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