Something cheesy for Valentine’s Day
I’ve never really been a fan of Valentine’s Day. It was such an angst-ridden occasion when I was a teenager: I would be simultaneously longing to get a card from my object of desire,...
Category: Cook
Taste #5 Umami Paste, Lentil and Bacon Soup
Parmesan, tomato puree, garlic, balsamic vinegar: all kitchen staples that we use, almost unthinkingly, every day when cooking. They are also four of the ingredients in Laura Santtini‘s intriguing Taste #5 Umami Paste. Named...
A few Christmas favourites
I was digging through the archives this week to find my recipes for Christmas Muffins and Mincemeat and Polenta Shortbread – much better ways of using up mincemeat than trying to make fiddly mince pies with my pair...
Brunch special: Sweetcorn Fritters
I’ve got two words for you: Sweetcorn Fritters. Sunshine on a plate. I always associate them with cafés in New Zealand, eaten outside in the morning sunshine, sunglasses on and a long black, aka a...
Sunday morning pikelets
A lazy Sunday morning. Outside our new draft-proof windows it’s solidly pouring rain but indoors at the cottage, the fire already lit, we’re all warm and still sleepy. The Husband’s parents have spent the...
Sausage and Potato Bake
No matter what the weather – even if it’s a grey and gloomy July day – you can’t go wrong with a dinner that you toss together, plonk into a couple of large baking...
Seomra Blog Bia at Totally Tipp: Inch House Black Pudding and Caramelised Onion Tart
The Totally Tipperary Food Festival, a weekend packed with food from the Tipperary Food Producers, cookery demos and workshops will be taking place in the grounds of Cloughjordan House at the end of June....
Eight Degrees Brewing at the Kildorrery International Food Fair: Homemade Lamb Burgers
There might be some Sunday mornings when it feels like a good idea to take ten kilos of lamb mince and turn it into enough burgers to feed 400 people but I’m not sure...