One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
Ketty Elisabeth is author of the award-winning food blog French Foodie in Dublin, a diary of her food experiences in the Irish capital. She moved from Paris to Dublin in December 2004 and never left.
Her website won Best Expat Blog in Ireland in 2012 and was awarded Best Personal Blog and Best Newcomer Blog at the Blog Awards Ireland 2013. In April 2014, FFID was awarded 'Best Food Read' at the Blog and Online Publishing Awards. As well as writing, Ketty also runs food tours and events across the Capital.
In her own words, she talks about her favourite recipe: crème brûlée.
"It’s not going to sound very original coming from a French person but I have to be honest, one of my favourite sweet treats is crème brûlée" she says.
"Crème brûlée is simple to make yet absolutely delicious. It will always remind me of my childhood in France".
Serves 4Ingredients:
5 egg yolks
1 vanilla pod
500 ml double cream
100 g caster sugar
2 tbs demerara sugar
Method:
Preheat the oven to 150C.
In a bowl whisk the egg yolks and the sugar until it whitens.
Pour the double cream into a saucepan over medium heat, slit the vanilla pod lengthways and scrap out the seeds into the same pan. Bring to the boil.
Remove the saucepan from the heat and add to the egg and sugar mix, stir until it’s well mixed.
Divide the mixture into 4 ramekins and place them in a big over tray filled with water (about half-way up the ramekins).
Place the big tray in the oven and bake for about 40 minutes or until set.
Take the ramekins out of the water and leave to completely cool.
Sprinkle some demerara sugar on top of each ramekin and use a blowtorch to caramelize. If you don’t have one, just put it under your oven grill.
Let cool for a few minutes and serve.
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