Eggs aplenty


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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6 Responses

  1. Deborah says:

    Sounds incredible. I’ve always wanted to keep chickens. Some day! 🙂

  2. Karl says:

    Did I ever make you my stove-top Lemon Curd? The freshest eggs available (tick), juice and zest of Organic/Unwaxed Sicilian Lemons (the very best are slightly out of season now but there’s still some decent ones available), Organic Sugar and (local) Fresh Cream all curdled up together in my old enamel Bain-Marie on top of the already-lit-to-warm-the-cottage cast iron stove – eco-friendly and simply divine, my mouth is watering now! 🙂

  3. Neva says:

    Hi ya honey,Nice to see the ramkins in use!And hens – do you have rodesian reds or a pedigree variety?x

  4. Caroline says:

    I’m sure you’re kept pretty busy at the moment, Deborah, with Spicendity! In fairness, the girls don’t take too much work – feeding and watering morning and night, a shuffle of their run every day or so and a little garden run when you’re about the place.Karl – I remember homemade pasta hanging all around the kitchen, fantastic fresh tomato sauce, the most divine cakes, herbs in everything – think I came back to Dublin that time with lovage in my luggage – and lots of lovely treats from your own cottage kitchen, but never lemon curd (yet!). Send me the recipe. At this rate, I’m definitely going to have to make lemon curd sooner rather than later.Neva – the ramekins are very much in use, whether it’s for baked eggs, Chocolate Hazelnut Mini-Puds, or any number of other bake-in-the-oven or leave-to-set-in-the-fridge deserts. The heart-shaped casserole dish has also proved it’s worth many times over – what more could you ask in a wedding present?! Our chickens are Rhode Island Reds. We thought we should start with a variety that’s known to be good for the table and good for laying – different varieties yet to be explored!

  5. Karl says:

    Caroline, as soon as I posted I remembered/realised that you’d last visited in the pre-stove days so obviously hadn’t sampled the delights that it and a few items of vintage enamelware brings us! You certainly need to return and definitely bring an EMPTY suitcase with you as, now that the herb garden’s are quite mature, that lovage regularly reaches a height of ten foot or more each Summer…

  6. Caroline says:

    And how are your medlar and quince trees growing? I’m hoping to get a few more fruit trees for the back of our garden. Planted gooseberries, raspberries and blueberries this year but they don’t seem to have done too well for themselves, maybe a bit too sheltered where they are. Ah, gardening…always something to learn!

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