Archive for January, 2009

:: Fork Crushed Herb and Roast Garlic Potatoes

First of all a big thank you to some of the readers here who nominated “The Good Mood Food Blog” for this year’s Irish Blog Awards and a big congratulations to everyone else nominated-  Fingers crossed!

The last few months have been a little crazy and things don’t look to be settling down, I’m going to be in Sweden for the next week and bit so hopefully will be able to stick up a few pictures up here.  Even if they aren’t food related!

In other news, myself and Sofie have been busy planning our very own little vegetable patch as an experiment for this year.  The aim is to expand our herb garden and learn a little more about growing our own vegetables, with the hope to provide enough, to include in a good few recipe’s during the spring, summer, and autumn.  We will be documenting the process as we go along, so stay tuned to keep up with our progress!

Fork Crushed Herb and Roast Garlic Potatoes

This recipe always has my mouth watering at the thoughts of it. Roast garlic has to be one of my absolute favourite roast ingredients. The process takes the pungent cloves and transforms them into a smoky, sweet and wonderfully creamy mush.
This is a super side dish which goes really well with any main course, or even on its own as a tasty belly filler!

750g or about 16 Baby Potatoes.
2 Tablespoons of Extra Virgin Olive Oil.
A Large handful of Flat Leaf Parsley.
A Handful of Chives, chopped coarsely.
A Handful of roughly chopped Dill.
1 Bulb of Garlic.
A Good Pinch of Sea Salt and Ground Black Pepper.

Before you start anything get the garlic in the oven. Cut off the top of the garlic so the tips of the cloves can just about be seen. Drizzle with a few drops of olive oil so the exposed tips are covered. Now cover in tinfoil and pop in the oven for 40 minutes at 200oC/ Gas Mark 6.
While the garlic is roasting, place the potatoes in a large pot of water and bring to the boil. Simmer for 10-15 minutes or until the potatoes are tender, you can check this with a fork. While the potatoes are cooking prepare and chop your herbs. Drain the potatoes and tumble into a large mixing bowl.
 With a fork roughly crush each potato and season with salt and pepper. When the Garlic is ready, pop out the cloves from their skins and mash with a fork on a chopping board. Transfer the garlic to the mixing bowl and add 2 tablespoons of olive oil and scatter the dill, chives and parsley on top. Gently mix all the ingredients to combine, and be careful not to break up the potato too much.
Serve in a large bowl with a final scattering of Parsley and a drizzle of olive oil.


January 28, 2009 at 9:07 pm 16 comments

:: Yummy Wholewheat Peanut Butter Cookies!

There has been a few new Irish food blogs but check out the latest blog I came across which is great for spotting shopping bargains on offer across the country! Another cool one particularly for its travel pics is warblings check them out, it’s always great to see new blogs!
This recipe is actually one I wrote for the book. I had toyed with whether or not to include a Sweets chapter, and in the end decided I couldn’t do without. The cookies took a few tries to get the mix right especially using whole wheat flour, but the end result is a chewy sweet cookie which is really tasty. They literally take minutes to make and have quickly become my solution to the TV watching munchies!

Peanut Butter Cookies
These are incredibly tasty little cookies which are so easy to make. Perfect for cooking with kids!

Makes approximately 9 cookies.

4 rounded tablespoons of crunchy peanut butter.
1 large egg.
2/3 cup of dark brown sugar.
1/3 cup of whole wheat flour.
Place the sugar, and flour in a large mixing bowl and combine. With a wooden spoon create a well in the center of the bowl and add the egg and peanut butter. Beat the egg and peanut butter with the flour and sugar until a thick dough forms. If the dough is too moist simply add a little extra flour.  Allow the dough to sit in the fridge for about 15 minutes.
Remove from the fridge and place rounded tablespoons of the dough onto a greased baking sheet.
Bake in the oven at 180oC/ for approximately 15 minutes or until the cookies brown slightly.
Remove from the baking sheet and allow to cool.

January 20, 2009 at 12:22 pm 20 comments

:: A Few Pics From Peter Pan!

We’re finally into the last week of shows for Peter Pan in the Tivoli theatre.  Our last night is Sunday so make sure to check it out before it’s too late!  Here’s a few pics from the show, and yes I am wearing tights!

January 20, 2009 at 12:20 pm 4 comments

:: Broccoli, Feta, and Cherry Tomato Salad

I have a notebook full of all my great ideas for Christmas posts for the blog, which will just have to wait until next year.  For those of you who don’t know where I have been for the last month and a bit, I have been playing Peter Pan in the Tivoli Theatre panto!  Two shows a day for over a month has meant that there has been no time for the blog unfortunately.  I had my first proper day off last Monday but stayed in bed all day, but I was up with and with it today so I finally got around to some cooking!

I have been living on this salad from The Food Room in Clontarf over the last few weeks, so I thought I would recreate it here!  It’s really delicious and full of healthy ingredients, plus it’s so easy to make!

Broccoli Feta and Cherry Tomato Salad

  1. 1 large head of broccoli, chopped into bite size pieces.
  2. 1 punnet of cherry tomatoes. (250g)
  3. 1 packet of ready chopped pancetta or bacon.
  4. 3 tablespoons of extra virgin olive oil.
  5. 1 tablespoon of balsamic vinegar.
  6. A good pinch of ground black pepper.
  7. A good handful of crumbled feta cheese.

Bring a large pot of water to the boil.  While the water is boiling, combine the olive oil and balsamic vinegar in a serving bowl.  Add the broccoli to the pot of water and blanch for 60 seconds, you should see the broccoli turn a vibrant green.  Drain the broccoli pieces and run under cold water.  Add the broccoli to the serving bowl and set aside.

Place a small frying pan over a high heat and fry the bacon pieces until crispy.  Remove the bacon from the pan, place on on some kitchen paper and allow to cool before adding to the rest of salad.  Slice the cherry tomatoes in half and tumble in to the bowl on top of the broccoli.  Add the bacon pieces and feta cheese to the serving bowl. Gently toss all the ingredients in the dressing and season with black pepper.  Serve as a tasty side dish or a really tasty lunch.  You can also add walnuts or pine nuts for an extra crunch!

And I know it’s a bit cheeky having not posted for a few weeks but  here’s a shameless plug to remind you, if you like the good mood food blog, you can nominate it for the Irish Blog Awards here!

January 12, 2009 at 11:39 pm 10 comments

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