We hope you enjoy these recipes and we’ll be adding more in the days to come!
Cheesy Soda Bread
100g castor sugar.
2 medium egg whites.
1tbsp of cornflour & vinegar (mixed).
Handful of pink & whites marshmallows.
3x fresh strawberries.
Meringues can be filled with almost anything from Mint Aero , Mars, Snickers, chocolate hazelnuts, white Belgium chocolate , peaches fresh fruits etc! It’s endless!
Whip up egg whites in cold stainless steel bowl until peaky & firm.
Rain in the sugar bit by bit.
Add in cornflour & white vinegar mix.
Fold in your desired filling.
Turn bowl upside down over desired persons head….
If stiff your okay, if not run like …..😂😂😂
Bake at 100 degrees for about 1 hour & half hours.
OR Leave the meringue in powered off oven over night and take out next day.
Yum yum much yummmier……
Perfect to freeze and no real defrosting is required when taken out of freezer.
Nancy’s Mini Italian Frittatas
Guinness Treacle Soda Bread
500g plain flour.
500g wholemeal flour.
120g porridge oats.
80g caster sugar.
1 tbsp baking powder.
1 tbsp bicarbonate soda.
300ml Guinness or an any Ale.
Add all dry ingredients together and mix well.
Melt butter & treacle together by heating up for a minute in microwave or gas top.
Add them to the dry mix followed by the Guinness and take a good sip to yourself aswell🤭
Mix thoroughly and then add in the buttermilk.
Roll dough onto table.
Knead lightly and make either individual scones or 2 loaves.
Preheat oven to 190 degrees.
Bake scones for around 30/ 35 minutes
Bake soda loaves for little longer 45 or around that in a fan oven.
Superfood Scrambled Eggs
Diced tomato or sun blushed.
Smoked salmon x 2 slices (optional).
Tbsp Curry powder.
Mixed sesame & pumpkin seed.
Warm thick saucepan with oil or butter.
Add in whipped eggs.
Add tomato spinach & salmon (optional).
Cook for 1 to 2 mins (don’t over cook).
Serve with buttered toast or Nancy’s famous Guinness treacle soda bread.
Belgian Chocolate Banana Bread
180g softened butter (not melted).
1 cup granulated or soft brown sugar.
2 large eggs.
1 cup milk , oats, almond or soya fine.
1 tbsp vanilla essence.
2 cups all purpose flour or wholemeal (I would do 70 / 30 wholemeal).
1 tbsp baking powder.
1 cup of milk chocolate belgium pieces or white chocolate.
3 smashed bananas.
Beat the butter & sugar in a large bowl.
Add the eggs and whip altogether.
Add in the milk & vanilla.
In a separate bowl smash up the banana & add it to the batter mix.
Add in your flour baking powder & salt.
Fold all ingredients together.
Add in chocolate & nuts (optional).
Line baking tin or muffin trays with paper or bun cases.
Fill up with batter mix.
Place in a preheated oven at 180C for 50 to 65 minutes. Start checking around the 50 minute mark. Check middle with a skewer to see if cooked through🤔
You can make a lovely banana iced frosting on top OR serve with a tasty vanilla ice cream & homemade fudge sauce 👊
Potato & Leek Soup
50 g Kerrygold butter.
450g diced potatoes.
450g washed sliced leeks.
1 medium onion sliced.
2 cloves garlic diced.
GF stock cubes 2/3 chicken or vegetable.
1 cup cream or milk to finish.
Sweat off the leek, potatoes, onions & garlic in the butter for 10 mins.
Add in hot stock.
Simmer for 25 to 30 minutes.
Blitz or blend.
Add cream or milk with some salt & pepper to flavour.
Add smoked crispy bacon lardons on top and some herbs to garnish.
Katie Duey’s Engine Scone
Beef & Guinness Stew
500g stewing beef.
2 rashers smoked bacon.
2 sticks celery.
2 cloves garlic.
6 large potatoes.
Butter or oil to sweat off veggies & meat.
30g flour to coat meat.
1 large tbsp smoked paprika or similar spice & Soy or worcestershire sauce.
Salt & pepper.
Tomato paste (optional)
1 teaspoon Bisto.
1 litre desired stock
Bottle of stout or Guinness
Marinate your meat in flour paprika & soy sauce fro few hours & leave in fridge.
Sweat off the veggies in a saucepan for 5 mins.
Heat frying pan with oil, add in your smoked bacon or ordinary bacon followed by the marinated beef.
Place the veggies in a big earthenware dish or saucepan.
Place peeled potatoes pieces on top followed by the meat & bacon.
Pour stock over the veggies & meat.
Place lid on.
Place in a preheated oven at 160c to170c for 2/3 hours or leave on a low low heat on top of gas to cook the meat out.
Serve up with creamy champ potatoes or nice fluffy rice.
Custard Cream Cookies
230g unsalted butter.
120g caster sugar.
1tbsp vanilla essence.
3 tbsp milk or soya milk.
340g plain flour.
125g instant custard powder.
Cream butter & sugar together.
Add vanilla & milk.
Fold in flour & custard powder.
Chill for 20 minutes in the fridge.
Shape into cookie circles or squares for baking.
Place on a baking tray evenly apart at 180c for 8 to 10 minutes.
Custard Cream Cookies 2 (Filling)
300g icing sugar.
150g unsalted butter.
1 heaped tbsp custard powder.
2 tbsp vanilla extract.
Cream the butter & icing sugar together.
Fold in custard powder & vanilla – you should have a nice solid filling.
Leave to chill for half hour.
When cookies are baked & cooled add the filling.
Make a big mug of tea & enjoy 👨🍳