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Paul Edwards
Owner for grocery stores, festive recipes, cookbooks and recipe site guide
Owner for grocery stores, festive recipes, cookbooks and recipe site guide


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Chocolate Rugelach.  Pastry filled with chocolate, ground raisins and nuts, popular during Hanukkah and  Rosh Hashanah. .
Chocolate Rugelach
Chocolate Rugelach
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Halloween comes at the end of October. Get ready with this recipe for Pumpkin Cheesecake Snickerdoodles, soft and puffy pumpkin cookies with a sweet cream cheese center.
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It was  Guatemalan Independence Day on Sept. !6. This is one if their popular festive dishes 
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Steamed Korean Kimchi Dumplings Recipe. Traditional dish popular during Chuseok The MID-AUTUMN FESTIVAL on  September 26. 
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September 28, 2015 is the feast day of St. Wenceslas, the patron saint of Bohemia. Also known as 'Czech Statehood day. Join in the festivities with this easy to make traditional recipe
Czech Beef Goulash
Czech Beef Goulash
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Celebrate Rosh Hashanah (Jewish New Year) with this tasty recipe from All About Cuisines.…/apple-cake-rosh-hashanah
Apple Cake for Rosh Hashanah
Apple Cake for Rosh Hashanah
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I hope you enjoy this traditional Armenian recipe.


Hot cheese pastry that has layers of crispy shredded phyllo in a sweet syrup


Yield 12 servings
Preparation time 10-15 minutes
Cooking time 25 minutes
Main Ingredient Shredded phyllo dough


1/2 pound shredded phyllo (called: kataifi or kunefe)* #, thawed as directed on package
1/2 cup unsalted butter, melted
2 cups mozzarella, shredded
2 cups feta (soaked in water for an hour) or goat cheese, crumbled
Pistachio nuts for garnish (optional)
1/2 cup simple syrup or 1/4 cup apple and/or pear sauce
*Available most Middle Eastern/Greek Grocers SEE OUR GUIDE!

# Substitute for Kataifi Make your own: Use thawed phyllo dough. Roll into a log and using a sharp knife cut 1/8" strip (will be thicker than kataifi.)


Break the pastry apart into one or two inch long pieces, separating the strands. (A few pulses of a food process helps with this.)
Mix the butter into the pastry with your hands in a large bowl until coated and press half of it into the bottom of a greased metal baking pan in a thin layer.
Pulse the cheeses in a food processor until the mixture reaches the consistency of a coarse meal and press it into the dough in the pan.
Press the remaining dough onto the cheese and bake in a preheated 350F/180C oven until lightly golden brown, about 20-30 minutes.
Serve warm covered in syrup or topped with apple and/or pear sauce.
top with a sprinkle of Pistachio nuts (optional)
To make the simple syrup, simmer 1/2 cup water and 1/2 cup sugar until the sugar has disolved and let cool
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Celebrate Easter with a tasty combination of cheesecake & Baileys combined in this tasty dessert: Baileys Marble Cheesecake.


Delicious cheese cake marbled with Baileys Irish Cream liquor


Yield 6-8 servings
Preparation time 25-30 minutes + resting time one hour or overnight for dough
Cooking time 85-90 minutes + refrigerate overnight
Main Ingredient Baileys/Cream Cheese


Have ready: 1 9-inch or 10-inch spring-form pan. Bring all the ingredients below to room temperature.

For the cheesecake's crust:

1 cup flour

2 vanilla beans 

1/4 cup granulated/caster sugar

1 teaspoon lemon zest

1/2 cup unsalted butter, cut into cubes

1 egg 

For the cheesecake:

1 3/4 cups granulated/caster sugar 

1 1/2 teaspoons lemon zest

1 1/2 teaspoons orange zest

1/2 teaspoon vanilla essence

5 large eggs

3 large egg yolks

1/4 teaspoon salt

2 1/2 pounds/1 kg. cream cheese, softened

4 tablespoons plain/all-purpose flour

1/4 cup heavy/whipping cream

1/4 cup Baileys Irish Cream

1 teaspoon instant coffee 

1 tablespoon best quality cocoa

2 tablespoons hot water

Note: Have ready: One 9-inch or 10-inch spring-form pan. Bring all the ingredients below to room temperature.


Making the crust: 

Split the vanilla beans lengthwise and crape the gummy black seeds into a mixing bowl. Add the flour and stir the vanilla seeds into it until well distributed. Using a pastry blender or two knives, cut in the cubed unsalted butter.

Then add the sugar, egg yolk, zest, and salt. Knead this mixture until it just forms a dough, or pulse it in a food processor just until it gathers together. Flatten this dough into a round, wrap in waxed paper (preferable) or plastic film and chill it for at least an hour or overnight

Remove from refrigerator and preheat the oven to 400°F / 200° C. Remove the sides of the spring-form pan and oil its bottom lightly. Press some of the dough 1/8 inch thick on the bottom of the pan. Press a little more dough over any holes or tears that develop while you're working with it.

When the oven is ready, bake the cheesecake base in the center of the oven for 10-12 minutes, or just until golden. Watch the baking base carefully to make sure that it doesn't burn. When done, remove and cool, then chill. 

When thoroughly chilled, butter the sides of the spring-form pan and attach it to the base. Use the remainder of the dough to line the sides of the spring-form pan, pressing the dough to about 1/8 inch thick around the sides, as far as possible up the sides  Allow a little overlap onto the base crust, and seal the side dough to the bottom crust by pressing it gently down all around the bottom edges. When finished, set the pan aside.

Making the cheesecake filling: 

Make sure all ingredients have reached room temperature before you start. In a mixing bowl add half the cream cheese, half the sugar, half the zests, and two tablespoons of the flour. Beat well: then add the rest of the cream cheese, sugar, zests and vanilla, and one tablespoon of the flour. (Reserve the remaining tablespoon.) One at a time, beat in each of the eggs: allow each one to be well beaten in before adding the next. Do the same with two of the egg yolks: reserve one.
When completely mixed, pour half the cheesecake batter into a second bowl.
In a third, smaller bowl, add hot water to the instant coffee: mix well until dissolved. Add the cocoa and whisk until well blended into the coffee mixture. Add the final tablespoon of flour and the final egg yolk and whisk well again until completely blended. Finally, add the Baileys and once again whisk lightly until completely blended.
Add this mixture to one of the bowls of cheesecake batter, and stir well until it is completely mixed into the second bowl and the whole second bowl is the same color. Alternately spoon and/or pour the two mixtures into the prepared spring-form pan. When the pan is full, carefully draw a knife through the mixture a number of times, both vertically and horizontally, to produce the marbling effect.
Preheat the oven to 550°F / 270° C  Place the cheesecake carefully on the center rack of the oven and bake at this temperature for 12 minutes. (If your oven will only go to around 500° F / 250° C, bake for 15 minutes.) Then reduce the heat to 220° F / 110° C. Whichever temperature you've used above, bake for another 60 minutes.
Open the oven, and quickly jiggle the spring form pan a little to check the cake's texture. If it is still "wiggly" or loose, it needs a little more time. Close the oven again and allow it to sit in the residual heat for another half hour: then remove and cool on a rack. If the cheesecake's interior seems firm when you first check it, remove it from the oven and cool on a rack as above.
When completely cool, refrigerate the cheesecake. Do not attempt to serve this cheesecake on the day you make it: it will not have had time to finish setting up, and will go to pieces. The day after you bake it, remove the cheesecake from the fridge and carefully unclamp and remove the spring-form pan's sides. If there are any signs of sticking when you start to remove the sides, slide a thin bladed knife between the cheesecake and the sides of the spring form pan before unclamping it.
To make the nicest-looking slices: Slice while cold, using a sharp knife which has been dipped in hot water. Allow the slices to come closer to room temperature before serving, so that the flavor of the Baileys will be at its best.

For more Easter Festive recipes visit our festive events page.

For all your Irish groceries & gifts we recommend Food Ireland


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When I think of Easter I think desserts! Whilst the the following is not necessarily traditional we often make over Easter: French Chocolate Ganache and Raspberry Tart 


Decadent French tart with sweet pastry filled with chocolate and fresh berries


Yield 6-8 servings
Preparation time 15- 20 minutes + cooling time 30-45 minutes
Cooking time 25-30 minutes
Main Ingredient Berries/Chocolate

Sweet Pastry Crust:

1 1/2 cups (195 grams) all purpose/plain flour

1/8 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1/4 cup (50 grams) granulated/caster sugar

1 large egg, lightly beaten


10 ounces bittersweet chocolate, finely chopped

2 tablespoons unsalted butter, cut into small pieces

1 cup heavy/whipping cream

1 teaspoon vanilla extract

3 tablespoons sugar

pinch of salt

2-3 tablespoons raspberry preserve. or more to taste

2 tablespoons liqueur, Cointreau, Amaretto, Frangelico, Kahlua or Chambord, optional

Fresh raspberries, for garnish

Powdered/icing sugar, for garnish

Note: This base works well with any fresh berries such as strawberries, blackberries, sour cherries. Use your imagination!


Making the Pastry

 In a bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy.

Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.

Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

Meanwhile, preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.

Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. 

Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.

Making the Filling

Place the finely chopped chocolate and butter in a medium bowl and set aside.  

Combine cream, vanilla extract, sugar, and salt in a small saucepan over medium heat and stir until sugar dissolves and liquid is just at a simmer, about 4 minutes.

 Pour cream mixture over chocolate and butter and let sit until melted, about 2-3 minutes. Gently stir until smooth.  

Add liqueur, if using and continue to stir until it is completely incorporated.

Bringing it all Together

Spread the raspberry preserve on the bottom of the cooled tart shell.  Pour the ganache into the shell and transfer to the refrigerator.  Chill until set, about 2 hours.

Garnish with fresh raspberries and sprinkle powdered sugar on top.

For more Easter Festive recipes visit our festive events page.

For all your French grocery needs we recommend Amazon

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