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Being a Busy Bee

Oh, I am so busy.

Today, Ireland is in the midst of a snowstorm – a storm that may last well into the weekend. Not a normal occurrence. I only just started teaching the new 11 Week Commis Chef training course at the School of Food in Thomastown, Kilkenny and we’ve already had to cancel classes due to the extreme weather and messy roads.

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In preparation of the course, Dermot and I visited the local Camphill community in Jerpoint – just outside of Thomastown. What a beautiful place. What a wonderful community. Some of the gardeners at Camphill Jerpoint will be helping to maintain our gardens at the school and we are thrilled to be working with them.

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We are also getting regular orders of their seasonal vegetables for our students to work with – and hopefully some shorthorn beef when the time comes. They are such beautiful, gentle animals – I’m all for supporting ethically-raised beef but I know it would be hard for me to do these handsome fellows in! Just another reason I love the Camphill community for providing us with good, homegrown food.


My recipe for Irish Bennies was recently published by the Food Bloggers of Canada – do check it out if you’re interested in an Irish brunch for Paddy’s Day.


Speaking of Paddy’s Day (and the Food Bloggers of Canada), I will be sharing the recipe for these Irish Coffee Donuts (with spiced whiskey crème pâtissière and a deep espresso glaze) this March, so keep an eye out for that!

This coming weekend I am so excited to be attending the Parabere Forum in Malmö, Sweden. This is technically a work trip, since I’ll be writing articles about the forum for several publications, but I’m looking forward to meeting a lot of inspirational voices in food and food security. I know my horizons will be broadened. I’m going to learn a lot. And I’m going to be able to spend some time in one of National Geographic’s “Places You Need to Visit in 2018” with my husband and baby. So. Pumped.

And as I’ll be in Malmö for the weekend we will naturally also spend some time in Copenhagen. T’would be rude not to.

To close, here’s a picture of Ciara and her favourite friend.


Happy March, everyone!



Interested in Becoming a Chef?

  • Are you Irish (or legally living in Ireland)?
  • Are you currently unemployed or working seasonally?
  • Interested in food?
  • Free for roughly the next 12 weeks?

You should take the School of Food’s new 11-Week Commis Chef Training Course!

I will be teaching this course alongside revered Irish chef Dermot Gannon of The Old Convent (located in Clogheen, South Tipperary – near The Vee!). Dermot has won numerous awards in the past several years for his inventive, delicious take on modern Irish cuisine. He’s a great guy to work with and learn from.

This course will equip applicants with the necessary skills needed for an immediate start in a restaurant kitchen. From week 7, the students will spend one day per week working in the industry under one of our roster of great local chefs.

Oh… I forgot to mention: it’s fully funded (we are operating in conjunction with Taste 4 Success Skillnet) which means successful applicants will have to pay €0! We’ll even buy their uniforms. It’s a great course to take if you’re wondering if a career in food is right for you.

At 11 weeks, the students will be professional-kitchen- ready. They will have attained a transferable skill, a certification (QQI Level 4 Equivalent) and all the necessary safety/sanitation training.

If you’re interested in this course – or know someone who might be – click on the link here, email us at or give us a ring at 056 775 4397. We’d love to meet with you!

Listen here to my radio interview with KCLR 96FM for more info (starting at minute 20).

*Classes start on February 26th.

janine kennedy

Green Sheep Charity Tapas Pop-Up

On November 25th, The Siùcra Shack (my small business), Hedgehog Bakery and The Green Sheep got together for a pop-up tapas night in Thurles. Ìt came about because my friend Lucy, who owns The Green Sheep, was involved in a fundraiser for the Mill Road Riding Club. Members of the riding club were hosting “Come Dine with Me” style nights in efforts to raise money to purchase a special needs saddle for the club.

Lucy thought she would take it one step further and host a pop-up restaurant night with live music, tapas-style eats (meaning food you can eat while standing up!) and a few drinks.

Since I run my business out of Lucy’s cafe, it was natural for me to get involved. We invited our friend Mags to join the fun – she is a boulangiere extraordinare and, if you were at Savour Kilkenny this past October you may have seen her demo on the live stage. A lady of many talents.

Together, we developed a menu for the night: local cheeses (Knockdrinna, Cashel Blue, Derg Cheddar, Cooleeney) and charcuterie (from Irish Piedmontese Beef and The Wooded Pig) with our own pickles, Mags’ bread and chutney from Ayle Farm were the first course. For a starter, I made fresh haddock and cod fritters with warm lardons and preserved lemon salad with buttermilk herb dressing. Then, for the main course I made bulgur wheat salad, tahini-infused remoulade and slow cooked harissa lamb shoulder. We finished the evening with my chubby churros (they were extra eggy; therefore, extra chubby!) and hot fudge sauce.

We sold tickets for €30 per person or €50 per couple. A full house ensued, and we had such a fabulous night. Not without a few hiccups, but it being our first pop-up we were expecting the unexpected. Food producers around the community donated food for the night and everyone says they had a wonderful time.

Now that I’m headed off to Canada from Christmas, I will be sourcing some very special ingredients for our next pop-up. I’m not giving anything away, but I hope everyone who attends likes pork. That’s all I’m going to say about that.

For now, enjoy this mix of photos and video clips I put together from the night. Most of said photos and videos are from the lovely Sinead of Delalicious – I don’t think we would have had nearly as good as night if she hadn’t shown up! What a great human being she is.

‘Til next time, friends.


Warm Yule Ol & Bacon Dip with Pretzel Bites


*Is this post sponsored? No, but I am friends with the owners of this business, I get free samples sometimes and they have donated to events I’ve put on in the past. That said, I wasn’t asked to write this. I like this recipe; it’s seasonal and relevant. I hope you like it, too!*

It’s the most wonderful time of the year!

Yes, folks, it’s officially the holiday season in Ireland. My Siùcra Shack Christmas Cake is on sale at The Green Sheep, I’ve been very, very busy with holiday parties, craft fairs and our first Green Sheep pop-up event (which will be explained in greater detail in my next post).

It’s also that time of year where my favourite local brewery brings out their Christmas beer! I wrote recently about White Gypsy, a craft brewery in nearby Templemore run by my friends Cuilan and Sally Loughnane, during Indie Beer Week when they had an evening barbecue. It was a great night and, with their recent rebrand, a great way to launch their new look.


Cuilan developed this special Christmas beer, called Yule Ól, fashioned after the holiday beers found in Scandanavia (generally called Juleøl; for more information on Scandanavian Christmas beers this Serious Eats article is great).

White Gypsy Yule Ol is an easy-drinking, medium-dark beer that’s been aged in an oak barrel. I first tried it two years ago when I was featuring White Gypsy in an article for The Tipperary Star. That’s when I took these photos, so while the branding in this post is a bit dated (see above photo for the new look), this recipe is one I’ve been using ever since.


Crispy bacon lardons, sharp cheddar cheese (I like to use our local Derg Cheddar, but any aged cheddar will do) and a scattering of spring onion, along with the beer, make this an irresistibly delicious dip. The most appropriate accompaniments for a hot beer dip are pretzel bites – preferably homemade. They are really easy to make, so do give them a try alongside the dip recipe. Crispy pretzels will not be as good; soft store-bought pretzels are a fine substitute.

This hot dip just screams Christmas to me. My brother made it for me a few years ago (obviously with different beer, but I digress), so I have to credit him with the idea (thanks Rory!). Make it this Christmas and share it with your family and friends. You will be popular. If that kind of thing matters to you.

Interested in other Winter beers you can find around Ireland this year? This article from is a good place to start!


Hot Yule Òl & Bacon Dip with Pretzel Bites


For the pretzel bites:

4 1/2 cups/600g plain flour

3 Tbsp baking soda

1 Tbsp dry active yeast

1 tbsp honey

1 1/2 cups/375ml warm water

2 tbsp salt

1 Tbsp oil

Flaky Sea Salt (for pre-bake sprinkling)

For the dip:

1/2 cup/125ml White Gypsy Yule Òl (or another lager/ale)

1 package pre-cut bacon lardons or pancetta (about 100g)

2 Tbsp butter

2 Tbsp plain flour

1 clove garlic, minced

1/4 tsp cayenne pepper

1 heaping tsp dijon mustard

3/4 cup/200ml milk

1 1/2 cups/400g shredded sharp cheddar-esque cheese (Derg Cheddar or Daru – both Tipperary cheeses – are divine in this dip)

Sliced spring onion or chives, for garnish

Salt and pepper, to taste


Make the pretzel bites:

  • In a bowl, activate the yeast by combining it with the honey and warm water. Let this sit for 5-10 minutes until the yeast is “blooming”. Add the oil, salt and flour.
  • Mix and knead for 5 minutes. Place back into the bowl, cover with a clean cloth and let rise one hour.
  • Punch down the dough. Divide into six portions. Roll each portion into a long rope, then cut each rope into 2 inch pieces.
  • Bring a large pot of water to a boil. Add the baking soda, then boil each piece of dough until it floats to the top of the water. Place the pieces on a clean towel, briefly, then transfer to a parchment-lined baking sheet.
  • Sprinkle each piece with a generous amount of flaky sea salt. Bake in an oven preheated to 200°C (400°F) for about 15 minutes. The bites should be a dark golden brown and chewy but soft.

Make the dip:

  • In a heavy bottomed saucepan, fry the bacon or pancetta until crispy. Remove and drain on paper towel.
  • In the same pan, add the butter and then, once melted, add the flour. mix well and cook over medium heat for one minutes. Add the beer and cook for another minute before adding the milk. Cook slowly, stirring constantly, until thick. Remove from heat.
  • Add the cheese, dijon and cayenne. Stir until the cheese is melted and everything is incorporated. Season to taste with salt and pepper.
  • Pour the dip into a bowl and scatter the bacon over the top, as well as the finely chopped spring onion/chives. Serve immediately or reheat the next day to serve with the pretzel bites.


Gateau Breton aux Pommes

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This time last year, I was frolicking (OK, well, no – I don’t actually frolic) around Brussels with a great group of girls. We took off for a weekend of rest, frivolity, food and shopping. I actually had the best time, even though I was pregnant, sick with a horrendous chest infection and couldn’t imbibe in Brussels’ famous beers. I swore I would go back, and I will – probably with my husband – sometime in the next few years.


Even though I couldn’t drink with the rest of my friends (save for one, who was as pregnant as I was at the time), bon vivant I am,  I still over-indulged. Friends, being pregnant in Brussels isn’t so bad. Sure, you can’t drink the beer, but you’re surrounded ON ALL SIDES by waffles and chocolate. And, my personal favourite, speculoos!


I packed so much eating into those two days, I’m amazed they didn’t roll me off the plane when we got back to Dublin. Waffles three times a day were a must.

“Just plain, no toppings, please! I’ll take six to go.” Hot and fresh off the iron, biting into a doughy Liege waffle was like taking a bite into heaven. I never wanted to be far from those angelic delicacies.


Belgian frites were a must, at least twice a day. Triple fried in beef fat with a side of truffle mayo? Why not. I’M ON VACATION.

Moules-frites, fricadelle, chocolate (MOUNTAINS OF CHOCOLATE), nougat, pain au chocolat – I even over-indulged in some Turkish cheese pastries I found on our final morning. Everything was delicious. Drunk food and pregnant food are basically the same thing, and Belgians are really good at both drinking and creating drunk food.


Can I let you in on a secret? The absolute, VERY BEST THING I ate while in Brussels wasn’t Belgian; it was French – from Normandy, to be exact. It was a caramelized apple pancake at Chez Leon, an old-school restaurant best known for their moules-frites. I didn’t enjoy my moules-frites very much, but I would return to this restaurant just for the desserts.

It was perfect. Sweet, but not too sweet, cooked table-side by our very entertaining waiter, served hot with a dollop of vanilla ice cream melting over the top – it was just what I needed after a highly anticipated, then disappointing dinner. My friends ordered other desserts but nearly everyone ended up taking a bite (or two) of my pancake; it was just so scrummy.


Now, a year on, I’m just after turning 33. For my birthday I really wanted to replicate these flavours – my favourite flavours. I’m lucky to have an October birthday in Ireland – it’s peak apple season. Using tart cooking apples (like Bramleys) in this Gâteau Breton aux Pommes is a must, but equally important is the salted caramel sauce to drizzle over top.

This cake uses A LOT of butter and eggs, but no milk. The consistency post-bake is nearly custard-like, or that of a baked pudding. Your fork slides through the layers of sponge and apple with ease and the caramel adds the perfect amount of sweetness. I think this will be my birthday cake for years to come.

Recipe via Bon Appetit



Vegan Creamy Tomato Soup with Foccacia


I’ve learned so much over the past few months.

I’ve learned that it’s possible to function on one hour of sleep. I’ve learned that you can learn to function on one hour of sleep and absolutely no coffee because coffee affects your baby’s reflux. I’ve learned that you become a really awful person when you only had one hour of sleep and no coffee, and your other children tend to bear the brunt of that (sorry Maeve and Ciara; I’m going to make it up to you!).

I’ve learned that, whenever possible, you shouldn’t have a baby around silage/calving time. I’ve learned to let some things go – ok, a lot of things – ok, ALL OF THE THINGS.

I’ve learned to give my husband some extra credit, because he works really, really hard and is a good human being.

Most importantly, I think, I’ve learned to go easy on myself. Because this parenting thing is hard. Because I, like so many other women out there, am my own biggest critic. And I don’t blog enough/exercise enough/play with my kids enough/read enough/socialize enough. And I drink too much wine/avoid annoying tasks/spend too much money/am too selfish. Enough, already.


Life is short. You’ve heard it before. But in the past few weeks there has been a lot of death – deaths in Canada, deaths here in Ireland, horrible atrocities committed around the world in the name of religion/ideology. And I’m here, safe and healthy with a safe and healthy family. In any case, life is far too short to spend it irrationally angry and blaming myself for not being perfect.

My posts have become a lot more introspective lately. I really think writing helps work out the kinks in my brain (and there are many). I also think the early days of motherhood can make you lose sight of yourself and your abilities. This can be kind of devastating in a first-world-problem kind of way, when you’ve spent your life having a really firm, if fluid/constantly changing, view of who you are. When I write down phrases like “first world problem” I tend to cop on a bit.


The way you treat your body helps work out brain kinks, too. Now, I’m in no way vegan. I’m not really interested in giving up cheese. Or my thrice daily latte (doesn’t bother the baby anymore!). But I have drastically changed my diet, and it’s not only helped me lose that last bit of baby weight – combined with a good daily dose of vitamin supplements, it’s helped my mental health a great deal.

I love this soup because it has all of the comfort and warmth of a full-fat cream of tomato soup with none of the dairy. The coconut milk is just sweet enough to balance the acidity of the tinned tomatoes and the whole thing comes together in just a few minutes.

The foccacia is made with my mom’s famous pizza dough recipe. I make the recipe and allow the dough to rise for around 1.5 hours. When it’s doubled in size, I punch it down, divide it in half and press each half of the dough into two rectangular cookie sheets. You can roll it out on a floured surface to fit the pan or just press it into an oiled cookie sheet with your hands.


Once it’s spread out, I gently dent the dough all over with my fingertips, brush the top with olive oil and sprinkle with an array of toppings. The toppings can literally be anything (olives, roasted peppers, rosemary, garlic) but if I’m rushing I just give the top a good sprinkle of flaky sea salt and dried mixed herbs. Bake it in a really hot oven (up to 500°F/250°C) for 20-25 minutes, until the edges are golden brown and crisp. Use another sweeter in the dough if you’re vegan and don’t like honey. This is the perfect dipping bread for a creamy soup. Like this one!


Vegan Creamy Tomato Soup


1 large onion, diced

2 cloves garlic, minced

1 carrot, diced

1 Tbsp coconut oil

2 cans diced tomatoes

1 can full-fat coconut milk

2 cups/500ml hot vegetable stock

Salt and pepper, to taste

Fresh basil, for garnish


  • In a large, heavy-bottomed pot, heat the coconut oil over medium-high heat. Add the onion and carrot and sauté for 10 minutes, then add the garlic and cook for an additional minute.
  • Add the tomatoes and hot vegetable stock; bring to a boil.
  • Turn the heat down to medium and simmer for 20-30 minutes, adding more stock (or water) if necessary.
  • Blitz the mixture using a hand blender and return to the heat. Add the coconut milk and bring back to a simmer. Cook for another 10 minutes, then season liberally with salt and pepper.
  • Serve hot, garnish with basil and serve with warm foccacia.

Coconut Chickpeas with Spinach


The past four months have been both one of the hardest times of my life and, mercifully, one of the fastest. Here we are, after a summer full of Canadian visitors and weekend trips, back to just the five of us in our little, ramshackle farmhouse. And I’m happy.

I did not spend the past four months feeling happy. Sleep deprived, unnerved and slightly depressed were my main emotions, with brief respites of happiness. But now I’m feeling happy again.

Postpartum Depression is a real thing, and something that shouldn’t be as stigmatized as it is. That said, I don’t think I had it – a form of it, perhaps, caused by a very irritable newborn and no sleep – but it was close enough to the real thing to make me understand how mothers suffering from extreme PPD must feel. It’s certainly not something I want to go through again.


Photo by my brother Rory. Thanks bro!

My baby girl is happy now, too, though, which is the reason I’m happy. The hours-long screaming sessions are a thing of the past, she is feeding regularly, finally seems to actually *enjoy* eating and loves being out and about. She’s even handling short car rides with very little crying. We took her for her first “swim” at a local community pool today and she happily floated around in my arms while Maeve splashed, jumped and played (Ciara stayed in her Dad’s arms the entire time – she is not a fan of the pool).

Sure, she still doesn’t sleep through the night. Maybe she never will. But she is happy and content, which makes my life a lot less stressful and worrisome. I can handle the sleep deprivation for a while longer.

So, with a happier baby, my days spent caring for three-under-four have been less daunting. Some days are bad, but for the most part we’re having fun, the house hasn’t been condemned and I haven’t torn out my hair. My mom, after spending two months here, went back to Canada last week, though, so I definitely find myself running low on energy by the end of the day.


I’d love to know what other moms out there do to make their day-to-day more organized and efficient, to the extent that they’re able to sit down and eat something other than toast scraps and cold tea.

I have a small system in place that is mostly working. Mostly. If we’ve had a bad night, the day is going to be terrible – there’s no way around that. But if I was able to get a bit of sleep, my weekdays usually look like this:

  1. 7am – Maeve comes into my room to let me know she and Ciara are awake (as if I couldn’t already hear them shrieking in their bedroom).
  2. 7:30am – both kids have eaten breakfast, baby has nursed and is *hopefully* playing in her playpen (sometimes she’s crying).
  3. 8am – Maeve’s lunch is packed and she is dressed for school.
  4. 8:30am – Ciara and Aine are dressed and I have somehow managed to make donut dough.
  5. 9am – I have some kind of outfit on and have plastered my face with BB cream and mascara (though no amount of BB cream will erase the last five years, I fear).
  6. 9:15am – Kids are in the car (no small feat) and Maeve is dropped at school.
  7. 9:35am – The other two kids are dropped to my friend for two hours.
  8. 10am – I make donuts at The Green Sheep (though currently this is only three days per week).
  9. 11:30am – Collect the two small kids and drive to Maeve’s school.
  10. 12pm – Collect Maeve from school and drive home.
  11. 1pm – Ciara goes down for a nap, I try to eat something, Maeve watches TV or goes outside to play.
  12. 2pm – Hopefully Aine is napping, Ciara is still napping and I am getting housework done. Also starting dinner now.
  13. 3pm – All kids are awake. We go outside, or to the shop, or if it’s raining and dreary we watch TV, do puzzles and colour.
  14. 5pm – I call Pat to make sure he’s leaving work (work is a 1.5 hour drive away!). I try to handle a cranky baby, cranky toddler and demanding four year old while keeping my cool and finishing dinner. Sometimes I shout. Ok, I usually shout. Any cleaning I’ve accomplished during naptime has been ruined. The entire house is a mess.
  15. 6:30pm – Pat arrives. I immediately throw the baby at him (not literally; I’m not that bad… yet). We tackle bedtime together – bathing, a bottle of milk for Ciara, stories, pj’s, songs, teeth-brushing and cuddles.
  16. 7pm – The bigger girls are in bed. Pat eats his dinner and sometimes I try to tidy again, but not always, then I try to have a shower, but not always and a few nights a week I run, work out or meditate (but not always). I always end up on the couch with a sleeping Aine sprawled over me.
  17. 10pm: I try to put Aine down in her bassinet, which is sometimes but not usually successful. Sometimes she’ll sleep til 2:30am and sometimes she’ll wake up immediately. She always ends up in bed with me and will wake 2-3 times before we all wake up and start again.


Leftovers have been my saving grace for a healthy mid-day meal, so I try to make larger amounts of our dinner and eat the remainder for lunch. This Coconut Chickpeas with Spinach is one of my favourite meals. It’s tasty, comes together in less than an hour, and is nice with brown rice but stodgy enough to eat on it’s own, like a stew.

If you don’t like chickpeas you can substitute them with: firm white fish (like cod), chicken, paneer (or, if you don’t have paneer, use halloumi – it’s just as good!) or sweet potato. If you don’t like coconut milk, like my husband, you might still like this, like my husband.

It’s a beautiful dish and I’m no nutritionist (I make donuts for a living) but I think it’s also really healthful and makes me feel good. And, bonus for us crazy-busy moms, it’s even better the next day (and the day after that!).

*Most importantly, if you think you or someone you love is suffering from postpartum depression, click on this link for some much-deserved support (and, by the way, you’re doing a great job).


Coconut Chickpeas with Spinach


2 cans drained chickpeas, rinsed in cold water

1 large head/bag of spinach, washed

1 large onion, thinly sliced

3 cloves of garlic, minced

1 hot chili (I use bird’s eye chilies here but any will do), finely chopped

coriander stalks, finely chopped (a handful)

1 Tbsp coconut oil

750ml/3 cups hot vegetable or chicken stock

2 tsp curry powder

1 can full-fat coconut milk

1/2 lemon, juiced

2 tsp salt

Fresh coriander leaves, for garnish


  • Heat a heavy-bottomed pot or dutch oven on a medium high hob.
  • Add the coconut oil, sliced onion, minced garlic, chili and coriander stalks. Cook until soft and fragrant, about 8 minutes.
  • Add the curry powder. Cook for one minute.
  • Add the chicken or vegetable stock; bring to a boil. Then add the rinsed chickpeas.
  • Simmer on medium for about 30 minutes, until the stock has reduced by half and the chickpeas are tender. Add the coconut milk and bring to a simmer once more.
  • Continue to cook the chickpeas until they are tender and have taken on the flavour of the broth (you will have to taste to know for sure; canned chickpeas can taste artificial if they haven’t been cooked for long enough).
  • Add the spinach to wilt. Season with salt and lemon juice.
  • The dish is complete when the coconut milk has thickened into a light, gravy-like sauce and the chickpeas are fully cooked and tender.
  • You can eat this like a stew on it’s own, or with hot brown rice. Garnish with fresh coriander leaves.
  • It will keep in the fridge for up to four days. Served with rice or flatbread, this will feed four hungry adults. It’s nice paired with beer – a wheat beer or pale ale goes really well.
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