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Juliette Mills
food envy
'It leaves you satisfied but not stuffed': 5 recent favourite dishes from a Ballymaloe-trained cook
Juliette Mills shares a go-to recipe from her time at Ballymaloe – and some other regulars from her rotation.
EACH WEEK, WE ask a home cook about the dishes they’ve been whipping up of late. The kind of food you don’t need a recipe for, from quick snacks to empty-the-fridge dinners.
This week, Ballymaloe-trained cook Juliette Mills (@thedeliciousdiaries) shared five of her most-loved dishes – including her favourite recipe from the highly-acclaimed cookery school.
“I love to cook in my spare time,” she says. “It relaxes me and I always feel a sense of fulfillment when I cook from scratch.”
From a simple supper to a cake for special occasion, below are five of Mills’ go-tos…
1. No-fail bread: One of my favourite things to make (and eat!) is bread. The fact that flour, sugar, milk and salt can create something so delicious in under an hour is a winner for me. Soda bread was one of the very first things we were taught to make during the 12-week course at Ballymaloe and it has remained a firm favourite of mine ever since.
2. A summer supper: I find that char-grilling vegetables on the barbeque is an easy and healthy way to make a colourful summer crowd-pleaser. These vegetables have been dressed with a lemony tahini paste and dollops of yoghurt, parsley and toasted pine nuts. It could not be easier, whether for a simple starter or a light supper.
3. Healthy ‘Bounty’ bars: If you love Bounty bars then you have to try these! I love playing around with recipes and these are an adaptation of Claire Ptak of the Violet Bakery in London’s coconut macaroons. These pillows of coconut are much quicker, healthier and prettier than the shop-bought version.
4. A simple stew: This is the ultimate comfort food. The lightness of the hake paired with this flavoursome Spanish stew consisting of potato and morcilla creates a delicious meal which leaves you satisfied but not stuffed. It is a very quick and easy recipe and the stew is perfect for a leftover lunch the next day.
5. A cake for special occasions: When people ask me what my favourite recipe from my time in Ballymaloe is, this is always the answer. It’s a chocolate mousse cake with a fountain of tumbling chocolate curls which reminds me of an Elizabethan collar. It’s a wonderfully decadent cake and a lovely treat for a special occasion.
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