Sweet treats for the one you love: Chocolate Caramel ShortbreadNever mind flowers and forget about going out for dinner, with Valentine’s Day tomorrow, get baking for your sweetheart with this Chocolate Caramel Shortbread. This recipe makes plenty to devour and share but it’s so good that your biggest problem will be not eating the entire thing today.
Category: Food Events
Last night I was at the launch of the Good Food Ireland Week Cork in, naturally enough, the English Market. An array of Good Food Ireland producers had teamed up with restaurant, hotel and café members to showcase their products and there was a multi-course feast lined up on the Farmgate Café balcony overlooking the fountain.
I’ve always been a fan of porridge. It’s one of those things that seems to fit in perfectly with a cold morning at the cottage: a steaming bowlful, topped with some stewed fruit and a dollop of natural yoghurt is just the thing to set myself and Little Missy up for the day. She eats the regular sort, which I grind up with my immersion blender (always useful but now indispensable) before cooking, but I’ve gotten hooked on Flahavan’s Pinhead Oatmeal this winter.
There are lots of lovely food orientated events taking place over the next week to celebrate Slow Food’s Terre Madre Day, including meals in East and West Cork. These feasts will be taking place in the Grain Store at Ballymaloe House on Sunday 6 December and at the fantastic Blue Geranium Cafe at Hosford’s Garden Centre on Wednesday 9 December. Both events will feature local foods and producers, including – in East Cork – plum puddings from Arun Kapil (his Green Saffron mixed spice is worth travelling miles for), chocolates from Casey O’Connaill and breads from both Arbutus and Scott Walsh. More information below…
When I lived in New Zealand, cooking was my way of getting to know the (then Boyfriend, now) Husband’s family and friends. Three of his sisters lived nearby in Christchurch and they, together with a boyfriend and various cousins, were regular visitors to our house. When I look back on the recipes that I gathered in those days, they rarely were for dining à deux; instead I cooked roasting tins full of Chicken with Garlic and Lemon, made overflowing pans of Beef and Chorizo Pie and baked large dishes of Chocolate Bread and Butter Pudding.
This is the soup that I cooked at the Glenroe Ladies’ Club demonstration – it is something that I make regularly as it has a great flavour, doesn’t take long and is really good for freezing. The smoked paprika is fabulous with it, giving a real depth to the soup. Perfect for warming your hands while you sip it out of a large mug.
The suspense was growing. There is an element of hope in cooking an upsidedown cake at the best of time but cooking one for a demonstration in front of 35 members of the Glenroe Ladies’ Club was, perhaps, asking for trouble. Throw in anirregularly used gas oven – I live in a world of electricity, rarely cooking on gas – and a demonstrator who, while distracted, managed to turn the oven off instead of up (ahem) and you’re adding a whole new layer of problems to the mix!
As reported in The Avondhu, our local paper:The days are getting colder, nights are drawing in and it’s time for some warming homecooked meals. Fancy trying out a few new tastes and flavours? Have you ever wondered what to do with butternut squash or sweet potato? Wanted to try making a Moroccan Tagine but not been sure of what it involves?