All posts filed under: side dish

Spiced Carrot and Lentil Soup

I know, I know! I’m crazy, right? A soup recipe? Don’t I know that it’s summer and the days are warm and long for the most part? Rest assured, I do! However, growing up in Ireland taught me that summer can be fleeting and while one summer maybe be glorious (2006, anyone?), another summer can be completely horrendous (2007!). Cue moving to Korea where the summers are a mix of hot, sweaty humidity and thundering, lashing rain. On those days, I don’t find myself craving salads or barbeques but rather warm buttery toast dipped in piping hot soup. Even if my a/c is on, I want nothing more than to be cuddled on the bed with a mug of tea in one hand and a bowl of soup in the other. The recipe I am going to share with you this week is one of my favourite soups. I found it on the BBC Good Food website and it has been one of my staples for more than a year. I have only ever made the …

Guest Post – (Almost) Raw Stuffed Mushrooms with Cilantro Pesto and Sundried Tomato Spread

There are few things I enjoy more than sharing good food with friends.  Give me a bottle of wine and a story to tell, and there might be nothing I love more. When Maggie invited me to write a guest post after our Wine and Mushroom night, I immediately said yes. My eagerness may have been due in part to the wine buzz, but I was genuinely excited for the opportunity to do so many things I love at once. Cooking is one of my favorite ways to create and feel inspired. I love to experiment with ingredients and flavor combinations. Recipes are just a suggestion, for inspiration only, so I prefer dishes that lend themselves well to experimentation.  Stuffed mushrooms were the perfect choice for our evening: they’re such a forgiving dish. As long as the mushrooms are cooked properly (which is just a matter of setting the right temperature), there’s not much you can do to mess them up. Even if you’ve had a few glasses of wine. After moving to Korea, I …

Kale and Rasher Stuffed Mushrooms

You can’t just eat good food. You’ve got to talk about it too. And you’ve got to talk about it to somebody who understands that kind of food. – Kurt Vonnegut, Jailbird A couple of weeks ago, there was a three-day weekend starting on the Friday. As a result, I invited some of my teacher school-friends to come for dinner on Thursday—no school the next day meant I could be lazy with the clean up! I decided to introduce them to some Irish food, and some Irish inspired food. For starters, I had a cheese board with Edam, Smoked cheese and Brie (I know, I know none of those cheeses are Irish but we DO love cheese!).  I made that quintessentially Irish dish, Shepherd’s pie, using beef as the main ingredient and I chose to serve some side dishes using traditional ingredients of rasher, kale, cabbage, celery, onion and leek. I made my Kale Baked Beans and Stuffed Mushrooms. Everything was a hit with my friends, but the Stuffed Mushrooms stood out as a clear favourite! Mushrooms are one of those …

Kale Baked Beans

Beans, beans, they’re good for your heart                                                              -Schoolyard chant So, I’ve mentioned before how I love baked beans on toast. Everytime I have them, whether they are jazzed up on some fantastic bread or just a tin of Batchelors on Brennans‘, they evoke memories of staying with my Granny during World Cup 1990 while my mom was away. At night when my dad got home, we’d drink really sweet, milky tea and feast on beans on toast. Maybe we didn’t have them everyday, but I was under 8 years old at the time, and that’s what my memory is telling me! While the bread is certainly important, for example, a nice Vienna Roll or Brennan’s Batch loaf would do the trick, getting such high quality bread in Korea sadly doesn’t equate to a quick and easy meal. I’d have to trek to Daejeon, which is 30 …

Courgette and Aubergine Stuffed Mushrooms

Nature alone is antique, and the oldest art a mushroom – Thomas Carlyle Growing up, everyone in my family always ate the exact same thing for dinner, whether it was shepherd’s pie or lasagna. The only exception to this was mushrooms. I’ve two sisters who absolutely detest them. As a result, my mother would end up making two pizzas or two stuffings. Over the years, I’d gotten used to having a few less mushrooms in my life than I would like; however, once I moved away from home and started cooking for myself, I’d find myself adding mushrooms to salads, sandwiches, scrambled eggs, etc. You name it, I probably added mushrooms to it. So it may surprise you to learn that I’ve never before made stuffed mushrooms. Well, I had a ton of mushrooms recently and I was trying to figure out what to make with them. A little bit of research later (here, and  here), and I knew the basics of making stuffed mushrooms. Since then, I’ve been experimenting and I’ve come up with some lovely choices. This recipe is the first …