Dublin - Marco Pierre White Steakhouse and Grill

A lovely meal at Marco Pierre White's Steakhouse and Grill, Dublin.

The website can be found at http://www.marcopierrewhite.ie

 The atmosphere was great. It was busy but a nice casual environment while serving great food. 

I would definately recommend going to the steakhouse.  We went with lots of friends and had a great night.  The staff didnt rush us and we had plenty of time to catch up and talk.

So what did I choose from the menu?

• I had finest ballycotton smoked salmon for starters
• The beurre maitre de hotel, shallots and parsley - fillet steak
• and eton mess for pudding.

And to accompany this we had a nice red wine from Italy, montepulciano and for our white wine we had a french piquepoule.

Here's a picture of the main meal.



Day One Sour Dough Starter

I have just started my first ever sour dough starter.

I have used 70g of strong white flour and 70mls of warm water.

 

It doesnt look much at the moment but I'll post a new picture every day.

Wish me luck that it will turn out ok.

Ann

Dont forget to follow me on Twitter

Hi

I have just started my new twitter account.

Follow me:  Ann Williams       @AnnsFoodBlog

What's planned for this weekend?

Tomorrow I hope to do some cookies to try out my new cookie stamp.  I am planning on giving my mother in law some cookie as part of her birthday present next month - so I need to get some practice in.

Here's a picture of the cookie stamp:

I am thinking of doing a basic vanilla cookie dough, or maybe lemon cookies.  I havent quite decided yet.

I'll keep you posted about how I get on.

Happy eating
Ann

THE HAIRY BIKERS JARLSBERG TWIST BREAD

Jarlsberg bread is really cheesy and nice to eat on its own or as part of a sandwich.

This recipe is from the Hairy Bikers BAKEATION book.  I loved watching the TV series and have tried quite a few of the recipes from the book.

From the pictures below you can see that I didn't twist the bread too much, but I did score into the dough to ensure that the cheese in the middle was exposed.

After trying the bread I am really pleased that I exposed the bread. If you leave too much in the dough you run the risk of having too much sticky cheese in the middle.  

The picture below shows the inside of the bread.  We had this with just some butter.  Very yummy.

What would I do different next time?  Instead of making 4 individual bread rolls I would make 6 or 8.  1 roll is way too much if eating with something else like soup or salad (unless sharing with someone).
Overall, I would give this recipe 5 out of 5.   I would definitely recommend the book.

Happy eating.

Ann

TUNA PASTA

Tonight we had tuna pasta.  This is my fail safe when I don't have much time to cook.  It's just some tinned tomatoes, tuna, cooked with a little Bristol blend (five bail, or rainbow pepper) and parsley.  Add to some pasta of your choice or in my case, whatever pasta is in the cupboard.

The sauce doesn't take long to cook, just put everything in the pan at the same time. I put it on a low heat while the pasta is cooking.  This is also nice with garlic added to the sauce.

Hope you try this.  Ann :-)

 

                      The tuna sauce.

My parsley plant (or what is left of it)

The finished dish.  Yummy......

WELCOME TO ANN'S GOOD FOOD BLOG

  I hope that you enjoy reading my blog. 

I aim to share with you my passion about everything food related.  That might be: the food that I make in my kitchen, the food programmes I have seen on the TV or recipes I have tried, along with my reviews of food that I order in restaurants or bought in a deli.

Feel free to leave any comments or share with others some hints and tips on cooking or where to eat.

Best wishes
Ann