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Finn's World by Finn Ní Fhaoláin
Finn Ní Fhaoláin has a BSc in Earth and Ocean Science and an MSc in Marine Biology. She has also completed a professional cookery course at Lough Gill School of Culinary Arts. She currently lives, surfs and cooks in Bundoran on the northwest coast of Ireland. After her health deteriorated as a student, Finn was eventually diagnosed as a coeliac. She challenged herself to cook delicious, healthy food that was cheap and easy to prepare. This book shares her journey and its culinary results. There really are a lot of recipes in this book! It covers every occasion from breakfasts, snacks, breads, salads and soups, to mains meals, puddings, bakes, sauces, pickles, drinks… The breadth of flavours and choices covers every craving you could ever possibly have. Recipes include Moroccan Surfer’s Breakfast, Popeye Protein Pancakes, No-Amish-Beard-Required Corn Bread, Disco Barbie Beetroot Soup, Sunny Summer Quinoa Salad, Saucy Spanish Tortilla, Irish Malaysian Noodle Soup, Butch Burgers with Cheesy Polenta Fries, Sod of Turf Brownies, Roast Garlic and Preserved Lemon Hummus and Pillowcase Almond Milk. Many of the recipes are also dairy free. It is also much more than a recipe book. Finn reveals how she has found balance in her life as well as with her food. She gives tips for eating out, healthy living on a budget, kitchen preparation, entertaining and even her playlist. Her bubbly personality comes through in a chatty, informal writing style. You are left feeling that being a coeliac is actually an inspiring challenge rather than a boring problem. Finn's World by Finn Ní Fhaoláin is published by Gill Books, r.r.p. £19.99 / €22.99 You can buy Finn's World by Finn Ní Fhaoláin it here on Amazon. Buckwheat Date Chocolate Heaven … er, sorry … Granola Buckwheat Date Chocolate Heaven … er, sorry … Granola I am a complete granola snob or, probably more accurately, a grump. When I pick up a pack of granola in the shop – especially the fancy-looking ones – I’m downright miffed. It’s basically a tiny box of some grains mixed with a shed-load of sugar and a few sad-looking raisins. Not so with this delicious chocolatey version. Good friends who’ve gone home with bags of it call it ‘Finn’s health Coco Pops’!
Makes one 2 litre jar Ingredients
Method
To serve This was my go-to dish during my master’s year. It made such a massive tray that I could eat it five days in a row and feed friends if we were just back from a surf trip – or in the unlikely event that we were up late studying. It’s cheap, tasty and feeds the masses.
Serves as many people as you can fit in your kitchen - roughly 5-8 portions Ingredients
Method
This fella came around as I was doing up cake displays and realised a little colour was needed. This is an absolutely amazing recipe for a party cake, as it looks absolutely awesome. It also happens to be gluten free and dairy free. But sure who cares? It tastes good! Makes 1 large 23cm cake Ingredients
Method
To serve To get the cake out of the tin and onto a plate, release the springform sides and remove. Place a plate over the top of the cake. Hold on to the plate and the cake tin base and gently turn it over. The cake is now on the plate and you can carefully peel off the baking parchment. This is a really moist cake so it keeps well for quite a few days in the fridge. You can buyFinn's World by Finn Ní Fhaoláin from our bookshop. Return to cookery writers home
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