There are some countries that do breakfast well, and some that don’t do it well at all. My own personal favourites have always been Mexico (obviously), The US (if you’re
I love Bruschetta. If it’s on the menu, you can be guaranteed I’ll order it. But it also makes a great lunch, or in this case, great nibbles! I don’t
It starts with a marinade. A spicy, herby, fresh marinade, packed full of garlic, citrus, coriander and spices. It picks up speed with the toppings – fresh chunky guacamole, cheesy
The Russian Roulette of Foodies. As in, Russian Roulette for sensible people/people without a deathwish. Basically what I’m saying is, some are mild, some are spicy. It’s the luck of
Autumn is a time for changing leaves, a chilly nip in the air (in Ireland anyway!), and warming, comfort food. Aside from Macaroni Cheese (the ultimate comfort food, in case
These dainty little pies (if you can call them pies! For me, apple + pastry = pie) have been everywhere recently. And I can totally see why. They are literally
I had honestly never heard of Craquelines, until I stumbled upon a recipe one afternoon trawling through google looking for inspiration. They aren’t technically craquelines, but they’re my interpretation.
If you follow the Great British Bake Off as closely as I do, you’ll understand that every episode is a challenge. There’s always some obscure recipe you’ve never heard of, or
I’ve had some disastrous savoury cakes. So much so that, for a while atleast, I discounted them as something that really shouldn’t be made, served, or eaten. I’ve changed my
I love bread.
No, I mean it. I LOVE bread. The crustier the better. Do you remember that scene from the movie Ratatouille, where they’re talking about the crust of bread?