Hello everyone, I hope you have all had a great week! I missed my WIAW post this week as I have been busy writing, my apologies~I will make up for it next week 🙂
Today’s post is about my St. Patrick’s Day book. I also wanted to let you guys know that it is shortened to St.Paddy’s Day not Patty’s Day and also that Irish people love Bacon and cabbage NOT corned beef and cabbage 🙂 I have just published my book and it’s called St. Patrick’s Day the Irish Way and it features 23 mouthwatering traditional Irish recipes including
- The Full Irish Breakfast
- Beef and Guinness Pie
- Bacon and Cabbage
- Baked Salmon
- Fish Pie
- Dublin Bay Prawns
- Apple Tart
- Nanny’s Scones
- Rhubarb Crumble
- Baileys Bread and Butter Pudding
If you wish to download the kindle version it is just $2.99, which is about €2.17 and £1.74 and I would love you to leave me a review.
US -> http://www.amazon.com/dp/B00IME2GDA/
UK -> http://www.amazon.co.uk/dp/B00IME2GDA/
Thanks for all your help guys 🙂
Coming on Tuesday are buckwheat pancakes for Shrove Tuesday YUM!
Do you dress up for St Patrick’s Day?
Is there a parade in your town?
This is such a treat for you guys 😉 This is a recipe from my brand new Gluten-free Bread book which is available on amazon. The US link is here
As I mentioned in my WIAW post earlier I have had this bread nearly every morning for a week! It is just so nice, I know self praise is no praise but I have had some awful gluten-free breads in my time! Fresh with soup or toasted with a range of toppings, it is very adaptable. The recipe is easy too ~ no need to proof the dough 🙂
Prep Time: 10 minutes
Cook Time: 50 minutes
- 1 ½ cup /145g buckwheat flour
- 1 cup / 100g almond flour
- 1 tablespoon baking powder
- ¼ / 30g cup walnuts – roughly chopped
- Handful sunflower seeds
- 3 tablespoons natural yogurt (I use low fat)
- 1 ¾ cup / 415ml of buttermilk
- 1 teaspoon treacle
- 1 teaspoon honey
- In a bowl combine the buckwheat flour, almond flour, walnuts and baking powder
- Make a well in the center and add the yogurt, honey and buttermilk
- Add the sunflower seeds and treacle
- Pour the mixture in to the bread tin and bake for 35 minutes
- Check to make sure the top is not burning, if it is cover with foil before returning back to the oven for 15 minutes
- Remove from the oven and insert a skewer to check if it is done. Leave in the tin for 10 minutes before putting on to a wire rack to cool completely before slicing
Hey guys, happy Wednesday!
In this week’s What I ate Wednesday I will be including a write-up about a lunch I won for Valentines on Facebook. So lets let’s get started 🙂
Breakfast for the last week or so has been my homemade gluten-free bread recipe with different toppings. The last three mornings it has been topped with slices of banana – it is just delicious and keep me full right up until lunch! Oh and of course about two or three cups of tea 🙂
Lunch was in the Koffee Bar and Deli on The avenue in Gorey. They were running a competition on Facebook for Valentines Day and we (the hubby and I) were delighted with our lunch. The menu has a great range for everyone including Irish breakfast, paninis, wraps, soup and salads. The service is prompt and the girls are so nice. I opted for the warm goats cheese salad which came with four salads on each corner of the plate and some onion marmalade / relish on the side of the warm goats cheese – you can see above it was a great portion and I couldn’t finish it all, surprisingly! Himself had a chicken and stuffing panini with salad and chips – also a great portion. I had a delicious cappuccino to finish. If you are in the Gorey area I totally recommend a visit to the Koffee Bar, it is just across the road from the Post Office.
Shepherds pie topped with cauliflower cheese, easy and tasty!
Recipe for Buckwheat gluten-free bread on the way 🙂
Linking up to Peas and crayons and all the other bloggers WIAW – go check them out!
Have you ever won anything on Facebook?
Do you enter many competitions?
What’s the best prize you have ever won?
Hi guys and happy Wednesday. Storms, floods and gales are what we are experiencing here in Ireland today so it’s a day for a fire and some cooking 🙂
Today I have the recipe for Spelt and Sunflower seed bread that so many of you liked on Facebook. I also have a full WIAW with breakfast, lunch and dinner. Yay go me LOL 😀
Breakfast: Two grilled bacon medallions, a poached egg and heated tinned tomatoes with pepper and Worcestershire sauce
Lunch: Baby gem lettuce topped with hot chili made with lean steak (leftover for the previous nights dinner) topped with char-grilled halloumi and an extra bit of grated cheddar on the side – this was SOOOO delicious!
Dinner: Frittata with turkey salami, peppers, broccoli, onions, sun-dried tomatoes, cherry tomatoes, courgettes and cheese
Snacks: Spelt and Sunflower seed bread with homemade chicken liver pate
- 2 cups of wholegrain spelt flour
- 1 cup of almond meal / flour
- 1 tsp baking powder
- 1 1/2 cups of rolled oats
- 500ml buttermilk
- Handful of sunflower seeds
- 1 tsp of treacle
- Pre-heat oven to 200C / 400F
- In a bowl mix the spelt flour, rolled oats, almond flour and baking powder (I had no bicarbonate of soda, surprisingly, so I used baking powder, feel free to use either)
- Add the buttermilk and combine well
- Add the sunflower seeds and treacle and mix
- Put the dough in to a pre-greased loaf tin and bake for 50 minutes
- Check the loaf by knocking the bottom – when it is cooked through it will sound hollow
- Move to a wire rack to cool completely before slicing
Linking up with Jenn over at Peas and Crayons
Whats your favorite bread?
Mussels in white wine sauce
Mussels in white wine sauce always reminds me of being on holidays. I have to admit I wasn’t a great fan of them to start with but they have grown on me A LOT! This recipe is so quick and easy to prepare. Serve with lemon wedges on the side and also in a finger bowl with hot water to clean your fingers afterwards (it is a little messy but worth it!) A freshly baked french stick to mop up the sauce afterwards is a great accompaniment, if you are that way inclined 🙂
- 1kg of live mussels
- 50g garlic butter
- Splash of oil
- 100ml cream
- 1 glass white wine
- Lemon wedges
- Start by preparing your mussels. Peel off any beards or seaweed that is left on the shells. If any of them are open give them a little knock and if they do not close discard them.
- Wash the mussels in cold running water and give them a scrub
- Heat a large pan of frying pan (with a fitting lid) and add the garlic butter and oil
- Once melted add the wine and turn the heat up
- When the wine is boiling turn add the mussels. Put the lid on and cook (steam) for about 1 minute shaking every now and again
- Put the lid back on and cook until the mussels are open (3-4 minutes)
- Pour mussels in to a warmed bowl. Add cream to the pan stir until thickened then pour over the mussels
Yes it really is that easy!
What are your favorite dishes that remind you of holidays?
Do you recreate dishes at home you have eaten while on holiday?