All posts filed under: Snacks

Salt & Pepper Tofu Recipe

Salt & Pepper Tofu and Unplanned Meanderings on Existence

I woke this morning feeling so tired but quite chirpy. I want to start the week well. It could be that spring is coming and I can feel it in my bones, and see it in the sky. Maybe it is the lovely weekend that I just spent in Lapland, the people I met, and the huskies, reindeer and general gorgeousness. Lately, I am increasingly aware of time, how precious it is, and how much I want to do. Our lives are in our hands, right? It sounds so simple, but like all simple things, it can be difficult to realise and implement. The last 18 months have presented many challenges and I have felt overwhelmed and swept away at times. My Dad passing away, of course, this takes time to absorb and heal. The mammoth project that Project: Bacon turned out to be (my bacon opus is nearly there now, I am very pleased to reveal), and my responsibilities to my wonderful backers has been a huge part of this. I feel each disappointment …

Home Fried Potato Hoops with Parmesan, Cumin and Chilli, Nominated for the Red Woman of the Year & Kate Bush, Before the Dawn

Well, this week has been pretty good. I was nominated for the Red Woman of the Year yesterday. It was my second time being nominated, and I was really honoured to be included among such brilliant and inspiring women. It was awarded last night to a very deserving Deliciously Ella in the blogger category. Ella has achieved so much at the tender age of 23, and all in an effort to manage a debilitating illness. The result? Success (she no longer requires her medication as the result of her very healthy diet), a beautiful health food blog, a recipe app and a book on the way. She is self taught too. Thomasina Miers, food writer and restaurateur (Wahaca) and Laura Bates of Everyday Sexism, two women that I hugely admire, were recognised too. Good on Red for recognising these women, and also for illustrating their achievements so that they can inspire those coming behind them. You can see all of the winners on the Red website, and in the magazine soon too, I am sure. …

Kimchee, Kale & Cheddar Curd Quesadilla

I started to write this morning, but it was so moany and so dull, I had to stop myself. I mean, who wants to read that? I had fallen into a little pit of self pity. Woe is me, I couldn’t sleep last night, my tum was so poorly, I still have some of my book to do (panic! stress!) and so much work to finish. I am SO-VERY-TIRED. And then I thought, pull yourself together, life is very short, and it isn’t much fun down this tiny shallow pit of not even proper despair, now is it? Especially when you are despairing because you are busy doing what you love to do? I don’t understand myself sometimes. Right. So I dragged my carcass to the kitchen and made myself a banana, raw honey and bee pollen smoothie (all whizzed with milk & a little yogurt, simple as that). Very worthy and I hoped, redeeming. I sipped away and thought, right! Lets get on with it. I have an extensive cookbook collection – nay, huge – …

Brazilian Pastel with Beef & Cheese (In Association with Magimix)

I was more surprised than anyone when I started getting very involved with the World Cup Columbia vs Brazil match last weekend. I was out with some friends and when one spotted it she yelled “Niamh, what the hell is going on?!”. I didn’t know. I figured that this must be a very good game if it had managed to suck me into it. Or I was having a mini stroke? You see, I don’t really get football, nor do I watch it, normally. I never have. That goes for most sports. There are exceptions – the Olympics, for example, especially when they were on in London, limited amounts of tennis, that kind of thing – but when everyone you know is watching the World Cup, you want to be involved, right? Somehow? Well, we can do the snacks! Magimix challenged me to come up with a Brazilian recipe using their kit (a Magimix 4200XL), so that was a good start. I already have a Magimix, battered from love and use and melted on the side …

Recipe: Hot Wings with Blue Cheese Dip (Because We Must)

Some days demand chicken wings. Today is one. The best bit of the chicken for snacking on, the skin to flesh ratio being somewhere in the region of can-solve-most-of-lifes-problems, chicken wings are also very reasonable. Even in my local posh butcher, a kilo of lovely free range wings costs just over £5. Everyone should have a recipe for hot wings in their repertoire. So easy and so gorgeous, spiked hot crisp wings dipped into a soothing cool blue cheese dip is all that you have ever wanted after a bad day. Or any day. Frank’s Louisiana Hot Sauce is what makes the wings sing, you could make your own, and it is the kind of thing that I often do, but in this case, truly, Frank’s have done all the work and made a great sauce. So, like every other hot wing fanatic on the planet, I use that. They take little work. I roast the wings until the skin is just crisp, prepare the hot sauce which takes, oh, 2 minutes, then douse the wings …

Recipe: Bajan Pepper Sauce Chicken Wings

So, you’ve made some Bajan pepper sauce, and you really like it. What next? So many things! It takes a little work to make but lasts for ages and it is so flavour packed that it is the perfect base for lots of marinades and sauces. I have come with several recipes which I will share with you. Starting today, with Bajan Pepper Sauce Chicken Wings. Chicken wings are fantastic. Boney, yes, but who cares? Those bones bring moisture and flavour. The ratio of skin to meat is deliciously high, and when cooked those wings are so crisp and juicy. They are relatively cheap too, even from the best organic free range birds. I baked these ones. Baking them is healthier, you still get lovely moist flesh and crisp skin, although it won’t be as crisp as fried. They are still lovely though, I have just eaten a big bowl of them and I want more. The marinade is very simple: Bajan Pepper Sauce (homemade, of course), natural thick yogurt (with no sugar), 2 cloves …

Recipe: Chipotle and Brown Sugar Candied Bacon Honeycomb Butter

It is an indulgent time of year, and this recipe is at the pinnacle of indulgence. Despite the bacon, it is a sweet, and is wonderful on pancakes or simply on brioche toast as I have done here. I also fancy some with some eggy bread. A nod to Bill Granger first. The first time I had honeycomb butter was with his ricotta hotcakes at one of his cafés in Sydney about 6 years ago. I was captured by it. Searches for honeycomb recipes at the time failed, and I was not happy with the alternative of chopping a crunchie and putting it in my butter. I researched further and figured out it was a simple combination of sugar, brought to temperature and bicarb to make it aerate. I played around with sugar and golden syrup combinations until I got the perfect chewy crisp honeycomb. Too little golden syrup and it is dull and too fragile, too much and you will lose your fillings. I also add a little cider vinegar to boost the bicarb …