2011 at FoodFight.ie
Photo by peterastn
A post by Gastrogirl at Gastronomics.ie
Yep, this is a makey-uppy recipe. No professionals were involved in the making of this food. No websites to link, no posh ingredients and definitely no proper measurements.
Furthermore, as your eyes wander down to the photographs, I know it’s overcooked. You might ask why?
Well, it’s because my two favourite men in the world – my Dad and my boyfriend – for whom the dinner was prepared, were a total of three hours late for dinner. You read that right. Continue reading »
A post by Nessa Robins at Nessa's Family Kitchen
We are currently updating the blog. For the next 24hrs you may have some difficulty opening the blog posts, but they can be found doing a google search. Here is the link to the recipe index which may be helpful - http://www.nessasfamilykitchen.blogspot.com/p/recipe-index.html. Continue reading »
A post by An Irish Village Pantry at An Irish Village Pantry
A post by Jennifer at Chew On That
It’s National Granola Bar Day, and we’re here to ask a few important questions. 1. Do you eat granola? 2. What are the health benefits of granola? and 3. Do you know you can make your own granola bars, and not just buy them? Keep reading to learn this and more from your fun food fact provider, Jen!
Granola is a very healthy food that is customarily a part of cereal, but it can be used to make a lot of fantastic recipe. Check out this list of recipes that involve granola! Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
“…a man stood in a wooden booth surrounded by tomatoes, cucumbers,
and boiled potatoes in buckets of water. High stacks of white bread and a bowl
of butter on his table, he sliced the vegetables fine. A series of cardboard
signs in English hung…from the ceiling…..
DO NOT ASK FOR CREDIT
DO NOT DISCUSS OUR
COMPETITOR’S RATE
DO NOT ASK FOR FREE
PLASTIC BAG
DO NOT ASK FOR EXTRA
TOMATO. Continue reading »
A post by Lily... at A Mexican Cook in Ireland
A little of this Arbol Chili Salsa goes a long way!
As many of you know, I had an accident recently and damaged my left side arm, neck and shoulder, which explains why I had been so quiet lately. I did a lot of cooking and took tons of photos over Christmas and New Year, but after my fall down the stairs, typing was very, very sore… still is, so short post for a while.
The Arbol Chilies in the Pan
Here’s one of my VERY HOT and Yummy home-made salsas. Continue reading »
A post by Conor Bofin at One Man's Meat
A post by Gastrogirl at Gastronomics.ie
There’s been much written in the media lately about the Restaurant Association of Ireland’s suggestion that cancellation charges could begin to apply in Irish restaurants.
This is a rather divisive issue amongst the general public, some of whom find the idea of being charged money for not making an appointment incomprehensible, while others agree that in such tough trading times restaurants simply cannot afford to prepare for diners who don’t show up. Continue reading »
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
Is it fair on organic egg producers that their conventional counterparts have just been given E16 million by the State? The E16 million was given to conventional poultry farmers to help them adjust their laying hen housing regime. Is this a trade distortion? Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
SOW AND GROW
A few months back we did a post – it turned out to be quite a popular one – about Ailish and her marvellous Sow and Grow project. With the winter on the wane and temperatures rising, Ailish is ready for the New Year as you can see:
“Happy
new year! Sow and Grow have wonderful plans for Spring 2012, including
gardening workshops for teachers, childcare providers, parents and. Continue reading »
A post by admin at Kinvara Organic Smoked Salmon » Blog
Kinvara Organic Smoked Salmon with Cucumber and Lemon Dressing
For a great way to introduce a dinner party, why not begin with our Kinvara Organic Smoked Salmon with Cucumber and Lemon Dressing – a great starter recipe with a delicious dressing. Enjoy! Continue reading »
A post by Sharon at Foodie Fancies
This blog is not a place for scaremongering. I have no desire to hit you over the head with admonitions to eat healthily. I’m sure you get enough of that nagging elsewhere…BUT I am going to whisper some advice: take a look at how much salt you’re eating.
In my day job, I recently had to write an article for The Irish Examiner about the role of salt in our diet. What I found out while researching it has me worried.Irish people are eating far too much salt. Continue reading »
A post by Emilie at Chew On That
Hi everyone, it’s Emilie again, here with another terrific contest for our readers! Today’s Free Food Friday giveaway is for Wolfgang Puck’s new line of Italian sauces. Keep reading for more information and how you can win. Best of luck from Chew on That!
We are here with another great Free Food Friday! Continue reading »
Having spent two nights in the beautiful city of Córdoba – which you can read about here – we once again took to the road and set off for Málaga. As we left the outskirts of the city and headed into the countryside, the sightings of orange trees dropped off and were replaced by vast fields of olive trees. Thousands of olive trees, perhaps tens or hundreds of thousands of them, so abundant were they. Continue reading »
A post by sheila kiely at Gimmetherecipe
A post by jean at CheapEats.ie
Looking for sensible, unbiased, well-researched advice about eating is a tricky business. Food and nutrition are two of the most fad-ridden areas imaginable, and snake oil salesmen are everywhere. Quacks like Patrick Holford and Gillian McKeith are depressingly ubiquitous, but there are also writers out there who are operating from a more qualified and less dubious position. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
WONDERS OF THE FARMGATE
Last time,
I wrote about the Farmgate, I headlined the piece: Great balls of flour. The
“balls of flour”, were there again today: Golden Wonders with skins intact. I
cut one in half to demonstrate to my two UK guests what is meant by the phrase.
I must admit that the potatoes didn’t form part of my own
dish but I did take a half, just because I couldn’t resist. Continue reading »
A post by Nessa Robins at Nessa's Family Kitchen
We are currently updating the blog. For the next 24hrs you may have some difficulty opening the blog posts, but they can be found doing a google search. Here is the link to the recipe index which may be helpful. http://www.nessasfamilykitchen.blogspot.com/p/recipe-index.html
Sorry for the inconvenience and hopefully the site will be back to normal tomorrow. Continue reading »
A post by Gavan at Gavan Murphy
Hey guys,
I know it’s mid Jan but I think you can still make your new years resolution, can you? Either way I guess I can do whatever I want. I don’t usually get into all this resolution malarky but I was talking with my missus and she has a big list of things she wants to do/change/improve on this year. If you don’t make any resolutions does that mean you think you’re perfect, have no need for improvement or does it just mean you could give a shit about all that stuff? Continue reading »
A post by Hester Casey at Alchemy in The Kitchen - Simple Ingredients, Magical Food
I’ve just noticed that I’ve passed the 100 posts stage! I’m delighted that my 101st recipe is one of my absolute favourites.
It’s a recipe I get asked for over and over again – good ol’ spaghetti and meatballs! I get calls and texts saying “I know you did meatballs on Alchemy but I can’t find them!” Ah, the mind is a funny old creature, always playing tricks. 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.