FOOD

The Irish Soda Bread

450 g of wholemeal flours (wheat, oats for me)
1 sachet of dried yeast (9g)
1 c. coffee salt
1 c. tablespoons of molasses
450 ml of warm water
8 dried figs (or 2 handfuls of cranberries, raisins ...)
5 c. tablespoons sesame seeds (or almonds, hazelnuts, flax ...)
Optional: small oatmeal to sprinkle on the bread before baking to crisp
Mix the flour, baking powder and salt in a large bowl. Dissolve molasses in warm water and add to the flour. Mix with a wooden spoon until smooth. Stir in chopped figs and sesame seeds. Pour into a cast iron pan lined with baking paper (or other dish of your choice, with or without cover). Cover and let rise in a warm place for 1 hour. Preheat oven to 220 ° C. Bake for 45 minutes. Let cool before unmol .

In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a rising agent. Breads, griddle cakes and scones with bicarbonate of soda and cream of tartar or tartaric acid became popular in Austria, Polish cuisine and in the British Isles.

The Boxty

 230 g grated raw potatoes
125 g flour
200g leftover mashed potatoes
- 1 egg
- 1 tablespoon milk
- Salt and pepper
- 60 ml olive oil
1: Cover the grated potatoes with the flour in a large bowl. Add the puree and mix.
2: In another bowl, beat together egg and milk. Pour over potatoes. Salt and pepper.
3: Heat the olive oil in a skillet over medium-high heat. Pour in small quantities to make small patties 5 cm in diameter. Fry 3-4 minutes on each side until browned.
4: Place on paper towels and serve hot.

The end

Bévière Nathan

CANNESON gaëtan