Whimsical Waffles (with caramelised bananas)


Sunday morning is always a good time to be a little indulgent when it comes to breakfast. I usually try to kick start my day in a healthy way, you know, good portion of fruit, porridge. But this morning all of that went out the window. Getting up I decided to make waffles. Okay, good start. I got my batter together and started cooking and setting the table. You know how it is, morning multitasking, similar to spinning plates. 

Spotting the bananas, I remembered a dessert Mum used to make by frying the bananas in butter and sugar, then finishing with a healthy splash of brandy, flambé style. 

Well as it was 9am and I was largely catering for kids I thought it best to omit the brandy!

That said the end result was mouth watering and not in the least bit healthy as I finished it of with a dash of cream (the double variety!).

The waffle recipe I use is originally a Rachel Allen recipe from her Home Cooking cookbook however, I have altered it somewhat to cater for the taste preferences in my family.


  • 400g/14oz plain flour
  • 2 tsp baking powder
  • 2 scant tsp salt (or one decent one)
  • 4 eggs
  • 200g/7oz butter, melted and cooled
  • 600ml/1 pint of milk


Firstly, melt the butter over a gentle heat, once melted set aside to cool for a bit. Then sift the flour and baking powder into a large bowl, add the salt and mix well. In a separate bowl, whisk the eggs, followed by the milk and cooled melted butter.

Pour the wet ingredients into the centre of the dry ingredients and whisk together until you have a smooth batter, you may need a drop of additional milk because egg sizes differ and therefore don’t always provide a consistent volume of liquid.

Heat the waffle iron. And using a ladle pour some of the mixture onto each section. However, don’t overfill as the mixture will ooze out the sides while cooking. Close the lid and cook for 4 to 5 minutes or until the waffles are golden brown.

Serve with your favourite topping, fresh berries and maple syrup are my favoured choice however, because these waffles don’t have sugar in them, savoury toppings also work very well.

As alluded to before, we had caramelised bananas and fresh cream.

Caramelised Banana

This was a dessert Mum would make in two minutes and it always impressed me. As I said before she finished by splashing the pan with brandy and lighting. My version is without brandy but feel free to try with your favoured tipple (I hear dark rum is very good too)


  • 2 ripe bananas
  • 2 tbsp butter
  • 2 tbsp soft brown sugar
  • A dollop of fresh cream


Half the bananas lengthways. Melt the butter and sugar together until the sugar has dissolved. Add the banana halves, cut side down (don’t worry if the banana pieces break, they’ll still taste delicious) and cook for two minutes. Gently turn the bananas and cook for a further two minutes.

Serve with waffles and a drizzle of cream. They are also great with vanilla ice cream.

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Flapjack or Florentine?


I think it’s fairly obvious at this stage that I have a very sweet tooth! In the lead up to Christmas I allowed myself free reign when it came to eating treats. I was so busy, working very long days I had agreed with myself that more than likely I was burning off any additional calories (delusional).

I made all the promises, of post Christmas being the cut off point for my cessation of consuming all sweet treats! However, one thing led to the other and my abstinence from all things sugary never came about. Cold turkey was my only option (pardon the Christmas pun)

Lent swung around and this was my opportunity. I gave up all sweet baked goods, chocolate and crisps (chips for those of you in the States). I’ve been doing pretty well so far and I’m nearly there. Chocolate was the hardest one to give up I thought until I started tweaking a flapjack recipe I came across. I realised that flapjacks are my biggest weakness. This recipe called for a mix of dried fruit and seeds. I increased the amount of fruit, seeds and added a generous helping of mixed nuts. I therefore reduced the amount of oatmeal to maintain the balance of wet and dry ingredients and to ensure that the flapjacks didn’t fall apart. The ratio I used and which has worked every time was 550g of dry ingredients to 660g of wet.

The result is this, a treat that is packed with the goodness of fruit, nuts and seeds and the boldness of sugar, butter and golden syrup giving a chewy infusion of salty caramel, crunchy nuts and seeds and the tartness of cranberries. Basically more like a Florentine. And yes I have broken my promise to myself (& Lent) and tried one of these golden pieces of heaven.


  • 100g/3.5 oz mixed fruit (I used a mix of dried cranberries and raisins)
  • 100g/3.5 oz mixed nuts and seed (I used almonds, hazelnuts, sesame seeds, sunflower seeds and pumpkin seeds)
  • 280g/10 oz oats
  • 50g/2 oz hooped cereal (optional, you could add more oats or seeds in place of this)
  • 220g/8 oz butter
  • 220g/8 oz light muscovado sugar
  • 220g/8 oz golden syrup


Preheat the oven to 160c/320f/gas 3. Line a 30cm x 25cm/12in x 10in baking tin with parchment paper.

Put all the dry ingredients into a large mixing bowl and mix well.

In a large saucepan add the butter, sugar and golden syrup and melt over a moderate heat. Stirring gently all the time. I like this mixture to get to an almost toffee consistency but be careful not to overheat or burn.

Pour this mixture into the dry ingredients and combine until all oats and nuts are coated with the toffee mixture. Pour the lot into a prepare tin and spread out evenly. Bake for 20 to 25 minutes in a preheated oven. To get that chewy consistency I usually wait until the flapjacks all bubbling like molten lava in the tray.

Leave to cool completely in the the baking tin before cutting into chunky squares.

Then put the kettle on and have a cuppa with one (or two) or these irresistible treats.



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Wild Garlic Pesto


After a very long break, I’m back! That said, I haven’t been resting on my laurels, I have been busy. And although my busyness has not all been food related, the majority of it has, between sweet creation and generally cooking masses of food for my forever hungry family! However, I found that I still wasn’t getting the time to write my blog, something I have missed, not just from a recipe sharing point of view, but also from the sheer enjoyment of writing.

So, when last week turned from being February to March and I hadn’t typed one word so far this year, I had a real sense of time passing me by and not creating space for myself to do one of the things I love most.


As luck would have it, I recently got a mail from Killruddery house inviting my family and I to a Wild Garlic Forage and Workshop. The event was organised in collaboration with the Slow Food Group (the Sugar Loaf Convivium). The Slow Food Group was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat. This is an ethos, which is very close to my heart and as I’ve been feeling that life is moving too fast at the moment, being part of a Slow Food event was just what the doctor ordered.

The day began with a session of identification (so we didn’t mistake doc leaves as wild garlic!), harvesting & good practice tips. They applied a ‘Rule of Thirds Practice’, which means, harvest a Third for you, leave a Third for the wildlife to feed from and leave a Third to allow the crop to replenish for next year.


After foraging from the vast crop of Wild Garlic in the Killruddery estate we gathered in the stable studio, where it was all hands on deck (literally as you can see from the photos) to make wild nettle pasta and wild garlic pesto. All of the fresh ingredients had been gathered from the estate, including the Killruddery cold pressed rapeseed oil which was used as a base for the pesto.


Ed Hick, Slow Food guru who headed up the Wild Berry Foraging event last year, prepared the wild nettles for the fresh pasta while some of the children in the group collected eggs from the ‘Hens of Killruddery!!” The rest of us returned with our swag of wild garlic which each of us contributed to the vat of pesto that was being made.

kids at work pasta making








Meanwhile, the nettle pasta dough was made and there were many offers from the kids to help with the rolling of the dough through the pasta machine. I must point out that there wasn’t a lot of hand washing (from the kids) prior to this task and I even saw the occasional investigation of some nasal passages however, I was rest assured that the pasta was going to be immersed in boiling water before consumption!

longest pasta ever

Once done, Ed told the kids that he was trying to create a new world record for the longest strand of pasta dough! r at least wild nettle pasta in Co. Wicklow! We got it to 40ft (the world record is something like 81 ft.) however; Ed reckoned that as ours was wild nettle pasta we had not only a new world record but also created a new category.

Once the long strand was completed and copious amounts of self-praise were declared, it was full steam ahead. TageltallieThe giant pot of water was on and bubbling away, ready to cook what was going to be tagliatelle pasta, the long strand was divided into individual piece and rolled through the pasta machine again, on the tagliatelle setting. Meanwhile the vat of pesto was finished and ready to enhance the hearty goodness of the fresh nettle pasta.

Tagliatelle made and in a feat of pure determination and synchronicity, all pasta strands were added to the bubbling pot within a 30 second window to ensure the gargantuan amount of tagliatelle was cooked at the same time. Two minutes later the pasta was just right and doused with wild garlic pesto. SamplingWith so many mouths to feed, we each got a small taster of our mornings work. The flavours of the pasta and pesto tasted so fresh and packed with earthiness. And had the affect of peaking my need to get home and make my own pesto, which I had been threatening to do for a year now!!

Although I enjoyed the pesto in Killruddery, I was keen to experiment with my own version and add a bit of punchiness and bite through seasoning and nuts. So the following recipe is the one I used which is based on a basil pesto.


  • 100g wild garlic leaves, washed and dried (I used my salad spinner to dry the leaves which prevented bruising the leaves)
  • About 50g nuts toasted (you can use walnuts, pine nuts, almonds. I used a mix of walnuts and almonds)
  • 200ml olive oil
  • 50g finely grated parmesan cheese
  • Salt and pepper to taste


Put the wild garlic, olive oil and toasted nuts into a food processor. Pulsing till blended well. Pre blendThen add the Parmesan cheese, season with salt and pepper and pulse again till you have a smooth paste. Blended

Transfer to a sterilised jar/jars, you will yield about 14oz/400g of pesto. What you don’t use you can freeze in ice cube trays, putting a thin layer of olive oil on top of each cube to protect from air and ensure that the pesto doesn’t dry out. Transfer the frozen cubes to a Ziploc bag and use as needed. I use these cubes to enhance the flavour of soups and pasta sauces, very handy.


However, on this day in question, we used the pesto as a topping on homemade pizza, which was scrumptious and mouthwatering! That said, this little jar of goodness is great as a dip, on sandwiches or with meat and fish. It will last about a week in an airtight container in the fridge.

Tip: We had picked a lot more wild garlic than this recipe needed, so on the advice of Ed Hick we blended the leaves and froze them in cube so we can have wild garlic pesto over the next few months!

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Scary Fairy Cakes

So the pumpkins have been carved and fingers are still in tact. Costumes and face paint are ready for the big dress up. Barmbrack is made and chunky, buttery slices sampled by all. Most of the charms are still hidden in the cake, bar one, the matchstick which I got!! Poor Me! See Halloween Barmbrack for the definition of each charm.

With a cold, rainy day threatening and a request for a ‘chill out’ day from the kids, we decided to keep the creativity going and make a few Scary Fairy cakes.

This is a recipe I make a lot as it is so simple, you just dump all the ingredients in the food processor and whizz together. It’s a great one for a cake sale for that reason and also because they are the fluffiest fairy cakes that melt in the mouth. Usually I make a chocolate butter icing using melted plain chocolate, I use a chocolate with 70% cocoa as I think any bitterness from the chocolate is diffused by the sweetness of the sugar and gives a rich chocolatey taste to the cakes.

However, for the day that’s in it, orange food colouring has been used for that Halloweeny affect and some melted dark chocolate for decorating.


  • 125g/4.5oz soft butter
  • 125g/4.5oz caster sugar
  • 2 large eggs
  • 125g/4.5oz self raising flour
  • Heaped tbsp cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp milk

Butter Icing

  • 250g/9oz icing sugar
  • 125g/4.5oz soft butter
  • A few drops of orange food colouring
  • If making chocolate butter icing, I use anything from 50g/2oz of melted chocolate, depending on how chocolatey you want the flavour. Cool the melted chocolate a little before adding to the butter icing.

Preheat the oven to 170c/325f/gas 3. Line a bun tray with bun cases, this mixture makes between 12 and 15 fairy cakes.

Put all the ingredients for the fairy cakes into a food processor and whizz until you get a smooth mixture. Spoon into the bun cases and bake in a preheated oven for approximately 15 -20 minutes. Transfer to a wire rack and allow to cool completely before decorating.

Next, either in a food processor or using an electric hand mixer, beat the butter and icing sugar together until like and creamy. Sometimes using a splash of hot water is needed to get the correct consistency. Add a few drops of food colouring, err on the side of caution until you get the desired shade of orange.

Have fun decorating the fairy cakes in spooky designs using melted chocolate, sprinkles or whatever you fancy!

Enjoy! And have a very Spooky Halloween!!!





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Wild Mushroom Foraging (“Big Bill’s Wild Mushroom Hunts”)

As children each Autumn we often went wild mushroom picking. Setting out at the crack of dawn, the dew like little glass beads on the fields, welly clad feet, long strands of meadow grass collected for threading our flat topped treasures, to prevent them from getting bruised. We were told to look near the cow pats because mushrooms always grew close to them (sometimes in them) and were safe to eat! Of course as a child as far as I was concerned these were the only safe wild mushrooms to eat, anything else was poisonous!

We’d arrive home to an ever anxious mother, who was concerned that we had ignored signs warning against entering bull inhabited fields or had been chased by a rifle wielding farmer for trespassing on his land.

The mushrooms would be fried up in butter with a little salt and pepper and served piping hot on warm buttery toast. Heaven!

It was only years later that I realised the varieties of wild mushrooms went way beyond the abundant field mushrooms of my youth. However, my knowledge of wild mushrooms is still minuscule and it was because of this that my family and I decided to take part in a mushroom hunt organised by Bill O’Dea and wife Freda Hoban-O’Dea. We first got to know Freda and Bill through our children’s school as their son is in the same class and ours. It soon became apparent that the ODea’s and ourselves had the same love of all things foodie and sure the rest is history!

Bill O’Dea is a dedicated mycophagist (one who likes to gather and eat mushrooms). He has studied fungi at UCD and attended several workshops and mushroom forays in Ireland and the US. Bill’s greatest boast is that he has been collecting and eating wild mushrooms for over thirty years and still survives to tell the tale. On the hunts he is usually supported by some of Irelands leading experts on Fungi. “Big Bill’s Wild Mushroom Hunts” started in 1996.

The day started off with an introduction to edible and poisonous mushrooms which could have had the result of putting the ‘fear o’god’ into you if you didn’t have your whits about you when out foraging. Bill told us that there are over 5,000 varieties of mushroom in Ireland, with 25 of these as known edibles, 200 of which are toxic and 20 of which are deadly. So you can see it is essential to talk to someone with fungi expertise before embarking on that wild mushroom risotto that you’ve always wanted to try!

However, the aim of the introduction is to enable foragers to identify the edibles from the poisonous mushrooms, and if you come away having learned three new edible varieties, you’ve enriched your larder with three new ingredients until the next foraging season when you can expand on this knowledge further.

This particular mushroom hunt took place on the ground of Avondale House Co. Wicklow, the birthplace and home of Charles Stewart Parnell, one of the greatest political leaders of 19th century Irish history.

So with basket in hand and over 500 acres of forest park land to explore we set about hunting for mushrooms. At first we were all very nervous about picking anything but after a while bravery took hold and we managed to collect quite a basket full which did transpire to be mostly poisonous!!! Who’s coming to my house for dinner ;O)

On return all mushrooms were displayed with like varieties for identification purposes. As you can see this very long table was filled to capacity.

In the meantime, an array of mushrooms were being prepared for a taster lunch to further expand the knowledge of all foraging enthusiasts present. I helped with this prep (in very much a kitchen assistant capacity) for chef, Neil Holden from Matt the Threshers restaurant in Pembroke St.


I thoroughly enjoyed this part of the day, the mushrooms being served were, yellow legged chanterelles, girolles, king oysters (these were not wild) , blewits (a variety I had never come across before and would have considered poisonous!) ceps, parasol and a variety that Bill picked himself on the day.






The mushrooms were simply cooked in olive oil, butter and garlic with a sprinkling of salt and pepper, in order for us to taste the true mushroom. Later on some cream and tarragon were added to already tasted varieties such as the chanterelles. This taster lunch was very nicely washed down with a Rioja Crianza and a Sauvignon – Chardonnay from the Ardeche region. All wines are available from The Wicklow Wine Co. in Wicklow town.

Exhausted and yet exhilarated after the long day of foraging, we headed home. I was excited about trying new recipe with a variety of mushrooms or maybe even going back to those of my childhood, wild field mushrooms. Having ferreted through many of my cook books, I came across a recipe by the old faithful Jamie Oliver ‘The Real Mushroom Soup’.

Jamie went for a wide range of mushrooms however, I went with what I could find so here’s my version of his recipe.



  • A small handful of dried porcini
  • Olive oil
  • 600g mixed fresh wild mushrooms (I used wild field mushrooms, oysters & ceps), cleaned and sliced
  • 2 cloves of garlic, peeled and finely sliced
  • 1 onion, peeled and finely chopped
  • A knob of butter
  • A handful of fresh thyme, leaves picked
  • Sea salt and freshly ground black pepper
  • 1 litre chicken or vegetable stock
  • 2 tablespoons cream


Place the porcini in a small dish and just cover with some boiling water, leave to soak. In a large pot, add a good splash of olive oil and allow to get hot, add the prepared mushrooms. Stir around very quickly for a minute, then add the garlic, onion, butter and thyme and a small amount of seasoning.

After about a minute, the mushrooms will release moisture from cooking, this will be a good time to add the porcini, roughly chopped. Strain the soaking liquid to remove any grit, and add it to the pot. Carry on cooking for about 20 minutes until most of the moisture disappears.

Season to taste, and add the stock. Bring to the boil and simmer for around 20 minutes. Next, transfer the soup to a food processor and blend till smooth or to a consistency of your choice (some people don’t like coming across pieces of mushroom in their soup!) , then pour it back into the pot and add the cream, seasoning to taste.

I served this with some buttery toast and a wee swirl of cream on top. It was a hearty meal, bursting with a rich, distinctive, mushroom flavour. One which I’ve come to learn is only achieved when using that of the wild variety, which are available in a range of supermarkets and green grocers. This recipe is definitely worth a try! Enjoy.

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Wild Berry Foraging

Each year, once I’ve gotten over the devastation that the summer is definitely over, or in our case this year in Ireland, that we are not actually getting one, I relax into Autumn, a favourite season of mine and all it has to offer.

In past posts I have mentioned my trips to Killruddery House & Gardens, well being a season member, I recently received an email from Killruddery inviting me to take part in a wild berry foraging and jam making session!! I was so excited and immediately booked a place for myself and friend Belinda (of Belinda’s Burger fame!!)

The format for the day was that together with Ed Hick (Slow Food Guru) we would walk through The Killruddery Estate to find, identify and pick a range of wild berries such as blackberries, rowan berries, rose-hip, elder and haw.

Well a mini disaster struck in that I managed to injure my back and hip during an over zealous walk up Killiney Hill! This meant that I was unable to attend the foraging session :O(

However, Belinda did go and the photos, information and most importantly, pot of jam are courtesy of her hard days work! Thanks Belinda, I am forever indebted to you!

With spectacular weather for foraging and after the initial session on what to pick and what not pick, the group headed out on their expedition. With over 18 acres of land to cover, they had a challenge ahead.

In addition, with the absence of sun for much of the summer this year, the berry crop was somewhat diminished and in fact the crab apple crop was non existent. This obviously was going to have an impact on the jam making later, as crab apples are a good source of pectin when making jam with berries that are low in pectin. However, this did not alter the exuberance of the berry pickers.After the walk, everyone convened in the Studio Stables for a demonstration in traditional jam making, again with Ed Hick.  All berries gathered on the day were contributed to the big jam making pot. But before this could happen, it was all hands on deck as the berries were sorted and prepared.

Initially the rose hip berries were boiled in water in order to extract the juices from them, which in turn was added to the prepared berries. This is something I would never have considered doing.

To recap, the wild berries used were blackberries, rowan berries, rose-hip, elder and haw. The sugars used were, regular castor sugar combined with a Mexican raw cane sugar

(this is the dark sugar in the photo which has a treacly flavour) and an Indian raw cane sugar. Both of which were bought in the Asian Market in Dublin.

Once the jam was made it was tasting time, there were lots of sticky fingers about!

Ed explained that because of the absence of crab apples the jam would probably remain quite runny.

The jam was then poured into sterilised jars and each forager received one, two or three pots to take home and scoff.

So as I stayed at home nursing my sore back, Belinda arrived on her bike with very wet feet and my still warm pot of jam!

Jam which is bursting with robust, berriness, and choc-a-block with fruit. I thought it best to get this post written before I had eaten the lot and would have no evidence of it ever existing.

As you can see I’ve eaten half the pot already, all by myself!

 One of my favourite childhood treats, bread and jam.

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Uncle Barr’s Famous Wings

So here’s the story behind Uncle Barr’s Famous Wings. It all started with the love of the ‘Elephant & Castle’sSpicy Chicken Wings in a Basket, promises to a sick child that once she was better she could have them and scouring the internet for the recipe.

I must add that Uncle Barr is in fact NOT my uncle, he’s my brother in-law Barry and the sick child in question is my niece. However, the love of these chicken wings is a family thing (as my boys love them too), as is the sourcing of recipes of favourite foods. Being a fellow gastronome (a person devoted to refined sensuous enjoyment – especially good food and drink), Barry spent many hours searching the net in order to satisfy his family’s need to indulge in the afore-mentioned chicken wings.

With a lot of persuading Barry agreed to share the recipe once he got the proper recognition! Anyhow, it is indeed a delicious recipe and was garnered from two sources, (allrecipes.com & foodwishes.blogspot.ie)

The first time we tried this recipe, we had a few friends coming to dinner (a tapas affair) so myself and Emmet decided to try the chicken wings. They were so tasty and we served them with a blue cheese dip, a recipe given to me by my mother in law, Ger. It was the night of the in-laws recipes!!!! I’ll also share this below because it is an amazing accompaniment.

Anyway, I have since started using this recipe with chicken drumsticks instead of wings because they are meatier and make for a better family meal for continuously hungry boys. I remove the skin as a healthier option which means any leftovers (there’s seldom any) keep well, stored in the fridge without getting that congealed greaseyness that chicken sometimes gets when cold. Also they are great lunchbox fillers and are still delicious cold. Emmet has asked me to point out that these are very tasty even when congealed and greasy, so it really is down to your own personal taste!!

Before I list the ingredients, I need to finally add that the reason this chicken tastes so authentically like the Elephant & Castle wings is as a result of the legendary Frank’s Hot Sauce. In Ireland this can be bought in Superquinn, Dunnes Stores or Fallon and Byrne.






For the drumstick prep (chicken wings if using instead)

  • 2kg/5lbs drumsticks (same weight for wings)
  • 3 tbsp Franks hot sauce
  • 2 tbsp vegetable Oil
  • Salt & pepper for seasoning
  • 110g/4oz/1 cup plain flour

For the Sauce

  • 180ml/6oz/2/3 cup of Franks Hot Sauce
  • 110g/4oz/1/2 cup unsalted butter (we tend to use half the amount and it still tastes great)
  • 1 to 2 tbsp of white vinegar
  • 1/4 tsp Worster sauce
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground garlic


Preheat the oven to 200c/400f/Gas 6. Prepare a roasting dish by lining with tin foil, cover the foil with a scant coating of vegetable oil. Be a bit more generous with the vegetable oil if you are going for the skinless version of the drumsticks as they don’t generate as much fat during the cooking process.

If going for the skinless option, remove the skin now, I use a piece of kitchen towel to grip the skin and pull downwards towards the knuckle. Place the drumsticks in a large bowl and season with salt and freshly ground black pepper. Next add the Frank’s Hot Sauce and vegetable oil. Mix well ensuring that all the drumstick are coated in the mixture.

Put the flour into a large bag such as a Ziplock bag and toss in the drumsticks. Give the bag a good shake, again making sure that all the drumsticks are coated in the flour.

Place the drumsticks onto the prepared pan and place in the oven for about 1 hour, turning after 30 minutes.

Towards the end of the cooking time, prepare the sauce. Put all the ingredients into a saucepan and heat gently, stirring continuously until the butter has melted and all the ingredients are combined.

At this stage the drumstick will be cooked, pour the sauce over the drumsticks and return to the oven for a further 2 to 4 minutes. Next, transfer the drumsticks to a preheated serving dish and tuck in!

Serve with a blue cheese dip (see recipe below) or with baked potato or chunky chips, and a nice herb salad.

Blue Cheese Dip


  • 110g/4oz blue cheese
  • 250g/9oz natural yogurt
  • 1 tbsp lemon juice
  • A clove of garlic crushed


Put all ingredients into a foodprocessor and whizz together until you get a smooth consistency. However, if you don’t have a foodprocessor, this can be mixed hand.

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