tag:blogger.com,1999:blog-55525513790673372322024-03-05T08:50:12.961+00:00Darina AllenDarinahttp://www.blogger.com/profile/06157262835772192193noreply@blogger.comBlogger231125tag:blogger.com,1999:blog-5552551379067337232.post-10702711005412466672022-07-25T17:30:00.001+01:002022-07-25T17:30:00.197+01:00A Trip to Copenhagen<p><span style="font-family: inherit; font-size: large;"> <span style="color: #222222; line-height: 32px;">Just returned from a few action-packed days in Copenhagen, still a super exciting food town. </span></span></p><p><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J7mhrgfZWpy2JYuqU6vdn944OS9etZEqkyVcnKoolDA_nAInu4oFCtAFKbV0bQP6BVYziwwIfppLnF_OhkETEBUVafBiBPvfl2rGp9ad57p1Wp4Kfo0qN2zE1IBqlUl-8oowEDmTulbXyBZFdy7AahMBAe8nlrm8pih4SexjTEA3rWwSHxXvDntb/s1302/Screenshot_20220716-180437-140.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1302" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2J7mhrgfZWpy2JYuqU6vdn944OS9etZEqkyVcnKoolDA_nAInu4oFCtAFKbV0bQP6BVYziwwIfppLnF_OhkETEBUVafBiBPvfl2rGp9ad57p1Wp4Kfo0qN2zE1IBqlUl-8oowEDmTulbXyBZFdy7AahMBAe8nlrm8pih4SexjTEA3rWwSHxXvDntb/w530-h640/Screenshot_20220716-180437-140.png" width="530" /></a></span></div><p></p><p><span style="font-family: inherit; font-size: large;"><span style="color: #222222; line-height: 32px;"> I’d been invited to join a friend’s table at NOMA, Ren</span><span style="color: #222222; line-height: 32px;">é</span><span style="color: #222222; line-height: 32px;"> Redzepi’s internationally acknowledged restaurant in the midst of a garden overlooking the famous Copenhagen incinerator and ski slope. It’s been awarded the best restaurant in the world for 3 years in a row in the World’s 50 Best Restaurant Awards.</span></span></p><p><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmChhnO38O6toR_TU7T9ho4aI4417yvP2UFkKn0qXsgRmJ2WrHyBhLXlBDWmWhaRDvIhVnde3mTS_C6tCXMMXpt6Zn__hO_IY6BBiDOjTUo5we19OKi40RE2fqJBmGAeun_nvyS9bD_cGw8Tvrv6FC5AU_qXKl_JK-YC_ysnfPnuqPWOG_sJjhdTkD/s1351/Screenshot_20220716-180303-082.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmChhnO38O6toR_TU7T9ho4aI4417yvP2UFkKn0qXsgRmJ2WrHyBhLXlBDWmWhaRDvIhVnde3mTS_C6tCXMMXpt6Zn__hO_IY6BBiDOjTUo5we19OKi40RE2fqJBmGAeun_nvyS9bD_cGw8Tvrv6FC5AU_qXKl_JK-YC_ysnfPnuqPWOG_sJjhdTkD/w512-h640/Screenshot_20220716-180303-082.png" width="512" /></a></span></div><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;">Having achieved all possible accolades, Ren</span><span style="line-height: 32px;">é</span><span style="line-height: 32px;"> has decided to follow in the footsteps of Ferran Adrià of El Bulli in Spain so this will be the last season of NOMA. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><br /></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;">He’s working on a new project yet to be revealed. The whole NOMA experience is unforgettable from the moment you are welcomed on arrival. One walks up the beautiful borders of swaying grasses and perennials interspersed with fresh herbs to the restaurant. The planting plan was designed by</span><span style="background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: black; line-height: 30px;"> </span><a data-saferedirecturl="https://www.google.com/url?q=https://www.wallpaper.com/design/piet-oudolf-garden-design-interview&source=gmail&ust=1658076600916000&usg=AOvVaw3LHI2dzBK3eHXBCNWWFg5N" href="https://www.wallpaper.com/design/piet-oudolf-garden-design-interview" style="color: #1155cc;" target="_blank"><span style="color: windowtext; line-height: 32px;">Piet Oudolf</span></a><span style="line-height: 32px;"> who created the garden on the Highline in Manhattan. The food is creative, complex and delicious. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMmBUiNwBWE7zXnQD2reFEzS3CP_XRGvFDE9fzKcXYOc0seI-tBOS1Tg2IpFwJWjuEORQPP2eaTwA64ugkUD2XuFnjnu_r4akIBcYNE4DwQ5FA5A76w5If3oqMnY55wmkyt1vMs1Cy3gAGycKs4rrf6zIKe0nsRBZDl10XgQlbuY4Shf-0xd85Nvb/s1341/Screenshot_20220716-180319-912.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1341" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixMmBUiNwBWE7zXnQD2reFEzS3CP_XRGvFDE9fzKcXYOc0seI-tBOS1Tg2IpFwJWjuEORQPP2eaTwA64ugkUD2XuFnjnu_r4akIBcYNE4DwQ5FA5A76w5If3oqMnY55wmkyt1vMs1Cy3gAGycKs4rrf6zIKe0nsRBZDl10XgQlbuY4Shf-0xd85Nvb/w516-h640/Screenshot_20220716-180319-912.png" width="516" /></a></span></div><span style="font-family: inherit; font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTiboQmwQw2KUGybGf6_Uk1n3X8ccggAIMOq0Aw_nR4zJiP3QufLi579Ol19iAV2z7_ClbEJ4XvAB7fsfpOQAkL-x8yG5jq3UTsUAzVCDP34qcztVHqSM3OBawXu36lbzdyuFgVD_uepv6jBKAksweBLylg1Jyl9j3d5GG7lnIefmQWRKjNf4f4B5/s1279/Screenshot_20220716-180503-008.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHTiboQmwQw2KUGybGf6_Uk1n3X8ccggAIMOq0Aw_nR4zJiP3QufLi579Ol19iAV2z7_ClbEJ4XvAB7fsfpOQAkL-x8yG5jq3UTsUAzVCDP34qcztVHqSM3OBawXu36lbzdyuFgVD_uepv6jBKAksweBLylg1Jyl9j3d5GG7lnIefmQWRKjNf4f4B5/w540-h640/Screenshot_20220716-180503-008.png" width="540" /></a></div><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;">Ren</span><span style="line-height: 32px;">é and his team greeted us warmly with a glass of sparking fizz,</span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;">Fifteen memorable vegetarian courses followed – I would have no idea how to create any of the complex multi-ingredient dishes with up to 5 or 6 people working on each course. Many are willing interns anxious to learn in this famous kitchen. The name NOMA on your CV, certainly opens doors but nowadays questions are frequently being asked about the future of this practice. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PZspo4BkoxD9CPquj0Zwe-z4nKhFN9W705y_NzGmbIccA9Yqg23-0tZck9Eaf8_0FJKi_X4BKH_OCUlmYVHTYHV43MLWYme64xMkNClfwxF_kqs7psFKGImmz_JqLh1VDRnIvzTQf34Rni-sMv_QuYrLQaqcCpdf0ltWYTN_vPstDzfOlhj-yGPS/s1190/Screenshot_20220716-180339-546.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1190" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PZspo4BkoxD9CPquj0Zwe-z4nKhFN9W705y_NzGmbIccA9Yqg23-0tZck9Eaf8_0FJKi_X4BKH_OCUlmYVHTYHV43MLWYme64xMkNClfwxF_kqs7psFKGImmz_JqLh1VDRnIvzTQf34Rni-sMv_QuYrLQaqcCpdf0ltWYTN_vPstDzfOlhj-yGPS/w580-h640/Screenshot_20220716-180339-546.png" width="580" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERhNLeixnVJ72YbPxzTrsVBXZTfNqMJphBt1i6suuC2PhkY6HQPD9U7tmpTJBF9mA_U_y5AppIR8cGBDmiKTXNmV_6mhcsZLro4Vd8CgTBGlGP_ZsWJlNtKl9u1ltwPTh58mgbvwppmm-c5WgOqgLfKiIQADMsqrRUiuL4e-1b0Ghi0q98joTrWXH/s1279/Screenshot_20220716-180356-782.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERhNLeixnVJ72YbPxzTrsVBXZTfNqMJphBt1i6suuC2PhkY6HQPD9U7tmpTJBF9mA_U_y5AppIR8cGBDmiKTXNmV_6mhcsZLro4Vd8CgTBGlGP_ZsWJlNtKl9u1ltwPTh58mgbvwppmm-c5WgOqgLfKiIQADMsqrRUiuL4e-1b0Ghi0q98joTrWXH/w540-h640/Screenshot_20220716-180356-782.png" width="540" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL0zqUY0qltdg57irSLmnT5SlA977KKPx9M-O1W3a4k0o85dP-ogZ5wEZEgw0fyuXn71Gz1VhAwZrUNb_15NP4Z7tyOq9HkS7IRPz18WgO6Huso7PcDFmZxhxXPYUcDftdSNm7gLb1hNXAHzXkGd0EAR4LzmUF_ZyXr4oU4xpA0twX21dSBc7T6BU/s1206/Screenshot_20220716-180416-885.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1206" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKL0zqUY0qltdg57irSLmnT5SlA977KKPx9M-O1W3a4k0o85dP-ogZ5wEZEgw0fyuXn71Gz1VhAwZrUNb_15NP4Z7tyOq9HkS7IRPz18WgO6Huso7PcDFmZxhxXPYUcDftdSNm7gLb1hNXAHzXkGd0EAR4LzmUF_ZyXr4oU4xpA0twX21dSBc7T6BU/w574-h640/Screenshot_20220716-180416-885.png" width="574" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;">Some of the produce and fresh herbs come from the gardens and the glasshouse beside the kitchens and the fermentation and pickles are a revelation. But Copenhagen is not just about NOMA, the restaurant that is credited with starting the Nordic food revolution and transforming Copenhagen into the culinary capital of the world. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;">During the pandemic, NOMA opened Popl, a NOMA burger joint selling fat, juicy burgers made from organic grass-fed beef. It too is a huge success but I particularly love the little cafés cum bakeries, wine bars and cocktail bars all of which serve a selection of delicious small plates. In the few days we were there we tried as many as possible.</span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJ8giiBjLvvmyJlw6oWT3ki3PvmRerMc62wdt8TcYGeONjKiYjQqQmpD3GkSOFFXqrvsclazCDRG4x13LjW-jc7yfJeL470Pj6W4R4hzZJ5DKfl-I4mulPNf0QdNHOA0D6RC99uxDIle3ybBPIVQUjoJ1f2Rx0lP7MSvKzuHZaE_tubClQYWF-ZN4/s1226/Screenshot_20220716-172614-036.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1226" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJ8giiBjLvvmyJlw6oWT3ki3PvmRerMc62wdt8TcYGeONjKiYjQqQmpD3GkSOFFXqrvsclazCDRG4x13LjW-jc7yfJeL470Pj6W4R4hzZJ5DKfl-I4mulPNf0QdNHOA0D6RC99uxDIle3ybBPIVQUjoJ1f2Rx0lP7MSvKzuHZaE_tubClQYWF-ZN4/w564-h640/Screenshot_20220716-172614-036.png" width="564" /></a></div><br /><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;">Lille Bakery in Refshaleøen is in an old industrial area in a non-auspicious part of town. It was started in 2018 on a shoestring by Jesper, Mia and Sara who met at 108, the Michelin-starred restaurant of René Redzepi. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIuXWJv4Drk3j2AXa9HsWHKfwxIem1NeTi7ez64Lm31cgAlRkmwUzBOILfgxFJXfxZBmDcEhinnBeKAkxNkxPsdHHInvN4Y7wV2n37O-yx2zkdY9CETx-AYtQUtuVRSGcdDu85R0hIwtnRbhCAvt1RNKTOva_EZsU7biyEnkXUsPsymdRRMgDK9b1/s1220/Screenshot_20220716-172637-780.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1220" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEIuXWJv4Drk3j2AXa9HsWHKfwxIem1NeTi7ez64Lm31cgAlRkmwUzBOILfgxFJXfxZBmDcEhinnBeKAkxNkxPsdHHInvN4Y7wV2n37O-yx2zkdY9CETx-AYtQUtuVRSGcdDu85R0hIwtnRbhCAvt1RNKTOva_EZsU7biyEnkXUsPsymdRRMgDK9b1/w566-h640/Screenshot_20220716-172637-780.png" width="566" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;">Tables are a mixture of junk shop finds and timber cable reels but the sourdough bread, flaky croissants, cardamom buns, sausage rolls and baked goods are exceptionally delicious. I was thrilled to find that one of our past students, James Lang who learned to bake his first loaf of sourdough in our Bread Shed here at the Ballymaloe Cookery School was one of the bakers in this tiny but exceptional bakery. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0oO3GgOk-IFs5CgXL8AuSPy2zvW0KhyvkBflxemzESv448975zwJbYz_MIec3oEnzEjU67CUYxbA_kSeaoKo0jz9plwWMrjgTYchBpcu-J0LdpNkPKsyJJC3hsm_-4-FkdLtODEq2zzOv-_NVn0Ppje4Pg1G6SX3Zp0QsMNRQeijtaLkhYQ0-MFx/s1334/Screenshot_20220716-172702-903.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0oO3GgOk-IFs5CgXL8AuSPy2zvW0KhyvkBflxemzESv448975zwJbYz_MIec3oEnzEjU67CUYxbA_kSeaoKo0jz9plwWMrjgTYchBpcu-J0LdpNkPKsyJJC3hsm_-4-FkdLtODEq2zzOv-_NVn0Ppje4Pg1G6SX3Zp0QsMNRQeijtaLkhYQ0-MFx/w518-h640/Screenshot_20220716-172702-903.png" width="518" /></a></div><span style="font-family: inherit; font-size: large;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;">I also loved their typical Danish breakfast, a ham and cheese sourdough sandwich slathered generously with butter and I’m still dreaming about the soft, puffy Berliner, a doughnut with no central hole in the centre filled with a rhubarb cream and topped with a little smidgeon of meringue.</span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNw0RoqdbxcHZH15FN2UPDYsAgo7bMtfgDLAO7bN0C7_OuEiTyjH2PiZLorYv4fCno8m3rk81zlgmtvQgFzgXWz_UQ_AUyh99iqEyoBqlc2QEKmbBllorFmeWdrQarKdHHdj0mY5o0GQgtYCcI3HDGAut0NFtxFXHy2Wv6_TIUjkg9VXNb7sSOL1vX/s1080/Screenshot_20220716-172723-403.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="982" data-original-width="1080" height="582" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNw0RoqdbxcHZH15FN2UPDYsAgo7bMtfgDLAO7bN0C7_OuEiTyjH2PiZLorYv4fCno8m3rk81zlgmtvQgFzgXWz_UQ_AUyh99iqEyoBqlc2QEKmbBllorFmeWdrQarKdHHdj0mY5o0GQgtYCcI3HDGAut0NFtxFXHy2Wv6_TIUjkg9VXNb7sSOL1vX/w640-h582/Screenshot_20220716-172723-403.png" width="640" /></a></div><br /><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><a name="m_2102613980977598362__Hlk107837914"><span style="line-height: 32px;">Alice Café is another hidden gem in Markmandsgade 1</span></a><span style="line-height: 32px;">. It too has a short menu of very good things and some say the best hand-crafted ice-cream in Copenhagen. The notice board on the wall told us the time when the sourdough buns, flaky croissants, tebirkes (poppy seed pastries), cardamom twist and teboller (buttermilk buns) would be coming out of the oven. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40KYxojY5Rhf5geJtVR0fVIl1O60sN0yoNP1PbILImEmq9vL7gQ2ezoRtAxW2n6LTx1KAYVpFkzwaT4pa9wQamhQ-abu6QE9WKhEBfrpM5pKQs7nkISapXG61344rjmfCh3E5gO3_6tHmAvXEUWrb2EZ8fQ6chIsBoDp8O7GMtzbagQrSBDHdKXys/s1350/darina_allen-16579886080562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40KYxojY5Rhf5geJtVR0fVIl1O60sN0yoNP1PbILImEmq9vL7gQ2ezoRtAxW2n6LTx1KAYVpFkzwaT4pa9wQamhQ-abu6QE9WKhEBfrpM5pKQs7nkISapXG61344rjmfCh3E5gO3_6tHmAvXEUWrb2EZ8fQ6chIsBoDp8O7GMtzbagQrSBDHdKXys/w512-h640/darina_allen-16579886080562.jpg" width="512" /></a></span></div><span style="font-family: inherit; font-size: large;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;">Apart from really sensational bread, each has their own specialities and devotees. We also visited the Hart Bageri owned by Richard Hart, originally Chad Robertson partner at Tartine (in California) and later head baker at NOMA. His bread is legendary and he too had his specialities – a burnt basque cheesecake plus cardamom croissants and spandauer – a black sesame cookie to die for! </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyH6myJcP-X5xPBUH_aNaXy94-EqBVA__FgsCEILU2T0My7dRH5jRY2ycxFDRu-HuNfQozHtMvey0CfrsnV4tbYGEdMQIeO_3vYqswxnB4j1NjfqauNmcNvjARJqCE3crCi1b0Sn80N84Ez7rqV75xk8htUqCr1IkddddEnzskWR6EHe7WKDgBUIKP/s1350/darina_allen-16579886080560.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyH6myJcP-X5xPBUH_aNaXy94-EqBVA__FgsCEILU2T0My7dRH5jRY2ycxFDRu-HuNfQozHtMvey0CfrsnV4tbYGEdMQIeO_3vYqswxnB4j1NjfqauNmcNvjARJqCE3crCi1b0Sn80N84Ez7rqV75xk8htUqCr1IkddddEnzskWR6EHe7WKDgBUIKP/w512-h640/darina_allen-16579886080560.jpg" width="512" /></a></span></div><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;"><br /></span></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;">And then there was Atelier September, one of my favourite breakfastplaces in Copenhagen. </span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc-MLz6Lrt4qd7gEUxj6FxpexKjiD6mMQYp7AiRdmP5V7oYstAyTGt3z8kHAy886zwIjmvxPM4lqXa26S5hfYequZl51yxfWMON7T7ZfgzeBukYgFgkGf7iWPD0-2w1a8Ft4cR6k0H8whPu7XoB_TAUMNWzuT9VtotwfmI4njsiPkOfNVROd1aEDd/s1350/darina_allen-16579886080561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc-MLz6Lrt4qd7gEUxj6FxpexKjiD6mMQYp7AiRdmP5V7oYstAyTGt3z8kHAy886zwIjmvxPM4lqXa26S5hfYequZl51yxfWMON7T7ZfgzeBukYgFgkGf7iWPD0-2w1a8Ft4cR6k0H8whPu7XoB_TAUMNWzuT9VtotwfmI4njsiPkOfNVROd1aEDd/w512-h640/darina_allen-16579886080561.jpg" width="512" /></a></span></div><span style="font-family: inherit; font-size: large;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;">Grapefruit with mint, Kyoto style. Yogurt with granola and zucchini jam, Comte cheese with rye bread and butter.</span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLGzUZgnW8yAvXQx5V_Hx-OQ4v-Kg_BRv5-f8Pb0xcGnrUeXz5zIiABZbHDORGH2galaJmoGOC_Mz5NVj95VNfe2N3TIrD-4qisK91_XgG7-2vM9Um87xMrKZ7pii4tfYJD6kptzGZer0q7Kci6j5Oq4rKUQXiZ7csx_kIYKTOOKkscYdGM29Ib_c/s1350/darina_allen-16579886080566.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLGzUZgnW8yAvXQx5V_Hx-OQ4v-Kg_BRv5-f8Pb0xcGnrUeXz5zIiABZbHDORGH2galaJmoGOC_Mz5NVj95VNfe2N3TIrD-4qisK91_XgG7-2vM9Um87xMrKZ7pii4tfYJD6kptzGZer0q7Kci6j5Oq4rKUQXiZ7csx_kIYKTOOKkscYdGM29Ib_c/w512-h640/darina_allen-16579886080566.jpg" width="512" /></a></span></div><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;"><br /></span></span><p></p><span style="font-family: inherit; font-size: large;">And yet another gem, Hahnemann’s Køøken in Østerbro. When I arrived Trine Hahnemann was teaching a French group from Brittany how to make a selection of Danish smorgasbord</span><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"><span style="line-height: 32px;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9ESbMvbd5gBisIJzFV2n6jvcVeMbigy_QYawegNZL3j-A_lmUffC9chiRtzaxER-56b9kfGnT3CJ1taLeCBORpJHGH-2fL_grSFl48I4JZ49m8Pc9kLKc60J_MdJLxifwJ9C6mLMowjcci_JzUKix3Qk_RWI1t0fUSR3fJX0mnQNKKW9EE33eAnQ/s1080/darina_allen-16579886800260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM9ESbMvbd5gBisIJzFV2n6jvcVeMbigy_QYawegNZL3j-A_lmUffC9chiRtzaxER-56b9kfGnT3CJ1taLeCBORpJHGH-2fL_grSFl48I4JZ49m8Pc9kLKc60J_MdJLxifwJ9C6mLMowjcci_JzUKix3Qk_RWI1t0fUSR3fJX0mnQNKKW9EE33eAnQ/w640-h640/darina_allen-16579886800260.jpg" width="640" /></a></span></div><span style="font-family: inherit; font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnAFQG7ixXa1c05MecVnEcdwSaPohut4LxgLLhlwDKMaR1yDQ_xQCuKlc7Kxm_rRtmi8GprPmIW6Ry26HB5kPT1Gc13l3hpuK8VqbMUe2-wVXie_Q3iDByyRwjTa-qqh21bh6vByCRS-jHJ_1Bl3tnoHAlTND1W7Bo91j8NpYZrOqzytsMOZMV5ub/s1080/darina_allen-16579886800261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPnAFQG7ixXa1c05MecVnEcdwSaPohut4LxgLLhlwDKMaR1yDQ_xQCuKlc7Kxm_rRtmi8GprPmIW6Ry26HB5kPT1Gc13l3hpuK8VqbMUe2-wVXie_Q3iDByyRwjTa-qqh21bh6vByCRS-jHJ_1Bl3tnoHAlTND1W7Bo91j8NpYZrOqzytsMOZMV5ub/w640-h640/darina_allen-16579886800261.jpg" width="640" /></a></div><span style="line-height: 32px;"><br /></span></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;">She showed me around her café, bakery and truly sensational selection of baked goods – cakes, pastries and breads, all made from 100% organic ingredients.</span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"><span style="font-family: inherit; font-size: large;"><br /></span></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="line-height: 32px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHF_p3gLiqd9_DIFmv1YDrV3Al8hEWa0L8iynEVQmY999NMJ8dx7FhfBKYwb-O31b50AqnMPIaeJrVEHO3Lxmh620gLAMFvKyMotJBh3MLcQu0NlmUB8tceoRbKVpr5M9I3Zey-xR15eP6NiS5kaWbjFeZsnNyhJ7vFsj9MtgurwM5kHciXK7yQiA/s1080/darina_allen-16579886800264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkHF_p3gLiqd9_DIFmv1YDrV3Al8hEWa0L8iynEVQmY999NMJ8dx7FhfBKYwb-O31b50AqnMPIaeJrVEHO3Lxmh620gLAMFvKyMotJBh3MLcQu0NlmUB8tceoRbKVpr5M9I3Zey-xR15eP6NiS5kaWbjFeZsnNyhJ7vFsj9MtgurwM5kHciXK7yQiA/w640-h640/darina_allen-16579886800264.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg6hGAxq3xsMarrjTazZy9AZEOXDN2GvcH301ChSHL-5UUh7_7tghav9hAv3kzbRfaje-FlI-UVnDErBKMFOcDRDkaDl2m7YkspTWKsEa35ybI82-ajFUX0b8oJxqUY7fhX3zVYwOqxb1blwlL-EwZBd40Zt2uYYImn4WY87bOOX4JMCTxzCJ2iLg/s1080/darina_allen-16579886800265.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitg6hGAxq3xsMarrjTazZy9AZEOXDN2GvcH301ChSHL-5UUh7_7tghav9hAv3kzbRfaje-FlI-UVnDErBKMFOcDRDkaDl2m7YkspTWKsEa35ybI82-ajFUX0b8oJxqUY7fhX3zVYwOqxb1blwlL-EwZBd40Zt2uYYImn4WY87bOOX4JMCTxzCJ2iLg/w640-h640/darina_allen-16579886800265.jpg" width="640" /></a></div><span style="font-family: inherit; font-size: large;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-size: large;">It was also wonderful to get a chance to visit my dear friend Camilla Plum at her beautiful home.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><span style="font-size: large;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1Fy6Ux1A6hTVWRmRVbCJpBclrmTBkk0dwL1wM75nk4qVcO6KuyzqcH6mYVtoGM-OEudLUSzOGasgxVszO2kH4yo6ZoSbdcals-_myCIuxB8ptJ0EKTpgVAiO3UwmARq4lnp7WVrXJbZJdoIHSB3cOCQztv97_BSODizvHk7a_t-qbgUxVc_UnPOR/s1315/Screenshot_20220716-173018-034.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1315" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM1Fy6Ux1A6hTVWRmRVbCJpBclrmTBkk0dwL1wM75nk4qVcO6KuyzqcH6mYVtoGM-OEudLUSzOGasgxVszO2kH4yo6ZoSbdcals-_myCIuxB8ptJ0EKTpgVAiO3UwmARq4lnp7WVrXJbZJdoIHSB3cOCQztv97_BSODizvHk7a_t-qbgUxVc_UnPOR/w526-h640/Screenshot_20220716-173018-034.png" width="526" /></a></div><br /><span style="font-size: large;"><br /></span><p></p><p class="MsoNormal" style="background-color: white; color: #222222; line-height: 19.5px; margin: 0px 0px 0cm;"><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div><span style="font-size: 16pt; line-height: 32px;"><br /></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-8565278055848721462022-07-16T17:47:00.004+01:002022-07-16T17:47:48.451+01:00Farewell Dinner - Summer Cookery Course 2022<p><span style="font-family: inherit; font-size: large;">It's hard to believe that it's that time again - when we say goodbye to our 12 Week Students here at the Ballymaloe Cookery School, graduating from the summer course.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9LpNiBvaacvnM80sLAkfamAQ2vNQKoaQ9zeD5W1bG3p1s7-y_rbkJtJGTgofAZg08hqfWWsJQlqIfa48GNslAVVL2ZDatDV3bZSlL32bCUfU-oEAMmETwWvWFVmiPpVT3xfe3gaYMGeb5ZaXgbp76fKi5aV3gnvSN-MuJ10s4cgKbMr-Sfyiq0CT/s1343/Screenshot_20220716-172826-102.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1343" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9LpNiBvaacvnM80sLAkfamAQ2vNQKoaQ9zeD5W1bG3p1s7-y_rbkJtJGTgofAZg08hqfWWsJQlqIfa48GNslAVVL2ZDatDV3bZSlL32bCUfU-oEAMmETwWvWFVmiPpVT3xfe3gaYMGeb5ZaXgbp76fKi5aV3gnvSN-MuJ10s4cgKbMr-Sfyiq0CT/w514-h640/Screenshot_20220716-172826-102.png" width="514" /></span></a></div><p><span style="font-family: inherit; font-size: large;">We had a beautiful last dinner together on a gorgeous sunny evening.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksE0u8vQTxW9raUyya92XG73Rd1DGfuaPQWXNmqwGc5Izq9UXV2YP91W2UJ0AoPZUMMdKkOkoSguPIkHPDElEqJ4f_YMNDV1Nt5Yf6Q3I0-aiQcbKuFd627rkSgZEmRdn9bZDV12c_WA76uF6rF6drkcO7hG3yXCXiGWsUR4rwKtv5SmiHCb3WjxT/s1347/Screenshot_20220716-172902-837.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1347" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksE0u8vQTxW9raUyya92XG73Rd1DGfuaPQWXNmqwGc5Izq9UXV2YP91W2UJ0AoPZUMMdKkOkoSguPIkHPDElEqJ4f_YMNDV1Nt5Yf6Q3I0-aiQcbKuFd627rkSgZEmRdn9bZDV12c_WA76uF6rF6drkcO7hG3yXCXiGWsUR4rwKtv5SmiHCb3WjxT/w514-h640/Screenshot_20220716-172902-837.png" width="514" /></span></a></div><p><span style="font-family: inherit; font-size: large;">A starter of green onion soup with green onion oil.</span></p><p><span style="font-size: large;"><span style="font-family: inherit;">Followed by Slow Roast Shoulder of local Lamb with a beautiful garlicky </span>aioli<span style="font-family: inherit;"> and zingy salsa verde. Served with freshly dug potatoes with a peppery </span>nasturtium<span style="font-family: inherit;"> butter, roast beetroots and carrots with red onions and a salad of organic leaves all from our farm here.</span></span></p><p><span style="font-size: large;"><span style="font-family: inherit;">Dessert was an elderflower and strawberry jelly with a refreshing cucumber and elderflower granita. </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4V7nurS_iWglYwHPCb6G-vHWiDwrAWXwxBtmk2F-oiMUsRJK1NyaqEe5I3dpq9ejpfVxGks1A8NFw8IN0HsXxA-g-0SVCy1UVZLchnuMfIwvhdE9q383jcCwVp7THTzK_-LdDjVaeaLX-e7lCYnewevdrKd_rSn9juulH3NLlyPgUWN1mYscnXri/s1339/Screenshot_20220716-172843-521.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1339" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr4V7nurS_iWglYwHPCb6G-vHWiDwrAWXwxBtmk2F-oiMUsRJK1NyaqEe5I3dpq9ejpfVxGks1A8NFw8IN0HsXxA-g-0SVCy1UVZLchnuMfIwvhdE9q383jcCwVp7THTzK_-LdDjVaeaLX-e7lCYnewevdrKd_rSn9juulH3NLlyPgUWN1mYscnXri/w516-h640/Screenshot_20220716-172843-521.png" width="516" /></span></a></div><p><span style="font-family: inherit; font-size: large;">Menu by my talented daughter, Lydia Hugh Jones.</span></p><p><span style="font-size: large;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVLOVYSI-US5qeVvkWYp3iDHwImrmOHoNa2aWybcfNhYnuwgIq9zL7iZv7n_b8H87OfqSusKm_UD5zB08FuIHPq_TA_fjIYbJdohy-8lATcHdzLwTt7CQgHDB_Mrx47tEizcwQRCzRzDs1fXs5Rp1H9zmZMttjSoTcOb3MwNkr8ow10ZgKq3dL7eW/s1339/Screenshot_20220716-172939-627.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1339" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVLOVYSI-US5qeVvkWYp3iDHwImrmOHoNa2aWybcfNhYnuwgIq9zL7iZv7n_b8H87OfqSusKm_UD5zB08FuIHPq_TA_fjIYbJdohy-8lATcHdzLwTt7CQgHDB_Mrx47tEizcwQRCzRzDs1fXs5Rp1H9zmZMttjSoTcOb3MwNkr8ow10ZgKq3dL7eW/w516-h640/Screenshot_20220716-172939-627.png" width="516" /></span></a></div><p></p><p><span style="font-family: inherit; font-size: large;">We wish our students all the best and look forward to hearing what they get up to.</span></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-40980850207027408652022-07-15T12:54:00.001+01:002022-07-15T12:54:00.201+01:00Rekindling the Fire, Food and the Journey of Life<span style="font-family: inherit; font-size: large;"><br /> Food On The Edge held in October last year was a beacon of light and hope in a deeply challenging year. Chef JP McMahon from Anair and Tartare in Galway gathered an impressive line-up of speakers from around the world to encourage and inspire us. The theme was Social Gastronomy with the stated aim of gathering ‘a network of like-minded chefs together to build long term partnerships around the world using the power of food as a vehicle for change and development at a grass roots level’.<br /><br />Inspirational speakers shared their pandemic experiences, insights and hopes for the future. Many iconic names such as Alice Waters, Anissa Helou, David and Stephen Flynn of The Happy Pear, Eoin Clusky of Bread 41, Joshua Evans, May Chow…and also a couple of speakers whose names I had not been familiar with previously. I particularly remember Martin Ruffley and Anna King who shared the stage and gave a riveting talk. Anna has a doctorate in Philosophy (ethnography from NUI in Galway and a lifelong interest in mindful meditation. She became hooked on the healing benefits of eating seasonal, natural foods, she has lived and studied on a number of organic farms, both in the UK and France, who follow the philosophy of Mahatma Gandi and Rudolf Steiner.</span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKJVHNilzDGvgsZ6HIBiGee94cczPzoYzgwhOrp4nERHtBoU27_fHawYncdc4OPiuTDgqw0i0E02BvJbWaXYFRfIxjp0KrnUPlP6qfPInALSCPcZHUCAXFHQ_jVAtFDrpgrw4MAKtq7p3AGo158J0nxwIoQVK6mkBsD6sjFVI8ylsfWipzFHhU0Dk/s1920/Martin_ruffley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1920" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKJVHNilzDGvgsZ6HIBiGee94cczPzoYzgwhOrp4nERHtBoU27_fHawYncdc4OPiuTDgqw0i0E02BvJbWaXYFRfIxjp0KrnUPlP6qfPInALSCPcZHUCAXFHQ_jVAtFDrpgrw4MAKtq7p3AGo158J0nxwIoQVK6mkBsD6sjFVI8ylsfWipzFHhU0Dk/w400-h266/Martin_ruffley.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Martin Ruffley, a recovering alcoholic, spoke with enormous courage about his lifelong struggle with addiction and his long and convoluted journey from ‘dark to light’. He told how cooking and sharing food became a vitally important part of a cathartic process of exorcising his demons and finding peace. Martin, now a chef lecturer at NUI Galway, has travelled and ‘staged’ in top restaurants around the world, fuelling his passion and honing his craft in pursuit of culinary excellence. In 2020 he received the prestigious President’s Award for Teaching Excellence. He spoke humbly and honestly, the audience were riveted, there was scarcely a dry eye in the tent and at the end there was a unanimous standing ovation.</span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuisPx93LP14AuByI9ZsgJBN6rPnBtsZPD1IsotVPslO_eeEHBRkk8J_ug9w90fr03SeInzqHb748tqOTW1cJSsmqDU-nWJelDTJXyk3pCXqmqEoMi5yI4GlaIwC1WrpeNFjKy81W_2MT4YKdcYU4n4Lb80nD19Y3aOkPmXwsH7ezloPgRML3albC/s400/9781398447370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="296" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuisPx93LP14AuByI9ZsgJBN6rPnBtsZPD1IsotVPslO_eeEHBRkk8J_ug9w90fr03SeInzqHb748tqOTW1cJSsmqDU-nWJelDTJXyk3pCXqmqEoMi5yI4GlaIwC1WrpeNFjKy81W_2MT4YKdcYU4n4Lb80nD19Y3aOkPmXwsH7ezloPgRML3albC/s320/9781398447370.jpg" width="237" /></a></div><span style="font-family: inherit; font-size: large;"><br />Fast forward to March 2022, he and Anna King have collaborated to produce a cookbook entitled ‘<a href="https://www.amazon.co.uk/Rekindling-Fire-Food-Journey-Life/dp/1398447366/" target="_blank">Rekindling the Fire, Food and the Journey of Life</a>’ – it is dedicated to all those still struggling with addiction…. ‘May the light of loving kindness illuminate your path, and the darkness of the night inspire your wildest dreams’.<br /><br />Anna and Martin hope that this collaboration will inspire anyone who reads their book to cook. ‘The recipes offer home-cooks, amateurs and seasoned chefs alike an opportunity to experiment with both new and old techniques, through easy-to-follow, concise instructions that will really ‘up anyone’s game’ in the kitchen. ‘You will learn how to create some magical dishes, as well as discover invaluable insider tips that will transform a meal from the ordinary to the exceptional’. The title is a combination of Anna’s beautiful prose and Martin’s eclectic recipes gleaned from 40 years of experience and his travels around the world. <br /><br />‘<a href="https://www.amazon.co.uk/Rekindling-Fire-Food-Journey-Life/dp/1398447366/" target="_blank">Rekindling the Fire, Food and the Journey of Life’</a> published by Austin MaCauley Publishers</span></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-29673540531556834842022-06-17T12:28:00.001+01:002022-06-17T12:28:00.199+01:00A Food-lover's Guide to London<span style="font-family: inherit; font-size: large;"><br />Just had a ‘delicious’ long weekend in London. I'd forgotten how much I missed London and how much fun and excitement one can cram into a few days in one of the most exciting and innovative food cities in the world.<br /><br />The Thursday evening flight from Cork Airport. (Am I biased or is it the friendliest little airport in the world?) brought us into London in time to have dinner at Quo Vadis on Dean Street, I love Jeremy Lee's food and there's no deafening music in the dining room. Right next door is Barrafina, another of my favourite restaurants and is a must if you don't mind queuing.<br /><br /><div style="text-align: center;"><a href="#" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqtrflf5gCrTDuu_SPz99FDnui42TRwnR0YG_ADRK9PkviMPUZ1se8UbFkj2ZPOgft0HYjYBGWewf8yvlS0x7y6OoU1v_UdXg1cuvg1t81PEZW_5SoTRQb8GEeJXNxcXpCIrLgKdYePeD9yUXYZ2v7aiv9xRalHPuhB-djVOrVvmI-QI_6lIHUEt8/s600/darina_allen-16518368435290.jpg" /></a></div><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit;">I love to wander through a Farmers' Market on Saturday mornings. You could and should visit <a href="https://boroughmarket.org.uk/" target="_blank">Borough Market</a> particularly if you haven't been before. But I headed for <a href="http://www.maltby.st/" target="_blank">Maltby Street Market</a> under the railway arches and made my way through the little passages to Spa Terminus to find some of the very best ingredients in London - Neal's Yard Dairy and Mons for best artisan cheese, exceptional salami and cured meats @HamandCheese, fruit and veg @Natoora, honey, jams, beers, fantastic bread and pastries @DustyKnuckle pop-up. Pick up a custard doughnut @StJohn’s Bakery and coffee @Monmouth. Both 40 Maltby St. Wine Bar and Flor are still not doing dine-in but you can pick up a picnic or takeout.</span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: center;"><a href="#" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2PUfpHniM5pv09gsxHxt_BLvakcrahx_BykEKAwSaOCadPToV-OHn9cd_PqkjiBC3MQ2mg1CckOcUgV5TfVZZ4NrF1tfMhuUwfdDfQJwBm-G7YGOuxiqc74AB3uZIHuxvAHT_J1IcefrEeTKqi68bS0YU8fk-Xdhrz8vUT2VLOE6rLE1blwg7TUKc/s400/darina_allen-16518368435299.jpg" /></a></div><br />Then into a cab over to <a href="https://www.brawn.co/" target="_blank">Brawn</a> in Shoreditch, located at the end of Columbia Rd for a superb (and I don't use that word lightly) lunch. Wesley, the maître d' of 7 years is from Cork so we got a warm Cork welcome.<br /><br /><a href="https://www.orenlondon.com/" target="_blank">Oren </a>in Dalston is one of the names on all 'foodies' top recommendations at present, a wide Mediterranean menu and ear-splitting music but many delicious middle-eastern influences. Put <a href="https://www.dishoom.com/" target="_blank">Dishoom</a> on your list too. We went to the Derry Street location in Kensington, an art deco mecca. There are many, many good things on the menu but don't miss the iconic Bacon Naan, reminiscent of the Iranian cafés in Mumbai, street food at its irresistible best. </span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;">We had lunch at <a href="https://www.cafececilia.com/" target="_blank">Café Cecilia</a>, Max Rocha’s hopping new restaurant in Hackney, just across the road from Regent's Canal. It and <a href="https://www.fallowrestaurant.com/" target="_blank">Fallow</a> on 2 St. James's Market where we had dinner are the hottest tickets in town and it certainly didn't disappoint. I particularly loved the calcots with romesco and the deep-fried bread and butter pudding. Haven't even mentioned the shops but this is a food blog! <a href="https://www.fortnumandmason.com/" target="_blank">Fortnum and Mason </a>is just opposite the Royal Academy of Art so worth wandering into - just saying!</span><div><span style="font-family: inherit; font-size: large;"><br /><div style="text-align: center;"><a href="#" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg574cRUiIHBWXGCs5JS45U9of7pYpBSk8Mbr3RR7m_qr0tisZ6kMq_G1htzqua-BFxRx5Wz7NKFdj3Lx1Gd4-MsmPRIMkWoGCcTujtBJm6qVFnXv4SabYzgjhP7uE7cB4DBQa0KnpvcyvnwoqDSrGjdbCVUSWHmpPqLD9jp_xgXj5Vln_t5_KpxxMn/s400/darina_allen-16518368435294.jpg" /></a></div><br />If you are in Kensington High St, check out Sally Clarke’s lovely restaurant and food shop... and on and on it goes...<a href="https://www.cafe-deco.co.uk/" target="_blank">Café Deco</a> is definitely on the list for my next trip, brilliant reports.</span></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-21573117070789353752022-06-03T11:26:00.001+01:002022-06-03T11:26:00.204+01:00Morocco Revisited<span style="font-family: inherit; font-size: large;">Morocco is mesmerising, the closest country where the culture is intriguingly different. So tempting for those craving a change after almost two years of isolation - barely 3 1/2 hours by plane and 1-hour time change…</span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OWeVgHnjIyDhNayzn4OBQgK32YFd7xhwHl_vTXwIVDoYE-U_NCG3duLK_CUhFLmI5y9KJqQLZIg00lihdqX3RBWejMRxn2W4L94ki0FfzQYDQ7tTpAdMTVyWBgbSn17Qje_WkmilignM5q-dPaTx3arPoI37rQLG310iBBc43jsgzvvkSJKKLteW/s1350/darina_allen-16518340452650.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OWeVgHnjIyDhNayzn4OBQgK32YFd7xhwHl_vTXwIVDoYE-U_NCG3duLK_CUhFLmI5y9KJqQLZIg00lihdqX3RBWejMRxn2W4L94ki0FfzQYDQ7tTpAdMTVyWBgbSn17Qje_WkmilignM5q-dPaTx3arPoI37rQLG310iBBc43jsgzvvkSJKKLteW/w512-h640/darina_allen-16518340452650.jpg" width="512" /></a></div><span style="font-family: inherit; font-size: large;"><br />Where to go? Castleblanca, Rabat, Fez, Essaouira, Tangiers…The latter though charming is still pretty nippy at this time of the year, so how about Marrakech with its date palms and cactus, souks and bazaars and the incomparable Jemaa el-Fnaa square in the heart of the medina, a magnet for both Moroccans and visitors flocking to be fed, watered and entertained. Drink freshly squeezed juices (no alcohol) and watch hypnotic musicians like swirling dervishes, swirling jugglers, snake charmers… Have a pic taken with a monkey on your shoulder or with colourful tea sellers who make more money from having photos taken than by selling tea. Donkeys weave in and out through the narrow lanes of the medina with carts full of oranges.<br /> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzyQvE6sx7Q9_ls7AKnPhyT6IIHtSo0JeFOdu8C5BvliCevUL9ZhNJrFbdCFE-wjwHCfxPBsRWy9w0VR6LYRFGc3Y18dAo6uHLxQhziEzqtNYqe12781UWFTuQahYfcFn6BRpsFKYszhhuc6T-kV2Eio1iFfSoE_wChnVf11bOU_hh9dGDlfKsc2y/s4314/Baklava.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="3757" data-original-width="4314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPzyQvE6sx7Q9_ls7AKnPhyT6IIHtSo0JeFOdu8C5BvliCevUL9ZhNJrFbdCFE-wjwHCfxPBsRWy9w0VR6LYRFGc3Y18dAo6uHLxQhziEzqtNYqe12781UWFTuQahYfcFn6BRpsFKYszhhuc6T-kV2Eio1iFfSoE_wChnVf11bOU_hh9dGDlfKsc2y/s600/Baklava.JPG" width="600" /></a></div> There are henna artists, soothsayers, a frenzy of merchants selling their wares from sparklers and balloons to little bowls of snails in broth and a selection of false teeth should you need them... At night, local cooks and chefs set up long tables on the side of the square selling steaming bowls of harira with fresh dates, grilled fish, tagines, every conceivable type of offal. A wonderfully convivial experience and the food overall is above average.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBHd9wyGiSkSFu84rS0wtNxeg0elffEw7CkMsH0uUVDRliZ2rh1lM-7Pl93HEckNc50iqxcFNSUsV8_FUAd1GcKrkbaT9nqBQ-6MZxlMdRGbxzMSBC_Qm7oOa2cdS9LO4_zmw9W2Zx47Gu30-mMBg5SvI93mE4i4nSpol5DirUVFb2S-cYbV5BkWj/s1350/darina_allen-16518341022452.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1350" data-original-width="1080" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBHd9wyGiSkSFu84rS0wtNxeg0elffEw7CkMsH0uUVDRliZ2rh1lM-7Pl93HEckNc50iqxcFNSUsV8_FUAd1GcKrkbaT9nqBQ-6MZxlMdRGbxzMSBC_Qm7oOa2cdS9LO4_zmw9W2Zx47Gu30-mMBg5SvI93mE4i4nSpol5DirUVFb2S-cYbV5BkWj/s600/darina_allen-16518341022452.jpg" /></a></div>But my absolute favourite is mechoi, the meltingly tender milk-fed lamb, cooked slowly for hours in underground clay ovens until the succulent meat is virtually falling off the bones. You’ll find it from noon to about 4pm along Mechoi Alley – a little lane on the east side of the square. Look out for Haj Mustapha, he was the last Hassan’s (Kings) private chef who now owns Chez Lamine and several stalls selling not just mechoi but also goat’s heads, and tangia, a lamb stew in a clay pot, traditionally cooked in the ashes of the fire that heats the water for the hammans. I even tasted karaein – cow’s hooves with chickpeas. Been there, done that – don’t need to do it again… <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1myjh_en7T6D3zaxbBOf8fQfiCHEN1WeKzjoQFhoGNRrGdC_8bi3tsaI4o3WvOKdxZdxCVr_DDf_p6av9tH1eJyan7G1KxFjkueatEcHKasTq1ReGuzcRBq5bY5EydTnJfgHVr1TI48mkaSEJweqGKKNTTjEt5y1O3PA7BGj5jvMRupvCJDHbNdhl/s1346/darina_allen-16518341022457.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1346" data-original-width="1080" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1myjh_en7T6D3zaxbBOf8fQfiCHEN1WeKzjoQFhoGNRrGdC_8bi3tsaI4o3WvOKdxZdxCVr_DDf_p6av9tH1eJyan7G1KxFjkueatEcHKasTq1ReGuzcRBq5bY5EydTnJfgHVr1TI48mkaSEJweqGKKNTTjEt5y1O3PA7BGj5jvMRupvCJDHbNdhl/s600/darina_allen-16518341022457.jpg" /></a></div></span></div><div><span style="font-family: inherit; font-size: large;"><br />The medieval city of Marrakech with its ten kilometres of ochre coloured adobe, ramparts and seven awe-inspiring ornamental gates has many landmarks. The minarat of the Koutoubia Mosque dominates the city. Like most mosques in Morocco, it’s closed to non-muslims but is still a mightily impressive building. <br /><br />Marrakech was the destination for merchants, camel traders and caravans who had crossed the desert and the snow-capped Atlas mountains with their wares. It’s steeped in history…and if you only eat in one restaurant, it has to be Al Fassia, the women’s restaurant in Gueliz and how about Al Baraka, a petrol station on Rue de Fez, about 15 minutes outside Marrakech – inexpensive but delicious food. <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZCgdtajaAlgNbBawfxcZQ8oWH8BciX0neDdE8pmREAzTEL6aQz5kKBrmmpyq7Q_QR82pjb_vGtoSWo19ZM9I8kYq8AuOFzFucLqUlN75SLpHJJeSvA62Ia_oUgcE0g9XgKgQSP7hzHfhzdIkNOrhe9GIJYHORGGXJVR8VyEXxhVGpkNsfhaEkN_4/s1350/darina_allen-16518341022450.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1350" data-original-width="1080" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZCgdtajaAlgNbBawfxcZQ8oWH8BciX0neDdE8pmREAzTEL6aQz5kKBrmmpyq7Q_QR82pjb_vGtoSWo19ZM9I8kYq8AuOFzFucLqUlN75SLpHJJeSvA62Ia_oUgcE0g9XgKgQSP7hzHfhzdIkNOrhe9GIJYHORGGXJVR8VyEXxhVGpkNsfhaEkN_4/s600/darina_allen-16518341022450.jpg" /></a></div>The highlight of my trip was a morning food tour with Plan-It Morocco. And even though I’ve been to Marrakech many times, I discovered many new places with Bilal, my deeply knowledgeable guide. We started at the Kasbah, originally a posh neighbourhood close to the royal palace, now a commercial area with lots of little shops, bakeries and stalls. First stop - a little stall selling sfeng, the famous deep-fried breakfast doughnuts eaten plain or sometimes with an egg in the centre and a sprinkling of crunchy sea salt and cumin. Actually these doughnuts are served all day but are sprinkled with sugar in the afternoon. We wandered through the narrow alleys and watched women making a variety of different breads. Every neighbourhood has an underground wood-fired oven which doubles up as a community bakery. Women bake traditional round flat breads in their homes, lay them on a cloth covered board to rise. It’s bought through the streets to be baked in the oven when the baker has finished cooking his daily loaves. In Morocco, there are more than seven types of Moroccan bread – all delicious. <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SiOBBfgXZKesg1-1AnV-ov60J-h5U8CQq9I7Ll6ZFH-1V0YrJbmgljEMdR6jfWe6Dlb3DgTcW-QQz8qtA3OLQrfJXH1l0SePpoLC5aNT3XjFjzkDcRvxQR_H9iTWWabTAq7pvkp-4sXlSAGGD8CIyF8v3kC8S1NDCitjX5kiM6IZu_JcaaZ0HrdS/s1350/darina_allen-16518341022455.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1350" data-original-width="1080" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2SiOBBfgXZKesg1-1AnV-ov60J-h5U8CQq9I7Ll6ZFH-1V0YrJbmgljEMdR6jfWe6Dlb3DgTcW-QQz8qtA3OLQrfJXH1l0SePpoLC5aNT3XjFjzkDcRvxQR_H9iTWWabTAq7pvkp-4sXlSAGGD8CIyF8v3kC8S1NDCitjX5kiM6IZu_JcaaZ0HrdS/s600/darina_allen-16518341022455.jpg" /></a></div>Stalls were piled high with beautiful fresh vegetables and fruit, I watched a beautiful old lady in a patterned black and white kaftan removing the fibres from long cardoon stalks. First with a knife and then a coarse nylon brush. I bought a bag back to Tarabel Riad and asked the cook to prepare them for my dinner in a delicious tagine of cardoons and potatoes. <br /><br />In the Jewish quarter, we sat at a little tin table to have another traditional Moroccan breakfast - Bissara, a thick bean soup sprinkled with cumin and chilli pepper, drizzled with olive oil. It comes with a basket of bread for dipping.<br /><br />I could write several blogposts on the bread alone.<br /><br />On past the once famous Sugar Market to watch the warka makers working at the speed of knots, dabbing the dough onto hot saucepan lids over boiling water to make the paper-thin sheets of warka used for chicken and pigeon pastilla and a myriad of other pastries. <br /><br />Next stop, Belkabir, the most famous pastry shop in the medina with 40 or more sticky sugar laden pastries from horns de gazelle to briwat (triangle shaped pastries filled with marzipan, deep-fried and dipped in honey). <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHGQ0YuarT7GOCzjVGpeOxjz5Tx-NsnaBalJIlhNNoDnIz4u6zlKxH92py-adcVMV-wmb1kU12j0QQrh55zAKMu2CYlyrLor0GtcSf84rldmWt20O0RerN824q02LSI1US38WuJHIZ3uFPkWoN2DldyxrfPda0DH3s0o-SwD-6Y8QI0ohL24vLpbG/s2048/CAM12344.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHGQ0YuarT7GOCzjVGpeOxjz5Tx-NsnaBalJIlhNNoDnIz4u6zlKxH92py-adcVMV-wmb1kU12j0QQrh55zAKMu2CYlyrLor0GtcSf84rldmWt20O0RerN824q02LSI1US38WuJHIZ3uFPkWoN2DldyxrfPda0DH3s0o-SwD-6Y8QI0ohL24vLpbG/s600/CAM12344.jpg" width="600" /></a></div>We continued to meander through the souks, with its stalls piled high with everything from Moroccan slippers, fake bags and ‘designer’ clothes, metal work, hand carved wooden spoons and boards, brassy trinkets, hand blown glass…and finally into a little secret corner called Talaa, to Chez Rashid, a favourite haunt of the locals. I loved their sardine ‘meat balls’ with cumin and coriander – so delicious with chopped raw onion or with tomato sauce.<br /><br />We continued to walk through the souk – then back to the beautiful Tarabel Riad where Kahil picked oranges from the trees in the inner courtyard to make some freshly squeezed orange juice to quench my thirst…Sure where would you get it but in lovely Morocco.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixy5fNJ4zC8a1tFZm-ayOkaLFboYW-Dr-S5ZpEl6v97yTOloEXpGSQ-6FRcnVgNN0gDi2gCW06413UJ11NqoCRMc18oe_q-RKZylE-WwGDGoIvqzylc5T9lWmRq9c7d-DBcxNRjw3RkS-MTZCSykiMeKT7Klivoh2RuPH4d4dmDx46r9OW1NZT_7qU/s1313/darina_allen-16518340689352.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1313" data-original-width="1080" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixy5fNJ4zC8a1tFZm-ayOkaLFboYW-Dr-S5ZpEl6v97yTOloEXpGSQ-6FRcnVgNN0gDi2gCW06413UJ11NqoCRMc18oe_q-RKZylE-WwGDGoIvqzylc5T9lWmRq9c7d-DBcxNRjw3RkS-MTZCSykiMeKT7Klivoh2RuPH4d4dmDx46r9OW1NZT_7qU/s600/darina_allen-16518340689352.jpg" /></a></div><br /><br /> <br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-15976138016448297612022-05-07T11:27:00.001+01:002022-05-07T11:27:00.222+01:00Ballymaloe May Fair<span style="font-family: inherit; font-size: large;">We've all missed in-person events over the last two years. We're delighted to announce the Ballymaloe May Fair! </span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-size: x-large;">Lá Bealtaine (May Day) is one of Ireland’s most important and ancient festivals and celebrates the beginning of summer. </span><span style="font-size: x-large;">Traditionally a festival for optimism and renewal, Lá Bealtaine was a time filled with feasts and flowers. </span></div><div><span style="font-size: x-large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQK5hs7gbT7q3OrC1QjHjdNcqxn0sQwURQ2YoVIK2Z71Pd8zpLdTsXnHFxISbk6TBWWpvINUjC8pJTbZkiWmzbGAGVE7SvJG_8NtRWYo-Bf5stzBU_UESt94XP0XLtwB7ivHJNxfdzYSpYsFinDX1mEwm5JkH2MtJxxzexF2JStCqdN7RXpGImwwWX/s3473/IMG_20220426_081009180_HDR-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3473" data-original-width="3472" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQK5hs7gbT7q3OrC1QjHjdNcqxn0sQwURQ2YoVIK2Z71Pd8zpLdTsXnHFxISbk6TBWWpvINUjC8pJTbZkiWmzbGAGVE7SvJG_8NtRWYo-Bf5stzBU_UESt94XP0XLtwB7ivHJNxfdzYSpYsFinDX1mEwm5JkH2MtJxxzexF2JStCqdN7RXpGImwwWX/w640-h640/IMG_20220426_081009180_HDR-01.jpeg" width="640" /></a></div><span style="font-family: inherit; font-size: large;"><br />The Ballymaloe May Fair is a celebration of this ancient heritage… but with a few modern twists! </span><span style="font-size: x-large;">Our newest festival is an ode to all things good food, gardening, green-living, home, health, fashion and summer fun.</span></div><div><span style="font-size: x-large;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V8TuTQ-wSXpfGQpLpBHBGAhfRjzB7Lr-dH1-VogVmdWdtWpZcKp7I5hpd_u8F0CMIqglbXZyrQIAwdocFbN0LnYflaUqb0QPaW94Cl69gUCktzJ0uzdqKcYqHz49SUkI-PqPIXPlinCsJvrO6XG_ywErItPH5WxwsaGYoIgHb1Zojo96oXSIm3za/s1080/ballymaloe_house-16518342161011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="812" data-original-width="1080" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2V8TuTQ-wSXpfGQpLpBHBGAhfRjzB7Lr-dH1-VogVmdWdtWpZcKp7I5hpd_u8F0CMIqglbXZyrQIAwdocFbN0LnYflaUqb0QPaW94Cl69gUCktzJ0uzdqKcYqHz49SUkI-PqPIXPlinCsJvrO6XG_ywErItPH5WxwsaGYoIgHb1Zojo96oXSIm3za/w640-h482/ballymaloe_house-16518342161011.jpg" width="640" /></a></div><br /><br /></div><div><span style="font-family: inherit; font-size: large;">There will be cookery demonstrations from myself, Paul Flynn, Rory O'Connell, Arun Kapil and more, walks and talks, walled garden fitness classes, workshops for all ages - fancy making soap, or beeswax candles or macrame? - a Writer's Corner, a cocktail class and wine tasting, great shopping and so much more. </span><span style="font-size: x-large;">Don't miss a walk around the sculpture exhibition with Ritchie Scott as he discusses the art and the work that goes into putting the exhibition together.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4JIzVk3q-gDAm2dSG0kkw_YMQh5ENgc6AIRLn_BVZUBwIyN0I_DHuv4zXSUurP95t0bCx4-YyaepRv0X1k5q0iuyPyHBScr7Zf9s7XYQKynztH6-4nn2L-aKyt41qBdIGZWJw3yYhKHP8P5kxnmWMVSI9SJqzrcP3cT55y9gjbn4ZOYoHPWNP12_/s1080/Screenshot_20220506-115433-630.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="711" data-original-width="1080" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4JIzVk3q-gDAm2dSG0kkw_YMQh5ENgc6AIRLn_BVZUBwIyN0I_DHuv4zXSUurP95t0bCx4-YyaepRv0X1k5q0iuyPyHBScr7Zf9s7XYQKynztH6-4nn2L-aKyt41qBdIGZWJw3yYhKHP8P5kxnmWMVSI9SJqzrcP3cT55y9gjbn4ZOYoHPWNP12_/w640-h422/Screenshot_20220506-115433-630.png" width="640" /></a></div><br /></div><span style="font-family: inherit; font-size: large;"><div><span style="font-family: inherit; font-size: large;"><br /></span></div>The May Fair is our most colourful festival yet! It is an interactive event centred on sharing a wealth of talent and knowledge from all around the country. The festival will be one of innovation and collaboration, celebrating a fusion of exciting lifestyle experiences. Ireland’s finest gardeners, food experts, craft- makers and artists will come together to showcase their produce, skills and share their expertise.</span><div><span style="font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbN3Jf-sRaIftcJxJDSiBKUNnFRZTRh-9agpRmTtkGiTbLfzBYtq5Xli3rosNloFGNovKPcyxKVvLo4udrB09TkqAdNSBAOAmkZ72HeCNvAq05eli7EOuxATPa8fL5p-XSxPBOrnVX4rWN1rOllp77aPs6L2huL5rWdmXRLUc6ajmLrw_GhaEDa8ct/s1085/Screenshot_20220506-115331-138.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1085" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbN3Jf-sRaIftcJxJDSiBKUNnFRZTRh-9agpRmTtkGiTbLfzBYtq5Xli3rosNloFGNovKPcyxKVvLo4udrB09TkqAdNSBAOAmkZ72HeCNvAq05eli7EOuxATPa8fL5p-XSxPBOrnVX4rWN1rOllp77aPs6L2huL5rWdmXRLUc6ajmLrw_GhaEDa8ct/w638-h640/Screenshot_20220506-115331-138.png" width="638" /></a></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-size: x-large;">May 20th, 21st and 22nd 2022</span><br style="font-size: x-large;" /><span style="font-size: x-large;">Friday 5pm to 10pm </span></div><div><span style="font-size: x-large;">Saturday 10am 'til late </span></div><div><span style="font-size: x-large;">Sunday 10am to 5pm.</span></div><div><span style="font-family: inherit; font-size: large;"><br />Free entry for children under 12. </span><span style="font-size: x-large;">Drop your kids off for an hour of fun at our Children's Activity Area on Saturday and Sunday.</span><span style="font-family: inherit; font-size: x-large;"> </span></div><div><span style="font-family: inherit; font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Dogs on leads are very welcome.</span></div><div><span style="font-family: inherit; font-size: x-large;"><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfuxvbIMiS8s1mTwCVNJ4B2aHWIb07m3qxYDCBF2TBFWyJlA3dBSmkPHkFUOr88d7VtBuT1LVmp6glN7KcvAMWnNkJnePTB0vbwCGYs-2WaIe9FDbRxHNazBp1KHgbuPxP9gK1STPEWlpgTmY598TBybnWuWp3_WaBFZDxfqHZes9OMZkAQnI327YH/s1080/temp_regrann_1651833896554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfuxvbIMiS8s1mTwCVNJ4B2aHWIb07m3qxYDCBF2TBFWyJlA3dBSmkPHkFUOr88d7VtBuT1LVmp6glN7KcvAMWnNkJnePTB0vbwCGYs-2WaIe9FDbRxHNazBp1KHgbuPxP9gK1STPEWlpgTmY598TBybnWuWp3_WaBFZDxfqHZes9OMZkAQnI327YH/w400-h400/temp_regrann_1651833896554.jpg" width="400" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: inherit; font-size: x-large;"><a href="https://www.ballymaloegrainstore.com/ballymaloe-may-fair" target="_blank">Tickets on sale now! </a></span></div><div><span style="font-family: inherit; font-size: large;"><br /><br /><br /></span><div><br /></div></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-66818851116145144762022-05-02T11:14:00.028+01:002022-05-06T12:07:15.565+01:00Auntie Florence<span style="font-family: inherit; font-size: large;">My Auntie Florence was quite the character, tiny in stature but a huge presence. We used to call her Mrs. Tiggywinkle after the famous character in Beatrix Potter’s tales in the Lake District.<br /><br />In her later years she seems to have shrunk in stature but certainly not in personality.</span><div><span style="font-family: inherit; font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi12_VM7URn-KxDwcFIBmar1YKi3-EzQhsU2zpaIVTxRZgnY71PCujl7BJ_WKzO7NUPnR-WM3Ncqkrhr1XveGKAV3MsggfcANYqlBhVhMt4vNOpCv9ZSxjr6aNW9g9fa-ypPl1jT4h4CanujiQiu56iKQSEVW6v-8ZQjVoaAZZHrwebadXIguua3lAr" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1129" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi12_VM7URn-KxDwcFIBmar1YKi3-EzQhsU2zpaIVTxRZgnY71PCujl7BJ_WKzO7NUPnR-WM3Ncqkrhr1XveGKAV3MsggfcANYqlBhVhMt4vNOpCv9ZSxjr6aNW9g9fa-ypPl1jT4h4CanujiQiu56iKQSEVW6v-8ZQjVoaAZZHrwebadXIguua3lAr=w637-h640" width="637" /></a></div><br /></div>When she passed away recently at the age of 88, tributes poured in from all over the world from people whose paths had crossed with her in life and particularly from the students for whom she was a familiar presence at the Cookery School.<br /><br />Numerous mentions of ‘a warm welcome from this colourful character’, ‘always ready to party’, ‘always up to mischief with a glint in her eye’. ‘A much-loved social butterfly’.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC54rrvgXuj0D7lySBmXsGfHfdlETDuikpb2VPUXGgOW6-zxB4iumlqBbIJIrmtuF7elVt2YySzqedtx46zpymITsgpaFdtTVzJLgVij8Kc60jqjZXinE2Z3GhoKOrWE2CGeBADom7BcnA6mXtBEQXL_11AE__CY5bSrncUcoZbWTUi0RmJBpucxIo/s1318/darina_allen-16518339443500.jpg" imageanchor="1" style="clear: right; font-family: inherit; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1318" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC54rrvgXuj0D7lySBmXsGfHfdlETDuikpb2VPUXGgOW6-zxB4iumlqBbIJIrmtuF7elVt2YySzqedtx46zpymITsgpaFdtTVzJLgVij8Kc60jqjZXinE2Z3GhoKOrWE2CGeBADom7BcnA6mXtBEQXL_11AE__CY5bSrncUcoZbWTUi0RmJBpucxIo/w328-h400/darina_allen-16518339443500.jpg" width="328" /></a></div><span style="font-family: inherit; font-size: large;"><br />Always beautifully dressed in her imitable quirky style, she loved bright colours - pink, orange, rose, colourful beads, stripy socks, jaunty scarves, sun hats in summer, furry hats in winter, she even had a pink one…<br /><br />All her life she had a passion for horses and the races - even in her last days, a mention of Cheltenham brought a smile to her face.<br /><br />Her interests were wide and varied – she loved to entertain, play bridge, the archaeological society, the Georgian society, watching the stormy seas…<br /><br />She travelled all over the world rekindling treasured friendships, making new friends everywhere she went and always genuinely interested in people. She had an uncanny way, particularly in later life, of managing to get people to do things for her. In one of the many memorable messages on Instagram, a past student wrote she even ‘had him and his friend washing her Yaris outside the school on the last day of exams’! My response was ‘Just as well I didn’t catch her’!<br /><br />Auntie Florence will be remembered for many things, but we’ll also remember her through her recipes, she loved to cook. Auntie Florence’s orange cake is the stuff of legends - it was chosen to celebrate the anniversary of the European Parliament and is a favourite birthday cake for many. </span><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipjulT6etUxYrHood8-9HXhe3tTiwgPUXlbuwkopFDOWq0yjIIAJpyCwCKUibf2MGsmWfhpQ6lu83Qa-kKtVBB3z2eNjy7AgWdNkmgVTiZCaCNEewaAteNMjn2TH7E38EnLuXfzRF5n0lMPpUXme9B7a-leuCH9m-GmyqJWRj40rSPpR35OEs47CPc" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2910" data-original-width="2980" height="624" src="https://blogger.googleusercontent.com/img/a/AVvXsEipjulT6etUxYrHood8-9HXhe3tTiwgPUXlbuwkopFDOWq0yjIIAJpyCwCKUibf2MGsmWfhpQ6lu83Qa-kKtVBB3z2eNjy7AgWdNkmgVTiZCaCNEewaAteNMjn2TH7E38EnLuXfzRF5n0lMPpUXme9B7a-leuCH9m-GmyqJWRj40rSPpR35OEs47CPc=w640-h624" width="640" /></a></div><br /></span></div><div><span style="font-family: inherit; font-size: large;">I can still see her standing by the Aga, flipping her famous crumpets, the standby treat for any unexpected guests. She even made the occasional loaf of soda bread up to a few weeks before she passed away.<br /><br />Back in the 1950’s, before electricity had arrived in the village of Cullohill in County Laois where I was born, she would peddle her little bike all the way from Johnstown (8 miles) with a brick of HB Ice-cream carefully wrapped in layers of newspaper and a pack of wafers. You can’t imagine the joy and excitement when we saw her coming over the hill. Later we’d made raspberry buns from ‘All in the Cooking’ together at the kitchen table, a perfect first cooking lesson for a child eager to cook. There are so many memories connected to food.<br /><br />I remember helping to clean the wild field mushrooms we collected together and then watching her stewing them in milk on the old ESSE cooker – I can still taste the flavour….<br /><br />Another random thought - she loved lambs’ kidneys and would sidle up to the students during butchery class here at the school and say, ‘I’ll have those please’! She loved them dipped simply in seasoned flour, seasoned with salt, a few blobs of butter, a little water and cooked in the oven between two Pyrex plates. Try it – delicious! <br /><br />And of course broth, Auntie Florence loved broth and certainly knew the value of it, she made a few attempts to die in recent years but each time, we brought her back from ‘near dead’ with organic chicken broth. Sadly it didn’t work this time, but, when we see the stock pots bubbling, they will always remind us of Auntie Florence </span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-79626967743716762032022-03-31T11:19:00.003+01:002022-05-06T12:52:04.579+01:00Food and Hope for Ukraine<span style="font-family: inherit; font-size: large;">Not sure about you but I can scarcely enjoy a meal without feeling guilty at present. I feel so fortunate and thank the good Lord to be able to wake up in the morning in my warm bed secure in the thought that it is unlikely that our house will be bombed before nightfall - I can’t get the images out of my head…. Cold and hungry people trudging towards the border with the few possessions they can carry in sub-zero temperatures clutching a shivering cat or a terrified child.</span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bpEvJt0xJ_pCOF4Sk04Eflk89nG4nrLjgB5Vuy2gkORx2THkGAPWuDxM6GCg8tSqy0YgVlk1JeyeNApe4sjAlyhU2W-oDXYR0T3fZtA0CZ-K3OnLXYHazIg0eL9Wo_4t3zvu14_d7PTdkkhxOoUgOMBTyB9If1iicIGPXYz8mr5KUxBPgZMjGHm_/s1350/darina_allen-16518340015691.jpg" style="display: block; font-size: medium; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8bpEvJt0xJ_pCOF4Sk04Eflk89nG4nrLjgB5Vuy2gkORx2THkGAPWuDxM6GCg8tSqy0YgVlk1JeyeNApe4sjAlyhU2W-oDXYR0T3fZtA0CZ-K3OnLXYHazIg0eL9Wo_4t3zvu14_d7PTdkkhxOoUgOMBTyB9If1iicIGPXYz8mr5KUxBPgZMjGHm_/s400/darina_allen-16518340015691.jpg" /></a>No doubt, like you too, we were desperate to do something to help in some way so Rory, Rachel and I did an online cookery demonstration and raised over €13,000 for the Irish Red Cross Ukraine Appeal. One of our students, Grainne O’Higgins baked brownies, invited people to help themselves and perhaps donate – her little project raised €128.00. Tessa Lomas who has spent many years on the south coast of Sri Lanka showed her fellow students how to make Sri Lankan roti filled with curried mince or cheese and tomato as well as tasty hoppers and several sambals. They were all super delicious and once again raised just over €200 for the Irish Red Cross. </span><div><span style="font-family: inherit; font-size: large;"> <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQ_03IgxXyGMrdP8RVofYuo4fuR8bEZVZC_UH-jp6nSc0nGuQwBYJBylbepcxFtkvddlwZzg5ff6vhCJiI5ZSM7BRfNMRZf0y_Z_IFbTNFwVa5A7iSB-4JE5p15LfAKlZKZv10k10Z-NjqS5z_B2x_pjFMmbivcFr76NZxZRi4r9z92Mreyuw3L2H/s1350/darina_allen-16518340015690.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQ_03IgxXyGMrdP8RVofYuo4fuR8bEZVZC_UH-jp6nSc0nGuQwBYJBylbepcxFtkvddlwZzg5ff6vhCJiI5ZSM7BRfNMRZf0y_Z_IFbTNFwVa5A7iSB-4JE5p15LfAKlZKZv10k10Z-NjqS5z_B2x_pjFMmbivcFr76NZxZRi4r9z92Mreyuw3L2H/s400/darina_allen-16518340015690.jpg" /></a></div></span></div><div><span style="font-family: inherit; font-size: large;"> Let’s all ask ourselves what we can do. Every little helps, companies all over the country are donating food. Ballymaloe Relish has sent a palette of pasta sauce to Ukraine. The Sheridan brothers have mobilised the cheesemakers and cheese factories who have generously donated tons of cheese, Flahavan’s porridge oats and a palette of Barry’s tea is also winging its way to the Ukraine. Many of us didn’t even know where Ukraine was until a few weeks ago, now we know the names of all its major cities, the colour of its flag and the sound of its national anthem…get the kids involved as well – they’ll come up with lots of ideas.<br /><br />We have learned so much about the food of Ukraine, thanks to Olia Hercules, the beautiful, young Ukrainian cook living in London whose parents and brother are trapped in Kyiv at present. For the cookery demonstration, Rachel cooked Ukrainian ‘Angel Wings’ with Black Cardamom and homemade dulce de leche (called Anna’s Sweet Milk). </span></div><div><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjFSxMrzVEuMsSfXS0ieJBbQ9KeLB77anvAA7-8IZLQs5y4aUgIzp-a2-pGm6lxvo-KhZlEAZ5Q24bUJFjSDIihrnyvzoOPua2vXI2AXdBMtWHWzgMTBJ-8Dxu0YW28ZccjgDA9tw8xZ2t1kpy7cxd7P_C9dKZSNXdp0SVggApHqzyoGJgYLoJqx7jk" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEjFSxMrzVEuMsSfXS0ieJBbQ9KeLB77anvAA7-8IZLQs5y4aUgIzp-a2-pGm6lxvo-KhZlEAZ5Q24bUJFjSDIihrnyvzoOPua2vXI2AXdBMtWHWzgMTBJ-8Dxu0YW28ZccjgDA9tw8xZ2t1kpy7cxd7P_C9dKZSNXdp0SVggApHqzyoGJgYLoJqx7jk=w300-h400" width="300" /></a></div><br /></span></div><div><span style="font-family: inherit; font-size: large;">Rory cooked Spatchcock Chicken with Blackberry and Grape Sauce served with Olia’s Roast Beetroot and Plums with Radicchio and Soft Herbs. Both Rory and Rachel’s recipes were inspired by Olia’s cookbooks ‘Mamushka’ and ‘Kaukasis The Cookbook’ published by Mitchell Beazley. I myself cooked Chicken Kyiv and Pancakes with Ricotta and Dill, both delicious. Chicken Kyiv is definitely having its moment once again. Most of us hadn’t had it for years and had forgotten how delicious it was. <br /></span><br /></div><div class="separator" style="clear: both;"><br /></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-80538240440705169652022-01-23T13:21:00.001+00:002022-01-23T13:21:00.213+00:00Marmalade Season is Here Again<span style="font-family: inherit; font-size: large;"><br /> It’s that time of the year again, the air is fragrant with the smell of marmalade bubbling away in pots throughout the Ballymaloe Cookery School. Such a joy to be able to welcome students back to start the Spring Program. Seven nationalities this time, all super excited and eager to learn and determined to pack as much as possible into the next 12 weeks.<br /><br />Many, in fact most have never made marmalade before, so they are delighted to discover how easy and rewarding it is. They are so proud of their jars, carefully lined up on the shelf side by side with the raspberry jam they learned how to make in the first week to slather onto Sweet Crunchy Scones. </span><div><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEif3MuGz8guF9DVjV33hqS4HkqmIG65Jv-mD3j49D5epUeY8P3O_RJfyWWxKiCLDzF19rH098uvQ4In9LxW4HY4jQ6mnUtxPC8ghW89XXrzdxMpjDcB9hoWJBD_mjeZPo54xCDUY0cHS5Tt9OZsJK6W49Y82XPGclAmXPBRlT3dx0H1XGa1Mw4GZlIW=s1600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEif3MuGz8guF9DVjV33hqS4HkqmIG65Jv-mD3j49D5epUeY8P3O_RJfyWWxKiCLDzF19rH098uvQ4In9LxW4HY4jQ6mnUtxPC8ghW89XXrzdxMpjDcB9hoWJBD_mjeZPo54xCDUY0cHS5Tt9OZsJK6W49Y82XPGclAmXPBRlT3dx0H1XGa1Mw4GZlIW=w400-h266" width="400" /></a></div><br />So how about a marmalade making session this week? The Seville oranges are in season, you’ll find them in your local greengrocer, Catriona Daunt and Willi Doherty of Organic Republic will have organic oranges on their stalls at Midleton, Bantry, Mahon Point and Douglas Farmers Markets – so worth the little extra they cost – see organic_republic on Instagram. Blood oranges have just arrived into the shops too, as have bergamots, how exotic do they sound and they also make a delicious marmalade.</span></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhv1-GdKv20dV-cvtj-68D6UY3g7lkXAkEMRM69Ief6NRR-yriFhMJum-G7srAoN5246aKEAq-C53Vfiavg3djwshLoOW2JbWG9A1v19VZuayfI3QiipwVsGHv1rU04VPpy_fEbcSfHduGoyqwsCK9xNoZwzJ0hTzhH2WA4PFQ175H_SbmP4vH2h_aq=s4030" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4030" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhv1-GdKv20dV-cvtj-68D6UY3g7lkXAkEMRM69Ief6NRR-yriFhMJum-G7srAoN5246aKEAq-C53Vfiavg3djwshLoOW2JbWG9A1v19VZuayfI3QiipwVsGHv1rU04VPpy_fEbcSfHduGoyqwsCK9xNoZwzJ0hTzhH2WA4PFQ175H_SbmP4vH2h_aq=w300-h400" width="300" /></a></div><br /><span style="font-family: inherit; font-size: large;"><br />Jam making doesn’t tend to appeal much to lads but marmalade gets some chaps really excited – older men particularly have very fixed ideas on what perfect marmalade should taste like. Some like it bitter and dark, others prefer a fresh citrusy flavour, a dash of Irish whiskey or a couple of dollops of black treacle for extra depth of flavour. </span></div><div><span style="font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEif2pyh4mfs5fj5ke1R3xs3DeFNn9_VFgXeXg3VXlwrWoP7DBuFTherygL5Gy2zEAs00hYTtG6TBS_zOz7PFqBG19ocNyt5JJJoeSnl-lENIZTUVv5PdTLuEVlf3fjelHpn6ROVtHKs6I7R0UYKsxsFuxTWj0v5IwMVLxnbiOSIErzpHoBFOXJ-jCp4=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEif2pyh4mfs5fj5ke1R3xs3DeFNn9_VFgXeXg3VXlwrWoP7DBuFTherygL5Gy2zEAs00hYTtG6TBS_zOz7PFqBG19ocNyt5JJJoeSnl-lENIZTUVv5PdTLuEVlf3fjelHpn6ROVtHKs6I7R0UYKsxsFuxTWj0v5IwMVLxnbiOSIErzpHoBFOXJ-jCp4=w400-h300" width="400" /></a></div></span><span style="font-family: inherit; font-size: large;"><br />I’m loving our blood orange and Campari marmalade, a twist on one of my favourite aperitif combos. <br /><br />Oranges are not the only citrus that make good marmalade, three-fruit marmalade can be made at any time of the year, e.g. orange, lemon and grapefruit. <a href="https://www.irishexaminer.com/food/arid-40076546.html">Kumquat marmalade</a> is also a super delicious luxurious treat and don’t forget clementine, mandarin or tangerine marmalade all made in a similar way and now in season too.</span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></span><span style="font-family: inherit; font-size: large;"></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-46874181910656842982022-01-16T13:01:00.003+00:002022-01-16T13:01:00.213+00:00A Return to India<span style="font-family: inherit; font-size: large;"><br /> Last year our Indian holiday had to be cancelled for all the reasons we are now familiar with, so rather than ask for a refund, we deferred our booking for 12 months so we had something really to look forward to throughout the ups and downs of the last year.<br /><br /><div class="separator"><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiKtq6Zcclgu7lydJ9VSzXyZqtMVKhCERyt-vkYaAG4xXCabINW44QUyO0cEg_l-8J0-Z7LPOOHfw-Nz-hltQsD3UYaaJLJ3Oa75MQebNyyvXt7E6PCawQunY4PgyBqdpQelAAkTd-mNz6aVIRl3wpnkS7lp7O6YG5oLSCmcKOVPsW50YuczuPCN_r-=s1350" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiKtq6Zcclgu7lydJ9VSzXyZqtMVKhCERyt-vkYaAG4xXCabINW44QUyO0cEg_l-8J0-Z7LPOOHfw-Nz-hltQsD3UYaaJLJ3Oa75MQebNyyvXt7E6PCawQunY4PgyBqdpQelAAkTd-mNz6aVIRl3wpnkS7lp7O6YG5oLSCmcKOVPsW50YuczuPCN_r-=s320" width="256" /></a></div>In November 2021, India reopened for travel and one could get a month-long visa so rather than hop from one place to another, we decided to go directly to </span><a href=" www.ahilyafort.com" style="font-family: inherit;" target="_blank">Ahilya Fort</a><span style="font-family: inherit;">, an enchanting heritage property perched high above the sacred Narmada River in Maheshwar where there’s always a gentle breeze.</span></div></span><span style="font-family: inherit; font-size: large;"><br />It’s quite a mission to get there, Cork to Amsterdam and onto Delhi and then a domestic flight to Indore. A driver from the hotel welcomes you at the airport with a picnic to sustain you for the almost two-hour journey to the exquisitely restored fort, originally the home of Ahilya Bai, the warrior Queen who ruled Indore from 1765 – 1796. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjnQi-n-t0YeO33aBMEiP2Mn6544ejdIF2zlFM0IXigH81cIHZJXNTUHE3ffza-5ilCP3b3JN0dYIKOJqtdDLp-h_bv6Wdirzn9PMjkjzuApM9TpIxpr6R5_Tbdb_hjzkCS3snCnqQ9fKwuKY8PPCTcfJsNQKx9NsDdSV_b6UPCBrGiLs7TL4pn4_AN=s1350" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjnQi-n-t0YeO33aBMEiP2Mn6544ejdIF2zlFM0IXigH81cIHZJXNTUHE3ffza-5ilCP3b3JN0dYIKOJqtdDLp-h_bv6Wdirzn9PMjkjzuApM9TpIxpr6R5_Tbdb_hjzkCS3snCnqQ9fKwuKY8PPCTcfJsNQKx9NsDdSV_b6UPCBrGiLs7TL4pn4_AN=s320" width="256" /></a></div><br /></span><div><span style="font-family: inherit; font-size: x-large;">The driving force behind the restoration project was Prince Richard Holkar, descendant of Queen Ahilya Bai. He and his original wife Sally Holkar also re-established the almost extinct hand weaving industry for which Maheshwar was justly famous and is now once again thriving. Women now come from all over India to choose a much-coveted Maheshwar silk sari.</span></div><div><span style="font-family: inherit; font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgSAcUeZrKy0aX9Fn92xX2RRMxeTgml-9TW3V7hq_5O8qvvgJIMgtkRo1PKxOliXXJmVYO6_iF9Oyl5oS_JpLM1d6ZYTSl4-TAOFth82iJemGa5uE5ewSEkh2gLtTEMqpYRkNjpXWWwMDHpDBf2-W9ZW8v5m9689NEDg-CQwn5JTm7FSPxzu-SQ1U6M=s1322" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1322" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgSAcUeZrKy0aX9Fn92xX2RRMxeTgml-9TW3V7hq_5O8qvvgJIMgtkRo1PKxOliXXJmVYO6_iF9Oyl5oS_JpLM1d6ZYTSl4-TAOFth82iJemGa5uE5ewSEkh2gLtTEMqpYRkNjpXWWwMDHpDBf2-W9ZW8v5m9689NEDg-CQwn5JTm7FSPxzu-SQ1U6M=s320" width="261" /></a></div>The balcony of our bedroom overlooked the ghats (steps), temples and chattris on the riverbank where there is endless activity from sunrise to sunset. It’s a riot of colour. Before dawn, local women come to wash their clothes in the river. Hundreds of pilgrims, some of whom have walked for over 150kms with their little bundle of possessions, pour onto the ghats to perform their pujas and bathe in the sacred river to wash away their sins.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg64d88_rDr-b5VwrExeLQk81KPQwp7qrGov2XZUN48IJRZjNbcQvMKZo0ONXrDKN9m9Sn4jiPrDR1o6MRFdeu0dxjLcfID5TGqutfJkqclKO_55waVmJwFlZz5fR_mPR_MIEAvjDQRlPfoTmdDOkRxhHRRBbPiOpvseqbOUYd4_HTXMINHiyED2l6R=s5472" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3080" data-original-width="5472" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEg64d88_rDr-b5VwrExeLQk81KPQwp7qrGov2XZUN48IJRZjNbcQvMKZo0ONXrDKN9m9Sn4jiPrDR1o6MRFdeu0dxjLcfID5TGqutfJkqclKO_55waVmJwFlZz5fR_mPR_MIEAvjDQRlPfoTmdDOkRxhHRRBbPiOpvseqbOUYd4_HTXMINHiyED2l6R=s320" width="320" /></a></div>Others chant, sing, pray… Children fly homemade kites, feed the sacred river fish and sell brightly coloured baubles to Indian tourists on day trips…There’s street food galore, poha, pingers, poppodums, sugar cane juice, guavas…The women bathe in their beautiful saris and then spread them out on the ghats to dry...</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEja29_EwLmrht0ogOjm3Ln2N6ummDXvg1EOd50_pdLSP4E2svi5KR_RuuERCZBEo0HCgxl9Vvdwg8QdRQ2xSfeKIdXQUwMyH99d-HyEO68oG-1FQkAsUlpX5jD_uhS0-LgaURpO5Djv389d9qwewmnHCf-eZF8te-_GrEOYzBRVy_lK7JsF5I13RNO-=s1350" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEja29_EwLmrht0ogOjm3Ln2N6ummDXvg1EOd50_pdLSP4E2svi5KR_RuuERCZBEo0HCgxl9Vvdwg8QdRQ2xSfeKIdXQUwMyH99d-HyEO68oG-1FQkAsUlpX5jD_uhS0-LgaURpO5Djv389d9qwewmnHCf-eZF8te-_GrEOYzBRVy_lK7JsF5I13RNO-=s320" width="256" /></a></div>Little boats, all gaily painted, ferry devotees backwards and forwards across the km wide river to the myriad of temples on both riverbanks…From the poorest to the most affluent…everyone is so devout…it's incredibly moving.<br /><br />The little town is bustling with activity too, lots of tiny shops, selling everything from garlands of marigolds and roses to embellish the Gods or welcome visitors. Intriguing hardware shops, tailors busy on their Singer sewing machines, jewellers hand beating silver, stalls piled high with spanking fresh vegetables and fruit, bananas, carrots, water chestnuts, papayas, watermelons, pomegranates… <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh_IDR4NV6cbyzotdhL4XslKac4HUuJVUSOdG5dWo0yLbmsbx05rNdvlHN8VlQhrvwl_1iZDd6YJVuJMqxaWqN-v_mpR-pxfLtT_7B6Dev_AVQFzlZMidOFp6ti23NRk4_F6VHIcBFN43e1og11NgezBBNVrD7BMyd4pTy7t60fUrgwJzD3_3eFZ4LA=s1350" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh_IDR4NV6cbyzotdhL4XslKac4HUuJVUSOdG5dWo0yLbmsbx05rNdvlHN8VlQhrvwl_1iZDd6YJVuJMqxaWqN-v_mpR-pxfLtT_7B6Dev_AVQFzlZMidOFp6ti23NRk4_F6VHIcBFN43e1og11NgezBBNVrD7BMyd4pTy7t60fUrgwJzD3_3eFZ4LA=s320" width="256" /></a></div></span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;">A host of Indian sweets and namkeen shops. Halfway downtown, close to the ATM machine, there’s a barber with an open-air shop front trimming hair, beards and soaping up chins ready for shaving. Around the corner, a man meticulously irons piles of clothes with a big heavy iron like one might find in an antique shop. </span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhAjbi31ZJnETfh0BPWdm98xV1W2uH9Kr8oFWyBJuoptSH6tB80yicr73u4-PWtb48js1ioTG8tFwLGWRgzQbDldYl2UXWS7UIV1uEy4sAWDNmFRsKGpdO06mAtfEi6ZF06JGFfob44d4YMdKFVVQrEpNyoqjBqWB6STb7ZJkLcEEoXPIdOufX7b26=s1350" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhAjbi31ZJnETfh0BPWdm98xV1W2uH9Kr8oFWyBJuoptSH6tB80yicr73u4-PWtb48js1ioTG8tFwLGWRgzQbDldYl2UXWS7UIV1uEy4sAWDNmFRsKGpdO06mAtfEi6ZF06JGFfob44d4YMdKFVVQrEpNyoqjBqWB6STb7ZJkLcEEoXPIdOufX7b26=s320" width="256" /></a></div><span style="font-family: inherit; font-size: large;">Others sell colourful pictures of the Indian Gods, incense and much sought-after Shiva lingam from the river, and other essentials for puja’s (special prayers) – so beautiful and intriguing, it’s like walking through a Bollywood movie…<br /><br />From early morning to late at night, the air is fragrant with the smell of food from the numerous street stalls, katchori, pakoras, bright orange jalebi, poha, robori and a wonderful fluffy saffron milk bubbling in a large kari (iron wok). <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8bldtNAA9FUxJWN1-cFpxe1bz7PEU-yyjKS1pfJJe8OMTxp4zZr6S8cxb_7hqqY-Zfmc19sQDgNXaA_BF1-Js_oU0tuJb6oRE79_9uTFF1yUWKi7jRZmPsP9YyI9BDRZ6Gza8-fGbQjPgl9ZWF8Bz-CvoO48Vx9hikoz1Zfg6wrqClp6wJ_NyusVh=s1350" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8bldtNAA9FUxJWN1-cFpxe1bz7PEU-yyjKS1pfJJe8OMTxp4zZr6S8cxb_7hqqY-Zfmc19sQDgNXaA_BF1-Js_oU0tuJb6oRE79_9uTFF1yUWKi7jRZmPsP9YyI9BDRZ6Gza8-fGbQjPgl9ZWF8Bz-CvoO48Vx9hikoz1Zfg6wrqClp6wJ_NyusVh=s320" width="256" /></a></div><br />By now you can tell that I love India. Everyday there’s another adventure, somewhere new to explore.<br /><br />I had several wonderful cooking classes in Indian homes, usually from grandmothers who still do everything from scratch and cook over an open fire with wood and dried cow dung patties. The latter may sound very strange to us but in fact, it’s very common in rural India. </span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnNA7DLDtjWoGphJT-BrQbpM7Cz9XpySM2B2owe-z5zjlRt8TW9bidiehE6R5BzBUbEYo3PPCLZdq-4onXsFTdzFc0YQywMD1AkCgCa6hTJaQ_SVoG4Jd8kLLL-DhYrSpqUIRlc6uAsKbYGUK8ihtwRkdWGnLBaztogkQfMNun6ncpXIS2XS-055we=s1350" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnNA7DLDtjWoGphJT-BrQbpM7Cz9XpySM2B2owe-z5zjlRt8TW9bidiehE6R5BzBUbEYo3PPCLZdq-4onXsFTdzFc0YQywMD1AkCgCa6hTJaQ_SVoG4Jd8kLLL-DhYrSpqUIRlc6uAsKbYGUK8ihtwRkdWGnLBaztogkQfMNun6ncpXIS2XS-055we=s320" width="256" /></a></div>Food cooked over dried dung fires tastes delicious. They don’t smell at all, it’s a brilliant way of recycling and Guess What…you can buy Indian cow patties (gotha) via Amazon! They are also used in some religious ceremonies.<br /><br />How about the food at Ahilya Fort? <br /><br />All meals are included in the room rate plus afternoon tea and non-alcoholic cocktails from 7-8pm. Much of the produce is home-grown in the organic gardens, on the farm or comes beautifully fresh from local markets.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhA7jHlSEM1yBsSifHyu6oe5P6nFm9q7CAYc5Tzz-t1i0SE2yIRX6vVofQsJyZY04XBezIbSewWTTJrhpOw7xtzvhmALvSwUs0-oBp1teg31GT3Os--z7ImweZ-7cwVDkQK6d2kY4OViFqBaGQEsMr-_NnW0WvFzsRehTQg0WR-G5S2Yz7dW7fy5hOJ=s1349" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1349" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhA7jHlSEM1yBsSifHyu6oe5P6nFm9q7CAYc5Tzz-t1i0SE2yIRX6vVofQsJyZY04XBezIbSewWTTJrhpOw7xtzvhmALvSwUs0-oBp1teg31GT3Os--z7ImweZ-7cwVDkQK6d2kY4OViFqBaGQEsMr-_NnW0WvFzsRehTQg0WR-G5S2Yz7dW7fy5hOJ=s320" width="256" /></a></div><span style="font-family: inherit; font-size: large;"><br />Memorable, long lazy breakfasts with deliciously ripe fresh fruit and juices, homemade yoghurt (curd), jams made by Prince Richard Holkar himself, freshly baked breads…I made kumquat marmalade from the fruit in the garden and picked the lemons from the lemon tree to make a zesty lemon curd. There’s an Indian speciality every day, dosa with sambal, idli, uppam, masala omelette or Maheshwari scrambled eggs…<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7BmIlzreUah23lnmbQ0tv3fk2ug8a38OEt1_L57q6yGVZORg6YC0pWAXXTMqAQUz1s06oGS_qA77kMMzug6fYdKajmqIqjhBzXWn_Zlcon0u2gq9pshK1V58Qgl5exZ8CJ2z2h58D9ovGkC4YyMLFZ55AFBeaIOsyxIgAPHy6QCjrx4fU7LEITaFL=s1350" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7BmIlzreUah23lnmbQ0tv3fk2ug8a38OEt1_L57q6yGVZORg6YC0pWAXXTMqAQUz1s06oGS_qA77kMMzug6fYdKajmqIqjhBzXWn_Zlcon0u2gq9pshK1V58Qgl5exZ8CJ2z2h58D9ovGkC4YyMLFZ55AFBeaIOsyxIgAPHy6QCjrx4fU7LEITaFL=s320" width="256" /></a></div>Lunch is mostly western vegetarian food but for dinner a different Thali every night, with 6 or 7 little bowls of delicious Indian food and fresh crunchy vegetables with a segment of lime and salt.</span></div><div><span style="font-family: inherit; font-size: x-large; text-align: center;"><br /></span></div><div><span style="font-family: inherit; font-size: x-large; text-align: center;">Some of the recipes come from Prince Richard Holkar’s book, the Food of the Maharajas, others have been brought to Ahilya Fort by the cooks from their family homes.</span></div><div><span style="font-family: inherit; font-size: large;"><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfesUZ0O-OJkrwGuNREcBYwanOcrpMpNJU5gKYTDcYXrf2-uehe828NNAgSTtdvCEwLHo4I7aCxkhUYgQ_XxtO71NGbhxs7Il_vVvIW-38IdYSd6Xm6Sx2fKNIiSsUAduQZiQehOhzaF_acgCjRiaJDfuI88JcWojkuP4vk-fKPr2neoYOQPj9yEy_=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfesUZ0O-OJkrwGuNREcBYwanOcrpMpNJU5gKYTDcYXrf2-uehe828NNAgSTtdvCEwLHo4I7aCxkhUYgQ_XxtO71NGbhxs7Il_vVvIW-38IdYSd6Xm6Sx2fKNIiSsUAduQZiQehOhzaF_acgCjRiaJDfuI88JcWojkuP4vk-fKPr2neoYOQPj9yEy_=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-29704259014415933172022-01-03T11:29:00.001+00:002022-01-03T11:29:00.192+00:00Food Trends 2022<div class="separator"><br /></div><div class="separator"><br /></div><span style="font-family: inherit; font-size: large;">I’ve been doing some crystal ball gazing in an effort to predict food trends for 2022. During the past year we’ve seen a considerable pandemic related shift on grocery buying habits as we adjusted to spending more time at home. <br /><br />There’s been a well-documented rise in the food to go and meal kit area and considerable innovation as the restaurant sector struggled to pivot. Food truck numbers increased exponentially and these days it’s more usual to see a coffee machine in a horse box than a horse… <br /><br /> </span><span style="font-size: large;"><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgYvFJVJx6-ktQu__3bGdOfHg05m0gian02VZX3jq0FgiGPXrLmb8lJGGjbrTENe_zwcF4RpahReT8vkZlDpt2YH4sUGgL19KmcsZzjCPp3SmAr3PH-1l135mDa9zqmn8kCP5zFIpOvoyAlagT9Xgjk_lDl6eDVVR51TpVObRkXWkDEzQyjenwi5XGN=s421" imageanchor="1" style="clear: left; float: left; font-size: medium; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="421" data-original-width="404" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgYvFJVJx6-ktQu__3bGdOfHg05m0gian02VZX3jq0FgiGPXrLmb8lJGGjbrTENe_zwcF4RpahReT8vkZlDpt2YH4sUGgL19KmcsZzjCPp3SmAr3PH-1l135mDa9zqmn8kCP5zFIpOvoyAlagT9Xgjk_lDl6eDVVR51TpVObRkXWkDEzQyjenwi5XGN=w384-h400" width="384" /></a></div><br /><span style="font-family: inherit;">On the other end of the scale, Forbes predicts a rise in cooking robots and automation in the dining industry fuelled by labour shortages.</span><br /><br /><span style="font-family: inherit;">Expect to see more food ATMs and vending machines. Meanwhile, anyone living in a city or big town can’t have failed to notice the stratospheric rise in delivery bikes – akin to London or LA. After an initial rise in home cooking, cooking fatigue appears to have set in.</span><br /><br /><div style="text-align: left;"><span style="font-family: inherit;">Nonetheless, my new book, </span><i style="font-family: inherit;">How to Cook - 100 essential recipes everyone should know,</i><span style="font-family: inherit;"> is getting a tremendous response from people who think they can’t cook but would love to…! I’m always happy to write a personal message on request…</span></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRrJ0ojrWlvVyS-tThvnMq4nVaeycQczxRkpOOCEWLrLevVYcM2sVzscUMKZ9s3-DbRc2h1Ee0CmkLNeRdgFQnriH_r_MQelknpMhNyUBJPcTPEjcCJmp6t2QoxGPT1EYR8YRwO8TZqsDOyTpDHLvg8hDfQNA6okN8cbr0jbnu0D8PksTC7ZoWsdy7=s499" imageanchor="1" style="clear: right; float: right; font-family: inherit; font-size: medium; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="499" data-original-width="387" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRrJ0ojrWlvVyS-tThvnMq4nVaeycQczxRkpOOCEWLrLevVYcM2sVzscUMKZ9s3-DbRc2h1Ee0CmkLNeRdgFQnriH_r_MQelknpMhNyUBJPcTPEjcCJmp6t2QoxGPT1EYR8YRwO8TZqsDOyTpDHLvg8hDfQNA6okN8cbr0jbnu0D8PksTC7ZoWsdy7=s320" width="248" /></a></div><br /><span style="font-family: inherit;">There’s a definite rise in the number of people prioritising food and drink products that promise additional health and well-being benefits. It’s difficult to get up-to-date figures on the number of vegans and vegetarians in Ireland but the increasing number of menu options and products on supermarket shelves acknowledges the growth in these areas. Plant-based ‘meats’ like the Impossible Burger and Moving Mountains Burger that sizzle and bleed continue to gain fans.</span><br /><br /><span style="font-family: inherit;">This year, reductarianism is the new buzz word. It has been dubbed one of the top 10 trends: Reductarians are “Not ready to go full vegan but want to significantly reduce consumption of meat”. This group are determined to make more sustainable life choices and restore the ecosystem. They seek out high quality pasture fed meat produced to high-welfare standards and want to be reassured of environmentally friendly production methods. The plant-based sector and the number of ‘plant-curious’ eaters is growing exponentially. The growing number of environmentally aware consumers want to hear that farmers are making an increased effort to protect wildlife and restore ecosystems. </span><br /><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjrS6lxF7wnrgAnHVdk6arxbQV0jSbKxybpVzE8hx4hbsviApMvYVvhj0PmR84JuPAeWQ2uiJblA8_AJGC5iF9WLotMo3bZY7ZrQ1b9776zF5dYLDHqLWsP3C63iIFKmbay8XYFgpO_guDZ-kH5Y1PmS3YESpng3b2ZTaNpUnxtEYE1zoQq-YICNE44=s1080" imageanchor="1" style="clear: left; float: left; font-size: medium; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjrS6lxF7wnrgAnHVdk6arxbQV0jSbKxybpVzE8hx4hbsviApMvYVvhj0PmR84JuPAeWQ2uiJblA8_AJGC5iF9WLotMo3bZY7ZrQ1b9776zF5dYLDHqLWsP3C63iIFKmbay8XYFgpO_guDZ-kH5Y1PmS3YESpng3b2ZTaNpUnxtEYE1zoQq-YICNE44=s320" width="320" /></a></div><span style="font-family: inherit;">According to Waitrose, nearly 70% of shoppers are going the extra mile to reduce their carbon footprint in some way or another. Research confirms that environmental awareness amongst consumers has surged during the past year with 85% of us making more sustainable life choices.</span><br /><br /><span style="font-family: inherit;">Trend forecasters have also noted that those working from home are eating bigger and enjoying more experimental breakfasts. </span><br /><br /><span style="font-family: inherit;">There’s been a spike in the sale of eggs, bacon and demand for all manner of exotic mushrooms is way up. Kits to cultivate oyster and lion mane mushrooms at home are all the rage. Post cereal snack packs to munch during the day and frozen sandwiches are emerging as lunch solutions. </span><br /><br /><span style="font-family: inherit;">Pet food sales have gone through the roof. </span><br /><br /><span style="font-family: inherit;">Urban hydroponic farming is a huge trend in cities all over the world. Everything from salad greens to exotic mushrooms. Innovation in indoor farming and growing some of our own food has skyrocketed. Some vegetable seeds were in short supply last year so order early for 2022. Supermarkets are using roof space to grow both indoors and outdoors. Hydroponics is creating a new interpretation </span><span style="font-family: inherit;"> of locally grown – hyper local…</span><span style="font-family: inherit;">Millennials and generation-Z-ers are dabbling with ‘drysolation’. </span><br /><br /><span style="font-family: inherit;">Buzz less spirits, bottled cocktails and ready to drink cans are revolutionising the bar experience. Definitely one of the top trends and here to stay. Functional fizz infused with probiotics and botanicals to boost immunity and benefit gut health and heart health are all the rage. Water kefir, kombucha, tinctures are mainstream. It’s no surprise that turmeric, with its many health-giving properties, is popping up everywhere, not just in fermented foods. Sauerkraut, kimchi and pickles continue to gain market share. <div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgq32SetxZFsqj_f2In4Ox9K--tqA-6MtstRatKCZvLQ377MxcpGZJjcnrWbMW7cCUxxpL_RtitBqhvuzCfW8L20AoeB1U9In4m9O-HHJDwHUOh-xUw-lT2GZO-Oli8F3HLZDC3cHKnS4Wmddj6Gm8L2cIqUYwS3LcYSySjPoOlo8hMkvPKqTo5y9em=s960" imageanchor="1" style="clear: right; float: right; font-size: medium; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgq32SetxZFsqj_f2In4Ox9K--tqA-6MtstRatKCZvLQ377MxcpGZJjcnrWbMW7cCUxxpL_RtitBqhvuzCfW8L20AoeB1U9In4m9O-HHJDwHUOh-xUw-lT2GZO-Oli8F3HLZDC3cHKnS4Wmddj6Gm8L2cIqUYwS3LcYSySjPoOlo8hMkvPKqTo5y9em=s320" width="320" /></a></div></span><span style="font-family: inherit;">Our love affair with coffee continues unabated. Cold coffee is trending. Look out for Amazake-Japanese coffee, Vietnamese iced coffee. Plant based dairy sales are up. Potato milk is the next big thing, it will be in a coffee shop near you before too long. </span><br /><br /><span style="font-family: inherit;">Japanese, Korean and Chinese flavours are trending. Sales of umami paste are gathering momentum. Food of the Caucasus and the Levant are also on foodie’s radar. Spicy foods are here to stay from Indian garam masala to Mexican tajini (a mixture of dehydrated dried chillies, lime juice and sea salt), Indonesian sambal oleck, BBQ rubs, Japanese gochujang – all add a pop of flavour. </span><br /><br /><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgN58KQswAWKnMq70hUk58zJDJNIWfMUsYjwPIFr_o4gRbXoad4xDZzhcKaGq-6EX2AYDcio3KGRFSCFdL4jsVagCR27ETdA7TeOnt_y0ZxAfBXLmSw1KEs6cX9ESFneNrR9XjF7sVmJplFdWLYDfNXH90SLfulGFSpxVufqqjdwPAH_u6i_Y7ub2k0=s3490" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2050" data-original-width="3490" height="188" src="https://blogger.googleusercontent.com/img/a/AVvXsEgN58KQswAWKnMq70hUk58zJDJNIWfMUsYjwPIFr_o4gRbXoad4xDZzhcKaGq-6EX2AYDcio3KGRFSCFdL4jsVagCR27ETdA7TeOnt_y0ZxAfBXLmSw1KEs6cX9ESFneNrR9XjF7sVmJplFdWLYDfNXH90SLfulGFSpxVufqqjdwPAH_u6i_Y7ub2k0=s320" width="320" /></a></div>Pomegranate molasses, Turkish urfa, chilli flakes and feta are flying off shelves. Every list includes Yuzu, the sour tart tangerine sized citrus from Japan, Korea and China that’s taking the culinary world by storm. Use it in drinks, cocktails, vinaigrettes, mayo, ponzu sauce, desserts… mostly available so far as a juice or a bottled sauce. There’s also a craving for old-fashioned flavours that bring back memories of happier more carefree times. </span><br /><div style="text-align: right;"> </div><span style="font-family: inherit;">Nut allergies have accelerated the popularity of sunflower seeds – they are trending also and are great for people who have allergies to other nuts.</span><br /><br /><span style="font-family: inherit;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRrpUMPoevcbXjMH7MWI3obnwn8h_ckShBFLXT0XDD27vduERzETyptGU38b8HFKx1wBh5Z9J1khFq2BVZN-6bem0239HEuCysZPIqVfZRKvs_gCR4CTRWDnRAAlPXxWbxnCwoZN31e9w4osip-S4AMxmN6OQWTI1r0WYcSwteK2bkv8BOfEBF3TxH=s960" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRrpUMPoevcbXjMH7MWI3obnwn8h_ckShBFLXT0XDD27vduERzETyptGU38b8HFKx1wBh5Z9J1khFq2BVZN-6bem0239HEuCysZPIqVfZRKvs_gCR4CTRWDnRAAlPXxWbxnCwoZN31e9w4osip-S4AMxmN6OQWTI1r0WYcSwteK2bkv8BOfEBF3TxH=s320" width="320" /></a></div>CBD food products, both food and drink are moving mainstream. Hibiscus, the red flowers of a colourful shrub, has been dried and used in tea and drinks around the world from Mexico to South Africa for years but are now included in a myriad of foods, ice-cream, cakes – high in vitamin C. Hibiscus tea is the new matcha. <br /></span><br /><span style="font-family: inherit;">Moringa from the drumstick tree is being hailed as a new super food and tastes a bit like dried cherries. </span><br /><br /><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhf5qFV1WPylcEFGCjc55wqT5H9fvGJ6NNarkYjFjC3nXF8i82QoyvF0zukvLQe4FcfSEOWp0FzswVLtBX7BGL46Mkf8nJE1r8zsAbTD7rJvGPsU1NX8FBibDUAvXvGUL34DinpdY5-gUOU8Cm9Folzd8wr7jFgxKBJG_jJwFkN2oyfhpKVhY4-0XEN=s1280" imageanchor="1" style="clear: left; font-family: inherit; font-size: medium; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="853" data-original-width="1280" height="266" src="https://blogger.googleusercontent.com/img/a/AVvXsEhf5qFV1WPylcEFGCjc55wqT5H9fvGJ6NNarkYjFjC3nXF8i82QoyvF0zukvLQe4FcfSEOWp0FzswVLtBX7BGL46Mkf8nJE1r8zsAbTD7rJvGPsU1NX8FBibDUAvXvGUL34DinpdY5-gUOU8Cm9Folzd8wr7jFgxKBJG_jJwFkN2oyfhpKVhY4-0XEN=w400-h266" width="400" /></a><span style="font-family: inherit;">Artisan bakers are burgeoning, virtually every small town in Ireland will soon have an artisan bakery and a range of viennoiseries offering natural sourdough. Market leaders are liaising directly with farmers to grow heritage grain varieties and using freshly milled flour for their loaves.</span></div><br /><span style="font-family: inherit;">Sales of herbs and spices are up over 40% since 2020.</span><br /><br /><span style="font-family: inherit;">By no means a comprehensive list, and it’s always interesting to keep an eye on what is trending in the US. It’ll be coming our way before too long. There’s more genuine concern about food waste. Labelling is becoming more ‘homey’ with terms like 100% grown on American soil and regionally grown produce – watch that space... </span><br /><br /><span style="font-family: inherit;">Happy New Year to all my readers. Do continue to buy seasonal produce. We can all make a difference to local farmers and food producers with how we choose to spend our food money. </span><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /> Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-77110541203834594092021-12-26T11:12:00.004+00:002021-12-26T11:12:00.179+00:00The Christmas Pantry<p><span style="font-family: inherit; font-size: large;"> </span></p><span style="font-family: inherit; font-size: large;">Today, I’m thinking about what to rustle up for the unexpected guests who pop in from time to time over Christmas. A well-stocked pantry is of course the key. My brilliant standbys are smoked Irish salmon, tuna, sardines, artisan farmhouse cheeses, pickles and relishes, pasta, Arborio rice for a spontaneous risotto, chicken liver pâte to slather on pan-grilled bread, water biscuits, pistachios, pizza bases, charcuterie, chorizo, nduja, cooked ham, eggs of course...</span><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjNd_AXLb6UO6CYRnJClNQc12OpeJbLmlKJY8n6cFdmeJGv6iKFXOIdLUwM-K9YsuvEaPTHQSxCA4XftnyZsF6Re8E3lg6AxpDoJfM6DE6OL-oDbVYb2im1kA9R2b2IeSGvzxGCnTiiYB5ndpDeYFNfvs7C94L_WNh1iLQEwxv3ABp36oB0U5oLeNH-=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="349" data-original-width="640" height="350" src="https://blogger.googleusercontent.com/img/a/AVvXsEjNd_AXLb6UO6CYRnJClNQc12OpeJbLmlKJY8n6cFdmeJGv6iKFXOIdLUwM-K9YsuvEaPTHQSxCA4XftnyZsF6Re8E3lg6AxpDoJfM6DE6OL-oDbVYb2im1kA9R2b2IeSGvzxGCnTiiYB5ndpDeYFNfvs7C94L_WNh1iLQEwxv3ABp36oB0U5oLeNH-=w640-h350" width="640" /></a></span></div><span style="font-family: inherit; font-size: large;"><br /></span><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: inherit; font-size: large;"><span lang="EN-GB" style="line-height: 150%;">A large pot of natural Jersey yoghurt, some raw local
honey and cream.<span style="mso-spacerun: yes;"> </span>A bag of meringues and
a pot of ‘delicious over everything’– a mixture of mildly boozy dried fruit and
nuts that keeps for months in your fridge, awesome to scatter over ice-cream,
meringues, crêpes, yoghurt, rice pudding…<o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: inherit; font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiNRlGHN1lQ5ubxJjLI8DFG6GBnwxidJ4QD0TWz2mP_t3lg839PFGy4W5xozdO4CNBLobo7koG-Ny5lNWeg1XHmxJrIY58rLOULwgFj1WyZbVCJtWkOh9rIY7zXiU_o60NZgzy2HIZ9Oe-mDwkGSlqitShIxVHpx_wIBsPrB30cE2cQtfqmG_996KQg=s3073" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3073" data-original-width="2765" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiNRlGHN1lQ5ubxJjLI8DFG6GBnwxidJ4QD0TWz2mP_t3lg839PFGy4W5xozdO4CNBLobo7koG-Ny5lNWeg1XHmxJrIY58rLOULwgFj1WyZbVCJtWkOh9rIY7zXiU_o60NZgzy2HIZ9Oe-mDwkGSlqitShIxVHpx_wIBsPrB30cE2cQtfqmG_996KQg=w576-h640" width="576" /></a></span></div><span style="font-family: inherit; font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;"><br />A few winter vegetable soups, frozen in 2 person containers are another of my ‘go to’ standbys... They defrost in a few minutes and can be jazzed up with a drizzle of extra virgin olive oil, a sprinkling of seeds and a few fresh herbs. <br /><br />Freeze a few slices of fresh natural sourdough, great to toast or pan grill, as a base for all manner of tasty toppings. Who doesn’t love a toastie perked up with some spicy mustard. My other top tip is to weight up the dry ingredients for white soda bread, crumpets, pancakes and popovers minus the raising agent which can be added with the liquid at a moment’s notice. <br /><br /></span><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg05nZTnbOcLp6ugYAYFmoz8n_RUjSolAy-fB7nNM4uP2EFgT0j3Ohq41xcYMlVgWw3R9H_5ONzwpjUghDFlyUx8qgohJw9LPODUA_CVTPRd602iHuQgce5rP1QB5b13aVTxhXQSvKVic7_ygwt6A83QZOU35fYop3X9Psfdv5sMhXHF11zSnuTlYmR=s1600" style="font-size: x-large; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEg05nZTnbOcLp6ugYAYFmoz8n_RUjSolAy-fB7nNM4uP2EFgT0j3Ohq41xcYMlVgWw3R9H_5ONzwpjUghDFlyUx8qgohJw9LPODUA_CVTPRd602iHuQgce5rP1QB5b13aVTxhXQSvKVic7_ygwt6A83QZOU35fYop3X9Psfdv5sMhXHF11zSnuTlYmR=w640-h426" width="640" /></a><span style="font-family: inherit; font-size: large;"><br />Teeny weeny scones take 7 or 8 minutes to cook in a hot oven and you can be tossing crumpets and pancakes on the pan within minutes. Then coarsely chop a few nuts, whip out a jar of that salted caramel sauce, maybe slice a banana and pile them on top for a little spontaneous feast. <br /><br />I’d also have a few really quick pasta sauces up your sleeve. Frozen pasta or for that matter any fettuccini cooks in minutes and who doesn’t love pasta. I’m never without a couple pots of fresh or frozen tomato fondue. It’s one of my ‘great convertibles’, a sauce for pasta or chicken breast, a filling for an omelette, topping for pizza… <br /><br />Little tartlets or vol-au-vonts made with all butter puff pastry also merit a place in the pantry. I love to fill tartlets with a blob of goat cheese, a few rounds of kumquat compote and a peppery rocket leaf – Christmassy and delicious. A fat prawn and a dollop of dill mayo is also delicious. A few retro mushroom vol-au-vents will also disappear in no time so have a pot of mushroom ‘a la crème in your fridge or freezer. Another great convertible and a delicious sauce to slather over steak or lamb chop or burgers. Even simpler but equally delicious, mushrooms on toast anyone?</span><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: inherit; font-size: large;"><span lang="EN-GB" style="line-height: 150%;">I adore
sardines on toast or waffles with a big dollop or mayo or horseradish cream but
ever since my trip to Portugal. <span style="mso-spacerun: yes;"> </span>I’ve
been making a super quick sardine p</span><span lang="EN-GB" style="line-height: 150%;">â</span><span lang="EN-GB" style="line-height: 150%;">t</span><span lang="EN-GB" style="line-height: 150%;">é</span><span lang="EN-GB" style="line-height: 150%;"> - just
whizz up the sardines with some soft butter, a little mustard and some chopped
parsley or dill if you have it. <span style="mso-spacerun: yes;"> </span>All made
in minutes, just a few suggestions so you’ll be relaxed and prepared, doesn’t
matter who or how many unexpected visitors you need to welcome. <span style="mso-spacerun: yes;"> </span>Chill out, pour yourself a glass of fizz. <span style="mso-spacerun: yes;"> </span>Have fun and enjoy.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><b><span lang="EN-GB" style="line-height: 150%;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></span></b></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-82938940453299925942021-12-24T10:59:00.001+00:002021-12-24T10:59:00.212+00:00Christmas Memories<span style="font-family: inherit; font-size: large;"><br />Tick, tick, tick, such a joy to be able to cross off some of the ‘must-dos’ off my interminable list!<br /><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigGCLnmHr4tuvoOb_-nXWHP7wlt5UrpYt-xT15eLb1fj0tuniKIVI7vfiE2tbWP8b2SoOfa3WqV6qStlJwkRU0nXNjM3LDbLKZgee7psSgZT6uYZrjS71JtUQSpG_5NFgukdRe35oGZUpexs1sk4jDDkPdjbTGxd-zELT_iamqirKz5k2S6aytyBrf=s2592" style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/a/AVvXsEigGCLnmHr4tuvoOb_-nXWHP7wlt5UrpYt-xT15eLb1fj0tuniKIVI7vfiE2tbWP8b2SoOfa3WqV6qStlJwkRU0nXNjM3LDbLKZgee7psSgZT6uYZrjS71JtUQSpG_5NFgukdRe35oGZUpexs1sk4jDDkPdjbTGxd-zELT_iamqirKz5k2S6aytyBrf=w640-h478" /></a></div><br />How come Mummy somehow managed to arrange her life so that virtually everything was organised by Christmas Eve (and there were nine of us!) The tree decorated, paper chains looped from corner to corner across the ceiling, holly tucked coyly behind picture frames, Christmas cards on every mantel piece, log baskets filled, candles primed and the pantry bursting with Christmas goodies. Mincemeat, plum puddings, brandy butter, cranberry sauce… the stuffing was made, the ham glazed and several batches of soda bread weighed up ready to just mix and pop into the oven when we needed freshly baked loaves over Christmas. The Christmas cake took pride of place on the sideboard, simply decorated with a snow scene embellished with a scattering of silver dragees and Christmas decorations that re-emerged every year from where they were stored in the old Jacobs biscuit tin box.<br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEigKnEzSH8fYUkha_bNb2Rqvig-y0nUXY2mJO64I6X-OzGDbtCOdBDSq62ljY7TD7WkW7jCE5wF5W5j0A-j-mYXlx46OuXMD0wkwH-pzS1auPB1pdVIvZrcsjfEzi_hGNm31cqHF70fDH31L2xhZMw4DgomMtjnFPcwHnhAnI-w4kpjP0kFGFKWdck1=s525" style="font-family: inherit;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/a/AVvXsEigKnEzSH8fYUkha_bNb2Rqvig-y0nUXY2mJO64I6X-OzGDbtCOdBDSq62ljY7TD7WkW7jCE5wF5W5j0A-j-mYXlx46OuXMD0wkwH-pzS1auPB1pdVIvZrcsjfEzi_hGNm31cqHF70fDH31L2xhZMw4DgomMtjnFPcwHnhAnI-w4kpjP0kFGFKWdck1=w640-h368" width="640" /></a></div><br />Mummy’s legendary trifle laced with oodles of sweet sherry, hidden well away so the boys couldn’t demolish it on their return from midnight mass on Christmas Eve. <br /><br />In later years, we’d all travel back home from far and wide on Christmas eve and gather around the fire while Mummy cut the aforementioned Christmas cake. We’d catch up with each other’s lives over many cups of tea and moist crumbly cake with a thick layer of marzipan – that’s what memories are made of…</span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-33449996922074714052021-12-21T11:06:00.001+00:002021-12-21T11:06:00.203+00:00Christmas Eve Supper<p><span style="font-family: inherit; font-size: large;"> </span></p><span style="font-family: inherit; font-size: large;">Somehow, simple comforting nursery food is just what’s needed for Christmas Eve supper. How about a delicious dish of bubbling mac’ and cheese or croque monsieur (they too can be prepped ahead). </span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;">Fish pie also hits the spot. Maybe add a few prawns or shrimp for an extra ‘lux’ version and don’t forget lots of creamy mash on top or could be scrunchy filo. Good juicy sausages in a sweet chilli and mustard glaze or Ballymaloe relish and mayo in a soft bun are also a crowd pleaser. </span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjHJ50vecYdZv3LpfiS0bIWP1d1CPm_I5XB50wSBaIIeu4AL0cWIALsD-TznriGmMNXIQ5JNsU28BSuQb5lZAd_YUkOZfomHJ4LEkl8aAwtkQCPsYZhjb4w5H3wkgxDN4p9lsR3GfrqncbrYd9NZqerUeGXDLJwPZIFV1b6UVjA4-orF8A8oS0tGTRj=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjHJ50vecYdZv3LpfiS0bIWP1d1CPm_I5XB50wSBaIIeu4AL0cWIALsD-TznriGmMNXIQ5JNsU28BSuQb5lZAd_YUkOZfomHJ4LEkl8aAwtkQCPsYZhjb4w5H3wkgxDN4p9lsR3GfrqncbrYd9NZqerUeGXDLJwPZIFV1b6UVjA4-orF8A8oS0tGTRj=w480-h640" width="480" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><br /></span></div><span style="font-family: inherit; font-size: large;">It’s good to cook and glaze your ham (or loin of bacon) on Christmas Eve or even the day before. It will keep brilliantly and be a super standby for snacks, sandwiches. Slice or dice to add to ‘mac and cheese’ or a St Stephen’s Day pie. Pour a glass of fizz for yourself, give thanks for the many good things during the year and share the joy with your family and friends.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgzvGBUxUY20JDptWIEgKed8tt4EDKui30bUgKu9lXW8D7-5i1epl84SmNFqYLhJHvCwmCW3Na0us8anKoNeO1ArLBd4Ugv4k3V1aXsIp_yH-3Kfe9ab3Md4JYU6KnDGxh3RnqYSDNgYRQ3EspgtPkeD8r_HXFWUzvxufKmumL1Ige9SPY_Twr1v5XS=s720" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="720" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEgzvGBUxUY20JDptWIEgKed8tt4EDKui30bUgKu9lXW8D7-5i1epl84SmNFqYLhJHvCwmCW3Na0us8anKoNeO1ArLBd4Ugv4k3V1aXsIp_yH-3Kfe9ab3Md4JYU6KnDGxh3RnqYSDNgYRQ3EspgtPkeD8r_HXFWUzvxufKmumL1Ige9SPY_Twr1v5XS=w640-h426" width="640" /></a></div><br /><span style="font-family: inherit; font-size: large;"><br /></span></div><div><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-hyphenate: none; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">Everyone’s
Favourite Mac and Cheese <o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">Mac and cheese is a bit like apple crumble, simple
fare but everyone loves it, plus you can add lots of tasty bits to ‘zhuzh’ it
up. Maybe a few cubes of smoky bacon, mackerel, chorizo or a layer of melted
leeks to the sauce.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">Serves 6<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">225g (8oz) macaroni or ditalini<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">50g (2oz) butter<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">150g (5oz) onion, finely chopped<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">50g (2oz) plain flour<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">850ml (scant 1 1/2 pints) boiling whole milk <b>OR</b>
700ml (1 1/4 pints) milk and 150ml (1/4 pint) pint cream<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">1/4 teaspoon Dijon or English mustard<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">1 tablespoon chopped flat-leaf parsley (optional)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">225g (8oz) freshly grated mature Cheddar cheese or a
mix of Cheddar, Gruyère and Parmesan<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">25g (1oz) freshly grated Cheddar or Parmesan cheese,
for sprinkling on top (optional)<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">sea salt and freshly ground black pepper<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: inherit; font-size: large;"><br /></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;">Bring 3.4 litres (6 pints) water to the boil in a
large saucepan and add 2 teaspoons of salt. Sprinkle in the macaroni and stir
to make sure it doesn’t stick together. Cook according to the packet
instructions until al dente. Drain well.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: inherit; font-size: large;"><span lang="EN-GB" style="line-height: 150%;">Meanwhile, melt the butter over a gentle heat, add the
chopped onion, stir to coat, cover and sweat over a gentle heat for 6</span><span lang="EN-US" style="line-height: 150%;">–</span><span lang="EN-GB" style="line-height: 150%;">8
minutes until sweet and mellow. Add the flour and cook over a medium heat,
stirring occasionally, for 1</span><span lang="EN-US" style="line-height: 150%;">–</span><span lang="EN-GB" style="line-height: 150%;">2 minutes.
Remove from the heat. Whisk the milk in gradually, season well with salt and
pepper, then return to the boil, stirring constantly. Add the mustard, parsley,
if using, and cheese. Add the well-drained macaroni and return to the boil.
Season to taste and serve immediately.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="line-height: 150%;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span style="font-family: inherit; font-size: large;"><span lang="EN-GB" style="line-height: 150%;">Alternatively, turn into a 1.2 litre (2 pint) pie dish
and sprinkle the extra grated cheese over the top. Bake at 180°C/350°F/Gas Mark
4 for 15</span><span lang="EN-US" style="line-height: 150%;">–</span><span lang="EN-GB" style="line-height: 150%;">20 minutes.</span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><b><span lang="EN-GB" style="letter-spacing: -0.15pt; line-height: 150%;"><span style="font-family: inherit; font-size: large;">Good things to do with leftover Mac & Cheese<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><b><span lang="EN-GB" style="letter-spacing: -0.15pt; line-height: 150%;"><span style="font-family: inherit; font-size: large;">* Mac & Cheese Fritters <o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="letter-spacing: -0.15pt; line-height: 150%;"><span style="font-family: inherit; font-size: large;">You can’t imagine how sinfully delish this is…</span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="letter-spacing: -0.15pt; line-height: 150%;"><span style="font-family: inherit; font-size: large;">Heat olive oil in a deep-fat fryer at 180°C (350°F) or a deep saucepan
with 5–7.5cm (2–3 inch) depth of oil. Roll the leftover mac and cheese into
ping-pong-sized balls. Roll in seasoned flour, beaten eggs and fresh white or
panko crumbs to coat. Fry for 4–5 minutes until crisp on the outside and
melting in the interior. Remove with a slotted spoon, drain on kitchen paper
and toss in freshly grated Parmesan. Serve with spicy mayo made by mixing 110ml
(4fl oz) homemade mayonnaise with teaspoons of sriracha, 2 teaspoons of sambal
oelek or harissa and lemon juice to taste. Alternatively, allow the baked mac
and cheese to get cold in the gratin dish. Cut into fingers or squares, dip in
seasoned flour, egg and breadcrumbs and shallow-fry in olive oil for 3–4
minutes until crisp and golden on both sides. Serve with a dipping sauce or
with the spicy mayo.<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="letter-spacing: -0.15pt; line-height: 150%;"><o:p><span style="font-family: inherit; font-size: large;"> </span></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><b><span lang="EN-GB" style="letter-spacing: -0.15pt; line-height: 150%;"><span style="font-family: inherit; font-size: large;">* Smoked Salmon or Smoked Mackerel or Chorizo<o:p></o:p></span></span></b></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm; mso-layout-grid-align: none; text-autospace: none;"><span lang="EN-GB" style="letter-spacing: -0.15pt; line-height: 150%;"><span style="font-family: inherit; font-size: large;">Add 225g (8oz) smoked salmon or smoked mackerel or chorizo dice to the
mac and cheese before serving. Add lots
of chopped parsley too.</span><span style="font-size: 16pt;"><o:p></o:p></span></span></p><span style="font-size: x-large;"></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-55215582519795574372021-12-14T10:51:00.002+00:002021-12-14T10:58:48.099+00:00Soup, Broth, Bread<p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><br /></span></div><p></p><p class="MsoNormal" style="line-height: 150%;"><span style="font-family: inherit; font-size: large;"><span face=""Calibri",sans-serif" lang="EN-US" style="line-height: 150%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">My daughter-in-law Rachel loves soups, ‘there’s no better food to warm
the heart and restore the soul,' she writes in her new book, Soup, Broth, Bread. 'Whether
it’s smooth and silky, rustic and chunky or light and brothy, soup conjures up a
feeling of cosiness and care for me.’ When she was a child, her Mum always had a pot
of chicken or turkey stock on the go, ready to use as a base for the delicious
soups for Rachel and her sister, Simone, when they ran in from school. The memory turned them both into avid
soup-makers too. </span><span face="Calibri, sans-serif" style="text-align: center;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5SJ30IU4GZi_Bfe7HcgTOxJbGXnvUSfsxxpwCRrtH8V8OsEaE9ex5vx6pnGrn549LreYblIro_JyXHRz8UmaVM4ki-NYrn83lFo281qsqwzoxtUDeyQb6bPoup9PvR3P0hWJkLFGwjSzoIhwGgeF8c6k3FMxjaahEnNlp-i80RTUYissm_PZ9AeJd=s5376" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="5376" data-original-width="3584" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5SJ30IU4GZi_Bfe7HcgTOxJbGXnvUSfsxxpwCRrtH8V8OsEaE9ex5vx6pnGrn549LreYblIro_JyXHRz8UmaVM4ki-NYrn83lFo281qsqwzoxtUDeyQb6bPoup9PvR3P0hWJkLFGwjSzoIhwGgeF8c6k3FMxjaahEnNlp-i80RTUYissm_PZ9AeJd=w266-h400" width="266" /></span></a></div>
<p class="MsoNormal" style="line-height: 150%; text-align: left;"><span face=""Calibri",sans-serif" lang="EN-US" style="font-family: inherit; font-size: large; line-height: 150%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Rachel’s own home is also filled with soup lovers. It’s the first thing she offers the children,
if they’re feeling under the weather (after a hug, of course!). Soup helps soothe everything from a sniffly
cold to a tired body after a tough day.
Rachel’s daughter even takes broth or soup in a flask for her school
lunch, a little bit of home from home. </span></p>
<p class="MsoNormal" style="line-height: 150%; text-align: left;"><span face=""Calibri",sans-serif" lang="EN-US" style="font-family: inherit; font-size: large; line-height: 150%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Rachel tells me that she loves rummaging in the
fridge and seeing what needs to be used up and turned into a spontaneous soup -
a great way to make the most of leftovers… So many cooked vegetables can be
turned into a soup once you have just a few other ingredients to hand. Cooked meat and seafood skills can also be
transformed into a chunky broth or chowder with a little know-how, and leftover
rice and pasta just love being given another lease of life in a beautiful bowl
of soup. </span></p><p class="MsoNormal" style="line-height: 150%; text-align: left;"><span style="font-family: inherit; font-size: large;"><span face="Calibri, sans-serif"><span><br /></span></span><span face=""Calibri",sans-serif" lang="EN-US" style="line-height: 150%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivzc5wF3kkougR6GCHVG9XhcDJAUw5CFjUhmM9nQFvWfp76lP9KU7VQxgXFYdBE8qvdJ9t6IgUUDfm7K4QHPzGmALbH4syot1MuELKcF0_D4Ppyd5V6A_rOjVT7Oy0HkSmML99Q-r1MUP5I-mw3RWBEvXAySmHC0itkoej-tuwaYhtP1oPhsN_65Fi=s1500" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="1500" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEivzc5wF3kkougR6GCHVG9XhcDJAUw5CFjUhmM9nQFvWfp76lP9KU7VQxgXFYdBE8qvdJ9t6IgUUDfm7K4QHPzGmALbH4syot1MuELKcF0_D4Ppyd5V6A_rOjVT7Oy0HkSmML99Q-r1MUP5I-mw3RWBEvXAySmHC0itkoej-tuwaYhtP1oPhsN_65Fi=w400-h400" width="400" /></span></a></div><p></p>
<p class="MsoNormal" style="line-height: 150%; text-align: left;"><span face=""Calibri",sans-serif" lang="EN-US" style="font-family: inherit; font-size: large; line-height: 150%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">There’s also a brilliant and accompaniment and
garnishes section to bling up a bowl of soup.
Different sauces, salsas, drizzles, oils and emulsions to liven up even
the simplest soup, not to mention delicious crackers, croutons and crumbs. There’s also a whole chapter of wonderful
breads, plus some savoury buns, flatbreads, scones and muffins, including
recipes for particular dietary needs. Perfect
to serve with a steaming bowl of soup, or simply to eat warm from the
oven. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; text-align: left;"><span style="font-family: inherit; font-size: large;"><b><i><span face="Calibri, sans-serif" lang="EN-US" style="background: white; line-height: 150%;">Soup Broth
Bread by Rachel Allen (published by Penguin Michael Joseph - €25) </span></i></b><b><i><span face=""Calibri",sans-serif" lang="EN-US" style="background: white; line-height: 150%; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></i></b></span></p></div><p></p><span style="font-family: inherit; font-size: large;"><br /></span><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: large;"><br /></span></div><span style="font-family: inherit; font-size: large;"><br /><br /></span><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><br /></span></div><span style="font-family: inherit; font-size: large;"><br /> </span><p></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-54511924211793980122021-12-06T10:52:00.003+00:002021-12-14T10:58:28.184+00:00The Most Important Day of the Year<p><span style="font-family: inherit; font-size: large;"> </span></p><p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"><span style="font-family: inherit; font-size: large;">World Soil Day falls on December
the 6<sup>th</sup> this year. <span style="mso-spacerun: yes;"> </span>For me
it’s <b style="mso-bidi-font-weight: normal;">the</b> most important day of the
year – perhaps that sounds as if I’ve gone slightly dotty but it’s really good
to remind ourselves that we are all totally dependent on the four or five
inches of topsoil around the world for our very existence. Our health and over
90% of our food comes from the soil. <span style="mso-spacerun: yes;"> </span>If
we don’t have rich fertile soil we won’t have clean water or good food – think
about it…!<span style="mso-spacerun: yes;"> </span>Soil also plays a vital role
in regulating the climate and supporting animal and plant biodiversity.</span></span></p><p class="MsoNormal" style="line-height: 200%;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLu07jGS4oLZ1hVz90Lducshn8wl9bO2gbioVR5sbpSaQpV52EuAd2-a__Xfid-TJrh-27jlzgdHRPb1OVQ_G2xb7aGBEHQsk_DeoXUff31j1ROZaVQ-3IYYphOp7CFY4BfScV5Jtp5f2xKGvmx7Qr02U_XdaXDYZgz3qC-67QKbrFtAOaBftsnU6S=s646" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: large;"><img border="0" data-original-height="429" data-original-width="646" height="426" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLu07jGS4oLZ1hVz90Lducshn8wl9bO2gbioVR5sbpSaQpV52EuAd2-a__Xfid-TJrh-27jlzgdHRPb1OVQ_G2xb7aGBEHQsk_DeoXUff31j1ROZaVQ-3IYYphOp7CFY4BfScV5Jtp5f2xKGvmx7Qr02U_XdaXDYZgz3qC-67QKbrFtAOaBftsnU6S=w640-h426" width="640" /></span></a></div><p></p>
<p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"><span style="font-family: inherit; font-size: large;">In the words of Lady Eve
Balfour: “The health of soil, plant, animal and man is one and indivisible” and
the ominous warning from Franklin D Roosevelt – 32<sup>nd</sup> President of
USA that “The nation that destroys its soil, destroys itself” - how prophetic was
that!<o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"><span style="font-family: inherit; font-size: large;">Here in Ireland, we have
little reason to be complacent - only 10% of Irish soil is at optimum fertility.<span style="mso-spacerun: yes;"> </span>According the Teagasc that means 90% of Irish
soil is mineral deficient mainly as a consequence of overuse of artificial
nitrogen, synthetic fertilisers, pesticides and herbicides which damage the
soil and the earthworm population. <o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"><span style="font-family: inherit; font-size: large;">Soils are a limited natural resource;
their formation occurs at an extremely slow pace. <span style="mso-spacerun: yes;"> </span>At the very least, it takes 100 years to
build an inch of topsoil but can in fact take 500 years or more.<span style="mso-spacerun: yes;"> </span>Most current food production methods do not
nurture the soil, instead they exploit it.<span style="mso-spacerun: yes;">
</span>There is a growing realisation among the farming community that we can
no longer continue with ‘business as usual’ for a myriad of reasons not least
the diminishing nutrient content of our food.<span style="mso-spacerun: yes;">
</span>The move by many farmers to regenerative farming as a means of improving
soils, increasing biodiversity and mitigating climate change is to be
welcomed.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"><span style="font-family: inherit; font-size: large;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgW6KcVjKfay66q5MAUgLmFch6UimzcALMUXJDI8CZntf8I0NPXc12cBKSJ1dC_vaMH_UE2puUJXUnj80qaEAApXCJxMPr6Gr5ysnUQKYWhS6z8-oZtHs6wsf7XxrK9qcQoBqlU31q9c7dauTZ1QGnqjCQT_vPCb_I_mQ35l67DXpiRT4WxRRPGwH6x=s465" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="377" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEgW6KcVjKfay66q5MAUgLmFch6UimzcALMUXJDI8CZntf8I0NPXc12cBKSJ1dC_vaMH_UE2puUJXUnj80qaEAApXCJxMPr6Gr5ysnUQKYWhS6z8-oZtHs6wsf7XxrK9qcQoBqlU31q9c7dauTZ1QGnqjCQT_vPCb_I_mQ35l67DXpiRT4WxRRPGwH6x=w324-h400" width="324" /></a></span></div><span style="font-family: inherit; font-size: large;"><span style="mso-spacerun: yes;"><br /></span></span><p></p>
<p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"><span style="font-family: inherit; font-size: large;">I’m intrigued by the
soil.<span style="mso-spacerun: yes;"> </span>Soil scientists confirm that there
are more microbes, enzymes, protozoa and nematodes in a teaspoon of healthy soil
than people on earth but there is so much, still to understand.<span style="mso-spacerun: yes;"> </span>If I ‘come back again’, I want to be a soil
scientist…<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></p>
<p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"><span style="font-family: inherit; font-size: large;">As organic farmers, we are
passionate about the soil. <span style="mso-spacerun: yes;"> </span>We continue
to build fertility by adding well-rotted farmyard manure, compost, humus,
seaweed and even seashells.<span style="mso-spacerun: yes;"> </span>Regular soil
testing monitors progress.<span style="mso-spacerun: yes;"> </span>We eagerly
await the introduction of a spectrometer that can measure the nutrient density
of food so farmers who produce more nutrient dense food can be paid properly
for the extra nourishment their food provides.<span style="mso-spacerun: yes;">
</span>That could surely be a game-changer. <span style="mso-spacerun: yes;"> </span>It’s not difficult to calculate that someone along
the food chain is losing out when a bunch of carrots which takes at least four
months to grow from seed are sold for 46 cent.<span style="mso-spacerun: yes;">
</span>Despite economies of scale, if this continues there will be no Irish
vegetable growers within a few years – they simply cannot any longer continue
to produce vegetables below an economic level. <span style="mso-spacerun: yes;"> </span>In the words of one farmer ‘we would probably
be paid more for stacking shelves in the supermarket’.<span style="mso-spacerun: yes;"> </span>This can’t go on – check out the brilliant
French initiative C’est qui le Patron<b> </b>(<a href="instagram.com/cestquilepatron_ " target="_blank">@cestquilepatron_ </a>on Instagram)
where the consumer gets the option to pay more having being told the story behind
the production of that litre of milk, loaf of bread, carton of eggs… <o:p></o:p></span></span></p><p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFLgrUxaRzv9jhdcxDZk15xOgu4dYXLTCe8E3NKsUrBL_7ufAVzgxWnHeWLHaEm-YoSRReY11SRiHJrzzUYge3y7-yvgI4kdD46IhUMp78-QuIgCM-UezaskB4XwkpmqWUKhPWxVNeMaPJSOXzqduLBzIMrJTv3pj-LOm9QEl_-QYpvUXKXXIWqeLi=s542" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="537" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFLgrUxaRzv9jhdcxDZk15xOgu4dYXLTCe8E3NKsUrBL_7ufAVzgxWnHeWLHaEm-YoSRReY11SRiHJrzzUYge3y7-yvgI4kdD46IhUMp78-QuIgCM-UezaskB4XwkpmqWUKhPWxVNeMaPJSOXzqduLBzIMrJTv3pj-LOm9QEl_-QYpvUXKXXIWqeLi=w634-h640" width="634" /></a></div><span style="font-family: inherit; font-size: large;"><br /></span><p></p>
<p class="MsoNormal" style="line-height: 200%;"><span lang="EN-GB" style="line-height: 200%;"><span style="font-family: inherit; font-size: large;">Delicious, nutrient dense,
wholesome food that helps to build a strong immune system and boosts our
antibodies comes from rich fertile soil not from labs and test kitchens.</span><span style="font-size: 16pt;"><o:p></o:p></span></span></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-69134951204003632062021-11-24T09:16:00.001+00:002021-11-24T09:16:00.194+00:00Christmas Cooking Classes<span style="font-size: large;"><span style="font-family: inherit;">We have several Christmas cooking classes coming up at the Ballymaloe Cookery School to get you in the festive mood - some live streamed and others in person.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif55yhg4gdrOAXOvuQRL9H1cBJLj4pecLHHLgi1pGNNba1fyJzhsQy2tTJqHX9ik5EYQZeXIBXqMT-FvqmTtv7Bp7klUYCuI4WAwrjUXJxXZLVBUh_u5yiep3kmVGu_74rvwIBrNGbX1U/s640/xmas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif55yhg4gdrOAXOvuQRL9H1cBJLj4pecLHHLgi1pGNNba1fyJzhsQy2tTJqHX9ik5EYQZeXIBXqMT-FvqmTtv7Bp7klUYCuI4WAwrjUXJxXZLVBUh_u5yiep3kmVGu_74rvwIBrNGbX1U/w400-h268/xmas.JPG" width="400" /></a></div><div style="text-align: center;"><br /></div><b style="font-family: inherit;">Christmas Cooking with Rory O'Connell and Darina Allen<br />Monday 13th December 10-5 </b><br /><br /><span style="font-family: inherit;">This course may only last a single day but it is life changing: turning a potentially fraught and tedious annual task into a stress-free and pleasurable experience. You’ll learn dozens and dozens of seasonal recipes, and even more importantly how to plan ahead so that you can eat, drink and be merry for the whole holiday without worrying about how you are also going to feed everyone. For this reason many of the dishes are designed so that they can be prepared ahead of time.</span><br /><br /><span style="font-family: inherit;">The course covers both traditional and more innovative recipes including</span><br /><br /><span style="font-family: inherit;"> - Scrumptious starters from seafood to warming soups</span><br /><br /><span style="font-family: inherit;"> - Main dishes including the Roast</span><br /><br /><span style="font-family: inherit;"> - Traditional Roast with all the trimmings </span><br /><br /><span style="font-family: inherit;"> - An array of side dishes from bubbling gratins to seasonal salads</span><br /><br /><span style="font-family: inherit;"> - Delicious desserts </span><br /><br /><span style="font-family: inherit;"> - And festive drinks Can't make it in person? Then join Darina and Rory for a wonderful morning of Christmas Cooking and get into the festive cheer. via the Live Stream of this class from 10am-1pm.</span></span><div><span style="font-size: large;"><br /></span></div><div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzuuDny8XboxG76zB_fjif-0-WypjqLHargWUsBSAHydI9P3U7uguLZA3dZvB2f4DASQqC0m1dZLMUK1N_YtCL89mKW1D6xNYLtEK6geM2np-NFBE6RDafOPrv0_a00tyemr-GLPQBas/s300/ballymaloe3-300x272.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="272" data-original-width="300" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbzuuDny8XboxG76zB_fjif-0-WypjqLHargWUsBSAHydI9P3U7uguLZA3dZvB2f4DASQqC0m1dZLMUK1N_YtCL89mKW1D6xNYLtEK6geM2np-NFBE6RDafOPrv0_a00tyemr-GLPQBas/w400-h363/ballymaloe3-300x272.jpg" width="400" /></a></div><br /></div><span style="font-size: large;"><br /><b><span style="font-family: inherit;">Just Cook It, Christmas with Rory O’Connell at Ballymaloe Cookery School</span><br /><br /><span style="font-family: inherit;">Tuesday, 14th December from 2pm – 7pm. </span></b><br /><br /><span style="font-family: inherit;">This half day course gives you a tantalising taste of the Ballymaloe Cookery School and provides inspiration for anyone eager to cook a variety of festive dishes with greater confidence. </span><br /><br /><span style="font-family: inherit;">Limited numbers, complying with all government and NEPHET regulations. Recipes and tasting of all dishes included.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5LoguGIdO6oUgIA4GgVlPMH42UgqeMJh6lNdMtP0CbeYm-fy9YI2dt0y9JSTSujZGwP84ESf9APjtgyJpEmEVnscdp2ryj-3UySVdVe8to1EViWVOcUxMn-yuvd0clQqz-sF2xtdBCI/s300/ballymaloe-300x201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="201" data-original-width="300" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5LoguGIdO6oUgIA4GgVlPMH42UgqeMJh6lNdMtP0CbeYm-fy9YI2dt0y9JSTSujZGwP84ESf9APjtgyJpEmEVnscdp2ryj-3UySVdVe8to1EViWVOcUxMn-yuvd0clQqz-sF2xtdBCI/w400-h268/ballymaloe-300x201.jpg" width="400" /></a></div><div style="text-align: center;"><br /></div></span></div><div><span style="font-size: large;"><span style="font-family: inherit;"><b><br /></b></span></span></div><div><span style="font-size: large;"><span style="font-family: inherit;"><b>Just Cook It, Christmas with Rachel Allen</b></span></span></div><div><span style="font-size: large;"><span style="font-family: inherit;"><b><br /></b></span></span></div><div><span style="font-family: inherit; font-size: x-large;">This half day course gives you a tantalising taste of the Ballymaloe Cookery School and provides inspiration for anyone eager to cook a variety of festive dishes with greater confidence.</span><br style="font-size: x-large;" /><br style="font-size: x-large;" /><span style="font-family: inherit; font-size: x-large;">Limited numbers, complying with all government and NEPHET regulations. Recipes and tasting of all dishes included.</span><br style="font-size: x-large;" /></div><div><span style="font-size: large;"><b><br /></b></span></div><div><b style="font-size: x-large;">Wednesday, 15th December from 2pm – 7pm</b><span style="font-size: large;"><b><br /></b><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></div><div><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRd35pfQWlLCaJLzwGbR-j1EXjytV1JTui5YHGFJCzYcMv_i_FIqD0vN9LzNHx72xNu9dWUzmRWYu11m-5yZOFPwadTWCKHls-GGZbXPSD_0t5bniQtmJxdZsDl2MBhrpKToVVyCvCI0/s640/ChristmasMince+Pies_0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="640" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRd35pfQWlLCaJLzwGbR-j1EXjytV1JTui5YHGFJCzYcMv_i_FIqD0vN9LzNHx72xNu9dWUzmRWYu11m-5yZOFPwadTWCKHls-GGZbXPSD_0t5bniQtmJxdZsDl2MBhrpKToVVyCvCI0/w400-h299/ChristmasMince+Pies_0.jpg" width="400" /></a></div><br /></span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;"><span style="font-family: inherit;"><b>More Christmas Cooking with Darina Allen & Rory O Connell</b></span></span></div><div><span style="font-size: large;"><span style="font-family: inherit;"><b><br /></b></span></span></div><div><b><span style="font-size: x-large;">Monday December 20, 2021</span><span style="font-size: x-large;"> from </span><span style="font-size: x-large;">2-5 pm</span></b><span style="font-size: large;"><b><br /></b><br /><a href="https://www.ballymaloecookeryschool.online/category/live-stream" style="font-family: inherit;">Live Stream</a><br /><br />For Live Stream classes see<br /><span style="font-family: inherit;"><a href="https://www.ballymaloecookeryschool.online/">https://www.ballymaloecookeryschool.online/</a></span><br /><br /><span style="font-family: inherit;">For more information and booking see </span><span style="font-family: inherit;"><a href="http://www.cookingisfun.ie">www.cookingisfun.ie</a></span><span style="font-family: inherit;"><a href="http://www.cookingisfun.ie" target="_blank"> </a>or telephone 021 4646 785</span></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-86989863763793654542021-11-18T08:38:00.003+00:002021-11-18T08:38:00.198+00:00Claire Ptak visits Ballymaloe Cookery School<span style="font-family: inherit; font-size: large;">We were all super excited at Ballymaloe Cookery School last week, as we had our first guest chef for almost two years.</span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcIX1Q_GV_Efe4PTRG6iZq01owc5baWUn4tKbZNYnOVNve4jUvhuewta_wQinYweVtBA2G_gfNWvGxMWDd5FpMK8nbklUPKxHpuPOVVNjatntsDzL1VGjlTkHO7HHmKPKxe2o1dBtaK0/s506/claire1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="506" data-original-width="429" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigcIX1Q_GV_Efe4PTRG6iZq01owc5baWUn4tKbZNYnOVNve4jUvhuewta_wQinYweVtBA2G_gfNWvGxMWDd5FpMK8nbklUPKxHpuPOVVNjatntsDzL1VGjlTkHO7HHmKPKxe2o1dBtaK0/s320/claire1.JPG" width="271" /></a></div><br /><span style="font-family: inherit; font-size: large;"><br />Claire Ptak from Violet Cakes and Café on London’s Wilton Way taught a sparkling class for the current 12 Week Course students and it was beamed out to her many fans all over the world on <a href="http://www.ballymaloecookeryschool.online/">Ballymaloe Cookery School Online</a>.<br /><br />Claire, who comes from California, started her career on a market stall in Broadway Market in Hackney. This was in 2005, soon she became known as the Cupcake Queen. People flocked to buy her adorable mini cupcakes in many flavours, made with beautiful, mostly organic ingredients. All were cooked in her tiny home kitchen but in 2010 <a href="http://www.violetcakes.com/" target="_blank">Violet Bakery and Café </a>was born. </span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtKZqLcib1SjTf9r2HOg0QYsRxVZOHfTo7v2V7m8CbHMSzocgRLzHHN6DTYJggda167zoVzxk-NB12_EFRNKsM0sLJEgJWZA2mKRg8aNIW-gxMecoc3ZRKOtbfBmMfvuTbIrBedkL9x0/s600/Violet-D7_03A5303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtKZqLcib1SjTf9r2HOg0QYsRxVZOHfTo7v2V7m8CbHMSzocgRLzHHN6DTYJggda167zoVzxk-NB12_EFRNKsM0sLJEgJWZA2mKRg8aNIW-gxMecoc3ZRKOtbfBmMfvuTbIrBedkL9x0/w400-h266/Violet-D7_03A5303.jpg" width="400" /></a></div><br /></div><div><span style="font-family: inherit; font-size: large;">Claire baked a range of beautiful cakes with exquisitely pure ingredients, best Madagascar vanilla pods, pure cane molasses, Valrhona chocolate and limited-edition buttercream flavoured with freshly brewed espresso, homemade fruit cordials and dark caramel with sea salt. The flavours of the cakes reflect the season. She constantly experiments with flavour combinations as new foods become available.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewv76S3h7hpnqa_dZRq2YzGz02NY3Y1-jzcto1Y-dhaqdD7vSSRBQqOiFxYIWC5TxzhLmXIrhvtLEvORINGvO5-WvWV5QfdOl1znbeU1SWSwSJp-lExNlPGkC_qTDI7ZokpUUuxH9bN0/s4032/Autumn+Carrot+Cake+with+Prunes+%2526+Walnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjewv76S3h7hpnqa_dZRq2YzGz02NY3Y1-jzcto1Y-dhaqdD7vSSRBQqOiFxYIWC5TxzhLmXIrhvtLEvORINGvO5-WvWV5QfdOl1znbeU1SWSwSJp-lExNlPGkC_qTDI7ZokpUUuxH9bN0/w300-h400/Autumn+Carrot+Cake+with+Prunes+%2526+Walnuts.jpg" width="300" /></a></div><br /><span style="font-size: large;"><br /><span style="font-family: inherit;">Claire has a very unique flamboyant icing style which looks effortlessly rustic but is quite difficult to achieve. She is the acknowledged master of the delicious ‘imperfect cake’ – no fondant icing here…!</span><br /><br /><span style="font-family: inherit;">Claire didn’t just ‘pop-up’. She’s been obsessed with baking since she was little, she had her first holiday job at a local bakery in Point Reyes in California when she was just 14. Some years later, when Alice Waters tasted her baking, she offered her a job on the spot and so Claire became pastry chef at the iconic Berkeley restaurant Chez Panisse. Here, she was intrigued by the variety of exquisite seasonal berries and peaches, five different types of limes, and the nuanced flavours that influenced the food.</span><br /><br /><span style="font-family: inherit;">Word of the flavour of Claire’s cakes and café food spread around London like wildfire. She developed a cult following but it wasn’t until she was chosen to make Harry and Meaghan’s cake that her fame went global.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlAjhsLJPAuFYqioCNCADWzfO-LoCAmbh28BAw7oOo7u4pIJ3zbfwEO06fbqxZjPucgnKPc-lcZoK4Q58s3f8nTp00xTQ0pzhwAWx6ZdiajT5LV9_DyU7z903N8LV66kWzk_GCLi4GuY/s4032/Triple+Chocolate+Chip+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBlAjhsLJPAuFYqioCNCADWzfO-LoCAmbh28BAw7oOo7u4pIJ3zbfwEO06fbqxZjPucgnKPc-lcZoK4Q58s3f8nTp00xTQ0pzhwAWx6ZdiajT5LV9_DyU7z903N8LV66kWzk_GCLi4GuY/w300-h400/Triple+Chocolate+Chip+Cookies.jpg" width="300" /></a></div><div style="text-align: center;"><br /></div><span style="font-family: inherit;">Claire introduced us to several new ingredients in her class. She used blonde chocolate from Valrhona to make her Triple Chocolate Chip Cookies – it tastes like caramelised white chocolate – a new flavour for me but destined to become a new favourite…</span><br /><br /><span style="font-family: inherit;">She loves to use spelt and kamut flour and dark brown sugar for some of her cakes and is really into sheet pan cakes at present. Sheet pan cakes are made in a rectangular tin with approx. 5cm (2 inch) and are brilliant for portioning and icing. Her bubble cake blew everyone away at the class. The Roast Quince and Mascarpone Cake took quite a bit of making but was so worth the effort for a really special cake. You’ll also love the Autumn Carrot Cake with prunes and walnuts and the killer Triple Chocolate Chip Cookies.</span><br /><br /><span style="font-family: inherit;">If you’d like to watch Claire’s class, you can sign up on the website to view the recording via <a href="http://ballymaloecookeryschool.online">ballymaloecookeryschool.online</a> or call the Cookery School on 021 4646785 for more information.</span><br /><br /><span style="font-family: inherit;">Meanwhile, check out Violet Cakes on Instagram - <a href="http://www.instagram.com/violetcakeslondon" target="_blank">@violetcakeslondon</a></span></span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-4188042004346975822021-11-11T08:48:00.007+00:002021-11-11T08:48:48.848+00:00Irish Cookbook of the Year Awards <p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 16pt;">Rachel has just launched her newest cookbook ‘Soup, Broth, Bread’ published by Michael Joseph Penguin – it’s a gorgeous collection of 120 delicious recipes.</span></p><p><span style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 16pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xiV1sClepTHjdL2C_Y2k-HfjIAOMPZYRdzOmIqOMGbOS2iKWLFsUXYVy-KYG3N37DWcr0ShMpuDDNQykVEydncwlYPDSof3HAn0yLeOLbhBt5jX4erZTsktV3KmLMrn_8u9gGRXqRTc/s1500/811uECcF54L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1500" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xiV1sClepTHjdL2C_Y2k-HfjIAOMPZYRdzOmIqOMGbOS2iKWLFsUXYVy-KYG3N37DWcr0ShMpuDDNQykVEydncwlYPDSof3HAn0yLeOLbhBt5jX4erZTsktV3KmLMrn_8u9gGRXqRTc/w400-h400/811uECcF54L.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px 0px 0cm;"><span lang="EN-GB" style="font-size: 16pt; line-height: 32px;">‘A bowl of soup can do so many things. A cosy, comforting meal on a cold, dark winter’s day. A gentle broth to heal and soothe. A fresh, vibrant celebration of spring produce, or a simple and nourishing way to use up leftovers. For feeding many mouths, for lunch in a hurry, for a dinner-party starter, or for filling the freezer: no matter your need, there’s soup to solve it’.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px 0px 0cm;"><span lang="EN-GB" style="font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px 0px 0cm;"><span lang="EN-GB" style="font-size: 16pt; line-height: 32px;">‘Rachel also shares an array of wonderful homemade breads to serve alongside, as well as easy and delicious garnishes, drizzles, salsas, croutons and crumbs to add the perfect finishing touch’.</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px 0px 0cm;"><span lang="EN-GB" style="font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px 0px 0cm;"><span lang="EN-GB" style="font-size: 16pt; line-height: 32px;">I love the photos too and guess what, I’ve voted for it in the An Post Irish Cookbook of the Year Awards and deservedly so!</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px 0px 0cm;"><span lang="EN-GB" style="font-size: 16pt; line-height: 32px;"><br /></span></p><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2sc-Abq30eU_LvrxHeq2lRi8AiMQICUN01511POkgf6G95-5M3NY81PRA3dKcLP_gZNtOut2-t3eBP1-kuToB1anaI6C_WVpt77SQoqO-LHwGkxnK6QLuZ7WO5aYAobXnP6uCd4bgfo/s516/9780857839657.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="516" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2sc-Abq30eU_LvrxHeq2lRi8AiMQICUN01511POkgf6G95-5M3NY81PRA3dKcLP_gZNtOut2-t3eBP1-kuToB1anaI6C_WVpt77SQoqO-LHwGkxnK6QLuZ7WO5aYAobXnP6uCd4bgfo/w310-h400/9780857839657.jpg" width="310" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />My own latest book ‘How To Cook’ has been shortlisted for the An Post Irish Book Awards 2021!</span><div><span style="font-family: inherit; font-size: large;"><br />Vote for your favourite book and be in with a chance of winning €100 of National Book Tokens.<br /><br />How to vote:<br />Go to <a href="http://www.irishbookawards.ie/vote" target="_blank">www.irishbookawards.ie/vote</a><br />Enter your name and email<br />Tap on your book of choice</span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-82994161144984087892021-11-07T08:58:00.000+00:002021-11-11T09:14:35.280+00:00Food On The Edge<span style="font-family: inherit; font-size: large;">Recently, I spent an amazing two days at <a href="https://foodontheedge.ie/" target="_blank">Food On The Edge</a>, meeting and listening to an inspirational group of chefs, food activists, artisan bakers, millers, heirloom seed producers, food archaeologists and leading thinkers chosen for their passion and drive and their ability to inspire chefs around the world. The theme this year was Social Gastronomy.</span><div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHozCr5CxLWJ10CC-lV2PQXyQEYh9LwhO7kYC4luvcm154gNLntNu-GC0lKQ0P8_qZb1NKdULArrAQ05nBZsI0PvR0ExUsarCfHdEBjthwELevvuLFl5CIOsfTOgin8cvd1XNrs6ufr0/s501/Screenshot+2021-11-11+090444.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="495" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHozCr5CxLWJ10CC-lV2PQXyQEYh9LwhO7kYC4luvcm154gNLntNu-GC0lKQ0P8_qZb1NKdULArrAQ05nBZsI0PvR0ExUsarCfHdEBjthwELevvuLFl5CIOsfTOgin8cvd1XNrs6ufr0/w395-h400/Screenshot+2021-11-11+090444.png" width="395" /></a></div><br /><span style="font-size: large;"><br /><span style="font-family: inherit;">Some speakers like Bill Schindler, Arlene Stein from Canada, Gísli Matt from Iceland, Petra and Paul Moinea from Romania and Anissa Helou were present in person. Others like Bertrand Grébaut and Théophile Pourriat flew in from Septime in Paris to deliver their presentations while others like Alice Waters from Chez Panisse delivered their fifteen-minute talk virtually from San Francisco, Bangkok, Hong Kong, Mexico, Ghana, India, Peru and London…The Happy Pear twins, Stephen and David Flynn were there, exuding energy as ever, living examples of the benefits of eating real food and living the good life, while spreading the message of a plant-based diet.</span><br /><br /><span style="font-family: inherit;">The seventh edition of FOTE, the brainchild of Michelin chef, JP McMahon was appropriately held at Airfield Estate, a working urban farm of 38 acres in Dundrum. A superb educational facility with a mission ‘to inspire and enable people to make food choices that benefit people, planet and pockets’. Much of the delicious food for the event came directly from the farm and gardens and was curated by Luke Matthews in conjunction with Gather and Gather.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqR1_xuZqG4FSnjv38W1NXWcies0HKVcfKsa8f2TY5BiKmRjwXFZOZzl5vAIZHmm7gL2pALo5QvBuTZ62mSbaLmV4B9K_V2bqfutZSZoJ_vYw4FNXQGkbAK1rGqYYBiHWGICS08XuqOE/s542/Screenshot+2021-11-11+090219.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="465" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtqR1_xuZqG4FSnjv38W1NXWcies0HKVcfKsa8f2TY5BiKmRjwXFZOZzl5vAIZHmm7gL2pALo5QvBuTZ62mSbaLmV4B9K_V2bqfutZSZoJ_vYw4FNXQGkbAK1rGqYYBiHWGICS08XuqOE/w344-h400/Screenshot+2021-11-11+090219.png" width="344" /></a></div><div style="text-align: center;"><br /></div><span style="font-family: inherit;">Virtually all the speakers referred to the lessons learnt during the Pandemic by a sector that hitherto considered itself to be ‘unshakeable’. There was a realisation that much of the current staff shortage crisis had been brought on by the industry itself over many years of unacceptable kitchen culture and poor conditions. A chastened industry is now determined to create optimum working conditions for our ‘second family’, so they feel valued and fulfilled! ‘The job must be rebooted – it’s all about the team’. Other speakers shone a light on the challenges for women chefs, the ‘Me Too’ movement and LGBT issues.</span><br /><br /><span style="font-family: inherit;">There was an emphasis on sharing and exchanging knowledge. Chefs were also focusing on reducing food waste in restaurant kitchens. Joshua Evans of the Novel Fermentations Research Group and senior researcher at the Danish Technical University’s Center for Biosustainability in Copenhagen urged chefs to be leaders and rethink waste – ‘No such thing as waste, just another product’. Joshua, along with his colleagues at The Nordic Food Lab has spent years researching and relearning and experimenting with fermentation techniques, preserving and enhancing the nutrient value of what many would hitherto consider to be waste food. </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXoF3H98JdpoOZQGMaKNQEo7jDVrWHExTJYBbdhlDBJdsGHdJvzPZhVlxIdj3vuAwTp6OeeNxXXUaPEiokgdCSaOqsw4JFrgCYjBkC5shP6ufU1Q7a_yWF2glQwQpjqHn_z1NaOv72io/s585/Screenshot+2021-11-11+090346.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="574" data-original-width="585" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXoF3H98JdpoOZQGMaKNQEo7jDVrWHExTJYBbdhlDBJdsGHdJvzPZhVlxIdj3vuAwTp6OeeNxXXUaPEiokgdCSaOqsw4JFrgCYjBkC5shP6ufU1Q7a_yWF2glQwQpjqHn_z1NaOv72io/w400-h393/Screenshot+2021-11-11+090346.png" width="400" /></a></div><div style="text-align: center;"><br /></div><span style="font-family: inherit;">Incorporating wild foraged and fermented foods into menu’s is an exciting ‘new’ area for a growing number of cool chefs.</span><br /><br /><span style="font-family: inherit;">Ellie Kisyombe and Michelle Darmody who created the ‘<a href="http://www.ourtable.ie/" target="_blank">Our Table</a>’ project where refugees and asylum seekers can cook and share their food, focused on the importance of creating cooking facilities in direct provision centres so residents can cook their indigenous food for their children and themselves. </span></span></div><div><span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: center;"><span style="font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9olXjbmvTh9QdZSaucyj6V4hJv6PXlhBIJ4NSrKUzMioDyUD-qKt6LqtSsjVusvC3jBqtCpiYLavY1XNXmRmUR3tuZimTUe3HXI3xdxuj1afzsxixXicI3-YOK4sg7hJ0VLOHpgFQWcA/s1512/ellie4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9olXjbmvTh9QdZSaucyj6V4hJv6PXlhBIJ4NSrKUzMioDyUD-qKt6LqtSsjVusvC3jBqtCpiYLavY1XNXmRmUR3tuZimTUe3HXI3xdxuj1afzsxixXicI3-YOK4sg7hJ0VLOHpgFQWcA/w400-h400/ellie4.jpg" width="400" /></a></div><br /></span></div><div><span style="font-size: large;"><span style="font-family: inherit;"> Dee Laffan, Mei Chin and Blanca Valencia of ‘Spice Bags’ also highlighted the not to be missed opportunity for the sharing of food cultures with the ‘new Irish’ and the conditions needed for that to become a reality.</span><br /><br /><span style="font-family: inherit;">Several other speakers including myself focused on the vital importance of teaching children to cook from an early age so they experience the joy of delicious food and are equipped with the practical life skills to feed themselves properly.</span><br /><br /><span style="font-family: inherit;">Others like Glenn Roberts of Anson Mills in South Carolina were making valiant efforts to recover heirloom and landrace varieties of grains and seeds that withstand the rapidly changing conditions as climate change accelerates. </span><br /><br /><span style="font-family: inherit;">There was so much more – 40 speakers in total, all the presentations are now available online - </span><a href="https://foodontheedge.ie/" style="font-family: inherit;" target="_blank">https://foodontheedge.ie/</a><br /></span><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /> </div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-61617185242924920602021-09-27T12:00:00.000+01:002021-09-27T12:00:00.217+01:00How to Cook<p> <b style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 16pt;">How to Cook</b></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">My latest book written during the Pandemic is called ‘<a href="https://www.amazon.co.uk/How-Cook-Indispensable-Staple-Scratch/dp/0857839659/" target="_blank">How to Cook</a>’, but the working title has always been ‘Recipes No Kids Should Leave School Without Being Able to Cook’ however my publishers were adamant that ‘kid’ was not PC so here we are with a title that doesn’t get the same spontaneous response that the original title engendered when I announced what was in the pipeline in answer to the question.</span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWafoJJhpUF63Zgf3IRzsVOGwndL2CrHhcRKwrkW4AvttbeS39VHZirmCupY4nDE3Mteu87Iq8kzHQ42P2mUasc_PJ98RHNG18YuggjvB7G3Rqfp1QvT-h67eFpFcIeeubv1pnCXQx4xY/s499/51oLUYwD66L._SX385_BO1%252C204%252C203%252C200_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="387" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWafoJJhpUF63Zgf3IRzsVOGwndL2CrHhcRKwrkW4AvttbeS39VHZirmCupY4nDE3Mteu87Iq8kzHQ42P2mUasc_PJ98RHNG18YuggjvB7G3Rqfp1QvT-h67eFpFcIeeubv1pnCXQx4xY/s320/51oLUYwD66L._SX385_BO1%252C204%252C203%252C200_.jpg" width="248" /></a></div><br /><p></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">However, it’s all in there, 100 recipes and lots more variations on the originals to get everyone excited about how easy it is to cook simple and delicious dishes and do lots of contemporary riffs on time-honoured favourites.</span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">How crazy is it that only a tiny percentage of our children learn how to cook at home or in our schools…What are we like…to have now let at least two generations out of our houses and schools without equipping them with the basic life skills to feed themselves properly or for that matter letting them experience the magic of sowing a seed and watching it grow into something delicious and super nutritious to eat.</span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">Since the 1950’s, the main focus in education has been acquiring academic skills – mastering the STEM subjects. The subliminal message to all students has been that practical skills like cooking or growing are of much lesser value – unnecessary in today’s world where one can pop into the local supermarket and choose from an endless variety of ready-made and ultra-processed goods to save time and the ‘drudgery’ of cooking it yourself.</span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Bcj2jM3FJZygKSNGbeGKJqXL71JDtiEnDXXgYUUt95A_qltCOdf_6RrnFtzQ2dh0ZZqf9UeCGUHCDaFOmZKcq9bhTq4A6966IW0TblXXWqivcAlsKXcl9Kx5k-5exfQVqEx3u5en2X8/s2048/Darina+Allen+with+Jam%252C+Peach+and+Fig+Leaf+Jam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Bcj2jM3FJZygKSNGbeGKJqXL71JDtiEnDXXgYUUt95A_qltCOdf_6RrnFtzQ2dh0ZZqf9UeCGUHCDaFOmZKcq9bhTq4A6966IW0TblXXWqivcAlsKXcl9Kx5k-5exfQVqEx3u5en2X8/w320-h400/Darina+Allen+with+Jam%252C+Peach+and+Fig+Leaf+Jam.jpg" width="320" /></a></div><br /><p></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">So why is it important to be able to cook – a fundamental question that sometimes stumps people…well at the very least to feed oneself nutritiously and deliciously and to take control of one’s own health. With a few basic cooking skills, one can whip up a spontaneous meal with a few inexpensive ingredients at a moment’s notice and bring joy to those around you. It’s one of the easiest ways to win friends and influence people plus one can travel anywhere in the world and get a job. Chefs and cooks are welcomed with open arms everywhere but in the end, home cooking is the most important skill of all..</span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">When you teach someone how to cook, you give them a gift that will forever enhance their lives, it becomes increasingly evident that our food choices affect our energy, vitality, ability to concentrate and both our mental and physical health. So this book that I was determined to write before I hang up my apron has 100 basic recipes for you to cook your way through. For virtually every recipe, I suggest variations on the original. For example, when you make a basic Irish soda bread, one of the simplest and most delicious breads of all, it can be white or brown, seedy or plain, flecked with seaweed or fresh herbs. Baked in a loaf tin or in a traditional round, marked with a cross – the traditional blessing and pricked in the four quadrants to let the fairies out of the bread. </span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2KV4WEdWU6im8uxpqybIb3PrncZt6BFKa0uTzqXAt_Ltfh_HM-aQGxNiK9qLfJzetwgI37OU4yUHSrK1dF6tMzlCnQu3xPv2wDJ_ml84hDE8AlYOxdUZn9_9H8ZVHN7XNYy_SIcYmnM/s2048/Scones+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG2KV4WEdWU6im8uxpqybIb3PrncZt6BFKa0uTzqXAt_Ltfh_HM-aQGxNiK9qLfJzetwgI37OU4yUHSrK1dF6tMzlCnQu3xPv2wDJ_ml84hDE8AlYOxdUZn9_9H8ZVHN7XNYy_SIcYmnM/w400-h266/Scones+.JPG" width="400" /></a></div><br /><p></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">Scones or teeny weenies made from the same dough can be dipped in grated cheese or toasted nuts, they can be sweet or savoury – spotted dog or stripy cat…. Gently, roll the dough into a rectangle, slather with chocolate spread. Roll up, cut and dip the twirls into coarsely chopped hazelnuts…Change tack, place a rectangle of dough into a well-oiled ‘Swiss roll’ tin. Top with tomato sauce, slivers of pepperoni, a scattering of chopped spring onion and grated Cheddar – now you have a deep-pan pizza and on and on it goes…</span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">Same with an omelette, the quintessential fast-food made in minutes. So many delicious fillings to add, slip it into a crusty baguette for an omelette sambo… Cut in strips to add to a salad or soup or cook the well flavoured mixture in muffin tins to make mini frittatas. </span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">This book is not just for kids, teenagers and college grads, it’s for anyone and everyone who wants to whip up something delicious for themselves or for family and friends. </span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="color: black; font-size: 16pt; line-height: 32px;">So back to our educational system which many rightly believe has failed in our duty of care to fully educate our young people… so let’s raise our voices and pick up our pens to demand that our Government and Department of Education re-embed practical cooking and growing in our national curriculum for the future health and happiness of the nation. </span><span style="color: black; font-size: 16pt;">Let’s start here…</span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="font-size: 16pt; line-height: 32px;"><br /></span></p><p class="MsoNormal" style="background-color: white; color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 19.5px; margin: 0px;"><span style="font-size: 16pt; line-height: 32px;">Special thanks to my daughter Lydia Hugh Jones whose drawings greatly enhance How to Cook…</span></p>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-74347494280858778142021-09-20T12:00:00.000+01:002021-09-20T12:00:00.200+01:00Inis Meáin<span style="font-family: inherit; font-size: large;">I’ve just eaten a delicious mouthful of dill pickled herring with cream cheese on a slice of freshly baked soda bread for breakfast – sublime... I’m back on Inis Meáin for the second time this Summer, how fortunate are we to have benefited from the misfortune of some other guests who couldn’t take up their booking at <a href="https://inismeain.com/" target="_blank">Inis Meáin Suites</a>. There are just five rooms so one feels super fortunate.</span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElkpHtjfq_M-24ACPlcrTxX9ujyOGUGj2vmx421RmndhijG18Mmv076RAF1ZAH67wAGmrUoiRvfhX7xeuL7PqWLnxus0RwyTkF3XUZcKqOBFyYO0aUGtY79T_FvPEonOfXZn2vfRt6As/s829/inis+meann.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="423" data-original-width="829" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElkpHtjfq_M-24ACPlcrTxX9ujyOGUGj2vmx421RmndhijG18Mmv076RAF1ZAH67wAGmrUoiRvfhX7xeuL7PqWLnxus0RwyTkF3XUZcKqOBFyYO0aUGtY79T_FvPEonOfXZn2vfRt6As/w640-h326/inis+meann.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Image: <a href="https://beaumondetraveler.com/content/aran-islands-in-ireland/">https://beaumondetraveler.com/content/aran-islands-in-ireland/</a></td></tr></tbody></table><span style="font-family: inherit; font-size: large;"><br />Our bedroom overlooks the extraordinary Inis Meáin landscape, little fields surrounded by high dry stone walls, a few cattle here and there, Coilumin’s rectangular garden along the road is bursting with cabbages, ripe onions, beets, rhubarb, potatoes…He has harvested the rye since the last time we were here, tied it in sheaves, threshed it against a standing stone on the limestone pavement below his field. He’ll save the precious seed for next year’s crop and the long straw can be used for thatching, I wondered if he made rye bread but apparently it’s not part of the island tradition.</span></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit; font-size: large;">On a fine day, one can see across Galway Bay to the 12 Pins, and the Clare coast to the south but this morning, a thick mist is swirling in from the sea, enveloping the white washed buildings of the Inis Meáin Knitwear factory. It’s a hive of activity around the clock, lovingly turning out the most beautiful knitwear from the finest wool, cashmere, linen and cotton yarns for export to a few carefully chosen shops around the world.<br /><br />The fluffy grey mist ebbs and flows and I can’t help being secretly pleased that it’s likely that our flight to the mainland in the tiny Aer Arann plane will be somewhat delayed…so I can relax and enjoy a leisurely breakfast.<br /><br />So let me tell you about this delicious repast – Breakfast at Inis Meáin Suites is no ordinary breakfast. It’s delivered into the bedroom porch in a handmade iroko timber box tray around 8.30am ish. Lift off the lid, inside you’ll find a feast… 10-12 little jars and Bec containers are tucked into thick polystyrene moulds…freshly squeezed orange or apple juice, homemade granola, seasonal fresh fruit, thick unctuous yoghurt... There are several slices of both brown and white soda bread tucked into a little box beside two slices of poppy seed banana bread. Two fresh hard-boiled eggs from their little flock of happy hens are covered in little hand knit Aran egg cosies – how cute and practical is that! But that’s not all, there’s also a little pot of pickled herrings and a gutsy liver pâté and just in case we have a craving – two little pots of the most sublime chocolate mousse I’ve ever tasted with a pot of crème fraîche. We made a pot of coffee from the freshly ground beans. There’s a minimum two night stay, and other choices for breakfast the next day.<br /><br />Each room comes with walking sticks, two bikes, fishing rods, two deck chairs and lest you need it, an umbrella. Wandering or cycling around the island is a joy, fields full of wild flowers…hare bells, fuchsia, loosestrife, heather, honeysuckle… A few cattle here and there and there’s certainly one donkey and maybe more. Don’t miss the Harry Clarke’s stained glass windows in the chapel of Saint John and Immaculate Mary. Check if Millington Synge’s little thatched cottage is open and climb up the steps to at least one of the stone forts. You’ll probably be alone to ponder how these extraordinary ruins were built between 2,000 and 3,000 years ago…<br /><br />Inis Meáin is possibly the quietest and the least visited of the three Aran Islands – there’s one shop and one pub with lots of outdoor seating. Depending on the time of the year, there’s one or two cafés and a quirky craft shop but don’t leave the island without visiting Inis Meáin Knitwear. No ‘fast fashion’ here – beautifully crafted pieces that you’ll treasure for a lifetime…<br /><br />I almost forgot to mention dinner, always a surprise – Ruairí de Blacam’s food reflects seasonal organic produce from their garden and polytunnel, fresh catch of fish and shellfish from local fishers and occasionally wild and foraged food from the island. The wine list chosen by Ruairí’s wife Marie-Thérèse is also exceptional. This place is one of Ireland’s hidden gems, check it out and put your name on a cancellation list – <a href="http://www.inismeain.com/">www.inismeain.com</a><br /><br /></span></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-73818533524473497222021-09-12T12:20:00.001+01:002021-09-17T12:26:48.795+01:00Blackberries<span style="font-family: inherit; font-size: large;"><br />For foraging nerds like me, there are treasures to be found year round. We found a few wild mushrooms in the fields – our buckthorn berries are ripening and I’ve picked lots of rowan berries to make jelly to serve with pork, lamb or game when it comes into season. <br /><br />There are oodles of wild blackberries this year so you can satisfy your inner ‘hunter gatherer’ or just have a trip down memory lane.</span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7YS6eQlJQW2vtLQxf2yGytfyYbLcSIHEly1AiwFO-iA8jc59-WVpA010CETwlO42fkd3fPi-qZ11jebjpDZ8s5vrvpLTOKOK0LVPygu7V87R48RsScw8wP_r80A6GA_O_6k5cET9jdo/s960/43239895_10160749024280198_5813539252213907456_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7YS6eQlJQW2vtLQxf2yGytfyYbLcSIHEly1AiwFO-iA8jc59-WVpA010CETwlO42fkd3fPi-qZ11jebjpDZ8s5vrvpLTOKOK0LVPygu7V87R48RsScw8wP_r80A6GA_O_6k5cET9jdo/w640-h640/43239895_10160749024280198_5813539252213907456_n.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Image: Lucy H. Pearce</td></tr></tbody></table><span style="font-family: inherit; font-size: large;"><br />We have tons on the briars in the hedgerows around the school, an extra bonus from rewilding areas on the farm to provide extra habitats for birds, wild animals, bees and other pollinating insects. This year they are really fat and juicy, with a more intense tart flavour than the cultivated blackberries, and of course they are free. Organise a bramble picking expedition with your children and grandchildren. You will need to show them how to pick the best ones and how to judge if they are infested with tiny maggots – the core will be stained with blackberry juice rather than pale creamy green centre.<br /><br />We buy kilos of blackberries for jam from local children who love to earn some pocket money and continue the tradition that has endured in many families for generations. <br /><br />Blackberries freeze brilliantly – they also dry well. If you have a dehydrator, it’s really worth experimenting with blackberries – add them to scones, muffins, muesli. Try folding some into Champ or Colcannon to serve with roast duck…<br /><br />They are at their best at present but will gradually deteriorate depending on the weather. Older people used to tell us children not to pick blackberries after Halloween, some say Michaelmas (29th September) ‘cos the ‘púca’ will have spit on them’. This was a brilliant deterrent to stop hungry kids from eating over ripe blackberries years ago.<br /><br />Have fun with blackberries…Once again, they are deliciously versatile, think of adding them to both sweet and savoury dishes as well as scattering over breakfast granola, muesli, yoghurt…Pop one into an ice cube with a mint leaf to add to cordials and aperitifs.<br /><br /></span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4p3UHhow5ySMHcvUoI0zX9V7yGz_Das51GWtnLlcBj-4l6aO0t_G8uDNhwVrRy4xsZnPaVAKzwLS3X1uX30PKro2B3f956B1potAXh5q-zvzjyA9OHD8w9fuzZbP-gvFMWQWY_Tnlpps/s2048/Lemon+Curd+Cream+with+Wild+Blackberries%252C+Toasted+Almonds+and+Mint+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1714" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4p3UHhow5ySMHcvUoI0zX9V7yGz_Das51GWtnLlcBj-4l6aO0t_G8uDNhwVrRy4xsZnPaVAKzwLS3X1uX30PKro2B3f956B1potAXh5q-zvzjyA9OHD8w9fuzZbP-gvFMWQWY_Tnlpps/w536-h640/Lemon+Curd+Cream+with+Wild+Blackberries%252C+Toasted+Almonds+and+Mint+%25282%2529.jpg" width="536" /></a></div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-family: inherit; font-size: large;">They are packed with Vitamin C and are supposed to improve both motor and cognitive functions and couldn’t we all do with that. They also make delicious wine if you are into home brewing but crème de mûre is even easier – try this recipe which I originally came across in one of my favourite cookbooks of all time, Jane Grigson’s ‘Good Things’. It’s a brilliant base for a cordial or a blackberry Kir.<div class="separator" style="clear: both; text-align: center;"><br /></div></span></div><div><span style="font-size: large;"><br /></span><span style="font-family: inherit; font-size: large;"></span><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-53403278234304791182021-08-27T16:20:00.001+01:002021-08-27T16:20:00.210+01:00A Thousand and One Names for Pasta<span style="font-family: inherit; font-size: large;">Life without pasta - can you imagine? Well I can, though I would no longer want to contemplate a scenario where the 'go to' pantry ingredient was unavailable. You may not remember when you first tasted pasta because it's always been in your life...but I certainly do. It was in the late 1960's, soon after I had started in Ballymaloe House kitchen…’Children’s Tea’ was served every evening at 5.30pm - essentially supper. Myrtle loved to cook delicious food that the children loved to eat so the over-picky eaters didn't miss the junk.</span><div><span style="font-family: inherit; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcDGsWpG0l8pu3zPj9kKpAObqC6PkefD_hU5F4j2InTMkyrZE5XIZR61NJocfVaQLYgogcWYPKXy3zCi-l0lK09-TwvbeLRrfJPtGPKD89xYrLTWVyWiZPijkleybFDSnV31XIReyVYY/" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" data-original-height="480" data-original-width="720" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvcDGsWpG0l8pu3zPj9kKpAObqC6PkefD_hU5F4j2InTMkyrZE5XIZR61NJocfVaQLYgogcWYPKXy3zCi-l0lK09-TwvbeLRrfJPtGPKD89xYrLTWVyWiZPijkleybFDSnV31XIReyVYY/" width="320" /></a></div><br />On this occasion, word came from the dining room that one child would only eat spaghetti tossed in butter with a sprinkling of grated Cheddar. What was spaghetti? It certainly wasn't available in our local village shop at that time so someone was dispatched to Midleton to find a few packets. I was intrigued… Subsequently spaghetti became a favourite item on the ‘Children’s Tea’ menu.. That child who ate nothing but pasta for the entire stay is now a hugely successful international business man with a penchant for gourmet foods...<br /></span><span style="font-family: inherit; font-size: large;"><br />Actually, now that I think about it, we may have had macaroni in our village shop in Cullohill in Co. Laois earlier but spaghetti was a new discovery for me.<br /><br />I keep wondering just how many pasta shapes there are, certainly hundreds, it's difficult to do an exact count because some have different names in different regions and dialects. Pasta manufacturers and cooks occasionally come up with new shapes or new names for old shapes - the possibilities are endless, depending on who you ask. In food historian Zanin De Vita's <i>Encyclopaedia of Pasta</i>, she encountered 1,300 names for pasta, which of course takes in both historical and dialect names.<br /><br />Remember, alphabet pasta - <i>alfabeto</i> and then there's are also <i>stelline</i> (little stars), <i>quadrucci</i> (little squares), <i>puntini</i> (little dots). </span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-size: x-large;">All pasta starts off fresh whether it's handmade at home or extruded from a machine in a factory which is then destined to be dried so it lasts indefinitely ready for us to use at a moment's notice.</span></div><div><span style="font-size: x-large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTWpMoLGU80KJxZ9oThsb3nvRp5JoPdfdTq1Zmpmx8UvJ1p9rnraI9f3S6Tdi9G6RRtDxgxUWN3m6fJ5P3FMJ3oTFuErA4Jh9hJ9Xq3zFpuzYcv2pLWf05aJ2iv2TKsjXsjYoD_UuVLw/" style="font-size: x-large; margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="309" data-original-width="640" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikTWpMoLGU80KJxZ9oThsb3nvRp5JoPdfdTq1Zmpmx8UvJ1p9rnraI9f3S6Tdi9G6RRtDxgxUWN3m6fJ5P3FMJ3oTFuErA4Jh9hJ9Xq3zFpuzYcv2pLWf05aJ2iv2TKsjXsjYoD_UuVLw/w400-h194/student-rolling-pasta_0.jpg" width="400" /></a></div><div></div><div><br /></div><div><br /></div><div><span style="font-family: inherit; font-size: large;">I love the way pasta can be a simple supper or a luxurious main course for a special dinner party. </span><span style="font-size: x-large;">It's the quintessential ‘handy’ ingredient for spontaneous summer meals... </span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-size: x-large;">The smaller shapes are delicious served in a chicken or vegetable broth, maybe add some peas and sprinkle with a dusting of Parmesan and not just for children.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><span style="font-size: x-large;">Fettuccini A'lfredo - strands of pasta, mixed with cream and butter (thickened quickly over a gentle heat) - is rich and gorgeous and lends itself to seasonal additions.</span><span style="font-family: inherit; font-size: large;"><br /><br /></span></div><div><span style="font-family: inherit; font-size: large;">Try it with:</span></div><div><span style="font-family: inherit; font-size: large;">Lobster, p</span><span style="font-size: x-large;">rawns or scallops</span><span style="font-family: inherit; font-size: x-large;"> and chopped fresh herbs. </span></div><div><span style="font-family: inherit; font-size: x-large;">Sauted cougettes and garnished with torn courgette flowers.</span></div><div><span style="font-family: inherit; font-size: x-large;">Smoked salmon and parsely.</span></div><div><span style="font-family: inherit; font-size: x-large;">Roasted pumpkin and rocket.</span></div><div><span style="font-family: inherit; font-size: x-large;">Red pepper and rocket.</span></div><div><span style="font-family: inherit; font-size: x-large;"><br /></span></div><div><span style="font-family: inherit; font-size: x-large;">It is also lovely to just add some delicious fresh vegetables: peas, beans, seaweed or wild greens depending on the season or what you can find in your local Farmers Market. </span></div><div><span style="font-family: inherit; font-size: large;"><br /><br /><br /></span><br /> </div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-5552551379067337232.post-37668720078066098442021-08-20T14:12:00.005+01:002021-08-20T14:12:00.185+01:00Chasing Smoke: Cooking Over Fire Around The Levant<span style="font-family: inherit; font-size: large;">Even if you didn’t know Sarit Packer and Itamar Srulovich, you’d have to be intrigued by <a href="https://www.amazon.co.uk/Chasing-Smoke-Cooking-around-Levant/dp/1911641328/" target="_blank">this title</a> <i>Chasing Smoke</i>, and its bright orange cover. There are many cookbooks these days so it’s difficult to stand out from the crowd but this one certainly does.</span><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELvU6b_Ulthz-7m0Vd5A8yJQ9_4dYpj7guOM3CB1UgmQFuVdgEBtWUgGcFJylgvG29WomJl0yXMxFwiOPZ0rlhhgURdPWEPOzTabF7ycuxhzMMG6FICqyD0RfqzuAF7PFB4uQHSoa128/s286/41PQIFNokdL._SX218_BO1%252C204%252C203%252C200_QL40_ML2_.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="286" data-original-width="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjELvU6b_Ulthz-7m0Vd5A8yJQ9_4dYpj7guOM3CB1UgmQFuVdgEBtWUgGcFJylgvG29WomJl0yXMxFwiOPZ0rlhhgURdPWEPOzTabF7ycuxhzMMG6FICqyD0RfqzuAF7PFB4uQHSoa128/s0/41PQIFNokdL._SX218_BO1%252C204%252C203%252C200_QL40_ML2_.jpg" /></a></div><span style="font-family: inherit; font-size: large;"><br />It’s a third book from the ‘Honeys’ who own the much loved London restaurants, Honey & Co, Honey & Smoke and Honey & Spice. <br /><br />Where there is smoke, there is fire and this irrepressible couple have been following the trail of smoke all their lives. They tell me that where there’s fire, food, friendships and memories are made.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQxy3Fy_qnZcqz5t1uf3fIYOdkVPb0euy90DEfC3Ex-f8fDewEQIdSmFxgTKLn0GgVY8l8JrF9ekY05RWDuSeYgcoH6MiLi6HyEox313ebxVb-7H8ijyZlI9K8IiqCGpZKgcjoDgsVwk/s1600/Sarit+and+Itmar+Shelling+Peas+in+the+kitchen.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiQxy3Fy_qnZcqz5t1uf3fIYOdkVPb0euy90DEfC3Ex-f8fDewEQIdSmFxgTKLn0GgVY8l8JrF9ekY05RWDuSeYgcoH6MiLi6HyEox313ebxVb-7H8ijyZlI9K8IiqCGpZKgcjoDgsVwk/w320-h240/Sarit+and+Itmar+Shelling+Peas+in+the+kitchen.jpg" title="Sarit and Itmar at our kitchen table" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sarit and Itamar at our kitchen table</td></tr></tbody></table><span style="font-family: inherit; font-size: large;"><br />Their own fires burn brightly at their grillhouse Honey and Smoke at the northern end of Great Portland Street in London. The irresistible smell of aubergines, onions, courgettes and squash charring over coal and wood smoke wafts out onto the street to tempt the passers-by to follow the trail to the source of the delicious smells.<br /><br />This book takes us across the Levant as Sarit and Itamar visit their favourite cities in Alexandrea, Egypt, Amman, Jordan, Acre, Israel, Adana, Turkey and Thessaloniki in Greece. They’ve really get a knack for ferreting out the most delicious simple, flavour packed dishes – could be a meal for two or a mouth-watering joyful feast for your family and a few friends. Perfect timing…exactly the sort of food I want to eat now that we can have a little get together outdoors, lots of fresh air and tantalizing smells.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yttvocmS0raR3EEmyKFfAZqX86-DaQjU_4weL4WWu_BYalp5lBTGjmeCVvru5wW6mTt2SyrudvSykRaK5yxTe-w7-fOLrTNtRbRlBIYqP5AzmCskUOqVzcvgH3S9ZDi79L51AvZh8FA/s2048/CAM12547.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1615" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yttvocmS0raR3EEmyKFfAZqX86-DaQjU_4weL4WWu_BYalp5lBTGjmeCVvru5wW6mTt2SyrudvSykRaK5yxTe-w7-fOLrTNtRbRlBIYqP5AzmCskUOqVzcvgH3S9ZDi79L51AvZh8FA/s320/CAM12547.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: inherit; font-size: large;">Sarit and Itamar really are masters of cooking over fire. I love how they pass on many of the tips and tricks they’ve learned over decades of grilling both at home and in their restaurants - there’s even some rainy day advice. In <i>Chasing Smoke</i>, they’ve put together a beautiful collection of recipes from all over the Middle East from the most famous grill houses to the humblest roadside kebab houses, even cooking over a circle of stones on the sea shore.</span></div><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRKD1uDlnj875erHeKuRI9MhVLtBgBO8LyOzy8ZmUitKGAgAiMCLRq4CoMP1Y87qNll05UFWX6ljW6piwDNIrQWw-v5IVBGDvCurh0zvTMbyNt8fgsi-o8FnjKVMimTHP0U0IlfT8GAE/s2048/Joojeh+kebabs+chicken+in+yogurt+and+saffron+IMAGE+CREDIT+Patricia+Niven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRKD1uDlnj875erHeKuRI9MhVLtBgBO8LyOzy8ZmUitKGAgAiMCLRq4CoMP1Y87qNll05UFWX6ljW6piwDNIrQWw-v5IVBGDvCurh0zvTMbyNt8fgsi-o8FnjKVMimTHP0U0IlfT8GAE/w400-h266/Joojeh+kebabs+chicken+in+yogurt+and+saffron+IMAGE+CREDIT+Patricia+Niven.jpg" width="400" /></a></div><br /><span style="font-family: inherit; font-size: large;"><br />I also learned about balcony cooking, the reality for so many in high-rise apartments but it doesn’t matter where you live, one can cook safely over a little grill and reawaken the hunter gatherer within us all.</span></div>Unknownnoreply@blogger.com