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Gingergirl- all about food!
HELLO and welcome to all about food.
This week I've been out in the orchard checking the fruit trees and it looks like we are in for a bumper crop. I am currently working on a new apple chutney recipe and in the next few weeks I'll be back in the throes of apple jelly production!
The markets continue to thrive; on Sunday at the Riverside Market on Bedford Row we welcomed Carlos and Marie with their beautiful paella dishes. Carlos, originally from Cordoba, Spain sources the best ingredients to create wonderful paella and tapas. Call by and see for yourself.
Ask gingergirl:
Hello Gingergirl,
I enjoy a cooked breakfast at the weekend but I have to watch my waistline! Do you have any less calorific suggestions?
Tony, Castletroy.
Hello Tony,
Weekend breakfast is something to be savoured. During the week I tend to stick to cereal and fruit but I think the weekends are worthy of something a little more special and I really adore my Saturday morning ritual!
I'm not a fan of the full cooked breakfast as I find the combined flavours a little overpowering - this is probably a good thing as the calorie, salt and saturated fat content are substantial.
I do however enjoy a hot breakfast as a treat so for me it's eggs.
Growing up, we always had our own hens, which ensured a constant supply of organic eggs. I have yet to arrange my own hens so for now I pick up my organic or free range eggs at one of the markets.
Baked eggs.
serves 2
Olive oil
2 medium courgettes, diced
2 400g tins of chopped tomatoes
teaspoon of caster sugar
3 cooked potatoes, sliced
Fresh basil, shredded
4 free range or organic eggs
Sea salt and fresh black pepper
In a large non stick frying pan heat a drizzle of olive oil over a medium heat. Add the courgettes and potatoes and fry until the courgettes are soft and the potatoes golden.
Add the tomatoes, sugar, salt and pepper and cook for further two to three minutes, stirring every so often.
Make four gaps in the mix and crack in the eggs.
Cover the pan with a lid or foil and cook for a couple of minutes until the eggs are cooked to your liking. Sprinkle the shredded basil leaves and serve with crusty bread. See below for other recipe suggestions.
For past column recipes on homemade granola, fruit compote, muffins and buttermilk pancakes got to: www.gingergirl.ie
Write to me at gingergirl c/o The Limerick Leader, 54 O'Connell St. Limerick or email helen@gingergirl.ie
Recipe variations
Let your imagination run free! Try adding asparagus, red onion, spinach, peppers, mushrooms, ham, fresh corriander or chives, grated cheese, or spice things up with some fresh chilli or smoked paprika.
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
Wind direction: South
