Articles
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1 week ago |
independent.ie | Rachel Allen
Once nettles have been chopped, dried or immersed in heat, they lose their sting, so if you’re looking for some nettly inspiration, then think of the leaves like spinach or chard and use them in soups, pestos, curries and stir fries. I love nettle tea and have just dried lots of the leaves to use over the next few months. Just place a tablespoon of the leaves, either fresh or dried, into a tea pot and top up with boiling water. Leave to infuse for four minutes before drinking.
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2 weeks ago |
independent.ie | Rachel Allen
By itself, one type of berry can be delicious. A strawberry ice cream is a fabulous thing, blueberries make a great addition to pancakes and every berry will make its own distinctive and delightful preserve. Together though, the mixture of summer berries can be even better, the different flavours recognisable and the sweetness of some balanced with the sharpness of others.
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3 weeks ago |
independent.ie | Rachel Allen
Thought to come from the Italian word for knuckle or gnarl, gnocchi are basically little dumplings that can be made out of anything from potatoes, bread or pumpkin to ricotta cheese or spinach. Of course, they will vary greatly depending on how they’re made and what sauce you have accompanying them. The gnocchi that I make more than others are potato gnocchi or gnocchi di patate.
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4 weeks ago |
independent.ie | Rachel Allen
Rocket comes in two forms. There’s the annual Eruca sativa rocket leaf (that needs to be planted every year) and the hotter ‘wild’ rocket (Diplotaxis tenuifolia), which is actually a perennial, that has leaves more serrated in shape than its slightly milder cousin, both members of the huge Brassica family. This beetroot and lentil recipe has lots of rocket stirred through, with salty feta and crunchy pecans scattered over the top.
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1 month ago |
independent.ie | Rachel Allen
Made with whatever fruit is in season, or in the freezer, there’s a crumble for every day of the year. I love an autumnal apple crumble come September, with or without blackberries. Sometimes some elderberries will find their way in too, or plums. In the winter months coming up to Christmas, I’ll often add a few teaspoons of festive mincemeat into a pear crumble. Spices, nuts and oats can add great flavour and texture to crumbles too, though sometimes I’m more puritan about it and go without.
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