Christmas Pressies for Foodie Friends


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary 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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