Claire Murrihy

4 days ago | irishcountrymagazine.ie | Claire Murrihy

This gorgeous and very simple French Toast recipe from chef Kevin Dundon is perfect for turning an ordinary breakfast into something special. 4 slices sourdough bread day old2 large eggs100 ml milk50g caster sugar3 tbsp butter200g strawberries4 tbsp raspberry coulis4 tbsp mascarpone cheese (optional)Icing sugar to serveIn a bowl, whisk together the eggs and milk and sugar. Heat a non-stick pan over a low to medium heat and add the butter.

1 week ago | irishcountrymagazine.ie | Claire Murrihy

We are so excited to be celebrating 100 issues of Irish Country Magazine, and to mark the occasion, we’re giving away 100 prizes to 100 lucky readers. To be in with a chance of winning, all you have to do is pick up a copy of our July|August issue, starring Irish jockey Rachael Blackmore, and you’ll find a QR code inside that will take you straight to the competition entry form.

1 week ago | irishcountrymagazine.ie | Claire Murrihy

The fluorescent lights of Sterling & Stern hummed with a monotonous buzz, a soundtrack to Amelia’s daily torment. At 36, she was a meticulous accountant, her spreadsheets a testament to her precision and dedication. Yet, for the past five years, her manager, Richard, had chipped away at her confidence like a relentless sculptor, each cruel remark a deliberate strike.

1 week ago | irishcountrymagazine.ie | Claire Murrihy

How many times have you gone away for a weekend only to panic because you forgot your charger or accidentally packed the wrong USB lead and now you’re stuck sharing one charger with your partner? It’s not ideal but as much as you might think you’re switching off, are you really? If your phone is vibrating and pinging with notifications as you eat lunch or stroll hand-in-hand around a picturesque location, chances are you’re going to check it as soon as you get a moment to yourself.

1 week ago | irishcountrymagazine.ie | Claire Murrihy

Cakes210g plain flour4tbsp cocoa powder225g butter, at room temperature360g Siúcra rich dark brown sugarAdvertisement. Scroll to continue reading. 2 large eggs1tsp vanilla extract50g dark chocolate, chopped1tsp baking powder1 1/4tsp salt flakes550ml porridge oatsPeanut butter frosting2tbsp butter, at room temperature120g Siúcra Icing Sugar100ml natural creamy peanut butter3tbsp milk1/2 tsp salt flakesPreheat the oven to 175°C. Combine the flour and cocoa powder in a bowl and set to one side.