millet

Recipe of the Month – Glorious Breads!

Porridge Bread 1
ipp
We had such a great day in Murphy’s Barn cooking and eating with Oliver McCabe in May that I’m taking this opportunity to let you know in advance of our next food event. This autumn (on Saturday the 5th of November) we’ve invited Joe Fitzmaurice from Riot Rye Bakehouse and Bread School in Cloughjordan to give a Sourdough Bread Baking day in Wexford. Joe is passionate about spreading the word about how changing over to ‘real bread’ is such a crucial tool for health. To quote Joe “We believe that for too many years Ireland has been unnecessarily dependent upon the industrial baking and chemical industries for its bread. Many people do not have access to bread made without bicarbonate of soda, flour improvers, preservatives or other unnecessary additives. The knowledge of how to naturally turn grain into bread has been lost.”
Riot Rye’s own courses are completely booked out for this year so, as numbers will be limited for this, we suggest you let us know as soon as possible if you are interested. Click on the link above for more details.
To get you in the mood here are a few (slightly less involved) bread recipes that we’d like to share.

read more →

Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Categories: Tags:

Recipe of the Month – Ollie’s Fuel Food Veggie Bake

Millet Bake2

As we get closer to our cookery demo day with Oliver McCabe in Murphy’s Barn on Saturday May 7th we’re enthusiastically trying lots of recipes from his book. Both Ruth (full credit to her for these beautiful images of her creation!) and I cooked his Fuel Food Veggie Bake and were in agreement that it was hearty, comforting, wholefood at its best so it’s the recipe we want to share with you now. What can I say? If you don’t have the book it’s well worth the purchase (we have signed copies for €20) and if you’d like to take it a step further, meet Olly and hear about his unique food philosophy at first hand then put Saturday May 7th in your diary right now.

I was so impressed with the use of millet in this recipe and felt this powerhouse grain needed looking into more, want to know more on millet, just click here.

read more →

Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Categories: Tags:

Ingredient Focus – More About Millet

Think magnesium, think millet.

millet image

It’s not everyday I cook millet, in fact I always thought it rather bland. My mind was changed when I made Oliver McCabe’s delicious FoodFuel Veggie Bake where millet makes up one layer with vegetables, lentils and a sweet potato topping – yummy! 

The millet, which is cooked in vegetable stock first, really does have the comfort food value that mashed potatoes have for me so I think I’ll be using millet much more than I have been.
Millet is full of nutrients your body needs, such as:
  • Magnesium
  • Calcium
  • Maganese
  • Tryptophan
  • Phoshorus
  • Fibre
  • B vitamins
  • Antioxidants
All in all this little grain is a nutritional powerhouse. Its magnesium content alone can help us maintain healthy teeth and bones, respond better to mental and physical stressors and keep blood pressure and bowel health normal.
Why not give it a try if you haven’t done so yet?
Share this with others...Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Print this pageEmail this to someone
Categories: Tags: