Easy-peasy pudding for right now. You will have a lovely crunchy, gooey, fragrant, pink pudding to serve with cream or ice cream.
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Garlic is a wondrous plant of multitudinous varieties, properties, and flavours. For such a small thing it is so pungent and powerful and has its uses at this ghoulish time of year. So here is our ode, or should I say odour, to Garlic.
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Our handmade and hand decorated pottery is perfect for serving festive meals when you need ample plates to cater for a sizeable gathering of the clan. With the Easter holidays approaching here are two recipes to try over the long weekend, made from locally sourced ingredients, served on locally made dishes.
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This drink is a long and delicious tradition and my guess is that it originates with the 17thand 18thcenturys’ love of ‘possets’ and other milky libations.
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The devilish part here is that it is just too easy, too tempting.
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Joojeh kebab is a traditional chicken dish in Iran and while is typically cooked using poussin over a barbecue. This can be served as a hot or cold dish.
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This is a rich, fabulous little pie that would easily serve as an entrée at a fancy luncheon, with a sliced beef steak tomato sitting next to it. It is simple, but depends on the quality of the ingredients, so find the freshest, best that you can. It’s worth it.
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Many of us are used to the old friend called Roast Chicken Stuffed with Sage dressing, but the use of sage here creates an entirely different taste.
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Although quiche is decidedly French in origin, the Irish have taken it to their hearts. Here is my version for a celebratory Irish lunch, made in our Nicholas Mosse 11” quiche dish.
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This is a lasagna recipe that could satisfy any besuited, cigar puffing, Scotch swilling Madison avenue inhabitant. Put on that vintage frilly apron and give it a try.
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So, something Irish, something homemade, something healthy… Lo and behold, here follows the most scrumptious, health conscious, flapjack recipe ever.
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Celebrate the season with this simple yet delicious autumnal recipe. Use it as an accompaniment to a chicken dish, leftover turkey or enjoy it on its own as a light meal.
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It is guaranteed to transform the humblest of home made baking into total elegance. And if you don’t have time to create elaborate icing, this is the answer.
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St. Patrick would definitely approve of us all having a warming stew waiting for us on our return from the festivities.
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Beautiful, yet healthy, this spaghetti forms the perfect base for all sorts of variations!
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Gingerbread, spice cookies, sugar cookies, cupcakes are all intergenerational delights and even a 3 year old will be a whizz at sticking ‘noses and eyes’ onto iced treats.
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The basic concept: take apple, add stuff, bake. What could be nicer or cheaper? You will see why the original name came into being when you take your batch out of the oven.
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I admit this recipe is almost an antique, but one that deserves to be reproduced en masse. Children love it and even sophisticated adults have to admit it’s a classic...and slightly magical!
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