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A big ‘Thank You’ to the team at the Irish Independent Weekend Magazine. Aoife McElwain and Aoife Barry from the Magazine’s food section have listed Veggies and Me as a ‘Nice’ Blog on their Naughty or Nice page. A special ‘Thank You’ to, Yvonne Hogan, the editor of the magazine.
      I don’t often get time to make baked meals during the week. Sunday afternoon, however, is the perfect time for digging out the baking dishes and putting together a hearty feast to enjoy with a glass of red. Eggplant Parmigiana is not traditionally made with lentils but my legs are killing me today from training so I am trying to get in all the protein I can.
200g Green Lentils Cook the lentils as per the packet instructions. Enjoy with salad and a glass of red and make the most of those precious last few hours left of the weekend. All images copyright Megan Young Photography. For prints and licensing go to www.meganyoung.com.au + 5 comments
May 22, 2011 - 6:23 pm
Looks really nice. Will give this a go. Thanks Mr and Mrs Food
May 22, 2011 - 6:32 pm
this is gorgeous!
May 31, 2011 - 10:16 am
made this last night all ready to go in the oven tonight, it looks fab, can’t wait to try it.
June 2, 2011 - 6:26 pm
Beautiful blog and beautiful images Megan. I’m definitely making this receipt in the next few days.
June 2, 2011 - 11:58 pm
Thank you Mark. Let me know how it works out. What a great name for a food market! We really should make super heroes out of organic produce… This morning I took a walk down to Pearce Street to pick up a few bits a pieces at the Super Natural Food Market. This is a producer’s market located in St. Andrew’s Resource Centre, Pearse Street, Dublin 2 on Saturdays. It offers top quality organic food & products. The Lange family have had a stall selling organic fruit and veg at St Andrew’s since 1988. Udo Lange, of Ballinroan farm in Co. Wicklow, served me today giving me a great tip on making tea from his fresh Lemon Verbena.
Lemon Verbena Tea Pour boiling water over 2 Lemon Verbena leaves and allow to brew in the cup for 5 minutes.
All images copyright Megan Young Photography. For prints and licensing go to www.meganyoung.com.au + 4 comments
May 22, 2011 - 4:32 am
Oh what a fantastic market! so sad it is on the other side of the world.
May 26, 2011 - 10:59 pm
I love Lemon Verbena tea and even grow my own Bush in the polytunnel. it is really easy to grow but is not too hardy so here in the west of Ireand it is best in the tunnel. http://www.healthyeatingformula.com/polytunnels-and-watering/ the lemon verbena is at the top of the picture and just starting new growth after been cut back in the spring.
May 30, 2011 - 6:38 pm
Nice post – love this market great produce and never too crowded. Always nice to get some god advice from producers too
May 31, 2011 - 1:14 pm
[...] This morning I took a walk down to Pearce Street to pick up a few bits a pieces at the Super Natural Food Market. This is a producer’s market located in St. Andrew’s Resource Centre, Pearse Street, Dublin 2 on Saturdays. It offers top quality organic food & products.” Read More [...] Treat yourself and your loved ones to Wholegrain Buckwheat Pancakes on Sunday morning. This blog post is dedicated to my Mum. She is the best Pancake and Pikelet maker I know. When my sister and I were young she used to make us Pikelets after school and I always look forward to eating her Pancakes, whether they be sweet or savory.
1 cup Wholegrain Buckwheat Flour Add the flour, milk, salt and egg to a bowl and whisk until well combined. Set the mixture aside for 10 minutes.
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May 25, 2011 - 9:48 pm
Wow, this looks like a fabulous recipe and gf too! I’ll have to give it a try. Your blog is gorgeous! The last couple of weeks have been freezing (even though is supposed to be summer) so tonight I warmed up my bones with this rich Vegetable and Bean Soup. I put this recipe together based on what was delivered in my organic veggies box this week.
2 teaspoons Extra Virgin Olive Oil Saute the chopped garlic and onions in the olive oil for 5 minutes. Add the caraway seeds and cumin and then the chopped carrots, celery and fennel and sweat over a high/medium heat for a further 10 minutes. Add the tinned tomatoes, water, chili powder, stock cubes and simmer for 30 minutes. Remove from the heat and use a liquidizer to purée the soup. Add in the drained and rinsed blackeye beans and return to the heat for another 5 minutes. Serve on it’s own or with crusty brown bread.
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May 19, 2011 - 4:09 am
yum!!! sounds great, will make this tonight for dinner
May 19, 2011 - 8:58 am
Thanks Jen. Let me know how it turns out. Meeegs |
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