Cauliflower Schnitzel Tray Bake

by Liz Child

There is nothing more satisfying and healthy than a big plate of local, seasonal vegetables. This dish is so simple to put together, and it’s faff-free, all being baked on one tray. So perfect for a mid-week meal. The crunchy, breaded cauliflower brings delicious texture to the plate (we recommend doing the same technique with butternut squash slices too) and the creamy garlic and herb dip makes every mouthful delectable! Hope you enjoy it!

Liz x

Ingredients (serves 2)

For the cauliflower schnitzel:

  • 2 large slices from the middle of a cauliflower (pop the rest of the cauliflower back in the fridge to use in another recipe)
  • around 8 tbsp natural yoghurt
  • salt & pepper to taste
  • around 8 tbsp bread crumbs

Vegetables for the tray:

  • 4 medium potatoes
  • 2 parsnips
  • 2 carrots
  • 10 brussels sprouts
  • olive oil, salt & pepper to taste

For the garlic & herb dip:

  • 100g cashew nuts
  • 100ml water
  • 2 tsp vinegar
  • 1 clove of garlic
  • a large handful of chopped herbs eg chives, parsley, sage, rosemary
  • salt & pepper to taste

Method

  1. Turn your oven on to 200C and get your steamer set up. Line a large baking tray with baking parchment. Cut your cauliflower into two thick steaks and pop them into the steamer for 8 minutes or until just tender.
  2. Meanwhile prepare two wide bowls, one with the natural yoghurt and one with the breadcumbs. Season the yoghurt with salt and pepper and mix well. When your cauliflower steaks are tender, drench them first in the yoghurt, then in the breadcrumbs, turning over a few times until nicely coated. Place the breaded cauliflower steaks on the baking tray.
  3. Cut your potatoes, parsnips and carrots and arrange on the tray alongside the cauliflower schnitzels. Drizzle with olive oil and sprinkle with salt and pepper then place in the oven to bake for around 30 minutes. You can carefully turn everything after 15 minutes to ensure an even bake.
  4. Prepare the brussels sprouts by cutting off the base and slicing them in half. Toss in a small bowl with a little oil and seasoning, these can be added to the tray for the last 10 minutes of cooking.
  5. Prepare the garlic and herb dipping sauce. In a strong, small blender, blend the cashews, water, garlic & vinegar until completely smooth. Taste and season with salt and pepper, then stir into a bowl with the chopped herbs.
  6. When the schnitzels and vegetables are cooked through and golden brown, divide between two plates and add a generous side of the dipping sauce. Enjoy!

Festive Spiced Muffins

by Lou Robbie

We just love a seasonal muffin…they are so versatile and portable. This is a good alternative to the sugar laden shop bought ones, and a big hit with my young kids. They’re almost soufflé like, light and fluffy muffins with warming winter spices! Absolutely delicious with a hot chocolate in front of a cosy fire.

We’re all used to festive flavoured cookies but these muffins are nice for a change. Bake them up over the festive season to enjoy for breakfast or as a snack in the lunch box.

They can be made with most nut or seed butters. I used light tahini (thats blended sesame seeds) and they were light and delicious. I was going to blend up some oats to use as the flour but decided to use Ready Brek instead and it worked, so I’ve kept it in the recipe.

Try them soon,

Lou 🙂

Ingredients – makes 12 (GF)

  • 200g sweet potato– peeled and diced
  • 1 large apple- peeled and diced
  • 100g nut or seed butter chose one of the following- almond, cashew, tahini, pumpkin
  • 100g butter softened – dairy or non dairy
  • 80g maple syrup or honey
  • 1 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 3 organic eggs
  • 30g buckwheat flour/ oat flour or Ready Break (I used Ready Brek) or regular plain flour
  • 2 teaspoons bicarbonate of soda
  • small pinch of salt
  • To garnish:
  • Apple slices and fresh rosemary sprigs to decorate optional

Method:

  1. Begin by peeling and dicing the sweet potato and apple.
  2. Steam them in a pot until cooked, it will take about 15 minutes.
  3. When they are cooked through take off the heat and leave to cool for 10 minutes.
  4. Preheat the oven 180c. Prepare your muffin tin, line with paper cases if needed.
  5. Add the cooked sweet potato and apple to a blender along with all of the other ingredients. Blend to form a smooth batter.
  6. Pour into the muffin mounds.
  7. Top with a piece of apple. You can slice it or cut out a shape like I did with the star. Add some sprigs of rosemary if you wish.
  8. Bake in the oven for 20 minutes, or until a skewer when inserted comes out clean.
  9. Cool on a wire rack.
  10. Enjoy with a hot chocolate.

Celeriac Soup with Smokey Mushrooms

by Liz Child

Our large, knobbly celeriac are finally back in season, perfect for all your winter soups and stews. If you haven’t tried celeriac before, it is a delicious and versatile vegetable which tastes like a cross between celery, parsnip and potato. As well and soups and stews, it is stunning raw in creamy salads like remoulade. You can also roast it or bake it in a gratin. We love pairing it’s sweet, herby, mild flavour with something strong flavoured like capers or these salty, smokey mushrooms. Give it a try and do share your favourite celeriac recipes in the comments, we are always looking for inspiration.

Liz x

Ingredients (serves 6)

For the soup:

  • 1 tbsp oil
  • 1 white onion, peeled & diced
  • 4 cloves of garlic, peeled & sliced
  • 3 sticks of celery, sliced
  • 1 celeriac, peeled & cubed
  • 1 stock cube or 1 tbsp bouillion powder
  • 1 tbsp dried thyme
  • salt and pepper to taste

For the smokey mushrooms:

  • 1 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tbsp oil
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 300g chestnut mushrooms, thinly sliced

Method

  1. Put a kettle on to boil with 1 liter of water. Then, in a large soup pot, sauté the onion, garlic, celery and celeriac with the oil and a sprinkle of salt and pepper. After 5 minutes the vegetables should be slightly softened.
  2. Add the thyme, crumble in the stock cube and pour in the freshly boiled water. Give the pot a stir then get the lid on and simmer the soup for 15 minutes or so until the celeriac is soft enough to blend.
  3. Meanwhile, mix together the maple, soy, oil, garlic, pepper and smoked paprika in a bowl. Tumble in the sliced mushrooms and mix well to coat each slice in the marinade. Scrape the mushrooms into a large frying pan and stir fry until hot and beautifully browned.
  4. Blend the soup and taste for seasoning. Add more salt or pepper as needed then serve in bowls topped with the smokey mushrooms. Enjoy.

Carrot Cake with Orange Frosting

by Lou Robbie

Classic carrot cake is hard to beat. Its spiced and moist and works so well with the cream cheese frosting. No one minds that theres a couple of carrots in there. It’s the acceptable vegetable cake.

Set a few carrots aside this week to make this cake the perfect partner with a pot of tea and a good old chat.

Tip: I like to soak the raisins in tea first to plump them up, it really makes a difference to the finished cake.

Lou 🙂

  • 75g raisins and 1 teabag
  • 225g plain flour
  • 125g castor sugar
  • 115g dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon mixed spice or ground nutmeg/ground ginger
  • 1 teaspoon ground cinnamon
  • 200g grated carrot
  • 1 orange – zest only
  • 3 eggs
  • 100ml light flavoured oil (sunflower or vegetable)
  • (I have chosen not to add walnuts to my cake but add 75g of chopped walnuts if you wish)
  • For the frosting:
  • 225g icing sugar
  • 75g cream cheese – chilled
  • 1 orange- zest and 2 teaspoons of juice
  • 100g walnuts

Method:

  1. Preheat the oven 160C.
  2. Prepare a 9inch loose bottomed cake tin with a light coating of oil and line with parchment paper.
  3. Add the raisins to a bowl with the teabag, cover with boiling water and infuse for 30 minutes then strain and discard the teabag.
  4. To a mixing bowl sieve in the flour, baking powder, bicarbonate of soda, both spices, white sugar.
  5. Mix in the brown sugar, grated carrot, raisins and orange zest (and chopped walnuts if using) give everything a really good mix.
  6. Measure the oil and eggs into a jug, whisk well.
  7. Add the oil and eggs into the mixing bowl, and stir until combined.
  8. Pour the cake mix into the prepared cake tin and bake in the oven for about 40 minutes.
  9. Cool completely before adding the frosting.
  10. For the frosting: Toast the walnuts in the oven for 10 minutes at 160C, keep a close eye on them, cool completely.
  11. Add the icing sugar and cream cheese to a bowl. Use an electric hand beater to blend until really smooth. Fold in the orange zest and orange juice.
  12. Smooth onto the top of the cake. Scatter walnuts on top and serve with tea.

Apple & Oat Crumble

by Lou Robbie

It’s November the clocks have gone back the dark nights are drawing in quickly it’s time for warming comforting sweet puddings. Theres none more satisfying that a warm bowl of apple crumble and custard.

I remember making apple crumble in home economics, a long time ago. It’s a lovely pudding to make because you can make mostly by using your hands, to clean and cut the apples and to rub the butter into the flour and oat topping. There is something very nostalgic and timeless about it. I made it with my daughter this week its a lovely one to teach your kids.

We had a surplus of ruby red Irish eating apples so thats what we used and it turned out perfectly. Serve it with fresh cream, ice cream or our favourite, warm custard. Homemade is best but shop bought custard will also do the trick.

Lou 🙂

Ingredients:

  • 1kg apples – we used eating apples –
  • 1 tablespoon of sugar to sweeten
  • 1/2 teaspoon cinnamon
  • 2 tablespoons water
  • 60g porridge oats
  • 100g plain flour
  • 1/2 teaspoon cinnamon
  • 75g butter at room temp
  • 100g brown sugar

Method:

  1. Preheat your oven 200C.
  2. Have a shallow roasting dish at hand.
  3. Wash and dry the apples.
  4. Cut them into quarters and cut out the core.
  5. Cut the quarters in half.
  6. Add the apple pieces to a pot with the 2 tablespoons of water, 1/2 teaspoon cinnamon and 1 tablespoon of sugar.
  7. Cook on a low heat with the lid on to soften the fruit. This can cake from 15-30 mins, gently stir a couple of times.
  8. Meanwhile make the oat topping.
  9. Add the butter, flour, oats and cinnamon to a mixing bowl and rub the butter in using your finger tips.
  10. When the fruit has softened tip it into the dish and sprinkle on the oat topping.
  11. Bake in the oven for 30 minutes. The top should be golden brown and crunchy.
  12. Serve warm with cream, ice cream or custard.

Feta & Lentil Stuffed Beetroot

by Lou Robbie

Growing up we always had baked and filled potatoes or mushrooms but never beetroot. In fact beetroot in our house usually came pickled in a jar. Beetroot usually gets the job as side veg but here it’s the star of the show.

Beetroots are an all year round veg, hearty and filling and full of goodness. If you get nice big beetroots in your box why not give this recipe a go. It’s sweet from the beets and salty from the feta and toasty from the spices. topped with crunchy walnuts its a complete meal.

Enjoy,

Lou 🙂

Serves 4 as a main

  • 4 large raw beetroot– leave the skin on 
  • 1 tablespoon oil
  • 1 onion finely diced
  • 2 cloves garlic finely chopped 
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin 
  • ¼ teaspoon chilli flakes 
  • Small pinch salt & pepper
  • 400g tin puy lentils- rinsed and drained 
  • 100g feta cheese crumbled 
  • Zest ½ lemon 
  • 50g chopped walnuts
  1. Wash the whole beetroots and slice in half. 
  2. Roast or steam the beetroot and cook until it pierces easily with a knife. 
  3. Preheat your oven to 180C.
  4. In the meantime make the lentil filling. 
  5. Warm a frying pan on medium heat, add the oil, diced onions and garlic and sauté until soft – 5-10 minutes. 
  6. Add paprika, cumin, chilli, salt and pepper, cook for a few minutes. 
  7. Add the drained and rinsed tinned lentils and cook on a low heat for a further 10 minutes. 
  8. With a spoon scoop out the centre of the beetroot, dice it and add it to the lentil mix. 
  9. Fold through half the crumbled feta and lemon zest. Check the seasoning add more salt or pepper if needed. 
  10. Fill the beetroot shells with the lentil filling, top with more feta and some walnuts- there may be some filling left over.
  11. You can bake, grill or air fry the stuffed beetroot to finish it. Make sure its hot in the middle and the walnuts and feta are toasted on top. 
  12. Serve with your favourite sauce and greens on the side. 
  13. Serve one half as a starter or 2 halves as a main. 

Halloween – Flapjack Mummies!

by Lou Robbie

Halloween is creeping closer so its time to start thinking of some tasty treats to share! We are adding plenty of wholesome ingredients to balance the sugar overload at this trick or treating time of year! Make your own eyeballs too for that startled spooky MUMMY look!! I reckon these can even go into the school lunch boxes too! #nutfree

To make the task of decorating these flapjacks more enjoyable, I recommend making and baking them the day before and add the melted chocolate the next day along with the eyeballs. Adding the finishing touches is a nice job for kids. #kidsinthekitchen

Make them this Halloween and let us know what you think in the comments.

Lou 🙂

Ingredients – makes 12

To decorate: 100g white chocolate melted

Homemade eyeballs – white fondant ready to roll icing and chocolate chips

Method:

  1. Preheat your oven to 180℃. Line a square or rectangle brownie baking tin (8inc x 8inc) with parchment paper.
  2. Begin by chopping or blending the dates.
  3. Add the butter, brown sugar and chopped dates to a pot.
  4. Put onto the hob and heat slowly to melt the butter and dissolve the sugar, , stir with a wooden spoon.
  5. In the meantime measure the oats, seeds, coconut and cinnamon into a mixing bowl, give it a stir.
  6. Check on the pot. Bring to a gently boil, mix well and take off the heat. The mix should be soft and sticky.
  7. Tip the sticky mix into the bowl with the dry ingredients, mix well with a spatula or spoon or use your clean hands to coat all the oats and seeds.
  8. Spoon it into the baking tin and push and smooth down. TIP: get a square piece of piece of parchment paper to and lay it on top and use your hands to smooth it out. Discard the paper.
  9. Bake in the oven for 25 minutes, the top should be nice and golden.
  10. Set aside to cool completely.
  11. Slice into 12 even bars, a bread knife works best for these!
  12. To decorate: Make some homemade eyeballs using some white fondant and chocolate chips. Roll the fondant into small balls and push in a chocolate chip for the pupil. Made 24.
  13. Melt the white chocolate either in the microwave, check it every 30 seconds and give it a good stir to loosen or in a bowl over a pot of boiling water (baine marie) don’t let the water touch the bottom of the bowl . You need the chocolate to be fluid so its easy to spoon over the flapjacks. If it seems stiff melt it for a further 30 seconds and mix really well with a spoon again.
  14. Line the flapjacks up on a chopping board lined with parchment paper and drizzle over the chocolate, add the eyeballs.
  15. Allow the chocolate to set for 1 hour then devour!!!!

Happy Halloween, enjoy!

Curried Parsnip, Leek and Lentil Soup

by Lou Robbie

This is a real hearty seasonal soup. My organic veg box was delivered this morning (Fri) and seeing the earthy parsnips just made me smile because I only live 15km from where they were pulled from the ground! #buylocalproduce Parsnips and leeks are at their very best in autumn.

Leeks and parsnips are two of my favourite vegetables. I usually keep the flavours simple but couldn’t resist adding lentils and curry to make this soup a substantial meal.

The best part of this soup is that it only has a handful of ingredients, make it as spicy as you like and serve it with big generous chunks of organic sourdough bread.

Lou 🙂

Ingredients:

  • 700g parsnips
  • 2 small leeks (or one large)
  • 3-4 teaspoons curry powder
  • 1 teaspoon of turmeric
  • good pinch salt and pepper
  • 1.5 litres water or stock
  • 400g tin lentils
  • 1 tablespoon oil

Method

  1. Grab a wide pot with a lid.
  2. Scrub and dice the parsnips. Theres no need to peel them when they are organic, just wash them well.
  3. Wash the leeks, cut the root off and most of the hard green tops. (These can be used for veg stock #zerofoodwaste
  4. Slice the leeks finely.
  5. Warm the pot on the hob, low to medium heat and add a tablespoon of light oil.
  6. Tip in the sliced leeks. Add a generous pinch of salt and pepper and cook down for a few minutes.
  7. Add in the curry powder and turmeric and cook to toast and awaken the spices for a minute or two. (Add a splash of water if its catching on the bottom of the pot)
  8. Next toss in the diced parsnips and stir them through the leeks.
  9. Pour in the water and pop the lid on if you have one.
  10. Let the soup simmer on the hob for about 40 minutes, the soup is ready when the parsnips are soft when squished with the back of a wooden spoon.
  11. While it’s cooking away. Open the tin of lentils and drain and rinse them.
  12. If you like chunky soup just add in the lentils now, but if you like a smoother soup blend first and then add the lentils.
  13. Check the seasoning and serve with crusty organic sourdough if you have some.

Beetroot Hummus w/ Toasted Tortilla Chips

by Lou Robbie

Big beautiful earthy beetroots full of flavour, sweetness and goodness! If you’re not familiar with cooking them from raw then cook them like a potato. Steam, boil or roast and you won’t go too far wrong.

Steaming beetroots is a great way to lock in the nutrients and a gentle way to cook your beetroots. When they pierce easily with a knife they are ready. Cool and store them in the fridge until you’re ready to make this hummus.

The colour of this hummus was gorgeously pink and vibrant!

Serve as a dip with tortilla chips, as a side on a mezze plate, as a dressing with a lentil and goat cheese salad or a topping on an open sandwich with roasted veg.

Enjoy,

Lou 🙂

  • 300g raw beetroot
  • 1 tin of cooked chickpeas drained – (400g)
  • 1 clove garlic grated
  • 1/2 lemon juice
  • 1 tablespoon light tahini
  • 2 tablespoon light oil
  • salt and pepper to taste
  • 2-3 large tortilla wraps
  • light oil
  • 1 tsp smoked paprika
  • 2 tablespoons sesame seeds – optional

To make the hummus

  1. Begin by cooking the raw beetroots. Wash the beetroot and cut the tops off, keep the skin on if you wish. Quarter and steam in a pot for 40 mins, or until they piece easily with a knife. (I have a powerful blender so I keep the skins on for this recipe, peel if you wish)
  2. Cool the beets and store in the fridge until you are ready to make the hummus.
  3. Once cooled add the beetroot to a blender along with the drained chickpeas, grated garlic clove, lemon juice, tahini, oil and add a pinch of salt and pepper.
  4. Blend the hummus until it’s smooth. Taste and adjust the seasoning if needed.

To make the tortilla chips and toasted sesame seeds.

  1. Preheat the oven to 180C. Have a couple of large baking trays at hand.
  2. Simply cut the tortilla wraps into triangles. Do this by cutting the wraps in half. Then quarters then eights.
  3. Lay the triangles on the trays, space them out so they don’t overlap.
  4. Spray or drizzle with oil and sprinkle with paprika.
  5. Toast in the oven for 5-10 minutes, keep a close eye on them. When they are lightly toasted they are ready.
  6. To toast the sesame seeds put them on a tray and toast for 5-10 minutes until golden.

To serve:

Add the beetroot hummus to a bowl, top with toasted sesame seeds, if you wish and the toasted tortilla chips.

Purple Kale Colcannon & Thyme and Honey Roast Carrots

by Lou Robbie

Colcannon is a traditional Irish dish made with mashed potatoes “spuds” and cabbage or kale.  When I was a child we had spuds 7 days a week, to have mash was a treat and to have colcannon with lashings of butter was heaven!  This is traditional warming comfort food perfect for an Autumn supper. 

You’ll find the purple kale, new potatoes and carrots all in the Irish Farm Box this Sept ’22. 

Enjoy this one. 

Lou 🙂

Serves 4 

  • 800g New potatoes with skins on
  • 6 medium carrots 
  • 1 sprig of fresh thyme- leaves picked
  • 1 drizzle of honey (local is best)
  • 200g purple kale 
  • 200ml milk
  • 50g butter for the kale
  • 50g butter for the potatoes – and extra to serve
  • Salt and pepper
  1. Preheat the oven to 180℃. Line a baking tray with parchment paper.
  2. Begin by scrubbing the dirt off the potatoes in cold water. Chop into quarters or halves of similar size and steam until cooked through – roughly 40 minutes. You can boil them too if you prefer. (When you cook with organic veg keep the skins on that’s where the nutrients are)
  3. Likewise, scrub the carrots and pat dry. Chop in half lengthwise, toss in oil, salt pepper and lay on the baking tray, sprinkle with the thyme leaves and drizzle with honey.

The carrots: 

  1. Roast in the oven for 30 minutes, or until cooked to your liking. 
  2. To prepare the kale, wash first in cold water. 
  3. Then pick the leaves from the stem and add to a mixing bowl. (Tip: You can reserve the stem and chop finely to add to a stir fry.)
  4. Once all the leaves are picked, take a handful of the kale, roll it up into a tight roll shape and finely chop it into bite sized pieces. 

To steam fry the kale. 

  1. Warm a wide pot, with a lid, on a medium heat. 
  2. Add the knob of butter and melt, then add 100ml of water to create steam. 
  3. Add all the kale at once, stir and put the lid on the pot. 
  4. Give the pot a shake to agitate the kale and wilt it, it will take 3-5 minutes for the kale to soften. 
  5. Add a small pinch of salt and mix. 
  6. When it’s cooked to your liking, take off the heat and set to one side.

The mashed potatoes.

  1. When the potatoes are fully cooked, tip them into a big pot or bowl. 
  2. Heat the milk and butter in a jug in the microwave for 1 minute or on the hob.
  3. Mash the warm potatoes along with the hot milk and butter, add a pinch of salt. The skins may get caught in the masher but keep on mashing until its creamy. Add more hot milk and butter if needed. 
  4. Fold in the cooked purple kale, taste to check the seasoning. 
  5. Take the carrots from the oven when they are roasted nicely. 
  6. To serve, add 3 or 4 carrots to a plate with a big spoon of hot colcannon, top with a knob of butter and a crack of black pepper!! 

There is nothing nicer. 🙂