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Homemade thyme flatbreads

I wanted to make a new recipe for flatbread with figs & goat cheese, and instead of buying the breads I decided to try and make them myself. I never in a million years expected it to be THIS easy but it really was! I based my recipe on one from Jamie Oliver – my food hero – and turned them into thyme flatbreads as they went better with my other recipe. I’ll be trying to make my own naan bread next (tried to make it before but it wasn’t great) and I’ll be making other versions of this flatbread too, starting with a garlic flatbread!

This recipe only requires a handful of ingredients and can be made in the oven or in a pan. The day I made this recipe the cooker of the house we are staying it wasn’t working so improvised and went with the oven instead and they turned out great! You can use this recipe as a base for some topped flatbreads or just to have as a side with some hummus or other dips.

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Homemade jambons (Irish ham & cheese pastry pockets)

There’s no denying there’s a lot of Irish in Australia, and although there are a lot of Irish products you can get here (Kerrygold, Clonakilty pudding, ..) there are loads of things they miss when far away from home. Before getting out here myself, my boyfriend had been out here for 2 months already and when I asked him what food he misses most from home, the first thing he said was: jambons! And apparently that seemed to be the case for some of his friends too so I figured I’d make a huge batch of them and share it on the blog. Continue Reading…

Whipped feta shortcrust tartlets with strawberry & pistachio

It’s hard to believe it’s almost Christmas as it’s currently 30°C outside here in Melbourne. It’s the first time I’ll be spending Christmas in a sunny country – and away from my family – and although I’m looking forward to having a barbecue on Christmas for the first time ever, I still find it all so weird to see Christmas decorations everywhere (including a giant blow-up snowman a few houses down). Today’s recipe is the last one I made back at home, and it’s a great one to cook for your Christmas or New Year’s Eve party: whipped feta shortcrust tartlets, with strawberry & pistachio. Continue Reading…

Sausage rolls with cheese

Sausage rolls have always been one of my favourite snacks, ever since I was a kid. Once I learned how easy it is to make them yourself, I only ended up loving them even more as it became so easy to add all these amazing flavours. I’ve previously made a few versions already, for example one with black pudding, apple and cranberry but also plain pork sausage rolls and pork, cranberry and red onion sausage rolls. This time though, I’m going with cheese! Continue Reading…

Chocolate tartlets

These yummy chocolate tartlets are just the Tuesday Treat for me. I loooooove chocolate, especially when it’s combined with red fruits and blueberries. I made these when I got invited to dinner over at my cousin’s place and used some dough that I had left over from another tartlet recipe that I’ve made (but haven’t posted yet). It’s actually quite easy to make, the only tricky thing is trying to get your pie base even. But, at the same time, it’s not that crucial either of course. As long as the pastry isn’t too thin so that if alls to pieces when you take it out of the shells you’ll be fine.

The chocolate filling only requires two ingredients: dark chocolate and cream. Using dark chocolate does mean the tartlet isn’t overly sweet. If you’re not a fan of dark chocolate you can use both dark & milk chocolate. I don’t recommend using only milk chocolate cause along with the cream and sweet base you’ll end up with something way too sweet. Continue Reading…

Amontillado sherry braised pulled boar with coleslaw & dressing

#SP This recipe is created for the 6th International Sherry Week as part of the Sherry Week Blogger Competition. As always, all opinions are my own. #sherryweekblog

As you all know, I love a good challenge! So when I got selected as a finalist for the Sherry Week Blogger Competition I was beyond excited as I have never cooked with sherry before. Now there’s many kinds of sherry, but the one I worked with was Amontillado sherry. It’s a dry, aromatic sherry with aromas of hazelnut and hints of wood. There are many ways to produce Amontillado though, so some have a paler color and sharper notes. Others have more of a nut & wood notes and a darker colour. For this recipe we’re using El Tresillo Amontillado Fino, with notes of dried fruit, old oak and toasted hazelnuts. Continue Reading…

Parmesan fish & chips

This recipe has been created in support of #cheesecopenhagen taking place this weekend as part of the European Milk Forum’s 2019 Cheese Culture campaign which is being implemented locally in Ireland by the National Dairy Council to encourage Irish consumers to eat more quality cheese from Europe. #cheeseyourway

Growing up in Belgium, I was introduced to European cheeses from a very early age as we are quite the cheese eaters. Emmental, gruyère, brie, goats cheese, mozzarella, .. absolutely loved all of them! When I moved to Ireland then I got to discover a few more cheese – cheddar & blue cheese for example, which I only rarely used back in Belgium. There are just so many different recipes & flavour combinations you go for when using European cheese in your meals, from starters to desserts!

There’s no denying cheese is hugely popular in Ireland, not only when it comes to eating it, but also when it comes to producing it. Ireland has such a rich agricultural heritage, which results in a range of high quality traditional and artisan cheeses. In general though, Europe is responsible for 46% of cow’s milk cheese output globally. What a lot people might not know though, is that cheese comes with great health benefits too. Calcium, protein, Vitamins A, K2 and B-12, magnesium, .. are among some of them. There’s even studies that highlight a link between eating cheese and living a long and healthy life. Continue Reading…