375 g / 12 oz spiral pasta , or other pasta of choice220 g / 7 oz jar sun dried tomato strips in oil2 cups (packed) shredded cooked chicken250 g / 1 1/2 cups cherry tomatoes, halved75 g / 2.5 oz baby spinach or rocket (2 big handfuls)1 small red onion, quartered and finely sliced1 tsp mixed dried herbs100 g / 3 oz feta, crumbledDressing 1/3 cup / 85 ml oil from sun dried tomatoes 2 tbsp white wine vinegar 1 garlic clove , minced 1 tsp dijon mustard 1 tsp white sugar 1 tsp mixed dried herbs (Note 1) 3/4 tsp salt 1/2 tsp pepper

Servings 5-6 for a main, 8-10 as a side | Prep Time 20 mins| Total Time 35 mins

Method

1. Drain oil from the jar of sun dried tomatoes.

2. Measure out 1/3 cup of the oil, top with extra virgin olive oil if short. Reserve excess oil for another purpose.

3. Add remaining Dressing ingredients. Mix well.

4. Cook pasta in a large pot of salted boiling water per packet directions.

5. Drain, then rinse briefly under cold water. Leave to cool.

6. Transfer into large bowl. Add spinach, chicken, tomato, onion, pour over Dressing.

7. Toss well, sprinkle with dried herbs, toss again.

8. Just before serving, sprinkle with crumbled feta. Best served at room temperature.

Recipe Notes:

Storage - tastes even better the next day! Cold pasta is drier. Let it come to room temp or even microwave briefly, then toss with reserved Dressing.

For vegetarian preference: skip the chicken and add something else in it's place such as artichokes, asparagus, olives, char grilled peppers, avocado.

COUS COUS Salad (Iseult Kelly)

100g cous cous

¼ tsp ground cinnamon

¼ tsp ground allspice

½ teaspoon dried oregano

120ml boiling water

6/8 baby tomatoes halved

½ a red onion or 4 spring onions

½ cucumber diced

100g goat’s or Feta cheese

Baby gem lettuce or rocket roughly chopped

Large bunch chopped parsley

Small bunch chopped mint

2 tbsp olive oil

Juice ½ lemon

Salt & pepper to taste

Servings 4 | Prep Time 15 mins| Total Time 15mins

Method

Step 1. Put the cous cous in a large bowl with the cinnamon,allspice, oregano, salt & pepper.

Step 2. Pour over the water & leave to stand for 5 minutes. Then fluff up the cous cous with a fork.

Step 3. Add tomatoes, cucumber,lettuce,onion, parsley & mint.

Step 4. Fold it all together, crumble the cheese on top. Drizzle with olive oil & lemon juice.

Step 5. Check before adding more seasoning.

The recipe also works well with some olives added instead of onion and some orange segments mixed through.

Lunch/Snacks

Oyster Mushroom Soup (Malgorzata Plaszczyca)

Necessarily:Oyster mushrooms: 500 gWater: about 2 lCarrot: 1-2 (depending on their size)Parsley: 1-2 (depending on their size)Celery: 0.25-0.5 (depending on its size)Onion: 1Butter: someBay leaf: 3-4Allspice (Pimento): 3-4Sweet paprika: 0.5-1 teaspoonSmoked paprika: 0.5-1 teaspoonChilli: pinchMarjoram: 1 teaspoonSalt: to tastePepper: to taste Optionally:Leek (white part): 1Potatoes: 2-4 (depending on their size)Garlic: 1-2 clovesFlour: 1-2 spoons (plus water)

Servings 4 | Prep Time 15 mins| Total Time 45 mins

Method

As any other soup - you can adjust the recipe to your taste.

Step 1. Wash and drain oyster mushrooms. Clean and shred vegetables.

Step 2. Chop mushrooms in stripes. Grate or chop vegetables into cubes.

Step 3. Fry the onion in the pot. After 1-2 minutes add the rest of vegetables and a pinch of salt. Fry this for about 2-3 minutes, stirring. Add oyster mushrooms and fry for another 2-3 minutes.

Step 4. Add water, a pinch of salt, bay leaves, pimento, sweet and smoked paprika. Boil everything for about 20 minutes. In the end add chopped garlic, the rest of herbs and spices, and - if you want - something for thickening (e.g. flour mixed with water).

Mushrooms are the best! They can taste not only like themselves, but also like pork chops or potato pancakes.

Crullers or Twisters (Polish: Faworki, or "Chrusty") Malgorzata Plaszczyca)

Necessarily:Wheat flour: 2 glasses/4 cups (about 340 g)Egg yolk: 4Sour cream (thick): 0.5-0.75 of a glassSugar: 0.5 teaspoonSalt: a pinch or twoSpirit or vinegar (5-10%) to deter oil: 1 teaspoonFrying oil Optionally:Powdered sugar: about 0.75 of a glass

Servings 5-10 | Prep Time 15 mins| Total Time 60 mins

Method

It is a “group food” or “audiobook food”, because you spend more than half an hour watching the frying pan - a good talk or audiobook is desirable.

Step 1. Mix flour with sugar and salt. Then add egg yolk, spirit/vinegar and sour cream.

Step 2. Knead like a dough for a bread (fold and stretch with your palms) till it is uniform, flexible, shiny, full of air.

Step 3. Divide dough, e.g. into half. Every portion, except one that you are currently using, put into the bowl, place a lid or a clean cloth on top of it and put into the fridge.

Step 4. Roll a portion really flat (a few millimeters, e.g. sheet of paper). Cut into rectangles or rhombuses (e.g. 4*8 cm).

Step 5. Cut each piece along in the middle. Pass one of the ends of each piece through the cutting - it should look like a bow.

Step 6. Fry on oil in a deep pan/pot till they are golden on both sides. Place on paper towels.

One of the stars of Fat Thursday in Poland. They taste the best with tea or grain coffee (cereal coffee).

Tomato & Bread Soup (Dympna O'Sullivan)

700 ml PassataGarlicStale bread Sugar Basil leaves

Servings 2 | Prep Time 5 mins| Total Time 40 mins

Method

Step 1. Toast the bread in a hot oven for 15-20 minutes.

Step 2. Add the garlic to a pan oven along with the olive oil and cook for a couple of minutes.

Step 3. Add the passata, basil, sugar and a splash of water to the pan and simmer for 15 minutes.

Step 4. Add the bread and allow to simmer for another 10-15 minutes until the bread breaks down.

Step 5.Add salt, top with basil and serve.

Main Course

Squid and Spicy Tomato Pasta

(Mark Foley)

Fresh Raw Squid Rings – amount as desiredFresh Raw Prawns – amount as desiredLinguine/Tagliatelle/Bucatini – amount as desired2 Tins of Finely Chopped Tomatoes1 Large Onion - Finely Diced1 Red Chili – Finely Chopped2 Cloves of Garlic - CrushedHandful of Chopped Fresh Basil1 Teaspoon of Chipotle PasteSalt & Pepper

Servings: 3 People | Prep Time: 10 mins| Total Time: 20-30 mins

Method

General Comment

Step 1. Gently fry the Prawns and Squid for 2-3 mins.

Step 2. Bring a pot of lightly salted water to the boil and cook the pasta as desired.

Step 3. Place a tablespoon of Rapeseed Oil in a heavy-based pot and allow to heat up. Add the onion, chili and garlic to the pot and fry for 4-5 mins or until the onion is translucent and slightly browned.

Step 4. Add the chopped tomatoes and chipotle paste to the pot. Allow to bubble slightly and then add the gently fried Prawns and Squid to the pot. Season with Salt and Pepper.

Step 5. Add the Basil and allow to simmer for 10-15 mins until the sauce has reduced slightly, all flavours have combined and the Prawns and Squid are properly cooked through.

Step 6. Place desired amount of Pasta in a bowl. Place the Prawn, Squid and Tomato sauce on top of the pasta and garnish with whole fresh Basil leaves.

Concluding comments or options

Ensure the prawns and squid are properly cooked through before serving.

Rinse Basil in cold, fresh water before garnishing or adding to the sauce.

This recipe will work with any type of seafood.

Peruvian Ceviche with salsa criolla, sweetcorn and sweet potato (Helen Sheridan)

For the Ceviche400g ling cod or sea bass4 to 6 garlic cloves6 to 8 lemons juiced2 thumb sized pieces of ginger1 chilli (ají amarillo or any fresh red chilli)2 sticks of celeryBunch of fresh corriander For the salsa criolla1 red onion4 to 6 radishes (optional. I needed to use some up)1 tablespoon of white vinegar1 tablespoon of chopped fresh corriander2 tablespoons of lemon or lime juicePinch of salt and pepper to taste To serve1 to 2 sweet potatoes sliced1 small piece of corn on the cobA sprinkle of cancha (crunchy corn in Holland and Barrett)Sprinkle of fresh coriander

Serves 4 as main dish 6 as a starter

Method

Firstly what is ceviche?

A South American dish served slightly differently depending on which country you are in, this recipe was shown to me by a Peruvian Grandmother who has been making it for decades so I trust it as authentic Peruvian. This dish uses raw white fish which is "cooked" using citrus juice. Freeze your fish thoroughly and allow to defrost before use. As this dish is served raw freezing is recommended to kill any possible parasites. As far as quantities go it's difficult to define. You need enough lemon juice / paste mix to cover the fish but not so much it looks soupy. If you love ginger or garlic add more. The best type of fish to use is meaty, white fish like ling cod or sea bass. Get a chunky piece rather than a very thin piece of fish.

Ceviche Method

01: Chop the garlic cloves very finely or crush in a garlic crusher. Peel the ginger and grate. Chop the chilli very finely and mix all 3 together to form a paste.

02: Chop the celery into very thin slices and mix with the paste in a medium shallow bowl.

03: juice the lemons and mix with the chilli, ginger, garlic and celery. Add a handful of fresh, chopped corriander. Mix well.

04: Cut fish into small chunks around 2cm by 2cm. Too small and they will turn to mush too big and they will not marinate well.

05: Add to the marinade and ensure the fish is covered in juice and ginger / chilli.

06: Put in the fridge for 30 minutes to an hour. The citrus juice will turn the fish white.Test after 30 minutes. I find this is usually enough time.

07: Ceviche is best prepared just before you want to eat as it isn't a dish which you'd keep in the fridge. Plus you need to eat it all!

Salsa criolla method

01: slice 1 red onion wafer thin in half moon slices. Soak in cold water for 10 minutes.

02: Slice radish into wafer thin slices

03: Dry the onion and mix with the radish.

04: Add the lemon or lime juice, vinegar, chopped corriander and salt and pepper

05: Allow to marinade

To serve

01: Serve with boiled or steamed sliced sweet potato and small slices of boiled corn on the cob.

02: Spoon marinated fish onto a plate and spoon over a little of the lemon marinade (now called leche del tigre)

03: The remaining leche del tigre, if there is any left can be served in a shot glass! A Peruvian hang over cure.

02: Sprinkle on crunchy corn and fresh corriander

Enjoy!

Riso, Patate E Cozze (Apulia, Italy) (Luca Longo)

2 pounds fresh mussels

· 1 pound rice

· 3 medium potatoes

· 2 zucchini

· 5 tomatoes, chopped

· 2 onions, sliced

· 4 cloves garlic, chopped finely

· 1/4 pound grated pecorino cheese

· extra virgin olive oil

· fresh parsley

· salt & pepper

Servings 4 | Prep Time 1 hour | Total Time 1 hour

Method

1. Open all the mussels and leave the fruit on the half shell. Save any juice that comes out of the mussels.

2. Take a large bowl and add 1 Qt of water. Salt the water as desired and add the wine and 3 table spoons of extra virgin olive oil,

3. Slice all the zucchini and potatoes and add to the water.

4. Chop the garlic and onions and add to the water. Add the tomatoes and the chopped parsley.

5. Let the ingredients in the bowl marinate for 1 hour.

6. Take a 10" oven pan and cover the bottom with slices of onions from the bowl. Cover the onions with a layer of the potatoes.

7. Lay over the potatoes a layer of mussels.

8. Put 1/2 table spoon of rice on each mussel. Then spread some rice over the entire surface.

9. Sprinkle a generous amount of Pecorino over the rice.

10. Cover with a layer of zucchini and pieces of the tomatoes.

11. Repeat another layer of onions, potatoes, mussels, rice, cheese. On the very top cover with the remaining potatoes and vegetables.

12. Pour into the bowl the liquids until all the content is covered by 1/2 inch. If the liquids are not sufficient add some water.

13. Top with a generous sprinkle of Pecorino.

14. Cover the pan with aluminium foil and cook for 50 mins. at 350F, then remove the foil and cook for an additional 10 mins.

Healthy Steamed Mussels (Marisa LLorens)

1 bag of mussels½ head garlic1 lemon (organic preferably)Extra virgin Olive oilBlack Peppercorns (1/2 tablespoon)Green pickled Peppercorns (optional)2 Bay leaves

Servings 4 | Prep Time 10mins| Total Time 20mins

Method

Based on Valencian traditional “clotxinas” recipe.

Step 1. Rinse the mussels and clean if needed, making sure they all close when you tap them against the sink. Discard any mussel that doesn’t close.

Step 2. Lightly crush each garlic clove with the side of a knife without peeling them. Rinse the lemon and cut into quarters taking out any pips (these will be bitter if left in).

Step 3. Add olive oil, garlic, bay leaves, lemon and pepper corns to a large pot and fry for a few minutes on medium heat until aromatic. You can really add as many peppercorns as you are comfortable with just be careful when eating as they hide in the shells!

Step 4. Add the mussels and give a quick stir or shake. Cover and cook at medium to high heat for 10 minutes or until they are all open. Shake the pot every now and again to make sure the mussels cook evenly.

Serve with nice bread to dip into the liquid. If at the end you have any liquid left, you can keep it in the freezer and use it to add extra flavor to any fish dish.

Deserts

German Cheesecake (Bianca )

List of individual ingredientsFor the dough:200g flour75g sugar75g baking block or margarine1 egg1 tsp baking powderFor the filling:125g baking block or margarine225g sugar2 tbsp vanilla extract or a fresh pod of vanillaJuice of half a lemon or lime – vary this to your taste. Lemon is the traditional choice, but I’ve also seen lime used3 eggs50-70g corn flour (see discussion at the end)1 tub quark1 tub crème fraîche1 tub creamKitchen foil to cover the cake during baking

Servings 16 | Prep Time 30mins| Total Time 90min

Method

German cheesecake is always baked and never uses biscuits or cookies as a dough layer. Most German recipes will use quark only, around 750g-1kg of it. However, the fat grade necessary for this to work is not available in Ireland. Shops here tend to sell 0% fat quark, which would be too tart as a sole ingredient.

This cheesecake is best if you make it the evening before and give it the night in the oven to cool out fully.

Step 1. Make the dough. Mix all ingredients together. Using all of it produces a dough that is a bit too thick for my personal taste. I half the mixture, form each half into a little ball and freeze one. This means that next time you only need to do the cheesecake mixture but have the dough ready to go.

Step 2. Use the other half and roll it out and put into a quick release spring form cake tin that you have greased and floured beforehand. That’s what is traditionally used but I often use a pretty looking porcelain baking form. Some people like to pull up the edges of the dough up into the side which will form a back for the cake. If you decide to do this you need to make sure that edges come up the same height throughout or your cake will end up looking very untidy when it’s finished.

Step 3. Take a fork and make a few holes throughout the dough and place the tin into the freezer while you prepare the cheesecake mixture.

Step 4. Mix all ingredients of the mixture. Before pouring it into the cake tin make sure that you don’t have any air bubbles in the mixture. The cake mixture will rise a little, so do not fill up your cake tin to the top or you will get overflow and an ugly cake and a mess in your oven.

Step 5. Cover your cake with kitchen foil. Otherwise the top will brown. To some that doesn’t matter, but I am not a fan of that look. Put the cake tin on a low rack in your oven. The cake is supposed to go at 180 degrees Celsius top and bottom heat, but my oven doesn’t have this setting, only fan. Therefore, I put it in at 160 degrees Celsius fan instead. The cake needs an hour to bake. Leave overnight to cool down in the oven. It will be perfect the next day.

Instead of cream and crème fraîche I sometimes switch it up by using mascarpone and ricotta instead. It does make the cake considerably sweeter, and you will need less corn flour as otherwise it gets too dense.

Apple and Almond Tart (Patricia O'Byrne)

175g plain flour50g Icing Sugar75g butter (salted or unsalted)1 eggFilling:75g Butter (salted)125g caster sugar2 eggs100g ground almonds5g ground cinnamon (or your favourite spice)3 apples (enough to spread over the top)

Servings 8 | Prep Time 30mins| Total Time 70mins

Method

I happen to have a flan tin, but you could do this in any ovenproof vessel, but it must be able to hold liquid. Grease it, so you can get the tart out afterwards. Preheat the oven to 180^oC.

Step 1. Make the base, by sieving the flour and icing sugar together. Rub in the butter. Add the egg to combine – don’t handle more than necessary to bring it together. If it’s very soft, put it in the fridge for a bit.

Step 2. Make the filling by creaming the butter and sugar. Beat the eggs into the mixture, then add the ground almonds and spice and stir until combined. Again, no more than is necessary to combine.

Step 3. Take the base mixture from the fridge and roll it out on a floured surface to fill your tin. It’s handy to put cling film or parchment under it, so you can lift it. Put it in the tin – try to make sure it covers the whole tin evenly. If it’s very soft, put it in the fridge again until firm.

Step 4. Peel and core 3 (ish) apples and cut them into segments.

Step 5. Pour the filling mixture in on top of the base. Arrange the apples on top.

Step 6. Put the tin in the oven and cook for 40 minutes. If the middle looks a bit white after 40 mins, turn it down to 150^oC and check every few minutes until the centre is light brown and firm.

Serve with custard, cream, or ice-cream, or just eat it on its own.

Baking

Drinks/Cocktails

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