A great night .
Thank you all so much . So wonderful to see you all thr joy snd love for cooking ❤️❤️❤️
This deliciousness is so easy to put together. Full of nutritious goodness and a fantastic green color . Use as a starter / side dish / have with a glass of wine /or as a meatless meal .
YOU NEED to serve 6 as a starter .
300g double shelled cooked Broadbeans ( just pickled from the garden ) see tip for double shelling .
80g Parmesan cheese .
Juice of 1 lemon
Pinch salt .
Pinch Pepper.
2 cloves of smashed garlic .
Chili flakes ( optional)
A drizzle of extra virgin olive oil .
6 slices of sourdough or crusty bread toasted and rubbed on both sides with a garlic clove while still warm .
Edible flowers / herbs for serving .
Place all the above ingredients into a pestle and mortar or smash with a fork .
I like a crunchy texture but if you prefer a smoother one use a food blender .
Taste for seasoning .
Spread onto the toast slices and drizzle a little olive olive on each ..Best served when prepared ..
Tip for double shelling
(Remove out casing by unzipping .The pods should fall out . Place in boiling salted water for 8 mins .Drain and cool .Then remove the next layer easily by slipping the bean through its skin. . They are now ready . )
Enjoy it’s simplicity!
This nutritious, delicious ,simple and full of flavor A joy to make and you have a scrumptious supper in less than 8 mins .
For 2
300 g of Mulroy Bay Mussels
50 g Butter
2 spring onions chopped ( white and green )
2 cloves of garlic grated
4 tomatoes roughly chopped
1 chili deserted and finely chopped .
200 mls of white wine .
Handful of parsley
PLACE A MEDIUM SIZED saucepan on a medium to high heat add butter .
Let it melt and then add the mussels and garlic / chili/spring onion .place lid on saucepan and let it cook for about 4 mins . Add the wine and let it cook again for another 4 mins with the lid on .
Pour out onto a serving bowl and scatter fresh parsley on top .
Enjoy for your Friday night supper .
PS
Do not use mussels that stay open before they are cooked ( when you tap them gently they should close )
Do not use mussels that fail to open when cooked .
Thanks Pauline
This is such a quick and easy and delicious taco ...Fantastic for a crowd or as a platter for sharing or a mango chicken salad.
Serving it platter style with tortilla wraps has many advantages . Just a little prep and some cooked chicken .
For 4/5
3 chicken breasts poached in a can of coconut milk with a little .
Sesame oil
Soya sauce
Fish sauce
Juice of 2 lemons
I lemongrass ( bruised )
Meantime while poaching
Prepare the other ingredients
3 Spring onion halved and cut on the length thinly .
1 Cucumber halved and cut on the length thinly .
2 small carrots cut on the length thinly.
1 mango cut and sliced on the length thinly .
Handful of herbs left whole
1 avacado stoned and mixed with a little mayonnaise with a little lemon and salt .
1 of any color pepper .Cut on it’s length thinly .
1 lemon .
Tear chicken sparky with 2 forks gently.
PREPARE the Tortilla wraps ( or make your own )
Spread the avocado onto the wrap .Add a squeeze of lemon .
Add a selection of all of the above .
Fold over and enjoy .
From Wildgarlictable with love
A beautiful nutritious salad with fresh herbs and crushed pistachios.
Preheat oven 180
1 head cauliflower outer leaves removed ( grated to fine grains like rice or blended in the blender .
1 tbs honey
I tbs all spice ( or cumin or sumac . )
I clove of garlic grated .
A pinch of salt and pepper .
Place all these ingredients into a bowl and mix thoroughly and gently .
Place on a large tray and spread out evenly . Cook for 10 mins . Then put aside for 10 mins .)
Juice of lemon.
Handful of crushed pistachios
4/5 edible flowers
Meanwhile ..
Chop finely a large handful of
Dill / mint / parsley and spring onions .
Add to cooked cauliflower.
Mix thoroughly and gently.
Add the Pomegranate seeds and the crushed pistachios.
Top with the lemon juice.
Arrange the flowers
Enjoy .
From Wildgarlictable with love ❤️
#veggiegirlmeatsboy
#ottolenghi cauliflower tabouleh .
COCONUT AND CHERRY SCONES.
Oven 220 preheated .
Prepared baking tray .
A few small tips :
All ingredients are at room temperature.
This dough is handled gently with a light touch .
Use egg York and a little sugar for a shinny glaze .
450 g sifted plain flour .
1 tsp soda .
1 Tsp salt
50g caster sugar .
50 g desiccated coconut .
70g chopped butter at room temperature.
200 mls butter milk
250 g natural yoghurt.
1 egg whisked .
Glazed cherries or raspberries .
A handful of desiccated coconut fir the topping .
Egg wash .
Place all the dry ingredients into a large bowl . Rub in butter until fine bread crumbs .
Mix the yoghurt and buttermilk and egg together.
Make well in center of bowl . Add almost all the milk . Bring together gently.Add the rest of the liquid if needed to make it sticky .
Turn onto floured surface and par gently into shape .
Cut with a small scone cutter and egg wash .
Sprinkle a little desiccated coconut obey the top . Add the cherries and bake until golden about 10 mins .
Enjoy .
From Wildgarlictable with love .❤️
A lovely fresh nutritious and crunchy salad that’s is a joy to make and delightful to eat .
For this you will need
1 sweetheart cabbage shredded.
1 large handful of spinach shredded .
A few florets of Broccoli grated and roasted in the oven with a little oil and garlic . ( let cool before adding to salad )
1 handful of lettuce leaves of your choice shredded .
4 spring onions neatly chopped ( white and green )
1 avocado sliced
A handful of fresh mint chopped
A handful of pistachios and roasted almonds crushed .
Squeeze of lemon
A little salt
30 g desiccated coconut roasted on a dry pan .Let cool before adding to salad )
Handful of pomegranates seeds .
To make
Mix gently all the above ingredients except the coconut / avocado and almonds and pistachios.
Mix thoroughly and then add the rest of the ingredients .
Add a squeeze of lemon and a pinch of salt
For dressing
2 tbs tahini paste ( optional but delicious) .
2 tbd yoghurt.
2 tbs water .
I tbd honey .
Mix thoroughly and pour over salad as you serve .
This salad keeps well in the fridge without thr dressing .
Enjoy your garden salad in thr garden today ❤️
It’s as easy as .
200g Oats .
100g sunflower seeds .
100 g pumpkin seeds
100g sliced almonds
20 g desiccated coconut ( toasted on a dry pan until golden ) .
1/2 tsp cinnamon .
30g brown sugar .
2 tbs melted coconut oil.
100 mls maple syrup or honey .
100 g dried fruit of any sort .
Seeds of a pomegranate.
Mix all the about ingredients together in a medium size bowl , except for the pomegranate seeds and dried fruit .
Place on a large baking g or roasting tray .Spread out as a very thin layer ( you will need to do it amount with two tins ) or do it twice !
Bake at about 180 c for 10 mins ( if unsure of oven check at 7 mins )
Add the dried fruit and stir through . Put back into oven for another 5 mins or until golden and crunchy .
Remove from oven and let his cool . It will become crunchier as it cools .
Enjoy with lovey Berry Compote ( from a previous video ) and a dollop of natural Irish yoghurt . You can also add some pomegranate seeds just before serving ❤️❤️
Deliciousness at Wild garlic Table
Buttermilk Scones with zest of zest of Lemon
