The Irish Foodieby Maggie Griffin
- Brandy butter cookies recipe - an excellent solution to using up this Christmas leftover
- Bûche de Noël - delicious Christmas recipe for a chocolate Yule log
- Candied peel - making your own to give those warm citrus notes to your Christmas baking
- Her shell - Sausage the pig's journey from the farm to the butchers
- Days in November and baking for Christmas - mincemeat recipe for perfect traditional mince pies
I started thinking about recipes and Googled a few including brandy snaps but being a lazy cook they didn't appeal. Then I saw a recipe for brandy butter cookies. When I woke next morning someone had actually tweeted me the same idea. But I was ahead and had already bookmarked a recipe.
I have probably mentioned that I never follow a recipe verbatim. I always feel I have to make it mine and change something. So here is my take on the recipe I found.
Everyone said to me it will get easier but I hope it never does. It should be difficult.
Using a sweet shortcrust pastry, cut out discs of pastry and fill with some mincemeat, cover with another disc. Dip your finger into a bowl of water and run it around the inside perimeter of the top disc. This helps seal the pastry. Brush with beaten egg and bake in a hot oven at 180 deg until browned. Cool and dust with icing sugar.
and I use the word chef in the loosest sense of the word. Many of these so called chefs would run screaming out of a professional kitchen. I yearn for a real book written by a real cook and not a celebrity famous for what they look like or who their spouse is.
I plan on opening the can of soup pictured in August 2013 10 years after it's best before......
For this reason I can look my pigs in the eye.
Are you a Barry's family or a Lyons one? Or the new kid on the block - Campbell's?
Tea covers all ails - sympathy, encouragement, a little chat, family crises, bereavement or celebration. What would we do without it?
Stir boiling water into couscous and stir vigorously with a fork until the water is absorbed and the grains remain separate. Cover with cling film or a plate to allow the steam to cook the couscous. Soften the onion and courgette and add in the spices. Add the vegetable mix into the couscous.
It is time that there are more options open to people to do their food shopping away from large multi-national supermarkets and to support locally grown and home produced Irish food. Honest to goodness, it really is!
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