Cumann na Daoine

A community based organisation in Youghal, Co. Cork, Ireland.

Community Cafe #allinittogether

Opening Times

Takeaway & Deliveries from CnD Cafe

If you aren’t ready to come along to the Cafe for lunch yet, you can now order your favourite meal to takeaway or even have delivered! All you need to do is message @CnD Cafe on facebook before 10am, and say if you want your dinner hot or cold for reheating later. There’s a small delivery charge of €1 to bring your dinner to your door!


Open for Breakfast 9am – 12 noon: Lunches 12 – 3pm (last orders 2.30pm). Open Tuesday to Thursday 9am – 3pm, Friday FryDays (breakfasts only) 9am – 1pm

CnD Cafe: Inclusion in the Community

Welcome back to CnD Cafe’s Fryday sessions! Now open from Tuesday – Friday 9.30am – 3pm (last lunch orders at 2.30pm).

Breakfast are served every day – not just Frydays! – from 9.30am till 12. On Fridays the Cafe closes at 1pm. 

CnD Cafe can now take card payments as well as cash to help keep you safe – and the Cafe staff are all hygiene trained and offer you a welcome that will have you feeling relaxed and confident. Daily lunch specials are always popular, and meals can be ordered to takeaway. 

CnD Community Cafe – a welcome for everyone. Their ethos is inclusion in the community – offering good food at affordable prices.

CnD Cafe Current Opening Hours

The Community Cafe is now open Tuesdays – Thursdays from 9.30am – 3.00pm (last orders at 2.30). Breakfast served till 11.30 then lunches till closing.

CnD Cafe Full Breakfasts are flying off the grill…have you tasted yours yet? Full Breakfast only €6 which includes a glass of juice, toast and tea or coffee. Mini Breakfast only €4.50 which also includes toast and tea or coffee. Call into your Community Cafe! We are here for the community and have something for everyone.

CnD Cafe Open Again!

Hello to all lovely customers. We are letting you all know that the CnD Community Cafe will open up its doors again from Tuesday 14th of July. Our new opening hours will be Monday to Wednesdays 9:30am – 3pm. Last orders daily will be 2.30pm.

We would like to assure our customers that our re-opening will be done super safely and in accordance with the national social distancing guidelines. We are committed to ensuring that CnD Cafe and staff will do all we can to make sure your visit is a safe one.

There’s no need to book. CnD Cafe is currently taking cash payment only.

Cafe News & Rainy Day Delights

Next week staff will be returning to the CnD Community Cafe to start preparations for meals delivery and – hopefully – an re-opening date! There’ll be more news next week, but wishing Caroline and all the staff well as they set about making the CnD Cafe workable again!

Chicken Noodle Soup


for 8 servings

  • 2 tablespoons butter
  • 1 cup onion(150 g), diced
  • 2 cloves garlic, minced
  • 1 cup celery(225 g), diced
  • 1 cup carrot(120 g), diced
  • ½ lb cooked chicken(225 g), shredded
  • 4 cans chicken broth
  • 2 cups egg noodle(300 g)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 leaves dried bay leaf


  1. In a large pot, melt butter and add onions and garlic. Cook until onions have begun to soften.
  2. Add celery, carrots, and cooked shredded chicken.
  3. Add the chicken broth, egg noodles, salt, pepper and bay leaves.
  4. Bring to a boil and then reduce heat, cover and simmer for 20 minutes.
  5. Remove bay leaves from the soup.
  6. Enjoy!

Split Pea Bread Bowl Soup


for 12 servings

  • 1 sourdough loaf ( or a dozen small sourdough rolls)
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 375g split peas
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric
  • ½ teaspoon red pepper flakes
  • 3 potatoes, peeled, cubed
  • 2 litres vegetable stock
  • 2 bay leaves


  1. On a cutting board, place the loaf of bread on its side and slice off the top portion. Using a small knife, cut around the inside of the bread, being careful not to cut through the sides, and scoop out the center of the roll. Save this for dipping later on or use for bread crumbs.
  2. In a large soup pot, combine the olive oil, onions, carrots, and celery, and cook 5 minutes over medium heat until onions are translucent.
  3. Add the garlic and cook 2 minutes.
  4. Add the split peas, thyme, salt, pepper, tumeric, and red pepper flakes, and stir until well combined.
  5. Add the vegetable stock and bay leaves, cover with a lid and cook for 40 minutes.
  6. Add potatoes, then cover and cook 20 more minutes.
  7. Remove bay leaves and serve soup in your bread bowl.
  8. Enjoy!

American Treats

With USA Independence Day on Saturday 4th July, we thought it would be fun to try a few American dishes! Pancakes and cheesecake – yum!


200g self-raising flour

½ teaspoon salt

1 Tablespoon golden sugar

3 large eggs

25g melted butter, plus extra for cooking

200ml milk

Vegetable oil, for cooking

To serve:

Maple syrup

Toppings of your choice, such as cooked bacon, chocolate chips, blueberries of peanut butter and jam


  1. Mix the flour, baking powder, caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of your spoon then add the eggs, melted butter and milk. Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
  2. Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on their first side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
  3. Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.


For the base:

85g butter, plus extra for tin

140g digestive biscuits, made into fine crumbs (add 2 extra biscuits if you like a thicker base)

1 Tablespoon sugar (white or golden)

For the filling:

900g Philadelphia cheese, or other full-fat soft cheese

250g golden caster sugar

3 Tablespoon plain flour

1½ teaspoon vanilla essence

Grated zest of 1 lemon + 1½ teaspoon lemon juice

284ml carton soured cream

3 large eggs, plus 1 yolk

For the sour cream topping:

142 ml sour cream

2 teaspoon lemon juice

1 Tablespoon golden caster sugar


  1. Position an oven shelf in the middle of the oven. Heat the oven to 180C/ 160C fan/ gas 4.
  2. Line the base of a 23cm springform cake tin by putting a square piece of parchment paper or foil on top of the tin base and then clipping the side on so the paper or foil is trapped and any excess sticks out of the bottom.
  3. For the crust, melt 85g butter in a medium pan. Stir in 140g digestive biscuit crumbs and 1 tbsp golden caster or granulated sugar so the mixture is evenly moistened. 
  4. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.
  5. For the filling, increase the oven temperature to fan 220C/ 200C fan/ gas 7. In a mixer  fitted with the paddle attachment, beat 900g full-fat soft cheese at medium-low speed until creamy, about 2 minutes.
  6. With the mixer on low, gradually add 250g golden caster sugar, then 3 tbsp plain flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
  7. Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
  8. Stir a 284ml carton of soured cream until smooth, then measure 200ml (just over ¾ of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
  9. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes.
  10. Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
  11. Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
  12. Combine the reserved soured cream with a 142ml carton soured cream, 1 tbsp golden caster sugar and 2 tsp lemon juice for the topping.  Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
  13. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Summer Salads

Now that the weather’s improving, and we’re able to have more visitors in our gardens, try these recipes for easy, attractive meals for easy outside eating! For more recipes, see

Beetroot & Halloumi Salad 

(Aldi do a good halloumi in the cheese section!)


1 medium red onion, halved and thinly sliced

2 tbsp apple cider vinegar

2 oranges

4 handfuls rocket leaves

2 cooked beetroots, chopped

drop rapeseed oil, for frying

80g thinly sliced halloumi slices, halved

80g pomegranate seeds

2 tbsp pumpkin seeds

handful mint leaves

few sprigs dill, chopped


  1. Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice. 
  2. Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
  3. Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.

Salmon Pasta Salad


85g wholewheat penne

1 Tablespoon rapeseed oil

I large red pepper, roughly chopped

2 frozen, skinless wild salmon fillets (about 120g each)

1 lemon, zested and juiced

2 cloves garlic, finely chopped

1 shallot, very finely chopped

2 Tablespoon capers

1 Teaspoon olive oil

2 handfuls rocket


  1. Cook the pasta following pack instructions. Meanwhile, heat the rapeseed oil in a frying pan, add the pepper, cover and leave for about 5 mins until it softens and starts to char a little. Stir, then push the pepper to one side and add the salmon. Cover and fry for 8-10 mins until just cooked.
  2. Meanwhile, mix the lemon zest and juice in a large bowl with the garlic, shallot, capers and olives.
  3. Add the cooked pepper and salmon to the bowl. Drain the pasta and add it too, with black pepper and the olive oil. Toss everything together, flaking the salmon as you do so. If eating now, toss through the rocket; if packing a lunch, leave to cool, then put in a container with the rocket on top and mix through just before eating.

Courgette & Ricotta Salad


2 courgettes (about 400g); ends trimmed and spirallised into thin noodles

½ red chilli, deseeded and thinly sliced

½ small pack mint, leaves picked from stems

50g soft ricotta cheese

Zest and juice of ½ lemon


  1. Toss the courgetti in a bowl with the chilli, lemon juice, 3⁄4 of the mint, some flaky sea salt and black pepper. Put onto a plate and garnish with the lemon zest, reserved mint and small dollops of the ricotta.

Try a Lasagne Today! 

Snacks for the Garden

Now that we can have visitors in our garden, here are two tempting snacks that are easy to serve outdoors!

Two Items for a Coffee Treat

We’re all missing our CnD Cafe coffee, so here’s a  few tips on how to make great coffee at home. We still look forward to the Cafe’s reopening but at least we can be caffeinated till then!

Staying on that theme, here’s a lovely cake recipe from Odlums to go with your coffee!

Today’s tasty recipe from Oonagh at CnD Community Cafe!

A message from Oonagh’s Cooking Club on facebook!

Hi everyone, here at the Cooking Club we decided to start doing some of our recipes for take out meals: these will change so stay posted for updates. You can also send us a private message on facebook @rhincrewcooking if you wish to place an order. Thank you, stay safe, Oonagh.

Try a Thai Green Chicken Curry!

Today we’ve a treat – a cookery demonstration from Oonagh Poynton! 


Something spicy for today’s recipe – a firm favourite at CnD Cafe! Cajun Chicken, this time with Couscous

Couscous is still known as the Moroccan national dish. Couscous is made from semolina, which is the hard part of the grain of hard wheat. Water is used to bind two different sizes of the husked and crushed semolina. Unlike other types of pasta you may be familiar with, couscous resembles small pellets.

If couscous is something new for you (it’s very tasty and easy to cook) you might like to see some other ways of cooking it – try this link for starters!

After the tasty treats of Easter weekend, how about a traditional roast dinner soon? Here’s some great instructions from CnD Community Cafe! And you could use chicken instead of turkey


Hello again from CnD Community Cafe! This week we’ve a lovely recipe to go with the sunny day…thanks to chef Bryan and Ballymaloe Cookery School.

Is there a recipe you’d like us to find for you, or one of your own you’d like to share? Email

and we’ll see what we can do!


This week on the CnD Cafe Facebook page, Caroline and the staff are focusing on Cooking on a Budget – useful tips and recipes galore! Here today is the recipe for their very easy CnD Burger. We’re looking forward to the day that our Cafe can be full again!

recipe for burger

And a little music for while you cook….from On The Town