Food Blog

Friday Night Tapas Slieve Aughty Galway

The Three Towers Eco House & Organic Kitchen and Slieve Aughty Centre

Get the gang together for a well earned Social! 

Friday Night Tapas Nights!

Friday’s, November 2018 – April 2019
Enjoy organic tapas, Spanish wine and music from 7 pm.
Booking is essential. Call 090 9745 246 for more info.
Slieve Aughty Centre is a family owned eco-friendly equestrian and activity leisure centre set on 17 acres of rugged Galway land. Guests have miles of trails for walking, cycling, horse riding and exploring nature as well as a stunning location for rejuvenation, relaxation and celebration!
Slieve Aughty Centre, Kylebrack West, Loughrea, Co. Galway, Ireland.
Discover more about Slieve Aughty Centre Here >>

Cinnamon Apple Ice Cream Recipe

Autumnal Tastes for Ice Cream Lovers! 

Having an abundance of homegrown apples I’ve been looking for recipes online and stumbled across this delicious sounding ice cream recipe from the fabulously named website. So I decided to give it a try.

Homegrown apples

Make sure your ice cream machine has been frozen overnight!!

This recipe can take 2 hours with refrigeration before adding to ice cream maker so plan ahead! 

The US ‘cup’ measuring system can be hard to figure (must buy one of these ‘Measuring Cup Sets’ ) plus I am pretty sure my little ice cream maker is about the half the size of theirs, so I halved everything thus so:

Ice Cream Base


Ice Cream Base:

240ml heavy cream

120ml milk

75g caster sugar

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon sea salt

Apple mix

Cinnamon Apple Swirl

1 tablespoon unsalted butter

2 large apples, peeled, cored and diced into bite sized pieces

25g soft brown sugar

½ teaspoon ground cinnamon

small pinch nutmeg

small pinch ground cloves


In a mixing bowl whisk the cream, milk, sugar, vanilla, cinnamon and salt. Covet and refrigerate for 2 hours

Melt butter in a skillet on medium heat, toss apples with brown sugar and spices and heat until tender -about 2 to 3 minutes. Let it cool then refrigerate along with the above cream mix

2 hours later:

Give the cream mix a whisk before pouring into your ice cream machine. Churn away as per ice cream machine instructions adding the apple mix about 5 minutes before end. (ie before it will be too thick to mix in) 

My ice cream machine generally takes 10-15 minutes before it’s thick and ready to be put in a tupperware container and left in freezer until serving. 


(Just had a sneaky taste and OMG it’s delicious!! Gonna serve it later with Ginger & Orange Cake) 
Ice Cream After Churning


What A Pickle!

My Polytunnel is still producing food in the form of Cucumbers and today I found an absolute GIANT of a cucumber hiding amongst the basil that grows alongside. So I decided to make some Cucumber pickle to enjoy in sandwiches and – my favourite – on top of a homemade chicken breast burger – Mmm. 
Homemade Cucumber Pickle
After a bit of online searching I decided upon Jamie Olivers’ Spicy Cucumber Pickle Recipe which uses Shallots, Mustard Seeds, Tumeric, Star Anise, Caster Sugar and I used Cider Vinegar in mine. I love Jamie’s recipes as they are always so easy to follow. 
Anyway – here is the result and I leave it now for 24 hours at least. Having made a batch a week ago I can confirm that it tastes DELICIOUS! Highly recommend it – if you don’t grow cucumbers why not buy a nice organic couple and try t out for yourself. Pickle lasts a lot longer than cucumber! 

Activity breaks in Ireland

Family Fun, Activities and EcoTourism at Slieve Aughty Centre, Loughrea, Co Galway

Mixed Metals WorkshopSlieve Aughty Centre (which comprises also of the fabulous Three Towers Eco House and Restaurant)  has a great range of events and activities coming up over the next few months including:

Pizza Party Fridays Are Back!

Every Friday evening at 7pm enjoy a delicious organic pizza with your choice of toppings, fired up in our clay oven.  €5 per child and €10 for adults.  Book Now.
  For more information on any of the above contact 
Slieve Aughty Centre, Kylebrack West, Loughrea, Co. Galway
+353 (0) 90 974 5246
Facebook: slieveaughtyequestrianandactivitycentre

Learn About Wild Food, Foraging and More

Wild Food Summer School 2015 #WFSS15

Blackstairs Ecotrails are holding their second Wild Food Summer School this September – 11,12 & 13th at the lovely ‘Old Rectory in Killedmond, Carlow.

They have added a number of new events and made it a much more family friendly event this year with a brilliant line up for kids on the Saturday and for all you foodies out there!
he-Forager-Handbook-Edible-BritainThere’ll be the chance to forage with  Miles Irving Author of the Forager’s Handbook – The Bible for foragers, on Friday at 11.20am, cheese making workshops, use of herbs and wild foods in cooking workshops, artisan food stalls, as well as GIY talks and Wild food & Craft Beer pairings!
For more information or to book your place visit
Tickets cost €60 (Friday only), €80 (Saturday only), €60 (Sunday only) or €190 for the full weekend. 

Wild Food Summer School 2015

More foraging, more great speakers, films, music,  Artisan Food stalls, Cheese making and  events for children. We also have a retrofitted ambulance  giving workshops on Up Cycling, Composting etc., facilitated by the Community Reuse Network Ireland (CRNI)

We're Off To Fungarvan!

West Waterford Food Festival Fun in Dungarvan!

Last year we had to cancel our trip to the annual West Waterford Foodie Fest in Dungarvan (aka Fungarvan) much to our disappointment, however, this year we are delighted to be able to make it down on Saturday 11th April to see what all the fuss is about!
The #wwfof15 is a feast of pleasures with local foraging events, farmers markets, foodie trails, craft beer tastings, LOADS of family fun events AND best of all it all takes place in one of Irelands’ true gems of a place – Dungarvan Co Waterford!
Find out more about it by visiting and follow them on Twitter @WdFoodFestival checking out the hashtag #wwfof15  for the latest gossip!
Not on Twitter? Get on it- it’s fun , fast and reatime.. Meantime here’s their Facebook/WaterfordFoodFestival
Hashtags to use for 2015:#wwfof15

Seaweed Foraging Events 2015

The Sea Gardener Foraging Events & Workshops

Marie Power aka The Sea Gardener runs a number of seaweed foraging events throughout the year and is found at many of the food festivals nationwide. She also provides individual and customized events such as Seaweed Cookery Workshops, Picnics and Seaweed Sessions With Friends!
 2014 Events

  • April 12 & 13
    Forages & Cookery Demos, Dungarvan Food Festival
  • May 1
    Talk at Wexford Wildfowl Reserve. Wexford Field Naturalists Club
  • May 17
    Seaweed Forage, Baginbun Beach. WFNC
  • May 18
    Seaweed Forage, Bealtaine Festival, Kilfarassey, Co. Waterford
  • June 15
    Cookery Demo with Cycle Forage at The Tannery to celebrate Bike Week
  • June
    Cookery Demo, The Bay Cafe, Dunmore East Food Festival
  • July 27
    Beach Picnic & Forage, Kilfarassey
  • August 10
    Beach Walk & Forage, Rathmoylan & Ballymacaw, Co.Waterford
  • Sept 10
    Waterford Harvest Festival
    Bia Bofinne, Inishbofin Food Festival
  • October
    Dingle Food Festival

 For more details or Follow Marie on Twitter:@TheSeaGardener

Christmas Recipes

Festive Drinks

Mulled Wine Recipes
Nothing quite says Christmas like mulled wine – albeit a marmite drink, you either love it or hate it! There are so many mulled wine recipes out there that we thought we’d put our favs here for you to try.

Jamies Mulled Wine Recipe

We especially like the sound of Jamies Mulled wine recipe although it may be slightly more expensive than others (vanilla pods and star anise can cost around a fiver) but I reckon it’s so worth it!
Ingredients include:
2 clementines
Peel of 1 lemon
Peel of 1 lime
250g caster sugar
6 whole cloves
1 cinnamon stick
3 fresh bay leaves
1 whole nutmeg
1 whole vanilla pod, halved
2 star anise
2 bottles of Chianti, or other Italian red wine
View the full recipe here >>

Martha Stewarts Mulled Wine with Brandy

Fancy something with a bit of bite? Then Martha Stewarts Mulled Wine with Brandy is for you!
Ingredients include:
1 bottle (750 mL) light-bodied red wine (such as Beaujolais)
3 ounces brandy
1/2 cup sugar
6 whole cloves
4 strips lemon zest (3 inches each)
2 cinnamon sticks
2 star anise
View the full recipe here >>

Non Alcoholic Mulled ‘Wine’

And for the wonderful designated drivers, pregnant ladies, kids and non alchohol drinking peeps, a warm spicy recipe to get you in the festive spirit!
Ingredients include:
1 litre orange juice
1 litre cranberry juice
2-3 cinnamon sticks
5-6 cloves
7-8 all spice berries
Slices of orange to serve (optional)
View the full recipe here >>


That Christmas drink that we have all seen on so many American sitcoms is becoming popular on this side of the water too. Here are two Eggnog recipes to try:

Alcoholic Eggnog

This recipe brings to mind one of my favourite cocktails – Brandy Alexander which I first had in New York in the 1990’s. I am definitely giving this a go this Christmas!

6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon
View the full recipe here >>

Non Alcoholic Eggnog:

12 medium egg yolks
11/2 cups (one and a half cups) or 320 g white granulated sugar
4 cups or 1 liter of 4% or full fat milk
2 cups or 500 ml heavy cream (31% fat or higher)
1 tsp ground nutmeg, or adjust to taste
1 tsp good quality vanilla extract
View the full recipe here >>

Learn all about Foraging and Wild Foods

Blackstairs Eco Trails are holding a Wild Food Summer School in August Friday 8th, Saturday 9th & Sunday 10th.

The Barn, Old Rectory, Killedmond, Borris, Co. Carlow

View – The Old Recory, Killedmond on Map Here >>

When: August 8,9 & 10th

How Much:

  • Friday 8th €70
  • Saturday 9th €90
  • Sunday 10th €70
  • Booking in for all three days Friday 8th, Saturday 9th & Sunday 10th €210.


Friday August 8th

10.30 AM   Registration Tea & Coffee

11.15           Welcome and overview of Wild Food Summer School

                    Talk on Foraging, ethics and sustainability

11.45           Foraging locally

1.15             Lunch   – all organic produce

2.15            Cook Up of Wild Foraged Food

4     PM         Tea & Coffee

4.30 PM     The Big Debate with Georgina Campbell – John Gibbons-Philip McCabe-   Mary Mulvey  –  Chair Manchán Magan


6   PM        End of Debate .

8.30            Live Music in the  Barn at the Old Rectory


10.30 AM       Registration  Tea & Coffee

11       AM      Talk with Paddy Woodworth Author & Journalist

12      PM       Question and Answer session

12.45            Lunch    All Organic produce.

1.45    PM    Talk with Biddy White Lennon Author & Forager

2.45   PM     Questions and Answers

3.30   PM     Tea & Coffee

4       PM      Foraging on the River Barrow.

6        PM      Free

9        PM      Live Music and Chat in O’Sheas pub, Borris


11     AM        Registration Tea & Coffee

11.30 AM      Short Film on Foraging

12      PM      Foraging in the foothills of the Blackstairs

2       PM       Tapas Style Lunch cooked up by Celebrity Chef Rosanne Stevens

4        PM     Tea & Coffee Closing remarks and end of Wild Food Summer School

Further  changes and additions will be added in the coming weeks.

Great Accommodation for our Visitors in the Local Area

Plum and Custard Tart Recipe

HomeGrown Plums and Free Range Eggs

self sufficiency perksIt’s days like this that I remember why I decided not to move back to Dublin in 1999!
Living in the Countryside has it’s challenges ( social life, transport, jobs) but the positives are space, land, nature and the ability to become self sufficient!
Anyway, As many of you know I grow a variety of my own veg inc plums which I bought from Lidl about 5 years ago… This is only the second year that they have been so fruitful so I like to make the most of them when I can.
Thus this fabulous Plum and Custard Tart recipe which I would like to share with you now.

Plum and Custard Tart Recipe:

halving plumsIngredients:
450g plums
110g plain flour
55g butter
300 ml milk
2 eggs
55g caster sugar
few drops vanilla essence ( you can also use almond but be wary of too many drops as is very strong)
All inMethod:

  • Preheat oven to 180 degrees
  • Half the plums (cut round then twist apart) and de-stone them – set aside
  • Mix flour and butter in bowl to resemble breadcrumbs
  • Add enough water to make a soft dough
  • Butter a tart dish and roll pastry out to fit.
  • Place in tart dish
  • Bake blind in oven for ten minutes ( I cover with greaseproof paper then fill that with risotto rice as baking beans – this stops base from rising)
  • Meantime mix milk, sugar and eggs together with vanilla or almond essence
  • Take out of oven and place plums on bottom face down
  • Pour liquid over plums
  • Bake in oven for 45 mins