Back TO BAE-sics Part I

IMG_1269

In the words of Mattress Mick…. “I’m back, I’m back, I’m back with bang!”. Yes, yes.. over a year since my last recipe post. I’ve been VERY busy you see.. oh you know, just travelling the world, no responsibilities, having the experience of a lifetime- the usual. Oh and for those of you who don’t know who Mattress Mick is- stop what you’re doing, sit down, follow this link and watch the Dublin legend himself.

Mick- I salute you. If Mick can sell you mattresses, then I can certainly sell you bananas. Although.. these are no ordinary bananas, they are BAE-nanas. What makes them BAE? Well, before we begin could those of you that stood up to dance while watching the mattress Mick video sit down again, please.

In the modern human world of abbreviations BAE stands for- ‘Before anyone else’. Mainly used by cosy couples of instagram to refer to their significant other as BAE. Woah woah wee woah woah!! Stop right there! Stand up! (sorry, this post has been a game of musical chairs). I am single. I don’t have a significant other. I AM BAE. I PUT CAOIMH- BEFORE ANYONE ELSE. This shouldn’t solely apply to stunning, witty, adventurous, kind, honest, charismatic, exceptionally amazing singles.. like myself ; )  It should also be practised by those who partake in #couplegoal selfies. Putting yourself before other people- being SELFISH.

The Cambridge English dictionary defines the word selfish as “Someone who is selfish only thinks of their own advantage”. Other definitions imply that someone who is selfish “lacks consideration for other people; concerned chiefly with one’s own personal profit or pleasure”. Your honour, I object! Opposition is misleading the humans! I would like to file for a counterclaim against The Cambridge English Dictionary’s definition of selfish for their negligence to recognise the depth of the word in question and failure to disclose alternative opinions. Proceed counsel? Okay. My argument is that if you don’t put yourself first, do what’s right for you, do what you really want to do- then you’re not helping yourself and consequently you won’t be helping anyone. ‘Thinking of your own advantage’ isn’t a negative attribute- it only has negative side effects if that’s as far as it goes. Being selfish is looking after no.1- you! Taking care of yourself, nourishing yourself, being kind to yourself and loving yourself- is that a crime, your honour?  Once No.1 is in a steady place you are ready to reach out and help others No.2 (Erica), No.3 (Rita), No.4 (Tina) and Mambo no.5 (Sandra in the sun). I rest my case.

What has any of this got to do with BAEnanas? Everything! Part of putting yourself first involves looking after your health and your body. Eating BAEnanas won’t heal your life instantly but it’s certainly a step in the right direction. Everything that enters your mouth has the potential to nourish you. So remember to put yourself first, you are BAE and you can be the best bloody girlfriend/boyfriend to yourself.. WEAR THE CROWN, BE THE CROWN, YOU ARE THE CROWN.

Ingredients

1 large BAEnana
1/2 Cup of Oats
1/4 Cup of pumpkin seeds
1/4 Cup of pine nuts
1/4 sesame seeds
1 teaspoon cinnamon
100g/1/2 pack of blueberries
Honey
Fresh lemon juice.
Yogurt
Nut butter (Optional)

Method

  • Pre heat oven to 180 degrees.
  • Line a baking tray with baking paper. Add all your dry ingredients to baking tray- oats and seeds. Sprinkle with cinnamon. Disperse ingredients evenly across the baking sheet. Add to the oven for 8-10 mins. Remove when they turn golden.
  • Take your BAEnana, cut it in half and put it in the oven for 5-6mins until hot but not gooey.
  • In a saucepan add your blueberries, the juice of half a lemon, 3 tablespoons of water and 2 tablespoons of honey. Turn on to a mid-high heat. Keep stirring and let it come to a boil. Reduce heat and let it simmer so that the water evaporates and the juice becomes more syrupy in consistency.

Remove BAEnana from the oven, plate it up. Cover it with crunchy granola and blueberries, drizzle with honey and serve with yogurt.

Back TO BAE-sics Part II

IMG_1253

Since arriving in Melbourne I have dangerously rejoined Netflix. This means only one thing- BINGE WATCHING. I’m a bit late to the party but I recently started watching ‘Suits’. For those of you who don’t know, ‘Suits’ is a tv show about a top law firm in New York City. It follows the lives of Harvey Spector (yum)  ‘the best closer in the city’ and his prodigy Mike Ross (a young genius, who never went to law school but bluffed his way into the job because well, he’s the best). With 6 seasons to catch up on I have taken binge watching to the next level. I don’t know if it’s because I’m an actress but when I binge watch a series I love- I think, eat, sleep, breathe, dream and live it. Hence my heavy use of judicial jargon in my previous post ‘Back to BAE-sics Part I’.

My imaginary court hearing, Caoimhe vs The Cambridge English dictionary was quite fun to write actually. I fully embodied the role- I even wore the old school black robe and wig as I typed. Haha okay, that didn’t happen- but I did imagine what I would look like wearing it (Obviously I would have jazzed it up a bit with some ghetto gold. Perhaps a gold medallion, some ghetto hoops and gold encrusted grill. Although, in the end I opted to go grill-less. No one likes a lisp in court). I plead my case and sure enough I won. Of course I won, IT’S MY GOD DAMN IMAGINARY COURT ROOM!

If you hadn’t noticed already, I can go obscenely off topic when it comes to my recipe intros. I generally don’t make a plan or premeditate what I’m going to say. I unleash my mind and I start typing- my fingers follow my thoughts and the end result can sometimes be very unpredictable. I wouldn’t have it any other way. It is my channel, my safe space and what ever comes out at the end is my creation. It’s creative blabbering and it’s fun. I’m not sure where I go when I write like this; however,  I’m certain my mind does not remain here on planet earth.

I’ve managed to do it again! Write an entire post that has nothing to do with the recipe below. Whether or not you read this- the most important thing is the recipe. It’s not god damn rocket science and it’s definitely not original. I’m sure most of you have made these pancakes before and put your own spin on it with mouthwatering flavours. Good on you! This post merely serves as inspiration for those looking for new healthier ideas. The only thing original about this post are MY words. This is what is important to me. Creative expression. I AM BAE. I PUT CAOIMH- ‘BEFORE ANYONE ELSE’ and I knead to create, I knead to explore and I knead to do it for me. That’s what KNEAD4CAOIMH.com is all about.

(I’m one smooth operator- see how I managed to tie it all back to BAEnanas at the end. ; ) Case closed)

Ingredients

1 BAEnana
1 egg
1 handful of almonds
Seeds (Sunflower, sesame, pumpkin, chia)
1 Pear
Coconut oil/butter
Honey

Method

  • Easy peasy, get a bowl, peel your BAEnana and add it to the bowl and mash. Mash it as much as you can, then crack in the egg and mix it in until you get a slightly lumpy mix.
  • Take your handful of almonds, put them in a plastic bag or in the centre of a tea towel and bash them up with anything you can get your hands on. A pot, a cup, a hammer- until they are completely crushed up. If you happen to have pre crushed almonds- super!
  • Add your crushed almonds to the egg and BAEnana mix.
  • If you have any seeds lying around now is the time to chuck them in too.
  • Take your pear and slice it up. Mine was slightly hard so I laid my slices out on a plate, drizzled then with some water and popped them in the micro for 1 min. Heating the pear makes it go down well with the hot pancakes.
  • Preheat your pan, medium to low heat. Add a spoon of coconut oil/butter.
  • Slowly and careful spoon out your mixture into 4 dollops on the pan. They tend to spread out a bit as you pour so disperse them evenly over then pan so they’re not touching.
  • The ripeness of your BAEnanas will determine how long they take to cook. Ideally ripe BAEnanas hold together better. If they’re not that ripe they may be a little more temperamental. Just give them time. You want them to cook and firm up slowly, not burn.
  • Using a spatula and a fork gently turn the pancakes, the 2nd side wont take as long to cook as the first. Don’t over cook them, as you want them to retain some moistness. When they are ready, plate them, top with pear and drizzle with honey.

 

LET US BAKE: fish & chips

IMG_0609

In the beginning there was an artist and the artist said “let there be a universe“- and *POP* there was it was. The artist said “let there be a planet“- *POP* and so planet Earth was born. “Let there be peas“- said the artist. *POP*POP*POP* and…. here we all are… Little evolved peas! Marrowfat peas, garden peas, petite pois, mushy peas! Some of us come from small gardens, others grew up in tough agricultural neighbourhoods. We come in bags, tins, packets- frozen, dried, salted in water, no added sugar and no preservatives. It’s doesn’t really matter what kind of pea you are because we all come from the same place… oh, unless you’re genetically modified pea of course. (In that case you’ll need to find a GMO flog- sorry). All you peas out there inspired this dish. Isn’t it amazing what we can do when we all come together! Form a giant pea pleasure bath (sounds slightly erotic ) to bake our wonderful Haddock, the fish of the day. Think of it exactly like a Fish & Chips takeaway… except you takeaway the deep fat frying and you takeaway half the fat. As much as I love my salads, I’ve noticed an increase in my desire for warm dinners, mainly due to the drop in temperature. I could complain about my cold nipples but instead I’m going to thank the coldness.. because if I didn’t know what it was to be cold I’d never appreciate a hot Irish summers day (16°C on average says Google- mmm toasty). We live in a world of duality, or two-sidedness. Hot/Cold. Light/Dark. Masculine/Feminine. Happy/Sad. Healthy/Unhealthy. Caoimh/Everyone else Are they really opposites or are they just two sides of the same thing? One could not exist without the other. If I didn’t have Burdocks, Charlie’s, Beshofs, Zaytoons – all the wonderful examples of takeaway food in Dublin’s fair city- I couldn’t I have created LET US BAKE: Fish & Chips. So on a final note- next time you’re feeling sad, be thankful. For without sadness we wouldn’t know happiness. This is my happy face  (glasses on of course). (glasses off, dancing in the dark).

Ingredients
1 tin of marrowfat peas
200g of frozen garden peas
Half an onion
3 Fillets of Haddock (hake,cod could work)
Bread crumbs (optional)
4 small sweet potatoes
Garlic Powder
Chilli Powder
Rosemary
Rapeseed oil
Salt and pepper

METHOD

  • Pre heat over to 180°C.
  • Wash and slice you sweet potatoes into wedges. Put them on a baking tray, cover in some rapeseed oil (olive coconut/olive oil will work fine too). Sprinkle with chilli powder, salt and pepper. Pop in the oven on the top shelf, flip the chips around after about 20mins.
  • Take half an onion, slice and fry in pan until soft.
  • In a separate bowl, empty 1 tin of marrowfat peas (mushy peas) liquid and all, 150-200g of frozen garden peas, sprinkle with garlic powder, pepper and rosemary. Add your fried onions to the pea mix and plus 4-5 spoons of water and stir.
  • Empty pea mix into an oven proof dish. Take your fish fillets and disperse them evenly throughout. Keep one side of the fish exposed and sprinkle with breadcrumbs (optional).
  • Pop it in the middle shelf and bake for around 20 minutes. (Check on your sweet potato wedges again).
  • Serve with some garlic mayonnaise and lemon. Mmmmmm

Caoimh’s Tips
~ This dish is super easy to make. Any kind of white fish would work wonders here. (Hake, Cod)
~ Feel free to add more ingredients/herbs to the pea mix. You could fry some garlic with your onions if you don’t have garlic powder.
~ If you’re feeling fancy, you could make a white fish sauce to use instead of garlic mayo. Whatever you think.. you know what you like. I know I like you

Kaleø Kidnęy Bęan Baby Qüiche

image

This is a Kale and kidney bean Paleo Quiche (only Paleo if you use coconut oil instead of butter). I like to share recipes on my flog that are gluten free/dairy free/refined sugar free/vegan/vegetarian and pescartarian. Why? Because Jesus told me too! Hahaha. I know a lot of humans who have intolerances to certain food groups. It’s not a foodstyle choice on their part. One of my buddies is lactose intolerant- dairy is super mean to her! It hits her in the gut and she’s crippled with the pain. I want to feed my friends, not hurt them! Other humans I know have opted for vegetarian/vegan foodstyles, some have chosen to go gluten free. Others keep it oldschool and continue enjoy ‘cuisine á la mother’ served with big pint of milk. ‘Tis your choice (unless you have an intolerance obviously) If it hurts you, don’t eat it kiddo! You eat what’s right for you. My diet isn’t Paleo.. It’s more Caoimheo. My recipes might not be everyone’s cup of tea but at least if you fancy giving it a go or you get some inspiration to create your own dish- you won’t be held back by any intolerances/diet choices/foodstyles. It’s easy to make food- it can be a challenge to make it taste good, espcially when you’re not using conventional ingredients. I like taking traditional recipes and seeing where I can make some adjustments. Can I make a healthier equivalent that tastes just as good as the original? Sometimes yes, sometimes no.. but that’s all part of the fun I guess. I’m a food explorer with no final destination. It will be a lifelong voyage. I might get a boat.
So on a final unrelated note.. make some time for old people- they want to have the bants just as much as you do. You’ll be old too someday!

Ingredients

Crust (Makes 2 Baby Quiches)
Coconut Flour 100g
1 egg
2 Spoons melted coconut oil (4 if you want to go dairy free)
1 spoon melted butter
Chilli Powder
Salt & Pepper
Sprinkle of baking powder.

Filling
4 eggs
Kale
Kidney Beans
1 spoon of cream (Optional)
Grated cheese (Optional)
Salt & Pepper

  • Method
  • Preheat oven to 180/Gas Mark 6
  • In a large bowl, blend all crust ingredients. I found it easier to melt coconut oil and butter in the microwave first.
  • Bare in mind using coconut flour makes the mix a little more crumbly. If it’s too dry I’d add more butter/coconut oil. It doesn’t matter if it doesn’t completely bind together in the bowl- you just want the mixture to stay connected when you start to line the ramekins.
  • Grease your two ramekins with coconut oil/butter then slowly start to build your crust case. This involves adding a little at a time, starting with the base and patting it down firmly so that it creates an even  layer on the bottom.
  • Then it’s time to build the walls. Again same method, add a little bit of the mixture to ramekin, gently and firmly join it to the base then begin to evenly press it to the sides until you reach the height of the ramekin. I would take it in sections.
  • In a separate bowl, add 4 eggs and stir. Add 1 spoon of cream(optional) and a sprinkle of sea salt and pepper.
  • Take some Kale leafs and add them accordingly to the ramekins. I tried to keep the leaves closest to the walls of the crust so as to keep space in the centre to pour in the egg mixture. Drop in some kidney beans into the centre of the leaves.
  • Pour in the egg mixture, divided evenly between the two. Top with some more kidney beans and sprinkle with some cheese (optional).
  • Pop them in the oven for about 15-20mins. (I forgot to time mine, so that’s a guess) I would check on them after 15.
  • The quiches will rise slightly. You can stick a knife in to check if they are are cooked the whole way through.
  • I left mine to cool for a few minutes, then attempted to take them out of the ramekins. Luckily, it worked this time. So just be warned they might break up if you try to remove them.

Caoimh’s Tips
~ Slow and steady wins the race. Just be firm and gentle when packing your ramekins. Then mixture can be crumbly, however you want to make sure it’s packed in tight otherwise the crust won’t stay together.
~ You could make a large version if you don’t have small ramekins. You may need to up the coconut flour to 120g and use more butter/oil. Also you’ll need more eggs to for your quiche filling.

Ctrl-ALT-DELicious HIP AUBERGINE TOAST

 

with poached egg, tomato & sweet pepper chutney & avocadoimage

The very hip and happenin’ eggs and avocado combo has been a favourite of mine for a while now. Great for breakfast, 2nd breakfast, elevenses, lunch, afternoon tea, dinner and supper. A favourite of hipster Hobbits and just regular hipsters 😉 What makes it a hipster delicacy? I don’t really know to be honest but you can be sure to find endless variations of the notorious avocado toast on some of the hippest menus in town- not to mention it’s takeover on Instagram. Bloggers, floggers, vloggers, joggers and food fiends alike are keen keen fans. The imagery can get extremely vivid and colourful and hipster and cool, so cool- you just might drool. I sure do! The attention to detail is wizardry! The amount of ways you can slice an avocado is overwhelming. I always panic and end up spooning it out like a kiwi. Luckily it still tastes like avocado, not kiwi. I decided to get hipster in the kitchen and substitute regular toast for aubergine toast! Dipped in egg, coated in sesame seeds and ground almonds then pan fried in coconut oil. It was b-e-a-utiful! Crispy ALT toast, with gooey egg, avocado and tomato & sweet pepper chutney! Please do it! I know you’ll like it. And if you don’t.. it can be your little secret.

Ingredients
1 large Aubergine
3 eggs
Half sweet red pepper
5-6 cherry tomatoes
Tomato Chutney
1 Avocado
Ground Almonds
Sesame seeds
Coconut oil
Salt and pepper

  • Method
  • Finely chop the sweet pepper and tomatoes. Put them in a bowl and give them a good mash up, so they tomatoes go saucy.
    I already had some pre bought tomato chutney in the fridge, so I added 2 dollops to the tomato/pepper mix. If you have time you could make your own chutney from scratch. (Oh ballymaloe relish would be epic here actually)
  • Take your aubergine, cut off the top then slice it lengthways into desired thickness (think bread slices). I would suggest using slices from the centre, so that both sides are free of the outer peel.
  • In a shallow dish, crack 1 egg and give it a good whisk. In another dish mix together ground almonds and sesame seeds add sprinkle of salt and pepper. I didn’t measure but I’d estimate 4 spoons almonds, 1 spoon seeds. You can always make more it’s no biggy.
  • You want to simultaneously cook the poached eggs and the aubergine at the same time. Both are best eaten straight away. Boil the kettle and get a pot for the eggs and heavy based pan for the aubergine.
  • Add 3 tablespoons of coconut oil to the pan and turn up to a high heat.
  • Individually dip each slice of aubergine in egg, front and back. Then dip into the almonds, coating each side well. Put them straight on the pan and cook 3-4 mins each side. (Depending on your pan/heat might take less).
  • Everyone has their own way of making poachies. I pour boiling water into the pot, bring it to a simmer. Crack your egg into a small glass (makes it easier to tip it in). Take a spoon stir the water so you get a swirling, cyclone action. Then slowly pour your egg into the centre of the pot. Cook for 3mins.
  • Plate up aubergine, layer with chutney, sliced avocado and throw your eggs on top. Eat asap! Taste!

Caoimh’s Tip
~ Top with grated parmesan or cheddar! Mmmm
~ The aubergine could be a base for any sambo. Chicken & pesto could be a winner for the carnivores. Salmon, chive & cream cheese perhaps? Fried egg and bacon? Get funky. Get creative with the batter.. You could add a variety of seeds.
~ This is a gluten free option but you could definitely make a batter using regular flour.