Coming soon to a kitchen near you…

This July.. if you only have one internet bake off… let it be this one… (Read on!)

Hello dear people. Welcome to the world of ‘This is what happens to my blog when I genuinely do stuff’… i.e. abandonment. Have been good and busy on the wards/in theatre (yay!) and studying for final osce of the year, so have yet again neglected blog (Osce = over stressful crazy exam. Or observed structural clinical exams. Whichever you prefer). Post weekend I’ll be back in action. In the meantime, you must prepare…

Letting suspense mount…

Bit more..

Prepare for what you ask?

Well…

Prepare for the first Friday in July. For on this Friday things will be happening in the kitchens of the magnificent Irish foodies. There will be smells. Glorious smells. There will be chocolate chips. Sugar. Nuts. Perhaps fruit. Who knows, given the guestlist (ahem @Dailyspud) there may even be potatoes. But probably not. But there will be a helluvalotta yumminess going on. It is the cookie bake-off, aptly dubbed the twookieparty! (Don’t knock it til ya try it). The lovely Kristen over at DinnerduJour came up with this idea and let me just thank her from the bottom of my heart. Actually my heart may not be happy with this choice. I think the next #irishfoodies internet based eatathon is gonna have to be a healthy one at this rate. I shall have the cardiologists after me. Not to mention the endocrinologists if the amount of sugar I use is anything to go by. On that note, I am not eating my cookies so please see me on Saturday 3rd of July for free cookies. OK?

Anyhow, anybody and everybody can join in. So please do! Any cookie or bickie you would like to make, send pics to facebook (see my fb page over there —->)/twitter etc. I think for the sake of those not on twitter I might open up a comments page where you can keep updates coming in..

So you have been aptly warned.

If you ain’t taking part and you know where I live (in a non threatening/stalker way) please do give me a shout for freshly baked cookies.

I cannot wait 🙂

Comment if you are in it to win it!

Also: Have a piccyture!

Superfast Simple Salmon – Healthy and Delicious!

So living where we do with some good neighbours around, we had a visit from one a few days back with a hefty supply of fresh local salmon, caught that morning, filleted and looking absolutely fabulous. However it was packed as a whole side (or rather 2 whole sides) and we figured that 3 of us (in the absence of Banana) would probably not put away a whole side of salmon. Maybe. We probably would have. But anyhow, the opportunity arose when I arrived home with not one, not two but three foreigners who had to see the sights of home! Well with 6 mouths to feed, the obvious answer was a massive side of salmon.

Here’s what you need:
1 side of salmon, or a few fillets should you prefer to not feed 6
2 tbsp of butter and 2 tbsp of olive oil
3-4 cloves of garlic, crushed and cut roughly
Plenty of cracked black pepper
Sea salt, roughly crushed
  1. Preheat your oven to 180
  2. Prepare a baking tin with some tinfoil
  3. Place salmon, skin down, on the tinfoil
  4. Take the garlic and press onto the salmon. Make sure to spread it out nicely
  5. Spread plenty of pepper on the salmon and add salt. Don’t oversalt!
  6. Dot the salmon with butter, drizzle with a little olive oil.
  7. Pop in the oven until just cooked. It took me about 25 mins but it wasn’t very thick!

We actually then used about half of the fish in a risotto, which was rather lovely and which I will post presently!

You can omit the butter if you need to (Unfortunately the tightening belt may push you to it)

It set us up nicely for some farming activities in the evening! It was a fantastic weekend, thanks to the girls for being fun 🙂

Pork Cutlets with Creamy Garlic Mushrooms

So this is the last of my bord bia quality assured pork recipes. The other two can be found here and here (Gawds isn’t the internets only fantastic altogether!). This is based on a recipe in the bord bia pork recipe booklet that we got along with the pork! There were some other lovely looking ones that I shall attempt to make pretty soon!

So straight to it

You shall need
4 Quality Assured Irish Pork Cutlets
1 tub of creme fraiche
250 g mushrooms (I actually used 500 cos I love em)
2-3 cloves of garlic (personal taste, I like more. Hmm. Take it easy if you’re not a fan)
1 small onion
a few tablespoons of butter and a few tablespoons of olive oil
Salt and Pepper to taste
  1. Okily dokily. Preheat an oven to 180 degrees. Pan fry your pork until just brown and lovely looking like this:
  2. Then pop em in a ovenproof dish and let em sit there for two shakes of a lambs tail, while you…
  3. Wash and chop your mushrooms (See what I did there with the puncteeeation?)
  4. Chop your onion and finely dice your garlic.
  5. Heat your butter and oil in the pan with your garlic and onions until just soft. Add your mushrooms (You can do two batches if you need to, because as we now all know- you don’t crowd the mushrooms!) Except when you’re like me and you kinda do crowd the mushrooms.. And then preach about not crowding the mushrooms. Ahem.
  6. When the mushrooms are just nice and brown, stir in your tub of creme fraiche and stir around until combined. It turns rather lovely and creamy. Here is a picture of my messy but yummy pan. I could eat this all day.
  7. Then you just pour all of that loveliness over the pork cutlets…
  8. And pop it into the oven for approximately 20 minutes until pork is cooked through.
  9. Serve with some buttery mashed potatoes because they’re the best!

There you have it ladies and gents. A lovely weekday dinner, if I do say so myself…

If you’re watching the old calorie intake I suggest using half fat or low fat creme fraiche!

And thank you kindly to Donal Skehan and Bord Bia for being so generous to the foodies all around Ireland, they’re too good to us!

The start of the Irish foodie cookalongs, and a Rosemary Focaccia

What could be better than a pizza party? Why a twizzaparty with the #irishfoodies of course. Silly question! Well it happened one Thursday, a Thursday where traditions began and people ate their fill of pizza (and then some). Taking part were: @clarekleinedler @babaduck71 @icanhascook @TheGlutton @dinnerdujour @likemamuse2bake @bibliocook @joannaschaff @italianfoodie as a judge and @reindeersp (moi)
Have  I forgotten someone? Give out to me and tell me in comments/twitter!

I also had some rosemary in the fridge that was screaming focaccia at me, so I thought it best that I make it… It was yummy. Used the same base recipe as my  bread base and let it rise- knocked it back, shaped it and popped some salted butter rosemary mix and some minced garlic on it and let it rise for about an hour, put some good olive oil on there:

I then popped it in the oven for 30 mins and it came out something like this:

Pizza wise, I used my pizza base recipe from right here, and invited a few classmates over! It was mighty good craic. And mighty tasty. The dough was made on Tuesday and kept in the fridge. I made a double quantity which made 8 smallish bases, so that everyone got to make their own pizzas. I made it a BYOT (bring your own toppings) affair, as I am horribly broke being a poor student with an impulse buying problem… But enough about that :S

I was in possession of buffalo mozzarella (obsessed I tell you), normal boring mozzarella, yummylicious goats cheese, jalepenos, sun-dried tomatoes, onion, and I made caramelised onions cos what’s goats cheese without caramelised onions. A match made in heaven.. Lets take a minute to mull over that combo.

Phew. Also, I had some bootyful cheese from Coolea, that I wanted to test out, so I made some homemade basil pesto. Recipe below. It was yummy. Love their cheese and had a lovely chat with them at Bloom! I may have also devoured large amounts of their cheese…

Well now that thats over, lets get to the good stuff. My guests bought toppings – chorizo, more goats cheese (bless their wonderful tastebuds), more mozzarella, pineapple, preroasted peppers and onions by Mary (Chef extraordinaire- those cookies.. those amazing amazing cookies. Also she has a le creuset dutch oven and someday I might try and steal it) and a whole rake of other stuff.

I made a quick test pizza to make sure my dough disaster had been resolved (Explanation – May have forgotten to put in yeast. Yep. That’s me. Eh, but mixed up with some water and kneaded it in with some extra flour. It worked!)

And so it began! I demonstrated the best way to make your dough turn into flatter dough with holes in it, and made my favourite, super simple, I learned it in Italy – Buffalo Mozzarella and Fresh Basil

And forgot to take ‘done’ pics. Cause twas devoured!

Next up, Mary made an everything pizza – What you put on it Mary? Chorizo, Roasted peppers and onions, mozzarella, anything else?

Wouldya look at that…

Phew. Melissa took the stage next: Basil, 2 x Mozzarella, Chorizo, Onions.. others?

Man. So pro looking!

Next up, Anjuli broke out the pineapple (I’m a recent pineapple convert. Fresh, naturally)

But it didn’t end there – Steph went with a half and half that looked a little something like this:

I need more plates. I need to go plateshopping. Ikea here I come!

And Jose came along and made this baby:

Yum. So yum

And then I stole the last base to make my 2nd favourite pizza ever – Caramelised onion and Goats cheese.

And cooked

And so it was over. Nearly. For then came the Banoffee. I love Banoffee. Recipe anseo. I had intended napping after the morning on rotation – but then banoffee appeared in my dreams.. And I knew.. I knew right then and there.. I had to make it. Like this:

All in all it was a rather lovely evening! I kept up to date with the other #irishfoodies that took part – and they made some mighty fine looking pizzas let me tell you! They’ve all sent me pixs which I have to pop into a post, and will do soon, I promise 🙂

Until then – I encourage much pizza making from anyone with a kitchen. You shan’t regret it. I promise 🙂

See the other posts:
http://likemamusedtobake.blogspot.com/2010/06/when-moon-hits-your-eye-like-big-pizza.html
http://gluttonyforbeginners.wordpress.com/2010/05/31/pizza/o
http://babaduckbabbles.blogspot.com/2010/06/our-twizza-pizza-party-night.html
http://anamericaninireland.com/2010/06/08/ladies-night-in-the-country-twizzaparty/
http://icanhascook.wordpress.com/2010/06/06/twizza-party/#comment-1307
http://dinnerdujour.org/2010/06/11/homemade-pizza/

Soooo, tell me, what are your ideal pizza toppings?

A day at the GAA

A day at the GAAAAAAAAAAAAAAAA
Or G.A.A as those less farmery pronounce it. But really is the Gaah.
Traditionally the typical gah day can go one of two ways. A blaring sun shining down on a pitch packed with supporters, everybody looking nicely burned and sweaty to boot, and the crowd shouting themselves hoarse at some (probably deserving) referee, or buckets of rain pouring down on a pitch less packed with supporters, who are cold and soggy to boot, and the crowd shouting themselves hoarse at some (probably deserving) referee. But the rules never change!
Now to make it a proper gah day, one must follow the traditional gah rules.

  • Pre-match:
    1. You get into the car, with all required props. Aim to take the back roads and park close to the pitch, but give up when the gardai direct you to the main road and you have to follow the traffic until you get to the point where you give up, park on the roadside and walk the 4 miles to the pitch. Vow to leave earlier next time.
    2. Whilst walking, antagonize every person in the opposite side’s jersey, especially if you are the underdog. (Which we usually are.) Give a good shout to every car going by with your flag, colours, jerseys, registration plate.
  • Attire:
    1. You should be in either a jersey or a tweed coat, nothing else goes.
    2. You may wear a peaked cap or a tweed hat if you wish. On occasion you may sport a straw hat, purchased from the hats scarves and headbands stall, however only if it is in/enveloped in your county colours.
    3. People with umbrellas are regularly taken aside and given a good talking to, and should they fail to respond they’re given the boot.
  • On Entry:
    1. You will go in and get your place on the terrace (never the stands, 30euro for a ticket ya must be maaaad) and stand there, leaning on the barrier with hands clasped together.
    2. Talk about the weather.
      1. There’s grate (great) hate (heat) in that sun now
      2. More likely: Ah sure it only rained twice last week, once for three days and once for four days
      3. Oh he’s come on a hundred percent young ‘insert name here’. He’ll be going places, wait and see now. He’ll be for an all star this year. He will.
    3. Talk about farming. Mainly cattle. Occasionally sheep. A lot about hay.
    4. Talk about the weather in relation to farming.
    5. (Optional)Talk about the line up/general state of the team
      1. Playing ‘insert name here’ in half back could be a great move there on ‘insert manager’s name here’ part. Might make the world a difference in this one now, world a difference
      2. Jaysus, but they were fierce lucky/unlucky last time
  • Food:
    1. Whilst stalls selling outrageously overpriced and sometimes clearly gone off produce have popped up all around the pitch, one must realize that proper GAA etiquette should be followed at all times.
    2. This involves hang sangiches and a bottle o’ tae, wrapped in the grandfathers wooly sock to keep it warm. Now there should be nothing but a slice of ham, a good dose of butter (think cardiologist crying amount), and 2 slices of white bread. None of this fancy stuff that you’d find in the likes of M&S.
  • During the match:
    1. You must shout for your team.
    2. You must know the names of all players or it doesn’t count.
    3. You will normally refer to a select few by their first names.
    4. You must shout at the ref if he is acting the maggot. Which he was today. General taunts include
      1. Suggestions about specsavers/general eyesight problems.
      2. Suggestions pertaining to the possibility that the ref merely wants to get on telly.
      3. Politely informing the ref he obviously does not know the rules of the game.
      4. Suggestions about doubts as to whether the ref has ever been present at a game of gaelic football previously.
      5. Suggestions that the ref take himself off the pitch and perhaps not visit again. (This may be expanded on but I run a family friendly blog here)
      6. When it gets to it, should the ref deserve it – straightforward name-calling will be upheld.
    5. You will shout much abuse at players of opposite team who play dirty.
    6. You will shout much encouragement at players of your team who play dirty:
      1. ‘Hit him again, he’s no relation!’
      2. ‘Hit him harder next time, he’s getting up!’
      3. ‘Take him out!’/ ‘Bather him’
      4. Alternatively the ref may be the subject, but only if the comments are bad.
  • Half time
    1. Out with the tae and sangiches. Sit on the steps and ate away.
    2. Smack lips and remark how ‘that’s the besht ham from ‘insert Irish surname here’ up the road. And they’re great for cuttin’ it thick’.
    3. Similarly have compliments for the tae ‘Nawthin like a sup’a tae on a day like this’
    4. Back up and lean across the barrier, hands clasped.
    5. Revert to talk of the weather/farming/both.
  • 2nd half
    1. See (During the match)
    2. Nearing end of match, shouting gets louder, taunts get less suitable for children, and you quadruple your chance of ending up on a heart machine.
    3. People who leave early should be banned for life.
    4. When you win, onto the pitch before they close the gates. (Last years post match official’s announcements: ‘Can the stewards close the gates please’. ‘We’d ask the spectators not to come onto the pitch’ ‘Can the stewards please close the gates’ ‘Close the gates’ ‘Tom will ya close the gates!’ … They didn’t close the gates.)
  • Post match – walk 4 miles to car with flag draped round you, singing, shouting and such.
    1. This is upheld whether you win or lose.
  • Stop into the nearest garage to get another sup a tae for the way home.
  • Get stuck in the procession of beeping horns and blaring radios – (Example – Connaught final a few yrs back when a certain team won and we beeped all the way back home, where we got out, blaring ‘We are the champions as loud as possible’ It was magical)
  • Home to watch the highlights and give out about the referee.

There you have it ladies and gents, the match day rules. Do let me know what I’ve forgotten, there’s bound to be a few!

In preparation for a twizzaparty

It began with a random few tweets about how everybody is in the pizza making mood these days. Then the suggestion of a twitter based pizza party… And it became reality with the first #twizzaparty (of many perhaps?). I know that the people involved have all put in quite the effort over the last few days with a number of us even making our pizza dough on Tuesday so that it ‘matures’ for want of a better word, and makes an extra yummy base 🙂

My prep:

Tuesday – Bought my ingredients, mainly more flour and copious amounts of cheese (Buffalo mozzarella, parmesan, normal boring mozzarella, goats cheese, feta cheese… I have a cheese problem) and some red onions, nyom.Went home – made dough. Kneaded dough with vigour until smooth. Went out to put in oiled dish. Saw unopened yeast on counter. Used many expletives and decided to not waste a double quantity of pizza dough, so mixed 2 packs of yeast with warm water (just a wee bit) and a small sprinkling of sugar. Kneaded it into dough with some extra flour. Put it in bowl, covered with a towel and left in a still warmish oven, crossed all fingers and toes and began my post exam house deep clean. It wasn’t pretty. It was really quite tiring. But house looks halfways decent now! (Only halfways). Dough rose (Hooray!) so punched in,  put into ziplock bags and into fridge!

Wednesday – (Hospital rotation starts) With the promise of Sushi and a send off to attend for our course co-ordinator, I knew I wouldn’t get much done. After an afternoon at Mary and co’s house,  said send off, deeeelightful sushi (I’m a convert now) and a quick Happy Birthday call to a classmate, I got the bus home and almost collapsed on arrival. But got up, cut up two onions, crying bucketfuls of tears in the process, and put them on to a low heat to caramelise, for I cannot have a pizza night in the absence of caramelised onions. In fact, if there is goats cheese in my house, there will be caramelised onions. No question. Finished hoovering and washed up while they were cooking!

Thursday – (Morning began with constant snooze button hits) Got off early and came home, straight for a nap, but gave up almost immediately when the thought came to me… Banoffee for dessert! So went to shop, got ingredients. Got wrong cream. Sigh. But my guests are saving me the trouble of going again by bringing it to me. Service, I tell ya. So got base done, into fridge. Decided should test dough in case giant failure, so took small bit and made test pizza. Test pizza yum.

Decided it was imperative that I make focaccia. I’m not sure why, it just seemed like the right thing to do. Took maaaany pictures. Ate some. To test it. For the good of my guests. Naturally. Nothing to do with the delicious smells that are wafting through my house…

You know what I love? This:

Phew. Now I am just waiting on water to heat up again and do my last few bits of washing up but in the meantime, updating you all. Just in case you’d like to know. With pretty pictures! Computer screaming critical battery at me, must be off.

Follow the twizzaparty on twitter tonight by searching.. eh… #twizzaparty! Who would have thought. From 5/6 on 🙂

Pizza Party? No no, it’s a full on #twizzaparty (wooooo!)

This Thursday. Circle it on your calendars, put it in your iPhones (I know you have em, I was at the #irishfoodies event), for it is a Thursday to make all other Thursdays look small and pale in comparison. Why you ask, why?

Well good sirs, I shall tell you why…

It’s the world’s first #Twizzaparty (I think)… i.e. A pizza party that you tweet/blog/etc about! It’s make your own, and with a flurry of pizza recipes around there are no excuses. Plus it’s super easy and amazingly tasty.

So here are some links to super cool pizza recipes:

Yeast base – Yum. Best made ahead of time- i.e. make Tues/Wed and leave in fridge overnight in airtight bag after 1st rise!

Yeast Free for those of you too scared by it. From superblog ‘Like Mam Used to Bake’

(I may update this as I get more links!)

And I am going to put forward that y’all makes suggestions for toppings in the comments section!

I am personally doing a BYOT (bring your own toppings) night cos I’m inviting a few and can’t afford to feed em all, but making all the bases tomorrow morning, and will resist them until Thursday. My personal favourite toppings are:

Buffalo Mozzarella and Basil

Caramelised Onion and  Basil Pesto

Quattro Formaggi (Cos cheese like, where can you go wrong)

So topping suggestions and who is taking part in the comments section 🙂

Honey & Mustard Marinaded Pork Cutlets

Well I have promised you recipes, and so here is a yummy one for Honey Mustard Marinated Pork cutlets, courtesy of Bord Bia, and their fabulous quality assured Irish Pork (Irish baby, it’s all good). This is super simple and just lovely. I recommend making the marinade on a Sunday so you have an easy Monday dinner!

Honey Mustard Marinated Pork Cutlets (Recipe for 2 pork cutlets)
2 lovely Quality Assured Irish Pork Cutlets

Ingredients:
In a shallow bowl/ziplock bag mix together:
• 3 tbsp honey
• 2 tbsp wholegrain Guinness mustard (Since we’re going with the Irish theme like)
• 1 tbsp soy sauce
• 1 tbsp red wine vinegar

(You may like it less or more sweet, so taste a wee bit before you use it and adjust to your own tastes!)

Method:
1. Put cutlets into the bowl/bag and make sure they have lots of marinade covering them.
2. Then pop them into the fridge and leave for at least 12 hours, preferably 24 to get yummilicious.
3. The next day it’s time to cook em up.
4. (Now I pan fried these to start with but they were mighty thick and I wasn’t mad pushed on the idea of giving everyone food poisoning, so I gave them 20 minutes in a 180degree oven after browning them).
5. Heat up a griddle pan until really hot and put a little olive oil in the pan. Place your cutlets in the pan for about 2 minutes aside until looking lovely and griddled looking.
6. Pop them into an oven dish and pop the leftover marinade over them (bonus marinade yay) and put them in a preheated (180degrees C) for 20 minutes. Reduce cooking time if your cutlets aren’t very thick, you don’t want them burned to a crisp.
7. Take them out and serve with buttery mashed potatoes and/or stir-fried vegetables! Delicious

Again, thank you to Bord Bia for their lovely gift. Have one more recipe to write out, expect it in the next few days!

Hi. Remember me?

Exams are over! Hurrah, Hooray, all other words that mean similar.

That’s not to say they were fantastic now, but sure what can you do. I got a bit unlucky with the old questions, and as lovely as schistosomiasis sounds, it’s not my specialty area. It’s just not as rotten as Amoebiasis, and thus less memorable. I dare you to read up on that and ever look at ‘anchovy’ anything again. (If you’re into anchovies do not, I repeat, do NOT look that up). I also urge you not to look up what gives redcurrant jelly appearance.

Also, I do feel justified that my years of watching Law and Order SVU finally paid off with the forensics question, which was answered based on the workings of the SVU detectives on TV and Marys notes. Yay!

Anywho, on a lighter, less icky note, I can now get back to baking and cooking. Apart from the tight purse strings. So really it’s budget cooking. Sigh. I hate budgets… Recipes coming up!

Explanation…

I’ve been terrible for posting the last week. This is due to the next 10 or 12 days being the absolute worst time of the year. Why, you ask? I will tell you why.

Exam time.

Creates demented students. Deranged bumbling mushy-brained positively unhinged zombie people. Can only talk in medical speak. And even then it’s mostly incoherent. I shall not be available mentally for the next few weeks. Terribly sorry, but if you are looking for me I’ll be the one in the corner, rocking back and forth and intermittently muttering to myself, weeping, and bursting into nervous laughter.

You know of my kidney hatred by now. We have renal exams. This Friday… *Sob. Amongst others. Many others. Doomed.

Must leave now to stare blankly at a book whilst imagining not knowing anything on the exam paper. *Sniff… bye…

(P.S. For the record, post exam recipes to come: Honey Mustard Marinaded Pork Chops, Caramel squares, Pork chops with garlic mushrooms, Chewy chocolate chip cookies, Deconstructed pesto chicken dish minus a name but yummy,  and plenty more!)