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Archive for May, 2009

Since Little Missy arrived on the scene, the breadmaker has been working at full tilt. The loaves aren’t the most beautiful but, then again, looks aren’t everything and the convenience and flavour more than make up for it. A few mornings a week, before the Husband heads out the door to work, he loads it up with the ingredients for a Fennel-Aniseed-Caraway Loaf and, as Little Missy and I snooze away, it kneads, proves, knocks back and bakes a loaf of warm, sweet-smelling bread.  Continue reading »

Specials at Lidl

A post by peter at CheapEats.ie

Prices are continuing to fall at Lidl. I did some shopping there yesterday and picked up a litre of Copella Apple Juice for €2.29, and a bottle of Spanish Montecello red wine for €5.49 – a steal. I also noticed that Lidl are selling those dinghies for €599.99, and felt a pang of guilt at…  Continue reading »

I can’t think of any beer that attracts the revulsion which seems permanently attached to Desperados. Admittedly, the concept of a beer laced with tequila isn’t likely to sound attractive to anyone with a mental age over 14, but just because it sounds hideous doesn’t mean it’s necessarily going to taste awful, does it? I detected a bit of adjunct snobbery going on here and, eventually, I took the time out to buy a bottle and drink it.  Continue reading »

Specials at Aldi

A post by peter at CheapEats.ie

A lot of people have been telling me that Aldi’s meat is the best of any supermarket. I have to say that their rib-eye steaks were incredibly good, but I don’t have an Aldi near me so haven’t tried the chicken or ham yet. Have you?
Specials at Aldi this Thursday May 28 include:
Cast Iron Rectangular…  Continue reading »

A Seedy Offer

A post by Daily Spud at The Daily Spud

Before I get started, I should say that the following is really only going to be of interest to the Spud readership in Ireland. Just sayin’, so don’t say I didn’t tell you so. I’m newly arrived back in the ol’ sod and thought, after all that gallivanting, that the locals should get a bit of my attention.  Continue reading »

Back From Seattle

A post by Hillary at Chew On That

I’m sorry I haven’t updated much this week. The truth is I was in Seattle from last Wednesday until last  night visiting family. Now that I’m back I have LOTS to share thanks to my brother and sister in law’s mutual love of cooking. While past trips to Seattle brought about blog posts of places around the city, this quality bonding trip inspired a lot of homemade cooking.  Continue reading »

Headin? Home

A post by Gavan Murphy aka the H.I. at

Hey guys,
Just wanted to drop in quickly and let you know what’s going on these days. We’re heading on our holidays tomorrow to France for a week or so and then a few days back home in Ireland (as if you didn’t know where I’m from).
Myself and the missus are going to spend the night in Paris first and then head down south to meet the rest of my fam bam for a week.  Continue reading »

Daring Baker’s Strudel

A post by Sarah at Blog

I’ve always been a fan of strudel and have made it several times. The real challenge of this particular recipe, though, is making the strudel pastry from scratch and emerging from the kitchen having not suffered a fatal heart attack from the stress of trying to get it right, although a more laid back approach is preferable. Thankfully I survived and the pastry turned out not too bad.  Continue reading »

Daring Baker’s Strudel

A post by Sarah Bell at Stuff yer bake

I’ve always been a fan of strudel and have made it several times. The real challenge of this particular recipe, though, is making the strudel pastry from scratch and emerging from the kitchen having not suffered a fatal heart attack from the stress of trying to get it right, although a more laid back approach is preferable. Thankfully I survived and the pastry turned out not too bad.  Continue reading »

Lindt Logo

For chocolate lovers who think dark chocolate is not for them, the talented Master Chocolatiers at Lindt have come up with Lindt Excellence 50%! The perfect introduction to dark chocolate.

Lindt Excellence 50%, will be officially launched at Taste of Dublin June 11th-14th. The Lindt Excellence range is available in all good stores nationwide RRP €2.29. To promote that, we have a competition.

Lindt 50

To be in with a chance of winning VIP tickets to Taste of Dublin, the exclusive ‘Lindt Chocolate Passion’ recipe book (recipe below from it) then take a photo with 50 in it and leave a link to that photo in the comments below. You could take a photo of a 50 cent album or a photo of an old 50p for example, the number 50 bus or the numbers 5 and 0 on a fridge. Use your imagination and link to it below. All entries will be added into a blogger hat and picked out randomly.

To win some Lindt Excellence 50% chocolate then answer this question in the comments
Lindt Excellence 50% will be launched at Taste of Dublin

A) True
B) False

All correct replies will be stuck into a hat and their names selected. 10 bars up for grabs.

Classic Chocolate Brownies Recipe – Taken from ‘Lindt chocolate Passion’

Lindt Recipe book
The success of a brownie depends not only on the ingredients, but also on not over baking it.

Ingredients:

  • 3 bars (3.5 ounces/100grams each) Lindt Excellence 50% or 70%
  • 75 grams butter
  • 3 eggs
  • 150 grams sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 120 grams flour
  • 150 grams chopped walnuts

Method:

  • Preheat oven to 350°F (180°C).
  • Grease an 8 x 8-inch square baking pan and line with parchment paper.
  • Melt the chopped chocolate and butter. Stir constantly.
  • Remove from heat and let cool slightly.
  • Beat together the eggs, sugar, vanilla and salt until well combined.
  • Add the melted chocolate and beat gently by hand or on a low setting on a mixer until evenly incorporated.
  • Add flour and walnuts and mix until just combined.
  • Pour the mixture into prepared pan and bake for approximately 20 minutes.

Yield:
Approximately 25 small brownies.

Tips:
Dust with powdered sugar after cutting or serve with vanilla ice cream.
Substitute pecans or almonds for the walnuts
Store in an airtight container

Look And Taste Show Episode 3

A post by noreply@blogger.com (www.ifoods.tv) at iFoods

.  Continue reading »

As all long term readers of Organic Yum-Yum will know I’ve long been a big fan of Glenisk. It was almost two years ago, just after I started writing my blog that I reviewed their re-branded yogurts. Since then I’ve seen their product range expand and I’ve seen them partner up with other Irish organic businesses.
Their latest offering has massive appeal to me, as a novice gardener I’m delighted to see that they are encouraging people across Ireland to grow their own too.  Continue reading »

If you are visiting Bantry for the 2009 West Cork Music Festival there have been a few changes in the town since last year…
In terms of eating out, El Gitano’s has changed hands and has opened as Currivan’s, offering both day and night time menus at very reasonable prices. Bantry House is no longer doing evening meals (though they still offer a day-time cafe and a wonderful walk around the gardens – unmissable).  Continue reading »

I’ll put my hands up, I haven’t a clue about Polish food. But there are now a huge number of Polish food stores, while most local supermarkets now have a large range of Polish food in stock. So, rather than remain ignorant, I decided to look into Polish cooking traditions and what better place to…  Continue reading »

Curious Wines New Zealand Tasting
 

People of Ireland if you want to try some of the best NZ wines that are imported into Ireland make sure you get yourself to Cork on the 5th June ! The fabulous Joyce Austin will be attending and trust me you won’t want to miss it !
Places are limited to 40 people, on a first come, first served basis. Tickets are €15.00.  Continue reading »

We talked yesterday about guilty food pleasures, although I prefer to think of them as nostalgic comfort food, as there’s already far too much silly guilt associated with food.  I was struck while reading the comments with a sudden desire for a sausage sandwich on brown bread, with wholegrain mustard and mayonnaise.
My usual favourites for…  Continue reading »

Ok, maybe laughing in his face and ignoring him wasn’t very nice. But when a staff member in Movies at Dundrum Cinema kicked up a fuss because I was bringing in a bag of popcorn from – ooh, whisper it – the outside, I honestly thought he was joking.
I arrived at the counter with some…  Continue reading »

German biscuits

A post by Sio at Cake Creations

These have always been known as german biscuits in my house, but it seems that apart from a few others, the rest of the world knows them as empire biscuits. They hail from Scotland and remind me of home bakeries. You can get them from supermarkets but they’re always too dry and when I can nab them from a proper bakey I do.
What is basically two layers of shortbread jammed together with a bit of icing is more than the sum of its parts. Yum yum.  Continue reading »

It was a little bit of a gamble going with the theme of Recession Busters for our third public wine tasting a couple of weeks ago in the Ambassador Hotel in Cork. Between economic armageddon, sick pigs and turmoil in the Catholic Church in Ireland, there’s a view that people should be cheering up and trading up in their wine purchases rather than suffering the paradoxically bad value of paying over 40% tax on any bottle less than €10 in this country.  Continue reading »

Pork Fudge

A post by Ummera at Ummera Weblog

The Report on the Contamination of Irish Pork Products by the Irish Joint Committee on Agriculture, Fisheries and Food fails to find an answer to one intriguing question and struggles over the “proportionality of the response” issue.
Just how did the animal feed get contaminated? The Committee says:
“In this instance, the source of the contamination was contaminated oil operating a burner being used to dry bread prior to its inclusion in animal feed.  Continue reading »