Tag Archives: recipe

Foulada, The Chilled Drink of Fouls

Over the weekend, some friends and I went to Kilkenny on a pseudo-hen. The weekend was a refined affair involving afternoon tea, dinner, private screening of a movie, colossal breakfast and access to a spa. It was most pleasant. Unfortunately, there was one incident that left a black mark on the whole experience. This smear came in the form of what was is known as “Foulada”.

Foulada was first encountered on the menu of an Asian infusion type restaurant. It was described as “rose jelly, chilled milk and ice-cream”. This had to be experienced to be believed. I anticipated an authentic Asian treat. It arrived at the table and was exactly as described; jelly, milk and ice-cream. The jelly was chopped up through the – what was by now – pink milk. Shredded fruit (or carrot) provided much needed texture.

A minute or two into the exploratory investigation that was my dessert, I realised there was peanuts in it too – Foulada with peanut surprise. You probably ask why I ordered this concoction. I opted for Foulada because it just sounded too ghastly to be true. I doubted any self-respecting restaurant would put it on the menu unless they deemed it a surprise to the unsuspecting open-minded individual.

Today, I reminded myself to Google “Foulada”. I was convinced that the hotel had obviously created some botched version of an Asian delicacy. Look at my Google results. Never have I seen such sparse results for any Google search. This dessert is rare or something the hotel restaurant made up. The fourth match in the search is the hotel’s menu. How funny is that? foulada


Something Fishy

I had a brilliant weekend. Nothing particular made my weekend lovely. It was a weekend with no purpose, no hit list and no arrangements. I was free to do as I pleased and that I did. I could not have asked for better weather to lounge about town. On Saturday afternoon, I spent an hour or two looking at fancy apartments with Best Friend. After much “oooohing” and “ahhhhing” at the amazing apartments in Castleforbes, I walked into town to meet Boyfriend. Together we walked around town basking in the sunshine. I had settled on the far fetched notion that I would make a fish over the weekend. I am trying to encourage myself to eat more fruit of the sea. Boyfriend and I visited the Asian Food Store near Jervis Street Luas Stop in search of ingredients. The Asian Food store is very cheap. Even the fish counter was impressive. A box of livelycrabs lay on the ground waving their legs at me. I declined to wave back. At this counter I bought fresh squid and some frozen scallops. I am a little squeamish with squid, but soldiered on with the task of preparing it at home. The end result was deep fried calamari. It was deceptively simple. I even managed to cook sea food again on Sunday; I cooked scallops with chorizo. Again, the recipe was easy peasy. The whole lot went down nicely with a few bottles of Heineken. One of the cons of preparing so much fish is that my hands smell funny. They smell like I attended a teenager’s disco on Saturday night. I assure you I did not.

In a Nark

This week, I am in a nark. I have, as Boyfriend would say, stopped off at the grumpy shop. I’ve definitely filled my trolley at the Grumpy Store. I am not entirely sure why I am in this mood. It must have to do with the fact my exams loom around the corner.

My emotions are heightened. So far this week, I have had a few small cries and lost my temper on one or two occasions. I am completely out of sync with my emotional state. The man flowers are definitely in town.

To create this state of mind you will need:

  • One cup of self-pity
  • A table spoon of contempt
  • A handful of exhaustion
  • A tea spoon of bitterness
  • A pinch of over ambition
  • Some depression to decorate

Mix the ingredients well. Fold the mixture and allow to separate. Extract any patience/tolerance to guarantee a good display of temper.

Cook at a high temperature in a pressure cooker until well done.