Lemon & Nettle Cake

Ingredients

• 100g freshly picked nettle leaves

• 200g butter

• 150g caster sugar

• 3 eggs

• 200g plain flour

• 1 tsp baking powder

• Zest of 1 lemon

  Buttercream icing:

• 300g icing sugar

• 150g butter

• juice of 1 lemon

  Filling:

• Jam of your choice

  Decoration:

• Edible flowers of your choice

Method

1. Preheat the oven to 180c/160c fan

2. Grease and line a 2 x 6 “ round cake tins

3. Blanch the nettles in a little boiling water for 5 minutes

4. Drain well. With a stick blender blend the nettles to a paste.

5. Beat together butter and caster sugar.

6. Add the eggs one at a time, beating between each addition.

7. Sift in the flour and baking powder and fold to combine.

8. Add the lemon zest and nettle paste and mix well.

9. Pour into the prepared baking tins and transfer to the oven to bake for 30-35 mins or until golden and springy to touch.

10. Leave the cakes to cool on a wire rack, then remove cakes from the tins.

11. Prepare the icing by whisking together icing sugar, butter and lemon juice with a handheld whisk.

12. Lay the first cooled cake layer on a plate and spread a layer of butter cream icing. Spread some jam on top. This will be your bottom layer.

13. Place the nest cake on top and ice the top of the cake with more buttercream. Decorate with edible flowers of your choice

Flourless Chocolate Cake With Avocado Icing

Ingredients

• 200g butter

• 200g 70% dark chocolate bar

• 6 eggs

• 200ml maple syrup

• 1 tsp vanilla extract

• 200g ground almonds

   For the Icing:

• 2 avocados, mashed

• 3 tbsp maple syrup

• 1 tsp vanilla extract

• 3 tbsp cacao powder

   To decorate:

• Berries

• Edible flowers

Method

1. Grease and line an 8” springform tin.

2. Preheat oven to 180c/160c fan

3. Melt the chocolate & the butter together over a bain-marie until smooth.

4. Keep one egg whole & separate the other 5 eggs. Whisk the whole egg together with 5 egg yolks, maple syrup & vanilla extract.

5. Add the ground almonds and stir to combine.

6. Whisk the 5 egg whites until soft peaks for. Gently fold the egg whites into the chocolate batter.

7. Tip the cake batter into the prepared tin and transfer to preheated oven to bake for 45 mins.

8. Remove cake from oven and a allow to cool in the tin on a wire rack.

9. Whilst the cake is cooling prepare the icing. Whisk together the mashed avocado, maple syrup, vanilla extract and cacao powder until smooth and silky.

10. Once the cake has cooled spread the icing over the top of the cake and decorate as you like with a mix of fresh berries and edible flowers.

Wild Rose Vinegar

A lovely easy way to preserve your wild roses. Try to pick the roses from a spot away from roads or other polluted areas. Never pick more than a third when foraging.

Ingredients

• Wild roses

• Vinegar- apple cider vinegar works well or I used kombucha vinegar as I had a lot of it.

• A large sterilised glass jar

• Sterilised bottles or jars to store finished vinegar

Method

1. Once you have gathered the rose petals lay them out or give them a little shake to get rid of any creepy crawlies and dust.

2. Place the petals into your chosen jar.

3. Fill the jar with vinegar so that the petals are completely submerged. Using a wooden handle or skewer you can gently stir them in a little.

4. Close up the lid, try to use a non metal lid as metal would react with the vinegar.

5. Leave to sit in a cool, dark place for a couple of weeks or until it is looking a vibrant pink colour.

6. Strain the vinegar and pour into storage bottles or jars.

7. It keeps well for at least a year storing in a cool dark place

Earl Grey latte

Ingredients

• Earl grey tea- I like to use 2-3 tsp loose leaf or 1 x Pukka tea-bags as they have great flavour

• 200ml hot water

• 100ml milk of your choice. (I used Oat milk)

• 1 tsp Vanilla extract

• 1 tsp Maple syrup -or a little more if you like it sweeter

Method

1. Brew a strong cup of earl grey tea by pouring the hot water over the loose-leaf tea or tea-bag and then strain.

2. Warm your milk in a saucepan, adding the vanilla extract and maple syrup. Froth the milk with a whisk or handheld milk frother.

3. Fill your mug 3/4’s full with the strong tea and top up the last 1/4 with frothy milk & enjoy!

Tahini & Lemon Dressing

I’ve been making this dressing on the regular lately, I use it as a creamy moreish dressing for salads & drizzled over roasted veggies like butternut squash or cauliflower. It’s super easy to make, you just need a blender to blitz it all together.

Makes 100ml of dressing

Ingredients:

• 2 lemons, juiced

• 4 tbsp water

• 2 tbsp tahini

• 4 tbsp olive oil

• 3 garlic cloves, peeled

• A handful of chopped parsley (A handful of mint is also good to add here)

• Salt & ground black pepper, to taste

Method:

1. Add all of the ingredients to the blender and blitz for a couple of minutes until smooth.

2. Pour and serve over your dish of choice.

Keeps in the fridge, covered for about 4 days.

Blueberry & Banana Muffins

These are the type of thing I make a batch of at least once a week & always have to hand to fill in as breakfast or snack on the go. They’re super easy to make & you can switch out the blueberries for any other kind of berries when in season or use frozen during the winter months. Freeze your own if you have the freezer space or I like the Irish brand Bunalun as their frozen berries come in small paper boxes which are recyclable so preferable to soft plastic packaging which is not currently recyclable here.

Makes about 10-12 muffins (depending on baking case size)

Ingredients:

• 2 bananas, mashed

• 2 eggs, whisked

• 4 tbsp maple syrup

• 1 tsp vanilla extract

• 200g ground almonds/almond meal

• 1 tsp baking powder

• 1/2 tsp cinnamon

• Pinch of sea-salt

• 75g blueberries

Method:

1. Preheat your oven to 180℃/350℃/Gas 4 and line a muffin tray with baking cases

2. Whisk together the bananas, eggs, maple syrup and vanilla extract.

3. In a separate bowl mix the ground almonds, baking powder, cinnamon and sea-salt. Pour in the wet ingredients and stir to combine.

4. Add the blueberries and fold into the mixture. Spoon the mixture into the prepared baking cases, place into the oven and bake for about 25mins or until a skewer comes out of the centre clean.

Kombucha float

Did anyone else grow up loving coke floats? They were my absolute favourite & I would ask for it every time I was given a chance. This is my slightly more grown up version of that old favourite with healthier ingredients. I've used two Irish products; Lemon dairy free ice-cream by Nobo  & a Raspberry & Rosehip kombucha by Synerchi but you could always substitute in any of your favourite flavours here. 

Ingredients

• 250ml kombucha
• 3 scoops dairy-free ice cream

Method

1. Pour the kombucha into a tall, wide glass.
2. Scoop one scoop of ice-cream at a time on top of the kombucha, space out the scoops so it doesn't froth over too much.
3. Enjoy straight away, foam, bubbles & all (with the aid of a spoon).

Hot Cacao

This is a super simple hot chocolate recipe, that is a little healthier & has a slightly more grown up flavour than the standard kind. It's currently on repeat in my kitchen especially for an afternoon pick me up . I tend to avoid it too late in the evening as cacao can be quite stimulating especially if you're really sensitive to caffeine like me. I've kept it really simple in terms of ingredients here but if you were feeling fancy you could add a dash of ground cinnamon or ground cardamon here or some medicinal mushrooms in powder form for their immune boosting qualities.

Ingredients

• 250ml oat milk*
• 1 tbsp raw cacao powder
• 1 tbsp maple syrup

Method

1. Pour the oat milk into a small saucepan and allow to heat gently over a low heat.
2. Add the cacao powder & whisk vigorously. 
3. Add the maple syrup & whisk again.
4. Once desired temperature is reached, give another little whisk before pouring into a mug. You could use a milk frother at this point for extra frothiness.

*Loving this kind at the moment

Peachy pink smoothie

This is a lovely Summery smoothie, which uses two of my favourite Summer fruits; donut peaches and Irish strawberries. I get so excited when is see donut peaches back at the market, they are so sweet and fragrant. You could of course use any type of peach for this smoothie but as you can tell I have a bias towards the donut variety. Did you also know that peaches can be grown in Ireland? Well I have seen them in West Cork anyway so it's my goal to try and grow my own in the future, any hints and tips are welcome from anyone with peach growing expertise!

INGREDIENTS:

• 2 x donut peaches, roughly chopped
• 1 x banana, peeled and chopped
• 500g strawberries, washed & hulled
• 2 tbsp rice protein powder
• 300ml almond milk

topping:

• bee pollen

METHOD:

1. Pop all the ingredients into the blender and pulse until creamy and smooth, adding a little extra almond milk if necessary. I like my smoothies quite thick so you can eat with a spoon & often do just that, adding toppings and eating like a smoothie bowl. If you prefer thinner simply add more liquid.
2. Once blended, top with be pollen or any superfoods of your choice & enjoy!

Roasted Cauliflower & Pistachio Salad

I'm really into cauliflower at the moment, in veggie curries & soups and like this roasted, dressed and served as a salad. It's a cheap and often overlooked vegetable, usually only eaten when covered in heavy, creamy sauces. Not that there is no place for cauliflower cheese but it's nice to have a bit of variety. It's a wet and windy end of March day as I write this so these photos which were taken on a much sunnier evening in my kitchen, are brightening my day and in particular those jewel like pomegranate seeds...

Ingredients:

• 1 small head cauliflower, broken into florets
• 2 tbsp olive oil
• 2 tsp cumin
• 1 pinch red chilli flakes
• Salt and black pepper
• 75g pistachio nuts
• 1/2 pomegranate, seeds
• Handful dill, chopped

Dressing

• 40ml olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pomegranate molasses
• 1/2 lemon, juiced
• 2 tsp honey

Method:

1. Preheat oven to 190ºC/375ºF/Gas 5.

2. Toss the cauliflower florets in a bowl with the olive oil, cumin and red chilli flakes, salt and black pepper.

3. Tip the mix onto a baking sheet and place into the oven to roast for about 25-30 minutes or until golden with slightly crispy edges. Leave to cool slightly, then mix through the pistachio nuts and pomegranate seeds.

4. To prepare the dressing, whisk together the olive oil, apple cider vinegar, pomegranate molasses, lemon juice and honey. Pour over enough dressing to coat all of the cauliflower florets and serve.

Upside-down Spelt Pear Cake

I haven't posted in a while but happy New year & I hope you're 2017 is going great so far. To start off my year of recipes this is a sticky, comforting kind of cake, perfect for a January day. I love a good upside down cake as they tend to range from being really moist to being a gooey mess, which is pretty much my kind of cake! This cake uses spelt flour which is easy on digestion than wheat & coconut sugar which is much less refined than run of the mill plain white flour. You can play around with how you lay your pears, overlapping they whole way around looks great too. You could also try using different fruit like apples or quince or throwing in a few seasonal berries.

Ingredients:

• 115g butter, plus 2 tbsp for bottom of the pan
• 200g coconut sugar, plus 2 tbsp for the bottom of the pan
• 3-4 ripe pears, peeled, cored and sliced into quarters
• 3 eggs
• 1 tsp vanilla extract
• Pinch of sea-salt
• 125g spelt flour, sifted
• 1/4 tsp bread soda
• 1 tsp cinnamon
• 1/2 tsp ginger
• 100ml almond milk, or milk of your choice

Method:

1. Pre-heat oven to 180ºC/350ºC/Gas 4. Melt 2 tbsp butter with 2 tbsp coconut sugar in the bottom of an ovenproof frying pan, over a low heat. Add the coconut sugar to the pan and stir until the sugar has melted.

2. Arrange the pear slices on top of this and remove from the heat.

3. Beat together the rest of the butter and coconut sugar. Add the eggs one at a time beating between each addition. Add the sea-salt and vanilla extract and mix through.

4. Fold in the spelt flour, bread soda, cinnamon and ginger. Lastly add the almond milk and bring together. Pour the cake batter over the pears in the pan, transfer to preheated oven and bake for about 40 minutes or until cooked through.

Carrot Cake With Cream Cheese Icing

Lately I've been really noticing the shift in Seasons. Apple trees are hanging heavy with fruit and squashes and pumpkins ripening on their vines. In my own kitchen I'm beginning to use lots more root vegetables and crave more warming foods. Baking too feels more appealing on these colder days. Carrot cake and cream cheese icing has to be one of the best cake pairings around. Cream cheese icing is one my favourite varieties of icing because of its creamy indulgent consistency but it still manages to not be overly sweet in flavour. I love sneaking fruit and vegetables into my baking to increase fibre and beef up nutritional content. Carrots also happen to keep this cake incredibly moist so its a winner all round in my book.

Serves 10

Ingredients:

• 275ml maple syrup
• 10 eggs
• 200g coconut oil
• 1 tsp vanilla extract
• 5 medium carrots, grated
• 100g raisins
• 85g coconut flour, sifted
• 1 tsp bread soda
• 1 tsp cinnamon
• 1 tsp sea-salt

Cream Cheese Icing

• 240g cream cheese, I used St. Tola Divine goat's cheese spread
• 4 tbsp agave syrup
• 1 tsp vanilla extract

To decorate

• Pecan nuts

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Grease and line 2 x 8-inch springform cake tins.

2. Whisk together the maple syrup, eggs, coconut oil and vanilla extract. Add the grated carrots, raisins, coconut flour, bread soda and sea-salt and mix together. Pour the batter into the prepared cake tins and bake for about 35-40 minutes or until cooked through. Leave to cool on a wire rack before removing the cake tins carefully.

3. While the cake is in the oven prepare the icing; Mix together the cream cheese, agave syrup and vanilla extract. You can add a little more agave to taste, if you prefer a sweeter icing.

4. Once the cakes have cooled, assemble the cake by laying the first layer down on a plate, spreading with a layer of icing. Then lay the second layer on top and spread another layer of icing over this. Decorate with some pecan nuts and serve.

Blueberry, Goats Cheese & Thyme Galette

This is a really delicious, oozy galette made with a spelt crust. It's equally good eaten as a tiny sliver alone for dessert or with a salad as great lunch. I have been really getting in to adding more savoury type herbs to sweet ingredients. It started out as a way to use more of the herbs that I'm growing but continued because there is really something to it, I like how the herbs bring there own sophisticated flavour to a syrup, jam or cake which could otherwise be a little too sweet. This recipe would work equally well with all of the blackberries filling the Irish hedgerows at the moment.

Ingredients:

Spelt pastry

• 250g spelt flour
• Pinch of sea-salt
• 4 tbsp olive oil
• 1 tbsp honey
• 80ml cold water, you may not need the full amount.

Filling

• 75g goat's cheese, crumbled
• 200g blueberries
• 2 tbsp honey
• 3 sprigs of fresh thyme

Glaze

• 1 egg, beaten

Method:

1. Preheat the oven to 190ºC/375ºC/Gas 5.

2. Add the spelt flour and sea-salt to a mixing bowl, stir together. Add the olive oil and honey and mix well. Slowly add the water bit by bit until the mix comes together to form a dough. Pat it into a round and place in the fridge to rest for an hour.

3. Roll the dough out on a lightly floured board to a large round. Then begin to crumble a base of goat's cheese in the centre of the round, leaving at least an inch for the pastry boarder. Layer the blueberries on top of the goat's cheese, then fold in the pastry sides to keep the filling in place. Scatter the thyme sprigs over the blueberries, then drizzle the honey over the top. Brush the pastry with the beaten egg.

4. Transfer to the oven and bake for 20-25 minutes, or until the pastry is golden and cooked through.

Raw Strawberry Cheesecake

I'm hanging on to the end of Summer here in Ireland with this gorgeous pink dessert. It's perfectly creamy & delicious without too many heavy ingredients. It's also dairy and gluten free so a good bet when catering for people with intolerances. Once the 'cheesecake' mix has chilled in the fridge for 4 hours top it with fresh edible flowers or berries, cut into thin slivers and enjoy. Keep it stored in the fridge once you have cut your quota of slices, this is because it does not contain any added gelling agents that would keep it firmer for longer.

Serves 16

Ingredients:

Crust

• 100g pecan nuts
• 140g almonds
• 4 medjool dates
• Pinch of sea-salt

Filling

• 330g cashew nuts
• 100ml agave syrup
• 120l water
• 1 tsp vanilla extract
• 350g strawberries
• 180ml coconut oil

Method:

1.  To prepare the crust place the pecans, almonds, medjool dates and sea-salt into a food processor and pulse for a couple of minutes.

2.  Press the mix into the base of the cake tin, transfer to fridge to harden while you prepare the filling.

3.  Place the cashew nuts, maple syrup, water, vanilla extract, strawberries and coconut oil into a blender and blitz until smooth and creamy.

4.  Pour the creamy mix over the base in the cake tin.

5.  Place the cheesecake into the fridge to set for at least 4 hours.

6.  Top with some berries or edible flowers and serve.

Flourless Brownies

If I had to pick a favourite dessert, I think brownies would be have to be it. These brownies are rich, gooey & delicious. They are made with 72% dark chocolate, real Irish butter and coconut sugar for sweetness. They are also gluten-free and grain-free. They are perfect party food and make for a delicious end to any meal. They are quite rich so go for smaller squares than your average brownie. They are nice served with whipped cream, coconut cream or even a little thick natural yoghurt for a hint of sour to act as the perfect foil to the sweetness of the brownies.

Ingredients:

• 225g dark chocolate, 72% cocoa solids
• 225g butter
• 4 free-range eggs
• 1 tsp vanilla extract
• 225g coconut nectar
• 225g ground almonds
• Pinch of sea-salt

Method:

1. Preheat oven to 170°C/325°F/Gas 3.
2. Grease and line a 20cm square cake tin.
3. Melt the dark chocolate with the butter using a double boiler.
4. Meanwhile, whisk the eggs, vanilla extract and coconut nectar together in a large bowl.
5. Once the dark chocolate and butter have melted to a smooth consistency, pour over the egg mix and whisk to combine.
6. Add the almonds and sea-salt and bring the mix together using a spatula.
7. Pour the mix into the prepared cake tin and bake for 25-30 minutes.

Raspberry Mousse

This is a perfect dessert for a hot Summers day. It's also quick and easy to prepare and dairy and gluten free for those with intolerances. Irish raspberries are still available so grab them while you can for far superior flavour than those that need to sit in cold storage for days. Conroy's raspberries is one such place that sells gorgeous raspberries in Kilmacanogue, Co. Wicklow. They are just up the hill from the Avoca store in Kilmacanogue & close to the Sugar Loaf Mountain too, in case you fancy making a day of it.

Ingredients:

• 100g cashew nuts
• 1 tbsp coconut oil
• 200g coconut milk (full fat)
• 1 tsp vanilla extract
• 2 tbsp agave syrup 
• 200g frozen raspberries

Method:

1. Blend the cashew nuts, coconut oil, coconut milk, vanilla extract, agave syrup together in a blender until smooth and creamy.

2. Add the frozen berries and continue to blend until creamy.

3. Top with some berries, rose petals or any healthy toppings of your choice.

Fig & Goats Cheese Tartine

Figs are in season at the moment, their season is short so I always try and make the most of them while I can. They always add a touch of class to any dish with their good looks and jewel tones. They also happen to be really good for you so they are winners all round. They are high in potassium and calcium and are a good source of Vitamins A, E and K. They are also a rich prebiotic source, this is a type of plant fibre which although undigested by the body, acts as a fertiliser for the good bacteria already contained in the colon.

I think figs are at their best eaten super fresh and raw. Buy them & eat them as soon as possible as they are delicate things that perish quickly. This recipe is a really quick, easy way to enjoy them as a light meal or even as part of a sharing platter.

Serves 2

Ingredients:

• 2 slices rye sourdough bread
• 4 tbsp crumbly goats cheese, such as 'Ryefield' organic
• 4 ripe figs
• local honey, for drizzling

Method:

1. Toast the sourdough bread. Spread the crumbly goats cheese on top. Slice the figs into bite sized pieces and arrange on top of the goats cheese.

2. Drizzle over the honey and serve.

Chocolate Cupcakes With Avocado Chocolate Frosting

I know the sound of avocado as an icing ingredient does not sound immediately appetising but it honestly works perfectly in this glossy chocolate recipe & lends a rich creaminess to the icing. These cupcakes are fully gluten & dairy-free so a great one to make for parties & special occasions if you have people with any food intolerances attending. You could stick some candles in the top for a birthday cupcake display or top with fresh fruit or berries. I've gone for a mix of dried rose petals, bee pollen and dried cornflowers. You can pick these toppings up in speciality food stores and health food shops, the dried petals definitely hold up better than fresh petals would & well they look pretty too :) Enjoy!

Makes 8 cupcakes

Ingredients:

• 40g cocoa powder
• 340g ground almonds
• 1tsp baking powder
• 1/2 tsp bread soda
• Pinch of sea-salt
• 2 eggs
• 1 tsp vanilla extract
• 3 tbsp maple syrup
• 75ml almond milk (or milk of your choice)
• 125ml coconut oil, melted

Chocolate Icing:

• 2 ripe avocados, mashed
• 3 tbsp cocoa powder
• 3 tbsp maple syrup
• 1 tsp vanilla extract

Toppings:

• Dried rose petals
• Bee pollen
• Dried cornflower petals

Method:

1. Line a muffin tray with 8 paper cases. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Place the cocoa powder, ground almonds, baking powder, bread soda and sea-salt into a mixing bowl. In a separate bowl mix together the eggs, vanilla extract, maple syrup, almond milk and coconut oil. Pour the wet ingredients over the dry ingredients and stir to combine.

3. Spoon the mixture into the muffin cases. Transfer the muffin tray to the oven and bake for 15-20 minutes or until cooked through. Remove from the oven and leave to cool on a wire rack.

4. To prepare the icing, whisk the avocados, cocoa powder, maple syrup and vanilla extract together until glossy and smooth.

5. Once the cupcakes have cooled, spread the icing over the top of the cupcakes and sprinkle with your choice of natural toppings.