On March 17th, Ireland’s patron saint St Patrick is celebrated around the world in a whirl of parades, dancing – and green food. Here’s three Irish recipes that will liven up St Patrick’s Day at your B&B.
Easy Irish Soda Bread
170g/6oz self-raising wholemeal flour
170g/6oz plain flour
½ tsp salt
½ tsp bicarbonate of soda
290ml/½ pint buttermilk
Preheat the oven to 400F/200C/Gas 6. Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. You may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.
Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.
From BBC Recipes
Image citymama on Flickr.com
Blarney Stone Kissed Cookies
Ingredients (makes 36)
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup Cocoa
1-1/2 teaspoons baking powder
1/2 teaspoon salt
For the glaze/decoration:
3/4 cup powdered sugar
3 – 4 teaspoons milk
1/4 teaspoon vanilla extract
green food colouring
Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until well blended. Divide dough in half; place each half on separate sheet of wax paper.
Shape each half into log with squared sides, about 7 inches long and 2-1/4 inches wide. Wrap each log in wax paper or plastic wrap. Refrigerate until firm, at least 8 hours.
Heat oven to 325°F. Cut logs into 3/8-inch thick slices. Place onto ungreased cookie sheet. Bake 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Prepare the glaze: Stir together 3/4 cup powdered sugar, 3 to 4 teaspoons milk, 1/4 teaspoon vanilla extract and 3 or 4 drops green food colour in small bowl until of drizzling consistency. Remove wrappers from chocolate pieces and immediately place a chocolate piece on each cookie.
From Hershey’s Kitchen
Boxty (Irish Potato Cakes)
1/2 pound potatoes, unpeeled
1 1/2 cups buttermilk
1/2 pound potatoes, peeled and grated
1 3/4 cups all-purpose flour
1 teaspoon baking soda
salt and ground black pepper to taste
2 tablespoons butter, or as needed
Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
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Category: Tasty B&B Recipes