2011 at FoodFight.ie

Photo by peterastn

Subscribe to our RSS feed

Archive for September, 2014

I’ve been working away over in Sweden on Mitt Kok and I can’t believe it’s nearly been a whole year presenting my slot on Swedish screens every Saturday morning. I’ve had such a lovely reaction despite my so so Swedish, in fact they seem to like it! I’m just back from Stockholm after recording 13 more episodes but you can check out the latest few that have gone out:

{ Chilli & Lemongrass Chicken }

{ Flavour Bomb Salad }

{ Spinach and Mushroom Cannelloni }.  Continue reading »

Amuse Bouche


‘Don’t throw your talent away,’ she said, placing a hand over mine. The skin of the back of her hand was like lichen.
Michel saved me from further painful exploration of this line of thought by bringing two perfect soufflés to the table. He pierced them and inserted a spoonful of Armagnac with the skill of a surgeon.
‘Ooh, look.  Continue reading »

I can’t believe we are nearly at the end of September already- it’s been an incredibly busy month but I wanted to stick up some of the video recipes that I’ve been posting over on my youtube channel!  Have you subscribed yet? It’s free and there is a new video posted every Sunday morning!  Continue reading »

Little Listrac DeliversExcellent Wines from Margins of the Medoc

Listrac is one of the smallest appellations in the Medoc and its wines have often been dismissed as “rustic”. But, in recent years, according to the prestigious World Atlas of Wine, its reputation (and that of its neighbouring village Moulis) has risen.  Continue reading »

Thai Fish Cakes

A post by donalskehan at DonalSkehan.com

These might sound complicated but if you have all the ingredients, all it takes is to blitz everything until smooth, stir through a little spring onion and green beans, fry them and serve for the most delicious little Asian starter!  Continue reading »

Mocha Shortbread

A post by Aoife - Babaduck at Babaduck

Oh I love shortbread.  It’s buttery, crumbly and very hard to refuse another piece. The Hubs and his Mammy are both big lovers so I decided I’d make a variation on the traditional recipe by adding coffee and chocolate.  When I was in France last year, I bought a box of espresso sticks – powdered instant espresso which you can drink or use as an ingredient.  Continue reading »

Last Sunday I baked and served one of my retro favs for a trip to the in-laws – a pavlova laden with lashings of fresh Irish cream and a pretty odd but lovely array of fresh fruit! There was a decent amount of liking and commenting over on Facebook and Instagram so to all my appreciated likers, here is my very simple, straightforward recipe for this delicious sweet treat, which is naturally gluten-free too!  Continue reading »

A.  Continue reading »

via Instagram http://ift.tt/1BcaX1k.  Continue reading »

Walking A Marathon A Week

A post by Wholesome Ireland at Wholesome Ireland

I’ve set myself the challenge of walking a marathon a week. It’s not as difficult as it sounds, in fact walking is becoming easier the more I do it.
When we were in the Aran Islands I noticed that I was getting out of breath a little too easily. I do have asthma, but this breathlessness was more due to lack of exercise than anything else.  Continue reading »

.  Continue reading »

.  Continue reading »

Once upon a time, it was enough to have a favoured brand of instant coffee; now it’s all Sumatra Gegarang this, natural process that, small….  Continue reading »

Taste of the WeekVeal Osso Buccofrom O’Mahony Butchers, English Market

I always keep an eye on what O’Mahony Butchers in the English Market are selling. So when I spotted they had veal shins from a Macroom farm, we made a beeline for the Grand Parade entrance and came away with Taste of the Week.

No shortage of recipes to work on and we settled on Pat Whelan’s suggestion in his book An Irish Butcher Shop, regularly consulted in this house.  Continue reading »

On and off the hook

A post by The Beer Nut at The Beer Nut

I had to go and look up why Red Hook describes its Audible Ale as “crushable”. Seems they mean something like “sessionable”: a beer to chug down and move on to another. At 4.7% ABV I can see the sense in that. It pours out a clear Dortmunder gold, and has a similar spiced golden syrup aroma. Malt dominates the flavour, again in quite a lagery way, with lots of crusty white bread and sweeter buttery cookies.  Continue reading »

The post BACK: Sam Neill’s ‘Two Paddocks’ Central Otago range! appeared first on Curious: The Curious Wines Wine Blog.  Continue reading »

Dipping into Bordeaux and its 6000 chateaux.
The easy way!

In Bordeaux last June, while I was searching in vain for a particular local wine, a wine-shop proprietor said to me, by way of excuse for not having it in stock: “You know there six thousand castles in Bordeaux”. That is a lot of wine, hard to get around to all those chateaux.

But you don’t don’t even have to go to Bordeaux at the moment as the Supervalu French wine sale kicks off this week.  Continue reading »

Jim McNamara of An tIonad Glas, the Organic College, has just retired after 23 years at the helm. He’s seem it grow from an idea to the place where many of today’s organic stalwarts began. I spoke to Jim on his final, emotional day in the place as he packed his boxes…

Jim McNamara (left) at the Organic College in 2009

Oliver Moore: So what inspired you and others to set up the Organic College 23 years ago Jim?  Continue reading »

Wow .. where to start. This journey we are on with the Electric Car from Renault Ireland and GIY Ireland has taken several twists and turns over the course of the summer.

Local farmer/vegetable grower, Oisín Kenny, from Claregalway, stopped by to check out the eCar.

The first thing worth mentioning is … it is still summer here in Galway.  Continue reading »

BBQ chicken soup

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

Inspired by Portugal’s BBQ chicken, this speedy recipe makes the most of the leftovers and produces a delicious warming and seasoned soup. It’s top of my recession proof menu!
We BBQ chicken regularly (this will become more difficult over the winter…. but you can still use your BBQ once the weather is dry…… (you just don’t tend to stand around it in your shorts and t-shirt) Season your chicken with olive oil and sea salt.  Continue reading »