Crispy Parsnip Rosti w/ Apple Aioli

by Lou Robbie

Sweet Irish parsnips are plentiful in October. They are a wonderful root vegetable with a distinctive flavour that fills the house when its cooking.

My mother would always serve them mashed with carrots with our Sunday dinner. I don’t remember having them any other way as a child! Now I like to roast, steam or slow cook them to intensify the flavour. Here we’ve swapped the common potato for parsnip in a really tasty rosti. Made even more flavoursome with the punchy apple aioli on the side, you wont regret trying this one.

Lou 🙂

Ingredients: Makes 12 small rosti and a pot of aioli

For the rosti

450g parsnips, peeled and coarsely grated
1 medium white onion, peeled and coarsely grated
1 egg
6 tbsp plain flour
pinch salt and pepper

For the apple aioli
2 apples, peeled, cored and cut into chunks
1 garlic clove, peeled and finely grated
1 tbsp cider vinegar
180ml mild olive oil. salt and pepper

Method:

Step 1: Grate the parsnips and onion and put them in a bowl, squeeze out any excess liquid, and season with salt and pepper. Crack in the egg and spoon in the flour. Mix well with your hands.

Step 2: Make the aioli. Cook the apple in a small pot with a splash of water until soft for 5-10 minutes. Set aside to cool. Then add to a small blender along with the grated garlic, cider vinegar, salt and pepper. Blend again and very slowly pour the oil in to emulsify the sauce. Taste it and adjust if needed.

Step 3: Cook the roti. Warm a non stick frying pan on a medium heat, add some oil to coat the pan. Spoon on 3-4 parsnip mounds and gently push down to flatten. cook for a few minutes on either side until golden. Repeat. Fry in a small bit of butter and then serve alongside the delicious aioli.

Pumpkin Banana Bread

by Lou Robbie

Organic orange pumpkins are sweet and delicious and marry perfectly with banana, spices and chocolate! While the supermarkets are jammed with ornamental pumpkins, in October, that will be carved and go to waste we think its much better for the planet that we roast them and cook and bake with them as nature intended.

This recipe will give you a delicious bread that isn’t too sweet or spicy its just right. Add butter if you like and tea or pumpkin spiced latte!

Keep cosy with this one.

Lou 🙂

Ingredients:⁣
⁣
▪️100g pumpkin puree (*homemade see below)
▪️⁣2 large ripe banana
▪️4 tablespoons neutral oil
▪️2 medium eggs ⁣
▪️70ml maple syrup ⁣
▪️300g plain flour⁣
▪️2 tsp baking powder⁣
▪️1/2 tsp bicarbonate of soda⁣
▪️2 tsp mixed pumpkin spice or ground cinnamon ⁣
▪️80g chopped dark chocolate

Method:

  • *Follow the link to make your own pumpkin puree and pumpkin spice mix- Click here
  • Step 1: Preheat the oven 160ºc and line a loaf tin with a liner or parchment paper.
  • Step 2: Mash the bananas well and add them to a mixing bowl along with the pumpkin puree, oil, eggs, maple syrup, mix well.
  • Step 3: Sieve in the flour, baking powder, bicarbonate of soda, mixed spice. Stir gently, then add 3/4 of the chopped chocolate. Spoon into the loaf tin. Smooth the batter and sprinkle with the remaining chopped chocolate.
  • Bake for 35-45 minutes until cooked through. Test with a skewer. Cool and slice.

Autumn Roast Squash Soup

by Lou Robbie

Autumn squash soup with lots of roast garlic and warming spices. This is a hug in a bowl and we’ve even added a cheese toastie for extra comfort. You can easily swap the butternut squash for Kuri (pumpkin) squash to make an equally delicious bowl of soup.

Roasting the veg first is key to getting in those extra sweet and caramelised notes and we’ve made the prep part easy by just chopping everything in half and loading it on to the roasting tin. We’ve added some lovely sweet Irish carrots, cherry tomatoes from our tunnels and the best of Irish organic onions.

Nutrient dense and perfect for cosy autumn days.

Lou 🙂

Ingredients: makes 4 generous portions

Method:

  • Preheat the oven: 180ºC.
  • Step 1: Prepare the veg: Chop the squash in half and scoop out the seeds. Wash and chop the carrots in half, slice the top off the bulb of garlic, peel and half the onions. Wash the tomatoes. Put all the veg on a baking tray.
  • Step 2: Sprinkle with paprika, cumin, salt and drizzle in oil. Roast in the oven for 40 -50 minutes, test everything is cooked by piercing with a sharp knife.
  • Step 3: Put all the cooked veg into a powerful blender along with hot stock. Blend and then add to a pot with the coconut milk, gently heat through on the hob and serve.

Autumn Plum Crumble Cake

by Lou Robbie

A delicious way to bake with ripe sweet plums. But please make this with Irish apples too, it would work perfectly! The smell of warm autumn spices in the house is very inviting. My granny would make huge trays of apple and cinnamon crumble for special family occasions and serve them up with stewed plums and jugs of custard, I can still remember the smell from her busy kitchen.

There is real comfort in the food we eat and share. And when the nights draw in its the kitchen table that pulls us together. Its good to remember the hands that sowed the seeds, that watered the soil, picked and harvested the fruit and the hands that made the food.

Good food will always be remembered.

Lou 🙂

Ingredients:

  • For the crumble topping
    50g plain flour
    40g soft butter
    30g sugar
    20g flaked almonds
  • 1/2 tsp ground cinnamon
  • For the sponge
  • 180g butter, room temp
  • 180g sugar
  • 3 eggs
  • 50g sour cream
  • 180g self raising flour
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 75g ground almonds
  • 4 ripe organic plums – sliced (250g approx)

Method:

  • Preheat the oven 160ºC fan. Line an 8inch cake tin (with loose bottom preferably) and grease with butter.
  • Step 1: Make the crumble topping. Add the flour, sugar, cinnamon and butter to a small bowl. Rub the butter into the dry ingredients with your fingers until it resembles sand, mix through the flaked almonds, set aside.
  • Step 2: For the sponge. Put the sugar and butter in a mixing bowl and whisk until smooth, use an electric mixer or regular whisk. Next beat in the eggs one at a time then stir in the sour cream. Sieve in the flour along with the mixed spice and cinnamon. Fold in the ground almonds.
  • Step 3: Transfer the sponge mix into the cake tin. Top with an even layer of most of the plum slices, keep a few back. Then sprinkle the crumble mix evenly over the plums. Top with the remaining plum slices.
  • Step 4: Bake for 50 minutes to 1 hour. Until a skewer comes out clean.
  • Cool on a wire rack, serve with warm custard.

Spicy Beetroot Crepe (dosa)

by Lou Robbie

Blushing beautiful beetroot so vibrant and sweet. They are a nutritional powerhouse, good for your heart and blood and gut. We’ve increased the nutrient value by adding some wholesome ingredients to make these delicious dosas. Eat them as they are, add a sandwich filling with roast veggies or eat along side a spiced dahl. My kids called them pink wraps and thats a good description too.

I love to steam all my beets and then use them in various ways like roasting with balmasic vinegar for a salad, slicing to eat in a sandwich, grated to add to chocolate muffins etc.

How do you like to cook with beetroot?

Lou 🙂

PS – it may not be an authentic dosa recipe but it is really tasty all the same.

Ingredients: makes 4

  • 75g oats
  • 100g chickpea flour (gram flour)
  • 1 small cooked beetroot– steamed is best (125g)
  • 1 teaspoon finely grated fresh ginger
  • 1 small green chilli, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt 
  • 150ml-200ml water as needed 
  • oil to cook

Method:

  • Step 1: To a powerful blender add all the ingredients apart from the water. Blend the ingredients and add the water a little at a time to make a batter. The consistency of the batter is really important it should be pourable like crepe batter.
  • Step 2: Heat a frying pan on a medium heat. Drizzle with oil and carefully wipe with kitchen paper to coat the pan.
  • Step 3: Add a ladle of the batter to the pan, use the back of the ladle to thin out the batter and form a round shape. Cook on a low heat for a few minutes then use a spatula to carefully flip over and cook for a further minute. Repeat.
  • Enjoy

Date and Peanut Butter Bark

by Lou Robbie

We are huge fans of easy homemade snacks and it doesn’t get easier than this! Just 3 ingredients plus sea salt if you have it! Make it with 100% organic ingredients and it can be vegan too if you like! It takes just 5 minutes to make and a wee while to set. This has been a viral sensation recently and we can see why. It really ticks all the boxes with toffee notes from the dates, creamy peanut butter and glorious chocolate to finish.

We feel its best stored in the freezer, just chop off a chunk as needed. Find all of the best organic ingredients needed in our groceries.

Enjoy this one, as always let us know if you try it.

Lou 🙂

Ingredients: makes enough for 16 big pieces

Method:

  • Step 1: Line a baking tray with parchment paper. Open the dates and lay flat on the parchment paper, make a rectangle shape with them. Lay another piece of parchment paper on top and push down with a rolling pin or glass to flatten.
  • Step 2: Spread the peanut butter all over the dates. Use a pallet knife if you have one.
  • Step 3: Melt the chocolate in a bowl over simmering water or in the microwave. Pour over the peanut butter and smooth over with a pallet knife. Sprinkle with sea salt if you like.
  • Step 4: Put the tray in the freezer to set for at least 1 hour. Chop the bark into pieces of shards. Store the pieces in a box in the fridge or freezer for 1 week.

Veggie Loaded Lasagne

by Lou Robbie

Totally worth all the effort, this veggie packed lasagne is a meal in itself! I ordered a rescue box of veggies this week and was spoiled for choice. With a big head of cauliflower, peppers, aubergine, spring onions and Irish courgettes (and lots more) there was only one thing for it!

Add this to your meal plan. Feed a gang or portion and freeze for future dinners. **This can definitely be dairy free and vegan, just make a couple of swaps.

Lou 🙂

Ingredients: serves 6

  • For the roast veg: 
  • 2 courgette, sliced
  • 2 aubergine, sliced
  • 2-3 peppers, red & yellow, sliced
  • 20g baby spinach, washed
  • For the cauliflower bechamel sauce: 
  • 1 head cauliflower, small florets
  • 300ml milk (of choice)
  • A pinch nutmeg 
  • 80g ground almonds 
  • For the tomato sauce: 
  • 2 tins plum tomatoes (400g each)
  • 8 spring onions, 
  • 3 cloves garlic
  • a handful fresh basil leaves and stalks chopped
  • Oil to cook
  • Salt and pepper 
  • To construct:
  • 12 lasagne sheets (230g)
  • 70g grated cheese to sprinkle

Method:

Step 1: Preheat the oven 180ºC.

For the veg: Slice the courgette, aubergine and peppers into flat strips. Put them on a baking tray and season with salt and pepper, drizzle oil all over and roast in the oven for 40 minutes until soft.

Step 2: For the cauliflower bechamel sauce: Put the cauliflower florets in a pot of boiling salty water and cook until soft. Transfer to a blender with the milk, nutmeg, ground almonds and blend until smooth. Taste and adjust the seasoning with salt and pepper..

Step 3: For the tomato sauce: In a wide pot add a tablespoon of oil, add the sliced spring onions and chopped garlic and cook for a few minutes to soften. Add the 2 tins of chopped tomatoes, salt and pepper. Simmer and cook for 20 minutes. Add the chopped basil stalks, give the sauce a quick blend with a hand blender. 

Step 4: Construct the lasagne: in a large baking tray spread a tin layer of tomato sauce at the bottom, top with pasta sheets, layer roast veggies, spinach, and then the white sauce. Repeat finishing with the white sauce and topping with the grated cheese. 

Step 5: Bake in the oven at 180ºC for 50 minutes. Allow to cook and set then slice and serve.

Pickled Courgette & Carrot

by Lou Robbie

Homemade pickles are lovely to make. This is a great one if your a beginner. It doesn’t make a massive amount just enough to get you started on your pickling journey. Pickles are sweet and sour and go great with sharp cheese or deep rich tomato sauces or slow cooked bean stews. It adds a pop of zing and excitement!

Pickling is a great way to preserve vegetables for the winter, this pickle will keep for up to 1 month in the fridge. It’s also a nice gift for a friend.

Grab your peeler and give this a go!

Lou 🙂

Ingredients: makes 1 large jar or 2 small

  • 1 small courgette, washed
  • 3 small carrots, washed
  • 1 tsp salt
  • 200ml apple cider vinegar
  • 45g brown sugar 
  • 1 tsp turmeric 
  • 1 bay leaf 
  • 2 tsp mustard seeds 
  • cold water to top up if needed 

Method:

Step 1: Using a peeler, peel lengthways to make ribbons with the courgette and the carrots. When you get to the point where the vegetable is tricky to peel you can stop and use these bits for soup. Put all the courgette and carrot ribbons into a sterilised jar.

Step 2: Make the pickle liquid. Add the vinegar, sugar, turmeric, mustard seeds, bay leaf to a small pot. Warm on the hob until the sugar has dissolved. Set aside to cool. Once cool pour into the jar. If the liquid does not cover the vegetables add some water. Seal the jar and store in the fridge for 3-4 weeks.

Baked Chocolate & Banana Oats

by Lou Robbie

Warm baked oats on an autumn morning are a real treat. We’ve added chocolate for extra indulgence and they are just lovely with baked bananas and sticky dates.

Porridge oats are a great start to the day, they are a great source of vitamins, minerals and antioxidants. We love to add chopped dates to add fibre and natural sweetness.

My kids just love these baked oat pot and top them with yoghurt for an extra serving of protein.

Let us know if you try them.

Lou 🙂

Ingredients: makes 3 pots – or 1 small loaf

  • 100g oats
  • 2 tablespoon cocoa powder
  • 7 dates – 50g – pitted and chopped
  • 1 banana plus extra to finish
  • 100ml milk of choice
  • 1 egg
  • 1 flat tsp baking powder
  • 50g chocolate, chopped 
  • Slice banana 

Method:

  • Step 1: Preheat the oven. Put 3 ceramic pots on a baking tray. Or use a lined and greased loaf tin.
  • Step 2: To a blender add the oats, cocoa powder, dates, 1 banana, milk, egg, baking powder. Blend until smooth.
  • Step 3: Add a spoon of the mix to each pot, then top with half the chopped chocolate. Spoon the rest on top and sprinkle the remaining chocolate and a slice of banana to each pot. Bake for 20 minutes.
  • Enjoy warm.

Spiced Veggie Fritters- GF/no egg

by Lou Robbie

We love these fritters! In fact I made them twice at the Farm Walk and I was asked for the full recipe so here it is. This is especially for Kenneths mother Maureen, who I promised I would share this, so she can make them at home herself.

This September we are making a conscious decision to eat more Irish produce, the carrots and courgettes are from the farm. While the other ingredients are from further afield we are happy knowing that these came from Irish soil. And I tell my kids that when we eat these fritters. Oh and my daughter had these in her lunchbox for school and loved them.

Let us know if you try them.

Lou 🙂

Ingredients: makes 18

Method:

  • Step 1: Using a machine or box grater, grate the courgette, carrot, sweet potato and red onion, mix well.
  • Step 2: In a separate bowl add the chickpea flour, curry powder, chilli flakes, salt and pepper, mix well.
  • Step 3: Pour the seasoned chickpea flour all over the grated veggies and using you hands mix really well, this will take a few minutes. Really give it a good squeeze and work it almost like a dough. The liquid from the veg will help to form a batter with the flour.
  • Step 4: Warm a frying pan on a medium heat, add tablespoon of oil. Shape the mix into small patties fry for a couple of minutes, flip and fry again until cooked through. Transfer to a wire rack and repeat.