So, you’re wondering what to get for the cook or aspiring cook, who has everything, OR for the student who has decided they’re now vegetarian and needs to learn how to cook good food(see reviews for how user friendly this book really is!) OR for your friend of Irish descent who loves that Irish brown bread they tasted on their last trip over, a good story and beautiful photographs from the old country OR for just about anyone who appreciates a lovely little book that’s more than a cookbook packed with 64 original recipes and so much more?!
This is the perfect Holiday present for anyone on your list OR give this cookbook to yourself because you deserve it! Order a personalised, signed copy or copies of Coming Home To Cook on my website, pay through PayPal and pay the same shipping cost for 1 or more books. So, order more than one and save money on shipping, anywhere in the world! Don’t use PayPal? No problem, email me at firstname.lastname@example.org and I will arrange alternate payment. And, keep reading for new recipes and generally good craic. Happy Holidays!!! Mary
The best review of my dog biscuits from my cookery book Coming Home To Cook are the reactions from these cuties. Little Annie was nipping at my heels as I was mixing them up and baking them. She remembered the smell from a year ago! Raven was jumping with delight as Alice came home with her order of fresh baked biscuits and Jan, a Veteranarian, says that when her 3 Corgi’s are asked if they want a store bought biscuit or a Mary B’s, they leap with delight for the latter. Baked with all natural ingredients, with the crunch of fresh veggies, chewy wheat berries and nutty sunflower seeds, your dogs can share in the woofs of glee and howls of anticipation as the smells of all the whole grain goodness wafts from your oven. Here’s the recipe:
Preheat oven to 350 0r 180c. Grease a baking (cookie sheet).
Mix together 2 cups whole wheat flour, 1 1/2 cups white flour, 1 Tbl. sunflower seeds, 1 Tbl. flax seeds, 1/4 cup wheat germ or wheat bran, 1/4 cup cooked wheat or spelt berries, 1 cup diced, cooked vegetables, 1 beaten egg, 1 cup vegetable stock. Knead dough and lay out on floured surface. Using a small or large dog bone mold form into shapes a 1/4 ” thick. Bake for 30 minutes.
For more recipes and for a wonderful holiday present order Coming Home To Cook for all your friends. Discounts on multiple orders.
There’s nothing like luscious comfort food to ward off the winter blues. As the light wanes in the west it’s time to get out the soup pot, invite friends over and light the fire. But, if your friends and family are anything like mine, there are some of them with food sensitivities. So, I focus on foods that are gluten and dairy free for the winter months. It helps to curtail the inevitable sinus, chest and cold irritations that the season brings. As with all my soup recipes, it’s about using the freshest vegetables, seasonings and a good vegetable stock. See Coming Home To Cook for more winter soup recipes. Enjoy!
Cream of Broccoli – gluten and dairy free
In a heavy soup pot pour 2 Tbl. of olive oil (or soy margarine). To it, add 1/2 cup chopped white onion, 1 cup chopped celery, 2 diced large floury potatoes, 2 minced garlic cloves, 12 chopped button mushrooms, 4 cups chopped broccoli. Stir and cook for about 15 minutes. Add enough vegetable stock to just cover (about 3 cups) Cook on medium heat until veg are soft. Add 2 cups of plain soy milk, sea salt and pepper to taste. Cook for another 20 minutes on low heat. Puree until smooth. Serve topped with chopped coriander (cilantro) and a dollop of non dairy yogurt.