2011 at FoodFight.ie
Photo by peterastn
A post by noreply@blogger.com (The Mood Food Blog) at The Good Mood Food Blog
Well Hello! I woke up this morning in high spirit’s and ready to take on the day, but it dawned on me that this most probably wouldn’t last unless I kept myself well fed. So with that in mind, I decided to make a very tasty soup, and it is that very tasty soup that I am sharing with you today!
I think for some people, mushrooms are like marmite, you either love them or hate them. Continue reading »
A post by The Mood Food Blog at The Good Mood Food Blog
Well Hello! I woke up this morning in high spirit’s and ready to take on the day, but it dawned on me that this most probably wouldn’t last unless I kept myself well fed. So with that in mind, I decided to make a very tasty soup, and it is that very tasty soup that I am sharing with you today!
I think for some people, mushrooms are like marmite, you either love them or hate them. Continue reading »
A post by Abulafia at Eat me Drink me
A post by Abulafia at Eat me Drink me
A post by Caroline at Bibliocook
Back in the cottage and briefly online this evening. The Husband and I moved into a house in Ballycotton last night with one of the other students, who had also been commuting from North Cork. Continue reading »
A post by Abulafia at Eat me Drink me
A post by Drew Shiel at Rocking Grass
Michael Charlton has worked with Rick Stein and Terrence Conran, in restaurants in London and Cornwall, and in Chapter One here in Dublin. Now he’s striking out on his own with a market stall business selling organic beef burgers under the name As It Is.
I went to talk to Michael at his stall in the IFSC market last Wednesday. Continue reading »
A post by noreply@blogger.com (The Mood Food Blog) at The Good Mood Food Blog
Ok so hands up you got me, burritto’s are not exactly gourmet cuisine, but if you’ve been at work all day, and have little time to prepare for guests, sometimes this is perfectly acceptable. After all, if it’s healthy and fresh, there can’t be too many complaints really, can there? I have in the past spent a lot of time in preparing for having guests over, but as time has gone on the easiest and most enjoyable nights are the ones, that seemed almost efortless. Continue reading »
A post by The Mood Food Blog at The Good Mood Food Blog
Ok so hands up you got me, burritto’s are not exactly gourmet cuisine, but if you’ve been at work all day, and have little time to prepare for guests, sometimes this is perfectly acceptable. After all, if it’s healthy and fresh, there can’t be too many complaints really, can there? I have in the past spent a lot of time in preparing for having guests over, but as time has gone on the easiest and most enjoyable nights are the ones, that seemed almost efortless. Continue reading »
A post by The Mood Food Blog at The Good Mood Food Blog
GOOD MORNING! What a morning! It’s one of those days that you just know are gonna GREAT! For you, today I have another Aubergine dish, which is more of a adaptation of the Aubergine Parmigiana I posted about last month. This is more like a full meal version of the original recipe! Continue reading »
A post by The Mood Food Blog at The Good Mood Food Blog
I would like to blame jet lag as the reason I didn’t really post last week, but it was really down to pure laziness! But I’m back and that’s what really counts. Saturday gave us the last sun, Ireland will probably see for the next 7 months, so we made the most of it and had a lovely salad on the balcony, which was actually the first time we have used it since we moved in!
I made a lovely salad with a dressing that I just had to share here! Continue reading »
A post by Drew Shiel at Rocking Grass
For all that I cook happily year-round, there’s something about autumn that makes me want to cook more. I think it’s probably to do with being brought up in the country, for one thing, when you could actually see harvests coming in. Continue reading »
A post by The Fruity Cook at The Fruity Cook
The Damson Tree is a star performerin the Autumn Garden.
Tomorrow morning will be interestingas I try to harvest a crop fifteen feetup in the air.
Dublin, Ireland, Europe. Continue reading »
A post by The Fruity Cook at The Fruity Cook
This week I decided to learn German.Nothing to do with the ululations raisedby the news that Ireland is not the sophisticated watering hole of Europewe all thought, but a less than adequateplace, downright frightening,if truth be told,for some business magnates breezing in from the East.
No, I decided to learn German because I have a very lively(and still, as I write, very incomprehensible) CD that soothsme as I fold sheets and pillowcases of a day. Continue reading »
A post by Abulafia at Eat me Drink me
A post by Caroline at Bibliocook
Phew! The first week of the twelve-week course – and, according to everyone who works at the Ballymaloe Cookery School, the longest one – is over. It’s been five days of early mornings and late evenings, our heads a-swim with new techniques, terms and ideas as we try to concentrate on Darina’s afternoon demos, knowing that we will have to cook the dishes ourselves the following morning. Continue reading »
A post by Roger at Gastro Narrative
A post by Abulafia at Eat me Drink me
A post by Private Chef at i FOODS
Check out this video on ifoods that somebody uploaded. I have never actually seen it but it shows Gordon Ramsey and Marco Pierre White when they were still friends about 8 years ago. Facinating! Continue reading »
A post by Gerry at Eating Out: Ireland
Another guest blogger here, this time Stephen Boyce of It’s a Big Shopping Centre – haigh and Rate This Toilet.
O’Briens Sandwich Bar,Wilton Shopping Centre,Wilton,Cork.
I can honestly say that having had various experiences of O’Briens this is one that I would make an effort *not* to go to again. 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.