WIN 2 Tickets to 2016 Taste of Dublin with FloGas

COMPETITION CLOSED - Winner is @Ann100anna on Twitter

Dublin's unique and progressive dining scene will be celebrated during Taste of Dublin 2016, running from Thursday 16th to Sunday 19th June. Over four days, the city’s new, established and hottest restaurants will fashion together their exquisite signature dishes at the ultimate Dublin foodie festival.

You'll get to mingle with award-winning chefs, like-minded foodies and friends as you browse through the capital's premium food and drink producers and take part in the many interactive foodie features and attractions in the stunning surrounds of the Iveagh Gardens.

The Taste of Dublin Festival has become a much anticipated date in the social diary and for the last 11 years this food festival has played a vital role in progressing Dublin’s food revolution. It has always showcased the superb range of eclectic restaurants, producers and chefs that make up Dublin city’s vibrant culinary scene.

This year they are celebrating an Irish homecoming as the festival returns to the beautiful Iveagh Gardens for an unbeatable line up of events with renowned Irish Chefs from home and abroad.

Taste of Dublin's long-standing Energy Partner, FloGas, have teamed up with the award winning Dunbrody House to create the Dunbrody BBQ Experience for the first time, this year. The event will showcase the new & exclusive Flogas Gaslight cylinder. You will learn to perfect your BBQ technique with fun, interactive demos and enjoy food and craft beer from award winning chef Kevin Dundon.

Thanks to FloGas, we have 2 Tickets for Sunday Afternoon at Taste of Dublin, to give away:

Simply...

LIKE FloGas on Facebook
 
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FOLLOW FloGas on Twitter

and leave a Comment saying "I want Zack's Taste of Dublin Tickets from FloGas" to be in for a chance to WIN 2 Tickets for Sunday Afternoon at Taste of Dublin 2016!
Draw takes place on Monday 13th June.

COMPETITION CLOSED - Winner is @Ann100anna on Twitter

Best of Luck Everyone and See you There!
Zack.

glutenfree pumpkin seed - strawberry cake with products from "gegessen wird immer"

long time no see - how have you guys been? time went by so fast and i feel like our last blog entry is ages ago. the past weeks have been filled with a big emotional change - we will have to say goodbye to our place in the countryside somehow, but luckily we found another place already, which we will start to renovate soon. it's half of the house of wonderful friends and has a garden, which looks like in a fairy tale. we've already shot these pictures there and it was so much fun!

the weather was wonderful and nora baked this very delicious glutenfree pumpkin-seed-strawberry-cake with products from the amazing shop gegessen wird immer*. you really have to check it out, as they have so many great products, all carefully selected and in such a great quality. we used their pumpkin seed flour*, a very good strawberry marmelade* which comes in the most beautiful package and a very delicious cold brew coffee*. we also orderd some apricot stone flour* and can't wait to test that soon. so go and have a look guys and find many more nice products!!

we really hope you enjoy the recipe. we will finally update the blog more often now, things have finally slowed down a bit and we're also really setteled in the studio now (pic will follow soon, promise!!).

have a lovely day and enjoy a piece of cake!

*sponsored

ingredients for a small springform pan (16cm—18cm-ø)

pumpkin seed batter

4 eggs (size m)

140g rice flour

60g pumpkin seed flour (via gegessen wir immer* - if you can´t purchase it, you can roast and ground pumpkin seeds by yourself)

120g sugar

4 tbsp pumpkin seed oil

3 tbsp water

2 tbsp organic baking powder

1 vanilla bean  

1 dash of salt

strawberry cream

200g strawberry jam (via gegessen wir immer*)

120ml heavy cream

100ml milk

5g agar-agar (or another gelling agent)

topping

100g heavy cream

1/2 pck whipping cream stiffener (optional)

1 handful strawberries

1 handful pumpkin seeds, roughly chopped

(250g strawberries and raspberries - optional - for a delicious fruit sauce, which you can serve together with the cake; simply wash the berries, remove the strawberry stems and purée all berries)

pumpkin seed batter

line the bottom of the springform pan with baking parchment, grease and flour the sides. preheat oven to 175° celsius fan function. seperate eggs. beat egg whites half stiff, then gradually add half of the sugar and beat 2 more minutes. beat remaining sugar, salt and vanilla seeds together with the egg yolks for 2min until creamy. continue beating and add the pumpkin seed oil and water tablespoon by tablespoon - always alternating, first oil, then water, then oil... . blend rice flour and baking powder and sieve in 2 portions to the egg yolk cream, fold in gently. fold in the pumpkin seed flour, then the beaten egg whites portion by portion. fill batter into the springform pan and bake for 40min - make the toothpick test, if the cake is done. let the cake cool down for 20min on a cooling rack, before you remove the springform pan, then let cool down completely.

strawberry cream

whip the cream, then fold in 150g of the strawberry jam. fill milk into a saucepan and stir in the agar-agar and boil for 1min (or as described on the packing instructions) - stir constantly. fill agar-agar quickly into a bowl, then stir in the strawberry cream. leave the cream for 10min in the fridge until it turns more firm. meanwhile cut the cake into 3 layers - you can use a long bread knife and make some marks with the knife at the side of the cake before you cut it. then spread 50g strawberry jam on the cake bottom and place the second layer on top. spread strawberry cream on that one and place now the top layer on it. leave the cake for 1hour in the fridge until the strawberry cream turns more firm.

topping
whip cream (with the whipping cream stiffener), then spread on the cake top. wash strawberries, remove the stems, slice them and decorate in circles. in the end sprinkle a bit pumpkin seed flour and a few chopped pumpkin seeds on top.

german translation

long time no see - wie ist es euch in der zwischenzeit ergangen? die zeit ist mal wieder gerast und ich habe das gefühl unser letzter blogpost ist schon ewigkeiten her. die letzten wochen waren von großen emotionalen veränderungen geprägt - irgendwie müssen wir uns diesen monat von unserem haus auf dem land verabschieden. aber glücklicherweise haben wir schon einen neuen ort auf dem land gefunden und werden schon sehr bald mit den renovierungsarbeiten beginnen. es ist eine haushälfte im haus von wunderbaren freunden und es gibt einen geradezu märchenhaften garten. diese bilder sind auch schon dort entstanden, es war solch ein vergnügen! 

das wetter war an diesem tag wirklich wunderbar und nora hat diesen köstlichen glutenfreien kürbiskern-erdbeer-kuchen mit produkten aus dem tollen shop gegessen wir immer* gebacken. ihr müsst euch unbedingt mal rüberklicken, die auswahl an besonderen produkten ist wirklich fantatisch, alle sorgsam zusammengestellt und in bester qualität. wer mehr über den shop erfahren möchte, klickt hier. 

wir haben das kürbiskernmehl*, eine unfassbar gute erdbeer marmelade* - deren verpackung allein schon wunderschön aussieht - und einen köstlichen cold brew coffee* für diesen post verwendet. außerdem haben wir aprikosenkernmehl* bestellt und freuen uns schon sehr auch dieses mal auszuprobieren. also schaut unbedingt mal vorbei um noch mehr tolle produkte zu entdecken!!

wir hoffen euch gefällt das rezept, uns hat es vorzüglich geschmeckt. wir werden jetzt auch endlich wieder regelmäßiger posten, alles kommt gerade in die richtige balance und wir sind vor allem auch so gut wie vollständig im studio eingerichtet (bilder folgen endlich bald, versprochen!!).

habt einen wunderbaren tag ihr lieben und genießt ein stück kuchen!

*werbung

zutaten für eine kleine springform (16cm—18cm-ø)

kürbiskern-teig

4 eier (gr. m)

140g reismehl

60g kürbiskernmehl (von gegessen wir immer)

120g zucker

4 el kürbiskernöl

3 el wasser

2 tl weinsteinbackpulver

1 vanilleschote  

1 prise salz

erdbeer-creme

200g erdbeermarmelade (von gegessen wir immer)

120ml schlagsahne

100ml milch

5g agar-agar (pflanzliches geliermittel - oder ein anderes geliermittel verwenden)

topping

100g schlagsahne

1/2 pck sahnesteif (optional)

1 handvoll erdbeeren

1 handvoll kürbiskerne, grob gehackt

(250g erdbeeren und himbeeren - optional - für eine leckere sosse zum dazuservieren; einfach waschen, putzen und pürieren)

kürbiskern-teig

den boden der springform mit backpapier auslegen, die seiten buttern und mehlen. ofen auf 175°C umluft vorheizen. eier trennen, eiweisse halbsteif schlagen, dann etwa die hälfte des zuckers während des schlagens langsam einrieseln lassen und 2min weiterschlagen. eigelbe mit dem restlichen zucker, dem salz und dem mark der vanilleschote 2min cremig aufschlagen. anschliessend kürbiskernöl esslöffelweise während des schlagens zur eigelbmasse dazugeben - abwechselnd mit den 3 esslöffeln wasser. reismehl und backpulver mischen und in 2 portionen zur eigelbcreme sieben und mit einem silikonspatel oder kochlöffel unterheben, dann das kürbiskernmehl unterheben. zum schluss den eischnee portionsweise unter den teig heben, teig in die springform füllen und für 40min backen - mit einem holzspiess testen, ob der teig fertig ist. auf einem kuchengitter 20min abkühlen lassen, bevor man die springform entfernt. 

erdbeer-creme

schlagsahne aufschlagen, dann 150g der erdbeermarmelade unterheben. milch in einen kleinen topf füllen, agar-agar einrühren und für 1min (oder siehe verpackungsanleitung) aufkochen - ständig rühren. agar-agar zügig in eine mittelgroße schüssel füllen, dann die erdbeersahne unterrühren. erdbeercreme für etwa 10min in den kühlschrank stellen, bis sie etwas fester wird. währenddessen den kürbiskern-teig in 3 böden zerteilen - am einfachsten mit einem langen brotmesser (an der seite mit dem messer vorher markierungen machen zur orientierung). auf den untersten boden die restlichen 50g erdbeermarmelade verstreichen und den zweiten boden darauf setzen. auf den mittleren boden die erdbeersahne verteilen, dann vorsichtig den oberen boden darauf setzen. kuchen für 1h in den kühlschrank stellen, bis die creme fester geworden ist. 

topping
schlagsahne mit sahnesteif aufschlagen, auf der torte verteilen. erdbeeren waschen, putzen und in scheiben schneiden, dann kreisförmig anordnen und mit etwas kürbiskernmehl und gehackten kürbiskernen dekorieren.

The Great Irish Food Quiz takes place on Thursday 26th May

The Great Irish Food Quiz takes place on Thursday 26th May at The Wyatt Hotel Westport.

Westport Food Festival has a brand new midsummer date this year, from 24-26 June 2016. There’s a cracking line up with many old favourites returning plus some exciting new events in the charming Co. Mayo town. One of the highlights is The Great Irish Food Quiz, a brand new event this year. It’s a festival and charity fundraiser and takes place a month in advance of the main festival on Thursday 26th May 2016.

For some years Áine Maguire of The Idle Wall has run the famous Great Irish Food Quiz in Dublin, where gourmands from all over the country came to pit their wits against one another. This is the food nerd’s event of the year and this year it has moved west, along with Áine, and takes place in The Wyatt Hotel Westport on Thursday 26th May. A selection of wonderful prizes includes vouchers and prizes from food luminaries such as L’Ecrivain, The Idle Wall, Saba, Rua, The Ice House, The Tavern Murrisk, Mescan Brewery and Kelly’s Butchers Newport.

The Quiz is a fundraiser for Westport Food Festival – a sort of aperitif - and will also support local charity Western Care. Tickets are €15 each (€60 for a team of 4) and with testing and tasting and tantalising, it’ll be a night to remember! Limited to 30 tables and they are selling fast.

Chef Áine Maguire, a native of Newport, Co. Mayo has recently returned to her roots to open The Idle Wall restaurant at The Quay in Westport.  After barely 9 months in business the restaurant was listed in the Sunday Times 100 Best Restaurant List and has received nationwide acclaim and great reviews. It won the Best Newcomer in Mayo award at the recent 2016 RAI Awards (Connaught), and Áine herself was crowned Best Chef in Mayo.

Chef Áine Maguire, founder of The Great Irish Food Quiz 

Áine was immersed in a rich food culture from her earliest days. This sparked her interest in Irish foodways which has moulded her career path, from starting up The Winding Stair to the table of the British Ambassador; from France to the Caribbean and back again. It is this culture which has ultimately brought her home. Though Áine takes inspiration from her travels, her abiding fascination is with all things Irish and local.


Full details of the 2016 Westport Food Festival are available on the website www.westportfoodfestival.ie and Tickets for the The Great Irish Food Quiz can be purchased (Table of 4 for €60) on EventBrite HERE.

Zack

Zack's BBQ Sauce & Basting Stock!

With this wonderful weather upon us and the whole of Ireland pulling out their BBQs to take advantage of the sunny afternoons, I thought that I’d give you a tip that will help turn your Barbecue into something really special!

The first thing to note is that you should not coat your meat (any type) with the Barbecue sauce until it is almost finished cooking. The reason for this is that the sugars and tomatoes in the BBQ sauce will caramelise and burn on the outside of the meat before it is actually cooked on the inside!

Instead you use a Basting Sauce (aka basting stock) while it's cooking to keep it moist and add flavour. Use a 1” paintbrush to coat the basting sauce over the meat as it is cooking. 


When your food is cooked, brush the BBQ Sauce over the meat and give it another few minutes on the grill to glaze and finish the flavouring.

My Basting Sauce Recipe:

500ml apple juice

100ml olive oil

50ml malt vinegar

Juice of 1 lemon

1 Chicken stock cube

4 cloves garlic, finely chopped

1 tspn thyme

1 tspn rosemary

½ tspn paprika

½ tspn black pepper

½ tspn salt

Put everything in a pot and bring to the boil. Turn off the heat and let it cool. Use this to moisten your meats as they cook.

My BBQ Sauce Recipe:

50ml olive oil
1 medium onion
5 cloves garlic
1 red chilli (deseeded)
1 red pepper
1 yellow pepper
1 green pepper
2x 400g tins chopped tomatoes
50g brown sugar
4 tbls honey
50ml soy sauce
300ml tomato ketchup
100ml brown sauce
1 tbls Treacle
1 tbls Sesame OIl
1 tbls Dijon mustard
1 tbls Worchester sauce
juice and zest of 1 lemon
juice and zest of 1 orange
1 tspn Tabasco sauce
½ tspn cracked black pepper
100ml water

Chop the vegetables roughly because your going to blitz the sauce in a food processor when it's cooked. Put them into a large pot and add all the other ingredients. Bring it all to the boil. Turn down the heat and simmer the sauce for 30 minutes. Blitz in a food processor or with a blitzing gun, you can make it smooth or leave it a little rough for a bit of bite. You can use this BBQ sauce straight away or you can put it in the fridge overnight to help the flavours develop. 

Simply brush the BBQ sauce over your meat, when it is cooked to your liking, give it another few minutes on the Barbecue and let it add that tasty, shiny, crispy glaze that will have your guests licking their fingers with delight!

Both sauces can be used for beef, chicken, ribs, lamb, Kebabs, burgers, sausages – everything really even fish!

My BBQ Sauce is also excellent for rubbing on Chicken Wings for roasting in the oven. Coat them well and cook, uncovered, in a pre-heated medium oven (around 150°C) for about 25 minutes. Finger Lickin' Good!


Both sauces can be made in advance and kept in the fridge for up to a week. Enjoy the Sunshine and insist on locally-sourced Food!


Zack

glutenfree kusmi tea infused no-bake raspberry cake

since a long time we really wanted to bake a tea infused cake and also a cake with hibiscus flowers, not necessary in that combination, but both was on our to-do list. when KUSMI TEA* asked us, if we want to collaborate, we were really stoked, when we saw their new tea AQUAROSA*. it contains hibiscus, apple, red berries, mulberry leaves, elderberry and flavoring. we immediately had this cake in mind, as it fits so well with this delicious tea. the base is made with glutenfree cookies and the raspberry creams are sweetend with a syrup, that nora made out of the aquarosa tea. you can also use the syrup to make a delicious, easy and refreshing drink for hot summer days. all you need are some ice cubes, fresh mint, water and then add as much as you want of the syrup. so delicious!

also we enjoyed a cup of tea in the beautiful pop cup from kusmi - if you use the promocode OURFOODSTORIES* you can get it for free with any 35€ order. we hope you like it as much as we do. i already can't wait to have the last piece of this cake for breakfast tomorrow (i will share it with nora of course :)) happy sunday guys!

*sponsored

ingredients for a 16cm-ø springform pan

aquarosa-tea-syrup (for about 400ml syrup)

25g aquarosa-tea

500ml water

500ml sugar

cookie crust

200g butter cookies or similar, glutenfree

100g butter

1 dash of salt

2 tbsp sugar

raspberry cream layers

600g frozen raspberries

300g aquarosa-syrup

175g goat cheese quark (or cow quark or another fresh cheese or cream cheese)

175g mascarpone

150g heavy cream

1 vanilla bean

200ml milk

200ml water

about 20g agar-agar (or you can use another gelling agent)

topping

fresh raspberries

aquarosa-tee-syrup

bring water to boil and let tea infuse for 30min, drain off and fill tea together with sugar into a saucepan. boil syrup for 30min, then fill into a hot rinsed bottle. 

cookie crust

fill the cookies into an airtight bag and crush them with a rolling pin or similar into crumbs. melt the butter and mix butter, crumbs, salt and sugar. line the bottom of a springform pan with baking paper and fill the crumb-mix on it, then press firmly with a tablespoon - leave the base in the fridge.

raspberry cream layers

fill frozen raspberries and 200ml water into a saucepan and warm slowly until all raspberries are soft, then purée. boil raspberry sauce for 10min, then let cool down a bit. whip heavy cream. blend goat cheese quark with mascarpone and vanilla seeds. mix 250g of the quark-mix with 200g raspberry sauce and 150g syrup - fold in all of the whipped cream and place in the fridge. blend leftover quark-mix, raspberry sauce and syrup. fill 100ml milk into a saucepan and stir in 10g agar-agar, then bring to boil for 1min (stir constantly) and fill quickly afterwards into a mixing bowl - stir in the darker raspberry cream, then fill onto the cake base. leave cream for at least 30min in the fridge - start the second layer, when the surface of the first one is gelled. for the lighter raspberry cream repeat the process: fill 100ml milk into a saucepan and stir in 10g agar-agar, then bring to boil for 1min (stir constantly) and fill quickly afterwards into a mixing bowl - stir in the lighter raspberry cream, then fill onto the first layer. leave cream for at least 2-3hours in the fridge until every layer is completely gelled. move along the inner side of the springform pan with a knife, then remove the springform pan carefully and place the cake on a cake plate. decorate cake with fresh raspberries. in the summer you can serve cooled water with a hint of the tea-syrup.

german translation

schon seit längerer zeit wollten wir einen kuchen verfeinert mit einer tee-note backen und auch einen kuchen, der mit hybiskusblüten verziert ist - nicht unbedingt in dieser kombination, aber beides stand auf unserer to-do liste. als KUSMI TEA* uns dann gefragt hat, ob wir lust auf eine kooperation haben, waren wir sofort begeistert von ihrem neuen AQUAROSA* tee. er beinhaltet nämlich hybiskus, apfel, rote beeren, maulbeer blätter, holunderbeeren und aroma. sofort hatten wir diesen kuchen im kopf - er passt wirklich unglaublich gut zum köstlichen tee. der boden dieses no-bake-kuchens besteht aus glutenfreien keksen und die himbeer-cremes haben wir mit sirup gesüßt, den nora aus dem aquarosa tee gekocht hat. ihr könnt aus dem syrup übrigens auch wunderbar einen einfachen und erfrischenden sommerdrink kreieren. alles was man dafür braucht, sind eiswürfel, ein bisschen frische minze, wasser und nach belieben sirup. wirklich köstlich!!

natürlich haben wir uns auch gleich eine tasse vom aquarosa tee aufgebrüht und zwar in dem schönen pop cup von kusmi - wenn ihr den promocode OURFOODSTORIES* nutzt, bekommt ihr eine der tassen umsonsts bei jeder bestellung ab 35€. wir hoffen euch gefällt der cup genauso gut wie uns. 

ich freue mich jetzt schon, das letzte stück von diesem kuchen morgen zum frühstück zu verputzen (natürlich werde ich es mit nora teilen:)) habt einen schönen sonntag ihr lieben!

*sponsored

glutenfreier no-bake-himbeer-kuchen & selbstgemachtem kusmi-tee-sirup

zutaten für eine 16cm-ø springform

aquarosa-tee-sirup (für etwa 400ml sirup)s

25g aquarosa-tee 

500ml wasser

500ml zucker

keksboden

200g butterkekse o.ä. glutenfrei

100g butter

1 prise salz

2 el zucker

himbeer-creme-schichten

600g tk-himbeeren

300g aquarosa-sirup

175g ziegenquark (o. kuhquark oder auch frischkäse)

175g mascarpone

150g schlagsahne

1 vanilleschote

200ml milch 

200ml wasser

etwa 20g agar-agar (oder ein anderes geliermittel verwenden)

topping

frische himbeeren

aquarosa-tee-sirup

wasser zum kochen bringen und tee aufgiessen - 30min ziehen lassen, dann absieben. tee in einen topf füllen, zucker hinzufügen und für 30min köcheln lassen. in eine heiss ausgespülte flasche füllen. 

keksboden

kekse in einem frischhaltebeutel mit einem nudelholz o.ä. zu keksbröseln zerschlagen. butter schmelzen und keksbrösel mit butter, salz und zucker verrühren. den boden einer springform mit backpapier auslegen und die keksmasse darauf schütten - mit einem löffel oder servierstempel gleichmäßig und fest andrücken, dann in den kühlschrank stellen. 

himbeer-creme-schichten

tk-himbeeren mit 200ml wasser in einen topf füllen und erwärmen bis alle himbeeren weich sind, dann pürieren. himbeersauce für 10min einköcheln lassen. kurz abkühlen lassen. schlagsahne aufschlagen. ziegenquark mit mascarpone und dem mark der vanilleschote verrühren. 250g der quarkmischung mit 200g himbeersauce und 150g sirup verrühren - dann die komplette schlagsahne unterheben - in den kühlschrank stellen. die übriggebliebene quarkmischung, himbeersauce und sirup verrühren. in einem kleinen topf 100ml milch mit 10g agar-agar verrühren und für 1min unter ständigem rühren aufkochen, zügig in eine schüssel füllen und dunklere himbeer-creme dazugiessen und unterrühren. creme auf den keksboden füllen und für wenigstens 30min in den kühlschrank stellen - bis die oberste schicht geliert ist und man die zweite darüber giessen kann. für die helle himbeer-creme nochmals in einem kleinen topf 100ml milch mit 10g agar-agar verrühren und für 1min unter ständigem rühren aufkochen, zügig in eine schüssel füllen und helle himbeer-creme dazugiessen und unterrühren. creme auf die erste himbeerschicht giessen. für mindestens 2-3stunden in den kühlschrank stellen, bis beide schichten fest geworden sind. mit einem geraden messer entlang des inneren springformrands entlangfahren, dann vorsichtig den springformrand lösen und den kuchen auf einen teller heben. mit frischen himbeeren dekorieren. im sommer kann man gekühltes wasser mit einem schuss sirup und etwas minze dazu servieren.

Enter Your Pub in the 2016 Irish Pubs Global Awards

The 2016 Irish Pubs Global Awards are now Open for entry. There are two new categories to the lineup, Bartender of the Year and Bar Manager of the Year. Following record entry levels last year and a sold out awards night with over 250 attending, this year's Awards should be hotly contested.

The Categories for Entry this year are:

International Irish Pub Food Award – Food Experience of the Year
Awarded to the Irish Pub, who in the opinion of the judges, offers the best overall food for which Ireland is known and recognised, that reflects a sense of place and context, espouses Irish values and is presented in a confident and contemporary way.

Authenticity Award
Awarded to the Irish Pub who in the opinion of the judges, is the most authentic Irish Pub experience outside of Ireland, including design, atmosphere, staff and offering overall.

Best Native Irish Pub Award
Awarded to the inspirational pub which in the opinion of the judges has reached the benchmark standard which others should aim to achieve, within Ireland.

Marketing Campaign of the Year – Irish Pub
Awarded to the Irish Pub, who in the opinion of the judges, created the most effective marketing campaign such as a new opening, re-launch, promotion or event.

Innovation Award - Beverage
Awarded to the supplier, who in the opinion of the judges, provides the most innovative, product or service that demonstrates real value, benefit and purpose.

Innovation Award - Technology
Awarded to the supplier, who in the opinion of the judges, provides the most innovative, product or service that demonstrates real value, benefit and purpose.

Irish Pub Manager of the Year
Awarded to the Irish Pub General Manager, who in the opinion of the judges, demonstrates the best understanding and level of service expected of a leading General Manager amongst his/her peers.

Irish Pub of the Year
Awarded to the Irish Bar, who in the opinion of the judges, epitomises the very essence of what makes an Irish Pub the best in its class, from design to customer service.

Supplier of the Year
Awarded to the supplier who, in the opinion of the judges, has excelled in the services they supply to Irish Pubs.

Bar Manager of the Year
New for 2016. Awarded to the Bar Manager, who in the opinion of the judges, best demonstrates the understanding and level of service expected of a leading bar manager amongst his/her peers.

Irish Bartender of the Year
New for 2016. Awarded to the bartender, who in the opinion of the judges, best demonstrates the understanding and level of service expected of a leading bartender amongst his/her peers.

Lifetime Achievement Award
Awarded to the person, who in the opinion of the judges, has made the most outstanding contribution to the drinks sector.

To Enter your Irish Pub go to www.irishpubsglobal.com/awards

The Village Tavern in Mountcharles is a classic Irish Pub

The overall event runs from 26th to 28th September and will also include Master Classes, an Irish Pub Auction, Guided Pub Tour, Chef’s Demo, Irish Whiskey Auction, Golf Outing, Mixology Challenge, Tastings, Brewing Equipment as well as the Gala Awards Dinner.

The 2016 Irish Pubs Global Awards Night on 27th September at Citywest Hotel & Event Centre, in Dublin and is a valuable industry networking opportunity. To book your seat or host your own table for your invited guests, industry partners, colleagues and friends, contact Averyl Quinn averyl@irishpubsglobal.com or telephone +353 (0)1 2947710.

Zack

Chocolate-Beetroot-Cupcakes with Cashew-Chia-Frosting from the Edeka Food Labs Event

last weekend we attended a blogger event by edeka in hamurg, their first "EDEKA FOOD LABS"*. as some of you might know already, we are doing a lot of the pictures for their instagram account at the moment, so we've been really looking forward to meet some of the people, we are usually only mailing with. and the event was so much fun! it started with a wonderful and delicious vegan breakfast at a great vegan restaurant, called HAPPENPAPPEN and then we've been cooking together with all the other lovely bloggers at the vegan culinary school KURKUMA. the talented couple nadine & jörg behind the  gorgeous vegan foodblog EAT THIS! created the recipes for the event - a delicious vegan quinoa burger and these amazing vegan beetroot cupcakes. we really wanted to make a glutenfree version now and it worked out so well! thanks a lot to nadine & jörg for this great recipe and thank you to edeka for this wonderful day in hamburg. if you want to have more impressions from the event, make sure to have a look at this VIDEO*. we hope you enjoy these cupcakes as much as we did!

*sponsored

chocolate-beetroot-cupcakes with cashew-chia-frosting

ingredients for 6-8 cupcakes:

chocolate-beetroot-cupcakes

180g cooked beetroot

30ml rapeseed oil

50g vegan dark chocolate

120g rice flour

100g cane sugar

1 tbsp baking cocoa

1,5 tsp organic baking powder

1/2 tsp cinnamon

1 dash of salt

100ml almond drink

6-8 paper cupcake liners

cashew-chia-frosting

150g cashews (let them soak in water overnight)

1 tbsp coconut oil

50g soja yoghurt

1 tbsp almond spread

2 tbsp maple syrup

seeds of 1 vanillabean

2 tbsp chai seeds

chocolate-beetroot-cupcakes

preheat oven to 180°C top/bottom heat. purée cooked beetroot and rapeseed oil until smooth. melt vegan chocolate in a water bath, then stir in the beetroot-oil-mixture. blend dry ingredients (rice flour, cane sugar, baking cocoa, baking powder, cinnamon and salt) in a mixing bowl, then add the chocolate-beetroot-mixture and almond drink - stir the batter for 1min with a whisk or cooking spoon. line the muffin pan with cupcake papers and fill them with 2tbsp or 3tbsp batter depending on the volume of your cupcake papers/pan (the papers should be 2/3 filled). bake for 20-30min (make the toothpick test to check, when their done).

cashew-chia-frosting

sieve soaked cashews. melt coconut oil on low heat. purée all ingredients (except the chia seeds) thorougly until you have an almost smooth consistence (with an immersion blender it will take 5min). afterwards stir in the chia seeds and fill the frosting into an icing bag with star icing tip. place the frosting in the fridge for 20min before you start decorating the cupcakes. bon appétit!

letztes wochende waren wir bei einem tollen blogger event in hamburg eingeladen - den ersten "EDEKA FOOD LABS"*. einige von euch wissen vielleicht, dass wir momentan viele der bilder für den edeka instagram account produzieren, wir haben uns also sehr gefreut endlich mal einige der leute kennenzulernen, die man vorher nur vom vielen mails schreiben kannte. und das event selbst war solch ein vergnügen! angefangen hat es mit einem köstlichen veganen frühstück im HAPPENPAPPEN, anschliessend haben wir gemeinsam mit den anderen bloggern in der kochschule KURKUMA vegane gerichte zubereitet. das talentierte paar nadine & jörg vom wunderschönen foodblog EAT THIS! hat die rezepte für das event kreiert - einen köstlichen veganen quinoa burger und diese fantastischen veganen rote-beete-schoko-cupcakes. wir haben uns an einer glutenfreien variente versucht und es ist richtig gut gelungen! vielen dank an nadine & jörg für dieses tolle rezept und ein großes dankeschön an edeka für einen wunderbaren tag in hamburg. wenn ihr noch mehr eindrücke vom event sehen möchtet, schaut euch unbedingt dieses VIDEO* an. 

wir hoffen euch schmecken die cupcakes genauso gut wie uns! habt noch einen schönen tag ihr lieben!

*werbung

rote beete-schoko-cupcakes mit cashew-chia-frosting

zutaten für 6-8 cupcakes

rote-beete-cupcakes

180g gekochte rote beete

30ml rapsöl

50g vegane zartbitterschokolade

120g reismehl

100g rohrzucker

1 el kakaopulver

1,5 tl weinsteinbackpulver

1/2 tl zimt

1 prise salz

100ml mandeldrink

6-8 papier-förmchen

cashew-chia-frosting

150g cashewkerne (über nacht in reichlich wasser einwirken lassen)

1 el kokosöl

50g sojajoghurt

1 el mandelmuss

2 el ahornsirup

mark von 1 vanilleschote

2 el chai-samen

rote-beete-cupcakes

backofen auf 180°C Ober-/Unterhitze vorheizen. rote beete und rapsöl fein pürieren (im mixer oder mit einem pürierstab). vegane schokolade im wasserbad schmelzen, anschliessend unter die rote-beete-mischung rühren. in einer schüssel reismehl, rohrzucker, kakaopulver, weinsteinbackpulver, zimt und salz mischen, dann die rote-beete-mischung und die mandelmilch hinzufügen und mit einem schneebesen oder kochlöffel 1min unterrühren. papierförmchen im muffinblech verteilen und je nach größe der förmchen mit 2el oder 3el teig befüllen (förmchen sollten nur 2/3 gefüllt sein). für 20-30min backen (mit einem holzspiess testen, ob der teig fertig ist).

cashew-chia-frosting

eingeweichte cashewkerne abgiessen. kokosöl bei niedriger hitze schmelzen. alle zutaten (ausser den chia-samen) mit einem mixer oder pürierstab fein pürieren (mit einem pürierstab dauert es etwa 5min). anschliessend chia-samen unterrühren und frosting in eine spritztüte mit sternaufsatz füllen. frosting für 20min in den kühlschrank legen, dann cupcakes verzieren. bon appétit.