|Posted by Rachel Basye on January 19, 2021 at 4:05 AM||comments (0)|
Nuela, our delightful neighbor in Kinsale and I (Sara), got to know each other by sharing treats. I would bake something and take her and her husband, John, some, then she would bring something to us. When she brought these, we were so taken by them, I immediately asked for the recipe! Nuela and John have a son and daughter in law in Connecticut. They haven't been able to visit them for some time due to Covid. We hope they are reunited soon.
-any veggies around (chopped) ex. sweet corn, mushrooms, spinach, bell peppers, etc.
-a little bit of milk
-some shredded cheese (optional)
-2 pieces of bacon or thick ham, cooked and chopped up
-salt and pepper
Set oven for 250 F
1. Crack the eggs into a jug/bowl and whisk.
2. Add the milk. Then, add all other add ins - cheese, veggies, bacon...
3. Season as desired.
4. Pour into silicon baking muffin sheet, which needs no oil. Nuela said she gets her silocon baking muffin tin from her kids in America. If you don't have one, you can use a regular muffin tin, but then you do need to butter or oil it before filling.
5. Bake until the centers are cooked through and the egg is no longer raw.
Serve warm or room temperature the next day!!
|Posted by Rachel Basye on January 10, 2021 at 9:25 AM||comments (0)|
- 1 chopped leak, 1 chopped parsnip, 1 chopped carrot, 1 chopped onion
- 2 cloves garlic
- 1 cup peas
- 3 pieces bacon or thick ham
1. Put these in a baking pan and roast for 45 minutes.
2. While roasting, cook 3 pieces of Irish bacon (very little fat) in a stock pot. If using fatty bacon, drain before adding veggies.
2. Move roasted veggies to the stock pot/dutch oven and add 1 cup of split peas.
3. Cover with water and simmer until peas are cooked.
Add bouquett garni spice. Also, salt and pepper to taste.
Best served with good bread. (We used our homemade brown bread)
|Posted by Rachel Basye on December 25, 2020 at 11:40 AM||comments (0)|
- 75 grams wholewheat flour
- 1 tsp baking powder
- 75 g porridge oats
- 50 g brown sugar
- 75 g butter
- 1 tbsp of honey
- 2 tbsp of milk
- 1/4 cup dried fruit
- 1/4 chopped dark chocolate
Set oven to 180 C.
1. Mix together flour, baking powder, oats, and sugar.
2. Melt butter with honey and milk in microwave or saucepan.
3. Pour butter over flour mixture and stir to combine. Add dried fruit and chocolate, mixing until throroughly distributed.
4. Place balls of dough on baking sheet a little bit apart and press slightly down.
5. Bake for 10-15 minutes.
Makes about 15 smaller cookies.
|Posted by Rachel Basye on December 21, 2020 at 4:55 AM||comments (0)|
- 140 g Irish butter (softenend)
- 140 g crunchy peanut butter
- 1/4 cup dark brown sugar
- 1/4 cup white sugar
- 1 egg
- a dash of salt
- 1/2 teaspoon baking powder
- 1 cup flour
- 45 g chopped dark chocolate
Heat oven at Mark 150
1. Put the butter in a bowl and smash with an Irish potato masher until consistency is smoother.
2. Add PB and all sugar and continue to mash until the mixture is combined. Next, add the egg. Mash
3. In a separate bowl, combine the dry ingredients. When mixed, add the PB mixture and work to combine with a spoon or fork.
4. Finally, add in chocolate pieces and combine until thoroughly mixed.
5. Place balls of dough about 1.5 inches apart on baking sheet and then press a fork both ways along the top to form a hashtag sign.
6. Bake for 12 minutes.
Recipe makes 25 cookies
|Posted by Rachel Basye on December 17, 2020 at 7:40 AM||comments (0)|
- three roasted chicken thighs (with saved juices)
- roasted leeks
- 2 potatoes
- 2 carrots
- 3/4 cup broccoli
- 3/4 cup cauliflower
- 1 cup mushrooms
- 1/2 teaspoon garlic, dried parsley, salt, and pepper
1. remove meat from chicken thighs and simmer 6 cups of water with the bones and skins with all spices.
2. Once brothy, drain out bones and skins.
3. Add juices, carrots, broccoli, califlower, and potatoes. Simmer for a few minutes.
4. Add chicken and mushrooms (season as needed).
5. Simmer for 20 minutes.
6. Serve!! Best with fresh bread with some Irish Brie melted on top!!
|Posted by Rachel Basye on December 17, 2020 at 7:35 AM||comments (0)|
- 4 cups of Irish Porridge Oats (cross between porridge and oats for flakiness)
- 1/3 cup local Irish honey
- 1/3 cup oil
- 3/4 cup chopped almonds
- a dash of salt
- 1/2 cup raisins/cranberries
- 1/2 cup pineapple
- 1 cup toasted coconut
1. mix oats with the chopped almonds and salt.
2. slowly stir in warm olive oil and honey.
3. spread on baking pan at mark 150 for 45 minutes. - stir a couple times throughout
4. then bake at mark 165 for ten minutes to brown.
5. stir in dried fruit and coconut and enjoy.