Wholesome Cottage Pie

Warm comforting cottage pie. This is one of my favourite ultimate comfort food dishes to have when you need a little love and nourishment. I grew up eating this dish for dinner. It's a classic and to me it never gets old. 

Ingredients    

-400g lean mince beef mince

-1 tablespoon of olive oil  

-1 onion (finely chopped) 

-2 garlic cloves 

-1 carrot (grated)

-2 sticks of celery (finely chopped) 

-75g frozen peas 

-1 beef stock cube (dissolved in 800ml boiling water) 

-2 tablespoons of tomato puree 

-2 tablespoons of worchester sauce 

-salt and pepper 

-5-6 large rooster potatoes 

-50g butter (melted)

-25ml milk 

-75g grated cheddar cheese 

Method 

Peel the potatoes and add them to a pot of cold water with a little salt and bring to the boil. Cook for 15-20 minutes until tender. When cooked strain the water and mash. Add in the melted butter and milk and mix till smooth and lightly creamy. Season with some salt and pepper.

Heat the olive oil in a deep dish and when hot cook the mince first until brown. Add in the finely chopped onion and garlic and saute until soft. Stir in the grated carrot and finely chopped celery and mix together. Add the tomato puree and worchester sauce until combined. Add the frozen peas and finally pour in the beef stock, cover and leave to simmer for 10 minutes until slightly reduced.  

Preheat the oven to 180℃. Transfer the mince mixture to a deep casserole dish. Cover with the creamy mashed potatoes and finish with zig-zag fork lines. Bake in the hot oven for 20 minutes and then add in the grated cheese to the top and return to the oven and bake for a further 5-10 minutes until the top is golden and crispy.  

Serve straight away!

Toblerone Cheesecake with Almond Brittle

Happy Hump Day!

I've held off for a while posting this recipe.

I made this dessert back in February for family when we received as a gift the infamous size of your head duty free Toblerone bar. Now this gigantic toblerone bar must have been sitting in my fridge for days hours before I decided what to make with it.
Being Summer time and all and with large numbers of people passing through the airport I thought this would be a good time to share my favourite Toblerone recipe. Afterall who doesn't love a good old Toblerone bar from the airport? (Mine's the white chocolate one!)

This combination of crunchy chewy biscuit base, smooth chocolate cream cheese and salty honey roasted almonds make this dessert a little bit special and indulgent and not bikini friendly.
 
It is a simple no bake cheesecake recipe that I promise you will leave you wanting to make it again and again and rushing to the airport as Toblerone is actually difficult to find in your local supermarkets!



Ingredients: 
Honey Roasted Almonds
-300g Almonds (whole with their skins on)
-50g light brown muscovado sugar
-1 tablespoon of sunflower oil
-3 tablespoons of honey
-2 tablespoons of water
-1/2 teaspoon of sea salt

Biscuit layer
-200g chocolate digestive biscuits
-75g butter (melted)

Cream cheese layer
-500g cream cheese (full-fat)
-50g caster sugar
-300g double cream
-300g toblerone melted

Topping
-75g melted toblerone




Method:
Start by preparing the honey roasted almonds. Preheat the oven to 180℃ and line a large flat oven tray with baking paper. Spread the almonds in a single layer and bake in the hot oven for 10 minutes until lightly browned. While the almonds are roasting, mix together the sea salt and sugar in a bowl and leave to one side. In a pot melt together the sunflower oil, honey and water and let it come to bubble. Once bubbling, add in the hot almonds and mix to coat them. Stir until the liquid has evaporated and the nuts are shiny and golden. Remove from the pot and add to a large bowl pouring over the sugar/salt mixture and stir to coat the almonds. Once coated in sugar/salt mixture remove them and place back on the baking tray in a single layer breaking up the clusters and leave them to cool. Once cool store in a lunchbox until serving and decorating.

Base: Crush the biscuits in a sandwich bag with a rolling pin. Melt the butter in pot and pour into the biscuits. Press this biscuit mixture into the base of the cheesecake tin and leave to rest in the fridge.

Cream cheese layer: Melt the toblerone chocolate in a heatproof bowl over barely simmering water for 10-12 minutes until smooth. (Do not let the water touch the bottom of the bowl as it will split the chocolate).
Beat together the cream cheese and sugar in an electric mixer until combined.
In a separate bowl, beat the cream until it forms soft peaks. Fold the cream into the cream cheese and finally stir in the cooled melted toblerone chocolate. Spread the chocolate mixture over the set biscuit base and place in the fridge ideally overnight to allow it to fully set.

The next day just before serving the cheesecake - melt 75g toblerone chocolate again in the heatproof bowl and drizzle this along the top of the cheesecake using a fork.
Chop up the sugared almonds roughly and dollop a heap in the centre of the cheesecake and along the edges of the cheesecake.
And Voila!

Hope you enjoy!

Carlingford - WildWood Cafe review

This is my first review.

It is inspired by my visit to Carlingford to my good pal Naomi. Amongst many foodie outlets we enjoyed this weekend she took me to visit her friend Joanna who just opened the doors to 'Wildwood Cafe' run by her and her husband - Joanna and Shane. They've only recently opened their doors (June 2015) and the excitement and energy in the place was surreal.
Their cafe embodies modern new age designs and ideas with cool life/foodie quotes, images and interesting quirky decor all set amongst the most spectacular breathtaking location looking down on Carlingford Lough and village.

Now I could go on all day about the decor of this place but it is important that I mention the humble healthy hearty food on offer - after all this is why we were here!

I absolutely love trying out new food and new food places and Wildwood Cafe could could be one of my top ever favourite food discoveries.
Wildwood Cafe is designed around the philosophy of healthy wholesome food that is freshly prepared whilst providing optimal taste and nutrition. It is similar to the idea of 'Happy Pear' in Greystones however it is not strictly vegetarian as there are meat dishes on the menu such as the Chef's signature dish 'Thai Green Curry'. I was sorry to not have ordered this also.
Joanna makes you feel very welcome and delighted to have you in her cafe which is nice to experience. She takes time to explain the menu and get to know her customers while her husband Shane runs the kitchen. With the help of Joanna, I order and enjoyed a colourful plate full of Falafel, hummus, tzatziki, roast vegetables, zingy beetroot and ginger slaw and green salad all served with toasted warm flat breads fresh off the griddle pan. This was a plate of heaven for me as I love picking at small pieces of food and mixing them together. It was so fresh and bursting full of flavour.
My friend Naomi had the gorgeous Zesty Bean Burger with salads and homemade wedges.
I've included the pictures of our food below which give you an idea.

All in all this foodie experience was well worth the visit and I shall be back very soon to sample the rest of the varied menu.

Meeting these people inspired me and allowed me to recognise the energy, determination, passion and love that goes into a place like Wildwood Cafe.

*Website B&B and Cafe - http://carlingfordbandbviewpoint.com/cafe-carlingford-wild-wood/

*Wildwood Cafe facebook page - https://www.facebook.com/pages/Wildwood-Caf%C3%A9/413777612162403?sk=info&tab=overview

Sticky Lemon Curd & Berry Cake

Sticky moist lemony cake with a sweet tangy burst from fresh raspberries and blueberries. A little pick me up cake. 

Ingredients: 

-125g caster sugar

-175g soft butter 

-3 eggs 

-100g greek yoghurt 

-Zest and juice of one lemon 

-75g mixed berries (raspberries & blueberries) 

-3 tablespoons of lemon curd 

-200g self-raising flour 

Method 

Preheat the oven to 160℃. Line a 2lb loaf tin with parchment paper. 

In a mixer cream together the butter and caster sugar until soft (5-6minutes). Add in the eggs one at a time and scrap down the sides of the bowl each time. Stir in the greek yoghurt. Add the zest and juice of the lemon. 

Lightly sieve in the flour and fold gently into the mixture. 

Dust and cover the berries a little flour - this prevent them sinking to the bottom of the cake. 

Add half of the cake mix to the lined tin and sprinkle the berries on top along with 2 tablespoons of lemon curd. Swirl the curd around with a spoon into the cake mix. Add the remaining cake mix and dot the top of the cake with the remaining berries. Gently add the remaining lemon curd to the top of the cake and swirl along the top between the berries. 

Bake in the hot oven for 40-50minutes until the cake skewer comes out clean. 

Serve this cake warm with some fresh lemon curd and berries on the side!

Enjoy! 

You can find my lemon curd recipe featured below: 

Link to lemon curd recipe

Caramelised Red Onion Goats Cheese Tart

I'd be a bit of Goats cheese fan to say the very least.
This tart is a super easy and so tasty especially for this warm weather we're experiencing at the moment!


Shortcrust Pastry:
200g plain flour
pinch of salt
100g cold butter (cut into cubes)
1 egg yolk
2-3 tablespoons of cold water

Filling
4 red onions
1 tablespoon of olive oil
2 tablespoons of balsamic vinegar
3 eggs
1 block of goats cheese
pinch of salt and pepper


Begin by making the pastry. Sieve the flour and add the pinch of salt. Rub in the butter until it looks like breadcrumbs. Add the egg yolk and a few drops of cold water and bring together using your fingers into a smooth ball of dough. Wrap in cling film and leave in the fridge for as long as possible. (I made mine in the morning for dinner that evening).

Preheat the oven to 180℃.
Peel and slice the red onions finely and gently fry them in a pan with a little oil. Wait until they become soft and then slowly add in the balsamic vinegar to flavour them. Stir for 10-15minutes on a low heat bringing out the natural sugars in the onions. Turn off the heat once soft and dark in colour.

Remove the pastry from the fridge and roll out to the size of your pie dish. Gently grease the bottom of the tin and cover with the pastry. Prick the bottom with a fork to prevent it rising. Cover the top of the pastry with a little greaseproof paper and some baking beans or rice. Bake blind in the oven for 10mins until lightly golden. After ten minutes remove the beans and greaseproof paper and return to the oven for a further 5minutes to dry out.

Pour the onions first over the baked pastry followed by generous slices of the goats cheese. Pour over the whisked eggs and return to the oven for 20minutes until golden brown.

Serve with some simple salad.

Loaded Cheesy Nachos with Homemade Guacamole

Fantastic Finger Food!

These pack a serious punch if you are looking to serve something for light entertaining with numbers or fill an everyday lunchtime with something a little bit more exciting! It's perfect summer time food which doesn't take long to prepare and is light yet filling.


Ingredients: 
400g ground lean beef mince
1 white onion
2 garlic cloves
1 teaspoon of cumin
1 teaspoon of chilli
1 teaspoon of dried coriander
1 tin of chopped tomatoes
2 tablespoons of tomato puree

1 large bag of plain nachos
100g cheddar cheese grated
4 spring onions
handful of fresh coriander


Guacamole
2 avocados
1 lime
2 cherry tomatoes
1 shallot
1 red chilli
pinch of salt and pepper
finely chopped coriander

Method
Heat a little olive oil in a frying pan and gently fry the finely chopped onions and garlic together for 4-5minutes until soft but not coloured. Add in the spices and cook for 2-3minutes to release their flavours.

Next add in the lean mince and cook until brown. Add in the tomato puree and tin of tomatoes and leave to reduce on a medium heat for up to ten minutes.

Grate the cheddar cheese and leave to one side to sprinkle on top of the mince. (Be generous with the cheese!)

To make the Guacamole -
Smash up the two avocados with a fork and add the juice of one lime. This will help soften the avocados and create a smoother consistency. Add in the finely chopped red chill and cherry tomatoes along with the diced shallot. Finally add some chopped coriander on top. Mash up and leave to one side to serve alongside the nachos.

Once the sauce has reduced, spread on top of the nachos in a casserole dish and add the grated cheese. Heat under a hot grill for 5-7minutes until the cheese is melted. Sprinkle some spring onion and some cherry tomatoes on top and voila!

Simple, hearty beautiful food!

Hope you enjoy!

Fragrant Quinoa and Pomegranate Salad

So this is a first… Yes you did read the title correct. Yes I did in fact feature a recipe using Quinoa. And yes I did also include a recipe which is (new to poundofbutter) not a sweet dish. Two new phenomenons in one.  

I have always been a little suspicious of anything that gets promoted as the new ‘superfood’. Hence the reason why it took me a while to get around to trying quinoa. I must admit I was totally overwhelmed by the abundance of fresh flavours and texture from this recipe.

For anyone unfamiliar with Quinoa like myself it is a grain like crop derived from South America. It is cultivated as a food source for it’s edible starchy seeds and it is species of goosefoot. Strictly speaking, quinoa is a seed but it is commonly referred to as a grain and as such is prepared like so. 

Nutritionally it is high in protein, has essential vitamins and minerals such as calcium, phosphorus & iron, not to mention the 8 essential amino acids required for good health and repair. 

Regardless of all this one of the most interesting things for me about Quinoa is it’s texture. Something a little like barley with its chewiness, it also has a light fluffiness comparable to well prepared couscous. 

In this simple salad I decided to combine a small number of different ingredients which have been inspired by some pals of mine who regularly enjoy Quinoa. 

Finally would you know you're eating something very healthy? The answer is Yes. Quinoa needs plenty of flavours added to help it but in saying all this I would incorporate it again into my diet and I think some roasted butternut squash cubes would also really give it some extra body and flavour. 

This salad is a healthy, light dish delicately flavoured through the use of coriander, pomegranate and lemon. It is also a great gluten free dish to add to your table during this nice weather for the summer. This recipe serves 6 people as a small side dish serving. 

Hope you enjoy! 

Ingredients:

-1 cup of quinoa 

-1/2 red pepper 

-1 red onion 

-Juice of 1 lemon 

-1 pomegranate

-Bunch of coriander finely chopped 

-1/2 cup of toasted pine nuts 

-Several twists of freshly ground black pepper 

Method

1. To cook the quinoa, first rinse the quinoa in a sieve under cold water to remove any impurities for a minute or two. In a medium size saucepan combine the rinsed quinoa and 2 cups of water. Bring the water to the boil, then cover the pot and reduce the heat to a simmer and cook for 15minutes. Remove the quinoa from the heat and let it rest still covered for 5minutes. Uncover the pot, drain any excess water and fluff the quinoa with a fork and leave on a plate to cool completely. 

2. Toast the pine nuts in a dry frying pan over a medium - low heat for 2-3minutes stirring frequently until they turn a light golden brown colour. Do not leave the frying pan as they can burn easily. Transfer them to a small bowl and leave to cool. 

3. Finely chop the red pepper, red onion and coriander and combine together with the quinoa once cooled. Juice the lemon and add the juice to the quinoa mixture. Slice the pomegranate in half and using a wooden spoon lightly tap the back of the fruit to gently pop out the seeds. 

Assemble salad and toss together all the ingredients gently. Season with some freshly ground black pepper. 

Serve right away or refrigerate for later.