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Showing posts from February, 2013

Orange Madeleines

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For quite some time now I have longed to buy a madeleine tray so I could make my own madeleines having eaten them in Campagne in Kilkenny. Madeleines are little sea shell shaped puffs of sponge that are flavoured and decorated as the maker chooses. A little history from wiki
Some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her. The Larousse Gastronomique offers two conflicting versions of the history of the madeleine.Madeleines were chosen to represent France in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
I decided to dip my ones in chocolate and home made praline, I hope the folks at work today enjoy these, I ate way too many going to bed last night, I really should be name…

Moloughneys - An Update

This Saturday night myself and Joanne paid Moloughneys a visit for dinner for the first time in over a year, you can read my previous review here. We arrived at 7pm to a busy and bustling restaurant, most notably a warm haven from the bitter cold that has once again engulfed Dublin city this weekend, ok so I say bitter cold being 3.5c if you are in Canada, Russia, et al then this would be balmy for you folk. From the moment we walked through the door the welcome was also warm by Mols staff, we were shown to the quieter upstairs area, downstairs was packed and it was only 7pm! The feel you get here when you first arrive is that its a real family run community restaurant, faces young and old throughout. Our waiter for the night presented us with our menus after being seated, naturally it wasnt the same as what is online, their menu is constantly changing at Mol's, which is fantastic, always serving whats seasonal and available from the farm to the plate. We scanned down through the…

Zeeuwse Bolus - Dutch Cinnamon Ecstacy

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Ok so first of all you are going to need to know how to pronounce these babies, they are called (Zow-Sa-Bo-Lus). Secondly here is what Wiki tells us, abolusorjikkemineis a sweet pastry ofJewishorigin from theDutchprovince ofZeeland. They are made by baking a type of dough in a spiral shape and covering it withtreacleandcinnamon. The shape of a bolus differs between bakers. They are often eaten with coffee, and the flatter underside is covered with butter. There is also another kind of pastry that is sold under the name Bolus of boles in Holland. These are ginger boles, made of dough filled with ginger, and orangeade boles filled with orangeade and almond meal flavoured with orange and almonds. These boles are a golden yellow colour and in a paper form. They have to be eaten with a spoon because the syrup makes them very sticky. The bolus was first created in Zeeland in the first half of the 17th century by Sephardic Jewish bakers. There are signs of the Portuguese Jewish community that…

Mac n Cheese with Coleslaw

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Tonight it was Mac n Cheese night a real US classic and by gum I stumbled across a gorgeous recipe. I found the recipe here on winners and dinners http://www.winnerdinners.com/macaroni-and-cheese/. To be honest I have never eaten Mac n Cheese before tonight and the reason why I made it was after a chat yesterday evening with a colleague of mine who is from the US. I thought I would give it a shot and it worked really well with a coleslaw I found here. The reason why I paired it with coleslaw was this week I had the most yummiest coleslaw in sandwich from Rigbys who I can report are still as good as ever. What made me the happiest tonight was the fact my mum had two helpings she loved it so much. My mum you see isn't the most adventurous eater and doesn't eat very much, so to see her eat so well I was delighted. Naturally I had to have it with a Coke, which is a treat for me always and what better to drink with my Mac n Cheese.
Mac N Cheese Recipe
Ingredients
110g fresh bread crum…

Pancake Shrove Tuesday

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I am going to write this in capital letters to make sure you know how much I love pancakes, I ABSOLUTELY LOVE PANCAKES! Pancakes for me were a staple of my youth, they were a Saturday treat at home. It would always go like this "Mum Mum Mum please make some pancakes" and most times she would oblige then my father in the background would go (picture man Martin Jol's accent) "Ah do we bloody have to have pancakes again" the reason why he would say this is because pancakes just weren't enough for me dad as a dinner, which in turn he made eating them in to a competition to see how many he could eat. My bro and myself would manage 3 or 4 but in weighed my dad, easily polishing off 10-12. I even remember at one stage he used to take the leftover ones to work for lunch the next day. However then we had special Pancake Shrove Tuesday, the best day after Christmas, where you would have a full dinner followed by pancakes. In our house all we ever had was lemon and su…

Moroccan Coddle

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This evening I decided to knock up something from scratch, something different and something of my own. I decided upon a coddle of sorts but with a Moroccan twist. It was really tasty and I generally don't even like my own food but this really hit the spot and left me wanting more on bitterly cold windy evening. Also in keeping with what I have learned from Jamie Oliver, I used my food processor for the prep, it really sped up everything, I think I would be lost without it these days. Myself and Joanne picked it up in Dunnes Stores at Christmas time for €29 euro down from €99, a bargain to end all bargains, its perfect. 
Here's what you will need:
1 Large onion 4 Garlic cloves 2 Carrots 1 Parsnip 4 Sticks of celery 1/2 Teasp of oregano 1 Heaped dessertspoon of tomato puree 1 Chicken stock cube 500ml of water Pinch of saffron Sea salt flakes Black pepper Rapeseed oil 6 Beef sausages Juice 1 lemon 1 Red, 1 green & 1 yellow pepper 1 can of mixed beans 1/4 teasp of harissa
Meth…