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Archive for March, 2013

Meet my latest spud acquisition:a pendant made from dried potato and shed snake skin,as fashioned by the very lovely Earth Apple Jane(Jane lives in New South Wales, which is where she found the shed skin of a red-bellied black snake – something I’m kinda glad to say we don’t have in Ireland)

Spuds. When I’m not eating them, I’m wearing them. Sometimes I even do both at the same time.
Did they know that?
No, but it wouldn’t have surprised them.  Continue reading »

I admit, not everybody will have eaten lamb today, Easter has come very early this year and many ewes are still lambing which means it is still relatively expensive to buy. I’d bet though that if you did buy lamb for your Easter Sunday roast, you really don’t want to throw away any of that precious meat. This leftover lamb pasta recipe is especially designed for the itty bitty pieces that don’t come away easily when carving.  Continue reading »

Easter Treats

A post by Orla at Milis

I was totally overwhelmed with college work this weekend so I didn’t get to make any Easter treats… I haven’t even cracked open an Easter egg yet! It’s shocking!!

Anyways, in case you’re having an Easter party tomorrow, why don’t you try a Peter Rabbit themed party?? Check out the show to hear more! Let me know in the comments box what you think! Happy Easter everyone!!Stay sweet! x.  Continue reading »

I never get too excited about Easter food. I’m not a big fan of ham and green bean casserole. I’ll gladly skip dinner if it means I can indulge in more desserts.
There’s nothing like a large family gathering to bring out the best sweet ans sugary desserts! Pillsbury and Food Network shared some creative Easter desserts with me, and they blow plain old cakes out of the water. I would’ve never thought to make a cake shaped like a bunny or a lamb cupcake.  Continue reading »

Salty Sweet Bars

A post by Adrienne at Bake for the Border

It’s the eve of Easter Sunday and there’s not a chocolate egg in the house. We tried to pick one up at the supermarket a few hours ago for my sister but the seasonal aisle was left like a hurricane … Continue reading →.  Continue reading »

In just under a month, local chef Edward Hayden (he of TV3, KCLR96FM and a myriad of other places) will launch his third book, Food For Friends, at the Springhill Court Hotel in Kilkenny.
I was in Springhill for Edward’s last book launch, the hotel absolutely jam packed for the reveal of his second book, Food To Love, in May 2011.  Continue reading »

The Franciscan Well Festival

Enjoyed my afternoon at the Franciscan Well Festival. Loads of choice with beers and cider from all over. The Festival continues tomorrow Sunday from 2.00pm. Get on down!

Top right: Yours truly and Caroline of 8 Degrees; bottom left: RonanBrennan of Galway Hooker and Daniel Emerson of Stonewell Cider.  Continue reading »

Small Green Fields

A post by imen at Farmette

After many months of working to finish Small Green Fields, at long last we have finally wrapped the production.  I am absolutely thrilled with how it turned out and feel so lucky to have had the fortune to work with such incredibly talented and passionate individuals both in front of and behind the camera.
I have been sharing periodic updates on the project, but if you are new to this blog, I will explain.  Continue reading »

Source: housecuisinepin.com via Andria on Pinterest

 
All of us know about lamb cakes, dyeing Easter eggs, and chocolate bunnies, but there are some lesser known Easter food tricks you can have in your arsenal. Read on to see our favorite creative ideas for serving on Easter this year.
Those Bunny Butt Pancakes are so easy to make, and are truly the perfect breakfast.  Continue reading »

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

When night fell, all gathered together around the table,
where smoked the Christmas dinner…. 
The roast goose, stuffed with potatoes and onions, the pig’s head,
garlanded with curly cabbage, a piece of salt beef, and an abundance of
potatoes was, and is, the never-changing menu in these humble, Christian
households. In places where there is a little more pretension, a rice pudding,
plentifully sprinkled with currants, or a plum pudding, is in much request.  Continue reading »

Whether or not you take part in the religious celebrations of Easter, long weekend gives you a chance to reflect a good bit.  Alright I’m a stay at home mother so long weekends can come and go with very little deviation from the routine but the addition of himself to the household for an extra day is much appreciated.
As I spent a good bit of my late teens pondering over what course my life would ultimately take, I did work experience with St Michael’s House.  Continue reading »

Chocolate and beetroot brownies

A post by thesilverchicken at thesilverchicken

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Chocolate and beetroot brownies

A post by thesilverchicken at thesilverchicken

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Chocolate and beetroot brownies

A post by thesilverchicken at thesilverchicken

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Chocolate and beetroot brownies

A post by thesilverchicken at thesilverchicken

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Is it important for Irish organic growers to source native Irish seeds?
 Let’s have a look….

Brown Envelope Seeds (Cork, pic below) and the Irish Seed Savers Association (Clare, pic above) both provide certified organic Irish seeds for growers around Ireland.

SO what about GIY?
At the non-professional end, the whole GIY – grow it yourself – movement has been a phenomenon.  Continue reading »

Welcome, welcome, welcome!  Continue reading »

Lemon and Ginger Oat Biscuits

A post by Aoife - Babaduck at Babaduck

It may be Springtime but it's still absolutely arctic monkeys outside.  Not a layer of clothing has been shed and in fact I think I'm adding more as the freezing days go by.  It's hard to believe that this time last year, we were having an early summer and were out the back lighting up the barbeques and having picnics at the beach.  The only thing you'd do now is look at the beach from the warmth of your car…  Speaking of warmth, lemon and ginger tea always takes away my chills and I decided to use fragrant lemon zest and warming crystallised ginger in a crunchy biscuit to dip into my hot tea.  This recipe makes about 24 2-inch biscuits, but if you want daintier ones, make a thinner roll (about 1 inch in diameter) and you'll get about 36 smaller biscuits.  Continue reading »

Huevos Rancheros is one of my favorite breakfasts and although traditionally served with corn chips, baked on a pizza base adds a similar crunch from the crust and makes an interesting twist.  I whack my oven up to highest temperature it will go and bake my pizza bases on a pizza stone which you can get from most kitchen shops.  Otherwise uses a metal baking sheet.  Continue reading »

This week, the folks at Bonne Maman are giving away two jars of their delicious Golden Plum Mirabelle Preserves. Do you want to win these delicious flavors? Keep reading!
The winner of this giveaway is going to receive TWO jars of the delicious preserves.
The flavors are perfect for a light breakfast or as part of a full brunch. We actually like to use the preserves on top of this Italian Tiramisu recipe, it adds a delicious flavor!
If you want to win, just do ANY or ALL of the following:
1.  Continue reading »