2011 at FoodFight.ie
Photo by peterastn
A post by Maxine at Chew On That
I’ve been on a bit of a muffin kick lately. I love the portable-ness of muffins and how they stay nice and moist in their individually wrapped linings. It started when Trader Joe’s started promoting their pumpkin baking mix again. We all know I am sucker for this particular mix, so when it appeared on the shelves, I was thrilled to start baking with it again! Continue reading »
A post by Hillary at Chew On That
Brandi Koskie is the senior editor at DietsInReview.com, a healthy living resource with more than 500 diet reviews, hundreds of healthy recipes, a daily diet blog featuring articles by a team of a health and fitness professionals, and much more at the newly renovated site.
The holiday season begins in about a month. If your neighborhood stores are anything like mine, the Halloween displays are flanked by Thanksgiving and Christmas displays… already. Continue reading »
A post by Kate at Lidl Treats
10 days, no updates – I’ve been sorely neglecting this blog. And it’s not because I’ve been away, or lazy or had nothing to write. In fact it isn’t really my fault at all. You can pick any one of four people to blame. If I was pushed to pick I’d lay the blame at… Continue reading »
A post by noreply@blogger.com (John Ferris) at Food and Drink
It’s been a shitty week so far. It started on Monday morning when, standing in the Belfast Media Group canteen, I stood in dog shit. Yes, dog shit. I can’t even begin to imagine how it got there. But, as I made the first coffee of the day, I stood in something horribly brown. There’s nothing better than standing with a cloth washing away dog shit to wake you up in the morning.The only saving grace was that the soles of my shoes were flat and not grooved. Continue reading »
A post by noreply@blogger.com (The Fruity Cook) at The Fruity Cook
Thanks, Davimack, for steering me in theright direction for World Bread Day links.
I missed the deadline of 16th October,but find that there are plenty of baking ideas in the Flickr sitededicated to this year’s Roundup.
The link is in the Title Bar here.Months, if not years, of bakinghappiness to come…
Dublin, Ireland, Europe. Continue reading »
A post by Caroline at Bibliocook: All About Food
If you’re around Dublin on Sunday 14 December, Slow Food Dublin are planning a pre-Christmas, open air roast at Meeting House Square in Temple Bar with chestnut-stuffed roast pig on a spit, mulled wine, hot cider and live music. They will also have a number of stalls from food producers around the square and are looking for any new producers in the Dublin area to contact them if interested in participating. More information below. Continue reading »
A post by Hillary at Chew On That
Let’s face it: the economy is not in good shape. With the financial crisis on Wall Street, rising food costs and fluctuating gas prices, we’re not in the midst of the most lucrative times. Making ends meet can be very stressful but we can all get through this with a little help and a little organization. First and foremost, we have to cut back on our spending and one of the best places to start is in the kitchen.
Money-Saving Tips and Recipes after the jump! Continue reading »
A post by Valerie O'Connor at Vals Kitchen
The River Bistro4 George’s QuayLimerick City Phone: +353 61 400990riverbistro@eircom.netOpen: Tue – Sat Dinner onlyAll major credit cards accepted
Chef Diarmuid O’Callaghan has recently made the move of opening his own place after running the kitchen at the Market Square Brassiere in Limerick City for the last four years. Continue reading »
A post by admin at Robert Francis Wine Blog
To everyone who is following my blog feeds or just hasnt had time to check what I have added to my site recently here is a short list of some of the highlights.
Note on grape variety – Sangiovese => Click Here
Glass of Wine with Enrico Fantasia => Click Here
Video Blog #1 => Click Here
Video Blog #2 => Click Here
I have been working hard on continously getting more and more content up on my website. Continue reading »
A post by admin at Robert Francis Wine Blog
I had been delaying posting my budget update in a last ditch hope that the Government might back track on their recent decisions to increase the Excise Duty on Wine and Sparkling Wine in Ireland – No such luck Boo !
After much inital confusion does the 50 cents include Vat or is it Net of Vat – things appear to have finally settled down. Continue reading »
A post by Ruth E at ruth's kitchen experiments
Let’s have a look at what people have been recreating from their own Bookmarked Recipes this week.
Happy Cook of My Kitchen Treasures starts off our round up with Saffron and vanilla poached pears from Tartelette.
Neema has recreated Cauliflower and peas korma from Rak’s Kitchen
Lisa from Food and Spice made Usha’s Rice Crackers: See them here
Jin Hooi from Smell and Taste are my memory has sent in some Portugese Egg Tarts using Rasa Malaysia’s Recipe. Continue reading »
A post by The Beer Nut at The Beer Nut
I remember reading, a couple of years ago, that a Mexican company had started churning out suspiciously authentic-looking Duff beer. It looks like the Newscorp trademark enforcement team have not yet caught up with them, since what I assume is the same beer is now being contract brewed in Belgium and exported to Ireland: the country which reveres The Simpsons more than any other on the planet. No really. I read it somewhere.
So apart from the novelty value, what do you get for €2.50? Continue reading »
A post by noreply@blogger.com (The Fruity Cook) at The Fruity Cook
I cannot find a link to The World Bread Day Round Upfor 2008, so perhaps it does not yet exist.
Last year, thanks to Kochtopf.twoday.net I spend amerry few hours baking and photographing with enthusiasmand managed to represent the Irish facet of Bread Making.
This year, after a hum-dinger of a Summer, I had so muchwork in the garden to catch up with that I had to let thispleasure lie. Continue reading »
A post by noreply@blogger.com (The Fruity Cook) at The Fruity Cook
Brioche is a hold-all for all sorts of ingredients,sweet and savory.
It is easy to make and,in the title bar,you will find a technique forspeeding the process up.
It is one of the most enjoyable breads to make, I find.
Dublin, Ireland, Europe. Continue reading »
A post by Julian at BUBBLE BROTHERS - CORK WINE MERCHANTS
How about these for labels? My kind of thing, anyway.
Magnificent Wine. Continue reading »
Photo owned by Food & Spirits Magazine (cc)
What the Sundays said about food.
By Sinéad Keogh
BEST OF THE BIA
The first Irish National Food Awards took place on October 4th as part of the Dingle Food Festival, says the Sunday Business Post. Maja Binder of Dingle Peninsula Cheese came away with the “supreme champion” gong for semi-hard cow’s milk cheese with seaweek while other awards were picked up by the Blazing Salads Bread Company (organic ciabatta) and Burke’s Farm Apple Crumble Ice Cream. The event involved tasting of 800 products in 22 categories by 40 judges.
BACK TO YOUR ROOTS
Rachel Allen’s Tribune Magazine column talks autumn food. From apples and berries to turnips and carrots, Allen encourages veggie mashes and winter soups. She also has a word for mature lamb, saying it’s well worth a slow roasting. Her recipes for the week include Watercress Soup and Shoulder of Autumn Lamb.
BUSY MAGUIRE
Also from Trib Mag, a quick mention for Neven Maguire’s ‘Neven’s Food from the Sun’ which is coming out on November 3rd. The food, notes the Trib, has exotic origins, but Maguire urges use of local ingredients in preparing dishes from shallot tarte tatin and seared scallops with date jam and cauliflower puree.
GET YOUR OATS, YOU’VE PULLED
From the SBP, news of Flahavan’s new range of porridges including Sunrise Fruits and Real Fruit Apple and Raisin which are on the shelves now. A good time to launch, considering the annual World Porridge Making Championships are happening in Scotland this month.
PUDDIN’ IT RIGHT
Finally from the SBP, the Mount Juliet Conrad are holding a two-day Christmas Entertaining course beginning on December 1st. The name might make you hopeful of lessons on how to guide yourself through a lazy St Stephen’s Day with your dull-as-stone aunt and assorted family members who only want to fight over watching the Coronation Street Omnibus (Uncle Jack) or the Queen’s Speech (your West Brit cousin), but what’s actually on offer are cooking lessons hosted by chef Eugene McSweeney. With demonstrations, overnight B&B accomodation, lunches and dinner the cost totals €350 per person.
FORKING OUT
The restaurant reviews in brief.
CHAPTER TWO
The Sunday Independent’s Lucinda O’Sullivan took a visit to Kilkenny’s Campagne where chef Garrett Byrne, formerly of Michelin-starred Chapter One, served up sea bream with grilled fennel, salmon gravadlax and Sauternes custard with Agen prunes. The Sindo reviewer was impressed with Byrne’s food in the main and had kind words for the ultra-modern interior design of the new eaterie, but wasn’t so impressed with the prices. The bill for two was €154.75 including drinks and optional service, but with a press release promising “excellence at an affordable price”, O’Sullivan noted that the cheapest main course available was €26.
HARTLEY SURPRISING
Katy McGuinness had a mixed experience at Hartley’s in Dun Laoghaire according to her Tribune Magazine review. The restaurant hadn’t changed their menu across four visits, making it samey, and some dishes were exemplery (sticky toffee pudding, 10oz rib-eye) while others disappointed (seared tuna with roast sweet potato, pan-fried ratatouille and salsa verde). McGuinness concludes that a menu re-vamp and less complacency in the kitchen are sorely needed.
KERRY NICE
Ross Golden Bannon from the SBP got off on the right foot with The Global Village in Dingle where water and ice were brought seperately for only the second time in eight years. The impressed reviewer ordered three dishes – Cromane oysters, warm salad of garlic crab and ventry bay lobster with lemon butter. Dessert was dark chocolate and Cointreau tart with raspberry coulis and Baileys ice cream and the word is positive – The Global Village is worth a visit.
A post by thedublingobbler at the Dublin Gobbler
A post by admin at Robert Francis Wine Blog
Cardeto Rupestro Merlot Sangiovese ‘07
Medium colour intensity to this wine. Quite obviously old world wine to the nose and eye. This is not even in the same time zone as a fruit bomb !
On the nose there is lovely juicy fruit that is old world ripe with lovely cherries and plums. There is some spice and warmth here on the nose as well. Would class it as a medium bodied wine.
On the palate the fruit is deliciously juicy which is a consistent trend in a lot of Italian red wines. Continue reading »
A post by admin at Robert Francis Wine Blog
2008 Winning Wines
A couple of weeks ago the National Off Licence Association selected their winning wines for 2008. Irish Distillers won an impressive 8 awards including all new world white wine awards going ! Continue reading »
A post by admin at Robert Francis Wine Blog
Sunday Business Post – Tomas Clancy
TO TRY :Chateau Dereszla Tokaji Dry, Hungary 2006, €11.95 from Mitchell & Son, CHQ Building, IFSC, Dublin 1, Glasthule Road and Rathfarnham, Dublin (89 Points)
“Using the Furmint grape and a splash of Muscat, Dereszla has produced a dazzling wine of peachstone, lipsmacking green melon and just the merest hint of creaminess.”
TO BUY: Clos des Nines Pulp, Vin de Pays des Collines de la Moure 2007, €13 from O’Briens Wines (88 Points)
“The wine is a typical hot and spicy Languedoc blend, with some carignan and a dab of alicante. 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.