My instagram
  • Mega fridge leftover cheese toasty lunch! Homemade brown bread, sundried tomatoes and cucumber pickle from @orlabrod! :)
  • A little in love with this green house at Beaulieu House in Drogheda! #ireland
  • Just a nun doing some DIY on a chair in Drogheda... #ireland
  • Smokey bacon, omlette and tomato relish all in a savoury cheddar biscuit! Possibly the best brekkie in Ireland at the #BrownHoundBakery in Drogheda! :)
  • Caught Max looking very sad in the hallway this morning! He doesn't want to go #backtoschool! Also what the hell way is he sitting? :) #maxthedog
  • Scrambled egg, rocket & goats cheese croissant! It's breakfast o'clock! :) #breakfast
  • I've been over @drinkstube in London making up a brew of very refreshing and zingy Ginger Beer! Head over and check it out! :)
  • Yeehaw @jamiesfoodtube has just hit the big 1 million subscribers! So proud to be part of the #foodtube family! Congrats @jamieoliver! :)
  • Max couldn't get enough of the water this morning! Half the beach is now in our hall! :) #maxthedog #howth #ireland
  • Having just spent the whole morning here! Such a beautiful day out there- great sunshine! Happy Sunday folks! :) #howth #ireland
  • Nutella cheesecake squares! New recipe video on my youtube channel feat. Romina from @thechiappas! Head over and subscribe! :)
  • Called in to my grandparents this morning- Caught my granny in the middle of making Irish soda bread...
  • Mega fudge chocolate cupcake kinda day? Tag a friend who would like one! :)
  • My ice bucket challenge! Check out the full video on youtube! :) DONATE by texting MND to 50300 x
  • What a morning out there! Nearly the WEEKEND! Woohoo- have a great day everyone! :) #ireland #howth
  • Horrible day out there but guess doesn't care! WALK! :) #maxthedog
  • Have seriously missed hanging out with this little fella! So good to be back home! :) #maxthedog
  • My favourite recipe from filming today: these tasty Thai Fishcakes- incredibly easy to make and bloomin delish to boot! :) #thailand #streetfood #love
  • Beer batter fish and crispy hasselback potatoes on set today! Coming to my youtube channel soon- hands up who wants some! :)
  • Gone fishing... #howth #ireland
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The Pepper Pot’s White Yeast Loaves

feast-pepperpot-cafe_1511

Saturday is a great time to be in Dublin city and I love spending the best part of the day there. My go-to brunch spot has to be the Pepperpot Cafe in Powerscourt Town House, with their mismatched tea sets and epic sandwiches–Mount Callan Cheddar, Bacon, and Roast Pear being my favourite! Their sandwiches are served on thick, doorstep style home-made bread and I couldn’t believe it when I got my hands on their secret recipe….

Makes three x 1lb loaves
1.5k strong white flour
30g salt
30g butter
50g yeast
875g water

Preheat the oven to 210ºC. Line three 1lb loaf tins with silicone paper. Sieve flour and salt together and then rub in the butter with your fingertips. Make a well with your hand, forming a large space in the centre with a wall of flour surrounding it. Crumble your yeast into the well and add the water. Dissolve the yeast by swirling your hands in a circular motion.

Begin to incorporate the flour, a little at a time. Knead, stretching the dough as you knead. Knead until you develop a smooth dough. Set aside and cover with a large bowl and allow to ferment for 45 minutes during which time it will expand. After 45 minutes knock the dough back, this releases the gas the yeast have produced. Quickly mould back into a round shape and set aside for a further 5 minutes.

After 5 minutes divide the dough in three and use a weighing scales to measure out each third into 800g. (Or divide again if making mini loaves). Shape into three round balls of dough. Cover again. After 5 minutes flatten with your knuckles, fold in from the sides, left to right, into the middle and roll from the top towards yourslef into a Swiss roll type shape. Place in lined tins. Dust with flour and place on top of your oven, which usually has residual heat form the warming oven, alternatively use your hot
press. Leave for 30 minutes to rise.

After 30 minutes, cut the bread with a knife giving it three traditional vertical slits and place in the oven. After a further 30 minutes remove from the tins and allow to crisp up in the oven for 5 more minutes. Remove breads and place on a wired rack to cool.

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Ever Been A Tourist In Your Own Town?

It’s not often you get to feel like a tourist in your own town, following a tour guide blindly, but that’s what I was last weekend and I loved every minute of it.  A few weeks ago I got a lovely email from the ladies who run Dublin’s Fab Food Trails asking if I might join them on one of their guided food tours around Dublin.  Intrigued by the idea, I gladly accepted with the promise of lots of foodie treats and tasters along the way.  So early on Saturday we marched along to the top secret meeting place from where the tour would begin.  We were greeted by the extremely welcoming Eveleen who has an extensive background in food and has even written her own cookbook, The Irish Potato Cookbook.

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