ONE PAN LAMB MINCE AND TATTIES RECIPE

7 September 2020 by Katia Valadeau

The more I cook with it, the more I like lamb mince. It doesn’t dry in the same manner as beef or pork do and so if you’re not...

Food

QUICK APPLE AND CARAMEL TART RECIPE

30 August 2020 by Katia Valadeau

Last week, I was taking stock of the basics in my kitchen and I stumbled across a jar of unopened Bonne Maman salted caramel sauce. It’s one of their...

Food

SPICY TUNA RILLETTES RECIPE

18 June 2020 by Katia Valadeau

Tuna rillettes are a thing of beauty that can be made from ingredients usually found at home. Tuna rillettes is a fishy take on a long-loved French Classique of...

Food

ONE PAN POTATOES AND MUSSELS RECIPE

16 June 2020 by Katia Valadeau

I’ve bought a Weber kettle barbecue last month and I’ve been messing around with it, learning the basics and then losing the run of myself and grilling notions. At...

Proper Food Meets...

WOMEN OF THE IRISH FOOD INDUSTRY – EDIZEMI ONILENLA, CEO

14 June 2020 by Katia Valadeau

If you shop in SuperValu you might have come across a brand of African snacks made in Ireland called Mama Shee. But do you know about Edizemi Onilenla, the...

Food

DALGONA COFFEE CAKE RECIPE

29 April 2020 by Katia Valadeau

What’s Dalgona coffee cake, you’re asking? Well let me tell you all about it and then you can decide for yourself whether it’s a culinary adventure you want to...

Proper Food Meets...

Women Of The Irish Food Industry – Maeve O’Malley, Restaurant Owner

25 April 2020 by Katia Valadeau

Who is Maeve O’Malley? She created Meltdown in Dublin and is the queen of melted cheese toasties. Maeve O’Malley is originally from Galway but Dublin have adopted her as...

Food

BARRY SUN’S COQ AU VIN WITH POLENTA – REGAN ORGANIC FARM

21 April 2020 by Katia Valadeau

When I asked Barry Sun to pick a recipe to make around an Irish ingredient, I hadn’t expected he would go for Coq Au Vin. It’s such a french...

Food

BLACK-EYED PEAS AND THE WAY THEY LOOK AT YOU FROM THE BACK OF THE PRESS

19 April 2020 by Katia Valadeau

You bought them 5 years ago when you decided you were reinventing your kitchen, your cooking, and your life. You would be that person who would cook dry pulses...