2011 at FoodFight.ie
Photo by peterastn
A post by Ken McGuire at Any Given Food
Kyle Moloney (aged 5) Kate Cepeda (aged 6) and Matthew MacDougald (aged at the launch of Avonmore’s new milk carton.Pic: Marc O’Sullivan
Avonmore, only around the corner from the office here, have followed on from their launch in recent months of their Protein Milk by launching a new ‘Elopak’ milk carton for the Irish market. The logic behind the cartons is in making them easier to open, with a better pour and better flatpacking when it comes to recycling. Continue reading »
A post by donalskehan at DonalSkehan.com
If you have subscribed to my youtube channel, you’ll know that I am often joined in my kitchen by some very talented cooks and food folk who share their favourite recipes with me. This week was no different as I was joined by a VERY special guest….MY MAMMY! My mom Liz dropped by to cook up one of my favourite childhood dishes, her take on Coq au Vin. This was a regular winter dish in my house when we were growing up. Continue reading »
A post by The Beer Nut at The Beer Nut
Last month’s bimble through Bavaria began in Nuremberg. The Dublin-Munich flight arrives nice and early, so you can be in the Franconian capital in time for a late lunch.
The big local brewery is Tucher, an outpost of the enormous Dr Oetker food and drink company, yet the brand is nowhere near as all-pervading as I expected. Continue reading »
A post by David Havelin at Liquid Irish
In the 22 years it has been owned by the Cleary family, the Temple Bar Pub has built up an extensive whiskey list. It has also developed a strong working relationship with Irish Distillers that culminated recently in the pub’s own exclusive single cask, single pot still Powers whiskey. Quite the coup, only topped by having Midleton’s Master Distiller Emeritus, Barry Crockett, launch it in Dublin on September 30th.
It’s 14 years old, distilled on 6th July 1999. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Early Bird at La Dolce Vita
Appetiser (top) and Parmigiana di Melanzane
Felt like an Italian the other night. Re-start. Felt like eating Italian the other night and headed up the banks of the south channel as dusk came to French’s Quay (named after a wine merchant) and Proby’s Quay where La Dolca Vita stands in the shadow of the cathedral.
They say this is where the city’s Italians come to eat and, by the sounds in the comfortable dining area, it is no idle boast. Continue reading »
A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Blog
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| Tara Walker with Kristin Jensen, co-author of "Slainte - The Complete Guide to Irish Craft Beer & Cider" |
On Saturday 8 November at 7pm, Tara Walker, owner of The Tasty Tart Cookery School in Termonfeckin, Co. Louth, will team up with food writer Kristin Jensen to host a craft beer and food pairing demonstration.
Kristin is a freelance editor and writer and has worked with many of Ireland’s top food writers and chefs. She has just released a book with Caroline Hennessy called Sláinte: The Complete Guide to Irish Craft Beer and Cider, published by New Island. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar – even in this fake-ass Irish pub. It’s new, built to look like old. Erin go Bragh bullshit with its four flat screens… The generic Irish bric-a-brac they deliver by the truck-load. Empty moving vans roaming the Irish countryside right now, I imagine, waiting for old Missus Meagher to drop dead into her black pudding so they can buy up the contents of her curio shelves. Continue reading »
A post by dudara at Stitch and Bear
According to the oracle that is Google, the restaurant at the centre of this week’s review doesn’t exist. Or at least, I can only find one other blog post which references it. No Facebook page or any anything else. The odds of a location not being found on Google is highly unlikely, so I can only assume that the error lies with me and I am somehow remembering Jojo’s incorrectly. Continue reading »
A post by Wholesome Ireland at Wholesome Ireland
And so my quest for sugar-free treats continues. I went into the supermarket the other day to take a look at jelly. I don’t mean the super-sweet bag of sweets, I mean the jelly that you make up yourself. The kids and I like it for a sweet treat on occasion.
First up, the block of jelly that you cut into cubes then dissolve in hot water. That contains a lot of sugar. Instantly that got crossed off my list.
Next, the powdered jelly in sachets that you dissolve in hot water. Continue reading »
A post by Vicky at S'tasty
Right now in America, it feels like everything is pumpkin spiced this October. You can now buy everything from coffee, cookies, crisps, hummus (why), yogurt, even chewing gum that is flavored with that familiar fall spice. It seems like adding the term ‘pumpkin spice’ has some magical sales enhancing factor for food companies. In general I find most pumpkin spiced products to be very sweet and sickly. However the idea of real pumpkin spice is much more appealing. Continue reading »
A post by Aoife - Babaduck at Babaduck
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People of Co. Louth, you don't know how lucky you are to have a restaurant like this in your neighbourhood. Eastern Seaboard is a big corner unit in a new building which embraces the space with a long banquette set into the curved end wall. Long narrow chalkboards holding specials clad the central column and blades of grass in little glass bottles echo the height of the room. The floor staff are young and cheery in long navy striped aprons. Continue reading »
A post by WiseMóna at Wise Words
This is a FULL family photo – with 6 pp in it .. two adults and four kids … I can’t put the rest of the image on the blog because the HSE does not allow us to flaunt the faces of our foster kiddies … but picture two lovely lassies with smiles as big and bright as the other two and my arm wrapped around them. One happy, never-normal, family. Continue reading »
A post by Caroline Hennessy at Bibliocook - All About Food
Writing a book takes you down many different roads – and many of them, fortunately for us, lead to the fabulous festivals that are taking…. Continue reading »
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://ift.tt/1EDvlwQ. Continue reading »
A post by sheila kiely at Gimme the recipe
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Out of the Blue.
Where The Fab Fish Go
Dingle was all abuzz for last weekend’s annual Food Festival. Not easy to get a restaurant booking on Saturday night and one of the most sought after tables was at Out of the Blue on the waterfront. Tim Mason’s 12 year old fish restaurant, powered by two French chefs, has a colourful “hut” type frontage. But don’t worry. The building, which goes back a bit from the road, is solid and the cooking is spectacular. Continue reading »
A post by Nessa Robins at Nessa's Family Kitchen
This November will see me returning to my role as cookery teacher, as I have just finalised plans for a five-week intensive, practical cookery course, for adults, which I will host in my home-town of Moate. Even-though, in the past few years, I’ve travelled the length and breadth of the country giving cookery demonstrations, it has been over five years since I ran my part-time cookery courses. Continue reading »
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://ift.tt/1s29Xus. Continue reading »
A post by Wholesome Ireland at Wholesome Ireland
I’ve lost 17lbs since the start of September. This is a lighter October than last year or the year before.
I’ll rewind to a point last Summer where I watched “Fat Sick and Nearly Dead“; at the time I thought it was a great film (it’s available on Netflix) but I didn’t connect Joe Cross’ lifestyle to mine. After all, I’m “Wholesome” and I eat healthy food; why would I need to watch what I eat more closely? Continue reading »
A post by 2 Girls with a Food Blog at 2 Girls with a Food Blog
Looking for someplace nice for an upcoming celebration, to impress that new guy or gal or just wanting some good quality service and food. Tripadvisor have released the Top 10 Restaurants in Ireland. Have you been to any? I do like Tripadvisor and respect and trust the information from their site. I check restaurants/hotels/places of interest regularly to check out their reviews and each time I have been happy with the choice made based on their reviews. 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.