Having blogged for nearly a year now, I'm always pushing myself to try new things and I think my abilities at both writing and cooking have improved so much since then which always goes to show that practice makes perfect
In this case is a recipe for a fresh and fast sandwich to enjoy in the Botanic Gardens. Well, at least she enjoyed the long and laidback lunches on the backyard
So there was a competition for one Irish-based food blogger to go along with Kristin of the Irish Food Bloggers Association on a trip to France, courtesy of Bord Bia, to represent the Irish at the popular Salon du Blog Culinaire
Today I'm revisiting an old favourite of mine, the Victoria sandwich sponge cake which was named after Queen Victoria, who favoured a slice of the sponge cake with her afternoon tea
For The Cream Cheese Frosting. I mentioned on twitter a long time ago that I’d like to re-do some of my old pictures but didn’t want to bake everything all over again just for the sake of it so nothing has been done
The Secret Recipe Club visits Scotland & Seattle with. What a surprise it was for me this month when I discovered that my secret assignment for the Secret Recipe Club was a blog that was from BOTH sides of the pond and written by TWO bloggers, Lucy and Shannon
Pour the mixture over the bread slices. About these ads. Arrange them, slightly overlapping, in a rectangular baking dish with sides at leas 3cm high. Combine the 3 eggs, 300mL cream and 125g raw sugar in a medium bowl. Allow the pudding to sit at room temperature for 5-10 minutes to absorb the liquid. Scatter 400g frozen berries over the top of the pudding. Bake in pre-heated oven for 20-25 minutes or until the custard has set and the top of the pudding is golden brown
You can choose the date for your delivery and leave instructions of where it should be left if you are out, the insulated coolbox will ensure that the contents remain frozen
I’m not a great fan of the listicle. But sometimes, just sometimes, I travel somewhere and there are clear and distinct things which make that place special
with the Greek settlers, who introduced a form of growing vines known as the Aegean tree. In fact, Etna wine growing entered into history in the 8th century B. Considered to be the best to be transported, the Romans started a flourishing trade abroad, which kept on increasing the size of the vineyards until the area reached its maximum extension in the 19th century before its steep decline in the early 20th century
It’s rich, chocolaty, gooey in the middle and just… well, simply bloomin’ delicious. It makes the perfect end to any dinner party and I guarantee it will impress all your friends and family
I was strolling around Worcester (UK) this evening as it is their Victorian Christmas Fair - the centre of town is thronged with stalls, stallholders wearing Victorian- style clothing
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