Archive for September, 2009

:: Lilly’s Eco Clean Competition

I have the full range of Lilly’s Eco Clean products up for grabs this week for Irish readers. Lilly’s Eco Clean manufactures and sells a range of high quality household cleaning products which are human, animal and environmentally friendly. The Good Mood Food Blog is all for the environment!

The products are 100% natural and contain no chemicals that can damage you or the environment. Plus they use Essential Oils that give the products their anti-bacterial, disinfectant qualities and make them a joy to use!

If you want to get your hands on this lovely, little pack which includes washing up liquid, floor cleaner, spray cleaner, toilet cleaner, laundry liquid and degreaser, all you have to do is tell me, in the comments section below, about the worst stain you ever tried to remove! Keep it clean please! 🙂

The competition will run till Monday 5th Oct till 12 noon and is open to Irish residents only. Don’t worry international readers, more competitions coming soon! 🙂


September 30, 2009 at 9:18 pm 10 comments

:: The Great Big Pie Bake Off: Marshmallow Mermaid Pie

One of my favourite food related movies has to be “Waitress” it’s full of beautiful imagery and has a cute little story to match! The story is based around Jenna who is a waitress, trapped in an unhappy marriage, her one escape is creating and baking the most amazing, inventive pies you could imagine. If you haven’t seen this great movie make sure to go out and rent it, it’s not deeply intellectual but it’s a warm, clever and cute one which serves a purpose, here’s the trailer:

I was searching on the internet a few weeks ago for some of the fantastic recipes from the movie and it turns out when the movie was first released, promo cards were printed with 5 of the pie recipes! I stuck the link up on my twitter and it got a great reaction with lots of retweets, so much so it inspired a group of us on there to start our very own blog event! So I would like to proudly introduce to the first monthly:

We had originally planned to just bake the pies from the movie, but as time went on we thought it would be great to try and start something that others could join in too. So I hope you enjoy this post, and stick a comment below and let me know if you would be interested in joining us next month for the great big pie bake off!

Check out the other bloggers and their pies from the movie:
Lori: RecipegirlI Can’t Have No Affair Because It’s Wrong & I Don’t Want Earl To Kill Me Pie
Sandie:  Inn Cuisine I Don’t Want Earl’s Baby Pie
Tiffany:  The Nesting Project Falling In Love Pie
Patsy:  Family, Food FriendsBaby Screamin’ Its Head Off In The Middle Of The Night; Ruinin’ My Life Pie

Marshmallow Mermaid Pie

This is definitely a once a year pie, it is most likely one of the most unhealthy desserts I have ever cooked in my life!  Saying all that, it is delicious and extremely therapeautic to make.  This is the orignal recipe but I used digestive biscuits in the place of graham crackers and toasted dessicated coconut on a baking tray in the oven.

Serves 8
9 graham crackers
1/2 Cup sweetened, flaked coconut, toasted
5 tablespoons. butter or margarine, melted
34 marshmallows (8 oz.)
1/2 cup whole milk
1 1/2 cup heavy or whipping cream
1 oz. unsweetened chocolate, grated

Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form.
Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack.
Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.)
In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight.
Top with mini marshmallows, maraschino cherries and rainbow sprinkles.

September 29, 2009 at 2:21 pm 21 comments

:: Winner of the Levi Roots Cookbook!

We have a winner! selected Aoife Mc from I Can Has Cook as the winner of the brand new Levi Roots cookbook!

Congrats Aoife!  Thanks for all the entries, and thanks to Octopus Books, there’ll be lots more competitions coming up so don’t despair!  Check out the amazing list of everyones favourite cookbooks here in the comments section.

September 29, 2009 at 2:20 pm 2 comments

:: Bord Bia Hamper and Wholesome Veg Soup

Most people find this time of year a little depressing, the nights becoming longer, the days becoming shorter, but for foodies this is harvest season, when all the hard work in the garden during the summer really pays off.  Vegetables like, carrots, cabbages, and parsnips which have benefited from the long summer days are all now fully formed, heavy and begging to be plucked from the ground. 

I received a fantastic seasonal vegetable hamper from Bord Bia to promote there brilliant new best in season website, which highlights the huge range of fresh veg which is on offer throughout the year.  The hamper included a great selection of parsnips, carrots, leeks, celery, cabbage, and potatoes.  I have been a bit busy so didn’t get to cook as many dishes as I had hoped but managed to knock up a big batch of  vegetable soup!

Wholesome Vegetable Soup

Soup season is definitely upon us, and as much as I love experimenting with new flavours, and different combinations, I always come back to a good old homemade vegetable soup.  This is the one I normally stick to but add whatever vegetables you have at hand, they certainly won’t go astray here.

Serves 6-8

1 tablespoon of butter
1 onion, chopped
1 leek, sliced
2 potatoes, chopped
2 carrots, chopped
1 parsnip, chopped
bunch of celery, chopped
2 litres of vegetable stock
Salt and pepper to taste

Place the butter in a large pot and place over a medium high heat.
When butter is melted and foamy, add the onion, potato, and leek.
Fry for 2 minutes, then cover and sweat for 8 minutes.
Add the stock, carrots, parsnip, celery, lower the heat and simmer for about 20 minutes or until the vegetables are tender when you insert a fork.
Season with a little salt and pepper to taste and then either serve as a chunky vegetable broth or blitz with a hand blender to form a silky smooth soup.

September 28, 2009 at 11:23 am 6 comments

:: Foodie Links!

A few quick foodie links today: – A new Irish blog that sold me on the cookbook graphic selection alone! – Ina Garten’s 50 ideas for a better kitchen, lovely illustrations! – A big thanks to Bord Bia for their lovely harvest hamper, this site is great as it outlines which fruit and vegetables are in season.– A really cool ginger peeler from OXO, very clever!– Barbara Walters attempts to tackle Paula Deen’s fatty foods!

September 26, 2009 at 4:44 pm 1 comment

:: Irish Tatler and Asian Chicken Salad with Chilli, Ginger and Lime Dressing

I was interviewed earlier this year for a blogging feature in Irish Tatler and a few weeks after I was offered the chance to become a regular contributor. This is the recipe I wrote for the October issue!

Asian Chicken Salad with Chilli, Ginger and Lime Dressing

Packed with tasty ingredients, this recipe is perfect for entertaining.  You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive.  Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

Serves 4
2 tablespoon of soy sauce
Juice of ½ lime
1 clove garlic, finely chopped
½ red chilli, finely chopped
½ thumb sized piece of ginger minced

3 tablespoons of sunflower oil
1 tablespoon of soy sauce
1 tablespoon of smooth peanut butter
Juice of ½ lime
2 teaspoons of honey
1 teaspoon of sesame oil
1 clove of garlic, finely chopped
½ red chilli, finely chopped
½ thumb sized piece of ginger minced

4 chicken breasts, sliced thinly into strips
1 Chinese cabbage, slice thinly
3 carrots, sliced thinly
1 red onion, sliced thinly
100g of sugar snap peas, sliced thinly
100g of chopped peanuts to serve
A handful of chopped coriander to serve

Add the chicken strips to a mixing bowl with the marinade ingredients and mix through.  Cover and place in the fridge while you prepare the salad and dressing.
In a small bowl add all the ingredients for the dressing and whisk to combine.
Place the Chinese cabbage, carrots, red onion, and sugar snap peas in a large salad bowl.  Add half the dressing and combine until all the vegetables are well coated.
Fry the chicken strips until golden brown and cooked through. Approximately 2 minutes either side.
Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and a extra drizzle of the dressing.

September 25, 2009 at 1:44 pm 4 comments

:: I just picked up the book!

Very exciting times here! Just picked up a box of the books, it looks really fab!  Here’s a sneaky peak! 🙂

September 24, 2009 at 2:33 pm 8 comments

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