Almost Christmas...

....and we would like to say thank you to all our members - old and new.

Please join us for an evening with homemade Mulled Wine and Mince Pies. This event is simply meant to relax, looking back over the year and maybe share some stories (the big R-word is banned of course).

We will be at Eve's Chocolate Shop in Magazine Road (off Dennehy's Cross), on Saturday 11th December from 6pm - so you can rest your tired feet after the Christmas Shopping. You can browse around the beautiful decorated Chocolate shop and maybe even getting some late treats in.

This event is free but for members ONLY. Please email us on corkcity@slowfoodireland.com so that we can make sure that we have enough mulled wine and mince pies for you.

We are looking forward to seeing you again

Your SlowFood Team

Seasonal Recipes for Cork's Slow Foodies

Pamela Kelly, head chef in Nash 19, is not only a wonderful chef but also a great supporter of Slow Food. She has agreed to give us some of her yummy recipes for all of you to try. Let us know when you have cooked it and what you thought....looking forward to the next recipe already...

Golden beetroot, Ardsallagh goats cheese and roast red onion fritatta

This will feed 6 people and fits into a standard frying pan

700g Cooked beetroot ( Golden, purple, candy striped, up to you)
6 eggs
250ml cream
2 sprigs of thyme or 1 of rosemary
4 medium onions
Salt and Pepper
350g soft goats cheese

Cook beetroot, whole, unpeeled in a steamer for about 50 mins until it's tender.
Then peel it, and slice about 5mm thick, put aside
Peel and cut the onions into eighths, lay them on a baking tray.
Drizzle with olive oil and season with salt. pepper and chopped herbs.
Roast in the oven at 180 C for 10-12 mins.
Line your pan with greaseproof paper
Begin to layer up your fritatta by covering the base with half the beetroot, half the red onion and half the cheese.
Repeat the process.
Lightly whisk the eggs and cream together.
Pop into the preheated oven for 30 to 35 mins until the egg is just set.
Serve with a big salad and a tangy chutney to complement the cheese.

Bon Appetit