Traditionally in Europe this cake is made after breakfast, once you have rounded up all the strawberries in the patch and brought the spoils back inside.
I have adapted the recipe to be gluten-free. I have found that adding almond butter makes a fluffier sponge and that yogurt, sour cream or thickened cream all work great in the recipe, so you can use whatever you have in your fridge.
We’ve been enjoying this quick summer soup, and its the ideal lunch, that warms you up on these cool days we’ve been having. It’s also nutritious, giving us all the vitamins we need through the changing seasons.
It is also widely known as Barnbrack, and Bairín Breac. Traditionally, the loaf that's baked is quite large and would be used in a fortune telling game. Many different charms with all sorts of meanings used to be placed in the dough before baking, for example, whoever got the gold ring would be next to marry!
Here are the super easy snickers-like vegan chocolate bars I made over the weekend. Healthy, well "healthier" than the store-bought, they are filled with fruit, nuts and delicious dark chocolate. High fibre and filled with nutrients, these bars are rich and sweet, but also are satisfyingly filling, so one is really enough!
I have made the pastry gluten free as I have coeliacs disease. It's taken me along time to perfect, but now although theres many different ingredients to the Irish original, it tastes similar and has the same crunch as it comes hot out of the oven.
I love to make this when my tomatoes are in abundance and the great thing about it, is that its not fussy on the type you have, so mix them all up to make this sweet sauce. I have gifted this for christmas and its really been popular, I've run out again.
A couple of weekends ago we had a fun weekend at the Yinnar Community Garden, where I showed a lovely bunch of people how to make my Garden Glut Pickles during a "Kitchen Pantry" workshop, which is a series of 5 workshops to be held up until May, funded by the Latrobe Health Assembly and facilitated by the volunteers of the garden and neighbouring ARC Art Gallery.
After making Jam as a Christmas treat for visitors last year, I am again planning to make a few jars for the festive season. I have made Gooseberry and Geranium jam, its nice to leave the antique rose scented pelargonium leaves to steep in the