2011 at FoodFight.ie
Photo by peterastn
A post by Ivan at Messy-Chef
After the failure of the fridge industry to integrate LCD screens and online ordering systems up step the oven manufacturers to have a go. The iChef+ is a new touch screen based oven where “the complex innovation translates into simplicity of use”. If I understand correctly is rather like the microwave settings that nobody uses where you tell it what you’re cooking and estimate the weight (if its so smart why doesn’t it weigh it for you?) and hit the icon of choice. Continue reading »
A post by An Irish Village Pantry at An Irish Village Pantry
A post by aoifemc at I Can Has Cook?
A post by aoifemc at I Can Has Cook?
A post by Valerie O'Connor at Vals Kitchen
An allotment doesn't need expensive raised beds to be effective
For those of you rooting around in the Limerick Leader looking for my column, you won't find it. It has been given the chop……oh well, happy birthday to me The Leader were very good to us in our time of need when Vizes Court was all over the headlines. Were it not for them we wouldn't have had so much publicity so credit where credit is due. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
BRAMLEY LODGE
Regularly make a call to Bramley Lodge if I’ve been to Fota. Did so again the other day but time was short and couldn’t stay long enough for lunch. Did the next best thing and raided their freezer.
Settled for Chicken, Leek and Smoked Bacon Pie (€9.95) and that didn’t last too long in our house. Added some green beans and had a delicious main course. Had started with Bramley’s own. Continue reading »
A post by Caroline at Bibliocook: All About Food
Music obsessives, election watchers, fashionistas and foodies – meet Ireland’s bloggers by Caroline Hennessy. As published in the Irish Examiner on Saturday 22 January.
My name is Caroline and I am a blogger. Most particularly, I am a food blogger, addicted to taking photos of my meals and writing about the things I bake, cook and eat. Not so long ago this was seen as rather strange behaviour. Continue reading »
A post by The Beer Nut at The Beer Nut
Since it first appeared, plaudits have been rolling in for Aldi’s Specially Selected Traditional Irish Ale, brewed by Carlow Brewing. It adds an extra interesting layer to boring old red ale with its rich and roasted flavours. Heavy, warming and very satisfying to drink, though only in 33cl at a time. It was a welcome addition to Ireland’s supermarket beer. Only now it looks like it’s gone again. Continue reading »
A post by Ken at Any Given Food | A Food Blog by Ken McGuire
Foodie Roundup #13 – January 16th-22nd
Sunday wouldn’t be Sunday without the Foodie Roundup, and while it’s been an absolutely mental week resulting in a quiet blog week, and I’m about 11 hours late with the post, it’s time to put the feet up! Nothing wrong with getting a bit of evening reading in. Take a timeout this evening (or tomorrow morning if you’re already disconnected) with a selection of posts from this week gone. Continue reading »
A post by Daily Spud at The Daily Spud
Cullen skink and cock-a-leekie, forfar bridies and clootie dumplings.
Och aye, a Scottish menu, even if you should understand nary a syllable, is nevertheless a pleasure to the ears. And I expect you’ll find Scottish menus aplenty this week, both in Scotland and elsewhere, as Burns Night, the annual celebration of Scotland’s national bard, rolls around this coming Tuesday. Continue reading »
A post by Kel at The Gluten Free Photographer
Okay, I admit this particular blog entry is an entirely indulgent exercise for me, it’s mostly pictures and not so much about gluten free food… you have been warned!
I was at The Canal Café at The Village At Lyons, http://www.villageatlyons.com/ located between Newcastle and Celbridge, this weekend. The café itself does not really cater for coeliacs, but that shouldn’t stop you from dropping. Continue reading »
A post by lors at italian foodies
A post by lors at italian foodies
A post by upliftingfood at Uplifting Food
A post by Babaduck at Babaduck Babbles
For the past 3 weeks, the Twitterverse has been buzzing on Monday evenings. And it’s all about baking, or more precisely the fabulous new show on BBC2 – Baking Made Easy with Lorraine Pascale. Talk about having it all – she used to be a supermodel, and then decided she liked food more and retrained as a chef, with a love for pastry. Talk about a complete career change! Continue reading »
A post by Babaduck at Babaduck Babbles
Some call them zucchini, we call them courgettes and I absolutely love them. You can stuff and bake them, turn them into a silky-smooth soup, fry them with lemon and garlic or do what I did on Wednesday night and turn them into crispy, pillowy delicious fritters.
There’s a couple of tricks to turn them into fritters. Firstly, you need to grate them. If you have a food processor with a grating disc, then use it. Continue reading »
A post by TheGlutton at Gluttony for Beginners
I first became aware of Mark Hix in 2007 when he appeared on season two of The Great British Menu. He stood out to me as he seemed so quietly confident in the simplicity of his food whilst some of his competitors faffed furiously with elaborate creations - he was obviously very passionate about using superb local produce and happy to let it speak for itself. Mark won his round with a rather fantastic, and most delightful sounding, Rabbit and Crayfish Stargazy Pie – well how could a pie with a name like that fail to impress? Continue reading »
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
A new round of Teagasc Organic Training courses have been announced.
These courses are compulsory for operators (i.e. farmers and food businesses) who want to apply to join the Organic Farming Scheme.
Accredited to FETAC level 5, they run over 25 hours, and are held one day per week for five consecutive weeks.
While technically compulsory, these Teagasc courses are also very useful for any farmer thinking of converting a holding to organic. All the basics of converting are outlined. 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.