Archive for March, 2011

A Short Break

We’re taking the lads for a short break in Wales, so the shop will be closed from Monday 28th March to 3rd April. 

We will re-open refreshed and reinvigorated at 9.30am on Monday 4th April.  Our apologies for any inconvenience.

Vive Les Crepes!

Our friend Fabrice Tiennery opens his crepe stall on Dungarvan Farmers’ Market this Thursday 24th March.  He’s worked really hard to get this venture off the ground & we wish him every success. 

Having tasted his food many times, we’ll definitely be down on the square queueing for one of his crepes with his own secret recipe chocolate sauce for breakfast, or one of his savoury buckwheat  gluten free crepes for lunch.  Also, look out for him at Clonmel Farmers’ Market on Saturdays. Go Fab!

Hot, Hot, Hot!

We said at the start of the year that we’d be trying find as many new Irish artisan foods as we could.  We’re currently averaging about one per week, and this week’s is pretty special.

Mic’s “Inferno” Chilli sauce is made by some little devils in Kilcoole Co Wicklow & is for serious chilli lovers.  The good news is that it contains no artificial colours or flavours, and is equally good used as an ingredient or as a dipping sauce.  Check out for recipe ideas.

We have four strengths:  Junior,  Lite, Standard and Extreme.  Drop in & we’ll open a bottle of your choice for you to try.

Happy St Patrick’s Day

A very Happy St Patrick’s Day to one and all.

We’ll be closed on Thursday for the holiday.  We’ll probably be doing something both useful and culturally appropriate with our day off – like getting the first early potatoes into the ground.

We re-open at 9.30am on Friday 18th March.

Ready, Steady, Cook

I was honoured to be one of the judges at last night’s Ready, Steady Cook event at Dungarvan Town Hall organised by Waterford Festival of Food.  A packed hall, seven local schools, four great local chefs/mentors and some wonderful plates of food.

The worthy winners of the inaugural Culinary Champions Shield were two young men from Dungarvan CBS mentored by Louise Clarke from Nude Food.  It was a really close contest and only a few points separated the seven teams.  The standard of food produced in just 20 minutes from the ingredients given was just outstanding.

Hopefully some pix soon on the festival website & the festival Facebook site.  If the quality of this pre festival event is anything to go by, this year’s festival is going to be the best yet.

Chia Cookies

I had a great evening on Thursday talking to to a very lively group  from the  women’s circle at the Dungarvan Community Resource Centre.  It was particularly nice to see people tucking into Anne’s home made Chia Cookies.

Chia is the new wonder seed that nutritionist Patrick Holford was talking about on the Late Late Show a couple of weeks ago.  Its packed with protein, vitamins, minerals and Omega 3 oils & is well worth trying to work into your diet.

This recipe is enough to make about 36 cookies:

85g butter, diced plus extra for greasing
280g spelt flour
Pinch of salt
225g caster sugar
1 egg, beaten
2 tbsp toasted Chia seeds

Preheat the oven to 160oc/325of/gas mk3 and lightly grease 2 large baking sheets.

Sift the flour & salt together into a bowl.  Rub in the butter with your fingertips until the mixture looks like breadcrumbs.  Stir in the caster sugar. Add the egg to the mixture along with the Chia seeds, and mix to form a soft dough.

Roll out the dough thinly on a floured surface & then cut into 36 rounds (or roll into a sausage & slice into rounds) . Transfer the rounds onto the baking sheets. Bake in the preheated oven for approximately 10 minutes until lightly golden & crisp.  Transfer onto a wire rack to cool & then store in an airtight container.

Pancake Day

Shrove Tuesday approaches and we have a tried and trusted pancake recipe for you.  You will need:
1 egg, beaten,
200g wheat or spelt flour,
A pinch of salt,
200ml milk,
A small amount of oil for frying.

Beat the egg, add the milk and whisk together.  Then whisk in the sifted flour and salt.  You now have a pancake batter – easy eh?

Lightly oil a frying pan and heat.  Once the pan is good & hot, spoon in just enough batter to coat the base of the pan.  The pancake will only take a couple of minutes to cook.  As the first side begins to cook, you should be able to slide the pancake around.  Once its moving freely, flip it over to cook the second side.  Serve with the traditional lemon juice & sugar, maple syrup or agave syrup.  Don’t worry of the first one doesn’t work – keep going there’s plenty of batter.

If you want a gluten free version, just replace the flour with Doves Gluten Free flour  and a teaspoon of gluten free baking powder.  Add an extra beaten egg and an extra splash of milk as the gluten free version benefits from being a slightly looser mixture.  Follow all other instructions as above.

If you don’t have time to make your own batter we have a lovely Hale & Hearty organic gluten free pancake mix in stock which works really well.

Tofu The Veggie Pig

Tofu the Veggie Pig did us proud at this afternoon’s Pig Fair to launch the 4th Waterford Food Festival.  Sadly, despite fluttering her eyelashes at the judges , she wasn’t chosen to be the festival mascot.  That honour went to a wonderful pig in a Waterford jersey entered by Cappoquin National School.

Still, Tofu and the other 13 entries will be on show around town during the run up to the festival and she will take pride of place in our shop window during the festival itself from 15th – 17th April. 

We have big plans for this year’s festival – further information in a couple of weeks.

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