About the show

Soul Food is on every Saturday from 3:30pm to 4pm, a show that focuses on local and ethnic cuisine, providing our listeners with recipes, tips and nutritional advice.

Tune in every Saturday to Soul Food, your weekly serving of local and global gastronomic goodness. Recipes, tips, nutritional advice, from growing to eating we chat about all things food often with a good dose of music mixed in.
On the team we have Chef Jenny Fitzgerald and Nutritional Therapist Anne Marie O’Connor.  There is a segment where you can join the menu and tell us your favourite recipe or travel tales of exotic foods.
We don’t believe in there ever being too many cooks in the kitchen so if you would like to join us on Soul Food drop us an email or call into the station on Smiths Lane.

Soul Food - this week!

Soul Food... 19 May 2012

This week its all about Coffee! Jenny takes you through some coffee inspired recipes and she speaks with Margaret from the Foynes Irish Coffee Festival. This will take place on the 1st - 3rd of June with more information here.

FEATURED RECIPES ON THIS WEEKS SHOW

Coffee Cake

For the cake:

• 225g soft butter
• 225g caster sugar
• 4 eggs
• 225g plain white flour
• 1 teaspoon baking powder
• 2 tablespoons Irel or coffee essence

For the filling:

• 50g butter
• 11og icing sugar
• 1-2 teaspoons Irel or coffee essence

For the icing:

• 450g icing sugar
• 2 tablespoons Irel or coffee essence
• approx 4 tablesoons boiling water

Preheat the oven to 180°c and line 8 inch round tins with greaseproof paper.

Beat the butter and sugar until pale and creamy. 

Whisk the egg and add to the mixture bit by bit, mixing well between each addition.

Sieve the flour with the baking powder onto the mixture and fold in gently. 

Finally add the coffee essence and mix well.

Bake for 30 minutes until the cake is firm but springy and the edges will have shrunk from the edges of the tin.

While the cake is cooling you can make the filling. 

For this whisk the butter and icing sugar together and add the coffee essence. Whisk until light and fluffy.

To make the coffe icing for the top sieve the icing sugar into a bowl, add the coffee essence and some boiling water and continue to add little amounts until the consistency of it resembles thick cream. 

When the cake is cool, sandwich together with the filling, and cover with the icing. Decorate with almonds, hazelnuts or chocolate covered coffee beans!