Frangipane tarts are so versatile and can be adapted to use whatever fruits are in season. Stone fruits work particularly well, as do pears, apples and soft fruits like raspberries. You can also use other ground nuts in place of the ground almonds in the frangipane filling to complement the fruit that is used. A […]
Plum Frangipane Tart with Buttermilk Ice-Cream Recipe by Niamh Mannion Read More »
Simple: Effortless Food, Big Flavours is Diana Henry’s tenth book and in it she revisits many of the themes that were first set out in an earlier book – Cook Simple, which she wrote as a harried new mother with little spare time to cook the elaborate meals she had favoured before her baby son
Simple: Effortless Food, Big Flavours by Diana Henry – Cookbook Review Read More »
In the Autumn, when plums are at their best and plentiful, this plum cobbler is a great dessert to celebrate the season. This plum cobbler recipe is refined sugar free, allowing the sweetness of the plums to be the star of the show. Serves 6 Ingredients: – 750g plums – 1 tbsp organic maple syrup or organic
Plum Cobbler Recipe from Blazing Salads Read More »
This is the Boutique Bake version of Millionaire Shortbread/Caramel Slices, which has a gorgeous hazelnut biscuit base. The flavour of nuts, caramel and chocolate is an absolute classic and seriously delicious! This recipe involves 3 different layers so isn’t the quickest to whip up, but it is definitely worth the effort, I promise! The topping involves both milk and white chocolate melted,
Hazelnut and Caramel Squares Recipe by Catherine Buggy Read More »
As well as being tasty this baked beans, sausage and eggs recipe is also a very economical dish. Serves 4 Ingredients: – 4 large eggs – 8 pork sausages – 1 tbps. rapeseed oil – 1 large onion, finely chopped – 2 garlic cloves, peeled and crushed – 1 red chilli, deseeded and finely chopped – 1 tsp. of smoked paprika
Baked Beans, Sausage and Eggs Recipe from Bord Bia Read More »
Crêpes with a generous spread of Nutella has long been one of my favourite treats, so these pancakes have been inspired by that amazing combination! I have added raw cacao powder and chopped hazelnuts to this pancake mixture and the results are absolutely delicious! If you can’t get your hands on cacao powder, regular cocoa
Nutella Inspired Pancakes Recipe by Catherine Buggy Read More »
Premade pizza bases also work really well with this bacon and egg pizza recipe. You can also use pesto instead of basil oil. Serves 4 Ingredients: Pizza Base: – 400g strong flour – 1 x 7g/1 sachet dried yeast – 1 tsp salt – 300ml warm water – 1 tbsp olive oil Topping: – 8
Bacon and Egg Pizza Recipe with Basil Oil from Bord Bia Read More »
Avocados and eggs are such a tasty combination, and the addition of crispy Parma ham and roasted tomatoes is really, really tasty! You need to try this eggs on toast reipe! Gill served ours on sourdough toast, but you can use any sort of loaf you prefer, I think it works best with a white
Avocado & Eggs on Toast Recipe by Catherine Buggy Read More »
A substantial and tasty bacon and mushroom fried rice with poached eggs recipe that takes very little effort. Serves: 4 Ingredients: – 4 large eggs – 2 tbsp rapeseed oil – 100g bacon lardons, diced streaky rashers or sliced cooked ham – 1 bunch scallions, cleaned and chopped – 100g chestnut mushrooms, sliced – 1
Bacon and Mushroom Fried Rice with Poached Eggs Recipe from Bord Bia Read More »
This baked eggs recipe from Bord Bia is the perfect healthy, filling breakfast or brunch. Packed with protein and healthy fats and full of flavour, this quick and easy dish is good for any time of the day and allows eggs to be the star of the show. Ingredients: – 4 large eggs – 2
Watch: Baked Eggs Recipe with Tomato and Red Peppers from Bord Bia Read More »
Now and again we receive unusual product samples into the office and the latest incarnation was a nod to the much loved Irish playwright and novelist Oscar Wilde, a rather elegant looking new filtered water called “Wilde”. Beautifully packaged in a flamboyant way we are sure Oscar would be proud of, it has a tagline
Sincere, Chic and Exciting – Wilde at The Westbury Review Read More »
When you picture a three starred Michein chef, you might conjure up a image of a distinguished, white-haired sage, or perhaps a young chef, with a buzz cut, square glasses and an intense stare. David Kinch fits neither of these stereotypes. The chef patron of Manresa in Los Gatos, California, rocks an altogether more casual
The Mind of a – Michelin Starred, Emmy Award Winning – Chef: David Kinch Interview Read More »
The time has long past where the generalised term ‘ethnic cuisine’ would be touted as a future food trend. Foods from all over the globe are already so embedded in our day-to-day culinary choices that it would not be unusual to have a croissant for breakfast, a burrito for lunch, and to whip up a Thai
From Honolulu to Moscow – 10 Lesser Known Cuisine Trends Going Global Read More »
On a blue-skied, crisp, autumn morning, there are few places more beautiful than the seaside suburb of Monkstown. Moving away from scenic, peaceful seafront, I find myself wandering along Monkstown’s main promenade, the Cresent. Even on a Wednesday morning the charming strip is bustling with activity, and tables anywhere that offers breakfast, like Cinnamon, Avoca’s
New Kids on the Block – Le Plancha Settles into New Home in Monkstown Read More »
It is almost the most wonderful time of the year, which means the annual office Christmas féte is just around the corner! If you are the one tasked with choosing the venue, you may be wracking your brain to find the perfect spot to get your colleagues feeling festive or the ultimate girl’s night out
Christmas Party Nights Out to Remember Read More »
I think that AA Gill, the famous Sunday Times food critic, was being a little unfair when he said that Japanese food ‘tastes of hunger’. No doubt he was being deliberately provocative, taking a side-swipe at some of the more superficial restaurants of London where stick-thin socialites pick at overpriced yet bland imitations of Japan’s
For the Sake of Japanese Flavours! – Yamamori Sushi Review Read More »
California has long been synonymous with a healthy living and great food. If it’s local, organic and hand made the Californians will embrace it wholeheartedly. But forget the big cities – the ‘burbs is where great food is happening, and none more so that the exploding and vibrant foodie culture in North County San Diego (North County
North County San Diego Food & Drink Travel Guide Read More »
For much longer than necessary Boston had an inferiority complex with regards to its restaurant scene (baseball is another story) given its proximity to culinary powerhouse New York City. But fortunately just as the curse has been reversed, so too has Beantown, Boston having frown far more confident, and for good reason, in its gastronomic
Boston Food & Drink Travel Guide Read More »
Nurturing milk kefir, burping jars of saurkraut and using the sniff test to suss out whether an accident has occurred – being a cultured club member is quite motherly work indeed, I can confirm having spent the past month turning my kitchen into a low key laboratory. Dearbhla Reynolds, author of The Cultured Club Cookbook,
The Cultured Club Cookbook Review Read More »
Although I have always felt exceedingly lucky to have grown up in beautiful Killarney, in the heart of Kerry, I realised recently there is one minor negative. Killarney is home to some of the finest hotels in the country but with my own bed just a stone’s throw away I could never justify checking in
Cocooned in Warmth & Luxury – Killarney Park Hotel Review Read More »
To be crowned ‘The Best Bar in the World’ once is outstanding, but to receive the title a second time is nothing short of remarkable. The Dead Rabbit in New York City must be doing something right. I was very pleased to have the opportunity of speaking with Seán Muldoon, the co-founder and operating partner of
The Irish Man Behind The Best Bar in The World – Seán Muldoon of The Dead Rabbit NYC Read More »
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