Print Recipe Chilled cucumber soup with prawns and minty yoghurt Serves: 4 Cooking Time: 15 mins Ingredients Soup 5 cucumbers, peeled and seeded 300ml thick, Greek-style yoghurt 250ml (1 cup) chicken stock 45ml (3 tbsp) fresh chives, finely chopped 45ml (3 tbsp) fresh mint, finely chopped 10ml (2 tsp) fresh dill, finely chopped salt and
Farming is making its mark across the urban landscape RICHARD HOLMESIf necessity is the mother of invention, then scarcity is surely the father of urban farming. And the…
Whether you’re in the mood for fine dining or pub grub, Dublin has an array of optionsThe St Patrick’s Day carnival celebrations in Dublin stretch over a long weekend (16 – 19 March) with a spectacular parade and events ranging from music, film, culture and family fun. Food and drink are the focus at any time of the year in a city with a warm, intimate heart. Most attractions are within walking distance around the centre or just a short ride away on frequent ‘hop on, hop off’ buses. In fact, starting a visit with a bus tour is a…
Ireland has a lot to offer foodies, from top produce and a newfound culinary confidence in traditional Irish cooking, to fine restaurants and hearty pub fareNIKKI WERNERA ham-hock…
Print Recipe Lemon granadilla curd Serves: 300ml Cooking Time: 15mins Ingredients Lemon granadilla curd200ml fresh lemon juice zest of 2 preferably unwaxed lemons 200g (1 cup) white sugar 200g cold butter, cubed 2 granadillas, optional Instructions 1 Place the eggs, lemon juice, zest and sugar in a pot, and mix together with a whisk. Heat
Print Recipe Haloumi baked in vine leaves Serves: 4 Cooking Time: 15 min Ingredients 8 vine leaves in brine, rinsed and dried 250g haloumi, sliced 2 garlic cloves, sliced 30ml (2 tbsp) fresh oregano leaves cracked black pepper, to taste 30ml (2 tbsp) olive oil lemon wedges, to serve Instructions 1 Preheat the oven to
Serves: 4 Method: To a blender, add 375ml (1½ cups) coconut water, 250ml (1 cup) fresh or tinned (drained) mangoes, 60ml (¼ cup) yoghurt and 15ml (1 tbsp)…
Pastissets are lighter than air and covered in sugar. What more could you ever want? These lovely biscuits are from the Catalonia and Baleares regions of Spain, and have certainly stood the test of time. Delicious for teatime.
Print Recipe Open nuts and rose-syrup baklava Serves: 6 – 8 Cooking Time: 20 mins Ingredients 500g phyllo pastry 60ml (¼ cup) butter, melted 10ml (2 tsp) water Filling 100g pistachios, toasted and finely chopped 100g almonds, toasted and finely chopped 100g walnuts, toasted and finely chopped 45ml (3 tbsp) sugar 20ml (4 tsp) ground
The Pissaladiere is such a treat from the south of France: sweet caramelised onions with salty anchovies on a bread-dough base. We’ve added tomatoes as they are just so good in summer. (If the idea of making bread from scratch sounds too difficult, buy a packet of good-quality bread mix and follow the instructions on the packet.)
These cherry tomato tart slices are perfect for entertaining a large group of people. Not only are these slices delicious, but they are also quick and easy to…