Monthly Archive: May 2010


Pizza for lunch: Pizza dough recipe


In our house we really like pizza, especially when the parents aren’t about and the cottage turns into the Sunday lunch stop for the Sister, Little Sister and Small Brother. It’s easy to make the dough and sauce ahead of time, leaving the final assembly for when everybody turns up. That way they also get to choose their own toppings, which keeps everybody happy. This is how it works:


Pork and bloggers *

Maire Dufficy, Board Bia

It was (almost) pig all the way at Bord Bia‘s Irish Food Bloggers Event yesterday as 30 people – some strangers in the flesh, yet already intimates online – gathered together for a day of demonstrations, discussions, and attempts at matching faces to personalities. As the ripples from 2008’s dioxin scare are still being felt throughout the industry – only today has the Chinese market reopened to Irish pork – the focus was on the pig, specifically Bord Bia Quality Assured Irish Pork.


Bloom 2010


If you’re interested in gardening or food – or both! – make tracks to Bord Bia‘s Bloom 2010 festival, which is taking place in Dublin’s Phoenix Park over the June Bank Holiday weekend, from 2 to 7 June. Alongside the show gardens and an expanded artisan farmers’ market, Bord Bia’s Best In Season will be displaying a marquee-ful of fresh produce to highlight the fruit and vegetables in season in Ireland (check out the Best In Season website for some printable calendars to stick up on your fridge), the members of GIY Ireland are growing vegetables for an Edible Garden, and Bloom meets SeptemberFest with a Craft Beer Garden for the ever-growing number of fine beer aficionados.


Tana’s Kitchen Secrets by Tana Ramsay

Tana's Kitchen Secrets by Tana Ramsay

Simple, accessible recipes are Tana Ramsay’s hallmark and that hasn’t changed in her latest book, Tana’s Kitchen Secrets. Unlike her superchef husband, Ramsay’s family-orientated recipes – she has four children to cater for – are all of the easily achievable, what-will-I-make-tonight kind. Dishes like Indian Lamb Chops, Moroccan Fish Tagine or Raspberry & Lemon Torta will appeal to everyone and there’s no need for complicated equipment or difficult-to-find ingredients.


Un voyage à France

LM at Château LagorceJust picture the scene: an ancient chateau set amidst vineyards in the heart of the Bordeaux countryside, guests from all over the world gathering together on the terrace to celebrate a wedding, May sunshine breaking through the clouds as the couple stand in front of friends and family. C’est tres romantique, non?


Irish Seaweed Kitchen by Prannie Rhatigan

Irish Seaweed Kitchen by Prannie Rhatigan

How to make seaweed sexy? Take a passionate woman who happens to be an expert forager and cook, add a strong sense of place – the Sligo coast – scatter with a selection of recipes from well known (Domini Kemp, Hugo Arnold) and local Irish chefs (Brid Torrades of Sligo’s Tobergal Lane Cafe) and you have Prannie Rhatigan’s fabulous Irish Seaweed Kitchen.