RECIPE

• 1 litre of milk (raw or pasteurised)
• 1 small tub of plain yoghurt (I use Mossfield)
• A thermometer
• A saucepan

METHOD 
This is my version of yoghurt. Safe to say that over the years, I have made quite a bit, but I have a renewed interest in it with Jersey milk, which is a different level altogether! If you haven’t made yoghurt before, do give it a go. The process and the outcome are a revelation!

Pour milk into saucepan. I mostly use raw milk to make it, and I have two techniques. Either bring it up to over 80 degrees and then cool to about 45 degrees. This pasteurises the milk before adding the yoghurt to inoculate. Or if the milk is very fresh, I heat it to 45 deg. Using a food thermometer here is so useful.

I mix in a tub of plain yoghurt into the milk. Then I cover with a lid and put the saucepan beside the tank in our hotpress where it is warm. I sometimes cover the lid with a towel. That is it. Come back the next day, and you will have yoghurt! I strain it through muslin and a sieve to make a Greek yoghurt version. 

Anne Maher

Soup for breakfast? What a thought! But you would be surprised how common it is around the world. A nourishing broth though and I absolutely love this! Real beef broth is the secret!!! Here is the Sally Fallon Morell version from the Weston A Price Foundation. Irish measures.
 
Ingredients

• 4 to 5 red onions
• 4 tablespoons butter
• 2 litres beef stock
• ½ cup cognac
• ½ cup red wine
• 2 tablespoons arrowroot mixed with
• 2 tablespoons water
• sea salt or fish sauce and pepper

 
Instructions

1. Use your food processor to slice onions very thinly.
2. Melt butter in a large, stainless steel pot.
3. Add the onions and cook on the lowest possible heat, stirring occasionally, for about 2 hours, or until the onions are very soft and slightly caramelized.
4. Raise heat a bit and cook a few minutes longer, stirring constantly. The onions should turn brown but not burn.
5. Add wine, cognac and stock.
6. Bring to a rapid boil and skim off any foam that may rise to the top. Add the arrow root mixture and season to taste.
7. Serve with round croutons and a platter of raw cheeses.

​Anne Maher

A good broth recipe is a godsend. Change up the meats for chicken, beef or ham.
​
Ingredients:

• 200g lamb neck or shoulder, cut into 1-inch pieces (you can also use leftover cooked lamb)
• 1 litre of lamb/chicken stock
• 1 large onion, chopped
• 1 carrots, diced
• 1 turnips, diced
• ½  cup pearl barley, rinsed
• 1/4 cup dried green split peas, rinsed
• 1 tsp chopped fresh parsley  
• Salt and freshly ground black pepper to taste

Instructions for cooking Scotch Broth:

1. Prepare the Lamb (if using raw): If you’re using raw lamb, place the lamb pieces in a large pot and cover with the water or lamb/chicken stock. Bring to a boil, then reduce heat and simmer gently for about 1 hour, skimming off any foam that rises to the surface. If using leftover cooked lamb, skip this step and add it later.  
2. Add Vegetables and Barley: Add the chopped onion, diced carrots, and diced turnips to the pot. Stir in the rinsed pearl barley and split peas.
3. Simmer: Bring the soup back to a gentle simmer. Cover the pot and cook for another 1 to 1.5 hours, or until the lamb is very tender, the vegetables are cooked through, and the barley and split peas have softened and thickened the broth. Stir occasionally to prevent sticking.
4. Add Cooked Lamb (if applicable): If you’re using leftover cooked lamb, add it to the pot during the last 30 minutes of simmering to heat through. You can shred the lamb if desired.
5. Season and Finish: Once the broth has reached your desired consistency and all the ingredients are cooked, season generously with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley just before serving.
6. Serve: Ladle the Scotch Broth into bowls and serve hot. It’s a meal in itself!

Make Ahead: Scotch Broth is a great soup to make ahead of time. The flavors will meld together even more overnight. Store it in the refrigerator and reheat gently. It also freezes well.

Anne Maher 

When I see pannacotta on a dessert menu I am always keen to try it. I wanted to see if I could replicate with raw milk and came across some versions that seemed interesting to try! Have you come across clabbered milk? Take the raw milk and leave out in the kitchen for 3-4 days until it turns to curds and whey. Strain out the curds and you have the basis for this dish.
 

• 1 bottle raw milk clabbered
• 1 sheet of gelatin melted in warm water
• 1 tablespoons maple syrup / raw honey
• Vanilla extract – a few drops
• Berries to decorate

 
Mix the clabbered curds with maple syrup, vanilla extract and gelatin. Pour into moulds or ramekin dishes. Set in fridge overnight. Serve with berry compote!
 
A probiotic dessert! 

​Anne Maher

I am adapting this recipe from Nourishing Traditions (Pg 198) with metric measures. Sniffling season is upon us, and this is a winter warmer that is sure to satisfy.
 
Chicken stock

• 1 tin of coconut milk or a packet of creamed coconut
• ¼ tsp of chilli flakes
• 1 tsp grated fresh ginger
• Juice of 1 lemon
• Sea salt
• Green onions finely chopped
• 1 tblsp coriander chopped

 
Optional ingredients…

• Shredded chicken
• Pasta
• Mushrooms
• Leftover cooked vegetables

 
Method
Bring the stock to the boil and skim off any foam that rises to the top. Add coconut, lemon, chilli and ginger. Simmer for 15 minutes. Add chopped onions and coriander. 

Anne Maher

This month's recipe from The Happy Pear would be delicious in a mezze, and add last month's recipe, Labneh.

This roasted beetroot hummus is a deliciously creamy and vibrant dish, perfect for serving as a dip. The earthy sweetness of the roasted beetroot pairs beautifully with chickpeas, garlic, and tahini to create a delightful blend of flavours.

Serves 12

Ingredients

• 2 cloves of garlic
• 1 x 400g tins of chickpeas
• Juice of 1 lemon (approx 50ml lemon juice)
• 2 tbsp light tahini
• ½ tsp ground cumin
• 3 tbsp olive oil
• 250 g beetroot
• Salt and black pepper (to taste)
• 4 tbsp water (optional, for adjusting texture)

Method

• Preheat the Oven: Preheat your oven to 180℃ (fan-assisted).
• Prepare the Beetroot: Roughly chop the beetroot into bite-size pieces and place them on a baking tray. Drizzle with olive oil and sprinkle with a pinch of salt. Roast in the oven for 25 minutes or until the edges are slightly charred.
• Warm the Chickpeas: Drain and rinse the chickpeas. Place them in a pot of boiling water and simmer over medium heat for about 10 minutes to warm them up. Drain them afterwards.
• Blend the Hummus: In a food processor, add the peeled garlic, roasted beetroot, drained chickpeas, tahini, lemon juice, olive oil, cumin, 1 tsp of salt, ½ tsp of black pepper, and 4 tbsp of water. Blend for 2-3 minutes, until smooth.  Add more water if needed to achieve your desired texture.Taste and adjust seasoning if necessary.
• Serve: Serve the hummus in a bowl, surrounded by toasted pita bread fingers for dipping. Enjoy!

Geraldine Fitzpatrick

I adore Labneh (strained yogurt) and am delighted to include this recipe from Izzeddeen Alkarajeh & Eman Aburabi new cookbook Jibrin. In fact, this recipe can also double as a book review!

It is about their culinary journey from Palestine to Cork, and I purchased it recently for my fabulous friend and of course myself! Jibrin is more than just a cookbook; it’s a celebration of food, culture, and heritage. You may wish to treat family and friends to this wonderful cookbook. I got mine in O'Mahony's, my local book shop.

Palestinian labneh is a creamy, tangy yogurt spread made from cow's or sheep's milk, salted after straining, then often drizzled with olive oil and herbs. In Palestine, it's a mainstay in breakfast spreads or mezze. 

Serves 4-6

Ingredients

• 1 litre plain full-fat Bulgarian-style or Greek-style yogurt (I am going to use Mossfield Organic Yogurt)
• 1 tsp salt

Garnish

• Pinch of Za'atar
• Pinch of Sumac
• Chopped Fresh Mint or Oregano
• Olive Oil

Method

1. Put a large piece of cheesecloth or muslin in a fine mesh strainer set on the top of a bowl.
2. Pour the yogurt onto the cheesecloth or muslin.
3. Gather up the edges of the cloth and tie them together, then put the bowl in the refrigerator. 
4. Let it strain for 12-24 hours (the longer the yogurt strains, the thicker it will become).
5. Transfer the strained yogurt (labneh) into a bowl and mix in the salt. It should have a thick consistency, almost like cream cheese.
6. Discard the liquid (whey) or save it for other uses - you can use it instead of water in baking or bread recipes, or add to smoothies (check out our zero-waste for September).
7. Store the labneh in an airtight container or jar for up to a week, cover with a thin layer of olive oil to preserve the freshness.
8. To serve, put the labneh in a serving bowl. Use the back of a spoon to spread it up the sides of the bowl, then create a well in the middle of the bowl. Sprinkle with za'atar and sumac. Scatter chopped fresh mint or oregano into the well, then drizzle generously with olive oil.

Serving Suggestions

• Breakfast  - enjoy with warm pitta, tomatoes and cucumber
• Snack - use it as a dip with fresh vegetables or crackers
• Mezze Platter - pair with hummus, olives and roasted aubergine dishes
• Flavour Variations - add minced garlic, lemon zest or chilli flakes

If you are in Cork drop in to Izz Café and taste their delightful food.

Geraldine Fitzpatrick

Gut-Boosting Rainbow Salad (inspired by the 30 a week goal)
 
This vibrant, veg-forward "couscous-style" salad is packed with fibre, colour, and flavour. Blitzed vegetables replace grains, supporting gut health and boosting your plant diversity. Great for preparing in advance and customising at mealtime with protein, healthy fats, and probiotics. The variety and amount you use is entirely up to you.
 
I discovered this veggie salad idea from Dominique Ludwig Nutrition on Instagram. I first tried it at a BBQ in my brother's house. I knew I was on to a winner when my sister-in-law and niece asked me for the recipe!
 
Base Veggie Mix (process in food processor or blender until fine, like couscous):

• ½ bulb of fennel sliced
• 1 small black radish, peeled and chopped
• 1 small beetroot, peeled and chopped
• 1 large carrot, peeled and chopped
• ½ apple (I prefer green) chopped
• 3 broccoli florets
• 3 cauliflower florets
• ½ small kohlrabi, peeled and chopped
• ½ yellow/red bell pepper chopped
• 1 or 2 slices fresh turmeric
• 2 to 3 chunky slices of fresh ginger
• Small piece fresh red chilli (to taste)
• Small handful of French beans chopped

 
Work in batches if needed to avoid over-processing. You want a couscous-like texture, not a purée.
 
To Store:
Place the prepared mix in an airtight container and refrigerate overnight (or for up to 3 days). Do not dress the salad until ready to eat.
 
To Serve (per portion):

• 1 tsp ground linseed and chia seed mix
• 1 tsp each of pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds
• 5 whole nuts - I pick from almond, Brazil, cashew, hazelnut or walnut
• 1 tbsp kimchi or fermented veg
• A small handful of microgreens
• My protein can be an egg, chicken, tuna, avocado, cheese, beans or lentils
• Drizzle of olive oil and balsamic vinegar

 
Optional extras:

• Tomatoes
• Cucumber
• Pomegranate seeds
• Sourdough croutons (1 slice, cubed)
• Diced preserved lemon slice
• Capers
• Olives
• Spring or pickled onions
• Fresh herbs

 
This salad is rich in fibre, phytonutrients, and prebiotics, nourishing your gut microbiome. Rotating fruits, vegetables, seeds, and proteins helps me meet the “30-a-week” plant diversity challenge with ease and flavour.
 
My Dessert is Berries with Cacao
 Prep the night before:

• ½ cup frozen berries, I pick from either blackberries, blueberries, cherries, raspberries or strawberries
• 1 to 2 tsp grated cacao or raw cacao nibs
• Let defrost in a container overnight in the fridge for a simple antioxidant-rich treat.

 
Enjoy!
 
Geraldine Fitzpatrick