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

Vietnamese summer rolls filled with glazed tempeh and raw veggies served with a smoky and sweet harissa peanut butter dipping sauce

​Makes 8 summer rolls
 
INGREDIENTS
Tempeh

• 200g tempeh
• 2 tbsp sesame oil
• 1 tbsp tamari
• 1 tbsp pure maple syrup

 
Filling

• 1 small carrot
• 1 red bell pepper
• ½ cucumber
• 8 sheets rice paper
• Handful edible flowers (pansies or violas) and/or fresh herbs (mint, coriander)
• 100g thin rice noodles, cooked

 
Dipping Sauce

• 4 tbsp NutShed Harissa Chilli Peanut Butter
• 2 tbsp tamari
• 2 tbsp pure maple syrup
• 1 ½ tbsp freshly squeezed lime juice
• 2 tbsp hot water

 
METHOD
Tempeh

1. Slice the tempeh into long strips (at least 8 pieces).
2. Heat the sesame oil in a frying pan, once nice and hot add in the tempeh and cook on each side for about 2 minutes or until golden brown.
3. Add the tamari and maple syrup and cook on a medium heat for another minute or two to evenly glaze the tempeh.
4. Remove from the heat and set aside to cool.

 
Filling 

1. Peel the carrot and cucumber.
2. Slice the carrot, red pepper and cucumber into thin long strips.
3. Boil some water and add it to a large bowl, allow to cool for a few minutes.
4. Add a rice paper to the bowl and soak it for 5 minutes. Place the rice paper on a clean cutting board.
5. Add some flowers or herbs (whichever ingredient you want to remain visible in the summer rolls). Followed by a little cooked rice noodles, a strip of glazed tempeh and a couple strips of each of the raw veggies.
6. Fold in the 2 outer edges of the rice paper and fold over one half, tucking it under the ingredients. Roll up and set aside.
7. Repeat this with the remaining rice paper rolls.

 
Dipping Sauce 

1. Add the harissa peanut butter, tamari, maple syrup and lime juice to a bowl and whisk to combine the ingredients.
2. Add the hot water and whisk again, this helps to emulsify the ingredients to create a nice smooth dipping sauce.
3. Serve immediately.

 
Evie & Eliza 
Nutshed.ie 

Simple and delicious smoked trout sandwich topped with creamy goats cheese & pickled apple and fennel.
 
Preparation Time 5 MINS  |  Overnight Marinating Time  |  Serves 1
 
Ingredients
FOR THE PICKLE

• 400ml cider vinegar
• 180g sugar
• 1 tsp. salt
• 1 orange, rind only
• 1 tbsp. coriander seeds
• 1 fennel, sliced into matchsticks
• 1 apple, sliced into matchsticks

• 1 tbsp. fennel fronds
• 1 tsp. capers
• 1 unwaxed lemon, juice and zest
• 40g St. Tola Goats cheese
• 2 slices soda bread
• 40g Goatsbridge cold smoked trout
• Seasonal salad leaves
• 1/2 avocado, sliced
• Achill sea salt & cracked black pepper

 
Method

1. First make the pickle in advance. Combine the vinegar, sugar, salt, orange rind and coriander in a saucepan, place under a low to medium heat and heat until the sugar dissolves. Allow to cool and then add the fennel and apple − you could also add matchstick slices of celeriac and beetroot. Pickle the vegetables overnight at a minimum.
2. Incorporate the fennel, capers, lemon juice and zest, and salt and pepper in a bowl with the goat's cheese until combined then spread generously on one slice of soda bread.
3. Top the second slice of bread with the smoked trout and pickle. Serve alongside the mixed leaves and avocado and finally season with good quality salt and pepper.

 
Recipe from Goatsbridge 

Coleslaw can be a love it or hate it salad. Cabbages are so versatile though and they last ages so there is usually one lurking in the fridge. Making coleslaw is simple generally with cabbage, carrot and mayonnaise. Bringing it to another level though here is a dressing that makes it nourishing, delicious and a fabulous ferment!

First the Mayo 

Ingredients:

• 2 large eggs, hard-boiled
• 1/2 cup neutral oil (like sunflower or avocado oil)
• 1 tsp Dijon mustard
• A few tblsps milk kefir
• Salt and pepper to taste
• Optional: herbs like chives, parsley, or dill
• Shredded cabbage, grated carrot, diced celery, apple, scallions
• Onion seeds /nigella seeds

Instructions:

1. Boil the Eggs: Place eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat, then reduce the heat and simmer for 8-10 minutes. Remove from heat and place eggs in an ice bath to cool.
2. Prepare the Mayo Base: Peel the cooled eggs and cut them into quarters. Add them to a food processor or blender.
3. Blend with Oil and Seasonings: Add Dijon mustard, kefir, salt, and pepper to the blender with the eggs. Pulse a few times, then add the oil in a slow, steady stream while blending until a creamy consistency forms. Taste and adjust salt, pepper, or kefir as needed.
4. Shred and slice vegetables as required.
5. Mix thoroughly – Add the nigella seeds for extra bite..

Anne Maher 

Looking for a hearty, comforting dish with a kick? Chilli con carne is the answer — especially when paired with Blanco Niño tortilla chips! This recipe, inspired by Neven Maguire, has become an absolute comfort food staple in our house. Thank you Nevin. We love bringing the pot straight to the table and letting everyone help themselves.

I made a few tweaks, swapping out the pork mince and adding grated cacao from Nibbed. The result? A rich, flavorful chili that’s makes you want more!
​
Ingredients

• 2 tbsp oil/ghee
• 2 onions, finely chopped
• 650g minced beef approx
• 2 tins chopped tomatoes
• 3 garlic cloves, crushed
• 1 tsp brown sugar
• 1 tbsp paprika
• 1 tsp hot chilli powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 600ml beef stock
• 1 tin of red kidney beans
• sea salt
• freshly ground pepper
• 1 heaped tbsp grated cacao (I used the Nibbed Cacao block)

Method

1. Heat the oil in a large, heavy-based pan set over a medium heat, then add the onions and fry very gently for 15-20 minutes, until the onions are golden and well caramelised, stirring from time to time. Don’t be tempted to decrease the amount of time this takes, as this stage is very important for the flavour.
2. Add the minced beef and fry off for about five minutes, until well browned all over, breaking up any lumps with a wooden spoon. Stir in the tomatoes, garlic, spices and stock. Season well and bring to the boil, then reduce the heat and simmer on a low heat, uncovered, for one hour, stirring occasionally. Stir in the kidney beans and cook for another twenty minutes, until the meat is meltingly tender. Season to taste.
3. Add the grated caco and stir well .
4. Ladle the chilli con carne onto warmed bowls set on plates, add a pile of tortilla chips to each plate or some steamed rice to serve.

​Geraldine Fitzpatrick