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Archive for February, 2007

Ingredients4 Large AuberginesVegetable OilFlour1 Jar of Tomato sauceHalf onion (diced)ParsleyBasil3 tablespoons olive oil125 gr. Parmisan cheese250 gr. MozzarellaSalt & pepper
Method
Slice the aubergines lengthwise , sprinkle with salt and leave them for 1 hour (this ensures the aubergines are not soaked with oil when frying).
Dry off the aubergines, dust them with flour and fry them.
Let them drip-dry on kitchen paper.
In the meantime you need to prepare the tomato sauce.  Continue reading »

This is a good winter dish that is quick and easy to make, and if like meyou don’t like to much beef is a good change for stew.
You need; 4 fillited chicken breasts, carrots, onion,mushroom,s stock cube,packet of your fav chicken soup,some cream[this can be left out] andpotatoes.
Cut up chicken and fry it until sealed, fry onion and mushroom,s, dicecarrots, peel and quarter potatoes, Make up stock cube and soup add all theveg and chicken, bring to the boil, then simmer until veg cooked.  Continue reading »

This recipe came from being inspired at the farmer’s market.My mother in law happened to point out an extremely ugly vegetable at Sunday’s farmer’s market in Marylebone and said, “I’ve always wanted to make celeriac soup.” I had to admit that this life ambition had rather passed me by, until that moment. However, I rose to the challenge, and tucked a couple of the nasty-looking tuberous roots in my bag and brought them home.  Continue reading »

Easy peasy Banoffi pie (what I wanted those springform tins for)
To serve 8-1012 ounces uncooked shortcrust pastry1.5 tins condensed milk (13.5 ounces each)

1.5 pounds firm bananas

375ml of double cream

Half a teaspoon powdered instant coffee

1 dessertspoon caster sugar

A little freshly ground coffee

Preparation

Preheat the oven to gas mark 5 (400F, ). Lightly grease a 10in x 1.5in flan tin. Line this with the pastry thinly rolled out.  Continue reading »

Tuscan Bean and Sausage soup
2 tblsp of olive oil2 red onions2 garlic cloves100g of pancetta chopped (you can buy it in packs prechopped)1 carrot finely chopped2 celery stalks chopped1 can of cannelli beans3 spicy italian sausages ( I sometimes use 4)1 litre of chicken stock1 bay leafa bunch of flat leaf parsleySea salf and freshly ground black pepper
Put the oil in the saucepan (i use a big deep le Creuset casserole)and heat well.  Continue reading »

Ingredients700g/1.5LB Irish Pork PiecesVegetable Oil2 Large Onions Sliced2 Large Carrots SlicedTurnip Peeled & Diced40g/1.5Oz Plain Flour300ml/0.5Pint each Cider (Or Apple Juice)& Water1Tbsp Cider Vinegar (or Wine)2 Large Cooking Apples SlicedCan of Butter Beans or Haricot700g/1.5Lbs Potatoes Sliced2 Tbsp Chopped Parsley
MethodPreheat oven to 180cBrown the Pork on a pan lift out and set asideOver Low Heat add Onions, Carrots, Turnips, for 5 mins.Sprinkel in the flour & Stir for 5 minsGradually add in Cider & waterBring it to the BoilAdd in Vinegar, Apples, & BeansAdd back in Pork and Boil for 5 mins.  Continue reading »

I decided to send you a soup recipe, as it’s a bit unusual, and somehow, if people want to experiment with a new recipe, a soup is a safe bet. Everyone has their own fail-safe casseroles that they’re likely to fall back on..
I have been making this divine soup for several years, and only in Winter – it is seriously luxurious comfort food..By the way, we ordered the waffle maker from you for our 12 year old son for Christmas, and it’s fantastic.  Continue reading »

These chocolate brownies are easy to mix up in a saucepan, and they’re chewy, moist, and delicious!

INGREDIENTS:6 tablespoons butter2 ounces dark chocolate1/2 teaspoon vanilla1 cup caster sugar2 large eggs3/4 cup plain flour1/4 teaspoon baking powder1/4 teaspoon salt1/2 cup chopped pecans or walnuts

PREPARATION:Heat oven to 325°/ 180 C. Grease and flour an 8-inch square baking pan.In a saucepan over low heat, melt the butter and chocolate, stirring constantly.  Continue reading »