Fairtrade Fortnight kicked off on Monday this week and, if you’re not off chocolate for lent this year, you can indulge and feel suitably virtuous at Amnesty Ireland‘s launch of their fairly traded and organic bars of chocolate. It takes place tomorrow night, Thursday 1 March, at 7pm in the Freedom Café on 48 Fleet Street in Dublin’s Temple Bar and admission is €5 per person. Rumour has it that there’ll be a chocolate fountain in situ.
Monthly Archive: February 2007
I’m heading off to Barcelona with the sister for three days in a few weekend’s time and I’d love some food suggestions! We’ve never been there before so this is completely new ground for us both. The Boyfriend has been recommending the “silky” coffee to me, the sister has lists of places to try out (she arrives several days before me) and, my appetite whetted by the Mediterranean Food Company’s tapas class and several nights consumption at Dublin’s Market Bar, I have every intention of eating my way through as much as possible of everything on offer in Barcelona.
I have made this dish a couple of times for Pancake Tuesday as I love to have a pancake main as well as desert! One of the best things about it is that many of the elements can be made beforehand. This year I made the pancake batter on Sunday, the pancakes and tomato sauce on Monday, then assembled, baked and served on Tuesday.
Not being very clued in with dates, the first notice I received of the annual pancake flipping day was a display of bottles of squeezy lemon and pancake batter mixes at Morton’s in Ranelagh. Pancakes really are one of the easiest things to make so don’t bother with the mix – it’s normally nothing but flour anyway – buy a real lemon and whip up your own pancakes in minutes with some of the recipes on Greatfood.ie – try sweet pancakes, crêpes, savoury French Galettes or even some fluffy American Buttermilk Pancakes from Bakingsheet.
…unfortunately Bibliocook didn’t manage to make it through to the shortlisted stage of the 2007 Irish Blog Awards. However, some of my favourites did so best of luck to Beaut.ie, Sinéad Gleeson, One Breast Less, Conor O’Neill, The Waiting Game and Ice Cream Ireland on 11 March at the Alexander Hotel. You can see the full list here and a particularly big thank you to all who voted for Bibliocook!
…or perfect for any other time, should the mood take you!First, get your hands on a small round soft cheese called Vacherin Mont d’Or. It is a seasonal French or Swiss cheese, which means that you can only have this kind of meal between mid-September and March – like asparagus, it makes it all the nicer as a result. Preheat your oven to 200°C and take the cheese out of its little wooden box. Remove any waxed paper and sit it snugly back into the box. Tear off a sheet of tinfoil and scrunch the tinfoil around the box to make a nice nest so that nothing can flow out in the oven. Prick the top rind of the cheese with a fork and then, using a spoon, scoop enough of the rind sideways enough so that you can push a small bunch of thyme and a couple of cloves of garlic into the heart of the cheese.
Since returning from New Zealand we’ve been spending most weekends down at the cottage, the Boyfriend inventing new and more ingenious ways to catch the rabbits (score so far – Boyfriend: nil, rabbits: merrily increasing by the day) and me pottering around in the kitchen, baking cakes and slices to fill the tins. It’s a great opportunity to try out recipes that I’ve been hoarding away from other blogs and websites (does everyone else have a word document on their desktop which they update regularly with recipes that take their eye?) as well as working my way through the piles of cookbooks currently on my desk, including Bill Granger‘s latest, Cook with Jamie, the Rose Bakery cookbook, Sophie Conran‘s Pies and Cook by Thomasina Miers. Bakingsheet is a rich source of recipes and Nic’s Mexican Chocolate Loaf Cake, albeit without the orange rind and made in a round tin, was a successful gift for our hosts in Cobh last weekend even though I felt that my cinnamon was past its freshest date. A Maya Gold-flavoured variation of Thomasina Miers’s chocolate cake, baked in a Bundt cake tin from my NZ kitchen which I manage to cram into our luggage this time, was a success with one sister – who liked its fudgyness – and a failure with the other, for being too rich! Sometimes you just can’t win.