2011 at FoodFight.ie
Photo by peterastn
A post by Vicky at S'tasty
Sticky toffee pudding is something I’ve become really fond of recently. It’s a very classic British dessert, that can be steamed or baked. This pudding is made with a basic cake batter and dates. Dates are not something you would normally associate with decadent desserts, but trust me it works.It’s traditionally served warm with hot toffee sauce, but there are lots of other ways to serve this pudding. Continue reading »
A post by Rosanne at Like Mam Used to Bake
A few weeks ago I was asked to make a birthday cake for Mr. LMUTB’s nephew’s 18th birthday. The brief was chocolate. Oh, and he doesn’t like fresh cream. I wanted to make the celebration cake from my book {Like Mam Used to Bake} but thought I had better adjust the icing recipe given the fresh cream aversion. Gigantic jars of Nutella were on special in my local supermarket for Pancake Tuesday so I thought I’d use that for the icing and save the rest for pancakes. Continue reading »
A post by donalskehan at DonalSkehan.com
Banoffee pie has to be one of my desert island desserts and while I still love the pie version, this cake certainly gives it a run for its money with its moist banana sponge layered with a sweet caramel frosting. Continue reading »
A post by donalskehan at DonalSkehan.com
I’m so excited to reveal my brand new range of premium pies available now through Irish retailers. I want to introduce you to SKOFF Pies- They’re pure comfort food that hits the spot! The SKOFF Pie range features prime Irish chicken, beef and pork. The pies have a deep fill with a variety of delicious home cooked recipes including, sweet and spicy pulled pork, hearty beef and stout and tender chicken with smoked ham. Continue reading »
A post by The Beer Nut at The Beer Nut
Why do you drink? asks Douglas, host of this month’s session. For me, there are as many answers to that as there are beers, but the one I’m singling out for this post relates to one of the few things I enjoy more than drinking new beers and that’s travel.
If I had my druthers I’d spend my life hopping from place to place, ticking off cities and countries as readily as I tick off their beers. But that’s not an option. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
César Saldaña on Sherry. And where the rain really falls.
The rain in Spain doesn’t fall mainly on the plain. That’s the story according to César Saldaña.
And he should know. He is an expert speaker on Jerez, its wines, food, culture and history and,since 2000, has been Director General of the Consejo Regulador de las Denominación de Origen de los Vinos de Jerez. Continue reading »
A post by Wholesome Ireland at Wholesome Ireland - Irish Food & Parenting Blog
It’s officially Seachtain na Gaeilge and it runs from 1st March to 17th March this year. I know, I know, if you’re an Irish speaker you’ll happily tell me that it’s not a week and it’s more than a fortnight. The idea is that use this time to make more of an effort to use Irish and to celebrate our native language.
As regular readers know, Irish is very much a living language in our house. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Slow and Low at the Chicken Inn. Swing by. And Buy.
Tim and the tasting plate.
In the Chicken Inn, at the heart of the English Market, they cook their chicken and ham slowly and at a low temperature and also on the bone. You may of course buy your chickens uncooked from the big market stall but hard to resist the beautiful flavours produced by their cookers. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
We ate spaghetti a lot. It was really good with my dad’s special sauce. Before he poured in the chilli peppers, he used to heat it up in a big pan. OMG, it smelled great! Then he would add hamburger meat and let it simmer for hours, covered. Al dente was his preferred way to cook the noodles, and later I got pretty good at that.
My dad’s spaghetti sauce recipe is framed and hanging in our kitchen today, back at the ranch….. Pegi has made it a few times, and it’s great when she does. Continue reading »
A post by jean at CheapEats.ie
Our favourite special offer is on again till Tuesday: dinner for two with wine for €14 in M&S. Menu is on the M&S website as usual.
Now that I am a highly qualified wine expert, I tried something new this week when I bought the deal and got myself a nice-looking bottle of Italian Trebbiano Rubicone. If anyone’s tried it before, let us know what you think in the comments below…
The post M&S Dine in for Two, 6-11 Mar 2014 appeared first on CheapEats.ie. Continue reading »
A post by Aoife - Babaduck at Babaduck
The world has always been full of foragers, whether it's just collecting blackberries in the autumn (from as high up as you can to avoid little doggie spray surprises…) or picking wild garlic in the spring. Right now, it's the buzzword du jour and terribly fashionable indeed. It's actually a lot of common sense if you know what you're doing, so leave the mushrooms to the experts and concentrate on finding food that you can eat safely. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Wines from Spain Take Over in Little Island
Meeting up at last with Mary Pawle
Met some old faces and some new at the large 2014 Wines from Spain Tasting at the Radisson Blu Hotel in Little Island (Cork) last Wednesday. As a teenager I was often up and down the road, then a country lane, outside Ditchley House where the hotel is located. Good stories there, but I think I’d better stick with the wines. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Sauvignon Blanc Still Sings
Marlborough New Zealand
Very recently, one of Ireland’s top wine writers admitted that he had been avoiding Sauvignon Blanc for a few years despite never really disliking the variety. But now he is back and enjoying one of the most popular of what are termed the “international” varieties.
Many of us, including myself, my motto being variety is the spice of life, regularly try the lesser known grapes. Continue reading »
A post by sheila kiely at Gimme the recipe
A post by donalskehan at DonalSkehan.com
This summer my brand new RTE One series will be hitting screens. I want to soak up the knowledge of an older generation and learn about classic Irish recipes, ingredients and cooking methods.
This series is all about celebrating Ireland’s historic food culture and we are on the search for grandmothers and grandfathers, elderly family friends and cooks with heartwarming cooking stories and recipes from times gone by. Continue reading »
A post by Kieran at Ice Cream Ireland
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A post by Valerie O'Connor at Val's Kitchen
via Instagram http://ift.tt/1dr99cr. Continue reading »
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://ift.tt/1dr9aND. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
The Little Milk Company.
And their great tasting cheese!
Cheddar
Last week it was Salon du Fromage in Paris and a bunch of export orders. This week, the Little Milk Company, with the aid of some lovely wines from Tindal Wines was trying to crack the Cork market. Continue reading »
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://ift.tt/1nbqBEO. Continue reading »
Pairing great wine with great holiday food is what CuriousWines.ie’s Cracking Christmas Case is all about, hand-picked favourites including holiday classics and some of their best-selling wines of 2011 are all brought together in this glorious mixed case, complimenting Christmas fare from roasts to puddings in spectacular style.
Curious cases start at just €95.00 with free delivery, and this particular case of festive delight retails for a deeply discounted €115. Happily, we’ve got one to give away to a lucky winner at FoodFight.ie. – all you need to do to enter is tell us in the comments below what you’ll be cooking up for Christmas dinner this year, and we’ll pick a winner from the entries on December 16th. (And if you don’t win and still want to grab yourself a holiday bargain, last orders for Christmas dispatch are December 20th!)
Every cook we know loves their iPad (or lusts after one) for clipping, reading and cooking from online recipes right in the kitchen. Well, Clickcase.ie has what may be the ultimate kitchen gadget for iPad lovers: the Speck Handyshell slots around your iPad 2 so it can be hung from any rack, drawer or cabinet knob, keeping your iPad at eye level and safe from spills and mess. Genius!
Clickcase, Irish retailer of brilliant iPad and iPhone accessories, is giving one crimble red Handyshell away to a FoodFight.ie reader just in time for Christmas. To enter, all you have to do is head over to the Clickcase Facebook page before December 8th and tell us why you love your iPad or iPhone in the kitchen!
Bake, sell, raise money and help Temple Street Children’s University Hospital.
This November The Great Irish Bake is back and Kitchen Hero Donal Skehan is helping out with sharing recipes and promoting the event. The Great Irish Bake is in aid of helping sick and seriously ill children get the treatment they need. Head over to The Great Irish Bake to register online and be in the chance of winning a trip to New York when you help raise funds for Temple Street Children’s University Hospital. The site also has hints, tips, recipes and all that goes with an event like this.
This is the Facebook for The Great Irish Bake and of course the Twitter hashtag is: #thegreatirishbake
The Great Irish Bake organisers have shared a recipe with us and also a picture of Donal Skehan with his kids from his first marriage. Some of this might be a lie.
Ingredients (Makes approx 30)
- 300g of plain flour
- 1 teaspoon of baking powder
- A pinch of salt
- 1 tablespoon of mixed spice
- 100g of muscavado sugar
- 150g of butter
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 pack of foxes fruits or jolly ranchers
The Method
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. In a standalone mixture beat together the butter and sugar. Add in the egg and
mix through.
3. Using a wooden spoon mix through the flour, baking powder, salt, mixed spice
and vanilla extract until you have a biscuit dough.
4. Turn the dough out on to a floured surface and roll out to about 1cm in thickness.
5. Cut out biscuit shapes, place on the lined baking tray, then using a smaller cutter
or a small knife cut out the center of each cookie.
6. Sprinkle the crushed sweets into the centre of the cookie and place in the oven
7. Cook in the oven for about 15 minutes.
8. Remove from the oven and allow to cool slightly before transferring to a wire
wrack.