Home » Author Archives: Tania O'Donnell

Author Archives: Tania O'Donnell

Damson in Distress

Damson in Distress

To mark World Cocktail Day today Foxdenton Estate Gin has released this delicious cocktail recipe made with its fruit liqueur. World Cocktail Day marks the official date in 1806 when the first definition of a cocktail was printed, defined as “a stimulating liquor, composed of spirits of any kind, sugar, water and bitters”. Damson In Distress  50ml Foxdenton Damson Gin 15ml ...

Loaded Mexican Tortilla Pan

Mexican Pan

National Vegetarian Week 2018 (14-20 May) is all about eating delicious and exciting veggie food. If you are looking for a tasty way to join in, head to the website for loads of mouth‑watering recipes like this sumptuous Loaded Mexican Tortilla Pan This one-pan layered dish is super-quick to prepare. Satisfying comfort food with all the best toppings. Ingredients: Serves ...

Brian McDermott’s Surf ’n’ Turf Sliders

Surf n Turf Sliders

This is a recipe from Brian McDermott’s Donegal Table, a wonderful selection of dishes the award-winning chef cooks at home for his own family… Sliders are a great way to welcome guests to your home. This combination gives a great taste of the sea and the land that produce the great seafood and beef we are famous for in Donegal. ...

Salmon and Leek Tart

salmon tart

Overindulged in lamb this Easter? Have a foretaste of summer with this tasty fish pie made from store cupboard staples… Ingredients 2 x 213g cans Princes Pink Salmon 500g pack shortcrust pastry (thawed if frozen) 25g butter 2 small leeks, sliced 75g mature Cheddar cheese, grated 2 large eggs 200g half fat crème fraiche Salt and freshly ground black pepper ...

Grilled Beef Salad – Nahm Dtok

Beef Salad

Want the best of Thai food? Look for the Thai Select logo when dining out at a Thai restaurant On 13 April Thailand celebrates its new year with the festival of Songkran so it is the perfect week to enjoy Thai food. Last week Thailand’s Department of International Trade Promotion and its Ministry of Commerce launched the Thai Select logo ...

Caorunn gin cocktails

Caorunn Cooler

To celebrate Caorunn launching a spiffing new bottle, the premium gin brand has given us a couple of its best cocktail recipes to share with you… The new Caorunn gin bottle is available in selected Waitrose, Sainsbury’s, Tesco stores as well as in Fortnum and Mason, Oddbins, The Conran Shop, Spirited Wines and The Whisky Shop, priced £28. It is ...

The Herball’s Guide to Botanical Drinks by Michael Isted

Botanical_drinks_book

This comprehensive look at the botanicals you can use in drinks is splendidly inspiring. Beginning with a brief history of the use of plants as medical tonics throughout the world, the book is divided between a herbal of commonly used plants and an extensive recipe section including drinks that aim to cleanse, restore, relax and revive you. There is a ...

These are the wines to have with your Easter dinner

WineswithEasterdinner

We usually know exactly what we want for our big Easter meal, but we’re often less confident about which wines to serve with what; now South African winemaker Nederburg has the answer for you… Nederburg has a range of wines called 56Hundred, named for the 5600 guilders that the founder Philippus Wolvaart paid in 1791 for the farm in Paarl ...

Yuzu & Honey Hot Cross Buns

yuzubuns

Bring a little Asian fusion into your Easter celebrations with these Yuzu & Honey Hot Cross Buns from Yutaka; the yuzu gives them a zesty tang, whilst the honey imparts an additional depth of flavour Makes 15-20 Ingredients For the buns: 575g strong bread flour 75g caster sugar 75g sultanas 50g mixed peel 7g quick working yeast 1 tsp salt ...

Welsh Cakes

Welsh cakes on rack

Cooking on a bakestone or griddle has been common practice throughout Wales for centuries.  The art of a good Welsh cake is to cook them quickly on both sides so that they stay moist in the centre, but take care not to burn them! Makes 15-18 Prep: 15 minutes Cook: 10 minutes Ingredients 225g self-raising flour Pinch of salt 1 ...