Top o' the mornin' granola
It is a testament to Paddy O’Connell’s superb selling skills that l would have bought his bags of granola regardless of what they actually contained. As it happens, Paddy’s O’Granola was well worth the investment, as my breakfasts lately will testify.
That granola was just one of the edibles either in my bag or in my belly following what was a thoroughly enjoyable visit to this year’s Taste of Dublin festival. The enjoyment was helped, of course, by the fact that the sun was shining. And there were lots of bubbles. Like so…
There’s this game that I play
sometimes a lot. It’s called the “and potatoes” game.
I look at an ingredient and wonder just what I can make involving said ingredient and potatoes. This does not, as you might imagine, always have a successful outcome.
Case in point: strawberries and potatoes (which, to be fair, even I thought a bit of a stretch).
I had strawberries on the brain since attending a demonstration in Bord Bia, where the charming Catherine Fulvio from Ballyknocken Cookery School talked us through a host of different ways with strawberries, which are just coming into season hereabouts.
There was strawberry millefeuille with mascarpone, strawberry shortcake, prosecco mixed with blended strawberries, and much else besides (though, frankly, the perfect strawberry doesn’t need much, other than perhaps a touch of sugar and some cream). Tellingly, there was nary a mention of spuds.
Catherine Fulvio shows the many ways with strawberries, none of them involving potatoes