I had the opportunity to meet the lovely Edward Hayden as part of Ireland AM/Philadelphia Taste Factor Competition {which I have yet to tell you all about but I promise it will be soon!}. He is such a gentleman and frightfully funny. He certainly made my first couple of experiences of live television go by like a breeze!! Edward's second cookbook Food to Love was published in April and it's packed with so many practical recipes. The book is very user-friendly with all the recipes listed in the contents page. From Sunday Lunch to Heavenly Cakes and Bakes there is a dish to suit every occasion. The photography is impressive with all the food styling by Edward. Along with many of the recipes Edward offers the reader his 'Top Tip' for perfecting the dish along with ideas on ways to vary the recipe.

Even though Edward has a background in cheffing and has spent the last number of years working and teaching at the prestigious Dunbrody House his recipes are very accessible. There are many household favourites along with delectable dishes perfect for entertaining.
These mouthwatering muffins were first on my list to make from the book. I had them whipped together in a few minutes and they were utterly scrumptious with a cuppa!
The book is beautifully bound and includes a feature which I find essential to any cookbook - a ribbon bookmark. However a few more would come in useful as I have already earmarked many more recipes, that I am looking forward to trying out! A fantastic book by a really lovely guy and I wish him every success in the future.

{My dad picked me these beautiful flowers this evening, from his garden ,so I just had to include them in my photos.}

Never Fail Muffins


Ingredients

450g (1lb) plain flour

175g (6oz) caster sugar

1 teaspoon baking powder

110g (4oz) butter

2 large eggs

175ml (6fl oz) milk

Flavouring (Lemon & Blueberry)

Grated zest of 1 lemon

150g (5 oz) blueberries


Suggested Flavourings/Toppings:

White chocolate & raspberry: 3oz/75g white chocolate chips and 3oz/75g fresh/frozen raspberries

Lemon & blueberry: Grated zest of 1 lemon & 5oz/150g blueberries

Chocolate chip:   5oz/150g mixed chocolate chips

Apple & cinnamon:  2 eating apples, diced & ½ teaspoon ground cinnamon

Banana & milk chocolate: 2 ripe bananas, mashed and 3oz/75g milk chocolate chips

Cranberry & sultana:  4oz/110g fresh cranberries & 2oz/50g sultanas & blueberry: Grated zest of 1 lemon & 5oz/150g bl

Method

1. Preheat oven to 180C/350F/Gas Mark 4

2. Line a 12 cup muffin tray with muffin paper cases.

3. Mix flour, sugar and baking powder together.

4. Rub in the butter with the tips of your fingers.

5. Break in the eggs and milk and mix to a stiff batter. Add in the lemon and blueberries at this stage and mix well.

6. Spoon into prepared muffin tin (lined with the muffin cases) and bake for 20-25 minutes until golden brown and puffed up

7. Dust with icing sugar and serve, or mix 3 tablespoons of icing sugar with little boiled water until it reaches a running consistency and drizzle haphazardly over the top of the muffins.

Edward's book 'Food to Love' is published by O' Brien Press and is in all good bookstores.

Oh my goodness I really don't know where start with my highlights of Taste of Dublin. I had an amazing couple of days!  Fantastic fun with gorgeous food and the chance to meet so many delightful ladies and gents. I just wanted to share with you a few photos of the two days and I will write a full post all about this magnificent experience over the next couple of days.

The moment I had been waiting for - demonstrating my Roast Tomato and Pasta Soup with Philly with Chef Edward Hayden.

Millie enjoying one of the delicious strawberries that were being passed out.

Jack and I with Anna Daly from Ireland AM.

Here we are with Gino D'Acampo.

Say cheese!!

Jack was busy all day capturing all the activity!

Donal Skehan demonstrating how to do Spatchcock Chicken.

My sister Fiona with her friend Erika enjoying a few cocktails in the VIP lounge.

One man that wasn't happy with the food {one of those days}!!

Jack with his favourite celebrity!!

Here is the dish I made on Ireland AM this morning. It is a great family meal as it's perfect made in bulk and is suitable for all due to it's mellow flavours. It is a vegetarian dish but strips of cooked chicken, chorizo or even little meatballs would work perfectly in it.

Here is the link to my slot on this mornings show. http://www.tv3.ie/ireland_am.php?video=36593&locID=1.65.74

Ingredients
600g fresh tomatoes, chopped into chunks
3 garlic cloves,crushed
1 red onion, chopped into chunks

1 teaspoon smoked paprika
1 tbsp balsamic vinegar

1 teaspoon sugar

sea salt and freshly ground black pepper

extra virgin olive oil, for drizzling

600mls chicken or vegetable stock
handful fresh basil leaves

100g Philadelphia Original or 100mls cream
400g cooked pasta shells

Parmesan, grated for serving

Method
1. Preheat the oven to 180C/350F/gas 4.
2. Put the tomatoes, garlic and onion in an over proof dish. Sprinkle over the smoked paprika and sugar, drizzle with olive oil and balsamic vinegar. Season with a pinch of sea salt and some freshly ground pepper .

3. Using a wooden spoon combine all the ingredients together.

4. Roast in the oven for 25 minutes. 

5. Meanwhile heat the stock in a large saucepan, stir in the cooked roasted tomato mix and add the basil and allow to simmer over a low heat for 15 minutes.
6. Blend the soup together with a liquidiser or hand blender.

7. Return to the heat and stir in the Philadelphia or cream.

8. Add the cooked pasta shells.

Serve in a bowl with a grating of fresh parmesan and some crusty bread to mop up the delicious soup!

It was fantastic to find out that I won the Philadelphia competition and in the morning I travel back up to the TV3 studios to cook another dish using Philadelphia cheese. Another early start as my slot is 7.35am.  I will be cooking one of my boys favourite dishes -  Roasted Tomato and Pasta Soup with Philly. I will also be demonstrating this dish at Taste of Dublin this Friday at 12.30pm with the ever so nice Edward Hayden. I feel so privileged to be getting this wonderful opportunity and again I must thank everyone that took the time to vote. If you are heading to Taste of Dublin on Friday make sure you say hello! I have an exciting few days ahead of me and I will fill you in on all the antics at the weekend.  

Even though this recipe has a long list of ingredients it is surprisingly quick and easy to make. It comes from Rachel Allen's first book Rachel's Favourite Food which is actually one of my favourite cookbook. Despite the fact I have it many years there are still some little gems, like this one, that I'm only trying for the first time.

Sesame and Peanut Noodles

Serves 4-6
Ingredients
250g fine egg noodles 
1tbsp toasted sesame oil
1/2 large cucumber (about 200g), cut into matchsticks
1 red pepper, cut in quarters, then sliced across into very thin strips
2 chicken breasts, cooked (pan-fried, grilled, roasted), then cut into very thin strips
3 spring onions, sliced thinly across at an angle

For the sesame peanut sauce (makes 150ml)
2 cloves of garlic, crushed or finely grated
2tsp ginger, finely grated
2 generous tbsp crunchy peanut butter
2tbsp toasted sesame oil
2tbsp soy sauce
2tbsp rice wine (or just white wine)
2tbsp water
2tsp brown sugar
3tbsp toasted sesame seeds, plus
1tbsp for sprinkling over the top

Method
1. First make the peanut sesame sauce. Mix the garlic, ginger and peanut butter, then add the rest of the ingredients for the sauce, making sure the peanut butter is evenly mixed and not lumpy.
2. Place the noodles into a saucepan of boiling water, bring the water back to the boil and cook according to the pack instructions.
3. Drain the noodles, rinse with cold water, drain again, then toss with 1tbsp toasted sesame oil. Place the noodles in a large bowl with the cucumber, red pepper and chicken, and pour in most of the peanut sesame sauce. Toss together and add more sauce if desired.

Transfer to a serving bowl and sprinkle the sliced spring onion and tablespoon of sesame seeds over the top. 

On first glance at a cookbook by two chefs that are as well established as Antonio Carluccio and Gennaro Contaldo you would be forgiven to assume that it would be full of pretentious talk and complicated dishes. This I can assure you is not the case.  The book is written in a language that is both engaging and inviting to the reader with so many stories behind many of the delicious dishes that are shared in this book.

Antonio Carluccio and Gennaro Contaldo both moved to Britain from Italy over 30 years ago and began working in the food industry. They eventually worked together and soon became established as leading influences on Italian cooking. This book was written to accompany the television series, of the same name, and it sees the two friends on an amazing journey to visit their home country. They travel to all the different regions of Italy and explore many Italian food trends of the past and the present.  They introduce us to the food they ate while growing up aswell as their own family favourites. 

The book provides a wonderful insight into Italian culture, which appears to have influenced many of the authentic Italian recipes in the book.  Antonio and Gennaro also give their own views on subjects such as religion, street food and family. 

The book is divided into six sections - Starters, First Courses, Main Courses, Vegetables, Fruit/Desserts and Snacks. It is packed with over 100 recipes that are beautifully photographed by Chris Terry. There are recipes to suit cooks of all levels and for many different occasions. The importance of sourcing fresh produce is greatly evident throughout the book. Every region appears to have its own specialised ingredients and indeed recipes. So many of the recipes are concise and easy to follow simply showcasing the amazing produce that Italy has to offer. I also love that each recipe is introduced so personally by the author.

This book would be an impeccable read for anyone planning a holiday to any of these beautiful regions in Italy. This is an essential addition to any cookbook collection as the ultimate guide to Italian cuisine.

Here is some Peperonata {pg.141} that I made to accompany fresh pasta and it was scrumptious!


'Two Greedy Italians' by Antonio Carluccio and Gennaro Contaldo is published by Quadrille Publishing, ISBN 978-1-84400-942-8. The TV series that accompany the book 'Two Greedy Italians' is currently on BBC 2 on Wednesdays at 8pm.  The book is available to buy on Amazon.


Photo and Styling by Nessa Robins

Great news! I won the Taste Factor competition!!
I will be on Ireland AM on Wednesday morning at 7.35am. I will be cooking another dish using Philadelphia.
I will then cook live with Edward Hayden at Taste of Dublin on Friday at 12.30.

Thanks so much for all the votes. I really appreciate it!!
We are all thrilled here. Yeah!!!!!