This raspberry cupcakes recipe is the perfect sweet introduction to ketogenic cooking. You can use any type of berry for this, it doesn’t have to be raspberries. You can use this crust recipe to make yummy biscuits too. Ingredients: – 90g hazelnuts, ground to a fine flour – 50g coconut flour – 60g butter, softened […]
Raspberry Cupcakes Recipe from the Ketogenic Kitchen Cookbook Read More »
This coconut grove chicken curry recipe uses coconut oil, which has really taken off as the trendy new ingredient to use in the kitchen. It’s great for stir-frying, as cooking it at high temperatures doesn’t turn it into a nasty trans fat. Other fabulous high-temperature cooking oils are sunflower, grapeseed and rapeseed. High in dietary
Coconut Grove Chicken Curry Recipe by Oliver McCabe Read More »
This scrumptious custard cream cupcakes recipe is the best of the both worlds – cake and biscuit – in one delicious bite. Filled with custard and topped off with a rich vanilla buttercream, of course the crowing glory has to be everyone’s favorite biscuit “The Custard Cream”. Ingredients: Cupcakes – 200g self-raising flour – 225g
Custard Cream Cupcakes Recipe by Karyn Ryan Read More »
I remember collecting buckets of persimmon fruit (also called sharon fruit) with the elementary school children behind the local school where I worked in Japan. It reminded me of how we pick apples here in Ireland. In the past few years I was delighted to see this beautifully coloured fruit in my local supermarket. It
Kaki Persimmon Fruit Tart Recipe by Fiona Uyema Read More »
I can’t force the sun to shine but I can always bring some heat to the kitchen. Mexican dishes are definitely hot on my list of favourite foods – from burritos to tacos and everything else in between. It’s fusion food at its finest, a whole bunch of flavours, textures and colour smashed together –
15 Minute Tortilla Soup Recipe by Anna-Jane Kingston Read More »
The weather is already starting to brighten up and this Veggie Frittata recipe is like sunshine on a plate! It is bursting with tonnes of delicious veggies and is sure to put a smile on your face! This frittata recipe is also Gluten Free, Dairy Free, Paleo & Whole30 Approved. Ingredients: – 3 large free
Veggie Frittata Recipe by The Wonky Spatula Read More »
This BBQ Pulled Mushroom Burger recipe is a healthy alternative to the ever popular pulled pork. Mushrooms are in season all year round and are much cheaper than a loin of pork so you can use those savings to buy yourself something nice like a good old-fashioned ‘Choc Ice’ in the shop later on after
BBQ Pulled Mushroom Burger Recipe by Ciara Daly Read More »
For this healthy spirulina pancake recipe, you’ll want to put a can of coconut milk in the fridge the night before. Coconut cream is something I’ve become a little obsessed with lately, it’s a great and natural alternative to dairy whipped cream, or even frosting for cupcakes. These pancakes are highly nutritious, low cal, and
Spirulina Pancake Recipe by Carmel Hall Read More »
Dine like its 1929 is the tagline for Dublin’s newest cafe, The Tram Cafe, which is a real feast for the eyes. Housed in a beautiful vintage tram with hues of dark emerald green and cosy looking booths within, this looks like a perfect spot for a relaxed coffee break. This quirky new space also
The Tram Cafe Opens on Wolfe Tone Square Read More »
Makes 6 individual soufflés Ingredients: – 40g butter, plus extra for greasing – 40g plain flour – 300ml whole milk – 150g mature Irish cheddar – 1 tsp Dijon mustard – 20g white breadcrumbs – 4 large free-range eggs, separated Method: 1. Pre-heat the oven to 200C and put the kettle on. 2. Melt the
Irish Farmhouse Cheese Soufflé Recipe by Clodagh McKenna Read More »
Camile, the healthy Thai food restaurant delivery service, is delighted to bring a selection of new seasonal dishes to the menu this spring. Inspired by Thailand, using the freshest local ingredients, the new dishes include coconut poached Irish salmon, a new turkey stir fry, kids noodles and a new take on ramen, as well as
New Seasonal Menu Additions From Camile Thai Read More »
Bake Off is back, but not as we know it. Looking to capitalise on the astronomical success of the Great British Bake Off, Love productions have set their sights on bringing the creations of gifted pastry chefs to the masses. Essentially Bake Off’s answer to Masterchef: The Professionals, Bake Off Crème de la Crème is
Bake Off Crème De La Crème Unveils Elite Team of Judges Read More »
Meat-free Monday, accompanied by the ubiquitous hashtag, is having a bit of a moment. Despite my carnivorous tendencies I am guilty of hopping on the bandwagon and championing chickpeas over chicken wings as a smug start to each week! This utopian plant-based way of eating can be wonderful but the reality is the carnivore within
Getting All Fired Up – Asador Review Read More »
Twenty years is a long time, a long time to be in business that’s for sure. But I guarantee that the last few years for Carlow Brewing Company have positively flown by. Part of the first wave of Irish craft brewing, Carlow Brewing have been around since 1996 where they used to brew in a
O’Hara’s Celebrates 20th Anniversary with Launch of Imperial Stout Read More »
This is spring on a plate, and would be a very easy starter for a dinner party, especially at this time of year when everybody seems to be eating a bit lighter with summer holidays in sight. The egg is the star of the show so using the best eggs available is essential in this
In Ireland we have fantastic cheese producers who make excellent quality cheese. The fig, apple and walnuts in this salad recipe offer diverse flavours and textures when matched with the soft goat’s cheese and refreshing rice vinegar dressing. This is a favourite in my house during the summer months. Serves 1–2 people Ingredients: Salad –
Irish Goat’s Cheese, Fig & Apple Salad Recipe by Fiona Uyema Read More »
From chef Ken Harker of Michelin-starred Lady Helen at Mount Juliet, this elegant Goatsbridge Smoked Trout Arancini with Caviar and Creme Fraiche is a luxurious take on the classic Italian risotto ball. With the added bonus of incorporating high quality Irish produce and a side of caviar, this dish is decidedly decadent and guaranteed to
Eggs Benedict. Need I say more? I just love them. Eggs are so good for you. They are one of the cheapest sources of protein out there yet here they are starring in one of the most beautiful breakfasts that there is! While digging into ‘Eggs Benedict’ every day isn’t very healthy, you definitely owe it
Eggs Benedict Recipe by Ciara Daly Read More »
This chocolate and orange rugelach cookie recipe is a twist on a traditional Jewish sweet treat. They look a little bit like croissant, but I can’t profess to be in any way expert about it’s origins. They are, as I understand, still very popular treats within the Jewish community, although my version steers away from
Chocolate and Orange Rugelach Cookie Recipe by Bridget Harney Read More »
Le Plancha is a cosy neighbourhood bistro serving a Portugese, Spanish and French inspired dishes at reasonable prices. Opened in 2011 by husband and wife duo Andrew Lawlor and Eimear Brannelly, Le Plancha is located in the picturesque seaside village of Monkstown, taking pride of place in the Crescent. Eimear and Andrew followed their mutual
Le Plancha, Monkstown Read More »
The Connaught Regional Final of the Irish Restaurant Awards took place in The Benbulben Suite at Radisson Blu Hotel & Spa, Sligo last night and named the top restaurants in the five counties for 2016. Over 500 restaurant owners and staff celebrated their hard work and achievements at the Awards, which saw many well-known restaurateurs
Top Restaurants in Connaught Announced at the Irish Restaurant Awards 2016 Read More »
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