Family Gallery

Our precious daughter Nicki Jansen O’Donovan and her first son Benjamin almost 2 weeks old
Our brand new grandson Benjamin Paul O’Donovan born 12 February 2010
Rebekah Joy & Elizabeth Grace love their newborn little brother Benjamin Paul

My husband Terry and me on holiday in Cornwall
Our four precious children Nicki, Christie, Caitlin and Jonathan
The Family in Texas 2006 what a Blessing!

Christie Joy with Jeddie Seth enjoying the outdoors in autumn

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Mediterranean Omelette & Couscous

If you had Mediterranean Vegetables left overs from the Salmon & vegetables last night & you need a quick lunch. Heat pan with a little oil & add in Vegetables. Scramble up some eggs with milk add Herbamare & pour over veges & cook for 5 min. Sprinkle some grated cheese on top pop into the top of oven for 10min and grill until cooked through.
Serve with couscous & enjoy your Mediterranean left overs.

If you are starting this dish from scratch you will need the following ingredients.


Ingredients:
4 eggs
100ml milk
Herbamare
Oil or butter for frying
1 Onion peeled cut in half and sliced
1-2 clove garlic peeled and chopped( optional)
1-2 red peppers washed, seeded cut into quarters then into strips
1 green pepper washed, seeded cut into quarters then into strips
100g grated cheese ( Optional)
Chili flakes (Optional)

Heat oil in pan until hot. Add onion slices and cooked until golden
add chopped garlic, red & green pepper strips & sliced mushrooms.


In separate bowl whisk eggs with milk and Seasoning with a fork.
Pour egg liquid over vegetables and cook on med heat for approx 5 min.
Sprinkle the grated cheese and a few chili flakes on top, then place
pan in preheated oven on top shelf under the grill.
After 10min it should be cooked through.


Cut into quarter and serve with couscous for light lunch, or with toast for a hearty breakfast.

Salmon & Mediterranean Vegetables served with Couscous


Ingredients:

4 Salmon filllets
Butter
Herbamare
Ground Pepper Or Chili Flakes

Heat large pan & melt butter till golden brown, sprinkle Herbamare on salmon & place skin down in pan. Sear at hot temperature for 5 min. Using egg lifter carefully turn the salmon over, turn down heat and cover with lid . Cook on gentle heat for about 20min. Grind black pepper or sprinkle chili flakes on Salmon before dishing up.

Stir Fry Veges

1 red onions peeled and sliced
1/2 red pepper sliced into strips
1/2 green pepper sliced into strips
1-2 clove garlic peeled and chopped
6 mushrooms cut in half & sliced
1 baby marrow cut in half & into strips (optional)
1 small aubergine cut in half & into strips ( optional)
1 carrot peeled & cut in half then into strips ( optional)
1/4 cup Olive Oil
Herbamare
2 Tbl Soya Sauce

Heat Olive Oil & fry aubergine strips set aside in large dish. Fry carrots sticks next as they are the hardest vegetables add sliced onions, then baby marrows, chopped garlic & set aside with aubergines. Heat a little more oil & fry mushrooms & red & green peppers. The oil should be very hot to sear the peppers and mushroom. If pan is not hot enough the veges will start to sweat. Add all vegetables back to the pan sprinkle Herbamare and generous amount of Soya sauce.

Prepare Couscous as directed on packet.

Garnish with a lemon and chared tomato wedge ( optional)
Enjoy this lovely Mediterranean Meal!

Tip: Vegetables marked ( optional) are nice to add but you could be creative and stir fry any vegetables you have in your fridge.
To serve chared tomato wedges heat pan at high temperature. Season tomatoes generously with chilies and a touch of Herbamare & place in hot pan with a little oil. While dishing up the meal allow the tomato to sear on all three sides. Dish up as a garnish. Very tasty!

Granola rock cakes & biscuits

Ingredients:

250g Soft Butter
250g Brown Sugar
2 eggs
250g Granola
150g Flour or ( Gluten & Wheat Free)
100g Oats
1tsp Baking powder
pinch of salt

a Handful chopped nuts

a Handful of raisins

Beat butter, sugar add eggs mix until creamy. Add Granola, Flour, Oats, baking powder, raisins, nuts and mix.
If mixture is too sticky add a little flour at a time until mixture is moist and buttery but not dry.Form into balls and place into 12 muffin tray.

For biscuits place the rest of the granola balls
onto a greased baking tray.
Flatten slightly with palm of your hand.
Bake at 180C for 20min

Once baked place on wire rack to cool

Tip: For crispier biscuit and rock cakes place trays back into oven once oven has cooled off slightly, leave for 15-20min to dry out.

Place on wire rack to cool completely then store in airtight container.

Chilli Con Carne Soup

500g Lean Mince
2 chopped Onions
2 Large Potatoes
2 large Grated Carrots
1 tin beans in tomato sauce
2 cloves Garlic grated
1tsp herbal salt
1 tsp Chilli powder/flakes
or 1-2 chopped chillies
1 tsp mustard
1 Tbs Tomato paste ( optional)
1 cube vegetable stock (optional)
Oil or butter for frying
1-2 litres of boiling water

Heat butter or oil in a large pot and add chopped onions cook until golden brown.
Add the mince & grated garlic. Stir and cook for about 10 minutes.
Add grated carrots, tomato paste, salt, chilli powder, mustard and cover with boiling water.
In the meantime peel and dice the 2 large potatoes and add to the pot. Bring to the boil.
Turn down heat and simmer for about half an hour or until potatoes are nice and soft.
Thicken by dissolving 1Tbsp cornstarch, mixing to smooth consistency with 50ml water & add to the soup and bring to the boil.
Serve garnished with chopped chillies and a slice of bread.

This is a hearty and spicy soup. Chilli is an ideal way to warm up your family on for those chilly winter evenings. Beware it is on the hot side for younger children !!!!

Tip: 1. Cook soup without the chilli and dish up for the younger children. Add chilli powder and bring the soup to the boil and simmer 5min for the hot spicy flavour to saturate the soup.
2. Boiling water is added to the soup to speed up cooking time.

Date & Walnut Muffins

Makes a dozen of delicious muffins

Ingredients:
250g Dates chopped
1 cup boiling water
1tsp bicarb
125g soft butter
1 cup soft brown sugar ( or substitute)
1/2 walnuts chopped
2 Cups Flour sifted ( or Gluten free flour)
2 tsp baking powder.
pinch of salt
1/2 tsp cinnamon
1/2 ginger ( optional)

Preheat oven to 200 C
Method:
1.Pour boiling water over chopped dates, add bicarb and mix well , set aside to cool.

2.Beat butter & sugar until creamy, add eggs and continue beating.
3.Sift dry ingredients, flour, baking powder, cinnamon, ginger, salt into butter mixture and beat until mixture is creamy.
4.Add the date mixture and half the chopped walnuts and mix together.
5.Line med muffin pan with muffin cases and spoon mixture into each individual case leaving 1cm space to rise. Sprinkle the rest of chopped walnuts on top and finish off with a sprinkling of sugar.

Put into pre heated oven and turn temperature down to 180C & bake for 20 min.
To check if muffins are cooked stick a knitting needle into one muffin it should come out dry.

Serve buttered for breakfast or tea time and ENJOY !

Green Bean Stew

Grune Bohnen Eintopf
Ingredients:
300g Beef chin cut into 1cm cubes
300g Green Beans washed & chopped
2 Large Potatoes peeled & finely diced
2 Onions peeled & finely chopped
Oil for cooking
1 tsp Herbamare or(Salt & Pepper)
1 heaped tsp mustard
20ml Vinegar & 750ml – 1 liter Water

Heat oil make sure it is hot and brown meat. If the meat starts to sweat pour off liquid into a cup (do not discard) . Sweating will prevent meat from browning. Set meat aside. In the same pot add oil & brown onions. Add the any liquid poured off previously & water& vinegar and scrape all residue from the sides of the pot. Add Mustard, Seasoning, chopped green beans & potatoes. Bring to the boil then turn down heat and let it simmer for 1hr until the meat is tender. If too runny, thicken stew by dissolving 1tsp of cornstarch in a little water and adding to the stew, bring back to the boil and serve this delicious German Bean Stew for your family to enjoy!