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Archive for April, 2013

Keeping calm is over rated.  I assure you.
As a parent, I spend most of my day keeping calm.
The baby wakes at 5am, I keep calm. I find toothpaste squirted into the overflow of the sink, I keep calm. I walk 4km in the sun only for it to rain on the return and I discover I’ve no raincover for the buggy, I keep calm. I take the baby down from the table for the 17th time before 10am and, yep you’ve guessed it, I keep calm.
All of this keeping calm builds up inside.  Continue reading »

Irish chef and cook book author Brian McDermott, who teaches community groups across Ireland how to cook healthily, today warned of the dangers of excess salt in the Irish diet as a new World Health Organisation (WHO) in Europe report entitled “Mapping salt reduction initiatives in the WHO European Region” is published.  Continue reading »

The evil geniuses at Tayto recently pulled off a PR masterstroke while simultaneously going into bold new flavour combination territory, with their Tayto chocolate bar. This bar is milk chocolate with shards of cheese and onion crisps throughout it.  Continue reading »

Focaccia Bread with Black Olives

A post by AllisonSickert at Chew On That

Focaccia is an Italian bread baked in flat pans and then seasoned with olive olive, herbs (most commonly rosemary) and vegetables. My favorite way to eat it is topped with goat cheese. You can also eat it plain or make a sandwich with it.
Black olives are my favorite veggie, so I’ve included them in this recipe. You can also use vegetables like mushrooms, green onions or tomatoes. You’ll also notice that on most focaccia breads, the top is dimpled.  Continue reading »

I’ve been enjoying cooking “fish fragrant” recipes since I started this blog and I have discovered several different ways of creating the salty, spicy, sweet, sour yu xiang flavour which the people of Sichuan love to use in their land-locked region to recall the flavours they associate with fish. The description often causes confusion among westerners as there is no fish or fish sauce used in these recipes.  Continue reading »

If you were like me about three years ago, you’d be afraid to try Indian food. I have no idea why I was, but I think it had something to do with seeing Indiana Jones and the Temple of Doom when I was a kid and assuming all Indian cuisine contained at least some amount of monkey brains. Not only is that completely, totally, and absolutely untrue, Indian food is now one of my favorite types of cuisine. Keep reading for more on why you’ve got to give it a try!  Continue reading »

We spread a red and white checked cloth over the rock and
placed on it different salads and vegetable dishes that we had brought with us.
We ended with a colourful display, all entirely vegetarian. There was beetroot
salad, baba ganoush [an aubergine
dip], goat’s cheese, a bowl of carrots, tomatoes and broccoli, different kinds
of patties and fruits.  Continue reading »

A Tentative Spring

A post by icanhascook at I Can Has Cook?

Our Irish weather is being as predictably unpredictable as it ever has been this spring. We’ve had winter, spring and a hint of summer in the last couple of weeks. What’s new? I hear you say. Your weather is cray! Deal with it!
I like to deal with it by combining seasonal ingredients with weather appropriate recipes. Take my broad bean and goat’s cheese risotto, for example.  Continue reading »

Dining at Liss Ard

Visited Liss Ard Estate near Skibbereen for the first time recently and
decided to join a few of the other residents for dinner in the main house. Head
Chef Cliona McCarthy uses lots of produce from local suppliers including Caherbeg,
Gubbeen, Glenilen and Sally Barnes. The food on the table is, as they say themselves,
“simple uncomplicated food bursting with freshness and flavours”.  It
is also fairly priced.  Continue reading »

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After a very slow start to my blogging year, I’ve been bashing my head against various walls [don't ask, I do it for fun] and planning my next posts. There are loads in the pipeline, but in advance of writing any of them and with a truly brilliant recent dining experience in my mind, I thought I’d do a little review first.
I’ve been working with the guys at The Exchequer since they opened the doors on this award-winning gastropub, shooting food and drinks on a seasonal basis.  Continue reading »

My hop nemesis

A post by The Beer Nut at The Beer Nut

Though they’ve been a regular feature on this blog for most of its (exactly) eight years, I had sort of lost track of what BrewDog were doing, beerwise, these days. Outside of the mostly on-trade-related news feed there seemed to be an endless line of hyper-expensive limited editions, none of which really interested me. Now things seemed to have calmed down, with a couple of beers I’ve been hearing great things about. Time to see for myself.
First up was Dead Pony Club.  Continue reading »

How is the organic market faring in Ireland, the UK and elsewhere? Oliver Moore delves in.
The future is online, when it comes to organic sales in the UK. That’s according to the most recent organic market report 2013 from the UK’s Soil Association.

The majority of Irish organic produce exports still go to the UK. Despite increases in the EU and indeed tentative increases in the global markets, the UK is still both dominant and vital for Irish organic exports.  Continue reading »

I love cakes, of any description. I must
say that my cakes will always taste quite good, yet I tend to go
for the more “rustic” look when it comes to decorating. I
have never been that skilled in the decorating department. For me, it
could be the fact that I need a little more patience, or indeed time, to give
that celebratory cake that perfect look.  Continue reading »

Well, I’m well and truly on the campaign trail for votes in the Britmums Brilliance in Blogging 2013 Awards.  You see, I’ve been shortlisted in the Food category and to get me to the final, I need votes, and lots of them. This is where you, my treasured readers come in.  I know time is precious and we all have a million things to do, but would you mind taking just 30 seconds to cast a vote for me in Section 4?  Continue reading »

Muffins (the English sort) incite criminal behaviour, apparently. Last week in Northport, NY, a homeowner called the police to report a burglary. According to the alleged victim, the backdoor lock had been tampered with and two packets of Thomas’s English Muffins had been stolen.  Continue reading »

Chocolate Layer Cake With Nuts

A post by AllisonSickert at Chew On That

Warning: this chocolate cake is NOT healthy. With a presentation like that, I don’t really care. This moist cake is filled with layers of creamy frosting and topped with chopped pecans, giving it the perfect balance of sweet and salty.
If you want to save yourself time, use your favorite box cake mix instead. It will still taste just as good.

1 C. unsweetened cocoa powder
1 1/2 C. boiling water
3 C. sifted cake flour
1 1/4 tsp. baking soda
1 tsp. salt
1/2 lb.  Continue reading »

Well now, this is embarassing.
There I go, week in, week out, presenting the potato as a force for good when, all the while, there is a dark side to consider. And no, I’m not talking about blighted blackstuff or the evils of french fried excess. No, though I do so grudgingly, I feel I must, in the grand historical scheme of things, include Spud the Usurper in the catalog of culinary villains.  Continue reading »

When I was gifted a jar of Marmite this week I was a little unsure what to make with it. Thankfully these BBQ Marmite Chicken Wings are the perfect way to use up the sticky brown stuff.
Mam was at her most practical this week and arrived down with a bag full of tins and jars that she knew I’d be using for my recipes over the next couple of months.  Continue reading »

I love shopping for meals that require 5 or less ingredients – a quick and budget-friendly trip to the grocery store is always a do in my book! Read on to learn how I made these simple 5-Ingredient Portabella Pizzas, and lots more 5 ingredient recipes that I know you’ll love!
The great thing about making pizza at home is that it’s totally customizable and you can include your absolute favorite ingredients. Want to mix Parmesan and mozzarella cheeses? No problem.  Continue reading »