Kate Wright from Galway Cookery School will be our resident chef at the 50 Plus Show, Limerick
Here are just some of the recipes Kate will be cooking up on the 3rd and 4th November in the Greenhills Hotel
4oz. (114g/ ½ cups) self-raising flour A pinch of baking powder
1 oz. (29g/ 2tbsp) Caster sugar 1 oz. (29g/ 2tbsp) of sultanas
1 oz. (29g/ 2tbsp) Butter or margarine, diced 1 egg lightly beaten
100ml of milk (you may need a little more)
1 egg beaten with 1 tablespoon water, to glaze
- Mix all the dry ingredients
- Add the egg and Mix lightly until it forms a dough.
- Take out of bowl and flatten to about 2 inches and cut with a scone
- Brush some egg wash on Put on a baking try and bake for about 20 minutes in a fan oven at 150ºC
Crispy Seed crackers
These crackers make an addictive snack for when you’re on the go or working. They’re totally healthy and packed with energy. For a more substantial meal, spread some melted butter and cheddar cheese over them and add a touch of relish!
200g sunflower seeds 140g sesame seeds 60g milled flaxseeds 40g pumpkin seeds
½ tsp salt
1 tsp dried rosemary or any herb of your choice 2-3 cups of water
- Mix all the ingredients in a large mixing Add the water and stir well.
- Set the mixture aside to thicken for 10 It will become gooey and “dough” -like.
- Transfer the mixture to a baking sheet covered with baking parchment, and flatten into a thin layer with the back of a rubber spatula.
- Bake in a preheated oven at 170°C for 25-30 minutes, until crispy and hard. Leave to cool completely, then break or cut them up into cracker- sized pieces.
- Keep in an airtight container and store for up to three
A dish of Arab origin, houmous is a very versatile spread that can be eaten plain or dressed up with different additives such as pistachios, roasted beetroot, red pepper paste, peanuts, carrots or pumpkin. What’s more, it couldn’t be easier to prepare!
Vegetable Frittata with chorizo
1 tbsp Olive Oil
1 Onion, finely chopped 1 tsp Garlic, minced
1 Red Bell Pepper (Capsicum), finely chopped 1 Carrot, grated
100g cherry tomatoes, sliced once lengthwise 190g (1 bunch of 8 stems) Broccoli
150g (1 cup) Peas
120g good quality chorizo, chopped into small pieces 6 Eggs
2 tbsp Whole Milk
35g (1/2 cup) Cheddar Cheese 1 tsp Dried Oregano
1/2 tsp Pepper
- Preheat oven to 220C / 425F
- In a mixing bowl, whisk together the egg, milk, cheese, herbs and
- Heat oil in a 10″ cast iron pan, add the onion and garlic and cook for approx 5
- Place sliced tomatoes raw side down on top of onion and
- Add the bell pepper (capsicum) and carrot and cook for a further Add the broccolini and cook for a further min. Stir in the peas.
- Sprinkle over the chopped
- Give your egg mixture a final whisk and pour the mixture over the Stir briefly to distribute the mixture evenly across the pan.
- Cook on the stove top for approx 1-2 minutes. Just until the edge of the frittata has turned lighter in colour.
- Transfer to the oven and bake for approx 8-10 mins, ideally, you should take the frittata out of the oven when the middle still has a SLIGHT jiggle to it or when it is just set and no more.
- Cool in the pan for 5 mins and then slice and
Roast Vegetables with Quinoa & Grilled Halloumi
A selection of roots and vegetables e.g. potatoes, carrots, turnips, onions, peppers, aubergine, courgettes etc.
Olive oil Garlic cloves
Spring of fresh rosemary 1 cup quinoa
1 teaspoon extra virgin olive oil–for toasting 1 ½ cups water (or organic vegetable)
1 Pack Halloumi, drained and sliced into 1cm-thick slices
- Cut up a selection of root vegetables g. potatoes, carrots, turnips, onions, garlic & parsnips, into chunks about 1-2 inches in diameter.
- Warm olive oil in a metal baking dish in a hot oven, 200°C/400°F or gas mark
- Then add the vegetables and generously baste with the Add a handful of garlic cloves (still in their skins) and sprigs of fresh rosemary.
- Bake for about 45 minutes or until soft
- Meanwhile, place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands. Drain thoroughly. (Rinsing quinoa is necessary to remove the saponin residue which gives it a bitter taste.)
- In a small saucepan, add one teaspoon oil, add drained quinoa and toast for a few Add water, bring to a boil, cover tightly and and cook for about 15 minutes, until liquid is absorbed. Fluff with a fork and allow it to cool.
- Can be used instead of rice and or used in It is high in protein, lacks gluten and is easy to digest.
- To fry the halloumi, heat a skillet over a medium heat and drizzle olive oil over
- When the skillet is hot, add a few slices of halloumi at a time and fry for 2-3 minutes each side, until crispy and light brown.
- Arrange quinoa onto a large dish and place roasted vegetables beside it. Place halloumi on top and sprinkle over some dried oregano or basil and Serve hot.
Apple and cinnamon cake
8oz caster sugar
- Mix eggs and sugar together
- Add in melted butter
- Then add flour, cinnamon and baking powder
- Fold in the apples
- Bake for 140-150 degrees fan oven, or 170 degrees conventional oven – for 90 minutes, in an 8 inch round tin lined with greaseproof paper
All recipe sheets will be available at the show and you are welcome to taste the results!