2011 at FoodFight.ie
Photo by peterastn
A post by Nessa Robins at Nessa's Family Kitchen
Even though my father is supposed to be retired from farming he still keeps a few cattle on the land. He loves farming and has always said that he could never give it up completely so it has now become more of a hobby for him. These few cattle that he does have are minded like babies. They never seem to need the vet and the land is completely fertilizer free. Last summer these gorgeous cattle would always gather by my vegetable patch keeping an eye on all the activities. Continue reading »
A post by Sophia at Chew On That
Breakfast sandwiches are the bomb dot com. I think a breakfast sandwich is one of the most filling morning meals that I can make, and there are so many different varieties, I never get bored! Which bread do you want? Do you want to include meat? Should there be greens? Any sauce? How about eggs? So many choices, and they’ll all hit the spot! Here are some ideas when going about choosing a breakfast sandwich. Continue reading »
A post by sheila kiely at Gimmetherecipe
A post by peter at CheapEats.ie
Choceur bunny from Aldi: €1.69, 150g
Apologies for the tumbleweed blowing across this site the past few weeks; we’ve been very busy with silly work and such nonsense.
Never in the history of mankind has anyone ever deserved a Bank Holiday weekend as much as I do. If you’re planning on eating large amounts of chocolate – which I, for once, am not – you’re spoiled for choice with the selection of eggs. Continue reading »
A post by 'NEEN at 9 BEAN ROW at 9 Bean Row
Call off the skywriter. I was wrong about time off. Continue reading »
A post by Nessa Robins at Nessa's Family Kitchen
We had a fair bit of chocolate as part of the Chocolate Cookalong, which was April’s Irish Foodies Cookalong so I thought when it came to making a dessert another chocolate dish would just be a little too indulgent. However we can always manage a couple of biscuits with a cuppa so I decided to make a few to have as dessert. Continue reading »
A post by Lily... at A Mexican Cook in Ireland
Cleaning dishes is no joke when you have no washing up liquid!
Forgive me for I have sinned: I broke my market challenge yesterday. Continue reading »
A post by Lily... at A Mexican Cook in Ireland
Cleaning dishes is no joke when you have no washing up liquid!
Forgive me for I have sinned: I broke my market challenge yesterday. Continue reading »
A post by Lily at The Amateur Mexican Cook
Cleaning dishes is no joke when you have no washing up liquid!
Forgive me for I have sinned: I broke my market challenge yesterday. Continue reading »
A post by Matt Kane at Curious: The Curious Wines Wine Blog
I asked the lovely Kate Lawlor, head chef at Fenns Quay restaurant in Cork City, for the recipe of something on her menu that was a customer favourite. I just put it out there, “choose what you want” said I. And then she came back with the perfect Easter treat – a flourless chocolate pudding. Continue reading »
A post by Ken at Any Given Food | A Food Blog by Ken McGuire
ROVING REPORTER Mrs. Any Given Food to be is in Chicago for a few days. You know, it was grand at first. Photos were coming in by text or email of the fancy buildings and the hotel. Then it was the Harpo Studios, the Red Head Piano Bar and the Apple Store. But when she started sending me photos of food on offer at some of Chicago’s eateries, well, that’s just plain unfair. Mind you, if it was any other week of the year, I’d be there snapping away like the best of them. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
THE BOSUN: A CORK TRADITION
“For over a hundred years, we have provided sustenance to the traveller.”
There are some terrific food traditions in Cork and Monkstown’s The Bosun is one of them. I “travelled” down there this week and can report that Nicky Moynihan and company, who won the Irish Pub of the Year in 2002, are still serving up top class food, as many of you know. It is a lovely harbourside destination and there were a few eating out of doors there at lunchtime. Continue reading »
A post by Cake in the country at Cake in the country..
When one has a chocolate cookalong, one of his or hers dessert must consist of a serious amount of Chocolate. And who better to turn to than Nigella. She is a goddess when it comes to kitchen treats, and let me just tell you, this one is no different… I’m glad I waited this long… Continue reading »
A post by Sophia at Chew On That
(source)
Every year on July 11th, I scramble to get to 7-Eleven to pick up a free Slurpee. Then I go to another, and then another. The Slurpees they give you are tiny so it takes a few to really satisfy. This year, 7-Eleven has something special going on a month before their yearly promotion. They’re introducing a Slurpee that can have two different flavors in the same cup!
Read more after the jump! Continue reading »
A post by Hester Casey at Alchemy in The Kitchen - Simple Ingredients, Magical Food
From time to time, when a Masterchef contestant presents their finished dish to Greg Wallace and John Torode, the lads exchange disapproving glances. The poor eejit (aka hapless would-be chef) has committed the cardinal sin of merely assembling ingredients and while the dish may look/taste fantastic, these Masterchef boys seem to believe cooking to be “the process of preparing food by heating it”.
So easy, it’s sinful! Continue reading »
A post by John at BUBBLE BROTHERS - CORK WINE MERCHANTS
Billy Forrester, founder of Bubble Brothers has issued a decree that, due to it being Easter next weekend, and with all that chocolate floating about, anybody who purchases € 20 of wine can buy a bottle of Mas Amiel, Mini Maury for half price (normally retails for € 15 – yours for € 7.50) for the period 23rd-30th April inclusive! Has the heat got to him? Is he cracking up? Continue reading »
A post by Kathryn at Chew On That
Last night, I was in desperate need of a quick, easy, and affordable dinner to make, so I grabbed my (never before used) Rachael Ray’s Express Lane Meals cookbook and started skimming. The second I saw the Toasted Garlic and Sweet Pea Pasta, I knew that it was the one! Continue reading »
A post by imen at I Married An Irish Farmer
My very first taste of a warm hot cross bun arrived during the springtime of my second year in Ireland. We were invited over to a friend’s home in the countryside for an afternoon garden party. It was a beautiful sunny day and her husband had baked loads of delicious goodies to share with us. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Domaine des Anges white 2009, AOC Ventoux, 14%, €13.30 (Karwig)
This is a blend of Roussanne, Grenache blanc, Bourboulenc and Clairette. Colour is a pale honey, clean with hints of green. The pleasantly aromatic nose is full of promise: there are pears for sure, maybe light citrus also, and overall it is really lovely to register.
The promise is fulfilled as the fruits shine through on the palate. Continue reading »
A post by Kristin at Dinner du Jour
Donal Skehan ticks all the boxes. He’s young, hip and even had a brief stint as a pop star before turning his attention exclusively on food. He’s also one of the new generation of food blog success stories who’s just published his second book, Kitchen Hero, and his corresponding new TV show is due to air on May 16 on RTÉ in Ireland. Not only that, he’s also an accomplished food photographer (check out his website to see what I mean) and took all his own photos for the cookbook. 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.