My instagram
  • Great reaction to tonight's episode of Rediscovery the #IrishKitchen! This Black Forest Gateaux was the star of the show! Proper retro recipe- you can find it on my blog! :)
  • Nettle soup with wild garlic oil! Don't forget my Irish TV series, Rediscovering the #irishkitchen is back on screens tonight! Make sure tune in on RTÉ One at 8.30pm! :)
  • Max is less than impressed I'm leaving him in Sweden for a few weeks! :(
  • If you've ever made a mess of lighting BBQ try this very cool method! Have used all summer! Works every time- Great little tip from River Cottage on @jamiesfoodtube! :) http://youtu.be/WDAd-7RnJjo
  • Chilli and lemongrass chicken! Brand new video recipe up on youtube this morning! Check it out and subscribe! :)
  • Wheeeeeeeeeeeeee!!! :)
  • Saturday morning sunshine swim time with my buddy @MrFagerlund! :)
  • The perfect place to cool down from the Swedish heat... Love lake swimming in the summer! ☀️🏊
  • Filming a how to make Swedish meatballs video with Sofie's granny Gunvor for youtube! :)
  • Huge congrats to my buddy's Matt and Elaine who got married on Monday at the very cool Tunnel's beaches in Ilfracombe! Such a brilliant day, so much love, amazing weather and had a ball capturing it all on camera! :)
  • Had such a brill time cooking with Mr. Gennaro Contaldo in London a few weeks ago- you can check out our collab videos on my youtube channel this morning! :)
  • How to make Irish soda bread over on my youtube channel this morning! Check it out feat. @gennarocontaldo! :)
  • Max does Onsala- beautiful swim in the saltwater this evening! :) #maxsummerholiday
  • Sunset stroll in Sweden... #sweden
  • Evening lake swim with Max... #sweden #maxsummerholiday
  • Walks in the forest with Max... #maxsummerholiday #sweden
  • Happy Friday folks! Check out this Lemon Marshmallow Cake up on the blog! Tag a friend who deserves a big slice! :)
  • Brilliant lunch as usual at @gunneboslott! Cod with organic garden veggies, fennel & crisp rosti potato cake! So worth a visit! :)
  • WE ARE FAMILY! I GOT ALL MY SISTERS WITH ME! Sing it with me now! Sorry I’m a little excited this morning as I’ve just signed up to Mr. @jamieoliver's fantastic @jamiesfoodtube family! My youtube cooking channel will now be a part of the network which is home to Hugh Fearnley-Whitingstall’s River Cottage Food Tube, @myvirginkitchen spandex clad DJ BBQ & baking sensation Cupcake Jemma to name just a few! Big thank you to Jamie and his team and everyone who has subscribed to my channel- just about to hit the 60k mark! :)
  • Swedish lake... #sweden
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Healthy Singapore Noodles

Singapore noodles are a standard Chinese restaurant dish, but making them at home is so easy and it also means you can monitor what’s going in to them, adding whatever healthy vegetables you feel like. The addition of curry powder to this dish not only brings a new flavour to it, but it coats the noodles and gives a great texture to every bite.

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Beef and Black Bean Stir Fry

This is the recipe we were given along with the press release and Ken actually demonstrated the dish for us. I can tell you it is absolutely delicious and you should definitely give it a go. It follows through from what he mentioned about using different ingredients to build layers of flavours and many different notes.

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Tahini Noodle Toss

This little recipe came about after I ate at the California Pizza Kitchen in America; they served a really tasty crisp salad, with this rich and tasty peanut dressing. I recreated it from taste, adapted it and recently discovered it goes perfectly with noodles. This is another great little lunch box filler as it can be served hot and cold. Tahini is a creamy, yet smoky paste made from sesame seeds and is similar to peanut butter, which you can also use as a substitute. I sometimes add finely shredded raw Chinese cabbage to these noodles for extra crunch. I love this recipe because you basically combine all the wet and dry ingredients just before serving.

Serves 2
250g/9oz wholewheat noodles
4 spring onions, finely sliced
1 large garlic clove, finely chopped
1 chilli, deseeded and finely chopped
4 tablespoons of tahini paste
1 tablespoon of sunflower oil
1 tablespoon of soya sauce
1 tablespoon of oyster sauce
1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
A good handful of bean sprouts
Toasted sesame seeds
A small handful of coriander, freshly chopped

Cook the noodles according to the instructions on the packet, rinse in cold water and set aside.

In a small saucepan, fry the garlic and chilli for about 30 seconds, then add the soya sauce, oyster sauce, rice wine vinegar, sesame oil and tahini paste.

Cook over a medium heat until the mixture comes to the boil and, when it does, reduce the heat and simmer for 3 minutes.

In a large mixing bowl, add the noodles and bean sprouts, toss together with the tahini sauce until mixed through.

Serve in hearty bowls and top with toasted sesame seeds, freshly chopped coriander and thinly sliced spring onions. Time to get those chopsticks out!

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