The short list for the Irish Blog Awards (Best Food and Wine Blog)
has been given a preliminary airing.
Well done!
Tuesday, January 29, 2008
Thursday, January 17, 2008
Roughage
We got over the Christmas in jig time this year.
After almost a month of hearty eating I'm back making
simple scones.
Today adding some Pinhead Oatmeal produced a very
chewable Afternoon Tea Treat.
If you put some dessicated coconut over scones or bread
just before they are fully baked, the kitchen becomes
a scented haven, helping to forget the roaring winds
at the windowpane.
Coconut burns easily, so turn the over off quite soon
after you have dredged the bread and leave for a few
minutes before taking the tray out of the oven.
After almost a month of hearty eating I'm back making
simple scones.
Today adding some Pinhead Oatmeal produced a very
chewable Afternoon Tea Treat.
If you put some dessicated coconut over scones or bread
just before they are fully baked, the kitchen becomes
a scented haven, helping to forget the roaring winds
at the windowpane.
Coconut burns easily, so turn the over off quite soon
after you have dredged the bread and leave for a few
minutes before taking the tray out of the oven.
Monday, November 12, 2007
Pumpkin
A drab, colourless soup can be improved in
both texture and colour by adding pumpkin.
Steam pieces of pumpkin about the size of
the palm of a small hand. Leave the skin on,
as firstly, it is a horrible vegetable to peel and
secondly, it keeps the flavour better.
Work the cooked vegetable into the soup
and liquidize.
If the original soup contains red lentils and
red peppers, the final colour is expecially appetizing.
both texture and colour by adding pumpkin.
Steam pieces of pumpkin about the size of
the palm of a small hand. Leave the skin on,
as firstly, it is a horrible vegetable to peel and
secondly, it keeps the flavour better.
Work the cooked vegetable into the soup
and liquidize.
If the original soup contains red lentils and
red peppers, the final colour is expecially appetizing.
Saturday, November 10, 2007
Fine Words May not Butter Turnips, but Very Dark Sugar Certainly Makes Parsnips Edible
At last I get round to sharing the
one and only way to get parsnips
past the discerning noses of those
who hate them.
Slice them lenththwise, the thickness of a little finger.
Steam them very lightly, just to the
point where they are "al dente".
Put in a hot oven, dabbed with butter and dark
demerara sugar.
Use honey, if sugar is a dietary problem,
or oil instead of butter, for that matter.
Bake until an appetising golden colour.
Sit back and admire the contented faces.
one and only way to get parsnips
past the discerning noses of those
who hate them.
Slice them lenththwise, the thickness of a little finger.
Steam them very lightly, just to the
point where they are "al dente".
Put in a hot oven, dabbed with butter and dark
demerara sugar.
Use honey, if sugar is a dietary problem,
or oil instead of butter, for that matter.
Bake until an appetising golden colour.
Sit back and admire the contented faces.
Friday, October 12, 2007
Ballymaloe Cookery Books, A Must for the Good Foodie
Over the years I have collected some cookbooks
from the Ballymaloe writers, several generations
of lively minded ladies who know how to entertain
and delight every palate.
I've given the book on Fish to a French friend.
It's one way of spreading good cheer in the World.
This post is in answer to a question on Caroline's
post on Bibliocook. She is one of the lucky students
who is taking a course in the cookery school in County Cork
as I write. She wondered when I had visited the restaurant,
so here is the story.
In 1980 we cycled round the South of Ireland
with a baby and all the necessary camping equipment
to stay dry and warm. The gentle landscape of East Cork
made travelling easy. Not too many hilly experiences and
lovely afternoon teas, if you knew where to look.
The numerous potteries, now World renowned names,
were pleasant stopping posts. They were usually set in
pretty gardens full of flowers, fruit and even colourful
vegetables. The climate seemed milder than the one I was
used to in Dublin.
I never got to Ballymaloe at that time but discovered Myrtle Allen's
wonderful book which has been entertaining me ever since.
It includes a recipe for ice cream that does not need to
be churned... very useful for busy mothers who can't afford
to spend hours in the kitchen.
Finally, middle-aged and able to drive in comfort,
we visited the Ballymaloe Restaurant a few years ago
and ate in the sunny conservatory resaturant.
The wood-fired pizza oven, imported specially from
Italy, I think, was a talking point and I remember the
delighted grin on the young chef's face when, not really
thinking about what I was saying I almost yelled "Absolutely Delicious"
when I went to give a positive report on the excellent meal we had just
enjoyed.
A leisurely walk in the "potager" followed and we have
warm memories of that day.
from the Ballymaloe writers, several generations
of lively minded ladies who know how to entertain
and delight every palate.
I've given the book on Fish to a French friend.
It's one way of spreading good cheer in the World.
This post is in answer to a question on Caroline's
post on Bibliocook. She is one of the lucky students
who is taking a course in the cookery school in County Cork
as I write. She wondered when I had visited the restaurant,
so here is the story.
In 1980 we cycled round the South of Ireland
with a baby and all the necessary camping equipment
to stay dry and warm. The gentle landscape of East Cork
made travelling easy. Not too many hilly experiences and
lovely afternoon teas, if you knew where to look.
The numerous potteries, now World renowned names,
were pleasant stopping posts. They were usually set in
pretty gardens full of flowers, fruit and even colourful
vegetables. The climate seemed milder than the one I was
used to in Dublin.
I never got to Ballymaloe at that time but discovered Myrtle Allen's
wonderful book which has been entertaining me ever since.
It includes a recipe for ice cream that does not need to
be churned... very useful for busy mothers who can't afford
to spend hours in the kitchen.
Finally, middle-aged and able to drive in comfort,
we visited the Ballymaloe Restaurant a few years ago
and ate in the sunny conservatory resaturant.
The wood-fired pizza oven, imported specially from
Italy, I think, was a talking point and I remember the
delighted grin on the young chef's face when, not really
thinking about what I was saying I almost yelled "Absolutely Delicious"
when I went to give a positive report on the excellent meal we had just
enjoyed.
A leisurely walk in the "potager" followed and we have
warm memories of that day.
Wednesday, October 10, 2007
Carbohydrates and Hibernation
Since the weather has got colder,
everybody is lashing into the carbs.
Fruit cake is a tasty source of
fruit
sugars.
You can almost feel a few slices
warming the cockles of your heart.
It was a strange and exotic luxury
to the French families I lived with
years ago. They had me baking happily
for hours, translating recipes and perfecting
my "Afternoon Tea Time" French conversation until
I sounded like a native.
Happy Days, as our dear Nobel Laureate
would say.
everybody is lashing into the carbs.
Fruit cake is a tasty source of
fruit
sugars.
You can almost feel a few slices
warming the cockles of your heart.
It was a strange and exotic luxury
to the French families I lived with
years ago. They had me baking happily
for hours, translating recipes and perfecting
my "Afternoon Tea Time" French conversation until
I sounded like a native.
Happy Days, as our dear Nobel Laureate
would say.
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