Looking for a luscious way to finish a meal, well seek out the treats from the people behind Gü & Frü that offer these excellent mini puds that are the perfectly sized portion to complete your menu or to gü-zzle after a mid-week supper.
The range includes Gü Cheeky Little Chocolate Fondants as these clever little puds are delicious chilled or hot. Enjoy chilled for a melt-in-the-mouth choccy fix, or enjoy hot with their melting middle oozing choc decadence.
Gü Cheeky Little Milk Chocolate Mousses are an intensely velvety, über creamy mousse made with 32% cocoa milk chocolate. This little mousse is the ültimate milk chocolate gü-zzle!
Gü Cheeky Little Pots au Chocolat
The chocolate extremists at Gü reckon this is as extreme as it gets: decadent double chocolate ganache which üzes panache. Zap it in the microwave for 20 secs for an incomparable hot chocolate sauce, whisk it into hot milk for an indulgent hot chocolate, or simply gü-zzle it straight from the fridge for a trü Gü choc hit.
The chocolate specialist also have a range of Fru puds to tickle your fancy.
Frü Cheeky Little Mango Passion Fruit Cheesecake as well as some other Gü naughties including Gü Millionaire’s Flapjack and a Gü Rocky Road.

Slow Food Limerick & Region, together with the good people at Freddies Bistro, bring us news of their next formal gathering where a five-course heritage menu will be presented by the chefs at the popular Theatre Lane restaurant.
It’s a strongly held belief of Slow Food that it’s impossible to go forward without first looking back and there’s great enjoyment to be had in the process.
The theme for the evening, Tuesday 26th of May, is heritage food and as such we will be treated to recipes inspired by traditional methods but using the best of contemporary, artisan products.
Gubbeen cheese, being produced since 1979 and famous worldwide, is crafted by Giana Ferguson, a Slow Food Ireland stalwart. Cooleeney cheese is described by the Bridgestone guide as the kind of cheese ‘you could walk a country mile in the rain to taste again’. Luckily, you won’t have to, as both Gubbeen and Cooleeney cheese are being served as part of the first course to start the evening. Both cheeses will be served in a crisp buttery pastry, with a rhubarb and apple compote. All served with a glass of Prosecco, kindly sponsored by Olio e Farina, Little Catherine Street, a one-stop shop for a selection of all things Italian.

WHEN time is money and we don’t have much of either around these times, having a backup of a few quick and handy dishes is always something clever to have.

Here’s two to get you going and if you have more time, why not try making your own pasta.

Pappardelle pasta with pepper and tomato

WHAT YOU NEED
1 pinch salt and fresh ground black pepper
300g pappardelle pasta
100ml double cream
1 tbsp green peppercorns, crushed

For the tomato sauce:
2 tbsp olive oil
½ onion, roughly chopped
4 garlic cloves, crushed
240g canned tomatoes
1 tbsp tomato purée
½ tsp caster sugar
1 pinch salt and fresh ground black pepper
1 tbsp fresh basil leaves, torn
WHAT TO DO
First make the tomato sauce.
Heat the olive oil in a heavy-based saucepan and add in the onions. Fry gently for 2-3 minutes, then add the garlic and fry for a further 2-3 minutes, stirring regularly.
Add the canned tomatoes, tomato puree, sugar, salt, freshly ground pepper and basil.
Bring to the simmer, reduce the heat and cook gently for 6-7 minutes. Leave to cool slightly then blend using a hand or jug blender.
Bring a large pan of salted water to the boil. Add in the pappardelle and cook until al dente then drain.
Meanwhile, heat the double cream and half the tomato sauce in a saucepan (reserving the remainder for future use), stirring well.
Stir in the green crushed peppercorns.
Season to taste with salt and freshly ground pepper and serve with the pappardelle.