Naughty or Nice?
Enjoying food is all about balance, so let foodies Aoife McElwain and Aoife Barry give you a naughty and a nice option each week. Choice never tasted so good!
NAUGHTY: Rice Krispie cakes: Break 150g white or milk chocolate into a large bowl. Place the bowl over a saucepan of simmering water, until the chocolate has melted.
Remove from the heat and add 180g Rice Krispies, mixing well but gently. Spoon into mini bun cases and put them in the fridge for at least 30 minutes, until set. If you’re looking for an even naughtier version, try Tasty Kitchen’s S’more Rice Krispie Squares at bit.ly/smoresquares.
Chocolate peanut-butter cups
For this vegan recipe from ‘The Kind Life’ by Alicia Silverstone, use the same cup for all measurements: ½ cup butter substitute, such as Pure; ¾ cup natural crunchy peanut butter; ¾ cup digestive-biscuit crumbs; ¼ cup unrefined cane sugar; 1 cup non-dairy chocolate or carob chips; ¼ cup soy or rice milk and ¼ cup chopped peanuts. Line a 12-cup muffin tin with paper cups. Then melt the butter in a small saucepan over a medium heat, stir in the peanut butter, biscuit crumbs and sugar. Mix well. Remove the mixture from the heat and divide by approximately two tablespoons per cup, among the muffin cups. Combine the chocolate and milk in another pan, stirring over the heat until the chocolate has melted, then spoon over the peanut butter mixture. Top with chopped nuts and refrigerate for at least two hours before serving.
HARVEST A TREAT
If you love gourmet food, you’ll love the Gourmet Greystones Festival, which celebrates the restaurants, cafés and gourmet food outlets in the Co Wicklow town. Running until tomorrow, there will be cooking demonstrations, activities for children and tasters from each restaurant to sample. Meanwhile, there’s plenty to whet the appetite at the the Wexford Harvest Festival, which continues until next weekend.
Manchester-born and Dublinbased Ernie Whalley has been writing about food and wine since the days before the capuccino arrived on our fair isle. He continues to share his knowledge on his website ‘Fork ‘n’ Cork’ (forkncork.com), so follow him on Twitter for the juiciest updates.
Love vegetarian food and, better yet, gorgeous photos of food and lovely recipes? Then follow Ashley, aka EdibleASH, of the EdiblePerspective. com blog. Follow her food, fitness and fun adventures and marvel at her veggie and usually gluten-free concoctions.