whistle + Whisper
Food
Sandwiches never tasted so good
My brother loves sandwiches and has spent a great deal of time eating them and making them. Get him onto the subject of a sandwich and he will happily wax lyrical for hours. He works in financial services but honestly we know more about his ideas for his eventual sandwich shop than we do about what his current job actually entails. There are jobs and then there are passions. Food, and more specifically the sandwich, is his passion. So, when I pondered what to get the man who has everything and who is also a known shopaholic, for his birthday, I came up with the idea of sandwiches.
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Friday Fregola
Well, it's Friday and the sun has shone all morning bringing back memories of my second home, Italy. I was due to do an Italian food collaboration today on Instagram so I had been considering what Italian dish I might cook. I had a few in mind but when I was outside in the garden in the sunshine, I felt I should do something fairly summery and yet that is a little different. So, I decided to pay a lunchtime visit to Sardinia (food-wise obviously) and make fregola with pancetta, pecorino and mint.
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Have no fear, Kefir is here
My first real introduction to Kefir was five years ago. I had heard of it but never seen it, let alone tried it. It wasn't readily available anywhere in Ireland that I knew of apart from the very odd health food store.
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Grab a Gözleme
If you've ever been to Turkey, you'll very likely have eaten or at least seen these stuffed flatbreads.
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Tea style
I was never a big tea-drinker although tea featured at breakfast and tea in our house. Tea, just to clarify for any non-Irish out there, as well as being a beverage was a meal that was traditionally eaten at around 6pm as distinct from the main meal of the day called lunch.
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Kinda Paella
This is the perfect dish when you’ve got a gang of friends around. An easy supper for when the world opens up and...
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Warm Prawn and Mango Salad
I chucked these ingredients together one day when I happened to have some fresh prawns and not a lot else except a mango and some rocket. It was a triumph and I'm addicted to the combination.
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My secret (not any more!) pork burger
Taking some inspiration from the German Frikadellen (which use bread in the recipe) and Italian meatballs (which use parmesan), over the years I have come up with my own favourite combination of ingredients. This burger is very different from the more dense, meaty, beef burger...
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Produce with Passion
There’s nothing as heart-warming as seeing people making a success of a passion.
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Tart with Heart
I really don't bake apple tart enough. It's the ultimate comfort food and in the Ireland of my youth, every mother and grandmother had her own unique recipe...
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