2011 at FoodFight.ie
Photo by peterastn
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
Let’s make April 24th 2016 – the real date that marks the Easter Rising – Ireland’s food sovereignty proclamation day. And let’s eat and tweet about it. Here’s the why and how.
April 24th 2016 is the actual 100th anniversary of the 1916 rising. On that date a century ago, a visionary proclamation was read out to unsuspecting passers by. Within a few short years, all had changed, changed utterly. Continue reading »
A post by Caitriona Redmond at Caitriona Redmond – Wholesome Ireland
Here’s how we saved money while renovating our kitchen. It goes without saying that we had a very tight budget to renovate the kitchen. I’m a big fan of lists and so had itemised all the expected expenses. We knew that we could save money but I didn’t want to cut corners on the final finish.
If you’re interested in how it looked before the renovation, then click here.
DEMOLITION
In order to get a new kitchen in, we had to get rid of the old one. Continue reading »
A post by A Cookbook Collection at A Cookbook Collection
A post by Kieran at Ice Cream Ireland
One of our most popular So Specials is Sticky Toffee Pudding.
We make it in our shops in Dingle, Killarney and Dublin with Murphy’s Brown Bread ice cream, butterscotch sauce, salted caramel cream, and our own sticky toffee pudding.
The pudding is quite delicious – not too heavy and not too light – and pleasingly moist.
This is a recipe we have had in production for a long time – back in the days when we made cakes, we made some of this as well. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Laurent Miquel
Blending Tradition And Innovation
Lagrasse
Near the ancient village of Lagrasse, 30 kilometres south east of Carcassonne and south of the A61 (Autoroute de Deux Mers), you will find Les Auzines, a vineyard owned by Laurent Miquel and his Irish wife Neasa. Les Auzines, in the Corbieres appellation and organically farmed since the 1990s, is the place where Laurent’s family “will share its passion of the vines to future generations”. Continue reading »
A post by Caroline at Bibliocook – All About Food
First published on Irish Country Living. In New Zealand, catering is often on a grand scale. When we – two adults, two smallies – come to…
The post Read: New Zealand cooking + Lemon barley, roast broccoli, beetroot and clementine salad appeared first on Bibliocook – All About Food. Continue reading »
A post by The Beer Nut at The Beer Nut
I found these three Raudonų Plytų beers in the shop at Vilnius airport on my way home from Lithuania last year. The name means “Red Brick” and it’s a sub-brand of local giant Švyturys, itself a subsidiary of globe-spanning Carlsberg.
Ryklio Kavinukas (”Shark’s Coffee Pot”) is a coffee milk stout at 4.5% ABV. It looks typically stouty, though perhaps a little more brown than proper black. Continue reading »
A post by dudara at Stitch and Bear
It’s been a while since I recommended a Chinese restaurant on the blog. I’m often asked on Twitter to point friends in the direction of the latest authentic Chinese restaurant that I’ve uncovered in my non-ending quest for Chinese food. Therefore, in the spirit of sharing, I bring you Old Town located on Capel Street. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Two Enjoyable Days in Limerick
Culture, Cuisine
Castle
Drove into Limerick city on a Spring Wednesday with King John’s Castle as the main target! But, it being close to lunchtime when we arrived, Hook and Ladder in Sarsfield Street was our first call. It was busy, busy. But very good. Enjoyed a lively Salad Nicoise there and shared a scrumptious Strawberry and White Chocolate Meringue Roulade.
Finished off with a cup of Earl Grey and headed for the Castle. It is a great visit. Continue reading »
A post by Caitriona Redmond at Caitriona Redmond – Wholesome Ireland
We’re in that kind of weird few days before the end of the month and beginning of the next, and there is still probably 3 days to payday! Eeeek! So let’s just accept that the shopping tips are the one thing that are going to get me to Thursday, the one thing that will help me keep on track. Is anybody else struggling with the food bill this week? Continue reading »
A post by Conor Bofin at One Man's Meat
A post by Conor Bofin at One Man's Meat
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Taste of the Week
Glenilen Mango & Passionfruit Cheesecake
No major discovery this week as many of you will have come across this gem before. The Glenilen Farm Mango & Passionfruit Cheesecake is a winner and is our latest Taste of the Week. Not alone is it delicious, it is also convenient! Forgot something for dessert? Well this is your gorgeous creamy solution.
The subtle flavour of the mango and the more intense passionfruit work so well together with the creamy topping. Continue reading »
A post by Kieran at Ice Cream Ireland
It’s exciting, after a long winter planning, training and scheming about how to make the ice cream and shops better, to have the shops busy again.
We have some new flavours and some new ways of doing things, and now’s a chance to see whether people like them.
It’s all part of the ebb and flow of the year when you’re in such a seasonal business, and it still gives me a buzz!
Bring on the season! Continue reading »
A post by The Beer Nut at The Beer Nut
Several years ago I was browsing through the trademarks directory of the Irish Patents Office and noticed that the Dingle Brewing Company, of Tom Crean’s Lager fame, had trademarked “1916 Centenary Beer” back in 2010. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
—- our friend Joyce began to open his oysters, which he made us eat au naturel, without bread or potatoes…… and we were obliged to wash them down with native Potcheen, less adulterated with water than we would have wished.
Nor did this suffice; Martin deemed himself a cook, and set about dressing scallops for our entertainment. He opened them, called for butter – and such butter! It was added to the fish, which were fried in the shell. Continue reading »
A post by sheila kiely at Gimme the recipe
A post by sheila kiely at Gimme the recipe
A post by imen at Farmette
I am delighted to present Saveur Magazine’s Best Food Blog Photographer 2015, Renée Kemps, as the host of our next Lens & Larder workshop which will take place at the beguiling Irish country estate, Ballyvolane House, April 26-29th, 2016. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
As they left, she bribed the barman to part with a full bottle of Booth’s gin.
On the road back.., he asked, “What’s so special? One gin is much the same as another.”
“No, it’s not. You just take a sniff.”
She uncorked the bottle and wafted it under his nose as he drove.
“See? It’s sort of flowery and oily at the same time. Reminds me of home. God knows why. It’s as though they’d mingled summer and autumn – summer scents and autumn drizzle. 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.