TASTE HEALTH CHRISTMAS - Maggie Lynch By Director of Cooking Studies - IINH
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TASTE HEALTH
CHRISTMAS
By
Maggie Lynch
Director of Cooking Studies
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
WELCOME TO THE
'TASTE HEALTH' KITCHEN
Christmas Entertainment!
With Christmas coming up I bet many of you, like
me, are longing to batten down the hatches, cosy
up by the fire, enjoy good food and wine, binge-
watch TV - and share it all with loved ones!
Endless months of dire predictions, fear and
stress have turned our world upside down we all
surely deserve a few days of relief – so now it’s
time for some festive cheer!
Food always plays a special role on Christmas
Day, and good meals made with fresh ingredients
- seasonal, local and organic if possible - can be
at the heart of every family celebration. So if the
recipes in this eBook help inspire you over the
festive period - maybe throughout the year? –
then that would make me very happy!
Merry Christmas to you and yours! – and may
2022 be a much kinder year to us all!
Maggie Lynch
1.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
CHRISTMAS COOKING TIPS FOR FAMILY AND
FRIENDS WITH FOOD SENSITIVITIES
Cooking for family and friends over the Christmas period can be daunting if someone with a food allergy
or intolerance is booked in! These days, chances are that someone in your circle will have a problem with
dairy, gluten, wheat, eggs, soya or some other food.
So what should we be aware of when preparing a meal for that tricky guest? Here are 10 handy tips to
make sure everyone has a happy, healthy Christmas.
1. Try to involve anyone with a special dietary requirement in your menu planning. Get them to suggest
their favourite foods, products, purchases, shops etc.
2. Fresh natural foods cooked from scratch are best: e.g. with meat, vegetables, fruit you know exactly
what you are getting.
3. Read labels. Single item whole foods - like meat, fish, eggs, vegetables, fruits - don’t usually carry a
label. If using packaged foods, read the ingredient list with special care. The longer this list, the more
removed from real food the item is. You can often learn to trust certain products and brands by what
else is mentioned on the package. Even better, check with your special guest which brands and
products they prefer to use.
4. You don’t have to make everything from scratch. Source allergen-free products, like gluten and/or
dairy-free Christmas pudding or mince pies, from reputable suppliers who guarantee no cross-contact
contamination.
5. To rule out cross-contact contamination for people who are especially sensitive, avoid foods from
bulk bins, hot/cold salad bars, and processed meats counters, as these are common sites for
contamination
6. Again, to avoid contamination, wash down kitchen counters and make sure all utensils, plates, pots,
etc. have been thoroughly cleaned. Even small residues of gluten/ egg/ nuts/ dairy/ soya, etc. can cause
allergic reaction in those severely afflicted.
7. Wash your hands before preparing allergen-free dishes.
8. Ask your guest if they want to make some items to bring to the party
9. Keep the menu and recipes simple: design the starter, main course, side dishes and a dessert to be
suitable for everybody, even those with food intolerance. Examples:
When making a gravy, if you thicken with arrowroot or brown rice flour this will suit the coeliac
guest and nobody will notice if you use all the lovely juices from your turkey or roast of choice.
To make a simple veggie soup, thicken it with potato or another starchy vegetable instead of
flour. Try using coconut milk instead of cow’s milk for a creamy soup.
Lots of cakes can be made without flour, e.g. homemade brownies: use ground nuts instead of
flour, and coconut oil/ odourless coconut oil, or a dairy-free spread (check the ingredients!)
instead of butter
10. Lastly - “The best meals are those prepared by loving hands!”
2.
HOT CHOCOLATE
BREAKFAST SMOOTHIE
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
3.
HOT CHOCOLATE BREAKFAST
SMOOTHIE
Prep Time 20 min Total Time 10 mins
Cook Time 10 min Servings 4
This creamy rich, protein-packed, naturally sweetened hot
chocolate breakfast smoothie can of course be enjoyed at
any time of the day. On long wintery evenings this is simply
sheer indulgence: a mug of natural medicine to hug and
enjoy!
Recipe developed for Natural Life Magazine - available in
your local health food store..
Ingredients Method
500 ml milk of choice - I used nut milk but 1. Place avocado, banana, oats, cacao, linseed, vanilla
whole dairy milk is fine extract, cinnamon, Manuka honey, Medjool dates,
1 small ripe avocado salt and 100ml milk in a high speed blender. Blend
1 large banana for 30 seconds until smooth. Whilst blending, heat
25 g GF jumbo oats soaked the remaining milk till hot, but not boiling
2 tbsp cacao or unsweetened cocoa powder 2. Add the extra milk to the blender and blitz again till
1 tsp linseed or flaxseed or chia seeds you get a creamy consistency. Pour into your
2 tsp vanilla extract favourite mug, then hug and enjoy!
1 tsp cinnamon
1 tbsp Manuka honey
6 Medjool dates pitted and soaked
Pinch Himalayan salt
Maggie's Tips
If the smoothie mixture is too thick, add a little warm water.
Need more sweetness? Add extra Manuka honey or Medjool dates or vanilla extract or cinnamon or use
coconut milk as this tends to be sweeter than all other milks.
Soaking oats aids digestion. Soak overnight is best, but for a quick fix pour a little boiling water over them
and leave to cool before using.
Left over smoothie…? Enjoy as a chilled smoothie or freeze in popsicles (for little ones) or in a freezer
container and scoop it out like ice-cream.
For a creamier version add 100g coconut yoghurt, full fat yoghurt or fresh cream.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
4.
SMOKED MACKEREL,
HORSERADISH & CHERVIL PATE
5.
SMOKED MACKEREL,
HORSERADISH & CHERVIL PATE
Prep Time 30 min Total Time 30 min
Cook Time 0 min Servings 8
This gently scented smoked fish pate makes for a lovely
starter, canapé or dip, or lunchbox, breakfast or dinner. It
will keep up to 7 days in your fridge so can be made well
ahead of time.
Sometimes the old fashioned recipes deserve to be
honoured and I hope I have done this recipe proud.
Ingredients Method
220 g smoked mackerel whole, from 1. Peel the skin off the mackerel and discard, then
sustainable sources separate the meat from the bone, removing any
60 g red onion finely diced (1 small onion) unwanted bones. Flake three quarters of the
200 g cream cheese mackerel into a food processor, breaking it slightly
100 g crème fraîche or sour cream as you go. Add the red onion, cream cheese, crème
Zest of 1 lemon fraiche, lemon zest, lemon juice and horseradish.
3 tbsp juice Whizz to the consistency you like (about 20-30
50 g freshly grated horseradish seconds). Season to taste.
20 g parsley finely chopped
10 g chervil or dill finely chopped Transfer to a bowl and fold in herbs and remaining
1/2 tsp cracked black pepper 2.
fish. Best served with wholemeal rye bread, thinly
1 Salt sliced sourdough or oat biscuits.
Maggie's Tips
I prefer to use whole smoked mackerel (on the bone) as it makes for a more creamy pate.
If you don’t want to use whole mackerel you can use mackerel fillets, but you will need to check for any
bones that escaped filleting.
Smoked salmon or smoked trout will also work well. Try to source organic or wild.
Use as a starter or dip, or serve canapé style on toasted sourdough bread, oatcakes or ryebread. Garnish
with thinly sliced cucumber, red onion, celery stick and lemon wedges.
Keeps in fridge up to 7 days.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
6.
CAULIFLOWER AND PARMESAN
SOUP WITH BROWN BUTTER
AND CRISPY SAGE
7.
CAULIFLOWER AND PARMESAN
SOUP WITH BROWN BUTTER AND
CRISPY SAGE
Prep Time 30 min Total Time 1hr 20 min
Cook Time 50 min Servings 8 - 10
Silky and smooth, this winter wonder soup will warm the
cockles of your heart and nourish mind, body and soul.
Cauliflower and cheese are a match made in heaven but
with the addition of brown butter and crispy sage it
becomes pure indulgence!
Ingredients Method
100 g butter 1. Heat a large saucepan, add 60g butter and melt. Add
40 g garlic finely chopped (3-4 cloves) garlic, cook for 1 - 2 minutes, stirring to prevent the
300 g onion finely diced (1 lge onion) garlic from burning. Add in the onion, leek, celery and
150 g leek finely chopped (1 lge leek) thyme, cook until softened and translucent (about 10 -
120 g celery finely chopped (2 sticks) 15 mins). Add the potato and cauliflower and cook for
10 g thyme leaves finely chopped (2 tbsp) 10 - 15 minutes, then add the stock. Bring to the boil,
250 g potato peeled and diced small (2 reduce heat and simmer for about 20 - 30 minutes
medium potatoes) until the cauliflower is soft and the potato almost
800 g cauliflower florets and stalk cut small (1 collapsing. Finally add the cream and cheese; as the
med cauliflower) cheese melts into the soup season with salt and
1.3 litre vegetable or chicken stock (2-3 Kallo or pepper.
Marigold stock cubes)
350 ml cream 2. In batches, fill a blender halfway with the soup mixture
120 g Parmesan cheese grated and puree until smooth (use caution when blending hot
Sea salt and crushed peppercorns to season liquids). Return pureed soup to pot and add more stock
Small handful of sage leaves or water for a thinner consistency, if desired. Bring back
to a low simmer.
3. Whilst the soup is cooking melt the remaining butter in
a small pan over medium high heat. When it starts to
Maggie's Tips foam, add the sage and fry, stirring, for 1 - 2 minutes
until crisp. Using a slotted spoon, transfer the fried sage
You can make ahead up to 2 days in to a paper towel. Season with salt flakes.
advance. Allow to cool, cover and leave
4 To serve: ladle into mugs or bowls, drizzle with brown
in the fridge until needed, or freeze for
butter and scatter with sage. Add extra parmesan if
up to 3 months.
desired.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
8.
BAKED HAM WITH SULTANA
AND MACADAMIA GLAZE
9.BAKED HAM WITH SULTANA AND
MACADAMIA GLAZE
Prep Time 15 mins Total Time 1 hr 45
Cook Time 1 hr 30 Servings 12
A trendy twist on the traditional ham. It also makes a great
Christmas table centrepiece before carving into thick
slices.Try to source organic or free-range if possible.
Ingredients Method
1.3 – 2 kg ham, boned and rolled 1. First weigh the ham to calculate cooking time – 20
1 cinnamon stick mins per 450g/1lb plus 20 minutes.
½ tsp cloves 2. Place the ham in a snug fitting pot. Add cinnamon,
½ tsp black peppercorns cloves, peppercorns, bay leaf, onions and garlic.
2 bay leaf Cover with water and bring to boil over high heat,
2 medium onions left whole peeled then cover with lid and simmer gently until cooked.
2 large garlic cloves whole 3. When ham is cooked remove from the pot to cool.
The Glaze (This can be done a day ahead). Remove the top
2 tbsp English mustard layer of skin to leave a thin layer of fat around the
2-3 tbsp honey meat. Lightly score the fat in diamond shapes with
¼ tsp ground cloves a sharp knife and place the ham in a parchment
3 tbsp golden sultanas lined roasting tin.
2 tbsp macadamia nuts or hazelnuts roughly
4. Mix honey with cloves, sultanas and macadamia
chopped
nuts, then set aside. Brush first with the mustard,
coating the fat well, before gently spreading the
honey, nut and sultana mix over the mustard.
5. Place in the oven at 180C for 20-30 minutes or
until the top has caramelised. Turn the pan around
a few times during cooking so the fat colours
evenly, basting if necessary.
6. Remove ham from the oven to rest for 15 mins
before carving. Can be roasted on the day, or up to
2 days ahead and served cold.
Maggie's Tips
Check with your supplier about soaking the ham – the time needed depends on how much salt
was used to cure it. Soaking time is usually 12-24 hours. Strain and follow above instructions.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission. 10.
For more information visit www.iinh.netFIG, CAMEMBERT AND
CARAMELIZED ONION TART
11.FIG, CAMEMBERT AND
CARAMELIZED ONION TART
Prep Time 45 min Total Time 1hr 30 min
Cook Time 45 min Servings 8
I recently made this elegant tart for a dinner party I was
catering and it wowed the guests. It’s light, creamy and
vibrant in energy, with subtle flavours and textures. It
makes for a trendy starter or main course if entertaining
vegetarian guests, or equally a lovely light family brunch or
supper dish.
Ingredients Tart Filling
50g butter
250 grams brown rice flour
1 tbsp fresh thyme leaves finely chopped
100 grams buckwheat
8 large eggs (organic or free range if possible)
50 grams tapioca flour
100 ml double cream
1 rounded tsp xanthan gum
200 g Camembert cut into small pieces
½ tsp salt
100 g Ricotta
½ tsp pepper
100 g Parmesan finely grated
250 grams butter
6-8 fresh figs sliced thinly plus extra for
50 g Parmesan finely grated
garnish
2 large eggs whisked (organic or free-range if
23 cm tart tin
possible)
50 ml water
Method
Pastry
1. Sieve all dry ingredients into a bowl. Rub butter into flour until it has a breadcrumb texture. Mix in the
Parmesan, then add egg and water. Bind together and form into a ball – it should come away cleanly from the
bowl.
2. Cling and place in fridge to rest (30 mins) before lining tart tin.
Tart Filling
1. Heat a large pan, add the butter and melt. Add the onion and fresh thyme and gently cook (30-45 mins)
over moderate to low heat until soft, translucent, golden and sticky.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
12.2. Roll out pastry as thin as possible (to €1 coin thickness) between 2 sheets of cling film. Using your rolling
pin, gently lift pastry (still wrapped in cling) and hold over tart tin. Peel off bottom cling layer and gently
lower pastry into tin, then press lightly in and around edges of tin. Trim and neaten the edges, holding back
a little extra pastry for shrinkage. Line pastry with parchment paper and fill with dried rice or beans. Place in
oven at 150 C for 15 minutes until pale and golden. Remove from oven, discard paper and beans, place back
in the oven for another 5 minutes, remove again and cool before adding the filling.
3. Crack eggs into a medium-sized mixing bowl, add the cream and lightly mix with a hand blender. Cut the
Camembert into small pieces, then add to the eggs along with the Ricotta, grated Parmesan and seasoning.
Lightly blend mixture again with the hand blender until it resembles egg custard. Set aside.
4. Spread the caramelized onions over the cooled tart base right up to the rim. Arrange 2/3rd of the figs in a
neat circle on top of the onions until the tart surface is covered, then pour the egg custard into the tart
case. Top with the remaining figs in whatever pattern your heart desires!
5. Gently transfer to oven - middle shelf - and bake for 35-45 minutes or until cooked and lightly golden.
Cool before slicing.
Maggie's Tips
Can be served at room temperature or slightly warm
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
13."The fondest memories
are made gathered
around a table."
14.WINTER SPICED RED CABBAGE
KRAUT
15.WINTER SPICED RED CABBAGE
KRAUT
Prep Time 1hr 30 Total Time 6 days
Cook Time 0 min Servings 20
Sauerkraut is one of my favourite fermented foods,
specially when I spice it up a bit! And it's so quick, simple
and cheap to make at home.
You can use any type of cabbage - or a few together - and
add other vegetables: carrots, beetroot, cauliflower, radish,
kohlrabi, French beans, cucumber, as well as herbs and
spices to create a variety of combinations and flavours of
kraut.
Eating fermented vegetables regularly is one of the very best ways to keep your intestinal health in good shape, by
helping to nourish and balance trillions of beneficial bacteria and other microorganisms that live mostly in the
colon/large intestine. This is your microbiome; while essential for health it can be damaged by such things as
antibiotics, some other medications, chronic stress - and diets high in ultra-processed foods.
So to ensure you get a regular supply of healthy 'reinforcements' - eat plenty of fermented vegetables like
sauerkraut!
Your digestion will thank you a trillion times over!
Ingredients
500 g red cabbage (1/2 med head) 1 tsp coriander seeds
200-300 g carrots (2 med carrots) 1 tsp caraway seeds
70 g onion 1 small onion 1 tsp pink peppercorns
2 apples cored ½ tsp juniper berries
20 g ginger very finely chopped (1 small knob) ½ tsp ground cinnamon
Zest and juice of 1 large orange 1 tbsp Himalayan salt
2 star anise whole 1 litre Kilner jar sterilized
1 tsp mustard seeds
Method
1. Remove outer leaves of cabbage but keep them. Slice cabbage in half from head to core, then shred,
chop or blizz finely, along with onion and apples (a Magimix is ideal). Transfer to a large mixing bowl. Add
ginger, orange zest, orange juice and spices to bowl.
2. Mix in salt and massage gently until soft. Let it sit for 30-60 minutes till it starts to sweat, then mix one
last time.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission. 16.
For more information visit www.iinh.net3. Begin to fill your jar by taking one handful of cabbage at a time and pressing it down very hard with your
fist. With each handful you will notice a little more liquid coming out. Fill the jar until you have it 2.5cm
from the top. For successful fermentation it is crucial to keep the cabbage submerged, so place a
weight on it!
4. Leave to sit for 1-6 weeks. Taste it every few weeks to gauge the progress of fermentation. If you are
fermenting in an airtight jar, you will need to ‘burp’ the jar every few days to release the build-up of
carbon dioxide.
5. When you are happy with the flavour and texture, store jar in fridge. Fermenting times will vary with room
temperature and other factors. After a week the good bacteria will be established and it is good to eat,
but if you want the maximum probiotics in your sauerkraut, you will want to let it ferment for about 6
weeks.
Maggie's Tips
In order to keep sauerkraut fresh and tasting the best with the longest shelf life possible it is
essential that you keep it in its pickling liquid and store it away inside a sealable container inside
your refrigerator where it will keep fresh for up to 6 months.
If possible, use organic fruit and vegetables when fermenting. You are supporting a more
sustainable eco system and you are also avoiding nasty pesticides. Try to use local and organic as
the flavour and the nutrient content will be at their best.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
17.“The best meals are those
prepared by loving
hands.”
18.VEGAN FRIENDLY, SUGAR FREE
CHRISTMASSY MINCEMEAT
19.VEGAN FRIENDLY, SUGAR FREE
CHRISTMASSY MINCEMEAT
Prep Time 30 min Total Time 3hr 30 min
Cook Time 3 hrs Servings 3kg
There are so many recipes for Christmas mincemeat. Many
call for animal based or vegetarian ready-made suet, which
might contain trans-fats. Usually lots of sugar, too, which I
don’t find is necessary. Dried fruits are naturally sweet and
spices such as cinnamon and star anise, along with coconut
oil and a little apple concentrate, can create the right
balance and produce a naturally sweetened, vegan
mincemeat that tastes amazingly Christmassy! I have used
Delia Smith’s idea of warming the mincemeat, which allows
the fat to liquefy so it unites all the other ingredients, adding
a velvety texture to the mincemeat.
Ingredients Method
400 grams Bramley apples roughly grated 1. Combine all ingredients, except the brandy, in a
400 grams sultanas large mixing bowl and mix thoroughly. Cover and
250 grams raisins set aside for a few hours or overnight to let flavours
250 grams currents develop.
80 grams pistachio nuts or chopped almonds 2. Pre-heat oven to 120 C. Transfer the meat to an
Zest and juice of 2 oranges ovenproof Pyrex dish or similar non-metallic dish.
Zest of 2 lemons Cover mincemeat with parchment and tinfoil and
Juice of 1 lemon place in oven for 2 ½ – 3 hours. When you remove
2 ½ teaspoons allspice from oven the mincemeat will be swimming in
1 ½ teaspoons cinnamon coconut oil. Keep stirring as it cools to help
½ teaspoon ground cloves distribute the oil through the meat and blend all
¾ teaspoon star anise ingredients together. When the mincemeat is quite
Sprinkling of nutmeg cold, stir well again, then add the brandy and give it
180 grams coconut oil one last stir.
70 ml apple concentrate
3. Transfer to sterilized jars. Cover with wax discs and
A good splash of brandy
seal the lids with jam pot covers or store in
preserving/kilner jar.
Maggie's Tips
This mincemeat will keep up to 12-14 months, so store in a cool dark place so you only need to
make this once every two years.
Store in a cool dark place.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission. 20.
For more information visit www.iinh.netGRAIN FREE CHRISTMAS BREAD
21.GRAIN FREE CHRISTMAS BREAD
Prep Time 10 mins Total Time 55 mins
Cook Time 45 mins Servings 12
This gluten and grain-free Christmas bread is absolutely
gorgeous. Perfectly spiced, moist and naturally sweetened,
all it needs is a little smear of butter and a nice cuppa!
Ingredients Method
70 g almond flour 1. Pre-heat oven to 170 C, lightly oil a 450g (1lb) loaf
30 g coconut flour tin and line with paper loaf liner or parchment or
50 g finely milled flax seed greaseproof paper.
½ tsp sea salt 2. Sieve all dry ingredients into a bowl, then gently mix
½ tsp bread soda in the mincemeat.
¼ tsp baking powder
½ – 1 level tsp cinnamon 3. In a small bowl whisk the eggs and buttermilk until
½ – 1 level tsp allspice blended.
100 g mincemeat 4. Make a well in the flours. Add liquid, stir with your
2 large eggs - 4 eggs if making dairy free hand in a circular movement, bringing the excess
180 – 200 ml buttermilk, or 100 – 120 ml soy flour from the outside to the centre until all mixed
yoghurt for dairy free version in. The mixture should have a thick batter
consistency.
Transfer the mixture into a lined loaf tin and make a
5.
little dip in the centre with a spoon. Place in oven at
170 C for 30-40 minutes or until bread is cooked.
6. Cool on a wire rack.
Maggie's Tips
IINH mincemeat recipe https://www.iinh.net/vegan-friendly-christmassy-mincemeat/
If you want to make this bread dairy-free use 4 eggs instead of 2 and add in 100ml of soy yoghurt
instead of buttermilk.
This is quite costly to make, so you might want to ration your slices.
Check out IINH for variations of this bread https://www.iinh.net/taste-health-recipes/
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
22.FESTIVE BAKED APPLES WITH
YOUR FAVOURITE YOGHURT
23.FESTIVE BAKED APPLES WITH
YOUR FAVOURITE YOGHURT
Prep Time 5 mins Total Time 50 mins
Cook Time 45 mins Servings 4
Looking for new ways to get family members eating an
apple a day? This festive twist on the traditional baked
apple makes a scrumptious addition to your Christmas Day
menu.
Ingredients Method
4 small apples - 1 per person 1. Preheat oven to 150 C
150 g Christmassy mincemeat, 1-2 tbsp per 2. Sit each apple on a chopping board and push apple
apple corer into the centre of each to remove the core.
2 tbsp coconut oil or butter
1-2 tbsp natural Greek yoghurt or coconut Score around the circumference of each apple with
3.
yoghurt per person a small sharp knife. Place in a shallow baking dish
side by side. Using your fingers push 1-2 spoonfuls
of Christmassy mincemeat into the core of each
apple, using up all the mixture between them.
4. Lightly coat apples with coconut oil or butter
5. Bake in oven for 25 - 40 minutes, until apples are
tender and starting to burst out of their skins (this
will depend on the size and type of apple).
Remove from oven and serve with a good dollop of
6.
yoghurt.
Maggie's Tips
Prefer a nice pear? Replace apples with pears and follow above instructions.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
24.ARTISAN CHEESE BOARD WITH
WINTER FRUITS
25.ARTISAN CHEESE BOARD WITH
WINTER FRUITS
Prep Time 20 min Total Time 20 min
Cook Time 0 min Servings 12
The perfect cheese board for any occasion
Ingredients Method
3 to 4 cheeses from your favourite producers To assemble:
Seasonal fruits - I used apple, pear,
1. Cut the cheeses on a separate board in advance
pomegranate and figs
(but not so far ahead that they dry out). Place larger
Crackers and thinly sliced sourdough.
pieces more centrally. Fill the remaining spaces with
fruits, crackers, chutneys, nuts and dips
2. Label each cheese so guests can identify what they
taste. Use cocktail sticks or plant labels, or attach gift
tags or Post-Its with the name of each cheese. Now
you don’t have to remember them by heart or keep
reciting their names all evening!
Maggie's Tips
Whats Required:
The Board: Cheese boards are typically assembled on a large flat serving platter. This can be a
slate, a wooden board, marble slab, fancy platter - or even a tray or chopping board.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
26.The cheeses: Choose 3 to 4 cheeses from your favourite cheese producers. Go for a variety of
textures and flavours: e.g. soft, semi soft, blue, hard cheese and a more aged cheese. Try cheeses
made from different milks: goat’s, sheep’s, and cow’s. It is also good to keep in mind shapes:
wheels (round), squares, logs, triangles or slices. This makes for a more interesting presentation.
Serve at least one familiar cheese. Why not ask your cheesemonger to help you navigate the
wondrous world of cheese..?
The temperature: Let cheese come to room temperature before serving.
How much cheese per person? This depends if you are serving it as part of a meal or as the main
event. A general rule of thumb is 150g cheese if part of a meal (think starter portions) and 200 –
250g if no other food is being served. Always have more on hand to replenish the board as
needed.
The fruits: Choose seasonal and organic if possible. And think colour!
The crackers: Vary these and include GF versions, and different shapes. For example, oat cakes,
rye crackers.
Extras: Add dried fruits, mixed nuts, homemade or shop bought chutneys, onion marmalade, apple
jelly, honey, olives, hummus, mustard, pesto, raw vegetables, cornichons, gherkins, capers, pickled
peppers, olives or cured meats.
How to store cheese properly: Ask your cheesemonger for extra wax paper when purchasing your
cheeses. You can then use this to re-wrap any leftovers. Cheese is best stored in a sealed glass
container (Pyrex) and kept in the vegetable crisper of the fridge, where the temperature is cold
and stable (0 – 5C).
Corleggy Cheeses, Co Cavan. Fantastic cheeses available at various farmers markets.
The Blues Creamery, Co Tipperary. Fantastic cheeses available at various farmers markets.
Sheridan’s Cheese Mongers, Co Meath. Fantastic cheeses. Found across Ireland in various delis
and farmers markets.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
For more information visit www.iinh.net
27.20.
ACKNOWLEDGEMENTS
Thank you for downloading our Taste Health
Christmas eBook! This is a small collection of some
of my favourite Yuletide recipes, including some
I've recently developed. I hope you enjoy trying
them out over the next couple of weeks – or at
any time of the year!
Past and current students of IINH are continually
inspiring my creativity in the Taste Health kitchen
- for which I am continually grateful! We are all
learning so much on our wonderful food journey.
Many thanks to the entire IINH team – Pauline,
Julia, Caroline, Maria, Ciara, Eva, Niamh, Janet,
Laura, Helen, Mary Margaret, Lyda, Richard and
Anita, for all your feedback – and for your
generous tasting services over the years!
Thank you Niamh for the fantastic skills you
brought to the creation of this beautiful eBook.
The whole team is in awe of your multi-tasking
magic!
Please keep in touch and share this book with
friends, family and health enthusiasts. We hope to
get back to live cooking classes in 2022, so please
keep an eye on what’s cooking in our Taste Health
Kitchen and on the website generally.
Lastly – have a wonderful Christmas! Rest well, eat
well, laugh lots and enjoy all those special
moments with family and friends.
29.
Recipes © Maggie Lynch. Please note that recipes cannot be reproduced in any form without permission.
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