2 Pancakes – 1 Sandwich {Deleuxe Dessert Edition} XXX-extra-naughty

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Sweet Potato pancakes with… Peanut butter, pumpkin seed butter, strawberries, blueberries, natural vanilla yogurt & date syrup.

I can’t imagine anything that wouldn’t taste delicious on these.

Warmed poached pear & blueberry with honey & yogurt was another one I made.

Oh how silly of me!! Add nuts!! Of course! Other things that are popping into my mind.. Melted dark chocolate and pecan. Sesame seeds, banana, honey and ice cream.

Pretty much anything you think is sweet and delicious….. DO IT!

SEE FLOG POST BELOW FOR PANCAKE RECIPE.

 

 

2 Spuds – 1 Feast *{Explicit Taste} XXX

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These sweet potato pancakes are the business! Egg and sweet potato..”th th th th th tha thaaaats all folks!” Now I have to admit, I ate 2 entire batches one after the other- savoury followed by sweet. But in my defence, one must immediately act upon a dessert idea before it slips away.. And.. one must explore the capacity of one’s gut when one is a food explorer. Generally when I’m cooking sweet potato I eat the entire thing, skin and all. I love the skin! But today I was using just the inner spud to make the pancakes and I felt bad cause I didn’t want to throw the skin away. The skins were still fairly intact after I had scooped out the inside and I thought ‘Ah bless! They look like cute little boats’. BRAINWAVE!! ‘I will build the biggest fleet of potato skin boats the world has EVER seen and I will sail across…’ I joke.. you see, sometimes grownups like to make jokes (Yes I am a grownup now. I no longer need parental supervision when handling the sharp knife). Anyway, getting back to the real brainwave I had- ‘I’ll use the potato skins to bake some eggs in’. This little experiment turned out very well and I was trés sásta with the results. For those of you who don’t speak Frirish- that means ‘very happy’. The planning of my dessert had already commenced before I had even finished my feast, because I realized these pancakes would make a delicious sweet treat too. So I politely finished my food, excused myself from the empty table where I was sitting alone and began to make a second batch of pancake batter. What happened next will appear in the next flog entry.. if you care to take a look. It is a pancake sandwich with- peanut butter, pumpkin seed butter, strawberries, blueberries, natural vanilla yogurt and date syrup! And I liked it… A LOT!

Makes 4 pancakes
*Note: for quick cook time, you need a microwave to cook the sweet spuds.

Ingredients
   For Pancakes
2 Small-ish Sweet Potatoes
2 medium eggs
salt and pepper

   For Egg Boats
2 sweet potato skins
2 medium eggs

Method

  • Preheat oven to highest temperature.
  • Get a sharp knife, pierce each sweet potato at least 8-10 times. Rinse under some cold water. Pop them in the microwave one at a time for 4 – 4.5 mins until soft, but not soggy. Otherwise your skins will be useless for baking the eggs.
  • Cut each potato in half. Careful and accurate cutting here- as you want your skins to remain intact so they will hold the eggs for baking.
  • Scoop out the inside of the potato into a separate bowl. Again, easy going on the spooning. You don’t want pierce a hole in the skin. I would also try a leave a thin little layer of sweet potato to protect the skin.
  • Get a fork and give the potato a good mash, to get rid of the lumps. Leave it aside for a few mins to cool. If you add your eggs straight away while it’s still hot your eggs will start to cook.. and you don’t want that.. just yet.
  • Add 2 eggs to the potato and beat until it turns in a thick batter. Sprinkle with a little salt and pepper.
  • Heat some coconut oil in a pan. You want it hot but not too hot so that it won’t burn the mixture. Spoon out the mixture onto the pan- keep them on the small side as it will make them easier to turn. Let them cook for 4-5 mins.. But do check on them if you think they are cooking fast.
  • Gently flip them over. Give them another few minutes to cook on the other side.
  • Baking the eggs. I didn’t want the potato skin boats to tip over in the oven once I added the eggs so I built little tin foil supports for them. I just took to pieces of tin foil and crumpled them into boat shapes to house the potato skins.
  • Put the tin foil holders on your baking tray, add the skins. Now carefully crack an egg into either boat. One of my boats was slightly smaller so some egg white trickled out but that’s okay. Just make sure the yolk stays intact and in the boat. Here you can sprinkle with salt, pepper, herbs etc. Put the tray in the oven and bake for 8-10mins.

Caoimh’s Tips

~ If you don’t have time to make the potato skin egg boats.. Any kind of  eggs will work here. I made the pancakes again at the weekend and just fried 2 eggs and popped them on top of the pancakes.

~Carnivors- you could add bacon for added meat. You could add anything breakfasty really, mushrooms, beans.. Oooh cheese!

Happy Salad for Sad Tummy

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A busy Fringe Festival weekend at work inspired this salad. Burdocks chips and Difontains pizza- not to mention endless amounts of chocolate and more chocolate. Lads, I love you and I hate you. I woke up last Monday morning, with what can only be described as a food hangover. I was tired and achey and my belly felt like a little swollen red balloon- 99 of them to be exact. Not to be too descriptive of my bowel movements- but kind of like the M50 on a busy Monday morning.. Slow and backed up to the Red Cow Roundabout. I needed earth food- and stat! Vegetables, vegetables and lots of vegetables. 80-84.4% of time I eat relatively well. And 99.2% of that that time I feel pretty good. I have energy to work 2 jobs, I sleep well and my mood is moderately cool, calm and Caoimh. Having adopted a mostly healthy diet, I can now distinctly differentiate how my body/mind suffers when I indulge in shite food basically. These feelings I experienced on Monday morning were all too familiar. In fact, I think that is the way I always used to feel waking up when my diet consisted of fatty fries, takeaways, pasta, crisps and cereal. It would take me a good hour to wake up properly. I’m pretty sure I thought ‘this is just how you feel in the morning’. Which is a terrible lie because actually- I operate really well in the mornings! I would even go as far as saying that mornings are my favourite part of the day. Yes, I know. Outrageous. I do my best thinking, learning, exercising and just ‘being’ in the morning. I think what I am trying to say is that ‘what I eat- I become’. The weekend was indulgent- hey ho, whatever, no biggie, moving on, I won’t die and I’ll do it again no doubt….. But… I need to remember that this is going to affect – the mothership, my Caoimh Control Centre. For this salad I mainly wanted to cram myself with as much veg as possible but it actually turned out quite delicious.. Especially with the sautéed red onion in balsamic and honey. It definitely made my tummy feel better and then I (myself), Caoimh felt better about being better to myself, Caoimh.

Ingredients
1 ½ Red Onion
2 Cups of Spinach
Broccoli
Celery
Green seedless grapes
Dried Cranberries
Cashews
Olive Oil
Balsamic Vinegar
Honey

Method

  • Preheat oven- for roasting the cashews. 165*C. Let the pan preheat in the oven. Spread the cashews evenly in the pan. You can lightly spray with oil and salt, but I didn’t bother. Leave for 15-20mins. Make sure to check on them.
  • Chop and slice 1 ½ red onions. In a heavy based pot heat the olive oil. Add the onions and simmer until the soften.
    Add two generous tablespoons of balsamic vinegar to the onions, followed by one spoon of honey. Lower heat and let simmer for a few minutes.
  • In a large bowl, add 2 or 3 cups of spinach. Cut celery, broccoli and grapes into desired sizes and add to the spinach.
  • Drizzle the salad bowl with olive oil and a tiny dash of balsamic.
    Finally add cranberries and the roasted cashews to the mix.
  • Time to plate up- get a spoonóg and cover your salad in the red onion sauce.

C@oimhe Ca$$anova Ca$$erole

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I like warm, mushy dishes. I like warm mushy people too. 😊
This casserole was inspired/stolen from Cornucopia. They do a mean Casserole, so I decided to gather my ingredients and try and make my own. Honestly, it turned out nothing like theirs- but that’s okay, it was still tasty and that’s what being a food explorer is all about! I shoud really have a ‘bloopers’ section for the amount of times I’ve experiment with something new and it hasn’t quite turned out the way I wanted it to. There it is again- ‘expectations’. Expecting something to work out in a certain way and when it doesn’t – in pours the disappointment. Which is why I try and drop all expectations before I begin.. what will be, will be. That way, I am pleasantly surpsired when something turns out to be completely edible and fit for human consumption. (This is something I am trying to apply to all aspects of my life, not just cooking). This flog is also teaching me about ‘patience’. As an impatient human, I always want everything now! New idea- it needs to manifest now! Instead of taking the time to prepare I often jump off the boat into the middle of the ocean, only to realise- I’ve no air tank, no goggles, no snorkle, no flippers, eeeep no bikiki on!! Mission aborted. This applies to my cooking. I get an idea and instead of waiting until I have all ingredients/utensils/brain power- I dive in head first and try and cut corners. “Damn I don’t have this ingredient- feck it, I’ll use this instead”. Sometimes it works, sometimes it doesn’t. I also have a B.A (Hons) Degree in ‘winging it’. Before this blog, I rarely took note of quantities, cooking temperatures and duration. That’s all well and good if you’re just cooking for yourself but it becomes absolutely impossible to share your creation when you’ve no idea how you’ve made it. Learning- measure, time, slow down and pay attention.

Ingredients

1 head of broccoli
1 block of tofu
3 cloves of garlic
Half red onion
Capers Handful
1 large sweet potato
1 tin of coconut milk
Half cup of water
1 teaspoon turmeric
2 tablespoon Tahini Dark
Soy Sauce
Coconut oil
Salt and pepper

Method

  • Drain block of tofu. Cut into sections, wrap each one in kitchen roll/tea towel and drain as much as the liquid as possible. Don’t be afraid to press down on them.. Hard!
  • Cut tofu in cubes/squares/diamonds- leave to the side.
    Finely slice half an onion a and 3 cloves of garlic.
    Parboil or steam 1 head of broccoli for about 3 minutes- leave to one side.
  • Pierce the skin of your sweet potato 7-8 times. Pop in it the microwave for 6-7 minutes, depending on the size of your potato. Once cooked, slice in half and leave to one side to cool a little.
  • Heat a tablespoon of coconut oil in a heavy based pot/pan. Add onions and garlic and cook until soft. Add tofu to the pot and cook for a further 2-3 minutes on a low heat.
  • Drizzle with a spoon of soy sauce. Then add half a cup of water and full tin of coconut milk. Add two spoon of Tahini and stir well.
  • Take your sweet potato and cut it into chunks and add it to the pot, along with your broccoli and handful of capers (if you like capers).
  • Season with salt and pepper and add a sprinkle of turmeric. (I added a bit too much because my lid fell off as I was pouring- that’s why my Caoimhe Casserole looks very yellow indeed).
  • Cover the pot and let it simmer away for another 8-10 minutes. Taste! If you feel like it needs more salt/pepper- add it now.

Caoimh’s Tips
~ Gentleness. Be kind when stirring this dish. Tofu has a tendency to break up if it hasn’t been drained well enough. Same with the veg, most of it is already cooked before it goes in. This dish is stodgy anyway, so just keep an eye on how your bits are holding together. E.g if you over cooked the broccoli at the beginning, I wouldn’t add it until closer to the end for the final simmer.
~ Ensure that you have a enough liquid to cover the ingredients adequately while it simmers away. I’ve given rough quantities of the veg I used, so you may have a little more or a little less. Also feel free to add anything else you think might be tasty.
~ This would be nice served with some rice or naan bread perhaps.

Tasty 🔆Turmeric🔆 Eggs on Toast

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It’s all about the TURMERIC baby!!

This flog entry isn’t so much about the dish- which is essentially scrambled egg on toast. It’s about what’s mixed in with the egg. TURMERIC! This is one neat little spice and has been used for centuries.. Not only to make delicious cuisine but for it’s excellent healing properties. So much so, recent scientific studies are indicating that Turmeric could be just as good, if not better than certain pharmaceutical medicines- helping to treat conditions such as arthritis, depression and diabetes. Curcumin is the active ingredient compound found in turmeric. What makes it a superhero? Well, the most powerful aspect of curcumin is its ability to control inflammation and it is also very strong antioxidant. Diseases today such as cancer, ulcerative colitis, arthritis, high cholesterol and chronic pain can be the result of inflammation. Natural anti-inflammatory properties can help  alleviate pain and inflammation caused by injuries, rheumatism, menopausal stiffness, arthritis and symptoms of MS.

I don’t cook a lot of curries- however, I do eat a whole bunch of eggs. So will definitely be adding a lot more of this bad boy- Turmeric, to my diet!
Get it into ya Cynthia!

3 eggs scrambled- no milk
1 teaspoon of Turmeric mixed into the eggs
GF Multigrain toast
Humous on toast
Crayfish tails
Spinach & Avocado
Drizzle of rapeseed Oil