2011 at FoodFight.ie
Photo by peterastn
A post by Emilie at Chew On That
Not everyone celebrates the big game with the gusto that an American holiday deserves, so I thought I would give you insider advice on how to hold a tea party with pretty sandwiches and lovely guests (if they aren’t usually proper, you can always make them be for a day)! You don’t have to be British royalty to enjoy a party of tea, scones and clotted cream (let’s put a mimosa in there for good measure). Read on for the pretty plates, place mats and perfect sandwich creations! Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Vicky Jago has been in touch with a gift idea from Good Food Ireland, a Unique Gift this Valentine’s!
“If you love good food, then look no further than a Good Food
Ireland gift voucher which allows you the freedom to choose from over 300 Good
Food Ireland approved providers located around the island of Ireland. They
promise you an experience of the very best in Irish cuisine and. Continue reading »
A post by haysparks at Mother of Invention
A post by aoifemc at I Can Has Cook?
A post by Caroline at Bibliocook
My first time pulling a pint of Eight Degrees beer – the lads were suitably impressed
2011? Phew! A crazy, crazy year. Still, after a relatively calm January, I’ve finally had a chance to gather together my favourite food memories of the last 12 months.
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Eight Degrees Beer: the first sip of our Howling Gale Ale at the Franciscan Well Easter Beer Fest – declared ready just the previous night – was the cumulation of years of planning, dreaming and home brewing. Continue reading »
A post by jean at CheapEats.ie
Have you ever tried black rice? It’s available in most Asian shops but it’s something I rarely see on menus. I first had it in a delicious salad, in an amazing vegetarian restaurant in New York (it was years ago and I have tragically forgotten its name) and have been cooking it at home ever since. Black rice is unmilled and comes with its husk intact, and is purportedly extremely nutritious. Continue reading »
A post by DeenaFierstein at Chew On That
What is Pinterest?
Pinterest is a social media tool that lets you to share all of your finds on the internet. In this guide we are going to teach you how to pin and repin from your favorite recipe sites, like Recipe4Living and Chew on That, so you can that organize your favorite recipes on to your recipe pinboard! Keep reading to find out more about Pinterest and how to use it!
To become a member of Pinterest you must request an invite and wait to be accepted.
How Do I Add a Pin? Continue reading »
A post by Ken McGuire at Any Given Food | A Food Blog by Ken McGuire
Giving Nutella and other choclate spreads a run for their money, Philadelphia is now available in a chocolate variety. Perfect for pancakes?
It was bound to happen. Somewhere in some office at Kraft HQ, someone was thinking that Philadelphia could and should be blended together. Then Kraft buy Cadbury’s. Then the cheese maker really met the chocolate maker. Continue reading »
A post by Catherine at The Runcible Spoon
A post by Jennifer at Chew On That
Undoubtedly, lots of you have heard the word we picked for this week’s Foodie Vocab Monday, and it’s associated with some pretty fancy and tasty cooking. Keep reading to see if you earn this week’s chef hat for guessing the meaning of this awesome word, and see some recipes that utilize emulsion!
This week’s word is fun to say, and you’ll find that it’s just as fun to throw around the kitchen! So let’s get to it! Continue reading »
A post by aoifemc at I Can Has Cook?
A post by Matt Kane at Curious: The Curious Wines Wine Blog
It is almost two years ago that the story of the fake Pinot Noir scandal came to light. Twelve French merchants and Co-op executives from the Languedoc were caught flogging the equivalent of 18 million bottles of fake Pinot Noir to the US giant Gallo for their brand Red Bicyclette. Continue reading »
A post by WiseMóna at Wise Words
I can’t tell you the number of times my Mother (aka ‘Granny’) has made a ‘Swiss Roll’. She can make this with her eyes closed and with one hand tied behind her back and a bold child on her hip. I know this, because this was the one dessert she baked – throughout my entire childhood – that never burned. I am not sure why, or what miracle occurred as she never made claims to love baking. She had the Swiss Roll gods on her side; every time. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Smoked Chicken @ Urru Culinary Store, a photo by CorkBilly on Flickr.
One of my all time favourites, one of the brilliant products from @ummera in Timoleague. Continue reading »
A post by Gavan at Gavan Murphy
Superbowl Sunday’s coming up so a day of copious amounts of food and drink is probably on the cards. I’d imagine the last place you want to be during the game is actually in the kitchen cooking so here’s your meal ticket. You can’t beat the one pot meal. This’ll definitely do the trick.
If you still need a few ideas of what to cook here you go.
RECIPE:
Makes 4 bowls-ish
1 lg. Continue reading »
A post by Gavan at Gavan Murphy
Superbowl Sunday’s coming up so a day of copious amounts of food and drink is probably on the cards. I’d imagine the last place you want to be during the game is actually in the kitchen cooking so here’s your meal ticket. You can’t beat the one pot meal. This’ll definitely do the trick.
If you still need a few ideas of what to cook here you go.
RECIPE:
Makes 4 bowls-ish
1 lg. Continue reading »
A post by Valerie O'Connor at Vals Kitchen
Sponsored Post
Melody & Fine Cuisine celebration night to be held at Fairways Bar & Orchard Restaurant to celebrate new Award
A special evening is being held at the Fairways Bar and Orchard Restaurant, Nenagh, Co. Tipperary to celebrate yet another award, this time from leading food critic Paulo Tullio. The Fairways, as the name suggests, is a short drive from Nenagh Golf Club on the Cloughjordan Road from Nenagh. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
DINING
AT THE CASTLE
Friday last, we dined at the B’s Restaurant in the
Castle Hotel in Macroom. And dined quite royally, I might add. Food and service
were terrific.
Service came in the shape of AJ, the maestro of the
dining room. No shortage of advice or recommendations and, if something wasn’t
on the menu, then he’d get it as he did with the fruit dessert at the end. Lots
of. Continue reading »
A post by The Beer Nut at The Beer Nut
Brewdog didn’t even bother putting one of their colourful diatribes on the label of Hops Kill: it’s just an ad for their share ownership thingy. Label copy that tries to sell you something other than the beer behind it is a new one on me. I guess they reckon anyone who’s going to buy this limited-edition imperial red ale has already made up their mind before getting close enough to the bottle to read it. Continue reading »
A post by Sharon at Gunternation
Did you know that millions of people in Italy eat Italian food every day? It’s true. So, I don’t find it odd or feel the need to justify in any way the fact that Bill and I have found ourselves partaking of the pasta several times over the last few weeks. This is completely normal…. 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.