This Guinness and Treacle Bread Recipe was created by Executive Head Chef Noel McMeel from Lough Erne Resort. Ingredients: – 9 oz Wholemeal flour – 2 oz of strong flour – 1 tsp of bread soda – 1 oz of pinehead oatmeal – 1 oz of wheat bran – 1 tsp of salt – 1 […]
Guinness and Treacle Bread Recipe by Chef Noel McMeel Read More »
This creamy Easy Sweet Potato & Apple Blender Soup recipe has quickly become one of my go-to lunches. It is vegan, dairy and gluten-free and can be prepared in as little as 15 minutes. As it is getting colder outside, it’s time to switch to more warming and nourishing dishes like soups and stews. I
Easy Sweet Potato & Apple Blender Soup Recipe by Eva Burg Read More »
For a while Spiralized Courgetti were a big thing on Instagram and I bought into it, but initially I hated the taste. People suggested cooking them or serving them like pasta, but I didn’t like those methods either. After a lot of research, I now make them this way at all my demonstrations as a
Spiralized Courgetti with Roasted Tomatoes Recipe by Holly White Read More »
This recipe for the Ultimate Lamb Burger Recipe was created by Chef Kevin Curran from The Keadeen Hotel. Ingredients: – 1lb Lamb Mince – 1 Shallot, Finely Diced – ½ Clove of Garlic, Minced – 1 Sprig Rosemary, Chopped – 4 Onion Rings – 2 Pieces of Kos Lettuce – 2 Spoons Burger Relish – 2
Lamb Burger Recipe From Chef Kevin Curran From The Keadeen Hotel Read More »
These Date and Lentil Meatballs make a perfect Meat Free Monday recipe that’s packed with protein. When I want a change from meat or fish, lentils are a great alternative. For added flavour I recommend you cook them with stock rather than just boiling water. Dates add a delicious sweetness to these ‘meat’ balls, balanced
Date and Lentil Meatballs Recipe from The Flourishing Pantry Read More »
Say hello to the perfect winter warmer this season, as executive head chef of the gibson hotel, Igor Cikarev, serves up Jerusalem artichoke and potato soup. This deliciously moreish and hearty vegetable soup comes topped with crispy artichoke flakes and herbaceous chive oil. The potatoes give the soup a creamy texture to keep you fuller
Jerusalem Artichoke & Potato Soup Recipe by Chef Igor Cikarev at the gibson hotel Read More »
In Blazing Salads this is one of the most popular cakes on our Autumn menu. It appeals to all palates being vegan, sugar-free and made using wholemeal flour. Gur cake is a fruit slice traditionally made in Dublin. It was made from left-over stale bread or cake and baked with dried fruit. It was one
Traditional Vegan Gur Cake Recipe From Blazing Salads Read More »
Some hotels claim to be family friendly venues, but you’d sometimes be hard pressed to find a little one strolling through reception. Castleknock Hotel, located in Dublin’s suburbs and very close to Phoenix Park, is a family hotel through and through, something that especially shines through when the hotel is hosting a number of events.
A Delight For The Whole Family – Castleknock Hotel Afternoon Tea Review Read More »
This chicken curry might look complicated with the numerous steps but trust me it is not, once you know how to make it, it all works smoothly. Using most of the cupboard ingredients, you can impress your guests or family with this absolutely gorgeous tasting chicken curry which tastes nothing less than a restaurant one.
Chicken Curry with Creamy Cashew Paste Recipe from Soulful and Healthy Read More »
“Our first job on the farm is the sowing of our first broccoli, which usually begins in mid-January. Depending on weather, we start planting out our crop in late march and hopefully begin harvesting on the 20th of June. Again, this is totally dependent on weather. We would have broccoli for the whole season through
Sprouting a Successful Family Business – Meet Broccoli Producer Robert Carrick Read More »
This Seared Lobster Tail Recipe from Saba Restaurant is guaranteed to ignite your taste buds. Enjoy it by yourself or with family and friends, whatever the occasion. Ingredients: – 2 lobster tails – 8 segments of pink grapefruit – 120g roasted shredded coconut – 20g ginger, brunoise – 50g shallots – 2 bird’s eye chilli
Seared Lobster Tail Recipe by Chef Tao from Saba Read More »
This recipe for seared loin of wild Irish venison, roasted root veg, milk poached celeriac, juniper and thyme jus was created by Business Development Chef Colin Greensmith of Pallas Foods. Ingredients: For the venison – 800g wild Irish venison loin – 50ml rapeseed oil – Sea salt & Tellicherry pepper For the vegetables – 50ml
Seared Loin of Wild Irish Venison Recipe from Colin Greensmith of Pallas Foods Read More »
A super easy recipe that will make everybody happy! Perfect when you want to prepare something in advance for breakfast: simply pair a Banana Bread Muffin with some fresh fruit in the morning and you’ll get a quick option to start the day with plenty of nutrients. You can also change the taste a little
Banana Bread Muffins with Chocolate Chunks Recipe from a Matter of Nourishment Read More »
Do you suffer with the winter blues? You’re not alone there. With the cold and rainy weather and limited hours of daylight, it’s no wonder so many suffer with seasonal depression. In a bid to beat the winter blues, Aer Lingus conducted some research into whether taking a holiday during these cold winter months could
Why Winter Holidays Could be the Key to Unlocking Your Happiness? Read More »
Spice up your breakfast with some Middle Eastern flavours. You’ll find merguez (spiced lamb sausages) at your local halal butcher. One of my favourites, they’re a bit like lamb- flavoured chorizo. We love Moroccan food and, of course, Moroccan surf. It’s a fantastic country to explore, with warmer water, waves and stacks of colour and
Moroccan Scramble Eggs Recipe with Merguez Sausages From The Good Vibes Cookbook Read More »
This duck breast recipe was created by Head Chef Dean Butler at the Fitzwilliam Hotel in Belfast. Perfect for the colder months, cosy up with this autumnal dish. Ingredients: – 4 duck breasts – 200g quinoa – 8 medium red beetroot – 12 blackberries – 6 shallots – 1l chicken stock – 100ml red wine
Duck Breast Recipe by Chef Dean Butler at The Fitzwilliam Hotel Belfast Read More »
This recipe for lamb rump and Chorizo casserole was created by Business Development Chef Patrick Clement of Pallas Foods. Ingredients: – 275 lamb rump – 60g Chorizo sausage – 1 Roscoff onion, diced – 1 carrot, diced – 1 garlic clove, diced – 3 tomatoes, de-seeded, quartered – 200g cannellini beans – 1 stick celery,
Lamb and Chorizo Casserole Recipe from Patrick Clement of Pallas Foods Read More »
French toast – with a twist! Try your hand at Siúcra’s Pancetta Chive Cream Cheese Stuffed French Toast. The perfect lunchtime snack, this cheesy and tasty offering is sure to get your both your sweet and savoury taste buds tingling. Lunchtime never looked (or tasted) so good. Ingredients: – 8 slices of white pan style
Pancetta Chive Cream Cheese Stuffed French Toast Recipe by Siúcra Read More »
This quinoa chicken recipe with poached egg was created by Business Development Chef Simon Hudson from Pallas Foods. Ingredients: – 60g quinoa – 5ml olive oil – 300ml chicken stock, reserved if needed – 60g chicken, diced – 1g corriander, chopped – 10g baby spinach – 5g shallots, finely chopped – 2 pieces tender stem
Quinoa and Chicken Recipe with Poached Egg by Simon Hudson from Pallas Foods Read More »
Bestselling author and advocate of plant-based eating, Ella Woodward, has a number of exciting new projects keeping her busy. Author of the fastest selling vegan cookbook of all time, she aims to share “the joys and benefits of plant-based living” with her readers. She began with a blog, which evolved into an app and then
Deliciously Ella – Meet The Woman Behind The Fastest Selling Vegan Cookbook of All Time Read More »
These days, many people are obsessed with building country counts and ticking off those capital cities and major attractions. Now, while there’s nothing bad in that (I myself have been overly excited to see those big sights), I think it’s really important to venture that little bit further and explore more than just the main
Exploring Austria’s Second City – A Culinary Escape to Graz Read More »
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