Recipes from my kitchen in Cork, Ireland.
This galette is the perfect dessert for this time of year, when the sunshine has you feeling fruity, until suddenly it starts snowing and you decide it's time to wrap yourself in a pastry blanket. Of course, you can substitute any fruit you like for the rhubarb. Later in the year try stone fruits, berries,… Continue reading Rhubarb and Frangipane Galette
Crème caramel is delicious, and you should make it. It has five (mostly very cheap) ingredients, that you honestly probably have at home right now. It does require a little care and patience, but is really not very tricky. Spend the afternoon filling your house with the smell of warm milk and friendliness, and then… Continue reading Crème Caramel
Sometimes, the best cookbooks start out blank. My mum has one that she got many years ago which has slowly filled up with recipes written by friends and family. Some were sent as letters, handwritten or by typewriter. Many had the book pressed into their hands after they cooked something for her she knew she… Continue reading Linzer Torte
It's peach season! Obviously if you find a perfectly ripe peach or nectarine the only allowable way to eat it is hunched over the sink, before someone else finds it. But when they are just shy of perfect, or you have bought more than you really needed because they looked so good and it's been… Continue reading Roast Peaches with Crème Fraîche
Don't panic! I am here to rescue you from the flood of courgettes filling your garden/farmers market/greengrocer as we speak. These fritters are one of my absolute favourite things to make with courgettes. Delicious straight out of the pan, cold from the fridge, or anywhere in between (I've tried them all). I've served them… Continue reading Courgette Fritters with Tomato Jam
Absolutely not a replacement for the kind served on toast (I like mine with cheese please), but rather its own thing. To be served with slaw, cornbread, corn on the cob, anything you might dry-rub or slather with barbecue sauce... This recipe is very flexible. I call it molasses baked beans, but we make it… Continue reading Molasses Baked Beans
Recipe for sushi rice! Full recipe for my sushi bowls coming tomorrow(find it here), but thought the rice was long-winded enough to deserve it's own post. It's also a great base for anything else you need Japanese-style rice for. We especially like to make onigiri with it. The rice vinegar and sugar are just the… Continue reading Sushi Rice
This crunchy slaw is a delicious accompaniment to all sorts of dishes (like the barbecue chicken seen above), but it's especially brilliant with anything porky (sausages, ribs, a pulled pork sandwich...) It also just so happens to be vegan, gluten-free, and nut free, so you can rest assured that everyone will be able to… Continue reading Red Cabbage and Apple Slaw
Here it is, my desert island/last meal/birthday wish food. The highest calling of eggs, sugar, flour and milk. I hope you give it a go! Crème légère is basically Crème Patissière (a kind of thickened custard used in many classic pastries, for those of you who clearly haven't watched enough bake-off) with whipped cream folded… Continue reading Crème légère and Crème Patissière
Can't believe it's taken me this long to get some baking on the blog! Don't worry, there is plenty more to come. These crunchy little biscuits are far too easy to eat. Perfect as an accompaniment to all sorts of creamy desserts (think mousse, pannacotta, ice cream, or especially the delicious Crème Légère and strawberries… Continue reading Almond thins
Nisa's Kitchen 