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Autumn Irish Lamb meatballs with Red Coconut Curry

Autumn Irish Lamb meatballs with Red Coconut Curry

Most people consider lamb to be a Spring/Easter ingredient, but it's actually August lamb that has more flavour and better portions. By August, Spring lambs have had the time to enjoy some of Ireland's freshest grass which helped them grow and mature a bit. I highly recommend Connemara lamb as they feed on natural fresh herbs, heathers and grasses from those gorgeous Connemara Hills. For my Autumn Lamb Meatballs I've decided…

Sweet potato croquettes

Sweet potato croquettes

Confession time: I love croquettes, oh my god do I love them! Every time I go to a restaurant and it's an option as a side instead of fries I'll order it, guaranteed. The crunchy outside and the soft mashy inside are just such a joy to eat! Unfortunately for me croquettes are a lot more popular in Belgium/France/The Netherlands than they are here in Ireland and the UK but…

Book tip September 2017: The Student Cookbook (+ giveaway!)

The Student Cookbook

Great grub for the hungry and the broke Ahh September.. back to school month! I always loved studying and I’m currently looking into getting another degree on my belt, even though it’s been 5 years since I last graduated! Although I studied for 5 years, I never got to experience what it was live away from my parents, as both my Uni & Uni College were within 20 minutes of…

Light & crispy Belgian waffles

Light & crispy Belgian waffles

If you've ever been in Belgium, there will surely be one thing you must have noticed: their love of good food! Being Belgian myself I grew up with the best fries, waffles and chocolates to name a few, but I must admit I had never attempted to make waffles myself, never even had a waffle iron/maker! But I finally got one and I just couldn't wait to make my very…

Homemade chicken curry spread

Homemade chicken curry spread

Anyone who's ever lived or visited Belgium, knows that there is one type of lunch we are mad for: 'Smoskes', which is a Flemish term for a roll or a piece of French baguette topped with various types of salads or spreads. The bun of the 'Smoske' is first spread with mayonnaise and then topped with vegetables (usually lettuce, tomatoes, sliced carrot and cucumbers) and sliced ​​hard-boiled egg. The…

Book tip August 2017: Bowl food

Bowl Food by Ryland, Peters & Small

Serving only soup in bowls has been a thing of the past for a while now. Many restaurants have adapted this traditional view on bowl food and have turned into a synonym for wholesome comfort eating instead. It's not just putting food into a bowl instead of on a plate, no, there's a lot of thought going into each bowl, there has to be a balance of vegetables, fruit, grains,…

Rabbit with Trappist beer, carrot and prunes

Rabbit with Trappist beer, carrot and prunes

After working on my brand new blog name, design and logo I'm so relieved to finally have the time again to actually cook and blog! Today's recipe is one I wanted to make for quite a while now as it's inspired by my home country Belgium. We have many national dishes that people would eat throughout the year, and one of them is rabbit and prunes. I have some very…