Search Results for 'Cooking'

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.

These days everything seems to be classed as ‘high-tech’ from phones to cars to iPads to games to television on demand. Now the ancient art of cooking has entered an era of research and is producing a food style that is know as molecular gastronomy. Over the centuries cooking has evolved mainly through trial and error, noting carefully what worked and then attempting to replicate it again and again. That is the basis of a recipe and now we have thousands if not millions of recipe books to choose from. However, there has been very little pure research into exactly why certain recipes worked at the molecular level.

Kilkenny native Neil McEvoy was recently appointed as Head Chef of Stathams Bar and Restaurant at the Pembroke Hotel.

A friend of mine who has a good sense of taste and a keen eye for a bargain (he is a canny Scotsman) suggested I should join him for lunch some day to sample the food from the above-mentioned eatery at The West Bridge in Loughrea. I had eaten there before under two different owners and had noticed it was lying empty for a while.

Earlier this month we looked at the health benefits of wheatgrass. We now follow up with some tips on the juicing, storage, and life expectancy of wheatgrass, as well as other commonly asked questions such as whether wheatgrass can be frozen.

Do you sometimes despair about ever getting your family to eat healthy foods? You make all the effort and stock up on fresh fruit and vegetables yet they invariably turn up their noses at your offerings.

Having recently been in a very busy pub in Navan that served an excellent chicken a la king with rice at lunchtime at a cost of €5, I decided to walk around Galway city centre and see if there was lunch available to compete with that level of price.

Hats were raised in celebration as Mary Ryan from Knockranny House Hotel, Westport was announced the winner of the Euro-toques Young Chef Competition 2010 at a special ceremony in Restaurant Patrick Guilbaud in Dublin this week. Winner Mary Ryan and fellow finalists, showcased their talents by each cooking one dish for a five course lunch in Restaurant Patrick Guilbaud.

For many years Euro-toques Ireland has carried out a range of initiatives to help educate children about food and encourage better eating habits. In the early years this involved Euro-toques chefs taking a roadshow to schools around the country, and in more recent years carrying out intensive hands-on workshops, involving not only chefs but also artisan food producers.

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.