Tips for delicious yet simple sauces… Quick and easy mayonnaise Place 2 large egg yolks in a mixing bowl and mix with an electric hand mixer until the yolks are pale. Slowly start adding sunflower oil to form an emulsion. Add lime juice and salt to taste and continue to add the oil until it has reached a smooth consistency. At this stage you can add finely crushed garlic, smoked paprika, wasabi powder and whatever else you prefer. Salsa verde (green sauce) In a mixing bowl, combine 125ml (½ cup) breadcrumbs, 2 finely chopped garlic cloves, 1 large finely crushed…
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…
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…
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
TO DRINK: Something fresh and crisp like the sea. Two Oceans Pinot Grigio is a great option
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…
These are little sweet bites for dessert or a teatime treat. Friands are light almond cakes, popular in New Zealand and Australia. We’ve added in some delicious flavours to make prickly pear and almond friands unique. Recipe was adapted from Totally Simple Food by Jill Dupleix