Showing posts from October, 2011

Dutch Meatballs and Hutspot

In an attempt to introduce my GF Joanne to Dutch Food, I took the advice of my father to make something very simple in Hutspot and Meatballs. Adapted the recipe from and

Matt The Thresher - Pembroke St , Dublin

Last night I had the absolute pleasure of having a meal in Matt The Threshers on Pembroke St, Dublin 2. I had reservations in the past about trying this place out simply based upon the previous establishment being the Pembroke, which I didn't like at all. My god I was wrong, we were served by an extremely good waiter, who was so knowledgeable about the food on the menu and wine list. For my meal I had a halibut steak with samphire , mash potato and hollandaise. The halibut was so succulent, I could no fault one thing, I loved the Samphire also, it was beautiful all round. I will most certainly be returning , loved it!

Thanks for Reading

Rick Steins Monkfish Rice Dish

I happened to make this 2 weeks ago for me and Joanne and it was gorgeous. I haven't got the recipe but here is the video of the man making it.

Chocolate Loving - Thank you Cherrapeno!

Thanks to Cherrapeno for the greatest choc cake recipe I have ever made.

Quadruple Chocolate Loaf Cake
Adapted from Nigella Lawson

Nigella's recipe uses a food processor to blitz all the ingredients together, I used a hand-held electric mixer instead. I also melted the chocolate for the main part of the cake.
You will need a large loaf tin, mine was 23cm x 14cm, 7cm deep and Nigella uses one that measures 21cm x 11cm and 7.5cm deep.

For the cake:
200g plain flour
½ teaspoon bicarbonate of soda
50g cocoa powder
275g caster sugar
175g unsalted butter, softened
2 large eggs
1 tablespoon vanilla extract
80 ml soured cream - or substitute double cream
175g dark chocolate, melted - I used half dark and half milk chocolate
125ml boiling water

For the syrup:
1 teaspoon cocoa powder
125ml water
100g caster sugar

To top the cake:
1 small bar of dark chocolate, cut into slivers - I used milk chocolate

Line the cake tin with non-stick baking parchment and preheat the oven to 170ÂșC. Melt the…