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Wild and TastyA blog about Nature and Food
http://wildandtasty.blogspot.com/
A blog about Nature and Food
http://wildandtasty.blogspot.com/
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Wild and Tasty | wildandtasty.blogspot.com Reviews
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A blog about Nature and Food
wildandtasty.blogspot.com
Wild and Tasty: Lunch at the Greenhouse, this got to be the best food in Ireland.......!!!!!!!!!!
http://wildandtasty.blogspot.com/2013/05/lunch-at-greenhouse-this-got-to-be-best.html
A blog about Nature and Food. Wednesday, 15 May 2013. Lunch at the Greenhouse, this got to be the best food in Ireland! As previously stated on this Blog: Words or pictures are not able to describe the talent of Chef Mickael Viljanen, his food needs to be experienced first-hand to truly understand his exciting way of cooking. Absolutely amazing, first course FOIE GRAS ROYALE, WALNUT, SEA BUCKTHORN. Delightful second course RAVIOLO OF SHELLFISH, LEMONGRASS. Eg came on smoking charcoal to the table.
Wild and Tasty: May 2013
http://wildandtasty.blogspot.com/2013_05_01_archive.html
A blog about Nature and Food. Wednesday, 15 May 2013. Lunch at the Greenhouse, this got to be the best food in Ireland! As previously stated on this Blog: Words or pictures are not able to describe the talent of Chef Mickael Viljanen, his food needs to be experienced first-hand to truly understand his exciting way of cooking. Absolutely amazing, first course FOIE GRAS ROYALE, WALNUT, SEA BUCKTHORN. Delightful second course RAVIOLO OF SHELLFISH, LEMONGRASS. Eg came on smoking charcoal to the table.
Wild and Tasty: March 2013
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A blog about Nature and Food. Friday, 29 March 2013. Absolutely fabulous meal at Pichet Dublin created by Stephen Gibson. What we had for starters:. Celeriac Velouté, Scotch Egg, Wild Garlic Aioli. Hand Dived Scallops, Potato Mousseline, Crispy Pancetta, Garlic Butter. Crispy Hens Egg, Black Pudding, Potato, Caper and Bacon Dressing. For the Main Course I remembered to start taking pictures. Delicious Confit Belly and Fillet of Pork, with Black Pudding Rosti,. Stonebass, Red Pepper Ketchup, Fennel Chips.
Wild and Tasty: April 2013
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A blog about Nature and Food. Thursday, 25 April 2013. The first signs of the new mushroom season. Cap of a St. George’ s poking through the grass in Galway city. Wednesday, 3 April 2013. An abundance of wild food, as spring has sprung. Dandelion - Wild Endive. All parts of the plant can be used. The young leaf's are an. Exceptionally nutritious food and fantastic in salads. Has edible flowers which are slightly bitter but also quite refreshing,. Ramsons - Wild Garlic. A very juicy and refreshing plant.
Wild and Tasty: January 2014
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A blog about Nature and Food. Tuesday, 28 January 2014. GMIT Open Day Cookery Demonstration. At the recent open day of GMIT on January 25th 2014 the College of Tourism and Arts featured a cookery demonstration for possible future students, below are two dishes specifically created for the event. A new take on beetroot texture with leek ash coated goats cheese, dandelion and hairy bitter cress. Subscribe to: Posts (Atom). GMIT Open Day Cookery Demonstration. View my complete profile.
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wildandtastyrecipes.blogspot.com
Wild and Tasty: May 2014
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Monday, 19 May 2014. Some of my Recipes from the Galway Food Festival 2014. Wild Garlic and Green Pea Soup with Scallop, Prawn infused Tapioca, Prawn Gel, Wild Pea and Scurvy Grass. Ingredients for the Soup:. 2 white onions, or four shallots peeled and roughly chopped. 1 medium potato, peeled and diced. 1) Cook (sweat off) the chopped Onion without colour until pale and semi soft. 2) Add in the Potato, and cover with the stock. Cook until the potato becomes soft. Elderberry capers (Enda McEvoy):. Add cid...
wildandtastyrecipes.blogspot.com
Wild and Tasty: June 2012
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Tuesday, 26 June 2012. Mushrooms en Croute -. The wild mushroom season has been of to a slow start, but for this recipe a little will go a long way. Serves 8 as an appetizer or 4 as a starter. 8 slices toasted baguette. 20 g butter, melted. 1 tbsp olive oil. 1 clove garlic, crushed. 188; small onion, finely chopped. 100g wild mushrooms,finely sliced. 20g sour cream or crème fraich. 188; tsp cornflour. 188; tbsp finely chopped herbs. 188; tbsp finely chopped fresh thyme. 20g Parmesan, grated. 1 tablespoon...
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Wild and Tasty
http://wildandtastyfoods.blogspot.com/2012/07/the-green-house-dublin.html
Monday, 23 July 2012. The Green House Dublin. The Lunch Surprise Menu at the Green House on Dublin's Dawson Street. Is an exceptional experience. The execution of each dish and the attention to detail is remarkable. At € 55 per person, a five course meal of such a high standard is a bargain unrivalled in Ireland. If you love good food and haven't been at the Green House yet, make sure you. Move it to the top of your “Restaurants to visit” list. To understand the true talent at work. 28 July 2012 at 08:29.
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Wild and Tasty
http://wildandtastyrecipes.blogspot.com/2012/05/elderflower-syrup.html
Thursday, 31 May 2012. Elderflower syrup can be produced very easily. It tastes fantastic in champagne, and can be transformed into delicious soft drinks and desserts. As the flowers should not be washed , I advise you to pick them a few hours after a rain shower. Ensure the blossoms are free of insects. For about 4 liters of syrup you need:. 2 liters of water. 3 kg of sugar. 100 g of citric acid (available in pharmacies). In the meantime cut the thick stems off the elderflowers. View my complete profile.
wildandtastynature.blogspot.com
Wild and Tasty: May 2012
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Wednesday, 30 May 2012. A weekend on Inishbofin and in Connemara. Tuesday, 22 May 2012. As Spring turns into Summer. Spring as seen through the lens of my camera. Pansies fighting their way through a gap in the concrete. Clematis with their overwhelming masses of blossoms. The intricate details of a Clematis flower. Something as benign as a Dandelion shows its complexity. Saturday, 19 May 2012. Late spring in Connemara. A field of buttercups. The remains of the old railway dam. Friday, 11 May 2012.
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Wild and Tasty: The Moy House Experience
http://wildandtastyfoods.blogspot.com/2013/10/two-great-weekends-of-cooking-at-moy.html
Wednesday, 30 October 2013. The Moy House Experience. Two Great Weekends of cooking at Moy House. During which I was inspired to the following dishes. Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto. Lobster, pea shoots, lobster mayonnaise, pickled kohlrabi. Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil. Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel. Pork Fillet, 24 hour Pigs cheek, broad beans, caramelised onion puree, walnut jus.
Wild and Tasty
http://wildandtastyfood.blogspot.com/2012/07/saffron-milk-caps-lactarius-deliciosus.html
Tuesday, 31 July 2012. Saffron Milk Cap (lactarius deliciosus). The season of wild edible mushrooms continues. Even though the weather is not favourable at the moment for certain species of mushrooms, the Saffron Milk Cap has made its appearance. It often grows in large numbers in the same area. The mushroom is a member of the large milk-cap family, which can be found from Midsummer in pine plantations and under conifers. 31 July 2012 at 13:54. You should bring me mushroom picking some time. ;-).
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Wild and Tasty: June 2012
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Tuesday, 26 June 2012. A Day in the Burren, Co.Clare. The Burren is one of the most fascinating landscapes in Europe with a unique flora and fauna. Some examples are captured in the pictures below. Sunday, 17 June 2012. Wild Orchid in Connemara. Subscribe to: Posts (Atom). A Day in the Burren, Co.Clare The Burren is one of. Summer FlowersWild Orchid in Connemara Bog Cotton . A chef passionate about Food and Nature, embracing rustic and natural flavours. View my complete profile.
wildandtastyrecipes.blogspot.com
Wild and Tasty: My recipes from Moy House
http://wildandtastyrecipes.blogspot.com/2014/05/goats-cheese-and-leek-ash-truffle.html
Thursday, 31 October 2013. My recipes from Moy House. Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto. Take individual pieces of leek and spread them on a grill pan. Put under a very hot grill until completely burned and black on both sides. Remove and pound in a mortar and pestle until turned to a fine ash. 30 g brown sugar. Aromatics optional (Star anise, chilli flakes, cinnamon, caraway seeds, etc.). 200 g Nasturtium leaves. 75 g Sunflower seeds. 75 g Pumpkin seeds. Smocked mac...
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Wild and Tame Wellness and Communications
Wild and Tame Wellness and Communications. San Diego based people and pet Psychic Reader and Energy Healer sets out to bridge the gap between animals and humans for a brighter world. Friday, January 21, 2011. Pet Psychic Sindi Somers on San Diego Living! Check out my interview on San Diego Living with Gary Kelley! Had a great time with him and also doing an on air reading for Greg and his dogs. Thanks Tiffany for inviting me! What a fun experience! Or email me at sindi@wildtame.com. Psychic in San Diego!
Wild and Tame Art
Free website hit counter. Updated 12th January 2017. Wildlife Art and Illustration. Cate is a professional wildlife artist, illustrator and tutor painting beautifully detailed wildlife portraits in oils, pastels and watercolours. Cate has always been passionate about wildlife and animals, a farmers daughter growing up on a mixed farm in Derbyshire she constantly disappeared to the cow sheds, pig sties, woodland and surrounding countryside with sketchbook in hand drawing and painting anything that moved!
wild & tart
WILD and TART IS MOVING…. May 31, 2015. I’m sorry I’ve forsaken wild and tart for a while, but I’ve been working hard on a new project. I have a new blog launching in June – Weekend Edit – and I promise the wait will be well worth it! The new blog will focus on living well in every area of life. If you’d like to be the first to know when it’s live, you can subscribe here. When it is live, you can find my new blog at http:/ weekendedit.com. Thanks for following along! Protected: Home Tour Submission.
Wild and Tasty
A blog about Nature and Food. Sunday, 1 June 2014. Girolles season just about to start. It won't be long now, the first of the Girolles poking their heads through the leaf litter in the West of Ireland. There is also an abundance of wild plants available at the moment. The dish below makes extensive use of all what is good out there right now:. Monday, 19 May 2014. At the recent Galway Food Festival I had the opportunity to represent Slow Food Galway with three very local and wild dishes. Pickled Wild Ga...
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Wild and Tasty
Saturday, 11 August 2012. Weather playing havoc with this year’s mushroom season! The recent heat wave has Birch Bolete jumping out of the ground over night. The Girolle is at its peak, with the same area producing 5 to 7 kg in a matter of three days. The first Yellow Leg Chanterelle are up already, which is quite early for this mushroom usually found in abundance during autumn and winter. Tuesday, 31 July 2012. Saffron Milk Cap (lactarius deliciosus). The season of wild edible mushrooms continues. It wa...
wildandtastyfoods.blogspot.com
Wild and Tasty
Wednesday, 30 October 2013. The Moy House Experience. Two Great Weekends of cooking at Moy House. During which I was inspired to the following dishes. Goat’s cheese and leek ash truffle, beetroot textures, nasturtium pesto. Lobster, pea shoots, lobster mayonnaise, pickled kohlrabi. Parsnip velouté, wild mushroom ragout, mushroom dust, mushroom oil. Cod, cauliflower purée, chorizo and chive vinaigrette, wood sorrel. Pork Fillet, 24 hour Pigs cheek, broad beans, caramelised onion puree, walnut jus. Frangip...
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