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Showing posts from November, 2010

My New York style Baked Cheesecake

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So its Saturday evening I am bored and want to update my blog with a new recipe. I decided to cook a baked Cheesecake that will be used for Sunday Lunch dessert tomorrow.

Here are the ingredients you will need :

Serves 12

For the Biscuit Base:


85ml butter melted, plus extra for tin 140g …

Jimmy Chungs Recession Busting Food

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So I had the pleasure of going here last night with my girlfriend. Its the end of the month we are broke but haven't seen each other in a week and would like a good feed of food. Yes you could say stay in , cook, go to McDonalds, BK but no we wanted to go for some food that was gonna be relatively nice cheap and we could chat catch up. My girlfriend having been there before suggested going to Jimmy Chungs, 13.90 euro (Mon - Thurs) for an all you can eat buffet is a seriously good deal, there is no denying it.  First thing you notice is the place is heaving and is packed out, but at the same time we were seated straight away, its very well laid out decor wise and lots of staff on hand. We were seated by an asian gentlemen and thats it , eating time :).
The first thing I notice everything is steaming hot and looks so fresh. The selection is quite large you have many hot areas, a section for starters, which incorporates two types of soup, chicken and sweetcorn and chicken noodle so…

Apple Tart ( or cake if you are from Raheny )

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Hello Bloggers and Followers 

Here is my recipe for one of the most simplest desserts you can possibly wish to make. Its apple cake, I learnt to make this with my mum when I was maybe 7 or 8,  and its been a staple Sunday lunch dessert in our house for as long I remember. Apple cake with thick custard or ice cream(preferably mint HB ice cream) in the Summer truly heavenly. When you cut in to it fresh out of the oven and the syrupy juice from the apples flows out, its a natural accompaniment to the dessert to spoon over the hot cake .
This cake ( I keep saying cake, it should be called a tart) will simply need a dinner plate as the dish to cook on.

Serves 8


For the pastry
225 g Self Raising Flour115 g Margarine ( I find Stork brand to be the best)Water - Tablespoon at a time. I see Tablespoon always used in cooking but who has them, 2 normal big dessertspoons equate to one Tablespoon.Pinch of Salt 
For the Filling 2 Large Cooking ApplesSugar to taste1 egg yolk 
Method 1. Preheat the…

Caramel Shortbread

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Evening Bloggers (I say this I haven't any followers yet, so hello blank space)

Essentially this is my first proper post, and this is my first recipe.

So last night I decided to make caramel shortbread which my lovely brother taste tested today :)

Here are the ingredients you will need :

Serves 8

For the shortbread 175 g plain flour, sifted 150 g saltedbutter50 g caster sugar  
For the topping 175 g butter175 g caster sugar4 tbsp golden syrup1 x 400 g cancondensed milk200 g chocolate, broken into pieces( I chose Kraft Milka Chocolate) Method 1. Preheat the oven to 160C/140C fan/gas 3. Line a 20cm x 24cm baking tray with parchment paper.

2. For the shortbread: pulse the shortbread ingredients together in a food processor until a rough dough forms (do not overmix). Press the dough evenly into the lined baking tray and chill in the refrigerator for half an hour or so.

3. When chilled, bake for 25-30 minutes or until golden-brown and crisp, then remove from the oven a…
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Hello everyone and welcome to my blog.
The reason I have started this blog is I have an unbounding love for food and wine that I want to share with the world. Food has been a major factor in my life, and yes I hear you say well duh of  course everyone needs to eat but I have made eating in to an art form. Its been a truly love hate relationship at times but we always make up. I have gone from a thin man trying to escape a fat man's body, and now fat man trying to escape a thin man's body.  I am a 26 year old male who comes from a very foody background, my grandfather was a baker and his mother was a cook, my own father is a confectioner with his brother being chef. Naturally I felt as I got older all I wanted is to become a chef and emulate the greats, Escoffier, Bocuse, Ducasse, Blanc, and Floyd. In fact Keith Floyd was my inspiration, he made cooking a joy to behold, he had such finesse but at the same time was rough and ready whilst swigging a bottle of his favourite wine.