Author: Maggie

Spinach, Pumpkin Seed and Caprese Stuffed Chicken

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“If God grants me longer life, I will see to it that no peasant in my kingdom will lack the means to have a chicken in the pot every Sunday.” – Henri IV of France First off, hello everyone! It has been a while since I posted a new recipe. May has been an intense month – the first 3 days were spent at Gujora Beach on Geoje Island (see right). It was just beautiful there and so much fun, too! Around 11 of us went, and we barbecued tons of food: hamburgers, chicken, pork, and vegetables for nearly every meal. The following weekend I celebrated a friend’s birthday in Seoul, and since then I’ve just been trying to catch up on normal everyday life while trying to perfect the following recipe. Which I did, finally, on Saturday morning! Over the last month, I think I’ve had various versions of this recipe about 6 times, and I am at the point where I am almost sick of chicken (but  can one ever, really, be sick of chicken?). Luckily, I …

In my (Korean) Kitchen – May 2015

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In my kitchen is a wonderful blog series by Celia of Fig Jam and Lime Cordial that provides glimpses into other bloggers kitchens. I’ve been creeping around looking at all the gorgeous kitchens for a few months and it’s really interesting to see what other people have in their kitchen and what they have been cooking. It’s a great way to be introduced to new blogs, new recipes and a great community. Thank you so much, Celia for the opportunity! I hope you like this post and I can do another one next time. It was a lot of fun looking around my kitchen (in Korea) and seeing how to incorporate my bits and bobs.

Banana and Coconut Ice Cream Cake

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I love you ice cream, ice cream. I love ice cream. Ice cream, I love you. Yes, I do. Chocolate, cherries, bananas and berries. Honey baby, I love you.

– The Calendar Song, Busy Beavers

The above quote is taken from one of the ESL songs I use frequently in my classroom. This rather addicting song teaches days of the week and months of the year and is hugely popular with my students. It’s a dividing point amongst many of my teacher friends here with some, like me, who love the song and others who absolutely hate it. Either way, it’s an appropriate quote for today’s recipe as the subject of the recipe is an ice cream cake. I have only made this recipe once but it is super easy and just so good that I am super excited to share it with you! My friends who tried it all really liked it and some even went back for fourths. Be warned though, if you don’t like bananas, this recipe is not for you as they are included in each layer, except the biscuit base. So look away now! However, banana lovers, read on!

Ants on Logs: Apple, Celery and Cucumber – Cooking with Kids

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“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” – Craig Claiborne If you remember a few months ago, I posted a recipe I had made with a little friend of mine, The Jam. At that time we had made these Pizza Baguettes, and we had decided to work on our long distance relationship by cooking together as well as reading stories. Well, since then, we’ve talked plenty and read plenty; but cooking is a little bit more of a feat than either his mom or I had originally contemplated. For one, we have to agree on a time and date that suits us both, and for two, I need to decide ahead of time what we are making, experiment by myself (if necessary), and then send the list of ingredients to The Jam’s mom. Consequently, we have only “cooked” together twice and both times we tried not only the traditional “Ants on a Log” snack but also different variations using different bases for the logs …

Chorizo and Feta Egg Muffins

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“These eggs are broken. Cracked.”
“Yes, ma’am. That happens sometimes.”
“Does it?”
“Yes, it’s the unfortunate part of being an egg.”

– Peter Hedges

I don’t exactly remember the first time I had chorizo but I know it was after I finished college and moved back to Ireland. The way I remember it was that my friend, Alberto, invited me to join him at a Spanish dinner party that was held in one of the hotels in Temple Bar. For a nominal sum, you could drink as much wine and eat as much manchego cheese, crusty bread and cured meats as your heart desired. It was so much fun and I made a lot of friends through these dinners as well as discovering a lot about Spanish food and culture.