Sticky Toffee Pudding

Hello all,
Decided to go with something warm and filling for desserts. A popular choice in restaurants and cafes Sticky Toffee Pudding!

175g/6oz Odlums Self Raising Flour1 teaspoon Odlums Baking Powder75g/3oz Butter (room temperature)150g/5oz Shamrock Light Muscovado Sugar2 Eggs (beaten)175g/6oz Shamrock Dates (roughly chopped)175g/6oz Soft figs80g packet Shamrock Chopped Walnuts150ml/¼pt Hot Water
Chop dates and figs cover with the hot water. Blitz and allow to coolCream butter and sugar until pale with spade.Remove spade to replaced by whisk, slowly gradually adding the eggs, on a slow speed.DON'T TRY TO OVER MIX AS IT WILL SPLIT THE MIXTURE!Add the figs into the mix.Sieve flour, baking powder in, best way to fold it in by hand with a large metal spoon.Heat the Dariole moulds for the puddings in the oven, take out of oven allow to cool down and spray with oil. Put mixture into a piping bag and pipe the mixture into the moulds.Bake for 20 minutes, allow to cool do…

Spooktacticular Treats

Hello everybody,
Good to be back for Halloween! Thought I go with making cupcakes and a freakshake!


Ingredients  175g (8oz) Self Raising Flour110g (4oz) Caster Sugar1 TSP Baking Powder2 large eggs110g (4oz) Butter50ml of water/milkButter Icing Frosting: 
150g (5oz) Butter Softned1/2 TSP vanilla extract275g (100oz) Icing Sugar Method: Preheat oven to 180, line the bun tray with 8-10 paper cases. I ran out of paper cases from baking during Christmas holidays. But I tried out theses little star cases.In a large bowl combine all dry ingredients, make a well in the middle break the two eggs and add the butter.Beat all the ingredients together until combined. Pour half the milk/water and begin to beat again.Look at the batter light and creamy add the rest of water/water if you need it.Divide the batter evenly among the paper cases, bake in the oven for 15-20 minutes until a firm touch.Frosting: Beat together the butter and vanilla extract in a bowl until light and fluffy.Sift the icing s…

White Yeast Bread Rolls

Hey all!
When we had the amazing hot weather I used it for a bit of baking and used my front porch as a proving room for this recipe which was great!
I used this dough from a book I got called The Essential Cook's Kitchen by Ailson Walker. I will post a link of the book below at the end of the post.
I haven't used many recipes yet but this book is brilliant for chefs and bakers who want to nail some of the basic things in food like bread making, dairy to preserving and curing!

Preparation -15 mins
Resting - 1 hour
Makes 2 medium loaves/ 12 bread rolls

1kg (2lb) strong flour
20g (3/4oz) fresh yeast or 10g (1/2oz) dried yeast
20g of sea salt
700ml (1pint 3fl oz) warm water
1 egg beaten for egg wash at the end

1. Put flour in bowl with the yeast. Using your fingers lightly rub in the flour mix well, then add the sea salt mix well again.
2. Pour three quarters of water use a scraper to mix (personally it worked for me until got my stuck to the scraper so I …

Coqbull or Bunsen

Hey everybody!
It's been a while but I am back! 
Cork City become more popular for it's food from street Asian food to Fine dining to having the best quality burgers. 
Two places I know to have both great, tasty burgers Bunsen and Coqbull both on 4 French Church Street and right beside each other. They sell different burgers let's see them in more in detail.


Only selling four burgers. HAMBURGER €6.95
DOUBLE  €8.95
DOUBLE  €9.45 With toppings like  Pickle, onion, lettuce , tomato,ketchup, mustard, mayo
And their french fries.
HAND CUT  €2.95

They also selling soft drinks, alcohol drinks (beers/ciders) and make milkshakes.
The time I went to Bunsen, I got double cheese burger, little I realize how big of the burger meat was, I was then unable to finish it. I know my lesson know to just go for a one size burger. Their burger was very tasty and juicy and their chocolate milkshake was so good!


Been a frequent visitor to co…

Veal a la crème et champignons

Hello everybody
During the week at college, I was cooking a dish with veal with la creme et champignons. What is it you ask? A French culinary classic dish with veal which has cream and mushroom.
The recipe I'm doing it for 2 portions
All you need is.
Butter 50gFlour with seasoning in the mixtureVeal escalope’s 2xButton mushrooms 200g (sliced)Sherry 25ml but with this I say 35ml as I felt it wasn't enough but if you don't have any just use white cooking dry wine!Cream 250mlAlso added half an hour finely sliced as it gave more 
Heat butter in saute pan, season veal lightly flour.When butter turns brown, place in the veal shallow fry on each side when brown in a frying pan.Remove veal put onto a tray and have it kept warm in the oven around 150*C fan. Add the finely chopped onion cook without colour for a few minutes, then add the mushrooms to the frying pan lightly season and cook quicklyAdd sherry slightly reduce add the cream and reduce gently until light coating adjust season…

Peoples Resturant | Dining Report

Hello everybody!
Today's post is from new series I have started called Dining report which is just a food review.
When I was visiting Cavan for three days, my family and I went on a mission to find a restaurant which was open and serving something hot. My father found People's restaurant which is based on the main street. This was the first time I been in Cavan, and I did look up some restaurants in the area. My dad walked upon and saw the menu and said "Let's try here"
It' was around seven in the evening, when we arrived at the restaurant we got inside welcomed by a lovely staff member. We were shown to our table in the back of the restaurant, the restaurant was fairly busy with customers only two or three tables empty.
On the early bird menu, you could have two-course meals for E20.90 three- course meal E24.95. For starters, I had Garlic Mushroom's which is simple to make but in all the times I have gotten Garlic mushroom's anywhere these ones were…

Capsicana Cooking Sauces

Hello, all!
It's been a while! I do apologise work has taken most of my summer and most of my social life (no joke but that's life) I have been working in a kitchen up in Cork City for work experience for college! But enough of that on one of my days off, I made a lovely dinner with a cooking sauce from Capsicana which kindly sent me four samples of their four chilli cooking sauces for me to try out.

First, all let's get to know a little bit about the company!
Founded by Ben Jackson, inspired by eating a lot of Mexican cantinas. Ben first developed the love of Mexican food when he and his father travelled to Texas to visit family friend's which began the evolution of Capsicana.

There are four flavours of sauces
Brazilian chilli & coconut (hot heat)
Cuban chilli & lime (hot heat)
Mexican chilli & honey (medium heat)
Pervuvian chilli & lemon (mild heat)

I cooked with the Pervuuvian chilli &lemon sauce.
I only needed five ingredients including the sau…