|Posted by Rachel Basye on March 1, 2021 at 3:30 PM||comments (0)|
-1.5 cups orzo
-2-3 cups shrimp
-1/2 bell pepper (diced)
-1 medium cucumber (diced)
-1-2 cooked beets (diced)
-1/4 cup gorgonzola
-2tbsp olive oil
-1 tbsp balsamic vinegar
1. Boil water on stove with a little bit of salt. Add orzo and cook accorinding to directions.
2. Cook shallot in pan with half the oil and chili flakes. Add pepper and salt to taste.
3. When shallot...Read Full Post »
|Posted by Rachel Basye on February 24, 2021 at 12:35 PM||comments (0)|
|Posted by Rachel Basye on February 18, 2021 at 5:20 AM||comments (0)|
1 1/2 cups whole wheat flour
1/2 c porridge oats
1 cup buttermilk
2 free-range organic eggs, whisked
1 level teaspoon baking soda
scant 1/2 teaspoon salt
2 teaspoons sugar
2 tablespoons vegetable oil or melted butter, for pan frying
Pour the buttermilk into a bowl and sprinkle the baking soda on top, leave for 3 to 4 minutes until the mixture begins to bubble. Whisk the egg, salt, and sugar into the buttermilk mixture. Slowly add the flour and ...Read Full Post »
|Posted by Rachel Basye on February 7, 2021 at 3:00 AM||comments (0)|
So it seemed to me (David) nothing would be more Irish than Shepherd's Pie (or more English or more Scottish). Now apparently one has to distinguish Shepherd's Pie (lamb) from Cumberland Pie (ground beef), and t(more cheese and bread crumbs). Anyway, here's the recipe:
|Posted by Rachel Basye on February 1, 2021 at 5:10 AM||comments (0)|
Monkfish is a fish I'd never heard of before this trip. It's very strange looking, and incredibly delicious. A very firm white fish, it has a texture somewhat like lobster. It's very meaty and can be cooked like tenderloin or in filets. Recipes abound for Monkfish curries. I had cooked up some cannellini beans yesterday and the local store had just gotten in Monkfish when we were doing our big shop, so I searched for something with beans and the fish. This recipe came up. We made it last nigh...Read Full Post »
|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 Covi...Read Full Post »
|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 ...Read Full Post »
|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 u...Read Full Post »
|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 sug...Read Full Post »
|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 m...Read Full Post »