Frittata

This is a handy recipe to have because it is a great way to use up leftovers or small amounts of vegetables that you have in the fridge.  I stick to vegetables and lean meats but you really can add almost anything – cooked potatoes, cooked kale, salmon with dill, chicken with tarragon, steak with… Continue reading Frittata

Butter Bean Mash

  This is a nice alternative to mashed potato and healthier too if you’re the type to add lots of butter and milk to your mash.  Guilty!!  So to avoid the temptation I’ve developed this versatile recipe to use instead! Butter Bean Mash Ingredients: ½ large onion or 1 small onion chopped finely Low Calorie… Continue reading Butter Bean Mash

Cranberry and Orange Cookies

125g Butter (at room temperature)
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
100g Dried cranberries
Zest of 1 orange

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and mix this in slowly until just combined.  Finally add in the cranberries and orange zest and stir through the dough.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

 

Festive Cookies

The seventh recipe in my Simple Cookies series

125g Butter (at room temperature)
125g Soft brown sugar
1 Egg
250g Self-raising flour
½ tsp Ground cinnamon
¼ tsp Mixed spice
100g Mixed fruit

Using a mixer with a paddle/beater attachment, beat the sugar and butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour, cinnamon and mixed spice and mix this in slowly until just combined.  Finally add in the mixed fruit and stir through the dough.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy

Chocolate Peanut Cookies

The sixth recipe in my Simple Cookies series

100g Butter (at room temperature)
50g crunchy peanut butter
125g Caster sugar (you can use a mix of caster and soft brown sugar)
1 Egg
250g Self-raising flour
25g Cocoa powder

Using a mixer with a paddle/beater attachment, beat the sugar, butter and peanut butter until it is light and creamy.  Add in the egg and beat for another minute.  Next add in the flour and cocoa powder and mix this in slowly until just combined.

Using a 2oz cookie scoop, scoop the dough onto a parchment lined baking sheet.  The mix makes 12-15 cookies.  You can use two spoons to place dollops of the mixture on the sheet either.  Place in a preheated oven at 190ºC for 12-15 mins.  They should be just turning a light golden brown.  Allow to cool for 3-4 mins in the tin and then remove to a wire rack to cool completely.  I often double this recipe because they are so delicious.

Let me know how you get on making these.  I would love to hear your feedback and comments.

The Irish Mammy