The true comfort of memories

I could eat Hungarian Palacsinta on a daily basis. I’m sure it isn’t fundamentally nutritious but my word, once you’ve gone to the world of European savoury stuffed thin pancake, you never look back.

I remember my late grandmother cooking them in her dark mission brown wooden boiling hot kitchen by the seaside when we visited her, the house wafting of various other odours like sauerkraut, cigarettes and whiskey.

But these pancakes were the business.

Then I remember my late mum taking over duties in the later years of our visits, creating the stewed meat ones for main course, followed by a jam filled one for dessert.

Then I had a 20 year gap between her last one and my first one. And upon rediscovering them, it was like welcoming my mouth to the best memory EVER.

Luckily my English husband adores them (and he grew up in the retrospectively and slightly stereotypical Irish meat and two veggie home). His pallet is much more eagle-eyed then it ever was thanks to moi!

So my pancakes are my love, the introduction of soda water has defined them in my books, as has the cheapest but best frying pan a girl could ask for, which holds the exact size of a decent pancake and which I think will become a member of the family when we go on holidays!

Next we try Lángos!





Wine & cheese – a culinary match made in foodie heaven

We all know (and if you don’t, then here’s your lesson), that a glass of red and a slice of cheese on a crunchy cracker is perfection.

So in celebration of all things dairy and grape combined, what’s your favourite wine and with what cheese?

Mine (and this is me being disciplined providing just one choice), is a slice of brie on a water cracker with a glass of Shiraz.

The delectable cupcake morsel

Oh, such is the divine blessing of the humble cupcake, I would actually eat them every day if I could.

With the once common tiered wedding cakes now evolving into prefered individual wedding cupcake servings(and I think the evolution of wedding cakes in themselves is amazing), cupcakes offer a variety that should entail a much longer post.

How to describe a cupcake: a bite of glory, a mash of taste and texture, a lashing of frosting and a very messy hand!

Not only do cupcakes have a quirky edge over the older style muffin, but muffins too are an evolution in themselves.

Here’s some links to local cupcake makers:

Eat, eat, eat some more!

An Italian delicacy by no other name

This week feels like a sweet tooth week (and what is wrong with that?)

My husband came home from work the other day holding an array of cream filled pastries which we first stumbled upon and fell deeply in love with earlier this year in Venice.

I know that cream horns (Trubochki) are associated with Russia but having never been there and as they resemble Italian cannoli with their luxurious fillings, they are Italian to me.

These pastries we are eating are tubular but you can make versions with a metal instrument that produce a cone shape formation from the pastry and thus the reason the cream horn/Russian connection to some.

But quite frankly, the bigger, the flakier, the creamier, the better.

And with my love for all things food TV related, I have seen a growth in potential new flavours from the USA to fill these desserts – from the traditional cream cheese and lemon filling, white chocolate, a maple syrup/bacon concoction and a colourful pistachio and walnut flavour.

If it can be mixed with cream, then in my book, don’t knock it until you’ve tried it.

So to all the vendors of the horns alongside the Rialto, I am truly thankful for my Italian inspiration to get baking these delicacies.

Key Lime Pie – my favourite way

I often muse over whether I would be a person who took a lot of photos of my food – the general opinion is everyone posts too many food photos in this technical age, so to buck the trend descriptive words should do all the action and let imagination take over.

Let’s face it; a lasagne recipe followed by ten people will result in inevitably ten different looking lasagnes. If we really appreciate good food then it is the taste that matters in the end not the aesthetic character.

However, I have dismissed this image ban for the time being and hope you enjoy the look of my Key Lime Pie. This was a mix of recipes to suit my own taste more than anything. I strongly believe that if a recipe is found to be better than another, but that recipe doesn’t have the desired outcome, then practice makes perfect and a combination of key instructions can result in an even better end product.

Essentially this dish is lime-based in practice (as if the title wasn’t a giveaway), but this one amps up the citrus factor with the zest of 3 limes and juice of 4. If you like it less strong, then use less.

What to do:
Crush 200g of chosen biscuit (ginger snaps work very well but the digestive is the norm), melt 100g of butter then mix into the crumb mixture.

Press into a spring form dish (we all have one lurking in the back of the cupboard) and bake in oven at 180 degrees for 10min.

Once cooked, take out and let cool.

Whisk 3 egg yolks, 397ml of sweetened condensed milk and the lime zest and juice, until well mixed.

Separately whisk the egg whites until smooth peaks form and fold into the zest mixture.

Pour into the biscuit base and pop in oven for approx. 25min until cooked – it might rise and become puffy but who cares, one you’ve caked it in cream, who’s going to look!

Once the pie is out of oven, let it cool and then refrigerate. I find it easier at this point to remove the pie from the tin as opposed to the more popular approach of letting it cool, removing then refrigerating.

Slice up into a decent size and serve with whipped cream (the canned stuff is perfectly acceptable and I won’t tell anyone)

And primarily enjoy x