Strawberry and blueberry clafoutis

I’m pretty sure this is my new favourite recipe. It’s yum!

Over the past month or two I’ve eaten so much of this I’m liable to actually turn into a blueberry; not unlike Roald Dahl’s Violet Beauregarde. When I start turning blue, I’ll know it’s time to worry.

Clafoutis is a French desert, generally made with cherries or other stone fruit. It’s absolutely delicious, but the only way I can describe it is as a cross between a cake and custard. Actually, fruity-custardy-cake sums it up pretty well.

In addition to being delicious, it takes all of three minutes to prepare, then sits in the oven for forty effort-free minutes, making it perfect for a dinner party. The only trick is, you do need to eat this while still warm from the oven. We recently made the mistake of bringing it to a friend’s barbeque. Unfortunately, once cooled the egg becomes dense and loses all it’s lovely creaminess. Not a mistake I’ll make again; in future this will all be eaten up quicker than you can say ‘how do you pronounce clafoutis?’.

Strawberry and blueberry clafoutis

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Sweet chicken tagine with minted couscous

Like every other person on this planet, I love to travel. It’s funny isn’t it, how people nowadays think of ‘travelling’ as a hobby? Yet another thing we can thank the intrepid Mr. Michael O’Leary for, I guess. Anyways, everyone loves holidays, no surprises there. But I’m the only person I know who picks a destination based on what kind of food you’ll get. Feck culture, I’m hungry.

Paris may have the Musée d’Orsay, but it also has dark and interesting brasseries and a boulangerie on every corner. Yumo! As for Barcelona; yeah, yeah, Gaudí was great, challenged modern architecture like never before, but is it nearly time for paella? I could continue but I may be labelled a philistine, or worse yet, a lush.

Anyway, the point of this is that when I go away, I try to take a cookery course if I can. These types of courses generally include a trip to the local market to buy ingredients, where you can learn, see and smell all kinds of weird and wonderful things. It can be really interesting, however you are likely to come home with a handful of recipes that call for pandan leaves or galangal root or other such exotic items you don’t generally come across in Dunnes Stores.

Not so with my trip to Marrakesh a few years ago. This recipe only calls for things you generally would have at home, or at the very least could easily find in the local shop. And it is de-lic-ious. I was taught to make this by a woman at a riad (I’ve been looking for the website but can’t seem to find it unfortunately). Riads are small courtyard houses, many of which have been converted into amazing boutique hotels. I spent a few hours at the riad, learning all the tricks and tips the cook had to offer. Later that evening, The Fella and I came back to be served our meal by the plunge pool on the roof and feel totally decadent!

Sweet chicken tagine (or tajine) with minted couscous

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Pretty potato salad

Look at how pretty spuds can be! So pretty in fact, I will have to revert to their proper title and start to call them potatoes. How fancy.

I had never intended to post this; it was simply going to be a random Thursday dinner. I had green beans that I needed to use. I had some spuds, I spotted some juicy baby roma tomatoes in the corner shop, and that was going to be it. But once it was all on a plate, it all looked so gosh darned pretty, that I just had to take a snap and share it with you all.

Just goes to show, all you need for a yummy dinner is super fresh ingredients and zilch all else.

Pretty potato salad

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Chicken satay pizza

Oh dear, I seem to have created an uber-addictive and calorie ridden tour de force.

Anyone who is on a diet, please proceed with caution. I’m pretty sure this harmless looking snack contains oh, about 79 bazillion weight watchers points per slice. By all means make it, but when the top button of your pants starts to object don’t say I didn’t warn you.

This recipe is from one of The Fella’s cookbooks from back in his bachelor days. It’s a wonder he found a girlfriend at all, given how much he likes this pizza; although I suspect all the faffing about with yeast and dough probably put him off making it too often.

I’ve adapted the recipe and made my own satay sauce, rather then just using a jar. So now I have plenty left over for chicken or prawns or the more traditional satay companions. Satay makes a super interesting pizza sauce and this recipe has actually inspired me to experiment a bit more with what I would consider to be stapes in a recipe.

I would definitely recommend you chuck the diet out the window, go forth and be adventurous with peanuts!

Satay sauce and chicken satay pizza

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