Paula McIntrye's SPARkle Recipes

Recently Paula has been working with SPAR and developed a selection of recipes which we are absolutely delighted to feature on Salt and Sparkle. Paula has used fresh local Northern Irish produce to create a range of canapes, meat and veggies and a yummy desert. What we love about these recipes is the fact they can be made easily, without the hassle of a big shop. You find you have someone coming for dinner, all it takes is a quick jaunt to your local SPAR, and you have everything you need to make a feast.

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Biscuits and Gravy

Supporting local food businesses is a passion of mine. There is nothing I like better than to celebrate the success of others especially when they are food producers who make excellent products - just like Genesis Crafty. When I first ate a piece of Genesis Crafty Wheaten Bread, a decade or so ago I knew immediately, I was onto a good thang! The bread was moist, crumbly, sweet with a chewy crust. Toasted with butter and jam it slipped easily off the plate and into my mouth. Since then it has been my go to brand for Wheaten Bread.

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Louise Lennox's, McKinney's Sugarcraft Recipes

Louise Lennox shares some of her McKinney's Sugarcraft Recipes

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Red Risotto

I first read about tomato risotto in Anna Del Comte's book Italian Cooking.  With tomatoes not being in season when I read it, and the thought coming into my head that this would make a fantastic student recipe, I have written my own recipe for a red risotto using a couple of my Student Storecupboard ingredients from the Marks & Spencer Simply range.

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Raspberry Pavlova

One of my favourite puddings of all time it literally requires you to whisk it up then put in a cool oven for a few hours. Let it cool add some cream & fruit a sprinkling of chocolate & your done.

Pavlova recipe

3 egg whites
6oz golden caster sugar (I use vanilla caster sugar that I've made by adding vanilla pods to caster sugar in a jar)
1tsp white vinegar
1tsp cornflour
2tsp vanilla extract

Oven 170' Aga floor on bottom oven

You can place the pavlova on a lightly oiled baking sheet before cooking on a silicon mat or I find using a lined pizza tray or stone works well.

1. Whisk egg whites slowly in an electric mixer or with an electric had mixer, use a high sided bowl, until very firm. You should be able to hold bowl upside down & nothing drops out

2. Mix in 3/4 sugar on low speed, adding only a little at a time. The mixer should look really glossy.

3. Fold in the rest of the sugar using a figure of eight motion

4. Add the vanilla, sieved cornflour & vinegar fold in slowly

5. Place mixer on prepared tray in a circle make an indent in the middle

6. Cook for up to 3hours until mixer is firm & bottom cooked through.

7. When cooled add whipped double cream (only use a tiny pot, as you want the dominant tastes to be pavlova & fruit, not the cream) & fruit of your choice. In this Pavlova pictured I have used late autumn raspberries, pomegranate seeds and grated dark chocolate.

That's it for now ...


Salt & Sparkle = Life Remarkable

N/B photographs taken on an iPhone.


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