Saturday, 22 August 2015

Breadless Benedict with Smoked Salmon and 1 Egg Hollandaise.

Ah Eggs Benedict - one of my favourite things to eat in the whole word and also one of the dishes I have been most frequently disappointed with in restaurants over the years.

Like so many of the best things in life, it is this dish's simplicity which makes it so perfect, the double creamy hit of the runny egg yolks and the hollandaise together with the salty pieces of ham or smoked salmon, all piled up on something to mop it all up (traditionally English Muffins or in this case wilted spinach) but God, I've had some horrors with rubbery hard egg yolks, bland sauces and rubbish quality ingredients all too commonly served up. And considering Benedicts usually cost about 12 quid a pop and given that they contain relatively inexpensive ingredients,  you really should expect to be right. Despite this, I keep ordering it because when it's good,  it's so very very good.

Since I started eating properly, I have been getting regular cravings for different foods which I didn't really before (with the exception of sweets and rubbish). I'm not sure if that has something to do with my body getting accustomed to being properly fed and in turn really missing something that's not there or not. In any case, all  last week it was canned tuna and last night it was smoked salmon.And I had some in the fridge. Whoop.


I have tried to make hollandaise in a blender before with just mediocre results. In theory it seems like it would be foolproof/ much easier but in practice it didn't thicken nearly as much as I'd like. Last night, I made this one the old school way, using a recent tip I picked up of using a sieve to keep the base of the bowl separate from the water.  It worked very well.


Hollandaise sauce
1 large egg yolk
I heaped tbs butter
1tbs lemon juice
1tbs hot water
dash of cayenne pepper
salt and black pepper to taste

2 eggs
2-3 slices smoked salmon (I like Lidl's)
1 medium bag baby spinach leaves (yes, a whole bag, you will be left with a couple of tablespoons when it wilts down)
1tsp butter
6-8 asparagus tips, roasted in olive oil
1tbs vinegar


This isn't particularly tricky to make but it does involve the juggling of a few different elements simultaneously.

1) Having given the asparagus a 5 minute head start in a preheated oven, set up your double boiler for your sauce and a wide pan for your eggs, bringing some water in both to a slow simmer.

2) Slowly melt the butter for the spinach in another pan, adding it gradually until all cooked down (about 3-5 minutes only) Season well.

3) Whisk the egg yolk with the tbs of hot water and set over the sieve if using. You will have to whisk it almost constantly now for the next 5 minutes.

4) After about 3 minutes or so, add vinegar to egg poaching water and then the eggs.

5) When the egg yolk/ hot water mix has thickened to a point that it coats the back of a spoon, gradually add the butter and continue to whisk. At this point I was taking it on and off the heat like a mad woman but we got there in the end.Add lemon juice, cayenne, salt and black pepper to taste.

6) Drain as much water as possible out of the spinach (I tried my best but you can see that some time I think I'll wring it out in kitchen towel!

7) Pile it up high, feel smug that your hollandaise worked and enjoy. Who needs bread?!

Tuesday, 28 July 2015

Thai Style Pork Burgers with Avocado Cream

So once again, I've been a bad blogger, having not posted anything in 2 weeks. Where did the time go?! I have no idea. And I resolve to do better. I made these last night for some buddies and they went down well so I thought I'd stick them up here.

Pork mince isn't something I've cooked with very much in the past. I think I always assumed it to be a bit bland and uninspiring but these spicy little burgers are neither of those things.

I am all about convenience and, though I always buy free range chicken I don't always look for a higher welfare standard in terms of pork and other meat. If it's there, I will buy it but I'm not sure where apart from Marks and Spencer carries such a range?Eating non- welfare standard meat does play on my mind to some degree......but I guess not enough to make me stop buying it for the moment. In any case, this was just standard mince from Lidl and very nice it was too.

We ate these in iceberg lettuce leaf 'wraps' with some carrot and pepper salad, for a tasty,  quick weeknight dinner.



500g pork mince
2tbs chopped coriander
2tbs chopped parsley
2tbs thai red curry paste
3-4 spring onions, chopped
dash soy sauce
2 cloves garlic, chopped
1/2 tsp black pepper
1tsp garlic powder
1 tsp chilli flakes
1tsp onion powder
150g mushrooms chopped
1tbs olive oil

Avocado cream

2 large ripe avocados
pinch salt
juice of 1 juicy lime

To make:

Fry the mushrooms in the oil until browned and any excess liquid is rendered out. Allow to cool.

Mix all other ingredients together until well combined using a fork if you're squeamish like me or your hands if not for a better mix. Mix in the cooled mushroom mixture.

Form into small patties(I used about 1tbs of mixture for each), flash fry in a pan to brown and cook through in a preheated oven.

To make the avocado cream, whizz the three ingredients in a blender just before serving (or it will go manky and brown).


Tuesday, 14 July 2015

Amazing Avocado Banana Chocolate Pudding

The word 'superfood ' seems a bit overused these days but I really think that avocados are worthy of that title. They're so tasty and versatile and you just know all that vitamin and mineral-rich oiliness is doing your body a world of good. I usually just eat them as they are with lime and salt or make them into guacamole and have it with fish but I am only beginning to discover the starring role that they can also play in sweet treats.


Avocados can also be a great source of frustration. It seems that one minute they are as hard as a bullet and hours later bruised black and inedible. But when you get lucky and cut into a perfectly ripe one like this it really is a beautiful thing. I think that chart below sums up the problem pretty well.

                                  Image result for avocado ripeness chart

I used to crave and eat something processed,fatty and sugary pretty much every day before I decided to overhaul my diet. Most of it was unsatisfying, leading me to crave more rubbish and overeat. So I haven't been eating many sweets in recent months. And I really haven't missed them much at all. But on one particularly grey evening recently, I realised that only something creamy and sweet and chocolatey would do so I decided to have a play with my blender and to make an avocado based chocolate pudding .


Having come across various healthy chocolate desserts online, I knew that many of them were based on blended avocados possibly with the addition of ripe bananas. I had both so I blended them up and added cocoa, cinnamon and a little bit of salt. I had also been prepared to add some sweetener but found that it actually didn't need it at all. However, this may be down to my heightened sweet tooth after eating so few processed sweets as my friend I fed it to enjoyed it but didn't find it to be particularly sweet.  A word of warning however and that is that the stage of ripeness of your banana and avocado can be game changers here. If either are under-ripe, this could quickly become a bland, lumpy mess. With cocoa powder. (Yum.)

But when these are right this really is surprisingly indulgent, creamy and chocolatey whilst also being incredibly nutritious. It also has plenty of scope for adaptation - I think that peanut butter would be great, and I also fancy trying out a coffee version.



1 ripe avocado
2 medium ripe bananas(skin lightly spotted)
2 heaped tbs cocoa powder (add gradually, you may need or more or less to taste)
2 tsp cinnamon
large pinch salt


Add avocado and bananas to blender and blend until smooth. Add the cocoa powder, cinnamon and salt gradually, tasting as you go. You may find it needs a little honey or maple syrup but so far I have been lucky with the sweetness of my bananas.

Eat immediately or, if you can wait, chill in the fridge for a couple of hours and it will be even nicer.

Serve with some roasted hazelnuts and raspberries for a really yummy guilt-free treat.

Tuesday, 7 July 2015

Cauliflower Crust Pizza - Round One

It is said that if something seems too good to be true then in all likelihood it probably is. There are many examples of this - San Tropez in-shower tan, a very famous and handsome American actor contacting you via a dating website, - I could go on. Based solely on my results to date, I should add cauliflower crust pizza to that list. But I'm not ready to just yet.

If you have an interest in food, you will no doubt be aware that the internet is currently abuzz with all things cauliflower which has been hailed as the new super healthy, low carb substitute for a whole host of dishes. People are using it as replacement 'rice' (which I tried with good success), chopped up and roasted with parmesan into a (questionable) bite sized popcorn alternative (which I haven't tried)  and, most thrillingly of all, as the main ingredient in a healthy, flourless pizza base.


I had been so excited to try this having seen some of the amazing results and reviews posted online. Pizza was my favourite food I (over) ate in my fat days so I wanted so badly to believe it was possible to eat it freely without an accompanying side of the dough-induced lethargy I am now glad to be without. After much research I chose this recipe which had received loads of amazing feedback.

To be fair it started (and ended) pretty badly as I think my cauliflower was gone off . As soon as I milled it up in the food processor it stank the apartment out to the point where I was embarrassed at the thought of passers by smelling it through the open window (and I live on the first floor). However, because I'm not a very regular cauliflower eater I foolishly overlooked this. It's only since I made some (nice) cauliflower 'rice' at the weekend with a non stinky one that I really realised it was probably off (ew).


These cauliflower crust recipes involve steaming or microwaving your ground up cauliflower for a few minutes and then (when cooled) squeezing it through a tea- towel until absolutely no moisture remains. This is, in effect, your 'flour' to which is added mozzarella cheese (I had none so subbed cheddar), parmesan (had none of that either so added more cheddar......), an egg and a few other bits. On reflection, having reread that last line, perhaps there were more factors affecting the outcome of this recipe than the dodgy cauliflower alone.


The above photo was taken after the base had cooked for 10 minutes in the oven (you have to do this before you add the toppings). At this point, it looked great and my flatmate and I were very excited at the thought of enjoying this amazing healthy pizza but it didn't quite work out like that.

I'm sorry I don't have photos but, you'll have to take my word for it that, despite my best efforts to squeeze all the water out of the cooked cauliflower,  it definitely didn't hold up as a slice in your hand(as promised). In fact, it was pretty soggy. And it definitely didn't taste very nice either, a bit 'earthy' for want of a better word. Still, we got to eat some melted cheese so all was not lost.

However, I definitely believe that if I make it again with a fresh, non-stinky cauliflower, somehow manage to squeeze even more water out of it,  and use the correct cheeses instead of lobbing in whatever I have to hand, it will be a thing of beauty. I believe it because I've imagined it now and it has to be.

Saturday, 27 June 2015

'Carrot Cake' Super Porridge

I know that we are always hearing about its importance but I'm really not much of a breakfast eater, mainly just opting for a piece of fruit or two on weekday mornings. This may well be down to my tendency to eat a bit too much at night but what can I say,  I love a good evening-time munch.

At the weekends though I do like to have a little play with breakfasty things, even if I often eat them at lunch or dinner time instead of first thing. I had made these intriguingly titled Carrot Cake Pancakes  a couple of times recently and liked them a lot. They made me think that similar ingredients could work well in porridge form.

I am really a pretty new porridge eater. I think people react to oats differently and they never made me feel great when I just ate a big plain bowl of them in the past. I used to get that carby bloated feeling.   In fact, even though I know it's long been renowned for its high satiety factor, I always imagined that eating porridge actually made me hungrier and even gave me cravings later in the day. Here, a smaller volume of actual oats and the addition of lots of nutritious extras like mixed nuts and flax and chia seeds ups the protein content and makes for an entirely more satisfying eating experience.


Apart from the odd packet of dry roasted in the pub, nuts and seeds are things I almost never ate in the past. Now, I have some almost every day, my favourites being pecans and hazelnuts (Lidl have amazing quality nuts at great prices). Another revelation for me was discovering that pretty much any selection of nuts and seeds make the most amazing snack when roasted with just a little bit of olive oil and soy sauce and sprinkled with chilli flakes -  all the saltiness and munchability of crisps but with a welcome dose of goodness. Just don't make more than you plan on eating. You will not be able to stop.

But back to this porridge which sounds a bit mad but, believe it or not, really does taste a lot like carrot cake! I didn't add them but some raisins or sultanas would work very well here too.  I don't eat much dried fruit these days as I find that even a handful has a similar effect on my blood sugar to eating a Mars bar. I'm all for a bit of sweetness though and I had intended to add some maple syrup of honey here but found that it (bizarrely) didn't need it. The only sweetness is from the carrots and desiccated coconut. However, I've found that the pinch of salt is an essential addition, making the natural sweetness much more pronounced.

I'm trying to replace some of the dairy in my diet with non dairy alternatives at the moment so I have used almond milk in this recipe. The dessert factor of this is upped with the addition of a dollop of (full fat) Greek yogurt and a few more toasted nuts sprinkled on top. My flattie even had it last week with ice-cream! Either way, this creamy, spiced, nutty porridge really is magically indulgent and virtuous all at once. What's not to like?!


'Carrot Cake' Super Porridge

3 tbs porridge oats

1 tbs ground flax seed

1 tbs chia seeds

1 tbs mixed seeds (sunflower, pumpkin etc, roasted)

1-2 tbs nuts(roasted) (walnuts or pecans are especially good. I used almonds, hazelnuts and walnuts today)

1 tbs desiccated coconut

1 - 2 tsp cinnamon (start with one and add more to taste. I like lots)

1/2 tsp mixed spice

1/4 tsp salt

1 American cup measure of grated carrot(about 2 medium or 1 large carrot)

250 - 300 mls milk (cows/almond/coconut etc)

Raisins (optional)

Full Fat Greek Yogurt to serve

To make

To be fair the directions here are pretty basic.

Roast the nuts and seeds in a preheated oven for about 10 minutes.

Mix everything else together in a saucepan and cook on a low to medium heat for about   5 - 7 minutes until thickened and the carrots are softened.


Friday, 19 June 2015

The Joy of Aldi's Super Six

I quite like getting older for the most part. I'm 32 now and to be honest the sense of just not giving a shit about many of the things I would once have agonized over that accompanied my transition into this particular decade was a welcome surprise for me.I genuinely wouldn't wish to revert back to my twenties and the insecurities that came with them, laughter lines or no laughter lines.

It's certainly true that, for me, getting older has brought a much deeper appreciation for the simple things in life - finding a parking spot I can drive straight into (and, better still, straight out of), coming across a forgotten fiver in an old jacket , and, rightly or wrongly, the rush of anticipation that accompanies the announcement of a new Aldi Super Six fruit and vegetable offer.

To be honest, I am much more of a Lidl fan and this is pretty much the only thing that brings me to Aldi (that and their amazing spicy my opinion the Lidl version has more than a slight whiff of donkey about it.) In terms of choice and quality, I think Lidl definitely has the edge in fruit and veg and overall but Aldi's amazing Super Six offer alone usually makes a trip well worthwhile.

One of the perks of my recent move to the wilds of Santry is having a massive branch of both nearby. And with the glut of 'save ten euro when you spend fifty' coupons in the papers in recent weeks, I have been unashamedly visiting both.

The offer involves a rotating selection of fruit and vegetables priced as low as 29 cents and as high as 79 and is, perhaps unsurprisingly, sometimes much better than others. Last week it was amazing, offering 2 packs of avocados and courgettes at an unbelievable 29 cents each.  This week was a little less thrilling, involving a selection of more boring things like apple and pear punnets priced at a still very cheap 49 cents.

On a good week, this offer makes me feel like I imagine a looter would, loading up the trolley with wild abandon. But even on a not so good week it's still pretty good. I realise I am not painting myself in the best light here but I have recently been been dreaming of what my own fantasy super six selection might be (since you ask, avocados, courgettes, bananas, grapes, pak choi and asparagus, all down to 29 cents ). On second thoughts, however,  that might just send me over the edge.... I certainly wouldn't be able to close the fridge door for a week.

Saturday, 13 June 2015

Annie's New Appetite

Well blog-land, it's been a while. And a lot has changed over the past 13 months. I am now single and have lost over two stone (could I be any more of a cliché?!)  but, more than that, I have gained an understanding of the absolutely life-changing impact proper nutrition can have, not only on your body, but also (and so much more importantly) on your mood and general happiness. 

My friend Jenny would probably tell you that I'm not on any healthy eating plan that she's aware of, given that our joint quest to find the best chicken wings in Dublin continues every few weeks (currently heading up the leader-board if you're interested is the Oarsman in Ringsend) but I am increasingly gaining less enjoyment from big blow outs and more satisfaction from instead making healthier versions of my favourite treats myself......hence I have resurrected this blog.

Many years ago,  I read an article written by radio presenter Gareth O'Callaghan in which he claimed to have cured himself of depression through healthy diet alone. I was skeptical then but, whilst I was certainly never depressed, eating a primarily whole food diet over the past eight months has honestly transformed both my mood and my very outlook on life to a degree I never thought possible.

I have grown to hate the term in recent years but I am a 'foodie' and I suppose I always have been. I was a little piglet as a child and was later torn between studying Food Science and English in college before eventually opting for the latter. I spend more time than most people would deem normal each day mentally planning my next meal. For years, I thought that my lifelong love of food and my overindulgence on things like sugary desserts and pizzas the size of car wheels just went hand in hand. Looking back, I mentally resigned myself to carry the extra weight as a pay-off for the privilege of eating delicious food. I now know it doesn't have to be that way.

I firmly believe that the food pyramid has a lot to answer for in terms of society's over-reliance on refined carbohydrates which offer so little nutritionally. I think the Irish version badly needs updating like Australia's recently was (thanks for that Anne:))

For me it's a no-brainer that instead of advocating a large consumption of flour and grains, the bottom shelf of the pyramid should instead be populated by totally unrefined foods such as fruits and vegetables which provide the body with so much goodness. One of the biggest changes I have made in terms of my day to day diet is replacing the pasta in my meals with vegetables. Wilted spinach or courgettes (spiralized if you wish, I just slice them) are particularly good replacements and this means that I can still enjoy bolognese, blue cheese and pretty much all my favourite pasta sauces and toppings in a much healthier, more energizing and equally tasty way.

In the past, I almost felt sorry for people who chose to eat a primarily whole food, protein and plant heavy diet like I do now. I thought that their food must be so boring and that they were somehow missing out or desperately depriving themselves. All I can say is I was very wrong.  I now enjoy my food more than ever, even though I rarely or never eat a lot of the things I did before. The flip side of that is that my diet has expanded hugely in terms of what I do actually eat.

I'm pretty ashamed to admit this publicly but before last summer I often didn't know if I was genuinely hungry or not. I ate lunch every day because it was lunch-time not because my body told me I should.  The way I eat now is not about restriction but instead about trying to give your body what it needs when it needs it. As 'new age' as it sounds, it's ultimately about listening to your body and feeding it correctly in return. I thought that was a load of rubbish but I have learned that (with some practice) it really works and the rewards are huge.

Like most women, I would be lying if I said weight wasn't an ongoing concern for me. And losing this weight has made me feel lighter and happier. But that absolutely hasn't been the only benefit of the changes I've made to my diet. The crazy daily cycles of cravings and energy crashes I had from all the white flour, sugar and other rubbish I was eating have totally gone. I feel invigorated and full of life, more confident, optimistic and better able to cope with stress. Let's be honest, if a tablet could do all these things, it would be an instant sell out!

I've probably eaten bread and refined sugar a combined total of five or six times in the last eight months. I'm not saying I never will again (I still pretty much eat whatever I'm offered at a wedding or if I'm invited to someone's house) but I've learned that, for me, the payoff from avoiding those things on a daily basis far outweighs any feelings of deprivation I might have.  I used to have an unbelievable capacity for pizza. It really was my Achilles heel. Now, I honestly cant see myself endlessly eating doughy, bland Dominos ever again. However, an occasional, proper, delicious stone-oven baked one would be a quite a different story.

This has also been a process of trial and error. In the beginning,as I cut carbs, I overdid it on the dairy which in turn gave me horrendous spots, the likes of which I never even had as a teen. I'm still looking for the balance and I will aim to use this blog to hopefully challenge myself to learn more and to hopefully ultimately become a better cook, even if it only proves to be an online diary for myself. I am now enjoying my food more than ever and hopefully that will be reflected in this new Annie's Appetite focusing on a diet based on vibrant,  healthy, living foods over processed, dead, unhealthy ones. 

I started with one cliché so I may as well finish with another. Life really is a journey and we are all constantly learning. I've learned a few things since I last wrote here and I am looking forward to learning some more. And you are all very welcome to join me!