Wednesday, March 22, 2017

Mac's Pub Brown Soda Bread

1 c. flour
3 c. whole wheat flour
1 Tbsp. wheat germ
1 Tbsp. oat bran
1 Tbsp. brown sugar
2 tsp. baking soda
1 egg
4 Tbsp. butter, melted
1 1/2 - 1 3/4 c. buttermilk

Preheat the oven to 375 F.

Butter and flour a 9x5x3 loaf pan.

In a large bowl, stir together the dry ingredients. Make a well in the center. With a wooden spoon, stir in the egg, melted butter, and 3/4 cup of the buttermilk. Mix well, and gradually add enough of the remaining buttermilk to form a soft dough.

Spoon the dough into the prepared pan, smooth the top with a spatula as best you can.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool for about an hour.

Store in an airtight container.

Recipe from The Irish Pub Cookbook

Homemade Croutons

1-2 Tbsp. bacon grease
1-2 Tbsp. butter
4 slices white bread, crusts removed, cut into 1/2 inch cubes

Preheat the oven to 250 F.

Line a baking sheet with parchment paper.

In a skillet over medium heat, melt the butter and bacon grease.

Add the bread cubes, tossing to coat in the butter. Cook 5-8 minutes, or until crisp.

Transfer the croutons to the prepared baking sheet and keep warm in the oven until ready to serve. The croutons will continue to harden in the oven.

Serve on salad (or however it is you eat croutons). This was super easy and they were delicious. A good way to use up old bread.

Recipe from The Irish Pub Cookbook

Drunken Cherries

1 jar maraschino cherries
Alcohol of choice (I used both vodka and amaretto)
chocolate chips
shredded coconut

Drain the liquid from the jar of cherries.

Pour alcohol in the jar to fill. Replace cap and soak for at least 24 hours. The longer they soak, the stronger they’ll be.

Drain the alcohol from the jar. Strain the cherries, then place them on layers of paper towels and pat dry. You want them as dry as possible before dipping to avoid ruining the chocolate.

Line a baking sheet with parchment paper. Put the sprinkles and shredded coconut in small bowls, separately.

In a small bowl, add about 1/3 c. chocolate chips. Melt in the microwave about 25 seconds. Stir. If it needs longer, just make sure you don't over heat the chocolate or it will be lumpy.

Dip each cherry into the chocolate, then dip into either the sprinkles or coconut, then place on the prepared baking sheet.


Store in the fridge for up to two days.

Here's a link to the recipe I used:

Chocolate Filled Churro Doughnuts

Plan ahead... needs to chill...

1/4 c. butter, cubed
2 Tbsp. brown sugar
1/2 tsp. salt
1 c. water
1 c. flour
1 tsp. vanilla
3 eggs
Chocolate chips
Oil for frying
Cinnamon sugar

You will need a piping bag fitted with a large star tip.

In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to the boil.

As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.

Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.

Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).

Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag.

On a baking sheet lined with parchment paper, pipe the dough in circles leaving a hole in the center.

Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.

Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.

Heat oil in a deep pot to 350˚F/175˚C.

Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.

Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.

Drain on a paper towel before rolling in cinnamon sugar.

These are best eaten when hot.

Here is a link to the recipe I used:

Bolognese Sauce

1 Tbsp. butter
Bacon & Onion
2 oz. bacon, cut into small pieces
1/2 large onion, chopped
4 cloves garlic, minced
1 carrot, finely diced
2 stalks celery, finely diced
1 lb. ground beef
salt and pepper, to taste
1/3 tsp. nutmeg
15 oz. canned diced tomatoes
3/4 c. dry red wine (I used Gnarly Head Authentic Red)
1 c. beef stock, with a possibility of more later
1/8 c. milk
thyme and oregano, to taste
1/3 c. Parmesan
cooked spaghetti


In a pot over medium heat, melt the butter and add in the bacon. Cook the bacon until almost crispy.

Add in the onion. After a few minutes, add in the garlic, carrot, and celery. Stir to combine. Cook until the onion is soft and begins to carmelize. Stir often. This takes about 15 minutes.

Almost Ready
Add in the ground beef, salt, pepper, and nutmeg. Cook until the beef is browned.

Then add in the tomatoes, wine, stock, milk, thyme, and oregano. Stir to combine it all.

Cover and bring to a slow simmer.

Simmer for 3 hours, stirring occasionally. If your sauce is simmering too much, you may need to add more stock. After 2 hours, I added about 1/2 c. more stock.
Dinner is Served

After 3 hours, the liquid should be almost all gone, and the meat sauce should be thick. And delicious. Add in the parmesan. Stir to combine.

Serve over your cooked spaghetti (or whatever kind of pasta you want to use).

Here's a link to the recipe I adapted:

Quinoa Porridge

1 c. water
1/2 c. quinoa
1/2 c. milk
1 tsp. vanilla
1 apple, peeled and diced
1/4 c. raisins
honey, to serve
flax seed, to serve

Combine the water and quinoa in a saucepan and bring to the boil over medium high heat.

Reduce the heat, cover and simmer for 10 minutes until soft or most of the water has been absorbed.

Add the milk and vanilla, and cook for a further 10 minutes until creamy.

Leave the porridge to sit, covered for 7-10 minutes before serving. The porridge will thicken during this time.

While the porridge is thickening, put your apple pieces in a microwave safe bowl. Cook for 1 1/2 - 2 minutes. Put the baked apple pieces and raisins in serving bowls.

Spoon into serving bowls over the apple and raisins, then drizzle with honey and flax seed. Enjoy!

Here's a link to the recipe I used: 

Kielbasa and Cabbage

16 oz. polska kielbasa, cut into 2 inch pieces
1 Tbsp. olive oil
1 small head of cabbage, coarsely chopped (I use a serrated knife)
1 onion, chopped
3 cloves garlic, minced
2 tsp. sugar
salt and pepper, to taste
1 tsp. dry mustard
coriander, to taste
2 tsp. rice wine vinegar

Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3-5 minutes. Transfer to a plate with a slotted spoon.

In the same pan, add the cabbage, onion, garlic, sugar, salt, pepper, coriander, and mustard. Stir to combine and cook for about 8-10 minutes, stirring occasionally.

Mix in the vinegar; add the kielbasa back to the pan and cook for another 2-4 minutes to heat through. Taste and adjust seasoning, if necessary.

Serve immediately. It went very well with mashed potatoes.

Here's a link to the recipe I adapted: