Spanish Churros

Spanish Churros take me back to so places and all the memories of those times. France with my family, Belfast Christmas markets 2013 with my friends and San Francisco 2014 with my best friend Aidan. They are amazing street food and I absolutely love them with chocolate. I always wished there would be a place in Cork that would do them but unfortunately it hasn't happened yet. I made my own and trialed this recipe numerous of times to make it easy for you at home.

Ingredients:
-85g  butter ( cut into small pieces)
-225ml water
-6 Tbsp caster sugar
-150g plain flour
-3 eggs, beaten lightly
-sunflower oil for deep frying

Step 1. Place the butter, water and 2 Tbsp of the sugar into a saucepan and heat lightly until butter melts. Increase heat and bring to the boil, then remove from the heat and add the flour all in one go. Beat with a wooden spoon until mixture forms a ball . Leave to cool slightly, then gradually beat in the eggs until the mix is smooth and glossy.
Step 2. Spoon the mixture into a piping bag with a large star nozzle. Put in the fridge for 10-15 minutes.
Step 3. Get a big pot and add the sunflower oil to it. Don't add too much just enough to cook the Churros in. Heat up the oil and test with a piece of the mixture. Don't let it get too hot as the Churros will just burn.
Be very careful working with hot oil.
Step 4.  Pipe the desired size strip out of the piping bag close to the oil and use a clean knife/scissors to cut the dough. When the churro falls into the oil it may curl so I usually straighten it up. Cook for 4-5 minutes until golden brown.
Step 5. Roll in sugar and serve

Note: 

-Cinnamon can be added to the sugar to give extra flavour when on the Churros

-melt some chocolate and drizzle over finished Churros

-Dip the churros into Nutella

Here is a picture of me enjoying cinnamon Churros at Fishermans Wharf, San Francisco 2014

:-)

Caprese Salad

I was first introduced to this salad when I was 12 years old at one of my parents dinner parties. It is an Italian dish and is pretty cool as it has the colours of the Italian flag!I continued to have it through secondary school for my lunch and would often share it with the girls. It's very colourful and is quite cheap to make. I've made this as part of my lunch for college to keep me going for awhile. I love it because there is no hassle of preparing lettuce and is easier for me to make when I am in a rush. 

Ingredients:

-Basil leaves

-Tomatoe

-Mozzarella 

-Rock sea salt

-Olive oil

Step 1. Cut the tomatoe and mozzarella thinly. Line up neatly

Step 2. Sprinkle with rock salt and drizzle olive oil on top. Dress with Basil leaves. Serve up. 

Note: Balsamic vinegar can also be drizzled on top for extra flavour. 

Enjoy :-)

Poached Pears

I used to always think poached pears looked very difficult to do until I actually tried it myself. They are simple to make and can be made as a healthy dessert as well. I made these with chocolate and kids love them too.

Ingredients:

- 4 pears

- 3 tsp mixed spice 

- 2 cinnamon sticks or 3 tsp ground cinnamon

-3 pieces of cut ginger

-Tsp of cloves

- 3 drops of vanilla essence
-2 big bars of chocolate

- the zest of a lemon

- 1/4 of a lemon 

- juice off the rest of the lemon

- 225g of sugar 

- whipped cream

Step 1. Put a pot of water on and bring to the boil. Add sugar, mixed spice, cinnamon, lemon,cloves, lemon zest, ginger and vanilla essence. Leave this simmer for awhile to allow the water to be infused.

Step 2. In the mean time, peel the pears while leaving the stalks on. ( keep the pears in water with lemon juice to stop them from going brown if you need to) 

Step 3. Add the pears to the boiling spice  infused water and leave simmer for 20 minutes. Remove when a fork can go easily through them. 

Step 4. Whip the cream and add vanilla essence and sugar for more flavour

Melt chocolate and have ready to serve with the pears. 

Step 5. Remove the pears and cut the end off to allow it to stand . 

-Remove lemon zest from water and use as a garnish .

-I also added almonds on top of the cream.   

Serve warm and enjoy :-)

Spicy garlic prawns

Saturday is always a big day of the week in my house for dinner, as is every other day but on Saturdays, everyone is around! So I was on starters tonight and felt like getting some prawns. I called into K O' Connells in the market with my sister and we got really nice big ones . They take about 5 mins to cook altogether. Very easy and simple to make but they taste great too! 

Ingredients:

-Chilli or Cayenne powder

-Garlic cloves

-Prawns 

Step 1. Peel the garlic cloves and crush

Step 2. Add the garlic cloves to hot oil. 

Step 3. When the oil is hot add the prawns, I usually leave them thirty seconds on each side until they turn a slightly crisp colour.

If you don't like spicy food you could always leave out the chilli and add ginger or you could just have plain garlic.

Bon Appetite! 

Berry Pavlova

Berry Pavlova is a super easy recipe and can be made by anyone. It can be served as a light dessert or simply something fruity and sweet for tea time. It  taste great and looks great ( if you want to show off at dinner parties :-))  It has the full works of a pavlova plus a little custard for those who are extra sweet tooths!

Ingredients:

-4 egg whites ( at room temperature) 

-Pinch of salt

-2 tsp of corn flour

-225g of icing sugar

-1 tsp of white wine vinegar

-1 tsp of vanilla essence (optional)

- Mixed Berries ( strawberries, raspberries, blueberries, blackberries)

-Bird's custard
(  I know you may this may be considered cheating and I should be making my own creme anglaise but It's always been Bird's custard I use with this recipe!) 
-Cream

Step 1. Preheat the oven to 150 / gas 2

Step 2. Line two baking trays with parchment paper and draw a 9 inch circle  in the middle of each one.

Step 3. Mix egg whites and salt until stiff peeks form. Add the icing sugar gradually while continuing to whisk. Lastly, add the cornflour, vanilla and white wine vinegar.
(Your mixture should look glossy and stiffened)

Step 4. Using a spatula, pour the mixture in carefully into the circles drawn onto the parchment paper.
Step 5. Put into the oven and bake for 1 hour ( could be a small bit more or less depending on the oven)
When it is done it should appear to be an off cream colour and a bit soft on the inside.
Step 6. In the meantime, cut the green tip off the strawberries and half them while the smaller size ones can be left whole. Whip the cream ( I like to add a bit of sugar and vanilla to my cream to make it tastier!)
Step 7. Peel off the parchment paper gently and leave the meringue cool on a rack

Place the first layer of pavlova onto your serving dish. Spread the desired amount of custard on it followed by half the whipped cream. Add a few berries. Repeat this step but use most the berries on the top layer. It will make the cake look the part. 

Bon Appetite! :-)

Aroi | Cork Asian Street Food

Red Duck Curry (peas aubergine, baby corn, long beans, lime leaves, 

cherry tomatoes)

Last night my friend Aisling and I decided to visit Cork's latest Asian Street Food restaurant Aroi which is  found in the heart of Careys Lane.We arrived hopeful and determined to find tasty Malaysian food and Aroi we did! We were seated straight away and took in the decor surrounding us. The open kitchen was subtle but gave it a real Malaysian feel and added excitement to the experience. First of all, the menu was very simple offering noodle dishes, salads, stir fry's and curry dishes. We were spoilt for choice, trying to decide what to get!

 I got the Red Duck curry (picture above).I ate every last bit and savoured each bite. This dish was bursting with flavour and is perfect if you like spicy food.  The presentation was appealing to the eye with the vegetables snug at the bottom of the dish ( which were perfectly cooked!)

Aisling got the Fer Pho Bo Kar noodle soup. The presentation was amazing here  also with loads of fresh greens on top. Usually, I am not a big fan of Asian noodle soups as I think they are tasteless but to my surprise, this was not like any other I tasted in Cork. This was a huge stepping stone for me because they have always been something I'd avoid on a menu. Most importantly, the noodle dishes are made from rice noodles, which are gluten free accommodating those with different dietary needs.

Fer Pho Bo Kar (stirfry beef strips, Asia vegetables, rice noodles, in spicy beef broth)

We shared a side of duck spring rolls served on a banana leaf that were accompanied by a sweet chilli sauce. They were absolutely delicious, costing only €5.00. The banana leaf used in the presentation of Aroi's Asian street food gave it very authentic touch.

Porpia Bpet Tod (duck rolls, sweet chilli, pickled chilli and cucumber)

The staff here were relaxed and friendly. Former Michelin star Head Chef Eddie Ong Chok Fong is the brainchild behind Aroi's success. We were glad to meet him last night while he was making sure the customers were enjoying themselves . I noticed there was good communication between all the staff with loads of smiles being exchanged. The positive energy of the staff  compliments the depth and vibrant food they have to offer.  I will definitely be coming back here soon. Check out Aroi's Facebook page or Website for more information.

“It is not just the authentic Asian food, made with fresh herbs from his native Malaysia and Thailand, but the terrific value that customers can enjoy. With no dish above the €10 mark, groups can indulge in mains with as many side dishes that their appetite can manage, rounded off with delicious home-made gelato and coffees. Noodles dishes are created using rice noodles which are naturally gluten free, and everything is made with an abundance of fresh vegetables and are low in fat yet full of good things. With Asian beers and wines to match your feast, Aroi is sure to excite the discerning palates of Cork food lovers.”

Coqbull | French Church Street, Cork

Coqbull is Cork's latest new restaurant which can be found in the middle of French Church Street. I've been here twice already and feel it deserves to be praised somewhat for its authenticity in Cork. It is a quirky restaurant with an open kitchen and cocktail bar. It specializes in burgers, roast chicken and ribs. Luckily for me I can now say I have tried nearly everything on the menu and it is definitely worth a visit

The first thing you will notice is the funky surroundings in Coqbull. There is white tiles on the wall, old school chairs and tables and extremely friendly staff. Their waiters/waitresses seem very relaxed working there wearing jeans, converse and vans. This hipster look adds to the whole atmosphere of the place which I loved.

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I first started with a Coqtail with my friend Aisling as we waited for our other two friends to come along. I was indecisive as always but went for the 'Coqbull Martini Cooler'. It was so colourful and tasty! I could see it being made by the Mixologist at the bar where he cut up fruit to put inside it. This reassured me how fresh and how much effort was put into it.

Coqbull Martini Cooler ~ Martini Bianco, lemon juice, sweet and sour, sugar and cranberry juice.

€9.00

We began our meal with the combo platter which was a "Little taste of everything". It sure was! We got Coqbull wings with blue cheese sauce, buttermilk chicken wings with salsa and cider glazed pork ribs.Luckily we were sharing as there was a great amount of food there. Everything was delicious. The buttermilk wings were tender as were the ribs. They were cider glazed and the hint of sweetness could definitely be tasted from it. The Coqbul wings were marinated and slightly crispy served with creamy homemade blue cheese sauce. The Coqbull wings and ribs were both Gluten Free which makes it so much easier and enjoyable for people who need this type of option on the menu.

Combo platter~ Coqbull wings (GF) cider glazed pork ribs(GF) and Buttermilk Chicken wings

The first time I was here I got 'The bacon Bull' (picture above) which was more than what I was expecting. Insead of fries I got a side salad as I get full very easily. The side salad was very interesting as it had baby corn on the cob and mange tout in it. It was unusual but tasty and also healthy with some cool vegetables! The Burger..... was AMAZING. I have never tasted something like it here in Cork. It was so juicy and tender. The bacon that was used was streaky bacon giving it an all American feel.

Bunless Bull~ Beef, crisp bacon, cheddar, onion and crisp iceberg lettuce (GF)

The second time I was here I ot the 'Bunless Bull' This was also gluten free and came out well presented on the plate. I tasted there mac and cheese but i started to get a 'food baby' and  could not possibly enjoy to eat any more. 

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I needed something to wash down all the food I had eaten and got this Fentimans Victorian Lemonade. The menu is very quirky consisting of lemonades, craft beers and funky course names. Coqbull is definitely adding excitment to dining out in Cork and surely is a new place for my friends and I to eat out.

Find out more on their website and FB page ! :)

Apple and Blackberry Jam | Autumn 2014

Autumn is one of the best times of year to go foraging for fruits. It is the season of Blackberry picking which I am very familiar with since I've been young. I live on a country road with an endless sight of fields which are full of blackberries every year. This year I went picking with my little sister Eve. Unfortunately we are both under 5ft4 so we couldn't reach the ones very high up but we managed to get enough for a few jars of yummy jam!

 Ingredients:
-800g of Blackberries
-800g of peeled, sliced cooking apples
-Juice of 1 lemon
-1.3 kg of granulated sugar
-6-7 Jam jars
Tip: Make sure jam jars have been cleaned and labels taken off. I like to put them through the dishwasher then use a cloth and scrubber to take off the label.

Pick the blackberries in a safe area during the day. Make sure with every blackberry you pick has a white core once picked from the vine (This means the berry is ripe!) . After picking, leave the berries soak for an hour.

Step 1. Put the apples, blackberries, lemon juice and 150ml of water into a large pot. Leave it on a medium heat for 25 minutes until reduced.
Tip: Place lemon in the microwave for 20-30 seconds until warm then cut in half and squeeze. This makes it easier to get all the juice out

Step 2. In the meantime, put a saucer into the freezer to chill.
Step 3. Add the sugar and keep stirring until dissolved. Bring to the boil and boil rapidly 5 minutes.
Step 4. Take the chilled saucer out of the freezer and place a teaspoon of jam on it for 1 minute. Drag your finger over it and if it wrinkles , it has reached setting point. If not, leave the pot of jam boil more as this will reduce it then try again with another chilled saucer.

Step 4. Take the pot off the heat and leave cool for 40 minutes
Step 5. Microwave the jam jars for for 30-45 seconds depending on the size of the jar. This will sterilise them and extend the longevity of the jam.
Step 6. Pour the cool jam into a jug then pour into the jam jars.
Step 7. leave settle for 15 minutes

Refrigerate and enjoy :)

~Serve with scones, croissants, toast, oat cakes, rice cakes, pancakes, cake, porridge~

The Castle cafe|restaurant|bar | Blackrock, Cork

It was well overdue a catch up with my friend Maeve I used to work with and dearly miss.She had left me for the 'big smoke' to follow her dreams. We badly needed a catch up after spending endless hours in a restaurant working together to barely any time together at all. So after working from 4am til 1pm, I went straight home and got ready in a hurry! We were meeting Gemma who was another work friend. Tired with exhaustion, good friends and good food were the only thing to pick me up! 

The Castle is a well known cafe that is linked to the popular restaurants Market Lane and Orso that are found in Cork City. It is located in a spacious area on the banks of the River Lee. It is extraordinary in a unique way as it is found in a castle which is also an observatory space for science. There are many different menus throughout the day which also includes a coeliac friendly menu. It can often be difficult to find tasty gluten free food but there is a lovely option here (including my favourite dessert!!)

I have heard a lot about The Castle's sandwiches and after not much convincing I had ordered one in a heartbeat . The bread was fresh and was full of brightly coloured ingredients. The combination of flavours was perfect in every way. The mashed sweet potato was very impressive as I had never encountered or thought it would fit so well in a sandwich before. I was more than pleased with what I ordered !

 Lemon, rosemary & thyme marinated chicken with roast peppers, goats cheese,sweet potato and rocket

Dessert Time

Staring at the menu for about ten minutes, none of us could decide. They all looked so amazing so we had to settle by choosing three and shared. There was three spoons for each dessert which made us laugh having nine spoons between us! The desserts were scrumptious but strawberry glory was my favourite. I am a sucker for anything with strawberries and the vanilla creme anglais just topped the whole thing off. I couldn't get enough so hands down I will admit I devoured most of it!. My second favourite would have to be the coffee custard creme layered with bananas. This was rich and had a creamy texture that melted in your mouth. Bananas,coffee and nuts together are to die for together so I was in my element. Lastly, the half baked brownie was very inventive. The presentation was superb and had a small cute rectangular shape. It tasted amazing with the added touch of cream and pistachio.. The desserts are carefully constructed in a way to suit the different needs of customers. I'm far from a picky eater so I thoroughly enjoyed the adventurous desserts.

 Strawberry glory with crushed meringue, vanilla creme anglais and ice cream

Coffee custard cream, layered with bananas and almond florentine crunch

This Castle is definitely one of my favourite places to lunch in Cork. It is only 2km from the city which is very close to the centre but far enough to escape the busy atmosphere.

Find out more on there FB page and website ! :)

Holly xoxo

14A | French Church Street, Cork

Recently, I was catching up with an old college friend who I hadn't seen in awhile. We decided to re live the memories of our college days by visiting this little cafe on French Church Street. The location of this cafe is down a little street which is always full of mouthwatering sights of food and smells. We were regulars, often found guilty for spending hours upon hours here chatting when college deadlines were approaching. It often led to last minute decisions to hit the town dancing for the night. The funny thing is about this cafe is we never sat inside for a meal in the three years we were going there. We always sat outside where the waiters would turn on the heaters if needed. Even in Winter, we ate outside. It was our 'thing' , nevertheless  the inside has a beautiful decor full of mirrors everywhere. The menu is full of carefully put together dishes which include gluten free and dairy free etc to suit various different diets. 14A is a gem in the heart of cork city which is definitely worth a visit.

I thought this quote would be very fitting here and I'm sure nearly every tight knit college gang would understand...

" Life's too short to drink crappy coffee and cry about boys who don't care"- 

Matty Healy (The 1975)

Some of the amazing food...

Starters:

House baked breads with dips

Main course:

Tiger prawns and sliced chorizo cooked in Cajun spices and garlic on mixed leaf salad.

Bread and dips is a very simple but palatable entree which is rich in flavours including balsamic, sun dried tomato pesto and green basil pesto. They were accompanied by a wide variety of freshly baked breads. This dish is suitable for sharing and is extra yummy with a glass of wine!

The prawn and chorizo salad is a must have here! It will always be a favourite for me to order . It is a light but filling dish which is suitable for people who get really tired (aka food coma!) after too much carbs like myself. I'm usually very skeptical about ordering chorizo and prawn when dining out as they can often be poor quality. 14A sets a good standard to meet this quality and freshness. Being a big fan of spicy food, this little bit of heat can be found in the salad dressing which is made of Cajun spices and garlic.

This blog post wouldn't be complete if I didn't mention the lovely desserts found in this restaurant.The girls and I would often come here for a coffee and a sweet treat. Good day or bad day, it always made us feel a bit better eating warm chocolate fudge cake in each others company.

A little personal message to 14A...

14A, Thank you for the long night memories with such amazing people. But most importantly, Thank you for such the incredible food which got us through the college years. 

Visit there FB page or website to find out more! :)

Croissant bread and butter pudding

Bread and butter pudding is a very delightful dessert which is made from very basic ingredients.The first time I made this was in second year of secondary school. I was 14 years of age and looking back it was pretty obvious bread and butter pudding earned a place in my heart. I was very taken by this delicious dessert and would always order it from the cantine in the factory I used to work in. (It was always freshly made, the chef was amazing!). Here I am, seven years later and still vowing on this dessert. Today I changed up the traditional use of bread to croissant instead. It definitely adds a unique 'patisserie' style to British cuisine. 

Ingredients:
- 4oz of butter
-7oz of sugar
-1 Tsp of ground cinnamon
-1 Tsp of vanilla extract/ 1 vanilla bean
-5 large eggs (lightly beaten)
-750ml of heavy cream
- 12 croissants (slightly stale is okay)
-3.5 oz of raisins (optional)
-7 oz of small roughly chopped pieces of chocolate

Cream:
- 500ml of cream
- sugar
- vanilla extract

Step 1. Preheat oven to 180°C
Step 2. Mix butter and sugar until well blended. Add cinnamon and vanilla extract and blend again.while the mixer is on, add the eggs and then the cream. ( Make sure it is modes but do not over whip!)
Step 3. Lightly butter a 9 by 13 inch baking dish. ( A similar size will too once there is enough room to fit the croissants in with the egg mixture)
Step 4. Break. The croissants up into one inch pieces and layer on top of each other in the baking dish. In between layers add pieces of chocolate/raisins. Scatter some on top as well so it will look pretty after being baked :)
Step 5. Pour the egg mixture over the croissants evenly and leave soak for 10 minutes. You will need to gently push down on the croissants  to absorb the egg mixture properly especially on top which will go dry the quickest once in the oven. This dish is best served moist so this step is very important.
Step 6. Cover with foil and bake for 40 minutes. Make sure it is cooked right through. (Raw egg is very bad for you so double this!) the croissant bread and butter pudding is ready when the custard is
set but still soft.
Step 7. Remove foil and cook for an additional 10 minutes if it needs to be browned on top.

For the cream:
I love cream but sometimes on its own I find it a bit tasteless so I add some sugar and vanilla extract to give it that but more flavour. Vanilla is considered such a 'plain Jane' flavour but I disagree. Vanilla beans are excellent here too but I am using the vanilla extract as I had it handy!
Step 1. Add cream to a bowl and mix until thick ( I prefer medium thick cream with this dessert)
Step 2. Add vanilla extract and keep tasting it until you are happy with it. Be careful with the amount added as vanilla extract had quite a strong taste. Keep tasting it as you go along to make sure it
doesn't get spoiled!
Step 3. Add some sugar as you mix until you think it tastes right

Serve the pudding warm with a dollop of cream ! :)

Other serving suggestions:
- Madagascar vanilla ice cream goes down a treat with this
- Bourbon drizzle (this is a mixture of slightly melted ice cream and bourbon)
-Place in individual serving dishes and garnish the plate

Enjoy the yummy dessert!


xoxo

Homemade Lemonade

There is nothing like an ice cold glass of homemade lemonade on a summer's day. Since I come from a big family, I always end up making countless batches of this juice every summer. It is the perfect time to make this refreshing drink as the weather in Ireland is sunny and warm (which is something us Irish are used to here!).

Ingredients:
- 1 1/2 cups of lemon juice (usually takes about 12 lemons)
- 1 3/4 cups of white sugar
-8 cups of water

Step 1. Squeeze the juice out of the lemons.
Tip: In order to get as much juice as possible out of the lemons, I usually microwave them for about 20-30 seconds or repeatedly roll the lemons on the kitchen counter top to soften them. This allows the juice to be squeezed out easily and in greater amounts.
Step 2. Add 1 cup of water and sugar to the saucepan. Stir with the heat until sugar is dissolved.Leave in fridge to cool down.
Step 3. Add the lemon juice and remaining 7 cups of water to the chilled syrup.
Step 4.Serve ice cold and enjoy ! :)

My all time Favorited way to use lemonade is to make a cocktail with it. I am completely obsessed with gin and it tastes best when mixed with this lemonade. It is so refreshing and would recommend Bombay Sapphire Gin for this mixture. Perfect for punch at BBQs! 

The Counter

                               

Passing through Dublin and looking for a Classic American burger joint?

The Counter is perfect!

I was visiting Dublin with my friend Aidan to see a Beyonce concert. We had previously traveled California for a month together last year, eating around us like kings. It became requited love between us and the food stateside and since America is known for its notorious burgers, we became pros knowing what it takes for the perfect patty.

 My first impression of entering The Counter was how simple and retro the place was. The waitress approached us and seated us straight away. We were so happy not to be waiting as we were STARVING after our long bus journey! We were given a set menu attached to a clip board and a tick the box sheet to make a customized built burger. Obviously, this option went straight to our heads, getting us really excited to order. Using the little pencils, we ticked the boxes spoiled with choice on what to get (I will admit I took awhile because there was so many yummy toppings much to choose from).

The Menu

First of all, I'm going to talk about the menu as this was not your average restaurant menu you would pick up. It was one of the the most exciting parts of the whole experience.

Section 1: This section consisted of what size burger you wanted and how you wanted it served (burger or bowl)

Section 2: Various different types of cheeses are listed here. There was 12 in total which ranged from Goats Blue cheese to Greek Feta to Irish Cheddar. I like a bit of heat so i opted for the Jalapeno Jack cheese.

Section 3:  This was my favorite section which had 31 toppings to choose from. Obviously, this is a big enough number which led to me taking ages to decide what i wanted. The selection was amazing ranging from classic burger toppings to more a more diverse range. I ordered Jalapenos, dill pickle, fried onion and smoked bacon. 

Section 4: This part of the menu had 23 different sauces to choose from. They complimented different tastes which is why the menu was suitable to everyone (sweet, sour, spicy). As I said earlier, I like the heat so i chose the hot sauce. 

Section 5: The last part was very impressive as  was a choice as to which type of bun you wanted.

Overall, the menu was pretty impressive and easy to fill out. This definitely did add to my experience at The Counter as not much restaurants in Ireland have this fun little option. The most impressive and reassuring part of the menu was at the very top where it had printed "Fresh 100% Irish Hereford Beef, Never Frozen, Hormone and Antibiotic Free, Humanely raised and handled". Fat free options and Vegan veggie burgers were also available catering to those with different eating preferences. 

Starters

My friend and I decided on the large buffalo wings with hot wing sauce to share. Not only do they look amazing but they were the most amazing buffalo wings I have ever had.  The chicken was falling off the bone and as you can see they were generous with the sauce. I have often experienced overdone buffalo wings which could convincingly break your teeth they were so hard. These were flawless though and I could not find a fault in them. The sour cream sauce was tasty too. I have often come across buffalo wings served with garlic mayo and it doesn't taste the same with the flavors combined. The starters set the standard for what was going to come next. 

Main course

Beef burger with Jalapenos, fried onions, dill pickle, Jalapeno Jack cheese and smoked bacon.

Chicken Burger with Jalapenos, fried onions, smoked, Jalapeno Jack cheese and spicy pepperoncinis.                

                                         

                                       

My beef burger was delicious. It had a smokey flame grilled taste while the bacon was juicy and Texas style. I love spicy food so my choice of hot sauce and jalapenos gave me the heat i was looking for. I could not fault this. I investigated the condition of the bun to see if it was soggy but thankfully it wasn't. That is my worst nightmare when ordering a burger. The Counter had everything down to a T! Extra brownie points for putting a slice of lemon in my Coca Cola. :)
We had no possible room for dessert our bellies were so full and happy!
Overall, my experience at The Counter was amazing. I will definitely be back here and I am excited already to try something new off the menu. Next time I will try make room for dessert as no doubt it will be delicious :)
Visit their FB page here  or website to find out more. :)

Elderflower Cordial

It is that time of year again when the Elderflower starts to blossom, allowing us to create a delicious fruity cordial.

First of all you will need to pick some Fresh Elderflower. This is usually found on the side of the road or in a field of a countryside area. Picking Elderflower from the side of the road can be quite dangerous while flowers can also tainted with petroleum fumes. In this case, I recommend a field of some sort away from the road.

Tips
1. Do not mix up Elderflower with Cow Parsley.  I made a huge rookie mistake by doing this before as they are quite alike. Cow Parsley are usually on the side of the road sticking up from straight green thick stalks whereas Elderflower is on a bush and usually grows high up.
2. If you pick the Elderflower and do not plan to used it straight away, be sure to freeze it as this keeps the flavour. The longer they are left out in the air they will wilt and wont be suitable for making cordial
3. Citric acid can be found in any pharmacy. It is used to kill bacteria and therefore acts as a preservative. This will allow the Elderflower cordial to last up to a year.
4. Store in glass bottles with screw top lids.

Ingredients:
- Elderflower (50 heads)
- 4Ib of granulated sugar
-2pints of water
-2 lemons each chopped into founded fours (using the zest from 1)
-2oz citric acid


Step 1. Pour 2 pints of water and 4Ib of granulated sugar into a large pot and bring to the boil. Stir with the heat while dissolving as much sugar as possible.
Step 2.While the sugar is dissolving, shake the Elderflower heads lightly to remove any insects that could be on them. Remove as many of the green stalks as possible.
Step 3.Take the water off the heat. Add lemons (including zest off one) , citric acid and Elderflower heads.
Step 4.Allow to sit for 24 hours
Step 5.Put the cordial through a a very fine sieve in order to get rid of all the little bits.

Store in glass bottles with screw top lids.

My favourite ways to use Elderflower cordial:
1. Dilute with water/sparkling water
2. Mix with Gin and soda water or white lemonade
3. Add to wine

Make loads of batchs now while the Elderflower is here. They will be gone soon. Enjoy bottles of Elderflower cordial all year round :)

The Strasbourg Goose

After a long hard week full of assignments and presentations, It was time to do what i do best and indulge in some tasty FOOD. I took the trip to the Strasbourg Goose with my cousin to catch up. My friend had told me about their €11.95 Early Bird Menu over Christmas but unfortunately was always full when i tried making a reservation.

We arrived at 12.30, just in time to catch the early bird menu. It was very quiet but allowed us take in everything around us. The decor was very basic with an almost sitting room feel. It was the chandelier that stood out the most lighting up the whole room. 

We were STARVING so and could not wait to dig in. Surprisingly, the menu had many dishes to choose from including two dishes of the day, which were ricotta filled ravioli (Vegetarian) and lemon chicken with vegetables. I went with the ricotta filled ravioli and profiteroles. My cousin got the creamy chicken tagliatelle and banoffee pie. It was obvious the food was homemade with a lot of thought put into the dishes.

The food...

Starters: Red Pepper Soup

Main course: Ricotta filled ravioli in a sun-dried tomato and basil pesto sauce. Served with Garlic Bread.

(Vegetarian Plat du Jour)

Creamy chicken Tagliatelle 
Served with Garlic Bread.

Dessert: Cream Profiteroles drizzled in chocolate sauce.

Banoffee Pie.

Overall, the food was amazing for only €11.95. I could not find fault in any of the dishes. The portions were big leaving our bellies full and happy. Honestly, it is quite difficult to find good food at such a reasonable price in Cork. I am a student and found it very affordable. Definitely check it out if you are in Cork. Visit their FB page here to find out more.

My Epic Caesar Salad

New Year? Did someone say healthy eating? 

It's that time of year again when everyone is trying to keep fit and cut down on those bold foods. Here is a simple salad which takes less than ten minutes to make. I am completely obsessed with vinegar so I'm delighted that I am able to use it in this dish :)

Everyone's doing that salad thing, so here is one of mine........

Ingredients: 

-Chicken Breast (sliced)
-Cajun

-Rocket

-Mixed leaf salad

-Cherry tomatoes

-Red onion

-Green olives
-Croutons
-White wine vinegar
-Hellman's Caesar Salad dressing

-Parmesan cheese

-Cajun

Step 1. Firstly, add oil to the pan until hot.

Step 2. Add the pieces of chicken and sprinkle with some Cajun.

Step 3. While the chicken is cooking, prepare the mixed leaf salad on a plate/deep bowl.

Step 4. Add the remaining vegetables and croutons.

Step 5. Place the cooked chicken on top of the bed of salad.

Step 6. Sprinkle with Parmesan cheese.

Step 7. Add dressing and vinegar.

Now gobble it all up ! :)

~Music : Summertime sadness -Lana del Ray (Remix)

~Interesting fact : There are anchovies in caesar salad dressing!