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Yeast-free pizza base and homemade pizza sauce

Yeast-free pizza base and homemade pizza sauce

One of the ingredients that was sold out in supermarkets here when COVID-19 hit, was yeast. And unfortunately for me, it was also something I (strangely enough), did not have in my pantry either. So when my fiancé and I decided to make our own pizza’s from scratch, we were in a bit of a pickle: buy a ready made base, or make one without yeast. We ended up going for a yeast-free homemade pizza base in the end and it did not disappoint!

Yeast causes the pizza base to rise which gives it a bubbly airy crust but it also contributes to the taste of the pizza base. To make up for what we’re losing by not using yeast, I added some Italian herbs to flavour the dough and I used baking powder to give it that rise. I didn’t have too high hopes when I made my first dough but the taste was spot on. It hadn’t risen as much as I had hoped though so the second time I made it, I added more baking powder. Continue Reading…

Lamb chops with boiled & grilled artichokes, aubergine & radicchio

Lamb chops with boiled & grilled artichokes, aubergine & radicchio

It’s been an absolutely hectic week for me last week and I just could not find the time to share this recipe with you all so to make up for it I’ll be sharing 2 new recipes this week. First up is this delicious dinner of Lamb chops with boiled & grilled artichokes, aubergine & radicchio.

There is quite a lot involved in this recipe, the artichokes need a lot of work, the aubergines need to be grilled to perfection so they don’t become too soft. And last but not least there’s the radicchio. Anyone who knows me knows how much I love Belgian witloof (endive), which is quite bitter. Radicchio is on a whole other level of bitterness though and even I struggled with it. But there are a number of things you can do to make it less bitter. Continue Reading…

Boiled & grilled artichokes with olive oil & rosemary

Boiled & grilled artichokes with olive oil & rosemary

Artichokes are quite an underrated ingredient in my opinion. They were quite hard to find in Ireland and back when I was living in Belgium I only cooked with a fresh one once, and used tinned artichoke hearts instead in other recipes. They do require a bit of work, but you mostly need a lot of them to get a good meal out of them as more than half the artichoke isn’t edible (or well, not pleasant to eat). But they are so delicious & healthy so hopefully this recipe will encourage more people to give them a try! Continue Reading…

The Cashel Food Box

The Cashel Food Box

Want to sample some of Tipperary’s finest? Cashel Irish Farmhouse Cheesemakers are currently selling 3 types of hampers: regular, large & vegetarian. They all come packed full of a variety of deliciousness. The food box is delivered Free of Charge anywhere in Ireland, and the produce is delivered in an insulated cooler box. It’s a fantastic way to support a few local producers from Tipperary at the same time. Continue Reading…

Tim tam tarts with chocolate mousse, freshly whipped cream and raspberries

Tim tam tarts with chocolate mousse, freshly whipped cream and raspberries

Tim tam tarts, try saying that 10 times in a row! This recipe is a mix of my old recipe for chocolate mousse and a new recipe for tim tam tarts. As you know, chocolate mousse can be tricky to make as there are a few things that can go wrong with the egg whites and the cream. However, if you follow my simple tips you should be able to create the perfect mousse. The tim tam tarts themselves are super easy, all you have to do is pick your favourite tim tams! And for those who’ve never been to Australia: Tim Tam is an Australian brand of chocolate biscuit that consists of two malted biscuits separated by a light chocolate cream filling and coated in a thin layer of textured chocolate. Continue Reading…

Honey + Cinnamon, The Little Hand Stirred Jam Shop

Honey + Cinnamon

Back in January, my fiancé and I drove from Melbourne up to Sydney and used the map from Empty Esky to visit some local businesses that were affected by the bush fires that were still going on back then. Little did we all know that after surviving such a huge disaster, these companies would be faced with another disaster: covid-19. I cannot imagine how hard it is for small local businesses anywhere in the world, let alone those that were still trying to recover from a previous disaster.

One of those local businesses we stopped at is called The Little Hand Stirred Jam Shop. A gorgeous little shop filled with jams, honey, chutney, sauces, .. It was an insanely hot day when we stopped there and they had just lost all electricity in the town so they were struggling keeping some of their produce cold/frozen but they still greeted everyone with a smile. Continue Reading…

Belgian meatloaf with sour cherries

Belgian meatloaf with sour cherries

Today’s recipe is something I’ve been eating for as long as I can remember: Belgian meatloaf with sour cherries, an absolute delight to have as a warm lunch during the weekend! The delicious sour cherries along with the soft and warm meatloaf is just a perfect combination. Everyone makes the meatloaf in their own way, some add mushrooms or mustard or only use pork mince but it pretty much comes down to what you want to serve along with it. If you’re going for potatoes and beans you should consider adding mushrooms but since we are going for some lovely sour cherries, you really don’t want to mix it up with mushrooms or mustard. Just a couple of spices and the right kind of mince is all you need to make this meatloaf recipe spectacular! Continue Reading…