Friday, April 29, 2011
A New Home For Like Mam Used To Bake
I finally stopped procrastinating last week and bought my own domain name. I had been meaning to do it for some time but somehow it always found itself on the back burner. In a fit of productivity and organisation last week I took the plunge and bought the domain name along with a hosting package. So you can now find me over at http://www.likemamusedtobake.com/ Do stop by and say hello.
Before I lock the door here and hang up the keys I would just like to say thank you to you all for following, reading and commenting over the past 20 months. I hope you will join me at the new blog home for more of the same. I would also like to say a big thank you to Ken from Any Given Food who helped to set me up at the new domain, I hadn't a clue what all of the gobbledy gook was telling me to do so am very grateful to Ken for his help.
So what are you waiting for, the door is open, come on over.
x
Sunday, April 24, 2011
Sunday Tea, April 2011
I made these Fat Boy Snicker Bars earlier.
They are from Donal Skehan's new book Kitchen Hero,
I reckon they would be a very welcome treat of a Sunday afternoon.
Katzwizkaz took inspiration from Mammy's Kitchens Porter Cake
to make some changes to her mam's boiled cake.
Looks like a very happy marriage of two recipes.
A beautiful Victoria Sponge sent in by Claire.
Just look at those juicy strawberries.
English Mums Grandma Maudie's Cranberry Tea bread.
What a great picture!
A stunning Victoria Sponge from Mammy's Kitchen.
The picture just screams lazy summer Sunday's picnicking in the garden, beautiful.
Sunday in Paula's mams house is never complete without a Lemon Madeira Cake,
although they enjoy it without the lemon peel and icing.
I think it looks fantastic with.
Perfect Sunday Tea treats from Emma over at A Scandinavian Sojourn
Thursday, April 14, 2011
MasterChef Ireland
There was a bit of a buzz in the air yesterday as word spread that the arrival of MasterChef Ireland had been officially announced. If you think you have what it takes to impress judges Dylan McGrath (Michelin Star Chef) and Nick Munier (top restaurateur) this could be your chance to shine. If you are at your happiest in the kitchen, love to experiment with flavour combinations and dream of one day working in a professional kitchen MasterChef Ireland could provide you with that all important opportunity to realise your dreams and reach your culinary potential. You can read the official MasterChef Ireland call out below. If you do apply I wish you the very best of luck. Happy cooking.
THE SEARCH IS ON TO FIND IRELAND’S FIRST EVER MASTERCHEF CHAMPION!
Are you passionate about food and love to cook? Do you constantly impress your friends and family with your culinary skills? Are you an amateur cook with amazing talent? If so, you might have what it takes impress our judges, Nick Munier and Dylan McGrath to become Ireland’s first ever MasterChef Champion!
Don’t miss out, APPLY NOW for the chance to win the coveted title of Ireland’s first MasterChef Champion and a cash prize of €25,000!
For further information and to apply go to:
Application deadline is 27th April 2011.
Saturday, April 9, 2011
Review: Kenwood kMix
The very lovely people at Kenwood got wind of the fact that I have been doing all of my baking with just a hand held electric mixer. Now, my trusty mixer has served me well since moving in to my house but they thought that life in the kitchen would be easier for me with a super duper stand mixer and so sent me a Kenwood kMix Stand Mixer to trial. I have given it a fairly good testing already having baked solidly last weekend, and people, I am in love. I'm pretty sure there is a commandment saying some rubbish about people not being allowed to fall in love with inanimate objects but I just couldn't help myself. How is it possible, you may ask yourself, for a beautiful *cough*, young (ish) lady *splutter* to fall in love with a hunk of metal and wire? Well I shall tell ya.
So let's get the sciencey bit out of the way before I give you my findings. This is what Kenwood have to say:
"The kMix Stand Mixer (RRP €499.99) is a classic machine designed to make a statement in the kitchen, boasting a 500W motor, 5 litre stainless steel bowl, electronic speed control and a unique ‘fold’ function. The kMix Stand Mixer comes complete with the iconic K beater, balloon whisk and dough hook. With a wide range of attachments available including a meat grinder, flat pasta roller and spaghetti cutter, you can make mouth-watering meatballs and delicious pasta sheets."
I received the kMix in Peppercorn, a sleek and stylish black finish, the colour above is Raspberry and it is also available in Almond (a cream shade) and this summer a rather fabulous range of stripes as part of a limited edition collection will hit Irish stores. The full list of features of the mixer can be viewed here.
Kenwood kMix in Peppercorn
As standard the Kenwood kMix kit contains:
Stainless steel mixing bowl
Balloon Whisk
K beater
Dough hook
Spatula
Splash guard
Instruction Manual
The function control has settings for 0-min right through 6-max
That little red symbol is for the fold function
5l Stainless steel bowl with handle
Dock for additional attachments
Balloon whisk
K beater
Dough hook
Splash guard and spatula
K beater and splash guard attachments in place
So I think we can all agree that it looks fab, but is it a case of style over substance? No, most definitely not, it packs a punch on both counts. In order to make an informed decision about the performance of the kMix I decided to make some things I had made on plenty of occasions and also something that I found a little labour intensive.
First out of the traps was a firm favourite in this house and probably the most baked item in my oven, meringues. I always make pavlova when my sister comes for dinner as it is her favourite and it is also my last minute saviour as it is so easy to throw together. I have received many compliments for my pavlovas and so have been pretty confident that I have been whipping up top notch meringues for the last few years. They were pretty good alright but when I tasted my first batch mixed up in the kMix I realised I had in fact been making substandard meringues for quite some time. I may have shed a little tear at this realisation so I had to console myself with a second tasting. While they looked the same to the untrained eye the delicate crisp layer was hiding the most delicious marshmallowy pillow of moreishness. A definite improvement on my hand held mixer.
These meringues were a gift for my neighbours,
following the obligatory taste test I found it quite difficult to hand them over.
Next up I couldn't wait to try out the K beater to see it in action. I decided on a simple everything in one bowl batter and it was an absolute dream. Madeira cake is easy enough to whip up anyway but using the kMix meant it pretty much mixed itself. I simply measured out the ingredients and added them to the bowl in stages and in no time I had a perfect Madeira batter ready for the oven. If I could find one negative point about the kMix and in the interest of a fair and honest review I think I should include this it is that to add eggs to the mixture I had to stop the motor and raise the mixer head to avoid spilling some egg down the outside of the bowl. Now that's me nit picking as it is the only negative I could come up with after a serious round of baking and lets face it that's hardly a minus point at all. I usually make plain Madeira cakes but as this one was a Mother's Day gift for my mother in law I decided to dicky it up a bit with some butter cream frosting. I added the butter and icing sugar to the bowl and mixed until smooth and then added some milk, vanilla and food colouring. After that I just set my oven timer for 5 minutes and left the kMix to do it's thing. I loaded and unloaded the washing machine and came back to perfect light and fluffy butter cream. Result! The cake and icing were actually so easy to make with the kMix I made them two days in a row.
A gift for my mother in law but I did manage a little taste
before decorating. Sssssh, she'll never know.
Finally, I decided to make a variation on the Pioneer Woman's Cinnamon Bread that featured on the blog recently. The dough for this bread is very moist, so moist that I found I needed to add additional flour to make it possible to handle it. The dough was also a little labour intensive to make using just a hand held mixer, so much so that I did think about chucking it in the bin but as this blog is about baking successes and failures I thought it was only fair to see it through. The result however was delicious and so I decided I wanted to try it again but with a chocolate twist. This was the perfect opportunity to test out the dough hook attachment for the kMix. The kMix actually exceeded all expectations for me on this front, it effortlessly mixed a beautiful silky smooth dough, much better than I have ever achieved with my hand held mixer or by hand kneading in the past. As the dough formed a ball on the hook I did worry that I might have a bit of a job on my hands removing it but with a little nudge it slid right off and into the bowl.
This was an adapted recipe and needs a little tweaking but I
will most definitely be making it again soon as it was so easy with the kMix.
I have had a 'new mixer' fund on the go for quite a while now but I kept dipping in to it in favour of pretty things that I needed *cough*. Having used the kMix pretty solidly for the past two weeks I actually don't know how I have been baking for so long without one. Mr. Boo is quite taken with how stylish it looks adorning our kitchen worktop in all of it's glory, and when I gave him a crash course in how to use it the other day he was even more impressed with the fact that it is a pretty hefty piece of machinery. This one is not just for girls you know. The bowl and attachments have been in and out of my dishwasher without issue, and a quick wipe with a damp cloth restores all of the shiny glory to the body of the kMix. It has coped with all tasks thrown it's way effortlessly, the motor is not any louder than the smaller and much less powerful hand held mixer I had been using, which surprised me for such a powerful machine. The splash guard is my new best friend, I no longer cough and splutter in a cloud of flour or icing sugar when making a cake and the clean up of worktops is pretty much non existent thanks to it. The most important factor though is that the end result of everything I have baked using it tastes so much better. I think this is down to the fact that the plate into which you insert the attachments rotates, as opposed to just the attachments themselves. This means that every area of the bowl is reached during the mixing process so ingredients are incorporated evenly and air is added to the mix. I have honestly been surprised by the difference it has made and have tasted seconds or thirds of everything to make sure that I am not imagining it. I am nothing if not thorough. If you are planning on investing in a stand alone mixer or are looking for a way to improve your baking results I can 100% recommend the Kenwood kMix, it has most definitely revolutionised my baking.
If you would like to purchase a Kenwood kMix you can do so in Arnotts, Brown Thomas, DID Electrical and other select stores throughout Ireland. The RRP is €499.99. You can also purchase direct from Kenwoods online store for delivery to Ireland.
Irish Foodies April 2011 Cookalong: Chocolate - Chocolate Bruno
If you are a regular reader you will know by now that the Irish Food Bloggers (and anyone else who fancies joining in) hold a monthly cookalong on the first Friday of every month. We all cook a dish in our respective kitchens within a set theme and then post pictures and blog posts to Twitter and Facebook. The evening is generally taken up with oooh's and aaaaah's and plenty of drooling as picture pop up and we admire each others efforts. The theme for this months cookalong just had to be chocolate as Easter will fall later in the month.
I had quite a few ideas in mind, what with me being a bit of a chocolate demon. I wanted to bake a really yummy cake that my dad used to bake for special occasions. He had pulled the recipe from a news paper but has lost it recently and so I had to go back to the drawing board. On our recent trip to New York (more to come on this) Mr. Boo and I shared a dessert in the Blue Ribbon Bakery. I remembered having had a decadent chocolate dessert there on a previous visit but couldn't quite remember what it was. While perusing the menu the Chocolate Bruno caught my attention, there was no description to explain what it was so I enquired when our waiter returned to the table. He explained that it "was a kind of flourless chocolate cake/mousse...." He went on with his explanation but I don't remember anything after that. Decision made.
It was heavenly. One of the best chocolate desserts I have tasted. Ever. As I have said on many occasions, I am a chocolate lover, Mr Boo not so much but he even managed a few spoon fulls. A silky smooth, dense, almost buttery chocolate mousse set atop a white chocolate base with chunks of cookie. We couldn't finish it, not even between the pair of us, as it was a very generous portion and I may have shed a tear as the leftovers were cleared from the table. As I set my brain to thinking about a suitable offering for the chocolate cookalong on our return I decided I would try to recreate a version of the Chocolate Bruno to enjoy at home.
As I didn't have a recipe I had to go at it a little blind and hope for the best. I was very pleased with my version and almost fell over when Mr. Boo volunteered the information that my base was nicer than the Blue Ribbon Bakery version. He doesn't offer praise willy nilly where my baking is concerned, especially when it involves chocolate. I was in Marks and Spencer the day before the cookalong and picked up one of their white chocolate Mountain Bars, white chocolate containing nuts and nougat (basically their version of a white Toblerone), thinking that would make a nice substitute for the white chocolate and cookie base. These are really easy to make, they are basically a ganache with some egg & butter added for richness, but look really impressive and will certainly feature on dinner party menus in this house. Enjoy!
Chocolate Bruno (my take on a Blue Ribbon Bakery dessert)
makes 6
100g White Chocolate Nougat Bar
285ml Double Cream
200g Plain Chocolate
2 Egg Yolks
20g Unsalted Butter
1. Place a silicone muffin tray onto a flat baking tray (this makes it easier to transfer it to the fridge), or line 6 ramekins with clingfilm.
2. Break up the white chocolate and place it in a heat proof bowl. Set the bowl over a pot of simmering water to melt.
3. Spoon the white chocolate into the bottom of the muffin tray/ramekins. You just want a thin layer, approximately 3-5mm deep.
4. Place the muffin tray/ramekins into the fridge and allow the chocolate to set.
5. Place the cream into a heavy based saucepan and heat. Remove from the heat just before it boils.
6. Break up the plain chocolate and add to the cream. Stir until the chocolate has melted and the mixture is smooth.
7. Add the egg yolks and whisk in. Allow to cool slightly.
8. Add in the butter and stir until it has melted and the mixture is smooth and glossy.
9. Remove the muffin tray/ramekins from the fridge and pour the chocolate mixture over the white chocolate layer. Return to the fridge and allow to set for at least 2 hours.
10.If you have used a silicone muffin tray you might find the plain chocolate mixture smears as you turn the Bruno's out to serve. A little trick that I tried with great success was to pop the tray into the freezer for half an hour to make the 'mousse' nice and firm (cover the top with clingfilm or foil to avoid shards of ice falling onto the mousse), turn them out of the silicone tray and place on a flat tray and return to the fridge until you are ready to serve. If you use ramekins lined with clingfilm simply lift the Bruno out using the clingfilm and peel the clingfilm away before serving.
Tuesday, April 5, 2011
Sunday Tea
Picture via australiaentertains.com
When we were growing up if my aunties were invited over it was nearly always for Sunday tea. When Mr. Boo and I entertain it is usually dinner or a weekend lunch but very rarely Sunday tea. My mam and her sisters would take it in turns to host in their different houses, and once a month or more, the 4 sisters and their children would gather to eat, chat and laugh. I really enjoyed those Sunday gatherings and while I know I complained sometimes about being dragged away from the very important business of playing with my toys I only have fond and happy memories of those get togethers.
We would all be dressed in our Sunday finery naturally, having been to mass first thing, and the tables would be laid with all manner of treats. Quiche and vol au vents made regular appearances and as the years progressed so to did the salads. In the early days standard salad fare consisted of quartered tomatoes, onions sliced into thin rings, ham or turkey slices (rolled of course), some boiled eggs quartered (the quartering of objects was the height of fashion), beetroot, pickled onions, a sliced pan buttered and cut on the diagonal, and coleslaw. You couldn't have a Sunday tea salad without coleslaw, the shame of it all. Later things progressed to such exotics as cos lettuce, cherry tomatoes and croutons. Be the hokey, did you ever in your life hear the likes.
If there were loose tea leaves in the house my auntie would read our fortune afterwards. Every ones cup held the same for the future funnily enough. "You'll be getting a letter in the post, maybe you're getting an invite to a party or a wedding, that'll be nice won't it." "Oh, there's some money in this one. Now not much mind but a bit of money is coming to you. Did you check your lotto yet?" And if you were a single lady, "there's an initial in here, I bet you've a new fella coming to you". Reading the tea leaves always resulted in howls of laughter and animated conversation as discussions mounted on the analyses of who was going to win what and who was going to be invited where.
Naturally you couldn't have a Sunday tea without cake or a sweet of some kind and mountains of biscuits, the good ones, no custard creams or rich tea of a Sunday thank you very much. Sometimes my mam would whip up a pavlova or maybe some cream slices and other times a Tea Time Express box would be produced. Either way everyone would be stuffed to the gills by the end, and that was before the bottle of Baileys made an appearance to be sipped sitting on the sofa in attempt to digest the feast.
I miss the tradition of Sunday tea and think I should make more of an effort to bring it back into vogue in my own family at least, but wouldn't it be fun to have Sunday tea right here on the blog? I need your help though. If you bake any of the recipes from the blog, other blogs, your collection of cookbooks or just fresh out of your brain take a picture and email it, marked Sunday Tea, to me here on the blog likemamusedtobake@hotmail.com . Don't think that you have to be a professional chef or a food blogger to get involved, I want everyone to take part. On the last Sunday of every month I will pull all of the photos together and put them into a Sunday tea post. If baking is not your thing feel free to send me a picture of something that you cook. Better still if you still enjoy Sunday tea send me a picture of your table heaving with yummies. Also include your name and the name of your cake/dish. If you don't want your name to appear with the pic that's cool, just let me know and I will list it as anonymous. If you like, jump into the picture too. I am looking forward to seeing some lovely pictures coming through and I hope I can make this a monthly thing going forward. So don't be shy, send me on your pictures and let's all enjoy Sunday tea together.
Sunday, April 3, 2011
Happy Mother's Day & Madeira Cake
One of my favourite treats as a child was being handed the wooden spoon after my mam had mixed up a cake and licking off the delicious batter that refused to shift and plop into the baking tin. Once the spoon had been licked clean the bowl would be offered forward and the remnants diligently scraped and shovelled into my little mouth. More often than not it was the dregs of a Madeira cake batter, thick, creamy and sweet, almost nicer than the baked cake. It is such a versatile cake and I'm sure it appeared in many guises throughout the baking year but all that I remember are those delicious moments stood in the kitchen licking the spoon clean until my tongue felt like it would fall off its hinges.
I made a Madeira cake yesterday for my husband to give to his mam for Mother's Day. Without thinking when I had filled the cake tins I licked the spoon. It was an involuntary action and one I am sure I do every time I make a cake but it stopped me in my tracks for a moment. It tasted exactly the same. Had I closed my eyes I could have been standing in our old scullery kitchen again 5, 6 or 7 years of age. I have tried many times to recreate some recipes so that they taste exactly as they did when my mam made them. I don't think I have ever managed it so perfectly as with this simple cake. Without even consciously trying it always tastes exactly as it did then. I love that food has that power over us, like a time machine it can transport us in an instant to a perfect moment forever etched on our minds and in our hearts. Some of the happiest memories in my life have food at their centre. Yes it nourishes our body, but more than that it nourishes our soul. A life without food would be a sad and empty journey. Next time you fancy a little time travel forget all of that quantum physics nonsense, just grab a spoon and close your eyes. Bon voyage!
To all of the yummy mummy's out there I hope that you are enjoying a lovely day. Sit down, put your feet up and leave all of the hard work to someone else for a change. If you are really lucky maybe someone will make you a nice Madeira cake. Either way, enjoy your day, you deserve it.
x
Madeira Cake
175g Unsalted Butter, softened and diced
175g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
225g Plain Flour
1tsp Baking Powder
2tbsp Whole Milk
1. Preheat the oven to 170C/F/Gas Mark . Grease an 8" spring for cake tin with butter and line the base with parchment paper, alternatively grease 2 x 8" sandwich tins and line the bases with parchment paper.
2. Place the butter into the bowl of an electric mixer and cream, alternatively place in a bowl and cream using a hand held electric whisk.
3. Add the caster sugar and mix until combined and fluffy.
4. Add the eggs one at a time while continuing to mix.
5. Add the vanilla extract and mix to combine.
6. Sift in the flour and baking powder and mix to combine but do not overwork the mixture.
7. Finally, add in the milk and mix until incorporated.
8. Transfer the mixture to the prepared baking tin or divided evenly between the 2 prepared sandwich tins.
9. Place into the preheated oven and bake for 1 hour if baking 1 cake or half an hour if baking 2 to sandwich together. I clean skewer inserted into the cake should come out clean when baked.
10.Remove from the oven and allow to cool in the tins before turning out.
Buttercream Icing
180g Unsalted Butter, softened and diced
500g Icing Sugar
3tbsp Milk
1tsp Vanilla Extract
Food colouring of your choice
1. Sift the icing sugar into the bowl of and electric mixer and add the butter. Alternatively sift the sugar into a bowl and add the butter and use a hand held electric whisk.
2. Mix on a medium speed until smooth and creamy.
3. Add the milk, vanilla extract and food colouring and mix on high speed for five minutes.
4. Place a layer between the two cakes and then smooth over the top and down the sides.
I made a Madeira cake yesterday for my husband to give to his mam for Mother's Day. Without thinking when I had filled the cake tins I licked the spoon. It was an involuntary action and one I am sure I do every time I make a cake but it stopped me in my tracks for a moment. It tasted exactly the same. Had I closed my eyes I could have been standing in our old scullery kitchen again 5, 6 or 7 years of age. I have tried many times to recreate some recipes so that they taste exactly as they did when my mam made them. I don't think I have ever managed it so perfectly as with this simple cake. Without even consciously trying it always tastes exactly as it did then. I love that food has that power over us, like a time machine it can transport us in an instant to a perfect moment forever etched on our minds and in our hearts. Some of the happiest memories in my life have food at their centre. Yes it nourishes our body, but more than that it nourishes our soul. A life without food would be a sad and empty journey. Next time you fancy a little time travel forget all of that quantum physics nonsense, just grab a spoon and close your eyes. Bon voyage!
To all of the yummy mummy's out there I hope that you are enjoying a lovely day. Sit down, put your feet up and leave all of the hard work to someone else for a change. If you are really lucky maybe someone will make you a nice Madeira cake. Either way, enjoy your day, you deserve it.
x
Madeira Cake
175g Unsalted Butter, softened and diced
175g Caster Sugar
3 Large Eggs
1tsp Vanilla Extract
225g Plain Flour
1tsp Baking Powder
2tbsp Whole Milk
1. Preheat the oven to 170C/F/Gas Mark . Grease an 8" spring for cake tin with butter and line the base with parchment paper, alternatively grease 2 x 8" sandwich tins and line the bases with parchment paper.
2. Place the butter into the bowl of an electric mixer and cream, alternatively place in a bowl and cream using a hand held electric whisk.
3. Add the caster sugar and mix until combined and fluffy.
4. Add the eggs one at a time while continuing to mix.
5. Add the vanilla extract and mix to combine.
6. Sift in the flour and baking powder and mix to combine but do not overwork the mixture.
7. Finally, add in the milk and mix until incorporated.
8. Transfer the mixture to the prepared baking tin or divided evenly between the 2 prepared sandwich tins.
9. Place into the preheated oven and bake for 1 hour if baking 1 cake or half an hour if baking 2 to sandwich together. I clean skewer inserted into the cake should come out clean when baked.
10.Remove from the oven and allow to cool in the tins before turning out.
Buttercream Icing
180g Unsalted Butter, softened and diced
500g Icing Sugar
3tbsp Milk
1tsp Vanilla Extract
Food colouring of your choice
1. Sift the icing sugar into the bowl of and electric mixer and add the butter. Alternatively sift the sugar into a bowl and add the butter and use a hand held electric whisk.
2. Mix on a medium speed until smooth and creamy.
3. Add the milk, vanilla extract and food colouring and mix on high speed for five minutes.
4. Place a layer between the two cakes and then smooth over the top and down the sides.
Tuesday, March 22, 2011
Irish Blog Awards 2011
Last Saturday I travelled to Belfast with fellow food blogger Babaduck Babbles to attend the Irish Blog Awards. I may have mentioned in passing *cough* that I was a finalist in the Best Food/Drink Blog category. The awards were held in the Europa Hotel and that is where we set up camp for the evening. While we were a little tight for time we did manage a visit to Hotel Chocolat where we literally had to drag each other away before emptying the shelves, and also to Cayenne, the restaurant of Paul Rankin. Both were fantastic spots to visit. I have been happily filling my face with Hotel Chocolat florentines all day and the meal in Cayenne was absolutely delicious, I sent 3 spotlessly clean plates back to the kitchen. To start I had a seafood chowder with an oriental twist and the balance of chilli and coconut milk was perfect. For my main I enjoyed delicious plump gnocchi, with a delicate crisp shell served in a rich cream sauce. With my belly already full I opted for a selection(caramel, ginger and vanilla) of ice creams for dessert.
A quick dash back to the hotel to change into our gúna's and we were all set for the main event. For the past 6 years the awards have been organised by Damien Mulley and a small team, and hosted by Rick O'Shea. The room was a buzz with chatter and laughter as bloggers chatted happily in groups before being called to order. With that they were off. The food/drink category was 2nd up on the night and the award went to the very lovely Aoife of The Daily Spud, a second win for Aoife and her excellent blog. (If you haven't checked it out yet be sure to do so, especially if like Aoife you are rather fond of the humble spud) The ceremony continued in a haze of t-shirt throwing, fake trophy pillaging, foam guitar playing and cup cake stealing, and the sound bite of the evening was "ouch my fanny hurts", which raised a chuckle every time. A pretty great way to spend a Saturday night if you ask me.
I thoroughly enjoyed the awards and was more than a little disappointed at the end of the ceremony when Damien Mulley announced it was to be the last Irish Blog Awards. It would be a shame to see the end of such a positive celebration of people who are so passionate about their subject matter and for this reason I hope to see the awards reinvented in a new guise or possibly organised by someone else. I would like to thank Damien Mulley and all who helped to organise the awards and also the judges who took the time to read my blog and award it a finalists place. Once again I would like to thank those who nominated my blog and all who read and comment. I am very proud of my little blog and it's achievement in it's short life and I hope to continue to make it a blog you enjoy to read and follow.
Also, huge congratulations to the lovely Nessa Robbins of Nessa's Family Kitchen, who scooped the gong for Best Newcomer.
You can find a full list of winners here.
A quick dash back to the hotel to change into our gúna's and we were all set for the main event. For the past 6 years the awards have been organised by Damien Mulley and a small team, and hosted by Rick O'Shea. The room was a buzz with chatter and laughter as bloggers chatted happily in groups before being called to order. With that they were off. The food/drink category was 2nd up on the night and the award went to the very lovely Aoife of The Daily Spud, a second win for Aoife and her excellent blog. (If you haven't checked it out yet be sure to do so, especially if like Aoife you are rather fond of the humble spud) The ceremony continued in a haze of t-shirt throwing, fake trophy pillaging, foam guitar playing and cup cake stealing, and the sound bite of the evening was "ouch my fanny hurts", which raised a chuckle every time. A pretty great way to spend a Saturday night if you ask me.
I thoroughly enjoyed the awards and was more than a little disappointed at the end of the ceremony when Damien Mulley announced it was to be the last Irish Blog Awards. It would be a shame to see the end of such a positive celebration of people who are so passionate about their subject matter and for this reason I hope to see the awards reinvented in a new guise or possibly organised by someone else. I would like to thank Damien Mulley and all who helped to organise the awards and also the judges who took the time to read my blog and award it a finalists place. Once again I would like to thank those who nominated my blog and all who read and comment. I am very proud of my little blog and it's achievement in it's short life and I hope to continue to make it a blog you enjoy to read and follow.
Also, huge congratulations to the lovely Nessa Robbins of Nessa's Family Kitchen, who scooped the gong for Best Newcomer.
You can find a full list of winners here.
Thursday, March 17, 2011
Happy St. Patrick's Day
Picture from karenswhimsy.com
Happy St. Patrick's Day to you all from an uncharacteristically sunny Dublin. It generally piddles rain here each year on the 17th ensuring that all those participating in parades around the country and all spectators are soaked to the skin and frozen solid. Rain or shine it is always a wonderful day full of celebration for what I think is a pretty great little nation. As it is a national holiday I am going to be a bit lazy and take a break from baking but normal service will resume very shortly. I am also going to shun the madness of parades and festivals and instead enjoy a nice walk with my husband surrounded by the best of Ireland, in one of the many national parks we are lucky to have on our doorstep. Not a bad way to celebrate our patron saint, Patrick. Wherever you are and whatever you are doing today I wish you a very happy St. Patrick's Day.
Lá Fhéile Pádraig sona daoibh
Le grá
R x
Tuesday, March 15, 2011
Irish Foodies March 2011 Cookalong, Traditional Irish Part 2, Bailey's Chocolate Mousse
The monthly Irish Foodies cookalong rolled around on the 4th of March. I have already posted a recipe for the potato scones I made on the day and here is my second offering. The theme was traditional Irish to coincide with St. Patrick's Day which falls later this week. While I am pretty sure chocolate mousse is not traditionally Irish, no one can argue that a pint of Guinness is, so I decided to dress my mousse up as a pint of the black stuff. Add in a splash of Bailey's Irish Cream and sure St. Patrick himself would scoff the lot, to be sure to be sure. Right that's enough of the Irishisms.
For the purpose of the photographs in this post I served the mousse in a tumbler glass and topped it with whipped cream. This yielded 3 portions which I'm sure would prove a little on the large side for even the most ardent chocoholic. Trust me, I gave it a good bash but it took two sittings to finish one off. I would suggest that you serve the mousse in a tall shot glass or alternatively espresso cups. You should yield 6-8 servings in smaller glasses.
Bailey's Chocolate Mousse
serves 6
285ml/0.5pt Single Cream
200g/7oz Good quality Plain Chocolate, 70% Cocoa Solids
2 Large Eggs, separated
30ml/1floz Bailey's Irish Cream, or liquer of your choice
Whipped cream optional
1. Place the cream in a saucepan and heat but do not allow to boil.
2. Remove from the heat and set aside for 1 minute before breaking in the chocolate.
3. Stir until smooth and the chocolate has melted.
4. Beat in the egg yolks and Bailey's and stir until smooth.
5. In a bowl whisk the egg whites with an electric whisk to form stiff peaks.
6. Gently fold the egg whites into the chocolate mixture in three stages.
7. Pour into serving glasses and refrigerate for at least 8 hours or overnight.
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