vegetarian friendly


  • 2 tbsps of olive oil (not extra virgin!)
  • 1/2 onion, diced
  • ~5 cloves of garlic, halved
  • 2 cups frozen edamame beans
  • 1 cup of water
  • 1/2 cup of tahini
  • 1 tbsp of soy sauce
  • 1/2 Lemon juice, juiced
  • 2 tsp of cumin
  • Pinch of salt


  • Food processor
  • Saucepan
  • Measuring spoons (for measuring the tahini, olive oil and dry ingredients)
  • Knife and chopping board (for cutting up the lemon & garlic)


  1. Heat the olive oil on a medium heat and sautée the diced onions (reduced the temperature slightly once they’ve been added.
  2. Add the garlic once the onions start becoming slightly translucent.
  3. After a minute or so add the frozen edamame beans, stir and leave to cook for 2 mins.
  4. Add the remaining ingredients, stir and bring the heat to a simmer for ~5 minutes.
  5. Once the liquid has reduced down a bit, add to the food processor and blend!
  6. Taste and season additionally according to your tastes.
  7. Transfer to a bowl and leave to cool!


  • 400g tin (240g when drained) tin of chickpeas
  • 1 tbsp tahini
  • 4 tbsps olive oil
  • 1 heaped tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 lemon, juiced
  • Pinch of sea salt (or celery salt, if you can get your hands on it)
  • 2-3 cloves (or way more if you’re me…) garlic, crushed
  • Fresh ground black pepper
  • Splash of water


  • Food processor
  • Measuring spoons (for measuring the tahini, olive oil and dry ingredients)
  • Knife and chopping board (for cutting up the lemon & garlic)


  1. Drain your tin of chickpeas. They don’t need to be bone dry but there shouldn’t be a big puddle when you…
  2. … transfer the chickpeas to the food processor
  3. Add the tahini, the olive oil, cumin, cayenne pepper, smoked paprika, lemon juice, salt and crushed garlic (i.e. everything but the black pepper)
  4. Close up the food processor and blend for about 20 seconds
  5. Run a fork/spatula/something that’s not your finger around the sides of the food processor to mix in any of the ingredients that didn’t get properly blended
  6. Add a splash of water (not too much) if the mixture is looking a bit thick and stir through with your fork/spatula/thing that’s definitely not your finger
  7. Close up the food processor and blend for another 10 seconds
  8. Add a few grinds of black pepper and stir in lightly
  9. Taste and season additionally according to your tastes
  10. When you’re happy with it, it’s done!

Carrot Chipotle Hummus

I tried this for the first time this week and had to give myself a pat on the back.  The carrots give a lightness to the hummus that you never get from chickpeas alone and the chipotle gave it the perfect kick of spice.

The original recipe called for chipotle chile powder, however, Irish supermarkets are sometimes a bit lacking when it comes to spice variants.  Luckily, Tesco stocked this Chipotle Chilli And Smoked Paprika paste which did the trick!

Chipotle paste

If anyone has any recommendations of where to pick up some of the more non-traditional spices (other than the Asian markets around town) let me know!

Recipe after the jump… Read More

I’ve made an effort to experiment a bit more in the kitchen of late.  Such experimenting has resulted in:

(ingredients in bold)


Squid with a salt, pepper and lime batter

  1. Cut the squid into little triangles.
  2. Prepare a mixture of a little bit of flour, sea salt and ground pepper.
  3. Coat the squid pieces in the flour mixture
  4. Heat up a small bit of oil in a frying pan.
  5. Fry the squid pieces
  6. Just before they’ve finished (batter turns a very light golden colour) squeeze in some lime juice.


Barbeque soy honey prawn stir fry

    1. Shell a few cooked prawns.  If bought without shells you’ve saved yourself a bit of work but you’ve also lost out on flavour…
    2. Leave them in a small bowl of barbeque sauce.  My personal faves are the Jack Daniel’s sauces.


  1. Cut up an assortment of stir fry veg (I recommend carrots, bean sprouts, onions and/or broccoli) as well as a few cloves of garlic.
  2. Start cooking up the noodles, the next few steps will only take a few minutes so no need to start into it til the noodles have 5 minutes left
  3. Add a bit of oil to a frying pan, heating it on a medium flame.
  4. Add in your onions first and whilst they’re softening down a bit throw in soy sauce and honey to your taste.
  5. Add in the rest of the veg gradually working from the hardest veg to the softest.  If needs be, add in a bit more of the soy sauce/honey.
  6. Throw in the prawns in bbq sauce into the mixture and stir up.
  7. Strain the noodles and lash them into the pan mixing it all up before serving.

¡Buen aproveche!