The main course is always the highlight and the one course you will be really measured on by your guests. It not only has to taste fantastic but also needs to look stunning. You can of course stick to the good old favourites but why not push the boat out a bit. I always like…
DetailsFish is a lovely change to the usual meat or chicken. It is mostly quick to prepare but timing can be a devil. A few seconds too long in the oven/pan can dry the fish out completely. Most fish dishes need to be cooked just before serving – so best here to have everything laid…
DetailsCouldn’t stop myself with the pun (see here) It is not often that Mr T and myself are going to town but last Saturday was such a day. We had a lovely breakfast in Nash19 – delicious by the way – and strolled through town. The English Market is always a must when in town…
DetailsDisplay of cakes A few weeks back, Toonbridge Dairy opened their cafe next to their dairy in Toonbridge, Macroom. And since I was heading to the Macroom Food Festival anyway, thought it the best opportunity to pay them a visit. The cafe is nestled nicely between the dairy and a beautiful garden.The inside is smallish…
DetailsMr T loves apples and we brought a full box back from the Apple & Cider Festival in Caher a few weeks back. We stored them cool and they were still looking quite good – but we knew we had to finish them soon. Quite a few of them landed in my famous tomato chutney…
DetailsLast night was the third night of our cookery class – cook a complete dinner and we covered a second starter option. For some reason, I always offer 2 starters – you can use the soup of course as stand alone starter – or even have it for lunch, it is delicious either way … …
DetailsMarc Kingston talking coffee Wow – what a great food festival. I have been to a few now in the last few months (it seems every weekend there is one on) but I have to admit that Dingle Food Festival is one of the better ones (next to Kenmare Food Carnival). The whole town is…
DetailsThis week, we will be cooking up some ‘entrees’. Starters are setting the expectations for the rest of the meal. They can be cold, warm, spicy but never filling. That is where most hosts go wrong. They dish up a big starter and are surprised that so much food is left over at the end.…
DetailsMr T deserved a treat the other day and since he doesn’t like ‘fancy’ food, I thought I cook him a nice hearty stew. I thought I had lots of vegetables at home, so didn’t bother with shopping other than the beef. My surprise was quite big when I saw that Mr T ate most…
DetailsThis is the season to have friends over for a lovely dinner – what is better than to sit around a table with great food to catch up with your friends. I am always cooking several courses (keep the portions small so that your guests can make it to dessert) and like to start the…
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