2009 at FoodFight.ie
Photo by peterastn
A post by Yann_Chef at Food Lorists
Ingredients:
1/4 cup teff flour
3/4 cup stronghold flour
1 cup water
a pinch of salt
peanut or vegetable oil
First of all a small speech about teff:
Teff, ergragostis in Latin, is believed to have originated in Ethiopia between 4000 and 1000 BC. Teff seeds were discovered in a pyramid thought to date back to 3359 BC. This grain has been widely cultivated and used in Ethiopia, India and Australia. Continue reading »
A post by Yann_Chef at Food Lorists
There are 3 traditioanl Egyptian recipe for pita bread.
Recipe for Egyptian “Aesh Baladi”, serves 8:
2 teaspoons dry yeast.
1 cup warm water.
1 teaspoon salt.
3 cups flour.
Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix the yeast and water. Work the mixture into a dough and knead for several minutes.
Cover the dough with a damp cloth and let it proof in a warm place for 3 hours.
Preheat oven to 350°. Continue reading »
A post by Yann_Chef at Food Lorists
There is a recipe for the Egyptian traditonal bread: the Baladi. It used as a pocket bread for various types of sandwiches, kebabs, etc.
Recipe for 6 to 8 baladis:
1 3/4 cups whole wheat flour
7 oz. water
1/2 tsp. salt.
1/4 oz. Dry Yeast.
Put flour and salt in an over sized bowl. Mix the dry yeast with the water. Slowly add water in the flour-salt mix and work this mix until you get a dough. Then, knead the dough for 20 minutes.
Spread some flour on a clean, flat surface. Continue reading »
A post by Yann_Chef at Food Lorists
This recipe is for two pizza bases:
500gr Flour Type 00
325gr water
20gr salt
3gr active dry yeast or 10gr of baker’s yeast
10 cl Extra virgin olive oil
Mix the yeast with the water. Using a stand mixer, put the flour, salt and olive oil, set it on slow and add the water-yeast mix gradually and let it work for two minutes. Continue reading »
A post by Yann_Chef at Food Lorists
This is a basic recipe for focaccia bread from the ligure region. In Italy, this flatbread comes in various kind of flavours and shapes. In Florence, it is a close cousin of the pizza, pizzaiolos will bake a thick pizza base “topless” or with a couple of slices of tomatoes, in tuscani if you ask for it in a bakery you be given a schiacciata which is a thin loaf of bread tempered with some olive oil or just flavoured with some rosemary or sage: the focaccia salvia. Continue reading »
A post by Yann_Chef at Food Lorists
To Bake 6 loaves:
1 tablespoon Dry yeast
2 1/2 cups Warm water
3 cups Whole wheat flour (sifted)
1 cup Strong white flour
4 tablespoons Sesame seeds
1 1/2 teaspoon Salt
cooking and peanut oil, as needed
Naan-e Sangak or Noon-e Sangak is a favourite Iranian bread, usually made in bakeries using hot gravel stones (sang means stone). Continue reading »
A post by Yann_Chef at Food Lorists
Flour Tortilla
2 cups un-sifted Bread Flour or wholemeal flour or quinoa flour*
3 teaspoons Baking Powder
1 teaspoon Salt
1/4 cup Lard, chilled
3/4 cup Warm Water
Mix the flour, salt, and baking powder in a bowl. Add the lard and mix in with your fingers until you have completely crumbled it in. Slowly add the warm water and mix with a large spoon. Take the ball out and put on a “floured” board and knead 3-5 minutes-until elastic. Continue reading »
A post by Yann_Chef at Food Lorists
For 10 to 12 Puri breads:
1 cup fine semolina
A pinch of baking powder
1/2 tsp. Salt
1 tbs. oil
Luke warm water
Oil for deep frying
Wooden fork or chopsticks for turning gol-gappas over
Measure all ingredients for the dough, and make a medium firm dough by hand or in a food processor, adding water a little at the time.
Cover the dough with a wet cloth (J cloth) and rest for 30 minutes. Continue reading »
A post by Julian at BUBBLE BROTHERS - CORK WINE MERCHANTS
All very busy here and just no time to put up any winey stuff at the moment. Instead, something completely different – get started on how to do this:
CORK CLASSES AND EVENTS
Cork Jazz Festival 26th – 29th October 2007
There will be a beginners swing dance workshop from 3pm – 4pm on the Saturday of the festival at the Firkin Crane, Shandon. It’s free, as part of the festival. Call the Firkin Crane 021 450 7487 for details. Continue reading »
A post by Deborah at The Humble Housewife
When we first moved to America the expats tended to socialize together. This trend continued throughout my childhood especially with an international school forming the basis of our social background in Belgium. Dad played football (soccer) on a team mostly made up of expats and they were ruthless! They always won as they had a great mix of people from all over South and central America with some tough Europeans to boot. Continue reading »
A post by The Fruity Cook at The Fruity Cook
22 people visited this blog yesterday.It’s a record, as cookery blogs tend to havea small, but lively, following and most peoplego to the larger forum or national newspaperswhere recipes are numerous and represent awide range of tastes.
I put this new interest down to to World Bread Day extravaganza, whichnot only got me decorating my bread withmore care than usual but also set me offmaking recipes that I had not tried for years. Continue reading »
A post by Valerie O'Connor at Vals Kitchen
It’s official, winter is here. This morning it was dark and raining and after being out until far-too-late at the Alternative Miss Limerick Pageant in Dolan’s Warehouse on Saturday night I was still the worse for ware. It’s also official that I’m getting older when it takes two days to get over a night out. But what a night, those girls, or boys who like boys who like to be like girls, put on a great show and their glamour put us natural born girls in the shade. Continue reading »
A post by The Fruity Cook at The Fruity Cook
Cake is a passport to many social occasions.Arrive bearing a cheerfully decorated, freshly-bakedconfection and you will have a talking-point to easeyou into any situation.
This I learned from being an exchange student in France.Teenagers are relatively monosyllabic by nature.Send them to a foreign land to learn a new language andit’s the equivalent of seeing them struck dumb. Continue reading »
A post by The Fruity Cook at The Fruity Cook
The Irish spell it “whiskey”. In Scotland it’s “whisky”.This powerful and fragrant spirit has travelled the Worldand has been both loved and reviled over the years.
It’s the ideal flavouring for a light tea cake.Pour a few tablespoons, warmed, over a loaf freshfrom the oven, for a special effect.
Dublin, Ireland, Europe. Continue reading »
A post by The Fruity Cook at The Fruity Cook
The World Bread Day Roundup is complete.183 entries, no less.
We’re going to be busy for monthstrying out these new recipes.
Corn bread features prominently.This is very nutritious for wintry days.
Dublin, Ireland, Europe. Continue reading »
A post by Caroline at Bibliocook
Last Wednesday was school tour day. Instead of spending the day sitting through two demonstrations, we got on the road at 7.30am. Our first stop, on a fresh and sunny morning, was at Baylough Cheese, just outside Clogheen, near to my favourite Old Convent Gourmet Hideaway. When we arrived – I got a lift from the Ranelagh Housemate, thereby missing out on a bus trip with 50+ others! Continue reading »
A post by The Fruity Cook at The Fruity Cook
Thanks to everybody who took time to post comments duringthe past few days. It was especially pleasant to find that Zorrawas able to find time off from sorting through the Bread Round Upto drop by. Suddenly I find that her name is known in circles roundthe World and Technorati is worth searching for links to theWorld Bread Day 07. There are even videos of enthusiasticbakers which allow us all to learn new ideas. Continue reading »
A post by Deborah at The Humble Housewife
I have just updated my blogroll with some new Irish food blogs. We are now up to 36, 37, 38, 39, 40!!! Damien, if that doesn’t constitute a category in the blog awards what does?
In case you don’t go checking out the blogroll often, here is the updated list. I left out descriptions this time! Enjoy! Continue reading »
A post by The Fruity Cook at The Fruity Cook
The last crumbs of the Tea Brack were eaten today.The nice thing about baking for a Cookery Challengeis that one tends to pull out all the stops.
I finally got the last detail for World Bread Daysorted out by Midnight on Tuesday, 16th. I was, by that time, quite stunned by all theactivity. It took until today to learn thatWorld Food Day is held annually on that day.Now I’m off to find out what the history is. Continue reading »
A post by Valerie O'Connor at Vals Kitchen
Those nice people at the Limerick Leader Newspaper did a write up about the Cook Book Swap Shop last week. I missed the paper on Tuesday 9th, when it came out, so here’s a photo of the piece. Check out the helmet hair!!! I also noticed in the text copy that I aged a couple of years!!! Oh well I hope I enjoyed myself in the process. Thanks to the paper, it’s really great to get press for the blog. Continue reading »
To celebrate the publishing of the book The Country Cooking of Ireland by Colman Andrews, we have one of the books to give away and also for Foodfight readers we have a recipe from the book for you. The competition is after the recipe.
Serves 4
The late cookbook author Theodora FitzGibbon adapted the recipe for this unusual and delicious soup from “a handwritten recipe book, 1735”; she doesn’t specify the family name or country. She does note, though, in her indespensable Irish Traditional Food, wherein her version appears, that “Almonds were immensley popular in richer homes in 18th century Ireland. They were not only used for cakes and puddings, but also with meats, fish, vegetables and in soups.” Watercress is a far more ancient food in Ireland, eaten since prehistoric times.
Combine the milk and cream in a small saucepan over high heat. Add the lemon rind and almonds. Bring almost to a boil, then reduce the heat and simmer for 5 to 7 minutes.
Remove from the heat, cover, and set aside to infuse for about 30 minutes.
Meanwhile, melt the butter in a medium pot over low heat, add the celery, and cook for 2 to 3 minutes, stirring constantly with a wooden spoon. Add the stock in a slow, steady stream, stirring constantly, and cook for about 5 minutes, continuing to stir until the sauce thickens.
Strain the infused milk into the stock. Season to taste with salt and pepper. Add the watercress and continue to cook for 6 to 8 minutes more.
Puree the soup in a food processor or blender. Adjust the seasoning if necessary.
Serve hot or cold.
To win the book, leave an answer to the following question in the comments: Is it beef or lamb that is the meat in Irish stew?
Those with the correct answer will be added to a draw and the winner will be randomly selected.
A post sponsored by Irish Mist
This is a sponsored post by Irish Mist. Have a look at their Irish Mist Facebook Page and become a fan.
Ingredients:
Oven Temperature: Pre-heat to Gas Mark 6 – 400ºF – 200ºC
Preparation:
1. Soak ham overnight in cold water.
2. Remove ham from the water. Rinse under cold tap.
3. Place skin-side down in a large pan, and cover completely with cold water.
4. Bring slowly to the boil, removing any scum which arises.
5. As soon as it comes to the boil, turn the heat down to a simmer, cover with a lid and cook very gently, allowing 25 minutes to the lb./450g plus 20 minutes extra.
6. Approximately ½ hour before the cooking time is completed, remove the ham from the water and cool a little.
7. Strip the rind and score the fat in diamonds. Place a clove in each diamond and place the ham on a rack in a roasting tin.
8. Paint the ham all over with half the Irish Mist.
9. Mix the sugar and mustard with the remaining Irish Mist and spread on the scored fat.
10. Cook in the pre-heated oven for approximately 30 minutes until the glaze is golden brown. Relax before carving.
Important:
Top up the pan with extra boiling water, whenever necessary.
A post sponsored by Cloudy With a Chance of Meatballs
And another competition. Two goodie bags for the movie Cloudy With a Chance of Meatballs
Blurb: 
When Flint’s latest machine, designed to turn water into food, accidentally destroys the town square and rockets up into the clouds, he thinks his inventing career is over. Until something amazing happens — cheeseburgers start raining from the sky.