Sheridans Food festival

Yesterday was Sheridans Food Festival
there were so many things I was looking forward to
and it did not disappoint

This really is an exciting time for food in Ireland

I was blown away by not only the quality but also the quantity of
incredible food producers here

The cheese selection was amazzzzzingggg
and I love my cheese

There were also fantastic breads

good coffee

a new to me tea label

Some of them smelled so good I could have worn them as perfume
I purchased the Morrocan mint....... delicious

There were Food "celebrities "
including Donal Skehan 
and the Doyenne of the irish food movement herself

If you don't already own her book then you must go and buy it
Indeed any of her books, they are all must haves and ones you will go back to again and again

As well as food there were a small number of non food items
including my Friend Vanessa from
Very Pure soap

I use the face oil and oil cleanser and they are really great products
especially if you have sensitive skin

THE Highlight of the day though had to be finally meeting
Imen
from
I Married an Irish Farmer
......and her son

Imen did a cookery demonstration
chicken with honey dressing
and little potato and cheese tartiflettes
(not really sure what to call them )
But they were both YUMMY
the recipes will be up on her blog soon

I also purchased some of
Keogh's  hand cooked crisps = yum
A pottery bowl
some Dunany Rye bread (kicking myself for not getting some of their flour too) 
Coolea cheese
Killeen cheese
and
Clonmore cheese
as I said I like cheese

we all do

So good job Sheridans
I will be back again next time 

x x

Cheese bread

 

This is delicious with soup, with a salad or just with lots of butter...........
I make it anytime I buy a cheese that turns out not to be so popular amongst the crew here, or anytime I seem to have an abundance of cheese!
Think of it as a cheese scone pretending to be a loaf of bread

111/2  ozs plain flour

1 tbsp baking powder

1/2 tsp salt

31/2 ozs cheese..... strong cheddar works well , I usually use whatever has been hanging about in th fridge for more than a little while

7 fl ozs milk

2 eggs

1 tbsp wholegrain mustard

2 flozs olive oil

Preheat oven to 180C (350F) 

lightly oil loaf tin

sift all the dry ingredients in to a bowl

add the grated cheeese and mix

Pour the milk eggs and mustard into a jug and whisk very lightly with a fork

add the liquid to the dry and mix well

You will get a fairly wet dough

scoop into tin

Bake for 50 mins 

remove from tin and bake for a further 10 mins

leave to cool

Great to bring on a picnic as we did last weekend ....... enjoy

Adapted from Rachel Allen's rustic bacon and cheddar bread