Tag Archives: Chocolate

A Sprinkling of Fairy Dust

A little over a month ago I left a comment on Cake in the Country’s blog, and shortly after I received an email from the “Appliances Online Fairy Hobmother“. Despite the girly-sounding name, it’s a wonderful bloke called David who is behind the invention of this supernatural being, whose purpose is to travel the blogosphere sprinkling round fairy dust and Amazon vouchers wherever she goes.

IRC-fairies
Image via Wikipedia

I was lucky enough to be offered an Amazon voucher to spend as I liked and I had several items on my wishlist just waiting for such an opportunity. George also had a lot of items on his wishlist, so there was much debating as to who could get what. Happily, my work came through with another voucher as a little thank you, so I was able to treat both of us!

Ever since George spent some time working in Eden in Temple Bar, he’s been hankering after their cookbook so that he could replicate the dishes at home more accurately, so that was an easy choice for both of us. Next up was baking supplies – I’ve been trying to bake more often, and to do decent batches of stuff so that it will last for more than a couple of days. Space is at a premium in the kitchen, so a set of stackable cooling racks seemed like a great idea, and it was joined by a set of springform tins, so that I can finally make Grannymar’s Infamous Chocolate Cake.

It’s become a bit of a tradition for me to make jelly shots for any parties we throw, and ever since I discovered Jelly Shot Test Kitchen Blog, my ideas have been getting more ambitious! A set of silicone jelly moulds will ensure that the next jellies I make will be a little more adventurous than basic jelly shots.

Our final choice was a joint one and an easy decision to make. We’ve both been lusting after a gorgeous book by Niki Segnit, called “The Flavour Thesaurus” for a long time now. It’s an incredibly useful book that details what flavours and ingredients go best together, which means that if you suddenly find yourself with excess of an ingredient you can find classic or less well known matches for it without having to experiment yourself.

Now it’s your turn! Tell us what you would choose if the Fairy Hobmother granted your wish. Is there a cookbook you’ve been meaning to buy for ages, a piece of equipment that your kitchen is sorely lacking or even something that you’ve wanted to treat yourself to for a while?

Leave a comment below telling us what you’d wish for and it might come true! The Fairy Hobmother will be inspecting all wishes left here before midnight (GMT) on Sunday 14th August, and it could be your wish that gets granted! [Open to residents of Ireland & UK only]

Time for Porn, Foodporn that is

Anyone who uses twitter will be familiar with hash tags. For those that aren’t familiar with twitter a hash tag is just a word or phrase at the end of a message that is preceded by a hash (#) that makes it easy to find similar posts.

Foodporn by ChefPaul10
Foodporn by ChefPaul10

One of the better known hash tags is #foodporn and if you have a look here you will see message after message assigned to the tag, most will have a link to a picture of some food while some are people chatting about food.

I have to admit I love the concept of being able to see all these wonderful dishes from all over the world, some home cooked, some from restaurants, some I’m not even sure what they are? and some are just obscenely over indulgent, Coca-cola fudge cupcakes with chocolate frosting and chocolate covered cherries anyone?

So what’s the point of all this, well it’s twitter so does there have to be a point?

Me, I think it helps to remind us that we all have one thing in common, one thing none of us can live without and in truth we all like to share culinary delights for one reason or another.

What do you think? Do you post to #foodporn?

Food related stuff I’ve spotted on the Intertubes III

A new burger joint where the customers really do set the menu, what a fantastic idea and if your idea sells well you could be eating for free. It’s a far cry from this place…

An interesting article talking about food miles. I still think that it’s better to buy as much locally grown produce before resorting to food that has travelled half the world. Freshness trumps all in my opinion.

Chocolate and booze, what a classic mix, now available in this ice-cream recipe, thanks to Kieran Murphy for sharing the link.

Is it too early to be talking about what I want for Christmas? Meh, I don’t think it matters anyway as I don’t think even Santa would spring for these cookbooks for me. Check out the price tag before you say you’ll buy them for me 😉

Recipe: Rice Krispie Squares

Rice Krispie Squares
Rice Krispie Squares

Ingredients;

5 oz butter, chopped into chunks
5 Mars bars, chopped into roughly 1cm slices
5 mugs of Rice Krispies
500g Chocolate (mix of dark & milk)


Line a large baking tin with overlapping pieces of clingfilm, ensuring that all parts of the interior are covered.

Place the butter and sliced Mars bars in a large Pyrex (glass) bowl and place this into a suitably-sized saucepan (the bowl should not touch the bottom, and leave space for 2 inches of water). Bring the water to a strong simmer and melt the butter & Mars bars, stirring occasionally. Once it has all melted, stir continuously until the the melted butter is absorbed into the rest – be patient, it will “come together” eventually.

Lift the bowl off the saucepan and add in 5 mugfuls of Rice Krispies. Stir this well, but gently, until all the Rice Krispies are coated and no lumps of the melted mixture remain. Pour / spoon into your baking tin and gently smooth out until even.

Wash your Pyrex bowl, dry and place back on the saucepan of water. Break up the chocolate into the bowl and melt over simmering water. Once melted and smooth, pour over the Rice Krispies. It’s best to use a soft spatula so that you can scrape out as much of the chocolate as possible. Tip the baking tray back and forward until the base layer is evenly covered.

Cover with a tea towel and leave in a cool place to set (varies from 2 – 24 hours, dependent on season/temperature). Do NOT refrigerate as this will make the Rice Krispie layer go soggy.

Cut with a sharp knife and store in an air tight container (old biscuit tins are perfect), will keep for up to 7 days – but I bet they won’t last that long!

Pancake Day

So, tomorrow is Pancake Tuesday and I’ve already got a great pancake recipe posted. So, rather than posting another pancake recipe, I’m going to give you a few ideas for variations for that recipe.

Firstly, there are the fruit options, simply add different fruit rather than blueberries, I’ve tried mashed bananas and sliced strawberries. Others that should work well are raspberries, blackberries, pretty much any fruit can be used – so go wild, try it with your favourite fruit and let us know how you get on.

Another a great idea for pancakes is chocolate! Chocolate makes everything better, doesn’t it?

So, there’s the obvious chocolate chips, just sprinkle them on instead of fruit, job done right? Well there’s always the Double Choc option, just make the milk in the recipe chocolate milk and add the chocolate chips while cooking them.

And for the completely decadent out there, why not try some chocolate spread instead of maple syrup?

So with all these calorific ideas and the food excesses of the Valentine weekend, I’m off out for a walk. While I’m out why not share a few of your favourite pancake ideas?