Archive for July, 2009

:: Chocolate Chip Cookies

This recipe is probably the closest one to the way I like my Chocolate Chip Cookies to be, I adpated it from this recipe from the King Arthur Flour website and it seems to be pretty foolproof.  The cookies are crunchy and chewy all at the same time, which, in my books is a winner!

Chocolate Chip Cookies

The best way to get nice even cookies is to use an medium sized ice cream scoop.  Using one means, not only will you get proffesional looking cookies, but it totally simplifies the spooning out process!  Also if you can’t get your hands on chocolate chips, just break up some good quality chocolate bars and they will do the trick.

Makes 8-10 cookies
140g/5oz brown sugar
140g/5oz granulated sugar
225g/8oz butter
1/2 teaspoon salt
2 teaspoons of vanilla extract
1 large egg
240g/8½oz plain flour
340g/12oz chocolate chips

Preheat the oven to 190°C/375°F/Gas Mark 4.  Grease two large baking trays or line with baking parchment.
In a large mixing bowl, with a wooden spoon, beat the sugars, salt, vanilla extract, and butter until they are smooth and combined. 
Add the egg and beat again, until thoroughly mixed through.
Mix in the flour and when the dough begins to form, add the chocolate chips and mix again lightly, until everything is combined.
Using an medium sized ice cream scoop or a large dessertspoon, spoon the dough onto the prepared baking trays, leaving about 2 inches between them as the cookies will spread out as they cook.
Bake in the oven for 10-12 minutes, or until the edges of the cookies are a nice golden brown with the middle remaining slightly pale.
Enjoy the cookies old school style, a little warm with a nice cool glass of milk!


July 27, 2009 at 11:39 am 4 comments

:: Sunday Independent Interview

Got a really nice piece in the Sunday Independent magazine yesterday, about the blog, book and the band!  Take a peak!

July 27, 2009 at 11:06 am 3 comments

:: Sticky Mustard Chicken Drumsticks

I made these drumsticks the other night and they were a huge success! The sticky and sweet chicken doesn’t last too long so I would recommend making a little extra for a snack later on. Serve them with a fresh salad for a tasty supper or with this bulgarwheat salad for a really filling dinner.

Sticky Mustard Chicken Drumsticks

This marinade also works great with duck or even a full roasted chicken. Don’t be afraid to experiment!

Serves 4
10 chicken drumsticks.
2 tablespoons of marmalade.
1 tablespoon of wholegrain mustard.
1 tablespoon of white wine vinegar.
1 tablespoon of olive oil.
A good pinch of sea salt and ground black pepper.

Preheat the oven to 200°C/Gas Mark 6.
Add the marmalade, vinegar, mustard, oil, sea salt and black pepper in a large roasting tray, and whisk to combine. Add the chicken drumsticks to the tray and toss until all the chicken is covered in the sauce. Place the tray in the oven and cook for 40 minutes or until cooked through. Baste halfway through the cooking time. Remove the chicken from the oven and place on a plate. Place the roasting tray full of juices over a medium high heat and simmer and whisk until the sauce thickens. Serve the chicken with a tasty bulgarwheat salad and coat with the thick sticky sauce.

July 13, 2009 at 8:00 am 11 comments

:: Tesse’s Cheesy Salsa Baked Tortilla Chips

Well I would just like to say thank you for all the support and well wishes during the lead up to the release of “My Baby’s Waiting”, the good news is that we went number 1 in Ireland last week, so all the hard work payed off!  I spent last week in LA for a little break in the sun, and totally gorged on a mix of completely unhealthy American food and some over the top healthy salads, so I am glad to be back to some sort of food normality.  Settling back in today before life takes over, so here’s a tasty recipe!

Tesse’s Cheesy Salsa Baked Tortilla Chips

There are a few little entertaining dishes I always have up my sleeve to impress with minimum effort. These tasty baked tortilla chips are just one of them, got the idea from my lovely friend Tesse- made in a matter of minutes they are perfect for serving with drinks. Feel free to experiment trying different types of cheese here but more often than not I use cheddar- I also sometimes add some sliced red onion to give them an extra kick.

Cheddar cheese.
Salsa sauce.
Plain tortilla chips.

Preheat the oven to 200oC.
Place as many tortilla chips as you can on a large baking sheet. Spoon a teaspoon full of salsa on each tortilla chip and top with a little grated cheese. Place in the oven for 6-8 minutes or until the cheese goes a nice golden brown. Serve straight away and enjoy!

July 6, 2009 at 8:38 am 7 comments

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