How to Make a Shamrock Shake

Ingredients
1 Cup Milk (I used 2%)
2 scoops of good quality vanilla ice cream
2 oz Creme de Menthe or use Peppermint extract for a non-alcoholic version
Fresh mint leaves and marachino cherries for garnish

Directions
Put all of the ingredients into a blender and blend until smooth.  Add more or less milk to get the thickness desired.

Irish Soda Bread

Ingredients

4 Cups Flour

1 tsp Baking Power

1 tsp Salt

1 1/2 Cups Buttermilk

Directions

Preheat oven to 425 F. Grease,spray or line your baking pan with baking paper.

Combine the dry ingredients in a large deep bowl. Stir in 1 cup of the buttermilk, mixing well until the dough is firm and can be gathered into a ball shape. If it is too dry add up to 1/2 cup more buttermilk.

Don't overwork the dough. Shape the dough into a flat round loaf shape, about 8" in size. Place the loaf on the baking sheet and score the top with a large 'X'. Bake for about 45 minutes. The top should be golden and the loaf should sound hollow when you rap on the bottom with your knuckles. Serve this hot with a delicious bowl of Irish Stew.

Easy Split Pea Soup

I know it is St. Valentines Day and Pea Soup doesn't sound very romantic, but it's February and cold outside. I made this yesterday and it will be the starter for my dinner tonight. This super cheap and super tasty recipe can be dressed up a bit by using a ham bone and adding a carrot and a celery stalk. Please give it a try and let me know your thoughts in the comments below.

Ingredients

2 Cups dried split green peas
8 Cups water
1 tsp. salt
1/2 tsp. pepper
1 TBSP butter

1 small onion, finely diced
2 sliced bacon, diced

Directions

Rinse and drain peas. Melt butter in saucepan and add peas, water, salt and pepper. Bring to a boil and then reduce heat and simmer until peas are softened and soup has thickened. About 45 minutes. In a skillet fry the bacon and onion until onion is softened and bacon is cooked. Drain any fat and add the bacon and onion to soup.

Serve soup warm with a crouton and a dollop of sour cream in the centre and enjoy!

Couscous Salad

Ingredients
1 Cup Couscous
1 Cup Boiling Water
3 TBSP Virgin Olive Oil
Juice of 1/2 a big lemon
2-3 TBSPS White or Red Wine Vinegar
1 Cup  canned, drained Chick Peas roasted (see instruction below) +1 tsp. Cumin + Olive Oil

1 Bunch green onions, sliced
1/2 Red, Orange or Yellow Pepper, diced
1-2 Stalks Celery, sliced
1/2 English Cucumber, diced
1 Cup seedless raisins (dried cranberries would also work)
1/2 Cup julienned Sun-Dried Tomatoes
1/4 tsp Dried Chilli Flakes
1/2 Cup chopped fresh parsley

Directions
Prepare the couscous as per package directions.

Preheat oven to 400F. I used my toaster oven for this. Spread the chick peas on a baking sheet lined with parchment paper or spray with cooking oil. Season with salt and pepper. Drizzle with olive oil and sprinkle them with the cumin. Roast in preheated over for about 20 minutes. Move them around once or twice while you are roasting them to ensure even spice coverage.

While the couscous is cooling occasionally give it a stir with a fork to separate. When the couscous has completely cooled you can assemble your salad.  Just add in all of the ingredients and give it a good mix. Drizzle with the vinegar and olive oil and season with salt and pepper.

The ingredient options are really limitless. You could use cranberries instead of raisins, try walnuts or even add some baby corn.

How to make a Tuna Hand Pie

This is a really simple and delicious recipe. Keep the puff pastry thawed, but cold until ready to use. You can use up whatever cheese or other ingredients you may have on hand, this recipe is very versatile.

Ingredients

2 cans tuna, drained

1 pkg. thawed, but still chilled puff pastry

1 cup cream

1 can corn

11/2 cups frozen peas

1 large onion, caramelized

1-2 large cloves of garlic chopped

1 tsp horseradish

1 TBSP mustard

Fresh Dill 

1 Cup of shredded cheese (cheddar & feta or your preference)

2 TBSP flour

2 TBSP butter

salt and pepper

1 lightly beaten egg & 1/4 cup milk for an egg wash for the pastry

Directions

In a large skillet melt the butter, add onions and garlic and sautee for a few minutes. Lower the heat. Add the flour and stir and cook for about two minutes. Add a small amount of cream and stir constantly. Keep adding the cream and stirring constantly so you don't have any lumps.

Add corn, peas, tuna, salt, pepper, mustard, horseradish, cheese, dill and mix well. Taste adjust seasoning accordingly.

Roll out the puff pastry on a lightly floured surface and cut into 3-4 pieces to make four pies. Put a dollop of the filling into the centre of the pastry and fold over and seal the edge. Brush pastry with egg wash and put into a pre-heated 400 F oven for 25 minutes. Garnish with some fresh dill and serve.

Crepes (Basic Recipe)

Crepes are easy to make, delicious and impressive. This popular French street food can be topped and filled in a variety of ways. Great for any meal. Sweet or savoury, give Crepes a try today!

Prep time 5 minutes
Total time 30 minutes (excluding resting time)
Ingredients
4 large eggs at room temperature

1 Cup whole or 2% milk at room temperature

1 Cup water at room temperature

1/2 tsp. salt

2 Cups flour

1/4 Cup unsalted butter, melted

Small amount of vegetable oil or butter for greasing the pan if you aren't using a non-stick pan.

Crepes filled with fresh berries.

Instructions
To make the batter
Crack eggs into a blender. Add milk, 1 cup of water and salt. Blend to mix. Add flour and butter and blend for one minute. Scrape down the sides of the blender and mix again for 30 seconds. Cover and refrigerate for at least two hours or up to 48 hours.

To cook the crepes

• Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil or melted butter and wipe it over the inside of the hot pan, if you are using a non-stick pan.
• Set the pan over the heat. Pour in batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 -60 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more. Cooking times will vary. When cooking crepes you will find it is more about the look and feel then a set amount of time.
• The first side will have a pretty lace type of look when it is cooked. The second, or "non-public" side as Julia called it will have dots all over it.
• Transfer the cooked crepe to a cooling rack (if using later) or covered buttered baking dish. Keep warm in a low oven while you cook the remaining crepes. 
• Top each crepe with a couple of tablespoons of the desired sauce, syrup or jam.
•  If using a savoury filling, roll up the filled crepes and serve sprinkled with chopped parsley.

Crepes freeze very well. They are handy to have around for unexpected guests!