Corner House Bistro, Athlone

Corner House Bistro Samosas

I have a new restaurant crush in Athlone, home of The Left Bank and Kin Khao Thai. The new place I've fallen for is The Corner House Bistro on Dublin Gate Street. I had the chickpea samosas above and my husband had excellent falafels. I'm not sure how often the menu changes but I will be happy to go back and have the falafels all to myself. Their cakes looked equally fab so even tea and buns will do. The chef is formerly of the excellent Wineport Lodge so, really, how could you go wrong?

3 BEAN & BASIL SALAD

Three Bean and Basil Salad

More salad, seeing as I promised. I am having this one with dinner. The last time I made it I added flaked almonds (because I had them) but there are none in the press today. The almonds make a nice crunch and should be added just before serving.

INGREDIENTS - serves 2

450g tin of mixed beans (mine was cannellini, flageolet and adzuki)
quarter red pepper, finely chopped
half small onion, finely chopped
1 garlic clove, crushed
1 tsp red wine vinegar
1 tsp olive oil
a few basil leaves, torn up small
1 tbsp of flaked almonds (optional)

METHOD
Rinse the beans in cold water and drain
Bung them into a bowl and mix everything else in
If using flaked almonds, add before serving and mix through - doneski!

CARROT AND CUMIN SALAD

Carrot and Cumin Salad, at our July picnic in Glasson - Bean Salad recipe soon!

Where has the summer gone? I promised salad recipes!

After a week in the States, followed by my 97 year old Granny-in-law's funeral (and so days and days away from home) my good eating habits have gone out the window. But I am back on track this week and doing my best to return to eating salads every day.

I had a rocket, pepper and avocado salad for lunch today, accompanied by this lovely lemony carrot and cumin salad. It's best made a few hours ahead so that the flavours can marinade nicely. This recipe serves two people.

INGREDIENTS
2 large carrots, finely grated
juice of half a lemon
1 tablespoon pumpkin seeds
1 tablespoon sultanas or raisins
half teaspoon of ground cumin
quarter teaspoon of ground coriander
1 teaspoon rape or olive oil
half teaspoon of honey
pinch salt and pepper

METHOD
Mix the carrots, seeds and raisins in a bowl
In a jug, mix the lemon juice, oil, spices, honey salt and pepper
Pour the marinade into the carrot mix, stir well, cover and leave for a few hours or overnight.

CHOCOLATE BISCUIT CAKE

Juno with the Chocolate Biscuit Cake - it's a real slab

I have become a chocolate cake fiend. I used to HATE chocolate cake but clearly I was eating the wrong ones. Lately, I can't get enough of good choccie cake and I had a craving for Chocolate Biscuit Cake this week (why!?). I haven't eaten it since my mother used to make it when I was a kid.

I've never used condensed milk in a recipe before - it is amazing, gloopy sweet stuff, I have discovered. Anyway, I adapted this recipe and came up with this cake: a rich, no-bake delight.

 INGREDIENTS

300g dark chocolate, broken up

100g butter/marg, diced

1 teaspoon cocoa powder

1/8 teaspoon salt

397g tin condensed milk

250g digestive biscuits, broken into quarters

METHOD

- Line a 2 lb loaf tin with cling film

- Melt the choc and butter in a heatproof bowl over a pot of gently simmering water. Stir until smooth.

- Remove the bowl from the heat and mix in the cocoa powder and salt, then pour in the condensed milk, stirring well to combine.

- Add the broken biscuits and stir

- Pour the chocolate biscuit mixture into the lined loaf tin, pressing it down with a spatula.

- Put in the fridge for about 3 hours, or overnight, until set.

Juno made these Monsters Inc buns for her and her cousin Lyra (special pack from Aldi):