Another new year brings another batch of resolutions. However, if you're anything like me, the main resolution may be similar to the one decided upon last year, and possibly even the year before that. The most common one, which I'm sure many of us vow to on January 1st, is to eat less and move more. Never is this sentiment more concreted in my mind than after an indulgent fortnight of festive feasting. After many years of striving for smaller dress sizes it’s clear to me what I need to do. A little bit of regular exercise is essential and staying clear of cakes and snacks is paramount. It sounds so simple, doesn't it? However, experience reminds me, that keeping the hand out of the cookie jar can sometimes prove a little harder than it sounds, and sticking on the trainers, when all I want to do is collapse on the sofa, isn't an easy task either. If I’ve to have any hope of success with my New Year’s pledge I have to choose my lunch and dinner dishes carefully. My mealtimes are normally filled with nutritious dishes, and I know that this is essential to a healthier life. Certainly for me when I’ve enjoyed a nutritionally filling meal, I’m a little less likely to scoff a pile of biscuits after. This soup recipe I’m sharing with you today is one of my children’s favourites, and it happens to make a delicious lunch. Serve it with a few slices of brown bread and a little green salad for a satisfying, calorie-conscious meal. To anyone who’s en route to their health kick 2015, the very best of luck!

Potato, Leek & Sage Soup

Serves 4

Ingredients

30g butter

2 leeks, whites only, sliced

450g potatoes, peeled and diced

1 onion, diced

Salt and Freshly Ground Pepper

Handful of sage, about 15 leaves, plus a few for serving

1 lt chicken stock

150ml milk

Method

1. Melt the butter in a large saucepan. When it begins to foam add the leek, potato and onion stir to combine with the butter.
2. Sprinkle with a little salt, a few grinds of pepper and the sage leaves. Place a butter wrapper or a piece of greaseproof paper over the vegetables, to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure the vegetables don’t stick to the bottom of the saucepan.
3. When the vegetables are soft but not coloured, and the stock, and continue to cook for another 15 minutes until the vegetables are soft.
4. Using a hand blender or a food processor purée the soup until it is smooth. Taste and season, if necessary. Pour in the milk and stir well to combine.
5. Pour the soup into serving bowls and garnish each with two sage leaves and, for those who aren't watching calories, add a little drizzle of cream. 

I'm rather glad to say that we are now the other side of Christmas. Even if Dad had passed away earlier in the year I do think the first Christmas without a loved one is ever so difficult. I'm lucky to have my children around me, who kept me on my toes for the past week and actually got me through the festivities fairly well. I haven't been taking any food photos over the Christmas, however I often have a few recipes and photos in draft. This sausage roll recipe, or porky pies as my boys like to call them, was from my column in last month's Easy Parenting. 

Porky Pies
I love nothing more than lots of canapés served at a party or in place of a starter at a dinner party. They look so pleasing, all lined up on a platter, however these delicate canapés can be rather time consuming to make, especially when faced with a large crowd mostly consisting of children. Homemade sausage rolls or pies make for the perfect canapé for a family get together, as children and adults alike seem to love them. If you can’t get your hands on some sausage meat, buy a few packs of good quality sausages and squeeze the meat from their cases. If you would like to make these in advance of a party, the uncooked porky pies can be placed in the freezer, wrapped in cling film, then simply add an extra 10 minutes to the recommended cooking time. Always ensure that the meat is fully cooked through before serving.

Ingredients

1 onion, finely chopped

1 tbsp butter
300g Sausage meat

150g streaky bacon, finely diced

1tbsp Fresh Sage, finely chopped
1tsp Dijon mustard
Freshly Ground Pepper

1 sheet of ready rolled Puff Pastry
1 Egg, beaten (for glazing)

25g (1oz) sesame seeds

Method

1.     Preheat the oven to 200c/430f/gas 7 and line a large baking tray with some greaseproof paper.

2.     Melt the butter in a frying pan and gently sauté the onions for 5 minutes, until they are soft but not coloured. Remove to a large bowl and leave to cool completely.

3.     Add the sausage meat, streaky bacon, sage, mustard and a few grinds of freshly ground pepper to the bowl. Using your hands, mix together well.

4.     Place the sheet of puff pastry on a floured surface and carefully roll out the pastry until it is thin, using a rolling pin.

5.     Evenly divide the pastry into 4 pieces. Divide the sausage meat mixture in 4 and make them roll the mixture to make it long and sausage like. Place into the centre of each pastry strip. Brush a little beaten egg along one edge of the pastry. Roll up the other side of the pastry to encase the sausage meat and pinch the edges firmly. Using a shape knife cut each pastry roll into even sized pieces, making about 8 from each pastry roll.

6.      Brush each one with a little beaten egg and scatter over some sesame seeds.

7.     Arrange on the baking tray and bake in the pre-heated oven for 20-25 minutes, until golden brown and cooked through.

I would like to wish all my readers a very happy new year. Thank you for following

the blog and for your words of support in 2012. I do hope that you will join me for

what promises to be a busy but very exciting year in 2013. 

I have a really good feeling about this Christmas and the whole build up to this years' big day has been quite wonderful. Like many others, Christmas was always my favorite time of year. I loved every minute of the preparations, the shopping for gifts, the visits to neighbours and friends, the carol services and of course the obligatory Christmas baking. However for the past few years I have found the whole Christmas season to be quite lonely. I imagine for anyone who has lost a loved one would agree that times that been the happiness can be struck with such sadness.  I am privileged to be surrounded by a fantastic family but there will always be a sadness in my heart for my loved one's who have passed. However I really am feeling festive this year and have loved all the prepartions with the children for Christmas. They are so excited and are busy with lots of plans for the week to come, which includes a visit to The Gaiety Theatre to see Robinson Crusoe & the Caribbean Pirates, which should be lots of fun. While in Dublin we may even dine somewhere nice!

The recipe I'm sharing with you today is one you might like to make to accompany your Christmas Roast. I was asked by Kerrygold for a festive recipe using their deliciously creamy butter. As a Kerrygold butter fan I had many to choose from, but decided on this recipe as it is my favourite stuffing recipe.

Sage, Date & Pine Nut Stuffing

A roast dinner of any sort just isn't complete without some stuffing on the side. The basis for any good stuffing are onions diced finely and sautéed in butter, which of course would preferably be creamy Kerrygold. Some breadcrumbs and fresh herbs would make this a very simple yet tasty accompaniment to your Christmas dinner, but the addition of a few chopped dates and a handful of toasted pine nuts makes it a whole lot tastier.

Ingredients

75g/3oz Kerrygold butter

1 large onion, diced

225g/8oz white breadcrumbs

50g toasted pine nuts

2 tbsp freshly chopped sage

6 dates, finely chopped

Salt and freshly ground pepper

Method:

1. Melt the Kerrygold butter in a pan, add the onions and cook for a few minutes until softened but not coloured.

2. Place the breadcrumbs in a bowl with the onion and butter mixture, the pine nuts, the sage and the dates.

3. Mix well to combine and season to taste.

4. Grease an oven- proof dish with a little butter and add the stuffing.

5. Place in a pre-heated oven 190 ̊C/375 ̊F/gas mark 5 for approximately 30 minutes, stirring occasionally to get all the stuffing nice and crispy.

I love cooking for big family occasions and when better to do this than during the Christmas season. The house is constantly busy and good humour is guaranteed when family and friends all come together. Often a lot of planning and shopping is needed to organise a successful family get together, but with the fridge packed with lots of lovely leftovers I normally try to include some of these ingredients when planning what to cook. I know that in recent years many people often opt for the 'anything but turkey' for their Christmas feast, but I must admit that I'm a traditional girl at heart and still have the urge to buy a turkey that can just about fit in the oven and enough ham to keep us in sandwiches for at least a good week after the big day. With the inevitable bowls of leftovers a little thought has to go into the post Christmas meal planning.
For the past number of years I have served a Turkey and Ham Pie for St. Stephen's Day. It's perfect for using up any of the previous days leftovers, which can include vegetables and stuffing. Alternatively some cooked chicken would also be perfect in place of the turkey and ham. If I have some mash potatoes they work wonderfully as a pie topper otherwise a sheet of puff pastry goes nicely with the sauce.
I would have cream in my fridge almost every day of the week, as a little dash of it goes a long way in so many dishes. However around the Christmas season I'm sure there's not a fridge in Ireland that hasn't a pot of creamy goodness tucked away in there somewhere!
This is a really delicious wholesome dish which is sure to warm you up over the holidays. It is scrumptious served with a plain green salad and I'm sure this pie would be welcome at any family meal.

Creamy Christmas Leftover Pie
roux(to thicken)
25g (1oz) butter
25g(1oz) plain flour

For the filling
50g (2oz) butter
200g(7oz) mushrooms, sliced
1 leek, sliced
salt and pepper
800mls(1.5 pints) chicken/turkey/vegetable stock
200mls (7floz) cream

10 fresh sage leaves, finely chopped
sprig of fresh thyme

roux
2 teasp wholegrain mustard
100g(4oz) frozen peas
500g(16oz) cooked turkey
250g(8oz) cooked ham

For the topping
400g(14oz) puff pastry rolled to 5mm thick
1 egg, beaten, to glaze
or
1.5kg(3.5lbs) mashed potatoes

Method
1. Preheat the oven to 200°C/400°f/gas 6.
2. First make the roux by melting the butter in a small saucepan over a gentle heat. Add the flour and continue to stir for 2 minutes until the mixture comes away from the saucepan. Pour into a bowl and leave to one side.
3. Add half the butter to a large oven proof dish or saucepan and over a high heat fry the mushrooms for 4 minutes until soft. Remove to a plate.
4. Add the rest of the butter and add in the sliced leeks. Season with salt and pepper. Saute for about 15 minutes until soft but not coloured. Once cooked add to the mushrooms on the plate.
5. Using the same saucepan add the stock, cream, sage, thyme leaves and wholegrain mustard.
6. Bring to a boil, then whisk in the roux. The liquid must be boiling while you add the roux for the sauce to thicken without getting lumpy.
7. Return the cooked mushrooms and leeks to the saucepan. Add the peas, turkey and ham.
8. Either top with the puff pastry and glaze with some beaten egg or top with mashed potatoes.
9.  Place the dish/saucepan on a baking tray in the preheated oven for 30 mins until the top is golden brown and the mixture bubbling hot.