Tag Archive | Breakfast

Dawn Chorus at Newgrange Gold

I woke up at stupid o’clock 3am on Sunday morning to head to Newgrange Gold’s farm in the Boyne Valley. They had teamed up again with Birdwatch Ireland to bring us the dawn chorus… My reward for doing all this was going to be a locally produced Boyne Valley Food artisan breakfast!

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Participants met at Crewbane just outside Slane for a guided walk by expert, Franck Ar Moenner of Birdwatch Ireland Meath.  Frank was an incredibly passionate French guy who could spend every minute of the day talking about birds.

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At first we heard wrens, robins, blackbirds,  and as the morning went on we heard all sorts of other birds. We wondered on down from the farm towards the river to explore further.

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Photo by Boyne Valley Food

I can’t say I could tell you which bird was which, but I could hear a difference. Between churping and tweeting and tra-la-la-las, it was beautiful. I didn’t quite understand the three phrases of song that Franck talked about, but he said they were just improvising! It was fascinating and a great experience.

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It was such a beautiful, fresh morning and I was thrilled that it hadn’t rained but after all the walking I was ready for breakfast!

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Jack and Daryl from New Grange Gold met us back at the house with a fantastic spread.

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There was Boyne Valley Blue cheese,  Sheridans crackers and Big Red Kitchen onion chutney.

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There was Bakelicious brown bread, The Whole Hoggs sausages and white pudding and Big Red Kitchen chutney. The biggest suprise was the porridge. It was lovely and warming at 6.30am! Thanks to Daryl at Newgrange Gold for the recipe below…

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Newgrange Gold Camelina Porridge:

1 cup Dunany Farm Spelt Berries
1 cup Kilbeggan Porridge Oats
4 cups of Goats Milk (or cows milk) – we used Michael Finnegan’s milk
2 Tbsp Camelina Oil
1/2 cup of Apple Juice – we used Mark
Jenkinson’s from Cockagee Cider
1 tbsp Honey-we used our own honey
Pinch of salt

To serve:
Drizzle some Camelina, Honey and Big Red Kitchen’s Raspberry and Vanilla jam over your hot porridge and Enjoy.

Method :
Soak the spelt berries in cold water over night. In the morning, drain the spelt berries and boil them for 45 mins. Add all your ingredients including the spelt berries into a pot and simmer
for 10 minutes stirring occasionally. And Serve!

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Check out Boyne Valley Food Series for more events.

Melissa xx

Tasty Books #3 French Toast

It’s Sunday, I’m tired and I was hungry! I pulled out Rachel Allen’s Home Cooking book, which has a great breakfast section in.

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I stumbled her French toast recipe. The French term for this eggy bread creation is pain perdu –very fancy! This toast was perfect for using up some leftover bread that I had. Don’t get me wrong, I know how to make it without a recipe, but I love the idea of using cinnamon in the mix. Cook books are great for giving me little new ideas on what to add or change in recipes that I’ve cooked for years.

Cinnamon French Toast:

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25g butter
2 eggs
Ground cinnamon
2 tbsp milk
4 slices of bread
Maple syrup
2 bananas

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Heat up a medium frying pan, adding the butter. Meanwhile whisk the eggs, milk and cinnamon in a shallow bowl.

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Soak the bread in the egg mixture for a few seconds on each side and place in the hot pan.

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Cook for a minute or two until golden brown and place on a warm plate.

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I served mine with bananas and maple syrup!

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Melissa xx

Goan flapjacks?!

I brought some wonderfully sweet dried fruits back from Goa (India) last month.

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As well as buying dried mango and dried pineapple, which is nothing like the tasteless rubbish you can buy here, I got some dried gooseberries. They are much larger than the gooseberries here and quite delicious! They have the taste and texture similar to a dried apricot. I was amazed I liked them (when the nice man in the shop gave me one to try along with a dozen other bits….) because I can’t stand gooseberry pickle!

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With the weather as bad as ever, I decided to use the fruits to make some healthy (hmmm?) filling oaty flapjacks. I’ve adapted a Jamie Oliver recipe, he suggests 150g of dried cherries, apricots, cranberries or prunes.

Ingredients:
250g butter, plus extra for greasing
150g dried mango, dried pineapple and dried gooseberries
4 tablespoons golden syrup
200g brown sugar
350g oats

Preheat the oven to 150ºC/300ºF/gas 2, or turn the rayburn off! Lightly butter or line a 20cm x 30cm, 4cm deep baking tray. Chop the dried fruit into small bite size pieces.

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Put the golden syrup, sugar and butter into a large saucepan on a medium heat until the butter has melted and everything is bubbling and golden.

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Take the pan off the heat and stir in the oats and dried fruit.

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Pour the mixture into the baking tray and press it down with the back of a wooden spoon to make it smooth and flat or bang the tray off a hard surface.

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Bake in the hot oven for 40 to 45 minutes. Leave to cool in the tin for 15 minutes before cutting into portions with a sharp knife.
But don’t take the individual flapjacks out of the tray yet, you’re better off leaving them until they are completely cool then use a fish slice or spatula to get right down to the bottom of the tray and lift them out.

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Store in an airtight container until needed or just eat them all!

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Crumbly, yet firm and chewy!

Melissa xx

American Pancake Brunch

I used to make breakfast pancakes all the time on my days off before I moved into The Glen House. Then it all stopped….

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But inspired by everyone else blogging about them over the last few weeks, I just had to find it within me to give it a bash. Elaine’s Foodbod Pancakes and Dimple’s Shivaay Delights Cocoa Pancakes looked so yummmmy.

Drum roll please……. may I present the first pancakes in The Glen House (using Nigella’s recipe for yummy spongy American style pancakes, just like the old days)….

Ingredients:
1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30g butter (melted and cooled)
300 ml milk
225g plain flour
butter for frying

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Place the flour, baking powder, salt and sugar into a bowl and make a well in the middle. Beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan from a jug!

Leave it alone for as long as you can, I can never manage more than about 15 minutes.

Melt a little butter in a pan, then pour or (or dollop) the mix in. I find small fist size pancakes are more manageable because these are thicker. Once they start to bubble on top, turn them.

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My Mother always taught me to use grease proof paper in between pancakes whilst they are staying warm…. And it works!

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I topped them off with blueberries, vanilla yogurt and maple syrup!

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YUMMY!!!!!!

Melissa xx