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Don't forget to register for this fun Cook Along with proceeds going to Skerries Autism Friendly Town and Asiam.ie

Sustainable Skerries Food Festival: Cook-Along with Orla Owens(Zoom) We are delighted to host the wonderful Orla Owens for her first ever cookery video. She will be making some super-easy fruit-filled muffins!

Sustainable Skerries Food Festival: Cook-Along with Orla Owens(Zoom) We are delighted to host the wonderful Orla Owens for her first ever cookery video. She will be making some super-easy fruit-filled muffins!

Great News!!!!
The Cookie Club, Charity Cookery Book has arrived. DM me for orders and payment details. Cost €16 +€5 for nationwide delivery. This book caters for all generations to enjoy, with delicious, fun and easy to follow recipes to satisfy everyone's creative culinary appetite.
Beautifully designed by the extraordinarily talented Lombard, Book Designer, who in the kindest name of friendship gave her time and skills to this bountiful feast for your senses.
All proceeds will go to Ireland’s National Autism Charity.

The fresh sweet flavour & soft texture mango combined with crunchy salad, fruit & veggies, finished off with a minty dressing...a fine fresh feast!

Chicken & Mango Salad

You will need (Serves 4)
1 head of lettuce/ baby spinach
2 COOKED chicken breasts
1 ripe mango, peeled & sliced
6 cherry tomatoes
1 red pepper
1 yellow pepper
1 peach
½ orange
A small bunch of fresh mint & coriander
Add any fruit and vegetables you like!!!

Dressing: 2-3 tablespoons crème fraiche/greek yogurt, juice of ½ orange, 1 tablespoon fresh chopped mint, salt and pepper

Equipment
1 knife, 2 chopping boards, 1 large bowl, 1small bowl

To Make

 Wash, dry and tear the lettuce/spinach & add to large bowl/salad platter
 Chop cooked chicken ( Adult help please)
 Wash and chop all vegetables and fruit ( Adult help please)
 Chop or tear the fresh coriander leaves
 Add chicken, vegetables, chopped coriander and fruit to large bowl/salad platter
 Squeeze orange
 Chop mint ( Adult help please)
 In small bowl, add juice of orange, crème fraiche, mint, salt and pepper, mix together to make dressing. Taste & adjust seasoning if required
 Pour dressing over salad, gently toss & serve with warm crusty bread
 Delicious!!! And very good for you

Quick Broccoli Lemon Pasta

Serves 4

YOU WILL NEED
Broccoli - 1 bunch
125g/4oz cream cheese
1 tablespoon milk
Fresh herbs any that you like
4 slices cooked ham or cooked chicken
400g cooked pasta
Zest of 1 lemon


Equipment
Wooden spoon, 2 large bowls, 2 chopping boards, knife, zester
To Make
 Place cooked pasta in large bowl – set aside
 Wash & chop broccoli – cook – set aside(Adult help please)
 In second bowl, Add cream cheese, and milk - stir and warm in microwave (Adult help please)
 Chop cooked ham/chicken- add to bowl of pasta - stir
 Tear fresh herbs – add to pasta - stir
 Carefully zest lemon - add to bowl - stir
 Now carefully pour warm cream cheese sauce to cooked pasta, add cooked broccoli - stir (Adult help please)
 Spoon into bowls to serve
 Simple..... yet scrummy!!!

Two great roasted vegetable ideas to try; Sweet potato & veggie wedges with dips, possibly more child friendly and Dukkah-Crusted Squash Wedges

Sweet Potato and Vegetable Wedges with dips ( Serves 4 people)

You will need:
4 carrots
1 sweet potato/potato
2 parsnips
Olive oil
Salt & pepper

Equipment:
Chopping board, knife, roasting tin, large saucepan

To Make:
 Preheat oven to 200C/400C/Gas 6
 Wash, scrub & Chop the vegetables into wedges (Adult help please)
 Place into saucepan of water, just enough to ¾ cover the vegetables & bring to the boil (Adult help please)
 Simmer for 5 minutes
 Drain the vegetables
 Put into roasting tin
 Drizzle olive oil over all the vegetables
 Season with salt & pepper
 Roast in oven for about 30 minutes (Adult help please)
Tasty Dips
BBQ Sauce: In a small bowl mix together 2 tablespoons soy sauce, ½ teaspoon brown sugar or honey, 1 tablespoon tomato ketchup

Garlic & Lemon Mayonnaise: In a small bowl mix together 2 tablespoons of mayonnaise with ½ clove of garlic chopped finely & the grated rind of one lemon. Add salt & pepper to season

Cream Cheese & herbs: In a small bowl add ½ packet of cream cheese, ½ tablespoon milk, and 1 teaspoon of any fresh herbs you like, chopped

Dukkah-Crusted Squash Wedges
You Will Need:
• 50g blanched hazelnuts(to blanch - roast at 180C for 5 mins, then rub together in clean teatowel – to remove skin)
• 1 tbsp cumin seeds
• 2 tbsp sesame seeds
• 1 tablespoon coriander seeds
• 1 tbsp ground cumin
• ½ teaspoon flaked salt
• 1 large butternut squash
• 1 tbsp olive oil
To Make:
1. Heat oven to 200C/180C fan/gas 6.
2. Toast the hazelnuts in a frying pan over a medium heat until golden.
3. Add the coriander, cumin and sesame seeds, and toast for 1 min more. Set aside and leave to cool, then add the flaked salt and bash together using a pestle and mortar/hand blender
4. Peel the butternut squash, remove the seeds and slice into wedges.
5. Toss the wedges with the oil, then mix in the dukkah coating.
6. Spread in a single layer on a baking tray and cook for 30-40 mins, turning halfway through, until tender.
7. Sweet potato/regular potato wedges make a great alternative also

Chocolate Chip Cookies

Makes approx 8

YOU WILL NEED

250g/8oz Plain Flour
1 tablespoon baking powder
125g/4oz butter
175g/6oz caster sugar
½ teaspoon Vanilla Essence
125g/4oz Milk/Dark/White Chocolate (roughly chopped) or chips

EQUIPMENT

Wooden spoon, mixing bowl, small bowl,1baking tray, wire rack, teaspoon and tablespoon, greaseproof paper

TO MAKE

 Pre-heat oven to 180C/356F
 Sieve flour & baking powder into mixing bowl
 Cut the butter into small pieces, then rub butter in flour with your finger tips
 Add sugar and chocolate to mixing bowl & stir
 Crack egg in to small bowl, add vanilla essence and mix with fork
 Stir in egg and vanilla, bring dough together in to ball shape, then with your hands take it from the bowl and shape it into sausage shape
 Wrap dough in greaseproof paper, put in fridge for 20 minutes
Then very carefully cut cookies approx 1 cm thick (ADULT HELP PLEASE)
 Place on baking tray
Bake for 10 - 15 minutes until golden brown 180C/356F (ADULT HELP PLEASE)
 Cool on wire rack before serving

Busy prepping for this weeks Wellbeing week for the 90 plus 6th class students

I pondered over a punnet of grapes not quite good enough to eat!😉 and turned them into a spiced grape jam. Delicious with hummus, cheese, cold meats. Just place the grapes in a heavy bottomed saucepan, on a low heat with; a sprinkle if sugar, a teasponn of balsamic vinegar, a pinch dried rosemary and a couple of cardamon pods. Simmer for 30 mins. Remove pods, blitz and preserve in a sterile jar.

Delighted to say our Synergy Raw Foods are now available in Olive- Skerries

Lemon & Vanilla Seed Thins

You will need
1 vanilla pod, split lengthways (scrape seeds from the pod)
Zest ½ lemon
60g /2oz caster sugar
125g/4oz butter, at room temperature
175g/6oz plain flour
Icing sugar for dusting & rolling
Preheat oven to 180C/Gas 4

Equipment
Large mixing bowl, wooden spoon, sieve, rolling pin, baking tray lined with parchment paper, cookie cutter 7.5 cm/3 inch, palette knife,wire rack

To Make

 Preheat the oven to 180C/Gas 4
 Line the baking tray with parchment paper
 Scrape the seeds from the vanilla pod – set aside
 Add all ingredients(except icing sugar ) to mixing bowl
 Chop butter with knife
 Now using your fingertips rub the butter through the dry ingredient until the mixture looks like breadcrumbs
 Bring the mixture together to form a ball – this is a dry/short mixture so you need to work the dough gently until it comes together – be patient!
 Sift the icing sugar on to your work surface & rolling pin
 Roll the dough to 5mm/1/4inch thick
 Using your cookie cutter, cut out your shortbread thins and place on the baking tray
 Bake for 10 – 5 mins until golden in colour
 Using a palette knife, gently lift the shortbread thins onto a wire rack to cool
 Serve with Kulfi (Indian style ice cream ), frozen yogurt or ice cream

Some super Red Island Wines, Skerries to pair with an Indian Feast! recommended by Joyce Moore Forbes

Simple Pancake recipe - for every one to make!

Sweet Pancakes
(Makes about 8 small pancakes)
You will need
150g/50z plain flour
1 large egg beaten
300ml/1/2 pint milk
1teaspoon melted butter * helps make pancakes creamy - yet crisp
Sunflower oil for frying
Bananas, golden syrup, whipped cream, chocolate sauce
Lemon, icing sugar
Pureed apple or pear with whipped cream

Equipment
Mixing bowl, sieve, whisk, tablespoon, chopping knife, frying pan, egg slice, small saucepan

To Make

 Measure flour and add to mixing bowl
 Make a well in the centre of the flour
 Add the egg, mix
 Add milk, mix
 Add melted butter, mix
 Cover and leave for ½ hour in fridge
 Now make filling of your choice!!!
 Easy peasy chocolate sauce: 125g/4 oz milk chocolate, 150ml/5floz cream, 1oz /30g butter}heat all ingredients in a pan until all melted!!(Adult help please)
 Heat frying pan ( Adult help please) add a little oil, then add about 1 tablespoon batter, tilt the pan until it’s evenly spread around
 Cook for a couple of minutes and flip!!! or turn with egg slice, cook other side
 Repeat until all batter is gone
 Smother with topping of your choice and tuck in!!!!

A simple Indian Feast....Coriander Naan breads, Jalfrezi, Masala Kale Chips, Pilau rice & Cucumber raita. Thurs (evening) 9th March 7 - 8.30pm OR Tues (morning) 14th March 10.30 - 12

Delicious Dukka spiced butternut squash wedges