cherries

Bakewell Squares

When I shipped off all my clothes and paraphernalia last week, I have to say I felt very liberated. I did a massive purge of stuff that was past it’s sell by date and bits that I rarely use. I was feeling very Zen and minimalist. This week, however, I began to feel a tad lost and bereft of my things. More …

Manhattan with Brandied Cherry

This is one man of a Manhattan with home-made brandied cherries. It looks and tastes deliciously sophisticated. I love cherries, but I hate those sickly sweet red ones, that they give you in cheap cocktails. They just taste of sugar and have a really weird texture. I sometimes wonder if they’re even cherries… So for this recipe, I decided to soak some fresh cherries in brandy, cinnamon, and orange zest to create the most fantastic cocktail cherry. More …

Cheese Canapes

This dish is kind of like an alternative cheese plate, a cross between cheese tapas, and cheese and crackers. As it’s summer, there is a huge array of delicious ripe fruit out there, so I decided to pair (pear!) them with some of my favourite summer cheese. This cheese plate looks so impressive, but only takes minutes to make and works great as canapés with a glass of sparkling wine or champagne. The cool thing about this dish is that you can mix and match as you like. I sliced up some fruit, a selection of herbs, and some cheese. Then I just tasted and figured out what worked well together. More …

Tartan Tart

You may not know it, but, the 6th of April is in fact Tartan Day. It’s a day to celebrate Scottish heritage and a day for the Scottish diaspora all over the world to celebrate tartan and Scottish culture. April 6th marks the signing of the Declaration of Arbroath which confirmed Scotland’s status as an independent sovereign state. During the 18th century there was an attempt to ban tartan in an effort to bring warrior clans under control. Thankfully it never happened and tartan remains as popular as ever today. As a McDonald, I feel I should pay some attention to my roots and wanted to celebrate this quirky feast day with some food.  I think Tartan Day is a great way to wear some beautiful colours, cook up some Scottish food and celebrate our ancestors. So what better way to celebrate tartan day, than with a tart. A wee tartan tart *to be said in a Scottish accent*.
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Happy Birthday S’tasty

Today marks my 75th post on the blog and also S’tasty’s very 1st Birthday. It’s hard to believe that a whole year of writing, cooking and creating has passed by so quickly. Through writing the blog, I’ve met a whole host of new people and have discovered some other amazing food blogs at home and beyond. The Irish Food Bloggers Association have arranged lots of great events and linked together a whole community of enthusiastic food bloggers from all over the country. When I first started my blog….my traffic consisted of me and the OH. Then it increased to three (me, the OH and my Dad). Next a few other family members started checking in and one day I had a whole 20 visitors! Then with the help of Erno Rubik, Rusty Blazenhoff @Laughing Squid and Vidya Rao @Today.com my audience began to suddenly increase. For the amateur food blogger – it doesn’t pay, so it really helps when your efforts are at least seen and appreciated. More …

Creamy Panna Cotta with Cherry Compote

This creamy panna cotta is made entirely of full fat cream, so it’s a pretty decadent but you know it tastes delicious. The accompanying cherry compote is rich, fruity and it has a flavour of Christmas for me (perhaps it’s the brandy in it!). I made the panna cotta’s quite small as they are devishly rich. However it does serve as a small but perfect dessert that is sure to impress. The mint on top is apple mint and is just to decorate and give a nice minty aroma. This is a super easy pud to make, twenty minutes to make and totally foolproof. However, you will need at least three hours to set the panna cotta or leave it covered in the fridge overnight. It’s a great easy dinner party dessert that you can make in advance and wow your guests! More …

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