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Tarts and Pies

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Tarts and Pies

Pear Chocolate Frangipane Tart

Pear Frangipane Tart

Plum Frangipane Galette

Martha’s Pâte Brisée

Blueberry Crumble Pie

Lemon Almond Tart

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Super Soaked Oats Bread
Gochujang Pulled Chicken, Smashed Roasties, Pickled Shallots And Chili Crisp
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orfhlaithnoone

lemon cake with buttery crunch, lemon buttercream

lemon cake with buttery crunch, lemon buttercream and homemade vanilla sprinkles🍋

As an Aquarian I am amazed by all the love I am receiving this Taurus season 💁🏼‍♀️

As a chef I am having fun fun fun making these cakes and am just gonna throw it out there that I want to make more! So if you have a celebration coming up and want a little something sweet slide into my DM’s and let’s talk sugar 😘
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#cake #birthdaycake #lemoncake #sprinkles #chef #dublinfoodie #baking #food

lentil bolognaise🍝 I make this for dinner at

lentil bolognaise🍝

I make this for dinner at least twice a month and make a big batch so I can have leftovers for lunch the next day. I use wholewheat pasta and add some spinach right before serving for extra iron 💪🏻 then grate over lots of parmesan, chili flakes and fresh basil. A lot of people say that soaking lentils isn’t necessary but I always soak mine - it makes them cook faster, digest more easily and some studies have shown it deactivates anti-nutrients like phytates and lectins so your body is better equipped to absorb all the vitamins and minerals in this dish.

My recipe is on my site (for some reason you can’t find it if you search -I try my best but I am not a computer person 💁🏼‍♀️- so for now you’ll have to go the long way around to recipes >pasta and boom there it is) 😘
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#pasta #food #cooking #lentilbolognaise #vegetarian

some fluffy friends on a walk in Wicklow 🐑 . .

some fluffy friends on a walk in Wicklow 🐑
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#sheep #wicklow #ireland #fujifilmxt20

Triple layer carrot cake with a cinnamon pecan cru

Triple layer carrot cake with a cinnamon pecan crunch and tangy cream cheese icing 🎂

I was so glad they requested a carrot cake because carrots are my favourite vegetable - endlessly versatile, nutritious and beautiful. There is no other fruit or vegetable that straddles the line between sweet and savoury as effortlessly as the humble carrot 🥕

My greatest talent is remembering people’s birthdays. I do not know who the minister for agriculture is but I can tell you -without checking Google! - that today is the birthday of David Beckham, Princess Charlotte and Ellie Kemper. Some call this useless, but you know you want me on your pub quiz team 🧠
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#birthdaycake #carrotcake #food #baking #chef #cake #carrots

Just some pretty ladies 🌹🌷🥀 . . . . . #fl

Just some pretty ladies 🌹🌷🥀
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#flowers #dublin #ireland #fujifilmxt20

Strawberry Rhubarb Bars 🍓 A layer of jammy fru

Strawberry Rhubarb Bars 🍓

A layer of jammy fruit sandwiched between an oaty, nutty, buttery, cardamom scented crumb. Cardamom is my fave baking spice - it somehow makes things both fresher and warmer and it’s super Scandi.

These are quick and easy to make - no need to blind bake the base or even pre-cook the fruit before they go in the oven.

Baking hack : if you only want a small batch of something divide your recipe in half and cook in the base of a loaf tin as I’ve done here. (By which I mean - these quantities are for a half batch, double and use a bigger baking tin if you want to make more.)

Ingredients

Crumb:
80g oats
80g plain flour
55g ground almonds
75g sugar (I used white bc it was all I had but next time will use soft light brown or a mix for deeper colour and flavour)
1/4 tsp baking powder
1/2 tsp cardamom
1/4 tsp fine sea salt
80g salted butter, cold and cut into 1cm cubes

Filling :
100g strawberries - cut into small pieces
100g rhubarb - also cut into small pieces
1 tbsp sugar
2 tsp corn flour
Zest and juice of 1/2 a lemon

Directions :
Grease and line a 10 x 20cm loaf tin with parchment paper. Preheat oven to 180C.
Put all the ingredients for the crumb in a bowl and rub together using your fingertips. Keep going until you have a crumbly dough that sticks together when you pinch it.
Press 2/3 of the mix into the base of your loaf tin.
Mix all the filling ingredients together and spread over the base, sprinkle with remaining crumb and bake for 45 - 50 mins, until golden brown - timing will depend on your oven.
Cool completely before slicing.

I made a batch of these to bring on a hike with my friend and the verdict was “Yum - like a hand held tart.”

I thought they looked gorgeous in my kitchen in the morning and I had hoped to take an action shot on top of the mountain with glorious scenic views but before I could do that it started raining and we legged it back to eat them in the car instead - you must be flexible about these things when you live in Ireland🍀

food pics 📸 me
Me,Otto and approaching rain cloud 📸 @ciara_shakira.without.sha
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#strawberry #rhubarb #strawberryrhubarbbars #baking #food #recipe

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