Read: Irish Foodie | Irish craft millers
It took a pandemic, says James Kelly of Ballymore Organics, “for people to develop an appreciation of the provenance of flour and of the synergy that it has with other quality Irish products.”
Bibliocook - All About Food Blog
Halloween ghosts: Spiced Pumpkin Muffins with Cream Cheese Frosting
Halloween time; time to remember past Jack-o’-lantern antics and these gorgeous Spiced Pumpkin Muffins from 2012 (cream cheese frosting optional – but worth it!). “Púca! Púca! Is mise an púca! Púca! Púca! Aon-dó-trí! Seo...
Read: Irish Foodie | Irish craft millers
It took a pandemic, says James Kelly of Ballymore Organics, “for people to develop an appreciation of the provenance of flour and of the synergy that it has with other quality Irish products.”
Slow cooker whole spiced cauliflower
Using the slow cooker to cook a whole spiced cauliflower lets you lather your cauli liberally with some good flavours, turn the slow cooker to high and ignore it – apart from the gorgeous aroma – for three hours.
Read: The Echo | A guide to school lunches
Got the lunchbox blues? I wrote a guide to school lunches for The Echo’s Back to School WoW section this week. It’s been a long, hard six months and although I know my ladies...
Movie food: Harry Potter + treacle tart
Harry Potter + treacle tart While it’s difficult to make out if treacle tart actually appears in the Harry Potter films – there’s a lot of magical food on those groaning tables – it’s...
Movie food: Beauty and the Beast + cheese soufflé
The recent feature that I wrote for the Irish Examiner on cooking with kids, using films as inspiration, went through a couple of drafts when we had to change a few films. Plus, I...
Read: Irish Examiner | Movie night with kids…in the kitchen
An edited version of this feature first appeared in the Irish Examiner on Saturday 15 August 2020. It was such fun to research and write with my young assistants – I’ve rarely seen them...
A Lockdown Long Table Picnic
For 2020, the Cork Long Table collective – reluctant to abandon the idea of celebrating Cork restaurants and local food altogether – put together a picnic, naming the restaurants involved but giving little more information.
Read: Irish Examiner | The hands that make the plates
While the Irish culinary renaissance has seen chefs wholeheartedly embrace the farm to fork, locally produced ethos, some go even further than food, looking beyond the normal plate suppliers to source bespoke pottery.