When on Wednesday evening I found an email from Katie about the last minute Raw Food & Veggie workshop, I didn’t have to think twice.
I emailed her straight away and confirmed my attendance. There were at least three reasons to spend this Saturday morning at The Stables on the Fumbally Lane.
Firstly, I really wanted to meet Katie. I heard so much good about her and because I never made it to Connemara to her Dillisk project, this workshop seemed like an amazing opportunity to finally meet her.
Secondly, many of my friends are vegetarians/ vegans and even though I have lots of veggie cookbooks (Plenty, The Happy Pear, The Extra Virgin Kitchen are only a few to name) I usually end up cooking quinoa salad, safe and tasty but so terribly booooring!
Finally, I had no other plans and considering absolutely dreadful weather outside, cooking workshop sounded like a fantastic idea to spend Saturday!
Katie shared with us some scrumptious, vegan recipes like Kale crisps, Raw Lasagne or Irish Kimchi. Not to mention those divine truffles, mmmmm…..
The mix of flavours, colours and textures in every dish was simply beautiful!
Here are some pictures from this awesome workshop!
This is one of my favourite recipes – it is healthy, delicious and within 30 minutes on the table :)
To make this easy, inexpensive and extremely tasty salad you need;
- 500g bag baby new potatoes, halved
- 4 eggs
- 225g green beans
- 225g chorizo ring, sliced
- 3 garlic cloves, sliced
- 2 tbsp sherry vinegar
- 2 tbsp chopped parsley
Cook the potatoes in a large pan of boiling salted water for 12 mins. In the meantime cook the eggs in a different pan for 6 mins. Add the beans for the final 2 mins. Drain everything and cool the eggs under cold running water.
Now, fry chorizo slices for 2 minutes, until crispy. Then remove from the pan but leave the oil from the chorizo in the pan.
Add the garlic to the pan and cook gently for 1 min. Then remove the pan from the heat, stir in the vinegar and parsley. Toss with the potatoes, beans, chorizo and pepper.
Before serving, cut the eggs into quarters and add to the salad.
I hope you will love this salad as I do! It is fantastically tasty, healthy & filling! Simply yummy!
Ok, it’s been a while since I blogged! But it does not mean I stopped cooking or eating out in town, I just simply focused recently on developing new recipes, on mixing flavours so then I can give you a bigger selection of meal combinations to choose from.
I came back from Poland a couple of days ago where I heard from my granny “You look better” which means “You put on weight”- God bless her for that! ;) I know they say don’t trust a skinny cook but I liked my weight and want to get back to my standard 60kg.
We all know the healthiest and lightest options are salads but I like them to be healthy and tasty at the same time. Plus, we are both, me and my hubby, a big meat lovers so our salads have to be with a piece of a meat otherwise it is not a proper meal.
I created a new salad which I named Rogan Josh salad just because I used Rogan Josh paste to marinate the chicken.
- Half of Rogan Josh Paste
- 5-6 tablespoons of natural/ greek yogurt
- 500g chicken tenderloins
- vegetable oil
- 150g baby spinach leaves
- fresh cucumber, sliced thickly
- 250g cherry tomatoes, halved
- 1 cup of fresh mint leaves
- 1 clove of garlic
- 1 tablespoon of freshly squeezed lemon juice
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
Prepare a small jug or a big cup. Crush one clove of garlic and add it to the yogurt. Mix it with lemon juice, ground cumin and ground coriander. Leave it to chill before serving.
Rogan Josh chicken;
Combine Rogan Josh paste with chicken and marinate for 30 minutes in the fridge. Then heat oil in frying pan and cook chicken. In the meantime microwave pappadums about 30 seconds (low fat way) or deep-fry them in oil for 5 seconds on each side- I do it this way because I like them puff up and double in size :)
Now put spinach, cucumber, tomato and mint n a bowl or on a plate, top it with chicken and drizzle with yogurt.
Serve with pappadums.