Wednesday, July 13, 2016

Recipes 01

A typical Home, Bar Food or Restaurant menu consists of :
Soups/Starters | Main Courses | Desserts/Cakes | Beverages

Whether you eat in New York, Sydney, London or here in Boyle, I hope to have something of interest for you. So, as the song says,"let's start at the beginning"...

Potato Soup (4 servings)

1.5 pints water
1 pint milk
2.5 lbs. potatoes
pinch of thyme
1 whole clove
salt and pepper
Peel and slice the potatoes and onions. Add to pot together with water, thyme and whole clove. Bring to boil, then cover and simmer for 1 hour. Run electric blender through mix. Stir in milk, salt & pepper. Heat without boiling. Serve topped with chopped fresh parsley or gratred carrot and brown bread.

Onion Soup (4 servings)

2 lbs. onions
1 pint water
1 pint milk
1oz. butter
Slice of Bread (thick)
Slice onions and fry in butter until cooked but not browned. Add water, pepper, salt and bread. Bring to boil & simmer for 20 minutes. Run electric blender through mix. Stir in milk. Heat without boiling. Serve topped with freshly made toast crutons and a tablespoon of double cream.

Soup and brown bread can be a meal in itself, and here's a great brown bread recipe

Brown Bread

Many are convinced that making bread is quite beyond them, not a bit of it, anyone but anyone could make this bread. There are several variations on this theme, all are quick and easy to make and keep for several days.


14 ozs (400g/scant 3 cups) coarse stoneground wholemeal flour.
2 ozs (55g) white flour.
1 tablespoon bran
1 tablespoon wheatgerm.
1 level teaspoon sieved breadsoda, (bicarbonate of soda/baking soda).
1 teaspoon salt (effects texture!!)
1 teaspoon soft brown sugar
1 egg
15 fl. ozs (450ml/1.5 cups) buttermilk or sour milk approx.
2 tablespoons unscented oil (sunflower), keeps bread fresh for longer.

You’ll also need:

Large mixing bowl
Loaf tin - 9" x 5" x 2"
Preheated oven to 200c/400f/regulo6.

The Fun bit:
Put all the dry ingredients, including the sieved breadsoda into a bowl, and mix well. Whisk the egg, add the oil and most of the buttermilk. Make a well in the centre of the dry ingredients and pour in the liquid. Mix well and add more buttermilk if necessary. 
The mixture should be soft and slightly sloppy. 
Pour into an oiled tin and bake for 60 minutes approx, or until the bread is nice and crusty and sounds hollow when tapped. Cool on a wire rack.

The best bit: 
Apply your favourite dairy spread, enjoy with hot tea and thoughts of Ireland.


Tips for perfect burger meals 

Divide mixture into evenly sized portions.
  • Using wet hands (or food polygloves), knead each portion until it holds together. Flatten portions into rounds.
  • Place on a baking tray and refrigerate until firm.
  • Cook in vegetable oil on a preheated pan.
  • Serve topped with chopped onion (uncooked) in a toasted seeded bun with accompanying salad, and choice of pickles, chutneys, sauces, relishes.

Beef Burgers (Serve 6)

1kg. lean minced steak
2 onions, finely chopped
1 egg, beaten
2cloves garlic, crushed
1 tablespoon chilli sauce
salt and pepper to taste
Combine all the ingredients well with your hands. shape and chill.
Cook 6-8 minutes each side. Serve garnished as desired.

Cheese and Bacon Burgers (Serve 6)

500g rindless bacon, chopped
250g lean pork, trimmed and chopped
half cup grated Parmesan cheese
half cup fresh breadcrumbs
pinch cayenne pepper
salt and pepper to taste
Place bacon, pork, cheeses breadcrumbs and seasonings in a food blender/processor and process until finely chopped. Shape and chill.
Cook 6-8 minutes each side. Serve garnished as desired.


New York Cheesecake 

1 lb. Philadelphia cream cheese
1 cup sugar
3 large eggs
3 1/2 tbs. lemon juice
1 tsp. vanilla
1/8 tsp. salt
Beat cheese and sugar together until smooth. Add eggs one at a time, incorporating them well. Beat in lemon juice, vanilla and salt, lastly adding sour cream. 
Use an 8 inch circular tin, about 2 1/2 inches high. Line the bottom and sides with silicone or wax paper to allow for easy removal when cooked.
Line the bottom of the tin with your favorite biscuit crumble mixture, pressing down to form a crust. Pour the batter into prepared pan. Place on a baking tray. Bake for 45 minutes at 350f in the centre of oven. Then turn off oven for 1 hour
Do not open oven door thus releasing heat
Cover and refrigerate overnight. When un-moulding the cake, let it stand for several seconds on a hot burner. Loosen edges with a sharp knife. Place a plastic-lined plate on top and invert. Remove base and paper, then turn cake over again onto a serving plate.. Add your favorite fruit topping and serve.

Death By Chocolate

2 lb chocolate
3 cups thick whipped cream
8 egg yolks
1/4 cup raspberry liquer
1 cup sugar
Melt chocolate with cream in a bowl over hot water and place aside to cool. Again over the hot water bath, beat together the egg yolks, sugar and liquer until thick enough to lay back on itself momentarily.
Fold the egg mixture into the chocolate mixture, blending well. Pour into lined loaf tin and chill overnight.
To serve, splash and spatter raspberry onto serving plate, to resemble blood. Place a slice of Slice the Death on the splattered raspberry.....enjoy if you are not afraid of high cholestrol foods.


Irish Coffee

1 measure of Irish whiskey
2 tspns. brown sugar
strong hot coffee
whipped cream
Heat a 6oz stemmed glass. Half fill with very hot, strong coffee. (Place a teaspoon in the glass before adding the coffee to prevent glass cracking). Add sugar and stir until dissolved. Add whiskey and top up with coffee to within half inch of top of glass. Spoon on whipped cream and serve.


1 measure of Irish whiskey
1 teaspn. sugar
1 half slice of orange
1 half slice of lemon
6/8 whole cloves
Stud the orange & lemon slices with cloves. Heat glass, add sugar, orange and lemon. Stir in boiling water and whiskey. (Place a teaspoon in the glass before adding the water to prevent glass cracking ). Serve and wait for compliments.