Love your iPhone and love expressing your opinion? Excellent. Then download the lastest free iPhone app from Belfast-based review website Lookaly.com that allows you to find and review local places directly from your iPhone.
The app, which went live on the App Store last week, lets you search for and find the best cafes, bars, restaurants, retailers, hairdressers and more around your current location. You can then rate and review, which contributes to their overall rating.
If like the Sugahfix gals you love to share your joy at a perfectly presented cupcake and cuppa, sensational service at your favourite hairdresser or a moreish meal and while we have great intentions to post a quick review - we then instantly forget once we leave (oh dear!) - this app is fabulous as you can post your review while you stash a handful of those free mints in your handbag.
Lookaly.com is already used by over 1,500 people and anyone can become a critic by logging on to the website and writing reviews for any local Northern Ireland business.
The iPhone app was supported by the Creative Industries Fund and to celebrate the launch Lookaly have a 8GB iPod Touch, sponsored by Mac Sys Ltd, to give away to one lucky reviewer. More info can be found here lookaly.com/iphone
M&S Gluten Free Range A Totally Tasty Treat
Thursday, 19 August 2010 10:45
By Katrina Doran.
For anyone with a wheat intolerance or the more serious coeliac wheat allery - having an every day basics of toast, biscuits and treats like brownies are off the menu.
While there are ranges which cater for this - they tend to take the joy out of having a biscuit in the first place with their dry texture that is more like a mouthful of cardboard than a tasty treat.
M&S have come to the rescue with 14 brand new products to join its ‘Made Without Wheat' range .The delicious new range of breads and cakes has been specifically developed to be suitable for coeliacs and are all 100% gluten free, but also taste delicious too.
Tempting new products include a tasty range of Bakery products including gluten free loaves. Being wheat intolerant myself - I haven't had a slice of toast in over ten years. It's the one thing I really crave for. I've thrown my head up and had a sandwich twice in that time and while it was heaven on the lips - I might as well have munched on a bag of razor blades - as the after effects are never worth it. I've tried every wheat free loaf option and the crumbly texture is just never quite right. The M&S seeded loaf is the most ‘like soft fresh bread' texture and just heaven to be able to have a tasty BLT - ah the small pleasures in life!
But let's get down the to nitty gritty here - cake! The Chocolate Brownie Squares £2.19 are dense and delicious and intensely chocolately - as good as any brownie I've ever tated. The Almond Frangipane cake £2.99 was moist and morish - even my non wheat intolerant hubby was scrapping with me over the last slice! The sweet treats also include Caramel Crunch Squares £2.29; Chocolate Muffins £2.19; Lemon Sponge Cake £2.99. Yum!
Ingredients such as rice four, tapioca starch and potato starch are used to replace wheat, and the recipes have been specifically developed so people don't have to compromise on quality or flavour.
In September, a further selection of products will be launched including seasonal products: Gluten free Mince Pies, Christmas Cake and Christmas Puddings! Many of the products will also be available at M&S cafes and delis.
The number of people in the UK who are Coeliacs and need to follow a strict gluten free diet has risen to approximately 1 in 100. Coeliac UK, the leading charity working for people with Coeliac disease has over 50,000 members and 1000 newly diagnosed Coeliacs join them every month.
Claire Hughes, M&S Nutritionist says: "Over 40% of queries we receive through our health website are regarding gluten free products, by far the largest single query we have. There's clearly a demand for these products, and we're delighted we're now able to cater for customers who don't want gluten, but also don't want to compromise on taste"
The Sugahfix.com Cupcake Challenge - The Ultimate Sugah Fix?
Thursday, 06 May 2010 16:04
By Katrina Doran.
On Saturday 1st May 2010 eleven professional bakers arrived at The Ivory prepped and prepared for the inaugural Sugahfix.com Cupcake Challenge.
With so many new cupcake businesses popping up in Northern Ireland The Sugahfix Gals, who are partial to a sweet treat, decided to bring as many cupcakeries together as we could and give them a chance to shine.
We were totally impressed with both the level of entries and the standard of the baking but also with the seriousness with which the cupcake companies approached their craft.
There were three categories of entry; Best Vanilla Cupcake, Best Chocolate Cupcake and Best Innovative Cupcake which allowed the professional bakers to showcase any weird and wonderful creations and an ‘Overall Winner' prize was awarded to the entrant with the highest total score across three categories.
The judging process was completely anonymous and judges chosen from attendees at the Sugahfix.com 2nd Birthday Party. Marks were given out of 10 on four elements - base, frosting, general yumminess (sponge and frosting together) and presentation so ¾ of the points were for taste alone.
Best Vanilla Cupcake was won by The Sugar Room, Best Chocolate Cupcake was won by J Bird Bakery and Best Innovative Cupcake by The Marshmallow Grove. The overall winner on the night with the highest total score was John McClean, The Sugar Room (pictured above with Sugahfix.com Editor and Cupcake affionado Katrina Doran).
"Wow! I am shocked and completely stunned at winning!!", said John. "There were so many great cupcakeries and bakeries that entered that have been in operation for a long time that I didnt think I had a chance of winning one section never mind the whole competition!
"I wanted to create something that was different to all the other cupcakes out there at the minute, something unusual, visually stunning and luxurious that tasted heavenly, so it feels great that I achieved that , so thank you so much to everyone involved for crowning me the winner".
It seems chilli peppers can leave us gals feeling hot in more ways than one!
Researchers at the University of California have just revealed that eating the peppers can actually increase consumption of calories and "oxidise" layers of fat.
Numerous tests carried out by the scientists have shown that for at least several hours after a meal, energy expenditure becomes significantly increased, pushing the body to use more fat as fuel. This may help people on a low-calorie diet lose weight by increasing metabolism .
The news almost made the Sugahfix gals consider swapping their tea time chocs for a bag of green and red chillis! Well, almost. So how about trying this tantalising tasty chilli appetizer, guaranteed to not only melt in your mouth but melt away those calories as well.
8-10 chillies with stems, plump enough to stuff try red hot peppers or jalapeno
1 cup cooked chicken/turkey (leftover roasted chicken or turkey works well)
1 Tbsp. fish sauce
handful of roasted peanuts
1 thumb-size piece fresh ginger
2 cloves garlic
4 spring onions
1 egg
handful of fresh coriander
1/4 tsp. black pepper
1 cup oil for frying (
BATTER:
1/2 cup flour mixed with 1/2 cup water, plus 1/4 tsp. salt
Preparation:
Clean the peppers, put on a pair of rubber or latex gloves (especially if you wear contact lenses). Be careful not to touch your eyes after handling the chilies (chili oil will stay on your fingers for up to 24 hours).
Slice open the chillies by making a single cut from just below the stem down to the tip of the chili (be careful not to slice through to the other side). Try to leave the stem on, as this will make the chilies easier to handle, and also the stems are quite decorative. Remove seeds with teaspoon.
To make the stuffing, chicken/turkey, fish sauce, peanuts, galangal (or ginger), garlic, spring onion bulbs , egg, coriander, and black pepper together in a food processor or chopper. Process well.
Using a teaspoon, stuff this mixture into the peppers. The peppers should nearly be able to close.
To keep the peppers from coming open, use the spring onion stems reserved from earlier. Wrap a stem around the middle of each pepper and very gently tie it.
To make the batter, simply mix 1/2 cup flour with 1/2 cup water plus 1/4 tsp. salt. Stir until the batter is more or less smooth. Use a whisk if you have one.
Heat oil in a small frying pan, or in the bottom of your wok. The oil should be at least 1 inch deep. When the oil begins to "snake" (move) across the bottom of the pan, it should be hot enough. If you're not sure, dip an end of one of the peppers into it. If the oil sizzles around it, it's ready. Turn heat down to medium
Working quickly, dip the stuffed peppers one at a time into the batter and then carefully place them in the hot oil. Allow to cook for at least 3 minutes on each side, or until peppers are golden-brown.
When done, remove and allow to drain on an absorbent towel or paper towel.
Eat the peppers while they're still hot from the pan. Try serving with Sweet Chilli Sauce for dipping.
Finlandia Grapefruit Julep
Wednesday, 14 April 2010 21:00
Finlandia Grapefruit Julep
These flavours work brilliantly together and make a wonderfully vibrant and fresh cocktail.
Ingredients:
50ml Finlandia Grapefruit Fusion or Finlandia Classic vodka (optional)
Pink grapefruit
Pomegranate
Lime
10ml honey syrup
6 mint leaves
Garnish: Mint sprig and pink grapefruit segment
Glass: Collins cocktail glass
Method:
· Juice all three fruits with a citrus juicer and transfer the juice to a cocktail shaker
· Add the vodka and honey syrup (to make this, mix three parts honey with one part cold water and stir)
· Place the mint leaves in the shaker, fill with ice and shake hard.
· Strain over crushed ice and garnish with an expressed mint sprig and pink grapefruit wedge
Rose of Persia
Wednesday, 14 April 2010 20:47
Rose of Persia
The romance of pink Champagne and rose petals with a delicate blend of flavours and aromas.
Ingredients:
35ml Finlandia Cranberry Fusion Vodka
20ml fresh pomegranate juice
5ml fresh lime juice
top with pink Champagne
Garnish: Rose petals
Glass: Chilled martini
Method:
· Half-fill a cocktail shaker with cubed ice
· Pour in Finlandia Cranberry Fusion Vodka and other ingredients and shake vigorously
· Strain the ingredients into the glass, top with Champagne
· Garnish with the rose petals
The Sugahfix.com Cupcake Challenge!
Thursday, 08 April 2010 16:43
The Sugahfix gals have noticed there are a lot of new businesses opening that are making cupcakes and as big fans of this pretty treat we'd been wondering who makes the best cupcakes?
So we'd been thinking about this idea of a cupcake challenge and after posting about it on Sasha Sugah's facebook page the concept ignited the passions of some very passioniate cupcake-lovin' peeps out there so here's the idea...
Sugahfix.com will celebrate its 2nd birthday at the end of April - we have two 'parties' one is a screening of Pretty In Pink at Slide on Thurs 29th April and the 'Party' party is our fabulously stylish Ebony at The Ivory on 1st May....so...here's the challenge - what's a party without cake? and the hot cake of the moment is, of course, the cupcake!
So..the Sugahfix Gals are challenging local cupcake makers to bring a selection of your finest cupcakes to our party on the 1st May and let our guests be the judge with a a taste off to find out who has the finest cupcakes in the land. An official Sugahfix.com Cupcake Challenge award will be given to the winning cupcake maker!
Contact
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to enter.
Please note - this challenge is for professional cupcake bakers and cupcakeries.
Local Talent On The Menu
Thursday, 08 April 2010 15:53
Three of Northern Ireland's best chefs have been selected to appear on BBC Two's popular culinary show, Great British Menu. The local culinary talents who will battle it out in the regional heats include James Street South's Niall McKenna, who will be competing in the Northern Ireland region against Brian McCann from Shu and Derek Creagh formerly of Deane's restaurant.
The 2010 Great British Menu will retain its distinctive format, with a few twists. Celebrating the wealth of delicious produce grown, reared and fished across the UK, the fifth series of Great British Menu will see our local chefs competing against a wealth of the UK's top chefs for the opportunity to cook a glorious banquet.
The nation's long-time advocate of local, seasonal food, HRH The Prince of Wales, was recently announced as the host for this year's Great British Menu finale banquet - a celebration of the very finest local British produce - to be held in early summer 2010.
The guest list for the banquet will be made up of some of the best British food producers and suppliers from around the country.
And in one of the series' new twists, the National Trust, with its strong tradition of local food production, is brought on board as the chefs are tasked with sourcing as many ingredients as they can from farms, estates and the surrounding neighbourhood of an historic property in their region. Instead of their usual suppliers, the chefs will have to scour the land to unearth the very finest produce, celebrating the nation's home grown food.
Great British Menu will be shown on BBC Two, from Tuesday 6th April.
Baking Heaven Has Arrived in Belfast!
Tuesday, 16 March 2010 22:20
By Katrina Doran.
Lakeland is open in Belfast!!! The 10,000 sq ft store at Balmoral Plaza, Boucher Road Belfast is bringing Lakeland's famous range of innovative kitchenware, home storage and cleaning solutions to customers in Northern Ireland for the first time.
The Sugahfix gals are stupidly excited by this as the Sugahfix kitchen is already alarmingly full of Lakeland goodies from Mary Berry cookbooks to colourful clippets, tubs of munchy seeds and a bottle of vanilla extract (the really good stuff) and jars of chutney all purchased after hour long drooling sessions over the Lakeland catalogue.
So what should you stock up on? - now that all these treats are available to buy - instantly! Things you never knew you needed but you so do like the banana bag that prevents bananas going over ripe quickly,Orange peeler, citrus saver and wooden toast tongs. We also heart the water sprinkler attachements that screw onto an old bottle of diet coke turning it into the perfect tool to water your plants with. You so need these things in your life!
For the domestic goddess - you may need smelling salts to prevent instant swooning or sensory overload in the cook and bake section. If you're an aspiring cupcake baker you'll get all the cutest accessories including edible sprinkles, pastel coloured bun cases and professional piping bags and nozzles for perfect frosting. Lakeland is also one of the only places you can get hold of those gorgeous Cellophoane bags - for popping homemade chocolate truffles into for cute gifts.
Stock up on the flour gals - baking heaven is here!
Go Cocoa!
Monday, 08 March 2010 16:21
By Katrina Doran.
For those of you who have given up chocolate for lent and are struggling - we feel your pain. That afternoon slump is even harder to get through and it all feels a lot more punishing that spiritually purifying. So! the Sugahfix gals have spotted a loophole to get your cocoa fix without ‘breaking your lent' and it adds a fantastic boost of healthy goodness to boot!
Linwoods Foods recently launched two new Super Foods products, which help keep your heart healthy and give you extra energy too.
Both new products are unique and one is a UK first; Linwoods new Milled Flaxseed, Walnuts, Brazil Nuts, Almonds & Q10 is the first food product in the UK & Ireland to contain Q10, a very potent antioxidant which contributes to energy production in every cell in the body. Linwoods new Milled Flaxseed, Cocoa & Berries boasts a 10% Flavanol content (helps maintain a healthy heart) plus Omega 3, and incredible antioxidants qualities particularly when compared to a range of fruit and vegetables.
Joanne Hayden, Linwoods Marketing Manager explains, "An adult would need to eat a total of a whole cabbage, three full broccoli heads, six carrots, three apples, one grapefruit and ten tomatoes to get the same amount of antioxidants contained in just two spoonfuls of this new super food! It's such a simple and delicious way to upgrade the nutrient content of your meals".
We do love a bit of broccoli in our oriental stir-fry and we always try and have out 'five a day' but let's face it girls - eating whole head of cabbage will just lead to embarrassment (yikes!) so we're opting for a heaped table spoon of the Milled Flaxseed, Cocoa and Berriesstirred into our morning porridge for the ultimate health food kick that tastes as decadent as a dessert and we get our cocoa kick without being naughty - result!
The Linwoods Healthy Super Foods range is available from all supermarkets, health food stores and many pharmacies across the UK, as well as Holland and Barrett.
WIN! A Marks & Spencer 'Love in' Valentine's Hamper
Monday, 08 February 2010 17:07
Sunday 14th February is none other than Valentine's Day and if you're getting hot and bothered just thinking about what to get your loved one, never fear, M&S is here with some suggestions and a lovely competition.
They say the way to the heart is through the stomach (and we heartily agree!) so give scrumptious gifts to the one you love on Valentine's Day. M&S has a fantastic offer for lovers this Valentine's Day, with a romantic twist on the popular ‘Dine in for £10' meal deal: ‘Love in for £20'.
From the 11th-14th February you can choose a starter, main, side dish and dessert for two, plus either chocolates or a red rose, and select a bottle of fizz for just £20.
Marks & Spencer even have Breakfast in Bed sorted with the Valentine's Baking Set (£12). Complete with a ceramic heart shaped jug, heart shaped spoon and heart shaped mould to pour the pancake mix into - so cute! By Shrove Tuesday, you'll both be masters at pancake making.
If you want to treat the love of your life to something special, show them just how much you love him with the Truly Madly Deeply ceramic Mug filled with 24 milk chocolate hearts (£7.50).
To help get you ready for the most Romantic day of the year, Sugahfix.com has teamed up with Marks & Spencer to offer one lucky reader the chance to win a M&S Valentine's hamper worth over £50.
Included is a £20 M&S gift card to purchase the ‘Love in' menu of your own choice, a Valentine's Baking Set, a Red Tulip Gift Bag, His & Hers Crackers and a Truly Madly Deeply mug with heart chocolates.
This competition is now closed.
Congratulations to Stacey Black in Belfast who on the prize.
Wee Buns!
Wednesday, 27 January 2010 21:35
By Katrina Doran.
Oh..my...god. M&S rock my world on so many levels but on the sweet treats side of things they just excel beyond comprehension.
This February, M&S is launching the latest handheld cake innovation - Mini Bundt Cakes. Bundt cakes (pronounced bunt, the d is silent) are a dessert cake which is baked in a Bundt pan, giving them their distinctive ring shape.
The M&S Mini Bundt Cakes are ring shaped sponge cakes with deliciously moist centres and sticky sweet toppings. Gals we're talking wee buns that look like little donuts but they're not deep fried so just think of the calories saved!! ☺
The Toffee & Pecan bundt has pecan pieces in the sponge and a gooey toffee sauce, or the Lemon Drizzle flavour which uses a tangy lemon soak and home style lemon icing. The Carrot Mini Bundt uses fresh carrot in the sponge and is finished with a cream cheese frosting and walnut nibs. Also in the range are Strawberry and Chocolate bundt varieties.
PORRIDGE & PAMPERING
Thursday, 07 January 2010 13:00
Win the ultimate January detox treat with White's Oats
Whether you want to detox after the over indulgences of Christmas, lose weight or just have more energy in 2010, there has never been a better time to get back to porridge.
The effects of the Christmas and New Year festivities can certainly take its toll, not only on the waistline but on the skin and the immune system in general. But including oats, which have many natural health boosting properties in the daily diet, is one easy way to get back on track.
Oats are well known for boosting energy levels, are low in fat, 100% natural, with no added sugar, salt or additives, and because oats are a complex carbohydrate with a low GI index energy is released slowly into the blood stream which means that the body stays fuller for longer - perfect for helping to prevent hunger pangs and reducing cravings for high fat and sugary snacks.
Oats have many other beautifying qualities and make us feel good too. They help to repair damaged hair, stimulate the regeneration of skin cells and even help to reduce wrinkles. Oats also give our bodies a Vitamin B6 boost which promotes the brain chemical serotonin which makes us feel good, helping us to beat those January blues!
To get your January healthy eating plan off to a good start Sugahfix.com has teamed up with leading local cereal processor Whites , makers of the famous Only Oats and Speedicook porridge ranges to offer one lucky reader and a friend the chance to soothe the soul and win a full day of pampering at Northern Ireland's first Ayurveda, Health and Beauty Centre, the Omni Spa.
With an average bowl of porridge containing just 103 kcal White's in conjunction with Sugahfix will help you get your body, mind and soul fully revitalized for 2010.
Every new subscriber in January 2010 will automatically be entered into the draw while current subscribers can get their name in the hat by recommending a friend. When their friend subscribes they simply pop the referring friends name in the 'where did you hear about us?' box - simple!
Amidst the usual yearly panic of fad diets and purchasing of gym memberships good ol' M&S have come to the rescue with their brand new and most extensive healthy eating range - ‘Simply Fuller Longer'.
Based on scientific research that shows diets higher in protein result in more effective weight loss*, the retailer has created an innovative new range with a higher protein content to help control hunger, so consumers can finally enjoy diet food that doesn't leave them reaching for the biscuit tin.
Launching in January 2010, M&S has spent the last year working with nutrition scientists at Aberdeen University Rowett Institute Nutrition and Health, renowned for their ground-breaking research on effective weight-loss. The new range, which will be the most extensive range of its kind available on the high street, has been developed to offer a wide selection of meals, salads and lunch options which are rich in protein, helping people to control their food intake or diet without the usual hunger pangs.
M&S Nutritionist Claire Hughes explains: "Losing weight should be simple as basically you need to eat fewer calories than you use. But as we all know it's not that easy in practice - a lot of diets fail as people feel hungry or deprived, so quickly give up and go back to their old habits. Our Simply Fuller Longer diet is based on the principle that protein keeps us feeling fuller for longer than carbohydrates or fat, thus reducing the temptation to snack after meals."
Unlike other high protein diets however, carbohydrates are not excluded from the plan, and customers are also encouraged to eat extra vegetables and fruit if they do feel in need of a snack.
The new M&S range includes a great selection of ready prepared meals, sandwiches and salads, such as Chargrilled Chicken & Vegetable Noodles with Savoury Miso Dressing and Peppered Salmon, King Prawn & Cous Cous Salad. As you would expect from M&S, the products are not only healthy and nutritious, but taste delicious too. Simply Fuller Longer products are also an ideal healthy option for weight maintenance.
The retailer will also be launching a new health website to support the range which will have facilities to enable customers to assess their lifestyle and diet. For example, consumers will be able to work out their BMI, recommended daily calorie intake to lose weight, and find out about the calorie content of their favourite foods on www.marksandspencer.com/health and in the instore factual leaflets.
The Sugahfix Gals are delighted to hear that we can still have treats on the plan - one indulgence a day is allowed and a selection of treats for dieters is included to spend on calories on whatever they chose - from a chocolate bar (yay!) to a glass of wine!
Top Tips: M&S Nutritionist Claire Hughes offers some top tips to help you on your way
• Don't weigh yourself every day as you won't see your weight changing that quickly! Set yourself a weekly weigh-in time and keep a record in your diary.
• It's important to include some exercise as part of your new diet regime, which will help you burn more calories and feel better.
• A number of studies have shown that lack of sleep can increase appetite, therefore make sure you get plenty of rest.
• Don't skip breakfast in an attempt to eat fewer calories. It will leave you feeling much hungrier as the day goes on.
• Be honest - if you have a bad day and give in to temptation restart your diet the next day but it is important to identify the triggers that cause you to eat more. Try keeping a mood diary.
• Set yourself a goal to achieve weight loss, be it a new dress, wedding or a fabulous summer holiday.
Smoked Salmon on Potato Farls - YUM!
Thursday, 24 December 2009 15:26
Tis' the season for entertaining and in celebration of this, family bakery Irwin's wants to encourage Christmas and New Year hosts and hostesses to try something a little different for starter or even a light snack using Irwin's bread.
From barmbrack to brown soda, Irwin's Bakery is guaranteed to bring the wow factor to seasonal suppers.
The Sugahfix gals are very partial to smoked salmon served with potato farls so we swooned over this luscious recipe.
To view a full range of Irwin's products and more recipe suggestions visit www.irwinsbakery.com.
Smoked Salmon with Spicy Roast Onion on Irwin's Potato Farls
(Serves 4)
1 tbsp light olive oil
1 red or white onion, cut into fine wedges
0.5 tsp sugar
Good pinch chilli powder (or paprika if you don't want it too hot)
4 Irwin's Potato Farls
25g/1oz butter, softened
4 large slices smoked salmon
About 4 tbsp crème fraiche
Salt and coarse ground black pepper
Fresh whole chives, to garnish
Heat the oil in a frying pan over a high heat. Add the onion wedges with the sugar, chilli powder or paprika and season to taste. Stir-fry for 2-3 minutes until the onions are tender but still have a little bite. Drain on kitchen paper.
Preheat the grill to high. For an impressive presentation, stamp out the Irwin's potato farls into rounds with a 10cm/4in cutter. Toast on a grill rack until golden brown, turning once and then spread with the butter.
Arrange each slice of smoked salmon into a loose rosette and place on top of the buttered Irwin's potato farls. Place each one in the centre of a warmed serving plate and add a dollop of the crème fraiche. Season with some pepper and scatter over the onions, then garnish with the chives to serve.
Roast Turkey with Stuffing and Homemade Cranberry Sauce
Thursday, 24 December 2009 14:09
ROAST TURKEY WITH STUFFING AND HOMEMADE CRANBERRY SAUCE - JASON MORE, HEAD CHEF AT COCO, LINENHALL, BELFAST.
For the Turkey
• 1 large turkey
• Enough softened butter to cover the turkey
• 4/5 bacon rashers
For the Stuffing
• 100g bread crumbs
• 225g pork sausage meat
• 4 chopped shallots
• 2 tablespoons chopped sage
• 2 tablespoons chopped apricots
• Lots of seasoning
For the Cranberry Sauce
• 225g of frozen or fresh cranberries
• Glass of red wine
• Glass of pure orange juice
• Tablespoon of sugar
• Teaspoon of 5 spice
• 1 cinnamon stick
METHOD
For the Turkey
• Cover the turkey with softened butter and place the bacon rashers on top
• Put in roasting tin and cook for 20 minutes per pound and add extra 20 minutes at the end.
• Baste, baste and baste and make sure you don't overcook - there is nothing worse than a dried out turkey.
• Insert a knife in the fattest part of the leg and if the juices run clear it's time to get stuck in!
For the Stuffing
• Stir in all the ingredients and beat well for about a minute to blend everything together. Bake it separately in an ovenproof dish for around 40 minutes.
For the Cranberry Sauce
• Bring all the ingredients to the boil until the berries are soft and reduce by a quarter. Add a tablespoon of redcurrant jelly to make it really jammy, sticky and lovely.
• Place in bowl to cool. Make extra to enjoy with cheese and leftover cold meats in the days after Christmas.
Serve with a beautiful selection of vegetables and potatoes and enjoy with friends and family!
Festive Recipe - Champagne Sorbet
Monday, 14 December 2009 19:56
With over two decades of experience under his chef's hat, Stephen Jeffers is regarded as one of Northern Ireland's leading chefs with two successful restaurants and a new cook book to prove it.
From his early career cooking at Stormont Buildings, Stephen was appointed personal chef to Lady Dufferin at Clandeboye House, where he cooked for an eclectic mix of celebs, artists, dignitaries and politicians.
Following what he refers to as an excellent grounding at Clandeboye, Stephen took over the famous Grace Neil's Gastro Pub in Donaghadee. He has since moved on to open the highly successful Jeffers at the Marina in Bangor and recently Jeffers at Castlereagh Hills in Belfast.
If you can't try out one of Stephen's restaurants over the festive period, here's a yummy recipe from the new book Jeffers Breakfast...Lunch...Dinner to try yourself and impress your friends!
Make the Champagne jelly the night before and allow to set in the fridge over night before making the sorbet on the day - ready to serve.The perfect desert to serve after all the turkey and trimmings!
Champagne Sorbet
Ingredients / Sorbet
Juice and zest of 1 lemon
200ml water
175g sugar
1 tbsp liquid glucose
250ml champagne, cava or prosecco
Ingredients / Champagne Jelly
225g strawberries
Juice of 1 lemon
80g caster sugar
4 sheets of leaf gelatine
1 _ bottles of champagne,
Cava or Prosecco
100g Fraises des Bois (wild
strawberries liquor), plus extra to
decorate
Method: Sorbet
Place the lemon juice, water, sugar and liquid glucose in a small saucepan.
Stir well, then heat gently until the sugar dissolves. Bring the pan to the boil, then remove from the heat and allow to cool to room temperature.
Add the champagne- a good quality Cava or Prosecco works well- and transfer to an electric ice-cream maker. Churn for 30 minutes and serve immediately with the champagne jelly.
Method: Champagne Jelly
Hull and quarter the strawberries and place in a bowl set over a pan of gently simmering water.
Stir in the lemon juice and sugar.
Cover the bowl with clingfilm (or pan lid) and leave to steam for 20 minutes until the strawberries have softened and released their juices.
Soak the gelatine sheets in a bowl of cold water to soften. Pick up the gelatine sheets and squeeze out the excess water.
Bring sugar and champagne to a gentle boil. Mix in gelantine with champagne or sparkling wine and leave to cool completely.
Meanwhile, add Fraises des Bois and divide between 4 glasses.
Whisk the jelly until frothy and pour over the strawberries, which will float to the top.
Chill for a few hours or overnight until set.
Serve with the champagne sorbet.
Stay Your Ground And Party!
Thursday, 03 December 2009 11:15
Where has the famous office Christmas Party gone? We've all been to a posh restaurant for a three course extravaganza with our work collegues and as lovely as it is - it's a pricey way to party but there is something fabulous about hosting your Christmas bash - as the name says - in the office!
With many firms threatening to pull the plug on the annual staff bash, Graeme Finegan, the owner of Grounded Cafes, has launched STOP (Save The Office Party) campaign this week.
"We all know times are tough but Christmas is only once a year and we are calling on people to tell their bosses to S.T.O.P.! Christmas parties increase morale and motivation among workers, and this year only one fifth of companies will be having a Christmas Party because of the current economic climate," Graeme said.
The innovative Belfast and Newry cafe owner has put together a credit-crunch-busting deal in a bid to stop the traditional Christmas office party from being grounded.
With dinners delivered to your office or venue from just £4 it's a deal even Scrooge would love.
Graeme said: "It is important that companies maintain high morale at a time of economic uncertainty and that means saving the annual staff party from extinction. The Government's recent Engaging for Success report found that motivated workforces were much more productive. Christmas parties are a way of making staff feel valued and therefore they make sound commercial sense."
He added: "Because of the current economic climate many business owners cannot afford to be as extravagant this year. By offering a high quality office party at a much cheaper rate than a sit-down meal, we can ensure staff can still enjoy one of the highlights of the festive season."
Just make sure the photoocopier has been switched off!
The campaign was launched this week on Facebook and Twitter and has received the thumbs up from local office workers.
To find out more Tel: Belfast 028 90661549/ Newry 028 30833868
Let Them Eat Cake!
Monday, 23 November 2009 20:33
By Katrina Doran.
Ooh! It's really getting Chrismassy when you start thinking of baking a Christmas cake and well seasoned bakers will know that the secret to the perfect Christmas cake is to start early, approximately four weeks before Christmas Day.
Preparation is key so buy all your ingredients in freshly - no bunging in the remnants of a bag of sultanas and old container of cinnamon that have been in residence in your kitchen for months (if not since last year!! eek!). Chuck it out and stock up on nice plump fruit, fresh spice and fresh flour to ensure your Christmas cake is freshly fabulous!
To kick-off your festive baking here is a simple yet delicious Two-Fruit Christmas Cake recipe by Neill's Flour.
Two-Fruit Christmas Cake recipe
Ingredients
225g/8oz Neill's plain flour (sieved)
680g/1½lb sultanas
450g/1lb glace cherries - red, green and yellow
1 tsp baking powder
Pinch of salt
225g/8oz butter
225g/8oz soft brown sugar
4 eggs - size 2
Rind of ½ lemon
30g/1oz sliced whole almonds
55g/2oz ground almonds
1 tsp mixed spice
1 tsp cinnamon
A little milk
Method
Clean the sultanas by washing and drying well. Wash and chop the cherries in half and dry well.
Add chopped cherries to 75g of the flour (keep separate)
Cream butter and soft brown sugar together until light and fluffy
Add lightly beaten egg, almonds and remaining flour plus baking powder and salt.
Add lemon rind, mixed spice, sultanas and the cherries. Use a little milk to adjust consistency
Transfer mixture to a well-lined 9 inch cake tin and bake at 180°C/350°F for a half hour
Reduce to 150°C/300°F until cooked, approximately 1 - 1½ hours
Decorate closer to Christmas with marzipan and royal icing and a flourish of ribbons and holly for extra festive delight. For further baking recipes and tips visit www.neillsflour.co.uk .
Decadent Afternoon Tea at The Fitzwilliam Hotel
Thursday, 19 November 2009 10:31
By Katrina Doran.
The Fitzwilliam Hotel Belfast celebrated the official launch of the hotel's delicious and decadent Afternoon Tea with a feast for the taste buds as well as for fashion.
The design-led hotel's Afternoon Tea offers a modern slant on the traditional tiered afternoon tea. The Fitzwilliam Hotel Belfast's expert pastry chef uses locally-sourced and seasonal ingredients, keeping quality high and food miles low.
Guests at the launch event enjoyed a luxurious Champagne Afternoon Tea, including sandwiches of Givan's Belfast ham with homemade Armagh apple and pear chutney, Walter Ewing's Shankhill smoked salmon and dill, cucumber and Antrim sour cream, and Fermanagh free range chicken and tarragon.
Traditional Irish scones baked from Odlum's Irish flour were served with homemade Wexford strawberry and rhubarb jam, preserves of Armagh damson and Ballycastle pear and pine nut. Indulgent sweets included citrus drizzle cake, chocolate fudge cake and County Tyrone berry tartlet, all accompanied by a glass of perfectly chilled Louis Roederer NV champagne and a selection of teas such as Japan Classic Green Tea, Ceylon and Lemon Verbena.
Keeping with the theme of design, guests at the launch event were then treated to the inside track on the latest designer accessories and trends for the forthcoming Christmas party season from House of Fraser's in-the-know personal shopper Samantha Cousins.
Penny Thornberry, hosting the event at The Fitzwilliam Hotel Belfast, said: "It's wonderful to launch our Afternoon Tea in such a fitting way - enjoying luxurious surroundings and delicious food and drink, whilst receiving style tips from those in the know and the fun of dressing up."
The Fitzwilliam Hotel Belfast's Afternoon Tea is priced at £17.50 per person or, for maximum indulgence, £25 per person for a Champagne Afternoon Tea with a glass of Louis Roederer NV.
By Katrina Doran.
By Katrina Doran.
By Katrina Doran.
The judging process was completely anonymous and judges chosen from attendees at the Sugahfix.com 2nd Birthday Party. Marks were given out of 10 on four elements - base, frosting, general yumminess (sponge and frosting together) and presentation so ¾ of the points were for taste alone.
By Patricia Devlin
Finlandia Grapefruit Julep
Rose of Persia
The Sugahfix gals have noticed there are a lot of new businesses opening that are making cupcakes and as big fans of this pretty treat we'd been wondering who makes the best cupcakes?
Three of Northern Ireland's best chefs have been selected to appear on BBC Two's popular culinary show, Great British Menu. The local culinary talents who will battle it out in the regional heats include James Street South's Niall McKenna, who will be competing in the Northern Ireland region against Brian McCann from Shu and Derek Creagh formerly of Deane's restaurant.
By Katrina Doran.
By Katrina Doran.
Sunday 14th February is none other than Valentine's Day and if you're getting hot and bothered just thinking about what to get your loved one, never fear, M&S is here with some suggestions and a lovely competition.
By Katrina Doran.
The effects of the Christmas and New Year festivities can certainly take its toll, not only on the waistline but on the skin and the immune system in general. But including oats, which have many natural health boosting properties in the daily diet, is one easy way to get back on track.
Amidst the usual yearly panic of fad diets and purchasing of gym memberships good ol' M&S have come to the rescue with their brand new and most extensive healthy eating range - ‘Simply Fuller Longer'.
Tis' the season for entertaining and in celebration of this, family bakery Irwin's wants to encourage Christmas and New Year hosts and hostesses to try something a little different for starter or even a light snack using Irwin's bread.
ROAST TURKEY WITH STUFFING AND HOMEMADE CRANBERRY SAUCE - JASON MORE, HEAD CHEF AT COCO, LINENHALL, BELFAST.
With over two decades of experience under his chef's hat, Stephen Jeffers is regarded as one of Northern Ireland's leading chefs with two successful restaurants and a new cook book to prove it.
Where has the famous office Christmas Party gone? We've all been to a posh restaurant for a three course extravaganza with our work collegues and as lovely as it is - it's a pricey way to party but there is something fabulous about hosting your Christmas bash - as the name says - in the office!
By Katrina Doran.
By Katrina Doran.
Traditional Irish scones baked from Odlum's Irish flour were served with homemade Wexford strawberry and rhubarb jam, preserves of Armagh damson and Ballycastle pear and pine nut. Indulgent sweets included citrus drizzle cake, chocolate fudge cake and County Tyrone berry tartlet, all accompanied by a glass of perfectly chilled Louis Roederer NV champagne and a selection of teas such as Japan Classic Green Tea, Ceylon and Lemon Verbena.