Food,fun and a good read

\Life is one culinary adventure after another....

As a small kid I liked nothing better than to be lost in the fantasy of a good story-book. So what better place to be tomorrow than Woulfes Book shop Listowel, offering food tasters to the happy food trailist - and signing copies of my own cookbook.
Pay me a visit and taste, to your hearts delight, all the lovely dips and bits that will make your mouth moist with, perhaps - mock hunger - as I know you will be enjoying many a succulent delight both before and after my tasty tidbits.

Walk briskly and breath deep in between bites, work up an appetite, so you can savour the flavours that are promised, let us cooks excite your taste buds to a frenzy with our delicious morsels.
Listowel was gusty with bouts of hail and occasional bursts of sun shine on the farmers' market today, will tomorrow be the same?
Wrap up warm and I will see you there. If you arrive and find me engrossed in a good read....  feel free to do exactly as my mother used to and poke me in the ribs and say " Lorna will you ever get your nose out of that book and get on with the job in hand....."

 EXOTIC SWEET POTATO [MOCK NOODLE] SALAD

Here is a very palatable and fun recipe with a zingy rocket and red pepper salsa. Hand Spirelizers can be bought on line and serrated peeler's in any good kitchen shop and are both happy additions to your kitchen implements. Like all sharp tools follow the instructions and beware of the blades.

An added bonus is: it’s also dairy & gluten free and kids really love the long, long threads of sweetness.

 INGREDIENTS

1 Large Sweet Potato grated long and thin with the Julienne spirelizer or grater

Juice of 1 Lemon

Phoenix tasters

The Salsa

1 Red Pepper, de-seeded

1 Medium bunch of rocket, stalks removed, chopped

1 Pear (cored and peeled)

1 Clove of garlic

1 Sprig of Coriander

1 Knob of Ginger

1 Mug Pumpkin Seeds, coarsely chopped or ground

The Dressing

Juice of 1 Lime

A good dash of Olive Oil

1 Teaspoon Salt

½ Teaspoon of Cayenne Pepper or Peri Peri

 Method

Pour the lemon juice on the grated sweet potato to begin the softening process.

Finely chop the salsa ingredients into a textured puree, adding the salt as you chop.

Place it in a bowl with the dressing and then gently massage everything gently with your fingers thinking how radiant everyone will look after eating this fresh, vitamin rich dish.

Now combine all the ingredients, and mix well, making sure everything is well coated.

This perky and prettily structured dish can be eaten immediately or made in advance.

This dish is also fantastic and super-dooper healthy if you add a head of broccoli to the salsa ingredients. 

Food 4 Thought

On Wednesday 17th. October a fantastic food event was facilitated by the hospitality section of the Institute of technolgy Tralee.
Despite the weather, which started as a crisp autumnal morning and then veered towards heavy to light showers with occasional bursts of brilliant sunshine, the local food artisans set up a colourful Farmers Market outside the Hotel and Hospitality building .
The foods on display ranged from home picked seaweed relishes, smoked and cured meats, cheeses, paella, gluten free baking,The Phoenix dips and salads,chocolates, cakes and even daringly delicious ice cream for when the sun did pop out.
The atmosphere inside the building was exciting as chefs and food producers geered up for demonstrations, workshops and talks.
The tutors and trainee chefs were dressed to impress in pristine whites and although my nerves were jangling, [pre-stage nerves] they were extremely calm, helpful and very gracious.
As I was all set up and prepared for my demo, Dan sent me out for a wander. All well and good until at 9.50 I found myself totally disorientated, in the wrong corridor with tides of people rushing against me. That panic that only occurs in dreams must have been obvious. Struggling to get attention I asked someone who looked knowledgeable where the cookery demonstrations were being held? I should have been more precise "which one do you wish to attend " she asked, only slightly concerned at my  nervous disposition, " Mine" I stammered. I was quickly swooped apon and led, kindly, like a lost child, to my door and my own packed auditorium.
My demonstration was a back to roots vegetarian/vegan/gluten free and it included raw food preparation, whole food and sprouting. Hard core really, but I knew I was in the honoured position of representing a minority food group, amongst the best chefs in Kerry.
The way to any ones heart is through the stomach, an old fashioned proverb perhaps, but I was genuinely moved by the openness and passion for taste from the people attending the event, the student chefs and the people who made the event possible.
Heart felt thanks for a great day out and all the good "food for thought."

The recipes for my demo will be posted here and I would just like to remind you all about our vegan & wheat  free Five course tasting banquet on Saturday 17th. November. Limited space available oh and there will be an Egyptian dance performance...

Terrine and other Elements

An Indian summers day with Lily

Scorching hot sun sparkling on the wide river Reusse. Fire and water, a steamy, dreamy mix, floating gently by us in the shallows and flowing quickly, creating deceptivly dangerous whirlpools, in the deep centre. All this at the foot of my daughters back garden.
 We are minding my grandaughter Lily, that is her dad, her great grandmother and I.


White water The Reusse

 Slipping upstairs, barefoot, I cool my feet on the stone tiles in the kitchen and wonder what to cook? There are left overs: a pumpkin & coconut Thai style curry - one egg -half a packet of tofu - lots of onions... I root around the cupboards, it is literally too hot, to hot foot it to the shops; the cobble stones out the front are ponding out warning waves of hazy heat.
  I add some fine polenta flour to the curry, finely chop two mushrooms, two big red onions and mix it all together.
 In a second bowl goes the egg, two teaspoons of corn flour, a dash of cream, a small mug of water, two cooked potatoes, a chopped white onion and loads of fresh parsley. Using a potato masher I lazily blend the mixture together.
  I brush a rectangular bread tin with water, line it with cling film and start to layer my bits & bobs:  half the curry, half the creamy mix, a little grated cheese,  wafer thin slices of tofu then reversing the layers  and finishing up with the curry.
The whole thing then goes in a bain marie  in a medium hot oven at around 200c.
Happily I drift back downstairs to chat with   Omi about everything under the sun, in the sun, my white legs turning pink before our eyes; "Oh well vitamin D, I am all yours" I think.
  Roughly an hour or so later I remove the terrine from the oven and while it is cooling I finish  off a bulgar salad, wash the lettuce and away we go, on this stunning Indian summers day, lunch is served.
 To conclude the meal we all follow Lilys trend and stretch out under  the shade of large umbrellas, where we fall, comatosed into a well deserved after-lunch nap.


Our ship comes in

Westerly warmth & Healthy good cheer

The Dingle Peninsula Food Festival is looming!

It always takes place on the first weekend in October, often managing to steal a smidgeon of the mellow warmth of September in its wake. This year with our Indian summer in full swing on Europe’s most Western spit of land, The Dingle Peninsula, the festival promises to be an exciting and vibrant celebration of the most delicious and innovative, Irish food products.

 Events include a scrumptious food trail, the prestigious Irish taste awards, Dingle’s colourful Farmer’s Market, artisan food workshops and cooking demonstrations from the best chefs on the peninsula.

 Needless to say the warm Kerry welcome will include foot tapping music events and for kids: a mad hatters tea party - I've got mine! So let your senses be enlivened, educated and indulged for this most delightful and appetizing event of the year.

Spicy Sprouted Mung BeanSpinach Cakes

Ingredients:

2 mugs of sprouted Mung Beans

*½ mug soaked crunchy Green Spilt Pea

*[or ½ mug extra Mung bean]

4 tbsp Olive Oil

½ tsp Peri-Peri

½ tsp Salt

1 large Onion, finely chopped

5-6 large leaves of Chard, finely chopped

Golf ball size fresh Ginger, finely chopped

Method:

To sprout mung beans simply soak them overnight; as long as they have that crunchy raw texture and taste it is enough for the recipe. Once sprouted and not used they need to be washed daily and then can even be kept in the fridge for anything such as: stir fries, stews or salads.

Liquidise the bean spouts, oil, spices and salt. Add the onion, spinach & ginger and mix well

Drop tablespoons of the mixture into a frying pan and lightly shallow fry for a few minutes each side or place onto an oiled baking tray or forms and bake in a medium hot oven 200c for 20 minutes - or until set.

The basic mixture can also be used as a raw-food spread, served on a rice or corn cracker.
Serve with a dipping sauce made with equal amounts of argave syrup and tamari and some slices of ginger soaked white balsamic vinegar.

I love my heart - warming, heart - shaped baking forms 

                    Recipe from Lorna's G.D. free cookery demo

A Positively Grande Tour

The life of Riley @The Park Hotel Kenmare

Last wednesday there was an  enormous storm brewing. It was my day off plus it coincided with my husbands and we had planned to take our Swiss guests, Sylvia and Jurg, on a day trip. 
Ireland, in deluge, was not what we wanted to indulge in, however there were definitely breaks of blue nestled in those big fat puffy clouds.
 Looking on the bright side  "I know" I said "lets go South to Kenmare,  it must be sunny over those mountains".
Our first stop was to my beautiful, secret hideaway - Cahernane House Hotel on the Muckross road.
Morning coffee was courteously served in the soft splendor of the stately drawing room, thus giving the storm a little lee way to abate.
Relaxed and positive we left for Molls Gap, Ladies view and the beautiful national heritage of Killarney Park - all gazed at through high speed window wipers. "Look the stream has burst its banks"mossy undergrowth and rocks poked through white water, the trees dripped with shiny prisms of light, it looked magical "The faeries must be out in full force today".
"Today is the yearly Horse Fair coinciding with the Kenmare weekly farmers market - a seven year wonder, it simply can't be raining there, that would be too cruel". my chatter continued, a barrage of fun and equally as consistant as the rain.
Can't it! We slowed down way before kenmare into a bottle neck of traffic and [I] kept smiling "think positive " I chirped, determined my day was going to be perfect.
Half an hour later we crept past the bedraggled stall holders at such a drowsy speed we could have bartered for trinkets from the car. My heart bled for the traders, although like the cat with the cream I felt snug and I waved like a queen at bedraggled colleagues, happy of course that the weather mattered not, at least not to me; I had no goods to keep dry.
"Ok then we are going to the Kenmare Park Hotel to lounge in luxory."
  I also wanted to say hello to Francis Brennan, my on screen mentor from the At Your Service TV show on which we had featured in last January.


Afternoon Sushi

And that is what we did, we holed up on comfy couches in the bay window in front of a moving sea of trees and a wild patch of sea,  and we listened to the wind howling and whistling on the other side of the Victorian windows. Francis, the good man that he is, was thrilled to see us and we felt warm, welcome and happy. Our friends loved the decor, the beautiful food presentation, the tastes and the great service from the staff, who were - well - all "At Our Service"; and very nice it was too.
Our next port of call was the closest grand house to the Phoenix home stead. Ballyseedy Castle is a treasure hidden away near Tralee on the Killarney road.There we relaxed and ate creamy tortelinni in yet another luxurious drawing room with the friendly dogs at our feet.

Lady Sylvia

 There was a rainbow too as we arrived at Ballyseedy which gently framed the noble trees and a sweet donkey and foal.
 We were not  looking for a pot of gold, but hey - our day was just about as golden as it gets.

Courgette & Chocolate Cake

Even though rain stopped play for a while, the courgettes plants have finally beaten the swamp and have, like they do every august, become abundant.
Spices are everything when it comes to ringing the changes around yet another tasty courgette dish.
Today at The Phoenix, I served them nestled amongst the oven roast veg simply sprinkled with salt, pepper, olive oil and a dash of balsamic, in a very fruity curry seasoned with darkly roasted cumin, cloves & mustard seeds. But what about puddings! My friend Cat licked her lips and mentioned a chocolate courgette cake she and her bother used to make "back home in Chigago".
All the C's Cats Chocolate Courgette Cake from Chigago.


After the Rain

And here it is an improvised version, a delightful moist flan and gluten free to boot.
2 mugs young courgette, coarsly grated
2 mug apples, grated
6-9 plums, chopped
1 mug quinoa flour
1 mug desicated coconut
1/2 mug organic sugar
200 grams dark chocolate in flaky chunks,
1 mug cream
2 eggs
3 tbls olive oil
a dash of lemon
1 teaspoon baking powder
beat the eggs and cream together and add to all the other ingredients, pour into a well oiled medium flan dish and bake until the mixture turns golden brown and sets.
Cool and serve with dark chocolate sauce.

Feldenkrais you make me as light as a Feather

 Cuban heat is always so relaxing

People called me relaxed. They think I never lose my temper, get stressed out or feel murderous towards my loved ones.
With convoluted thought patterns, I believe them, they perceive therefore I am.
 However there is always another side; I have made a secret discovery about myself with help of my sister in law Verena Gersbach who is a Feldenkrais practitioner.

flying was the most relaxing thing kyle could  do

Our session began with me standing - comfortably in front of her, or so I thought! "Now how do you stand? where is your weight ? how do you breathe and where?" So I lay on my back & my side for further questions,   "how do you sleep? how does your back feel in that position? Move this arm, make a right angle with your legs, how is that? and always the same droll enquiry "why do you make it so hard for yourself."


She moved my spine and turned my head, continuously asking - how does that feel?
Well it actually felt like awakening a part of my brain that had forgotten the "Yes you can relax " command.
I realise that in day to day tasks - like now - as I sit tap - tap - tapping at these keys I am using and sustaining enough strength to chop a basket of kindling. It is apart from the fatigue, so very ageing.
As a young child I listened daily to a story broadcast on the old BBC home service. It began with "Are you sitting comfortably? Then I will begin"
I always was: legs thrown on a chair - laying on my back on the floor - the dog as a pillow, eyes wide open and gazing at nothing. Do you remember?  The childhood day time revere - abandoned, unplanned, unscheduled and non discussed; pure relaxation, experienced until boredom kicked in, and then, we really had to scour our brains for "Something to do!" Now most of us experience the exact opposite.
 Verena popped into the kitchen to see how I was after the session. "So tired, as if I had received a pummelling sport massage" I said as I put a cup back on a shelf, "Are you still carrying the weight of that cup? ask your body? can you release it now?" "Am I?" My mind fluttered - that tray, that heavy pan,  school satchels , push chairs, baskets, buckets, boxes, and countless bags of this that and the other. "Yes I am; I carry all the compound weights of the day the week, the month and the years, holding myself ready for it all with a tight lipped and professional smile .

Verena has gone back to Zurich now but she, in her ethereal form , which is very similar to her real physical body:  a supple trained dancer of slight proportions, is a voice in my head, reminding me to: simply find the easier way to use my body, to exert the energy I need for the moment and then to let go.

Catch yourself now in the pose in which you may be reading this - legs tense ready to sprint - curvacous hips and pelvis locked to the world - shoulders and back loaded up for a polar expedition - jaw tight - a slight frown and breath almost non existant? In other words "Are you sitting comfortably?

sometimes things can get too relaxed 

Verena   Gersbach will be facilitating a week long residential and non residential Feldenkrais  workshop @ The Phoenix in early April 2013.

Details will be posted here.

Taboule with a Twist

Taboule with a twist

On Saturday I hit killarney with my healthy, tasty morsels. It was The Summer Fest, that time of year again and Sarah O' Brien had decided to facilitate a "pop up market" with artisan foods and crafts in the Outlet Shopping Centre next to the station in Killarney. The weather [this years main topic] was  mixed. Loading up my car huge sheets of rain bounced around me. "Great the shopping centre will be packed, and with all those fantastic events for kids there will be lots of hungry parents looking for that healthy alternative"!  As i drove towards killarney the sun did what we were about to do: it popped up and shone like a real live summer day, fantastic.
Our beautiful healthy food created a stir from the beginning, and what was most popular was the Ten-a-day salad and an unusual Taboule salad made with a mixture of bulghar and wholemeal cous-cous.
The Former is something we have on every one of our markets and the recipe is easily found in The Phoenix Cookbook. The Taboule has a twist away from the classic Lebonese version and is equally good for festive occasions, big picnics and in this case - event markets.
This recipe makes lots, it will keep and is lovely used the next day as a stir fry.

1 mug [200grams] bulghar
1 mug {200grams] wholemeal cous-cous
[in both cases organic if possible]
1 tin chopped tomatoes
1heaped teaspoon vegetable boullion
2 mugs boiling water
1 mug cold water
2 tbs whole cumin
2 tbs Sunflower oil for frying
2 onions, peeled and diced
4 cloves garlic, peeled and diced
2 small chilli, chopped
1 handfull currants or sultanas, chopped
2 sticks celery, diced
1 leek, diced
The Raw Ingredients
10 cherry tomatoes, quartered
1/2 cucumber , diced
1 handfull black olives, chopped
1 bunch spring onions, chopped
1 bunch fresh parsley, chopped
a few sprigs fresh corriander , chopped
The Dressing
juice of 1 lemon
pepper, salt
2 tbs olive oil

This recipe has three sections:
First mix the bulghar, veg boullion, and the boiling water, stir briefly, cover and rest for 15 minutes.
Meanwhile dry roast the cumin seeds in a wok, when hot to touch add the sunflower oil, onion, garlic, chilli, currents and saute until glassy. Add the leek, celery and fry briefly until the veg is barely cooked and remove from the heat.
Add the cous-cous, tinned tomatoes and cold water to the bulgur and then stir in all the cooked ingredients. The flavours will permeate. Cool and rest for about ten minutes.
Finally add all the other raw ingredients including the dressing and rest for one hour before serving.
This salad can be made hours in advance, which will even improve it; however if  the mixture is a little stiff before serving add more dressing or even a dash of cold water. Decorate with edible flowers, toasted seeds and serve with a colourful selection of salads from The Phoenix market stall.

The Power Of Raw Red Hummus

Sprouting is a wonderful way to squeeze every bit of nutrition out of seeds,  grains or pulses. It is so amazing that all you need is water to create a valuable and relatively cheap power food that can be used in salads, sandwiches, stir frys and more.
For this hummus soak the chick peas for about two days, they will begin the sprouting process quite quickly and if you don't want to use them pop them in the fridge where they will keep quite happily for about a week. Simply wash and rinse them every second day.

4 mugs sprouted chick pea
A dash of water
Juice of 2 Lemons
2 - 4 cloves of garlic
1/2 mug olive oil
2 freshly grated beetroot
2 juicy pears, cored and peeled
sprig of parsley, chopped
2 tbs. tahini
A twist of pepper and salt to taste

Place the liquid ingredients and the garlic into a blender and pulse.
Add the chick peas, beetroot, pears and seasoning and pulse until really smooth, you may need a dash more water, depending on the water content of the sprouts. Finally add the tahini.
This is going to be pink and potent. Sometimes I will add a fat red chilli to the blend for - when we like it hot! Now slice up bright orange carrot sticks, some long crunchy celery put your feet up and press PLAY.

Eggs Florentine a la Phoenix

Eggs Florentine [a la Phoenix]
I cook in our commercial kitchen like a house wife. I hate waste and because our bread is usually home made with organic spelt flour I  religiously  bake all the left over bits and make very healthy breadcrumbs.
Of course there are only so many breadcrumbs you can use, especially in a kithchen that is mainly gluten free.
My mum used to make Treacle Tart with hers, oodles of treacle - bread crumbs a handful of oats - all on top of a good rich pastry base; sugary, buttery and lots of calories.
Here is a delicate twist on an old classic and one of our breakfast specials.

1 Teaspoon butter
3 Teaspoons breadcrumbs
2 Leaves chard or perpetual spinach, finely chopped
1 Egg
2 Tablespoons cream
2 Tablespoons grated cheese
Sprinkle of garden fresh herbs -any that are in season
Grate of nutmeg
Twist of pepper
2 Baby tomatoes halved

Melt the butter in a small balti or mini wok .
Add the breadcrumbs and spinach, and gently saute until everything is warm to touch.
Add the egg, making sure the yolk stays whole.
Top with the cream, cheese, pepper, and nutmeg and arrange the tomato halves prettily around the edges.  Cover with a second wok or a piece of tin foil.
Set the timer for 4 minutes and allow to cook slowly.
Check the consistancy of the egg - the egg yolk must be soft and the white cooked; depending on the size of the egg it may need another minute..
Serve with bread soldiers to dip.
As an alternative vegan version: Soak a slice of tofu in tamari or soya sauce to replace the egg and use a little hummus lightly mixed through with  finely chopped spring onion or leek to replace the cheese, drizzle on some soya cream and cook in the same way.

Holistic Open Day @ The Phoenix Restaurant

Last sunday we hosted a Holistic Open Day at The Phoenix. As the restaurant filled up with therapists setting up their displays there was an atmosphere of calmness and anticipation. Who would come to a rural restaurant to talk about - Homeopathy- Sound and Chrystal healing- Herbs for Health- the Raindrop Massage Technique - Reiki - CBT and Tapping for Success? The day brightened and by midday there was enough sun to comfortably seat customers outside and there was already a steady stream of guests.
Each table looked inviting and all the therapists became  busy chatting to interested people.

Viveca magical turf figures
 from the bogs of Kerry 

All through the day there were talks in the original front room of the house,

Susan Browne EFT Tapping for Success-
a technique that is so simple and makes
 you feel good

Ruti Lach Music For Tots and more

During Erina Mc.Sweenies talk on nutrition some  one noted that it is a slow change in food reform and the majority of the people eat very unhealthy fast food. "We are the converted", where are all the other people "  said another. Looking around the lovely room with its original fireplace and cooking crane in place, and remembering that this was the room that twenty one years ago, before we bought the house, had bales of hay and cows wandering in and out; I thought change is inevitble and is happening here and now and  that The Phoenix has risen again.

Open Garden Open

Ellie loves the smell of Wild Fennel

After a week or more of weeding in the rain our weather expectations for last Sundays open garden day were dwindling, just like the ever decreasing midsummer nights.
With wellington boots, umbrellas and dripping wet customers in mind I had a brain wave: cream teas to be served in the gypsy caravans. I sourced real devonshire clotted cream. Trad music session in the front room next to a roaring fire and so I purchased fire logs. Finally a massive pan of soup would be essential and a sweet potato, chilli and bean stew - a real winter warmer was cooked up.
Sunday morning at 6am and the sun blazed through my bedroom window "It 's a dream" I murmered but the pinching was painful and my eyes watered as I blinked and unbelievably there she was " The big fat yellow sun".
Rain became an old bad memory, wind - a past whisper  and pulling out bright summer dresses I knew today was going to be fantastic.
We started with a herb walk by Christine Best and as she began the crowd increased and our lunch guests joined in. It was good to see a wise woman talking about the healing properties of the plants that gardeners see as something to prettify the view.

Pansy

The cream teas were a huge success, and not tea with deliciously warm gluten free scones with a thick wedge of clotted cream generously dripping with home made strawberry jam.

yellow loose strife

As the afternoon wore on the restaurant became bare as tables and chairs migrated to the lawns. "Shade or sun" we asked and of course the answer was "sun please"
The Sun pacified all [my] gardening aches and pains, it satisfied the eye and made invisible all the rough patches that the trowel and pruners missed.
Keen gardeners wandered happily through the colour spectrum of pretty flowers and were made peaceful by a million shades of green dancing in the warm light. A beautiful midsummers day with a typically long stretch into the ocean enhanced sunset. It was a joyful day, and a celebration of the magic of nature at its best.

Our next open event is The Holistic day on 8th. July. so come along and see what fun will happen then.

Blooms Day Milltown Market

Milltown Farmers Market was a fashion parade of Edwardian hats and costumes today where Blooms Day was celebrated in style.
There were oysters from Kenmare and local porter brewed in Dingle.  sizzling falafels cooked by myself which warmed and filled the room with an appetising aroma. Music and fun; friends stopping for a chat,another coffee at the Mad Hatters Tea table and perhaps just  five minutes more of each others company.
Customers lingered over continental breads from Kenmare, sweet buns, succulent salads and local fresh vegetables There was pretty vintage jewellery, customised Chrystal necklaces, along sideWilmas tasty cheeses and the delicious vegetarian foods from The Phoenix.

On the 14th. of July in Milltown Farmers Market Wilma will be making Butter for a special celebration of local crafts, Christine will be spinning and we will have delightful figures molded from Kerry turf, Lorna will be cooking and there will be live music. Mark it in your calender and bring the kids along as there will be face painting and other fun events- come rain or shine.

Family Ker-Falafels

Cooking for a family is a celebration. It isdone with love and careful thought as to what is good for everyone. However there are issues around food that can make or break that feeling of joyful nurturing. To generalise: Kids are often fussy eaters, teenage girls can suddenly decide to go without the habitual family staples, men may be demanding about what they consider a meal lacking in protein and if there are older folk to feed – well they will need less quantity and tempting nutritional quality.

Generalising again; the emphasis on nourishment falls to the mother. It is upsetting and stressful for all concerned when dinners are disliked.

Small kids love to pop things in their mouths and how fantastic is that when the food is an all in one nourishing burst. Working men need low GL carbohydrates that are low on cholesterol - and with diverse textures. Teenagers return from school starving and in that moment they would almost eat anything – so make that anything a valuable nutritional snack.

 Here is a great recipe for success and hey presto a busy mum has succeeded.

The best falafels are made with raw sprouted chickpeas, that way they contain extra nutrients and are a living vegetable.

To make falafels you will need to soak chick peas for about 2 days, rinsing daily, until they have swelled and just begun the sprouting process. They will become crunchy, rather like a raw pea. Sprouted chick peas store well in the fridge for about five days by rinsing occasionally

INGREDIENTS

3 cups lightly sprouted chickpeas            

2 fresh tomatoes                                     

2 -3 onions

Juice of 1 lemon

¼ tsp cayenne pepper             

Light oil for frying

1 tsp salt

FOR THE COATING

1 cup maize meal or polenta

Seasoning, chopped herbs, a touch of peri peri

Alternatives such as: chopped spinach or grated carrot for the mixture

1. Blend the sprouted chick peas with the tomatoes, lemon juice, seasoning and one of the onions.

2. When smoothish stir in a finely chopped onion and adjust seasoning.

This mixture may seem too wet when you first liquidize it, trust that after resting it for 30 minutes it will swell and thicken enough to form the falafels.

3. Generously cover a large plate with the coating. Drop a heaped tablespoon of the mixture onto the plate and gently roll to form small balls.

They are quite fragile so carefully place each falafel onto a plate dusted with the coating and set aside.

4. Heat a frying pan with a generous amount of oil. Gently drop the falafels into the sizzling oil, patiently waiting for the base to form before turning them over. This should only take a few minutes. Drain on tissue.

5. An alternative method, which we use a lot for selling on our market stalls, is to form bigger golf sized balls and lightly bake them in a medium hot oven for about 20 minutes or until they are firm to the touch.

The latter is a healthy and completely fat free version.

The uncooked falafel mix will keep 2-3 days uncooked in the fridge, although raw onion absorbs bad odours so use sooner rather than later.

 6. The formed falafel can be frozen by placing on a flat surface onto grease proof paper, freezing and then placing in an airtight container.

Frozen falafels are a handy and very healthy fast food, fantastic for a protein rich supper for hungry kids.

7. As an extra do experiment by adding grated raw carrot or chopped spinach to the falafel mixture, in fact you could get kids to eat their five-a-day with a few bites of this very delicious snack.

Traditionally falafels are served warm tucked into toasted pita or a tortilla wrap with, a tahini or yoghurt dressing and salad. Three smaller sized falafel are plenty per person.

They go well too with a creamy potato mash, a fresh tomato or fruity salsa and some crispy salad leaves or lightly steamed veg.

The larger version can even be baked in the oven in a rich tomato or a béchamel sauce to make a full hearty meal.

Chickpeas are one of the oldest vegetables and have been discovered in caves and carbon dated to around 6500 years BC. They are a good source of zinc folate and protein. They are high in dietary fibreand a healthy source of carbohydrates for persons with insulinsensitivity. Chickpeas are low in polyunsaturated fat.

Listowel Farmers Market & Slow Food Event

Sproated chickpea falafels for the market

vegetable terrine with tofu

Writers are hungry people. On Friday 1st.June Listowel town square was buzzing with excitement and brilliant sunshine. the Farmers Market stalls looked good, brimming with tasty home cooking, vegetarian delights, gorgeous fluffy cakes, local organic cheeses, veggies, herbs and meat. There was beautiful fresh fish and periwinkles - complete with pin authentic Spanish paella bubbling away in a huge flat pan, pancakes and delicious old fashioned meat pies.

The Listowel Ladies looked the part with creative attire,wearing layers of textured fabrics and pretty summer colours which caught the light and the celebratory occasion.

Lots of smiles and greetings and meetings; chatter and banter that would have made John B keanes heart sing, this festival that honoured him, and His town alive with the magic of the pen.

The participants coming from the workshops and talks were full of inspiration, and they wandered up to us looking for a tasty nibble to relax with on a warm bench in the sun. Food from the heart and food for the soul.

On  the following Sunday The Slow Food event caused a stir in The Listowel Arms Hotel.

A fantastic banquet was laid out with the creativity that only good cooks can achieve. The Local produce helped and there was a good community spirit as well as the pure joy of eating well presented, well cooked food - in an elegant setting - Slowly.

 Kate Carmody and I represented the artisan food producers, in the lovely breakfast room of the hotel watching the rain and the wild river rushing by. However when the sun popped out so did I and  with the help of a few customers I relocated outside - happy giving tasters, talking about the recipes in The Phoenix Cookbook "A Culinary Adventure , simply enjoying delicious slow food and the" infectious party atmosphere of the warm June afternoon at the 41st anniversary of Listowel Writers Week.

Kerry radio and live filming added greatly to the excitement and we can all look forward to the fun of The Listowel Food Fair in November with the prestigious Irish Cookbook of the year award and the tasty culinary events which Listowel people seem to coordinate so well.

Go Kerry you Hot Hot Thing

Even as I parked at Tralee's North Campus for the Gokerry web site launch  last Friday, the car temperature gage was reading a roasting 27celsius.
Sunglasses in place, summery frock nicely flapping, I joined the crowd hovering on the steps of the building. I clutched my Cookbook, like a shield or a tag - who did I know - everyone was mostly unregognizable of course because they like me were all sun kissed and sun dressed. After a brief " Go St. Tropez" blink through the sparkling haze of undiluted sunshine, there we all were and the "Hi's" and "how are you's" and the friendly introductions began.

Inside things were hotting up +30c someone said as we circulated, talking about, dare I say it: The Weather. Mingling for me was made easier due to the fact we had kindly been provided with little colourful merengues, tasty sandwidges and - yum yum - dark chocolate coated eclairs filled with fresh cream. Now, if you were stood next to one of those trays, you may have noticed me - a tall red head on a mission and that mission was to save those sweet baby delights from melting away on the plate. "Delicious" as I mingled and mumphed. I have a large mouth and I found - yes they fitted all in one go, not a dribble of chocolate in sight or a smidgeon of cream on the upper lip. "Blood sugar low ladies? Do try these" and the mock surprise as I encountered another handy plateful " Oh scrumptious, have you tasted them?"
The speeches were made and we clapped and sipped water whilst ferociously fanning ourselves. Glancing out of the door I felt every entusiastic word uttered about the wonders of the kerry product was true, yes this is the most beautiful county and we are all extremely privaliged to live and work here.
Heartfelt thanks to those who contributed to the day and to the trojan work spent on the Gokerry web site.
And whoever made those cute little eclairs......

On my way From St.Albans to the IOW I changed trains for Portsmouth at Three Bridges. Not very far from the heart of London - we had only just passed through St. Pancreas with its gleaming corn blue iron work and red bricked state of the art cellar bars and eateries. In contrast Three Bridges was chilly, old fashioned and an East wind picked at my flimsy May garb. Shivering forlornly I needed a hot tea in a warm spot. " In there" said the man in florescent yellow, pointing to a small wooden shack with a hatch raised on one side to reveal a small very basic cafe. I shivered " Sit inside" said the lady. I pushed open a stiff door and was met with the ultimately comforting food scent - could it be - "Hot Cross Buns" The Cinnamon sent my taste buds a-dripping, " a tea and a toasted bun please" "No madame they can't be toasted, they are already buttered and any way the currents don't toast well". OK I thought, surprised by this culinary rule in a cafe not much bigger than a garden shed, serving HCB's in May. She handed me my buttered bun wrapped in cling film and I sat on a stool at a narrow Formica bar and peeled off the plastic. The Bun was a gleaming golden brown with a beautiful white cross, very fresh and soft, yet not doughy. So far impressed I took a bite and there it was: that OMG food moment "Wow! do you always have them?" survival instincts kicking in, thinking of future journeys, stocking up, how many sit ups - as i reached for another - "yes" she said, nonchalently, in distinctively buttery tones, gently flipping eggs for a customer waiting at the hatch. " A local baker brings them in every morning" and, adding softly, glancing my way with perhaps a little compassion "all through the year". I sipped my tea served in a utility style ceramic mug and I felt like a little girl who was out for a treat with a doting Aunt. Dreamily I remembered my connection, I gathered my case and manoeuvred the awkward door. "Thank you" I called "it was lovely" and it really was.

many years later-Pierre and I share our first grandchild

Fusion Food from The Phoenix - inspired by world cooking.

Tasty desserts on my counter on a sunny May morning

Food for baby

I had been living on a health farm in Fribourg Switzerland when i thought I could be pregnant.
At the time my partner and I were completing some building work which he had been commissioned to do. I was strong, fearless and of course very young, at 19 I felt worldly, womanly and all knowing; more so than I do now if truth were known.
A part of the house was used by an esoteric group . They followed what was probably one of the first movements in 'Positive Thinking'. Eddie, ancient in my eyes, was a wiry, dark bearded mountain gnome of a man, [I am quite tall], and vociferous in his positivity.
Using mirrors to reflect his image, he would pace around the wood built house shouting 'Ich bin - I am' over and over again.
Eddies desire for positivity shook the house to its shallow foundations.
My pregnancy test showed negative. I put my thickening waist down to increased muscles caused by pushing wheel barrows of sand up the hillside and my enormous appetite due to the expenditure of energy using the same wheelbarrow, the odd tantrum and tears to the fact I lived with deranged people and as my previously buoyant breasts tingled in a world all of their own and grew, inevitably  succumbing to the earths pull; I merely felt older and that it was now about time to don a bra.
We decided to get married and so i registered in Zurich and was given three months on my tourist visa, plenty of time to organise a wedding. I scoured the second hand stores and found a pair of brick red brocade curtains which our friend, Joe, the tailor stitched into a queenly medieval gown.
meanwhile back at the farm our work continued.  There was already an abundant supply of salads and herbs all growing in hot beds and sheltered areas in the garden and I munched my way though huge bowls of greenery every day. Breakfast was muesli brimming with fresh fruit. My mid morning snack was fusion food; a lovely lentil dhal topped with real Parmesan and tons of black pepper, lunch great steaming plates of whole meal rice or millet slathered in tahini and tamari.
I kept little heaps of dried fruit and nuts in my pockets, I grazed on raw carrots and baby fennel freshly pulled and washed in the nearby lake.
i became preoccupied with hunting and gathering, I found a herd of goats on the mountain side and was given permission to milk them by the curious  farmers who laughed and told Pierre if I could even catch them let alone milk them i was welcome. Ravenously inspired, of course I could and they were surprisingly docile once tethered. I made yogurt, kefir to drink and a soft cheese which I hung in a muslin sack on an upturned stool and then rolled in fresh chives and cracked pepper. This delicacy was devoured with great chunks of bread with the olive oil oozing down my chin as i dabbed and smacked my lips hungrily.
We returned to the villa in Zurich a few days before our big date. All our friends began baking and cooking for the party. Pierre organised his old  band of gypsy musicians for the day and we were all set.
On the eve before the wedding my girlfriends asked me if I was really sure I was not pregnant and we  marched down to the pharmacy for a new test which of course - was positive.

The wedding day was sparkling with June warmth, happily my dress was only a little tight around the bust  and so we stuffed a huge red rose, deep into the  bulging cleavage.  The city hall was splendidly stately, as I was, in my flowing vintage robe. It was a beautiful ceremony, the German precisely translated with such feeling; the moment I will always remember is the awe in the registrars eyes as I bent over to sign my vows and my breasts forced the rose to pop out and bounce, blood red, over the solemn desk.
We all screamed with laughter as we left the cool, sombre building. Outside bright shards of warmth reflected from the Lake catching the effervescent bubbles from our champagne and I felt the magic and joy that all this time, inside of me, I had been feeding my very own newly formed baby. It all made sense and on top of everything, I was starving.