Articles by "Móna Wise, Author at Wise Words - Page 7 of 47"
Aug 27 2013

Blackberry Tea Cake

Posted by     27 Comments    in Kitchen


This is the week the children go back to school after a long family-fun filled summer holiday. Eight long weeks, swim lessons, sea side scampering …followed by lazy evenings lounging on their trampoline. They have it made in the shade…

As we ramp up for their first day back to school, on Thursday, we set aside a small bit of time to make and bake a few of their favourite treats … easing them back into their routine of early mornings.

If you have ever read any of my blog posts you will know that there is something wrong … there is no such thing as easing them back into early mornings … it will be total and utter chaos. Lunchbox lids will fly, I will be roaring and shouting like a lunatic and the kids will resist, with all their might, dragging their pre-teen butts out of bed. But … we still want them to get off to a happy start on their first day back to school … so we will play nice.

This recipe, I can now make with my eyes closed. I use rhubarb in the spring, strawberries in the summer and my favourite, now, blackberries for autumn.


Blackberry Tea Cake


  • 250 ml sour cream
  • 1 tsp baking soda
  • 160 g coconut oil (or butter)
  • 100 g raw cane sugar
  • 300 g honey
  • Zest of one orange (reserve juice for frosting)
  • 3 eggs
  • 400 g blackberries (washed and left to drain)
  • 1 Tbsp cornflour/cornstarch
  • 380 g self raising flour
  • 1 tsp baking powder


  1. Using your stand mixer, mix the coconut oil, the sugar and the honey together. Add in the eggs, one at a time. In a separate bowl, mix the bread soda with the sour cream and leave it to do its thing for a few minutes. Once you see it start to bubble, set it aside for a minute or two. Add the eggs to the sugar mixture, still mixing slowly. Add the orange zest and then the sour cream.
  2. Remove the mixture from the stand mixer and add flour to the batter, making sure you get all the flour well incorporated into the mix.
  3. Toss the blackberries in a bowl with the cornflour then add them into the cake batter using a large spoon taking care not to bruise the fruit too much.
  4. Line two greased 5″ x 8″ pans, or a few smaller ones, if you are planning on sharing with your friends and family, with baking/parchment paper. Pour the cake batter evenly into the cake pans and place in the pre-heated oven (175ºC) for 45 minutes. The cakes will rise up nicely. Do not open the door to have a look at them – as they might flop. Once the time has passed – remove from the oven and leave to cool for ten minutes in the cake pan, then transfer to a wire rack. Best eaten same day but works deliciously well as a sharing cake for the office the next day too. I highly recommend the frosting below too .. and garnish with a few blackberries.


Blackberries are in season. Get out … start picking them (they are free after all) and most importantly, preserve the last delicious drop of summer. We freeze them in little sandwich bags. Perfect for quick tea cakes and pies in the depths of winter. I also like to make hot toddies with them. That recipe will come in a few weeks.

Thanks for reading along as always .. I am as stressed as a bag of cats this week with a lot of big changes happening here on the home front … and I am in major need of a few virtual hugs … anyone?

Those are all the WiseWords I have for today,

 Wise (or maybe not so much this week) Móna


Aug 21 2013

Kids college bound?

Posted by     8 Comments    in Kitchen


Don’t panic.

I know. You are getting ready to send your kid out the door and off to college in a week or two, and it has just dawned on you that they know absolutely nothing about living on their own.

Your years of caring for them, and your parenting efforts, have been minimised into the space of about 30 minutes (or less) and you are becoming increasingly aware of all the stuff that little Johnny or Mary are not able to do for themselves. No point in blaming yourself (or your spouse) for all your grievous errors. Best to just pack them off to college – throw them in at the deep end – let them sink or swim, like.

They’ll be grand.


Here’s the thing. I have just completed a four year undergraduate degree at NUIG. Granted, as a mature student, I had my wits about me, for the most part. One of the things I kept close tabs on whilst on campus, was how the younger students behaved. I figured I would be able to tweak my own parenting skills by watching the, sometimes scary, state of incoming first years.

You know the kids I am talking about. The girls all fake-tanned and Ugged up, worrying more about how they look, than on which classes they should take and the lads that are positively excited about not having to take a shower more than once a week (on Sunday nights because Mammy says he has too). These same kids, standing in long lines at the canteen waiting to pay (with your heard earned money) for a plate of greasy chips, will be up in the sick bay by mid-October looking for the fastest flu-shot or antibiotic going because they (who never missed a day of school in their life) are dying. Really dying. They have never been so sick.

Now, they might be just hungover, especially if they are like most normal students breaking away from the clutches of home for the first time, but the harsher reality is that they are probably at the start of a nutritional deficiency that is only going to get worse unless you give them a few last minute culinary tips. That plate of chips (for lunch or supper) will not sustain or nourish them for 4 years – but they are cheap and tasty, so the kids will keep eating them.


Back to school Blues 2

It is not too late to give them a quick lesson in the kitchen.

Why not start with the basics. Lets look at one of my favourite cupboard items – a bag of jumbo oats, costing around €2.75 per kg at the local grocery store. I reckon a savvy student can get at least 8 portions out of this bag and adding in a few other raw ingredients they will be loaded and ready to take on their day classes and evening study sessions.

I know … they won’t eat porridge, right? Well, if you explain that learning how to use Oats (a hugely versatile and affordable product) will give them more drinking money, then I am sure that will get their attention. And don’t hate me for reminding you that students are spending your hard earned money on beer and booze. It is what most of them do. It is our job to make sure they have a somewhat healthful diet … so all that alcohol does not wreck their stomachs.

Toasty Oaty Breakfast

80 g jumbo oats (toast in a non-stick pan for a few minutes until they turn light brown in colour)

240 ml water

Pinch of salt

1 tsp brown sugar

1/2 tsp butter

1 tbsp fruit preserve

1 tsp vanilla essence (optional)

50 g almonds/hazelnuts (optional)

60 ml milk (full fat)

How to make it

Bring water to a boil. Add in a pinch of salt (this will sweeten the breakfast oats). Stir in the oats when the water comes to a rolling boil and reduce heat to medium. Keep stirring for 7 minutes or until the water has evaporated. Place oats in a bowl then add sugar, fruit preserve, butter and vanilla. Mix with a spoon. Add nuts and a splash of milk if desired.

Now that they know how to make a well balanced, hot, nutritious and delicious meal to start and keep their engines running, they will be more likely to drag their butts out of bed and get to class. Encourage nag them constantly about the importance of class attendance and participation.

For their first year, there is room to skip one or two classes. By second year they need to bring their A game and show up for every lecture. Third year is a confusing year for those that go abroad on Erasmus because they have no rules, in class or from the home front, so just bury your head a hope for the best.

FINAL YEAR is the most important. Up until last year (2012/2013) students were allowed to pull their final degree grades from second and final year results, enabling many to have a higher mark than expected, if they worked hard throughout their college careers.

This is no longer possible.Now, all final results for their overall degree comes solely from their final year exam results. If your student has worked hard, attended and participated in classes, and handed in their assignments on time, then their lecturers might have some say in helping them squeeze an extra mark or two in their favour if their results are not so favourable.

So what can you do to help?

Their first essay (1500 words) will be due in or around halloween. This will be the week that they experience a massive amount of stress.

Tell them to break it down into a game of numbers just like this :

Essay title

Introduction ………………. 200 words

Make the statement of what you are going to discuss making sure you have answered the question.

Paragraph 1 ………………. 350 words

Paragraph 2 ……………… 350 words

Paragraph 3 ……………… 350 words

Conclusion ……………….. 200 words

Wrap it up re-affirming that you have answered the question.

Total 1450 words .. they give a 10% leeway on the word count.

This may seem trivial now, but they will thank you for this advice when the time comes.

Whatever happens, tell them not to panic and just to get it in on time. Once you go down the road of asking for extensions on assignments (especially in first year) … it never ends well.

Now, back to the cooking lesson.

Back to school Blues 4

Part of an essential piece of kitchen kit is a non-stick pan and rubber spatula. If they hand wash the pan and only use the silicone spatula or a wooden spoon, the teflon will stay in great shape for their four years of college.

Still using the jumbo oats, why not teach them how to make a savoury (vegetarian) dish that they can soup up with a bit of meat or fish when the craving hits and the budget allows.

Back to school Blues 5

(Veggie) Toasty Oats

80 g jumbo oats

1 small onion, chopped

2 cloves garlic, minced

1 Tbsp extra virgin olive oil

1 Tbsp butter

100 g frozen peas

100 g fresh tomatoes, chopped

1 cube (chicken) veggie stock

240 ml boiling water

1 tsp black pepper

50 g parmesan cheese (optional)

Back to school Blues 6

How to make it

Dissolve the (chicken) stock cube in the 240 ml water and set aside.

Sauté the onions and garlic in the olive oil and butter for 7 minutes on medium heat.

Add black pepper then stir in the uncooked oat into the onions and garlic.

Turn the heat up and continue to cook until the oats turn brown.

Pour the veggie or (chicken) stock liquid into the pan and allow to simmer (medium heat) for 5 minutes or until the liquid has evaporated.

Remove from heat and pour into a bowl.

Add frozen peas and stir well into the oats.

Add chopped tomatoes and grate a little parmesan cheese on top to finish.

Back to school Blues 7

Teaching the younger generation about eating a balanced diet is sadly coupled with teaching them about budgeting their money for their meals and entertainment. These young students have massive amounts of stress to wade through during their first year and sadly, nutrition is rarely at the forefront of their daily chat at Starbucks. The canteen offerings are quite costly and, for the most part, serve massive amounts of overly processed foods. Thankfully, most on-campus medical clinics are still free for students but I think it is always better to take preventative measures when it comes to staying healthy and fired up for all the learning they have to do. There will be a few more back to school recipes in The Sunday Times this week (August 25th).

Make a batch of these cranberry oatmeal squares (below) for your teenager to snack on while they are studying. They will thank you later in life by constantly asking you to bake a batch for them.

Oatmeal Cranberry Squares

If your student is coming to Galway to study, then you might be looking for a place to stay when you come to visit them. You might even wonder where to have a bite or two when you are here.

This is my cheat sheet for y’all :

A nice place to stay : Corrib Townhouse

A nice place to eat : Kai Cafe

Another nice place to eat : The Malt House or The Kings Head pub

Irish music fix : The Crane Bar

College is hard. Really bloody hard. Keep open lines of communication with your teen even if you are exhausted from raising them. Every year students take their own lives because they cannot handle the pressure – that college is. From the minute they enter into the world of academia, they are faced with the reality of failing. It is a fear that is laid on thick and follows you to the finish line. For many it can be frightfully debilitating. Be there for your child. All they way.

Those are all the WiseWords I have for today.


PS – thanks for ALL the emails and FB messages about the Blog Awards Ireland 2013. As you know, I won three categories and overall best blogger last year (2012) but have decided not to participate this year, in order to give others a chance to share in the limelight. Although I am sad to not be part of the mix this year, I will be judging … so starting tightening up your P’s and Q’s. I will be watching and reading years worth of blog posts over the next few months. If you are interested in becoming a judge, and you should if you like to read blogs, or are indeed a blogger yourself, then please sign up on the Blog Awards 2013 website.

Aug 11 2013

Buy Irish . . . especially this product

Posted by     12 Comments    in The Snug



Knitting yarn



Dear Readers,

I know there is always the possibility that I might bore you to tears with my ramblings.

I realise your times is precious, and I swear, because my time is precious too, that when I sit down to write, I first make a pledge to both of us that I will not be wasting anyone’s time with my WiseWords.

I want you to start your Christmas/holiday shopping now – as in today.

If I can’t convince you to do a bit of shopping for the festive season then perhaps you have been invited to a wedding and you are plagued wondering what to get the bride and groom? This is the gift that keeps on giving.

Sample blanket


A few months ago, the chef and I paid a visit to the incredibly beautiful farm and home of Suzanna Crampton.

Suzanna Tweets for the @ZwartblesIE account. She is (aside from an amazing photographer and writer) a sheep farmer. She blogs about that here.

But not just any old sheep – they are Zwartbles.

For months I had been conversing over morning coffee and tweets with Suzannah as we are both naturally early risers. I would take my daily walk while she would tend to her sheep. Her mornings have a breath of calm and meditativeness about them; I felt like I really knew her  and asked if we could pop in for a cup of tea next time we were in her neighbourhood. She graciously opened her heart and home to us.

See, it was these big brown eyes and soft brown wooly beasts that hooked me.


It was love at first sight. I wanted to take them all home with me but the Chef said no. Not until we get a bit more land. Then I can have my own.

In the meantime … we just had to make do with a stroll around Suzanna’s beautiful home and farm.

Comfortable toilet seat

I know this might seem strange, as we are not in the business of selling toilet seats, but the Chef thinks y’all should know this is the most comfortable toilet seat he has ever sat on. Every home should have one.

Back to the tour of the farm …

Toasty cat

A gorgeous home where cats sleep on Aga’s and …

Dogs watch your every move just incase you make off with one of their charges …….  as if I would!

Boss man

A place where trees grow in the perfectly trained way that they should ….

Pear Tree

And where feeding time is full of fun and flourish as the ladies natter and chatter with their mouths full.

Chow times 

A place where twists and turns take you down paths that might lead to nowhere new ……

Leading us down to the garden gate

or to a place where you make a new friend  . . .


In the past, all the wool from the Zwartbles, a rich chocolate brown un-dyeable wool, was gathered and spun into knitting yarn.

Now, and thanks to the machinery at Cushendale Woolen Mills (one of Ireland’s few remaining woollen mills) the wool is spun into beautiful (heirloom) woollen blankets; made from the finest of Irish wool.

The blanket

Move over Hudson Bay

The cooler weather is coming and I know that these blankets will be keeping us warm for years to come.

Now, more than ever, we need to support local businesses. We need to buy Irish.

And we especially need to support this wonderful fabulous enterprising creative sheep-herding woman.

A limited amount of blankets were made this year – don’t dally too long on deciding.

Those are all the WiseWords I have for today,


Aug 8 2013

Five years later ….

Posted by     23 Comments    in The Snug



Five years ago today we moved back home to Ireland after having spent fifteen years in the US and one year in Switzerland.

Family Dec. 2006 Kiss-1

Even though we were enjoying all the sunshine in Switzerland …

Swin Swan Jack

and all the snow . . .

Snow babies

we could not settle there. We missed our friends and family back in the US … way too much.

Lobster Bake 2006-1

We missed our customers and our beautiful little restaurant.


and no matter how hard we tried .. our food never tasted the same … there was no love in our kitchen.

Bread Pudding

Thankfully we had all the kids and their cousins – now living much closer to each other – to keep us grounded.

Grannys Babies

And we were also living much closer to Granny with her wooden spoon – so she kept us all in line.

America table Rondos


We had to stop pining for America and make another move . . but were absolutely scared to death that it would be ‘another wrong decision’.

Jack crying

There were tears … lots of them.

Postcard perfect-1

But ‘home’ was calling.

Looking for Duck Eggs!-1

Wellies were purchased … and we no longer needed to pack a suitcase to go visit Granny – a half mile down the road.


Christmas brought a big surprise to our home that first year … with Santa dropping ‘Pearl the puppy’ on our doorstep.

It was a sign that the Chef, who was not delirious about all the rain and the very dark winters and the fact that no one seemed to be ailing from sun deficiency, might actually want to put down roots and stay a while.


Big decisions were made and the next four years is a total blur. For serious.


Five years on .. the family has grown and now we have 12 cute cousins in the family and I am sure there will be more!


Although we do not get to see all our friends and family back in the US as much as we like to, many of them have come to visit and many more are planning a return trip.


Some of us have developed (possibly unhealthy) obsessions with raising our own fowl.


Others have chosen to embrace this seemingly all-year-round growing climate and can’t get enough of the Blackcurrant flavoured hot Whisky in the Autumn. (’tis the shit, I tell you).

Beans pink

And the rest of us are still planting magic beans in the ground hoping something massive and fabulous will jump up and give us a bit of direction so we can carry on doing what we love.

Which is this …

Mum goose

Spending time with our family … at the table. Breaking bread together, sharing a bit of lettuce with a hungry goose.

Life is too damn short. Make the most of it y’all.

And if you are considering a big move … hit me up for a bit of free advice.

There is no place like home Dorothy. No.Place.Like.home.


Those are all the WiseWords I have for today,







Jul 31 2013

Pulled Pork Party in Galway

Posted by     9 Comments    in Kitchen




 Logo designed by Ray McDonnell at

It’s not often that we can all get together and have dinner. Many of our food industry friends work nights and weekends. Many of us have kids, big or small, making it hard to bring them, or break away from them.

Sometimes we make plans to meet and eat, and have to change the date several times before we can all actually just find one day, in the middle of the summer that works for everyone, ven the pregnant lady that was a week past due.

And boy when it happens … it is always worth the wait.


The Big Green Egg said to stir up almost religious levels of devotion among owners was fired up at 9:00pm the night before, for the larger pieces of Pork (shoulder and collar) and the slow and steady watching of cool coals began. Maintaining a temperature that needs to hold at 200 celsius all night long, and for most of the next day, is not for the faint of heart. One would need to be up checking and replenishing the lump charcoal every two hours, and by the time the Pork is ready for pulling and eating, you might be ready for bed.

Unless of course you are a chef and BBQ’ing is in your blood. Luckily for me … this is right up our alley.

And when I say our, I do of course mean my husbands alley. I slept soundly thank you very much.

If you have decided that you are ready to get serious about Bar-be-cue, and want to learn how to cook a beautiful shoulder of pork to make pulled pork sandwiches for your end of summer BBQ … then I would start doing your research right here. We have not found a better source on the internet for technique and recipes AND he is sassy as all get out too. Gotta love a guy who writes with attitude.

Once you are up and running and have pulled off a few decent parties with your pulled pork, then you should buy this book because it is one of the best BBQ’ books ever.

I have book envy every time I pick it up, or even walk by it in the kitchen. It leers at me from across the room sneering ‘you will never write a book as excellent as me‘ …..

It does! I hear it! Daily. MAYBE it is the bright orange coat it wears, or maybe it is the fantastic block print used.

It has me vexed. Buy the book. You will love it too.


Tying up the pork, after rubbing it down with your spice rub, is important; It is not, however, essential. We tied up one piece and left two untied and none of them fell apart but were all cooked to perfection.

For the spice rub we use a mixture of old bay seasoning, chilli powder, cumin, cinnamon, coriander, nutmeg, salt, pepper, and what ever else we find laying around on the day.

We only use a dry rub, and make sure that the meat has come to room temperature before placing it on the grill, where the flame has died down and there are only silver coals glowing, no flames.


Having a trusty assistant to help because she did not want to go to bed is always nice.

We use this guys guidelines for pulled pork every time. If it ain’t broke – then don’t fix it.

We figure about 250 g of pork per person and it takes 1.5 hours (at 200 celsius – low n’ slow) per 450 g of meat.



You need to purchase an internal thermometer if you do not already have one. You also need to figure out how to throw a party the next day if you have to get up every two hours in the middle of the night to feed your fire.

Timing is important. Ours finished up about one hour sooner than our guests arrived so we had to wrap it in foil and hold it in a water bath in the oven with the hopes it would not dry out.

We did not eat straight away, as a few of our guests ran late (understandably so  – they were serving record breaking numbers at sunday brunch at their restaurant!) … the chef was sweating it.

We decided to have a drink and relax …


My brother is here visiting for a week, and knowing we are whisky fans, he brought us a delicious bottle to share with our friends.


My cocktail making skills were not needed on this occasion, although I did make a few fresh cherry manhattans for myself and one of my BFF’s (who baked her heart out and brought all the desserts for the party) as the men all chose to drink it straight up with a few cubes of ice. Worth looking for if you like your American whiskies.


While we were waiting, another one of our pals from this excellent cafe in Castlebar, cooked for us; A rare treat, I assure you. He came boldly into our kitchen carrying a massive tub of Cuinneog Sour Cream (you know the buttermilk people?) This new product is not yet on the market and I have to tell you that there is nothing like it. Not anywhere in the world, and we have traveled far and wide, have we come across such a buttery sour cream. Forget the spuds, which we did have it on and boy were they fabulous, this cream needs to be on scones. Goodbye clotted cream.


Of course, and because I am the hostess with the mostess, we made sure to have several other libations on hand for our guest to quench their thirst. Peter Boland, from Cases Wine Warehouse, toted along several excellent wines in the hopes that he would get some honest feedback on which types of wine might be best suited to BBQ’d meats.


His re-cap and list of suggestions is right here and most certainly worth your time if you are planning on hosting a BBQ before summer fizzles out. On a side note, the stellar find of the evening was a beer we sampled, given to us a few weeks ago by our friends from OldFarm Pork. It is called Bo Bristle (we tried the Amber Ale) and it is from County Offaly. Check out their website here and if you are coming to visit me … bring me some, as it is still not available in the West and I am thirsty for more!


By the time everyone had arrived … we were all more than ready for supper. The kids had their picnic blanket set up outside and at the last minute had to relocate to the bike shed due to a deluge of a downpour that had been threatening all day. Not to worry … haven’t we had a lovely stretch of three weeks with all that sunshine. We needed the rain.

Ok – back to the pork … which had been holding in the oven for two hours longer than it needed to be.


It pulled apart perfectly.


It was served on buttery baps that the chef had made the day before, a spicy kimchi coleslaw, loaded baked potato skins, an heirloom tomato salad and a few other dishes I neglected to take photos of, but I assure you .. were as beautiful as they sound.


Desserts were made lovingly by our friend Anne Marie and there is no doubt in my mind that this woman should open her own bakery. She seems happiest when she is watching people gorge themselves on her gorgeous creations.

They actually looked too good to eat.


By the end of the evening … everyone drove back to their respective homes all happy and well fed. They got a lesson in pork-pulling and we had a wonderful afternoon sampling all their beautiful side dishes, desserts, wines and beers.

Making time …and it is not easy, to gather together with friends and family, is so important. It is easy to become overwhelmed with all that goes into the planning and production of a good party and I can’t recommend the pot-luck style party enough to you. As the host, you cook the meat and advise the guests on items to bring to share. In this case, advice was not needed and there was, at one point, a worry that the side dishes would all outshine the pork … but hey … wouldn’t that make for a great party too?

On that note … go forth and plan your end of summer bar-be-cue.

Do the reading and research required and figure out your schedule on how to keep the coals burning through the night and still be able to catch 40 winks.

On a side note, and if you already are the king of your BBQ world, which book or website do you turn to for your BBQ advice? I’d love to know.

Those are all the WiseWords I have for today,


Jul 27 2013

And then it hits you …

Posted by     15 Comments    in The Snug



Summer is hectic isn’t it?

I mean this year in particular, because we are blessed with all this sunshine, so it’s off to the beach with a picnic at the drop of a hat.

We are secretly afraid it might take another 25 years for summer to come back to our island; We are soaking it all up (with factor 50 +++ of course).

Before I delve too deeply into what is on my mind I need to ask you for a huge favour.

Can you please have a look at this project and pledge towards it? It will cost you nothing if the project does not get off the ground, but if it does, I can promise you a hugely entertaining read because this lady knows how to  engage an audience with her words.

I would not ask, normally, but this lassie is so much braver than I. She is one of those risk takers. The kind that believes in a project and makes it happen. The kind of woman I don’t have the balls to be half the time. I need hers to work out so I can be braver. Go on. Please. For me.

Now. Down to the crux of the matter.



We are kid-central here at the moment. My brother has dropped off his off-spring for three weeks. The rules are lax and the lovin is easy.

At the market this morning I caught the two wee fellas (my young fella – Jack age 8 – and my nephew – Raemonn age (almost) 6) holding hands whilst waiting for hot doughnuts.

Then it dawned on me. They have grown up so bloody fast – and are now looking out for each other.

This time next year, there will be no need for hand holding.


They got their doughnuts, shared the napkins and meandered through the market.



They did not ask or beg for anything. No one needed to go to the toilet. They all waited patiently while we chatted with our friends


We had to stop along the way to pick up something for supper…



But due to sharp knives and slick fishmongers that only took 36 seconds of slicing and slivering.




And when we told them all it was time to head back to the van to go home to make lunch …

Like little ducks – they lined up and headed back to the van. No one grumbled. They were content.


And that’s when it hit me ….

We are all done with the babies and toddlers.

That phase – that we seem to have been smothered in for ten years now … has finally passed.


Life is zooming by at breakneck speed.

I hope you are making time to stop and smell the roses. I know I am.


On a side note, and because I can’t be seen to rest on my laurels too much ya know … I  am über excited about a project we are working on with the folks over at

I stumbled across their site last summer and remember saying to one of my friends ‘when I grow up I want to work for these guys’.

Imagine my SQUEAL of delight when they emailed me a few weeks ago, right after I finished my exams, (coincidence? I think it was fate!) and asked if I could do a bit of work for them.


Almost not able to sleep at night here with the excitement on this one so stay tuned – in the meantime have a mooch around on their YouTube channel.

Ciao for now guys n’ dolls. We are entering into Race Week here in Galway so if you are headed West to the City of the Tribes be sure to hit us up for a cup of coffee/tea or a pint!



Jul 16 2013

Blitz Puff Pastry {Recipe}

Posted by     18 Comments    in Kitchen


This week … I learned how to make (blitz) Puff Pastry from scratch.

He is always giving out that I buy the crap in a box.

But lets face it –  I have been busy guys.

I have not had time to mix and roll and fold and chill.

I have not had time to wait in between each thirty minute spell  . . the stuff outta the box is fine, I said. It’ll do.

What’s a busy Mum to do?

The lesson was for me … but I think I should share it with you.

Because, truth be told, it ain’t that hard to do.

Our weekly feature in The Sunday Times this Sunday (21st July) will feature three excellent recipes using puff pastry. If you have a wee bit of free time, why not try to whip up a batch at home?


Recipe book


What you will need

450 g plain flour

450 g cold butter

7 g salt

300 ml ice water

The mixing of those ingredients will deliver you a beautifully soft ball of puff pastry dough.

WiseTip: Freeze the butter then grate it into the flour. Use ice cubes (even though they are slated for your Gin & Tonic) to chill the water. It really does make a noticeable difference.

Puff Pastry Ball

Then the rest is all down to rolling, folding and chilling. Something we are all trying to do a bit more of these days, what with the Irish heatwave we are experiencing.

Rolling pastry - thick


Roll out the dough onto a cool (marble slab if you have it) surface. Roll it thickly, and try to keep it in the shape of a rectangle.


Squaring it off

Keep your hands cool and floured. Work fast and do not over knead the dough.


Thick pastry

Once it is the correct shape and seems fairly pliable it is time to start folding.


Fold it in once ..

Fold one third of the pastry inwards ….


Fold it in again (twice)


fold the other piece inwards.


Fold it over

Once you do that, fold it ‘bottom end up to top’ making a two-fold piece of pastry. But hold on – and fold it again because you need a four-fold.

It is also recommended that you roll each fold as you go.




Once you have your four-fold piece of pastry ready to go, it is time to set the timer (for 30 minutes) and set about distracting yourself from the task at hand. I find this is always a good time to reflect on the pile of laundry that sits washed, dried and carelessly strewn in the downstairs (unoccupied) bedroom.

Leave to chill for 30 minutes 

OR you might succumb to an ice-cold drink that you found laying shamelessly on its side in the fridge. Either way, stay alert because you have to repeat that four-fold process two more times, rolling and folding and chilling and three more ciders in order to get the pastry ready for its final three-fold.

Fold it again - three-fold

And even after you get to the final three-fold you then have to chill the pastry for an hour. Now, I know that cider was involved, and the days are nice and long, but can we just check our watches here and wonder how many hours of this day did we actually devote to making puff pastry?

Leave to chill

The final three-folded piece has an amazing smoothness. Soft as a peach.

Peach Pie

So we made a peach pie.

And the recipe for this will be in the Sunday Times later in July or early in August.

Peach Pie Slice

“T’is all fun and games around here these days folks. My four children (and four of their cousins) are eating, sleeping, swimming and dreaming all over the place. The noise levels are ferocious and fabulous.

I hope you are having a delicious summer where ever you are.

Those are all the WiseWords I have for today,


Jun 28 2013

{When in Galway} Morans on the Weir

Posted by     38 Comments    in Reviews

Morans on the Weir

Kilcolgan, Galway

(091) 796 113




Ok. Stop everything that you are doing right now and get your butts to Moran’s on the Weir if you have never been.

That is all.



Alright … I might manage to eek out a few more words then. How many restaurants have several tables reserved by 11:30am on a bank holiday Monday? Anthony Bourdain taught us something to live by a few years ago, when he penned one of our favourite foodoirs Kitchen Confidential, where he advises customers to never order fish at a restaurant on a Monday because it won’t be fresh.

I have broken that rule only once; It was on a Monday a few months back. I regret my decision greatly and have sworn never to sway again. Unless of course I am eating at Morans on the Weir, where the fish are always fresh … hell, sometimes even still alive!

We have eaten here countless times, and more frequently in the last few months due to a massive surge of friends coming to visit us from abroad. This is one of our favourite places to hide-out, away from the hustle and bustle of Galway city. Morans on the Weir is very much a step back in time, and I for one hope it stays planted firmly right where it is.

If it ain’t broke … don’t fix it.



Dating back more than 300 years, Moran’s of the Weir is now run by Catherine Moran – the 7th generation of the Moran family to get stuck in and manage this iconic restaurant-by-the-sea.

Her brother Michael, holds the crown for both the International and World Oyster Opening Championships, taking the phrase fastest gun in the west to a whole new level. His father has held both of these titles too. In addition to being talented and this place exceeding all our (high) expectations when it comes to the customer service and food offered – this is one of the hardest working hands-on family in the restaurant business in Ireland today.

I want them to get an award for this alone!



Bold splashes of colour painted on doors, windows, walls and stairs greet you as you meander through all the nooks and crannies in the restaurant. Guinness pours perfectly – as it should – and it is the best place to hide out alone, just the two of you, or reserve a massive table for you and your friends, in the back room, and stay all night.



You might arrive hungry, but after dining on their exquisite (mostly) fish menu, you will be well sated when you leave.



You will  be spoiled for choice with the menu options they offer and will not be able to choose one over the other. We have eaten ALL THEIR menu options. You can’t go wrong. Bring friends and share all the platters.



But make sure you do go … and especially try to get there during the summer months when you can sit outside on their benches right on the Weir. Or traipse over there early in September when the native Galway Oysters are plump and perfect. I have yet to meet a person who’s face does not light up when I ask them if they have ever eaten at Moran’s of the Weir.

Hell, even Seamus Heaney penned a poem about eating oysters at Morans and it is (handwritten) hanging on their wall!

Here’s the first (of five) stanza from the poem :


by Seamus Heaney

Our shells clacked on the plates.

My tongue was a filling estuary,

My palate hung with starlight:

As I tasted the salty Pleiades

Orion dipped his foot into the water.




If you can wrangle a few more lines from this poem and leave it in the comments section below you will be entered into a drawing to win one of two €50 gift certificates we have to offer our readers, to enjoy a bit of grub at Moran’s on the Weir. Remember, as with ALL giveaways on our blog, you must be a bona-fide regular reader-commenter of the blog and be signed up to receive our updates via email right here.

The lucky winner will be chosen at random on Thursday July 4th in the evening.

If you win, PLEASE invite me to join you for dinner!

Those are all the WiseWords I have for today.


AND (finally) the winners ARE :

Ladies – please contact me with your home postal address so I can pop these in the post to you.

Thanks and congrats to you!


Winners Morans on the WEir

Jun 24 2013

What comes next …

Posted by     60 Comments    in Kitchen

Before we get started into the nuts and bolts of my latest life crises … we should take a moment to reflect on the past 400 blog posts.

Yes folks .. I have (now) written 401 blog posts.

Wayhay! Where the heck does the time go?!

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… ‘What will you do next?’ …

’tis the most asked question I get these days.

I am struggling to come up with a real bonafide answer, so have thrown together a few random suggestions for y’all to ponder on and if you have time, why not offer me up a few suggestions – because I’m plum out of ideas myself.

A friend of ours back in Cincinnati, Ohio helped us clean up our act and designed a brand spanking new logo for us. We were looking or something that was a bit girlie (for me) and a bit manly (for the chef) and this is what our good friend Tommy Sheehan of TommyInk came up with.

WiseWords Logo Black:white


What do y’all think?

I got a lot of

it reminds me of Jack Daniels


it looks kinda like the Coca-Cola‘ logo.

Both of those guys marry quite well together and are doing alright … so we are sticking with it.

Because Tommy is a true artist, and a gentleman to boot, he threw in a few fun designs to give us something to think about depending on what we decide to ‘do next’.

I am loving some of his ideas ….


WiseWords eggs


How easy would this be … maybe we will sell our eggs. Gawd knows we have a boat load of them and Dr. Doolittle, aka the Chef, is getting ready to hatch a few goslings so I need to come up with a way to keep the eggs moving!

WiseWords - Sausages


Or how about we get into product development and do a bit of Sausage making? You have no idea how good these sausages are. No promise of  lovely and lean here. Just real chicken meat and real real duck fat – which makes them exceptionally delicious.

WiseWords Beer

Perhaps we will brew some beer?

OR bottle and sell some of my Rhubarb Cordial?

Tea Towels - Aprons Personally I’d like to have a few of these made up and I could sell them online …

I’d even save a few for you, my loyal readers.

WiseWords Moleskin

This gorgeous and bespoke Moleskin notebook would be on my Christmas wish list, on my anniversary wish list, my birthday wish list, my valentines day wish list … you get the picture. I’d be wishing for this.

Wise Words rnd 2-01

So you see … we have lots of options; and we are doing a lot of thinking. Working for The Sunday Times keeps us busy so whatever we do take on, it will be secondary to that.

Screen Shot 2013-05-14 at 19.06.05

I have a lot of ‘giveaways’ slotted for the summer. Just the other day I got an email wondering if our readers would like a new tea kettle or toaster? Once we get the blog post released from the drafts folder I will alert you to this one. Aren’t they gorgeous!

On a side note … regarding the giveaway posts. I have received a few emails from disgruntled readers who hate ‘giveaway’ blog posts. I am truly sorry to hear this. Ron and I get A LOT of crap to review here at Chez Wise and most of it is so bad it never makes it on to the blog.  Occasionally we get a book that is a real gem or experience a sleep over that leaves a lasting impression. So when we get these treats we like to offer them to our readers. We could keep them for ourselves, but we choose to share them with you. It is our way of saying THANKS for all your support. I am not sure if I ever told you this, but almost 70% of our blog readers have bought our book (the hard copy) and another 35% have bought the ebook.

If you want  to work with us promoting your book or hotel or food product, then feel free to contact us right here.

But it will cost you. A girls gotta eat!

Ok – so in order to answer the question I posed at the start of this blog post of mine …

What will I do next?  ……… now that my college career has come to a close and I will graduate (with honours) in the Autumn ……

My answer is this …


Haven’t I already done enough?

Ok … maybe not exactly nothing … we will be selling Texas Chili to the masses at The Galway Garden Festival at Claregalway Castle (in our neighbourhood) on July 6th and 7th 2013 from 11am – 6pm daily.

Stop by for a bite!

Those are all the WiseWords I have for today,


Jun 22 2013

{Book Review} Apron Strings by Nessa Robins

Posted by     41 Comments    in Reviews

Quick update : the winner of the book Apron Strings by Nessa Robins is Lorna Sixsmith of Write-on-Track blog!

Congrats Lorna – the book is on its way to you at Garrendenny Lane!


Screen Shot 2013-07-02 at 14.20.07

Apron Strings by Nessa Robins

New Island Press. May 2013


Cover book

You might begin to think that the Irish cook book market is becoming a little over-saturated with ‘blog to book’ deals if you scoured through all the Irish Food Bloggers that have managed to land book deals. I’d love to say I agree with you but every one of them are churning out beautiful, personal gems, and not one of them has the same look or feel to it.

Bespoke … is how they appear.

A glimpse inside the personal lives of Irish food writers and I can’t get enough of it.

If this makes me sound nosey – it’s because I am.

A few months ago, Nessa sent me a personal email inviting the Chef and I to come to her book launch in her hometown of Moate, County Meath. At the time, I was gearing up for my exam finals at NUIG (which I passed with honours!) and I did not think we would be able to make it, but as it turned out, we were able to steal away for the evening; and I am so happy that we did.

I asked Nessa if I could interview her for our Wise Words blog because I think she is an amazing strong, funny, down-to-earth woman who’s company I love to be in.

In other words … she’s great craic!

IMG_3642 resized copy

How Nessa managed to find the time to write and photograph this gorgeous book whilst parenting 4 gorgeous and busy children, taking care of her father (who passed away shortly after she submitted her manuscript,) keep her floors clean and chickens fed at the same time, is a credit to her life-management skills which are evident throughout the book.

Tips and tricks to save you time and money filter effortlessly through the chapters in her strong yet soft voice, making you want to keep reading to reveal the delicious recipes she sustains her family with.

IMG_2839 resized copy

Her training as a nurse pours on to the pages too, in the gentlest way, with sections titled ‘In the family way’ or (my favourite) ‘Home Nurse’.

Anyway – enough about the details of her book. We have one author-signed copy up for grabs and I will post it anywhere in the world, so leave me a comment in the box below if you would like to be in with a chance to win, fellow food blogger, Nessa Robin’s first book, Apron Strings.

Nessa drove over to have a spot of lunch with me last week and the hours few by us so fast. We have so much in common – I was sad she had to race back home to fetch her kids from school (as did I!) and can’t wait to get together with her during the summer months.

Now on to the interview … 

Tell me about your book. How did you come up with the story?

When I was writing the proposal for Apron Strings I wanted it to seem like a natural progression from the blog. It was the personal aspect of sharing family stories which gave me my voice in blogging, so I wanted to expand on some of these stories in the book. I find it easier to write from the heart, so no matter what the recipe I could normally link it to some personal story or other.

How did you become interested in food writing?

I had been teaching children’s cookery classes and while I was pregnant with Millie, and due to illness, I found myself unable to continue with my work. I still wanted to maintain my connection with food. For my classes I would type out hand-outs which included the recipes and some nutritional info etc. The blog let me continue this, without actually conducting the weekly classes.  As the months went by I realised how much I enjoyed this form of writing.

What kind of research did you do for this book?

Most of my recipes and stories are drawn from my own experiences. I have a great love for old cookbooks as most not only share a recipe but often take give the reader a detailed tutorial. Some of my old cookbooks were my mothers and grandmothers, but in recent years I have sought some out in auctions. My Dad passed away just five weeks after I submitted my manuscript. He was a wonderful help to me as I searched for ideas for recipes and introductions. I actually conducted interviews with him all about his own childhood memories. I then used some of what we chatted about in the book. Thankfully I recorded these and they mean so much to me now.

What’s a typical working day like for you? When and where do you write? Do you set a daily writing goal?

Since I work from home, and to make the most of a working day, I must ensure that the children are completely sorted. Therefore most of my writing occurs on my husband’s days off. I stick to around a 9-6pm sort of day, with a few breaks dispersed throughout the day. On the days that I have a deadline and my husband is working, I generally get up quite early and write while the rest of the house is asleep.

 I have a workstation set up in the spare room where my computer, reference books and many piles of notes are located.  While I was writing the book I would have a daily and a weekly target for writing, recipe testing and the photography. I rarely met them but found them essential for keeping me on track.

What is the hardest part about writing Nessa?

A blank computer screen before all the words have come together in my head. Once I ‘m a few lines into my day’s writing I normally feel much better about the entire process.

 IMG_6253 resized copy

What’s the best thing about being an author?

I suppose the sense of accomplishment and worth. In the past every so often I would receive an email or message from someone who has enjoyed a blog post, but I’m honestly over-whelmed by the amount of positive feedback I’ve already received from the book. I also love that forever more my own book will be on my bookshelf to share with my children and family.

What are you working on now?

I’m still busy with my columns and naturally the blog. Even though I’m not working on anything definite, at the moment, I’m continuously jotting down ideas for new recipes and stories.

What advice would you give aspiring writers? 

Be true to yourself and write from the heart.

Do you have any favorite authors or favorite books?

As cookbooks stand there are many that I cherish but I especially love any of Hugh Fearnley- Whittingstall. I also love Nigella’s books, due to the personal introductions before each recipe.

My favourite Irish author is Roisin Meaney. She’s a wonderful story teller and her books are full of interesting characters.

If money were no object, and you could have any one piece of cooking equipment, what would it be?

Most certainly an Aga.

IMG_2939 resized copy

What’s the best meal you’ve ever had and where?

As a family we rarely go out for meals, as often I can find it more hassle than it is worth. In the past couple of years I have eaten some great meals out and of course at home, however one meals stands out above the rest and that would be one that my husband and I enjoyed in Ballymaloe House two years ago.  The setting was beautiful and the meal, which was simply presented, tasted sensationally. Every single element of it was in season. I must also mention that this meal was the first that my husband and I had enjoyed out alone in seven years. Would that have something to do with it?

What are your favorite memoirs by food writers, chefs, or anyone else, for that matter?

I’m totally fascinated by memoirs.  I expect it comes from having an inquisitive side and finding out about how others live. I must say, and not just because you are interviewing me, that I really enjoyed The Chef & I. I found it very touching.

A couple of years ago I read Julia Child’s My Life in France. She was a lady who had such a great drive and an amazing passion for food. The story of her food journey is heart-felt and inspiring.

My husband Ron ‘never eats the same meal twice’. As a chef he believes that if you want to be knowledgeable about food, you need to experience it yourself. Do you agree with this statement?

I certainly would, however while cooking for the children familiarity is often most welcomed and less waste is guaranteed. Many of our family meals are long standing favourites, but I would often introduce different ingredients and flavours thus encouraging a more varied palate. Agreeing with Ron’s statement, whenever I’m dining out I will always order something that I wouldn’t necessarily make at home and try not to order the same dish twice.

Nessathank you so much for taking the time to come to Galway for the interview. I had so much fun chatting with you and can’t wait for a picnic with the kids and husbands during the summer. Móna x

Y’all can buy Nessa’s book right hereor here … and if you want your name in the hat for a free copy then please leave a comment below please. I cannot begin to tell you how important it is to support women like Nessa who take ‘Working in the Arts’ very seriously and her book is a true celebration of Irish recipes from the heart of her family home – the kitchen. Also, if you would like to read another review of her book you can have a peek at Georgina Campbell’s review right here.

This should go without saying but all these gorgeous photos are  styled and shot by Nessa or her husband Diarmuid.

What a team!

Those are all the Wise Words I have for today.


(I am so delighted to be free from the clutches of academia and back to blogging, reading and writing for fun!)

About Móna
I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
You can find me here
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Ron Wise About the Chef
You can't find the Chef here.
You might as well just come visit.
He prefers face to face communication.

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