2011 at FoodFight.ie
Photo by peterastn
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
Sometimes less is more. Now, sometimes more is definitely more too, but sometimes, less is more.
So it is with what has been a very successful run of organic porridge oats by one Pat Lalor. His own Kilbeggan Organic Porridge oats have been on sale since January. He has shifted 5000 units in 500 gr, 1 kg and 3 kg sizes thus far, and will finish off the 2011 batch with the last 1500 over the next month of so.
(Pic (c) Ella McSweeney)
Its been impressive. Continue reading »
A post by Gavan at Gavan Murphy
How many of us are fooled by the packages of our food?
“It is about slick marketing,” says Joy Bauer, a nutritionist and Today Show contributor. “Companies know and put thought and strategy into the persuasion of packaging. Continue reading »
A post by Julian at Curious: The Curious Wines Wine Blog
It’s even dog eat dog in the microscopic world of yeasts. Good grief.
Wine Spectator’s Jacob Gaffney has just posted an article about some freshly published research into yeasts that shows how Saccharomyces cerevisiae, the brewer’s and baker’s (and winemaker’s) yeast, has elbowed its way to the front of the queue for fermenting wine and beer. On its evolutionary road to success through the millenia, S. Continue reading »
A post by peter at CheapEats.ie
After a short break, normal service has resumed on this site. Expect to hear lots about India, cholera, and a very rude man over the next few weeks. There might be a competition or two as well. Continue reading »
A post by Ken McGuire at Any Given Food | A Food Blog by Ken McGuire
Body & Soul Festival – June 18th/19th
THE BEST new festival of 2010 (Irish Festival Awards), Body & Soul returns to Ballinlough Castle, Clonmellon, Co. Westmeath next month, bringing with it a host of music and food in a really unique setting. The festival is limited to 3,500 tickets, priced at €99 for the full weekend (day tickets also available). Continue reading »
A post by aoifemc at I Can Has Cook?
A post by Sophia at Chew On That
Today we’ve got part two of Ricki’s fabulous guide to vegan baking! She’s here to tell you how you can bake without the use of eggs and milk! YES! It can be done! …
Finding reliable egg substitutes can cause anxiety when you begin to convert older recipes. Eggs provide leavening and binding to most recipes. But have no fear! There are some great choices available.
No Eggs-cuses!
Ener-G Egg Replacer. A prepared mix that can be used in most cases. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Nine Lives Barossa Valley Shiraz 2008, 14.5%, stockists (€16.99 rrp)
Full ,spicy and dark red, this Barossa has a nose of inviting dark berry. There is a terrific mix of fruit and spice on the palate and the long finish of this lively full bodied wine is along the same pleasant lines. Not surprised that the producer, Rosedale Wines, won a silver medal for this at the 2010 New World Wine Awards. Continue reading »
A post by The Beer Nut at The Beer Nut
With a label that looks like the nameplate on an upmarket nightclub, Pepe Nero is from Chicago’s Goose Island, and purports to be a Belgian-style ale of 6% ABV. My bottle is very young, capped just ten weeks ago, and the makers state that it should be good for about 5 years. Perhaps the youngness is the reason it poured quite flat, with just a thin layer of short-lived foam on the murky dark brown body.
Definite Belgian dark fruit esters on the nose: the plums and figs of a light dubbel. Continue reading »
A post by David at Irish Whiskey Notes
Ireland’s oldest distillery is also its newest. Kilbeggan has been a continuously licensed distillery since 1757. It went out of business in 1953 but has been resurrected in recent decades through the combined efforts of the local community and Cooley.
In 1989 spirit from Cooley’s Riverstown base in Louth was brought here to mature in oak casks. March 2007 saw a small pot still fired up at Kilbeggan and fed with the output of an initial distillation at Riverstown. Continue reading »
A post by dudara at Stitch and Bear
We’ve just spent a week on the Algarve in Portugal where we enjoyed lots of fantastic grilled fish and meats. However, as we arrived home in Dublin, the one thing we bemoaned was the lack of our beloved spicy food. For a week, we had denied ourselves Chinese or any other form of Asian food. Something had to give.
Thanks to Boards Deals, I had purchased a voucher for Sunday lunch (3 courses and cocktails) for €33 at the very tasty Pakistani Kinara Kitchen in Ranelagh. Continue reading »
A post by Daily Spud at The Daily Spud
It’s been quite the week in Ireland.
The visit of President Obama here tomorrow, while noteworthy, pales in comparison to the significance of the state visit made by Queen Elizabeth to our shores just before him. It was often moving and, at times, quite sparkly. Continue reading »
A post by caitrionaw at Caitrionaw's Blog
Ananda Interior.
I dined here once before and made a brief report about it. I decided it was time to return and had no trouble reserving a table for two at 7:30 on a Friday evening and I only phoned at two in the afternoon. Two years ago scoring such a last minute booking was impossible, I know because I tried.
There are two entrances to Ananda and we came into it from the Main Street rather than pass through the plastic pastiche of the Food Court. Continue reading »
A post by Ken McGuire at Any Given Food | A Food Blog by Ken McGuire
Foodie Roundup #25 – May 15th-21st 2011
SUNDAY EVENING comes around once more. The rain has subsided, the Wexford Food Festival has wrapped and it’s time to put the feet up for some evening reading and take in some posts from other Irish food bloggers this past week. Continue reading »
Familiar to many, the words which make up the title of this post were spoken by Popeye’s friend – J Wellington Wimpy – way back in 1932. To me they’re timeless, and whilst today these words are more commonly associated with fiscal irresponsibility, in my head they will always be about the not so humble hamburger. Continue reading »
A post by Sophia at Chew On That
We’re thrilled to have Ricki from Diet, Dessert and Dogs here to talk about vegan baking! So without further ado…
When I first switched to a purely vegan diet, my immediate concerns were not “how will I replace meat?” or “what will I use in grilled cheese sandwiches?” or even, “how will I get my calcium/protein/B12?” (as a Holistic Nutritionist, I already knew the answers to those questions). Continue reading »
A post by Keith at biabeag (small food)
A post by Arlene at The Fuzzy Times
A post by Aoife - Babaduck at Babaduck
This started out with two chicken breasts and a “holy god, what am I going to cook for dinner tonight” conundrum… it ended with a very delicious dinner in 30 minutes. I had basil on the windowsill, cheese in the fridge and an oven ready to go… so it was a case of pick & wash, slice and scatter. I have a pot of crispy onions which I tend to pick at while I’m cooking (a very bad habit), so I scattered a handful of these over the cheese as well. 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.
