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food

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1. Salt
Salt enhances the flavour of food. Choose salt that is not white if you can as it contains more minerals. Salts such as Celtic sea salt or Himalyan pink salt are much healthier than regular white table salt.

2. Black Pepper
Black pepper promotes intestinal health.

3. Cinnamon
Not only is cinnamon the perfect addition in curries and sweet desserts, it also stabilises blood sugar levels, reducing sugar cravings.

4. Cumin
A curry wouldn’t be the same without cumin.

5. Cayenne
Cayenne adds strong heat to your food and boosts the metabolism.

6. Tumeric
Tumeric is an anti-inflammatory and provides a bright colour for your food.

7. Ginger
Ginger is really versatile and can be used in sweet and savoury dishes. It also relieves headaches and queasy stomachs.

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Everybody loves hot chocolate. It’s so comforting and sweet, happiness in a cup if you will.

Homemade hot chocolate is almost too easy to put together and so perfect for those days we need thawing out.

What you’ll need:

  • 125ml cream
  • 125ml full-fat milk
  • 50g good quality dark chocolate, grated
  • 1 tsp cinnamon
  • 1 tsp grated nutmeg
  • 1 tsp vanilla extract

What you’ll need to do:

  1. In a saucepan, heat up the milk and cream.
  2. Add the grated chocolate, cinnamon and nutmeg and heat to melt and combine.
  3. Pour into mugs and top with fluffy marshmallows.

What else you can do:

Orange hot chocolate – Simply add orange zest to the saucpan when simmering and strain it out when serving.
Mexican hot chocolate – Add a teaspoon of cayenne or chilli powder, if you dare!
Peppermint hot chocolate – Melt two or three After Eights into the saucepan.

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This mousse is really rich and chocolatey, but still light – perfection! You can also dress this mousse up a bit by adding some orange zest and juice or perhaps some Baileys – the possibilities are endless!

What you’ll need: 
Serves 4

  • 200g good quality dark chocolate
  • 4 egg whites
  • 300ml double cream

What you’ll need to do:

  1. Melt the chocolate in a glass bowl over a saucepan of previously boiled simmering water.
  2. Semi-whip the cream and whisk the egg whites until they form stiff peaks.
  3. Stir in the whipped cream to the melted chocolate that should by now be off the heat.
  4. Next, add the egg whites to the mixture and stir well to combine.
  5. Place the mixture into individual ramekins/dessert glasses and put into the fridge to set for an hour or more.

 

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It may seem like there are a lot of ingredients in this but these are mostly cupboard essentials like spices that you will have anyway so don’t worry! It is one of the fastest and cheapest curries to throw together and you will find yourself making it again and again after a long day at college or work.

What you’ll need:

  • 100g red lentils, washed and rinsed
  • 1 tbsp butter/olive oil
  • Vegetable stock
  • 3 garlic cloves
  • 1 med onion, chopped finely
  • 1 tsp fresh ginger, grated
  • 1 red chilli, chopped finely
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1/2 tsp cinnamon

What you’ll need to do: 

  1. In a saucepan, heat the butter or the oil and add the ginger, chilli, onion and garlic.
  2. Allow to soften slightly and all of the spices, heating to release their aroma.
  3. Add the washed lentils and combine with the flavours for about 3-4 mins.
  4. Cover the lentils with the veg stock and place the lid on. Cook over medium heat until the lentils have softened.
  5. For the last 10-15 mins of cooking, remove the lid allow the daal to thicken for a nice curry consistency. Add more stock if the lentils aren’t softening or it seems dry.
  6. Garnish with the fresh coriander and serve with some fluffy rice or naan bread.
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Irish chocolatiers Lily O’Brien’s want to give you a party worth €5,000. If you want to celebrate a key moment in your life in style then this is the perfect competition for you.

If you have a birthday, hen party or even a wedding reception coming up and would like to win this fabulous prize then all you have to do is buy a box of your favourite Lily O’Brien’s chocolates and find the unique code on the leaflet inside. Once you have that, head to their site and enter your code to see if you won.

To add to this, Lily O’Brien’s are also offering a 15% discount of any purchase made on their website between Feb 1st and March 31st. All you have to do is enter the discount code VZ15WP  – easy, right?

Good luck!

PETIT DESSERTS COLLECTION

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This sauce is the perfect accompaniment to grilled lamb, beef, fish or even chicken. It is cooling thanks to the mint and cucumber so would be great as a side for hot dishes.

What you’ll need:

  • 1/2 cucumber, grated
  • 1/2 tub of Greek yoghurt
  • Handful of fresh mint, chopped
  • 1/2 lemon, juice only
  • 1 garlic clove, chopped finely
  • 1-2 tbsp extra-virgin olive oil
  • Salt and pepper to taste

What you’ll need to do:

  1.  Put the yoghurt into a bowl and grate in the cucumber, squeeze in the lemon and add in all of the other ingredients.
  2. Stir to combine and serve or place in the fridge until you need it.
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This recipe is everything you need; healthy, filling and so easy to make.

What you’ll need:
Serves one

  • 1 wrap
  • 2 medium pieces of white fish, thawed if using frozen
  • Handful of fresh kale, chopped
  • 1 tbsp sriracha, or any hot chilli sauce

To serve (all optional)

  • Guacamole
  • Salsa
  • Cheese

What you’ll need to do: 

  1. Preheat oven to 200°C.
  2. Cut the fish into bite size pieces.
  3. Heat a tsp olive oil in a saucepan. Add the fish.
  4. After 5mins, add the kale and continue to heat until the fish is cooked through.
  5. Stir in the sriracha and season.
  6. Set the wrap on the worktop and put the fish filling into the middle of it.
  7. Fold the wrap so it resembles a chimichanga and place on a wire wrack in the oven until it is golden brown.
  8. Serve with some salad or rice with guacamole, salsa and maybe melt some cheese on top if you like.

 

 

 

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Coleslaw is fashionable again – but not the drippy, creamy awful one you get in packets at the supermarket or in the deli, oh no. This coleslaw is full of fresh crunchy produce and a healthy sauce that won’t leave you feeling bloated and unwell.

It is the perfect side dish for chicken and hamburgers.

What you’ll need for the coleslaw:

  • 2 carrots
  • 1 apple (preferably red as it is sweeter)
  • Handful of walnuts
  • 1 red onion
  • Small head of white or red cabbage (the red gives a wonderful colour)

What you’ll need for the dressing: 

  • Greek yoghurt
  • 1 tbsp olive oil
  • 2 tsp wholegrain mustard
  • Salt and black pepper

What you’ll need to do:

  1. Simply grate the carrots, cabbage, onion and apple and mix in a bowl along with the walnuts.
  2. Mix the mustard and olive oil in a bowl and stir in the seasoning.
  3. Put in the greek yoghurt a tablespoon at a time until it’s as creamy as you desire.

 

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David Farley, journalist with The New York Times, has written an article praising many of Dublin’s foodie hotspots.

Ranging from the affordable lunch options to the more expensive special occasions spots, Farley describes how Dublin has entered a new food era that has essentially gone back to basics. He remarked that Dublin restaurants are, “emphasizing locally sourced ingredients,” adding that he has, “never eaten better”.

Judging from the places that Farley ate in, we’re not one bit surprised by how impressed he was. The Hot Stove, Fade Street Social, Brasserie at The Marker Hotel, L. Mulligan Grocer and Hatch & Sons succeeded in wowing the journalist with their wide range of classic Irish food with a modern vibe.

Black pudding, venison, boxty, pork belly, salmon, craft stouts, blaa, duck fat fries and mussels are just some of the great Irish foods that impressed The New York Times journalist , while Fade St. Social’s lamb stew epitomized his week of eating in Dublin: “an Irish classic but updated for the 21st century palette”.

We’re feeling pretty lucky to have such amazing restaurants and bistros right on our doorstep – anyone for a scone?

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This posset is light, creamy and zesty – exactly what you need after a heavy meal. It would be perfect for a dinner party or even just a night in as it can chill in the fridge until you need it.

What you’ll need: 

  • 1 pint of double cream
  • 2 lemons, juice and zest
  • 130g caster sugar

What you’ll need to do: 

  1. Pour the cream in a saucepan with the sugar and heat until it is just below boiling point.
  2. Remove from the heat and stir in the lemon and zest, whisk for 30 seconds or so until it thickens slightly.
  3. Pour into ramekins or dessert glasses. Cover with cling film and chill in the fridge for 3 hours or overnight.
  4. Serve with shortbread biscuits or ginger snaps.

 

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This year’s Dublin Chinese New Year Festival is set to be foodie heaven.

This year marks the 4712th year of the Chinese calender and the 7th year of the festival in Dublin.

Food events to mark at this year’s festival include a special Asian cooking demonstration with Chef Liu Guangcheng from London’s Chinatown at the Spring Festival Chinese Carnival on Sunday February 2nd from 12-5pm in Meeting House Square, Temble Bar, Dublin.

There will also be authentic Chinese performances with dragon and lion dances as well as Tai-chi, martial arts displays and children’s craft and art workshops.

A yummy-sounding Dumpling Tasting Festival at the Asia Market on Drury Street will take place from 12-5pm on Friday 31st January and Saturday 1st February.

The Asia Market will also be hosting a ‘Secrets of the Asian Kitchen Tours’ on Friday 31st January and Friday 7th February from 5.30-6.30pm. Tickets are €10 and spaces are limited so email evap@asiamarket.ie to book a place.

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This guacamole recipe is perfect with tacos, fajitas, quesadillas, chilli or even as a snack with some toasted pitta.

Adjust the spice levels to your preference; you can remove all the seeds and pith of the chilli if you would like it a bit milder.

What you’ll need: 

Serves 2

  • 1 avocado
  • Juice of one lime
  • 1/2 red chilli, chopped roughly
  • 1 garlic clove
  • 1/4 spring onion, sliced finely
  • 2-3 cherry tomatoes, chopped
  • 1 tsp Tabasco sauce
  • 1 tsp fresh coriander, chopped finely
  • 1 tbsp olive oil

What you’ll need to do:

  1. Chop the avocado and place in a bowl with the lime juice, garlic clove, red chilli, Tabasco sauce and olive oil.
  2. Using a hand blender combine all of the ingredients but leave it a little chunky if you prefer it that way.
  3. When the consistency is to your liking stir in the tomatoes, coriander and spring onion.
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