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Archive for January, 2013

I don’t publish many recipes on this blog. In fact, most of you probably think that I live in restaurants! In reality, I do love to cook and do so most evenings when I’m not travelling for work. The real reason I don’t post recipes is that I don’t have the time or daylight to take decent photographs of my cooking. I simply can’t compete with some of the beautiful images posted by other Irish food bloggers!  Continue reading »

Homemade Tortilla Chips

As you know, I’m trying to blog more regularly these days, at least once a week. Friday is usually the day I can get to do that, but when I have a busy week and there’s little or no time to go food shopping, I try and come up with something I can blog about and which I have ingredients to make and photograph before all light is gone.  Continue reading »

I’m a tech lover, and I’m also a foodie. When I was younger, I would always search for recipes on the computer, print them out, fold them and put them in my pocket, and then try to dig for them when I was ready to cook. I can’t tell you how many times I spilled on the printed recipe and had to take time to go back and print. Long story short, I decided that I needed to use my iPad in the kitchen.  Continue reading »

If you answer correctly I will personally give you a# master class in #Thornton’s Restaurant for free 
What is the item in the #Photograph below ?

Q???? © Kevin Thornton # Thornton’s Restaurant 
Closing date 13th Febuary 2013 .  Continue reading »

Announcing details of this years Threshold Valentine’s Night Dinner were (l to r) Edel Conlon Threshold, Chef Brendan Cashman and Rebecca Harte Farmgate Cafe
A Special Night for a Special CauseThreshold’s Valentine’s night dinner is a special night, on a special day, in a special place, brought to you by a wonderfully passionate culinary team… Oh and if that’s not enough, it’s in aid of a.  Continue reading »

The Food Detox Has Ended

A post by Ken McGuire at Any Given Food

BACK AT the start of the month I mentioned that I was doing my traditional January detox. Usually this means staying off beer or alcohol for the month but (outside of 4 – count ‘em – Roses and two mini Kit Kat’s) chocolate, crisps, sugary sweets, non-diet soft drinks, takeaway chips, burgers, beer, wine and spirits have been off the menu.
Oh, and exercise has been back on.
The End Result
So how did it go? Well, my body is thanking me an awful lot more for it.  Continue reading »

 Here is a quick and easy recipe with no horse meat or pork just pure beef 
It is better if you mince it your self or get the butcher to do it for you 

#100% # IRISH # BEEF # BURGER © KEVIN THORNTON 

EASY CHIPS© KEVIN THORNTON 
CLASSIC
BEEF BURGER
(Serves 4)
 
 500g beef steak mince
Half large red onion
1
clove garlic
1 egg yolk 
2
tbsp Worcestershire sauce
Handful
chopped fresh parsley
Olive
oil, for brushing
4
ciabatta rolls, split in two
1
Little Gem lettuce, leaves separated
2
ripe tomatoes, sliced
Tomato
relish, to serve
 
METHOD:
Finely chop onion and
garlic and put into a large bowl, along with the mince, Worcestershire sauce, flat leaf parsley, and the egg yolk.Season and mix well with your hands.  Continue reading »

If you’ve been hanging around this blog for long enough, you’ll have realised by now that I tend to be somewhat uneasy when it comes to baking. I’ve had lots of recent successes (especially since this breakthrough) but my cakes, pies and buns still leave a lot to be desired.
Take these banana muffins, for example. They looked right and they tasted right. Except for one important little factor – the texture. Herein lies the dominant dilemma of my baking life.  Continue reading »

Spring is Coming..

A post by Nessa Robins at Nessa's Family Kitchen

As spring is approaching I’m eagerly awaiting what it has in store for me. I’m starting to get truly excited about my book, Apron Strings. It is now at the design stage and is being carefully handled by a very lovely designer. For me to even think that somebody is working on my writing and my photography, to bring it together as a book, is a wonderful feeling.  Continue reading »

Spring In St Tola Air
Spring is in the air at St Tola Goats farm as they see their in-house winter experiments take exciting shape.
The County Clare farm has teamed up with Benoit Lorge, the renowned chocolate master in Kenmare, to create some truly beautiful Cheeserts ….Fresh St Tola Goats Cheese, dipped in the finest dark chocolate and beautifully finished with hazelnuts. They make an.  Continue reading »

It was my birthday this day last week and as has become an annual tradition for us, my boyfriend and I celebrated with a special meal out. “I’d like to go somewhere the food is imaginative and different,” I said, “somewhere with a chef who is really trying to be creative.”Quite how this led to us booking dinner in Les Gourmandises in Cork, a restaurant I’d always assumed to be a classic French place, I don’t know. But I’m glad it did.  Continue reading »

Mad praise, rewarded

A post by peter at CheapEats.ie

Praise for Pepsi Max (Photo: sxc.hu)

Back in 2011, I wrote about the old childhood trick of trying to wangle a freebie from a company because there was something wrong with the food: a deformed Twix with no caramel; a bag of crisps with only one giant, mangled, burnt mess of maize, or a cake with a nail in it.
Seldom do we write in to companies to praise them. Where’s the freebies in that?  Continue reading »

Sometimes a mission. Sometimes messing about.
Stumbling out of the early morning and into a confusion of stalls and marvellous food. That was me at Mahon Point Farmers Market  last Thursday, sans list, sans plan.
Lucky then that I stumbled on a new product by Iain Flynn of Flynn’s Kitchen.  Spotted a colourful jar in the corner where he normally displays his soups. The label: Chorizo and.  Continue reading »

New tricks from the old guard

A post by The Beer Nut at The Beer Nut

It had been many years since I tasted any beer from  3 Fonteinen. Once upon a time it was one of the top lambic houses in Belgium and then in 2009 disaster struck when a faulty thermostat destroyed about a year’s worth of stock. And unlike most beers, with lambic you can’t simply throw together a replacement batch and have it on sale in a few weeks. The company became a blendery, though plans have been hatched to start distilling and brewing once again.  Continue reading »

Like most of the best things in life, I came across Kate Packwood’s baking creations by word of mouth. Images of Kate’s beautifully displayed market stall popped up in my twitter feed and I knew we had to meet. Her unique combinations and use of interesting spices really set her cakes apart, like her passion fruit cake with olive oil drizzle and passion fruit curd, dark chocolate and sea salt caramel brownies, and banana, cardamom and pistachio loaves. Is your mouth watering yet?  Continue reading »

Like most of the best things in life, I came across Kate Packwood’s baking creations by word of mouth. Images of Kate’s beautifully displayed market stall popped up in my twitter feed and I knew we had to meet. Her unique combinations and use of interesting spices really set her cakes apart, like her passion fruit cake with olive oil drizzle and passion fruit curd, dark chocolate and sea salt caramel brownies, and banana, cardamom and pistachio loaves. Is your mouth watering yet?  Continue reading »

Like most of the best things in life, I came across Kate Packwood’s baking creations by word of mouth.  Images of Kate’s beautifully displayed market stall popped up in my twitter feed and I knew we had to meet.  Her unique combinations and use of interesting spices really set her cakes apart, like her passion fruit cake with olive oil drizzle and passion fruit curd, dark chocolate and sea salt caramel brownies, and banana, cardamom and pistachio loaves. Is your mouth watering yet?  Continue reading »

Like most of the best things in life, I came across Kate Packwood’s baking creations by word of mouth.  Images of Kate’s beautifully displayed market stall popped up in my twitter feed and I knew we had to meet.  Her unique combinations and use of interesting spices really set her cakes apart, like her passion fruit cake with olive oil drizzle and passion fruit curd, dark chocolate and sea salt caramel brownies, and banana, cardamom and pistachio loaves. Is your mouth watering yet?  Continue reading »

Pear and Custard Tarts

A post by Vicky at S'tasty

These pear and custard tarts came from a memory really. We had lots of beautiful organic D’Anjou pears to use up, and I wanted to make something special with them. Most of the pear tarts you see involve chocolate or frangipane, and they all seem a bit heavy for the delicate pear. I wanted to make something light and creamy that would glorify these gorgeous pears. When I was young we used to have pears and custard for dessert. It was so simple but always so tasty.  Continue reading »

These are a classic choux pastry dessert that are rescued from 80s campness by the addition of an elegant Earl Grey tea crème pâtissière and a decadent bitter dark chocolate glaze infused with tonka beans. Served with honey glazed fresh figs these make for a glorious dessert.
Recipe by Kate Packwood.
Makes approx.  Continue reading »