Mo Chistin - Foodie and Lifestyle Blog

Did someone say quiche? The Quest for Quiche Continues...

2012-09-05T16:46:00.004-07:00

The White Rabbit has nothing on me.

Time is constantly running away from me. And lately, more than ever, I don't seem to have enough hours in my day to get everything done, never mind catching up with friends. But it seems, thankfully, it's not just me who is time challenged.

I have been trying to meet in Emily for weeks now - and between our trips away over the summer and changes in both our working lives - it seemed like a catch up was never going to happen.

So on Sunday, when both Emily and I finally were free, she suggested a quiche brunch, I knew it was faith!
Both free. Check. Friend time. Check. Gossip. Check. Quiche. Check. Great!

We met in Café Arcade, in Galeries Royales Saint-Hubert.

I had never been before but was assured by Emily that the quiche list was extensively delicious or deliciously extensive, I can't really remember, but it seemed good.

Excellent. Perfect. Great.

Once we eventually found the place (don't ask - we got a little lost) and scanned the menu (there really is a lot of quiche here!) we both decided to order the same quiche (what can I say, we both have good taste?) and settled on the broccoli, roquefort cheese and basil quiche, which came with a side salad.

Also in the running was classic quiche Lorraine, goats cheese quiche, and a salmon quiche, but we figured we've save them for the next time (yes, based on the quiche selection, I had already at this point, envisaged my return visit).

Emily had a Kriek, me a Coca-Light (and before you start, I had been out the night before drinking Roomer, a kind of Elder-flower spirit, and was in need of re-hydration).

On first glances, I thought the portion was on the small side. There were also huge pieces of broccoli in the quiche - and some of it was slightly charred on top, but it was warmed nicely and looked tasty.

Yup - it was goooooood! Very cheesy, very tasty and very filling. The crust was also lovely and thin, which made the filling all the better! And portion side was good. Any more would have left no room for a cheeky desert.

And when the quiche tasted this good - we agreed it would be a crime not to sample some pie - especially when my absolute favorite desert in the world was on the menu - Lemon Meringue Pie.

For me Lemon Meringue Pie is perfection - sweet meringue, tart lemon curd and buttery pastry all in the one dish. Hello!

Now this portion was huge. Seriously. There was a lot of it.

Like the quiche, we had perfect crust - thicker than in the quiche this time, and obviously sweet.
The filling however, well, it was a little sweet for me. I like a lemon meringue pie to be really, really bitter, to the point where you feel some zing. This pie was zing-free.

The meringue on top was also a little lackluster. It was more like a creamy mouse than a meringue and the browning on top had turned to a jelly-like layer and clung to the roof of the mouth.....

We did eat the whole thing though, between us....you know..waste not, want not and all that....ahem.

All in all, Arcade Café is not a bad place to get your quiche on - it's reasonably priced and its bustling and busy which gives the place some atmosphere. Also the list of quiche options is pretty amazing considering how small it looks from the outside. I'll pop back again with Emily, for a chat, some quiche, some people watching, but I'll be holding off the lemon tart.

Random info: we came across the Brussels beer festival afterwards- a huge tent structure in Grand Place where people were happily ~~guzzling~~ sampling Belgian beer - sadly we were so full from out pie expedition we couldn't handle it,but looked like fun. Next time.....

Oscail do Shúile

2012-09-03T16:32:00.001-07:00

Radharc nó dhó ó Ghent....cathair álainn!

Krachtig maar aangenaam.....

2012-09-03T15:50:00.001-07:00

I'm not going to lie.This is not my first box of Yuzu by Nicolas Vanise & C. chocolates.

It's not even my second box. It's my fourth or fifth box.

Introduced to me last year by mijn Belgische expert Thomas, Yuzu and I have continued the occasional dalliance, even taking Yuzu to friends and family when I'm feeling very generous.

Nestled between two cafes on Walpoortstraat in Ghent (a street which I honestly have difficulty finding by myself), sits the modest Yuzu shop. Its unassuming, modern exterior belies the beauties within - beautifully marbled rectangular nuggets of joy! The shop itself is clean and uncluttered and is tastefully decorated with Japanese influences. Ornate chocolate displays do not litter the space, like in other Belgian chocolate shops (the Brussels shops around the tourist magnet that is the Grand Place being the worst offenders) and instead the space is open, light and airy.

In a recent article in the Guardian, it was claimed that Mr Vanaise begins making his chocolates at "5am, and can scarcely keep up with demand." I don't doubt this for a minute. Chocolatier Vanaise mixes the best of Beligan chocolate with punchy powerful flavors like ginger, chili and sake, that result in an elaborate marriage of flavors. Also expect to find both a mixture of dark and white chocolate that is delicately punctuated with fruity flavors, such as lemon, blueberry and strawberry - each of course with a with an ornate exterior that honestly makes you think twice before you bite!

Each sweet is beautiful. I cannot even begin to imagine how he does it. In fact, I think I'd rather not know. Glitter, vivid colours and different textures make every box of sweets look like a mosaic in it's little yellow frame - almost too good to eat. Almost.... but not quite!

And while these may not suit every palate, the experience of seeing and eating food like this is a joy in itself. If in Ghent, do check it out. I promise you, you will not be disappointed.

Random Piece of Information: Stick the address into Google maps to have a view of Mr Vanaise himself standing in the door! Boom!

Mo mhagairlín ar maidin!

2012-09-02T02:23:00.001-07:00

Agus mé ag breathnú ar mo mhagairlín ar maidin agus thug mé faoi dheara, don chéad uair, cé chomh hálainn is atá na dathanna faoi láthair! So ghlac mé roinnt griangrafanna agus seo mar atá sé....

Is aoibhinn liom an ceann seo! :)

Sílim go bhfuil cuma miotasach air faoi lathair....céard é do bharúil?

Mo Mhagarilín mar dhia go bhfuil sé ina choimhthíoch!

D'úsáid mé ceamara Canon IXUS 310 HS (agus dath óir air chomh maith!) agus bhain mé úsáid as na hardsocraithe éagsúla chun na dathanna a iompú thart! Snazzy huh?

Off to the Kingdom....and I don't mean Kerry...

2012-08-23T00:18:00.001-07:00

Off on a new adventure today...food delights will ensue I'm sure....watch this space!

Shake, rattle and ROLL....

2012-08-19T15:58:00.002-07:00

Blueberry, Strawberry, Mango & Linseed - Delish I promise!

I'm currently OBSESSED with shakes, smoothies and juices of the homemade variety and with all the amazing seasonal fruit around it's hard not to be! In my current attempt to go dairy and wheat free, my shakes are turning into a very quick and easy breakfast and are very, very filling.

In looking for a milk substitute, I've tried a lot of what is on offer here in Brussels - soya milk, almond milk, rice milk...but I'm currently in LOVE with a dairy free Coconut milk drink. It's not as you would expect (we tend to just associate it as an ingredient for curries right?) but is more like normal low fat milk. I'm using Kara Dairy Free (I swear, I don't just love it because of the name!) and it's pretty amazing. I've not gone so far as using it in my tea, but for shakes and granola, it's perfect.

Some of Helen's range.

But even more so, I'm kind of addicted to Helen's Cereal Toppings. They are wheat free, high in fibre and omega three and are so delicious. You can mix them with bio yogurt for a quick snack but I'm enjoying them most in my shakes.

And since I've started having one or two of these a day, I've seen a massive improvement in my skin, hair and nails along with dropping 1kg with no effort at all.

My two current favorite recipes are below! Trust me they are very good - and so good for you, you will be practically glowing!

Fresh Mango!

Look at that colour!

My Berry Delicious Smoothie

Blueberries 10

Strawberries 5

2 Chunks of mango (judge with your eyes!)

200ml Dairy Free milk of choice (I think Coconut is best)

1 tsp of milled Flax seed (Helen's Seeds for Cereal is what I use)

Pop all into your blender and whizz. Drink.

My Mango Lassi

Half a ripe Mango

175ml of Dairy Free milk of choice

2 tsp of water

Pop into a blender and whizz till it's creamy.

My Smoothie Station - Breakfast essentials.

P.S. I take them with me in bulk from Ireland when I'm home but I think you can order online.

Quiche a la BÁC

2012-08-19T15:09:00.000-07:00

When you live away from home, it's amazing how much you miss some things you used to take for granted... especially when it comes to food! So when I am lucky enough to have visitors, I ask them to bring some home comforts - the usual Irish requirements of tea, black pudding, rashers and maybe a few sausages (breakfast essentials I'm now noticing!!). But then, it happens that I've so much of it, (my guests tend to be generous!) that you have loads of food but don't exactly want to eat it in it's current form.

Enter Quiche from stage left.

Quiche. It's so perfect really.
Buttery pastry. Tick. Savory. Tick . Eggy custard filling. Tick. Delicious. Double tick. Quiche, like a pizza, can be a handy way to use up ingredients.

Here is my creation - Quiche with Dubliner cheddar cheese, Irish bacon and caramalised red onion. I find it's perfect for a dinner or lunch or a generous snack. I'm by no means a Quiche-pert ( I like it more rustic!) so tweak as necessary....

Home comforts - mmmmmm!

Ingredients.

1 pack pre-made pastry.

4 Eggs

20 cl cream

5 Irish Rashers (smoked if possible)

Dubliner cheddar for grating

1 large Red Onion.

2 cloves of garlic

Butter for greasing (Kerrygold of course!)

Flour for dusting

First off grease and flour your tin. Carefully line the tin with the pastry and pop into the fridge to keep chilled.

Chop your rashers into bite size pieces - think bigger than lardons but not chunky - and fry till crispy with the 2 cloves of garlic which you should crush or dice very finely.

Remove and place on paper.

Then thinly slice the red onion and cook with a little oil on a low heat till they turn soft and shiny (a pinch or two of sugar with help the caramalising process).

In a bowl mix the eggs with creams and whisk gently. Take the quiche base from the fridge and scatter the bacon and the onion.

Pour in the egg mix and cover with grated Dubliner cheese. Loads of it. I mean it. Loads.

Pop into a medium high oven for about 25 minutes

Be careful not to spill it!

See how carefully I lined the tin....eh?

Done and done.

Infanta de Castile

2012-02-27T12:58:00.001-08:00

Nuair a chloiseann tú na focail "An Eilifint agus an Caisleán" céard ar a smaoiníonn tú?

Gach seans go gcuireann sé tú ag smaoineamh ar scéal leanaí nó b'fhéidir ar mhórthrasnú tráchta i Londain-Láir. Dóibh súid atá taithí ach ar Bharra an Teampaill i mBaile Átha Cliatha áfach, is cinnte go bhfuil eolas acu ar an mbialann Elephant and Castle- atá ann le fiche bliain anuas agus cé nach gceapfá é, tá stair an-suimiúil ag an mbialann beag neamhphostúil seo.

Osclaíodh an chéad Elephant and Castle i Nua-Eabhrac i 1973, áit (de réir a láithreán gréasáin) a chuir siad tús le ré nua sa chócaireacht. Nuair a diúltaíodh víosa do phríomhchócaire Éireannach a bhí ar a bhealach go Nua Eabhrach, bheartaigh siad bialann nua a oscailt anseo i mBaile Átha Cliath i 1989.

Agus anois an chúl-eolas agat, ní mór bogadh ar aghaidh chuig an rud is tábhachtaí - an bia! Fiú sula thug mé cuairt ar an áit, bhí clú agus cáil cloiste agam mar gheall ar a gcuid eití sicín - atá (de réir mo bhrathadóir) flúirseach, te agus an-bhlasta. Mar sin bhuail mé isteach chuig Elephant and Castle oíche Shathairn agus mé cinnte dearfach ar thóir na diabhal eití sicín seo.

Nod don eolach ag an bpointe seo - ní féidir bord do bheirt a chur is áireamh - is gá duit dul ann, d'ainm a chur ar liosta agus teacht ar ais (ach is féidir bord a chur in áireamh do ghúpa áfach). Buíochas le Dia, dúradh seo liom roimh ré agus ní raibh orainn ach 45nóiméad a chaitheamh ag ól apéritif sa Foggy Dew.

Don té atá faoi bhrú áfach, seans go gcuireadh sé seo tús dona leis an oíche.

Risotto a la Elephant and Castle

Thángamar ar ais ag 9.10i.n. ar an bpointe agus bhí ár mbord ré duinn agus chomh luath is a shuíomar, tháinig freastalaí leis an mbiachlár. Cosúil leis an tsráid lasmuigh, bhí an áit plódaithe - ní raibh suíochán saor sa bhialann.

Mo thuinnín ar phláta neamhfhoirfe!

Is cinnte go bhfuil rogha bia an-leathan ar fáil anseo - agus tá na praghasanna réasúnta go leor freisin, idir €6.30 (do réamhchúrsa) agus €27 (do phríomhchúrsa).

Agus mé ag breathnú ar an rogha, rinne mé nóta intinne teacht ar ais, am lóin lá éigin, agus na ceapairí a thriail.

Chonaic mé na heití sicín ar an mbiachlár (€12.50), ach... bhí mé meallta i dtreo na pancóga déanta de phrátaí, le tuinnín,spionáiste, féar liomóideach, agus crème wasabi (€10.50). Slán libh a shícíní! Roghnaigh mo chompánach, risotto muisiriúnach (€9.50), a bhí maisithe le parmasán agus scailliúin.

Bhí an dá phláta seo iontach bhlasta bhí an risotta tuibh, uachtarúil agus lán d'im -

an chaoi inár cheart dó a bheith, an rís fós all’onda. Bhí mo phlátasa gach pioc chomh blasta; na pancóga te, an tuinnín fuar agus nod i dtreo an Oirthear leis and féar liomóideach agus wasabi. Thar barr. An t-aon ghearrán a bhí agam, ná go raibh mo phláta neamhfhoirfe nuair a shroic sé mo bhoird - rud is féidir a fheiceáil sa ghriangraf.

An stéig filléid

Roghnaigh an bheirt again stéig don phríomhchúrsa - stéig chaoldroma ghriollta le him-gairleoige,"sumo fries" agus sailéad domsa (€22.50) agus stéig filléid le cloicheáin thíogracha fhriochta agus mionphrátaí in anlann piobair (€26.00) do mo chompánach. Freisin bhí gloinne fíona dearg (shiraz Astrálach Alkoomi ar €5.50).

Bhí leagan amach na plátaí seo go hálainn agus bhí mo chompánach an-shásta lena chuid - bhí a stéig foirfe agus na prátaí agus cloicheáin bog. Bhí an t-anlann lán do phiobar - te, spíosrach agus an-bhlasta.

Mo stéig agus na "suma" fries

Shíl mé nach raibh mo phláta chomh hiontach sin. Cé go raibh an feoil go maith, bhí an iomarca cócaireachta déanta uirthi agus bhí na sceallóga beagánín ámh sa lár. Mhothaigh mé go raibh an sailéad ann mar suaintais níos ná rud ar bith eile. Agus bhí cruth an phláta mí-áisiúil - ní raibh bun an phláta cothrom agus bhí sé deacair an stéig a ghearradh.

É sin ráite, ní hé an béile is measa a bhí agam ríomh, mar a tharlaíonn sé, bhí mé cuíosach sásta leis an áit é féin.

€77.50 (le seirbhís) a bhí ar an mbille ar deireadh. Mheas mé go raibh na príomhcúrsaí rud beag daor don méid a bhí ar an bpláta, ach fós féin, bhíomar i mbialann i lár na cathrach, agus níl áit ar bith saor i lár na cathrach.

Bhí an ambiance thar barr agus an seirbhís an mhaith ar fad. Rachainn ar ais go cinnte chuig Elephant and Castle ach an uair seo - beidh mé cinnte ag triail na heití sicín!

Ní mór Droichead Nua a lua - bialann Newbridge Silverware go príomha! :)

2012-02-18T11:20:00.000-08:00

An Bhialann "Silver"

Cé go bhfuil an bhialann san ionad Newbridge Silverware oscailte le tamall anuas, ní raibh deis agam cuairt a thabhairt uirthi go dtí an mhí so chaite. Suite ar imeall an bhaile, tá an bhialann lonnaithe ar chúl an tsiopa.

Tá na ballaí clúdaithe le híomhánna d'iar-aisteoirí Hollywood - Greta Garbo, Audery Hepburn, Marylin Monroe....agus ansin, i measc mban, tá ár gcara Gorden D'arcy, é ag breathú go hálainn mar is gnáth, ;)

Tá cuma álainn nua agus glan ar an mbialann - tá earraí Newbridge le feiceáil i ngach áit - na sceanra, na crúiscíní, gan trácht ar na plátaí agus ar na cupáin (patrúin bhláthaigh atá ann faoi láthair...).

Bhuail smaoineamh amháin mé nuair a shúil mé isteach sa bhialann: bhí cliantacht soiléir le feiceáil - mná amháin a bhí ann - agus iad ag ithe lóin agus iad a caint mar gheall ar "Little Oisín"...tuigin tú an sort...ach foinse spraoi a bhí ann seachas rud ar bith eile.

Tá rogha leathan bia ar fáil - réamhchúrsaí, príomhchúrsaí agus milseoga chomh maith le tae, caife, agus toirtíní agus iad ar fad ar phraghas réasúnta - €9.50 - €10 ar phríomhchúrsa, agus tae beag ar €10 an duine. Tá uisce saor in aisce ar fáil (rud a chuireann aoibhneas orm i gcónaí!) agus rogha leathan deochanna.

Bhí an lá fuar agus fluich agus ní raibh uaim ach rud éigin te, blasta agus folláin - ar an gcúis sin roghnaigh mé anraith baile an lae (tráta féithleoige) agus an t-arán donn. Cé go raibh an rogha éasca go leor, ní raibh sé chomh héasca sin, teacht ar bhord i measc na sícíní chic ... I ndiaidh cúig nó deich nóiméad, thángamar ar bhord agus bhíomar in ann sos a ghlacadh.

Mar a tharla sé, bhí an anraith seo tharr barr agus an-bhlasta go deo! Bhí an t-arán trom, sóúil agus go h-álainn in éineacht leis an anraith. Cé go raibh blas "tráta féithleoige" ar an anraith, bhí an t-anraith féin spíosrach go maith - rud a thaithin liomsa ach nár thaithin le mo chompánach. Bheadh sé go deas freisin dá mo rud é go raibh a thuilleadh arán ar fáil - má tá tú cosúil liomsa, ní leor aon phíosa amháin agus tú ag ithe anraith.

Ba thuras sásúil a bhí agam sa bhialann "Silver" de chuid Newbridge Silverware agus má tá mé sa cheantar arís, is cinnte go mbeidh mé ann, i measc na sícíní eile ag ithe lóin!

Who knew Civil Wars could be so good?

2012-02-01T15:27:00.000-08:00

Short and sweet one today.

While taking a short blogging hiatus I immersed myself in happy memories of this time last year, when I rolled into Nashville Tennessee (Country-Music being my Achilles heel).

The drive from Atlanta Georgia was long, but a stop to the Jack Daniels distillery in Lynchburg Tennessee (it's ironically a "dry" county by the way) broke the journey.

However, to find some decent fresh-outta-Nashville quality music, you don't have to go so far. I stumbled across this duo last week and already can't get enough.

The Civil Wars having been playing up a storm on the country and billboard charts, with their wholesome Alabaman melodies and freakishly good harmonies - plus the guy (John Paul White) plays himself some mean guitar.

Joy Williams, literally is a joy (groan) to listen to - husky and sweet. Together they pack some punch. Their songs themselves are described as an intimate conversation, and no third wheels or dinner party chatter are going to interrupt that gorgeous, haunting hush" which sounds a tab melodramatic, but then again, this is country, it comes with the terrority (Patsy Cline anyone?).

They've already played on Jools (always a sign of greatness-in-the-making) and their songs featured on shows, such as The Vampire Diaries and Grey's Anatomy.

The Civil Wars are touring Ireland and England in March - I've already got my tickets.
I think these guys are going to be ones to keep an eye on.

M&S Restaurant, Grafton Street

2012-01-01T13:06:00.000-08:00

After the endless turkey and ham, myself and Mr Navigator decided to try an alternative luncheon. Exhausted from traipsing through BT's for a bargain (for the record, there were none) we were peckish for something tasty, light and exceedingly un-Christmas-fare-like.

The result was an inaugural visit to the M&S Restaurant on the top of their Grafton Street store.

Away from the animal frenzy that is Grafton street post Christmas was a modern slice of heaven...in the form of an overly designed restaurant and super smiley staff. I had heard from other people that you sometimes have to queue for seats at the restaurant @ M&S, but we were quickly seated near the window facing Grafton Street (I'm sure it would be much nicer in the spring/summer time, with sun-life streaming in) and handed menus.

The food is reasonably priced, considering Dublin prices, and there is a decent selection.

Not being overly hungry and more peckish thank anything else, we opted for the "light" menu selection and settled on two coffees, a cappuccino and black coffee, followed some garlic and mozzarella ciabatta, spicy potato wedges and some humus and warm pitta bread.

So long evil almond biscuit - hello coca swirls!

The coffee's arrived first, with (thankfully!!) no round almond flavored biscuit as was previously the case with M&S coffees. Instead, a long chocolate curl biscuit accompanied the coffees. It was a brown sugar and coca delight and an instant hit with both myself and Mr Navigator.

The wedges arrived soon after, followed by the humus and finally the garlic and mozzarella bread.
These delights arrived on wooded platters, which while appear all cool and contemporary, it makes an awkard dining experience when you order more than one item each (greedy much!?).

The wedges came with a sour cream and fresh salsa dip - they were very good but were not at all spicy. The warm humus was good, but could do with some more lemon.

The clear winner was the garlic bread which Mr Navigator not only loved, but admitted he would return for.

Let's get one thing straight about the M&S restaurant - the over all aura is light and ultra modern (think lots of white, with one big orange wall and an opposite chocolate brown wall, tub chair seating, and white aproned staff) but at times the space seems very cluttered - women with large totes were knocking salt and pepper shakers off tables as they passed.

While the staff were very friendly, when we asked for the bill, it never came. I had to literally beg them to let to pay so we could leave. The bill also came to €18 which, for what we got seemed a little steep in hindsight.
You may leave fed and watered, but I'm not sure it's the place that will change your life (culinarily speaking of course).

New Years Banoffee Pie

2012-01-01T12:45:00.000-08:00

Desert in a hurry is always a challenge - you want something that looks good on the table, that tastes amazing and that looks like you spent ages preparing it! When in doubt, I always go for Banoffee - the banana, toffee, biscuit and creamy goodness is a sugar overload and is a sure winner with most people!

First, assemble the ingredients you'll need!

A packet of digestive biscuits
1 tin of Caramel
2 Bananas
Half a block of butter (unsalted)
Cream for whipping

(some chocolate to shave on top for decoration - I used a hard sweet such as a Lindor truffle but any chocolate will do!)

Place the butter in a saucepan and put it over a low heat, allowing the butter to melt slowly.

Meanwhile, pop the biscuits into a plastic bag and grab a tea-towel and a rolling pin.....

...and bash to smithereens.

When sufficiently bashed, pour the broken biscuits into a mixing bowl, and pour in the melted butter. Mix well. The mixture should be quiet wet but not soaking.

Line a pie dish with some grease-proof paper and topple in the biscuit and butter mixture. Flatten with the back of a spoon, pressing the mixture down into the dish, so it is flat and even.

Place in the fridge for 30 minutes to set.

Later, open the can of caramel (resist the urge to eat it from the tin....)

Spoon the caramel goodness onto the set biscuit base, and attempt to spread it out evenly (this will be tricky, so I suggest using a large icing knife if you have one handy...)

Spread the caramel evenly if you can, so that all the base is covered.

Evenly chop the bananas and cover the caramel covered biscuit base.

Whisk the cream until it is stiff and spoon over the banana topping.

Grate over some chocolate and voila!

Place in the fridge for a few hours (or overnight) and serve to much applause and gratitude. :)

Banoffee - Done!