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I first posted this recipe up here way back in 2011.  I’ve simplified the system since… thus reducing the amount of wash-up!

There have been quite a few discussions lately with various bloggers about making yoghurt and whether it works with raw milk v pasteurised milk.  I’ve made it, using this method, with both raw and pasteurised, and it works!

To start with you will need to buy some yoghurt, but after that just remember to save a teaspoon to carry on your ‘culture’.

Oldfarm Yoghurt

 

Ingredients:

  • 1 pt. Milk
  • 1 teasp. of natural yoghurt as a starter.

Equipment needed:

  • Wide saucepan
  • Milk Saver – I used upturned saucer!  See explanation following.
  • Thermometer
  • Wide necked flask.
  • Wide bowl/basin.

Method:

Put your milk in a wide saucepan with a ‘milk saver’. I use an upturned saucer!  Seemingly the ‘milk saver’ is to prevent the milk boiling over!

Bring your milk to the boil.  Then let it simmer for about 30 minutes until it has reduced to about two-thirds of the original amount.

Place saucepan in basin of cold water.  Wait for temperature to drop to 49 deg. F.   This takes about 5 minutes.

Add a teaspoon of natural yoghurt to your flask.  Pour in a little of the now cool milk and stir well.  Add the rest of the milk, stirring continually.

Seal flask and leave for a least 6 hours!

And then enjoy it for breakfast with some banana pancakes!

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There is a story behind this recipe!

Sometime late summer of 2016  Mag Kirwan of  Goatsbridge asked if I would submit a recipe for a cookbook she was compiling in aid of Hospice Africa Uganda. I immediately said ‘yes’…. thinking of some of the nice fish recipes I have.  Then, of course, all hell broke out!

Alfie went and had the heart attack.  Fish recipe was not top of my list of priorities as you can imagine.

Denise over at Goatsbridge sent me an email at some point to remind me.  I went yeah, yeah, yeah… I’ll get that done.

Forgot about it again.  To make a long story short, by the time I got around to submitting my Fish Pie recipe, they already had one.  Plan B, I’ll send my kedgeree recipe… yes, you guessed it, they had one!  Now panic was setting in.  I just didn’t have time to work on something new.

Then I remembered this recipe for smoked trout, or smoked salmon, pate that my Aunt Eileen had given me many years ago.  I didn’t even have time to make it and take a photo to go with the recipe, but at least I did fulfil my promise.

Last summer (2017) one of our AirBnB guests was looking through the Fishwives cookbook, and declared that I was a ‘published author’.  Now that may be a bit of a stretch of the imagination…. but I did take brief pleasure from the accolade.  And as an aside the Fishwives cookbook went on to win the Best Fish & Seafood Book at the World Gourmand Awards last year.

So here’s the recipe.

Goatsbridge Trout Pate

Ingredients:

  • 4 oz/100 g smoked trout
  • 2 – 3 oz/60 g soft butter
  • 1/4 tsp. chopped dill
  • 1/2 tsp. lemon juice
  • 1/2 clove garlic crushed.
  • Freshly ground black pepper

Method:

Put all the ingredients in a food processor and whizz!  How easy is that???

Enjoy 🙂

 

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My cointreau recipe has been getting much attention recently…. so I thought some of you might also like to try your hand at making Limoncino.  There’s still time to make a batch before Christmas.

Oldfarm Limoncino

I have a plan to try to make a coffee liqueur too… will keep you posted as to how that goes.

Once again this recipe is taken from Paulo Tullio’s book.

I’ve already made one batch this year, and the second batch is ‘brewing’ away.

This does improve with age.  However, it never lasts long enough to ‘age’ in this house.

I make extra bottles to give as gifts, and then keep a supply for ourselves!

Ingredients:

  • 6 x large lemons (rind only)
  • 500 ml Vodka or poitin
  • 200 grams sugar
  • A little water

Method:

Peel rind from well washed lemons avoiding the bitter pith.

Put the lemon peel into a jar with a lid.  (I have used an empty screw top wine bottle.) Cover with the half litre of vodka.  Store for 21 days, giving it a shake every few days.

When the time is up, strain the vodka from the bottle.  Dissolve 200 grams of sugar in as little water as possible over a low heat.  Add the sugar syrup to the strained alcohol and bottle it sterilised jars.

Store in a cool place.

When ready to serve chill and enjoy.

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I’ve mentioned before how I am a girl who just can’t say no!  Yes, that is the title of a song…. and I am that person.

Despite being hectically busy over the summer with AirBnB guests, and Alfie in and out of hospital, when our friend and neighbour, Margaret Hickey, asked if we’d help with some recipe testing we jumped at the idea.

Margaret has written a book on the history of food in Ireland from the perspective of the ‘peasant’ food.  I must say we love the title : Ireland’s Green Larder

The first lot of recipes we were asked to test were scones, ‘curranty’ cake,  boxty and a boiled fruit cake.  As it happened we had AirBnB guests staying who were delighted to jump in and work with us on the scones and ‘curranty’ cake.  The boiled fruit cake was easy to do too.

I’m afraid we let the side down on the boxty recipe… we just ran out of time.

Boiled Fruit Cake

Then last week, in the final moments before the ‘go to print’ button was pushed, Margaret asked if I’d test a tea brack recipe.  Again ‘no problem’.

However…. I made a bit of a mess.

The recipe called for the fruit to be soaked in scalding hot tea and left overnight. As I headed to bed I wondered why ‘scalding’ hot tea?  Any time I make tea brack, it’s just tea leftover in the pot that I use.

It pays to read the instructions properly!!!

The reason for the ‘scalding’ hot tea was that you put the sugar in with the fruit! Doh!

Day 2, recipe test 2.  This time I did put the sugar in with the fruit, and of course, the reason for the ‘scalding’ hot tea was so blatantly obvious!

So over one weekend – we had two tea backs – just as well we had a couple of food bloggers visiting who were more than willing to ‘taste test’!!!

Margaret’s book, Ireland’s Green Larder, is a history book.  It is not another recipe book.  However, there are some recipes scattered throughout.

Ireland’s Green Larder

If you are interested in the development of the Irish food culture and how our eating habits have changed, you will love this book.  For instance, in the not too distant past offal was way more popular than it is now.

Did you know that the pig was referred to as ‘the gentleman who paid the rent’? There are many other interesting facts and stories.

Margaret is into the final few days for you to ‘pledge’ your support for her book. Check out this video where Margaret tells you more about her book, and while there you can pledge from as little as €15.00.  Pledging closes at midnight tomorrow, 27th.  The book will be published between March and May next year.

Another great idea for a Christmas gift for the history buff or foodie in your life?

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Meringue was something I could always make, and my poor Mum never could.  She was a dab hand at anything to do with pastry, but for some reason meringues never worked for her.  When she opened a tea shop many, many years ago, I was always charged with making a pavlova for the weekend customers.

(more…)

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This cake, like so many of the recipes on here, kind of morphed into something else!  The original recipe I had received in one of the recipe swaps that went around the internet a few years back… so thank you to Patricia McQ for the original.

The recipe was rooted out recently as a friend who is coeliac was coming for lunch. I started to make the cake, and guess what happened?  Half way through I realised I did not have all the ingredients required!  Time to improvise.  So this is what happened.

Ingredients:

  • 4 eggs, separated
  • 200 g caster sugar – split into 130 g and 70 g lots
  • 150 g ground almonds
  • 50 g flaked almonds – blitzed to a breadcrumb consistency.
  • Few drops of vanilla essence
  • Zest and juice of half a lemon

Method:

Preheat oven to 180 degrees.

Line an 8″ tin with greaseproof paper.

Beat egg yolks.  Add 130 g of caster sugar to egg yolks and mix gently.  Fold in the ground and crumbed almonds (these add a nice texture to the cake).  Next add the zest and juice of lemon, and the vanilla essence.  This will be quite a stiff consistency.

Whisk egg whites until they form soft peaks.  Add the 70 g of sugar.

Fold the egg white mixture into the egg yolk mixture.

Spoon mixture into your prepared tin.

Bake for 30 – 35 minutes.

Dust with icing sugar.

Enjoy!

 

 

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Since we started hosting on AirBnB we’ve come across the strangest (well to us) allergies and food dislikes.  I never knew people could be allergic to oranges?

Sometimes it can be a challenge to come up with interesting dishes that exclude ingredients that we would take for granted.  Imagine not using onions…. at all?

This past summer we had a family stay with us, where one member was allergic to dairy, egg and nuts.  Fine you say, BUT, they had a birthday during their stay.  Two adults (adult birthday), and 2 children (child allergic)…. so my challenge was to come up with a cake that everyone could eat and enjoy.

God bless ‘google’.

Dairy and egg free chocolate cake

Dairy and egg free chocolate cake

This cake then became a life saver again last week, when I was asked to bring dessert to a house with a similar allergy problem.  I think, but am not sure, that this would also actually qualify as ‘vegan’… maybe someone out there could tell me?

The amounts are a little odd, as the original recipe from Allrecipes in Australia was in cups.  So here’s my translation.

Ingredients:

  • 375 gr organic flour
  • 440 gr sugar
  • 1 tsp salt
  • 2 tsps Bread Soda
  • 50 gr Green & Blacks cocoa
  • 190 ml Sunflower Oil
  • 2 tblsps White Vinegar
  • 2 tsps Vanilla Essence
  • 500 ml Cold Water

Method:

Heat oven to 180 deg. Centigrade.

Line a 30 cm cake tin with parchment paper

Sieve the dry ingredients together.  Make 3 wells in the mixture, adding oil, vinegar and vanilla essence into separate wells.

Add water and mix really well.

Bake for about 45 to 50 minutes.

I iced the finished cake with a sugar and lemon juice mix…. literally mixing icing sugar and a tablespoon of lemon juice together until I had the right consistency.

We’re not big chocolate cake fans here… but this has been a hit with us and everyone we served it to.

Enjoy!

 

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