https://www.thelocal.it/20200724/how-to-make-strawberry-and-limoncello-tiramisu-recipe
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Lazy spring onion pancake for Sunday night. A sheet of frozen puff pastry and half a bunch of sliced spring onions. Served with black vinegar and stir-fry broccoli in oyster sauce.
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My brother brought me some Odlum’s so we ran off a couple of loaves of brown bread to go with dinner and for breakfast the rest of the week.
Used this recipe:
Which has worked well for me before, even though it’s not my usual. But it didn’t seem to rise very well.
Usually I make about a 10" round and bake on a stone. Since I was making two I did skillets, think the issue was they were 12" rather than the 10" dutch oven called for in the recipe. And I never much liked how this stuff turned out in cast iron. All that cold metal rat fucks the oven spring with a quick bread.
That said it was delicious, nice and light inside, good crust. This recipe only differs from the most traditional ones in having about 2oz more liquid per loaf. Seems to keep things from getting crumbly. Think it’ll be my regular with Irish flour.
It’s a white soda recipe, but with Irish flour you can just sub whole meal for the white. American flour requires hoops, and there’s multiple posts up thread on the subject along with my grandmother’s preferred recipe if you time travel far enough.
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i have a soda bread recipe a chef at the ranch resort i worked at in colorado taught me. she also gave me a few variants. the best two are a salty variant that is excellent with butter and honey and then another variant with golden raisins and a touch of fresh grated cinnamon.
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The child wanted cat cookies with M&Ms. My first attempt at sugar cookies. They turned out interesting but the child was happy.
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Made potato salad with purple sweet potatoes-should have used red onions as the visual pop of the white dice was odd. A bit mealy, but I’m used to a waxy spud for chilled salads. Broiled a flank steak marinated in Goya criollo mojo marinade, steamed some green beans and dinner was served.
Earlier in the day we had an outdoor picnic and I made deviled duck eggs, which came out very well. These were smaller eggs-“pullet sized”. I hope the store still has them tomorrow when I shop!
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Sounds nice. But also sounds like it’s not soda bread, there’s a tendency to push this stuff sweet following the model of Americanized soda bread. And hey fine if you like that.
But it isn’t what I grew up with and isn’t what I think of when I say soda bread. I don’t think I even had white soda bread until I was in my teens. None the less sweet and raisins and shit.
I mean I was aware of it, cause I’m American. but it was like wearing green on St Patrick’s day. Kind of a wait wut thing.
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I do have a recipe somewhere from an Aunts bakery in (I think) Port Laoise that’s loaded with seeds and various whole grains. But I believe they sold that as “health bread”.
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not to sound irritable but did you not even notice that i led with that and not the raisins?
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Was reminded of this amazing recipe by the recent hot chili post.
I reduce the oil a bit and run some ingredients through the blender or food processor to result in a spreadable paste.
Five stars. Highly recommend.
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Wow, thank you. I must try this myself.
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Did you know that what we call caraway seeds are erroneously called seeds, because they are actually fruits?
I’ve been craving Thanksgiving dressing. I had not realized that dressing is mainly made of bread and celery (plus onions, butter, broth, the traditional herbs, and eggs). I don’t like celery very much, never have—so why do I love dressing so much, then?? (Probably all the butter and salt, lol)
I don’t have any celery in the house, don’t have any celery seed even. I do have some rye bread I can use, that has caraway seeds in it. 
Did you know that caraway is in the same family as celery? That sounds good enough for me!
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I did not know that! But I do know that the seeds of Queen Anne’s Lace (daucus carota) flowers are a nice substitute for caraway seeds. Don’t use them in anything pregnant women* will eat, and make sure you know how to ID the flower (hemlock is a kind-of lookalike, but not if you know what you’re looking for).
We have tons of QAL here and have been harvesting seeds and roots for years (roots are “wild carrots”) with no ill effects.
- some traditional uses of QAL seeds were to terminate pregnancies, small studies have proven this valid (in mice), so take no chances.
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I love Queen Anne’s Lace flowers so much! It grew around our house when I was growing up (in NY). Some people in my neighborhood now (in MN) have it in their front gardens.
It’s (QAL) considered invasive, and in Minnesota it’s a “Restricted Noxious Weed”—as I understand it, that means that landowners here aren’t required to eradicate it, but propagation and sale of it are prohibited.
The rye-caraway, celery-less stuffing (with whole wheat bread also) was tasty and hit the spot. I got more of a lemon-y taste from the caraway seed than I’ve ever noticed before from it in any dish, or when eating this bread alone. I wonder which other ingredient in the stuffing brought out the lemon-y taste, assuming that’s what happened.
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We bought measuring cups for that reason. Translating spoon sizes is worse!
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I’m just looking forward to when England drags Britain out of the EU and there will suddenly be a different timezone when I pop up north to family. I mean I know it’s not weird to have a timezone on a border, but this one runs latitudinally…
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an accurate digital scale along with recipes using weight measurements does make recipes easier to replicate.
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Yeah, I’m looking forward to when I’ll need a visa and whatnot to visit that part of my family.
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