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Archive for June, 2014

Two summers ago I attended a week long course called ‘Cooking for Friends’ at Lynda Booth’s Dublin Cookery School. It was a thoroughly enjoyable, worthwhile and fun learning experience. Their tutors and equipment are second to none and it is a fabulous foodie alternative to a typical holiday, or a means to keep out of trouble if you’re as lucky as I am to have a long summer of two months off work!  Continue reading »

Let’s Talk About Pigs

A post by Wholesome Ireland at Wholesome Ireland

Why I haven’t blogged about the pigs? After all I’ve written about many aspects of my family life, including the allotment produce, so why not the pigs?
Some of you reading this might be thinking what pigs? That’s  understandable too as I’ve not written about them much. We keep pigs as part of a group.  Continue reading »

Elderflower cordial

A post by 2 Girls with a Food Blog at 2 Girls with a Food Blog

In the last few weeks everywhere I drove all I seem to have seen was elderflower it was like it was calling me ha…

So out we went as a family to collect a big bag of elderflower for me to make the delicious cordial. But alas I left the making of it on the long finger and had to throw the whole lot out.  Continue reading »

Frozen Yoghurt Breakfast Ring

A post by Joanna Carley at DonalSkehan.com

Make breakfast memorable with this frozen ring of deliciousness, packed with yoghurt, berries and muesli to see you through the morning. Of course it can also be enjoyed at any time of the day. If you don’t have a suitable jelly mould, use a loaf or cake tin of the same volume (these alternatives need to be lined with cling film).  Continue reading »

Combining no-churn ice cream, caramel sauce, Dime bars, chocolate sauce and peanut praline, this divine frozen bombe just screams ‘EAT ME’! It’s best made a day in advance, to give it plenty of time in the freezer. You can also make mini versions in small jelly moulds that total the same volume.  Continue reading »

Snickers Ice-Cream Cake

A post by Joanna Carley at DonalSkehan.com

If you love chocolate, peanuts, caramel and ice cream, this is definitely the cake for you! It is very simple to make, as once you have your sauces and no-churn ice-cream prepared, it’s just a matter of assembly. Allow enough time for it to freeze properly before serving.  Continue reading »

These impressive no-bake brûlées make for a handy, stress-free dinner party dessert as they can be made 24 hours in advance.  Continue reading »

With its vivid colours, crazy pattern and poptastic topping, this cheesecake is bonkers on many levels. Beetroot juice is the secret to its colour – available from good supermarkets and speciality food stores, or make your own by whizzing a small beetroot in a juicer. Lollipop sticks can be bought from baking supply stores or online.  Continue reading »

This cake won’t fail to impress, especially when guests see the stunning layers inside.  Continue reading »

If you are subscribed to my new youtube channel, you may have spotted I was recently joined in my kitchen by the very talented Sharon Hearne-Smith.  Sharon and I have been friends for quite a while and we often work and give food photography and styling workshops together, so when she asked me to photograph her new book, I jumped at the chance! Who wouldn’t want to spend two weeks getting sticky fingers trying all the leftovers from the shoot?  Continue reading »

Dining On the Banks. Excellent River Lee Hotel Experience.

Friday evening and we are shown to our riverside table in the aptly named Weir Restaurant in the city centre River Lee Hotel. We are early but soon the large comfortable room fills up; the nearby bar is already full of groups, large and small, enjoying the food and the drinks. Our menu is promising, from regulars such as Roast Supreme of Skeaghanore Duck to specials like the Ballinwillin Wild Boar Chop.  Continue reading »

Desperation

A post by The Beer Nut at The Beer Nut

Edinburgh Airport. Servisair lounge: the shitty one for passengers of loser airlines. Only five bottles of Efes Pilsener remain among the plentiful Beck’s, Carlsberg and Kronenbourg. Maybe the previous passengers know something I don’t.
I last encountered Efes a dozen or so years ago in the beautiful surrounds of Istanbul. It was a lot more forgettable than the city and I had no memory of how it tasted.  Continue reading »

Sunday morning

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

via Instagram http://ift.tt/1q44eE7.  Continue reading »

It was time for a break. A staycation, if you like.  We had three days off together and didn't know where to go.  A few weeks ago, I was a guest of Trail Kilkenny at a wonderful long table dinner in Smock Alley which really showcased the best of what the county has to offer, from both a food and craft perspective.  The decision was made – we were off to Kilkenny.  Continue reading »

This weeks cocktail is from the bracing family known as the Corpse Revivers. These strong drinks are intended to set you straight when feeling a bit ropey after the night before. Nothing like more of the same poison to sort you out, eh?

I’m making the Savoy version of Corpse Reviver #2, which is exceptionally simple to assemble. This is probably a good thing if you’re in the sorry kind of state that requires this drink.  Continue reading »

I have a daydream that one day I will own one of the fine Dublin Georgian townhouses for which our city is famous. In my daydream, the townhouse is currently occupied by dismal office suites, but I convert it back to a home. In my head, I am happy imaging how my kitchen, sitting room and home gym (yes!) will be arranged to make best use of the wonderful building.  Continue reading »

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

Revie would recall how Duncan would wait at the ground…for his young apprentices to return from their day jobs – bricklaying, in his case. He’d then take them to his house – there were usually eight or nine of them… – and feed them with his own special recipe of Scottish broth.
To supplement their diet and build up their strength, he’d also send eggs and sherry to their digs, and big bags of oats so they could have porridge with milk every morning before training.  Continue reading »

Chatting My Way Around the Midleton Farmers Market
Filling a few bags as well!

Immaculate King Oyster from Ballyhoura Mushrooms

Looks like quite a few of the traders from the Midleton Farmers Market are heading to the City Hall on Monday for the Cork Kerry Food Forum and Artisan Fair. The afternoon session, from 12.30pm on, is open to the public and you’ll have  a chance to sample and buy the products.  Continue reading »

Well hello there. I’m the pool of liquid on the sofa in Shane and Shan’s Beijing apartment trying my best  to reconstitute myself into human form. I am back in China for a second time in as many months and it is hot, hot, hot. Summer has arrived with a vengeance. The temperature rises from […].  Continue reading »

Some of life’s wonderful generosity smiled today on a 61 year old businessman, Eddie Molloy, from Longford who spoke in an interview with comedian Brendan O’Carroll who was guest-hosting the Marian Finucan Show on RTE Radio1 this morning.

The Irish comedian is the writer of the hit TV series Mrs. Brown’s Boys and also the new film version, Mrs Brown’s Boys – D’Movie, which opened this week to rave reviews.
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