Firstly, Welcome to my blog.
This is my first attempt at writing online so bear with me as I fumble my way through the ins an outs of the whole affair.
I have been interested in wine for the past 10 years or so but have developed a serious interest over the past 5 years through drinking many fabulous wines, visiting some superb wineries (South Africa, California, Rhone Valley, Burgundy & Champagne) and reading a lot of different opinions about wine (in print & online). Continue reading »
The Bretzel is a traditional Alsatian biscuits. Its origin seems to come from a ancient cult of the sun. Then, they were shaped like a cross surrounded by a circle. As this design was to fragile the shape of the bretzel gradually changed to its actual shape: a wide knot.
They are made of a dough that is precooked in boiling water (poached) then sprinkled with sea salt and cumin (caraway) seed and dried in the oven.In Alsace, the bretzel is the traditional accompaniment of beers. Continue reading »
Another day and even more exciting news for iFoods users with the unveiling of our brand new users profiles! We have added a whole host of new features including….
Giving your best friends brownie pointsAdding widgets to your profileAdding videos(either from YouTube or iFoodsto your profileSending private messages to your friendsGetting RSS feeds for individual users
Check out this preview of the new profiles and let us know what you think and what you would add if you had the choice. Continue reading »
As you can see our cat is in the full spirit of Halloween and is wearing an eye patch. As he is by far the scariest member of the family he doesn’t need to do much more, and as you can also see, he’s really impressed. Apparently cats don’t like change so when I carefully spent a whole morning hanging up black tinsel and skulls and webs in the window, he spent the same time following me around and taking them all down. Continue reading »
Let it never be said that I don’t play my part in pumping the little monsters and ghouls of Limerick full of sugar. Tonight is the beginning of the Celtic new year when the gods can roam freely in our world playing as many tricks as they see fit on us unsuspecting humans. Not much has changed then in the last few millenia. Whether eggs would have been their trick of choice is debatable but perhaps I can offer a marzipan pumpkin as some protection.
P.S. Continue reading »
Well two months after launching we are starting to see more and more people join our foodie community and we got even better news today which is that iFoods has been nominated for two prestigious Golden Spider awards.They are basically the Irish internet awards and they are treated as the Oscars of the internet and digital media in Ireland so we really are very excited! Its always good to get recognition from your peers and we never thought things like this would come around so soon! Continue reading »
I thoroughly enjoyed a bottle of the Villa Maria reserve Sauvignon Blanc 2007 a couple of weeks ago: firstly, because it’s always a bonus to find something great wine-wise at the supermarket; and secondly, and mostly, because it sets the mouth watering in anticipation of the new vintage of our own NZ SB from Brightwater; our latest order has arrived in Dublin and should very soon be on its way down to us, once the customs men have finished with it. Continue reading »
Don’t worry I’m not going to suggest adding spiders to a stir-fry, although if that’s you’re thing, don’t let me stop you. As far as I’m concerned a dead spider is a good spider! Continue reading »
Recipe for 100 crackers:
3 cups Stronghold flour
1/2 ts Salt
2 ts Baking powder
3/4 cup water
1/4 cup Melted butter
Into a medium bowl measure the flour, salt and baking powder. In a small bowl, emulsify with a fork, the water and melted butter. Combine the liquid and dry ingredients well with a fork, then let the dough rest to absorb moisture.Lightly flour a rolling pin. Roll the dough out into a 22- by 14-inch rectangle, about 1/16-inch thick. Continue reading »
The English muffin were originally eaten by the “downstairs” servants in England’s Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Continue reading »
I am making a promise to all of you now that i will be blogging every day from now on! Things have been so busy but from now on i will be bringing you the latest ifoods news and a few funny food related stories! Here is the first cool one that i have found which is a video recipe from the site which is quite easily the best video ad i have ever seen! If you havn’t seen it before be patient as it really is brilliant! Never knew this song could sound so good, never liked it up until now! Continue reading »
No it’s Chocolate, Hazelnut, Caramel Squares as inspired by Ireland’s favourite TV cook, Rachel Allen. We may love to dislike Rachel’s pleasant demeanor, her enviable lifestyle, her gorgeous husband, her stunning home and apparently effortless sense of style, and, and there’s not much to say after that. Continue reading »
Does anyone dare to pull me out? Is it Daring Bakers time again? Yes, I’m afraid so and what begins as a mere puddle here becomes a sea out in the blogosphere. Mary at Alpineberry is responsible for the eggy-fest that is our challenge this month (there’s a whole lot of tired hens out there). Her favourite dessert at Scala’s Bistro in San Francisco is Bostini Cream Pie (yes Bostini not Boston) and she just had to go and find the recipe. Continue reading »
Sorry I’m a bit late, we just drove cross country after a crazy weekend! This week Karina was hosting Fun Monday and challenged us with the following:
I want to see your security blankets. No, not the kind Linus carries around with him in the Charlie Brown cartoons, although, if you have one of those, by all means share it. What I want to see are the items you just cannot leave home without. What is it that if you leave your house without, you feel naked, incomplete, not quite right? Continue reading »
Well I have agreed to host next weeks Fun Monday, an event that allows us a little insight into each others lives. I’ve so enjoyed reading about different aspects of other blogger’s lives from their favourite recipe, to how they met their significant other to what’s in their fridge! Continue reading »
I’m a woman of my word; I said there would be chocolate so chocolate there is. The combination of wholemeal flour, ground and chopped hazelnuts makes this a cake with quite a bit of bite. The chocolate is not melted and folded through the batter but appears in molten pockets or bittersweet chunks, depending on whether you are eating it hot or cold. Continue reading »
Oatmeal is a staple food in Ireland.
Dublin, Ireland, Europe. Continue reading »
Phew! First exams over. This afternoon we had a comprehensive herb and salad leaf recognition test, followed by a technique exam. Eleven herbs, five salad leaves and four techniques. Continue reading »
Naan is a staple accompaniment to hot meals in Central and South Asia, including Afghanistan, Pakistan, Iran, Uzbekistan, India, Tadjikistan and the surrounding region. In Turkic language (such as Uzbek and Uyghur) the bread is known as nan. In Burmese, naan is known as nan bya. The first recorded history of Naan can be found in the notes of Amir Kushrau (1300 AD) as naan-e-tunuk (light bread) and naan-e-tanuri (cooked in a tandoor oven) at the imperial court in Delhi. Continue reading »
I’ve really been trying to tighten our food budget of late and that means using a lot of ground beef. I’ve really been getting sick of the standard ground beef dishes and wanted to try something new.
Hungarian Goulash is traditionally made by braising various cuts of meat, but in order to have something on the table quickly, I stuck with the ground beef. This was a really tasty change and was easily complimented by buttered egg noodles. Continue reading »