Archive for February, 2010
Come Dine With Me Winners!
A post by aoifemc at I Can Has Cook?
Smoked Coley with Butterbeans & Lemon Breadcrumbs
A post by Supper Satisfaction at Supper Satisfaction
Smoked coley is a robust flavoured fish that goes great with tomato based sauces. Often available for very a reasonable price, I find it goes better when cooked in sauces, rather than just grilled on it’s own. In this dish, the coley is combined with butter beans, onion, celery and courgette to form a delicious tomato based stew. The dish is topped with toasted breadcrumbs, parsley and lemon zest which really gives it a lift. Continue reading »
Welcome to Smörgåsblog
A post by at Smörgåsblog
Welcome to Smörgåsblog. An Irish based food blog written by myself, Joanna Schaffalitzky and
(hopefully) other contributors. We’re aiming to provide a pick and mix of recipes, reviews of all
types, and discussions on cooking methods, ingredients etc.
This has taken quite a bit of work to get off the ground and I would like to quickly thank all those
who have been involved, supplying help, advice and enthusiasm and kept me on track with this
project. Continue reading »
National Craft Fair – Food Emporium
A post by at Smörgåsblog
Since Wednesday 2nd December, the National Craft Fair has been running in the RDS, finishing up this
evening, Sunday, 6th December. I was there on both Thursday and Saturday, so I got to have a really
good look at all the wonderful craft stands as well as spending a large amount of time wandering
around the Food Emporium, sampling it’s many delights. Continue reading »
Frikadeller
A post by at Smörgåsblog
Preparation Time
20 minutes
Total Time
1 hour and 40 minutes
I’m going to start off the recipes with one of my favourite Danish dishes, Frikadeller. These are
Danish meatballs, which are traditionally made from a mix of beef and pork mince. In my family’s
version we use sausage meat instead of pork mince because when my grandparents moved to Ireland it
was quite hard for my grandmother to get pork mince, but there was always plenty of sausages about. Continue reading »
Chicken Stock
A post by at Smörgåsblog
Preparation Time
5 minutes
Total Time
50 minutes
My beau has suggested that it would be a good idea to list recipes for some of the basic things that
will be mentioned repeatedly on this blog, as ingredients in other dishes.
First on the list is stock. This is basically essence of meat (or fish or vegetables) that makes
dishes such as soups and stews and so on taste really good. Continue reading »
Chicken, Carrot & Sweet Potato Soup
A post by at Smörgåsblog
Preparation Time
20 minutes
Total Time
1 hour and 20 minutes
Now that you’ve made your chicken stock,
you’re probably wondering what are you going to do with it. To help you out of this dilemma here is
my almost foolproof soup recipe. I’m making it with carrots, sweet potato and leftover roast
chicken, but you can make it out of any kind of vegetables you like. Don’t worry if you don’t have
homemade stock, the instant stuff will work too. Continue reading »
We’re Back!
A post by at Smörgåsblog
Apologies for the lack of post over the last couple of weeks. I was caught a little on the hop by
Christmas and everything that goes with it.
However, normal service will resume on Friday with a nice recipe to take you into the weekend.
I hope you all had an enjoyable break and ate some delicious things. We celebrated a traditional
Danish Christmas on the 24th starting off with Risengrød, a rice porridge dish that you
serve with butter, sugar and cinnamon. Continue reading »
Shepherd’s Pie
A post by at Smörgåsblog
Preparation Time
30 minutes
Total Time
55 minutes
Apologies again for the slight delay in the posting of this, but I’m going to blame the snow which
distracted me all week and weekend forcing to make comfort food in large amounts. Dishes like this
shepherd’s pie. I’m going to refer to this recipe as shepherd’s pie, but you can use beef mince
instead of lamb mince, and then it’s called cottage pie. I hope you enjoy it. Continue reading »
Winter Warmers on the Web
A post by at Smörgåsblog
This week and last week I have been mainly cooking warm winter dishes. I also have a growing urge to
bake some bread, as there is nothing nicer than warm bread with butter melting into it, but I
digress.
The cold water has me making a lot of
soup, but I’ve also been
trawling around the web looking for other interesting winter dishes to try. Continue reading »
Pastry
A post by at Smörgåsblog
Preparation Time
15 minutes
Total Time
15 minutes
This is the second in the “Back to Basics” posts that I will be doing. Today it’s pastry,
something a lot of people think is difficult, but it’s really not. The most important thing to
remember is that everything should be cold. This recipe is a very simple short crust pastry that I
use for everything from pies to quiche. Continue reading »
Chicken Pie
A post by at Smörgåsblog
Preparation Time
40 minutes
Total Time
20 minutes
So now that we’ve made our pastry, what are we going to do with it?
Well today’s recipe is a savoury pie that is ideal for using up leftover chicken or turkey. You can
also add ham, bacon or pancetta to it to make it taste really special. However, make sure you taste
it before adding salt if you do add the ham. The pie is also really tasty heated up the next day for
lunch. Continue reading »
Burns Nicht Revels
A post by at Smörgåsblog
Ever since we went to Edinburgh during the summer, my beau, Jon has been craving haggis. It was the
first time he had ever had it and he was immediately enamoured with the taste and texture.
He was therefore thrilled when I managed to pick up two for €7 in M&S and suggested that we have
a Burns Nicht celebration. A quick query to my parents indicated that they would also be interested
in such an adventure. Continue reading »
Tomato Sauce
A post by at Smörgåsblog
Preparation Time
20 minutes
Total Time
20 minutes
This is a useful sort of tomato sauce that can used for a multitude of things. I mainly use it to
make spaghetti bolognase but it can also be used on its own or as a pizza base. It keeps in the
fridge for about a week and it is easily freezable. Continue reading »
Review: Underground Restaurant, Orwell
A post by at Smörgåsblog
Last Saturday night, my beau, my parents and I travelled down to Dodder Park Road in Orwell to
sample a new underground restaurant, run by the very hospitable Sheila O’Kelly.
When we arrived we were shown to our table of four in the corner. There was another table of four, a
table of six and a large table of eight arranged through her living room. Continue reading »
Teach the kids about food: Jamie Oliver
A post by Caroline at Bibliocook: All About Food
Watch Jamie Oliver’s passionate speach for TED, an American non profit organisation focusing on spreading good ideas, about the power of food and the importance of teaching children what to cook and how to cook it. Today America, tomorrow – or, perhaps, tonight – Ireland. Continue reading »
Making Sea Salt
A post by Kieran at Ice Cream Ireland
One of our new ice creams for our new flavour array is sea salt ice cream, and I got to wondering how it would taste with salt made from our local Dingle sea water. So, the other day I decided to make salt.
It started with a trip to the beach, which is never a bad thing, especially on a sunny day. I took along the partner and the little one, and we made an afternoon of it. Continue reading »
Apple Cake for a Birthday?
A post by Candace at Boho Kitchen. Personalized Occasion, Birthday Cakes Cupcakes and Bakery in Waterford, Ireland.
It’s my partner Cormac’s birthday. He’s turning 21, again, of course . He requested an “apple pie or cake thingy whatever”. So, I figured as long as I used up the apples in the kitchen I’d be fine. Continue reading »
