I’ve been on a mission to get my fussy eater (he’s 5) to eat more peanut butter and these have that perfect balance, disguised slightly by the banana. I make raspberry and chia jam all the time for extra protein so its the perfect filler for these too.
The chocolate is optional but delicious. Lots of yummy organic ingredients in these sweet cups! We love a no bake snack thats tasty and nutritious. Just perfect for that mid morning or late afternoon slump and super for kids after school too!
Find almost all the lovely organic ingredients you need to make these in our groceries.
100g (1 cup) raspberries (fresh or frozen) 2 tbsp chia seeds 2 tbsp maple syrup 100g melted dark chocolate chopped
Method:
1. Begin by mixing the oats, mashed banana and peanut butter. Spoon into silicone muffin moulds or a muffin tin lined with 6 muffin cases. Use a spoon to shape them into muffin cups. 2. In a pan heat the raspberries, chia seeds and maple syrup and let it cool for 10 mins. Pop 1 tbsp of your jam into each cup. 3. Melt the chocolate in the microwave or in a bowl over simmering water. Spoon on top of the cups and place in the fridge to let the chocolate set.
Summer is well on the way, soon we’ll be reaching for the picnic blanket. These tasty little rolls are just perfect to pack for a beach day or a day out in the fields. Spinach is the hero vegetable in these. We’ve chopped and sautéed it and mixed through some cheese including cashew cheese for more nutty protein!
Pop some of our organic Irish spinach in your basket this week and make sure to try these. Eat them warm with a salad or cold from your hand either way they are a delight to eat.
Lou x
Ingredients: makes 10 or 12 small rolls
1 pack ready rolled puff pastry (395g approx)
Filling: 120g fresh spinach, washed and chopped stalks and all 1 red onion, finely diced 3 garlic cloves, finely chopped or grated salt & pepper to taste 30ml water
Step 1: Begin by frying the onion and garlic for a few minutes till soft, add in the spinach, a small pinch of salt and pepper and the water and fry until the water has evaporated. Cool down, for quickest cooling spread on a large tray. Once cooled add in the cashew cheese, cream cheese and mozzarella and mix well.
Step 2: Preheat the oven 180ºC. Line a tray with parchment paper
Step 3: Spread the mixed filling over the pastry sheet and roll it up, once rolled press down to flatten slightly and slice into 10 or 12 even pieces. A serrated knife works best for slicing.
Step 4: Glaze with a beaten egg or milk, sprinkle with sesame seeds and bake for approximately 40 minutes. They should be golden brown and cooked all the way through. Leave to cool for 5-10 min. They can be eaten warm or cold.
Summer is on the way and so is salad season! We are always on the look out for new trends and couldn’t wait to make this viral crispy potato salad. It is so easy to make and tastes amazing. Our Irish organic spuds are just the best to use, keep the skins on for extra fibre, nutrition, zero food waste and extra crispiness!
Keep it plant based with vegan mayo and yoghurt – find most of what you need in our groceries.
We hope you enjoy making this one,
Lou x
Ingredients: feeds 4
1kg potatoes, washed and diced 1inch cubes 1/2 cucumber, finely diced 1 small bunch parsley, finely chopped 1 small bunch dill, finely chopped 1/2 cup (120g) vegan yogurt 1/2 cup (120g)vegan mayo 1/2 red onion, finely diced zest and juice of 1/2 lemon 1 teaspoon dijon mustard
Salt and pepper to taste
Method:
Step 1: To speed up the cooking time its best to steam the potato cubes first until soft this will take about 30 minutes.
Step 2: Preheat the oven 220ºC fan. Transfer the cooked potatoes onto a baking tray lined with parchment paper, drizzle with oil, salt and pepper toss to coat and roast in the oven for about 30 minutes or until golden- they may need more or less time, keep a close eye on them. They are ready when they are golden and crispy around the edges.
Step 3: Grab a large serving bowl, measure in the yoghurt, mayonnaise, mustard, lemon juice, salt and pepper and stir. Next add the chopped herbs, cucumber, red onion and stir once more. Taste and adjust the seasoning if needed.
Step 4: Tumble in the cooked crispy potatoes while warm, stir to coat in the dressing and serve up.
Empanadas are delicious little moon shaped pastry pockets of spiced goodness they hail from South America. I went with a black beans, chestnut mushrooms, red pepper, sweet potato filling flavoured with spice, coriander and lime juice. They make a great portable snack or lunch.
When our juicy cherry tomatoes come into season make sure to knock up a quick salsa to serve along side these.
I love homemade shortcrust pastry or if our tight on time use shop bought.
Let us know in the comments if you try them.
Lou x
Ingredients: makes 8 approx
(there will be extra bean filling left over, add to your favourite salad or heat and have with rice)
For the short crust pastry:
There is enough mix to make 16 empanadas- double the pastry recipe if you wish to make more.
chopped cherry tomatoes, coriander leaves and more lime wedges
Method:
For the pastry:
Step 1: Sift the plain flour into a large bowl. . Add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the salt and mix again.
Step 2: Gradually add the liquid by starting with 1 tbsp milk or water, then adding a little more until the mixture comes together to form a dough.
Step 3: Tip the mixture onto a surface and gently bring it together with your hands, then shape into a disc.
Step 4: Wrap in cling film and chill for at least 20 minutes before using.
For the filling:
Step 1: Heat a wide pot on a medium heat add the oil and diced onions, cook to soften for 5 minutes. Then add the mushrooms, pepper, sweet potato, paprika, cumin, cajun spice, salt and pepper, put the lid on the pot and cook for about 15-20 minutes until all the vegetables are cooked and soft. Stir through the black beans, chopped coriander stalks, fresh lime juice and cook for a further 5 minutes, then set aside to cool.
To make the empanadas:
Step 1: Take the dough from the fridge. Divide into 8 equal pieces. Roll each piece into a ball. Take 2 pieces of parchment paper, put the dough ball in the middle of one piece, top with the second piece of parchment paper. Using a rolling pin, roll the dough ball into a thin round shape, peel back the first piece of paper. Add about a tablespoon of the bean mix, fold the bottom piece of paper over and use a big round cookie cutter or bowl to press down to seal the pastry and make a moon shape. Repeat.
Step 2: Preheat the oven 180ºC fan.
Place all the empanadas on a baking tray lined with parchment paper. And put the tray of pastries (if it will fit) in the fridge to chill again while the oven heats up- this will give you crispy pastry.
Brush with egg wash or milk and bake for 30-40 minutes until golden brown.
Wild garlic grows in damp woodland and can be found from late February through to April. If you come across it you’ll know because of its mild garlicy smell. It looks like thick grass and grows in bunches. Its best picked young before it flowers so the flavour is mild and not too intense. It makes a wonderful pesto blended with spinach and toasted nuts or seeds.
We’ve made this a vegan version omitting cheese but use a hard cheese instead of nutritional yeast if you wish.
Find all the ingredients in our groceries.
Lou x
Ingredients: makes one small jar
50 g wild garlic leaves (washed well in water with a dash of vinegar, then dried)
4 tbsp nutritional yeast (optional) or hard cheese
120ml approx olive oil (more if needed)
salt and black pepper, to taste
Method:
Step 1: Begin by toasting the nuts or seeds- place in an over or air fryer @170ºC and roast until they smell toasty and start to brown slightly. Set aside to cool.
Step 2: Roughly chop the spinach and wild garlic. Add the seeds to a the blender and blend to crush. Then add the wild garlic, spinach, lemon zest and juice, nutritional yeast, olive oil, salt and pepper. Blend to make a paste- keep it as coarse or chunky as you wish. Taste and adjust the seasoning if needed. add more oil if its too thick, but just add a drizzle at a time.
Pour the pesto into a jar, top with a thin layer of oil – this will keep in the fridge for 2 weeks.
Add to your favourite pasta, mix into butter to make wild garlic butter for toast. Serve with your roast veggies. Stir into mash potato.
Celebrate all the lovely root vegetables in your box this week!
Delicious layers of organic root vegetables – mostly Irish vegetables apart from the sweet potato. This is a real celebration of root vegetables and its delicious as each layer adds a different delicious flavour.
If you have a mandoline it is ideal for slicing the root vegetables. We’ve made this with a vegan bechamel but feel free to use a milk one if you wish. Garnish with toasted hazelnuts and a side of wild garlic pesto pasta for extra deliciousness!!
Step 1: To make the suede puree, steam and boil the cubed swede. Once soft blend with a stick blender or blender with butter, salt and pepper. Set aside.
Step 2: To make the cashew bechamel, pour boiling water over the cashews, leave to soften for 30 minutes. Saute the onion and garlic until translucent and soft. Drain the cashews then blend with the cooked onions and garlic, lemon juice or vinegar, salt and pepper and water.
Step 3: Peel and slice the root veg ideally using a mandoline, the slices should be 1/4 cm thick. Keep each of the vegetable slices separate.
Step 4: Preheat the oven 180ºC. Assemble the gratin add the swede puree to the baking tray first (mine is 13inc x 9inc) , and smooth with a spatula or the back of a spoon. Layer on the beetroot slices, sprinkle with salt and pepper. Layer on the sweet potato and add a layer of the cashew bechamel. Next add the potato, salt, pepper and a drizzle of oil. Add another layer of cashew bechamel and finish with the sliced celeriac, salt, pepper and oil. Cover with a layer of parchment paper, tin foil and bake in the oven for 1 hour.
Step 5: Check its cooked be piercing with a small sharp knife. Leave to cool for at least 30 minutes before slicing. Ideally cook and put in the fridge overnight to slice, heat through and serve the next day.
Homemade chocolate treats that are made with lots of good organic stuff.. .yes please! These are rich and decadent and give a great boost of energy. I ordered some lovely organic medjool dates and walnuts and organic dark chocolate to make these. Perfect with that mid morning coffee.
They are a no bake treat so no ovens needed just a bit of time to set in the fridge. Grab all you need for these tasty snacks in our online shop.
We hope you try them.
Lou X
Ingredients: makes 16 squares
-150g – 1 cup medjool dates, stone removed – 60g – 1/3 cup walnuts, chopped – 40g- 1/3 cup ground almonds – 40g – 1/3 cup cocoa powder – 40g – 1/2 cup oats – 110g – 1/3 cup smooth peanut butter – 2-4 tbsp boiled water – 150g Dark chocolate bar plus 1 tablespoon coconut oil
**Taste the mix -feel free to add a dash of maple syrup or honey if it tastes bitter.
Method:
Step 1: Line a 8inch square tin with parchment paper.
Step 2: If using medjool dates, remove the stone and add them straight to the blender. If using regular dried dates, soak in boiling water for 5 minutes, then discard the water.
Step 3: Add the dates, ground almonds, cocoa powder, oats and peanut butter to a blender. Blend until smooth. Add a tablespoon or 2 of boiled water if the mix is dry. Then add the walnuts and pulse. Check the texture with a spoon, if it sticks its ready, if its dry add a bit more water.
Step 4: Pour the brownie mix into the tin and press down with the back of a spoon. Try smooth it as best you can. Melt the chocolate and coconut oil in the microwave in short bursts (or in a pot over simmering water), then pour over the base and transfer to the fridge to set for an hour.
Take from the fridge and slice into squares.
This will keep in the fridge for 1 week or in the freezer for 3 months.
Irish potato bread is simple and delicious and a great use of our national vegetable, the potato! The potato that grows so happily and sustainably in our soil. They are called potato farls in the north of Ireland and are traditionally eaten at breakfast time. They are made with mashed potato, flour, butter and salt and cooked on a dry griddle pan to get the brown speckled marks.
My kids love them with beans and they make a great alternative to the well know shop bought potato waffle!
You can make them with leftover mash potato. We hope you try our recipe.
If not using leftover mashed potatoes, peel the potatoes and steam or boil them until fully cooked.
Use a potato ricer to rice the potatoes, if you have one. If not, just mash them, but your potato bread will come out better if you use a ricer.
Next, add the butter and salt. Taste the potatoes at this point, add more salt if needed. Then, very lightly mix in the sifted flour. It will come together into a dough very quickly and easily.
Turn out onto a lightly floured area gently fold over until smooth. Divide into two equal portions and form each into a ball. Roll one ball out to about 1/3″ thick, then cut into quarters with a large knife or cake lifter. Repeat with the second measure of dough.
Heat a pan or griddle to medium to medium high. When hot, begin cooking the Irish potato bread (do not use oil or butter.) When brown on both sides, place on a clean tea towel and cover.
These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan with an extra bit of butter.
Quarter and sauté the mushrooms and wilt the spinach on a pan, warm the beans and serve with the warm potato bread.
Beautiful organic blood oranges are not available all year around. They a have a short window usually December to March and then they disappear for another year. Ours are from Italy, they are sweeter than regular oranges but also have a sharpness and the most stunning shades of raspberry pink.
A baked loaf works great with citrus. If you can’t get blood oranges try lemon or regular orange.
This loaf is egg and dairy free and drizzles with a blood orange icing (showing off the natural pink juice). It is just delicious with a big mug of tea.
Step 1: Preheat oven to 180C fan. Line and grease a 2lb loaf tin. Sift flour and baking powder into a bowl. Add the sugar and and mix with a wooden spoon.
Step 2: In a separate bowl mix together the oil, milk, blood orange juice, blood orange zest and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 3: Pour into the loaf tin and place in the oven for 45-55 minutes. It should be starting to turn golden brown on the edges. Do the toothpick test and once it comes out clean, its ready. If it’s not, leave in for a few more minutes.
Step 4: Make the icing by mixing the icing sugar and blood orange juice together until it forms a thick icing, add a tiny bit of water if its too thick. Spoon onto the cake once cooled with the back of a spoon.
This dish is stunning and tastes absolutely delicious!! It would make an fabulous centrepiece for any meal.
It all begins with lovingly grown sustainable ingredients like this beautiful organic cauliflower as well as the carrots, garlic and leeks. Add some earthy umami flavours finish with mint for freshness and lime for zing – magic!
White miso and tahini paste rub 2 tbsp white miso paste 2 tbsp toasted sesame oil 3 tbsp light tahini 2 tbsp olive oil 1 tbsp maple syrup or honey 2 tbsp light soy sauce
For the lentils 2 leeks chopped 2 carrots finely chopped 2 tbsp olive oil 4 cloves garlic sliced 1 tbsp smoked paprika 1 tin puy lentils, 240g drained
500ml litre veg stock 1 tbsp balsamic vinegar 1/2 tbsp soy sauce a hand full chopped baby spinach
salt and pepper to taste
Toppings– highly recommended to finish the dish. Fresh mint, chopped Fresh lime wedges
Method: Bake the cauliflower in the oven or the air fryer.
Step 1: If using the oven preheat to 180ºC. To cook the cauliflower; remove the leaves – use them for a chopped salad. Make a cross in the stalk. Boil in a pot of lightly salted water for 7 minutes until just soft. Remove from the water, pat dry with a towel and place on a baking tray. Mix all the miso paste ingredients together and coat the cauliflower. Bake in the oven for 45 minutes. or Air fry @ 160ºC for 10-15 minutes. Ready when its nice and brown all over.
Step 2: To make the lentils; warm a wide pan on a medium heat, add a tablespoon of oil and the leeks and cook for a few minutes, add the carrots, garlic, paprika, small pinch of salt. Pour in the stock and cook for about 5 minutes. Add the drained lentils, simmer
To serve; Top the lentils with the whole cauliflower, chopped mint and squeeze over the fresh lime.
