Edamame (green soyn bean) 
Edamame (green soyn bean)
Last year I grew edamame in the outside bed and did not work. This year grow in the green house, the leaves grow big but not a lot of beans formed. Still very nice to have a variety of veg to eat, wonderful finger food.
White egg turnip is a small size root, but has very healthy giant leaves. It is nice to have these leaves now when there is not a lot of harvest, other than some salad leaves and cabbage leaves.
Other than stir-fry, make soup, pickle, I have to think of more ways to use them up.
Baked nutty turnip
green Baked nutty turnip
green
1. Blanch leaves in a soup to soften, cut small, season with salt, pepper, add in chopped nuts and grated cheese.
2. Pour in baking dish, add mixture of 2 eggs and 150gm milk, bake at 170˚C until set, around 30 minutes.
10 months honey
fermented garlic
Honey fermented garlic is improving all the time, just a few cloves left, good to be able to see and taste the transformation. It is now beigh brown, very crunchy, lost most of the spicy flavor, and have some sweetness from the honey.
The liquid is used as a not very sweet syrup with a hint of garlic.
I will make a lot more this year!
Thought of another way to use white egg turnip, zero carbohydrate!
White egg turnip
canepes
1. Cut white egg turnip into disc.
2. Mix semi-dried tomato with olive oil, salt and pepper, place on top of turnip, garnish with some cheese or herb.
A cake using peanut butter and no other oil, gives it a dense firm texture and stay moist for a few days.
Ginger chocolate peanut
cake 
Ginger chocolate peanut
cake
peanut butter 120gm
milk 150gm
sugar 40gm
2 eggs
cocoa powder 20gm
flour 100gm
pinch of salt
1 teaspoon baking powder
stem ginger
1. Mix first 4 ingredients, fold in the mixed next 4 ingredients, add stem ginger (raisin etc).
2. Pour into a well greased baking tin, bake at 180˚C until firm, around 40 minutes.
Fresh cheese white egg
turnip salad
Continuous harvest of white egg turnips, love it raw, this time served with fresh cheese and rocket salad.
Seared scallop with
white egg turnip
I am always thinking of what to serve with scallop, to compliment the mild flavor and soft texture. This raw white egg turnip is pretty good, cut into strips, season with a little salt, the crunchy and juicy nature goes well with seared scallop.
Broad bean and pea in green house 
runner beans being planted in greenhouse 
bed of tunip in the far side, and carrot in front 
started planting in the outside beds 
balted Savoy cabbage is very sweet
This year I have improved, from April onward, I have enough green leaves to harvest for all meals (Spring cabbage, Savoy cabbage, beetroot leaves, rocket, bolted turnip green, Daikon green, chicory etc), just need to buy root veg and peppers to vary the diet.
The most recent harvest is white egg turnip, small round ball pure white turnip that is commonly grown in Ireland. The leaves are big and rough, similar to Daikon, unlike the smooth leaves of turnip.
white egg turnip
While Daikon is crunchy and sweet (especially the top part), white egg turnip is dense, soft and sweet, lovely to eat raw, really like a slow growing version of Daikon!
Left behinds of cooked duck are being refreshed and enjoyed again, in different flavors.
duck chutney baked rice
1. For the breast part, season with soy sauce, brown sugar, 5 spices powder, brandy and any sour sweet chutney e.g. lemon chutney. Place on top of hot cooked rice, bake at 180˚C until hot, around 20 minutes.
duck with peanut Mala sauce
2. For the other parts, cut meat and skin into strips, season with salt and pepper, stir-fry to warm up and release oil, add daikon strips, cook until soft.
Make a sauce of peanut butter, XO sauce or Mala sauce, mustard, honey and soy sauce. Mix with hot duck and daikon, and some fresh herbs.
Langoustines is only good when alive or very very fresh, they are delicate and do not travel well. Once not that fresh, the texture deteriorate fast and becomes mushy after cooking. Overcooking also make them mushy, which is why I really order them in restaurants.
Live Belmullet langoustines 
Live Belmullet langoustines
These are delivered alive, I keep them in salt water with some rice wine, cover with lid and let them drink, and hopefully clean out the last bit of stuff in their gut.
Blanch in a pot of boiling water one by one, until the tail curl up and water reboil, around 15 to 20 seconds, cool down naturally. Peel when cool enough to handle, they will be semi-raw and warmed through, the best combination of sweet flavor and crunchy texture.
Live Belmullet langoustines soup
The claw and shell is cut up, stir-fried in some butter and made into soup.
Giant Achill Island oyster 
Giant Achill Island oyster
Online fishmonger gave me some giant oysters from Achill Island to taste. I have never eaten oyster with knife and fork, and will not do that again.
The flavor and texture is fine, just like normal oyster. I just don't find is appetizing to look at the brown/black internal organ of oyster.
Baked sardine toast
Instead of having sardine as such, I baked it on toast, for a different look and taste.
Break up sardine, mix in herb, chili flakes, black pepper and brown sugar, pile on a slice of bread, sprinkle sesame on top, bake at 170˚C until warm through and surface slightly golden, around 20 minutes.
Easy to please, tasty pork and even more tasty rice dish, and no need to work over the hot stove.
Miso pork baked rice
1. Cut shoulder or leg pork into pieces, season with miso, salt, brown sugar, 5 spices powder, rice wine and corn starch, for at least half an hour.
2. Cook rice, if bake in the oven, mix one portion rice with 1.5 portion of (by volume) boiling water, cover, 180˚C for 30 minutes.
3. Mix pork with bell pepper pieces and parsley, place on top of rice on one layer, with any remaining marinade. Bake at 200˚C without lid, until pork cooked and slightly golden at corners, around 15 minutes.
Apple cake
Apple cake
Saw this way of making apple cake on internet, curiously simple, tried it and result very good, crispy top and soft fragrant apple layer.
1. Cut apple into slices, mix with lemon juice and cinnamon powder, place in well buttered baking dish.
flour on top of apple
2. Mix well 150gm almond flour, 30gm flour, 60gm sugar and 1teaspoon baking powder, spoon dry ingredients on top of apple, an even layer.
egg butter on top of dry ingredients
3. Whisk 3 eggs with 50gm melted butter, spoon on top of dry layer, cover evenly.
4. Sprinkle a little sugar on top, bake at 180˚C until golden, around 40 minutes.
Big meaty Irish razor clams, delivered alive, and so able to keep for a while to clean out the sand in their body. I soak them in salted water, with some whole meal flour added, for at least half a day, for them to feed, drink and empty out the tummy of sand. This time, I kept them for a day in the outside cool air, changing water half way.
rinsing razor clam
In the second round, the brine is flavoured with rice wine and white
pepper, I thought why not season them while soaking, can only enhance
their taste.
An hour before cooking, place them vertical in a pot, with the ‘mouth’ side down, to drain excess water from the body.
blanched razor clam in hot pot
Blanched in a simple seaweed broth for a few seconds, the time needed to
easily remove the meat from the shell, and is just cooked.
Amazing sweet umami flavour, and crunchy texture, goes well with Black bean chilli sauce.
I like to cook them in hot pot, cook as you eat, one by one, every piece
the correct cooking degree, and hot, wonderful healthy slow cooking.
Male spider crab
1.2 kg male spider crab, meaty and sweet, it is not often to get spider crab even though there is a lot in Irish sea. Few locals eat them and so most got exported if fishermen has connection with a dealer nearby. Lucky that the on-line fishmonger can get it, sometimes, and the price is very good, Euro 10.
Steam for 18 minutes.
Miso baked eggplant
Inspired by the eggplant dish eaten at LESS, Bruges, I tried to see if it is easy to get that result. Yes very easy, tasty and melt in the mouth, it is the latest best way to enjoy eggplant for me.
1. Cut eggplant into 1.5cm thick slices, cut big criss cross pattern half way deep on the slice.
2. Brush soy sauce on top, then olive oil, then light miso, finally sprinkle some sugar. Bake at 200˚C until surface golden and eggplant soft, around 30 minutes.
It is an upside down cake with a lot of apple and some cake, healthy and less heavy version that I prefer.
Apple coconut almond cake Apple coconut almond cake
1. Butter and flour a baking dish, sprinkle a layer of desiccated coconut at the bottom.
2. Cut apple into slices, arrange as rows in the baking dish, filling the bottom. Spinkle sugar and cinnamon powder and or lemon juice to your taste.
3. Make a batter of :
4 eggs
200gm almond flour
40gm flour
1 teaspoon baking powder
80gm sugar
60gm melted butter
4. Pour batter on apple, with a cloth on the table, shake the pan so that batter fills the spaces between apple.
5. Sprinkle a thick layer of desiccated coconut on top, press gently into batter. Bake at 180˚C until golden, around 45 minutes. Turn upside down and serve.
Cherry tomato and khol rabi
A little healthy and crunchy snack for evening drinks with vegetarian friends. The cherry tomatoes were last year's harvest, skin removed, semi dried in drier, stored in freezer. Just need to mix tomatoes with olive oil to re-fresh before using.
For khol rabi, cut into cubes and season with salt and pepper for half a day.
After a week of hot weather in end March, the row of rocket went from nice medium size to giant size leaves. The flavor is strong and cannot eat a lot as salad. Thought of using it like Ma Lan Tau 馬蘭頭, and found some bacon to serve with.
Rocket and bacon
1. Roughly chop rocket into small pieces.
2. Cut bacon into cubes, cook until brown, when slightly cooler, mix in rocket.
giant row of rocket leaves
