Archive for July, 2010
Presented at this year’s Oxford Symposium Banquet: Irish smoked salmon drizzled with Connemara peated single malt whiskey – a real taste of Ireland
Introducing oven-dried potato crisps – salt, vinegar, crunch and a distinct lack of fat
Ketchup, it’s not just for tomatoes, you know. This recipe for rhubarb ketchup is a case in point.
My crop of potatoes so far may be small but they are welcome on the dinner plate nonetheless
These days, if something is edible and within range, I’m likely to try adding lemon zest to it. These redcurrant shortbread bars are no exception.
In which I pay a long overdue visit to Gallagher’s Boxty House in Temple Bar and learn more about boiled boxty, baked boxty and boxty pancakes
Cirque de Légume perform as part of the Temple Bar Summer Sensational – a more creative use of vegetables I have not seen!
I might call them oaty biscuits, you might call them fruity oatmeal chocolate chip cookies, but I think we’ll both be happy to eat them