https://www.lovinghands.ie/recipes daily 0.75 2026-02-26 https://www.lovinghands.ie/recipes/majadera-lentils-rice monthly 0.5 2026-02-26 https://images.squarespace-cdn.com/content/v1/6909e2dfdb79623bc7fd688e/d52a6fd3-5adc-494f-8675-cc92f2de6660/IMG_5797.JPG Recipes - Majadera - lentils and brown rice dish - Ingredients 5–6 tablespoons olive oil 4 medium white onions, peeled 2 sticks of celery (with or without the leaves) 3 scallions - white and green parts 1½ cups brown rice (any type you fancy) ¾ cup black or green lentils 1 level teaspoon baharat spice mix – don’t skip it ½ teaspoon ground cumin ½ teaspoon salt (you can add a bit more if you like) ½ teaspoon turmeric ½ cup pine nuts 4 cups boiling water To serve (optional): a small handful of chopped fresh parsley or coriander or a mix of both https://www.lovinghands.ie/recipes/Blog Post Title One-3zaa9-zlxng-67tfc-6fepe-tbgnf monthly 0.5 2026-02-25 https://images.squarespace-cdn.com/content/v1/6909e2dfdb79623bc7fd688e/15882fa8-62b1-4138-9e33-ef62167ef622/IMG_5786.png Recipes - Divine Almond Cookies - Method Preheat the oven to 170°C (fan 160°C) and line a baking tray with baking paper. In a bowl, mix all the ingredients until you have a sticky dough that can be shaped into balls. If the mixture is very sticky, add a little more ground almonds. Using your hands, form balls from the dough, roughly the size of a large marble. Place on the prepared baking tray, leaving space between the cookies as they will spread during baking. Bake for 13–15 minutes, until lightly golden. The cookies will still be very soft when you take them out of the oven. Do not leave them in longer. Remove from the oven and allow to cool completely. As they cool, they will firm up and set. Store in an airtight container for up to 4 days. https://www.lovinghands.ie/recipes/seedsarckers monthly 0.5 2026-02-25 https://images.squarespace-cdn.com/content/v1/6909e2dfdb79623bc7fd688e/a797369d-8670-4841-93a7-82bfe4220866/IMG_5647+2.JPG Recipes - Seed-licious crackers - Method Turn on the oven to 140 °C fan (120 °C non-fan) and line two baking trays with baking paper. In a large bowl, mix all the ingredients to a smooth batter. Let the mix rest for 10 minutes; it will thicken slightly. Divide the mixture in half. Place one half on a lined baking tray, then cover with another sheet of baking paper and press it down with your hands so it’s even and very thin. Repeat with the second half on the other tray. Bake both trays together for 30 minutes, then swap the top tray with the bottom one. Bake another 30 minutes — at this stage, the crackers will look pale and firm. Increase the oven to 170 °C and bake for 10 minutes, then swap trays again. Bake for another 10 minutes at 170 °C. Remove from the oven and cool completely. Once cool, break into pieces and store in a jar. If you want square-shaped crackers, use a sharp knife or a pizza cutter right after you take the trays out of the oven. If any bits in the centre are still soft when you try to break them, pop them back in the oven for a few more minutes at 140 °C, then cool and jar. https://www.lovinghands.ie/recipes/blog-post-title-two-t5my5-k4xmd-67jzh-bzbf3 monthly 0.5 2026-02-26 https://images.squarespace-cdn.com/content/v1/6909e2dfdb79623bc7fd688e/058cd528-f934-4590-9056-7d30d76987ed/IMG_5787.png Recipes - The 50-50% Bolognese - Ingredients 500g minced beef or 250g minced beef and 250g minced lamb 400g vegetables - carrots, peppers, celery , tomatos, mushrooms, courgettes. 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