Archive | January, 2011

Eat Magazine

26 Jan

“EatMagazine is the brand new Food & Drink magazine dedicated to the local Dublin scene. Great restaurants, superb food and top notch places to water it all down. Issue one is out now.”

Check out there digital version here.


Buttermilk Scones

24 Jan

I took the opportunity to try a new recipe for scones while the football was on the telly on Saturday and I had a lovely uninterrupted 90 minutes in the kitchen…though I had made, baked and cleaned the kitchen within 30 minutes. Which, I think, is exactly the time line you need when making scones. They should be something you can throw together with ease and will bake quickly if someone pops round for tea. It’s also a good idea to bake a large batch and freeze some to have for such an occasion.

These are delicious. I enjoyed them warm smeared with honey and yes, I went back for a second and had to stop myself from having the third!

The recipe was taken from Nigella’s Kitchen – I made a half batch.

You can find the recipe here

Cream of tartar and bread soda together work like a double baking powder.

New Logo!

23 Jan

Hugh’s Fish Fight

20 Jan

I hope everyone is supporting Hugh Fearnley Whittingstall’s superb campaign, go to to sign up.

Related articles:

Chocolate Roulade

19 Jan

It will always remind me of Christmas…it has been our Christmas Eve dessert for years and is my lovely Mother’s failsafe recipe. I made it for a friends Christmas party and I think it was well recieved. The pictures are now making me want some! I have to stop posting about lovely desserts and treats – the next post will be a healthy one, approprite for January and resolutions of good diets and salads for lunch 🙂

Recipe to follow – I need to rummage through my notebooks to find it!

Chocolate Coconut BonBons

15 Jan

If you are a fan of coconut of the renowned Bounty Bar, you will adore these tantalizing treats. You can choose whatever chocolate you like to melt and pour over them – dark, milk, white, mint – whichever tickles your fancy on the day. Personally I just love these delicate coconut bonbons covered in either milk or white chocolate while himself, as usual, takes the dark route.

Chocolate Coconut Bonbons

These are quite easy to make.

You need:

200g unsweetened desiccated coconut

100ml cream

70g icing sugar

70g butter

300 g chocolate

Combine the coconut with the icing sugar. Heat the cream and butter in a saucepan on low heat. Once melted pour the mixture over the coconut and icing sugar. Mix well. Using a teaspoon (and cold hands) form small balls, compressing the mixture well together. Place on greaseproof paper, cover with cling film and leave to set in the fridge for a few hours.  Once set, melt the chocolate in a bowl over gently boiling water. Dip the coconut balls into the chocolate using toothpicks or two forks. Place in the fridge for a few hours to set.

Saving a split Ganache

12 Jan

There is absolutely nothing worse than the realisation that your ganache has split, heartbreaking stuff, I have been close to tears on the occasion and have released quite the stream of expletives much to the amusement of himself on another.

So I came across two ways to help rescue your goo formerly known as ganache.

1. Firstly, using an electric hand-whisk try and emulsify the mixture. Just do it at a low speed for a minute or two keeping an eye on the texture. When you should see it recover its smooth glossy sheen – stop mixing.

2. If the above fails, like it did for me the second time, try this. Heat up some cream in a saucepan – half the amount of the cream you used in the ganache. Working very slowly, gently stir this into your ganache a little at a time. If you made your ganache by adding the chocolate to the cream, then add the ganache to your hot cream and stir gently. I made mine by adding the cream to the chocolate so this is why I attempted to fix it in the same order. This worked a treat for me – insert huge sigh of relief here!!!

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