#ChristmasMagicAtBewleys

26^th November 2018:   Christmas is coming and where better to have a cosy catch-up with friends or relax after Christmas shopping than in the heart of Dublin, Bewley’s Grafton Street. This Christmas Bewley’s Grafton Street will be Hot Chocolate Heaven with three delicious Hot Chocolates that will tickle the festive taste buds, all made with either Bewley’s Indulgent Drinking Chocolate or Bewley’s White Hot Chocolate.

Children that are dreaming of a Chocolate Christmas will be delighted with the Bewley’s ‘Build your own Rudolph’ Hot Chocolate.This interactive drink will delight your little elves and challenge them to shape their very own Rudolph in a glass. Lambert’s Puppet Theatre will also be taking up residency in Bewley’s Grafton Street during the festive period with their production of Little Red Riding Hood.

Let your sweet tooth run wild with the Bewley’s Honeycomb Hot Chocolate, an indulgent Bewley’s Hot Chocolate accompanied by a shot of honeycomb syrup and honeycomb pieces. If you want to bring your party sparkles into your festive drink too then the Bewley’s Christmas Sparkle Hot Chocolate is the drink for you. This decadent drink will take the traditional hot chocolate up a notch as all that glitters is gold with this seasonal special! Made with chocolate lovers in mind these smooth and indulgent drinks use only the finest quality Fairtrade cocoa beans and are the perfect balance of smoothness and cocoa, both cost €6.50. Soya, almond and coconut milk are available as non-dairy alternatives.

Bewley’s festive Hot Chocolates are available in Grafton Street from November 26^th. Tickets for Little Red Riding Hood are €13 and available now. 

Want to raise funds for a worthy cause, all while enjoying a sweet treat? The pastry team at The Address at Dublin 1 are putting their creative talent to good use this festive season, creating handmade gingerbread men and women to raise funds for Barnardos.

The handmade gingerbread men and women will be sold in The Parlor at The Address at Dublin 1. Priced at €2.50 each, sales of the gingerbread treats from Wednesday 21^st November – Friday 21^st December will be donated to Barnardos.

The team have also crafted a magical gingerbread house, decorated like a winter wonderland with hand baked biscuits, iced snow and jeweled candy. The gingerbread house will be on display in the lobby of the Address at Dublin 1 from Wednesday 21^st November.

For further information visit the website or follow us on Facebook www.facebook.com/theaddressatdublin1

With a few eggs to use up I figured a bit of baking was in order. I had enough in the house to make either Victoria Sponge, something coconutty or lemony. In the end all three combined to make this sweetheart cake. Not quite as sweet were the penis cupcake moulds I forgot I ordered years ago. Time to crack those bad boys open!

The quantity below is perfect for your regular 8in (steady) cake tins. But as I used some of it for the ….cupcocks….cockcakes(?), the main cake layers are a little thinner than they would be usually.

It’s very simple to make and a cute treat for your Valentine or Galentine.

If you want to get yourself one of those pecker cupcake moulds, eBay/ Amazon will sort you out for all your peen or silicone heart moulds. Get both and cover all bases, compadre. Mucho goodo stuff. Hwe hwe.

For the Cake

150g caster sugar
150g butter or baking margarine
4 medium eggs
150g self raising flour
1 1/2 tsp baking powder
3 tbsp milk

125g dessicated coconut

4 heaped tsp jam – I used raspberry and rhubarb, but whatever berry jam you have will be fine

For The Icing

125g icing sugar
75g butter or margarine

Finely grated lemon rind – half a lemon

For decoration (optional)

Dessicated coconut for sprinkling
Half lemon slices

Method-

Add the milk and mix again.

Using a cake scraper/ spatula, fold in the coconut.

Finely grate half a lemon rind into the icing mix and fold it in thoroughly.

.

r and bring it down around the sides. Don’t worry about a smooth polished finish. ‘Informal’ as Queen Mary Berry says.

Then sprinkle over the coconut and add some small sliced lemons if you fancy it. That’s it!

For the coconut peckeroons I dissolved icing sugar with the juice of half a lemon which was way too much. A few drops of juice would’ve been better (that’s what she said). But sure, this is how we learn.

Happy Valentine’s!

Mum, Mom, Mam, Ma, Aul Wan, whatever you call yours Mother’s Day is just around the corner (Sunday, 26th March in case I’ve just caused you to panic). So it’s time again to convince them that it’s worth leaving their gaff to be celebrated. I’ve just about got mine to agree to come to mine but as always, with strict instructions so I “don’t go to any trouble”.

Jesus, woman, just get over here and enjoy yourself. I’ll go to as much trouble as I want, alrih’.

She’s always been there for you. Yeah, you with your big head that carved your way out of her body

You are the apple who didn’t fall far from the 12% ABV tree

She’s not a regular Mam, she’s a cool Mam

And there’s noone else in the world who’d put up with all your nonsense

So, do what you need to and spoil your mum with some indulgent treats. Centra is helping you make the most of your Mother’s Day this year, with a selection of gifts – colourful flowers, sweet treats and a mother’s favourite… Baileys.

Centra have a 3 day only bundle offer – Baileys Irish Cream 70cl and Cadbury Milk Tray 360g for just €15. This bundle offer is valid from 23^rd to 26^th March only.

And for those who really want to impress this Mother Day, Centra have created a delicious recipe for Dark Chocolate Mousse with Baileys Cream to put your Baileys to good use.

If Bailey’s isn’t your mum’s tipple of choice; finish off your day with a pop with Grifòn Prosecco Frizzante for just €9.

What Mother’s Day would be complete without a gorgeous bunch of flowers? The Mother’s Day Classic Rose and Lily Bouquet is €20, the Spring Gift Boxes are €15 and the Mother’s Day Funky Bouquet is €10, any of these will have you firmly in your mother’s good books come 26^th March. All flower offers are valid from 23^rd to 29^th March.

Make sure your mother isn’t slaving over a hot stove on her special day and cook up a storm in the kitchen with Centra Fresh Irish Lamb Leg for €9.99 and 2 for €4 mix and match on a selection of prepared veg. Other highlights from Centra’s Mother Day offers include a Mother’s Day gateaux for €5 and Centra’s Mother’s Day Queen Cakes for €2.50.

To help people get in the mood to #SpoilMum this weekend Snapchat star Doireann Garrihy has taken to the streets of Dublin to find out how people will be spoiling their Mum this Sunday. The #SpoilMum videos can be seen on Centra social channels in the run up to Mother’s Day. Share your favourite Mother’s Day memory online with #SpoilMum

Baileys Banoffee Pie
Preparation 20 mins plus chilling

Ingredients

300g digestive biscuits

100g Centra butter, melted

200g dark chocolate chopped

3 bananas, peeled and sliced

2 tsp lemon juice

300ml double cream

1 tsp vanilla paste

4 tbsp (1 unit) Baileys Original Irish Cream

400ml Nestle Carnation Caramel

 Method

Grind the biscuits in a food processor until a gravel-like consistency. (Alternatively put the biscuits in a freezer bag & bang with rolling pin) Pour in the melted butter and mix again. Put the mixture in a metal tart tin with removable base. Put in the fridge for 10 mins.

Melt the chocolate in the microwave for 30 secs at a time until completely melted. Alternatively melt it in a glass bowl suspended above a pot of gently simmering water. When melted brush the inside of each case with the chocolate and put in the fridge for 10 mins again.

Toss the banana slices with the lemon juice. In a bowl, whisk the cream, vanilla paste and Baileys Original Irish Cream until soft peaks form.

Remove the tarts from the fridge. Spoon 2 tbsp of the caramel sauce into each one, top with slices of bananas and dollop 2-3 tbsp of the cream over each. Put the remaining chocolate in a plastic food bag, snip the tip off with scissors so there is a small hole, then use to drizzle the chocolate over the top of each tart.

pic: baileys.com

Dark Chocolate Mousse with Baileys Cream Recipe

Ingredients

3 Centra eggs
100g caster sugar
300g dark chocolate, broken into small pieces
125g Centra butter
500ml Centra whipping cream
Cocoa powder, to finish (optional)

Fresh mint, to finish (optional)

For the Baileys cream

200g mascarpone cheese – alternatively use Philadelphia cheese
75ml Baileys
30g caster sugar

Put the eggs and sugar in the bowl of an electric mixer and whisk until light and airy – whisk for at least 10 mins.

While the eggs are whisking, melt the chocolate & butter in a heatproof bowl and place over a saucepan of simmering water. Ensure it’s completely melted.

With the mixer running, add the chocolate mix to the egg mix in a steady stream combine the two gradually but continuously, with the chocolate going into the eggs and not the other way around.

Whisk the cream until it firms up just a little. Gently fold the semi-whipped cream into the egg and chocolate mix, and pour into a serving bowl. Chill for at least an hour to set.

Make the Baileys cream in advance, or just before serving. Put all the ingredients in a bowl and whisk. The cheese will go loose and runny, but it should firm up again. Stop when it reaches a very soft peak consistency.

Serve the mousse directly from the bowl with a huge dollop of Bailey’s cream on top or serve in individual ramekins. Dust with cocoa powder and mint, if you like.

pic: baileys.com

Baileys Coffee

Ingredients

50ml Baileys Original Irish Cream

110ml Coffee (use Centra Espresso Coffee Capsule) and make coffee as you would normally do.

Whipped Cream (optional) with chocolate shavings

Pour Baileys Original Irish Cream and Coffee into a preheated tall glass and mix around

Top off with whipped cream and chocolate shavings

Some of us lucky patos got to make our own reserva blend and sample the tasty-culo delights available at this year’s Tapas Trail launch in Drury Buildings a few weeks ago.

Here’s my bambino!

The Trail is the event that makes me go…

So. Much. Deliciousness. And great fun. The guides are fantastic, and with as often as I’ve swayed my way around the trails, there’s always something new to learn about the city. It’s easily the best way to spend a few summery hours pottering around, switching off and having what feels like a mini holiday. All without having to pack a bag or have a panic hunt for your passport. HURRA!

The Tapas Trail returns this summer to bring a splash of Spanish colour to the streets of Dublin, Cork and Galway. Discover the true passion, generosity and vibrancy of Spain in Dublin from 7^th June – 3^rd July, Cork from 12^th – 27^th July, and Galway from 24^th August to 7^th September.

  Spend a summer afternoon or evening strolling in the sunshine, visit four restaurants and enjoy a selection of authentic Spanish tapas created to complement the well balanced, tasty and round, full flavours associated with Campo Viejo Reserva.

Hosts guide guests along the route from restaurant to restaurant inspiring them with local city and Spanish anecdotes and share their expertise and insights into the unique characteristics of Campo Viejo wines.

This year sees an extra splash of colour brought to the streets of Dublin as Campo Viejo once again teams up with renowned urban artists Okuda and Remed to create a vibrant outdoor Tapas Trail mural in the heart of the Creative Quarter.

Dublin Tapas Trail restaurants are: Market Bar, Fade St., Drury Buildings, Drury St., Salamanca, St. Andrew St., and Zaragoza, South William St.

Cork Tapas Trail restaurants are: Arthur Maynes, Pembroke St., Brick Lane South, South Main St., Bodega, St. Peter’s Market, and Fenn’s Quay, Shear’s St.

Galway Tapas Trail restaurants are: Cava, Middle St., 56 Central, Shop St., Bite Club, Upper Abbeygate St., and House Hotel, Spanish Parade.

For further information and to purchase tickets, priced at €30 plus booking fee per person, log onto www.campoviejotapastrail.ie.

O’Hara’s® Brewery has launched ‘Freebird’ white IPA as part of the independent Irish brewery’s ongoing 20th birthday celebrations. And this is a beer worth celebrating…

 In the spirit of letting the good times roll, the brewery has also announced its sponsorship of the ‘Blues, Roots and Brass Festival’ in the Camden Quarter, jointly hosted by Whelan’s and Opium Rooms, which will take place from 12^th – 14^th August.

O’Hara’s Freebird White IPA

 The brewing and hops: Brewed with inspiration from both the Belgian wit and IPA styles, combining a Belgian yeast strain and additions of orange peel with IPA hop varieties, resulting in a very fruity and refreshing beer, perfect for summertime.

The look: Pale gold with a light haze and a frothy white head.

The smell: Sweet orange and grapefruit dominate with some light peach, banana, and clove in the background.

The taste: An intense combination of orange juice and rind leads to a more delicate stone fruit aroma, as well as some spicy esters from the Belgian ale yeast to enhance and complement the hop flavour. The finish is long as the citrus from the hops become more pronounced.

The menu combo: This beer ideally pairs with bold flavours such as spicy Mexican dishes and seafood.

O’Hara’s ‘Freebird’ will be available in select bars, independent off-licences and retailers, and the RRP is €3.25 for 500ml bottle.

 Style: White IPA /  ABV: 5.0% /  IBUs: 40 / PLATO: 12.5° / Best Served: 10° / Fermentation: Top Fermentation

Body&Soul today announced a new partnership with JUST EAT, Ireland’s leading digital marketplace for takeaway food, and the main reason I can’t be arsed cooking anymore!

Known for its decadent brunches, fine-dining in the woods and gastronomic surprises, the partnership will mean Body&Soulers can kick back and have their food hand-delivered to them by the JUST EAT Waiters, who will be located at a dedicated JUST EAT relaxation space in view of the main stage.

New in 2016 is a collaboration between three of Ireland’s most exciting young food brands – 3FE Coffee, Nobó and Sprout & Co.

3FE’s award-winning baristas take coffee ridiculously seriously, and their Dublin cafe is a hub for passionate baristas to showcase the coffees that inspire them most.

Nobó, producers of Ireland’s first dairy and gluten free ice cream made from the natural goodness of coconut milk and avocado, will cool the crowds with homemade frozen goodness, while Sprout & Co Kitchen, the juice and shot bar, will serve up energy boost juices and shots from an up-cycled bathtub. Okeydokey.

Fresh off the pages of the New York Times, and scene of a recent dud date of mine (the food smelled amazing, pity about the shed dweller across the table. He lives in A SHED. A WINDOWLESS SHED OUT THE BACK OF A SHOP), Mulligans of Stoneybatter at Body&Soul the team will dish up delicious roasts, their old favourites and new discoveries with festival goers.

Straight from another local, the Bernard Shaw in Dublin, the Big Blue Bus pizzeria will park up for the weekend in the campsite.When is it free pizza for Poola week, Big Blue Bus people? *fist shake*

Creating insatiable demand for their dishes, and destroying many a gusset of my girlfriends, The Happy Pear duo will make a much anticipated return.  The perma-grin twins were winners of the coveted Judges Award at our Festival Food awards in 2015. Were the judges my thirsty-ass friends by any chance?

Fresh food and vegetables have been the trademark of The Norton family for 80 years. Now the family have brought this tradition to a new level by applying it to the appetite for healthy foods among 21st century Dubliners in their store The Punnet Health Store, in Glasthule, near Dalkey, which provides fresh organic coffee, fruit juices, protein shakes, wheatgrass shots and smoothies. They make their Body&Soul debut this year.

The seventh edition of Body&Soul puts a renewed focus on the peripheral, the parties, the finer details and the arts. An immersive summit of music, discovery, spoken word, holistic escapes, debate, gastronomic indulgences, blissful treatments and theatrical delights, Body&Soul arouses the senses and makes the mundane magnificent.

Coming Soon – announcements on Wonderlust, theatre and performance, the newly commissioned Woodlands Stage, visual art installations, the Absolut Art Bar (YAAAAAS), The Sanctuary holistic therapies, the children’s mini-festival in Soul Kids Gardens, late-night revelry at the new Reckless in Love Arena and many more curated corners.

The Body&Soul Festival is on 17 – 19  June 2016 in Ballinlough Castle, Co. Westmeath.

Check out all the details here www.bodyandsoul.ie

 Waiting for clocking off time….

Explaining the post lunch wine fumes

Umpteenth coffee machine small talk of the day

Is Denial a new cocktail?

Doing a Usain Bolt to the offy at 9.55pm

Know your limit. And then change your order.

Saturday Brunch

Saturday Night

Sunday

AMEN.