Wednesday, January 11, 2017

Quick & Healthier Pineapple Fried Rice

Happy New Year everyone! New year, new resolutions. My new years resolutions is to blog more. Since the arrival of my second baby, I've found myself sometimes a bit swamped with looking after the kids, and running the B&B. The blog was falling further and further down the priority list. I don't want that to happen this year. I hope to blog way more than the last two years. So new year, new promises.

First post of the new year has to be a healthy one. I thought this recipe for pineapple rice would be a tasty choice. I discovered pineapple rice whilst backpacking in Thailand and myself and Alan became absolutely obsessed with it. There was this one place on Koh Samui Island called Eat Sense, that, hands down, has the best pineapple rice I've ever tasted. There is a place here in Killarney called Khao that actually do a nice Pineapple Rice. But my aim with this recipe is to use turkey mince in place of the pork and make this recipe healthier. But not only healthier, faster too, using microwave rice and spice purees. This really is something you can whizz up mid week after a day at the office, and have yummy leftovers for the following days lunch too.


  • 1 pineapple
  • 1 microwave rice pouch
  • 400g turkey mince
  • 1/2 a green pepper, diced
  • 3 spring onions, diced
  • 2 tbsp of chopped coriander
  • 2 tbsp of  raw cashew nuts
  • 1 egg
  • Pinch of salt & pepper
  • 2 diced mushrooms
  • 1 tsp of thai red curry paste
  • 1 tsp of puree garlic
  • 1 tsp of puree ginger
  • 1 tsp of puree lemongrass
  • 1 tsp of chilli paste
  • 1 tbsp soy sauce
  • 1 tbsp of coconut oil

  1. Firstly half the pineapple and scoop out the flesh using a spoon. Chop up the flesh into cube size pieces.
  2. With a wok on a medium heat, add the oil and cook off the turkey mince. 
  3. When the mince is browned off, add the garlic, ginger, chilli, lemongrass, curry paste, salt and pepper and mix through.
  4. Add the mushrooms, pineapple pieces, and green pepper and stir fry.
  5. Break up the rice and add to the wok. Stir fry well to incorporate.
  6. Add the cashew nuts, spring onions, and coriander.
  7. Tilt the wok to one side, with the rice mixture to the other side
  8. Break in the egg and slightly scramble it, before incorporating the egg into the whole rice mixture.
  9. Finish with a dash of soy sauce and spoon the rice into the hollowed out pineapple halves.
  10. The filling would feed 4 servings, add another pineapple (reserving the flesh of the second pineapple for something else) to feed four people.

Tuesday, December 6, 2016

Aubergine, Sweet Potato & Chickpea Balti - A Low Fat Balti Hit

So my obsession with sweet potatoes is clearly continuing. I've been trying to maintain a healthy diet lately with the run up to Christmas well and truly here.However last Monday to Friday was a real dieters struggle was a series of dull boring low calorie dinners, and left me longing for the weekend to hurry up for my treats.

This week I decided I couldn't face another week of roast veggies and quinoa for 5 days on the trot. I don't think I can actually face roast veggies and quinoa again for a very long time. I wanted to make a meal I could look forward to, so I set about making this delicious, sweet and spicy vegetable Balti curry. It's gorgeous.
The perfect amount of fiery heat and the long slow stew of the vegetables lent a sweet and delicate flavour to the dish. The addition of spinach was because, 'why not'! It's super healthy, and packed with iron. I had half a tin of chickpeas leftover so decided to bung them into the mix too. They are a great source of protein and help you stay fuller for longer, or so I'm told. I must say they did the trick as I was completely stuffed at the end of my meal and didn't long for the chili con carne I had made the rest of the family.

I have enough for tomorrows dinner also and I'm looking forward to it already. Of course leftover can also be frozen if you are unable to take the same dinner two days in a row. I myself get like that sometimes, but I suppose it depends what the offering is. In this case, I'm certainly not dreading it. I can't wait.

Serves 4ish


  • 1 aubergine, cubed
  • 1 medium sweet potato, peeled and cubed
  • 1 red onion, finely sliced
  • 1/2 can chick peas
  • 500g of passata 
  • 1 tbsp balti paste
  • 1 garlic clove, diced
  • 1 ginger piece, diced
  • 1 large handful of baby spinach leaves, washed
  • 1 tbsp chopped flat leaf parsley
  • Salt and pepper
  • 1 tbsp of coconut oil
  • 2 tbsp of low fat natural Greek yogurt

To Serve
1 Small portion of brown rice per person


  1. Get a heavy based saucepan on a medium heat and add the sliced onions, garlic, ginger and oil.
  2. Fry them for a minute or so, then add the balti paste.
  3. Fried off the paste for another minute or so and add the aubergines & sweet potatoes.
  4. Add the passata and stir well to combine.
  5. Partially cover and simmer on a low heat for 40 minutes.
  6. Add the chickpeas and one table spoon of yogurt and stir well
  7. Simmer for another few minutes.
  8. Season well with salt and pepper and add the spinach leaves. Turn the heat off immediately and gently stir the spinach leaves through until wilted. The add the parsley.
  9. To serve, top each portion of curry with the second table spoon of yogurt and serve with a small portion of brown rice. (Mine is flecked with a small bit of black quinoa)

Wednesday, November 30, 2016

Maple Spiced Sweet Potato Muffins

It's beginning to smell a lot like Christmas.....

I've been absent of late from blogging. I had  to take a time out towards the end of our busiest B&B season ever. Things got very hectic and on top of doing Bed & Breakfast 24/7, I also have the two little monsters to look after. So in the end, something had to give and alas I'm afraid it was my blog! Now that we have closed for the season and I had some time to recuperate, I delighted to be back experimenting, photographing, tasting, and blogging all my favourite recipes!

And this is a wonderful recipe to return with!! These muffins, though not intentional, and bursting with Christmas tastes and smells! And with December starting tomorrow, this recipe is a highly appropriate come-back!

Last night I put down too many baked sweet potatoes for the dinner. Here I was thinking one of the kids would finally fall in love with baked sweet potatoes, instead of eating mashed regular potatoes. To no surprise, there was no such luck, leaving me with two spare baked sweet potatoes.

I let them cool fully and put them in the refrigerator over night. I remembered last winter experimenting with butternut squash muffins, and they tasted great. Howerver I totally forgot to write down how I made them, so I thought, with these spare baked sweet potatoes, I should really try to recreate that recipe again, and this time record the ingredients.

The spices used in the recipe and wonderfully Moorish and the use of oil and maple syrup give the muffins a great moistness. My kids adore muffins, and these muffins are a great way of hiding sweet potatoes in their diet. They are going to be the perfect lunchbox snack.


Makes 12 muffins

  • 225g plain flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon 
  • 1/2 tsp nutmeg
  • 1/2 tsp all spice
  • 140g light brown sugar
  • 75g raisins
  • 175ml milk
  • 30ml maple syrup
  • 60ml olive oil
  • 1 tsp salt
  • 1 egg
  • 150g of cooled baked sweet potato
  • 2 tbsp of mixed seeds


  1. Preheat the oven to 180 degrees.
  2. Line a muffin tray with muffin cases.
  3. Sieve the flour, baking powder, and spices into a large bowl.
  4. Add the brown sugar  and raisins and stir to combine.
  5. In a jug, add the egg, mashed sweet potato, maple syrup, and milk and whisk thoroughly to combine.
  6. Make a well in the centre of the dry ingredients and pour in the wet ingredients from the jug.
  7. Stir until all is combined and a batter is formed.
  8. Divide the batter evenly into the 12 muffin case. Scatter each muffin with some mixed seeds.
  9. Bake in the oven for 25 minutes.
  10. Remove from the oven and place on a cooling rack. 
  11. While the muffins are still hot, brush the tops of the muffins with some maple syrup. This with help make the tops sticky and crunchy and the maple syrup will also soak into the hot muffins.

Tuesday, August 16, 2016

Smoothie Bowl - On the Bandwagon & Loving it!

So anyone on Instagram will have noticed an increased presence in smoothie bowls in the Instafeed, people are going gaga for them. And sure why not, they are stunning to look at, and could quite possibly be the healthiest meal you will eat.

I adore them and now I'm hooked!! So versatile and pretty, there really is no right or wrong recipe, it's a little bit of what you fancy.

The premise though is, using a basic smoothie recipe as the base for the bowl. I would recommend making the smoothie slightly thicker than you would if you were going to drink from a glass.

Finally the toppings, you can mix anything from seeds, fresh fruit, dried fruit, nuts, chia seeds, quinoa. Whatever you fancy. These couldn't be healthier if you tried.

Here's the recipe for one of the smoothie bowls I make most often



  • 1/2 a banana
  • 1 tbsp of hemp protein powder
  • 2 tbsp of almond milk
  • 4 tbsp of frozen mixed berries
  • 1 tsp chia seeds


  • 1 tsp of chia seeds
  • 1 tbsp of chopped pineapple
  • 1 tbsp of melon
  • 1 tbsp of mixed desicated coconut/sunflower seeds/pumpkin seeds
  • 1 tbsp of walnuts, chopped


  1. Blitz your smoothie ingredients and pour into a bowl.
  2. Top the smoothie with the selected toppings

Monday, August 15, 2016

Rhubarb, Apple & Ginger Jam Muffin Surprise

I call these buns, Muffin Surprise, because you can't tell what type of muffin you are eating until you sink your teeth into one. These are a very simple muffin mixture recipe, with my secret divine homemade Rhubarb, Apple & Ginger Jam.

I cannot get enough of this jam, I'm literally obsessed. Not content with having this dreamy jam on scones and toast, I love to slather my pancakes with it, my french toast,heat it and top is over vanilla icecream (my fave), and now sneaking a spoonful into my muffin mixture.

Here's how to make the Rhubarb Apple & Ginger Jam


  • 500g rhubarb, diced
  • 300g of peeled chopped apple
  • 1 inch piece of peeled ginger, diced
  • 800g of granulated sugar
  • 2-3 tbsp of water


  1. Place all the ingredients in a large saucepan and bring to the boil. Simmer gently for 20 minutes or so until the jam has thickened. It will thicken further when cooled. Pour into sterilized jars (I sterilise the jars in the dishwasher). 

See!!! It's that easy, no excuse not to make your own jam, seriously!!

Rhubarb, Apple & Ginger Jam Muffin Surprise


  • 225g plain flour
  • 1 tsp of baking powder
  • 160g sugar
  • 170ml milk
  • 1 egg
  • 75g melted butter
  • Rhubarb Jam


  1. Preheat the oven to 180 degrees and line a muffin tray with paper cases.
  2. Sieve the flour and the baking powder into a bowl. Add the sugar
  3. Whisk the egg, milk and butter in a jug.
  4. Make a well in the dry ingredients and pour in the wet ingredients. Stir through until incorporated into a muffin batter
  5. Put 1 tbsp of batter in each muffin case, followed by half a tsp of jam in each case, then divide the remaining batter into all the cases.
  6. Bake in the centre of the oven for 22 minutes.
  7. Remove from the oven once baked and cool on wire rack

(Tip you can use shop bought jam of any description for this recipe to substitute the homemade jam)

Wednesday, July 6, 2016

My Bombay Potatoes - Simple ingredients, Awesome Flavours

The humble spud is getting yet another make over here. Where would I be without my potatoes! I simply adore them and quiet frankly could inhale them; mashed, chips, boil, cubed, any which way I love them. Being Irish, this comes as no surprise, but there are many other countries who champion the potato also.

Take Spain for example, Patatas Bravas or papa bravas are my one most beloved foods EVER! Then of course you have your french fries and your roasties from the likes of Europe and America, and Italy are doing their own thing with potatoes in the form of Gnocchi, as per my most recent Gnocchi recipe.

But surprisingly potatoes feature heavily in Indian cooking. A large proportion of Indians are vegetarians and potatoes are quiet often used in curries. This is a recipe for a 'dry' Indian Potato dish, a side dish I always order in Indian restaurants,the delectable Bombay Potatoes. A spicy potato dish using some great fragrant spices and tomatoes. It packs a real punch in the flavour department and is super healthy. There are so many different versions, but here is mine:


  • 2 large rooster potatoes, peeled & cubed
  • 1 onion, half diced, half sliced
  • 1 thumb-size piece of ginger, peeled and diced
  • 1 garlic clove, peeled and diced
  • 1 tsp of cumin seeds
  • 1 tsp of coriander seeds
  • 1 tsp mustard seeds
  • Salt & pepper
  • 1 tsp of turmeric
  • 1/2 tsp chili powder (I use mild)
  • 1 tsp garam masala
  • 4 tbsp of oil (I use Irish Rapeseed oil)
  • 2 tomatoes, sliced into wedges
  • 3 tbsp chopped fresh coriander


  • Put a large pan of salted water on the boil and par-boil the potato cubes.
  • Meanwhile, blend roughly the diced onion, the ginger, the garlic, the cumin, the coriander, the mustard seeds, turmeric, chili powder and garam masala.
  • When the potatoes are cooked, after approx 6 minutes, drain and allow to steam for a couple of minutes.
  • Get a large deep frying pan on a medium heat and add the oil. Then cook out the blended spice mixture for a few minutes. 
  • Then add the potato cubes and the tomato wedges, and cook for 10 minutes, stirring often. Add a couple of tablespoons of water if the dish looks like it's too dry and 'catching'
  • Before serving, scatter with coriander leaves.

This is the perfect side dish to any roasts, or in Indian it is simply enjoyed with some naan bread and pilau rice.

Monday, July 4, 2016

Chocolate Caramel Bites - Speedy Sweet Canapes

This post isn't even a recipe, I couldn't call it that, as these bites are just a simple assembly job. In saying that they taste amazing, too good not to share! I love to have something nice and sweet greeting all my guests arriving to the Bed and Breakfast. Sometimes I have time for cupcakes or brownies,  but there are some busy days when I don't have enough time for anything other that pimping up melted chocolate!

For these little bites from heaven, I use all butter shortcrust pastry case from Marks and Spencers. I have made these from scratch before using shortcrust pastry, but these shop bought ones are great, especially if you are on a time budget

A staple in everyone's pantry should be Nestle's Carnations Caramel Sauce, it's awesome! So good in so many treats.

The final ingredients were some dark chocolate and some candy sprinkles. Here's the assembly recipe!


  • 1 can of Carnation Caramel
  • 1 100g bar of good dark chocolate 
  • Sprinkles
  • Ready made mini  all butter shortcrust pastry cases


  1. Melt the chocolate in the microwave in 30 second bursts
  2. Place 1/2 tsp of carnation caramel in each pastry case
  3. Pour 1/2 tsp of melted chocolate over the caramel and place your sprinkle of choice on the melted chocolate.
  4. Put in the fridge for 20 minutes and they are ready to eat.

Perfect for a tea party, last minute guests, or a canape for a drinks party. I myself put them on a table in the hallway of my Bed and Breakfast, so chocolate is the first thing that my guests see when they walk through the door.

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