tag:blogger.com,1999:blog-23285155804654339852024-03-14T02:24:07.644+00:00 Fascination Food
Food, fun and frolics...Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-2328515580465433985.post-79367340077031281832016-05-26T11:40:00.001+01:002016-06-16T10:33:32.842+01:00Chez Hans, Cashel, Co. Tipperary<a href="http://www.chezhans.net/index.html" target="_blank"><span style="color: #ea9999;">Chez Hans</span></a> is a simply beautiful looking restaurant, first established a stone's throw from the infamous "Rock", in the year 1968. The building is striking both inside and out as it is a renovated Victorian Gothic church. The large stained glass windows add to the sense of sophistication throughout. There is also a great collection of eclectic artwork to be seen and admired on the walls. It held a Michelin star for a short time in the early eighties. Its style is European in influence and much of the produce is locally sourced. It is by no means cheap, but for a special occasion, or romantic dinner, this destination restaurant most certainly delivers. We have dined here on three occasions, most recently with two friends of ours. Chez Hans, just in the past few years, now has two sister establishments worth checking out - <a href="http://fascination-food.blogspot.ie/2015/02/cafe-hans-cashel-co-tipperary.html"><span style="color: #ea9999;">Café Hans</span></a>, a delightful daytime café, just a minute up the road from Chez Hans, and <a href="https://www.facebook.com/Stef-Hans-1566410760276904/" target="_blank"><span style="color: #ea9999;">Stef Hans</span></a>, located in Thurles' Source Arts Centre.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSD2PnyUzOYlb-IXCwheDgZ6dbskIcTTiQH0EVvWVOQ9cgIg_oJbzQIos_yNzDLg5TCVM9OsePSonaQa9lBJujm4vYZN1-m-pncSTqouSsCaaBKHzJT7EZlcYG3kqma6tnD2EUIQ3m8IMR/s1600/InstaSize_0515135534.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSD2PnyUzOYlb-IXCwheDgZ6dbskIcTTiQH0EVvWVOQ9cgIg_oJbzQIos_yNzDLg5TCVM9OsePSonaQa9lBJujm4vYZN1-m-pncSTqouSsCaaBKHzJT7EZlcYG3kqma6tnD2EUIQ3m8IMR/s400/InstaSize_0515135534.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The old church setting of Chez Hans</td></tr>
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<a name='more'></a>My starter of Ardsallagh goat's cheese with a beetroot salad was presented beautifully, was very tasty and just the right sized portion to whet my appetite for the main course to come.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqOwp4c2zuGgrJfjbqIOga-kWWQfThS9aIVqdCIp82YGJDrI4IB9NaegM4JrqBQiyehRjxQEe0e9acF3BZwVxTDpWLkZShgpRZ3C0ZEEGjCIemCMq5QzGUMbv-4c5rHZWAE615nb3soXG/s1600/InstaSize_0515140119.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqOwp4c2zuGgrJfjbqIOga-kWWQfThS9aIVqdCIp82YGJDrI4IB9NaegM4JrqBQiyehRjxQEe0e9acF3BZwVxTDpWLkZShgpRZ3C0ZEEGjCIemCMq5QzGUMbv-4c5rHZWAE615nb3soXG/s400/InstaSize_0515140119.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ardsallagh Goat's Cheese starter</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Starter of melon and Gubbeen Chorzo</td></tr>
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Unusually for me, I went for salmon for my main course, but it did not disappoint. It was a very substantial crusted darne of salmon, cooked to perfection...the little flakes of oh so tender salmon just flaking away as I placed my cutlery to it. It was served with linguine nero (and linguine happens to be my very favourite pasta variety!) and a lobster bisque. It was a very polished take on what can be a kind of average main. Scrummy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1uw87aC0cu6LIjVUI-8DYxeeVCz-W5p7IBmpcry3H1vf47TdZHZOvV51aFvFTxXgBb3mJbKPRkkMJRgCvmEv2xy64bludtG3ZBz5GPLyCRuFybymV6QooRHyOPJ92Ftzt11jgHqEbG0aN/s1600/InstaSize_0515140159.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1uw87aC0cu6LIjVUI-8DYxeeVCz-W5p7IBmpcry3H1vf47TdZHZOvV51aFvFTxXgBb3mJbKPRkkMJRgCvmEv2xy64bludtG3ZBz5GPLyCRuFybymV6QooRHyOPJ92Ftzt11jgHqEbG0aN/s400/InstaSize_0515140159.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon Main Course</td></tr>
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Dessert couldn't be overlooked either and I chose to share the dessert platter of five mini desserts with my friend. There was the chocolate "tree", which was quite luscious, a rice pudding with rhubarb, an iced nougat with sorbet and a couple of other little treats. I was not as impressed with their sweet options but their menu does tend to change and in past experiences at Chez Hans I have certainly been wowed by the sweet end of things. The lovely glass of Australian dessert wine also helped in finishing off the meal quite nicely indeed. And my husband and I also shared an excellent bottle of South African shiraz, priced at a reasonable €26, which went down a treat over starter and main.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVamFPGZw2qzqnbXgDgRU9lubQCrGZfoEEdo_uEYmGtOeZnvUJJazTo3jlWOPS1rSD8vFD-CMTd9oxwrrwaEPH2Q9usbDUmEDMOex50Jply9e6Xq0hyphenhyphenx0HkDJAq1SijQqcspCCt_YX2R7/s1600/InstaSize_0516100134.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVamFPGZw2qzqnbXgDgRU9lubQCrGZfoEEdo_uEYmGtOeZnvUJJazTo3jlWOPS1rSD8vFD-CMTd9oxwrrwaEPH2Q9usbDUmEDMOex50Jply9e6Xq0hyphenhyphenx0HkDJAq1SijQqcspCCt_YX2R7/s400/InstaSize_0516100134.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Desserts Platter and Dessert Wine</td></tr>
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Other dishes to note on the night were the lamb main course which both the men had and it received two whole-hearted thumbs up. The Dingle cod main also looked wonderful and was a really hearty fish dish. It was served with delicious mussels, which I was fortunate enough to sample.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlJehg32RZxevLaZeKVWerQdgJX5RrcuSyU57dreBGbRLJtECwBbo2BGJNtg_6fGmIUTsFK7U7M1Wp2VplQidC2_JmUN2EfBYjSrn-bpHFg791VrSoIYUs1al2QoQwrSlS-Z1SuftQG9U/s1600/InstaSize_0515140258.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlJehg32RZxevLaZeKVWerQdgJX5RrcuSyU57dreBGbRLJtECwBbo2BGJNtg_6fGmIUTsFK7U7M1Wp2VplQidC2_JmUN2EfBYjSrn-bpHFg791VrSoIYUs1al2QoQwrSlS-Z1SuftQG9U/s400/InstaSize_0515140258.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dingle Cod Main</td></tr>
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Coming into the summer season, if you are Munster bound and want to make a stop, a day and night would be very well spent in Cashel. Begin by touring and admiring the splendorous Rock of Cashel, then sampling the delights of Café Hans for lunch, which I previously reviewed and love, love, love!...and top it off with a very special and memorable meal in Chez Hans. I have strong suspicions you will not be disappointed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvq1tSaqSxMrjd8xsPpUWJ2-_hJjPvLT079alnkEJPGA7bVPg1-kI-A67KmHICcuQaEhfBb4RjUkrWgL8JG6zAwR1f79mk_isds2ghc7X1XLBvh3xPS_CkUVqeqpE8P49xZuZf-rDmPBf4/s1600/InstaSize_0516100627.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvq1tSaqSxMrjd8xsPpUWJ2-_hJjPvLT079alnkEJPGA7bVPg1-kI-A67KmHICcuQaEhfBb4RjUkrWgL8JG6zAwR1f79mk_isds2ghc7X1XLBvh3xPS_CkUVqeqpE8P49xZuZf-rDmPBf4/s400/InstaSize_0516100627.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The stunning interior of Chez Hans Restaurant</td></tr>
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<a href="http://www.chezhans.net/" target="_blank"><span style="color: #ea9999;">Chez Hans</span></a>, Moor Lane, Cashel, Co. Tipperary<br />
Ph: 062 61177<br />
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Keep social with Fascination Food on <a href="https://www.facebook.com/FascinationFood/" target="_blank"><span style="color: #ea9999;">Facebook</span></a>, <a href="https://twitter.com/fascinationfood" target="_blank"><span style="color: #ea9999;">Twitter </span></a>and <a href="https://www.instagram.com/nollaigb/?hl=en" target="_blank"><span style="color: #ea9999;">Instagram</span></a> (for pics and foodie tidbits).Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com1tag:blogger.com,1999:blog-2328515580465433985.post-51769890546671987732015-12-18T16:38:00.000+00:002015-12-18T17:00:20.714+00:00Best Mulled WineI'm back! With a little festive cheer in the form of one of the tastiest Christmas tipples. Some might say it's an acquired taste, but to me its taste, aroma, appearance...everything about mulled wine = CHRISTMAS! I would strongly recommend serving a hot glass with a mince pie or two. Our family tradition is to enjoy our mulled wine mid-morning (after mass) on Christmas Day and it just gives you that cozy hug you need to kick off a special, chilled out family day.<br />
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One of the nicest things about Christmas to me is the traditions we all keep, such as the new pyjamas, playing board games or cards or charades, popping open some special bubbly, blasting plenty of cheesy (but altogether necessary) Christmas music and gorging on our favourite food...all. day. long.<br />
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This year we (and we are a trio now) have the wonderful opportunity to start creating some of our own Christmas traditions, now that our darling daughter Hannah has joined us! I am thinking a nice family walk, followed by chocolate chip cookie baking, homemade hot chocolate and the 'Muppets Christmas Carol' movie on Christmas Eve. As for Christmas Day, we're thinking almost anti-tradition and beef is likely to be served! I would love to hear what your family Christmas traditions are...have you begun to create some of your own as time has passed? What is most special and important to you at this time of year?</div>
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So, to the main event - the best mulled wine. This recipe is adapted from a Jamie Oliver recipe. When it comes to the spices, do try to include them all but the cinnamon stick and whole cloves are the most important.</div>
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Ingredients:</div>
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<li>3 - 4 pieces of citrus fruit - definitely include an orange or clementine (I like lemons and limes too)</li>
<li>100 g soft brown sugar or caster sugar</li>
<li>Whole cloves - use these to stud one of the pieces of fruit</li>
<li>1 stick of cinnamon</li>
<li>A good grating of whole<span class="Apple-tab-span" style="white-space: pre;"> </span>nutmeg</li>
<li>1 vanilla pod, halved lengthways</li>
<li>2 star anise</li>
<li>2 bottles good red wine (I use a spicy style such as Chianti)</li>
<li>Extras - spiced rum, brandy or port (optional)</li>
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Method:</div>
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<li>Peel large sections of the skin from all but one of your citrus fruits. Stud the last one with about 20 whole cloves.</li>
<li>Put the sugar in a large saucepan and turn on the heat to medium, add the peeled pieces of fruit and then squeeze in the juice of an orange/clementine. Break the cinnamon stick in two and add it in and grate in about 15 to 20 gratings of nutmeg. Throw in your halved vanilla pod and pour in a good glassful of wine, just enough to cover the base of your saucepan and the other ingredients.</li>
<li>Allow the mixture to simmer until the sugar has completely dissolved. Then turn the heat up to let the liquid boil and it will become thicker and more syrupy in consistency after 4 to 5 minutes. Herein is the magic of this particular mulled wine recipe!*</li>
<li>Once your syrup is made, you can bring the heat down to a medium level again, pop in your clove studded fruit, the 2 star anise and pour in the rest of the wine (and a shot serving, or two, of an extra tipple if you're feeling so inclined). Stir well and serve when the mulled wine is nicely heated through. Cheers and merry Christmas!</li>
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*I have become a bit of a food tuber of late and this great syrup, when cooled, can also be added sparingly to give some festive appeal to your bubbly; <a href="https://www.youtube.com/watch?v=1XnNd86GD6M" target="_blank">this drinks tube video</a> shows how.</div>
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Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-79376326182549464242015-06-29T08:12:00.000+01:002015-06-29T08:12:13.009+01:00Ashford Castle Afternoon Tea<a href="http://www.ashfordcastle.com/" target="_blank"><span style="color: #ea9999;">Ashford Castle</span></a> in Co. Mayo is a plush, uber luxurious Irish castle, dating back to 1228 and it provides a truly five star experience. Afternoon tea in this idyllic spot is something quite special and memorable indeed.<br />
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I visited with two friends for a girly catch up on a summery June afternoon. We parked in the beautiful nearby village of Cong, Co. Mayo and strolled through woodlands, past the river, where swans and cygnets could be seen, before the majestic castle came into sight.<br />
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<tr><td class="tr-caption" style="text-align: center;">Our walk by the river</td></tr>
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We were brought through into the fabulous high-ceilinged Connaught Room with art work on the formally wall-papered walls. The tall windows give the most amazing view out onto the castle's manicured gardens and beyond onto Lough Corrib. What a magnificent view! We were seated at a window table for three but the table was just a little on the small side, especially as we all ordered a different tea, which was delivered each in its own pristine silver teapot.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3F6XwtrFhAxLyVRFXI1sqhwl5SYluBsTh5-p5-kzv6ecjohGIgOvGUBR28yXgWiRQJ9Kp_VhbmYfo_PgRa2rTuG1C2Cws8cm9IcQxmJwrKR10Gl12QKqc2Ml8JpxHffftCdgPbzfvFd-/s1600/20150620_152515.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA3F6XwtrFhAxLyVRFXI1sqhwl5SYluBsTh5-p5-kzv6ecjohGIgOvGUBR28yXgWiRQJ9Kp_VhbmYfo_PgRa2rTuG1C2Cws8cm9IcQxmJwrKR10Gl12QKqc2Ml8JpxHffftCdgPbzfvFd-/s400/20150620_152515.jpg" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our view from the table</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Gorgeous comfy chairs and tables set for Afternoon Tea</td></tr>
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The <a href="http://www.ashfordcastle.com/~/media/ttc/rch/ashford%20castle/pdfs/150507_ash_afternoonteamenu.pdf" target="_blank"><span style="color: #ea9999;">menu</span></a> is comprised of the more traditional afternoon tea fare, which suited me just fine and which also suits the setting perfectly. The standout sandwich for me was the most unique of all we were served - it was the chicken and mayo with flaked almonds and it was a joy to behold and to eat! Served in a circular shape on the freshest of white bread, the outer part was adorned with lovely flaked almonds so it almost had the appearance of a biscuit. It was pretty much perfect I must admit.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41qHwkxIUD84UdLhIuwbe1LxpD2R6ZzdWbFi6xPjyr7sgG_nn7wWeJ86jTWQKsR69Z3e_nKGg_XjLJg5tm9TBg9wEd4voN8pPryV2A637PFeyn7WXX8RL5bpZbCbnRXlpeiaZOzQVh0Kx/s1600/20150620_143416.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41qHwkxIUD84UdLhIuwbe1LxpD2R6ZzdWbFi6xPjyr7sgG_nn7wWeJ86jTWQKsR69Z3e_nKGg_XjLJg5tm9TBg9wEd4voN8pPryV2A637PFeyn7WXX8RL5bpZbCbnRXlpeiaZOzQVh0Kx/s400/20150620_143416.jpg" width="336" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken sambo extraordinaire!</td></tr>
</tbody></table>
We were told by our very polite, albeit quite formal waitress that we could have extra sandwiches, and that scones were baked freshly so that whenever we were ready for them, they would be brought out. Extras too were offered on the scones front. We declined on both counts, although I was very impressed with that and felt it was a lovely touch but by the end of our afternoon of lounging and dining, we were totally full, and we still hadn't managed to finish everything. The scones came in three varieties - plain, fruit and cheese scones and all three were so delicious and so moreish. Our scone accompaniments were clotted cream, strawberry jam and lemon curd and they were delightful. Lemon curd was the recommended partner to the cheese scone and interestingly this tasty flavour combination really worked. I was surprised with the absence of good old Irish butter but, truth be told, I don't eat butter much so it didn't bother me in the slightest.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsImA9cP-7-w7Dl9MPb7CGSMaBzQAWSsqQHwc_VNTBDmoT4xd8rvvgD73y5s5EvxqkrqbPpKRhKTItuRGaIoLd_l2PEWfSl8QrHwUVOZumLxnXqMG1sh1_KdmjidBX8sn9fy7swKvv-aft/s1600/IMG_20150621_161356.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsImA9cP-7-w7Dl9MPb7CGSMaBzQAWSsqQHwc_VNTBDmoT4xd8rvvgD73y5s5EvxqkrqbPpKRhKTItuRGaIoLd_l2PEWfSl8QrHwUVOZumLxnXqMG1sh1_KdmjidBX8sn9fy7swKvv-aft/s400/IMG_20150621_161356.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ashford Castle's three scones selection</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DOBbDfvyaiUUrGh9caISElH6qPLlpK3MIOhgOrWQtIx1oD4WKvaK91YLmibjbZqrtInQC_HQw1oOAr8aN16UcrstOA9o8Do2FWkqcPVAavw1cTlKHHXPbA3rOo1rdicKoGImdRZqWrdj/s1600/IMG_20150621_162236.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DOBbDfvyaiUUrGh9caISElH6qPLlpK3MIOhgOrWQtIx1oD4WKvaK91YLmibjbZqrtInQC_HQw1oOAr8aN16UcrstOA9o8Do2FWkqcPVAavw1cTlKHHXPbA3rOo1rdicKoGImdRZqWrdj/s320/IMG_20150621_162236.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dishes of clotted cream, strawberry jam and lemon curd</td></tr>
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The pastries were probably brought out a tad too early as we chose to eat these last and perhaps it would have been better if these had arrived mid-scone eating. One of the pastries, a lemon tart with summer berries was a little too melty when the time came to eat it but it was very tasty nonetheless. At the same time, the way Ashford Castle serves its afternoon tea on tall stands that are placed right by your chair on the floor, really adds to the excitement and anticipation of what's ahead. The vanilla cheesecake with coffee meringue lollipop and the pannacotta topped with macarons were probably the two sweet highlights for me, though the intense chocolately flavour of the dark chocolate torte was definitely a chocolate lover's dream.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjowqwjWU5Eu1yO4eDsdjbjUYRV1gB8sp7ZCHEBs5E7RvwJRhXGJhIN7fM9jyrWiQyRKZfk28ne-3Ne_B6EbP6Ae6Kjhep-a5i9uwVv7zPnOELroh-NSk62HOuWwnCYel5Q1CyK_7BBWX/s1600/IMG_20150621_161852.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjowqwjWU5Eu1yO4eDsdjbjUYRV1gB8sp7ZCHEBs5E7RvwJRhXGJhIN7fM9jyrWiQyRKZfk28ne-3Ne_B6EbP6Ae6Kjhep-a5i9uwVv7zPnOELroh-NSk62HOuWwnCYel5Q1CyK_7BBWX/s400/IMG_20150621_161852.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Standing afternoon tea tray</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESRojVCnk1OiE8x9gn0uI0ozE2jrpn_cCCABtRZEjNIj41WiW2qV6siFxkugEPvKG1VSZ9RfTeyEpgN18J0jjyJP5IloHwmpGqbMlGms8VITwIc0xouBKEAGrlhKTbq9LKu9PiY-Cn6Zv/s1600/20150620_153615.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESRojVCnk1OiE8x9gn0uI0ozE2jrpn_cCCABtRZEjNIj41WiW2qV6siFxkugEPvKG1VSZ9RfTeyEpgN18J0jjyJP5IloHwmpGqbMlGms8VITwIc0xouBKEAGrlhKTbq9LKu9PiY-Cn6Zv/s400/20150620_153615.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dark chocolate torte with chocolate ganache</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Wic2N0-msfcGaKqf0Rtr4KhLEF70KefKvU8B6WIJm5OlUnpm3TonUPHdGoF6d44CuddouSwJolVzstPBnump_RnnhMstODha9UHwIC_mpiCv5iNigwm4cF3YQqWdF0KD8qE10JF4zjzU/s1600/20150620_141323.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Wic2N0-msfcGaKqf0Rtr4KhLEF70KefKvU8B6WIJm5OlUnpm3TonUPHdGoF6d44CuddouSwJolVzstPBnump_RnnhMstODha9UHwIC_mpiCv5iNigwm4cF3YQqWdF0KD8qE10JF4zjzU/s400/20150620_141323.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful china place settings with our complementary fruit punches</td></tr>
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Service is really at the top end of the five star realm at Ashford Castle. We did feel a little like we had to be on our best behaviour but soon relaxed into our girly chats and enjoyed ourselves. A little soft background music may have helped break the ice a little sooner...but then afternoon tea does have a special kind of formal ceremony to it and at Ashford Castle they embrace that ceremony and we were looked after extremely well. We were kindly supplied with two lovely extras, which were a summer fruits punch topped with Champagne and served in a tall thin shot glass as a welcome drink and were also given some homemade chocolate bark as a take home gift. These little surprises always win me over! We also all opted for extra freshly made tea when asked during our visit and I am certain, had we each asked for a third teapot, there's no doubt but that this would have been graciously supplied. We requested to bring home what we had left and were given the most adorable carry home boxes for our treats, which came with a letter on dietary concerns regarding all their edibles - just in case we cared to share the goods! I noted too, their attention to detail when we arrived as they asked us if anyone had any dietary requirements and I told them that I was pregnant and couldn't eat the smoked salmon sandwich. My friends just happened to devour theirs before assuring me I wasn't missing out...Somehow I have my doubts!<br />
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For a little glimpse into how the other half lives, I would highly recommend booking a table for afternoon tea here and spending a very relaxing and indulgent afternoon in beautiful surroundings while enjoying the best of food and teas or coffees. Priced at €34 for the traditional afternoon tea and with an extra 15% added on for service, this is not everyday dining, but it is worth it for a special treat or occasion and you will certainly leave very full and satisfied. We finished our wonderful afternoon with a leisurely stroll around their immaculate gardens, back by the river and the passing swans, through the pretty woods and home.Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com2tag:blogger.com,1999:blog-2328515580465433985.post-81489176579075423702015-05-25T18:40:00.000+01:002015-05-25T18:40:20.030+01:00Easy Banana & Chocolate Chunk BreadThis banana bread is actually more of a light cake really than a bread. It is perfect with a cup of tea as a little homemade sweet treat. It holds well when wrapped and stored in a container and it is great in that it uses up overripe bananas. Your fruit bowl will thank you!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiIqasVqxFt4IOnRJVEVrv_44LAwkaT2ao3JRx1MTtK7lWIbT4h1jGE06tIRtDWJwqIWNf1dAJD94OVHDDg7hlBqlxw7VEGnUXXm5mYX_NPj64EZu6uCpGYHADJQ9dkKNqFnwMllKSR_S/s1600/20150525_170838+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiIqasVqxFt4IOnRJVEVrv_44LAwkaT2ao3JRx1MTtK7lWIbT4h1jGE06tIRtDWJwqIWNf1dAJD94OVHDDg7hlBqlxw7VEGnUXXm5mYX_NPj64EZu6uCpGYHADJQ9dkKNqFnwMllKSR_S/s400/20150525_170838+%25281%2529.jpg" width="328" /></a></div>
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Ingredients:<br />
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<ul>
<li>2 ripe/overripe bananas</li>
<li>2 tbsp. milk</li>
<li>100 g soft butter/margarine</li>
<li>150 g plain flour</li>
<li>150 g caster sugar</li>
<li>1 tsp. bicarbonate of soda & 1 tsp. baking powder</li>
<li>1 egg, lightly beaten</li>
<li>100 g dark chocolate cut into chunks/shards</li>
</ul>
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Method:</div>
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<ol>
<li>Preheat oven to 160 degrees C/325 F/gas mark 3 and grease and line a loaf tin.</li>
<li>Simply peel and mash your bananas with a fork into a mixing bowl.</li>
<li>Sieve in the flour and raising agents.</li>
<li>Add all other ingredients barring the chocolate.</li>
<li>Use a hand held whisk to whizz up and combine the mixture very well.</li>
<li>Finally tip in and stir through your chocolate chunks.</li>
<li>Spoon into the prepared loaf tin and pop into the oven for 40 - 50 minutes. You will know the cake is ready when a skewer inserted into the centre comes out clean.</li>
<li>Allow to rest in the tin for up to half an hour, then turn out and serve! I won't even suggest you wait till it's cooled...there's just something about molten dark chocolate ;-)</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-27720066992473709302015-04-17T12:00:00.000+01:002015-04-17T12:00:09.992+01:00Foodie Experience in AustraliaI am back from over two weeks "Down Unda"! My first time to Australia saw me travelling between Sydney, Melbourne and some of the Victoria countryside. This blog post is a little bit of visual and written reminiscing of what was a great culinary trip.<br />
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1. Breakfasts. Boy, do the Aussies know how to make a good breakie and lucky for me, breakie is one of my favourite meals! Some of my top tips are...<br />
<ul>
<li><span style="color: #ea9999;"><a href="https://www.pinterest.com/thefinefoodstre/" target="_blank"><span style="color: #ea9999;">The Fine Food Store</span></a> </span>in Sydney. Don't be put off by the name, it serves up some amazing breakfasts with plenty of indoor and outdoor seating and with a real focus on healthy foods and with varying dietary needs catered for but with great flavour being paramount.</li>
<li><a href="http://www.bills.com.au/" target="_blank"><span style="color: #ea9999;">Bills</span></a>. I am sure you have heard of the well known Australian TV chef and restauranteur Bill Granger. Well he has a few spots around Sydney and on a bleak beach day in Bondi of all places, we happily sheltered from the rain in Bill's and enjoyed a late breakie. This place packs up fast and I believe we were lucky to get a seat without having to wait or pre-book. Bill's is worth a visit.</li>
<li>Avocados - they love them and serve them very frequently in breakfast dishes. Go for it. A simple sourdough toast and avo is a thing of beauty.</li>
<li>Manly/Bondi/Beach locations - Ideally get the ferry to Manly and stroll along the well signposted coastal walks and enjoy a lazy breakfast/brunch at one of the many cafés.</li>
<li>The <a href="http://www.flourandstone.com.au/" target="_blank"><span style="color: #ea9999;">Flour and Stone</span></a> or whatever may be your local bakery. We found this particular place thanks to TripAdvisor and it was literally two minutes from our hotel. It served some of the tastiest breakfasts and most luscious pastries and coffees. It is teeny tiny and evidently beloved by the locals. We noticed repeat business when we visited, which is always a positive!</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQG-ntfhl-QbX0UJfWIGwwmX4lkd4EaQOLl9JSNkzHauSlSpBzEPH2li-FwakPgCtYwQruZf4Xp-EQDc6kGOFk8mNwtDleTsrlnchPq_8Yb_U5uV6sdoHWAi8Aj_xqRM19TruV8-eWWEqD/s1600/IMG_20150330_000203.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQG-ntfhl-QbX0UJfWIGwwmX4lkd4EaQOLl9JSNkzHauSlSpBzEPH2li-FwakPgCtYwQruZf4Xp-EQDc6kGOFk8mNwtDleTsrlnchPq_8Yb_U5uV6sdoHWAi8Aj_xqRM19TruV8-eWWEqD/s1600/IMG_20150330_000203.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast Panini with poached egg, bacon, cheese, spinach and chilli jam at Fine Food Store</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRfZoDHXSU7K2XgHnGFxOQLMqYfCLYaUkklcaLbxGMYEYzpoSpwItqJ4iRkZG8Qi-hvyrO78RZG8816D6MYMoztkNlhtgXiuVei1j67vCwTn_zCzdFXCg9mLU36NDGvnuavNVZU8sZQ_v/s1600/IMG_20150330_000625.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRfZoDHXSU7K2XgHnGFxOQLMqYfCLYaUkklcaLbxGMYEYzpoSpwItqJ4iRkZG8Qi-hvyrO78RZG8816D6MYMoztkNlhtgXiuVei1j67vCwTn_zCzdFXCg9mLU36NDGvnuavNVZU8sZQ_v/s1600/IMG_20150330_000625.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spelt & agave granola at Fine Food Store</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoL-GMrmOyhomglY1UamMlgJont_yF-yojYhat5SpfXV5AU_crj5gKgvq6J3xkjPM1lB_8IdykKkTUL4lMe2uq347m8B56iNpkiHxQmK1PZH7afNCx5BN1FD5ZWQssDIACgmMSzuRJZ6yD/s1600/20150331_121230.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoL-GMrmOyhomglY1UamMlgJont_yF-yojYhat5SpfXV5AU_crj5gKgvq6J3xkjPM1lB_8IdykKkTUL4lMe2uq347m8B56iNpkiHxQmK1PZH7afNCx5BN1FD5ZWQssDIACgmMSzuRJZ6yD/s1600/20150331_121230.jpg" height="320" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bill's Granola with Greek yogurt and fruit compote</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObyMLXC45DYsZGV9tIqlDAbUXMvUlbxFx9Mb9txm66fArEf8hr7EDIV2Tr-IOnT-cD79PTpfQlEynYQY1QiboHkl1Z1IpAJtGDgWAwAuF4sS6B4h20atC_ghnVJZmjIeuEUk3PU1Denn-/s1600/20150331_121241.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObyMLXC45DYsZGV9tIqlDAbUXMvUlbxFx9Mb9txm66fArEf8hr7EDIV2Tr-IOnT-cD79PTpfQlEynYQY1QiboHkl1Z1IpAJtGDgWAwAuF4sS6B4h20atC_ghnVJZmjIeuEUk3PU1Denn-/s1600/20150331_121241.jpg" height="257" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chilli fried egg and bacon brioche roll</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKFzWFiBzMRSbHsIOJdVERHhHQG6LL5izNYFEGMJqF_CEyCsiy80DGrIkK97-SGxkm_9BjgCLRBtoPKw7HBn2oM_bmKpDnjVkOabLsDykg9wCeHp_QaY7DN3li6poVKJBiW0DPvbCZ1i-/s1600/20150331_120714.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBKFzWFiBzMRSbHsIOJdVERHhHQG6LL5izNYFEGMJqF_CEyCsiy80DGrIkK97-SGxkm_9BjgCLRBtoPKw7HBn2oM_bmKpDnjVkOabLsDykg9wCeHp_QaY7DN3li6poVKJBiW0DPvbCZ1i-/s1600/20150331_120714.jpg" height="313" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cappuccino perfection at Bill's</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRiR7zaML1nsqkBCoWEXwg-gFUTEXxKgFAHmM9MATIFv1q9AY7uI-026RwOgH0WJUTsUktgmPTwMhR1jG78QyMI6sIJCnBnv9YI-iUSbNI96Y3Ehi0PWkXr5HplIApak4fT7BJnAE_CzT/s1600/20150401_075006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRiR7zaML1nsqkBCoWEXwg-gFUTEXxKgFAHmM9MATIFv1q9AY7uI-026RwOgH0WJUTsUktgmPTwMhR1jG78QyMI6sIJCnBnv9YI-iUSbNI96Y3Ehi0PWkXr5HplIApak4fT7BJnAE_CzT/s1600/20150401_075006.jpg" height="400" width="225" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidet-azcVGiWud6xV3yzHlECrABwQjJW1-yeond7geNLoTCQecNPnotefAueixSDB0tRmAoAwRDe5egDe04mqWm2zhg6Fhb7JzULNg_UlsSfyOWymQJvtJhv9rmbXjQMd97CnF3NiiBxiX/s1600/20150401_073709.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidet-azcVGiWud6xV3yzHlECrABwQjJW1-yeond7geNLoTCQecNPnotefAueixSDB0tRmAoAwRDe5egDe04mqWm2zhg6Fhb7JzULNg_UlsSfyOWymQJvtJhv9rmbXjQMd97CnF3NiiBxiX/s1600/20150401_073709.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond Croissant</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJx5DxN3wNlO_oVDi_bQur2r5jaO8hoTvxslUKpClAjMR2ay4J7b1YKXPvjlyqwIniywhcYJ4jSZM23sBGat3OTCyanAYnpv942zxoePXO7YuTe7xKM4EIbjoZlY2AlgHdk5oZLrpd8AX6/s1600/20150330_073032.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJx5DxN3wNlO_oVDi_bQur2r5jaO8hoTvxslUKpClAjMR2ay4J7b1YKXPvjlyqwIniywhcYJ4jSZM23sBGat3OTCyanAYnpv942zxoePXO7YuTe7xKM4EIbjoZlY2AlgHdk5oZLrpd8AX6/s1600/20150330_073032.jpg" height="320" width="271" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cute capped boiled egg and sourdough with avo at Flour and Stone</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2HOFUPuNLSLZC2KBgs_P9tUJPgglK997dCUAWDhQnJ-jRRkhTsDeGs1zHRszD4ani_58UgERS_KkuYZ0QCFtowBuWEb4pksu0nQRZlabSZdtL3mBG1FY6VdiuvHvA_ax_Sy9xQy4uVjj/s1600/20150330_073025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2HOFUPuNLSLZC2KBgs_P9tUJPgglK997dCUAWDhQnJ-jRRkhTsDeGs1zHRszD4ani_58UgERS_KkuYZ0QCFtowBuWEb4pksu0nQRZlabSZdtL3mBG1FY6VdiuvHvA_ax_Sy9xQy4uVjj/s1600/20150330_073025.jpg" height="191" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flour and Stone's granola</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEQAQWrL7iuZ0Y3LjnpQxsxsRXhxAooRdmC6ETtYo24aCRRuaO9BCKMxn__fqDOfos8rThhnbHHnjjv11PtrxH9N1NhyEnTIIau4qUyH8qFyilYTYMhIrm_uS_aEZrOW2_uJktbt47oWP/s1600/IMG_20150331_100528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEQAQWrL7iuZ0Y3LjnpQxsxsRXhxAooRdmC6ETtYo24aCRRuaO9BCKMxn__fqDOfos8rThhnbHHnjjv11PtrxH9N1NhyEnTIIau4qUyH8qFyilYTYMhIrm_uS_aEZrOW2_uJktbt47oWP/s1600/IMG_20150331_100528.jpg" height="320" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_4Oh02CvfYRJ7QPVERZ7XayrrSb_S9DxqGJzmJM3NOnhqN-XTROJQ3JZdSUTl8fh6bTvP2i4-DUieEXYP5lxX_-jJjftfrX-OnMHor0q9y12bqR-c0Nc0-myNZcS2ov9eGpKdGi_DF9Y/s1600/IMG_20150331_100921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk_4Oh02CvfYRJ7QPVERZ7XayrrSb_S9DxqGJzmJM3NOnhqN-XTROJQ3JZdSUTl8fh6bTvP2i4-DUieEXYP5lxX_-jJjftfrX-OnMHor0q9y12bqR-c0Nc0-myNZcS2ov9eGpKdGi_DF9Y/s1600/IMG_20150331_100921.jpg" height="320" width="320" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMcAEVNctpETCEgmjsEl84oCEzlUQuFJ8seU_Kvl5wsC9Kx6bOwSCtFY-GvErZKMN2cQ_73bb0JqSbILfEeYjl0nRs2jdHa95FADE3YfIRQq4YHrxcqiElEGINSJhyPfxCOxcXJ-F9b42/s1600/20150402_073901.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCMcAEVNctpETCEgmjsEl84oCEzlUQuFJ8seU_Kvl5wsC9Kx6bOwSCtFY-GvErZKMN2cQ_73bb0JqSbILfEeYjl0nRs2jdHa95FADE3YfIRQq4YHrxcqiElEGINSJhyPfxCOxcXJ-F9b42/s1600/20150402_073901.jpg" height="283" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yarra Valley strawberries, granola bites, mint - a stunning breakfast in Melbourne</td></tr>
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<div>
2. Websites. This is a quickie. Do check out and rely on...</div>
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<ul>
<li><a href="http://www.theurbanlist.com/" target="_blank"><span style="color: #ea9999;">Urbanlist</span></a> - location based articles.</li>
<li><a href="http://www.eater.com/" target="_blank"><span style="color: #ea9999;">Eater</span></a> - where you search by map location and it is just brilliant on your smart phone.</li>
<li><a href="https://instagram.com/" target="_blank"><span style="color: #ea9999;">Instagram</span></a> is a treasure trove of foodie delights from Australia. I loved the photos of theworldlovesmelbourne, sydneylovesatfirstbite, 2hungryguys and twogirlsonefork to name but a few...</li>
</ul>
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<div>
3. Fast food! Well I mean the slightly slower and better quality variety. I had a couple of delicious burgers in Australia, feast your eyes on some photos here... One included a typical burger at a family BBQ, served with fried egg and beetroot! Not bad at all and as they say, when in Rome...</div>
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<div>
Pizzas too are pretty amazing and you will be in luck if you are a gluten-intolerant pizza fan; they're accommodating about these type of things.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeXDwBIF5hjgYj2A1ygbDJRFpm7Y9J-CtPgwjo26iDlDkKBgHAJ738PvogFP5BdHGjHabEAAdzB1L9X1zbVSsIGl70PVnZcZzpR9-BnZ-UkqlVCEBoGwgUQJ_G38DI4FwA5ld1FmqpDN8/s1600/20150412_131549.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeXDwBIF5hjgYj2A1ygbDJRFpm7Y9J-CtPgwjo26iDlDkKBgHAJ738PvogFP5BdHGjHabEAAdzB1L9X1zbVSsIGl70PVnZcZzpR9-BnZ-UkqlVCEBoGwgUQJ_G38DI4FwA5ld1FmqpDN8/s1600/20150412_131549.jpg" height="262" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Tipperary" (went down well with the Tipp man!) burger at Boathouse</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZaurVU5c9qtlZ8sfSRHXuskTCxSWUjixxOLspZAb1Gw4jPH6Dq0iqIlwSklxZZcygifVutxsDW-AigV15c-0am6aajjGkOqejnJj3wwg_ER-n7gMIhEEjn10u-0wrwGyASvVacMouu4b/s1600/20150412_131558.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihZaurVU5c9qtlZ8sfSRHXuskTCxSWUjixxOLspZAb1Gw4jPH6Dq0iqIlwSklxZZcygifVutxsDW-AigV15c-0am6aajjGkOqejnJj3wwg_ER-n7gMIhEEjn10u-0wrwGyASvVacMouu4b/s1600/20150412_131558.jpg" height="285" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Local farm beef burger with the most tasty chipotle sauce, also Boathouse!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg161gw1jZOTC5PeD5SdaZr4bjumS3Cv8cdRaqeH7l2JtSrHMLc9IjttKaWpf7OIPuqZvhK5gj22kgicoEjpUGGGXIw18ZnEiOl4K4buerP-oty3z0JT9tcG7rHKgptDlxeBosrab6cssDK/s1600/20150403_122624.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg161gw1jZOTC5PeD5SdaZr4bjumS3Cv8cdRaqeH7l2JtSrHMLc9IjttKaWpf7OIPuqZvhK5gj22kgicoEjpUGGGXIw18ZnEiOl4K4buerP-oty3z0JT9tcG7rHKgptDlxeBosrab6cssDK/s1600/20150403_122624.jpg" height="400" width="263" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten-free pizza deliciousness at Max, Melbourne</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJ22gD10ViNMBFGY50tagyIm0f-qETQAqyDhwB2-wtoI5O7hkuYwPIJJTgrrmzhCTx_xgoZ8eqcANsYG8HIBhweHgwH967KLYrGJFE3_rYsZXrIcHhy7pvz5UUtgbXdNL8WskFq5a5Vzv/s1600/20150403_122641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNJ22gD10ViNMBFGY50tagyIm0f-qETQAqyDhwB2-wtoI5O7hkuYwPIJJTgrrmzhCTx_xgoZ8eqcANsYG8HIBhweHgwH967KLYrGJFE3_rYsZXrIcHhy7pvz5UUtgbXdNL8WskFq5a5Vzv/s1600/20150403_122641.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken breast burger and formidable chips at Max, Melbourne</td></tr>
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4. Asian Cuisine. Any and every variety of Asian food can be found and enjoyed in Australia. We particularly love Thai food and were delighted to find a cheap and cheerful local spot near us in Sydney, as well as a far busier spot called <a href="http://www.chatthai.com.au/" target="_blank"><span style="color: #ea9999;">Chat Thai</span></a> with locations in Thai Town and Manly among others.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfx_G5W0ncl5JLbd1TfKWgGw5PnsECAaqZkTSXME3Oc1IgTSB894J43RwLpSxzXkItYjykvr4nw3XoEQA981-GFwDpFFk5eYTfqTRGk7P9YqjFIi8LRykm5jWyRo5MFs0M3KUsnncCeMJY/s1600/Asian2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfx_G5W0ncl5JLbd1TfKWgGw5PnsECAaqZkTSXME3Oc1IgTSB894J43RwLpSxzXkItYjykvr4nw3XoEQA981-GFwDpFFk5eYTfqTRGk7P9YqjFIi8LRykm5jWyRo5MFs0M3KUsnncCeMJY/s1600/Asian2.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Menus at Chat Thai</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYzcRzA7xrJHZxRB4xrtu1g3yd8D2BWwnmt4CTRKVw5sqWPGi_V4rtcZyVbCXYwp6xkzJ4JKvta3937janTFJ68geLDBjO46ZjS9UQjYx0jQPLcQ99soUeAZHjG0ux1d5j9NAa52jh1VY/s1600/Asian.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYzcRzA7xrJHZxRB4xrtu1g3yd8D2BWwnmt4CTRKVw5sqWPGi_V4rtcZyVbCXYwp6xkzJ4JKvta3937janTFJ68geLDBjO46ZjS9UQjYx0jQPLcQ99soUeAZHjG0ux1d5j9NAa52jh1VY/s1600/Asian.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Emerald Duck (above) and Massaman Curry (below) at Chat Thai</td></tr>
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<div>
5. Daylesford - we visited this idyllic spa town as it was the location for the main event of our trip - my friend's wedding day! It is a foodie haven about an hour and a half outside Melbourne. <a href="http://www.boathousedaylesford.com.au/" target="_blank"><span style="color: #ea9999;">Boathouse</span></a> served those wonderful burgers shown above in a fabulous lakeside location and there is a great little wine bar/restaurant that also serves tasting menus, it's called the <a href="http://theperfectdrop.weebly.com/" target="_blank"><span style="color: #ea9999;">Perfect Drop</span></a>. <a href="http://www.larderdaylesford.com.au/" target="_blank"><span style="color: #ea9999;">Larder</span></a> is a super breakfast spot and there is an array of bakeries to enjoy. Australians LOVE their coffee and if you're a coffee aficionado, you won't go wrong with coffee in this quaint little town.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_x8xOI-CpFGidjV5PvxedgP5rfhmjZ7CNIBZbGZ3f-8kS-4KVpbJCGAAmPJENJcSadDcqOLVZEEw7xMPYdnz2O74nBJenUek2O9PlM4uQPHmyQHzi-4OspWscnnVbN5kVA5A70V3fPYH/s1600/20150411_192348.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB_x8xOI-CpFGidjV5PvxedgP5rfhmjZ7CNIBZbGZ3f-8kS-4KVpbJCGAAmPJENJcSadDcqOLVZEEw7xMPYdnz2O74nBJenUek2O9PlM4uQPHmyQHzi-4OspWscnnVbN5kVA5A70V3fPYH/s1600/20150411_192348.jpg" height="400" width="322" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A hunk of beef at the Perfect Drop</td></tr>
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<div>
Here are a few final foodie photos to tempt you even further. </div>
<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5-MkfYRCLnd35Ox9DmCzLpawv3DW4B8MsbFy8o_NI1ihnuqGYSxTI0BRn32jL2tWbDDQqkNFEISaDo2cpYvLclFuQgJ52G_nJXLvgtNS43RoqN2ti9qni_-qVum6fkKAKj_12r2qPPqb/s1600/20150407_082737+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK5-MkfYRCLnd35Ox9DmCzLpawv3DW4B8MsbFy8o_NI1ihnuqGYSxTI0BRn32jL2tWbDDQqkNFEISaDo2cpYvLclFuQgJ52G_nJXLvgtNS43RoqN2ti9qni_-qVum6fkKAKj_12r2qPPqb/s1600/20150407_082737+(1).jpg" height="227" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pancakes...mmm!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTejDWNtPwZppuuyeJ-wexwMXY6JRn0jhuwcvKtwKRjFX2w144qqdbtnYyhxb7bAutDlOhH68eUpNKpORpeM25fFGaDSCa1V2G7oFYto2zT0RUwyYHWqBVBuYUSsb1HFbKD8gZ2wXCh72/s1600/20150409_125015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTejDWNtPwZppuuyeJ-wexwMXY6JRn0jhuwcvKtwKRjFX2w144qqdbtnYyhxb7bAutDlOhH68eUpNKpORpeM25fFGaDSCa1V2G7oFYto2zT0RUwyYHWqBVBuYUSsb1HFbKD8gZ2wXCh72/s1600/20150409_125015.jpg" height="400" width="285" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Healthfood quiche and salad in a Daylesford café</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pzPoMdpHToHFMMiCtvMMpv6snYJhv8feS5ALOB5L1nNZxXX-T5SXseQzatVe3bsQD-GqPAuSOf_LjBRGe696nIzfJ5ex1YRRm-ADwXRjRNnRf4Zyq2SkQMQcedN-uyVWDQRWDZ5lhl7b/s1600/IMG_20150414_144903.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pzPoMdpHToHFMMiCtvMMpv6snYJhv8feS5ALOB5L1nNZxXX-T5SXseQzatVe3bsQD-GqPAuSOf_LjBRGe696nIzfJ5ex1YRRm-ADwXRjRNnRf4Zyq2SkQMQcedN-uyVWDQRWDZ5lhl7b/s1600/IMG_20150414_144903.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mouthwatering Tasmanian steak with fries at Bergerac Restaurant, Melbourne</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchVcK7CKU7YyKPwDAiv264EArzeC1yMfTM13GuNQw77igTwJm1HrTY6TVC6ZbrqIg2bwS2CxgN1pPmDcuL5dNi8Qil0wmADDFovSr2YOlnf-HeaMsCq70EhVLuthIiH16TCIYiW6rY-ew/s1600/IMG_20150414_145248.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchVcK7CKU7YyKPwDAiv264EArzeC1yMfTM13GuNQw77igTwJm1HrTY6TVC6ZbrqIg2bwS2CxgN1pPmDcuL5dNi8Qil0wmADDFovSr2YOlnf-HeaMsCq70EhVLuthIiH16TCIYiW6rY-ew/s1600/IMG_20150414_145248.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creme Brulée at Bergerac</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJByCeTBe3sYQGYJfHnd8r1_d4GZglFuOXv9EO67nREvQ32VxbnV7piM0lXLAx4lEEmOMZYJ-wH2Ev0CCCTFdItEiZF3UkLvihBpS58fpbYn90upXQhSDFTduI8VSGbtL4YOs9qMlR6G1/s1600/IMG_20150414_151926.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidJByCeTBe3sYQGYJfHnd8r1_d4GZglFuOXv9EO67nREvQ32VxbnV7piM0lXLAx4lEEmOMZYJ-wH2Ev0CCCTFdItEiZF3UkLvihBpS58fpbYn90upXQhSDFTduI8VSGbtL4YOs9qMlR6G1/s1600/IMG_20150414_151926.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sticky Date Pudding at Bergerac</td></tr>
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By the by, the lack of wine, which is quite uncharacteristic for me, is due to our bun in the oven, set to join us in September this year! Any other time, winery visits and wine recommendations would feature prominently for sure! We do hope our little foodie-to-be also enjoyed plenty of the delicious foods we sampled and loved during our time in Australia.</div>
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Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com2tag:blogger.com,1999:blog-2328515580465433985.post-33828758643361625962015-02-23T17:53:00.002+00:002015-04-16T18:26:06.529+01:00Café Hans, Cashel, Co. Tipperary<div dir="ltr">
Café Hans is a little pink treasure of foodie delights. It is nestled on a quaint street in the outskirts of the pretty town of Cashel, just a stones throw from the impressive Rock of Cashel.<br />
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We have visited for lunch on three occasions and been very satisfied each time. Our last trip was on Valentine's day. The café is opened from 12 to 5, takes no bookings and unsurprisingly gets very busy during rush hour lunch time. We arrived about 20 minutes before 1pm and were lucky to get a great spot by the window. Here I had a great view of the "Rock's" round tower.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13gxoWrUlurB5IYfX2ZGjxqGrDuZT4M5BWmXDjBk8KAu9KHTOmXhTX-aHHYcyWLDIbli7OBD32tplk9sJo24SAedziSroYnRFCisJDNiAGsSnc24BkA7YKUY6elcEu8hWYN2CgcCVmZik/s1600/cafe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13gxoWrUlurB5IYfX2ZGjxqGrDuZT4M5BWmXDjBk8KAu9KHTOmXhTX-aHHYcyWLDIbli7OBD32tplk9sJo24SAedziSroYnRFCisJDNiAGsSnc24BkA7YKUY6elcEu8hWYN2CgcCVmZik/s1600/cafe.jpg" height="483" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Café Hans in all its pink perfection!</td></tr>
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The menu features a selection of soups, sandwiches, salads etc and there is also a very reasonably priced two or three course lunch option. This time we opted for a sandwich. Mine being the coronation chicken and S went for the lamb burger. But first, we were served some fresh as could be brown seeded bread with a gorgeous nutty flavour. This succeeded in whetting our appetites, it was very moreish! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglF07M6KecFXZGQlJx-R8eg9ZGVXJdFLEh93FwVfOwUqqLUdaV-EnB4kiwSQL-pVpC6JdpVTkUarm6ogein4SSWtrFOWd7mvFDAVRb_pCdfwewcgFnzjshqPyPJoog3uE6i343FWs8hjGd/s1600/menu.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglF07M6KecFXZGQlJx-R8eg9ZGVXJdFLEh93FwVfOwUqqLUdaV-EnB4kiwSQL-pVpC6JdpVTkUarm6ogein4SSWtrFOWd7mvFDAVRb_pCdfwewcgFnzjshqPyPJoog3uE6i343FWs8hjGd/s1600/menu.jpg" height="368" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The menu at Café Hans</td></tr>
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When our sandwiches arrived, both came served with a little dish of crispy fries. The chicken sandwich was hearty, tender and the mellow curried flavourings were delicious. The open sandwich was served on a thickly cut slice of bread, smothered with a very tasty raisiny chutney. This complemented the coronation chicken perfectly. The leaves and salad atop the meat were also fresh and tasty. S chose well with the lamb burger on a lovely fresh brioche bun. The lamb had that heavenly Moroccan taste with hints of carefully selected spices and mint. Our sides also went down a treat and left us nicely full for the afternoon. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqysiHJo6A7J0hcuLDIrgiMT_x3wSzc36r8txuKsQT6YKdGnQCRs3icCkKuWYoCpz3kSBEw9UZ8zPMixwR4RQ7S4uAwosFlXd8LlDfkURsbDRT1o_QR-JGK9aWRuqhM5Z2cTq6aX7QnT1k/s1600/chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqysiHJo6A7J0hcuLDIrgiMT_x3wSzc36r8txuKsQT6YKdGnQCRs3icCkKuWYoCpz3kSBEw9UZ8zPMixwR4RQ7S4uAwosFlXd8LlDfkURsbDRT1o_QR-JGK9aWRuqhM5Z2cTq6aX7QnT1k/s1600/chicken.jpg" height="420" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coronation Chicken Open Sandwich</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHcy6uBvUEy9XXZ7qEHim35skAmIBZKo79H71WxXmj2wMytvFRGFyo2Myl9jJMyr_TBy537tcnZoJ36FoWq9N69GsLJlr55heYz-txIQubs5UMHWxk_Aedi7ONuhr4at_Vq8jDZE8y1Q_/s1600/lamb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHcy6uBvUEy9XXZ7qEHim35skAmIBZKo79H71WxXmj2wMytvFRGFyo2Myl9jJMyr_TBy537tcnZoJ36FoWq9N69GsLJlr55heYz-txIQubs5UMHWxk_Aedi7ONuhr4at_Vq8jDZE8y1Q_/s1600/lamb.jpg" height="444" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Burger on Brioche</td></tr>
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If you're doing the tourist thing in Cashel, which I would recommend, or simply on the motorway between Dublin and Cork and hankering for a good lunch spot, Café Hans is the place to go. It is the sister establishment to the beautiful <a href="http://www.chezhans.net/" target="_blank"><span style="color: #ea9999;">Chez Hans Restarant</span></a>, which is a real treat for dinner and which I am excitedly awaiting a return to next month!<br />
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Café Hans is truly a little gem, not to be missed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1DZLI5C0jQX5fcNwXTC8wLHa5_vo49ivDtj620y41844g6l7jkxGIqkEun6i-l97xTtg8ePtZ3K9BywX5_rVsMdZMzpgNSEDXGfWlGByfy8QZNiGiRoLRF8QeqDnDni73_dJoW1dt_hq/s1600/2014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1DZLI5C0jQX5fcNwXTC8wLHa5_vo49ivDtj620y41844g6l7jkxGIqkEun6i-l97xTtg8ePtZ3K9BywX5_rVsMdZMzpgNSEDXGfWlGByfy8QZNiGiRoLRF8QeqDnDni73_dJoW1dt_hq/s1600/2014.jpg" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lunch at Café Hans in 2014</td></tr>
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Café Hans, Rockside, Cashel, Co. Tipperary. Phone: 062 63660.<br />
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Keep up to date with my foodie forays on <a href="https://twitter.com/fascinationfood" target="_blank"><span style="color: #ea9999;">Twitter</span></a>, <a href="https://www.facebook.com/FascinationFood" target="_blank"><span style="color: #ea9999;">Facebook</span></a> and <a href="https://instagram.com/nollaigb/" target="_blank"><span style="color: #ea9999;">Instagram</span></a>.</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com2tag:blogger.com,1999:blog-2328515580465433985.post-14487736595245968982015-02-13T07:00:00.000+00:002015-04-16T18:26:18.312+01:00Perfect Pancake Day CrepesSo I have been gone AWOL for quite some time now. I'm making no excuses this time, just a case of c'est la vie! However, I couldn't possibly let Pancake Tuesday (17th February 2015 FYI) pass without a post to mark one of my favourite foodstuffs. I am a breakfast fiend and though I have tried and made a few savoury pancakes, the sweet always wins over as a tasty morning breakfast treat for me. I have come to be a fan of thicker and smaller <a href="http://fascination-food.blogspot.ie/2013/08/american-buttermilk-pancakes.html"><span style="color: #ea9999;">buttermilk pancakes</span></a> in recent times, which I've blogged about before, but I will always stay true to my deep fondness for the crepe. This recipe is quick and easy. It can be prepared in advance. So, if you're all guns blazing to be an uber prepared breakfast queen/king, you can have this prepared and in the fridge on Monday evening! However, even fifteen minutes or so of resting time in the fridge provides really great crepes. This recipe should make about 6/7 crepes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgHB5Azq91a23HGFUjpHtTdf_s4yjWaNb9YWeMmcW63pKod74rBFkVWylrgODvyWxP8BIGWW_3eDx1YkPrz_wu4UtzpuxgwFLCBJZ0T4YUO9MuBdVBNkHRLiR6D4tm0qypQH_YRZvU6hM/s1600/20150212_085225.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgHB5Azq91a23HGFUjpHtTdf_s4yjWaNb9YWeMmcW63pKod74rBFkVWylrgODvyWxP8BIGWW_3eDx1YkPrz_wu4UtzpuxgwFLCBJZ0T4YUO9MuBdVBNkHRLiR6D4tm0qypQH_YRZvU6hM/s1600/20150212_085225.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crepes - left: served with maple syrup and berries, right: the traditional lemon juice and sugar</td></tr>
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Ingredients:<br />
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<li>A good tbsp butter</li>
<li>150 g plain flour (sifted)</li>
<li>300 ml milk (heated but not boiled*)</li>
<li>1 large egg</li>
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Method:</div>
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<li>Preheat your oven to 150 degrees C/300 F/gas mark 2, just to be able to keep the crepes nice and warm during cooking. Also get a few slices of parchment paper ready for layering.</li>
<li>Heat and melt the butter in your frying pan.</li>
<li>Blitz the flour and egg together in a food processor.</li>
<li>Add the heated milk, slowly but surely, while the processor is blitzing. (*I simply heat my milk in a bowl in the microwave - just play it by ear, quick zaps and you should be done in a minute or so).</li>
<li>Your mixture will be quite runny and liquid. It's now time to add in and stir through the butter and then let it rest in the fridge.</li>
<li>Heat up your pan with a little more butter added.</li>
<li>Add in a good blob of mixture to the centre, swirl it out to the sides to thin it out nicely to your liking. The first side should take about a minute to cook, and the second less, maybe 30 to 40 seconds.</li>
<li>Once each crepe is done, set it aside on a plate ready to go into the oven, and layer with parchment paper as you go.</li>
<li>Smother your creations with your favourite toppings, pour yourself a cup of your beverage of choice and tuck into your treat breakie!</li>
<li>Bon appétit mes amis....x.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4mY78FCaCnafFqZIdRxQuhn_TerHNXJZyfHYzut1aBL7NGuNFdz08egKW-nggwzU9cS4x44dBdDVbmqYyCHb_ZR4sXLNy9pW9dHO4VPAcErxjByTqmti4K9vKDqIJWfRaiQkwx_MSRkc/s1600/Crepes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4mY78FCaCnafFqZIdRxQuhn_TerHNXJZyfHYzut1aBL7NGuNFdz08egKW-nggwzU9cS4x44dBdDVbmqYyCHb_ZR4sXLNy9pW9dHO4VPAcErxjByTqmti4K9vKDqIJWfRaiQkwx_MSRkc/s1600/Crepes1.jpg" height="400" width="295" /></a></div>
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Mental Health Ireland are running a great initiative called #SmileyPancake which I have mentioned on my <a href="https://www.facebook.com/FascinationFood" target="_blank"><span style="color: #ea9999;">Facebook</span></a> and <a href="https://twitter.com/fascinationfood" target="_blank"><span style="color: #ea9999;">Twitter</span></a> accounts. I will put up some pics of my smiling pancakes with the above hashtag. This is to highlight awareness of mental health issues and to promote positive mental health. You can check out more on their <a href="http://www.mentalhealthireland.ie/publications/blog/109-mhi-blog/477-smileypancake.html" target="_blank"><span style="color: #ea9999;">website</span></a> - do get involved and share your #SmileyPancake photos on social media. Happy, smiley Pancake Day everyone!</div>
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Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com2tag:blogger.com,1999:blog-2328515580465433985.post-32355296212716209832014-12-27T10:44:00.001+00:002015-04-16T18:26:30.866+01:00Nigella's Cappuccino Layered PavlovaSo it's nearing new year's and the over indulgence in luscious edibles is in full swing. A whole tub of freshly whipped cream, chocolate and Bailey's smothered invitingly over layered meringues sounds perfectly acceptable; even relatively light one might say! My version of cappuccino pavlova inspired by Nigella Lawson went down a treat after Christmas dinner this year. It is simple to prepare and importantly at this time of year, is best prepared in advance, plus the aesthetic value makes this a bit of a stunner. It is definitely one I have now firmly added to my repertoire of desserts for entertaining and I think it would be a lovely option for the sweet element of a new year's eve or day feast.<br />
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Ingredients:<br />
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<li>375 g caster sugar</li>
<li>2 tbsp. Irel/Camp coffee essence or 2 tbsp. strong coffee (cooled)</li>
<li>6 egg whites</li>
<li>Pinch of salt</li>
<li>2 tsp. cornflour</li>
<li>1 tsp. vinegar</li>
<li>400 - 500 ml freshly whipped cream</li>
<li>3 tbsp. Bailey's Irish cream</li>
<li>4 bars of Cadbury's Flake</li>
<li>Cocoa powder (gluten-free, if applicable)</li>
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Method:</div>
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<ol>
<li>Preheat the oven to 180 degrees C/gas 4/350 F and line one large or two small baking trays with parchment paper. Using the rim of a bowl about 10 - 20 cm or 7 - 8 inches in diameter, draw out two matching circles, which will be the outline for each meringue layer.</li>
<li>Beat the egg whites in a spotlessly clean bowl for a few minutes.</li>
<li>Add the salt and then tip in the sugar bit by bit while continuing to whip until you reach the consistency of stiff peaks that hold their shape and do not fall.</li>
<li>Spoon in the coffee, cornflour and vinegar and fold these through carefully until quite well combined.</li>
<li>Tip out half of the meringue mixture onto each circle on the baking trays and smoothen/level out the mixture.</li>
<li>Pop the meringue discs into the oven and straight away lower the temperature to 150 degrees C/gas 3/300 F.</li>
<li>Bake the meringues for 50 minutes to 1 hour and then leave them in the oven, turned off, to cool for at least a few hours, ideally overnight.</li>
<li>When ready to assemble, lay the first meringue upside down on a serving dish.</li>
<li>Add crumbled Flake and some Bailey's to the whipped cream and generously smother the bottom meringue with half of this.</li>
<li>Place the second meringue right side up on top of the cream layer. Add the remaining cream, as before, and then drizzle liberally with sieved cocoa powder to create that fabulous cappuccino appearance.</li>
<li>Tuck in!</li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXcNDZ3_4EgXxqkaAeDusqVaRK5m3Ap7bbT_wtCqQ9vaqarYjTgb2fldR0VdjnCkPmZ1Rryce85vTXrrS7MUaEda2cuznwfP4LHNM4VwKe6q0jfiriU9g7zSg1p6qIxc1od-NPac-X1m6/s1600/IMG_20141225_180019.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxXcNDZ3_4EgXxqkaAeDusqVaRK5m3Ap7bbT_wtCqQ9vaqarYjTgb2fldR0VdjnCkPmZ1Rryce85vTXrrS7MUaEda2cuznwfP4LHNM4VwKe6q0jfiriU9g7zSg1p6qIxc1od-NPac-X1m6/s1600/IMG_20141225_180019.jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cappuccino Layered Pavlova</td></tr>
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Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-5037445236137665802014-12-12T07:44:00.000+00:002014-12-12T07:44:34.684+00:00Orange & Cinnamon Buttermilk PancakesOrange and cinnamon is a scent and flavour combination that sings the jolly season and these pancakes will do the very trick into getting you into the Christmassy spirit! Whether you want to enjoy a lazy brunch over the Christmas period or would like a festive breakie to set you up before a day of trawling the shops to find those last-minute presents, these simple and tasty pancakes should hit the spot. I would advise you for this recipe, go and get yourself a set of cup measurements if you don't already have one. They can be purchased very cheaply and they make the quantities so simple for this recipe.<br />
This recipes yields 6 pancakes and, to me, (and I am a pancake-fiend), 2 is more than enough.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzFi928qsi8ZDcEv4KOlgeeVHj3_hRVCnB0fOAim_VU8mDXwEVdTLqDpD_OLu1NUzPNQ7ftdLhDVX6S7yx8xglEBuUtFNETD1W3G_0bOxD44u1LCMRZvZEcLJt-562dAMhL3AFxVD3mZt/s1600/pic1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzFi928qsi8ZDcEv4KOlgeeVHj3_hRVCnB0fOAim_VU8mDXwEVdTLqDpD_OLu1NUzPNQ7ftdLhDVX6S7yx8xglEBuUtFNETD1W3G_0bOxD44u1LCMRZvZEcLJt-562dAMhL3AFxVD3mZt/s1600/pic1.jpg" height="400" width="326" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange & Cinnamon Pancakes</td></tr>
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Ingredients:<br />
<ul>
<li>1 and a half cups self-raising flour</li>
<li>1 large egg</li>
<li>1 and a half cups buttermilk</li>
<li>A pinch of salt</li>
<li>1 tbsp. caster sugar</li>
<li>1 tsp. ground cinnamon</li>
<li>1 orange</li>
<li>1 cinnamon stick</li>
<li>A half cup of real maple syrup</li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZj_Ku0QBBzAaxd9TYX2oMwxJ0RhnkronLQlcRNdOpiFlGK22bDtTSVrGJozT3OSK5NbiA7Ud3T5u6D5ToR4wmw3cx_qfLRVUvVbrfDOjnVhSJcAxRY1l7t6fW3F9onN5eaQKk60vApNI/s1600/pic2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwZj_Ku0QBBzAaxd9TYX2oMwxJ0RhnkronLQlcRNdOpiFlGK22bDtTSVrGJozT3OSK5NbiA7Ud3T5u6D5ToR4wmw3cx_qfLRVUvVbrfDOjnVhSJcAxRY1l7t6fW3F9onN5eaQKk60vApNI/s1600/pic2.jpg" height="400" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas style Pancakes</td></tr>
</tbody></table>
<div>
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Method:</div>
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<ol>
<li>Put the maple syrup, along with the zest of half the orange and the cinnamon stick in a saucepan on a very low heat and slowly heat through for about 10 minutes.</li>
<li>Meanwhile, sieve the flour into a bowl, make a well in centre, and crack in the egg.</li>
<li>Beat it through the flour briefly and then pour in the buttermilk and beat again until you get a thickish pouring consistency, which still retains some small lumps throughout.</li>
<li>Add in the salt, sugar, ground cinnamon and the remaining zest of the orange and fold through gently.</li>
<li>Put a frying pan (I use a griddle pan for the ridged effect) on the heat and add a little oil. Tip in a good tablespoon of your batter to make one pancake but you should fit two or three on your pan. Cook until bubbles raise to the top and the pancake should flip very easily. When you move onto the next batch, place the cooked pancakes into a moderately heated oven to keep them warm until serving.</li>
<li>When all your pancakes are ready, serve up with a good drizzle of your heated infused maple syrup on top. Believe me, these really do taste of Christmas!</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMlWIRzZfNOMX37RJAOUBS9afFxUhoQEs6WGOlEWc8cuutNkRrK6yA_Y5W-E0vSEassh_ZpiqFQekly6kSbYw_TCiHDrijNO3ZjzEfVDmhCSZrR4a5wrv1fXe9HhMgEvD7Nnv1VpPO_eg/s1600/pic3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMlWIRzZfNOMX37RJAOUBS9afFxUhoQEs6WGOlEWc8cuutNkRrK6yA_Y5W-E0vSEassh_ZpiqFQekly6kSbYw_TCiHDrijNO3ZjzEfVDmhCSZrR4a5wrv1fXe9HhMgEvD7Nnv1VpPO_eg/s1600/pic3.jpg" height="400" width="301" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pancakes laced with the infused Maple Syrup</td></tr>
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Another few serving ideas:</div>
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<div>
Place a few orange wedges on the side of the plate, serve with some freshly squeezed orange juice, or for a luxurious treat, stir through a little ground cinnamon and icing sugar into a nice dollop of Mascarpone cheese and serve this on top of your pancake stack.</div>
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<br /></div>
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Stay social over on <a href="https://www.facebook.com/FascinationFood" target="_blank"><span style="color: #ea9999;">Facebook</span></a>, <a href="https://twitter.com/fascinationfood" target="_blank"><span style="color: #ea9999;">Twitter</span></a> and <a href="http://instagram.com/nollaigb" target="_blank"><span style="color: #ea9999;">Instagram</span></a>.</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-36077994328599887352014-12-05T07:44:00.000+00:002015-04-16T18:26:52.043+01:00#BPBR no. 4 - The Happy Pear'The Happy Pear' by David & Stephen Flynn, published in 2014<br />
<br />
<i>I had heard quite a lot about these guys over the past year or so. They are very on the ball in the social media realm and I had read some great reviews of the excellent, wholesome and healthy food they serve in their renowned Greystones restaurant. I was sent a complimentary copy of this book from their publishers, Penguin Ireland. From my first leaf through this literally "tablet-sized" cookbook, I was eager to get cooking!</i><br />
<br />
1. The <b>photos</b> in this cookbook are fun, attractive and appealing. Uber healthy food (which the book contains in bucket loads) is displayed as appetising and interesting. There isn't even the faintest whiff of boring "diet" style foods and so I found my list of to-try recipes began growing longer and longer as I leafed through the book. Hardly a complaint! It's no secret either that the Flynn twins are very easy on the eye and there are quite a few photos of the two guys throughout the book too. I always find that a cookbook with some people photos featuring among the vast array of food photos, is a good thing. And it's no different in the Happy Pear, where family, friendships and health are put to the forefront. One more lovely thing - you must check out the fabulous sunset photos on page 161 - a lovely interest that formed from the time of the birth of Dave's daughter...and grew legs from social media. Very pretty indeed!<br />
SCORE = 4<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXNZso8jD0lXNZTtALRDlChlQGlDz1l1oBJtPnQjJ9yJ590fOgQO2fX_U_qsnaXf6iyXN5iicqAqj_uMKiHq2Vlsy9lvKmxToNL2PxMFNNu8D5zq8lHHKk44KrOifM4ZFVFTaxqZFROQX/s1600/20141204_180419.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPXNZso8jD0lXNZTtALRDlChlQGlDz1l1oBJtPnQjJ9yJ590fOgQO2fX_U_qsnaXf6iyXN5iicqAqj_uMKiHq2Vlsy9lvKmxToNL2PxMFNNu8D5zq8lHHKk44KrOifM4ZFVFTaxqZFROQX/s1600/20141204_180419.jpg" height="282" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at those dips and tasty treats!</td></tr>
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2. The <b>writing</b> is interesting and covers a lot more than just your normal spiel and recipes. There is a great section about community, giving you a great insight into the guys' mentality about their community consciousness. The morning porridge story is just lovely. Recipe ingredients and methods are plain and simply written. There is another introductory section describing their arrival at this decision to change their lives and become more health conscious - their 'Two-Man Food Revolution'. Whether you go along with it or not, I feel it makes a lot of sense for them to give a good background on themselves and their motivations. There is a lot of feel good about this book!<br />
SCORE = 4<br />
<br />
3. There is a lot to <b>like</b> about 'The Happy Pear' and I am going to stick firmly to the food here. I tried two of their soups and each, in their own way, were tasty, healthy and super satisfying. I'd go with the Carrot, Cashew and Coriander for an occasion or dinner party. Unusually, I felt it was at its very best the day it was cooked. The Sweet Potato and Chestnut Mushroom Soup really improved with time and it was a welcome warmer in my lunchbox for a couple of days. These soups are really high on the filling power and the extra protein in the cashew soup is a really bonus for veggies/vegans. Then there was the Green Bean Curry, a speciality of Dave's mother-in-law, and this was delcious! Full on real curry flavour and the (pre-frozen) green beans really kept their bite and I must mention that you can't deny the budget friendly appeal of this dish. I am dying to serve it as a vegetarian curry alternative and as a tasty side at a dinner party.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVn7nFIlAA5S6AKzbrzR3AGaqLyR7GkjdxIlziBBqRGiez05HlMNKSAOzmjx6YUtHoM3BMi9bNEKOZ-vpfvdKCtPEC0Y7NX8yRRB32FtaqZ9pn8cMWCn54weThy6-6j41ZLPhUq3LZmEZG/s1600/IMG_20141012_143510.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVn7nFIlAA5S6AKzbrzR3AGaqLyR7GkjdxIlziBBqRGiez05HlMNKSAOzmjx6YUtHoM3BMi9bNEKOZ-vpfvdKCtPEC0Y7NX8yRRB32FtaqZ9pn8cMWCn54weThy6-6j41ZLPhUq3LZmEZG/s1600/IMG_20141012_143510.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious, super filling soup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkT9rw7SED7AuVdBICrDO0dDrtWRDgCqLii9ofdaIt7ZWWGehonbAAptJQXe74kdTut5TSTlq27FvrPcWAV2JwXXNtcEuWafrNfdGnS13YlmCuBwTK4b_SPjZa2Nvm_Nkm3u39pk8dg5Ht/s1600/IMG_20141023_183935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkT9rw7SED7AuVdBICrDO0dDrtWRDgCqLii9ofdaIt7ZWWGehonbAAptJQXe74kdTut5TSTlq27FvrPcWAV2JwXXNtcEuWafrNfdGnS13YlmCuBwTK4b_SPjZa2Nvm_Nkm3u39pk8dg5Ht/s1600/IMG_20141023_183935.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Green Bean curry in the making!</td></tr>
</tbody></table>
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4. On to the <b>dislikes</b>, well hands up, I do miss meat but that's what you're getting with this cookbook. It does what it says on the tin and it does it very very well indeed. I am also interested in giving many of the desserts a go, but some of the ingredients would definitely require a trip to a specialist shop or health food store and that's not always possible. I would say that this book will at the very least do one thing, and one very important thing for you...make you think! About the importance of fresh, whole, honest to goodness foods. Your health will thank you for it and your taste buds will surely be pleasantly surprised.<br />
SCORE for 3 & 4 = 8<br />
<br />
5. 'The Happy Pear' is definitely worth a look. It will appeal to anyone who is health conscious, but moreover, it makes healthy eating habits very appealing, by means of thought-out, tasty and satisfying dishes. Continued success to Dave and Stephen and I look forward to some warming soup in Greystones some day, sooner rather than later!<br />
<u>Overall score = <b>16/20 or 80%</b></u></div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com3tag:blogger.com,1999:blog-2328515580465433985.post-86012903721049911802014-11-01T08:14:00.001+00:002014-11-01T08:14:22.307+00:00Busy days!It's busy times here at F.F. these days. We are in the process of moving into our new home and becoming first time homeowners! The excitement levels are high but it's also a very busy time. Although there are a few tasty, foodie posts almost ready to go, nothing is just as I'd like it so there will be no posting for a little whileen. This is partly due to trying to set up our internet connection in the new abode, plus all that aforementioned "busy-ness" of course.<br />
<br />
Apologies.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHl9sU-N_HMr5lq7sed1unnn3FRfX6YRf5XmVgeVDIzt8YLgIOM2ea6QChaMLL_Ztz9PYvbwzsFCno0E21v1_-DfsqTGb4oa4Z6GRVNJkX2KfDX9E5PpsN7c68hRB3zc75NzD1zujk_jf/s1600/moving-snoopy2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHl9sU-N_HMr5lq7sed1unnn3FRfX6YRf5XmVgeVDIzt8YLgIOM2ea6QChaMLL_Ztz9PYvbwzsFCno0E21v1_-DfsqTGb4oa4Z6GRVNJkX2KfDX9E5PpsN7c68hRB3zc75NzD1zujk_jf/s1600/moving-snoopy2.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I do of course mean my physical house! F.F. is staying right here in the interweb world ;-)<br />~ Image sourced from internet ~</td></tr>
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<a name='more'></a><br />
Here are some of my favourite, quick dinner posts for you to go back to take a look at. We all need some new dinner ideas every once in a while...<br />
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<a href="http://fascination-food.blogspot.ie/2014/08/the-hairy-dieters-chicken-tikka-masala.html"><span style="color: #ea9999;">The Hairy Dieters' Chicken Tikka</span></a>; great as a weekend treat meal, minus the guilt!<br />
<a href="http://fascination-food.blogspot.ie/2014/01/homemade-pasta-bake-with-posh-sausages.html"><span style="color: #ea9999;">Sausage Pasta Bake</span></a>; quick, easy and very tasty.<br />
<a href="http://fascination-food.blogspot.ie/2014/01/chilli-con-carne-aka-healthy-dins-part.html"><span style="color: #ea9999;">Chilli Con Carne</span></a>; a great, healthy midweek choice.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVINpcyytyhINTZEmli70emwFl8foBmElrofVMXJnvzPKBfTa1VBuAgxiUiRKnvsNSugHFlqmsq8vg6-dEj1zUyMzqcjlvkQM2nrZ7ZbnZlEqBh-cqXlyZIJ_zzpXesR88kCnuacnxP9r/s1600/20140108_184059.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTVINpcyytyhINTZEmli70emwFl8foBmElrofVMXJnvzPKBfTa1VBuAgxiUiRKnvsNSugHFlqmsq8vg6-dEj1zUyMzqcjlvkQM2nrZ7ZbnZlEqBh-cqXlyZIJ_zzpXesR88kCnuacnxP9r/s1600/20140108_184059.jpg" height="400" width="296" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Healthy Chilli Con Carne - check it out!</td></tr>
</tbody></table>
Until next time, which shouldn't be too long, have a great weekend and remember to keep in touch on <a href="https://twitter.com/fascinationfood" target="_blank"><span style="color: #ea9999;">Twitter</span></a>, <a href="https://www.facebook.com/FascinationFood" target="_blank"><span style="color: #ea9999;">Facebook</span></a> and <a href="http://instagram.com/nollaigb" target="_blank"><span style="color: #ea9999;">Instagram</span></a>. I'm never TOO busy for a little bit of social media!<br /><br />
<br />Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com1tag:blogger.com,1999:blog-2328515580465433985.post-11574578319832094812014-10-16T07:00:00.000+01:002014-10-16T07:00:02.725+01:00#BPBR no. 3 - Apron Strings'Apron Strings', by Nessa Robins, published in 2013<br />
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<i>My first Irish cookbook and one of my favourites. Nessa is a fellow blogger, who is one of the first people really that made me feel like I could actually give this food blogging lark a go! A few years back I first saw Nessa at a food demo at Totally Tipp and she has a lovely way about her and an ease with which she lovingly prepares her food. She is passionate about fresh, seasonal and Irish ingredients and sources much of her own herbs, fruit and vegetables at home in her own garden. This was a cookbook I was dying to snatch up as soon as it hit the shelves and I am a big fan, as I am of her great family food focused blog - <a href="http://nessasfamilykitchen.blogspot.ie/" target="_blank"><span style="color: #ea9999;">Nessa's Family Kitchen</span></a>.</i><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMkyhsWY3a2RCJ9HN5gQo5MOJ28I5AqI-OFgD7GggByoWG36GbxCVje0XMmLal5IDyIhg0F7NwgmYN1OvQiRt_d2O2BdqKQDOWuLjCLE4cnw9BQuNRSlkwMxeHXzBh1k60kW4rSZ-ixFA/s1600/20141012_111555.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnMkyhsWY3a2RCJ9HN5gQo5MOJ28I5AqI-OFgD7GggByoWG36GbxCVje0XMmLal5IDyIhg0F7NwgmYN1OvQiRt_d2O2BdqKQDOWuLjCLE4cnw9BQuNRSlkwMxeHXzBh1k60kW4rSZ-ixFA/s1600/20141012_111555.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'Apron Strings' by Nessa Robins</td></tr>
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<a name='more'></a>1. The <b>photos </b>in 'Apron Strings' are stunning and mouthwatering and all taken by Nessa herself, barring a few taken by her husband, which are mostly of the lady herself! The photos as much document all the lovely recipes in her book as they do her family life and the enjoyment they all gain from family time and good food together. Nessa has a real skill with close up shots and from the Caramel & Hazelnut Shortbread Squares, to the Lemon Mascarpone Berry Tart, to the Roast Tomato & Garlic Soup, you are bound to find yourself salivating while flicking through these glorious images. One of my favourite photos is on page 193, where you see three of Nessa's little ones enjoying the outdoors and her little miss is tucking in to all the delicious picnic treats laid out for their eating pleasure.<br />
SCORE = 5<br />
<br />
2. I really love Nessa's <b>writing</b>. From just reading through her introduction, her honesty about the task ahead in attempting to write her own book, really engages and draws in the reader. She includes a great many useful and different sections in the book from tips for the smooth running of a household to oven conversion charts (a life saver at times!), to advice for children's parties, to healthy tips for expectant and new mothers, to an introduction to keeping hens. Nessa also notes how for any regular home baker, having your own hens for fresh eggs is a real money saver. I am yet to put that tip into practice! Nessa is a qualified nurse and though she no longer works as a nurse, she has an excellent Home Nurse chapter, with lots of simple remedies for a variety of common ailments and lots of healthy drinks and beverages choices too for when you might be under the weather.<br />
SCORE = 5<br />
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3. There is so much I <b>like</b> about 'Apron Strings'. A few recipes I have tried and really enjoyed are her delicious and super simple Rise & Shine Granola, her Chocolate Orange Biscuit Cake (which I have adapted in different ways myself and which is always obliterated in minutes!), her Tomato, Basil and Feta salad and her Roasted Pepper & Lemon Couscous (both amazing in summertime, and her Chicken in a Herby White Wine Sauce, which is a dinner party winner. There are so many other recipes I have ear-marked to try as well. I suppose what is so lovely too is that 'Apron Strings' reminds me of an 'Enquire Within' of sorts, which was a book I used to peer through with great interest as a child and teenager. It also reminds me of a contemporary Home Economics book, but in the best kind of way. You just know it is a book you will want to treasure and keep close to the kitchen and close at hand as a go-to reference. I also love the feel of the book - bizarre, perhaps. But it has those matte textured pages and a lovely strong hardback cover and when you open out a recipe, the book stays open for you. Odd I will admit, but to me that gets a thumbs up too!<br />
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4. As I'm sure you've guessed, there is little or nothing I <b>dislike</b> about this cookbook. All I could say would be some readers may find a little too much time spent on the extra bits and bobs outside of recipes, such as those I referred to in number 2. However, I believe these elements really add to the overall sense of the book and mirror Nessa's family centred approach taken in her food blog.<br />
Score for 3 & 4 = 9<br />
<br />
5. In conclusion, 'Apron Strings' is a truly great cookbook and one I will mind, use and cherish for many years to come.<br />
<u>Overall score = <b>19/20 or 95%</b></u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJSBbe5bvgagRl_JqnIXJc-3CERyMYBjXhg7uaIwrYPsMPEMu1wONqOKkWw0BjgFnMPJKwJLnFOKc4n3O76iXfCvT4Qx6SOE7Wi-vpiddxf2Jl0u0k6iYu5LdJtrBaC2wSHtBm_SiYGHt/s1600/biscuit+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSJSBbe5bvgagRl_JqnIXJc-3CERyMYBjXhg7uaIwrYPsMPEMu1wONqOKkWw0BjgFnMPJKwJLnFOKc4n3O76iXfCvT4Qx6SOE7Wi-vpiddxf2Jl0u0k6iYu5LdJtrBaC2wSHtBm_SiYGHt/s1600/biscuit+cake.jpg" height="400" width="388" /></a></div>
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That's an A1 for Nessa and the first A1 #BPBR!Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com1tag:blogger.com,1999:blog-2328515580465433985.post-48097530868446663852014-10-09T08:02:00.000+01:002014-10-09T08:02:11.040+01:00Sweet and Salty Peanut and Chocolate CakeWhat is it with the combination of sweet and salty flavours in the last few months? It's so on trend, in the foodie sense, to combine these opposing taste sensations. Sometimes these trends can be a bit faddy but I am ALL FOR sweet and salty combined and after this inventive cake trial, there ain't nobody gonna tell me you can't put salted peanuts on a cake!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcOR5o9XZlVQjBtQJ9uH1lLPBq5mAdvplqgyycj2QD7IrXlONnmWcj4lwO6AEEJLRaY0F9G_advlDX5Qi2M5xQixD-uEk8sd5Yf_OjwFgV05e18KCPnPek-G8gwfgTtGyWSy6YeE-H5qn/s640/blogger-image-1530745189.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcOR5o9XZlVQjBtQJ9uH1lLPBq5mAdvplqgyycj2QD7IrXlONnmWcj4lwO6AEEJLRaY0F9G_advlDX5Qi2M5xQixD-uEk8sd5Yf_OjwFgV05e18KCPnPek-G8gwfgTtGyWSy6YeE-H5qn/s400/blogger-image-1530745189.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet and Salty Peanut and Chocolate Cake</td></tr>
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<a name='more'></a><br />
This cake serves 6 to 8 generous slices and of course, is unsuitable for any nut allergy sufferers.<br />
<br />
Ingredients:<br />
<br />
Sponge mix<br />
<br />
<ul>
<li>200 g softened butter/margarine</li>
<li>200 g caster sugar</li>
<li>160 g plain flour</li>
<li>40 g cocoa</li>
<li>2 tsp. baking powder</li>
<li>Pinch of salt</li>
<li>4 eggs</li>
</ul>
<div>
Buttercream</div>
<div>
<ul>
<li>3 heaped tbsp. peanut butter (I used smooth)</li>
<li>175 g icing sugar, sieved</li>
<li>1 tbsp. butter</li>
<li>A few teaspoons milk</li>
</ul>
<div>
Chocolate Ganache</div>
</div>
<div>
<ul>
<li>75 g milk chocolate</li>
<li>50 ml cream</li>
<li>1 tbsp. butter</li>
<li>1 tbsp. icing sugar</li>
<li>A handful of chopped salted peanuts</li>
</ul>
<div>
<br /></div>
<div>
Method:</div>
</div>
<div>
<ol>
<li>Grease and line two sponge tins and preheat oven to 180 degrees C/350 F/gas mark 4.</li>
<li>Beat the caster sugar and butter together and then add in one egg along with a quarter of the flour, sieved, and continue, until all the eggs and flour are beaten in.</li>
<li>Sieve in the cocoa and baking powder, add the pinch of salt and fold everything through the mixture well.</li>
<li>Pour the cake mix into the two tins equally, pop them in the oven and bake for 30 minutes. Remove to a wire rack and set aside to cool.</li>
<li>Meanwhile make the ganache by placing the chocolate and butter over a bain marie and stirring every so often until completely melted.</li>
<li>Take off the heat and add in the cream and icing sugar and set aside to cool and harden slightly.</li>
<li>To make the buttercream, beat the peanut butter, icing sugar and butter together very well. If the consistency is too stiff, little by little add a teaspoon or a few teaspoons of milk and continue to beat until you achieve the desired consistency to sandwich your sponges together.</li>
<li>Assembly time! Place one sponge down on a serving plate, smother with the buttercream and sandwich the second on top. Stir the ganache back to a liquid consistency, trickle it atop your second sponge and spread it to the edges. Some may trickle down over the sides but to me, this adds to the look. Finally, liberally (or not so liberally!) sprinkle the ganache topping with some chopped salted peanuts as quickly as possibly in order to make sure it sets with the peanuts.</li>
<li>Now, pop the kettle on, it's cake time!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVY44CK3tL6x6ESDgGPIJJ5dAZBX86MdrlvTF2axtSrHS-8vn4Zp8rbB3WzAHNMf_dBQIwA86ev1S2BaEt3_IyIiZTXnEmkoI3QmOvUWvFzLbHa_hfMd9hntHrpNBKVQFa1E1evB5gLlh/s640/blogger-image-2116930824.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVY44CK3tL6x6ESDgGPIJJ5dAZBX86MdrlvTF2axtSrHS-8vn4Zp8rbB3WzAHNMf_dBQIwA86ev1S2BaEt3_IyIiZTXnEmkoI3QmOvUWvFzLbHa_hfMd9hntHrpNBKVQFa1E1evB5gLlh/s640/blogger-image-2116930824.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Digging in!</td></tr>
</tbody></table>
</li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com1tag:blogger.com,1999:blog-2328515580465433985.post-29520476564868532142014-09-26T08:08:00.000+01:002014-10-09T08:10:16.555+01:00My Easy Peasy Pavlova RecipeLast Sunday I baked and served one of my retro favs for a trip to the in-laws - a pavlova laden with lashings of fresh Irish cream and a pretty odd but lovely array of fresh fruit! There was a decent amount of liking and commenting over on <a href="https://www.facebook.com/FascinationFood" target="_blank"><span style="color: #ea9999;">Facebook</span></a> and <a href="http://instagram.com/nollaigb" target="_blank"><span style="color: #ea9999;">Instagram</span></a> so to all my appreciated likers, here is my very simple, straightforward recipe for this delicious sweet treat, which is naturally gluten-free too!<br />
<div>
This pavlova will serve about 6 to 8 portions (*ahem* but we shared it among four adults *cough*)</div>
<div>
<br />
<a name='more'></a></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>4 fresh eggs (whites only) and free-range, if at all possible</li>
<li>100 g icing sugar, sieved*</li>
<li>125 g caster sugar*</li>
<li>1 tsp. cornflour</li>
<li>250 ml whipped fresh cream</li>
<li>Your choice of fruits; berries, grapes and kiwis work well</li>
</ul>
<div>
*If icing sugar is unavailable, you can certainly use 225 g of simply caster sugar. The icing sugar helps to ensure you get that nice chewy inner consistency, but the cornflour will help that along too.</div>
<div>
<br /></div>
<div>
Method:</div>
</div>
<div>
<ol>
<li>Preheat your oven to 150 degrees C/300 F/gas mark 2.</li>
<li>Line a flat baking tray with greaseproof paper.</li>
<li>Whisk the egg whites with a hand-held whisk or mixer, until reasonably stiff.</li>
<li>Begin to add in the two sugars, bit by bit, whisking on a high speed. This will take a little while and you are aiming for the mixture to be brilliant white colour and the consistency to be of stiff peaks when the whisk is lifted out. The over your head test works too, if you're feeling plucky.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuQVsYCSzPNjWpXYlqfbgHPGKA7KJM1E-6nfn-u_lJy99cb9-v8X-Iko2coGfyW0kvzgDZDYBJpoCy83YwiXpd7EGNsVfAnJZh5TnGyEyLBg43DcCCMnkygDRhoxv9xmTAksMiyDy0zNY/s1600/20140330_164327.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTuQVsYCSzPNjWpXYlqfbgHPGKA7KJM1E-6nfn-u_lJy99cb9-v8X-Iko2coGfyW0kvzgDZDYBJpoCy83YwiXpd7EGNsVfAnJZh5TnGyEyLBg43DcCCMnkygDRhoxv9xmTAksMiyDy0zNY/s1600/20140330_164327.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That stiff peaks kind of consistency to the meringue</td></tr>
</tbody></table>
</li>
<li>Add in the cornflour and fold it through the mixture gently.<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Scrape all the meringue mixture out onto the baking sheet in a circular form, smoothing the centre down into a little hollow and keeping the sides a little higher.</li>
<li>Bake in the oven for one hour, turn off the oven and allow the meringue to rest inside the oven as it cools, for as long as you can but for at least another hour and until fully back to room temperature.</li>
<li>To assemble, dollop your cream into the hollowed centre part and arrange your chopped or whole fruits on top. There you have it; pavlova!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAdpN3cTIe0_l2O-mj6RPu5eHrfX2_POjeEWk_V_SEAof7qmpeU1NOGdZ-4lJpOIYsihnNcNyNLgD7VSipwy60wnr8qmMmGLJ_uVV6cgtkNkec7SFw89ntVuVj5zhC0yM2oOUm0nDiTWs/s1600/pav.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAdpN3cTIe0_l2O-mj6RPu5eHrfX2_POjeEWk_V_SEAof7qmpeU1NOGdZ-4lJpOIYsihnNcNyNLgD7VSipwy60wnr8qmMmGLJ_uVV6cgtkNkec7SFw89ntVuVj5zhC0yM2oOUm0nDiTWs/s1600/pav.jpg" height="400" width="358" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My easy peasy pavlova</td></tr>
</tbody></table>
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-1180917068573777862014-09-18T07:19:00.000+01:002014-09-18T07:19:05.441+01:00Baked Camembert with PastaCheese, cheese, cheese. I could talk about cheese until the cows come home...and provide us with more milk, to make more cheese! Yay! I have been a cheese fanatic for as long as I can recall and I haven't found a cheese yet that I dislike. Cheese, being high in fat, I like to see as a treat. I also regard it as an important food to boost my intake of dietary calcium, along with yogurt, as I'm not a big fan of milk. I currently have a lovely vintage Cheddar and Parmesan (for an impending risotto) in my fridge and up until recently, there was a Camembert round too. Half of this Camembert round for 2 people (or the whole thing for 4) will provide you with this luscious and very simple pasta lunch dish. It is also a lovely date type of lunch as it requires sharing, which we are all more than happy to do with our partner, right?! I hope you enjoy.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldFb95ngfpSE7FlbE9GzXu2zfAKFIgLely0nNGmS90wNAT2Tov6_cCIw0L72UT38hVsRmxlOwhiRMNXynxOrqA6rQM5IOlPmK7c7GNAj6-sne7ob_M3fdzzXxy6Kmof1Blpqu6mN3JQs6/s1600/table.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldFb95ngfpSE7FlbE9GzXu2zfAKFIgLely0nNGmS90wNAT2Tov6_cCIw0L72UT38hVsRmxlOwhiRMNXynxOrqA6rQM5IOlPmK7c7GNAj6-sne7ob_M3fdzzXxy6Kmof1Blpqu6mN3JQs6/s1600/table.jpg" height="376" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked Camembert and spinach fusilli pasta are served</td></tr>
</tbody></table>
<br />
<a name='more'></a>Ingredients:<br />
<br />
<ul>
<li>A half a Camembert round/approx. 125 g</li>
<li>2 sprigs fresh rosemary</li>
<li>1 clove of garlic, finely sliced</li>
<li>Pepper and salt</li>
<li>2 tsp. extra-virgin olive oil</li>
<li>200 g fusilli pasta</li>
<li>100 g baby leaf spinach (washed)</li>
<li>Fresh whole nutmeg (optional)</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJ0XpDGraa-cYGsWPdcyQJN4PW425A4TaGvv1RJtODtFRJ9CDW3Gwz9UY8V5DS3Jgnv6E6YquM0S5aoHvo1t_i57waxX0rsC4vSDTBbEmMcuEzab84zOUjSwwa7_q2APB2HA0FGahREdX/s1600/IMG_20140913_134124.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJ0XpDGraa-cYGsWPdcyQJN4PW425A4TaGvv1RJtODtFRJ9CDW3Gwz9UY8V5DS3Jgnv6E6YquM0S5aoHvo1t_i57waxX0rsC4vSDTBbEmMcuEzab84zOUjSwwa7_q2APB2HA0FGahREdX/s1600/IMG_20140913_134124.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Camembert studded with rosemary and garlic, ready for the oven</td></tr>
</tbody></table>
<div>
Method:</div>
<div>
<ol>
<li>Preheat the oven to 180 degrees C/350 F/gas mark 4.</li>
<li>Pop the cheese into a little ramekin and scour it slightly, pressing the garlic and 1 sprig of rosemary into the scoured slits of the rind.</li>
<li>Drizzle with 1 teaspoon of oil and grind a little pepper and salt on top. Pop it into the oven.</li>
<li>Finely chop the second sprig of rosemary.</li>
<li>After 3 to 4 minutes, boil the pasta in salted water for about 10 minutes and reserve a little pasta water.</li>
<li>Sweat the spinach in the same saucepan, with 2 to 3 tablespoons of pasta liquid and 1 teaspoon of oil. This should take less than a minute and it will wilt quite a lot.</li>
<li>Add back the pasta, chopped rosemary and 15 gratings of fresh nutmeg (if using) and toss well, adding extra seasoning if required, to your own taste.</li>
<li>Serve in bowls, bring your lusciously oozing baked cheese along to the table too and tuck in.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOqXyPhaHXsL2v02Ca4lw3hmbZMJwwM8kXt7fA-mre0NqVDB1sb-9x6BVkIefJSlBiujD9wNtZnpxjZEoi-if_PGfSc4y5twgDQ2QYRtXLoJUTURYlmwxGQ_zB108Ll-YZjudzY8g_wdx/s1600/IMG_20140913_151543.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiOqXyPhaHXsL2v02Ca4lw3hmbZMJwwM8kXt7fA-mre0NqVDB1sb-9x6BVkIefJSlBiujD9wNtZnpxjZEoi-if_PGfSc4y5twgDQ2QYRtXLoJUTURYlmwxGQ_zB108Ll-YZjudzY8g_wdx/s1600/IMG_20140913_151543.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked cheesy pasta goodness!</td></tr>
</tbody></table>
</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com2tag:blogger.com,1999:blog-2328515580465433985.post-11390030207994543712014-09-12T07:56:00.001+01:002014-10-09T08:10:44.508+01:00#BPBR no. 2 - The Hairy Dieters' Eat For Life'The Hairy Dieters' Eat For Life', by Si King and Dave Myers, published in 2013<br />
<br />
<i>This was a work book club thingy find and it was a steal, I think I bought it for about €8. I am sucker for cookbooks in a general sense, but when a deal like this appears, there's no stopping me! I have seen a few episodes here and there of the Hairy Bikers, as they are more commonly known, and I felt this book would definitely be worth a try as I couldn't imagine these two guys ever wanting to scrimp on the flavour side of things. Their approach to healthier eating is pretty simple really - healthier choices and lower calories in what they cook and eat but happily their mantra will appeal to all foodies: "first and foremost our diet recipes are great food". So here's to great food!</i><br />
<i><br /></i>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PeX1HS_PR_AtQIzmvvOIArLx9JzFTZVz3yEpI7wxI20iqzHkvXOkfFKkwOPcEgFQmmDs_XsQri-XQc7SYeq4QIIbsloHZFZgmLMKuRZcniQ8_zziY9b4-bZE0-ga6ehVie900TubeZYm/s1600/COLLAGE.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4PeX1HS_PR_AtQIzmvvOIArLx9JzFTZVz3yEpI7wxI20iqzHkvXOkfFKkwOPcEgFQmmDs_XsQri-XQc7SYeq4QIIbsloHZFZgmLMKuRZcniQ8_zziY9b4-bZE0-ga6ehVie900TubeZYm/s1600/COLLAGE.png" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Hairy Dieters' Cookbook above, and below; some photos from the book - healthy chicken fajitas and biryani.</td></tr>
</tbody></table>
<a href="https://www.blogger.com/blogger.g?blogID=2328515580465433985" name="more"></a><br />
<a name='more'></a><br />
1. The <b>photos </b>in this book are pretty ravishing and look quite far removed from the kind of food you'd think of as being low fat and tasteless. For example, the enticingly titled More Fab Fakeaways section displays some seriously good photos of healthier takeaway options, such as Doner Kebabs, Chicken Chow Mein, and Chicken Tikka Masala. The sides section at the back disappointingly has no photos. Other than that it works quite simply throughout the book, that each double page has the recipe and then its matching photo.<br />
SCORE = 4<br />
<br />
2. The <b>writing</b> is quite to the point generally in this book. A little bit of chat is indulged in about the recipe at the top of each page but they pretty much go right in with the ingredients and method, all very clearly laid out. Their first chapter is the part that may interest you if you want to find a bit more about their reasons behind this book, which is their second Hairy Dieters' book. They are honest and open about their struggles with weight and healthy living so you thankfully don't get that preachy tone. Their approach is a really common sense one, with a simple list of tips on page 11, for example.<br />
SCORE = 4<br />
<br />
3. What I really <b>liked</b> about this book are firstly that the recipes I've tried work and taste truly delicious and in no way do you feel you're eating a boring, restrictive kind of diet. The ingredients are also easy to source, which is always a plus. There is a great range of chapters suiting various mealtimes and also for times when you're looking for more of a treat - such as the great Fab Fakeaways chapter and also Food from Afar.<br />
<br />
4. What I <b>didn't like</b> as much about this cookbook was the fact that the breakfasts chapter was a bit sparse and dull (diet alarm!!). The Something Sweet chapter didn't really draw me in either, but then again I am the kind of person who'd far rather cut back elsewhere and go all out on the full-on sweetness when I'm looking for a dessert. Then again I can see the merit to having healthier sweet options available too.<br />
SCORE for 3 & 4 = 8.<br />
<br />
5. To sum up, if you're looking for a healthy eating/diet style cookbook, you will not go wrong by adding this to your collection. And, as I've happily discovered on two occasions, their main course dishes go down very well at dinner parties!<br />
<u>Overall score = <b>16/20 or 80%</b></u><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECvX0P53WhV_-38IGDwE_10Lv25BmsjHw3LQm_0c4ZKMzUcWiIs2T3VFym6mwwRa3_ZeUzIB_zUNv36-hq6jHGA50VbSYdDXdQ5VSQXuPx-1Ms0gF-jwMHhJeMaATC4UjQPY6tyVles3O/s1600/IMG_20140803_125640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhECvX0P53WhV_-38IGDwE_10Lv25BmsjHw3LQm_0c4ZKMzUcWiIs2T3VFym6mwwRa3_ZeUzIB_zUNv36-hq6jHGA50VbSYdDXdQ5VSQXuPx-1Ms0gF-jwMHhJeMaATC4UjQPY6tyVles3O/s1600/IMG_20140803_125640.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Hairy Dieters' Low-Cal Chicken Tikka Masala. Yummy!</td></tr>
</tbody></table>
<br />
I previously blogged their <a href="http://fascination-food.blogspot.ie/2014/03/the-hairy-dieters-beef-stroganoff.html"><span style="color: #ea9999;">Beef Stroganoff recipe</span></a> if you'd like to give it a go and also their <a href="http://fascination-food.blogspot.ie/2014/08/the-hairy-dieters-chicken-tikka-masala.html"><span style="color: #ea9999;">Chicken Tikka Masala</span></a>, which is a favourite of mine too.<br />
<br />
Say hi and keep up to date on <a href="https://twitter.com/fascinationfood" target="_blank"><span style="color: #ea9999;">Twitter</span></a> and <a href="https://www.facebook.com/FascinationFood" target="_blank"><span style="color: #ea9999;">Facebook</span></a>!Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-69601773761474000332014-09-05T08:04:00.000+01:002014-09-05T08:04:12.881+01:00#BPBR no. 1 - Nigella Express'Nigella Express', by Nigella Lawson, published in 2007.<br />
<br />
<i>This cookbook came into my possession at Christmas time in 2007 as a gift from my youngest sister Muireann. She knows me well. The book is well worn at this stage, which to me, is one of the best signs of a cookbook. This isn't my only cookbook by Nigella but it is the one I return to most often and is among my favourite cookbooks of my entire (sizable) collection. I hope you enjoy reading this review of 'Nigella Express', my first #BPBR!</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiKv7-yKSDJcnxzxsKHWHi8tiuLHdiE58WLnXjg3_m_jiKG_wJtYb6k1N7rAGEuWmKPOEaDQiRRG4-_06Lq7_0a7_3_RQ1d4tnDsYDD7r7qje4iAAC7T-O0O2ud2NmoCCZc6ktWDI04d7/s1600/20140814_200204.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbiKv7-yKSDJcnxzxsKHWHi8tiuLHdiE58WLnXjg3_m_jiKG_wJtYb6k1N7rAGEuWmKPOEaDQiRRG4-_06Lq7_0a7_3_RQ1d4tnDsYDD7r7qje4iAAC7T-O0O2ud2NmoCCZc6ktWDI04d7/s1600/20140814_200204.jpg" height="400" width="260" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cookbook - 'Nigella Express' - did you guess this would be first up?!</td></tr>
</tbody></table>
<a name='more'></a>1. The <b>photos</b> in this book are very eye-catching. They range from light and bright to darker and more moody, always suiting the feel of the particular dish very well. There a couple of action shots and shots featuring the woman herself, which really add to the appeal. Some recipes even get an entire double page spread for the photo, such as the Slow-roast Tomatoes, Goat's Cheese and Mint Salad - stunning! The Chocolate Peanut Butter Fudge Sundae photo is drool inducing and can't be left unmentioned. Another big plus, each and every recipe has a photograph, which is appreciated by most every home cook.<br />
<div>
SCORE = 5<br />
<div>
<br /></div>
<div>
2. Nigella's <b>writing</b> has a certain way about it. As she began life in publishing and journalism, her turn of phrase is very engaging and although quite formal, it can often be very witty and endearing. All her recipes very clearly state ingredients on top in bold font, with the method numbered and clearly and concisely written below and this structure makes the recipes a breeze to follow. </div>
<div>
SCORE = 4</div>
<div>
<b><br /></b></div>
<div>
3. <b>Likes</b> or positives about 'Nigella Express' - there are a lot! Okay, so although this is a cookbook about 'fast food', as it states in the introduction, "...it is a book about fast food for those who love eating", there are chapters for so many different occasions - weekday, weekend, parties, Christmas, store cupboard etc. The recipes, they work. Some of my favourites are...Cocktail sausages (especially for entertaining), Banana Butterscotch Muffins (I substitute chocolate for the butterscotch), Brandied-Bacony Chicken, Potato and Mushroom Gratin, Roquamole, Rocky Road Crunch Bars, Butterfly cakes (one of the best bun recipes I've found), Homemade Instant Pancake Mix, Instant Chocolate Mousse (an amazingly decadent dinner party dessert), and Flourless Chocolate Brownies (I even have <a href="http://fascination-food.blogspot.ie/2013/08/gluten-free-chocolate-brownies-and-back.html"><span style="color: #ea9999;">my own version</span></a> here on the blog). Safe to say, it's a well used and treasured cookbook!</div>
<div>
<br /></div>
<div>
4. My <b>dislikes</b> are few. One recipe I found didn't work for me and was quite insipid was the Red Prawn and Mango Curry. I also don't like the fact that my book is looking quite tatty at this stage, but then that's a good thing in many ways, and no one's fault but my own... </div>
<div>
SCORE FOR 3 & 4 = 9</div>
<div>
<br /></div>
<div>
5. This is a cookbook you should add to your collection if it's not already there. As I leaf through it again, I'm already noting down recipes I must try out at a later date. It has stood the test of time for me and comes with a big thumbs up. </div>
<div>
The overall score is...<u style="font-weight: bold;">18/20 or 90%!</u> </div>
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtTPEPankkL6V-R3UEFzv6bOUS56kFF_5zYs3uccYCUZBLJbdDJElYy1bEuT5VftNF7zsbWZnpc-Ci5fb8N7fs2QPntPiyL97uQMQX9wNIyVtJRyQz40Ji1enG2ocwZ8uyhwesilYiceH/s1600/ROQ.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKtTPEPankkL6V-R3UEFzv6bOUS56kFF_5zYs3uccYCUZBLJbdDJElYy1bEuT5VftNF7zsbWZnpc-Ci5fb8N7fs2QPntPiyL97uQMQX9wNIyVtJRyQz40Ji1enG2ocwZ8uyhwesilYiceH/s1600/ROQ.jpg" height="397" width="400" /></a></td></tr>
<tr><td class="tr-caption">Delicious Roquamole pictured here; I made it for a dinner party as a canapé</td></tr>
</tbody></table>
<i>P.S. Thanks Murmur ;-) x.</i></div>
<div>
<br />
<div>
Instagram fan? Keep up to date with Fascination Food's snaps by following - <a href="http://instagram.com/nollaigb" target="_blank"><span style="color: #ea9999;">http://instagram.com/nollaigb</span></a></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com5tag:blogger.com,1999:blog-2328515580465433985.post-87135450106090157942014-09-04T07:33:00.000+01:002014-09-04T07:33:52.934+01:00#BPBR - An IntroductionSo I have come up with a new idea for the blog, which I am on planning on writing about over the coming months, until Christmas all going well. So what is #BPBR? Well, it means Bullet Point Book Review. Not long ago I was doing a bit of rejigging on the blog, looking over my about section and so on and I noticed I haven't done anything in the line of a cookbook review yet. I have a mighty stack of the things and just added four new books this past summer. So it's time to remedy that. My first #BPBR will be up on the blog tomorrow.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ROSkKbwpUCN5x2Nh2pF88dQDDArB0pCtKzBqyXWn-b5KYhcTFu8qOu2vL5zkZjmCfqqcVaUgOWN7eOK_lHHXDtHIUBsYz8pznvP5QJL9Pd8xMF8K5rw2c64c0LZCZQSE3dLVhFf3lCKu/s1600/BPBR.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ROSkKbwpUCN5x2Nh2pF88dQDDArB0pCtKzBqyXWn-b5KYhcTFu8qOu2vL5zkZjmCfqqcVaUgOWN7eOK_lHHXDtHIUBsYz8pznvP5QJL9Pd8xMF8K5rw2c64c0LZCZQSE3dLVhFf3lCKu/s1600/BPBR.jpg" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See can you guess which one of these books will be the subject of tomorrow's first #BPBR?!</td></tr>
</tbody></table>
<a name='more'></a>But now, to explain the format.<br />
<br />
Firstly, the title, author and publication year of the cookbook will be stated.<br />
<br />
Next, there MAY occasionally be what I would affectionately refer to as the 'spiel' (pronounced 'shhpeel'). This is pretty much Irish for preamble or introduction. A bit of babbling on about where/when/how I came to possess this particular book, what it means to me and any other entertaining, intriguing or useful little tidbits of information. I will put the spiel in <i>italic font</i>, so feel free to move right on to the vital information in the bullet points if you choose.<br />
<br />
Now, the main part of the review will consist of five bullet points, which are illustrated below.<br />
<br />
<ol>
<li>The photography in the book - I think it's true to say that eye-catching, interesting and memorable food photography plays a massive role in our attention to a food based book, programme, blog etc. I am by no means an expert, but what I like, I like, and I will happily give my own opinions on this element of my chosen cookbooks.</li>
<li>The writing - this is the area where I feel most at home. I love to write and enjoy reading others' writing too; their witty little phrases, their individual style and especially how a chef or foodie's personality really shines through when their writing is sincere.</li>
<li>General likes - in this part of the review I predominantly will look at recipes I have tried and liked, as well as a few other bits and pieces that I felt were positive and deserving of some praise.</li>
<li>General dislikes - I am naturally an optimistic kind of person, but there are often things that might strike you as odd or just downright silly in a book. Sometimes, recipes might not work (gasp!). If there are things I genuinely feel were on the negative side, I will mention them here.</li>
<li>General conclusion/summary, including an overall score.</li>
</ol>
<div>
Parts 1 and 2 will also receive a score out of 5. Parts 3 and 4 will receive a combined score out of 10, depending on the balance or imbalance between the likes and dislikes. Then in part 5, I will be able to give the overall score for the book out of 20, as well as neatly changing it across to a percentage.<br />
<br />
Confused yet?! Hopefully things will become clearer when the first real #BPBR is up on the blog tomorrow!</div>
<div>
<br /></div>
<div>
I hope you enjoy the upcoming #BPBRs. Please feel free to comment on my posts and let me know what you think, especially if you have the same cookbook and want to give your own review. Cookbook suggestions are also appreciated but I can't guarantee I can validate buying any more for at least a couple of years... (I mean months) ((I mean weeks)).</div>
<div>
<br /></div>
<div>
As always, say hi on <a href="https://twitter.com/fascinationfood" target="_blank"><span style="color: #ea9999;">Twitter</span></a>, <span style="color: #ea9999;"><a href="https://www.facebook.com/FascinationFood?ref_type=bookmark" target="_blank"><span style="color: #ea9999;">Facebook</span></a> </span>and <a href="https://plus.google.com/u/0/+NollaigB/posts" target="_blank"><span style="color: #ea9999;">Google+</span></a>.</div>
<div>
<br /></div>
<div>
Till tomorrow!</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com2tag:blogger.com,1999:blog-2328515580465433985.post-73407538990825165352014-08-30T12:17:00.001+01:002014-08-30T12:17:37.446+01:00Bell & Pot Café Kitchen, DublinThis cute and quirky breakfast, brunch and lunch café is a real find! Nestled in a pretty hidden spot right behind the Stephen's Green Shopping Centre, beside the Travelodge hotel, I never even knew of its existence until Rory from the <a href="http://eatdrinkrunfun.com/" target="_blank"><span style="color: #ea9999;">Eat Drink Run Fun blog</span></a> and Niamh of <a href="http://gourmetgrazing.ie/" target="_blank"><span style="color: #ea9999;">Gourmet Grazing</span></a> recommended it as a weekday breakfast spot in the heart of the city centre.<br />
<br />
The Bell & Pot is open every day from 7 am to 9 pm and its breakfasts are top notch. I was catching up with my sister, after she arrived into Dublin airport on the red eye flight and before we were due to hop on the one of the yellow ducks and do the touristy thing around Dublin. The café had a lovely chilled vibe and there was a nice amount of people tucking into some tasty food, which gave the place a relaxed and welcoming buzz.<br />
<a name='more'></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYP9x0EzCrtSWQPcopsXJpn6Jeh1TZGc8d0KdCayOivmwnp0Ld1s50G4qjOjjDkXCwsfMP5vcNdZ_L1WArWQAhrnuIUzGpil8mEbTsLdZunJa2ADv-O70JxqG4bmsI8McAeVZ1PQQkM3z/s1600/collage2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYP9x0EzCrtSWQPcopsXJpn6Jeh1TZGc8d0KdCayOivmwnp0Ld1s50G4qjOjjDkXCwsfMP5vcNdZ_L1WArWQAhrnuIUzGpil8mEbTsLdZunJa2ADv-O70JxqG4bmsI8McAeVZ1PQQkM3z/s1600/collage2.png" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cute and comfy furniture and décor</td></tr>
</tbody></table>
<br />
The furniture is a little mismatched, with a kind of whimsical feel. The cups, plates, saucers and even jugs are pastel coloured and really suit the ambiance. It is a place you could go on a dreary afternoon, solo, with a book, or just to people watch, and enjoy one of their highly recommended scones and a big cup of tea. It is equally good, as I discovered myself, to while away some chill out time while catching up on news, chats and banter.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWpaEdBgfeSOk7j3HpXCOvwGG8z9el2jUztGNd9U8gx94uA3jvqod4Dp9BVZaorMVtZFlGNULV1Wkxy9Y-zipWJNWzOGWzMcx_oNd2J53cxB17Y5qIYiBrGKocl_OJo0SwOmmiP4hrKLR/s1600/collage1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQWpaEdBgfeSOk7j3HpXCOvwGG8z9el2jUztGNd9U8gx94uA3jvqod4Dp9BVZaorMVtZFlGNULV1Wkxy9Y-zipWJNWzOGWzMcx_oNd2J53cxB17Y5qIYiBrGKocl_OJo0SwOmmiP4hrKLR/s1600/collage1.png" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top: Pastels are in!; Bottom: The great and very reasonable breakie menu from 7 am</td></tr>
</tbody></table>
<br />
And so, to the food... I chose the buttermilk hotcakes with fresh banana, strawberries and maple syrup. These were a mixture between American style pancakes and a flat cakelike treat. They were luscious and dripping in delicious maple syrup. I couldn't even finish all three, and I am seldom beaten by a good breakie.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxk4KuOZExc7bjMz5S1FljcIJ2X9n0XDCHKMayQhZZxwhn_0mKIlogLp9huUTLwNcUWrbBUUJqtWdJCjGDpdeNm85OF9Nc2XvNUY4chP5cqMdT1ttB-IwA8MNAMCL3zhYifAkBEQuUqjcx/s1600/IMG_20140821_095452.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxk4KuOZExc7bjMz5S1FljcIJ2X9n0XDCHKMayQhZZxwhn_0mKIlogLp9huUTLwNcUWrbBUUJqtWdJCjGDpdeNm85OF9Nc2XvNUY4chP5cqMdT1ttB-IwA8MNAMCL3zhYifAkBEQuUqjcx/s1600/IMG_20140821_095452.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttermilk hotcakes is a breakfast made in heaven!</td></tr>
</tbody></table>
<br />
M went for the appealing sounding "Dr. Pot's Green Eggs" and yes, this a healthy breakfast the doctor ordered, but with no compromise in the flavour department; it tasted amazing. I tried a good mouthful! This dish comprised a slice of granary bread, with spinach, avocado and scrambled eggs served on top, and with basil feta on the side. It is a winning combination of flavours on one plate.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NZxezg3ykFb3IAo5Pe4_g-fM-huy3oyzbs_QCcRtHeCwV81w1Pa3RYqzbTKjM6-LSO0BPf1PZZD9f3wCvV2wp8NACtbNqkeLCBQ8ktZIU7G2FcdJRiO79THD_eiG5KlJUwDjiutdm8a9/s1600/Insta_1408633313253.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8NZxezg3ykFb3IAo5Pe4_g-fM-huy3oyzbs_QCcRtHeCwV81w1Pa3RYqzbTKjM6-LSO0BPf1PZZD9f3wCvV2wp8NACtbNqkeLCBQ8ktZIU7G2FcdJRiO79THD_eiG5KlJUwDjiutdm8a9/s1600/Insta_1408633313253.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Dr. Pot's Green Eggs - delicious!</td></tr>
</tbody></table>
If you're on the hunt for a breakfast in Dublin, any day of the week, Bell & Pot is definitely worth a try. I am quite certain you will be impressed. I love a good breakfast and, for sure, this is my new favourite place!<br />
<br />
The Bell and Pot Kitchen Café,<br />
3 Mercer St., Dublin.<br />
Website: <a href="http://www.bellandpot.ie/"><span style="color: #ea9999;">http://www.bellandpot.ie/</span></a><br />
Twitter: @thebellandpot<br />
Facebook: /thebellandpot<br />
<br />Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-20234503164113535122014-08-25T08:02:00.001+01:002014-08-30T12:41:51.641+01:00Hummingbird Hazelnut & Chocolate CupcakesThese are the perfect kind of sweet treat when a sister, such as my own, is coming home for a little holiday. Or, if you're feeling down in the dumps and in need of a decent chocolate hit, they would be an advisable remedy. As this is back to school week for me and many, many teachers (and we cannot forget the students!) across Ireland and beyond, one of these would go a long way in easing that bit of back to routine blues ;-)<br />
<br />
After my very memorable visit last year to the <a href="http://fascination-food.blogspot.ie/2013/11/red-velvet-cupcakes-and-heavenly.html"><span style="color: #ea9999;">Hummingbird Bakery in London</span></a>, I was quite sure that these cupcakes would rival any others I'd tried and I was not disappointed. My only adaptation to the original recipe is a change in quantities for the icing, as I had quite a lot left over on my first bake. These cupcakes are quick to bake and surprisingly simple to decorate.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjCUai3Lo7gv4cj0txFN41LtO1I1QaaPq2LQ6ESwCCvftfUQwnwWbJ9r-RG0NBzyg_BMGu7ia4dVSz44y22y4TTJaY63HFIX8aNYVRRICfRlp1BJQ0t5TJoP71mMUK6WG_3rNQJJl8UnF/s1600/IMG_20140820_144023+(1).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjCUai3Lo7gv4cj0txFN41LtO1I1QaaPq2LQ6ESwCCvftfUQwnwWbJ9r-RG0NBzyg_BMGu7ia4dVSz44y22y4TTJaY63HFIX8aNYVRRICfRlp1BJQ0t5TJoP71mMUK6WG_3rNQJJl8UnF/s1600/IMG_20140820_144023+(1).jpg" height="640" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hazelnut and Chocolate Cupcakes</td></tr>
</tbody></table>
<br />
<br />
<a name='more'></a><br />
Ingredients:<br />
<br />
Cupcakes...<br />
<br />
<ul>
<li>100 g plain flour</li>
<li>2 and a half tbsp. cocoa powder</li>
<li>140 g caster sugar</li>
<li>1 and a half tsp. baking powder</li>
<li>Pinch of salt</li>
<li>40 g unsalted butter, at room temperature</li>
<li>120 ml milk</li>
<li>1 egg</li>
<li>Approx. 100 g hazelnut spread (Nutella)</li>
<li>A few whole hazelnuts to decorate (if available)</li>
</ul>
<div>
Icing...</div>
<div>
<ul>
<li>200 g icing sugar</li>
<li>60 g unsalted butter, at room temperature</li>
<li>2 tbsp milk</li>
<li>3 heaped dessertspoons hazelnut spread (Nutella)</li>
</ul>
<div>
You will also need a cupcake pan with 12 cases.<br />
<br /></div>
</div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5D-j4kN3AKvyPlIqWzPAByxtoIFEMAqOtSG3QDTklWebFggyHaCV5OD9aaJaIJi6yT-7WRfnJm4t0k1dZCX2sOE5tPwXNbHT4a-JPOVDj7asNfV5ZROkR7DUFJbszS0k-txT0BsHHeBWS/s1600/20140820_135331.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5D-j4kN3AKvyPlIqWzPAByxtoIFEMAqOtSG3QDTklWebFggyHaCV5OD9aaJaIJi6yT-7WRfnJm4t0k1dZCX2sOE5tPwXNbHT4a-JPOVDj7asNfV5ZROkR7DUFJbszS0k-txT0BsHHeBWS/s1600/20140820_135331.jpg" height="640" width="520" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cupcakes at step 6 and ready to be iced</td></tr>
</tbody></table>
</div>
<div>
Method:</div>
<div>
<ol>
<li>Sieve the flour, cocoa powder, sugar, baking powder and salt into a large bowl and tip in the butter.</li>
<li>Using a hand held whisk, or mixer, beat the ingredients on a low speed until you get a sandy kind of consistency.</li>
<li>Slowly pour in the milk followed by the egg, while continuing to beat the mixture well.</li>
<li>Tip an equal amount of batter into each cupcake case, about two thirds full, and bake in the oven at 170 C/325 F/gas mark 3 for about 20 minutes.</li>
<li>Leave the cupcakes in the tray to cool a little, then tip them out onto a wire rack.</li>
<li>When cold, use a teaspoon to dig out a little circular hole in the top centre of each cupcake and add a good teaspoon of Nutella style spread into each. You can easily smooth the top by dipping your teaspoon in some boiling water.</li>
<li>Now to the icing...beat the sugar and butter together for a moment or so on a medium speed. Pour in the milk, raise the speed to high and continue to beat for about 5 minutes until you get a light and fluffy consistency. Add in the hazelnut spread and fold it through - you can do this until it is fully mixed in, or you can leave a more marbled effect. </li>
<li>Decorate your cupcakes with a heaped teaspoon of icing to each one and top with some whole hazelnuts (if using), and finally, tuck in!</li>
</ol>
</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-59797789987851586042014-08-22T08:23:00.001+01:002014-08-30T12:42:06.577+01:00The First Big Grill Festival, August 2014I had been looking forward to this food festival for some time. It's been a long time since I was at a food festival, Bloom in Phoenix Park last year springs to mind...in any case, I was all set for a day of good food and entertainment. The entry fee into the <a href="http://biggrillfestival.com/" target="_blank"><span style="color: #ea9999;">Big Grill Festival</span></a> in the lovely setting of Herbert Park in Ballsbridge was €15. There were early bird prices and I did get my ticket for a little less than this price. However, I was disappointed that literally everything had a cost involved once inside the venue. The cost was in the form of "smokin' tokens" and one token equated to one Euro.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWw9XO2h9_7ZoGdW9Sr0QL7UNGje-1JRNU1pCEOsH4SKWWisgPgPMUjOnmhKywsX1UBzTCrHzahuNJ_hAE2FOH-fsn5NZijSRYbXFDRjDPDa2kZAxEMJHKW64ENlUjdady_rbrOjB1IpJ/s1600/collage1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHWw9XO2h9_7ZoGdW9Sr0QL7UNGje-1JRNU1pCEOsH4SKWWisgPgPMUjOnmhKywsX1UBzTCrHzahuNJ_hAE2FOH-fsn5NZijSRYbXFDRjDPDa2kZAxEMJHKW64ENlUjdady_rbrOjB1IpJ/s1600/collage1.png" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scenes from around the park at the Big Grill Festival</td></tr>
</tbody></table>
<a href="https://www.blogger.com/null" name="more"></a><br />
<a name='more'></a>In terms of the quality of the food I must say I was quite pleased. I knew I wouldn't be able to sample everything but I did want to try the <a href="http://www.pittbrosbbq.com/" target="_blank"><span style="color: #ea9999;">Pitt Bros</span></a> pulled pork bun, when my sister suggested it and boy, am I glad I did. It was priced at 10 tokens and included a side of your choice - I went for the corn on the cob and E chose the potato salad. Delicious! And you must take a peek at <a href="http://kateskabin.wordpress.com/2014/08/18/the-big-grill-festival-in-herbert-park/" target="_blank"><span style="color: #ea9999;">Kate's photo on Kates Kabin</span></a> - it shows this tasty delight off to its best allure. I also tasted their homemade lemonade which was yummy and well priced at 2 smokins.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJSJXPbdPCYlU1agsGnhOHQhcLX_64re3ac8G3JkILfoovgUSH-yhLhF3enh9qqMGE4xnjf5czcJnBirTt8ONgipvvTo-zdNN6bUVlrpncrNRLc0kOcSVGk_RPIlqcs0tN6BrGG9o1qYv/s1600/Pitt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJSJXPbdPCYlU1agsGnhOHQhcLX_64re3ac8G3JkILfoovgUSH-yhLhF3enh9qqMGE4xnjf5czcJnBirTt8ONgipvvTo-zdNN6bUVlrpncrNRLc0kOcSVGk_RPIlqcs0tN6BrGG9o1qYv/s1600/Pitt.jpg" height="272" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pitt Bros pulled pork sandwiches with a raspberry beer and a lemonade</td></tr>
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<br />
We also enjoyed some food at <a href="http://asador.ie/" target="_blank"><span style="color: #ea9999;">Asador</span></a> and the meat here was really juicy and tasty. I was impressed with the Jane Russell Gourmet sausage dog in a dreamy soft white roll with lovely caramelised onions. This was reasonably priced at 5 smokins. The burger was reportedly very succulent and tasty too.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPbpjSjoEitHW4bzTIVxyxNVQ24COVdqIoRB0yVSEjGqZVJ2uHsYsF9qUQ0TW8cGlts66-Ob3LltSha5lnfZJV73kXINchpklOSFIwZRiYCO-GR8AUZnNfsxpsowWBmN27PJYSqpY8OxH/s1600/sausage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPbpjSjoEitHW4bzTIVxyxNVQ24COVdqIoRB0yVSEjGqZVJ2uHsYsF9qUQ0TW8cGlts66-Ob3LltSha5lnfZJV73kXINchpklOSFIwZRiYCO-GR8AUZnNfsxpsowWBmN27PJYSqpY8OxH/s1600/sausage.jpg" height="400" width="262" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausage Dog at Asador</td></tr>
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We then developed a sweet tooth and went for a scrummy chocolate fondue cup with marshmallows, fudge and strawberries. This was indulgent and really tasty.<br />
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Lastly, we decided that due to having a few (non-reimbursable) tokens left, we had better choose something else. It'd be wrong not to! So between E, her boyfriend B, and I, we chose to share another meaty treat. We were torn between the hot wings and the ribs but the ribs at the Smokin Bones stall won out...happily! These were fabulous and were well worth their price of 7 smokins. The rub/sauce concoction was a good mix of fiery heat and sticky sweetness.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKgxfnt2qHqogZ_TxJn7VBCNhaUmp5-pRW8l7hV1QuRtrML52LpWVfwEZWq-vO5y0tidvW_8yEFoyAUXVYFgWLwzB_C-M90MGT803WDcw3NvfRBg-n2od-XjdADK35U-oF2FG4FXtbcZ8/s1600/Ribs.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaKgxfnt2qHqogZ_TxJn7VBCNhaUmp5-pRW8l7hV1QuRtrML52LpWVfwEZWq-vO5y0tidvW_8yEFoyAUXVYFgWLwzB_C-M90MGT803WDcw3NvfRBg-n2od-XjdADK35U-oF2FG4FXtbcZ8/s1600/Ribs.jpg" height="400" width="286" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lip-lickingly good Ribs</td></tr>
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I have never been to Taste of Dublin and I'm not sure if it'd be my cup of tea, but hearing that the price of their portions is about the same as those at the Grill Festival and yet that the size of the portions is far smaller, would certainly draw me back to TBGF over ToD. However, I did find it disappointing that there were absolutely no little freebies or small tasters at any of the stalls, to help you choose what you'd like to try at TBGF.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tLSw6Ro1faChKo7GUafAvg2vFuWatJ78QYHBknMPAWfw6k4Srynd3sYJC-FsKUr-RAs4IuwTMUFBPM1m5GoDSc_wS-A-y10ZgMwz1m4xntY_hZaU1OsVkDcbY2JQ_-lqLj8jOSVRgFl_/s1600/collage2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tLSw6Ro1faChKo7GUafAvg2vFuWatJ78QYHBknMPAWfw6k4Srynd3sYJC-FsKUr-RAs4IuwTMUFBPM1m5GoDSc_wS-A-y10ZgMwz1m4xntY_hZaU1OsVkDcbY2JQ_-lqLj8jOSVRgFl_/s1600/collage2.png" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">John Relihan holding a duck BBQ-ing demo and Asador's stall</td></tr>
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A few little points to note...<br />
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<ul>
<li>Pig on a spit - this was nowhere to be seen and it turned out this cool attraction would only be available to the Sunday attendees, which was a pity.</li>
<li>Drinks. The festival was strongly marketed as a craft beer festival but both E and B's drinks ran out early in the day. E got to like a tasty raspberry beer, had one, and by 2.30 pm, this was sold out. B is a cider drinker and at about 5 pm, he was told that the cider was no more. I felt this was quite poor as the festival ran until 9 pm on the Saturday but then again, in its first year you have to expect some teething problems. On the plus side, for a bit of diversity, there was a lovely wine tent with a variety of fizz, red and white wines. The popular 3FE coffee were on the scene and there was a good selection of soft drinks, again that awesome lemonade from Pitt Bros can't be overlooked!</li>
<li>The entrance price is too high though I feel, considering the level of entertainment provided was minimal and had a bit of a rush job feel to it, particularly with regard to the eating competitions.</li>
</ul>
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To sum up, would I go again? Yes I would... (If only for that pulled pork burger and those ribs!) </div>
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The Big Grill Festival has a little tweaking to go through but the vision is good and I look forward to some improvement in what is a great idea for a summertime foodie festival.</div>
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Oh, and if the organisers could arrange for some more sunshine the next time, that would be just super!</div>
Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com3tag:blogger.com,1999:blog-2328515580465433985.post-17058501730198301832014-08-19T08:23:00.001+01:002014-08-19T08:23:29.725+01:00Duomo - Two Michelin Star Dining in SicilyI have eaten in a <span style="font-family: Georgia, Times New Roman, serif;">couple</span> of restaurants I would class as very high standard; <a href="http://fascination-food.blogspot.ie/2013/08/neven-maguires-macnean-house-and.html" target=""><span style="color: #ea9999;">Neven Maguire's MacNean Restaurant</span></a> in Cavan stands out, as does the beautiful gourmet getaway, <a href="http://fascination-food.blogspot.ie/2014/03/the-old-convent-co-tipperary.html" target=""><span style="color: #ea9999;">The Old Convent</span></a> in Tipperary. L'Écrivain, with its one Michelin star in Dublin didn't fully wow me as I thought it would. So, I was certainly excited but also had some mixed feelings about what to expect in<span style="color: #ea9999;"> <a href="http://www.cicciosultano.it/" target="_blank"><span style="color: #ea9999;">Duomo</span></a></span>, a two Michelin star restaurant in the spectacular UNESCO baroque town of Ragusa Ibla in Sicily.<br />
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The entrance to the restaurant, very closely located behind the beautiful Duomo di San Giorgio church is muted and understated. The interior is composed of little sectioned rooms with large tables and chairs, giving a definite air of luxury, privacy and space for the diners.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jX1wsTrXZoJ-rYelxt6TZDSW4sgMprtXJ7f5DAHQSmMvcWVjIpSK_I-vLqeWNqU40ftvZLbTa0Xm9rnbLV2hDqTot2_TK_dy8CYjoa9qvoxmDOiWIjOweagtqLLU31TxXFwkWN1fMpdU/s1600/outside.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jX1wsTrXZoJ-rYelxt6TZDSW4sgMprtXJ7f5DAHQSmMvcWVjIpSK_I-vLqeWNqU40ftvZLbTa0Xm9rnbLV2hDqTot2_TK_dy8CYjoa9qvoxmDOiWIjOweagtqLLU31TxXFwkWN1fMpdU/s1600/outside.png" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left - the church; Right - Duomo Restaurant</td></tr>
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We chose the<span style="color: #ea9999;"> <a href="http://www.cicciosultano.it/gourmet-rapid-lunch/" target="_blank"><span style="color: #ea9999;">'gourmet rapid lunch'</span></a></span>, which suited me down to the ground in that it is a chef's surprise menu. Being a food lover, something like this is one of the best kind of surprises. Another happy surprise, for us leisurely tourists, was that it wasn't one bit rapid. It is supposed to include three courses, when in fact, between the little welcome course, petits fours etc., I think I counted nine distinct courses! We could happily graze and take our time over the delicious food and fabulous wine.<br />
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There is a strong focus on seafood and the authentic food of Sicily. Every course was well presented, carefully cooked and well thought out by the chef, who made an appearance on two occasions to say hello to diners, which I thought was a nice touch. Highlights were the pork served along with pork heart. It almost looked and tasted like beef - it was an extraordinary dish. The pasta with sardines was also very tasty, the cannoli as dessert was scrumptious and the homemade breads, in their simplicity, were fantastic. </div>
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A little visual selection of some of our dishes at Duomo...</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4YPag1BITiJzrAkG-AKPLGmb24vG3WpJYAzreqI-WTir0yNckJ42IPh5poezovLZIuNr8zmwq_gUSp6OU1X_0q0riI1qdEzfjJ-ppipmVsWRTWJo7NOMyRI1x47D8SSA53Iyq8A2fFBD/s1600/bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG4YPag1BITiJzrAkG-AKPLGmb24vG3WpJYAzreqI-WTir0yNckJ42IPh5poezovLZIuNr8zmwq_gUSp6OU1X_0q0riI1qdEzfjJ-ppipmVsWRTWJo7NOMyRI1x47D8SSA53Iyq8A2fFBD/s1600/bread.jpg" height="203" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bread plate - the mini pizzas were divine</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbHHi4WxSX7hZ9HsA8q-PGDYIx963X1eCLP3PQxxyusHeAtjBgtrTpGWnQPOrHoUJMxzgmyLD2_WjaTxz5G7YvmUpFzzcSvIezh9Ou86OD4Twvj4xBMFVHBP4WNaCNx6dHtcK0EUrGFY7/s1600/pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbHHi4WxSX7hZ9HsA8q-PGDYIx963X1eCLP3PQxxyusHeAtjBgtrTpGWnQPOrHoUJMxzgmyLD2_WjaTxz5G7YvmUpFzzcSvIezh9Ou86OD4Twvj4xBMFVHBP4WNaCNx6dHtcK0EUrGFY7/s1600/pasta.jpg" height="400" width="348" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood pasta</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPKjIplvnP5fOd2UFvgA5ozYJiNA_SRdVRA6tT9T2elGjkWGBlKWnPves0oyquAY9uNf7wPSPIUFJdf0FIl-2W4VzJ5tb2zaaUnM3PMjDnHsJCY8LLxi3hPuqy0dHXVNl6dAhMYsrKaFM/s1600/pork.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNPKjIplvnP5fOd2UFvgA5ozYJiNA_SRdVRA6tT9T2elGjkWGBlKWnPves0oyquAY9uNf7wPSPIUFJdf0FIl-2W4VzJ5tb2zaaUnM3PMjDnHsJCY8LLxi3hPuqy0dHXVNl6dAhMYsrKaFM/s1600/pork.jpg" height="400" width="348" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork and pork heart</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT20fDGAuXQaU_PeDeEjwpMDC0uObClQBM9B9YySVjZacMFmZkzDO8o0GwGnN5Uq5sUDds9PVOdfbV4JGGtyAlCiiiH8Vdu_H2GR9ECvW_oWIQ4avij4lByqrbDd-2IL0IShyphenhyphenrPNHh070s/s1600/icecream.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT20fDGAuXQaU_PeDeEjwpMDC0uObClQBM9B9YySVjZacMFmZkzDO8o0GwGnN5Uq5sUDds9PVOdfbV4JGGtyAlCiiiH8Vdu_H2GR9ECvW_oWIQ4avij4lByqrbDd-2IL0IShyphenhyphenrPNHh070s/s1600/icecream.jpg" height="400" width="347" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A lovely, sweet surprise</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkooD1uTFNLAGqN2PslvDG207R21Akwgz8b_cQrOGmtmgQHZ56TeNqrBh3ZNTQhekK_kIJFRtuUnxElc3Zg2PhctbxWJb469FDBsihGTxVEqXhuG8xR2JxfKOda2BAu_A7v7yO9TusX0A/s1600/20140710_140120.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkooD1uTFNLAGqN2PslvDG207R21Akwgz8b_cQrOGmtmgQHZ56TeNqrBh3ZNTQhekK_kIJFRtuUnxElc3Zg2PhctbxWJb469FDBsihGTxVEqXhuG8xR2JxfKOda2BAu_A7v7yO9TusX0A/s1600/20140710_140120.jpg" height="400" width="355" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typical Sicilian cannoli</td></tr>
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The service was very top notch. In a way, you could say a little stuffy, but that's Michelin star. Everything, within reason, is done for you - opening the door to the bathroom area, rearranging your serviette, refilling lovely San Pellegrino water whenever it runs any way low and just generally checking you are happy and enjoying yourself. I have to say, I appreciate this kind of spoiling every now and then, it has its time and place.<br />
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Our meal included three glasses of wine and we started with some delicious Sicilian fizz from the Palermo region. The knowledgeable sommelier explained that it was a Chardonnay grape variety. We then requested to move on to red and for our next two glasses we had the most delicious Nero d'Avola of our entire week on the island. It was a knockout with the food. Yum.</div>
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Duomo gets a thumbs up and for lunch priced at €60 per person (excl. tip) for this seriously high quality food including wine, plentiful bottled water and lots of extra courses, I believe it was very well worth it and a really special treat.<br />
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Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-16892523211485070672014-08-15T09:31:00.000+01:002014-08-15T09:31:01.453+01:00The Chiappas' Cinnamon Sponge Cake with Apples'Simply Italian' by the Chiappa Sisters is a very recent addition to my cookbook collection and I am delighted with it. I love the combination of cinnamon and apple and when I read through this recipe I straight away knew it was a sweet treat I really wanted to try out. I had one of my sisters calling over for dinner and baking fever is high these days anyway with The Great British Bake Off on our screens every Wednesday evening. Plus, I recently discovered that apparently it's afternoon tea week until 17th August and just how authentic an afternoon tea treat is a slice of sponge cake with a cup of hot tea?!<br />
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So there, I had <i>three</i> excuses to bake. I have slightly adapted the recipe from the original. You will get about eight generous portions from the cake. Here goes...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtH_FM4guKbO3M2kI_k3KEbgOepvnF9GW4ik_EI45H3ZxBNTXhnoXMxRmHqu5r1XsLMC3yYPXqZmr4g0ta_9z9O504pVPWfe_5BK-pHtONkL9EebxYtaEo8C-UccmXzzM9ZahfMwZKTLBh/s1600/cooked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtH_FM4guKbO3M2kI_k3KEbgOepvnF9GW4ik_EI45H3ZxBNTXhnoXMxRmHqu5r1XsLMC3yYPXqZmr4g0ta_9z9O504pVPWfe_5BK-pHtONkL9EebxYtaEo8C-UccmXzzM9ZahfMwZKTLBh/s1600/cooked.jpg" height="640" width="476" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Chiappas' Cinnamon Sponge Cake with Apples</td></tr>
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Ingredients:<br />
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<ul>
<li>100 g unsalted butter, plus a little extra</li>
<li>200 g plain flour, plus a little extra</li>
<li>800 g/6 medium sized sweet apples (I used Pink Ladies), peeled, cored and chopped into 1 cm sized slices</li>
<li>Zest and juice of 1 lemon</li>
<li>2 eggs</li>
<li>200 g brown sugar </li>
<li>1 tsp. baking powder</li>
<li>1 tsp. ground cinnamon</li>
<li>Half tsp. grated nutmeg (or mixed spice if unavailable)</li>
<li>Half tsp. salt</li>
<li>200 ml milk</li>
</ul>
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Method:</div>
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<ol>
<li>Preheat your oven to 180 degrees C/350 F/gas mark 4. Grease a round springform tin with butter and dust it with some flour.</li>
<li>Place your apple slices in a bowl and top with the lemon juice.</li>
<li>Melt the butter in a saucepan over a low heat or in a microwave if you prefer (just be careful to check it frequently).</li>
<li>Separately, beat the eggs and sugar in a large bowl until the colour turns a pale yellow shade and the mixture is fluffy.</li>
<li>Add in the rest of the ingredients, except for the apples, and mix everything together very well.</li>
<li>Finally tip in your apple slices. I found this was best done in two goes because you need to ensure they are distributed evenly throughout the cake mixture.</li>
<li>Pour your mix into the prepared tin and place it in the oven to bake for 55 - 65 minutes. It will be a deep golden colour when ready but your best bet is to stick a skewer in and when it comes out clean the cake is cooked through.</li>
<li>Allow the cake to cool a little and you're ready to cut and serve up.</li>
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I suggest serving this warm with some freshly whipped cream with a little icing sugar added, or with some vanilla or honeycomb ice-cream. OR, if you're really pushing the boat out, serve the sponge with some homemade caramel sauce drizzled on top and with ice-cream on the side.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfGY2gdMC_iWiZpvzCbpP5B3j4rCPDIrZs-lt2AfEdTyzhEQHziuLNfRIW0SBR2GEoya_-CwkNm0pNRx3qV_6pFQx2wurR86DQ-PJOmidXPxW-aUNTiEocHhAH7fpSEffBbtstnTv6nmy/s1600/collage.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcfGY2gdMC_iWiZpvzCbpP5B3j4rCPDIrZs-lt2AfEdTyzhEQHziuLNfRIW0SBR2GEoya_-CwkNm0pNRx3qV_6pFQx2wurR86DQ-PJOmidXPxW-aUNTiEocHhAH7fpSEffBbtstnTv6nmy/s1600/collage.png" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon Apple Sponge cake ready to be served (left), and (right) a slice served with a dollop of fresh cream</td></tr>
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Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com0tag:blogger.com,1999:blog-2328515580465433985.post-47947555441243954902014-08-11T08:43:00.000+01:002014-08-11T08:48:48.218+01:00Gluten-Free Cookery Classes with the Coeliac Society of IrelandA few weeks ago, I was kindly invited by the <a href="http://www.coeliac.ie/" target="_blank"><span style="color: #ea9999;">Coeliac Society of Ireland</span></a>, as a guest to one of their cookery classes in the Miele Gallery, in Citywest, Dublin. I am not a coeliac myself, but I do feature quite a few gluten-free recipes on my blog - you can check out my <a href="http://fascination-food.blogspot.ie/search/label/Gluten%20Free"><span style="color: #ea9999;">gluten-free label</span></a> on my homepage - and I am aware that gluten-free diets, due most often to medical reasons or sometimes personal lifestyle choices, are becoming far more common in Ireland.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisW9lWctTROjHThd5uRzKsC4591NvvH5v7UIhZ81yiyOPTn3MphDjC5IE-Px_yBbDGLdcQTv1WzasySchwSGa9I56opWXVXfxz950Ko0gYcDwcnO36n6CFYCjNxJBtrmnxaqsqe1I-92x/s1600/Coeliac.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisW9lWctTROjHThd5uRzKsC4591NvvH5v7UIhZ81yiyOPTn3MphDjC5IE-Px_yBbDGLdcQTv1WzasySchwSGa9I56opWXVXfxz950Ko0gYcDwcnO36n6CFYCjNxJBtrmnxaqsqe1I-92x/s1600/Coeliac.png" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gluten-free menu: Top - Profiterole with goat's cheese, left bottom - Tagliatelle carbonara, right bottom - Pancakes</td></tr>
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<a name='more'></a>How many restaurants or cafés in Ireland displayed a (c - coeliac) or (gf - gluten-free) symbol after menu options, say ten years ago? Very few I think it's fair to say. It is now very common to expect and be supplied with gluten-free dining options right across the country.<br />
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Lucio Paduano is the head chef of <a href="http://manifestorestaurant.ie/" target="_blank"><span style="color: #ea9999;">Manifesto Restaurant</span></a>, in Rathgar, a fully gluten-free restaurant, and he is holding the current run of coeliac friendly cookery classes in Citywest. Yes, that is an Italian name, and yes, we were shown how to made pasta. Gluten-free, delicious, satisfying pasta! As the schedule on the day of the cookery class, we were shown savoury profiteroles with goat's cheese and caramelised onions as a starter, tagliatelle carbonara as the main and for dessert, sweet pancakes - all gluten-free, simple and quick to prepare and most importantly, tasty! He also had a few mini tiramisu desserts for us to taste with a nice coffee before we left and these were delicious.<br />
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This little post-demo coffee break gave me the opportunity to meet and chat to the other attendees, mostly Coeliac sufferers, some with family members who are Coeliacs. All their stories were different and many had only received a diagnosis in their adult years. I am not an expert, but it was very eye-opening to hear the range of symptoms, from what you might see as fairly minimal, to the very severe.<br />
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Chef Lucio was a very likeable and enthusiastic character and he made the cooking process simple, relaxed and enjoyable. I would highly recommend one of the upcoming classes. Regardless of whether or not you have a full gluten intolerance, the classes make for an interesting learning experience and a fun few hours out. The delicious tasters and nibbles are also a big plus! Their next class takes place on 9th September and you can check out the class schedule until Christmas on their <a href="http://www.coeliac.ie/content/gf-cookery-classes-miele" target="_blank"><span style="color: #ea9999;">website</span></a>. All money raised from the classes goes back to supporting the work of this valuable organisation.<br />
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<i>I received my complementary ticket for this event from the Coeliac Society of Ireland, but as with all blog posts, my judgement is my honest opinion and is based solely on my own personal experience.</i><br />
<br />Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com1tag:blogger.com,1999:blog-2328515580465433985.post-24769498510958806752014-08-07T11:59:00.000+01:002016-01-29T08:26:25.654+00:00The Hairy Dieters' Chicken Tikka MasalaI said I would blog the most popular recipe chosen from my <a href="http://fascination-food.blogspot.ie/2014/07/1st-birthday-gluten-free-chocolate-cake.html"><span style="color: #ea9999;">first blog birthday post</span></a> and true to my word, here it is, and I do not think you'll be disappointed. I will give one piece of advice - marinade in advance, as in the night before you plan to serve it. I have to say this really impacts upon the flavour and makes this a truly winning and satisfying version of one the most popular takeaway treats. And, added bonus, it's healthy!<br />
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I have slightly adapted the recipe from Si King and Dave Myers' original. This serves four people.<br />
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Ingredients:<br />
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<ul>
<li>4/5 chicken fillets (preferably free-range)</li>
<li>Sunflower oil</li>
<li>Fresh coriander to serve</li>
</ul>
Marinade -<br />
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<ul>
<li>2 tbsp. tikka curry powder</li>
<li>1 and a half tsp. smoked paprika</li>
<li>A half tsp. cinnamon</li>
<li>1 tsp. salt</li>
<li>15 g fresh ginger, peeled and grated</li>
<li>2 garlic cloves, crushed</li>
<li>6 tbsp. natural yogurt (I used Glenisk low-fat - for low cal, choose low/no fat)</li>
</ul>
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Sauce -</div>
<div>
<ul>
<li>1 tbsp. sunflower oil</li>
<li>2 medium onions, diced as finely as possible</li>
<li>2 garlic cloves, crushed</li>
<li>15 g fresh ginger, peeled and grated</li>
<li>1 tbsp. tikka powder</li>
<li>2 tbsp. tomato puree</li>
<li>2 tsp. caster sugar</li>
<li>1 tsp. salt</li>
<li>350 ml cold water</li>
<li>2 tbsp. cream</li>
</ul>
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*Serve with your choice of rice - basmati/brown/wild rice would all be perfect*<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLZNNRcP6W8CveEUNTE8SBA404RwljcuY7RM3sn-6dEHsBNMO0KNFVuFtCpftSFSWvuNmWzpK1fl11jlyzP8_782qEicSPseiq0HC2SbYzlIxX7zeFZHg9sgNpzNynH6LcZiUJb3dHVxn/s1600/cooked.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvLZNNRcP6W8CveEUNTE8SBA404RwljcuY7RM3sn-6dEHsBNMO0KNFVuFtCpftSFSWvuNmWzpK1fl11jlyzP8_782qEicSPseiq0HC2SbYzlIxX7zeFZHg9sgNpzNynH6LcZiUJb3dHVxn/s1600/cooked.jpg" width="564" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Hairy Dieters' Tikka Masala, just cooked and ready to serve</td></tr>
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Method:</div>
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<ol>
<li><i>The day before</i> - take my word for it, it's worth it - mix all the marinade ingredients together well in bowl.</li>
<li>Chop your chicken fillets into large chunks and add them to the marinade and stir well to combine. Cover the bowl and refrigerate overnight.</li>
<li><i>The day you get to eat (woo!) - </i>now it's time to make the sauce. Heat the 1 tbsp. oil in a saucepan and fry the onions, garlic and ginger on a gentle heat, covered with a lid, for about 10 minutes. Check and stir every so often.</li>
<li>Add the tikka powder and cook for 2 minutes, then squeeze in the tomato paste and add the sugar and salt. Fry for another 30 seconds or so, stirring constantly.</li>
<li>Pour the cold water into the pan and simmer for about 5 minutes, stirring occasionally. Remove the saucepan from the heat and set aside.</li>
<li>Take a frying pan, heat a little drop of oil for the chicken and fry the marinated chicken chunks for about 3 minutes over a medium-high heat until they begin to brown.</li>
<li>Pour your masala sauce in on top of the chicken, followed by the cream and cook on a medium heat for 3 - 4 minutes or so, until the chicken is cooked through. </li>
<li>Serve up with your chosen rice and sprinkled with some freshly chopped coriander.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/06583233156251086781noreply@blogger.com6