Christmas Pressies for Foodie Friends

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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4 Responses

  1. Sarah says:

    Hi Caroline, I totally agree about the griddle pan… Mine is on permanent loan from my mum’s kitchen and I cook loads from it… Not to fond of the mandolin idea as I’ve used my mum’s a few times and almost ended up in casualty (not quite but there was too much blood for my liking)…

  2. I used a mandolin a couple of times during the course with no problems – it was just when we were getting lectured about using it carefully and the teachers managed to slip while oh-so-confidentally slicing that there were problems. I definitely think they’re worth it – as long as human blood doesn’t become part of the dish!

  3. Deborah says:

    Caroline – I made the tomato chilli jam and it was phenomenal! Really really good. Pretty spicy, which I love, but I suppose you could de-seed and de-vein the chillies for a milder version. Thanks much for the tip and have a lovely Christmas!

  4. Great to hear you enjoyed the Tomato Chilli Jam, Deborah – it’s a serious favourite around here. Hope it wasn’t too spicy!

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