2011 at FoodFight.ie
Photo by peterastn
A post by dudara at Stitch and Bear
When I suggested to my younger sisters that we have a Sunday lunch at Gallo & Galetti, I nearly had the hand taken off me, particularly by my still-in-college, sibling. Taking that as a sign of approval, I arranged a table at Gallo & Galetti, conveniently giving me the chance to check out the new restaurant from Cork chef, Brendan Cashman. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
I love you from the bottom of my liver.
– François Rabelais (c. 1494 – 9 April 1553). Rabelais is considered one of the great writers of world literature and among the creators of modern European writing. His best known work is Gargantua. Continue reading »
A post by Aoife - Babaduck at Babaduck
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Good things happen in threes. It's my birthday today (yes, I do look at least a decade younger than my real age, you're SO kind) and I thought it would be rather a low-key affair, being as it's not a major one ending in a zero. This just goes to prove that even I am wrong sometimes, as the past few days have been very much a cakey love filled celebration.
There's nothing quite like teamwork…
Read more ». Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Midleton Food Festival
Festival Faces
Midleton Food Festival
Enjoyed my stroll in the sun
down Midleton’s Main Street yesterday as once again the Anuual Midleton Food
Festival drew a large crowd, and the sun! All the stalls are now on one side of
the street and that makes it easier for the punters, especially those with
push-chairs. But, in any case, no one is in a rush; it is all easy and relaxed. Continue reading »
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
What will the launch of the Organic Action Plan 2013-2015 mean for the organic sector in Ireland? Let’s take a look.
It is certainly a positive to have an action plan in place. There are however major and minor issues with this plan.
Nowhere is any significant recognition given to the fact that all previous Organic Action Plans have failed and failed miserably. Continue reading »
A post by sheila kiely at Gimmetherecipe
A post by sheila kiely at Gimmetherecipe
A post by sheila kiely at Gimmetherecipe
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://instagram.com/p/eP4TfCwN4Y/. Continue reading »
A post by David Havelin at Liquid Irish
Irish Distillers (IDL) has been mining the rich heritage of its various brands in recent years to relaunch the traditional single pot still Irish whiskey style. Now it’s Paddy’s turn, and no better year because it’s exactly a hundred years since Cork Distilleries Company (which later merged with Jameson and Powers to form IDL) renamed its flagship whiskey in honour of renowned salesman, Paddy Flaherty. Continue reading »
A post by David Havelin at Liquid Irish
Irish Distillers (IDL) has been mining the rich heritage of its various brands in recent years to relaunch the traditional single pot still Irish whiskey style. Now it’s Paddy’s turn, and no better year because it’s exactly a hundred years since Cork Distilleries Company (which later merged with Jameson and Powers to form IDL) renamed its flagship whiskey in honour of renowned salesman, Paddy Flaherty. Continue reading »
A few weeks ago I attended an event showcasing the Kenwood Chef Classic Nostalgia Chef. The event was a chance to try out the machine and also have some fun. A friendly little baking competition ensued and the machines were put to good use. If you like your stand mixer with a bit of a retro vibe then this machine is worth a looksie, it evoked memories of mammies/grannies kitchens for a few people. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Telmo sees future of Spanish Wine in the past
Magnificent Seven
Wine lover Telmo Rodriguez, he doesn’t particular like being called a wine-maker, declared in Ballymaloe last evening that wine in Spain “had been in the wrong hands, now it is starting to be in the right hands. I am between a boring generation and an exciting generation”.
To find the brighter future, Telmo went back to the past. Continue reading »
A post by David Havelin at Liquid Irish
When I tell people about my obsession with interest in Irish whiskey, I inevitably get the question, “so, what’s your favourite whiskey then?” Since its release two years ago, the answer I’ve been giving is Powers John’s Lane Edition. It’s great to be able to recommend a smashing, full-flavoured, single pot still (SPS) that’s not hard to track down, and is very reasonably priced. Continue reading »
A post by David Havelin at Liquid Irish
When I tell people about my obsession with interest in Irish whiskey, I inevitably get the question, “so, what’s your favourite whiskey then?” Since its release two years ago, the answer I’ve been giving is Powers John’s Lane Edition. It’s great to be able to recommend a smashing, full-flavoured, single pot still (SPS) that’s not hard to track down, and not at all expensive. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
White Gems from NW Spain
Samaniego, an old village in Riojataken thorugh the glass of the Baigorri winery
Vina Tondonia Blanco
1996 Reserva, Rioja Alta, 12.5%
When I first noticed this 100 per cent Viura, with a rich honey colour, on the shelf in Tondonia in Haro, I thought “this has to be a dessert wine”. I said as much but was quickly corrected: “All these whites are dry,” said the lady in the bodega, who had learned her English in Dublin. Continue reading »
A post by Wholesome Ireland at Wholesome Ireland - Irish Food & Parenting Blog
One of the reasons why I started this blog was to show that it was possible to live well on a low income and to show that eating well doesn’t have to be complicated. I’m pretty sure that most food experts (chefs, cooks, writers) would agree with me regardless of income.
Some of my motivation to eat well on a low income does come from a desire to live well, and that is part of the “whole sum” that I’ve written about before. Continue reading »
A post by Orla at Milis
It’s funny how you never relate chocolate to its creator- unless it’s a well marketed artisan product or bought at a farmer’s market. Continue reading »
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://instagram.com/p/eK59OawN_h/. Continue reading »
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://instagram.com/p/eK3s-SwN7y/. Continue reading »
Pairing great wine with great holiday food is what CuriousWines.ie’s Cracking Christmas Case is all about, hand-picked favourites including holiday classics and some of their best-selling wines of 2011 are all brought together in this glorious mixed case, complimenting Christmas fare from roasts to puddings in spectacular style.
Curious cases start at just €95.00 with free delivery, and this particular case of festive delight retails for a deeply discounted €115. Happily, we’ve got one to give away to a lucky winner at FoodFight.ie. – all you need to do to enter is tell us in the comments below what you’ll be cooking up for Christmas dinner this year, and we’ll pick a winner from the entries on December 16th. (And if you don’t win and still want to grab yourself a holiday bargain, last orders for Christmas dispatch are December 20th!)
Every cook we know loves their iPad (or lusts after one) for clipping, reading and cooking from online recipes right in the kitchen. Well, Clickcase.ie has what may be the ultimate kitchen gadget for iPad lovers: the Speck Handyshell slots around your iPad 2 so it can be hung from any rack, drawer or cabinet knob, keeping your iPad at eye level and safe from spills and mess. Genius!
Clickcase, Irish retailer of brilliant iPad and iPhone accessories, is giving one crimble red Handyshell away to a FoodFight.ie reader just in time for Christmas. To enter, all you have to do is head over to the Clickcase Facebook page before December 8th and tell us why you love your iPad or iPhone in the kitchen!
Bake, sell, raise money and help Temple Street Children’s University Hospital.
This November The Great Irish Bake is back and Kitchen Hero Donal Skehan is helping out with sharing recipes and promoting the event. The Great Irish Bake is in aid of helping sick and seriously ill children get the treatment they need. Head over to The Great Irish Bake to register online and be in the chance of winning a trip to New York when you help raise funds for Temple Street Children’s University Hospital. The site also has hints, tips, recipes and all that goes with an event like this.
This is the Facebook for The Great Irish Bake and of course the Twitter hashtag is: #thegreatirishbake
The Great Irish Bake organisers have shared a recipe with us and also a picture of Donal Skehan with his kids from his first marriage. Some of this might be a lie.
Ingredients (Makes approx 30)
- 300g of plain flour
- 1 teaspoon of baking powder
- A pinch of salt
- 1 tablespoon of mixed spice
- 100g of muscavado sugar
- 150g of butter
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 pack of foxes fruits or jolly ranchers
The Method
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. In a standalone mixture beat together the butter and sugar. Add in the egg and
mix through.
3. Using a wooden spoon mix through the flour, baking powder, salt, mixed spice
and vanilla extract until you have a biscuit dough.
4. Turn the dough out on to a floured surface and roll out to about 1cm in thickness.
5. Cut out biscuit shapes, place on the lined baking tray, then using a smaller cutter
or a small knife cut out the center of each cookie.
6. Sprinkle the crushed sweets into the centre of the cookie and place in the oven
7. Cook in the oven for about 15 minutes.
8. Remove from the oven and allow to cool slightly before transferring to a wire
wrack.