An old motto says: Eat breakfast like a king, lunch like a prince and dine like a pauper. It means it is wise to start your day with a large cooked breakfast. Such a motto could very much be applied to the traditional full Irish breakfast.
A large cooked breakfast of meat (sausages, bacon and black and white puddings), eggs, baked beans, tomatoes and mushrooms all fried in creamery butter. It is served with homemade Irish soda or brown bread or toast.
A strong cup of breakfast tea is perfect to wash down your full Irish.
This meal was traditionally concocted to prepare one for a full days heavy work outside on cold winter days. Today it’s served in many pubs as a all-day-breakfast also after official breakfast times.
Sweet bacon wrapped and pan-fried goat cheese and nuttily avocado on top of a mixed salad of iceberg lettuce, tomatoes, cucumbers, tomatoes and bell peppers. With a sweet and sour lime and honey dressing.
This salad is a tasty treat not only for summer days.
A creamy and heartwarming soup for cold autumn nights made of hokkaido pumpkin, milk and a hint of cumin.
You can also use coconut milk or cream instead of milk.
There are more than 800 types of pumpkins, most of them are edible.
Hokkaido pumpkin is the only one not to be peeled. So it is really easy and quick to prepare a creamy and tasty soup with it.
With herbs grilled chicken breast with a juicy tomato and olives sauce, crisp courgettes on the side and served with al dente cooked linguine pasta.
It’s a light and tasteful Italian style main dish.
Pan-fried minced pork seasoned with lime juice, chopped cilantro, chopped mint leaves, fish sauce, soy sauce and thinly sliced red Thai chilies.
For a more crispy taste sprinkle grinded rice on top.
Matching supplements for this salad is sticky rice, cucumber, white cabbage or green beans (field beans).
You can also prepare this salad with beef (laab nuae) or chicken (laab gai). Or any other minced meat you prefer.
It’s a tasty sour and spicy salad. For hot summer days it’s a great refreshment with the slight minty taste.
Slices of smoked duck breast with arugula and frisee lettuce. Topped with a honey and thyme gratinated goat cheese and marinated with a creamy hazelnut dressing.
It’s a great combination of sweet cheese , smoky meat and nuttily salad and dressing.
Beef goulash seasoned with cumin, cinnamon, cayenne pepper, garlic and red onions.
Cooked with ripe tomatoes, chickpeas and chopped hard-boiled eggs.
With cumin and cinnamon your goulash gets an oriental touch.
Best served with rice or couscous.