With Mammy’s day fast approaching, it seems fitting to pop up a little post. From a young age I can remember my grandmother baking her famous soda bread, the smell still lingers in my memories and my mother’s pear gateaux … Continue reading
Back to school means back to routine.
The summer is gone! School is almost here, luckily for us it was a good dry summer filled with lots of activity this year. As the kids dread the words “Get up we’re gona be late for school”. Truth is, and yes I will hold my hands up that I somewhat revel in the fact they will be back into a routine. Routines, homework, lunches, afterschool clubs, their routine suddenly becomes ours with racing to bring the two/three/four kids who all have activities at the same time in different places and you are racing from A to B.
According to Safe Food, lunches account for one third of our daily nutritional needs and therefore we should plan and prepare. Not always easy if you have a fussy eater or are stuck for time. In saying that good food habits set out early in our kids can last a lifetime.
Here are some fun ways to get out of the rut of everyday lunch boxes.
Try dressing up the packaging in a different way. Include a note, or dress up a lunch bag. Free lunch box stickers you can print off at home are available here. We love the ones with inspiring messages, like “you are amazing” and “you make me proud”. Great for your child’s self esteem too. Little surprise messages in lunch boxes can make a big impact on your child.
Cutting sandwiches into different shapes. A cookie cutter is a very handy tool for this. Quick and simple but adds a little variety into the daily sandwich. Stuff4cakes have an online store with a variety of cookie cutters for inspiration and here’s a how to guide.
Stick it! What kid doesn’t like food on a stick. Grapes and cheese, fruit skewer, cucumber & tomato. The list is endless. You can also get the kids to help you the night before. I find if they are involved in the process it encourages them to try new things. Look here for inspiration.
If you’re kids are like mine, we love to bake things for school lunch boxes. We set aside two hours two nights a week just to do this. Popular choice are scones and banana bread.
Here is our banana bread recipe for you to try
Ingredients:
Directions:
6. Make a cuppa tea, put the feet up and enjoy with lashings of real butter.
Variations: You can add chopped nuts such as pecans, walnuts or hazelnuts.
What ever you do, make it FUN! The kids will thank you for it.
Image sources: Susanyuen.files, parentmap.com, doctordisney
A must visit show for all baking enthusiasts brought to you by Goodness Cakes and ACT for Meningitis. This is a not for profit event with all monies raised going directly to ACT for Meningitis
Prepare to be amazed by the spectacular cakes that will be on display in our Competition area. Shop till you drop, direct interaction with busi…nesses & brands who will be on hand to answer all your baking & decorating questions.
Just ask yourself this one question, have you got sugar & spice to make all things nice? If you answer YES then this is a competition for you. Our lovely friend Lilly Higgins is patron for Eat4streetkids which is a fundraising initiative in aid of The Hope Foundation, which aims to support the lives of the street and slum children of Kolkata (formerly Calcutta). The campaign seeks to encourage both restaurants and the public to take part and make a difference, whilst this part is for the people of Cork only, you can get involved by entering the Sugar & Spice Competition which is open to anyone of any cooking level.
All you have to do to enter is follow the directions in the poster below. The prizes are amazing and ones which I wouldn’t mind myself. A day in a kitchen with Lilly Higgins and Ali Honour would be a day very well spent as the knowledge these two lovely ladies have is sure to rub off on you.
The day itself promises to be a great family day out filled with delicious food, music, the competition itself and lots of activities for the kids. It takes place in Ali’s Café BakeStone, Ballyseedy Home & Garden Centre, Carrigtwohill, Cork. Kids Go FREE! So round up the troops and hit the road for a lovely family weekend away in Cork. To find out more about Eat4StreetKids, have a look here.
If you have sugar & spice to make things out be sure to get your recipe in. If you’re not in it you can’t win it!
We are bursting with excitement. There’s only day’s left until the Dublin Sugarcraft Guild Exhibition and Cake competition. While 100’s of cake makers around the country are having sleepless nights getting the last finishing touches done to their cakes we just cant contain our excitement. With the huge success of Bake Fest 2013, we know all too well the huge effort, planning and time that goes into pulling off a great show. The Dublin Sugarcraft Guild Exhibition committee have worked their socks off for what is shaping up to be a brilliant weekend.
Wendy Schlagwein from 4 The Love Of Cake from The Netherlands is the International Guest Demonstrator for the weekend. Wendy has written a number of books and her latest one Happy Cake Days is one of our favourites. Wendy will demonstrating 3 times each day in one of our designated demonstration theatres but will also be available on The Dublin Sugarcraft Guild stand if you wish to have a chat.
Emma Jayne from Emma Jayne Cake Design to our show on Sunday March 23rd. Emma will be demonstrating 4 times throughout the day in one of the designated deomonstration theatres.
They will also have the expert demonstrations from the following top sugarcrafters:
Karen Davies, Frances MacNaughton, Marion Frost, Carol Haycox, Aoife Collins, Grainne MacClancy, Breda O’Brien, Karen Keaney, Domy Dominika Dobek, Niamh Geraghty, Derek O’Brien, Suzanne Moloney.
The Demonstration Timetable is now available to download here. Please note Demonstration Tickets will be available to purchase online from March 6th. Online sales will cease on Thursday March 20th and any unsold tickets will be available to purchase at the show.
You can purchase demonstration tickets here
Brennan’s Cookshop & Cookery School
A Cake For You, School of Cake Decorating
Griffin Foods Ltd (Homebaking .ie)
The Ribbon Shack
Stuff4cakes.ie
The Baking Academy of Ireland
Decobake
Vera Miklas
O’Brien Ingredients
Lilies & Pearls Wedding Cakes
Sweet Creations
Aoife Collins School of Cake Decorating
Cake N’Supplies By Ximena
O’Egg
Cakemagic Confectionery
Patchwork Cutters
Cakes By Bien
Karen Davies Sugarcraft
Frankly Sweet
Crystal Clear Cake Stands
Bangor Cake Craft
FMM Sugarcraft
FPC Sugarcraft
Premier Stencils
Bake & Create ( Alphabet Moulds)
Sunflower Sugar Art
Cakers World
Galway is well known for it’s delicious food scene. It has been built from a solid foundation by passionate Chefs, bakers, producers, restaurateurs and foodies that we can proudly call our own. One such dynamic duo that seem to cover all these are Móna & Ron Wise.
Móna who grew up in Claregalway put on her travelling shoes to spend 15 years in the United States where she bagged herself a husband in Ron. Together they set about building a home and restaurant together. Nowadays Ron can be found baking in Mortons of Galway. Once their children were of school going age, they made the decision to return to Ireland. Is there any other place but home? At this stage I should point out I am the biggest home bird you’ll find. There is great comfort in surrounding yourself with the people who you cherish most in your life and for me that is definitely family & friends.
Some of you will already be familiar with Móna’s award winning blog Wise Words or their column in the Sunday Times. “I write, he cooks, The Kids make a big mess” will immediately jump off the screen at you. What does she write? What does he cook? My kids also make a big mess, does yours? Reeled in by the gorgeous pictures which flash up on the home page, you’ll find you’ll loose yourself in her very wise words and his recipes. Well let me tell you about their heart warming cookbook.
“The Chef and I” is one book that you need to add to your collection. I have many cookbooks but this one was different. You are brought on a heart felt warm delicious journey of their life and food. This book isn’t just another cookbook, it’s one that is filled with life. The book is very personal bringing you into their lives and the journey they have been on together. Good times and bad, a loving and honest account of their lives surrounded and shared over food. The Kitchen and Food is at the heart of so many homes, and sometimes I think if it could tell a story, what would it be? This book gives you a true insight into one family home and the food speaks volumes through this book.
The recipes in this book will feed the soul of the whole family. Simple hearty meals with an American influence that any budding chef can master. You will be spoilt for choice on which to try your hand at first. Some of my favourite have been ‘Grandma’s chocolate nutty pie’ or ‘buttermilk fried chicken’ which have been well received by my family.
What can I say? This is one book that will capture your heart and bring you on a journey. Once you pick it up you will not want to leave it down until the very last page. You can purchase their book here.
The good news is the lovely Jess Murphy is hosting Cookbook Club again next month and guess who’s book is on the menu. Yes ‘The Chef and I’. To find out how you can book your seat, have a look here.
We have a copy of ‘The Chef and I’ to give away. Just leave a comment with your favourite dish below.
We are delighted to have this inspiring couple come to Bake Fest Galway this year. You can see them in our Theatre Kitchen over the weekend. Bake Fest is a free two day family event taking place on Saturday 4th and Sunday 5th October 2014 in Leisureland Galway.
Being a cookbook worm, I arrived home last year after Bake Fest with a bag weighed heavy with some little treasures. One of those “little treasures” has in fact turned out to be a massive find, a very inspiring cookbook, one which truly captures a warmth that should be at the heart of every home in the country. That book is “Apron Strings” by Nessa Robins.
On first glance at Nessa’s homely blog Nessa’s Family Kitchen, you are immediately drawn into a loving family home. Stunning photographs of generations of her family to some serious screen licking food. Nessa captures all we are trying to do at Bake Fest, inspiring generations to bake, cook, use local ingredients & most importantly creating memories in the family home that will be forever embedded in our memories.
“Apron Strings” is a book that will stand tall on your book shelf. Jam packed with inspiring stories, advise & simple recipes which will fit into any busy household schedule. If you haven’t already purchased a copy, my advise would be get your coat on and get to your nearest bookshop and pick up your copy now. It will be money well spent and your family will thank you for it. You can buy it online here or enter our competition by leaving your name and what tradition or recipe has stood the test of time in your family kitchen in the comments.
We are delight to say Nessa is coming to Bake Fest 2014 You will find her in our Theatre Kitchen on Saturday 4th October in Leisureland Galway. This is a free two day family friendly day out. So round up the troops and SAVE THE DATE!
If like me you just cant wait until then, you will catch Nessa and the lovely Lilly Higgins at the Ballymaloe LitFest of Food & Wine taking place May 16, 17 & 18 2014. Please see here for more details on the three days packed with inspiring talks, food demonstrations, workshops and much much more.
Gluten Free baking really can be as easy as saying one, two, three… Having grown up in a house with a mother
who is coeliac, I know first hand how hard it can be to find freshly baked products that get those taste
buds dancing. Certain Gluten Free Products have become know for their cardboard like qualities. I have used
this gluten free scone recipe time and time again and it has never failed me yet. Gone are the days of boring
gluten free baking. Try these you wont be disappointed.
Gluten Free Scones
Ingredients
340g Gluten Free Self-Raising Flour ( I prefer Dove Farm self-raising flour)
2 level tsp Xanthan gum if you have it (not necessary if using the Self Raising flour above as it already contains Xanthan gum – check the packet ingredients if you are not using this brand) Xanthan gum helps to take the place of gluten in binding the ingredients together.
1 level tsp Salt
3 tbsp caster sugar
115g unsalted butter (you can use margarine if you wish but in this case, leave out or reduce the salt above)
2 eggs, preferably free range
4 – 6 fluid ounces of milk or buttermilk ( I prefer Cuinneog Buttermilk)
Any filling you like, some of our favourite are Rhubarb, cinnamon & raisin, almond & vanilla, goats chesse & sundried tomato…
Be creative.. EXPERIMENT!
A non-stick baking tray lined with a sheet of baking parchment or grease a cupcake pan with a light coating of oil ( I prefer the cupcake pan)
Note: If you cannot get gluten free self raising flour, you will need to add baking powder but you must make sure that this is also Gluten Free (follow the instructions on the baking powder for how much to add to the weight of flour required in this recipe).
1. Preheat the oven to 170° C (for fan ovens) or 190° (for non fan or gas oven)
2. Sift all the dry ingredients into a large bowl and mix well.
3. Whisk the eggs in a separate bowl and when well whisked gradually stir in the milk – leave to one side.
4. Rub the butter into the dried ingredients, using your fingertips to incorporate as much air as possible.
5. Make a well in the centre of the flour mixture and gradually add the egg and milk mixing to a soft dough with a spoon. Add your preferred flavour combinations. Leave the very last tablespoon of the egg and milk mixture to brush onto the tops of your scones before baking.
6. Leave the mixture to rest for five minutes. I have found that mixtures using gluten free flour tend to be rather ‘wet’ to start with and this standing time makes it easier to roll out.
7. Dust your board and rolling pin with flour and cut out into rounds just under an inch thick or
8. use an ice cream scoop to scoop out mounds of the mixture into the greased muffin tin – the results will taste just as good.
9. Brush the tops of the scones with the reserved egg and milk mixture.
10. Bake towards the top of the oven for approximately 10 minutes in a fan oven, 12 minutes in an ordinary oven.
When nicely browned on top, remove from oven and place on a wire rack to cool.
Serve with a delicious homemade jam & cream
Bake Fest Galway takes place in on Saturday 4th & Sunday 5th October 2014 in Leisureland, Galway. It’s a free two day family friendly event.
Bake Fest Galway 