Tag Archives: Recipe

Leprechaun Bait

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Ingredients

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  • 2 cups Chex cereal
  • 1 cup pretzel mini-twists
  • 1 cup. Lucky Charms cereal
  • ½ cup Lucky Charms mallow pieces only
  • ½ cup green candy covered chocolate ( M&M’s or similar)
  • ½ and ¼ cup funfetti or white cake mix*, divided
  • 12 oz. white candy melts**, melted
  • ¼ cup green, or rainbow, sprinkles

Method

  1. Line a baking sheet with baking parchment/ waxed paper and set aside until needed later
  2. In a large bowl combine the Chex cereal, pretzel mini-twists, Lucky Charms cereal, Lucky Charms mallow pieces and green chocolate candy
  3. In a separate bowl combine the melted white chocolate and ½ cup cake mix, stirring to combine
  4. Immediately pour the chocolate/cake mix mixture over the dry cereal mixture and use a spatula to combine.  Add the remaining ¼ cup of the cake mix and the sprinkles and stir or toss again to combine until thoroughly coated
  5. Spread onto prepared baking sheet in a single layer and top with some extra sprinkles if you like. Leave on the baking sheet until set and then break apart into small clusters. Serve and enjoy!

*Before using the cake batter mix, treat it in the oven by spreading it on a lined baking tray and toasting it at 350 F for 5 minutes. Remove from the oven and leave to cool. Once cooled, use as per the recipe above. One thing to note is that the sprinkles in the cake mix may discolour a little or melt a bit. More reason to add those extra sprinkles!

***White chocolate chips may be used as well but your final coated popcorn won’t set as hard or be as crunchy.

Irish Spice Bag- Mála spíosrach na hÉireann

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Serves 2

Ingredients

Crispy Chicken

  • 1 large chicken breast, cut into strips
    • Marinade
  • 1 cup buttermilk
  • 1 Tablespoon sesame oil
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon sriracha
    • Chicken coating
  • 1 1/2 cups All-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3 Tablespoons corn starch

Spice Bag seasoning*

  • 1/2 Tablespoon fine salt (less if you prefer)
  • 2 teaspoons Chinese Five Spice powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cardamom

Stir-fried vegetables

  • 1 Tablespoon sesame oil
  • 1 red pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 3 cloves garlic, sliced
  • 2 small red Birdseye chilis, sliced
  • 2 small green Birdseye chilis, sliced
  • 2 green onions, sliced

Additional

  • 750g bag Frozen potato fried, to preference

Method

Spice Mix

  1. In a bowl combine all the Spice Mix ingredients and whisk together until combined. Transfer to an airtight storage jar or container until needed

Crispy Chicken

  1. In a small bowl combine the buttermilk, sesame oil, dark soy sauce, sriracha and whisk to combine. Add in the sliced chicken, ensuring all the pieces are coating in the marinade. Allow to marinade for at least 3 hours, or preferable overnight, in your refrigerator
  2. Once you want to make your spice bag, start cooking the potato fries in accordance with the manufacturer’s instructions
  3. While the potato fries are cooking, combine the chicken coating ingredients of all-purpose flour, baking powder, corn starch in a bowl and whisk to combine
  4. In a high-sided skillet heat about 1-1 ½ inches of canola oil until hot, 350°F
  5. While the oil is heating, remove all the chicken strips from the marinade, allowing excess the drip off,  then dredge piece by piece  in the flour coating. Repeat by dipping the pieces in the marinade and then in the flour coating again until all the pieces are double-coated
  6. Shallow fry the chicken (two batches may be needed) in the hot oil skillet until golden brown and crispy. Drain and remove to a wire rack set over some paper towel while you make the stir-fried vegetables

Stir fried vegetables

  1. Heat a wok or frying pan to a high heat and add sesame oil. When the oil is hot, add in the sliced peppers and onions and stir to keep them moving. You want them to soften but not to color too much
  2.  After a couple of minutes add in the sliced garlic and continue to fry until slightly brown. Finally add in the sliced Birdseye chilis and green onions just before you finish frying, giving all the vegetables a final stir. Remove from heat

To assemble

  1. In a large bowl combine the cooked fries, crispy chicken and stir-fried vegetables. Sprinkle over 2-3 Tablespoons of the Spice Bag seasoning (to personal taste) and toss everything together to combine and coat in the seasoning
  2. For traditional serving, transfer to a paper bag and serve along with curry sauce

Curry sauce*

  • 2 Tablespoons, butter
  • 2 Tablespoons All-purpose flour
  • 1 Tablespoon curry powder
  • 1 ½ cups chicken stock
  • 1 Tablespoon honey
  • 1 teaspoon regular soy sauce
  • Salt & Pepper to taste
  1. Put butter in a small pot over medium heat, and when melted add the flour and curry powder – stir well about a minute, to cook off the flour
  2. Whilst whisking, slowly add the chicken broth, about a half cup at a time until it’s the thickness you want, then add the honey, soy and salt & pepper to taste
  3. Simmer for 2-3 minutes, then remove from heat and serve

*This recipe makes more Spice Bag seasoning and Curry Sauce than needed. The surplus Spice Bag seasoning can be stored in an airtight jar or container at room temperature for up to 2 years. Any remaining curry sauce can be transferred to an airtight container and stored in the refrigerator for up to 3 days. To serve again, remove from refrigerator and gently reheat in a pan to serve

Lucky Charms Ice Cream

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Ingredients

  • 2 1/2 cups whipping cream + additional whipping cream to make up amount
  • Additional 1/2 cup chilled whipping cream
  • 2 cups Lucky Charms cereal, cereal pieces only
  • 1 cup Lucky Charms, mallow pieces only
  • 1 can (14oz) sweetened condensed milk

Method

  1. In a large bowl, combine the whipping cream and Lucky Charms cereal pieces and stir. Press some cling wrap over the surface of the mixture, trapping the cereal underneath. Leave to infuse in the refrigerator for at least 3 hours, or preferably overnight
  2. Remove the cereal mixture from the fridge. Set a strainer/ sieve over and additional large bowl and decant the cereal mixture into the strainer/ sieve to separate the milk. Give a few presses to the cereal pieces to get as much cream out as possible, without pushing the cereal through
  3. Top up the volume of milk in the bowl to 2 1/2 cups using additional chilled cream
  4. Add the Lucky Charm mallow pieces to the infused milk and leave to soften for between 15-20 minutes
  5. After this time transfer to a blender and blend until the mixture is smooth with no mallow pieces remaining. Mine only took about 30-40 seconds – any longer and you may over whip the cream. Don’t worry – it will change color!
  6. Using a spatula, decant the Lucky Charms cream mixture into a large bowl and add the additional 1/2 cup cream. Using an electric whisk beat until soft peak stage
  7. Gently fold in the condensed milk until fully incorporated. Avoid vigorous folding so as not to deflate the mixture
  8. Pour the 1/2 the mixture into a freezer-proof container, sprinkle over some of the reserved Lucky Charm mallow pieces, followed by pouring over the remaining cream mixture and finishing with some more Lucky Charms mallow pieces. Using a skewer or chop stick gently swirl the mixture, cover and freeze until fully frozen, for at least 6 hours
  9. Remove from your freezer at leave at room temperature for between 5-8 minutes for best serving. Scoop, sprinkle on some additional mallow pieces and enjoy!

Shamrock Shake

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Makes 1

Ingredients

  • 4 scoops good quality vanilla ice cream
  • 2/3 cup full fat milk (depending on how thick you want it)
  • 2 drops green color food gel
  • 1/4 teaspoon peppermint & mint and extract
  • Whipped cream, for topping

*Optional

  • Green colored sugar
  • Green candy sprinkles
  • Rainbow sour strap candies

Method

* If you like, rim the outside of your glass with green colored sugar. You can stick the sugar using lemon juice or simple syrup.

  1. Place all the ingredients in a food blender
  2. Blitz until fully combined and smooth
  3. Pour into your prepared glass
  4. Top with whipped cream and decorate to your liking
  5. Pop in a straw and enjoy!

Baking with Ancient Grains

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As seen on CTV’S The Social, February 2024

Cherry Amaranth Bars

Makes 18

Ingredients

  • 1 cup chopped, or slivered, almonds
  • ½ cup puffed (popped) amaranth
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw sunflower seeds
  • 1cup dried tart cherries
  • 2 Tablespoons maple syrup
  • ¾ teaspoon kosher salt

Method

  1. Preheat oven to 350° F
  2. Coat 9×9” baking pan with nonstick vegetable oil spray, or line with baking parchment, leaving overhang on all sides
  3. Toast almonds, pumpkin seeds, and sunflower seeds on a rimmed baking sheet, stirring occasionally, until golden brown, for 10–12 minutes. Let cool
  4. Reduce oven temperature to 200°
  5. Process cherries, brown rice syrup, salt, and 2 Tablespoons water in a food processor until smooth. Transfer to a medium bowl add the puffed amaranth and stir in toasted almond mixture.
  6. Press firmly into prepared pan and bake for 20–25 minutes until no longer sticky
  7. Remove from the oven and let cool in the pan. Remove from the pan and cut into bars
  8. Bars can be stored at room temperature in an airtight container for up to a week

Chocolate Peanut Butter Teff Cookies

Makes 12-15 (dependent on cookie scoop size)

Ingredients

  • 1 ½ cups teff flour
  • ½ teaspoon sea salt
  • 1 ripe banana (100g peeled), mashed
  • ½ cup smooth peanut butter, or other nut/seed butter
  • ¼ cup maple syrup
  • ¼ cup extra virgin olive oil
  • ½ cup unsweetened oat milk
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ cup semi-sweet chocolate chips

Method

  1. Pre-heat the oven to 350F and line a baking tray with baking parchment
  2. Combine the teff flour and salt in a large mixing bowl, whisking together
  3. Add all of the wet ingredients (mashed banana, peanut butter, maple syrup, olive oil, milk, egg, vanilla extract and almond extract) and mix well until fully combined
  4. Fold in the chocolate chips 
  5. Scoop the mixture using a cookie scoop, spacing evenly on the baking tray
  6. Bake in the oven for 10-12 minutes. This will keep the cookies quite soft – leave in for a few more minutes if you like a crunchier cookie
  7. Remove from the oven and place on a colling rack to cool fully

Mocha Black Bean Brownies

Makes 9 (or 12 bite size)

Ingredients

  • 1 cup very strong brewed coffee
  • 1 cup dried dates, pitted
  • 1 ½ cups low sodium Black Beans, drained and rinsed
  • ¼ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 tablespoon pure maple syrup
  • ⅔ cup cocoa powder
  • ⅔ cup spelt flour
  • 2 tablespoon ground chia seeds
  • 1 teaspoon baking powder
  • ¼ cup chopped walnuts

Method

  1. In a bowl combine the brewed coffee and the dates, and allow to soak at least 20 minutes
  2. After this time, pour the coffee and dates into a blender, and blend on high until very smooth. Set aside until needed later
  3. Preheat your oven to 350 degrees
  4. In the same food processor, add black beans, pumpkin puree, vanilla, coffee/ date mixture and maple syrup. Process on high until the mixture is smooth. This may take a few times, scraping down the side and bottom of the processor bowl. You want to make sure there are no large pieces of black beans or bean skin remaining
  5. Combine the cocoa powder, spelt flour, ground chia seeds and baking powder in a separate large bowl and whisk to combine
  6. Add the wet ingredients from the food processor to the bowl of dry ingredients, and stir well to mix
  7. Transfer the mixture to a 9×9 brownie pan, lined with parchment paper. Sprinkle the walnuts over the top
  8. Bake for about 30-35 minutes, until cracks begin to form on the top, and the edges are visibly cooked.
  9. Remove from the oven and allow to cool in pan for 10 minutes before removing to a wire cooling rack
  10. Allow to cool completely before slicing

Sprouted Buckwheat Baked Donuts

Makes 6

Ingredients

Donuts

  • 1 cup dry buckwheat, sprouted*
  • 2 cups shredded, unsweetened coconut
  • 1 apple, grated
  • 5 medjool dates, soaked and pitted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract

Cinnamon Date Glaze

  • 1 cup medjool dates, soaked and pitted
  • ¼ cup soaking water, approximately
  • 1 teaspoon ground cinnamon

Method

Donuts

  1. Preheat your oven to 150°F
  2. Combine everything in a food processor and process until a sticky dough forms
  3. Wet your hands and then split the dough into 6 equal parts
  4. Using your hands, roll each part into a ball and then use your thumbs to make a hole in the centre of each ball. Continuously use your hands to smooth together the dough as you dig a hole in the centre to make a donut shape
  5. Place on an oven-proof, oiled cooling rack and bake in your preheated oven for 3 hours. After this time look for a hard outside and cakey inside, test with a skewer
  6. Remove from the oven and set aside to cool while you make the glaze

Glaze

  1. Place the dates into a food processor and blend to a paste.
    Adding the water depends on how soft and moist the soaked dates are. Add any water until you have a smooth, glaze-like consistency. Scrap down the sides and bottom of the bowl between blending
  2. Add in the cinnamon and process sone last time to combine. Check for taste and add kosher salt if neeed
  3. Once the glaze has been prepared, transfer to a bowl. Dip your dounts to glaze or drip the glaze over your donuts with a spoon or piping bag
  4. Serve and enjoy!