thefood.ie
the food.ie: The Cliff House Hotel
http://www.thefood.ie/2009/06/cliff-house-hotel.html
Wednesday, 24 June 2009. The Cliff House Hotel. If you want a quiet dinner at the Cliff House Hotel just make sure you dont. Go posting a photo or blog entry using the words "molecular gastronomy" anywhere near Martijn. Name beforehand. The Irish Times got away with it. But I certainly didnt. This telling off didnt. Our night for dinner last week happened to coincide with fabulous weather and Martijns. Birthday. The Cliff House Hotel in Ardmore. After a glass or two of prosecco. With broccoli puree and a...
thegluttonskitchen.com
The Glutton's Kitchen
http://thegluttonskitchen.com/page/2
You may have noticed that The Glutton’s Kitchen has a new fancy header a brilliant paper cut artwork made by the very lovely and super talented Jane Steger-Lewis of http:/ www.ilovemayo.com. In addition to amazing paintings of her roosters, Jane produces a Love Ireland range of gorgeous contemporary prints inspired by Irish blessings and culture which []. Barbecued Pork Fillet with Vietnamese Caramel Sauce. Make Bake Love by Lilly Higgins. Image courtesy of Gill and Macmillan Make Bake Love is a book I h...
thegluttonskitchen.com
Buttermilk Scones – The Glutton's Kitchen
http://thegluttonskitchen.com/2012/05/29/buttermilk-scones
There’s nothing like a fresh home baked scone crumbly, soft and light, served with fresh cream and a good dollop of jam or still oven warm with a generous spread of butter. Some time ago I was very lucky to receive a generous box of jams and relishes from the very nice people at Folláin Traditional Fine Foods. The recipe says this quantity of dough will make about 16 scones but I like to make larger scones so I usually get 8 to 10 out of this dough. 2 teaspoons baking powder. Turn the dough out on to a f...
thegluttonskitchen.com
Barbecue – The Glutton's Kitchen
http://thegluttonskitchen.com/category/barbecue
Click to print (Opens in new window). Click to share on Twitter (Opens in new window). Click to share on Pinterest (Opens in new window). Click to email (Opens in new window). Click to share on Google (Opens in new window). Click to share on Tumblr (Opens in new window). Barbecued Pork Fillet with Vietnamese Caramel Sauce. From Bill’s Everyday Asian. Click to print (Opens in new window). Click to share on Twitter (Opens in new window). Click to share on Pinterest (Opens in new window). Chicken Tikka is a...
thegluttonskitchen.com
The Year of the Irish Cookbook – The Glutton's Kitchen
http://thegluttonskitchen.com/2013/12/20/the-year-of-the-irish-cookbook
The Year of the Irish Cookbook. Homecooked by Donal Skehan. Dream Deli by Lily Higgins. And Food from an Irish Garden by Fiona Dillon. I think they will fit right in with my current collection. One new Irish cookbook that I do own is Like Mam Used To Bake. And Rosanne’s Rafaello Macarons will make the perfect little gifts for loved ones they are absolutely gorgeous and definitely featuring in my Christmas. I hope you all have a wonderful Christmas and here’s hoping for many more Irish cookbooks in 2014.
thegluttonskitchen.com
Double Chocolate Brownies with Hot Chocolate Sauce – The Glutton's Kitchen
http://thegluttonskitchen.com/2013/05/27/double-chocolate-brownies-with-hot-chocolate-sauce
Double Chocolate Brownies with Hot Chocolate Sauce. Luckily for me this is also my son’s absolute favourite dessert in the whole wide world so when it is his turn to pick what we make for dinner I can rest assured that I am in for a treat too. My favourite recipe for brownies is this one from River Cottage Family Cookbook. Makes 12 to 16). 125g dark (70%) chocolate. 200g unsalted butter, cubed. Boil the kettle and preheat oven to 160 C. Line a baking tin with foil (I use an 8 x 8 square tin). Break up th...
thegluttonskitchen.com
Chicken – The Glutton's Kitchen
http://thegluttonskitchen.com/category/chicken
Click to print (Opens in new window). Click to share on Twitter (Opens in new window). Click to share on Pinterest (Opens in new window). Click to email (Opens in new window). Click to share on Google (Opens in new window). Click to share on Tumblr (Opens in new window). An American In Ireland. I Can Has Cook. Irish Food Bloggers Association. Like Mam Used To Bake. Musings of a med student. My Adventures in Veg. The Good Mood Food Blog. On Double Chocolate Brownies with. The Pretty Young Thing Theme.
therobotkitchen.blogspot.com
The Robot Kitchen: September 2009
http://therobotkitchen.blogspot.com/2009_09_01_archive.html
Mechanical morsels, computerised cakes and electronic edibles. Various recipes from my adventures as a newbie baker. Sunday, September 27, 2009. Brioche Croissants filled with lemon curd. These brioche croissants were the first thing I made with my new Kenwood mixer the day it arrived. I had trouble making brioche before as the dough was so wet, it was impossible to knead without adding loads of extra flour which completely changed the texture of the dough. The recipe makes about 16 croissants. If it is ...
therobotkitchen.blogspot.com
The Robot Kitchen: Lime Meringue Pie
http://therobotkitchen.blogspot.com/2010/03/lime-meringue-pie.html
Mechanical morsels, computerised cakes and electronic edibles. Various recipes from my adventures as a newbie baker. Wednesday, March 24, 2010. This was my contribution to Pi Day this year. It's a very tart lime base with just a little meringue around the edge to provide a little sweetness. 115g salted butter, cut into pieces. 180ml freshly-squeezed lime juice (from about 5-6 limes). Zest of two limes. 3 large egg yolks. For the meringue -. 2 large egg whites. A few drops vanilla essence. Now make the me...
therobotkitchen.blogspot.com
The Robot Kitchen: July 2009
http://therobotkitchen.blogspot.com/2009_07_01_archive.html
Mechanical morsels, computerised cakes and electronic edibles. Various recipes from my adventures as a newbie baker. Thursday, July 23, 2009. This carrot cake (originally from Baking Bites. Is amazing. It's easy to make, moist, nicely spiced and just everything you could ever hope for in a carrot cake. The recipe is quite flexible if you are missing a couple of ingredients - I've made it with different fruit juice depending on what I've got in the fridge and it's always been tasty. 1/2 tsp vanilla extract.
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