2016 - A Gourmet year

Firstly, we're wishing our readers a very Happy New Year. We hope you've enjoyed our Harry Potter themed "Wizarding December" recipes ! 

We'll get back on our usual recipes and scheduling from now on ;-) 

It's the first anniversary of our blog. Exactly 1 year ago, day for day, we posted our very first recipe : the Galette des Rois, which, by the way, is traditionally enjoyed during January, for the Epiphany. So you're right on time to give it a go this year !

To celebrate our very first year of existence, we made a small recap of the top 5 of our most viewed recipes from last year ! We hope it should reflect your five favorite recipes and hopefully inspire you to try some !

Is your favourite not in the list ? Let us know in the comments !

Click on the pictures to access the recipes 

- 5 -

Also called "Pain d'épice", this sweet loaf works with sweet and savory spreads. It's also one of the first recipes we posted on this blog , therefore we're surprised and happy to see it top 5 !

- 4 -

Little sweet shortcrust tartlets, filled with an indulging milk chocolate custard, and topped with fresh raspberries. No wonder why this delicious tea time treat made it to number 4 !

Beef stew with Guinness

We have been looking to try out this recipe for long time, and we were not disappointed by the result.

Today we're making a rich and flavourful beef stew with Guinness, inspired by the delicious ones you can enjoy in Dublin's many restaurants & pubs. We will be serving it with a potatoes and scallions mash.

This recipe is not an old traditional, since it is likely that our ancestor would have drank the stout rather than use it to cook. Traditional Irish stew recipes, although varying a lot, usually feature mutton, potatoes, onions and various aromatic herbs. We are planning to cook an Irish stew, but today we'll be replacing the mutton for some quality diced beef, and adding some stout for the taste.

In this recipe, we'll also be adding prunes. This is to counter balance the bitterness of the stout. Don't worry, if slow cooked properly, the prunes will literally melt in the sauce and disappear.

Of course, you can use your favourite stout instead of Guinness, but we all know Guinness is the best ;-)

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45 minutes

2 hours & 30 minutes

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