Recipes

Aug 26th 2019

Happy Broth

by Michelle Moroney

This vegan friendly broth (made from courgette, fennel, ginger & coconut) certainly lives up to its name. Happy. Enjoy this comforting, soothing, tasteful bowl of delicious-ness, perfect for any time of day and throughout the year.   Ingredients: 1 onion 1 leek 1 “ of fresh ginger 1 tsp ground ginger 2 Bay leaves 1 tsp fresh thyme 1 tsp fennel seeds 1 tsp onion seed 1⁄ sheet of nori seaweed 2 stalks …

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Aug 12th 2019

Porridge Bread

by Michelle Moroney

This delicious gluten free bread is a firm favourite with our guests (it’s loved by our staff too!) Once you’ve tried it we reckon you’ll be obsessed too. You just can’t beat the smell and taste of freshly baked bread!   Ingredients: (makes one loaf) (Tip: use the empty yoghurt tub to measure out this recipe) 1 large tub of natural yoghurt (500 ml) 2 …

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Mar 26th 2019

Steph’s pea, mint & nettle soup

by Michelle Moroney

Serves 6 Ingredients: 1 litre vegetable stock oil 1 potato 1 onion, finely chopped 2 garlic cloves, peeled and chopped 1kg frozen peas Fresh mint (10-15 leaves), finely chopped 1 handful (gloveful!) nettles (when in season: autumn/spring) Salt and pepper   Method: Heat the stock in a medium-sized saucepan. In another saucepan, heat the oil over a gentle heat. Add the onion and sweat for about 10 minutes until translucent. Add the garlic and …

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Feb 26th 2019

Wild rice with cashew & squash

by Michelle Moroney

Ingredients: 1 butternut squash 1⁄2 cup cashews 1.5 cups wild black rice paprika 1 bay leaf a few sprigs thyme 1 clove garlic salt and pepper juice and zest 1⁄2 lemon olive oil 1 handful of fresh coriander   Method: Place rice in a saucepan with 4 cups of water, some salt, garlic and bay leaf. Bring to the boil then simmer for about 40-50 mins (will take less if rice is soaked …

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Jan 28th 2019

Sushi Slaw

by Michelle Moroney

Ingredients* Carrots White cabbage Black sesame seeds White sesame seeds Sushi ginger Flat leaf parsley Lemon juice & zest Lime juice & zest Sea salt *Amounts vary depending on how many you are serving & to your liking.   Shred the carrots and white cabbage into a bowl. Add the black & white sesame seeds. Chop up the sushi ginger & flat leaf parsley and add to the bowl.  Add lemon & …

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Jan 8th 2019

Coconut Dahl with Kale and Potato

by Michelle Moroney

Ingredients: 350g red split lentils 1 400g tin coconut milk 1 large onion (diced) 2 medium sized potatoes (cubed) 2 large handfuls of kale (sliced) 1 litre water/stock 2-3 gloves garlic 1⁄2 thumb-size piece of ginger 2 tsp ground cumin (if using seeds, toast first and grind) 1 tsp ground turmeric 1 tsp mustard seeds (toasted lightly first) 2 cardamom pods bay leaf 2 cloves (optional) salt & freshly ground pepper   Method: Place the washed lentils …

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