This is a delicious dip which is served warm. Don’t let the green colour put you off; once you taste it you will be hooked. This is my friend Teresa’s recipe which she has baked for me for many events and now you will get to taste it!  Avoid double dipping by letting your guests scoop out a portion on their own plate and serve with tortilla chips. I guarantee they will be back for more!

1 jar of Artichoke halves drained and chopped

Bag of spinach roughly chopped

1 cup/ 110 grams parmesan cheese grated

1 cup / 240 grams of grated Mozzarella cheese

1 cup/ 232 grams of mayonnaise

1 clove garlic chopped

Mix all ingredients together and place in greased baking dish and cook for 20-25 minutes at 180C

Notes:

I try to use baby spinach is possible but if you can’t get it use the regular spinach but remove the large stalks before you chop it. I have previously cheated by using per grated parmesan cheese without compromising the taste of the dish. You can prepare the dish and store it in the fridge until you are ready to cook it. This is the brand of artichoke halves that I use. This dish is gluten free.

 

My friend Teresa and her family are immigrating to Canada at the end of July and although we will miss them, she has shared with me the recipes of a couple of her signature dishes so we will never forget them! In my house these cookies are called “Teresa cookies” and they are very moreish. I use 54% chocolate chips (semi sweet) I use a cookie scoop to measure out the dough but if you haven’t got one use two spoons. I have included a link to amazon.co.uk if you want to get yourself a scoop. Brennan’s wholesale in Doughcloyne, Cork also stock them in varying sizes.

200 grams / 1 cup butter, room temperature

200 grams/ 1 cup white sugar

200grams /1 cup brown sugar

2 large eggs

1 tablespoon milk

1teaspoon vanilla extract

250 grams/2 cups flour (all purpose)

1 teaspoon Bicarbonate of soda (baking soda)

1 teaspoon baking powder

1 teaspoon salt

225 grams/2 ½ cups porridge oats

350 grams/2 cups chocolate chips

Preheat the oven to 180C/350C

Cream together the butter and the sugars until light in colour, add eggs one at a time followed by the vanilla extract and milk.

In a separate bowl, measure out the flour, baking soda, baking powder and salt and whisk to combine. This saves you having to sieve it! Add the flour mixture to your creamed butter and sugar and mix on a low speed until incorporated. Add the oats and chocolate chips and mix on a low speed.

Using two teaspoons drop balls of dough onto to a baking sheet. Allow at least 2 centimetres /1 ½ inches between the dough as the cookies will spread as they cook.

Cook for about 10 minutes until golden brown at the edges and light golden at the centre. Allow to cook for a couple of minutes on the baking sheet before transferring to a wire rack to cool completely.

Make these gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum. They won’t stay as fresh for as long, but if our house is anything to go by they will be eaten quickly!

 

This really is the best carrot cake ever. The addition of coconut and pineapple create a moist cake, all topped off with a luscious cream cheese frosting which has  a hint of lemon.This cake is not dense as I use oil instead of butter. Don’t be tempted to add all the ingredients in together. Whisking the eggs, sugar and oil before adding the rest of the ingredients is vital to creating a light cake. You can also  make this cake as a tray bake.

For the icing

115 grams/ ½ cup/ 4 ounces cream cheese

50 grams/ 3 ½ tablespoons/ 2 ounces unsalted butter

400 grams/ 3   cups/ 14 ounces icing sugar

Zest and juice of ½ lemon

Ingredients

2 medium eggs

200 grams /1 cup/ 7 ounces soft brown sugar

150 millilitres / ½ pint (US and UK) sunflower or veg oil

200 grams / 4 cups/ 7 ounces grated carrot

50 grams/ ½ cup/ 2 ounces walnut pieces optional

75 grams / cup diced pineapple fresh or tinned roughly chopped

50 grams / ½ cup /2 ounces desiccated coconut

200 grams / 1  ½  cups/ 7 ounces plain flour (all purpose)

1 teaspoon ground cinnamon

1 teaspoon bread soda

1 teaspoon salt

Heat oven to 150 C/302 F

Line an8  inches/20 centimetre round or square tin

Prepare icing in advance so it can chill. Beat cream cheese and butter together. Add icing sugar in three equal batches and leave in fridge to set. Cover your mixer with a tea towel to prevent the icing sugar causing a dust cloud!

In a large bowl, whisk the eggs until doubled in volume. Add sugar and continue beating until pale and fluffy. With whisk still on add oil in a slow steady stream and keep beating until mixture holds its shape.

Using a metal spoon gently fold in carrot, nuts, pineapple and coconut. Add sifted flour, cinnamon, bread soda and salt and slowly mix until combined.

Transfer to cake tin and bake for an hour until a skewer comes out cleanly. Cool in tin for 15-20 min then turn our onto a wire rack. When completely cooled, slice cake in half and sandwich together with frosting. Spread remaining frosting over the top. Enjoy!

Make this cake gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthan gum.