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Archive for August, 2013

It starts with a coffee, until you realise that it’s well past lunchtime, closer to dinner time and you haven’t sat down to a full meal for the day. I spent the morning filming the latest cookery and meal planning demos at Furnace Fitness which, if the closeups are anything to go by, should turn out to be great.  Continue reading »

Day 15

Two men of France, Richelieu and Rabelais. And some animals!

Would Richelieu approve?

Those of you following my Loire story will be aware that I’ve
“met” some admirable women here, including Eleanor of Aquitaine and Jean d’Arc.  Continue reading »

Making sauerkraut

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

via Instagram http://instagram.com/p/dr-fkBQN5B/.  Continue reading »

We are getting along better my Big Green Egg and me. I’m beginning to get to know his moods and temperament. He’s hot stuff, he can turn out a large number of perfectly seared steaks in jig time. But last weekend in Duncannon, on a glorious late summer Sunday, I wanted to get a sense of just how versatile he is and how many different cooking techniques I could use, in the course of an afternoon, and still serve the results at one meal.  Continue reading »

While I love the scent of a traditional apple crumble filling my kitchen, I prefer this quick apple crumble for warm Autumn evenings. It also uses less energy and requires less time.
Irish apples are in season right now. If you’re lucky you’ve got an apple or pear tree in your back garden, or you know of someone who will give you windfalls. If you’re not then you have to negotiate the supermarkets and grocers to find Irish apples.  Continue reading »

Day 14 (Part 2)
Well
Fed at Les Années 30

2009

Crazy Salad and Aspic Bunny featured in the menu that drew us to Les Annees 30 in Chinon last evening. Well not in the restaurant’s French language menu, but in the Google translation. Also, we had a recommendation from Sylvie, our hostess here
at the gite.

Sylvie has good taste! It was an excellent meal, quite leisurely
with French style service meaning a 10.15 pm exit after a 7.30pm entrance.  Continue reading »

THE WORD ‘TAPAS‘ stems from the Spanish verb ‘tapar’, meaning to cover. Originally, the tapa – a piece of ham or cheese – would have been presented on a small dish or lid placed on top of a wine glass, which stopped fruit flies from getting into the wine and also made it easy to eat and drink with friends while having el craic around a barrel.  Continue reading »

Day 14 (part 1)

Marvellous Tasting at Chateau de Minière

This, our first outdoor tasting of the trip, was marvellous.
In gorgeous sunny weather, and overlapping with the local pony club, we enjoyed
meeting the crew at Chateau de Minière at Ingrandes de Touraine. Here, we tasted their excellent Bourgueil wines.  Continue reading »

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

This affordable, table-friendly quartet from 3 different Spanish regions was created as recently as 2012 by Sergio and Dom, two amigos who work in the wine trade and who share a passion for wine, food and design.

Tapas Collection Moscato 2012 (DO Valencia) INTRO.  Continue reading »

(Café) Rua

A post by WiseMóna at Wise Words

Café Rua
Spencer Street
Castlebar,
County Mayo
094 9286072
Opening times:
Mon to Sat, 9am to 6pm
Closed Sundays and bank holiday Mondays.
From their website …
….  ” Café Rua was opened by Ann McMahon in New Antrim Street, Castlebar over ten years ago with the aim of producing uncomplicated food using seasonal and local ingredients. The business that Ann started is now run by her children Aran and Colleen, and the aim remains the same.  Continue reading »

.  Continue reading »

Preparation Time
1 hour
Total Time
1 day and 4 hours

Sunday just past was Stir Up Sunday, the last Sunday before Advent when traditionally Christmas puddings and cakes would be made. This was because Advent used to be a fasting period much like Lent and Sitr Up Sunday, much like Shrove Tuesday, would be when you used up all the rich food in the house.  Continue reading »

Preparation Time
2 hours
Total Time
5 hours

Happy St. Patrick’s Day! This year I am hiding out from the Irish extravaganza in Denmark, visiting relatives, but I still have a (somewhat) patriotic recipe up my sleeve.

We’ve just come to the end of the Seville orange season and therefore the end of marmalade season. Last year for my first ever attempt to make marmalade and I found this article by Felicity Cloake to be incredibly useful.  Continue reading »

Preparation Time
2 hours
Total Time
5 hours

Happy St. Patrick’s Day! This year I am hiding out from the Irish extravaganza in Denmark, visiting relatives, but I still have a (somewhat) patriotic recipe up my sleeve.

We’ve just come to the end of the Seville orange season and therefore the end of marmalade season. Last year for my first ever attempt to make marmalade and I found this article by Felicity Cloake to be incredibly useful.  Continue reading »

Preparation Time
30 minutes
Total Time
1 hour and 30 minutes

I had hoped to get this posted earlier today so that you could all make this delicious cake for your mothers, but the internet has been conspiring against me here in Denmark and I am only getting a chance to post it now.

But with the bank holiday tomorrow, maybe some of you will make this for your mums as an extra treat for Mothers’ Day.

This cake recipe comes from Asda’s monthly magazine.  Continue reading »

Preparation Time
30 minutes
Total Time
1 hour and 30 minutes

I had hoped to get this posted earlier today so that you could all make this delicious cake for your mothers, but the internet has been conspiring against me here in Denmark and I am only getting a chance to post it now.

But with the bank holiday tomorrow, maybe some of you will make this for your mums as an extra treat for Mothers’ Day.

This cake recipe comes from Asda’s monthly magazine.  Continue reading »

Preparation Time
30 minutes
Total Time
1 day, 2 hours and 40 minutes

I have returned from my hiatus after a year of settling into our new house. It is amazing the amount of time that houses take up. However I am now ready to resume my blogging life and share more recipes. I also have a new fancy camera, which I am still getting used to, so apologies for the different size of pictures in the post, I’m still working out what all the buttons do.  Continue reading »

Preparation Time
30 minutes
Total Time
1 day, 2 hours and 40 minutes

I have returned from my hiatus after a year of settling into our new house. It is amazing the amount of time that houses take up. However I am now ready to resume my blogging life and share more recipes. I also have a new fancy camera, which I am still getting used to, so apologies for the different size of pictures in the post, I’m still working out what all the buttons do.  Continue reading »

via Instagram http://instagram.com/p/dmtd5bwN9J/.  Continue reading »