My Kitchen my friend


my kitchen my friend



kitchen work space blog

(This post is for the “My Kitchen story” Linky Challenge, sposored by Fairy Platinum)

i heart fairy

My Kitchen is;

my partner in crime – and where I like to spend most of my time.

Its seen my tears of joy and tears of pain, my ups my downs my many frowns.

Its shared a drink – good times

Mornings of coffee and telephone rings.

Its fed my children and many friends – its not up-date and bucks ‘the trend’

It might be tired and in need of an update, its wonky walls and lack of cupboard space –

But it still remains my favorite place

I’m in it now……whist the husbands whisks up lunch


whisk textpointing down arrow transparent

Peeling, chopping, slicing, frying – in the pot, stir, steam – served piping hot.

This slideshow requires JavaScript.

HOWEVER…………the messy messMy husband who is the chef (alas) makes a total mess….and I who is KP (Kitchen Porter) would cry if it was not for Fairy!

i heart fairy(Fairy Platinum All In One)


Cooking carrot breakfast cookies – Running fuel


‘So’ I’m not the worlds best chef (which is possibly why I married one) And demonstrated this last night when a Roasted Chicken meant to be served at 6.30pm – was actually delivered to the table at 8.30pm! ;0? OOPS!……..‘Ok’ so I’m not that great at cooking meat – but give me a vegetable and I’m fabulous/ish/ish! (Ha)

What I am good at though is running and this morning at some point I’m pulling the trainers on and I will be off for my weekly long run – which this AM will be 15miles (I know crazy)

To set me up I always need a good breakfast, a staple ‘long-run’ fuel is oats, a nice slow release of carbs – plus a nice mix of protein. Porridge made with milk is perfect for this carb/protein mix – unless of course you are a dairy phob like me (I dislike milk).

Instead the kids and I have become obsessed with home-made breakfast biscuits made with differing variations of stuff.

breakfast bar front

This morning we have decided to make some with carrotpurple carrots – inspired by an ABEL&COLE recipe taken from ‘The Abel&Cole veg box companion book. Although to bump up the protein content we have substituted the flour for (finely) ground Almonds.

breakfsat biscuit canvasbreakfast peanuts

Carrot Breakfast cookies

(Pre-heat oven to 180 – or gas mark 4)

125g Ground Almonds or wholemeal flour

150g Oats

100ml oil olive or coconut

half teaspoon of bicarbonate of soda

half tea spoon of cinnamon

half teaspoon of allspice

100g brown sugar

4tbsp of honey

1-2 large carrots (grated)

100g dried fruit of your choice

100g nuts chopped

Mix all the ingredients together and pour on to an oiled baking tray, flatten out a little and  – cook for about 13-15 minutes.

(Tip- We found that the cookies were quite soft and not as crunchy as some breakfast bars we have made)

biscuit canvas end copy

“Et voilà !”

Pour some (more) coffee and Enjoy :0)

(*Pulls on trainers*)

‘Happy Sunday’ xxb

Salad chef


(Images ©Illustration By Beth Kevill-Byrne)

Now I do not/cannot claim to be a chef – or even a whizzy cook and I’m defiantly NOT a baker!!

And before marriage and children (embarrassingly) my cooking repertoire consisted of (in order)..Opening wine bottles, making porridge, buttering ryvita, making salad (full stop).

As fate would have it I went on to marry a chef the – Irish equivalent of Jamie Oliver – who had cheffed at Michelin level and could make a ‘Risotto con porcini’ in his sleep (whilst I could barely spell it). He loved cooking for us, so I let him and I continued to make my contribution of  ‘opening the wine’!

This said 10 years on my cooking repertoire is now a marathon distance better, I’ve learnt alot living with a chef. And although I’m still not au fait with cooking meat my years of vegetarianism (and a few Vegan) have left me with a strong penchant for salad making – as my Husband puts it I ‘eat more green stuff than the Guinea pigs’ (who have their own penchant for green stuff)  – I’m actually quite good and thus I have been promoted to ‘salad chef//wine bottle open (hoorah!) “I’m chuffed”!

So anyway – in light of my promotion (“whoop-la”!) I though I would share with you two of my most favourite salads. The first is inspired by the Indian salad Chucumber and the second by a traditional sauerkraut.

‘A take on Chucumber’

I love this salad its a lovely refreshing salad, great with both Indian and non Indian food. We tend to eat it with homemade tandoori chicken, naan breads and yogurt but is equally as great with grilled meats or fish :0). Once you have the spice mix I find it a versatile salad, adding extra’s that work for you. I usually add Avocado and cashews nuts (salted/roasted) to mine – :0) Although my salad is tweaked the original – tradional recipe for this North Indian salad can be found here ‘The food of India’ an amazing book I would very much recommend.   

1 red onion

2 small cucumbers

2/3 ripe tomatoes

1 ripe avocado

Fresh coriander

Fresh flat leaf parsley

1 red&1 green chilli

Juice of 1 lemon

pinch of salt – to taste

125g of salted (or unsalted) peanuts

Half teaspoon of; cumin&turmeric

1 teaspoon of garam masala

(*Tip*  cut the onion first and leave steeping in the juice of the lemon and some of the salt – to ‘cook’ it)

‘Sauerkraut with a fruit twist’

I’m in love with cabbages they are such an amazing underrated veg! (and most of us can find one lurking at the back of the fridge). To echo the above i.e… ‘I eat more green stuff than the Guinea pigs’ I do and probably single-handedly eat my way through three cabbages a week!! I’m totally obsessed with home-made Sauerkraut and luckily for me so are the children and I’ve been making my own Sauerkraut for about 5 years. In that time, usually influenced by what I have in the fridge, I’ve come up with a few versions. Below is my favourite, its fabulous with grilled meats, burgers (veg or meat) – we eat ours with a home-made Chicken Schnitzel and fat potato wedges chips.

1 quarter of a white cabbage

1 quarter of a sweetheart cabbage

1 quarter of savoy cabbage

Fresh dill – chopped

Fresh flat leaf parsley

1 white onion

1 eating apple

1 to 2 tablespoons of cider vinegar

1 dessert spoon of Rapeseed (or non strong flavoured oil)

1 teaspoon of salt

1 teaspoon of sugar

white pepper to taste.

(*Tip*  cut the onion first and leave steeping in vinegar, salt and sugar for about 10 minutes)

(*Tip* try to and shred the cabbage as finely as you can :0) )

Happy weekend folks XB

happy plate food 6