Here’s a recipe for a January mushroom soup that’s bolstering and delicious, but is admittedly no great beauty [‘it wouldContinue Reading
With its gorgeous flavour and rich, spreadable texture, this artichoke & green olive tapenade will go down a treat with some breadsticks as part of an antipasti platter.
Although it may be changing now, I’ve often thought that Ireland’s food trends are about a month behind the UK’s,Continue Reading
I like winter, and especially when it’s as beautiful as it was yesterday morning, when everything was crisp and calmContinue Reading
There comes a point where you no longer want to have leftover stuffing for breakfast: you want differentContinue Reading
Once you’ve made your own cranberry sauce you’ll never want to go back to the bought stuff. It’s gratifyingly quickContinue Reading
Take the pressure off next time you’re hosting a crowd for brunch or supper by serving up
these delicious DIY tacos with a selection of cocktails & fresh fruit juices.
This article features in the December/January issue of Cara Magazine, check it out online or on any Aer Lingus planeContinue Reading
This cornbread recipe comes from an old cookbook that my mum brought back from Norris, Tennessee. It’s absolutely foolproof, making a beautifully rich and flavoursome dishful every single time.
A lovely simple frittata recipe from The Guardian’s Mary Ellen McTague, which is perfect either for lunch or a lightContinue Reading
Made with either regular or goat’s milk yogurt, this lemony herb-topped cake is light, fluffy & flavoursome, making it an ideal way to end a meal with friends.
While it’s certainly no beauty, this glorious Provencal pumpkin gratin from Richard Olney is packed with flavour, and has the most compellingly beautiful texture: soft and yielding underneath; crisp and almost breadcrumb-like on top, making it a wonderful side option for Autumn dinners.
Americans are good at salads. Salad in the States doesn’t really mean ‘greens’. It means a big plate with a combination of tastes, textures and temperatures – fresh fruit; raw vegetables; salad leaves; a protein; something crisp and a great dressing to bring it all together like Poppyseed, Thousand Island, or the simple perfection of buttermilk-based Ranch.
More importantly, Americans understand how to bring all of these elements together with a dressing, be it poppyseed and peach, Thousand Island (good in its own retro way) or a simple, buttermilk-based ranch
If you like strong, savoury flavours as much as I do, Skordalia is for you. It’s a robust, delicious, and, until you know what’s in it, slightly perplexing Grecian garlic and potato dip, which definitely qualifies as a ‘more than the sum of its parts’ food.
Until I tried this ice cream, I never really realised how much I liked the flavour of oats, or even that I could recognize ‘oat’ as a distinctive taste. Oats have a lovely flavour though, with a full, rich, biscuity taste when toasted; creamy and calming when infused with the milk in this lovely ice cream.
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