Food Business Coach

Food Business Coach Tracie Daly is available to share her passion & expertise with you. Business Coach www.traciedaly.com

19/02/2026

We did it and I owe it all to you for going to the trouble of nominating me as FOOD HERO Kilkenny in the Leinster Regional Awards for the and then you took it further and now I’m in shock because I’m ALSO NOMINATED for OUTSTANDING ACHIEVEMENT AWARD and that has me absolutely floored 💚🤍💛💚🤍💛💚🤍💛

Thank you for going out of your way to support me. It is an honour to be nominated and I can’t thank my Instagram community enough for believing in me 💚🤍💛💚🤍💛💚🤍💛

19/02/2026

🥄🥄🥄FREE RECIPE ⬇️⬇️⬇️

Burnt butter blueberry loaf cake
-TIN- 2lb lined loaf tin
- 180* C
Ingredients
•200 g butter
•220 g caster sugar
•3 large eggs
•200 g plain flour
- optional- small punnet of blueberries washed and dried
•2 tsp baking powder (about 8 g)
•120 ml milk or buttermilk or natural yoghurt
•2 tsp vanilla extract
Optional add‑ins (choose one or mix):
• 1 orange, zest only (gorgeous with brown butter)
• optional- 80 g chopped toasted nuts, e.g. pecan/hazelnut

Method
1.Heat oven to 170°C (160°C fan) and line a 2 lb / 900 g loaf tin with baking paper.
2.Put the butter in a saucepan over medium heat. Let it melt, then bubble, stirring, until the milk solids turn deep golden and it smells nutty. Take off the heat as soon as the specks are amber, not black.
3.Pour all the browned butter (including the brown bits) into a bowl and leave to cool until just warm, not hot.
4.In a mixing bowl, whisk together flour, baking powder and salt. Now toss in blueberries.
5.In another bowl, whisk the cooled brown butter, sugar and vanilla until thick and slightly lightened. Beat in the eggs one at a time.
6.Fold in the dry ingredients in two additions, alternating with the yoghurt, finishing with dry. Stop as soon as it’s smooth.
7.Fold in zest or nuts if using. Scrape into the lined tin and level the top.
8.Bake 45–60 minutes, until a skewer comes out clean and the top is a deep golden brown. If it colours too fast, tent loosely with foil.
9.Cool in the tin 10-15 minutes, then lift out to a rack to cool completely before slicing.

Elevate a slice by marrying three awesome IRISH PRODUCERS ☘️☘️☘️⬇️⬇️⬇️
Topping- goats cheese loosened with natural yoghurt and with a pool of apple syrup- Irish producers are simply the best ☘️☘️☘️💛💛💛

Crepe recipe above ⬆️ What topping are you choosing from my list:Absolute dessert-level toppings•Warm Nutella (choose th...
16/02/2026

Crepe recipe above ⬆️ What topping are you choosing from my list:
Absolute dessert-level toppings
•Warm Nutella (choose the simply better range), sliced strawberries, and chopped hazelnuts.
•Chocolate chips, caramelised banana, maple syrup, and toasted pecans or hazelnuts.
•S’mores: chocolate spread, mini marshmallows, and biscuit/graham cracker crumbs.
•”Turtle” stack: caramel sauce, chocolate shavings, and mixed nuts.
•Raspberry cheesecake: sweetened whipped cream cheese and fresh raspberries.
•Triple berry: strawberries, blackberries, and blueberry syrup or coulis.

Fruit-forward but still lush
•Lemon curd, blueberries, and mascarpone or ricotta.
•Mixed berries with Greek yogurt and a drizzle of honey or maple syrup.
•Stewed apples or plums with cinnamon and a splash of cream or vanilla ice cream.
•Tropical: chopped mango, coconut flakes, and Greek yogurt or whipped cream.
•Peaches and whipped cream, with a hint of vanilla.
Crunchy, sticky, salty-sweet
•Peanut butter (or almond butter), banana slices, and a drizzle of honey or maple.
•Biscoff spread with crushed speculoos biscuits.
•Salted caramel with toasted pecans or hazelnuts and a pinch of sea salt.
•Yogurt, honey, and nuts (walnuts, pistachios, or pecans).
•Cinnamon “roll”: melted butter, brown sugar, and cinnamon swirled over the top.

Classic, simple bangers
•Lemon juice, salted butter and sugar (caster or granulated for that crunch).
•Maple syrup and proper salted butter.
•Golden syrup with a squeeze of lemon.
•Berry compote (frozen berries cooked down) with a dollop of crème fraîche or whipped cream.

Savoury showstoppers
•Crispy bacon and maple syrup, or bacon plus fried egg.
•Ham and cheese (gruyère or cheddar), finished with black pepper and chives.
•Smoked salmon with soft cheese or crème fraîche, dill, and lemon.
•Hot honey halloumi: fried halloumi with chilli-honey drizzle.
•Pesto chicken with feta and cherry tomatoes.

15/02/2026

brilliant idea but only ORGANIC ROSES to be used and then it becomes a great hack 💪💪💪🙌🙌🙌☘️☘️☘️

PLEASE do not use s**t (commercial/ supermarket/ generic) roses to make rose water.

Homemade rose water is a bad idea if you use commercial Valentine’s roses, because you’re essentially extracting a cocktail of farm chemicals into something you plan to put on your skin or in your food.

Why florist roses are unsafe for rose water:
Florist roses are grown as an ornamental crop, not a food, so they’re sprayed repeatedly with insecticides and fungicides, including systemic products that move into the petals and don’t wash off.

Studies on roses used for teas and syrups show multiple pesticide residues persisting from field to finished product, confirming that petals can carry residues right into any infusion.

EU testing of imported roses (the same supply stream that feeds Valentine’s markets) found many samples with high levels of pesticides, including substances banned on food crops.

Why rinsing isn’t enough
• Surface washing or vinegar soaks only remove some residues from the outside of petals; systemic pesticides and many OP fungicides are inside the plant tissue and stay there during distillation or simmering.

Food-safety sources and specialist spice suppliers explicitly warn against using supermarket or florist roses for teas, waters or syrups because you “can’t wash pesticides out of petals.”

•That means when you simmer or steam-distil the petals, any soluble pesticide residues can migrate into the rose water along with the aromatic compounds.
What “safe enough” looks like

• Only organically grown or verifiably untreated roses intended for culinary or cosmetic use are considered suitable for ingestible rose products.

• Certified organic rose water producers test their products to show “no pesticides detected,” highlighting how different this is from anything made with anonymous florist stems.

Lovely idea but only use organic roses 🌹 for it to be a brilliant recipe and hack 🙌💪☘️

The Mocha Cookie tin got a ten out of ten from my nieces yesterday 🥳🥳🥳 I brought spoons and they tucked in on our car jo...
15/02/2026

The Mocha Cookie tin got a ten out of ten from my nieces yesterday 🥳🥳🥳 I brought spoons and they tucked in on our car journey and loved absolutely it 🥰 I won’t lie, I sat in the drivers seat a little nervous because these girls are my biggest critics 😅 They loved hearing how I baked it in the tin and then topped the chocolate cookie with coffee buttercream, their absolute favourite ❤️ ❤️ It was a Valentine’s Day win 🥇

RECIPE- save for anytime ⭐️
Valentine Mocha Cookie Tin
100g butter diced- at room temp
90g light/ mixed brown sugar
1 small egg beaten
120 g self-raising sieved
2 tsp cocoa
half tsp baking powder
pinch of sea salt
OPTIONAL- 300g chocolate chips

METHOD
1- Cream the room temp (softened) butter and sugar in a large bowl or in a stand mixer using the paddle be**er until light and soft.
2- Pour in the egg and beat until combined
3- Sieve in the flour and baking powder, stir/ mix until fully combined.
4- Line an 6”cake tin (round) (biscuit tin) with parchment paper
5- Place the cookie dough into the lined tin and smooth out using the back of a spoon.
6- Refrigerate or bake straight away at 180* C for 20 mins (keep an eye and keep them fudgy or cook for longer to get a drier cookie).
7- OPTIONAL- top with coffee buttercream and sprinkles.

Coffee butter cream-
6 oz of butter softened, 12 oz of sieved icing sugar, 1 tbsp Camp Coffee Essence. Use a stand mixer and beat until fully combined and spreadable.

Ice the cookie as you like once it has cooled fully on a wire rack, pipe, spread and finish in sprinkles, chocolate pieces, drizzle melted chocolate.....

Comment below if you would love my VALENTINE COOKIE IN A TIN recipe ⬇️⬇️⬇️I created this Mocha Cookie in a Roses Tin 🌹 t...
13/02/2026

Comment below if you would love my VALENTINE COOKIE IN A TIN recipe ⬇️⬇️⬇️

I created this Mocha Cookie in a Roses Tin 🌹 today for two very special people in my life. I will hand deliver it to them tomorrow, Valentines Day ❤️❤️

13/02/2026

Wait a minute…. Who are you ☀️☀️☀️☀️☀️?????

Put your brollys ☔️ away next Tuesday for 3 minutes as the SUN ☀️ is appearing and the rain 🌧️ is stopping 😂😂😂

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