, eggs and melted butter together in a jug

2) Sieve the flour and baking powder into another bowl, mix and then combine with the wet mixture using your electric mixer

3) Melt a tsp of butter and a few drops of coconut oil in a pan, spoon one ladle of the mix onto the pan and, using your spatula, shape into a circle.

4) Stick 4-5 blueberries on top of the pancake before you flip and make sure both sides are evenly cooked

5) Serve topped with banana, strawberries and maple syrup.

Porridge topped with apple, blueberries, flaked almonds, cinnamon and honey - another delicious breckie that will keep you feeling full well into the day.

Carrot and Passion Fruit Smoothie - another delicious smoothie that is packed full of energy boosting vitamins. It'll leave you raring to go! Simply blend...

1 Banana

1 Pear

1 Carrot 

1 Passion Fruit

1 Cup of Orange Juice

Half a cup of Crushed Ice

... serve chilled and enjoy.

Toast with my one true love; peanut butter and banana sliced on top. This may not be as filling a breakfast as some of the others but it's seriously delicious. 

The Trusty Study Buddy

Millionaire's Squares

I seem to make these bad boys every time exam period comes around. I know I said that healthy food is key, but, I think we all need a little comfort food at this time of year too!Just click on the name above for the easy recipe.

I'm going to miss spending every day with these pals for sure..
Now I must get back and study - wish me luck!

Carrot & Passion Fruit Smoothie

I woke up feeling a little under the weather this morning and decided that I needed to make myself some sort of vitamin packed breakfast. I thought of topping porridge with the usual chopped fruit and berries but instead I rooted through the fridge and pulled out a few carrots, pears and passion fruits and decided to whip up a pick-me-up smoothie. Blended carrot didn't sound overly appetizing to me, but, to my surprise this strange creation proved me wrong. This smoothie, packed full of vitamins, left me feeling ready to tackle my final semester assignment mountain.

 I'll just say one thing; don't knock it 'til you try it!

Ingredients 

SERVES 4

2 ripe bananas 

2 pears 

2 carrots

2 passion fruits 

2 cups orange juice

1 cup crushed ice
Mint leaves (to serve)

Method

There's not really much to making this smoothie 
- you pretty much whack everything in the blender, but here goes... 
just in case...

1) Peel and chop all fruit and veg and add to the blender 

2) Add the orange juice and blend on medium speed until smooth

3) Add in the crushed ice, blend again and, hey presto there's your super healthy vitamin packed smoothie - enjoy!