Thursday, 26 April 2012

Hob Nobs

I love Hob-Nobs they are a great biscuit for dipping, quite resilient. The portions of this mix depend on you whether you cut them big or small so i don't have a yield here. sorry.

450g Plain Flour
450g Butter
450g Castor Sugar
450g Porridge Oats
2 Tsp Baking Powder
4 Tsp Water
8 Tsp Golden Syrup
2 Tbsp Vanilla Essence


Pre-heat the oven to 160 degrees/ gas mark 3.
Cream the butter and sugar.
Add the flour, baking powder, oats.
Add the syrup and water.
Combine the mix well.
Bake for 5/8 minutes.
Allow to cool.


Monday, 23 April 2012

Mango and Red Pepper Salsa

This recipe is perfect for a little starter of chips and dip or if your having people over and you dont want ot use the generic store bought salsa. I sometimes use this with Fajitas as the mango gives off a really nice sweet flavour and mixes well with the spices.

Mango and Red Pepper Salsa

1 Mango, Diced Small      

2 Tbsp Soy Sauce
1/2 Large Red Bell Pepper, Diced Small    
2 Tsp Honey
50g Diced Red Onion, Diced Small               
½ Red Pepper, Finely Chopped
Chopped Coriander          
Pinch Dried Chili Flakes
2 Tablespoons Fresh Lime Juice  
½ Garlic Clove, Sliced
1 Tsp Ground Cumin       
½ Lemon -Juiced
Pinch Sea Salt    
1 Tsp Fish Sauce
1/2 Tsp Tabasco Sauce    
2 Tablespoons Extra-Virgin Olive Oil     


  1. Chop mango, red pepper, and red onion into pieces about 3/8 inch square, and combine in bowl.
  2. Mix lime juice, olive oil, ground cumin, green Tabasco and salt in small bowl, whisk together, and mix into salsa.
  3. Add chopped coriander and stir until combined.
  4. Add the soy sauce, honey, fish sauce, lemon juice, garlic, chilli and red pepper into a small bowl and stir well.

Saturday, 21 April 2012

Moloughney's Clontarf

I went to Moloughney's in Clontarf for a Sunday lunch and it was just brilliant. The presentation was great and they really don't skimp on the portion sizes. There was three of us for lunch with each having 2 courses, 2 soft drinks and 3 coffees coming to a total of €71 euro. If you haven't been to Moloughney's you have to, with the brick walls and dark wood it creates such a nice setting for the restaurant. 

I opted for the chicken with a honey glaze which was served with baby carrots, mashed potato and a roast potato, the chicken was so moist, and the sweet and sticky honey glaze was really nice, it wasn't just a typical roast chicken dinner. The carrots were a bit al-dente which was perfect and the mash was seasoned perfectly and was proper mash -no lumps!

For the dessert I had the lemon tart, something light and refreshing at the end of the meal, this was served with some creme chantilly (cream with vanilla pods and some icing sugar) and a raspberry coulis, the lemon tart was fresh and zingy and the coulis was sweet the flavours all worked really well together and the plate was presented well with clean lines.

Overall really enjoyable meal, having been there more for breakfasts having the dinner was a nice change, will definitely be returning to Moloughney's 
3 Vernon Avenue  Clontarf, Dublin 3
01 8330002

Thursday, 19 April 2012

Genoese Sponge

This is a great recipe for birthday cakes, different than the traditional sponge cake recipe. This makes 1 large cake.

Genoese Sponge

8 Eggs
226g Caster Sugar
255g Plain Flour
113g Melted Butter
Vanilla Flavoring If Required


  1. Weigh all ingredients carefully; prepare tins or sponge rings, by brushing bases and sides with melted butter and dusting lightly with flour.
  2. Sieve the flour into a dry clean bowl or sheet of grease-proof paper.
  3. Melt the butter and allow to cool.
  4. Place the eggs and sugar in a bowl, sit in a warm ban marie, beat the eggs and sugar until warm, whisk thoroughly until the mixture has increased in volume by at least three times carefully fold in the flour using a metal spoon, quickly follow this with the melted butter, make sure that all the flour has been incorporated and that no lumps have caught in the bottom of the bowl.
  5. Transfer the sponge mixture to the prepared moulds, filling to three quarters from the top.
  6. Bake in a preheated oven at 177 for 30 – 35 minutes, when cooked remove from oven, allow to cool, store and use as required NB Chocolate sponge : proceed as for recipe above except replacing 113g of flour with 113g cocoa powder or drinking chocolate
You can then make it look well fancy by piping on a design onto the top of the cake but practice first on a plate because if you make a mistake you can't take it back, its just about confidence I kind of messed up on my design some of the lines are thick and others are thin, but it doesn't matter it adds character :)

Monday, 16 April 2012

What's For Dinner? - Chicken Parmigiana

I was so tempted to title the post "Anyone can cook!" as this is not my own recipe it's my sisters - so all the credit goes to her! She has had dish dish several times, especially in Australia - apparently is a staple on the menu over there. This serves 4

4 Chicken Fillets
4 Slices of White Bread - Bread-crumbed
Salt and Pepper
100g White Cheddar Cheese -Grated
1 Tin of Tomatoes
1 Pinch of Sugar
1 Tsp Fresh Basil
2 Eggs


  1. Preheat the oven to to 190 degrees / gas mark 5
  2. Place the chicken on a chopping board and put some cling film over it and using a wooden mallet or a rolling pin, flatten the chicken fillet slightly - don't beat it to a thin strip!
  3. Beat the eggs into a bowl and then coat them int he breadcrumbs
  4. It would be best to season the bread-crumbs with a little salt and pepper
  5. Place a non stick pan on a high heat - NO OIL, and cook the chicken on both sides, til slightly firm
  6. Then put on a roasting tray and put in the oven for 7 minutes
  7. To make the sauce combine the tin of tomatoes with some salt and pepper and a bit of sugar, then add the fresh basil
  8. After the 7 minutes add the sauce to the chicken and cook for a further 7 mins 
  9. Then add the cheese and remove from the oven once the cheese is melted 
  10. You can serve this with pasta or with a salad during the summer 

Friday, 13 April 2012

Beef Strognaoff

Beef Stroganoff, is one of those classic dishes but i have added some extra vegetables and a bit of spice to give a different flavour. I like my food with a bit of a spice, but if you don't you could always leave out the peppers and Tabasco. Serves 2

Beef Stroganoff

500g good quality beef (sirloin)
1 white small-medium onion
½ red pepper
½ green pepper
1 tsp wholegrain mustard
500ml light cream
Dash of Tabasco 


  1. Chop the meat up into dice size cubes and quickly fry on a hot pan until lightly browned then remove immediately
  2. Then in the same pan soften the onion, mushrooms and peppers then add the mustard and seasoning if desired, then add the cream and reduce by half once the cream has been reduced  add the meat and cook until the meat is still soft to touch and then  serve immediately. 
  3. This dish is best served with rice pilaff.