Friday, 27 June 2008
Monday, 23 June 2008
Saturday, 21 June 2008
the 'holy moly' was very nicely stacked up on the plate - so much so that at first i couldn't figure out how i was going to get my mouth around it (i managed somehow...it's a tough job, but someone's gotta do it!) and it was delicious! the beef burger itself was soft and succulent and the combination of cheese, red pepper, spicy chilli, hot jalapenos and crunchy lettuce with the succulent beef just gave such an array of flavours and textures in the mouth that one had to stop oneself from madly devouring it and instead focus on enjoying the gastronomic experience held in your hand! i loved every inch of it!
the 'oriental' which was a chicken burger seemed to pale a little in size when compared to the 'holy moly' and although hubby said he enjoyed it, he didn't seem as enraptured as yours truly. he should have gone with a beef burger. for me chicken burgers are never going to match up to their rather beefy brother counterparts!
the chips were delightful - homemade style with the skins still on the potatoes but thinly cut. the rosemary salt was a fantastic discovery and added such a lovely aromatic flavour to the chips. the rosemary had been fried with the chips and the texture of it was light and crisp so that it kinda melted in your mouth as you ate the chip. fabulous!
the chilli relish was rich and red...a lovely complement to the chips and although it had a 'kick'...well after 18 years of living in Asia and eating 'sambal'...no irish chilli is EVER going to match up! sorry guys...
and finally a nice bowl (handle-less mug?) of cappuccino to finish off the meal - nice and frothy and smooth coffee. total bill came to a little over 30 euros. well? what do you expect for gourmet, dahling? but in my opinion money well spent on the satisying of a craving for a REAL burger.
Real Dun Laoghaire, The Pavilion, Dun Laoghaire. tel : 01 284 6568
Thursday, 19 June 2008
Monday, 16 June 2008
A chocolate brownie, also known as a brownie, Bangor brownie or Boston brownie, is a small, rich, chocolate baked cake-slice, named after its brown colour.
crikey - what rocket scientist decided to name brownies brownies after its brown colour!!!! here i was hoping for some great story to go with my post and instead i'm left with this...well let's move on to the creation itself...
i was at the sunday market...again...(well it is one of my favourite haunts to pick up delicious delicacies for my cupcake creations) and spied that passion fruit curd made by the same company whose sauces i used for my cheeky chocolate cupcakes and in my butterscotch bananan bread. they have sample jars of all the sauces open on the stall with crackers in a bowl so you can try before buy...and it works a dream. the passion fruit curd just kinda melted in my mouth. honestly i could just eat the curd out of the jar...no need for anything else...it's that good!
so i snapped it up and brought it home and figured it would be the perfect complement to some brownie cupcakes that i've been dreaming of making for awhile now.
i'm sure you'd agree that the lovely yellow of the curd with the deep brown of the chocolate topping is almost too good to resist...almost but of course, i had to have my taste-test. LOVED these. the brownie was yummy. dense and fudge-y. i just topped these with melted chocolate...added nothing...i like my chocolate to remain as chocolate! and then the spoon of passion fruit curd and a cranberry. i like it...it's kinda like a lovely exotic accessory to the brownie!
4 oz dark chocolate ( i like to use 70%)
1/2 c. butter
1 c. sugar
1 t. vanilla extract
3/4 c. plain flour
1/8 t. salt
melt the chocolate in a double boiler with the butter until combined.
remove from heat and leave to cool.
whisk in sugar until incorporated then add vanilla extract.
add the eggs one by one, beating each one before adding.
add flour and salt a few tablespoons at a time until fully combined.
batter will be runny and quite difficult to navigate into cupcake cases!
bake for 20 mins at your usual baking temperature.
a bar of baking chocolate
melt chocolate, leave to cool then spoon onto cupcakes and leave to cool and set. pop a teaspoon of passion fruit curd (if you're lucky enough to have it!) on top and a cranberry. yummy!
Tuesday, 10 June 2008
i'm off to a friend's house later to help her celebrate her birthday and what better than something slightly pink, pretty and rose-flavoured? as you know i have been dying to use that new rose syrup i just bought and the thought of light, delicate tiramisu tickled with the delicious heady aroma of rose...well it seems to me a perfect summer birthday treat.
and for toppings well...when you read the back of this chocolate wrapper how could you not let it adorn a rose-flavoured tiramisu cupcake...i mean, the words themselves had me seriously salivating!
i had to have a sneaky taste of the chocolate on its own and it really was lovely...subtly rose-flavoured (and let's face it...that's the way you have to go when using rose...otherwise i think you might running the risk of inebriating yourself...it's just so heady...yeah, i know i keep saying that but i can't think of any other word to aptly describe the effect of roses). the pistachios offered a subtle crunch...will definitely buy this again just for the pure eating enjoyment!
so now for the recipe...this is similar to the tiramisu i made before a long time ago and of course the only real alterations were the substitution of rose syrup for vanilla essence or anything else that seemed a flavouring. i contemplated whether to use the coffee syrup to flavour the sponge but then thought that it would give a nice contrast...the bitterness of the strong coffee and the aroma of the rose. it did! was really happy with the final result. there was a strong enough hint of rose and yet the cupcake remained light and airy and delightfully delicious!
6 eggs, separated
3/4 t. cream of tartar
1 c. sugar, divided into 2
3 T. water
3 t. rose syrup
1/8 t. salt
1 c. sifted plain flour
in a mixing bowl, beat egg whites with cream of tartar until foamy.
using 1/2 cup of the sugar add the sugar 2 tablespoons at a time, beating the egg whites constantly until glossy and they stand in peaks.
in a small bowl, beat egg yolks until thick (about 3-5 mins)beat in remaining 1/2 cup of sugar, water, rose syrup and salt.
sprinkle sifted flour over whites and fold in gently.
add beaten egg yolk mixture and fold in.
fill cupcake cases 2/3 full and bake in a preheated oven for 15 mins.
1/2 c. icing sugar
1/2 c. water
5 t. coffee powder
in a saucepan, combine water, icing sugar and coffee powder.white stirring, bring to the boil, then remove from heat.
allow to cool.
2 c. mascarpone cheese
1 c. icing sugar
3/4 c. double cream
beat together the mascarpone and icing sugar until well combined.
add cream and beat until fluffy.
poke holes into cooled cupcakes...i find a fork doesn't make big enough holes.
the syrup has trouble seeping through so i use a knitting needle!
spoon 3 teaspoons of coffee syrup over each cupcake...allowing syrup to soak through.
ice with mascarpone cheese icing and drizzle with rose syrup.
top with chocolate bits, shavings, sprinkles or whatever takes your fancy!
Monday, 9 June 2008
Sunday, 8 June 2008
and this final jar of goodness...strawberry and champagne jam...sounds almost too good to be true and with Wimbledon tennis tournament just around the corner, these sound like the perfect ingredient for another heady summer treat.
stay tuned, my friends and you know you won't be disappointed!
Saturday, 7 June 2008
Wednesday, 4 June 2008
200 g golden caster sugar
3 large eggs
210 g self raising flour
90g plain flour
1 tsp vanilla extract
needles from a 10cm stalk of rosemary chopped small, but not too fine (about 2 teaspoons)
4 tablespoons milk
1-2 tablespoons rosemary sugar or caster sugar
leave to cool on a wire rack in its tin, unmould and devour shamelessly!
yes! a mug...but not just any old mug...oh no! that would never do for a cupcake lover such as yours truly...
but a CUPCAKE mug...look at all those darling little treats all over it! just perfect! almost too perfect to use, but i am sure deep down i shall be tempted to make myself a cuppa in it...
available for all cupcake lovers from debenhams