Archive by Author

Beeftro – restaurant review

9 Mar
Image taken from Beeftro.com

image from Beeftro.com

Beeftro’s hunks of perfectly seared cow make me feel warm and cosy inside. Continue reading

Cheesecake Ripple Chocolate Cake

24 Oct

Cheesecake_ripple_chocolate_cake

The weather is truly awful, it’s raining and has been for about 3 days straight. So what do you do when you can’t leave the house? Bake. It’s a sure-fire way to occupy an incredible amount of time and test your patience (therapeutic baking has eluded me thus far). It annoys the hell out of me when I hear the likes of Paul Hollywood talk about how he gets his kids to help out in the kitchen and they’re great a knocking out a “simple” Neapolitan pizza dough. Being bested by a 7-year-old is a certainty to knock your confidence especially when you’re trying so damn hard, as I do when I attempt to bake. Rather than take it easy on myself and tackle something simple like a vanilla cupcake I decided I’d bake a cheesecake ripple chocolate cake (adapted from a recipe in Baked Elements) as it sounded rather impressive and tasty, that’s the most important thing after all. Success would pave the way for sourdough breads, rich southern layer cakes, buttery French pastries and gooey chocolate fondants. Continue reading

Wholemeal Spelt Bread

22 Oct

Wholemeal Spelt Bread

This is a simple alternative to Paul Hollywood’s Spelt Bread I made earlier. Continue reading

Bunsen Burger, where tasty meat craves some salt

4 Oct

bunsen_cheeseburger

The Schtick: Classic, straight up burgers that are a long way short of being great. Crispy and fluffy shoestring fries are excellent however.

Cooking Method: Flat top grilled

Price: Hamburger €6.95; Cheeseburger €7.45; Fries, Handcut or Shoestring €2.95

“How would you like your burger cooked?” is a question you don’t hear too often in Ireland. In fact, a request for doneness usually provokes the “we cook all our burgers medium well… it reduces the chances of contracting some of the bacteria harboured in our frozen mystery meat hockey pucks”. Ok I added the last bit. But it’s truly refreshing to find a place like Bunsen that’s grinding good quality meat in-house. Continue reading

Paul Hollywood’s Spelt Bread

4 Aug

spelt_bread2

A nice fluffy white bread ideal for eating warm, slathered in butter and jam and makes a great lunchtime sandwich bread. Continue reading

Sandwich Club – Ham and Cheese twist

2 Aug

Ham, cheese, tomato, olive, baby greens

Okay so you’re thinking a ham and cheese sandwich isn’t all that exciting, and quite frankly I tend to agree but this is so much more than sweaty pink rubber topped with powdery grated “cheddar” you get from so many deli counters. Continue reading

Coconut Macaroons with Salted Chocolate

14 Jun

macaroons

I’m not an avid baker, not that I dislike baking or anything, I just don’t fully understand the science of it. Unlike cooking, it’s an exact science with seemingly infinite possibilities for failure. A key ingredient isn’t weighed to the correct gram, eggs aren’t at room temperature, the oven isn’t hot enough, the oven is too hot, baking powder is substituted for baking soda because that’s all you have left… any multitude of things can result in baking failure. Scrambled batter, dense batter, dry cake, undercooked cake, cooked on top but not in the middle. Sound familiar? Welcome to my baking world. This recipe won’t win you any awards but it’s a fail-safe in times of need. Continue reading