leonie cornelius

GARDEN DESIGN AND INSPIRATION

Category Eat

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Roasted golden Baby beets with whole caramelised garlic cloves

This one’s all from the garden. The baby beets, the garlic and even the olive oil and lemon juice (though admittedly the olives and lemons were not grown by me!).  This is the most simple recipe out of all and makes for a super nibble to serve due to the bite size of the gorgeous beets and the sweetness of the roasted garlic. The key is all about the freshness

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Oven roasted organic Chicken with garden stuffing served with pomegranate seeds

What you need:  -one medium size organic chicken (about 1.5kg) -olive oil -Pomegranate and fresh mint and thyme to serve For the stuffing: 100g Tartine baguette bread – broken into pieces 1 tablesp. fresh thyme, chopped 1 tablesp. fresh mint, chopped 1 small shallot, cut into quarters 2 cloves of peeled and chopped garlic  Salt and freshly ground black pepper 50g Irish butter, softened To Make the Stuffing: Place the

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Shells brown bread garlic bruschetta with sugar snap pea, asparagus tips and wild vetch & goat cheese crumble

On of my favourite breads is made by the amazing Shells seaside cafe bakery in Strandhill, County Sligo and this bread is the base for this amazingly delicious take on bruschetta- a perfect Irish version using local ingredients and foraged touches.  What you need: -a good quality brown bread -this one is from Shells cafe -St Tola Organic Goats Cheese -Organic Prosciutto Cotto- available from Sheridans cheese mongers -sugar snap

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Vino Veritas | Why wine is going back to its roots.

 For many people, one of life’s pleasures is a good glass of wine after a long week at work. But when you take a sip of your rich red wine for example, sniff, and taste the delicious flavour and admire the unfolding depth, do you ever think of the plant which it has come from? Admittedly, even though the image of grapes often comes to mind while the drink rests

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Recipe | Stewed Damson compote

 Some of the most delicious recipes find their strength in simplicity. I love this easy recipe using damsons. It’s so delicious over everything from porridge to granola and even added to a bit of greek yoghurt as a snack. It’s also delicious served with cheeses as a chutney style jam. Despite tasting quite tart and acidic, damsons are actually high in natural sugars making them perfect for this recipe.  What

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Rose Syrup | a perfumed recipe

My love affair with Southern Europe started when I was about a year old. My parents, true adventurers, took me to spend a year on the incredible island of Ithaka in Greece. I think it was this early experience of arid landscape, cerulean skies and hot air scented with Rosemary, Sage and Lavender, which has seen me drawn to similar landscapes all my life.  Whether the Greek islands, the most

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Big Steamy Bowl of Shells SurfCafe Mussels

One of my favourite places to eat on the West Coast of Ireland, and actually worldwide, is the amazing Shells Surf Cafe. My friends Jane and Miles run a wonderfully informal cafe right on the beach in Strandhill, County Sligo. The food is fresh, local and amazingly delicious. Their approach uses a lot of local, high quality products and many ingredients are home-grown or foraged. Todays garden planner for the

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Blackberry Picking

Autumn is upon us and its a wonderful time in nature. My favourite thing in the month of October is to take a day to go blackberry picking and make a delicious batch of blackberry jam. It’s such a basic and lovely thing to do and picking the juicy purple black fruit always reminds me of the wonderful poem by on of Ireland’s most famous poets, Seamus Heaney. In his

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Garden to Table

  At this time of the year many gardens are looking really great. Colour is finally spreading through the borders and gardens seem to be exploding with vibrancy. Interestingly many of the flowers in the border are actually edible. Flowers can be used to make all sorts of delicious treats from lollipos to lemonades and even for savoury cooking.  This month I decided to use some edible flowers to decorate

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