Recipie – Jenny’s Spinach and Feta pie

Jenny Hoy 06 November at 18:50

here’s my recipe for Spinach and Feta pie (as tested by John Kenny, Chloe and Si when they stopped with the marimba en route to Marseille)

A few handfuls of washed spinach
1 onion finely chopped
a wee bit of olive oil
200g feta cheese
some wee tomatoes
2 eggs
Grated nutmeg
1 packet filo pastry, thawed

Pre-heat your oven to 180c / gas 4

Grease a tin with olive oil and line it with 4 or 5 sheets of filo pastry, making sure it hangs over the side so you can fold it over the mixture. Leave some sheets to put on the top.

In a pan, fry the chopped onion in the oil. When it’s clear add in the washed spinach and wait for it to wilt. Grate some nutmeg over the mixture and take it off the stove to cool.

In a jug or bowl, beat two eggs and crumble in the feta cheese. Add the capers and season with pepper (remember the feta is already salty) add to the cooled spinach.

Fill the lined tin with the mix and put some halved baby tomatoes on top, cover over with the pastry.

Cook in the oven for 35-40 minutes until brown. This is lovely with potato wedges or salad. Yum!


Recipe – Chestnut and Chorizo Soup

Mary Shields 06 November at 17:01

Chestnut and Chorizo Soup
I haven’t always managed to find the chestnuts for this soup – and whilst it’s not quite the same – I have nonetheless successfully substituted beans such as haricot
(serves 4)
4 tablespoons olive oil
1 large Spanish onion, diced
1 medium carrot, diced
1 celery stick, thinly sliced
120g mild cooking chorizo, cut into 1cm cubes
2 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 ½ teaspoons finely chopped, fresh thyme leaves
2 small dried red chillies, crushed
2 tomatoes, fresh or tinned, roughly chopped
500g cooked, peeled chestnuts (fresh or vacuum packed), roughly chopped
20 saffron threads (exactly 20, no messing here, it’s make or break. Ha ha) infused in 3-4 tablespoons boiling water
1 litre water
Sea salt and black pepper
In a large saucepan heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a pinch of salt and fry for about 20 mins, stirring occasionally, until everything caramelizes and turns quite brown. Now add the garlic, cumin, thyme and chilli and cook for 1 more minute, followed by the tomato and, after about 2 mins, the chestnuts. Give everything a good stir, then add the saffron-infused liquid, and the water, and simmer for about 10 mins. Remove from the heat and mash by hand (with a potato masher) until almost smooth but still with a little bit of texture. Season with salt and pepper.

Recipe – One for the Heart

Xanthoula Sunni O’Connor 23 October at 12:16

The recommended diet to help prevent, slow the progression of, and possibly even reverse atherosclerosis and heart disease is low in saturated fats, cholesterol, trans-fats, and processed foods, and high in whole foods. According to current medical research, the most important dietary actions you can take to reduce your risk of atherosclerosis and heart disease are:

Consume a healthy foods diet high in:

whole fruits, grapes, cranberries, kiwifruit and grapefruit
seeds, especially sesame, pumpkin, sunflower and flaxseeds
legumes (all beans, peas and lentils)
olive oil
cold-water fish
Organically grown fruits, especially grapefruit, grapes and vegetables
Soybeans and other soy products
Garlic and onions
Tomatoes and tomato products
Cold pressed, extra virgin olive oil
Cold water fish including salmon, tuna, herring, mackerel and halibut for their beneficial omega 3 fatty acids ..some research shows eaten 3-4 times a week is greatly beneficial
Whole grains
Oats for their high fibre content and unique antioxidants
Antioxidant compounds unique to oats, called avenanthramides, help prevent free radicals from damaging LDL cholesterol, thus reducing the risk of cardiovascular disease,

Nuts, especially walnuts, almonds and peanuts
Sesame, sunflower and pumpkin seeds
Drink more

Tomato juice
Avoid foods high in cholesterol and saturated fats.

15 Minute Salmon with Tomato Salsa

Tasty recipe that also provides over 100% of the daily value for hard-to-find omega-3 fatty acids and vitamin D,. It only takes 15 minutes and you will have a meal you’ll want to share with your best friends. Enjoy!.


1-1/2 lbs salmon filet cut into 4 pieces, skin and bones removed
1 large fresh ripe tomato, seeds and excess pulp removed, diced small pieces, about ¼ inch
3 TBS finely minced onion
3 medium cloves garlic, pressed
1-2 TBS minced jalapeno pepper (or to taste)
1 TBS minced fresh ginger
1 TBS coarsely chopped pumpkin seeds
¼ cup chopped fresh cilantro
2+1 TBS lemon juice
1 TBS extra virgin olive oil
salt and black pepper to taste

Go cook
preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

Combine all salsa ingredients.
Spoon over salmon.
Garnish with mint and a sprinkle of extra virgin olive oil.
Serves 4 Serving Suggestion: Serve with Calabacitas and Brown Rice

Healthy Cooking Tips:

The ingredients of the salsa blend together better if you chop them fine. Also, it is best to add just a little jalapeno at a time, so you can get it to your personal preference of chili heat, without making it too hot.

15 Minute Salmon with Tomato Salsa
1.00 serving
264.40 grams
392.59 calories
Nutrient Amount %DV Nutrient
Density World’s Healthiest
Foods Rating
This is rating for above recipe

tryptophan 0.41 g 128.1 5.9 excellent
vitamin D 493.29 IU 123.3 5.7 excellent
omega 3 fatty acids 2.49 g 103.8 4.8 excellent
selenium 63.07 mcg 90.1 4.1 excellent
vitamin B12 (cobalamin) 5.09 mcg 84.8 3.9 excellent
protein 36.47 g 72.9 3.3 very good
vitamin B3 (niacin) 13.91 mg 69.5 3.2 very good
phosphorus 579.47 mg 57.9 2.7 very good
magnesium 201.85 mg 50.5 2.3 very good
vitamin C 26.45 mg 44.1 2.0 good
vitamin B6 (pyridoxine) 0.81 mg 40.5 1.9 good
vitamin A 1441.74 IU 28.8 1.3 good
potassium 911.49 mg 26.0 1.2 good
World’s Healthiest
Foods Rating Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%

Little Miss Lingard’s Cherry Mallow Slice!

Little Miss Lingard’s Cherry Mallow Slice!
Kirsty Lingard 22/10/09

Perhaps the best thing I ever learned in maths, thanks to SPMG primary 6 weights and measures…brilliant on tour snack;

What you need:

• 80g Glacier Cherries
• 120g Marshmallow (big proper ones!)
• 230g Digestive Biscuits
• a small tin of Condensed Milk
• Chocolate Vermicelli

1. Chop Cherries and Marshmallows up (scissors are best used for the marshmallows I find!)

2. Crush the Digestives (in a wee plastic bag, and smash using a rolling pin)

3. Into a large bowl, put the Cherries, Marshmallows, Digestive biscuits and the tin of Condensed Milk, and mix (if you like licking a spoon, this is a divine time to do so!)

4. After mixing, and licking the spoon clean, take some of the mixture and roll it into a cylinder/sausage shape

5. Then roll in the Chocolate Vermicelli

6. Repeat with rest of mixture

7. Wrap the rolled mixtures in tin foil, and put in a cool place for about 2hours (fridges are best)… also a good time to lick the bowl clean in anticipation.

8. Then….Enjoy!!!

Margaret Stewart’s Ceann Cropaig (Stuffed Cod’s Head)

Margaret Stewart 22 October at 10:29

This is a very traditional recipe from my home island of Lewis in the Outer Hebrides. It is a delicacy which I would travel miles to eat. My mother makes the most delicious Ceann Cropaig I’ve ever tasted and here is our family recipe. Wear a disposable glove if you cannot bear to handle the liver !

cod livers
Cod head
porridge oats
salt and PLENTY of white pepper
1 small onion – very finely chopped
a pan of cold water.

Clean the cod heads, opening the cavity. The eyes must be removed gently from the outside inwards, taking care not to break the membrane so that the contents will not leak.

Put your liver in a bowl (as one witty lady from Back used to say) and squeeze until you are able to pull the membranes out of the liver. It will finally be of a mushy consistency.

Then mix this liver paste, salt, plenty of white pepper and the finely chopped onions with some of the flour and porridge oats (more of the oats than the flour).

Consistency should not be too dry or too fluid. Stuff the heads with the mixture and pat the top with flour to seal it off. It can, in this modern age, be placed into a cone of tin foil, but I have a preference for the delicious soup which is created by some of the juices leaking into the cooking water. Place the stuffed heads into the water, ensuring that the water level is below the top of the fish heads.

The heads can be cooked along with the fish – this is most delicious. Simmer gently for twenty minutes to half an hour. Remove carefully, with a slotted spoon and place on plate. Share the stuffing between two or three people and eat with the fish, new potatoes and a glass of milk.

This recipe depends very much on the size of the livers and the cod heads and it is therefore very difficult to give precise measures.

Recipe – Colcannon

Alan Cameron 21 October at 20:21


Peel potatoes – floury old spuds, not waxy posh ones. Put on to boil at a furious pace.

Wash and finely cut cabbage.

Clean and chop spring onions.

When the spuds are nearly cooked, sling cabbage into boiling water for a wee minute – don’t overcook it, or we’re into school dinners. Just blanch, really.

And place spring onions in a pan with milk, set on heat, simmer VERY gently for 10 mins.

Add all to the spuds. Mash. Add salt as you need. And pepper if you like, although my Irish mum will curse you from the skies if you do.

As for quantities – experiment. You’ll get it right, and it will be heavenly when you do.

Eigg Rowan Jelly

Lucy Conway 21 October at 16:02
Eigg Rowan Jelly

Autumn is a time when everything we associate with summer is coming to an end. Leaves are falling from the trees and the birds have left for warmer climates. Here on Eigg there is nothing as nice seeing a Rowan tree’s vibrant display of red berries which can be put to good use as a jelly, which is especially good for eating with venison or lamb.
Ingredients; 4lbs rowan berries , 3/4lbs sugar, water, jellypan or large pot
Method; Cover the berries with the water and boil for about ½ an hour. Strain through a jelly bag or piece of muslin after mashing them well to get all the last juices out. Into a pan add 1lb sugar to every pint of liquid and stir gently until sugar has dissolved. Boil rapidly for 10/15 minutes until point of set has been reached .You can test this by taking pan of the heat and putting some jelly on a cool saucer if the skin wrinkles when you gently push it then you have a set ,if it does not then boil fast again testing after a few minutes. Ladle jelly into warm jars, cover and seal when cold.