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Archive for May, 2013

Life!!!!

A post by Valerie O'Connor at Val's Kitchen

via Instagram http://instagram.com/p/Z_TjlWwNwR/.  Continue reading »

Corn, Kale, Broccoli, Bacon

A post by kitchen72 at kitchen72

A little plate of deliciousness. Tempura broccoli florets in a light crunchy batter, perfect for smearing through the sweetcorn puree. Wilted and scorched kale leaves add a minerality to balance the sweetness. Crispy salty bacon bits, just because, bacon…..
Method:
Drain a tin of sweetcorn, put the kernels into a saucepan, cover with milk and add a tablespoon of butter. Bring to the boil, then turn of the heat and let stand. Drain the sweetcorn, but reserve the cooking liquid.  Continue reading »

Corn, Kale, Broccoli, Bacon

A post by kitchen72 at kitchen72

A little plate of deliciousness. Tempura broccoli florets in a light crunchy batter, perfect for smearing through the sweetcorn puree. Wilted and scorched kale leaves add a minerality to balance the sweetness. Crispy salty bacon bits, just because, bacon…..
Method:
Drain a tin of sweetcorn, put the kernels into a saucepan, cover with milk and add a tablespoon of butter. Bring to the boil, then turn of the heat and let stand. Drain the sweetcorn, but reserve the cooking liquid.  Continue reading »

This week, the folks at Complete Nutrition are going to help you get in shape for swimsuit season! Keep reading for how you can enter to win the Weight Loss Success Pack! 
The Refirm Weight Loss Success Pack includes fast-acting and essential daily support with AM & PM Full Body Burn Capsules and Daily Lean Life Packets to increase metabolism, control appetite, shrink fat cells, deliver vitamins and minerals, burn belly fat and enhance energy, mood and focus for successful weight loss.  Continue reading »

Bloom festival roundup

A post by David Havelin at Liquid Irish

I spent most of yesterday at the Bloom festival in the Phoenix Park, Dublin. It’s an annual celebration of Irish gardening, crafts and artisan food & drink. The weather was so fine yesterday that 150,000 people turned up! It continues until bank holiday Monday and I recommend it highly if you want to meet the most interesting and creative Irish producers and sample their wares.  Continue reading »

I’ve had a rather busy couple of weeks. I had a few cookery demonstrations, some book signings, a couple of talks and generally lots of Apron Strings-related business to keep me on my toes. Tomorrow I’m heading to Dublin for Bloom, in the park. The boys and I are looking forward to getting a few gardening tips while nibbling on some goodies from the always impressive food village.  Continue reading »

Bloom festival roundup

A post by David Havelin at Liquid Irish

I spent most of yesterday at the Bloom festival in the Phoenix Park, Dublin. It’s an annual celebration of Irish gardening, crafts and artisan food & drink. The weather was so fine yesterday that 150,000 people turned up! It continues until bank holiday Monday and I recommend it highly if you want to meet the most interesting and creative Irish producers and sample their wares.  Continue reading »

The Cookery School Bubble

A post by Cuisine Genie at Cuisine Genie

In the (butter-coated) bubble that is cookery school it’s easy to forget there’s a whole other world out there. 

A world where if you can’t bone a tiny little quail it’s OK. Trust me, it’s harder than it looks. Ahem.

Or where pomme purée are mashed spuds. Would a potato by any other name taste as good?

Or where puff pastry involved me opening a packet. 

This time last year my world was like that.  Continue reading »

There once was a wonder grass called Fiorin. Foirin was the kind of grass you’d want with weather, and a fodder crisis, like we have now.
Fiorin was resilient. It had “sticktoitivness” to use a word Erin Brokovitch used to describe herself some years back.
Foirin could turn unfarmable land into economically productive land.
Called Shammer around Cork, Foirin could reclaim deep bogs and moors. Underground, its grew out rather than down, hence its other name – creeping bent grass.  Continue reading »

Things I Loved In May

A post by Aoife - Babaduck at Babaduck

Wow, it's the end of the month again (that means payday and holidays for me, thank heavens) so that can only mean that I'll be telling you about what I loved in May… and April because I got a bit distracted in work with travelling and catching the Lurgy of All Lurgies.  Anyway, sit back, pour a large drink because it's nearly the weekend and read on.
Read more ».  Continue reading »

For similar articles on delicious frozen desserts, check out: National Ice Cream Month, Enjoy Frozen Yogurt! 9 Fantastic Froyos, Healthy Frozen Banana Snacks, Fruity Frozen Cheesecake
With the hot summer days coming on, we all need a frozen treat now and then. And in the summer, we have so many choices when it comes down to dessert! But before you dive in to your freezer looking for some relief from the heat, get to know your options.  Continue reading »

Don’t think I’ve done a brunch post in a while. Which is a shame as I love brunch. Seeing as its a long holiday weekend in Ireland there will be an extra day for us all to enjoy a lazy brunch, so lots of time to try this.
Sweet, rich and savoury, the sauce is simply a muddle of juices from roasted grapes and sweetly thickened with dash of vino cotto. Perfect to be mopped up with lots of polenta and some griddled bread.
Method:
Pre-heat your oven to 200C°.  Continue reading »

The folks over at Calor have put together the following infographic marking some of the biggest and best BBQs and BBQ records going. When it comes to cooking, my absolute favourite is BBQ. Get some sun, get some beers, get a few folks around and have a bit of craic around an open grill. Or, as we might be more used to, find the sheltered patch in the bottom of the garden, get the big umbrella and just cook outdoors in the rain.  Continue reading »

The folks over at Calor have put together the following infographic marking some of the biggest and best BBQs and BBQ records going. When it comes to cooking, my absolute favourite is BBQ. Get some sun, get some beers, get a few folks around and have a bit of craic around an open grill. Or, as we might be more used to, find the sheltered patch in the bottom of the garden, get the big umbrella and just cook outdoors in the rain.  Continue reading »

The folks over at Calor have put together the following infographic marking some of the biggest and best BBQs and BBQ records going. When it comes to cooking, my absolute favourite is BBQ. Get some sun, get some beers, get a few folks around and have a bit of craic around an open grill. Or, as we might be more used to, find the sheltered patch in the bottom of the garden, get the big umbrella and just cook outdoors in the rain.  Continue reading »

The folks over at Calor have put together the following infographic marking some of the biggest and best BBQs and BBQ records going. When it comes to cooking, my absolute favourite is BBQ. Get some sun, get some beers, get a few folks around and have a bit of craic around an open grill. Or, as we might be more used to, find the sheltered patch in the bottom of the garden, get the big umbrella and just cook outdoors in the rain.  Continue reading »

Cullen Wines at Cafe Paradiso

Ger (Paradiso) and Emma in great form.

Tuesday’s coming together of Cullen’s biodynamic wines from Australia’s
Margaret River and the renowned quality cooking of Cafe Paradiso, looked, on
paper, like a match made in food heaven. You won’t be surprised to learn that
it lived up to that billing.

This multi-course meal, part of the Wine Geese series, was one highlight
after another.  Continue reading »

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Food and Drink Spotting

The Long Table

Cloughjordan House, in association with Glenisk, The
Gathering and Tipperary Food Producers, are holding a Long table dinner on
Saturday the 29th June at 7.30 to celebrate authentic Irish food with a chance
(for those who wish) to partake in the afternoon in the preparation for the
evening long table banquet in the Cookery School of Cloughjordan house on
Friday and Saturday.  Continue reading »

Don’t have a cow

A post by The Beer Nut at The Beer Nut

After a wait of six months, and plenty of pan-European brewing activity evidenced on Twitter, the second beer from the Brown Paper Bag Project landed last week. Oxman is a 5.8% ABV brown ale and was launched in parallel with a re-brewed, re-designed Dr Rudi, the second batch of which, I think, was brewed at Proef in Belgium.
Actually, they’re not great on the whole provenance thing, the Baggers.  Continue reading »