Whats been happening, well the garden at Rosquil has come to a stand still there is no hedging available, seems like even the nurseries had a bad winter. We pulled out all the dead plants and I am quite liking the clean look. Valerie & Jenny say I am obsessive compulsive with neat, tidy and especially clean but I think it stems for all the years as Estate Managers in America. Our employers had beautiful homes but mostly they looked like pictures from magazines. Nothing out of place, a non lived in look. When we worked in Aspen the kitchen was a nightmare as it was circular and open plan onto the living & dining room. You had cupboards that nothing fitted in because of the shape. Anyhow we catered a party, which always involved a massive clean up and I thought the place was spick & span. The next morning my employer said he found a blueberry on the floor and wanted to show me. OK, down on my hands & knees under the fridge was a single blueberry. He must have spent half the night looking for it. The girls think I am crazy! He defiantly was, ended up in jail but that's a whole other story.
Jason from Kilkenny Cycling Cours & I are setting up packages where you hire bikes for the day €15 per Adult €10 per child under 16 and off you go following the Kilkenny Food Trail many of whom belong to Good Food Ireland. You stay 2 nights with us and a double room is €160 including breakfast sourced from local producers or baked by me!There are also triple & family rooms available price upon request If there is a group of 6 or or more Phil & I will cook dinner using the produce bought along the trail as the basic ingredients and arrange for matching wines etc. You can also have a 2.5 hr guided tour of the city with Jason for €17 per person.
If you would like to self cater the apartment that sleeps 4 will be available sarting from €180 minimum booking 3 nights.
These packages are subject to availability & conditions, at the moment email me on info@rosquilhouse.com until I can get the web site updated if you are interested.
There is also the Craft Trail and several cycling routes around the county all mapped out & easy to follow.
The bikes are brand new & Jason supplies all the safety equipment. We will store that bikes in the garage (that will involve a major tidy up because it is Phil's domain!) Bikes are delivered to the door so no hassle getting them.
Jason now has a mad idea that I should go on a bike ride with him. The last time I rode a bike was in the Bois du Boulgne in Paris 20 years ago!! I think I will need an oxygen tank.
By the way still no chicken coop time is running out the - chicks will be free range, Lottie will think she has a whole lot of fluffy balls to play with!!
Tuesday, May 17, 2011
Wednesday, May 11, 2011
The B B Q part one
The weather would make a massive change when I decide to write about BBQ'S, but for us Nolans it is an all year round way to cook! I remember when we lived in the Hamptons Phil digging a path to the bbq thru at least 9" of snow! There is no taste for a simple dinner like a pure Irish beef or turkey burger, Lavistown sausages & grilled veggies all year round!
My biggest piece of advice is keep it simple, so I am going to give a few "cheating" ideas & then for the purist in us regular recipes. There is always a debate over charcoal or gas. At Rosquil we are fully converted to gas having struggled with charcoal for years.
Phil & I catered a party where we nearly had to call the Larchmont fire brigade The butterfly leg of lamb caught fire - the charcoal was too hot. The most hilarious thing was not the black smoke that rose over the back of the house but that many guests said it was the best lamb they had ever tasted, after we cut off the incinerated part!!
Rhoda's quick marinaded chicken pieces
250m bottled of Italian dressing
I large lemon
Irish chicken pieces (6 drumsticks, 6 thighs, 3 breast on the bone cut in half)
Cut any excess fat & skin from the chicken pieces, but do not skin it completely.
Place in a large bowl that will fit in your fridge if you intend to marinade overnight.
In a jug mix the Italian dressing with the juice of the lemon, cut the peel in to quarters, this should make 8 pieces of lemon as you have 2 halves put this in with the chicken
Whisk the Italian dressing and lemon juice together and pour over chicken & lemon pieces, Give it a good stir about. Turn the chicken in the marinade a couple of times before cooking. If you are marinading the chicken on the day, do it a couple of hours before your planned meal time and leave to come to room temp but obviously not in a sunny window or right beside the cooker!
That's it!
You can do this the day before, remove from the fridge a couple of hours before you intend to cook. The biggest mistake made is cooking straight from the fridge, All foods for the BBQ need to start at room temp to ensure they cook all the way thru.
Drain the chicken pieces and cook over a medium grill turning regularly. Check for doneness by cutting into one of the pieces the juice must run clear allow 20-25minutes to cook.
Turkey Burgers (makes 8)
1 kilo minced turkey
2 tbs grated onion,
2 tbs olive oil
salt & pepper
8 sesame burger buns
8 slices of cheese
Mayo, lettuce & tomato slices.
I mince my own turkey in the food processor, a mixture of dark & white meat because just breast makes a much tougher drier burger. You can buy ready minced at you local butcher.
Mix all the ingredients together and form into 8 burgers.
Cook like regular burgers over medium grill, cut one in the centre to make sure they are cooked thru. Usually takes 5 mins per side, add a slice of your favourite cheese on the top this melts in seconds and serve on a toasted sesame bun with mayo lettuce & tomato
The raw burgers freeze very well my advice is to wrap individually, having been faced with a block of burgers when I only wanted one.
To make beef burgers substitute organic Irish beef for the turkey 90% lean, a little fat is needed in the mince to keep them juicy, and omit the olive oil. Guys, don't keep prodding them and squashing the burger as they cook, this dries them out, cooking time depends on how you like your beef
NewPotato Salad
1k of new potatoes
4 tbs of Italian dressing
2 boiled eggs chopped
2 scallions chopped
Mayo
1 tsp Dijon mustard
Salt & pepper to taste
Boil the potatoes until cooked, drain & cut in half mix in the Italian dressing whilst hot. Allow to cool and then add the rest of the ingredients giving it a good stir, cover & fridge until need
If you want to serve with baked potatoes, wash & prod them all over with a fork and semi cook in the microwaive. Cut an individual square of foil for every potato, place a semi cooked potato on each square liberally salt & pepper & dribble a little olive oil. Now rub this all over the skin, you have to be quick as they are hot! Wrap the foil tightly around the potato and put on the hot bbq at the same time as the chicken turn a couple of times.
My biggest piece of advice is keep it simple, so I am going to give a few "cheating" ideas & then for the purist in us regular recipes. There is always a debate over charcoal or gas. At Rosquil we are fully converted to gas having struggled with charcoal for years.
Phil & I catered a party where we nearly had to call the Larchmont fire brigade The butterfly leg of lamb caught fire - the charcoal was too hot. The most hilarious thing was not the black smoke that rose over the back of the house but that many guests said it was the best lamb they had ever tasted, after we cut off the incinerated part!!
Rhoda's quick marinaded chicken pieces
250m bottled of Italian dressing
I large lemon
Irish chicken pieces (6 drumsticks, 6 thighs, 3 breast on the bone cut in half)
Cut any excess fat & skin from the chicken pieces, but do not skin it completely.
Place in a large bowl that will fit in your fridge if you intend to marinade overnight.
In a jug mix the Italian dressing with the juice of the lemon, cut the peel in to quarters, this should make 8 pieces of lemon as you have 2 halves put this in with the chicken
Whisk the Italian dressing and lemon juice together and pour over chicken & lemon pieces, Give it a good stir about. Turn the chicken in the marinade a couple of times before cooking. If you are marinading the chicken on the day, do it a couple of hours before your planned meal time and leave to come to room temp but obviously not in a sunny window or right beside the cooker!
That's it!
You can do this the day before, remove from the fridge a couple of hours before you intend to cook. The biggest mistake made is cooking straight from the fridge, All foods for the BBQ need to start at room temp to ensure they cook all the way thru.
Drain the chicken pieces and cook over a medium grill turning regularly. Check for doneness by cutting into one of the pieces the juice must run clear allow 20-25minutes to cook.
Turkey Burgers (makes 8)
1 kilo minced turkey
2 tbs grated onion,
2 tbs olive oil
salt & pepper
8 sesame burger buns
8 slices of cheese
Mayo, lettuce & tomato slices.
I mince my own turkey in the food processor, a mixture of dark & white meat because just breast makes a much tougher drier burger. You can buy ready minced at you local butcher.
Mix all the ingredients together and form into 8 burgers.
Cook like regular burgers over medium grill, cut one in the centre to make sure they are cooked thru. Usually takes 5 mins per side, add a slice of your favourite cheese on the top this melts in seconds and serve on a toasted sesame bun with mayo lettuce & tomato
The raw burgers freeze very well my advice is to wrap individually, having been faced with a block of burgers when I only wanted one.
To make beef burgers substitute organic Irish beef for the turkey 90% lean, a little fat is needed in the mince to keep them juicy, and omit the olive oil. Guys, don't keep prodding them and squashing the burger as they cook, this dries them out, cooking time depends on how you like your beef
NewPotato Salad
1k of new potatoes
4 tbs of Italian dressing
2 boiled eggs chopped
2 scallions chopped
Mayo
1 tsp Dijon mustard
Salt & pepper to taste
Boil the potatoes until cooked, drain & cut in half mix in the Italian dressing whilst hot. Allow to cool and then add the rest of the ingredients giving it a good stir, cover & fridge until need
If you want to serve with baked potatoes, wash & prod them all over with a fork and semi cook in the microwaive. Cut an individual square of foil for every potato, place a semi cooked potato on each square liberally salt & pepper & dribble a little olive oil. Now rub this all over the skin, you have to be quick as they are hot! Wrap the foil tightly around the potato and put on the hot bbq at the same time as the chicken turn a couple of times.
Thursday, April 28, 2011
Cookery Books
I am sure, like me, everyone has a mass of cookery books they do not use from one year to the next, given as gifts, bought yourself because you read great reviews , pretty pictures etc etc. As a professional chef for many years I felt a book paid for it's self if I go one good recipe from it. So, what our my favourites, my bibles.
The Joy of Cooking by Irma & Marion Rombauer - and not a picture in sight! If you had this book your really would not need another I cooked professionally in the USA for almost 15 years. Coming from Ireland in 1982 was a bit nerve racking without a clue of the American palate but boy did this book help.
At around this time I purchased Delia Smith's Complete Cookery Course. Poor thing needs some serious TLC it has no back and very much the worse for wear, lots of bits newspaper clippings of recipes, and all the spare flyer pages full of notes. but still it is used all the time. Jenny makes wedding cakes and it is Delia's Rich Fruit Cake recipe she follows and is complimented all the time on the moist texture.
A classic of reference book for vegetables is Leaves from a Tuscon Village by Janet Ross & Maichael Waterfield. It was first published in 1899! This is the updated version, a must for every serious cook
If I tell you that the only other Italian recipe book,and I have about 15 in number, I use probably weekly due to it's pure simplicity was published by Sainsburys'! It is Pasta Italian Style by Patricia Lousada.
I also like books with history, everyone should have Theodora Fitzgibbons A Taste of Ireland "The best food of a country is the traditional food which has been tried & tested over the centuries" Another interesting little book is The Cookery & Cures of Old Kilkenny this was brought our to raise funds for St Canices Cathedral. I think a reprint is due!
I love books, but there are a generations coming behind me where going on line has all the answers, my daughter in New York doesn't buy a news paper. How is Sunday the same I ask? That is the one thing I look forward to, the lull between breakfast & check out and new guest's arriving, all those sections of the paper, the magazines, some even having great recipes that I clip out with every intention of using, I have two "neat" files full and of course can never find the one I am looking for!
So to keep up with the youngsters I recommend http://www.epicurious.com/. Excellent!
By the way Edwards launch was a huge success, he didn't have time to speak to me, surroundeed by his adoring fans. He deserves all of this and more, one of the nicest guys I know.
The Joy of Cooking by Irma & Marion Rombauer - and not a picture in sight! If you had this book your really would not need another I cooked professionally in the USA for almost 15 years. Coming from Ireland in 1982 was a bit nerve racking without a clue of the American palate but boy did this book help.
At around this time I purchased Delia Smith's Complete Cookery Course. Poor thing needs some serious TLC it has no back and very much the worse for wear, lots of bits newspaper clippings of recipes, and all the spare flyer pages full of notes. but still it is used all the time. Jenny makes wedding cakes and it is Delia's Rich Fruit Cake recipe she follows and is complimented all the time on the moist texture.
A classic of reference book for vegetables is Leaves from a Tuscon Village by Janet Ross & Maichael Waterfield. It was first published in 1899! This is the updated version, a must for every serious cook
If I tell you that the only other Italian recipe book,and I have about 15 in number, I use probably weekly due to it's pure simplicity was published by Sainsburys'! It is Pasta Italian Style by Patricia Lousada.
I also like books with history, everyone should have Theodora Fitzgibbons A Taste of Ireland "The best food of a country is the traditional food which has been tried & tested over the centuries" Another interesting little book is The Cookery & Cures of Old Kilkenny this was brought our to raise funds for St Canices Cathedral. I think a reprint is due!
I love books, but there are a generations coming behind me where going on line has all the answers, my daughter in New York doesn't buy a news paper. How is Sunday the same I ask? That is the one thing I look forward to, the lull between breakfast & check out and new guest's arriving, all those sections of the paper, the magazines, some even having great recipes that I clip out with every intention of using, I have two "neat" files full and of course can never find the one I am looking for!
So to keep up with the youngsters I recommend http://www.epicurious.com/. Excellent!
By the way Edwards launch was a huge success, he didn't have time to speak to me, surroundeed by his adoring fans. He deserves all of this and more, one of the nicest guys I know.
Monday, April 25, 2011
Rhubarb, rhubarb, rhubarb!
The weather has just been great, we actually got the garden furniture out of the garage, I do not think it saw the light of day last year & I know it didn't the year before it still looks brand new after 4 year!
My sister-in-law went to Spain for Easter & the weather has been dreadful rained most days but fortunately Sunday was fine. As this is always the main topic of conversation"Whats the weather like" she was cheesed off last Tuesday when everyone who text told her how brilliant it was in Ireland.
Jenny & Darren have taken Lottie to Inistioge, she loves swimming and this part of the River Nore is safe. I think she looks like an otter in the water. She has figured out all about the current and how to swim out to retrieve the stick by making an allowance for how far it will travel before she can get to it. Such a smart dog - the girls think Phil & I spoil her which we do Can you have sibling rivalry between your daughters & the dog. We always refer to Jenny & Val as Lottie's sisters really to wined them up and it works every time.
Irish rhubarb is in all the green grocers and cooked properly is delicious. If you decide too grow yourself you cannot use the stalks the first year, so it is the second season before it is edible.
My father always like a little piece of fresh ginger added when poaching, a very "old fashioned" taste but lovely with whipped cream. I always add a teaspoon of rosewater to the syrup. This can be bought in any store that sells Eastern produce, we are so lucky with Shortis Wong in the city.
The basic syrup is
1 cup caster sugar,
2 cups water
1tsp rose water.
Dissolve the sugar in the water by gently heating them bring to a simmer add rose water a cook for a few minutes. Add your rhubarb about 1 kilo that has been washed and cut into bite size pieces. The cooking time depends on the thickness of the stalk and always remember to under cook as the fruit will cook on in the syrup as it cools. Try this with vanilla Ice Cream or English custard.
You can also use the drained rhubarb to make Eton Mess instead of using strawberries. So good it is dangerous.
The syrup can be thickened with 2 tsp of corn flour (cornstarch) dissolved in a little cold water. Add this to the hot fruit in the saucepan and stir until it thickens the juice then cook for a minute or two. This will be suitable as a pie filling or topped with crumble (crisp)
Rhubarb & Strawberry pie is mind blowing, and if you are rushed for time you can always use store bought pastry. If you do paint the top of the pie crust with milk and sprinkle with caster sugar it gives it the real home made look.
The filling is easy, enough for a 9" double crust.
2 cups rhubarb washed & diced
2 cups strawberries quartered
1/4 cup plain flour (all purpose)
1 -2 cups sugar (this depends on how sweet your tooth is)
1 tbs melted butter
1 tsp grated orange rind
Mix this all together and you have the filling.
A double crusted pie should take 10 mins at 450F (230C/Mark 8)
Then 30 - 40 minutes 350F (180C/Mark4)
We brought out commercial gas stove with us from the States, the Bowery in New York City is the place to go it's just one long row of shops with all the equipment you would ever need. I still work in fahrenheit and of course cups! I also have a pound & ounces scale and have just purchased a metric electric scale. My recipe collection is so diverse & old I need all three.
Rymthm & Roots Music Festival next weekend, lets hope the weather holds as long as it does not pour rain & folks can enjoy the city.
My good friend Edward Hayden has his book launch on The Springhill on Friday. This is his second book "Food to Love" if it is as good as the first it will be one of the must have cookery books for your collection. Edward took over my position on the board of Savour Kilkenny as the secretary, a bit of a sly move on my part, he also teaches, gives demonstrations as well as TV appearances, oh to be young & have all that energy. To add to his repotoire he has promised to sing on Friday night at the launch - that should be interesting!
Well, thats another week done & dusted.
My sister-in-law went to Spain for Easter & the weather has been dreadful rained most days but fortunately Sunday was fine. As this is always the main topic of conversation"Whats the weather like" she was cheesed off last Tuesday when everyone who text told her how brilliant it was in Ireland.
Jenny & Darren have taken Lottie to Inistioge, she loves swimming and this part of the River Nore is safe. I think she looks like an otter in the water. She has figured out all about the current and how to swim out to retrieve the stick by making an allowance for how far it will travel before she can get to it. Such a smart dog - the girls think Phil & I spoil her which we do Can you have sibling rivalry between your daughters & the dog. We always refer to Jenny & Val as Lottie's sisters really to wined them up and it works every time.
Irish rhubarb is in all the green grocers and cooked properly is delicious. If you decide too grow yourself you cannot use the stalks the first year, so it is the second season before it is edible.
My father always like a little piece of fresh ginger added when poaching, a very "old fashioned" taste but lovely with whipped cream. I always add a teaspoon of rosewater to the syrup. This can be bought in any store that sells Eastern produce, we are so lucky with Shortis Wong in the city.
The basic syrup is
1 cup caster sugar,
2 cups water
1tsp rose water.
Dissolve the sugar in the water by gently heating them bring to a simmer add rose water a cook for a few minutes. Add your rhubarb about 1 kilo that has been washed and cut into bite size pieces. The cooking time depends on the thickness of the stalk and always remember to under cook as the fruit will cook on in the syrup as it cools. Try this with vanilla Ice Cream or English custard.
You can also use the drained rhubarb to make Eton Mess instead of using strawberries. So good it is dangerous.
The syrup can be thickened with 2 tsp of corn flour (cornstarch) dissolved in a little cold water. Add this to the hot fruit in the saucepan and stir until it thickens the juice then cook for a minute or two. This will be suitable as a pie filling or topped with crumble (crisp)
Rhubarb & Strawberry pie is mind blowing, and if you are rushed for time you can always use store bought pastry. If you do paint the top of the pie crust with milk and sprinkle with caster sugar it gives it the real home made look.
The filling is easy, enough for a 9" double crust.
2 cups rhubarb washed & diced
2 cups strawberries quartered
1/4 cup plain flour (all purpose)
1 -2 cups sugar (this depends on how sweet your tooth is)
1 tbs melted butter
1 tsp grated orange rind
Mix this all together and you have the filling.
A double crusted pie should take 10 mins at 450F (230C/Mark 8)
Then 30 - 40 minutes 350F (180C/Mark4)
We brought out commercial gas stove with us from the States, the Bowery in New York City is the place to go it's just one long row of shops with all the equipment you would ever need. I still work in fahrenheit and of course cups! I also have a pound & ounces scale and have just purchased a metric electric scale. My recipe collection is so diverse & old I need all three.
Rymthm & Roots Music Festival next weekend, lets hope the weather holds as long as it does not pour rain & folks can enjoy the city.
My good friend Edward Hayden has his book launch on The Springhill on Friday. This is his second book "Food to Love" if it is as good as the first it will be one of the must have cookery books for your collection. Edward took over my position on the board of Savour Kilkenny as the secretary, a bit of a sly move on my part, he also teaches, gives demonstrations as well as TV appearances, oh to be young & have all that energy. To add to his repotoire he has promised to sing on Friday night at the launch - that should be interesting!
Well, thats another week done & dusted.
Saturday, April 16, 2011
The Garden
This week we looked at our garden, in a very sad state after the winter. Anne Marie came by with a plan, it will certainly looks welcoming a lot of work to set up but hopefully just maintenance after that. I get to keep the climbing roses, Phil was not so keen, and those Berginia are staying which we both dislike. The slugs love them, eating massive holes in the leaves. To be truthful they have sent up a mass of pink flowers this year which is the only colour in the front of the house. In the States they are nick named Elephant Ears for the way they flap in the breeze if they get big enough. Like so many gardens in Ireland we lost our Griselina hedge. This variety would not normally have been grown here, but Ireland experienced years of mild winters, global warming we all thought, and them 2 humdingers of winters where temps in Kilkenny were recorded at -15c. Griselina is only hardy at around -12c. If any survived the first winter they were all zapped out by the time the second cold winter came. I am going to plant potatoes this year, got the seed spuds today. I am looking for that new potato taste that is just missing from most of the one you purchase. Having just re read this I end up saying stuff my parents said that I swore I would never say as I got older. I hope Lottie does not do a repeat her performance with these as she did with the daffodil bulbs a few years ago. As fast as I was planting she was digging them up & giving them to me. In the back garden we have 2 sets of French doors, once nicely decorated with daffie's the other side bare - I just gave up! The herb garden is replanted & I notice mint springing up all over the place, hard to keep that down. On the weed side the dandelion seems to love these cold winters, have you noticed the verges etc at the side of the roads a mass of yellow & it doesn't matter how many I pick daily from the lawn (well that's rather a grand name for the green patch at the back of the house) there seem to be even more the next morning. Next week some rhubarb recipes
Friday, April 8, 2011
Keeping a promise!
I look at my blog and realise I have not written in over 18months! Gary, who came to help me sort out my web site, pointed this out to me several weeks ago and I promised him I would update every week - of course I have not. I will now endeavor to do this weekly, so to start off I am going to catch up on the news from Rosquil. Georgina Campbell came to visit! I had contacted her when we won Guest Accommodation of the Year 2010 with the AA. When she rang the door bell I did not recognise her "Hello my name is Georgina" "Georgina?" I replied. When she told me her last name I want the ground to swallow me up. We had a great chat about food, the guest house business & the future. A couple of days later we heard we had been accepted for her book & website. The next week we had a visit from Good Food Ireland, their inspector stays the night and has breakfast in the morning. Very nerve racking. The ethos is to serve Irish products firstly from local producers, if not available then guaranteed Irish from other regions. Phil & I have always put a huge emphasis on out breakfast as those who have stayed know, three kinds of cake, brown bread, poached fruit, Rosquil Granola etc. The cooked choice was just as varied with the traditional breakfast, omelette's and the daily special. Brown bread is not my forte! A lovely lady stayed with us & gave me her fool proof recipe (she actually called home during her visit to get all the ingredients right) and I managed to produce a beautiful loaf. The result is that we are the only accommodation providers in the county or city to belong Good Food Ireland Phil's quote of the day is:- It only took 5 years to become an over night success. We are expecting a secret visitor from another guide book that I am not aloud to talk about - yet! If we get this I will be yelling from the roof tops. With all that is going on around us, the economy, real bad winter weather which put a stop to travel & the struggle small & medium businesses are experiencing especially with credit from the banks the tax payers own, it's good to spread some good news. ............ and Obama might come to Kilkenny. I am planting the herb garden totally wiped out after the second bad winter. The bay tree that I raised from a plant I bought in Dunnes 4 years ago is the only survivor and that looks pretty sick. This year we are at last getting chickens, my friend Anne Neary from Ryelands will have them in six weeks so Phil has to get building the coop & run. Watch this space.
Monday, September 28, 2009
Apple Recipe
This year we have a great crop of apples, some of which I use for cakes with breakfast.
Here is the very popular "Granny's Apple Cake" that is often on the menu at Rosquil
Ingredients
2 tbs organic butter
2 large Bramley cooking apples
2 tbs fair trade sugar
1tsp cinnamon powder
1.25 cups of fair trade caster sugar
.66 cups organic yogurt
2 cups plain flour
1tsp baking soda
.50 cups sunflower oil
3 large eggs
pre heat oven 350 f
grease 8" round cake tin
saute the pealed diced apples in butter apx 5 mins, stir in sugar & cinnamon powder set aside to cool
Whisk together yogurt & caster sugar until smooth, combine flour & baking powder, add to yogurt mix & whisk. Add the oil & whisk,then add the eggs one at a time whisking between each addition.
Stir in the apple pieces.
Pour batter into cake pan, place the tin on a baking tray, bake for 55 mins or until a toothpick comes out clean from the centre
Tastes better if eaten the day after cooking!
I know the measurements are a little odd, I first got this recipe over 25 years ago in the States
A cup should equal 240mls the oven temp 175c, now these are my conversions so check them out.
I can use all the old measurements because I brought cups & a commercial stove back in our 40ft container when we moved home! If you are ever in New York go to the Bowery it has the greatest kitchen suppliers. Daren't tell you the price because by Irish standards it was a complete bargain. I also brought back boxes that had crossed the Atlantic twice and have never been opened, all that precious stuff you can't live without now sits in the garage giving me a complete guilt trip every time I pass them by.
If you have any apples bring them to Rothe House, kilkenny on Saturday 24th Oct and get back lovely fresh apple juice. You have to bring your own clean bottles
Here is the very popular "Granny's Apple Cake" that is often on the menu at Rosquil
Ingredients
2 tbs organic butter
2 large Bramley cooking apples
2 tbs fair trade sugar
1tsp cinnamon powder
1.25 cups of fair trade caster sugar
.66 cups organic yogurt
2 cups plain flour
1tsp baking soda
.50 cups sunflower oil
3 large eggs
pre heat oven 350 f
grease 8" round cake tin
saute the pealed diced apples in butter apx 5 mins, stir in sugar & cinnamon powder set aside to cool
Whisk together yogurt & caster sugar until smooth, combine flour & baking powder, add to yogurt mix & whisk. Add the oil & whisk,then add the eggs one at a time whisking between each addition.
Stir in the apple pieces.
Pour batter into cake pan, place the tin on a baking tray, bake for 55 mins or until a toothpick comes out clean from the centre
Tastes better if eaten the day after cooking!
I know the measurements are a little odd, I first got this recipe over 25 years ago in the States
A cup should equal 240mls the oven temp 175c, now these are my conversions so check them out.
I can use all the old measurements because I brought cups & a commercial stove back in our 40ft container when we moved home! If you are ever in New York go to the Bowery it has the greatest kitchen suppliers. Daren't tell you the price because by Irish standards it was a complete bargain. I also brought back boxes that had crossed the Atlantic twice and have never been opened, all that precious stuff you can't live without now sits in the garage giving me a complete guilt trip every time I pass them by.
If you have any apples bring them to Rothe House, kilkenny on Saturday 24th Oct and get back lovely fresh apple juice. You have to bring your own clean bottles
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