HELMSLEY AND HELMSLEY

 A few weeks ago i had the pleasure of meeting the Helmsley and helmsley girls who were in Dublin promoting their new book 

Hemsley

Hemsley

the Art of eating well 

They gave a demonstration in the Cooks academy in Dublin

You could feel their passion for what they do 

and they are certainly the best possible advertisments for what they preach

Bursting with energy and glowing 

They were so warm and relaxed.

I have made quite a few recipes from the book

and every one has been delicious

I have boiled up some good batches of bone broth

something I used to do all the time but somehow fell out of the habit of.

The bliss balls recipe is now a real favourite and in the demonstartion they made it into a fudge 

sprinkled with cacao nibs on top 

This is now my go to snack 

simply 220g bar  creamed coconut warmed through, 

2 tablespoons tahini 

and a tablespoon raw honey mixed together with a pinch of salt 

and poured into a 8" x 8" square tin 

sprinkle with cacao nibs and refrigerate 

simply delicious

I have also tried their raw avocado chocolate mousse

I loved it but little mouths were not so sure 

have to work on that sugar habit 

The sesame chicken salad was a big hit

Ok so I am not eating like this all the time 

and as I write this a batch of cinnamon pulla dough is resting in the kitchen

But i figure if i can add some of this philosophy into my day 

and swap out 40% of my meals with something they recommend i will be striking a good balance 

In other news summer is here 

and the garden is bursting 

the lake is calling for a swim 

 my garden 

Out for a walk

HEARTY WINTER SOUP AND BROWN BREAD

As the garden offers up her final fruits

The days are that beautiful autumnal crisp and heavy with the scent of damp leaves

Fire is now a ritual every evening as opposed to an occasional occurance

The seasons are vivid in the Irish Countryside

 and so much of the season is about what we eat 

 

and right now hearty soups with warm brown bread feel just about right

The thing about soup is, to me it feels a little contradictorary to offer a recipe 

as really soup, in this house, is usually about what is available or waiting to be used up 

So the following "recipe" is a guide and you should substitute the contents of your own larder

HEARTY WINTER SOUP

2 onions chopped 

A 1" piece of fresh ginger

2 large carrots

2 sticks celery

2 cups red lentils

1 tsp salt

1 stock cube 

METHOD

put onion in pan and sprinkle with salt, sautee until soft, 

add chopped carrots, celery and finely chopped ginger

sautee for 5 mins

add 2 cups of lentils 

add 3 pints of cold water and stock cube

simmer for 45 mins until everything is soft 

Blend until smooth

serve as is or with a dollop of sour cream and sprinkled with chive flowers 

(sweet potato, butternut squash and parsnip would all be welcome additions)

This was one of those occassions where I didn't have everything the recipe called for,

made some substitutes and the results were better than the original

BROWN BREAD

225g coarse wholemeal flour

100g whole spelt flour*

150g plain flour

1 tspn salt

1 tspn bread soda

25g butter

1 tbspn dark brown sugar

300 ml milk

100ml plain yoghurt

1 egg

seeds (optional)

*if you do not have spelt flour simply divide the 100g between the other 2 making it 

275g wholemeal and 200g plain

METHOD

Pre heat oven to 200c

line a loaf pan with a sheet of grease proof paper

Place flours, salt, bread soda into bowl

add cold butter 

rub in 

sprinkle in brown sugar

put the egg, milk and yoghurt in a jug and combine

add the wet to the dry mix and combine 

add a handful of seeds if desired, pumpkin, sunflower, poppy all work well

pour mixture into loaf pan

Bake for 40-45 mins 

allow to cool completely before cutting

 

Pear Back

I cook to relax

Currently I am away from home 4 days a week working in Dublin

and when I come home at the weekends I bake

Baking, for me, is a form of meditation

I can concentrate on what I am doing and not worry about anything else 

It is also a great activity to do with my 4 yr old son, who is very happy to help

The problem with this is 

All this baking leads to a lot of baked goods

and a lot of baked goods in the house leads to a lot of snacking on baked goods 

This, in turn leads to me no longer fitting in to my jeans .........

So, I am at a turning point

The last week I have been on a Staycation

There has been a lot of baking......

So, if you follow me on Pinterest you may have noticed my pins in the last 24 hours

 have changed from this 

To this 

I have decided it's time for a change 

This is my plan 

1 Start Running 

2 Go back to Bikram Yoga

3 Cut out refined sugar

4 Eat a healthy breakfast

5 Cut down (way down) on Carbs

6 Add more fresh fruit, vegetables and seeds to my diet

It's not rocket science......

This is what I have achieved so far

1 Start running

Bought new sneakers, I actually went to a sports shop and did a fitting where they video you running and recommend the correct shoes for you. 

I have heard too many injury stories from cheap sneakers.

I downloaded the  "couch-5k" running APP

Yesterday did my first run EVER!

I did enjoy it

although it was tough at times and I wouldn't say I LOVED it

2 Go back to Bikram Yoga

I used to practice Bikram and I did love it but I haven't done it in 6 years

I did a little research online and found out 

there is a bikram studio literally 3 mins from my office

signing up when i return from Far East trip next week 

Bought a Yoga Mat 

3 Cut out refined Sugar

I had a little chocolate yesterday 

Hey it's progress

Bought Agave syrup 

4 Eat a Healthy breakfast 

This morning had a delicious smoothie

frozen raspberries, frozen banana, clementine juice (didn't have any oranges), natural yoghurt, oats and chia seeds (both were soaked for 30 mins) 1 tsp agave syrup

yum! and a good by product is everyone else in the family had some too

(i didn't tell them bout the oats or chia seeds)

I also made Granola 

I followed this recipe

but substituted flaked almonds for the nuts (only because this was what I had)

I added the flaked almonds 10 mins before end of cooking time 

I substituted Agave syrup for Maple

I also added apricots and raisins to final cooled granola

This is delicious 

I love ginger though 

If ginger isn't your thing simply leave it out 

This is a very simple and very delicious granola 

5 Cut down on carbs 

I am not cutting out carbs completely

but none after lunch 

I will eat bread but only brown and seeded

I will also eat Short grain brown rice

 

6 Add more fruit, vegetables and seeds

Doing well so far

(see 4) 

I also find that simply cutting out carbohydrates makes me make better choices 

that is, not a croissant for breakfast 

not a white bread sandwich for lunch 

not a cake for a snack

It takes a little more thought and planning though. 

Yesterday i bought Chia seeds and lots of fruit and veg

This is an easy one for me really as I actually love fruit and veg and all kinds of salads 

I just forget sometimesor I fall in to the trap of waiting

until I am absolutely RAVENOUS 

before I eat 

this almost always leads to a bad decision  

So, that is it 

Stay tuned for my progress

xH

 

  

 

 

Keith McNally London Home

This Month's House and Garden is a cracker.

Is it me or is this publication getting better and better

I was both surprised and delighted to find amongst it's pages photograph's

of the Home of Keith McNally

I have never seen press on any of his homes before

If you don't know who Keith McNally is then you are certainly not a New Yorker 

and if you have ever visited NYC then you have certainly eaten in one of his Restaurants

Balthazar

Pastisse

Schiller's

The list is extensive 

(for a full list and an interesting article on Keith you can go HERE)

And now he has returned to his place of birth, London and opened up a London Balthazar

Keith just gets it right every time

One of things that is mentioned in the H&G article and that I have always felt 

"it is key to his restaurants that while they are stylish they are never elite"

I think Keith changed the way we eat, the way we socialise.

He levelled the playing field in a way 

His restaurants are not inaccessible 

Ok, they may be pricey for some pockets and we're not eating there every day 

but what I mean is 

Prior to the Reign of Keith 

hip restaurants were stiff, extortionately  expensive and elite 

His restaurants changed that

 and his house is just as stylish as you would expect 

all images are from the pages of House and Garden 
Photographer Simon Upton

Also IN H&G this month is a beautiful home in London belonging to the founder of

Made.com

and a beautiful award winning home belonging to Sebastien and Lucy Fenwick

I highly recommend you hit your news stands and purchase it

just in case you are wondering 

this is my opinion and NOT at all, in any way paid for or endorsed by anyone 

as is everything I post on my blog

Creamy Fudge

This is incredibly creamy and delicious

Very simple to make but you must follow the instructions 

paying special attention to timing 

INGREDIENTS

1lb caster sugar

4fl ozs milk

1 tsp salt

1 Can condensed milk

1 tsp vanilla essence

METHOD

line a 6" x 9 1/2" tin with parchment paper

Place the sugar and milk in a heavy bottom saucepan 

stir on medium heat for 2 mins until sugar is dissolved

( stir a little longer 30 seconds, if sugar is still grainy)

Add salt and condensed milk and let it start to bubble

Stir constantly bubbling mixture for 7 mins

it should be a light butterscotch colour

if you feel it is still pale stir for 1 minute longer 

but keep watching so it doesn't burn

gently stir in vanilla essence

**NOW THIS IS MOST IMPORTANT**

pour into bowl and allow to cool for 5-6 mins

when cooled whip for 1-2 mins until thick and creamy 

quickly pour into tin to set

if it starts to set mid pour 

place a sheet of grease proof paper on top and press down to smooth it out

leave to set 10 mins

turn out and cut into squares

this will keep in an airtight container for a good few days

**whipping the mixture while it is still hot will make the fudge grainy and sandy

also transferring it to a clean bowl before you whip it helps cut down on the risk of graininess

if you follow thos 2 instructions you shouls get thick and creamy fudge**

Sheridans Food festival

Yesterday was Sheridans Food Festival
there were so many things I was looking forward to
and it did not disappoint

This really is an exciting time for food in Ireland

I was blown away by not only the quality but also the quantity of
incredible food producers here

The cheese selection was amazzzzzingggg
and I love my cheese

There were also fantastic breads

good coffee

a new to me tea label

Some of them smelled so good I could have worn them as perfume
I purchased the Morrocan mint....... delicious

There were Food "celebrities "
including Donal Skehan 
and the Doyenne of the irish food movement herself

If you don't already own her book then you must go and buy it
Indeed any of her books, they are all must haves and ones you will go back to again and again

As well as food there were a small number of non food items
including my Friend Vanessa from
Very Pure soap

I use the face oil and oil cleanser and they are really great products
especially if you have sensitive skin

THE Highlight of the day though had to be finally meeting
Imen
from
I Married an Irish Farmer
......and her son

Imen did a cookery demonstration
chicken with honey dressing
and little potato and cheese tartiflettes
(not really sure what to call them )
But they were both YUMMY
the recipes will be up on her blog soon

I also purchased some of
Keogh's  hand cooked crisps = yum
A pottery bowl
some Dunany Rye bread (kicking myself for not getting some of their flour too) 
Coolea cheese
Killeen cheese
and
Clonmore cheese
as I said I like cheese

we all do

So good job Sheridans
I will be back again next time 

x x

Baci di Ricotta

These are little puffs made from Ricotta, eggs, cinnamon and lemon zest

deep fried

and dusted in sugar

crispy exterior

light fluffy centre

what more do you want from a dessert?

RECIPE

200g ricotta

2 large eggs

75g plain flour

1 1/2 tspn bak powder

pinch salt

1/2 tspn ground cinnamon

1 tblspn sugar

1/2 vanilla extract

zest of 1 lemon

Put ricotta in bowl, add eggs, stir until smooth

Add all other ingredients and stir to form a smooth batter

Heat a shallow frying pan with clean vegetable oil

when a small piece of batter sizzles and floats 

Drop tspn sized dollops of batter into oil and fry 4-5 at a time

turn when golden (this will happen pretty quick)

and fry for about a minute on other side

remove to a plate with paper towel and repeat with rest of batter

sprinkle with icing sugar 

and eat 

IMMEDIATELY

enjoy

x

Recipe adapted from Nigella Lawson FEAST

Food Blogging baking

The loveliest thing about having a few free days 

Is having some time to bake 

The first thing on my list was 

Imen from

I Married an Irish Farmer's

Irish Brown Bread

and I can attest that this is a perfect brown soda bread

moist and crumbly

and full of flavour

I added sunflower seeds to mine

Imen has been nominated for the

Saveur food blog awards

you can vote for her here

It would be a much deserved win in my opinion

Yesterday evening Imen tweeted about 

a baking blog that is also nominated for an award

Call me cupcake

What a beautiful blog!

Maybe you already know about it

and if so .... why didn't you tell me !

The photography is stunning

so late last night I just had to try the recipes

-as great photography is all well and good but if the recipes don't work? 

pufh! well I wouldn't like to send you there and 

not be able to back up my recommendation.

So, in the spirit of blog research and authenticity 

I fired up the stove yesterday evening

As I had an abundance of chocolate left from Easter

I decided to make the 

Perfect chocolate espresso cupcakes

(actually there is no chocolate in the cake, but there is in the frosting)

Oh goodness these were delicious

so moist 

I couldn't believe that I had made them myself

I halved the frosting recipe and still had way too much 

but they were truly delicious cupcakes 

NOTE* in call me cupcake recipes 1dl = 100 ml 

and is a volume measure

in case, like me, you had no idea what is was 

all images Helen James

Apple & Apple Mint Jelly

This is not a typo

As

Apple & Apple Mint Jelly

is a mint jelly made with Apples, 

for their natural pectin and flavour 

and using Apple Mint 

(sometimes called wooly mint)

Apple mint is, 

in my opinion, by the far the most superior of mints

The flavour is flatter than regular mint

Oh and don't tell me you use spearmint to cook with?

everything ends up tasting like chewing gum!

No, Apple mint is what you need

Fantastic chopped with a little ginger and sprinkled over a fruit salad

Adds the perfect flavour to cous cous

and Lamb...... 

well of course with Lamb it is king.

As we have had a couple of mornings of frost recently here in Ireland 

I decided it was time to stock up on my mint fix for winter

And as my garden has been untended for a year

and the mint has gone a little wild

(taken over)

I made mint oil, by blanching about 

4 cups of mint leaves

chopping finely

and covering with good olive oil in a sealed and sterilised jar

I also did the same but covered the mint with vinegar

for a more traditional mint sauce 

and then decided to raise the bar, go all out and make a mint jelly

This was my first attempt at a jelly

(I mean a real jelly made with natural pectin not a chivers pack)

RECIPE

APPLE & APPLE MINT JELLY

4lbs Cooking Apples (or granny Smith )

4 cups water

2 cups vinegar

2 cups Apple Mint leaves whole

2 cups Apple Mint Leaves finely chopped

5 cups sugar (approx)

METHOD

Roughly chop the apples and add to large pan 

keep all of the core and seeds as these have the most pectin in them

add 2 cups whole mint leaves

bring to boil and boil for 20 mins

add vinegar

boil 5 more mins

Strain Apple pulp 

in a jelly bag if you have it

otherwise use an old pillow case

you should have 4-5 cups of clear amber coloured juice

Add this to clean pan and add 7/8 cup of sugar to every cup of juice

so for 5 cups of juice you will add approx 4 1/2 cups sugar

bring to the boil

add finely chopped mint

boil for 30 mins- 1 hour 

this will depend on how much pectin was released 

and how strong your mixture is

You want to reach the setting stage

You can test it using the cold saucer method 

or with a candy thermometer

you should get 4 x 8ozs jars of jelly

Breakfast Biscotti

Sometimes the morning after a day of feasting

one doesn't feel like a large slap up brunch

but more a crunchy,
yet sweet breakfast of strong coffee and Italian biscotti

I started to make these when I lived in
rural Ireland and purchasing Italian Biscotti
meant a train ride to Dublin.
Now I know these are better than any store bought ones I have tried.
The method sounds a little fiddly but really it is incredibly simple
maybe just a step more than your usual cookie
But this is what gives these their tooth breaking crunch.

RECIPE

1 large egg

4ozs sugar

1/2 tspn vanilla extract

5 ozs plain flour

1/2 tspn baking powder

1/4 tspn salt

2 ozs whole almonds

3 ozs chocolate chips

METHOD

Line a baking tray with parchment paper

Pre-heat oven to 350f/180c

Whisk the egg and sugar with an electric whisk until pale, you want it to leave ribbons when you lift the whisk

Add vanilla extract, then fold in flour, salt and baking powder

Add choc chips and almonds

Shape dough into a log approx 10" long which is tapered at each end

Bake in the oven for 25 minutes

Remove and leave to set for 5-10 mins

Slice into biscotti and lay back on the baking tray 

Pop back in oven for 10 mins then turn and cook for a further 5-10 mins

Remove and cool on a wire rack

You can store them in an airtight container for 7-10 days... but

They probably won't last that long.

Photo's by Helen James