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Gingergirl - all about food!
Hello and welcome to all about food. The jam making continues at a furious pace as we near the peak of the fruit harvest.
Last week I was thrilled to come across a very impressive entrepreneur in the making – Miss Julia Cooper from Newcastlewest.
Julia, along with her two siblings decided to take charge of the family's small fruit farm this year and, as a result of their hard work and impressive negotiation skills, I found myself the proud owner of 90lbs of organic gooseberries!
My thanks to Julia and here's to the Cooper's blackcurrant harvest!
Ask gingergirl:
Hello Gingergirl,
I am trying to eat less meat but I seem to be relying on a couple of pasta and salad dishes and it's getting a little boring and I find myself still hungry! Do you have any suggestions?
Tony Ryan, Ennis.
Hello Tony,
There are a few ingredients I tend to rely on when I am trying to cut back my meat intake – something I am currently doing after many barbeques.
Aubergines, feta cheese, chickpeas and halloumi cheese are among my top ingredients, not only do they taste great, they also seem more 'meaty' and substantial.
Halloumi cheese is a white Cypriot cheese that has a firm texture and has a slightly salty taste. It differs to most cheese as it has a high melting point that makes it perfect for grilling, roasting or barbequing.
Roast peppers with halloumi.
2 red peppers sliced in half lengthways
1 yellow pepper, sliced lengthways
300g of halloumi cheese, sliced into 6 slices
Juice of 1 lemon
1 clove of garlic
2 tablespoons of pine nuts
A handful of fresh basil, shredded
Olive oil
Heat the oven to 200c. Put the peppers on a baking tray. Season each pepper then drizzle with a little olive oil. Bake for 10-15 minutes until the peppers have softened.
Put a slice of halloumi inside each pepper and grill until the cheese is golden.
In a bowl, whisk the lemon juice, olive oil and garlic with a little salt and toast the pine nuts on a dry pan
Place the peppers on a platter, pour over the dressing and sprinkle the pine nuts and shredded basil.
Serve with tabbouleh or cous cous salad and some crusty bread.
Write to me at gingergirl c/o The Limerick Leader, 54 O'Connell St. Limerick or email helen@gingergirl.ie
A note for your diary:
This Sunday, July 19, is Family Fun Day at Greenacre Allotments in Murroe. Bring your children along to meet John and Marie, tour a working farm, learn how to grow fruit and vegetables, enjoy a nature walk and receive a very special gift to take home to mark the occasion.
Booking is essential as numbers are limited. Price is €10 per family. Call Marie on 087 7811851 www.greeacreallotments.com.
Contact gingergirl:
www.gingergirl.ie
email: helen@gingergirl.ie
Letters to 'gingergirl' c/o The Limerick Leader, 54 O'Connell St. Limerick.
Be sure to visit gingergirl at: U.L.'s Farmer's Market in the student's union courtyard every Tuesday from 12 – 5.30pm and at: The Riverside Market on Bedford Row (Limerick City) every Sunday from 12.30 – 5.30pm
You can follow gingergirl's tweets on Twitter – under: gingergirlfood.
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Weather for Limerick
Wednesday 08 February 2012
Today
Light rain
Temperature: 7 C to 9 C
Wind Speed: 22 mph
Wind direction: South east
Tomorrow
Light rain
Temperature: 8 C to 11 C
Wind Speed: 14 mph
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