Corrinne's Kitchen

Waste Not, Want not :-)

2023-12-28T10:36:00.000-08:00

Using up Christmas dinner leftovers like ham and turkey is always on people's minds at this time of the year. If you feel strongly about not wasting food, then these recipes are for you :-)

Of course, you can replace the leeks or mushrooms with other leftover veg. Petit Pois work well as well as carrots.

Don't forget you can access my other recipes on www.corrinneskitchen.ie.

Christmas Ham and Leek Quiche

Ingredients:

Pastry:

1 cup grated mature cheddar

1 cup plain flour

pinch cayenne pepper

100g butter, cubed

little ice-cold water to bring together

Filling:

400 - 500g leftover Christmas ham, sliced

2 leeks, washed carefully

25g butter

1 cup milk/cream

3 eggs

1 tsp Dijon mustard

pinch nutmeg

pinch paprika

salt and pepper

1 tsp baking powder

1 tablespoon plain flour

1/2 cup grated Grana Padano cheese

Method:

Use a stand mixer to bring your pastry ingredients together.

Only add a few drops of cold water at the end to bring it together to form a dough.

Press pastry into a quiche tin/ceramic flan dish.

Beat eggs, milk/cream, salt, pepper, nutmeg, paprika, Dijon mustard, flour, and baking powder together.

Slice leeks and fry gently in a pan with the butter.

Add the ham.

Assemble the Quiche by placing the leeks and ham onto the pastry base and pour over the egg custard.

Sprinkle Grana Padano over and bake for approximately 30 minutes until golden on top and cooked through.

Serve with a green salad.

Turkey & Ham Pasties:
Ingredients:

Puff/flaky pastry - all butter (Store bought or homemade)

Beaten egg for egg wash
450g - 550g Leftover turkey meat, shredded

450g - 550g Leftover ham meat, shredded
25g butter

2 tbsp olive oil

2 tsp dried porcini mushroom dust (optional)

1 brown/white onion finely chopped

1 punnet chestnut mushrooms, sliced

Small bunch of spring onions - chopped

2 tsp snipped chives

200g streaky bacon rashers

25g flour

1 Knorr chicken stock pot

300 ml water

250 ml double cream/creme fraiche

2 tablespoons finely chopped fresh parsley and thyme

salt and black pepper

Method:

You will need to make the filling ahead of time and chill it. A cold filling is essential when making pies or pastries.

Begin by frying the porcini mushroom dust in the butter and oil.

Add mushrooms and fry them well to get maximum flavour.

Add onion and spring onions.

Add the Knorr chicken stock pot.

Add turkey and ham meat.

Toss well.

Sprinkle flour over the mixture and slowly add the creme fraiche/double cream.

As it thickens slowly add the water and mix well.

Add fresh herbs.

Season well with salt and black pepper.

Taste to check the seasoning and set aside to cool.

Roll your pastry into the shapes of your choice. I like half moons and rectangles.

The thickness should be around 4mm.

When your filling has cooled, place a generous amount on the pasties, close and press down to seal.

I use a cake fork to seal mine.

Prick the top a few times for steam to escape.

Baste with egg wash.

These can be frozen to take out when a 'ready-to-bake' meal is required or baked in a hot oven of 180'c.

Serve with a green salad or petit pois.

Christmas Leftovers

2022-12-29T05:37:00.008-08:00

It has been a long time since I wrote a post, and what better way to do it than with a scrumptious recipe! This will knock the socks off of your guests or fill those tummies when you don't feel like cooking.

Using up Christmas dinner leftovers is always on people's minds. If you feel strongly about not wasting food, then this recipe is for you :-)

I first came across a similar recipe from Delia Smith's website, Delia Online. She was my first 'go-to chef' when I was in my late teens and twenties.

As with most of my recipes, I have changed them slightly by adding ingredients here and there.

One of my favourite flavour boosters is dried porcini mushrooms that have been ground into a powder. Add to the frying pan with the butter and oil before adding your onions or meat. The flavour imparted will be fantastic! You can buy these from stores such as Moldova or Polonez.

Turkey Feuilletes:
Ingredients:

Puff/flaky pastry - all butter (Store bought or homemade)

Beaten egg for egg wash
450g - 550g Leftover turkey meat, shredded
25g butter

2 tbsp olive oil

2 tsp dried porcini mushroom dust (optional)

1 brown onion finely chopped

1 punnet mushrooms, sliced

Small bunch of spring onions - chopped

2 tsp snipped chives

200g streaky bacon rashers

25g flour

1 Knorr chicken stock pot

300 ml water

250 ml double cream/creme fraiche

2 tablespoons finely chopped fresh parsley

a few fresh thyme leaves

1 red or yellow pepper finely diced

salt and black pepper

Method:

You will need to make the filling ahead of time and chill it. A cold filling is essential when making pies or pasties.

Begin by frying the porcini mushroom dust in the butter and oil.

Add mushrooms and fry them well to get maximum flavour.

Add onion and spring onions.

Add the Knorr chicken stock pot.

Add diced pepper.

Add turkey meat.

Toss well.

Sprinkle flour over the mixture and slowly add the cream.

As it thickens slowly add the water and mix well.

Add fresh herbs.

Season well with salt and black pepper.

Taste to check the seasoning and set aside to cool.

Roll your pastry into the shapes of your choice. I like half moons and rectangles.

The thickness should be around 4mm.

When your filling has cooled, place a generous amount on the pasties and close and press down to seal.

I use a cake fork to seal mine.

Prick the top a few times for steam to escape.

Baste with egg wash.

These can be frozen to take out when a 'ready-to-bake' meal is required or baked straight away in a hot oven of 180'c.

Serve with a green salad or petit pois.

The Private Chef Experience

2022-07-12T06:08:00.001-07:00

Never in a million years did I ever think my dream of becoming a chef, self-taught and taught by chefs I have been privileged to meet and work with over the years, would come to fruition.

To name a few chefs who have inspired me and imparted knowledge in cooking demos or privately:

Jackie Cameron of Jackie Cameron School of Food and Wine in Hilton, Jackie Rey of Food Matters, Ballito, Tarnah Blane, Sam Blane Scales, Daryn Bowers of Fig Tree Restaurant at Simbithi Country Club and Bryan McCarthy of Greene's Restaurant here in Cork.

And here in 2022, I find myself venturing out on a new path, taking a new direction and offering a new service - the private chef experience!

For those who have known me a while, food is in my blood, it is my passion, cooking new things, and experiencing new flavours, and tastes, makes me feel alive :-)

I try to impart this by creating bespoke catering menus and hope that my passion shines through my food.

I have learned so many new skills and it is a wonderful feeling.

Please drop me a message to create a personalised quotation to suit your function.

Until then, enjoy the summer and enjoy your food!

London Experience

2022-04-16T01:34:00.006-07:00

I recently had the inspiring, exhilarating experience of travelling around London on my own! I came back to Ireland energised and ready to take on the world :-)

I saw a West End show - Mary Poppins, saw Buckingham Palace, the Royal Academy of Arts, and Tower Bridge, travelled on the trains and tubes, visited my cousin and one of my good friends, walked down Hyde Park and walked past Heston Blumenthal's Dinner, as well as Harrods and Gordon Ramsay's Burger restaurant.

I viewed London from the London eye, went to the Natural History Museum and the Victoria and Albert Museum. My final stops were Twining's Tea house and The St. Clements Church where I heard the bells ringing out :-)

The buzz around the city was addictive and energising!

I have been coming up with new products and offerings for my food business and I hope you try them out on Neighbourfood.ie or my Online Order form

See below some of the pics I took and soon, some food pics of the exciting new products I have on offer :-)

"Best foot forward, spit spot" - Mary Poppins :-)

Moroccan Chicken with Date & Pistachio Cous-Cous

2020-10-04T06:02:00.011-07:00

When I lived in Ballito, South Africa I was inspired by many local chefs.

One in particular, Chef Jacqui Rey of Food Matters, inspired me to push my limits, experiment and be goal driven.

The Harissa Paste I am making and selling on Neighbourfood.ie, Cork City market is a wonderful item and so versatile. This recipe does it justice. Thanks Chef Jacqui Rey for sharing it in the Life 'n Style newspaper all those years ago!

Ingredients:
12 chicken thighs
200 g Harissa Paste

2 white/brown onions finely sliced
3 cloves garlic, chopped finely
1 thumb fresh ginger, finely sliced
1 sprig fresh thyme
60 ml olive oil
1 bayleaf
2 tins whole, peeled tomatoes chopped
1 can chickpeas

600g cous-cous
1 sprig fresh rosemary, chopped
5ml fresh origanum, chopped
60ml roasted shelled pisatchio nuts
8 fresh dates, sliced

Method:
Chicken:
Rub the thighs with the Harissa paste and roast in the oven at 180'c for 20 mins.

Sauce:
Saute onions in olive oil until pale golden and add sliced ginger and garlic.
Cook for 5 mins.
Add tomatoes, bay leaf, and thyme. Simmer for 20 mins, check seasoning.

Transfer the chicken thighs into a oven proof dish with a lid (Le Crueset or similar).
Be sure to scrape out all the delicious Harissa paste and juices along with the chicken.
Cover the chicken with the sauce, stir in the chickpeas and return to the oven.
Cook for 40 mins at 160'c.

Cous-Cous:
Bring 600ml water to the boil in a sauce pan with rosemary and origanum.
When it reaches boiling point, turn off the heat and add in the same amount of cous-cous as water.
Pop the lid on and allow to swell. After a few minutes, add in dates and a small knob
of butter and fluff with a fork. Garnish with Pistachios.

Serve with a green, leafy salad with sliced red onion, spring onions, fresh mint, flat leaf parsley, olives, and orange segments. Dress with lemon juice and olive oil. ENJOY!

Recipe credit: of Chef Jacqui Rey of Food Matters, Ballito, South Africa

Image credit: Life 'n Style Newspaper

Back to school meal ideas

2020-08-27T02:24:00.005-07:00

Wow! The time has finally come! The children went back to school today and I was a ball of mixed emotions, but most of all happy that they were not at all scared, perhaps a little nervous. This was mostly due to starting a new school year with new teachers, and for this I am extremely grateful. My children are blessed to belong to an awesome school, run extremely well.

I thought parents might need a little inspiration for lunch box ideas and after school meals and snacks.

I hope the below info will inspire you and lend you a hand in the kitchen. This is also a wonderful opportunity to get your older children to pack their own lunches too :-)

Essential items to have on hand are various food saver items (sturdy water bottles, wooden/plastic spoons, small containers, lunch boxes with compartments, brown paper sandwich bags.)

Baking prep can be done on a weekend for the coming week ahead and I pack the lunches the day before and keep them fresh in the fridge. You need to find a suitable routine for your family.

It is most important that children do not share their lunches as some may have severe allergic reactions to certain foods.

Image credit: www.modernhoney.com/back-to-school-kids-lunch-ideas/

Protein options:

Puff pastry cheese and ham slices
Cocktail sausages
Rolled cold meat slices
Cold chicken BBQ wings from the supper the night before
Savoury crepes/pancakes
Meatballs
Mini cheddar and onion pies
Sausage rolls

Fruit & nuts: (Be aware of allergies)

Mini fruit skewers (grapes, melon, assorted berries)
Clementines
Grapes
Dried apricots
Dried mango
Fruit yoghurt (Alpro soya/oat is good for dairy intolerant children)
Blueberries
Strawberries
Orange segments
Bananas
Apples
Roasted pecan nuts, walnuts, almonds, hazelnuts
Peanuts and raisins
Veg & dips:
- Carrot sticks
- Cucumber sticks
- Celery sticks
- Cherry tomatoes
- Crunchy green beans
- Hummus dip
- Cottage cheese dip
- Cream cheese dip
- Olives
- Skewers with cheese and sweet gherkins/cherry tomatoes/cucumber
- Radishes
Carbohydrates:
- Sandwiches/wraps/pita breads/bagels/bread rolls with healthy fillings:
- Cheese and chive savoury muffins
- Blueberry muffins
- Carrot muffins
- Banana muffins
- Sweetcorn & Cheddar fritters
- Mashed potato croquettes
- Mini savoury quiches
- Mini savoury tarts
- Salted Crackers
- Pretzel sticks/shapes

Wufoo! I have created online order forms - please check them out :-)

2020-04-19T06:40:00.002-07:00

I am able to start up the business again, albeit at a reduced capacity due to other commitments and supply of ingredients.
Nonetheless, I look forward to cooking for you again!
As always, Corrinne's Kitchen adheres strictly to HSE protocols for running a food business. Cleanliness is paramount.

New ways we will be doing business include:

Payment via online banking or direct deposit in advance
Social distancing adhered to upon collection when I bring your order to your car
Masks and gloves will be worn upon collection

To order click here: Order form

Meal Box :-) Feeds 2 - 4 people @ €65 for Breakfast, lunch, snacks, dinner & dessert!
This week's box will contain:
- Homemade granola
- Bran & Raisin muffins
- Fresh fruit salad
- Homemade Lemon Cordial
- Leek & Potato Soup
- Sourdough Loaf
- Hummus & veg sticks
- Chimichurri sauce
- Spinach & Danish Feta Savoury Tart
- Baby Leaf salad
- Chocolate Cupcakes with Cherries & Glace icing

Order here: https://corrinneskitchen.wufoo.com/forms/mgvlp6r1vtuqdz/

Wild Garlic Chimichurri

2020-04-15T02:54:00.000-07:00

I foraged some beautiful wild garlic last week and put it to good use by making this delicious, South American, Chimichurri sauce which goes beautifully with the mini beef and pork sliders I made last night :-)

Beef and pork sliders with foraged, Wild Garlic Chimichurri and homemade milk rolls

Wild Garlic Chimichurri

Ingredients:
Juice of 1 lime
Small handful of wild garlic leaves, flowers and stems
1/2 cup olive oil
1 tablespoon fresh oregano leaves
2 large sprigs fresh parsley
A few sprigs fresh coriander (optional)
A few sprigs fresh basil leaves (optional)
Salt and ground black pepper to taste

Method:
Place all ingredients into a small bowl and blend with a handheld, stick blender.
This will keep in a sterilized, glass bottle in the fridge for at least two weeks (although you might devour it long before then :-)

Sourdough Loaf - done and dusted!

2020-04-13T02:08:00.004-07:00

Wow! Wow! Wow! Is all I can say to making your own yeast starter and baking your own bread.
During the time it takes to rise and rise again, you can leave it while you go about your work and daily routine.
I am so chuffed that today we can have our very own sourdough toast!
Here is the recipe I used courtesy of Paul Hollywood:
Paul's Sourdough loaf
I would love to hear your stories of your baking and send in pictures of your loaves to me at: corrinne.austin@gmail.com or message me on Facebook or Instagram.
Happy baking!

Let's make our own yeast!

2020-04-10T04:05:00.003-07:00

Well, for some weeks I have been unable to find dry yeast on the shelves of any supermarket!
Seems like the COVID19 pandemic has made people more enthusiastic to bake :-)
Scarcity of ingredients have forced people to get back to basics.
Having more time on our hands, means we can spend more time doing things we wouldn't ordinarily do.
I did a quick search and found a tweet by a biologist, Sudeep Agarwala.
Here is a link to his post: https://twitter.com/shoelaces3/status/1244252079041974272
Here are good, concise instructions to maintaining your starter:
https://www.kingarthurflour.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe
If you'd prefer to freeze it for future use:
https://www.thekitchn.com/an-ingenious-sourdough-tip-from-modernist-cuisine-250220

Find my experiment below:
I will add more pictures as the experiment progresses.
You'll need glass jars with lids. You may need more than one each as your starter begins to grow.

Sourdough starter

Sudeep Argawala's Dried Fruit starter

Sourdough starter:
50g plain, white flour
50g lukewarm water

Place the ingredients into the jar and mix well, place lid on slightly ajar to allow a little air in.
Leave in a warm place but not in direct sunlight.
After 24 hours (there should be bubbles) and starts to loosen up, could take up to 2 days.
Take half of the starter and add it to equal amounts of water and plain flour. (50g)
Discard the rest.
Repeat this process one or two times more. The bubbles should come to life a lot quicker this time around.
After 3 or 4 days your starter should have lots of bubbles and the starter should have a yeasty, acidic aroma.
Use 300 g starter to make a loaf.
You can keep your starter alive but growing slowly in the fridge for up to 14 days. Make sure to feed it once a week.
If you need to store it longer, refresh it then freeze it.
If baking bread, make sure you feed it the night before.

Sudeep Agarwala's starter:
50g dried apricots and raisins
50g plain, white flour
50g lukewarm water

Place the fruit and water into the jar and swivel. The water should become cloudy, that is the yeast. Place lid on slightly ajar to allow a little air in.
Leave in a warm place but not in direct sunlight.
After 24 hours (there should be bubbles) and starts to loosen up, could take up to 2 days.
Take half of the starter and add it to equal amounts of water and plain flour. (50g)
Discard the rest.
Repeat this process one or two times more. The bubbles should come to life a lot quicker this time around.
After 3 or 4 days your starter should have lots of bubbles and the starter should have a yeasty, acidic aroma.
Use 300g starter to make a loaf.
You can keep your starter alive but growing slowly in the fridge. Make sure to feed it once a week
If you need to store it longer, refresh it then freeze it.
If baking bread, make sure you feed it the night before.
Happy baking :-)

Day 1:

Day 2:

Sourdough starter

Sudeep Argarwala's starter

Day 3:

Sourdough starter

Sudeep Argarwala's starter

Yeats are ready to use

Watch my blog for further posts on how I use the yeast :-)

Oatee Cookies

2020-04-10T02:46:00.000-07:00

Oatee/Honey Hoops Cookies

Ingredients:

1 cup soft brown sugar

125 g butter

1 egg

2 cups oats

1 tsp vanilla

2 tsp sweet cinnamon

1 cup flour

1 tsp baking powder

1 tsp baking soda

2 cups Oatees/Honey Hoops or any Rice Krispie type cereal

Method:

Cream butter and sugar.

Add egg and vanilla and cream some more until light and fluffy.

Mix in all other ingredients and fold together well.

Roll into balls.

Flatten balls on a greased baking sheet with a fork.

Bake in a pre-heated oven at 180’c for +-10 minutes until golden brown.

Remove tray from oven and slice through with a pizza slicer.

Allow to cool.

Break apart and put into the cookie tin :[-)

Old Town Whiskey Bar @ Bodega

2019-11-15T03:42:00.001-08:00

Duncan recently took two weeks leave while the kids were still at school, so I booked us a whiskey tasting at the Old Town Whiskey Bar @ Bodega in Cork City.
Great experience!
We had a delicious lunch afterwards. I had the buttermilk chicken burger with rocket, siracha mayo and French fries, crispy, thin and light :-) I always love crispy bacon so added this as an extra.
Duncan opted for the pulled pork which was equally well cooked and flavourful.

The ambience was sophisticated and the staff were super friendly and informative.
I loved the chandeliers and ornate, yet comfortable furniture.
The 'Whiskey bible' they have is quite extensive, spanning countries...
We wanted to stick with local whiskeys and we weren't disappointed!
All in all a great place to drink and eat, we will definitely be back :-)

Greeting guests at the bar

Duncan getting ready to sample some of Ireland's finest whiskeys

Ready, steady, go!

Sliced

2019-10-07T02:26:00.003-07:00

I absolutely love Sliced in Ballincollig!
Especially their Rooster pizza - they get the fine balance of smoky paprika, chorizo and chicken and heat from the jalapeno peppers just right :-)
They have an authentic wood-fired pizza oven, which makes all the difference in the flavour and texture.
I highly recommend taking the older kids their too, if you can't get a baby sitter.
My son devoured the raspberry sorbet as I looked on longingly.
I love the way you receive your own pizza slicer to cut your way through each delectable piece!

Duncan and I will definitely be back there one day for a lunch date while the kids are at school and he is on leave.

Check out their full menu here: Full Menu

Photo credit: Sliced

Les Gourmandises - French Dining!

2019-05-16T04:40:00.002-07:00

What an incredible night out on the town!
Duncan and I recently celebrated our 15th wedding anniversary, and as a belated celebration, we stayed over at the Presidential Suite of the Blarney Woollen Mills hotel and hit Cork city for supper that evening :-)

We had stumbled across this beautiful French restaurant, Les Gourmandises, and the reviews on Trip Advisor were fantastic. What initially drew us was a two course supper with a glass of wine for €55.
What we hadn't seen was the small print that this is only available between the hours of 5 pm and 6:30 pm on a Sat and Tues - Fri between 6 pm and 9:30 pm.

"No bother" as they say here in Ireland, so we sat down at 7 pm to a delectable meal and beautiful wine :-)

First up we shared a 'tapas' board and I can say that I most enjoyed the smoked mackerel which was served with basil mayonnaise and delicate pickled cauliflower & sweetcorn, the French country-style ham hock terrine and the salmon mousse.
Duncan loved the Whipped Goat's cheese Pannacotta and the salmon mousse, we both felt the chicken liver parfait was a little too rich and pink for us, but tasty non-the-less!

Each of us had a glass of wine, I had the Chardonnay and he had a glass of red - both had beautiful aromas and were smooth to drink.

Duncan chose the, yes, you guessed it, his favourite on any menu - the slow cooked belly of pork with an array of side vegetables adorning the plate. The most delicious 'new' potatoes cooked with butter and parsley were also served with his meal.

I of course like to experiment and explore different flavours, and so I chose another starter for my main, the Phyllo prawns with a mango creme fraiche sauce were fantastic and very filling :-)

We shared a chocolate fondant for dessert and the creamy, caramel ice-cream perfected it!

All in all a wonderful evening - definitely recommend this husband and wife run establishment here on our doorstep!

Competition time!

2019-04-26T08:37:00.003-07:00

If you fancy yourself a secret food critic, foodie extraordinaire, or just want to have a go at winning a €15 voucher to spend on something yummy at Corrinne's Kitchen, then email me your pics and story of your latest foodie adventure around Cork.

Send your entries to corrinne.austin@gmail.com. I will publish a selection on my blog & FB page and get my followers to vote for the best one :-)

Looking forward to seeing some interesting pics and articles.
Good luck!

Competition time!

2019-03-28T08:51:00.000-07:00

Chef Adrian Martin is one of the judges in the Le Crunch French Apples Search for Ireland's Best Home Cook.
The prize: A trip to Paris worth €3000 for the winner!
Her.ie magazine are organising the competition.

I am heading to Dublin this Saturday to compete in the final.

The one criteria was that your dish had to include apples. I am preparing my Rhubarb and Apple Crumble with Chantilly Cream. Wish me luck!

Photo credit: www.bluemonkeypr.com

Crawford Art Gallery Cafe

2019-03-16T02:57:00.001-07:00

This awesome little cafe in the heart of the city of Cork is a hidden gem! It ticks all the boxes for me :-)
Situated in the Crawford Art Gallery, surrounded by brilliant artworks in a bright, relaxed environment, you really get to take it all in. It was originally started by Myrtle Allen of Ballymaloe House.

The food was fantastic, and quite simply the best Hollandaise sauce I have ever tasted!
The smoked salmon, from a local supplier, Frank Hederman, was outstanding.
I highly recommend a visit.

The newly restored plaster Canova cast gallery

Perfectly poached eggs on artisan sour dough with Frank Hederman's smoked salmon

Barry's loose leaf tea in a beautiful pot & so happy to have a cup & saucer :-)

Some stunning drawings

My new favourite - sugar cubes

Ready, steady, go!

2019-02-25T12:47:00.002-08:00

I had my launch Tasting evening at the old Blarney Post Office Cafe on Saturday night - what a fun, happy event was had by all, 25 people arrived. Drinks were served and guests meandered through enjoying the food and music :-)
A big thanks goes out to Lenka Forrest and her staff for helping to make it the perfect event!
I am registered with the HSE to produce baked goods, vegetarian, vegan and other low-risk produce. Drop me an email or message me on my Facebook page for a personalised quotation.

Bruschetta with basil pesto and fresh tomato

Myself and my friend Lenka Forrest, owner of the Old Blarney Post Office Cafe

The name speaks for itself :-)

My special friends Svet & Weronika

Guests enjoying the food :-)

Homemade blackberry & blueberry jam

Carrot cake with cream cheese icing

Almost launch time!

2019-01-11T01:23:00.001-08:00

Things are coming along nicely with getting my home kitchen ready to launch my catering business here in Blarney. As soon as I am registered with the HSE I'll be in a position to do various catering events such as:
- Private catering in your home for birthdays, confirmations, bridal showers. communions, Christenings, family functions
- Prepared family meals
- Baked goods
- School lunch box snacks

My new menu will be available for viewing at a later date.
Watch this space for details of my launch tasting evening
Would love to see you there!

Bridal shower cupcakes

Mini carrot cakes

A healthy, homemade hamburger

I was invited to do a cooking demo :-)

I was a judge in this fun cook-off!

Party platters

Smoked salmon and buckwheat blinis with creme fraiche- my fav!

Homemade family meals

Out to lunch!

Roasted butternut soup

Oat and raisin crunchies

Homemade bread

Chocolate and cranberry cake

Sous vide Chicken breast stuffed with cheese & herbs, beetroot crisps, sweet potato puree & red pepper oil

Granadilla & orange cake with cream cheese frosting

Carrot cake with cream cheese icing and toasted Macadamia nuts

Whole spices ready for the grinding

What a win!

2018-10-26T13:30:00.000-07:00

I entered a competition on the Holy Smoke restaurant's FB page for two tickets to the Whiskey, Steak pairing and Jazz evening - and won!

I am a sucker for entering competitions - and I have won a few :-) So grateful to be blessed with last night's tickets - what a win!

Holy Smoke is situated on Little Hanover Street, Cork and well worth a visit, or two or three...

Below are the pics from the evening & the menu..

We met some wonderful people!
We all sampled, marvelled and ate & drank till our hearts and stomachs were full!

Well done Holy Smoke on an excellent event, well done especially to the chefs in heat of the kitchen, delicious food and whiskey all round.

Sirloin with chimichurri (excellent but nothing's as good as yours Tarnah Blane!)

Flatiron, mash & bone marrow gravy - divinely rich

Picanha, roasted aubergine sauce & blue cheese butter (This melted in your mouth!)

Tomahawk, grilled portabello & sweet potato

Brownies, cream & whiskey caramel sauce

Gallagher's Gastro Pub - Gastronomic!

2018-10-26T12:55:00.005-07:00

We popped into Gallagher's Gastro Pub on McCurtain Street, Cork a few Sundays ago for an impromptu brunch.

Note to self: alcohol is only for sale from 12:30 pm on a Sunday here in Ireland and every other day from 10:30 pm.

I ordered the burger, topped with bacon, cheese, sauce, lettuce, gherkin and tomato. It was tasty and a generous portion, thw chips were crispy on the outside and soft on the inside - peftct! However I felt that the meat patty lacked favour.

In a Jamie Oliver episode once, he stressed the importance of flavouring the raw meat patty before cooking rather than after the cooking process.

Duncan ordered the full fry up breakfast, less eggs :-) Greasy and delicious with the Irish pork sausages taking centre stage :-)

I waited patiently until 12:30 noon when my glass of chardonnay was expertly brought to me. The service was prompt and friendly. The decor was beautiful and inviting.

We will definitely be going back to Gallagher's to sample more from their tasty, affordable menu :-)

A lovely touch are the photos of famous actors and people on the walls (I am assuming they have visited Gallagher's at some point?)

Stunning decor

Love the lighting

Very cool wallpaper

My half-eaten burger :-)

Chinese @ The Lantern House

2018-10-22T09:59:00.003-07:00

In Blarney village there is an unassuming, quaint Chinese restaurant we love!

The Lantern House - nestled between stone walls, the ambience is cosy and elegant. The delicious smells waft from the kitchen at the back of the restaurant.

We have been twice now and this time I finally took some pics :-)

I had the starter platter, Duncan had the Duck with Noodles, Hannah had the Chicken noodle soup and Dylan had the large portion of Chicken Chop Suey with noodles.

The food was perfect and dim lighting makes for great ambience.

The only thing I noticed was that there are no chop sticks available? There is only cutlery.
I would definitely avail of wooden chopsticks :-)

A must visit!

Beautiful Chinese fan

Duck with noodles

Chicken noodle soup

The starter platter - spring rolls, deep fried wantons, ribs, prawn toasts and chicken satay

New York, New York!!!!

2018-10-11T02:41:00.002-07:00

Why not pop into the Old Blarney Post Office Cafe for a slice of my New York-Style Cheesecake this weekend! Keep watching this space for new developments...

Satiate your craving for something tarty and slightly sweet and top it off with a hot cup of coffee or tea :-)

The cafe has a full cafe menu too, so enjoy a cooked breakfast or light lunch to start your day :-)

The Old Blarney Post Office Cafe

2018-10-05T11:57:00.002-07:00

In the town of Blarney there is a cafe that reminds me so much of the Whistle Stop Cafe from the book and movie, Fried Green Tomatoes.

From the atmosphere & appearance to the fabulous owner, manageress and staff, this little cafe has a big heart!

I was totally taken with it when I stopped in for a coffee after only two weeks here in Ireland.

It is right on the Blarney Castle route - the tourists literally flood the gates to the castle.
The town square is right outside the door.

Well worth a visit so do pop in if you are in the area :-)

The Old Blarney Post Office Cafe

Photo credit: The Old Blarney Post Office Cafe

A quiet oasis :-)

2018-09-30T10:23:00.001-07:00

Last weekend we hired a car and took a road trip past Dunmanway and hired a beautiful AirBnb for the night just past Skibbereen.

Rosie Woods has the most beautiful, rustic, homely Airbnb.
We needed a pet friendly establishment and were lucky to find this little gem of a home.
The home is where Rosie Woods and her family grew up and her talent as an artist shines through with the eclectic items, throws and various artworks embellishing the house.

It reminded me of a dear friend's aunt's house in Durban,South Africa while I was studying, Ruth Smith, if you are reading this post, it was like I stepped back into that house!

Dawn De Beer the veggie garden and fruit orchard would have blown you away!

I went foraging (kindly invited by Rosie), picked apples, spinach, onions, all manner of tomatoes, herbs and rustled up an apple crumble, cheese & chive omelette, and rustic tomatoes on toast with Balsamic vinegar - although I was a little heavy handed with that according to Duncan :-)

See the awesome home-grown produce and our weekend pics capturing highlights from an awesome weekend.

Book your next weekend away @
https://www.airbnb.ie/rooms/27499530

An awesome wood stove - heated the home :-)

Hannah enjoying the hammock

Cosy living room

An castle home (apparently people actually live there!)

Dylan making an UNO card house

Bounty of apples

Quirky mug installation

Onions harvested from the garden

Various tomatoes

Spinach

Teacups and glassware

Spices and dry goods

The beautiful quiet oasis

Farmhouse kitchen fun