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Archive for March, 2010

Like a parsnip, only better – much, much better

Truth be told, I wasn’t expecting much when I finally uprooted these babies from the garden the other day. I fully expected that my first attempt to grow salsify would not have amounted to much, but instead I pulled some reasonably-sized (if somewhat forked) specimens from the ground.  Continue reading »

Hey there!
Just a quick note to apologise for the lack of recipes, I am in London this week recording a few episodes of Market Kitchen which will air at the end of April. I have managed to grab a few minutes to myself to share with you these video’s from last weeks foodstock event in Paris. I have so much Paris stuff to get through I don’t know where to start, but will have a lot of time on a flight on Friday to go through them all and hopefully get some delicious photos online!  Continue reading »

Foodie Vocab #22 – Braise

A post by NancyRadler at Chew On That

Every week at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!
This week’s word is: Braise (verb). Pronounced: \bre-z\
Please choose the most appropriate definition for Braise:
a.) Adding liquid or flavoring to fruit.
b.) To cook by sautéing in fat and then simmering slowly in very little liquid.
c.) Slice or chop into very small pieces.
d.) Serve slightly cooked or almost raw.  Continue reading »

What the Wasabi?!

A post by aoifemc at I Can Has Cook?

A.  Continue reading »

Sowing the seeds with love

A post by Valerie O'Connor at Vals Kitchen

 
Just when you thought it was safe to think about stepping outside into the garden, after the longest, chilliest winter ever, the heavens open like never before. I've been meaning to get some seeds started for weeks now but even on a window sill, it still seems chilly. 
I've seen pictures of a cute looking paper pot maker, for planting seeds. It's a basic idea, you recycle newspaper to make little pots for seedlings.  Continue reading »

Beef & Butternut Squash Stew

A post by Supper Satisfaction at Supper Satisfaction

This beef and butternut squash stew is a fantastic tomato based dish. Packed with veg, but low on carbs, this stew is ideal as a warming dinner or even better the day after as a filling lunch. 

Great served on it’s own or with some crusty bread, you could also serve the stew with some Mashed Potato to make it go a bit further.

The following recipe gives two generous portions if served alone, or four if served with Mashed Potato.  Continue reading »

Boulangère Potatoes

A post by Gavan at Gavan Murphy

Easter’s on it’s way this weekend so this week I’m giving you guys some easy to make recipes that are a little different than the traditional Easter dishes. Boulangère comes from the French word for baker and this potato recipe is so-called because it used to be cooked in the baker’s oven after all the bread was done. Most boulangère recipes add butter but here I added a touch of olive oil to add a little extra (good) fat to the dish instead of the butter.  Continue reading »

Boulangere Potatoes

A post by Gavan at

Easter’s on it’s way this weekend so this week I’m giving you guys some easy to make recipes that are a little different than the traditional Easter dishes. Boulangere comes from the French word for baker and this potato recipe is so-called because it used to be cooked in the baker’s oven after all the bread was done. Most boulangere recipes add butter but here I added a touch of olive oil to add a little extra (good) fat to the dish instead of the butter.  Continue reading »

I’m told that I make a very good omelette. The “secret” (at least according to my dad, who makes the most gorgeous omelettes containing nothing more than some finely chopped onion) lies in whipping the yolk and white well and adding a dash of water and a dash of milk.
Once the egg hits the pan, a very light touch with a fork around the edges – don’t go overboard, you don’t want to scramble them – adds to the fluffiness.  Continue reading »

A little publicity…

A post by Laura Boland at EAT DRINK LIVE

  
I've resurrected this picture from Easter a few years ago to mention being featured in an article in the Irish Independant. It's about people who are making a living from home (which I am still managing to do fortunately) and I'm featured with a tower of cupcakes seeing as they have become my bread and butter.  Continue reading »

There are some interesting events coming up….
04 April
As part of the Easter Racing Weekend, Mallow is hosting a Food and Craft Fair from 10am – 1.30pm: entertainment including Stilt Walkers/Clowns, Lungi the Travelling Puppeteer, The Hakuna Matata Aerobic Performers and the fabulous Mobile Farm. Contact Claire Ryan on022 53257 or Roisin Lucey on 087 0554382 for more info.  Continue reading »

A little publicity…

A post by Laura Boland at EAT DRINK LIVE

I've resurrected this picture from Easter a few years ago as an excuse to mention being in an article in the Irish Independant today. For those who have a hard copy version of this can I issue a disclaimer that my head is not as large as it appears on the page! But as they say there is no such thing as bad publicity and any orders that come in as a result of the article will be much appreciated.  .  Continue reading »

So there we were arguing about why we were in Galway, shouting about whose turn it was to be designated driver, and having tantrums about what our future really held together.
Thankfully, however, all four of us agreed that we should have fish for dinner. McDonaghs in Galway City has been feeding people whatever the sea is willing to offer for four generations. There’s even a picture of some loser from hit TV show LOST on the wall. You can’t argue with that.  Continue reading »

First off, Shiraz-Viognier is a northern Rhône invention from the Côte-Rôtie, which you’ll rarely find a cheap bottle of.
The Battle of Bosworth Shiraz-Viognier is made a little further south than the Côte-Rôtie, in the McLaren Vale of South Australia.  Continue reading »

Yesterday I posted about an Easter Sunday dinner of baked rabbit, getting somewhat mixed reactions. Undeterred, I’m back. I promised a seasonal Easter dessert and here it is: Hot cross bun pudding.
I love hot cross buns and they can be easily turned into a dessert.  I bought a pack of four in Dunnes the other day for only 79c and turned them into a delicious bread and butter pudding – a tasty way to round off Easter lunch.  Continue reading »

Yesterday I posted about an Easter Sunday dinner of baked rabbit, getting somewhat mixed reactions. Undeterred, I’m back. I promised a seasonal Easter dessert and here it is: Hot cross bun pudding.
I love hot cross buns and they can be easily turned into a dessert.  I bought a pack of four in Dunnes the other day for only 79c and turned them into a delicious bread and butter pudding – a tasty way to round off Easter lunch.  Continue reading »

Róisin; Dubh

A post by The Beer Nut at The Beer Nut

The redoubtable Williams Brothers have lots of beers on the market here at the moment, and frankly I’m delighted. I love to see a brewery that isn’t afraid to throw something weird into the fermenter and I’ve been working gradually through the range in recent months.The bright pink modernist stylings of Róisin stand out from the other side of the off licence.  Continue reading »

So for todays entertainment I watched the first two episodes of Sophie Dahls ‘The Delicious Miss Dahl’. Thank God for Sky Plus cos I almost missed the first episode by going to my bfs house, remembered when my phone let off an alarm at 8pm so I set it to tape on his machine while we watched a movie and ate my chinese takeaway.
So the series is a 6-parter.  Continue reading »

Yes I can tell you were worried there for a while as my web presence has been a little low key of late. Wedding planning is getting a bit hectic and I have had a lot of cakes to do as well as working full time so forgive me for being an absent blogger!
Here are some of the cakes I’ve been doing. I still have a wedding cake that I am in the process of doing now and another little one a few days after that so I’ll upload pictures of those when they are done. And relax!  Continue reading »

We know all oils should be fresh, correct? Well, I certainly didn’t realise until recently that most Olive Oils for sale here in Ireland are old. Even the cold-pressed, extra virgin ones. According to Italian food culture, Olive Oil should be used within at most a year from pressing, which makes it the complete opposite to good wine which is better the older it gets!
We have just started stocking a really tasty fresh olive oil in Organico.  Continue reading »