Cauliflower Soup

 I made this simple soup for lunch today.  I wasn't going to write about it but it turned out so white, creamy and smooth that I had to.  Joe had a friend over and they both loved it.

Cauliflower Soup
Serves 4 (and 2 babies)

1 med head of Cauliflower
1 onion
2 parsnips
1 large potato (I used 1 small and 1 med)
1 Tbs olive oil
1 pint of milk (I used powered milk to make mine)
1 cup water
1 bay leave
1 veg stock cube
pinch of nutmeg 
salt and pepper

Cut and wash Cauliflower.  Peel and chop the onions, parsnips and potatoes. Saute the veg in the oil over med heat for about 5 min.  Add salt and pepper.  Add milk and water to cover the veg.  Add the bay leave and stock cube.  Cover and bring to a boil.  Lower the heat to a simmer and cook until the veg is soft.  About 15 min.  Take off the heat, take out the bay leaf and add the nutmeg. Blend.  Taste for salt and pepper.

Everyone really enjoyed this soup...which is too bad because I would like to eat some more!

Mint Dour or Mint Yogurt Drink

 In Iran Dour or yogurt drinks are really popular.  When I visited Iran  I had dour 2 or 3 times a day. I posted a plain dour  but here is a recipe my mother-in-law has been making  for Mint Dour in a 2 litre bottle.

Mint Dour
makes almost 2 liters

500gm plain yogurt (it needs to be a bit sour)
1 tsp dried mint
1 tsp salt
1 1/4 litres water

Mix yogurt with mint and salt.  Add water and fill bottle. Shake the bottle. It will make just under 2 litres.  Enjoy right away or after its had a stay in the frig. 

Blackberry Muffins

Its a great year for blackberries in Ireland!  The past two days I've been out picking.  This year they are big fat and juicy but also sour.  I've been playing around with a low sugar/low fat muffin/cake recipe for a few weeks. Using my all time fav zucchini muffin recipe I replaced almost all of the oil with that old standby of apple sauce.  Also cut down the sugar (hey apples are Sweet!!!).

Blackberry Muffins
For 12 Muffins
2 apples
2 eggs
1/4 cup of sugar (If you want a sweeter use 1/2 cup instead)
1/8 cup of rapeseed oil
1 orange (the zest and juice)
1 tsp vanilla

1 cup whole wheat flour
2 cups self rising flour
1 tsp cinnamon
1/2 tsp nutmeg

pinch of salt

2 cups blackberries

 Oven 170c.  Peel and chop the apples.  Cover with water and bring to a boil.  Lower the heat and cook till soft about 5 min.  Blend or mash.  Cool a bit.  Mix with wet: eggs, sugar, oil, orange and vanilla.  Add the dry: flours, spice, salt.  Mix and add blackberries.  Fill the muffin tin and into the oven for about 30 min. 

These are a great breakfast muffin.  Most and not very sweet.  If you are used to  white flour, oil and sugar you may need to add 1/4  cup more sugar the first time you try this recipe.  The blackberries are soar this year so I'm going to add it next time!

Whole Wheat Blueberry Teddy Bear Pancakes

My Dad alway used to make me pancakes shaped like Micky Mouse.  Joe doesn't know about Micky yet but  he did like these teddy bear pancakes.

Whole Wheat Blueberry Teddy Bear Pancakes
for 4

1/2 cup whole wheat flour
1/2 cup self raising flour
1/2 cup milk
1 egg
1 tbs honey
 oil for frying.
Blueberries

Mix the dry, add the wet. Heat a pan with a little oil.  Make baby sized bears by using 1/4 cup of batter for the head and 1 tsp for each of the ears.  Add blueberry eyes and nose.  Cook until the little bubbles pop flip and cook for about a min more.  Joe loved them with cream cheese.

Zucchini Pancake or Kadoo Kookoo

I first had Kadoo Kookoo when an Iranian woman made it for me. She used zucchini, walnuts, mint and eggs to make her pancake.  Over the past two years I've played with her recipe and have added one small potato, flour, cumin and feta or goats cheese.  What I'm left is the perfect light lunch or even tart filling (if more eggs are added).

Zucchini Pancake or Kadoo Kookoo
makes 6 slices

2 cups grated zucchini
1 small grated potato
1 egg
1 Tbs flour
1 Tbs walnuts
1/2 tsp dried mint
1/4 tsp ground cumin
1 Tbs feta or goats cheese
salt and pepper
1 tsp oil for frying

Heat the oil in a pan on med heat.  Mix the the zucchini, potato, egg, flour, walnuts, mint, cumin, cheese, salt and pepper.  Pour into the pan to form one large pancake. Cook for about 5-7 min or until the bottom of the pancake is browned. Flip the pancake and cook the other side for 5-7 min or if you are like me and have trouble flipping large hot food than just finish cooking the pancake under the boiler.

Cucumber and Radish Yogurt

 Simple and refreshing.  A fast salad great for any rice dish.

Cucumber and Radish Yogurt

3 inches English cucumber

2 radishes

1 spring onion

fresh mint

1 cup of plain yogurt

salt and pepper

Cut up the veg.  Mix with yogurt.  Season.

 Yummy!

Egg Fried Rice

 I've been making this simple high in veggies Egg Fried Rice as a speedy lunch for my little boy.  It is one part cold leftover rice and one part veg with an egg for protein. Feel free to use any kind of veg you like fresh or frozen. Could also add any cooked meats if you wished.

Egg Fried Rice
serves 1 1/2

1 tsp sunflower oil
1 cup veg (I used shredded carrot, celery and spring onion)
1 cup leftover rice
1/2 tsp soy sauce
1/4 tsp chinkiang vinegar
1 egg
1/4 tsp sesame oil
toasted sesame seeds
pepper (and hot pepper if you like)


Heat a pan or wok with oil to med high.  Add veg.  Stir-fry for about 1 min.  Add rice.  Mix. When the rice is warmed  add  the soy sauce and chinkiang vinegar.  Mix. Make a well in the middle of the pan.  Add the egg  and pepper to the well.  Mix.  When the egg is cooked take the pan off the heat and add the sesame oil and sesame seeds.  Mix and Eat

A fast lunch and a great way to get extra veggies into a baby.  He picked out all the carrots from his and my bowl...and ate them all!

Shawn's Oven Chips (Fries)

 Shawn knows about potatoes. Back in May he brought 10kgs of potatoes over to our house.  Lucky for those Irish Red Roasters he told me about a very simple oven chip recipe.  Bring the potatoes to boil first! I have made one change to his simple recipe...add turmeric.  It gives the potatoes that golden 'fried' look.

Shawn's Oven Chips (Fries)
serves 2 1/2
3 large potatoes
1 tsp sunflower seed oil
1/4 tsp turmeric
salt and pepper

Cut potatoes into the size chips that you want.  Put in a pot of cold salt water and bring to a boil.  Drain and let the potatoes dry.   Mix the cooled potatoes with the oil, turmeric, salt and pepper on a cookie sheet.  Bake in a very hot oven (220c) for around 20-30 min or until golden brown.

note: This is also how to make the perfect roast potatoes that you can find with any roast dinner in any Irish pub.  Its just how you cut the potatoes and shake in the pot after draining.

Cucumber and Tomato Salad

This salad is is simple and fast to throw together. No one in my family (who eat salad) needs a recipe for this but for those who are new to Italian food may need some help. This salad is great as a side with pasta, or topped on bread as bruschetta. 

Cucumber and Tomato Salad

Cucumber (English or de-seeded)
Tomato
Basil
Olives
Soft Cheese (Feta or Mozzarella)
Olive Oil (1 tsp)
Balsamic Vinegar (1/2 tsp)
Salt and Pepper

Cut up some cucumber and tomato.  Rip up some fresh basil. Add some olives.  Top with cheese, oil and vinegar.  Salt and pepper if you like.

Gochujan Cucumber Salad

 This Gochujan Cucumber salad has a secret but I will share it.  Tahini!  Korean recipes often call for sesame seed salt, which is just toasted and ground sesame seeds.  My pestle and mortar are in KS with my sister so I had the idea just use Tahini.    I used tahini in bulgogi a few time and it works. Tahini and Gochujan mix together so well and they make the perfect not too spicy smooth dressing.

Gochujan Cucumber Salad

1 English Cucumber
1 green onion
1 tsp toasted sesame seeds
1/4 tsp gochujan
1/4 tsp tahini
1 tsp mirin (sweet rice wine vinegar)
1 tsp soy sauce

Mix the gochujan and tahini. Add in the vinegar and soy.  Slice the cucumber and green onion and dress.  Top with the sesame seeds.

This is a great salad for introducing a baby to gochujan...if your baby don't throw the cucumbers on the floor!

Oyster Mushroom Stir Fry

 Lidl has started selling beautiful Irish grown oyster mushrooms and they are only 1e. Feel free to use whatever kind of mushrooms that are local to your area. 

Oyster Mushroom Stir Fry
serves 2 as a main or 4 as a side

500 gram Oyster mushrooms cut into strips
1 onion cut into strips
1 green bell pepper cut into strips
1 green onion
1 tsp sunflower oil
1 tsp soy sauce
1/2 tsp chinkiang vinegar (black glutinous rice vinegar)
1/2 tsp sesame seed oil
a few sesame seeds

Heat the oil in a nonstick pan or wok to med high.  Add the veg and stir fry for 2-3 min.  Add the soy sauce and chinkiang vinegar. Mix, take off the heat add the sesame seed oil mix.  Plate and top with green onion and sesame seeds. Enjoy with rice.

Tteokbokki: spicy Korean rice cake/noddles

Tteokbokki is spicy Korean rice cake and my favorite Korean street food. I used to watch the Tteokbokki Ajumma (lady) standing outside my apartment cook up this spicy treat. I've changed the recipe a bit over the years (sugar instead of corn syrup) but it still taste great.

When I've made this in Seoul or Kansas I've always been able to find fresh rice noddle cakes, but in Dublin its dried rice noddles that need to be soaked over night. Not really fast food!
Tteokbokki
serves 2 as main 4-6 as a side
1 cup dried rice noddles soaked over night and drained or 2 cups fresh rice noddle/cakes
1 Tbs ginger garlic paste or 2 cloves garlic and 1 inch ginger minced
1 Tbs Gochujang
1/4 cup sugar
2 cups of water/broth

optional ingredients
boil egg for each person
Korean fish cake
Ramen noddles
cheese
In a large pan over med heat mix/melt the Gochujang, ginger garlic, sugar and broth. Add the rice noddle/cakes. Add more water or broth if the noddles are not covered. Cook for 15-20min or until the sauce is think and the noddles are soft. Feel free to add more more sugar or honey it its too hot for you.

Saeid and I enjoyed this bowl of fire with hard boiled eggs.

Stuffed Pizza

Love pizza toppings? Stuffed pizza is packed with way more toppings than a normal slice could dream of holding. This pizza needs a knife and fork!
Make one batch of my Homemade Pizza Dough and split the dough into one large (about 2/3 of the dough) and one small ball (1/3). The large ball will be the bottom and small the top.
Oil and line a deep dish pizza pan or spring formed pan. Push the large dough ball into the pan and using your fingers press up the sides. No need to roll the dough, just get your fingers dirty. Then roll out the smaller ball the the size of the pan. Fill the pizza. If using cheese lay that down first. Then any cooked toppings finishing out with a tiny bit of crushed tomatoes or sauce. Place the rolled top on the stuffed pizza and pinch the sides to seal. Cut a steam whole in the top if you like and bake at 220c (430f) for 25-30 min or until the crust in brown.

Let the pizza sit for a few min after you take it out, it will be hot inside!

I filled this one with ground beef, onions, red pepper and fennel and used 1/3 whole wheat flour in the dough.

Step-by-Step Homemade Pizza Dough

Homemade Pizza is not just fun but easy too.

Makes dough for 2 Pizzas
3 cups plain flour
1/2 tsp salt
1/2 tsp sugar
1 tsp yeast
1 tsp olive oil
1 cup warm water (- 1 tsp)

Mix 3 cups of flour and 1/2 tsp of salt in a big bowl. Make a well (hole) in the middle of the flour and put the 1/2 tsp of sugar and 1 tsp of yeast in the well. Put 1 tsp of oil in a cup, fill the cup up the rest of the way with warm water. Pour into the water into the well. Leave for 5 min to let the yeast proof (start growing).
How to Knead the Dough
Using a spoon slowly pull the flour into the well. Once all the water is mixed in use your hand to pull the rest of the flour into the dough. Now it is time to knead. Using the heal of hand to push the dough away from you and then pull back while turning the dough. Do this for about 2-3 min until the dough is smooth.

Let the Dough Raise
Cover the dough with a wet towel. Place in a warm place to double in size (about 2 hours). In the winter (or any season in Ireland) you may need to place the bowl in the oven with the light on or will a cup of hot water. The heat will help the yeast grow faster, but if your not pressed for time than don't worry about it.
Once the dough is doubled in size split the dough into two balls. Let rest for 5-10 min.

Roll out the dough on a floured board or counter top.
For a circle turn the dough 1/4 of a turn after each roll.
Make any kind of pizza you like!!!

Pre-heat your oven to its hottest setting. Bake the Pizza on a cookie sheet, pizza stone or tray. Should take about 12-15min to bake.

Lentil and Mushroom Cannelloni

Vegetarian cannelloni (and lasagna) is often just a tube of cheese topped with more cheese. Not really diet food! I made a 'meaty' vegan filling and then finish the dish with a tiny bit of cheese. Don't be put off by the number of ingredients. This really is a simple dish.
For Lentil and Mushroom Filling
Makes 4-5 cups
1 cup dried lentils
2 carrots
1 onion
5 sun dried tomatoes in oil
4 cloves of garlic
2 cups of mushrooms
1/2 tsp Marmite
2 Tbs tomato paste
1 cup of red wine
1/2 cup tomato sauce
hot pepper, salt, pepper, herbs, fennel,bay leaves and Italian herbs

Wash the lentils and cover with an about 2 inches of water. Bring to a boil with a pinch of salt, cover and lower the heat. Cook for 15min until most of the water is gone and the lentils are soft.

Get out your food processor with all its bits and bops. Mince the onion, garlic and sun dried tomatoes. Add to a non stick pan on med heat. Grate the carrots and add to the pan. Slice the mushrooms and add to the pan. Add 1 tsp fennel seeds and 2 bay leaves along with any other herbs and spices. Stir and let all the water cook out of the veg. This will take about 10 min. When the water is almost gone add the Marmite and tomato paste. Mix in. Add the wine. Let the wine cook out. Add the tomato sauce and lentils (drain the lentils first if there is lots of water). Cook for about 10 min, check the taste, turn off and let cool.

Marmite: love it or hate it. But you can't taste it in this dish, it just ups the 'meaty' taste.

For the Cannelloni
1 box cannelloni
1/2 cup tomato sauce
1 ball of fresh mozzarella sliced (125g)
few sliced olives and herbs to top
Lentil and Mushroom filling

Pre heat oven to 200c (400f). Put half the tomato sauce in a big baking dish. Fill the uncooked cannelloni and pack tighly into the baking dish. Cover with the rest of the tomato sauce. Top with the mozzarella, olives and herbs. Cover with foil and back for 20min. Uncover and bake for 10min or until the cheese starts to brown.

Try to let the cannelloni rest before eating, they are hot!!! The lentil and mushroom filling was so rich! I loved it, Saeid said meat would be nicer but he still had 3rds so I guess he liked it!