Search Results for 'Baking'

The smell of freshly baked bread wafting from a bakery is one of the most universally liked aromas. It is especially nostalgic for me, as when I was about 14 years old I worked for two summers in Toohey’s bakery in Loughrea. As it was located at the bottom of our garden I had always loved the smell when I called in on the way home from school. John Toohey was a gentleman and while I was expected to do my bit in about 100 degrees heat I was well looked after. One of the ovens was a coal/coke fired monstrosity with a huge sliding heavy metal tray that cooked 144 loaves at a time. When it was pulled out all the bread had to be taken off by hand, and I quickly developed hands that could tolerate hot tins and bread. And of course that smell, fantastic, and many a time we would pull open a hot loaf and lash on the fresh butter.

Tomorrow (Friday July 15 ) evening The Westwood will join forces with Cancer Care West in a joint effort to raise much needed funds for the charity. Tickets for the night will be priced at €20 and will include barbecue, music and late bar.

The Prince of Wales Hotel is to start its baking demonstration classes this Tuesday May 10, running for four weeks in total. The classes will be run by Liz Carey who currently works as a pastry chef in sister Callanan hotel The Skeffington Arms Hotel. The classes will include essentials such as basic baking, kids’ party treats, delicious chocolate heaven, and afternoon cakes.

This Halloween enjoy a delicious pumpkin pie which has been created with Canderel and Emma Lewis—a professional chef and experienced food writer.

Like a favourite recipe book or prized heirloom, Stork has been passed down through the generations, becoming one of the most trusted ingredients for home baking. Even today, with the resurgence of home baking, Stork is still inspiring millions to roll up their sleeves and get creative in the kitchen.

I met Jamie Peaker, owner and chef of Builín Blasta Café, at a tasting of his chutneys and salad dressings during the McCambridge’s food and wine tasting last Christmas. I loved his products and said I would call sometime to see his café in Spiddal. J-Me (as he spells his name) hails from New Zealand and made his way to Galway via two years in London working at that fantastic London restaurant The Ivy, then a stint in Africa visiting 20-plus countries and meeting his Galway partner Nina. The Ivy has an incredible name for producing uncomplicated food in the best way possible. It is so successful at this that some of the dishes on the menu have not been changed in over 26 years.

A fund-raising event is taking place in aid of the 2010 building of Hope Project, Kenya.

Buccaneers first social event of their new season takes place at The Bounty tonight, Friday June 19 when Tony Henshaw and his crew host a mid-summer BBQ that promises food, fun, and serious craic!

Cases wine warehouse has teamed up with Enable Ireland to host an annual charity barbecue at Cases wine warehouse on the Tuam Rd on Friday July 17.

This substantial 2,600 sq ft residence sits on a c5 acre site, and is finished to what can only be described to an exceptionally high standard of finish both internally and externally. Located just 1km off the main Galway/Craughwell road, and close to Coldwood National School, it is a fantastic property for a young and growing family. The entrance hall comes with inlay marble flooring with wood surround while the décor has the feel and theme of neogothic.