.  Continue reading »

Little Beauty Comes Home

 (Part One)

In 1825, thirty year old John Cox welcomed his new son William into the world in Passage West, Co. Cork. William, who married in 1846, was one of the first Europeans to settle in New Zealand and died there in 1899.  Continue reading »

During an interview last week I was asked if I would go back to my old job if the opportunity presented itself. I got to daydreaming about this wonderful piece of fantasy:
It’s 7.30am and I’m sitting at my desk, suited, heeled, make up in all the right places, hot cup of tea just finished and I’m running through all the emails that have come in overnight.  Continue reading »

I do like a bit of blueberry now and then: in a muffin, on a cheesecake, ice cream, pancakes, and even in the odd beer. The very odd beer, sometimes. I found this tall boy in La Chope de Lug in Lyon last year, and though it appears to have a long description for a name, the brewery’s website is content to call it Bourganel aux Myrtilles and therefore so shall I. It’s one of a range of flavoured beers by Bourganel, a brewery in south-western France, just underneath Lyon itself.  Continue reading »

I discovered these cookies on Two Peas and Their Pod. Maria Lichty is the undisputed Queen of Cookies, and this is yet another one of her genius brainwaves. These were perfect for last Thursday’s show (mostly because I didn’t have enough chocolate chips to make decent cookies!) They turned out even better than I had expected. Think Nutella lava cakes, but better! I hear you- how could anything be better than those sweet little cupcakes?  Continue reading »

Chocolate chip cookies, an absolute classic dessert! I’ll be honest, I’m not fussy when it comes to these- I’ll eat a store-brand just as quick as a fancy artisan cookie. You really can’t beat a good one though! That’s what Andrew Nestlè thought when he discovered Ruth Wakefield’s recipe… Listen here to find out more

These Nutella-stuffed chocolate chip cookies were incredible, the recipe is coming up in the next post!

Feeling Eurovision Fever?  Continue reading »

Dunno about you, but I avoided Pinterest for the longest time.
Not because it didn’t look good – quite the reverse, in fact. A world of virtual pin boards, teeming with pretty pictures and inspiring visuals, covering almost any subject you care to mention, Pinterest had (and has) a lot going for it in the looks department.  Continue reading »

Sundays are the one day of the week where I am not preparing 2-3 separate brekkies. Richard can usually take a break from late morning until late afternoon so we’ll share a lazy brunch of eggs, American crispy bacon and buttermilk pancakes {Geoffrey’s favorite}. Sometimes I’ll splash out and whiz up a full Irish or an eggs benny, or if we’ve had friends for dinner the evening before, a strata that I prepared the day before and can just pop into the oven.  Continue reading »

Well its about time that I revealed the answers to the last competition on the blog and some of the things I learned along the way – like the fact that two of the ingredients were not what I thought they were and it took readers of my blog to put me straight! Here are the answers to those fiendish questions.
Who am I and what am I used for?
1. Chinese cooking wine – liao jiu

1.  Continue reading »

If I have one piece of advice to food bloggers travelling abroad, it’s this: don’t let your bag out of your sight at any time.
My to my own despair, I get to learn this the hard and, unfortunately, expensive way. Last week I penned a short post on five fond food memories of France. Yes, I got to chase down each of them in turn and while I’m now back on home soil, my trip started out with the opening lesson.  Continue reading »

Wenger used all the tools. Previously the pre-match meal at
Arsenal had consisted of baked beans with Coca-Cola. “Some players went on to
the pitch burping,” Dennis Bergkamp reminisced. Not under Wenger.

From The Football Men by Simon Kuper.  Continue reading »

I have a confession to make: I. DON’T. LIKE. COFFEE.It’s been a cross I’ve had to bear all my life. Starting in my teens, people have tried to win me over to coffee, begging me to taste a little of what they’re drinking. So much have I tasted that now I’ve come to like the first sip of a strong espresso sweetened with some brown sugar. But it almost immediately becomes too much for me.  Continue reading »

‘If you’re afraid of butter, use cream‘ said Julia Child. 

Butter and cream – two of the sweetest legal substances known to the human race. 

And if you’re scared of cream then just use butter. But never low fat butter. 

My first croissants *may* contain butter

Life really is too short and I’m trying to remember every second of my last term in Leiths.  Continue reading »

We often order gyozas when we eat out – they’re so tasty and always leave you wanting more. I’ve never attempted to make them at home though. All those delicately folded pleats always seemed like a lot of work. But, I got some gyoza wrappers recently and I was intent on learning the art of folding gyoza.  Continue reading »

Yes, I know it's been a while since I've brought you a competition but I want to make sure it's something I know you'll love.  Rozanne Stevens is a South African chef who has been putting up with our atrocious weather for over 10 years (why???).  She is a regular guest on the Pat Kenny show on RTE Radio 1, teaches cookery classes galore and in her spare time writes cookery books.  Continue reading »

This week, we’ve got booze! To be precise: organic, delicious, sparkly booze from Prévu! Keep reading for how to enter!
Prévu is a 100% sparkling liqueur and has an excellent blend of wheat based vodka and cognac, which is distilled in Cognac, France. The sparkling liqueur contains 70% vodka and 30% cognac. This delicate beverage is immersed with black currant, raspberry, blackberry and a touch of violet flower, giving it a savory appeal and natural sophistication.  Continue reading »

Irish people love sweet things, and butterscotch is up there with most everybody’s favourites. It’s an easy flavour to make and a nice alternative to caramel. Don’t expect it to be around very long.
It’s a bit unclear whether the name derives from Scotland, where it probably originated, or whether it’s a derivative of “scotched” or “scorched” butter. Either way, butterscotch makes a nice topping for ice cream and brings a deep earthy flavour to ice cream.  Continue reading »

Copyright Gluten Free Guerillas

Published May 17th, 2013