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Archive for April, 2011

Rhubarb. How I love thee when thou art in season. And these days I can’t go anywhere without seeing it. I had a hankering for some rhubarb crumble making, but due to my feeling rather ill this week, and studying taking up my time I didn’t get round to it. I used my precious hours…  Continue reading »

Iles Flottante with Roasted Rhubarb

A post by Aoife - Babaduck at Babaduck

Just because it’s Easter, it doesn’t mean that all the eggs you eat have to be painted or made of chocolate…  Iles Flottante is a classic French dessert made up of poached meringues, a creme anglaise (thin custard) sauce and a drizzle of caramel over the top.  It’s very light, sweet and delicious and it’s a dessert I’ll always order if I see it on a menu.  The process sounds really scary, but if you can poach an egg, you can make this.  Continue reading »

Speedy Tortizzas

A post by Aoife - Babaduck at Babaduck

When you’re pushed for time, it seems easier to pick up the phone & call for a takeaway.  But it’s not.  You know it will take a smidge under 30 minutes to arrive and the pizza will be soggy when you lift the lid.  This recipe gives you a thin & delicious snack in 10 minutes flat. The trick is to use tortilla wraps as a base for a very thin pizza.  Continue reading »

We welcomed a new addition to our family last Friday when my sister-in-law gave birth to a beautiful baby boy. He’s absolutely gorgeous and they are thrilled…as is his big baby sister! I decided to make up a few things for her to keep in the fridge/freezer so she would have less cooking to worry about for the next few weeks. Pies, lasagnes and bakes usually work out well because they can be frozen and reheated if necessary.  Continue reading »

With organic markets stabilising or growing in Ireland, mainland Europe and the US, confidence seems to be returning to the sector.

Meanwhile, the EPA’s latest projections suggest that Ireland will miss the EU’s 2020 Greenhouse Gas Emission’s (GHG) Targets, with agriculture implicated.  Continue reading »

Ah, the royal wedding. We watched it, we enjoyed it, we imagined ourselves as princes and princesses… Now it’s time for the royal wedding reception, and I’m even more curious about this than the actual wedding!  We’ve already told you all about the royal wedding cake, but what will Kate and William be eating for dinner?  Get details after the jump!  Continue reading »

I finally stopped procrastinating last week and bought my own domain name.  I had been meaning to do it for some time but somehow it always found itself on the back burner.  In a fit of productivity and organisation last week I took the plunge and bought the domain name along with a hosting package.  So you can now find me over at http://www.likemamusedtobake.com/  Do stop by and say hello.  Continue reading »

A.  Continue reading »

Mother’s Day is almost here, and I still haven’t bought my mom a gift. I already have a card, and I’ll pick up some flowers on the day, but I need figure something out soon if I want to get her a fun present. Since my mom is a wonderful cook, I’m thinking of buying her a new cooking tool or food gift for the kitchen.
Now that Recipe4Living has its own cooking store, I don’t even need to leave my computer.  Continue reading »

STAR OF BRIDGE STREET

Just have to tell you about Star Anise in Bridge Street. Had the most fantastic lunch there yesterday. It is a very convenient venue, so close to Patrick Street. Inside, the colour scheme is just gorgeous, the room bright. The food too is gorgeous and the people you’ll 
meet are friendly and efficient.

Had dinner there a good few months back and so we were expecting a high standard.  Continue reading »



The Ramirez Red Salsa

Salsa is one of the most annoyingly misrepresented items in the whole of the Mexican Cuisine (it’s up there with Enchiladas and Burritos).  Everywhere you go these days you see claims of  fresh, authentic, or real Mexican salsa: it is in uninspired menus, in horrid jars in supermarket shelves and in cookbooks with interpretations of Mexican dishes by people who have never had real Mexican food in their lives!  Continue reading »



The Ramirez Red Salsa

Salsa is one of the most annoyingly misrepresented items in the whole of the Mexican Cuisine (it’s up there with Enchiladas and Burritos).  Everywhere you go these days you see claims of  fresh, authentic, or real Mexican salsa: it is in uninspired menus, in horrid jars in supermarket shelves and in cookbooks with interpretations of Mexican dishes by people who have never had real Mexican food in their lives!  Continue reading »



The Ramirez Red Salsa

Salsa is one of the most annoyingly misrepresented items in the whole of the Mexican Cuisine (it’s up there with Enchiladas and Burritos).  Everywhere you go these days you see claims of  fresh, authentic, or real Mexican salsa: it is in uninspired menus, in horrid jars in supermarket shelves and in cookbooks with interpretations of Mexican dishes by people who have never had real Mexican food in their lives!  Continue reading »

Back in September, Eamon FitzGerald, My Grape Escape author, gave a great account of himself. Since then, he has left the corporate consulting life behind him and landed a plum job with Decanter magazine.
1 . So you left a great job to do what? Is that what your Dad asked you?
Three years of Accenture was more than enough. It was  a good starting point after college and I certainly learned how to be professional, polished and “client-facing”.  Continue reading »

Marketing isn’t dead you know, though listening to many social media gurus, you’d think it was.
The above bag of fava beans arrived on my desk today accompanying s sample of Chianti Rufino (a review of which is coming soon).
These fava beans came along with a little note on how to prepare them, along with a subtle hat tip to Silence of the Lambs (“A census taker once tried to test me. I ate his liver with some fava beans and a nice Chianti”).  Continue reading »

A store-bought sauce just doesn’t compare to a sizzling one cooking over the stove. That’s especially true for spaghetti sauces and other gourmet Italian favorites. I strong believe that no pasta should come un-sauced, and my boyfriend would say the same. He literally puts sauce on everything, and most of the time, it’s hot sauce. I skip the spicy stuff, but I do love thick, rich and creamy sauces on meat and pasta!  Continue reading »

A.  Continue reading »

It’s May Bank Holiday weekend and the beginning of the summer food festival season in Ireland. Check out some of the following info and links to food festivals and events around the country – they’re a hugely important element to rural tourism, offer a way to sample and buy artisan food directly from the people who make it and more importantly, what can be better than a spot of eating and drinking in the sunshine in Ireland?  Continue reading »

It’s May Bank Holiday weekend and the beginning of the summer food festival season in Ireland. Check out some of the following info and links to food festivals and events around the country – they’re a hugely important element to rural tourism, offer a way to sample and buy artisan food directly from the people who make it and more importantly, what can be better than a spot of eating and drinking in the sunshine in Ireland?  Continue reading »

Vini della Costa

A post by Gianluca at Roma Foods

The New Edition of “Anteprima Vini della Costa” (the title in English sounds like “A preview on Wines from the Coast”) is opening next week, May 7th, in Lucca. This is a season of selected wines produced in the area of Massa, Lucca, Pisa, Livorno and Grosseto, where the sea, with its winds and perfumes, influences the flavour of wine and make it unique.
Here wine lovers can meet the producers that will present this year products.  Continue reading »