Piperonata

Steak Sandwich with Piperonata, Cashel Blue Butter and Toasted Hazelnuts

Durrus, Potato and Rosemary Focaccia

Roux

Irish Cheddar Croquettes

Salad Caprese

Darina Allens Aritcle Saturday 04 July 2020

Rachel’s Banana Bread

Salade Nicoise and Salad Nicoise with Pan-grilled or Barbequed Mackerel

Pan-grilled Mackerel with Miso 

A Salad of Crozier Blue Cheese with Chargrilled Pears and Spiced Candied Nuts

Medjool Dates with Crozier Blue Cheese  

Yoghurt with Honey and Toasted Hazelnuts

Strawberries and Elderflower with Mint

Fresh Strawberry and Elderflower Popsicle

Elderflower Champagne

Green Gooseberry and Elderflower Compote

Green Gooseberry ‘Tatin’ with Elderflower Cream

Sorrel

Spatchcock Chicken

Bubbly Pork Chops with Gruyère Cheese and Thyme Leaves

Beef Fajitas with Tomato and Coriander Salsa and Guacamole

Rory’s Roast Rack of Lamb with Summer Marjoram

Mrs Lamb’s Whisked-up Sponge with Strawberries and Cream

Darina Allens Examiner Article 27 June 2020

Marsh Samphire (Salicornia Europaea)

Darina's Examiner Article 20th June 2020

The Abundant Kitchen - Becki Melvie

The Happy Pear: Vegan Cooking for Everyone  

Chicken and Zucchini Lasagne

Lamb Chops with Chimichurri Sauce

Potato and Rosemary Focaccia

Pea and Coriander Soup with Demonstration Video by Darina Allen

Melted Courgettes

Baked Brill with Herb Butter and New Seasons Zucchini

Salad Caprese

Chocolate and Rosemary Mousse

Gratin of Chard and Gruyére

Gillian Hegarty’s Chickpea, Swiss Chard and Tomato Stew

Darina Allen's Comfort Eating and Immune-Boosting Foods for Covid Time

Darina Article 06 June 2020

Darina's Examiner Article 13 June 2020

Darina Allen's Irish Examiner Article Saturday 23rd May 2020

The Irish Cookbook by Jp McMahon

Sri Lankan Beetroot Curry

Darina Allen: How to grown your own veg, use leftovers and live sustainably

The Pastry School

Elderflower Lemonade

Braised Lamb Shanks with Garlic, Rosemary and Flageolet Beans

Italian Pork Stew with Tomatoes

Water Kefir

Alison’s Spiced Chickpea Stew with Coconut and Turmeric

Elderflower Fritters

Zucchini Trifolati

Carpaccio of Zucchini with Slivers of Parmesan and Crispy Capers

World Bee Day - May 20th

New Potatoes with Dillisk Butter

Sue Cullinane's Raspberry Almond Crumble Squares

Chamomile (Chamaemelum mobile)

Confiture D'Oignons (Onion Marmalade)

Falastin

Swiss Roll with Strawberries and Cream With Rachel's Demonstration Video

Gooseberry and Elderflower Fool

Roasted Vegetable Pearl Couscous Salad

Claire Ptak's Buckwheat Butter Cookies

Lemon Ginger Fizz/Gut Friendly Fizzy Drinks

Mussels and Monkfish or Pollock or Haddock in the Goan Style

Beef Cheeks with Mustard Fruits

Aloo Makallah – Crusty Potatoes

Brioche

Almond and Orange Cake (flourless)

A Salad of Knockalara Ewe Milk Cheese with Asparagus, Toasted Hazelnuts and Fresh Mint Leaves

River Cafe Bitter Chocolate Truffles (Tartufi di Cioccolato Amaro)

Curried Chicken Salad with Mango and Roast Cashew Nuts

Red Clover

Chicken Paprikash

My Wild Atlantic Kitchen

Ryan Rileys Book - Life Kitchen

New Cookery Books During the Crisis

Grilled Pork Burger with Fennel and Pistachios served with Apple and Plum or Damson Sauce

Baked Fish with Herb Butter or Hollandaise Sauce

Ottolenghi’s Roast Chicken with Saffron, Hazelnuts and Honey

Violet (Viola odorata, V. riviniana) - Crystallised Violets

Ballymaloe French Dressing

Courgette Salad with Olive Oil and Sea Salt

Risotto with Zucchini and Nasturtium Blossoms

Panna Cotta with Green Gooseberry and Elderflower Compote

Asparagus, Rocket and Wild Garlic Frittata

Gluten Free Chocolate and Coconut Brownies

Jen's Gooey Chocolate Chip Cookies

Newsletter: Thursday, 14th May

Midleton Farmers Market Reopening

Preserving, Potting & Pickling by Elisabeth Luard

Gluten-Free Sweet White Scones

Blood Orange, Beetroot and Rocket Salad

Caraway Seed Cake

Swiss Chard with Tahini, Yoghurt and Buttered Pine Nuts

BORSCHT - Beetroot Soup

Lemon Curd

Lemon Curd Cake