Skip to content

What Time is Tea Time?

April 14, 2014

Don’t make the mistake of being late for “Tea Time”.  Here in the U.S. we just invite and set the time (well, except restaurants) but I did make the mistake once in London and was mortified.  I said, once.

th

“Tea Time Menu”

Irish Tea Cake

Scones

Orange Marmalade Cookies

Orange Cake

Frosted Harvard Brownies

Lemon Curd

 

P1170907

Irish Tea Cake

P1190950

Scones

P1170831

Orange Marmalade Cookies

Orange Cake

P1180122

Frosted Harvard Brownies

P1180084

Lemon Curd

 

 

Follow                        and www.

The Bread Puddings

April 9, 2014

You always have a beautiful desert in your cupboard.

P1190367

The Bread Puddings

Old Fashioned Bread Pudding

Pannetone Bread Pudding with Amaretto Sauce

Pandoro Chocolate Banana Bread Pudding

Pumpkin Bread Pudding with Raisins and Walnuts

 

P1190382

Old Fashioned Bread Pudding

Pannetone Bread Pudding with Amaretto Sauce

Pandoro Chocolate Banana Bread Pudding

Pumpkin Bread Pudding with Raisins and Walnuts

lllllllllllllllllllllllll

Reuben Soup

March 25, 2014

After the Reuben Sandwich this is now my favorite leftover from a wonderful corned beef dinner.  Actually it is so good you will be making more corned beef dinners.  This tasty soup is from Closet Cooking, http://www.closetcooking.com which I always check on what they are making.  For more corned beef recipes you should definitely take a look.

P1200385

Reuben Soup

Ingredients

  • 3 T. Unsalted Butter
  • 1 Onion (diced)
  • 2 Garlic Cloves (minced)
  • 1/2 t. Red Pepper Flakes (more or less, to your taste)
  • 1/4 C. Flour
  • 4 C. Chicken Stock
  • 1 C. Cooked Corned Beef (cut bite size or shredded)
  • 1 C. Sauerkraut (drained)
  • 2-3 Potatoes (peeled, cut bite size)
  • 1 T. Worcestershire Sauce
  • 1 t. Pickling Spices
  • 1/4 t. Caraway Seeds
  • 2 Bay Leaves
  • 1/4 C. Heavy Cream
  • 1-2 C. Rye Croutons
  • 1 C. Swiss Cheese (grated)
  • Handful of Fresh Parsley (snipped)

Preparation

  1. Saute the onion in the butter about 5 minutes; add the garlic, red pepper flakes and saute another minute
  2. Mix in the flour and stir for 2-3 minutes
  3. Add the stock, deglaze the pan; add the potatoes and cook on low for about 10 minutes
  4. Add the corned beef, sauerkraut, Worcestershire sauce, pickling spices, caraway seeds and bay leaves; bring to a boil, reduce heat and simmer about 10 minutes*
  5. Add the cream and season with salt and pepper to taste (remove the bay leaves)
  6. Stir in 1/2 C. grated swiss cheese
  7. Serve in warmed bowls and garnish with the rye croutons, grated swiss cheese and fresh parsley

P1200307

P1200351

P1200362

Serves: 6

Recipe from http://www.closetcooking.com

Golden Colcannon Pie

March 22, 2014

I make many different recipes of colcannon but for some reason this topped all of them.  The ingredients don’t really change, maybe just the presentation of just being a pie!

P1200296

Golden Colcannon Pie

Ingredients

  • 1 Medium Onion (diced) (or spring onions or leeks)
  • 1/2 Large Cabbage (cored,cut up)
  • 4-6 Potatoes (peeled, cut and boiled)
  • 1/2 Stick Butter
  • 1/4 C. Half and Half (may substitute milk)
  • Salt and Pepper (to taste)

Preparation

  1. Saute the onion for a few minutes in 1 T. butter
  2. Add the cabbage and 2 T. butter and continue to saute until almost tender; remove from heat and set aside
  3. Boil potatoes until tender remove from heat; add 2-3 T. butter and half and half and mash (either rough or smooth) and set aside
  4. Add the cabbage mixture to the mashed potatoes and mix well (salt and pepper to taste)
  5. Spoon into a pie plate; add a little butter to the top for browning
  6. Bake at 350 degrees for approximately 35 minutes
  7. Serve immediately

P1200272

P1200277

P1200283

Serves: 6-8

Recipe from www. epicurious.com

Irish Breakfast

March 17, 2014

Happy St. Patrick’s Day!

P1200269

“Irish Breakfast Menu”

Bacon

Bangers

Broiled Tomatoes

Boxty

Sauteed Mushrooms

Baked Beans

Eggs

Sauteed Mushrooms

Scones

Irish Soda Bread

Orange Cake

Banana Bread

Breakfast Fruit Salad

P1170955

Bacon

P1170840

Bangers

P1170952

Broiled Tomatoes

P1180025

Boxty

P1170969

Sauteed Mushrooms

P1170990Baked Beans

Baked Beans

P1190950

Scones

Irish Soda Bread

P1200253

Banana Bread

Orange Cake

P1200138

Breakfast Fruit Salad

Banana Bread

March 16, 2014

This is one of my mother’s recipe books containing favorite breads she liked to make.  It’s just a photography binder.

P1200180

One bowl and one wooden spoon is a lovely way to cook.  And this banana bread will be a welcome sight for any breakfast.

P1200253

Banana Bread

Ingredients

  • 3 Ripe to Over Ripe Bananas (mashed)
  • 1/4 C. Unsalted Butter (melted)
  • 1 C. Sugar
  • 1 Lg. Egg 
  • 1 1/2 C. All-Purpose Flour
  • 1 t. Baking Soda
  • 1 t. Salt
  • 1 t. Vanilla Extract
  • 1/2 C. Walnuts (optional)
  • 1/2 C. Golden Raisins (optional)

Preparation

  1. In a large bowl mash the bananas
  2. Stir in the rest of the ingredients and combine thoroughly
  3. Bake at 325 degrees for 50-55 minutes *

* Use a 8×5 loaf pan

P1200195

P1200198

P1200201

P1200203

P1200206

P1200216

P1200219

P1200224

;;;;;;

P1200190

P1200193

Recipe from Betty Cheney

Spinach Stuffed Mushrooms

March 12, 2014

A super smart and healthy way to start your dinner party or if you are fancy enough they are a great snack with your favorite cocktail.

P1190928

Spinach Stuffed Mushrooms

Ingredients 

  • 1 lb. Mushrooms (cleaned, stems removed)
  • 1 Bag (oz. Fresh Spinach
  • 1-2 T. Unsalted Butter
  • 1/2 C. Golden Raisins
  • 1/4 C. Pignoli Nuts
  • 1/2 C. Fresh Parmesan Cheese (shredded)

Preparation

  1. After cleaning mushrooms; set aside
  2. Saute the spinach in the butter; add the raisins and nuts; set aside
  3. Stuff the mushrooms and sprinkle with the Parmesan Cheese
  4. Bake at 350 degrees for approximately 35 minutes (cheese will start to bubble)

P1190914

P1190912

P1190919

P1190922

P1190923

Yield: approx.16-20

Follow

Get every new post delivered to your Inbox.

Join 60 other followers