Thanksgiving is here….again. It seems to go from holiday season to holiday season faster and faster as I get older (or better depending how you look at it). Here’s one for the non-turkey heads that I made for the missus the other day. Unless you’ve got blinkers on you’ll have seen the huge variety of squashes (or is it squashii?) in the store right now. Some of them don’t even look like they’re real but try going for one of these varieties for a change.  Continue reading »

Are you invited to a last-minute party or just rushed in planning your own Thanksgiving meal? Give yourself a break with these easy Thanksgiving desserts! Keep reading for the recipes and the tips for making your host or hostess duties less stressful!

Happy Thanksgiving Week! Be thankful for all you have this year, whether it is your health, your family or that extra day off of work to catch up with friends and get a head-start on holiday shopping.  Continue reading »

Keeling’s Bramley Apples: Proudly Irish

I like to know where my food comes from. We are so globalised when it comes to branding, that we have nearly lost perspective when it comes to our food chain. We consume brands and don’t ask ourselves where and when they come from. Remember when Coca-Cola was a Christmas luxury? When M&Ms were alien and only those with relatives in American could get them?  Continue reading »

The first in my Christmas dinner series, yes I am starting early this year! But there is just so much to cover in only a month. Roast vegetables are usually always seen out with the Sunday roast, but why not give these winter spiced vegetables a shot? It’s amazing what 2 spices can do to a dish of vegetables. It’s certainly made the grade to feature alongside my roasts this winter.
Method

Preheat oven to 220°C
Wash & scrub the carrots and parsnips.  Continue reading »

The first in my Christmas dinner series, yes I am starting early this year! But there is just so much to cover in only a month. Roast vegetables are usually always seen out with the Sunday roast, but why not give these winter spiced vegetables a shot? It’s amazing what 2 spices can do to a dish of vegetables. It’s certainly made the grade to feature alongside my roasts this winter.
Method

Preheat oven to 220°C
Wash & scrub the carrots and parsnips.  Continue reading »

Your freezer makes it easier
Start freezing now to skip the stress later! Make it easy on yourself in the busy weeks to come with our freezer friendly suppers, or get a head start by freezing some party nibbles.
What are your get−ahead recipes?
Top freezer friendly fare
Shortcrust pastry
Steak chilli
Mini spanakopita
Chocolate brownie cookies
All Freezer friendly recipes.  Continue reading »

I confess to having done a little jumpy-up-and-down dance when Adrian, festival organiser for CAMRA Northern Ireland, asked me to judge the Champion Beer of Belfast at their festival this year. I’m usually at the festival on the Saturday and have often missed the most interesting beers. An excuse to go up on the Thursday was very welcome. To see a CAMRA awards process from the inside was a bonus.  Continue reading »

A.  Continue reading »

A.  Continue reading »

A few months ago, myself & The Hubs had a lovely meal at The Tannery and one of the highlights for me was the Crab Creme Brulee.  It’s Paul Flynn’s signature dish and I could have eaten it in industrial quantities, such was its deliciousness.  I’ve been meaning to make it at home for ages but never quite got around to it until this weekend when I spotted some crab in the local supermarket and.  Continue reading »

When in Cork, I pretty much always stay at the Gresham Metropole. It’s has free wi-fi throughout, clean white bed linen and is very centrally located. Best of all, prices can be quite keen and I love the old style and corridors. As far as I’m concerned, it’s a far better offering than some of the newer, more expensive hotels in the city.

Ever since I’ve moved to Dublin, I’ve missed Cork chips.  Continue reading »

BY QUINTA
DO JUDEU’S VINHO TINTO, DUORO 2008, 14% ABV, €14 to €16, STOCKISTS,
4.5 STARS
This one is going straight into my list of favourites of 2011. It has quite a dark red colour and the tempting nose is full of red and black fruits and hints of spice. It is warm and fruity in the mouth, no shortage of spice and the tannins are still at work.
While you will no doubt get smoother, this.  Continue reading »

On a recent weekend trip to my hometown of Cork, we found ourselves looking for somewhere different to dine. There seemed to be one main contender, the Market Lane restaurant which had received several good recent print mentions along with Twitter recommendations. I attempted to make a booking for a Saturday night, but once I navigated the irritating automated answering service, I learned that they do not take bookings for smaller groups.  Continue reading »

It’s an absolutely beautiful day here in Moate, which makes it hard to believe that we are only a few weeks from Christmas. I’ve been busy for the past while with cookery demos, but I’ll have a new recipe posted in the next couple of days! Thanks to all who enter the competition last week for the Taste Of Christmas tickets. All names were put into the hat and the winner is Rolling Pin Claire.  Continue reading »

I was just on my way out the door last Thursday when I heard it first. Right at the end of the Morning Ireland radio show on RTE.
The interviewee was Lorcan Bourke from Bord Bia and the subject was spuds – specifically, that our renowned Irish love of the tuber was on a downward trajectory, at least if the steady decline in spud sales was anything to go by. I, needless to remark, was all ears.

I mean seriously folks, what's not to love?  Continue reading »

It’s an absolutely beautiful day here in Moate, which makes it hard to believe that we are only a few weeks from Christmas. I’ve been busy for the past while with cookery demos, but I’ll have a new recipe posted in the next couple of days! Thanks to all who enter the competition last week for the Taste Of Christmas tickets. All names were put into the hat and the winner is Rolling Pin Claire.  Continue reading »

So I’m sitting here on a foggy day in London looking up places for brunch in Notting Hill. Mr. Moustache has relocated to London, which is a great reason for weekend trips away. But Mr. Moustache if you’re reading this – please come home!! 

I’ve had to neglect Cuisine Genie lately, life got in the way (doesn’t it always?).  Continue reading »

So I’m sitting here on a foggy day in London looking up places for brunch in Notting Hill. Mr. Moustache has relocated to London, which is a great reason for weekend trips away. But Mr. Moustache if you’re reading this – please come home!! 

I’ve had to neglect Cuisine Genie lately, life got in the way (doesn’t it always?).  Continue reading »

Builín Blasta Café
at Spiddal Craft & Design Studios
091 558 559
 

Pretty Far West there is a lovely little village

Where the river meets the sea in a mad flurry and hurry

Where a run on the beach is just the tonic for burning off the excess energy you might have

And a quiet meditative moment feeling the breeze billow against your rosy cheeks is something you will crave for life…

Hungry tummies guided us here….  Continue reading »

Builín Blasta Café
at Spiddal Craft & Design Studios
091 558 559
 

Pretty Far West there is a lovely little village

Where the river meets the sea in a mad flurry and hurry

Where a run on the beach is just the tonic for burning off the excess energy you might have

And a quiet meditative moment feeling the breeze billow against your rosy cheeks is something you will crave for life…

Hungry tummies guided us here….  Continue reading »