Irish oaten rolls

Hey everybody, I just remembered a really good bread recipe, My brother and I made during the holidays jsut for fun. It is really good as a side bread or even with butter and jam! There are quite heavy so you can't eat too many at a time. But they are still really good.
here is the recipe:

Ingredients:

400g of wholemeal flour

100g oats(not instant)

1 teaspoon of salt

2 teaspoons of bicarbonate of soda

300ml stout(Guinness)or flat beer

150ml buttermilk (or plain yogurt)

4x15ml tablespoons vegetable oil

4x15ml tablespoons runny honey

Recipe:

Preheat your oven at 220°C.

Line a baking tray with baking paper

Mix the flour, oats, salt and bicarbonate of soda in a big bowl.

In a jug, mix the stout, buttermilk, oil and honey.

Add the liquids into the big bowl and stir with a wooden spoon to combine – it should look like sandy porridge and seem very runny. But no worries, it becomes a bit mousy and then heavy like damp sand!

Pat into small handfuls to form about 12 mounds on the lined tray,shape them when they are all there so that they are about circular and 3cm high.

Sprinkle extra oats on the top of each and put in the oven.

Leave it for about 15 minutes.

Cool on a wire rack and eat as soon as possible!!

Hope you enjoy them!

from Nigella Lawson

Quick and Healthy

Hello everybody,

I was surfing on the net looking for a nice cake for winter which is soon arriving! And I found this recipe very well explained by Dani Spies. I already love it. Tell me what you think about it

It's a baked banana oatmeal cake.

French dessert

Bonjour!
Here is a French recipe. it is called a Peach Charlotte. Basically a light dessert made with biscuits, cream and fruit! It is just wonderful and melts in your mouth. It is perfect after a heavy main course.
Note that it is best to do it the NIGHT before you want to serve it:

ingredients:

3 boxes of boudoir biscuits (biscuits like the picture)

400 ml of whipping cream

1 big tin of peaches halves

3 tablespoons of peach schnapps or peach brandy

1 circular tin 10 cm wide and 20 cm deep

Recipe:

1.Drain the peaches in a bowl so that you keep the syrup. Add the peach brandy to it. put aside for the moment.

2. In an other recipient, whip the cream until very stiffs and set aside.

3.Dip each biscuit (only the non-sugar side) for 2 seconds into the syrup and brandy, let them drip for a few seconds, and then arrange them vertically (sugar side facing the tin) around the inside of the tin. Then continue with the base of the tin.

4. spread a medium-thick layer of whipped cream on the biscuits(about3 tablespoons). Then cover it with peach halves and cover the fruit with a thin layer of cream this time.

5. Dip a few biscuits in syrup and brandy and cover the cream with them(as above). Cover the biscuits with cream and peaches and cream, and continue until you get to the top of the tin.

6. Finish with a layer of biscuits, that should be about half a centimetre above the top of the tin

7. Before putting the tin in the fridge put a plate on top so that is squashes down a little. Leave it overnight.

8. Before serving, take it out of the fridge, turn it onto a plate and wait for it to drop onto it.

You have to try!

Hello, this is so good. It's a sort of gingercake but called bread. My mum made it for visitors once and now has to do it every month we love it so much! It is called Irish Guinness gingerbread! It is very easy to make. Try it:

Ingredients:

150 g butter

300 g golden syrup

200 g dark brown sugar

250 ml Guinness

2 teaspoons of ground ginger – cinnamon – ground cloves

300 g plain flour

2 teaspoons bicarbonate of soda

300 ml sour cream

2 eggs

A square 23cm baking tin

Recipe:

Preheat your oven to 170°C. Line tin with foil and grease it.

Then put the butter, syrup, sugar, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.

Turn off the heat and whisk in the flour and the bicarbonate of soda. Take your time to get rid of all lumps in the mixture.

Whisk the sour cream and eggs together and add them into the mixture. Whisk again to get a smooth batter.

Pour into the tin. bake for 45 minutes to an hour.

Let it cool before cutting.

From Nigella Lawson's cooking book

Recette de Gazpacho espagnol

bonjour tout le monde!

Je suis allee en Espagne cette ete et il faisait une chaleur de plomb. La serveuse dans un restaurant m'a propose un Gazpacho. C'etait tres rafraichissant. Donc si vous rechercher une bonne soupe rafraichissante ou une entree typique espagnol pourquoi pas essayer un Gazpacho? Vous n'avez qu'a suivre cette recette tres simple a faire:

il vous faudra 15min.

ingredients:
• 2 tomates
• 1 gousse d'ail
• 1/2 oignon ( les oignons blancs ne sont pas sucre)
• 1 poivron vert
• 1 comcombre
• 1/4 d'une cuillere a cafe de cumin
• 3 cuilleres a soupe de vinaigre rouge
• 1/2 cuillere a cafe de sel
• 1 verre d'huile d'olive
• 1 morceau de pain baguette

Recette:
• 1 rincer les tomates a l'eau et eplucher la gousse d'ail
• 2 couper l'oignon en 2-3 morceaux
• 3 rincer le poivron puis retirer bien tous les pepeins et couper en gros morceaux
• 4 gouter votre comcombre avant de l'utiliser. Il ne faut pas qu'il soit trop acide. Si ce n'est pas le cas eplucher le.
• 5 placer le morceau de pain dans un recipient d'eau. Un fois le morceau bien imbibe d'eau, essourez-le de vos mains nu et mettez de cote.
• 6 Dans un mixeur, melanger les tomates, l'ail, le poivron, le comcombre et le morceau de pain. ajouter le reste des ingredient. Mettez le mixeur au plus fort. Atttendez qu'il ne reste presque plus aucun morceau dans le melange. Il doit etre cremeux et consistant. 7 mettez le dans un verre ou un bol et laisser au frais, dans votre frigo.

la soupe se conserve bien mais j'espere qu'elle sera vite partie!

merci a http://www.food.com

Spanish Gaspacho recipe

hello everyone,
I went to Spain this summer, and it was really hot. The waitress in the restaurant proposed me a Gaspacho which refreshed me a lot. So if you are looking for a refreshing soup or a special Spanish starter? what about a Spanish gazpacho? It is a southern speciality mostly eaten in summer or hot months because it is a cold refreshing soup. But you can also use it as a starter. It's very easy to make! just follow this:

this recipe takes 15min to do

Ingredients:
2 ripe juicy tomatoes
1 garlic clove
1/2 an onion, white type not sweet
1 green sweet pepper
1 cucumber about 6-7 inches long
1/4 teaspoon ground cumin
3 tablespoons red wine vinegar
1/2 tablespoon salt
1 cup virgin olive oil
1 piece French bread.

Recipe:
1 Rinse the tomatoes well and take off the stems.

2 Peel the garlic clove.

3 Peel the onion and chop it in 3-4 pieces.

4 Rinse the pepper and get rid of every single seed. Chop coarsely.

5 Always try the cucumber before adding it. If it is sour, your gazpacho will be ruined. If it is fine, peel the cucumber completely. It shouldn’t have any green skin

6 Place the piece of bread in a bowl with water in order to soak it. Once soaked, put all water away, squeeze the soaked bread with your bare hands as much as you can and set aside.

7 For the best results, use Spanish or European olive oil. Italian could suit, but Spanish is still the best though not so well known.

8 In a good blender or food processor put the tomatoes (previously cut in 4-5 pieces each), the garlic, the onion, the pepper, the cucumber and the squeezed bread.
Add remaining ingredients and crush all up at the highest speed and power your machine can work. No temperature please! Continue until all the ingredients are smooth and there are no lumps. It must be creamy with a bit of consistency, not watery. Pour it in a jar or bowl and let it chill in your fridge the chillier the better! But do not freeze.

It keeps it’s self well in the fridge. Up to a week normally. Guess it won't last you a day, so good it is!

hope you like it! ;)
thank you to http://www.food.com

introduction

Hi my name is Sorcha and this is my blog on cuisine around the world.