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A Wheaten Bread Recipe

A Wheaten Bread Recipe

Growing up in Ireland has meant that I have a natural affinity for bread products. Just take a look at the classic Ulster Fry and you will see a plate riddled with carbs; toasted soda farl, potato bread, pancakes and a few rounds of toast. For me though the crowning glory of Irish bread has to be the humble wheaten. As a child I would always go straight for the wheaten loaf in my granny’s house where there would always be a stock kept high on the counter wrapped in a kitchen towel. I would slather it in butter followed by raspberry jam and wash it down with a mug of tea (you cannot have a toasted wheaten without tea and that’s a scientific fact).

For the unfortunate amongst you who don’t know what wheaten bread is (oh my, what you have been missing out on), it’s a bread (duh) made from wholemeal wheat. What makes it different to other breads (and therefore easier to make) is that it doesn’t contain yeast; bicarbonate of soda is used instead as the leavening agent. Buttermilk is also used instead of regular milk which reacts with the bicarbonate of soda which gives it it’s distinctive consistency (and yumminess).

To this day, wheaten bread remains one of my favourite snacks, especially at this time of year when the nights are begging for a nostalgic treat. It was the food I missed the most when I lived in Australia; so much so that I actually packed a couple of loaves in my suitcase to take back with me when I was home visiting. It was and still is the food that tastes like home to me.

Another reason why I love it is because it’s so freakin’ easy to make. No yeast means there’s no temperature controls to be monitored or waiting around for the rise. You can throw this recipe together in the space of an hour and serve it to guests who will think you are a culinary goddess (as well as creating a smell that will make your house smell divine).

I’ve included the standard recipe that I tend to use though of course there are a few local twists you can make to it according to where you’re from. It’s a recipe that’s as old as the hills and every family likes to garnish it their own way. Toast it and slather with butter and jam or eat it with some slices of mature cheddar or add some salmon and dill and serve as a festive amuse-bouche if you don’t mind or serve it as a side to some hearty chowder or soup on a winter’s evening.

It can be sliced gracefully or it can be ripped apart while you stand in the kitchen holding a jar of jam. What it will always be though is a recipe that will make you feel like you’re at home, even when you aren’t.


Irish Wheaten Bread

Ingredients

  • 300g wholewheat flour
  • 100 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 60g unsalted butter
  • 2 tablespoons caster sugar
  • 300mls buttermilk
  • 1 tablespoon rolled oats

Method

  1. Preheat your oven to 200ºC/gas mark 6.
  2. Place the flours, salt and bicarb in a bowl, stirring to combine.
  3. Using your fingertips, rub in the margarine until the mixture resembles fine breadcrumbs.
  4. Add the sugar and stir to combine.
  5. Gradually stir in the buttermilk until you get a soft, but not sticky, dough. You won’t need to use all of it. Don’t worry too much if it is sticky -just dust with some extra flour!
  6. Turn out onto a floured surface, and briefly knead the dough (with your knuckles). Pop the dough into a lightly floured 20 cm cake tin or bread loaf tin, and shape into a round.
  7. Using a sharp knife, mark the dough into four farls or slice if using bread tin. Brush the surface with a little extra buttermilk, then sprinkle over the oats (or some additional flour).
  8. Bake for approximately 40 minutes. A cake tester should come out pretty much clean when it is ready.
  9. Leave to cool on a wire rack for as long as you can bear. Enjoy!

 

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Autumn Yumminess: Apple & Blackberry Crumble

Autumn Yumminess: Apple & Blackberry Crumble

Autumn is a season of sounds. Leaves crunching underfoot, the cooler winds howling at night, the first fire crackling in the hearth. Nature puts on the finest display for us before the famine of winter when we are robbed of foliage and fruit and the sun barely makes it over the horizon to warm our ruddy faces. There is nothing more autumnally glorious to me than the sensation of bitterly cold air nipping at my nose and ears, threatening to take away all sensation before escaping in to the warmth of the house where a hot bath awaits me.

But before we retreat indoors we must absorb every little bit of the harvest season by foraging for the treasures we miss so much in those long winter months. Being from Armagh, the orchard county of Ireland, I’m a cute hoor and have many opportunities to gather the last of the season’s produce whether it be plums, damsons and as always, the faithful Bramley apple. The bramley is something of an icon in Armagh and it’s been the principal variety to be grown here for almost a century. It’s blossom decorates the Armagh countryside in May and it’s green skin turns red in the heat of the late summer; even the apples get sunburned in Ireland!

 

I popped down to my friend’s orchard about a fortnight ago to gather some apples before the end of the season and as usual I came away with too many to use. Last year I made an apple tart but this year I wanted to use the blackberries I had picked from the roadside at home a few weeks before and thought an apple and blackberry crumble would be just friggin’ lovely as a midweek treat for two. Of course this recipe can be used for a rustic dinner party or to cheer up a mate or to just eat in one big bowl by yourself when you’ve had a shitty day. Your choice my friend, no judgement here.

I hope you can give it a whirl but more than that I hope you are embracing Autumn and all of its amazingness because this is the time to start doing things for you. Summer can be a hurricane of plans and commitments but as the colder months unfurl we are treated with weekends to ourselves, moments when we can actually revisit the things we cast aside in the summer haze. Let the briskness and sharpness of the change in seasons wake you up to what truly makes you happy and get out and do it.


Apple & Blackberry Crumble 

Ingredients

For the crumble topping:

  • 120g plain flour
  • 60g caster sugar
  • 60g unsalted butter at room temperature, cut into small pieces

For the fruit compote:

  • 300g Bramley apples
  • 30g unsalted butter
  • 30g demerara sugar
  • 115g blackberries
  • ¼ tsp ground cinnamon
  • vanilla
  • big dollop of ice cream

Method

  1. Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture – try not to overwork it! Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  2. Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
  3. To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with a big scoop of ice cream or a dollop of fresh cream – yum!

John’s Banana Bread Bonanza

John’s Banana Bread Bonanza

A sign that you’re getting older is the sheer impossibility of organising a get together with your friends. Weekends suddenly become jam packed with familial duties and weeknights are usually spent in a crumpled heap on the sofa, half-consciously scrolling through a screen. My friend John and I had been planning an evening of baking for the last three months (taking the biscuit just a little #bestpunever) and we don’t even have children to blame it on! Luckily we finally got our act together and locked in Monday for our reunion which was to be spent in the kitchen making delicious banana bread.

 

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And man, oh man was it yummy. We managed to turn my little galley kitchen in to a pop-up boulangerie with flour whirling and the smell of cinnamon hanging in the air. I acted as sous chef which involved handing over ingredients when needed and giving things the odd stir (so professional). Watching John in action was such a treat because as a recent financial administrator-turned-baker-extraordinaire, he has such a passion for baking and clearly loves what he does. It’s such a brave move to change careers like he has and he’s now baking for the most popular restaurants in Belfast – a move that paid off!

 

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So many crinkles, maybe it’s time I bought an iron? 
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After tasting the bread I begged John to let me share the recipe. It is so moreish and although I had his help, it is definitely not difficult for a beginner baker. The hardest part is having the patience to wait for it to bake! He has also passed on a few insider tricks which makes it very easy to get right the first time. The smell alone is pure heaven – the combination of cinnamon and ginger filled our house for hours! As we tucked in to our slice, steam still emanating from the loaf, I realised that maybe the best get-togethers are worth the wait. Especially when they involve delicious food.

 

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Yes he can bake and yes he is single 😉

I’ve included the recipe below for you to enjoy but if you have any questions or suggestions of your own please feel free to comment! Happy baking!


John’s Banana Bread Bonanza

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Ingredients

  • 250g plain flour
  • 150g light brown sugar
  • 150g dark brown sugar
  • 4 x soft bananas (the browner the better before they get to complete mush!)
  • 3 x medium eggs
  • 50ml buttermilk
  • ½ teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 ½ teaspoon bicarbonate soda
  • ½ teaspoon salt
  • 1 x 900g loaf tin
  • 1 x stand mixer
  • 1 x mixing bowl
  • Baking sheets

Method

  1. Preheat the oven to 200C
  2. Using the stand mixer, beat the eggs, sugar and vanilla together
  3. Add in soft bananas and beat for 40 seconds on a medium speed
  4. Take off the mixer and sieve in the flour, cinnamon, ginger, bicarbonate soda and salt. Gently fold in ingredients using a spatula.
  5. Add buttermilk and mix in with spatula until fully incorporated
  6. Grease the loaf tin with butter and line with a baking sheet
  7. Pour the mixture in to the tin
  8. Place in preheated oven for 5-10 mins and then turn the heat down to 170C and cook for another 25 minutes
  9. Test the mixture with a skewer and once it comes out clean the bread is done
  10. Enjoy with a big mug of tea!

 

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Cuddle Fairy
Wild Garlic Chicken Pasta

Wild Garlic Chicken Pasta

Not so long ago a friend of mine took me to a secret woodland that lay hidden from the walkers of the nearby park. We followed an indiscriminate path that suddenly opened up in to a cathedral of trees and a carpet of bluebells and wild garlic. The scent was incredible (and my sense of smell is shocking) but it was the colours that moved me the most. It was as if the saturation was turned up wherever I looked as the sun streamed through the birch trees.

 

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We were there to forage for wild garlic before we reached the end of it’s peak season. I’d been wanting to start foraging for food for a while and wild garlic was a good place to start since it’s an easy substitute for other fresh herbs like basil. It’s also incredibly simple to find since you’ll find the stuff in abundance in pretty much every woodland. Luckily Rebecca (an extremely talented photographer/blogger who took all of these amazing woodland photos you see in this post) knew the perfect patch that was off the beaten path and on a slope which meant there was little human or animal footfall which makes it a little nicer to eat!

 

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I was planning on using the leaves in my recipe but you can add the flowers to salads to save any waste. Young leaves are the tastiest so I picked leaves with flowers that were newly opened or hadn’t quite opened yet. There was so much to choose from that I came away with a basketful – plenty to use for my pasta recipe!

 

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You can use the leaves in so many different ways; pesto, dip, soup, you name it. I chose to reinvent a favourite pasta dish that I cook by introducing a few cupful of leaves hoping that it might elevate it a little. It definitely did the trick! There was more of a kick of flavour (I used kale in previous recipes) and the smell when cooking was delicious. Cooking with ingredients that I hand-picked made it a little more special and I can’t wait to head out and collect more before the season finishes in a few weeks.

 

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I would recommend this dish for one of those spring evenings that has a chill in the air. We know this kind of evening well in Ireland; after a full day of sun the temperature suddenly drops and we find ourselves reaching for the winter blankets again. It’s warm, filling and a little bit indulgent but using foraged ingredients makes it a little less shameful!

 

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Happy foraging!!


Wild Garlic Chicken Pasta 

Feeds 2 – 3 people – depending how hungry you are! 

What You’ll Need:

  • 2 x chicken breasts, diced
  • 2 tbsp olive oil
  • 1/2 medium onion, diced
  • 1 tbsp minced garlic
  • 2 1/2 cups penne pasta
  • 2 cups chicken stock
  • 1/4 cup water
  • 3 cups of chopped wild garlic leaves
  • 1 cup grated cheddar cheese
  • 2 tbsp double cream
  • 3 tbsp freshly squeezed lemon juice

Method:

  1. Heat olive oil in a pan over a medium heat
  2. Add onion and stir for about 3 minutes
  3. Add chicken and stir until cooked all over
  4. Stir in garlic and cook for an additional minute
  5. Add uncooked pasta, chicken stock, water, wild garlic and bring to boil
  6. Stir and bring to boil, then reduce to a lower heat, cover and leave to simmer for just over 20 minutes
  7. When all liquid has been absorbed, remove from heat and stir in cheese, double cream and lemon juice
  8. Serve with crusty bread

 

 

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St. George’s Market Salmon & Veggies

St. George’s Market Salmon & Veggies

I’ve made no secret of my love of St. George’s Market and after the loveliest trip on Saturday, I won’t be climbing down off my soapbox anytime soon. It’s the one place that is sure to pick me up on these ceaseless grey winter weekends when straying too far from the house is out of the question.

 

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I dragged Andrew for a mooch around the stalls after lunch when I knew the crowds would have quietened down and he wouldn’t have to stress about pushing past a load of tourists hovering over loaves of soda bread. As I drooled past the display of cheese and chutneys, I made a bee line for the vegetable stands (I have eaten a lifetime of smoked cheddar over the holidays) where I knew I would be in safer hands.

 

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I love buying my vegetables from the markets when I’m able to. Getting to meet the seller and have a conversation with them is such a rarity these days and I take real pleasure in getting to meet local business people. I picked up sweet potato, a massive bunch of fresh dill, onion, a load of asparagus and when I didn’t have enough change to cover it all, I was shooed away with a flick of a hand. That’s Belfast all over.

 

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After I picked up my veggies I splurged on some salmon and had to restrain myself from buying a kilo of mussels and scallops. Fresh seafood is such a luxury for me and this year I am trying to introduce a little more in to my weekly cooking to try and inspire some new techniques. I can rely on the same dishes to carry me through sometimes (oh hey cottage pie) so a little shake up can only be a good thing.

 

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Last night I unveiled the beauty and roasted the fish in foil slathered with a delicious marinade. It was extremely quick and easy that I’m even thinking of going completely wild and making fish cakes from scratch later in the week. With fresh breadcrumbs! Too much?

 

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I’ve included the ridiculously simple recipe below in case you feel like trying something other than a stew/casserole/pie – unless you’re a much more accomplished chef than me and a recipe like this is laughable! Above all else if it encourages you to take a trip to your local markets or even just to the fishmongers down the road to have a chinwag about anything other than Brexit (fishmongers are quite passionate about EU quotas I feel so keep it light) then this would make me silly happy.

 

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Happy Tuesday y’all!


Roasted Fresh Salmon & Veggies

Feeds 2

Ingredients

  • 600g fresh salmon fillet
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 150ml melted butter
  • 1 tablespoon dried mixed herbs
  • 2 tablespoons fresh dill
  • Cherry tomatoes on the vine
  • 1 large sweet potato
  • Sprinkle of cinnamon
  • 10 asparagus stalks

Method

  1. Cut the sweet potato in to chunks roughly an inch thick and drizzle with olive oil in a baking tray before sprinkling with cinnamon.
  2. Place in an oven heated to 200 C and leave for 40 minutes, shaking after 20 minutes.
  3. Mix the butter, sugar, lemon juice, dried herbs and salt and pepper in a small bowl.
  4. Lay the salmon in foil in a baking tray and pour the mixture over the salmon.
  5. Wrap the salmon up and place the cherry tomatoes beside the salmon in the tray. Drizzle with the tomatoes with oil and season with a little salt. Place in the oven for 15-20 minutes.
  6. About 5 minutes before everything is ready boil the asparagus until just firm.
  7. Stuff your face.

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Down in the Orchard County: An Armagh Apple Tart Recipe

Down in the Orchard County: An Armagh Apple Tart Recipe

While I was growing up in Armagh, I never fully appreciated the landscape that surrounded our wee town because I was too busy being a moody teenager and showing too much enthusiasm for anything would have been detrimental to my social reputation. Now that I’m older and realise that I will never be cool, I eagerly await the harvest season when the countryside comes to life and the orchards, for which the county is known for, are teeming with fruit.

 

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Armagh is famous for its apples with the Armagh Bramley being the most common variety to be grown throughout the county. The history of apple growing in Armagh dates back around 3000 years with St Patrick himself planting an apple tree at Ceangoba, an ancient settlement found outside the city, so a love of apples is expected amongst those of us born and bred here!

 

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Luckily we have a friend whose family own an apple orchard so we are able to go down at this time of year and pick our own apples to take home. Picking or gathering your own fruit and vegetables is always so rewarding and being able to turn them in to a delicious meal makes it that bit more special. I have been wanting to make my own apple tart for a while so last Saturday we booked in a few hours of pickin’ down at the Glass Orchard just outside of Loughgall.

 

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Andrew and I drove down and met up with Marianne and Fergus, two lovely new friends of ours who were delighted to get a day out of the city and in to the orchard. Marianne is a photographer and all the photos in this post were taken by her. She’s got a great eye for it and has started branching out in to engagement and wedding photography so make sure and follow her Instagram page here if you want to see more!

 

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The weather was amazing considering it was the first day of October –  we had the suns on our backs the whole time and not an umbrella in sight! Even got a go being pushed on a tree swing which I haven’t done since I was a child and was like a giddy 5 year old as I was getting higher in the air.

We gathered a basketful of Bramleys along with some plums and a wee sneaky box of Katy apples that our friend’s Dad smuggled in to my car as I was leaving. Naturally my Mum confiscated the box of Katy’s the divil so I was left with a dozen Bramleys for my tart!

 

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We had a friend over for dinner last night so it was a great opportunity to get baking. I decided to try a smooth tart recipe – pureed apple makes me feel like a happy little baby and tastes amazing! It was also extremely easy especially since I was a complete cheater and bought ready made pastry! Please don’t judge me.

 

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The tart went down well thankfully with everyone although it was a little runny so bowls had to be used! Still so many apples to use though so I think I might have to bake up some more treats this week – let me know if you have any recommendations on how I can use them up!

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Homemade Apple Tart

Ingredients

  • 3 Bramley apples, peeled, cores removed, roughly chopped
  • 2 tbsp water
  • 450g/1lb ready-made puff pastry
  • 1 free-range egg yolk, beaten
  • 1 Bramley apple, peeled, cores removed, thinly sliced
  • 75g/3oz butter, melted
  • 4 tbsp caster sugar

To Serve

  • vanilla ice cream
  • icing sugar, for dusting

Method

Deliciously Ella’s Roasted Tomato & Red Pepper Soup

Deliciously Ella’s Roasted Tomato & Red Pepper Soup

Sadly the rain feels like it’s here to stay for a while and the summer is slipping through our fingers. The only solace I can find is that I’ll be escaping the constant drizzle for a week next Tuesday when we fly off to Croatia (yay!) but in the mean time I have found myself reaching for a cosy jumper in the evenings and craving some warm soup in my belly to heat me up.

 

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Andrew and I like to make a big batch of soup in weather like this and freeze it so we have our lunches ready for our working week. It means we save a bit of cash and we don’t have to worry every morning about what we’re going to have but it can get a little repetitive which means it has to be extra delicious! This week I wanted something super tasty with a bit of a kick using fresh seasonal ingredients. I found this recipe on the Deliciously Ella site (her website is fantastic if you fancy something yummy but really healthy) and thought it was the perfect excuse to use some of the ripe tomatoes I had in the fridge.

 

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The recipe is incredibly simple and quick; it only took me about 45 minutes to prepare, cook and blend. The website says it makes 3 servings although I would say it’s 2, I like my portions big! I tripled the ingredients so we had plenty to keep us going through the long wet week.

 

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I hope you all are staying dry and warm  and have something sunny planned for the near future to keep you going. I’m optimistic we might see a little more sunshine – I’m not prepared to welcome the autumn anytime soon!!

 

Have a lovely week x


Roasted Tomato & Red Pepper Soup

Serves 10

– 24 plum tomatoes

– 9 red peppers

– 2 large handfuls of fresh basil leaves

– 2 handfuls of fresh rosemary

– 15 bay leaves

– 2 tbsp. dried thyme

– a 1/2 to 1 of a cup of water (I like mine thick so I used about a 1/2)

– 8 dessert spoons of apple cider vinegar (use lime if you don’t have this)

– 8 dessert spoons of tomato puree

– olive oil

– salt and pepper to taste

 

  1. Slice the red peppers into eighths, removing the centre. Then chop the tomatoes into four or five slices. Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the basil leaves, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top. Roast at 200C for 30 minutes.
  2. Once the vegetables have finished roasting put them into a liquidizer with the apple cider vinegar, tomato puree, salt & pepper, be careful not to add the bay leaves or rosemary sticks though. As the soup blends, slowly add in the water until you reach your desired consistency. Once you have reached this pour the soup straight into bowls and serve (or containers for the freezer).
Raspberry Oatmeal Cookies & Other Healthy Snacks for Work

Raspberry Oatmeal Cookies & Other Healthy Snacks for Work

I work in an open office with mostly men where there is a lot of banter and even more snacks. When I first started working there I loved the daily trips to Lidl for chocolate croissants and the endless supply of chocolate digestives. After about a year though I started noticing my work dresses were getting a little… snug. I was grazing all day and not on anything particularly nutritious. Except for Jaffa cakes because those are definitely one of your five a day.

 

After a while though I was beginning to feel guilty eating my morning croissant while I was exploding out of my trousers and so I decided I needed to do something. It wasn’t an easy decision to remove myself from the snack club because Gary in particular was a feeder of the highest order but I gradually learned how to say “NO FOR THE LOVE OF JEEPERS CAN YOU PLEASE GET THE FAIRY CAKES AWAY FROM ME!!!”

 

I’ve a a bit of a routine now when it comes to my work snacks and I’ve definitely noticed a change in myself and also how I choose to snack outside of work as well. I am determined to put on a bikini this summer and feel great knowing I put some effort in to get healthy.

 

I’ve included a few examples below of some of the healthy treats I pack in the morning along with a sneaky recipe.

 

  • Almonds – not the salted covered ones ye rascal
  • Sliced cucumber/carrot/celery dipped in hummus or guacamole
  • Dried cranberries – actually mildly addictive
  • Mixed seeds and nuts – when you’re cooking some butternut squash save the seeds and roast those bad boys for the day after
  • Avocado smothered on wholemeal toast – avocados are the bees knees but frig they are expensive
  • Mini fruit salad – ye know berries, chopped banana, grapes – raid that fruit bowl!
  • Protein Balls – it’s easy to eat a bajillion of these – don’t
  • Gluten free popcorn – there’s salty & sweet kind in Tesco’s – get on it!
  • Walkers Sweet Chilli Multigrain crisps – very specific and very amazing

 

AND…

 

Raspberry Oatmeal Cookies

 

I made two batches of these in a week because everyone in work scoffed them. I have since been scolded by Andrew to not share the delicious treats and to keep them at home – what a guy! What’s great though is there is no refined sugar in them – seems to be the buzz words to use these days – and the oats mean that you’re getting sufficient energy for a wee afternoon kick.

 

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I found the recipe here at Amy’s Healthy Baking and have included it below too. I’ve seen a few other recipes on the site that I’m definitely going to try out  because no doubt I will tire of eating these every day. Or maybe not.

 

Ingredients

  • 1 cup (100g) instant oats (gluten free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (visit Amy’s website to see how to measure correctly)
  • 1 ½ tsp baking powder
  • ½ tsp ground cinnamon
  • ⅛ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) honey
  • 6 tbsp (53g) fresh raspberries, diced
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Method 
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the raspberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.
  3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

 

Good luck!

xx

 

Buttermilk Scones with Nanny Moffett

Buttermilk Scones with Nanny Moffett

You would be hard pushed to find a granny in Ireland that can’t make the most delicious stews or a knit a onesie in one sitting. I don’t know if you these skills or bestowed upon you once you reach the age of 60 or that they’re skills that just aren’t that cool anymore but I do know that all grannies have a signature dish which they are famous in the family for. For my granny it’s definitely her chicken soup, known to have cured many colds, flues or just for times when us grandchildren ‘weren’t at ourselves’. For Andrew’s granny it would probably be her buttermilk scones. I tasted them the first time I visited her bungalow in Monaghan and it took all my power not to inhale the whole plate of them in front of me and drink it down with her homemade raspberry jam.

 

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A while ago Andrew and I drove down to Monaghan to see Ruth and I had plotted a way to ask her for her recipe. I am a massive lover of scones especially the smell they create in a kitchen. But mostly the taste of them. You instantly feel like a successful human being when you have a tray of lovely scones cooling on a wire rack. I was a bit hesitant to ask for the recipe because asking someone for a recipe they are renowned for can go one of two ways:

  1. They could be flattered that you would think so highly of them and be delighted to pass the recipe on; or
  2. They could be quietly horrified that you even asked for it and shift uncomfortably in their chair thinking of ways to get rid of you

 

Luckily for me Ruth was the former and was more than willing to share her secret however I had forgotten that Irish grannies also don’t use normal measurements. I got out my pen and paper that I just so happened to have on me and began to note down the ingredients and method which went along the lines of: Make sure to use Neill’s soda bread flour and rub in a knob of butter and a fingerful of sugar then whisk an egg in a mug, not a cup but a mug, and then fill it to the top with buttermilk…

 

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I tried to act unperturbed by these non-specific instructions but I knew I would balls the whole thing up on my own. I thought to myself the only way I would learn would be to watch her and out of some miracle she then asked me if I wanted to make some with her. She must have seen the terror in my eyes; grannies can also smell fear.

 

I was amazed at how she was able to bake so easily despite her being constrained by arthritis in her hands. She has adapted a canny way of moving utensils so she doesn’t have to strain herself too hard and it’s an incredibly admirable thing to witness because baking along with other domestic skills is something that is so obviously engrained in her. If she lost that ability then I suppose it would be a massive loss to her.

 

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Fortunately for me the whole recipe was much easier to follow and she taught me some great techniques to ensure the best scones e.g. make sure to get lots of air in when rubbing the butter in to the flour! It was a special moment because it made me feel part of the family and it was so generous of her to share it with me.

 

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I feel like I’ve almost mastered the recipe although I know they’ll never be quite as good as Nanny Moffett’s. Andrew is fairly happy to play guinea pig in the meantime anyway and the house smells AMAZING.

 


Nanny Moffett’s Buttermilk Scones

Ingredients:

  • 1lb Neil’s Self Raising Soda Bread Flour (nothing else apparently)
  • 1 – 1.5 oz granulated sugar (or 2 fingerfuls)
  • 4-5 oz soft margarine
  • 2 eggs beaten in a mug (specifically a mug)
  • Buttermilk – add to mug of beaten eggs and fill to the top

Method:

  • Preheat oven at 230 celsius
  • Weigh out the flour and the sugar together
  • Rub in the butter bringing the flour up from the bottom and getting plenty of air through the mixture.
  • Once all rubbed in (your wrists might be aching at this stage – I have to take breaks!) make a well in the mixture and slowly pour in the buttermilk an egg
  • Beat together with a fork – not a spoon – until all the flour is absorbed
  • Put the mixture on to a floured surface and sprinkle some flour on top
  • Pat the dough in to an oblong shape and using a cutter take pieces out around the outside first
  • Put the scones on to a greased tray and brush with some beaten egg
  • Place in over for 10 minutes
  • Let them cool for a few minutes when they’re done
  • Try not to eat them all and get found covered in jam and crumbs.
BBQ Recipes to Welcome the Summer

BBQ Recipes to Welcome the Summer

Irish people don’t tend to take a run of good weather in their stride. There’s not a hint of nonchalance when there’s a chance you might be able to do something after work other than spending five hours deciding what shite to watch on TV. So when there were a few consecutive days of temperatures reaching over 15 degrees, an impromptu BBQ just had to happen.

 

We’re only in our new house over a month so this was our first time hosting a BBQ together. We aren’t exactly equipped to host outdoor gatherings as yet so improvisation was key to pulling the whole show together. Andrew had gotten a coffee table for free from someone he used to work with (he has quite a knack for accumulating free stuff… a talent which sometimes comes in handy, sometimes not so much) so we dragged it out to the middle of the grass in the back garden. I had a genius idea of creating a ‘boho’ theme by throwing lots of pillows around the table and decorating with flowers and candles but really it was because we had nothing else to use!

 

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We only had two people coming over – our friends Caoimhe and Lenny – which took some of the pressure off. However, this still didn’t seem to prevent the stress when I realised they were due in a half hour and I had been too busy curating my Aladdin theme instead of actually preparing the food.

 

Andrew claimed his title of ‘BBQ Guard’ which involved standing over the kettle BBQ, a last minute purchase from Homebase, and doing pretty much nothing for a while other than poking coals with a stick. What is it with men and fires? He was all stressed that the coals weren’t hot enough, running off to the shop to get more coals. Meanwhile I was sweating bullets in the kitchen knowing I had to prepare ALL THE FOOD.

 

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The whole thing reminded me of the annual family BBQ we had as kids when the one week of good weather would arrive. Dad, him being a man and all, was of course ‘BBQ Guard’ but seemed to be more concerned about his supply of cold Buds than the dinner itself. For fear of food poisoning I suppose the sausages usually resembled carcinogenic pencils which we rolled up in a slice of bread with some ketchup. We rarely had hot dogs in buns because someone either forgot them or there was none left in the shop with every other family in town having the exact same idea. A favourite way of cleansing the charcoal grit from our palate was having at least five ice cream wafers after, almost always raspberry ripple flavour. Heaven.

 

Anyway when our guests arrived, Lenny joined Andrew immediately as sous-‘BBQ Guard’. This position has to be handled delicately because the sous ‘BBQ Guard’ should never be overzealous with their advice to prevent the head ‘BBQ Guard’ from becoming flustered and undermined. Lenny was a fantastic sous ‘BBQ Guard’, and provided lots of helpful comments such as ‘Those burgers look grand’ and ‘You’re right, it does take the charcoal a long while to heat up’.

 

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When everything was finally ready and Andrew was certain he wasn’t going to inflict anyone with salmonella poisoning, we sat cross legged and it felt just like Morocco. I was actually a bit impressed with the spread! There were homemade burgers, chicken skewers, corn on the cob (always), sweet potato fries, cous cous and an amazing salad which Caoimhe made (and was much too sophisticated for our basic BBQ).

 

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It was a great success and after our desserts (meringue with cream, ice cream and berries – no ice cream wafers here) we moved the table away and sat around the coals keeping warm until the stars came out. For a brief moment I felt I was abroad on holiday with sangria in my belly and warmth in my face.

 

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The run of good weather looks like it’s come to an end. I’ll be keeping an ear out for predictable comments such as ‘That’s it, that’s the summer over’, ‘Sure it was good while it lasted’ and ‘Ach but it’s nice to have it cooled down a bit, ‘twas getting a bit too warm there’.

 

I’ll keep our wee Homebase bargain close by in case we’re lucky enough to have another heatwave this year. In the meantime it’s back to the Netflix drawing board.


BBQ Recipes

I am by no means a chef so I don’t use accurate measurements when I cook food. I’ve listed the dishes we made and the ingredients used in them in case you fancy some inspiration but measurements are very rough!

  • Homemade burgers – I mixed 500g minced beef, a half cup of breadcrumbs, one egg, half a chilli, a quarter of an onion and a tablespoon of mixed fresh herbs all together and shaped in to patties. Cooked on BBQ for about 10-15 minutes each side
  • Sweet potato fries – sliced an unpeeled sweet potato thinly, drizzled in olive oil and mixed with about a tablespoon over paprika. Baked in the oven at 200 degrees for about 30 minutes
  • Chicken skewers – added chicken, halloumi, tomato, courgette and pepper to skwers and cooked on BBQ for 20 minutes
  • Cous cous – bought from a supermarket – I am not ashamed to say!
  • Guacamole – mashed two avocadoes, squeezed the juice of one lime, one clove of crushed garlic, a quarter of a chilli and salt and pepper
  • Caoimhe’s salad – mixed lettuce leaves, avocado, almonds, feta cheese, roasted peppers and lemon juice
  • Corn on the cob – boiled for 15 minutes before adding to hot bars for 30 minutes. Smothered in butter mashed with lime juice and chilli.