Celebrating the best of what we grow, create and produce here in Ireland – this ongoing series looks at some of the many things we create here. Here are five more producers that stood out for me this week: Oriel Sea Salt The Oriel Sea Salt Company extracts and harvests sea water to produce an…
The Survival Series Part One: Wild Sea Spinach
It’s no secret that I absolutely love survival, post-apocalyptic, dystopian and zombie-related things, so when this idea sprung to mind, I got very excited. In a new feature series, each week I’m going to highlight a certain wild food that you can eat, should you ever find yourself in an apocalyptic situation. The chances are…
Part Twelve: Irish Food and Drink Producers Worth Getting to Know
Celebrating the best of what we grow, create and produce here in Ireland – this ongoing series looks at some of the many things we create here. Here are five more producers that stood out for me this week: Mella’s Fudge Mella began making fudge for a local sweet shop in Bantry when she was…
Part Eleven: Irish Food and Drink Producers Worth Getting to Know
Celebrating the best of what we grow, create and produce here in Ireland – this ongoing series looks at some of the many things we create here. Here are five more producers that stood out for me this week: Chilly Moo This brand of frozen yoghurt was created by Clare and Joanna who came up…
Recipe: Nutty Peanut Snack Bars
Right now I’m in the process of cutting back on all of the sweet and indulgent things that I shovelled in over Christmas. These bars have a nice sweetness to them, without being overpowering and a little square will keep you nice and full. With a combination of flavours including coconut and peanut butter –…
Ballymaloe Cookery School Blog Index
Below is the index for all of my posts while I did the 12-week certificate course in Ballymaloe, feel free to click through to each day. If you’ve any questions about Ballymaloe you can drop me a comment or an email at unaminh[at]gmail[dot]com Day 0: Leave your Prada and Gucci behind Day 1: “This is…
Things you need to know before doing the 12 week course at Ballymaloe Cookery School
So after spending 83 days at Ballymaloe Cookery School, I’ve taken in a phenomenal amount of information and have created things that I never imagined I could do. On reflection there are definitely things that I think students should know before heading on this intensive journey, so I’ve put together a list of things I…
Ballymaloe Day 82: The final blogpost
Well it’s over, that’s it, c’est fini. 83 posts altogether including day zero – it’s been a roller coaster of a ride. It’s hard to describe what how I’m feeling about the written exams right now, but the definite overall feeling that’s running through my veins is exhaustion. I barely slept last night, and with…
Ballymaloe Day 81: The studious adventures of Úna-Minh Kavanagh
Time flies when you get towards the end of an adventure. Today I had a glorious lie-in, where my dreams weren’t filled with any sort of worry and my mind was at ease. Despite having a long day of exams ahead of me on Friday, I was mostly calm throughout the morning. Getting some quick…
Ballymaloe Day 80: Channeling my inner Florrie!
To say I’m exhausted is an understatement – I feel like the blood has been drained from my body and I’m left with a hollow shell of a person. Today we had our main practical exam, and waking up after a surprisingly good sleep, I was anxious to actually just get into the kitchen and…
