Tag Archives: Tasty
As some of you may know, a few weeks ago I had to venture off to exotic Bali for a few days. It was not one of those well deserved holidays that you look forward to all year but more like I booked it 4 days in advance and had to go in order to get my Aussie visa. No complaints there as you can imagine. It worked out well that Perth is only a 3 hour plane ride away and not too expensive either. So, I packed my bags and with my lonely planet in hand I hopped over to Bali and headed to Bali’s cultural centre, Ubud. I knew little if none at all about Bali, only that it was one place my sister has been dreaming of for a long time. It had to be good by her standards. When I read about Ubud, it sounded just up my alley. Cookery lessons, a Yoga Barn teeming with all kinds of yoga classes to satisfy any yogi and food..food, glorious food. My all time favourite.
When the Irish Foodie’s Cookalongs announced that the April Cookalong would be chocolate themed, I got tremendously excited!! My mind was racing with ideas about what to make and THEN I remembered that I invested in a ‘How to make your own Raw Chocolate Kit’. That came out and I whipped up some beautifully creamy bittersweet bars of chocolate in preparation for these chocolate and rum cakes for the chocolate cookalong.
They were gobbled up after the Chili con Cacao.
The recipe is Nigella Lawson’s and I added in a tipple of some rum just to give it that extra ooomph!
70g soft unsalted butter
350g Pure Raw chocolate
150g castor sugar
4 large eggs, beaten
A pinch of salt
1 teaspoon vanilla extract
50g plain flour
6 individual pudding moulds, buttered (I used ramekins)
Tipple of Dark Rum, about 4-5 tblspns
Heat the oven to 200°C. Place a clean baking tray in the oven.
Butter the ramekins/moulds.
Heat a pot of water to about 50°C and place a heat proof bowl in to it.
Add in the chocolate to the heatproof bowl and allow to melt.
In a separate mixing bowl, cream the butter and sugar.
When pale and fluffy add in the beaten eggs, vanilla extract and pinch of salt.
Sift in the flour and whisk together to combine all the ingredients.
Add in your tipple of rum, I used about 4-5 tablespoons of dark rum.
Pour in the chocolatey goodness and mix.
Make sure the mixture is combined and all ingredients are mixed well.
Pour in to ramekin dishes/moulds.
Remove the dry baking tray from the oven and place the ramekins on it.
Place in the centre of the oven and bake for 10-12 minutes.
When the cakes are ready, pop them on to a plate, sprinkle with icing sugar and devour the creamy richness with a kick!
Temple Bar Food Market (TBFM) is changing location!!!
This month Temple Bar is going to be a vision of mouth-watering colour as The Temple Bar Food Market moves from it’s Meeting House Square Home to three new locations around Temple Bar.
The new locations will be ‘Up-Town’ Old City, providing a fresh and colourful array of fruit and veggies. ‘Mid-Town’ East Essex Street dishing up some fresh hot bites and ‘Down-Town’ Curved Street will offer up fresh meats and baked goods. This new move is going to create a mouth-watering trail of foodie goodies all through Temple Bar.
Some familiar faces will be making appearances at the TBFM, such as Denis Healy, who runs his own organic farm. Llewellyn’s Orchard Produce will be providing the freshest apples in the city and Noirin’s Bakehouse and The French Bread stall will have your mouths watering and taste buds tingling.
You can find a map that will lead you through Dublin’s Cultural Quarter to the new locations at www.templebar.ie. In total, 28 traders will be moving their stalls to the new locations until June.
Visit http://www.templebar.ie for a list of traders and more info.
Or….follow the food market on twitter: