Organic Beetroot ‘Overnight’ Focaccia – Vegan

by Lou Robbie

This is a fabulous way to celebrate bread and Irish organic beets! I made this a few times last summer to share with visitors to the Green Earth Organics farm walks and it was a huge hit.

The focaccia is a super simple no knead recipe – the dough develops and slowly proves in the fridge overnight. The next day, smear it in beetroot puree and bake. It looks amazing and has heaps of sweet and savoury flavour.

Make sure you save the recipe and serve it alongside our gorgeous green lettuce this summer.

Lou x

Tips:

Tips for getting this right:
✨This bread needs time in the fridge to prove.
✨Use strong/bread flour.
✨Make sure the dried yeast is in date.
✨Use a neutral olive oil, or rapeseed oil not extra virgin
✨Try not to knock too much air out of the dough when you add the beetroot puree and make the dimples.

Ingredients:

Makes one focaccia
-500g strong flour/bread flour
-2 teaspoon salt
-1 (7g) sachet dried yeast
-430ml lukewarm water – made up by mixing 130ml boiling water with 300ml cold water (it should be body temperature, 36ºC)
butter for greasing
-4 tablespoons olive oil

For the beetroot puree:

  • 3 cooked beetroots approx 200g
  • 1 clove garlic, chopped
  • pinch salt
  • 1 tablespoon olive oil

Method:

*Steam or boil and peel the beetroots. Cool and keep in the fridge ready to make this bread.

Step 1: Pour the dried yeast into the lukewarm water and let it sit for 15 minutes then stir.
Measure the flour and salt into a large mixing bowl and stir to combine. Pour in the yeast and water and mix with a wooden spoon to form a sticky ball. Oil a second mixing bowl and transfer the dough into it. Using your hand lightly oil the top of the dough – the oil is important to stop it drying out. Cover the bowl to make it airtight with a lid, cling film or a damp tea towel and put the bowl in the FRIDGE for at least 12 hours (ideally overnight).

Step 2: Prepare the baking tin 9inc x 13inc. Line with parchment paper or grease really well with butter, this is really important to stop the focaccia from sticking to the tin. I recommend using parchment paper.
Now oil the baking tin with 2 tablespoons of olive oil.
Oil your hands and scoop the dough out of the bowl and put the dough straight onto the baking tray. Rub the oil over the dough and smooth and push it into the corners of the baking tray. Cover the tray with a clean plastic bag, or cling film and let the dough rest for 3 to 4 hours to warm up and double in size

Step 3: Make the beetroot puree, add the beetroot, chopped garlic, salt and oil in a small powerful blender. Blend until smooth.

Step 4: Preheat the oven 220ºc. Pour the beetroot puree over the dough and rub lightly with your hands, using your fingers press straight down to create deep dimples.
Bake for 25-30 minutes, until cooked through and the bottom is golden brown.
Transfer to a cooling rack. Brush with some olive oil. Cool for 10 minutes before cutting and serving.

Storage: This will keep in an airtight box for 3 days or in the freezer for 3 months.

Blueberry and Apple Upside Down Pudding

by Lou Robbie

Such a simple but delicious summer pudding. Perfect for a family gathering or to finish a delicious meal. I made the only apple version last summer and this year I’ve added tasty organic blueberries. Our Irish eating apples are crisp and delicious and are great to bake with too.

We’re looking forward to all the seasonal Irish summer fruit. We like to keep it simple and effortless to make the most of its natural goodness and flavour.

We hope you SAVE this and give it a try.

Lou x

Ingredients:

  • 3 Irish apples
  • 1 punnet (125g) blueberries (use some for the filling and some to serve)
  • 45g white sugar
  • 1 tsp ground cinnamon
  • 1 pack of ready rolled puff pastry – 375g
  • To serve:
  • toasted almonds
  • 250ml fresh cream – whipped
  • fresh blueberries

Method:

Step1: Preheat the oven 180ºc. Line a large baking tray with parchment paper – you may need two baking trays.

Step 2: Peel the 3 apples in half and scoop out the core, fill the hole with blueberries.

Step 3: Mix the sugar and the cinnamon in a bowl.

Step 4: Divide the pastry into 6 equal squares.

Step 5: Spoon the cinnamon sugar onto the tray, you want 6 mounds of sugar. Carefully place the apple, with the blueberries, flat side down on each of the sugar mounds. Put the pastry over each apple half and use your hands to cup the pastry around the apple half.

Step 6: Place in the oven and bake for 35 minutes. Let the pastries cool for 15 minutes, use a wide spatula to slide under the caramelised apple and lift it off carefully. Serve warm with toasted almonds, fresh whipped cream and fresh blueberries.

“Roast and Serve Salad” – Sweet Potato & Halloumi

by Lou Robbie

This is such a great way to make and serve salad this summer. Your choice of roast veggies, chickpeas, halloumi and seeds on a tray then on the same tray toss through green leaves and dressing and serve into a big salad bowl! I think these roast and serve salads will be very popular this summer.

You can roast up any root veg you have in your veg box, parsnip, carrot, beets, even potatoes, cauliflower or broccoli, add some cheese if you wish and a delicious dressing to finish.

Will you try it? Let us know.

Lou x

Ingredients

  • 1 large or 3 small sweet potatoes, peeled and diced
  • 1 yellow bell pepper, washed and diced
  • 1 red onion, peeled and diced
  • 1 x 400g tin chickpeas, drained
  • salt, pepper, oil
  • 1 pack halloumi (225g), diced
  • 1/2 cup pumpkin seeds (70g)
  • 50g spinach/rocket or lettuce leaves

For the dressing

  • juice 1/2 orange
  • juice 1/2 lemon
  • 1/4 cup olive oil
  • 1 heaped teaspoon mustard
  • 1 teaspoon maple syrup
  • small pinch salt

Method:

  • Step 1: Preheat the oven 180ºC fan. Line a large baking tray with parchment paper. Put the sweet potato, chickpeas, red onion and diced pepper on the tray. Drizzle with salt, pepper and oil, shake or rub to coat everything. Roast in the oven for 20 minutes, checking half way through. After this time add the diced halloumi and roast for a further 15-20 minutes.
  • Step 2: Put the pumpkin seeds on a separate tray and toast in the oven, along with the veg, for about 10 minutes, check half way through- they may need more or less time.
  • Step 3:Make the dressing, add all the ingredients except the oil to a bowl, whisk well, then slowly pour the oil in while whisking to emulsify the dressing. Taste it and adjust if needed.
  • Step 4: Let the veg cool for 20 minutes then top with the green leaves, pour over the dressing, gently toss together. Lift the parchment paper and tip into a serving dish.
  • Enjoy!

Crispy Chickpea Patties – for Summer Eating – (VG)

by Lou Robbie

Jam packed full of goodness and flavour! These chickpea patties are delicious and so easy to put together.. we know you’ll love them. This week I got some organic pointed cabbage, cucumber and onions fresh from the farm in my veg box. I ordered tinned chickpeas and some spices and whipped these up for our mid week dinner and the whole family tucked in.

Summer eating should be fresh and tasty with added goodness. We really hope you give these a go!

Lou x

Ingredients: makes 10 approx

For the Chickpea Patties:

  • 1 x 400 g tin of chickpeas – drained and the liquid (aquafaba) reserved
  • ½ medium onion – chopped
  • 1 tablespoon fresh coriander – roughly chopped
  • 2 ½ tablespoon chia seeds 
  • 6 teaspoon (30 ml) aquafaba – liquid from tin of chickpeas
  • 1 ½ teaspoon ground cumin
  • 1 1/2 teaspoons paprika
  • 1 ½ teaspoon salt 
  • ⅛ teaspoon chilli powder or flakes
  • 1 small carrot – grated 
  • 5 tablespoons oats (50g)
  • zest of half a lemon
  • 1-2 tablespoon olive oil to cook with

Lemon Garlic Yoghurt Sauce:

  • ½ cup (120 ml) plain yoghurt of your choice
  • 1 small garlic clove – finely grated or chopped
  • 1 teaspoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • a pinch of salt and pepper

Cabbage slaw and sides :

  • 1 small pointed cabbage – finely chopped
  • 1/2 cucumber
  • 1/2 red onion finely shaved
  • 10 mini tortilla wraps

Method:

  • Step 1: Begin by adding the chickpeas, red onion, coriander, spices, carrot and salt to a food processor. Process until the mixture is combined, but still has some texture. Transfer into a bowl and mix through the oats, chia seeds, aquafaba and lemon zest. Take a small amount of mixture in your hand to check that it will form a patty.
  • Step 2: Line a baking tray with parchment paper. Use an ice cream scoop to evenly measure the patties. Add the scoops of the mixture to the tray, if you have a cookie cutter use it to shape the patties into rounds about 2 inches wide, push the mix down with the back of a spoon, this will make the patties compact. Place the patties into the freezer or fridge to chill for 20 minutes.
  • Step 3: In a frying pan, heat the olive oil over medium heat until it is hot but not smoking.Add the patties and fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes.The patties are fragile, so it is best not to move them too much – let them firm up from cooking before turning them. Ideally, turn them once only.
  • If cooking in batches, drain on a plate lined with paper towel. To keep the patties warm while cooking the remainder, place the plate in a 100ºc oven.Repeat with the remaining patties, adding extra oil if needed.

For the Herbed Garlic Yoghurt Sauce and cabbage slaw:

  • Step 4: In a small bowl, combine all of the ingredients and mix well. Check that the seasoning is to your liking. Stir through the finely chopped cabbage. Chill until you are ready to serve.

Plate up: on a small tortilla wrap add a spoon of the cabbage slaw, top with a chickpea pattie, some cucumber ribbons, shaved red onion.

NO BAKE – Oat Raspberry Cups (VG)

by Lou Robbie

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.

Lou x

Ingredients: makes 6


  • 1 ripe organic banana, mashed
    100g (1 cup) oats
  • 2 tbsp smooth peanut butter
  • 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.

Enjoy!

The Viral – Crispy Potato Salad (VG)

by Lou Robbie

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.


Delicious Black Bean Empanada (VG)

by Lou Robbie

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.

  • 250g plain flour
  • 125g butter, diced, and kept cool in the fridge – dairy or non dairy
  • 1-3 tbsp milk or water
  • pinch salt

For the filling:

  • 1.5tablespoons oil
  • 1 red onion
  • 500g chestnut mushrooms, diced small
  • 1 small sweet potato, peeled and diced small
  • 1 red pepper, diced small
  • 1 (400g) tin black beans, drained
  • 1.5 teaspoons paprika
  • 1.5 teaspoon cumin
  • 1 teaspoon cajun spice or flaked chilli
  • Salt and pepper to taste
  • 1/2 fresh lime
  • chopped coriander stalks
  • To glaze: use egg wash or milk of your choice
  • To serve:
  • 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.

Root Vegetable and Swede Gratin with Cashew Bechamel  -VEGAN

by Lou Robbie

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!!

Lou x

Ingredients:

  • For the swede puree: serves 6-8
  • 400g swede (1 small) – cubed
  • 50g butter
  • salt and pepper
  • For the bechamel sauce:
  • 120g cashews
  • 1 onion
  • 3 cloves garlic
  • 1 tablespoon lemon juice or cider vinegar
  • salt and pepper
  • 1 cup water (200ml)
  • Root veg:
  • 400g beetroot (6 beets)
  • 500g sweet potato (4 small)
  • 500g celeriac (1 small)
  • 400g potato (4 medium)
  • plus:
  • 2 tablespoons ground almonds
  • olive oil to drizzle
  • Crushed hazelnuts to serve

Method:

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.

Double Chocolate – No Bake – Brownies – VEGAN

by Lou Robbie

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.

Enjoy

The Best Irish Potato Bread (VG)

by Lou Robbie

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.

Lou x

Ingredients: makes 8

750g potatoes

150g plain flour, sifted

75g butter (dairy or plant based)

1 heaped teaspoon salt

Serve with:

250g chestnut mushrooms

50g spinach

1 tin of baked beans

Method:

  1. If not using leftover mashed potatoes, peel the potatoes and steam or boil them until fully cooked.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Quarter and sauté the mushrooms and wilt the spinach on a pan, warm the beans and serve with the warm potato bread.