I mentioned in an earlier post that I wanted to try the beetroot-cured salmon recipe from a new cookbook. The contrast of color is visually impressive and love the subtle sweet earthy flavor from the beetroot. The recipe itself is easy but you need to prepare the salmon at least two to three days before consuming. When buying salmon use the freshest of fish, sushi grade if possible and plan to start the curing process the same day. Continue reading “Beetroot-Cured Salmon Canapés”
Category: food + drink
Homemade Brown Bread with Oatmeal and Sunflower Seeds
The aroma of freshly baked bread wafting through the kitchen… one of life’s great pleasures. Growing up in Ireland I know how much we love our traditional brown and white soda bread and the variations are as long as your arm. You might think it looks complicated to make but I assure you, it’s really simple. With this recipe no messing with yeast, no kneading or proving necessary, unlike my Irish soda bread with cranberries and candied orange peel which requires a gentle knead to shape. Continue reading “Homemade Brown Bread with Oatmeal and Sunflower Seeds”
Slice and Bake Fennel and Lemon Shortbread Biscuits
Short, buttery and perfect with a cuppa, these fennel and lemon shortbread biscuits are not difficult to make. Once the dough is shaped and chilled, all you need do is slice and bake. The sweet mellow liquorice flavour of fennel seeds compliments the zesty flavor of lemon. Continue reading “Slice and Bake Fennel and Lemon Shortbread Biscuits”
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