It’s moving week so there’s not much cooking and baking going on, apart from me making loaves of brown bread to try and use up some of the six – yes, count them, SIX! (and that’s not mentioning the few that are down at the cottage, ahem…) – bags of flour that I have sitting on my shelves. The flat that we are moving into in Dublin is much smaller and doesn’t have a freezer so for a while there was a mad race to finish up all the frozen foodstuffs at our current place. Then we made a quick trip to DID Electrical so we now have a new under-counter freezer and the pressure is off. It still leaves me scratching my head at some of the things that I have in there though. Who knows why I froze a brioche loaf or what kinds of curry are in all those little plastic containers that I use for lunches? Certainly not the person who should have been labelling them!
If my (cracked and misshapen!) Chocolate and Raspberry Cheesecake has whetted your appetite, check out Peabody‘s round up of cheesecakes from around the world. There is a grand total of 54 cheesecakes and all votes have to be in by next Saturday, 31 March. Warning: this is not something to go looking at in the run-up to lunchtime. All the photos of fabulous cheesecake concoctions will definitely have you drooling!
As a child, I was an avid cookbook reader and collector. Of course, growing up in a small town in the middle of the countryside, there weren’t too many opportunities to actually buy many new cookbooks so the few that I did have were well-treasured. One of my most loved books, judging by the ingredient-encrusted pages, was a cookbook devoted to chocolate. Although the book itself has long since disappeared, it did leave a legacy behind – my beloved Chocolate Brownies recipe.
If there’s one thing nicer than Murphy’s Seacláid (chocolate) Ice Cream, eaten straight from the tub beside the fire (yep, it’s still cold in Ireland!), then it’s got to be that self same cold, intensely flavoured ice cream topped with great generous spoonfuls of creamy sweet/salty confiture de lait. Perfect for an Easter treat! Literally translated as milk jam, confiture de lait is a truly luxurious, indulgent toffee caramel sauce, similar to the Argentinean dulce de leche, and often used as a spread for bread, or even to sandwich cookies together.