Friday Five Things: Foodie finds

So. much. alliteration. Have a great weekend xo

1. Moloughneys, Clontarf

A couple of weekends ago we enjoyed a beautiful brunch in Clontarf at Moloughneys – we really and truly felt like we had fled the city, even though we were hardly 10 minutes in the car. Clontarf has a wonderful village feel to it, and reminds me of my all-time favourite town Dungarvan, mostly because of its stunning coastline, and the fact that almost everyone who is not lazily brunching is running, cycling or rollerblading along beside the sea. The menu was lovely, predictable in the absolute right way – I mean brunch is not the time for experimentation! Two of us had the delicious pancakes and maple syrup with crispy bacon, but the rest of the fam enjoyed granola parfait, an italian omelette and copious amounts of coffee and tea. A definite recommendation..

 

http://www.moloughneys.ie/

2. Clement and Pekoe

I must have been here upwards of 10 times, but I’ve never taken my camera, and as I am one of the few remaining souls under 60 sans smartphone, I haven’t the photographic evidence 😛 Anyway, it is a fab addition to my normal coffee shop route – the tea is excellent (my fave being the Lemon Caprihana Green tea), they graciously provide refills, and there is a good selection of paleo treats on offer, allowing for my favourite type of virtuous sinning.

http://clementandpekoe.com/

3. ALDI cookware and baking items currently on sale!

I was thrilled when I was wandering around the supermarket on Sunday to come across lovely little kugelhopf cake tins – the perfect size for a cake I think, and no need to faff around with icing when they look this pretty. They also had a good selection of loaf and sandwich tins, and best of all, it only cost me three yo-yos.

4. Mak @ D6

I made my way over to the Southside to meet Jane on sunday evening for a long-awaited catch up, and she suggested we have dim sum in Mak in Ranelagh. I have loved dim sum since my first glorious experience of dim sum in a very trendy but authentic restaurant in DC a couple of years ago, so needless to say I jumped at the chance to see what this place had to offer. We ordered about 6 different types of dumplings to share, and we delighted by the spoils – I particularly liked the prawn and pork gyoza (though not quite as delicious as my stand-out local Musashi)

http://www.mak.ie/

5. Wild Irish Foods Chillax Tea from the Temple Bar Food Market

When last at the Saturday market in Temple Bar, I picked up a bag of the ‘chillax tea’ from Wild Irish Foods – all the herbs are organic, Irish and contain amazing properties which could potentially cure world peace or something. All I know is that it tastes great, and is a nice change from the drip of peppermint or green tea I seem to be attached to. As I’ve yet to acquire a tea strainer (though I’ve my eye on the ones in tiger that are shaped like a house), this is the perfect excuse to bring out the tea pot.

 

If I call you darling…

Will you make me pancakes?

Or more specifically, Drop scones with roasted nectarines, golden syrup and chopped hazelnuts. Pretty please..

100g Flour

25g Sugar

1 tsp Baking powder

Pinch of salt

1 egg

125 ml Milk

Knob of butter

Nectarine

Handful of nuts

The drop scone recipe is Darina Allen’s, from the Ballymaloe Cookery Course Book. Add all the dry ingredients to a bowl and stir to combine. Beat in one egg, then add the milk slowly and whisk until you’ve got a smooth creamy looking mixture, but that isn’t watery. Leave to stand.

Cut the nectarine in half around the stone, twist the 2 sides apart and cut out the stone. Pop in a hot oven for about 40 minutes, depending on how ripe it is. You are looking for the fruit to be quite soft, but still holding its shape. Cut into wedges.

Heat a non-stick frying pan on the hob. Add a knob of butter, and let it sizzle. When you can’t hear the sizzle anymore, add a ladle of batter. Cook for 30 seconds to 1 minute, and then turn with a fish-slice. You are looking for little bubbles appearing in the pancake, which is the baking powder acting. This is what makes the drop scones fluffy. Cook until golden brown on the other side.

Coat with golden syrup, slices of nectarines and a handful of toasted hazelnuts. Serve immediately!