I’ve always been envious of those people who have ‘posh’ picnics, with an endless variety of tidbits & general luxuries with seemingly no effort. Well, now I’ve joined their ranks! It took a little planning, but definitely a sign that I’m a more efficient cook than previously. Continue reading “The Posh Picnic!”
Well, it’s hard to believe that it’s over seven months since I finished my 12 week course in Ballymaloe Cookery School, and I’m definitely a lot more settled than in my previous Limbo Land post. The allotment has been bearing fruit (literally, you have no idea how many raspberries are in my freezer), and I’ve been using orders of work for ‘fancy’ dinners at home.
Not only that, but I decided to try out my new skills in the outside world too, in the form of a stage (rhymes with ‘Taj’, trust the French to make things sound fancy!) Continue reading “What to do after Ballymaloe”
It’s a tough life being The Whimsical Bear at times! Last month, I got to go behind the scenes of ‘How to Cook Well’ with Rory O’Connell. Since his first series in 2015, I’ve heard so many people saying how much they enjoy watching Rory on TV. Even those with no interest in cooking tune in for his relaxed and calm delivery. Continue reading “Lights, Camera, Action”
A friend’s recent drop in afternoon provided the perfect opportunity to bake up something sweet, and not be eating it all myself! Or not bake, as in these no-bake caramel slices from the first ‘Happy Pear’ cookbook (or ‘millionaires’ squares’ as they are sometimes called).
Each layer is made separately, with setting time in fridge in between. At the pace I was going, each layer was nicely chilled just as soon as the next was ready. This healthier version features dates and oats in the biscuit layer, more dates and almond butter for the caramel (I used peanut butter with good results) and plenty good quality dark chocolate for the topping. Well, it is a treat after all!
The recipe advises it makes 16. I cut mine into 20. I reckon you could even divide into 24. They are definitely delicious and quite rich, and the peanut butter/date mixture is great caramel consistency. Most of the nibblers thought they were too big- until they took a first bite, and crept away quietly with their plates!
Gluten-free, vegetarian & vegan. Contains nuts.
There were plenty of good things this week. Monday’s demo was a list of ‘student requests’ ranging from pho bo to bagels (and ignoring my query of whether a gluten-free version was possible). Bravo to the teachers for packing a phenomenal amount of recipes into the afternoon and still managing to finish by 5.30. Continue reading “Week 12: All Good Things”
Look at the colours in this! (and ignore the bad lighting due to my shadow…)
Pop your leftover red cabbage from Christmas in with some finely sliced/shredded vegetables for a colourful, tasty and healthy ‘leftovers’ dinner. Continue reading “Rainbow Stir Fry”
Well, life is full or surprises. Not only did Wednesday bring afternoon tea at Ballymaloe House, but also an invitation to supper at Tim & Darina’s as a ‘thank you to the students involved in the pop-up restaurant event on 19th Nov (yes, I know, I still haven’t written the blog post about it). Continue reading “Week 11: Days of Wine & Roses”
That was the question on everyone’s lips this week, or at least on teacher Pam’s lips, as she sat enthroned in the hall on Thursday to receive the menus for our final practical exam. After weeks of caginess (‘Well, I don’t know, I might do something with a chicken, maybe, it’s a possibility’), it was finally out in the open. Continue reading “Week 10: What’s on the menu?”
Well, all that activity last week must have taken a toll. Usually, Weeks 5 & 10 are when the grumps hit everyone; I got them a week early. Continue reading “Week 9: Bearnaise & Burnout”