It's the start of a new week which means it's time to figure out what to cook.
Our food cravings have inspired this list, based on recipes we've been posting on the site lately. The dishes below are ones we know we'll cook again and again, so try them out with us and let us know what you think.
Irish farmhouse cheese and pancetta tortilla
Clodagh McKenna's recipes never fail us and it's likely that you already have all of the necessary ingredients for this dish at home already. We love to make this tortilla at the beginning of the week and then tuck into it throughout the week for lunch or dinner - it works really well with a green salad or this delicious cabbage slaw. Get the recipe here.
Sesame-seared halloumi with roasted figs
Howth Castle Cookery School shared some amazing gluten-free recipes with us last week and we truly can't get enough of them. This seared halloumi salad is super fresh and will definitely fill you up, so we think it's a great lunch option for this week. Get the recipe here.
Chicken satay with peanut sauce
Sometimes you just need comfort food and this fakeaway-style dish from much-missed Temple Bar restaurant Chameleon absolutely fits the bill. The thick flavourful peanut sauce is paired with chicken in this version, but we think it would work really well with beef or chunks of tofu. Try it out here.
Orange and honey layer cake
Let's face it, now that we're all staying at home, most of us have begun baking far more than usual. This orange and honey cake from Edward Hayden mostly required basic ingredients, so you probably have most of them at home already, and the recipe is challenging enough to keep you occupied without frustrating you. Get the recipe here.
Irish cheese flatbread
It seems like everyone is baking bread on Instagram right now, so get in on the game with this Irish cheese flatbread recipe from The Legal Eagle. The recipe lists some specific vegetables and cheese to use, but feel free to use what's on hand - we're sure it will be delicious. Get the recipe here.
This article was originally published by our sister site, FOOD AND WINE.
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