Category: Ingredient of the Week
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(Lots of) Split Pea and Mint Soup
In my potentially never-ending quest to use up a large amount of mint, I prepared this Split Pea and Mint soup. I was on holiday in California a few years ago and this soup seemed to be bizarrely popular. “Yes, we have split pea soup!” declared the enthusiastic signs. Since then, I always have a…
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Ingredient of the Week: Mint/ Wednesday Wind-down: Iranian Fish Parcels
I’ve done a pretty terrible job on my herb garden: shamefully, I still haven’t even started it. A friend of mine planted mint, but it soon colonised his entire garden. A few days ago, he arrived at my door laden down with mint leaves, dumped it on my kitchen table and said: “Here. It’s your…
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Aubergine and Mozzarella Rounds
Aubergine and mozzarella rounds make a delicious starter, side dish, or light lunch. It is the perfect accompaniment to some simple grilled meat or fish. This recipe serves four people. However, as mozzarella tends to come in 150 or 200g packets, you should adjust it accordingly to avoid throwing out good food. It can be…
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Ingredient of the Week: Mozzarella Cheese
Lately, I’ve been making a lot of these beautiful ham and cheese potato croquettes. As a result, there has been quite a lot of mozzarella cheese left over. On this slightly shorter week, we’ll post some great recipes for this delicious and versatile cheese. Buffalo mozzarella is the best quality but cow’s milk mozzarella is…
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More things to do with broccoli
This week’s ingredient of the week is broccoli, and our readers are obviously good children who eat up all their greens, as they’ve made loads of suggestions. Joanne recommends Broccoli and Stilton Soup: Fry some garlic and onion, add chopped broccoli and stock and bring to the boil. Blend to the desired consistency (with some…
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Simple Broccoli Stir-Fry
Earlier this week, CheapEats reader Frank promised he’d love us forever if we came up with a recipe for the fried chilli broccoli that his local Chinese offers. This might not be exactly the same but I think it may be close enough. And, as we missed Wednesday Wind-down yesterday, we hope this makes up…
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Broccoli and Potato Soup
This is a simple and comforting soup that goes really well with brown bread and lots of grated black pepper. Our reader SJ left a great top tip for broccoli soup: ‘Another soupy-tip that i learned in weight watchers is that the stalks of broccoli make soup really creamy (when you blend) rather than adding…
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Ingredient of the Week: Broccoli
Mmm…broccoli. I shunned it so thoroughly as a child that I blocked it from my memory: I’ve managed to convince myself that it wasn’t introduced to Ireland until 1990. But as with so many other things, my slightly more grown-up palate can appreciate the charms of broccoli, and now I cook it all the time.…
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Prawns Pil-Pil
Prawns pil-pil is a ridiculously quick and simple starter. Try it with your weekday dinner and feel like you’re in a fancy restaurant, or serve it up to friends as a beautiful and uncomplicated starter. Or serve it with some crusty bread for a light lunch. This serves two as a small starter. Ingredients 8…
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Goan Prawn Curry
This is a really lovely and unusual Indian curry, at least I’ve rarely seen it on the menu at Indian restaurants in Ireland. It’s very easy and quick, you just need to make a spice paste and fry it up with onions, then add coconut milk and prawns. It would also work with any other…