Recipes

These are lovely in warm or cold weather and can be prepared in advance. Serve with a tossed green salad, or potatoes. The creaminess of the yogurt perfectly compliments the crunch of the toasted pine nuts and lemony fish.  You also don’t have to be very precise with the ingredients and can add and subtract according to taste, for example sometimes we like to add a bit of chili and ginger. All you really need to worry about is to make sure the mixture sticks together before frying.

This is a lovely lunchtime, spicy healthy option, and also great with barbeques now that we are approaching the summer months. The creamy sheep’s yogurt tip, is a perfect complement to the spicy cauliflower.

This recipe by Chef Paul Flynn was featured in The Irish Times Magazine March 13^th 2021. photo by Nick Bradshaw

This wonderful very old Irish soup recipe was inspired by Chef Jess Murphy of Kai, from her recent feature in Food and Wine Magazine(March 2021)

Nettles are best gathered in March, April and May, just before they come into flower. We are lucky we have plenty of them particularly around the edges of the farm in spring. Pick only young, sweet, tender leaves from the top of each plant. Older leaves tend to be bitter. Leaves can be dried or frozen but are better used fresh.

A beautiful romantic dessert, that will show you really care. One you try this, you can mix it up the next time, try new fruits like mango or even blackberries in the summer

 There is nothing nicer than pancakes on a weekend morning when you have time, and the choice of toppings is endless. Of course we like ours with sheep's yogurt and some fruit on top

Porridge bread is by far the most requested and popular recipe we have ever featured. It is really really hard to get wrong. You can add and adapt according to your taste. Some people like to sweeten it with dried fruits, honey etc. Others like to swap out some oats for spelt or whole meal flour. We just like to keep it simple, and in our opinion porridge bread is the new banana bread, and much better for you. 

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Peel each pear; cut in half lengthwise. Remove cores with a melon baller or spoon. Combine butter and vinegar. Drizzle about half of butter mixture into the bottom of an 8-inch...

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Tzatziki makes a lovely accompaniment with lamb, pork or beef burgers. Its lovely drizzled over roast vegetables, or in a salad, and its great served as a dip with pita bread triangles or a fabulous topping for bruschetta...

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Dr Hillary Ray is a loyal customer of Velvet Cloud based in Co Dublin. She buys on a weekly basis from Hussey Fruit and Veg a wonderful box delivery service covering home delivery all over Dublin...

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