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Archive for January, 2013

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 »

The Method

For the crème pâtissière, heat the milk and butter in a medium pan until they reach boiling point, remove from the heat and add the Earl Grey tea; leave to infuse for 30 minutes. Use a tea strainer to strain the infused milk, discard the leaves or bags, put the milk back into the cleaned pan and bring back up to the boil.

Meanwhile, put the yolks, sugar and cornflour into a heatproof bowl and whisk for a minute or two until light and moussy.  Continue reading »

The Method

For the crème pâtissière, heat the milk and butter in a medium pan until they reach boiling point, remove from the heat and add the Earl Grey tea; leave to infuse for 30 minutes. Use a tea strainer to strain the infused milk, discard the leaves or bags, put the milk back into the cleaned pan and bring back up to the boil.

Meanwhile, put the yolks, sugar and cornflour into a heatproof bowl and whisk for a minute or two until light and moussy.  Continue reading »

The smokiness of these cakes is achieved using lapsang souchong tea, which is a fully fermented black tea smoked over pine wood fires. This smoky flavoured tea is used to infuse the cream to make the caramel and also to make the sweet smoky syrup with which you soak the sponge layer of the cake. The smokiness is balanced by the aromatic freshness of the pear, and the nutty dark chocolate pulls these contrasting flavours together.  Continue reading »

The smokiness of these cakes is achieved using lapsang souchong tea, which is a fully fermented black tea smoked over pine wood fires. This smoky flavoured tea is used to infuse the cream to make the caramel and also to make the sweet smoky syrup with which you soak the sponge layer of the cake. The smokiness is balanced by the aromatic freshness of the pear, and the nutty dark chocolate pulls these contrasting flavours together.  Continue reading »

The Method
For the chocolate bases, melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir intermittently with a spatula to melt and incorporate.
When it is fully melted, turn off the heat but leave the bowl in the pan. Add the two kinds of sugar and use a whisk to incorporate them. When fully mixed in, remove the bowl from the pan and set aside for the mixture to cool slightly.  Continue reading »

The Method
For the chocolate bases, melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir intermittently with a spatula to melt and incorporate.
When it is fully melted, turn off the heat but leave the bowl in the pan. Add the two kinds of sugar and use a whisk to incorporate them. When fully mixed in, remove the bowl from the pan and set aside for the mixture to cool slightly.  Continue reading »

Since my favorite football team isn’t playing in Sunday’s game, I care more about the food than who wins the championship. Actually, make that the food and the commercials.  Continue reading »

Stupid Cupid! Rebel against Valentine’s at Fenn’s Quay!
Cian O’Sullivan from Kerry Pike and Chloe Kerins from Lockdown Models. Picture: Miki Barlok
The creative team at No.5 Fenn’s Quay Restaurant (Cork) are leading a tongue in cheek rebellion against all things ‘lovey dovey’ and romantically cliché by hosting their first ever Anti-Valentine’s Supper Club. The Fenn’s Quay Anti-Valentine’s.  Continue reading »

Len’s Cereals, Mahon and Temple Bar
 If you like muesli, pulses, seeds, nuts, spices, rice, dried fruits, then Len’s Cereals is the place to go to. You’ll find him in Mahon Point Farmers Market every Thursday and in Dublin’s Temple Bar Market on Saturday. The venture is run by Corkman Len O’Donovan and his Spanish wife Maria Minguella.
Seeds
Dried fruits
I started going there.  Continue reading »

.  Continue reading »

The sponge layers of this cake are very light as they don’t contain fat or raising agents, the rise is achieved purely by the whipping of air into the eggs. This is a very quick and simple cake to make and its merit is directly proportional to the quality of ingredients you use to make it. Ensure you use the freshest possible organic eggs, duck eggs if you can get them.
Recipe by Kate Packwood.  Continue reading »

The sponge layers of this cake are very light as they don’t contain fat or raising agents, the rise is achieved purely by the whipping of air into the eggs. This is a very quick and simple cake to make and its merit is directly proportional to the quality of ingredients you use to make it. Ensure you use the freshest possible organic eggs, duck eggs if you can get them.
Recipe by Kate Packwood.  Continue reading »

The Method

Preheat the oven to 170°C.

Break 6 eggs into a very clean bowl of a stand mixer fitted with a whisk attachment. Whisk the eggs gently to break them up, then add the caster sugar and whisk on medium high speed until the ‘thick ribbon’ stage is reached. This means the mixture will be light, have increased substantially in volume and be of a moussy consistency. When you lift the whisk the mixture should fall slowly in thick ribbons.  Continue reading »

The Method

Preheat the oven to 170°C.

Break 6 eggs into a very clean bowl of a stand mixer fitted with a whisk attachment. Whisk the eggs gently to break them up, then add the caster sugar and whisk on medium high speed until the ‘thick ribbon’ stage is reached. This means the mixture will be light, have increased substantially in volume and be of a moussy consistency. When you lift the whisk the mixture should fall slowly in thick ribbons.  Continue reading »

We celebrated Chub’s birthday this week. I bought him a very pretty and tiny coffee machine; and I’ve been travelling on the train with my pretty new travel mug full of a mood enhancing cappuccino every morning since. We went out for … Continue reading →.  Continue reading »

Most of you will probably know by now that I am a big fan of Cork wine bar L’Atitude 51. Emmanuelle and Beverly took over one my favourite pubs from my student days (The Lobby Bar) and turned it into a smart, relaxed wine bar and cafe. These two lovely ladies are very active in the area of wine education and have regularly hosted wine tasting events and classes, several of which I have mentioned.  Continue reading »

Burns Night Goes from Strength to Strength in West Cork
Not even Flooding can keep people away from The West Cork Burns Supper!
Building on the success of the first West Cork Burns Supper in 2012, this year’s event on 25 January attracted even more devotees of the poet, his native land and, of course, good food and drink.
Hosted by the West Cork Hotel and West Cork Food, this year’s Burns.  Continue reading »

Nutella Cheesecake

A post by Niamh Doherty at The Loving Spoonful

Once again, I’ve been neglecting my blog, and my readers, if there are any left. Consider this recipe a culinary white flag, and accept my apologies. Today’s nugget of deliciousness comes to you courtesy of the inimitable Nigella Lawson, and is featured in her newest book, Nigellissima. I caught the Christmas episode in which she suggested serving this cheesecake as part of an Italian-inspired feast, and I was smitten.  Continue reading »

Irish Beef Takes Centre Stage at ‘Culinary Olympics’
Bocuse d’Or 2013, Lyon
Monday, 28th January 2013:  Irish beef has been selected as the key meat ingredient for this year’s Bocuse d’Or, the international culinary competition widely regarded as the ‘Olympics of the Culinary World’. Held every two years, the competition will take place in Lyon, France on Tuesday (29th) and Wednesday (30th) as.  Continue reading »