Friendly Cottage

Our Spring Chicken

2011-06-16T00:20:00.000+01:00

Our little pink chicken, Pearl, arrived in Spring. Perfectly on her due date of March 4th. That makes her three and a half months. Already!

Pearl is just a dream. Sleeps through the night and everything. Well, mostly. She's turning out to be great fun now already. We're trying to figure out what we did to deserve such a fabulous little girl.

We do however, sometimes wonder where we put the receipt for return. Nothing a cheeky smile from Madam can't sort out!

Blog abandonment has the great excuse of me spending every breathing moment being all consumed by this little miraculous bundle. Of which, I must get back to....

SPICED BANANA MUFFINS WITH CREAM CHEESE ICING

2011-01-12T23:22:00.004Z

Thanks to amazing IFJ photographer, Jack Caffrey, for all the gorgeous snaps as always.

Well hi there if you've been directed here from Country Living Magazine! Hopefully you enjoyed the feature written by the lovely Imen (who you will find here) and thanks also to the IFJ for having me grace their cover (a cover girl at last, yay!). If you fancy, you can read more about my work as a Food Stylist and Home Economist over on my website and other blog. UPDATE: and you can now see the feature here.

Anyhow, welcome to Friendly Cottage. Around here we mostly eat. lots.

Now, you may be on a New Year healthy eating buzz but these muffins, as seen in the feature snaps, contain fruit (result), healthy nuts and wheatgerm (double score) and then everything else is merely mood enhancing which is always a good thing after the festive anti-climax.

If you buy a bunch of bananas, it’s inevitable you are going to be left with at least one that everyone avoids because it’s going black. I mash these orphaned bananas and stick them in the freezer until I have a build up of three. I then whip them out to make banana bread or these yummy spiced muffins. Such a domestic goddess me.

Anyhow, these are delicious for breakfast on the run (I’d probably pass on the sugary icing in that case though!) or as an afternoon treat. If you choose not to top with the icing then pop a pecan nut on top of each before baking. I like to use wheat germ (for extra nutrients) as I always have some in the fridge anyhow, but you can omit it if you like.

Makes 12

75g unsalted butter

250g self-raising flour

1 tbsp wheat germ (optional)

1 tsp baking powder

½ tsp bicarbonate of soda

pinch salt

1 tsp mixed spice

½ tsp ground cinnamon

¼ tsp freshly grated nutmeg

100g caster sugar

50g pecan nuts, roughly chopped

125ml buttermilk

2 eggs

1 tsp vanilla extract

3 ripe bananas

ICING

200g cream cheese

50g unsalted butter, at room temperature

300g icing sugar

1 tsp vanilla extract

pecan nuts and / or redcurrant strings, to decorate

Preheat the oven to 170C (Gas Mark 5 / 375 F). Set paper muffin cases into a 12 hole muffin tin.

Melt the butter and leave to cool.

Sift the flour, wheatgerm, baking powder, bicarbonate of soda, salt, mixed spice, cinnamon and nutmeg together in a large bowl and stir the caster sugar and pecan nuts through.

Measure the milk into a large jug and then crack the eggs in. Add the vanilla extract and cooled melted butter and beat together.

Make a well in the centre of the dry ingredients and pour the egg mixture in. Mash the bananas in the jug and then tip them in too. Stir everything together, but do not over mix, to give a lumpy (because of the bananas) paste.

Divide the mixture between the muffin cases, bringing it almost to the top. Bake for 20-25 minutes until risen and cooked through. Leave in the tin to cool for a few minutes before removing and leaving to cool completely on a wire rack.

Meanwhile, prepare the icing. Beat the cream cheese and butter in a food mixer for a few minutes until smooth and creamy. Scrape down the sides, sift in the icing sugar, add the vanilla extract and then gently beat again to give a smooth, thick paste. Refrigerate until ready to use to firm up a little.

Pipe or spread the icing quite thickly onto each cooled muffin. Decorate with a pecan nut or redcurrant string and enjoy!

Making a house a home

2011-01-04T23:15:00.001Z

Well, Happy New Year and I hope you had a lovely Christmas break. We certainly did here at Friendly Cottage. After spending a few days down home with my family we raced back, got into our jim-jams and pottered, well, lounged about for a whole week!

Having flown the nest for work early last July and pretty much returning just before Christmas, I relished being at home so much. Especially as it will be our last peaceful Christmas before baby comes along and causes chaos. God, don't remind me of the potential horror of my wallpaper being drawn on, my old lady plates and tea cups being shaken off the dresser and my sofa cushions & blankies being vomited on!

It was with luck then that Dara, the editor of our fab Irish Interior Magazine, House & Home, asked to feature Friendly Cottage in the November / December issue when it was just freshly done and before smallie comes long & wrecks it. At least I'll have this lovely feature (snapped by the lovely Paul Sherwood) to look back on proudly. (You can see more online here too)

Although, I suppose it's everyday life that really makes a house a home....so bring it on!

Bun in the oven

2010-12-23T18:54:00.000Z

Well, it's my happy birthday today and I'm STILL waiting for my cake (which I suspect isn't going to materialise, Marty!). Anyhow, I have already received the best gift I could possibly imagine this year, and with that I have some breaking news about the imminent arrival of baby pie!

Yes, friendly cottage is going to come alive with all things baby in early March next year (oh my wallpaper!). I am seven months pregnant now and thankfully all has gone really well. I have been so lucky to have flown it so far, especially as I've had such a nutty work schedule. I by now, have a very diligently trained food styling assistant! So we (baby pie and I) are planning on taking things a little easier from now on with lovely yoga and swimming classes booked in the New Year, lots of nesting to do and the exciting prospect of a baby room to decorate.

So anyhow, there's my bun in the oven news. I'm STILL waiting for my birthday cake, so in the meantime, here's a cake-to-self recipe for my mini carrot cakes. Pink for a girl or should it be blue for a boy????

MINI CARROT CAKES WITH ORANGE CREAM CHEESE TOPPING

Makes 24

100g walnut halves

400g soft light brown sugar

450g plain flour, sifted

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp mixed spice

pinch salt

325ml vegetable oil

75ml buttermilk

3 large eggs

1 tsp vanilla extract

450g carrots (about 4 medium), peeled and finely grated

1 tbsp grated ginger

zest of 1 large orange

TOPPING

200g cream cheese

50g unsalted butter, at room temperature

300g icing sugar

zest of 1 large orange

Preheat the oven to 180C (360 F / Gas Mark 4). Line two 12 hole muffin tins with muffin paper cases.

Toast the walnuts in the oven for about 10 minutes to release their flavour. Remove and finely chop.

In the meantime, stir the sugar, flour, baking powder, bicarbonate of soda, mixed spice and salt together in a large bowl, leaving a well in the centre.

Measure the vegetable oil and buttermilk into a large jug and add the eggs and vanilla extract. Beat together until combined and pour into the dry ingredients. Add the grated carrots, ginger, orange zest and chopped walnuts and stir everything together until well mixed.

Spoon the mixture into the paper cases and bake in the oven for 20-25 minutes, swapping the trays around on the shelves half way through. The muffins should be risen, deep golden in colour and cooked through. Leave to cool on a wire rack

Meanwhile, prepare the topping. Beat the cream cheese and butter in a food mixer for a few minutes until smooth and creamy. Scrape down the sides, sift in the icing sugar, add the orange zest and then gently beat again to give a smooth, thick paste. Refrigerate until ready to use to firm up a little. Pipe or spread the icing onto each cooled carrot cake before devouring!

Deck the halls

2010-12-22T20:02:00.003Z

Thanks to journalist Niall Toner from the Irish Times for including me (along with Mel over at design heaven) in his recent feature on decorating your home for Christmas on a budget. Once again, I'm great at being 'all talk' and have only just got our house blinged up for Christmas this week. I'm totally relishing being at home for the holidays with the fire blazing, the sweet smell of Christmas baking, festive tunes beating out, and fairy lights dazzling. Wishing you a happy Christmas!

Here are my decorating tips from the Times feature:

- Thread some festive ribbon through cute christmas cookie cutters and hang them from kitchen door knobs or hooks.

- Why stop with eating at the table? Edible decorations can be nibbled on anywhere in the house...adorn your nest with fresh cranberry chains, fruit & nut garlands and cheeky gingerbread men.

- Get down and dirty with the kids and have fun making, baking and painting your own bespoke decorations with salt dough. Store them carefully for use next Christmas too.

- Always have a pan of warm mulled wine on the go! The intoxicating smell of spices will waft festive cheer around the house before you even drink it.

- Stock up on festive essential oils like frankincence, orange, cinnamon, pine, clove and juniper to burn around the house (individually or in interesting combinations). Also, use a few drops in homemade cleaning products and air freshners to keep you in the festive mood as you clean.

- Bring childhood memories flooding back and have fun with potato printing your own homemade christmas cards and wrapping paper.

- The best way to instantly fill your home with Christmas cheer is to stick some of your favourite festive tunes on (mine are from Ella Fitzgerald and Frank Sinatra) and get baking Christmas goodies while you sing along.

The bread of life

2010-12-02T20:51:00.001Z

There's nothing quite as satisfying as making, baking and eating your own bread. For me it gives a great sense of wholesomeness and warmth to a home. That's definitely what is needed right now with snowmageddon going on outside. Thankfully there is no fear of our dry food supplies running out which means I've been baking like a madwoman!

The last time I made this yummy foccacia bread was in the summer when we had some lovely friends over from London to stay. The kids, Issy and Lucas, loved squishing the dough and getting their hands messy with the tomato topping. We took it to the park as part of a picnic (the other 'part' being fizz to wash it down, non-alcoholic for the kids of course!). It's surreal to look at such summery snaps now when the current weather couldn't be more opposite!

SEMI-SUNDRIED TOMATO & ROSEMARY FOCCACIA

This is based on a recipe from ‘Homechef’ by Neven Maguire

Makes 1 loaf

7 tbsp extra-virgin olive oil, plus extra for oiling and drizzling

1 tsp fast-action yeast

450g (1lb) strong plain white flour, plus extra for dusting

1 ¼ tsp sea salt

1 jar semi-sundried tomatoes, drained

leaves from 1 fresh rosemary sprig

Maldon sea salt, for sprinkling

Oil a 28 x 18 x 4cm (11 x 7 x 1 ½ in) baking tin and line with non-sick parchment paper.

Mix the yeast, flour and ¼ teaspoon of salt together in a large bowl. Make a well in the centre and pour in 225ml (8fl oz) of tepid water and 5 tablespoons of the olive oil. Mix well to form a soft dough then turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.

Place in an oiled bowl, cover with oiled cling film and leave to rise in a warm place (I always use the airing cupboard!) for about 1 hour or until doubled in size. Knock the dough back by punching lightly to knock out air bubbles.

Then turn it out on to a lightly floured surface again and knead for another 2-3 minutes. Roll out to a large rectangle that is about 1cm (½ in) in thickness and place in the prepared tin.

Stud with the semi-sundried tomatoes and sprinkle the rosemary sprigs and remaining salt over.

Cover with oiled cling film and leave to rise again for about 30 minutes until soft and pillowy. Meanwhile, preheat the oven to 220C (425F), Gas mark 7.

Drizzle again with olive oil and bake for about 30 minutes until cooked through and golden brown. Transfer to a wire rack to cool and drizzle with olive oil to keep the crust softened. Cut or tear into chunks and enjoy!

Pom Pom Pretty

2010-11-16T22:24:00.002Z

As always I'm oozing with Pom Pom love! This time Pom Factor has hit a lampshade once again. I bought these shades really cheaply from Ikea last year to tide us over until I found 'the one' for our hallway. Sadly, like most things I dream of, my exact specification (deep cerise, wide but shallowish drum, with diffuser base) doesn't seem to exist. So I pulled out my vast array of Pom Pom trims and teamed the shades up with these delicious double delights....

Before & After

Blog Watch

2010-10-17T21:20:00.000+01:00

So I've been out of touch once again, sorry! I'm still away with work but getting closer to home...this time in the same time zone & country at least! I've been trying to get a second since way back in August to tell you about this, so consider this well-old news!

Anyway, the lovely & industrious Lorna Sixsmith from Garrendenny Lane Interiors was lovely enough to include me in her feature for 'Munster Interiors'. Lorna has a gorgeous online interiors shop, of which her new website has just gone live recently so well worth checking out. Lorna also manages to juggle running a successful business with raising a family and chasing after sheep on her farm...all of which makes a great read on her blog here too. Thanks Lorna for such a lovely write-up! x

Happy Four Years Married Day

2010-09-02T23:04:00.000+01:00

I have snapped the photos from our wedding album but the original photos are taken by Joanne Grant

Yay, it's our happy four years married day! In true Friendly Cottage fashion, we are spending it apart. As with all anniversaries, bar one so far, Marty is in London with work. He'll be hanging out with a bunch of blokes. I'm home alone (I'm so going to light the fire tonight...the boy hasn't let me yet!). We've got used to it at this stage so it's fine. Besides, it gives a little more time to scramble for a card and gift!

So the traditional gift for four years of marriage is fruit or flowers apparently. The modern gift is appliances. Eh, no thanks anyhow, we'll stick with tradition on this one. As a fruit gift, I'm going to make Marty some Strawberry & Champagne Jam. A week before our wedding, the very dutiful bridesmaids and I stirred a huge cauldron of strawberries and sugar to make hundreds of pots of this jam as gifts for the guests. The champagne didn't quite make it into the pot, hic, and the jam didn't quite have long enough to cook as a result, hic. It was a little more suited to drizzling over things rather than spreading in the end. Still, we produced a beautiful tasting preserve all the same. Here's what should have happened...

Marty & Sharon's Wexford Strawberry & Champagne Wedding Preserve

You will need plenty of jam jars and lids. I especially love when they are mismatched in different shapes and sizes. Sterilise the jars by rinsing in hot water and then popping in an oven heated to 140C for about half an hour. Alternatively, rinse them through a dishwasher on a hot cycle without the washing tablet. I love decorating the jars once the jam is all potted up. Use fun fabrics or oilcloth, ribbon, twine or raffia. Print or hand make labels or tags. Keep all to yourself or give as gifts. By the way, if you'd rather drink the champagne while you stir the pot then just don't bother putting it in!

Makes about 1.5kg

1 kg jam strawberries, washed and hulled

1 kg jam sugar

1 glass of champagne (or other sparkling wine)

finely grated zest & juice of 1 lemon

- Place the strawberries in a large pan and crush them lightly with a potato masher.

- Add the jam sugar, champagne and lemon zest and juice.

- Bring slowly to the boil, stirring to help dissolve the sugar.

- Bubble away for 8-10 minutes, skimming away any impurities that come to the surface.

- Remove from the heat and leave to cool slightly before potting.

Abandoned Ship & Tea Pot Roses

2010-08-30T23:54:00.000+01:00

Well, hello there! Hope you are still speaking to me after a very lengthy and unexplained abandoned ship! I hate it when blogs I follow do that, so I really am super-sorry!

My summer actually ended up being a completely mental meltdown of work, mostly away from home. Think living out of suit cases, flights here and there, working endless hours, not getting much sleep and general delirium! I really had hoped to keep up with posts but with barely even being able to keep up with husband and home it just wasn't possible.

On my return to Friendly Cottage I can confirm that all is really well and good here though. The only sad thing is that I'm only here for a week before heading off again. So, we'll just have to see how I go on with that one!

Anyhow, thank you so much for your messages of concern, continued comments and I see lots of new followers too. Some pretty tea pot roses as a peace offering?!

Homemade Elderflower Cordial

2010-06-13T20:44:00.012+01:00

Yay, it's that time of year again that our gorgeous Elder tree blooms heavily with hundreds of fragrant flower heads. Elderflower cordial makes a really refreshing drink. Use enough cordial to sparkling or soda water to taste and with plenty of ice and some mint sprigs if you fancy too. It is also delicious with a swig of gin or vodka or added to bubbly. Also use the cordial to make jellies, sorbet or ice-cream or use it to sweeten gooseberries or rhubarb. When our friends were here with us last week we got the kids to help out making our first batch of the summer. Here's what we did...

Makes about 2.75L

(you will need enough stopper or screw topped bottles to take this amount)

2kg caster or granulated sugar

1.2L water

about 40-50 freshly picked elderflower heads

3 unwaxed lemons

75g citric acid*

- Stir the sugar and water together well in a large saucepan over a medium heat. Bring very slowly to the boil stirring occasionally until the sugar dissolves.

- Meanwhile, gently rinse the elderflower heads to get rid of any bugs and pick off any leaves or brown flowers. Place the flowers in a really large bowl or bucket.
- Using a peeler or small knife to shave a few pieces of zest from each of the lemons and stir them through the sugar syrup. Thickly slice the lemons and scatter them over the flower heads.
- Stir the citric acid into the sugar syrup until dissolved and then carefully pour the mixture over the flowers and lemon slices. Stir everything together to make sure it is well immersed. Cover and leave in a cool dry place to soak for 24 hours.
- After this time, you are ready to finish and bottle. It's important to sterilise the storage bottles (to avoid any nasty growths) so wash them in hot water and then dry them out in a low oven (about 170C) for about 15 minutes (or alternatively, run them through a hot dishwasher without powder).
- Strain the soaking flowers through a very fine sieve lined with a piece of clean muslin, j-cloth or coffee filter into a large jug. Squeeze out as much of the syrup as possible from the flowers (but not so much the lemon slices) so as not to waste a drop!
- Then the easiest way to bottle the cordial is though a funnel. Then pop the lids on tightly and store in a cool dry place for a few months (although some people say up to a year - just keep a check out for any fur!). It can be frozen too but perhaps use smaller bottles so you can defrost a little at a time and use plastic instead of glass bottles (leaving a good gap from the top to allow for expansion on freezing). Once opened it should be stored in the fridge.

* The citric acid in the recipe helps preserve the cordial. It can be bought in pharmacies or health food stores (but you might have to search a few as not all stores sell it - it is said to be used by junkies also!). Read the label carefully as it can cause irritation to the skin if not handled correctly. A bottle of cordial is an ideal gift to give to friends.

Garden Glory

2010-06-12T18:18:00.004+01:00

Painted in Cuprinol's 'Seagrass' (& the trim in 'Pale Jasmine ') from their Garden Shades collection

Hurrah, we have a garden at last! We have grass and a path and all sorts of crazy things like that. It has been a long slog and to be honest the boy has done most of the hard graft out there (thankfully he loves it). There were days battling brambles, getting the tree under some sort of control, digging deep for unrulely roots and unearthing everything from bed springs to bones. Lots and lots of bones. We're hoping those of nothing more sinister than animals.

The stages our poor garden has been through over the last few years

So, Mart is now a happy man to see nice new grass growing at last. No more mud slides for us. It's the simple things in life eh? Now, for the planting planning for the ultimate garden glory....

Anyhow, I don't have an 'after' photo to show you yet as the weather has been so grim out there. So for now I've posted a photo of our newly painted shed which is down the bottom of the garden tucked just under the tree. I love it! I was inspired by beach huts (one day, *dreams*) and love how this colour combination turned out. If only inside was a dream world of stripy deck chairs, hanging seashells and floppy hats.

P.S. Are those elderflowers I see bloomed on the tree? I feel some cordial coming on...

The Big Noodle

2010-06-09T23:23:00.004+01:00

So, you know the way Americans call the boss The Big Cheese? (or is that just in the movies..?) Well, in Asia they call them The Big Noodle. Maybe you had to be there, but this really made me giggle when I first heard. Mind you, that was in my travelling days when I had nothing more to do only giggle at such silly things. Would I giggle if told now in this so called 'real world'? Hmm....Oh well, it still puts a smile on my face and brings me back to those happy and carefree days daze.

Some travelling memories from the Friendly Cottage photo album

ASIAN RICE NOODLE SALAD WITH PRAWNS & MANGO

I love nothing more than this quick and easy noodle salad for a tasty and healthy lunch or light supper. Swap the prawns for cooked chicken strips or for a vegetarian version, something like toasted cashews or tofu. Don’t toss everything together until ready to serve to avoid things becoming soggy.

Serves 2

175g thin rice noodles

100g mange tout

150g cooked & peeled prawns

1 ripe mango, peeled and sliced

2 spring onions, chopped

handful mint leaves, torn

DRESSING

4 tbsp sunflower oil

2 tbsp light soy sauce

1 tbsp fish sauce

juice of 1 lime

1 garlic clove, crushed

1 tbsp finely grated ginger

1 red chilli, finely chopped

2 tbsp roughly chopped coriander

Place the noodles in a wide shallow dish and pour over enough boiling water to cover. Leave to soak for 15-20 minutes until tender. Drain, rinse in cold water to refresh and drain again.

In the meantime, prepare the dressing in a large bowl. Whisk the sunflower oil, light soy sauce, fish sauce, lime juice, garlic, ginger, chilli and coriander together and set aside.

Blanch the mange tout in a small pan of salted water until just tender. Drain, refresh in cold water and drain again before cutting diagonally in half.

Tip the noodles into the dressing with the mange tout, prawns, mango, spring onions and mint leaves. Toss everything together really well and serve at once.

Pimms O'Clock

2010-06-06T22:35:00.001+01:00

Happy bank holiday weekend! And what a fab sunny time it's been too (well, except for the rain today, that we just won't talk about). We had some friends and their kids over from London for the weekend and so have been hanging out with picnics in the park and hose downs in the garden (the kids now believe that here in Ireland we have to shower and water the garden at the same time to save water!). To keep the grown-ups (I use the term loosely) cool, we've been sipping on Pimms cocktails. What better drink to 'chink' the start of summer to.

PIMMS COCKTAIL

I couldn't have said it better myself so here's a definition of Pimms o'clock according to the urban dictionary...Time for Pimm's (posh cocktail made with pimms, lemonade, and fruit). Implies lazy, happy days sitting in the sun with nothing to do and no need to worry about time.

My friend Louise reckons she isn't a great cook and so gets people drunk so they

don't notice the food. She makes a pretty rocking Pimms if you ask me!

large serving jug of ice

300ml Pimms

1L lemonade

large handful mint leaves

1/2 cucumber, sliced

150g strawberries, hulled & halved if large

2 apples, cored and diced

Pour the Pimms and lemonade over the ice in the serving jug.

Stir the mint, cucumber, strawberries and apples through.

Serve at once.

True Blue Baby I Love You

2010-05-25T19:01:00.001+01:00

I'm still in love with my new kitchen. Here are some blue things I spied with my little eye recently...

Spotty bowls from Avoca. Blue plates from Ikea in plate rack.

I can't remember where I came across this sweet girl. We haven't quite found a home for her yet so she hangs out in the kitchen with us for now.

Tea cups on the dresser with a cute knitted tea pot cosy a friend gave me.

Washing-up gloves from Homebase. Very unused looking I might add. I do like my dishwasher. The appliance one rather than the husband one.

Scales by Typhoon.

Love this bowl's shape and colour, by Sophie Conran. Stack of bowls, baking dishes and colanders on a kitchen shelf.

No Irish kitchen is blessed without the holy Mary water on the dresser. A dear friend gave me one and not sure where I got the other. Probably my mother. I sprinkled the whole house with one of these when we first bought it. The other one helped me find a lost diamond when away with work once. Handy things to bring traveling, Holy Mary waters. Cute bottle from Avoca for homemade drinks.

Currants tin, from an auction house, reused as a utensil pot. Retro clock with cooking timer from ebay.

Homemade Ice Pops

2010-05-23T16:54:00.002+01:00

Ok, ok, so I was preoccupied drinking my Whiskey Sour

last night to remember to shake the mixture to prevent separating.

See, I'm not perfect after all! They are still yummy though.

Yay, how fantastic is that hot weather? Here at Friendly Cottage we are in the middle of nursing and coaxing the growth of grass in our back garden so I have been out watering it in the boys absence. Marty had been totally obsessing over it until he went away and so will kill me if the grass is burnt to a crisp when he gets back. Likely-hood with me? High. So I'm all worn out, trying to prove him wrong and needed some refreshing myself. Luckily I made these ice pops last night. Anyone got any other flavour ideas?

APPLE & ROSEMARY ICE POPS

Thanks to a fruit bowl brimming with apples and the gorgeous rosemary pot I picked up the other day at food event (thanks to Living Flavour), I have been inspired to make these yummy pops. The number of pops you make will depend on the size of your moulds. You could try adding a stick of cinnamon to the sugar syrup too if you like. That would make an altogether very Autumny Ice Pop that would remind you just how lucky you are to be sucking it in such glorious weather!

Makes about 450ml

50g caster sugar

2 rosemary sprigs

4 large or 6 small apples

Place the sugar in a small saucepan with 50ml of cold water and the rosemary sprigs. Bring to a slow boil, stirring to help dissolve the sugar. Allow to simmer for 1-2 minutes before removing and leaving to cool.

Once the syrup has cooled, juice the apples in a juicer. Fish the rosemary sprigs out of the syrup and stir the apple juice and syrup together.

Pour into lolly moulds, pop the lids on and freeze upright for about 6-8 hours until solid. Stir or shake the mixture once after the first and second hours to help prevent any settling of the juice.

Dip the lolly moulds in hot water for a second to help release the pops. Suck at once!

TIP: When making this rosemary syrup, I usually make at least double and keep the remainder in the fridge to use as a drizzle over sponge cake or in cocktails. FYI you will need 75ml of syrup for this recipe.

Barefoot Contessa's Whiskey Sour

2010-05-21T22:01:00.008+01:00

Sorry for being such a crap friend and not being around for a chat for ages now. Usual boring excuses like big work load, broken laptop and no camera.

Anyhow, I'm back. With a bang. I've hit the bottle as right now it's the only thing to bring me back to earth after a really mad few weeks. I haven't had a big drink for ages now. In fact the last time I lost my co-ordinates was at the end of my work in America earlier in the year. To help with the come down of that, I fell in love with Whiskey Sours. I have never liked Whiskey but when the Barefoot Contessa herself made this for me, how could I decline? Hook, line and sinker I was in love. In the airport on the way home I even picked up a couple of bottles of the Bourbon Ina used, Makers Mark. I haven't even tried to come up with my own recipe as Ina's is to die for.

As this recipe was in American measures I used the cutsie Matryoshka doll cup measures my sister in law Beckie sent me (from Australia) for my last birthday. You can use Jack Daniels in place of the Makers Mark. To make sugar syrup, bring equal amounts of sugar and water to a slow boil, stirring, until the sugar dissolves and then leave to cool. I used a 1/2 cup of each to give me the amount required below. I buy my Maraschino cherries (the jarred posh ones with the stem still on) in Fallon & Byrne. This recipe makes enough to serve four. The boy has just flown off on my brothers stag weekend, so I promise, I divided it in four & saved the rest for after work tomorrow, and the next day and the next day. Hick.

INA GARTEN'S WHISKEY SOUR

3/4 cup bourbon Whiskey

1/2 cup lemon juice (about 2 lemons)

1/2 cup lime juice (about 3 limes)

2/3 cup sugar syrup

Ice

Maraschino cherries

Combine the Whiskey, lemon juice, lime juice and sugar syrup in a cocktail shaker and add a good handful of ice.

Shake vigorously for 15 seconds and then strain into glasses.

Add a Maraschino cherry and serve ice cold.

Currently listening to the Noisettes....What ya drinking rum or whiskey? Now won't ya have a double with me?

poached fruit

2010-05-03T22:31:00.001+01:00

I had meant to pop this recipe up over the bank holiday weekend. Poached fruits are the perfect thing to have in the fridge to dip in and out of on a long weekend. They are delicious with pancakes, yoghurt, granola, a wedge of cake and of course ice cream.

However, I got sidetracked with a weekend of partying. I ate and drank all the bad good things. Must make these this week as part of a my five a day on the road to recovery...

STAR ANISE POACHED PLUMS

175g caster sugar

450g plums (about 10), halved and stones removed

3 star anise

Place the sugar in a wide pan with 175ml of water and bring to the boil, stirring until the sugar dissolves.

Add the plum halves and star anise and leave to poach gently for 10-15 minutes until softened but still holding their shape.

Serve warm or cold at breakfast, lunch or dinner time or anywhere in between.

EXTRA FLOURISHES:

Other fruits perfect for poaching include pears, peaches, apricots, figs, berries, pineapple, mango and rhubarb. Poaching time will vary depending on the size and softness of the fruit.

Besides star anise try flavouring the sugar syrup with other spices like cardamon or cinnamon, a split vanilla pod, orange or lime zest, herbs like mint, rosemary or tarragon, lavender or even lemongrass, ginger and chilli.

Try liquid flavourings like poaching in fruit juice, wine or add a dash of rose water, orange blossom or grenadine or something stronger like brandy, kirsch, frangelico or amaretto.

So maybe vanilla and red wine figs, cardamon apricots or ginger and lemongrass mango...

TOP TIP: keep any leftover fruity flavoured syrup to use in your cocktails!

delicious desserts & old lady lace

2010-04-29T23:40:00.001+01:00

the 'before' shot

Here's a little kitchen wall unit we've been working on. We bought it on ebay. It fits perfectly on a wall between two doorways. Mart painted it and put it up while I was away with work in February. It sat empty since then though as I couldn't decide what to keep on it. So I finally gave my pretty dessert glasses pride of place there recently. A sort of shrine to dessert glasses. A reminder to make delicious desserts for pretty glasses whenever possible. I screwed some cup hooks into the bottom to hang measure spoons and aprons. All partners in the quest for delicious desserts of course.

It couldn't go with out some old ladyifying too and so I picked up a delicate lace trim on a recent haberdashery hunt and glue gunned it on. I think it was all the final straw for poor Martin who looked on in shock asking is there anything in the house for boys?! Sorry Mart. Just remember how good that knickerbocker glory is going to taste though!

a-lorra lorra leftovers

2010-04-27T23:20:00.000+01:00

We had some stuffed roast pork leftover from the weekend. Yes, leftover. In this house? With that boy living here? Yes, unbelivable. Leftovers.

I had cooked the pork with apple wedges too and even some of those managed to survive. So tonight I made a quick salad with the roasted apple, which I chopped, brown rice (wait for it...leftover from another meal), a handful of sultanas, toasted flaked almonds and chopped parsley and a lemon, dijon dressing. Just yummy served with thinly sliced cold roast pork and an apple and sultana chutney.

Homemade Lemon Curd

2010-04-19T08:49:00.003+01:00

If your lemon face has come back to normal from the recent lemon granita, then pucker up in anticipation of my delicious lemon curd. I keep ending up with loads of lemons left over from work and I knew that this weekend something had to be done about them before they took over completely.

As if I needed any more encouragement with using them up, my work buddies over at Pacific TV in London, having just started tweeting, have thrown down the gauntlet in their first foodie fix..."Make us something yummy with lemons and send us pictures of the result". Loving (winning) a challenge, I went with my top favourite lemony treat. So here you go guys....I even sewed the name tag for extra points.....so what's my prize?!

LEMON CURD

Ok, so lemon curd isn't top of the list for the bikini diet (which is obviously why it's so darn good) but it's not like you eat a whole lot of it at once. Right?! I'm dreaming of it sandwiched in a cream sponge, lathered on a corner of crusty bread, marbled through mascarpone for a cheats cheesecake or straight from the spoon even! Mart just wants it on a knickerbockerglory. Try swapping the lemons for oranges for an equally delicious curd.

Makes 1L

Zest & juice of 4 lemons

400g caster sugar

150g unsalted butter, diced

8 eggs, beaten

Pour the lemon juice into a bowl set over a pan of simmering water and add the zest, sugar and butter. Stir until the sugar dissolves and butter melts.

Remove from the heat and whisk the eggs in quickly (you don’t want them to scramble).

Sit the bowl back on the pan and cook for 10-15 minutes, stirring constantly, until the curd is thick enough to coat the back of the spoon.

Pour into sterilised jars and leave to cool before covering. Keep refrigerated for up to 3 weeks.

Souper Sunny Sunday

2010-04-18T15:30:00.000+01:00

OK, so today isn't quite the summers day yesterday turned out to be (here in Dublin at least), but I'm living in hope as it ain't over yet. Yesterday, we sipped away on pretty cups of refreshing Gazapcho in the glorious sunshine. Here's my quick, easy peasy and s(o)uper skinny recipe...

GAZPACHO

Makes 600ml

400g ripe tomatoes (about 4 medium)

125g cucumber (about a 1/3)

¼ small red onion

½ red pepper

½ red chilli, deseeded

1 small garlic clove

4-5 basil leaves

½ tsp sherry vinegar

pinch of caster sugar (optional)

TO SERVE

¼ small red onion

½ red pepper

½ yellow pepper

1 small avocado, finely chopped

glug of extra virgin olive oil

handful of small mint leaves

salt and freshly ground black pepper

Simply roughly chop the tomatoes, cucumber, red onion, red pepper, chilli and garlic and place in a jug blender with the basil. Blitz until really smooth. Season to taste with salt, pepper the sherry vinegar and a little sugar if necessary. The soup can be chilled at this point if you like.

For serving, very finely chop the red onion, red and yellow pepper and avocado. Pour the Gazpacho into serving bowls, cups or glasses and scatter some of the toppings over. Drizzle a little oil on top of each one and scatter the mint over. Serve any remaining toppings separately.

EXTRA FLOURISHES:

- You can pass the Gazpacho through a fine sieve if you prefer a smoother texture. Don’t forget you will yield less in this case though (about 450ml).

- Use canned tomatoes if fresh ones aren't very ripe.

- If you can’t get hold of sherry vinegar then use red wine vinegar or even lemon juice instead.

- Substitute the fresh chilli for dried flakes or Tabasco.

- Beef the soup up a little with a dash of Worcestershire sauce.

- Other fab toppings include crab meat or finely chopped prawns, some finely chopped chives, grated boiled egg, croutons or an ice cube for extra chill.

- Gazpacho is also delicious served with an oyster on the side.

No-Sew Lampshade

2010-04-17T22:12:00.003+01:00

This is Lolla....She's a lamp with a bit of a history. She was found deserted and lonely in Oxfam Home. She was a cheap old thing really and feeling a bit worthless with a meagre price tag of €18. She's actually a bit of an old bird but you'd never know it since going under the knife with her extreme makeover...Here's her before shot...

I know....hard to imagine this was her in a past life.

Her transformation really was a no-sew operation. The first step was stripping her bare. I then simply ironed interfacing onto the back of my chosen spotty fabric. This helps to stop the edges from fraying and stiffens the fabric a little too. I cut the fabric into 3 centimetre wide strips which were a few centimetres longer than the height of the shade frame. With my trusty glue gun, I glued the bottom of one strip to the bottom of the frame, stretched it up tightly and glued it to the top also. I overlapped the layers as I went as the top of the shade was smaller than the bottom. The glue sets really quickly so this was really quick and easy to do.

I spray painted the stand in white....my favourite refresher colour. And ta da....the first stage is done. She looked so pretty already...I love the way the fabric strips look like a pretty pleated skirt....but I wasn't finished yet...

I still haven't told you about my recent shopping escapades in New York....I'll come back to that....but I got to use some of my finds here already. Some painfully pretty ribbon and my all time favourite trim...pom poms!! Again, no sew...glue gunned on....easy peasy.

Death by Pom-Poms? Yes Please! Pom-Poms make me soooooo happy!

And then a final flourish....these are Lolla's customising accessories. The corsages are simply pinned on so she can change them whenever the mood fancies her.

sugar and spice and all things nice...

2010-04-12T23:11:00.001+01:00

Welcome to another corner of my crazed 'sleeping with the enemy' world. Organised food storage. Call me a diva, but I pretty much hate having to open and close kitchen cupboard doors. The boy isn't always necessarily around to do that for me so open shelving it had to be.

We have one big open shelf for all the best bits....the baking ingredients. These storage jars look so much prettier than stacks of packs, so I decant ingredients into them. It also makes it easy to find ingredients when speed baking. I stick a name label on any ingredients that are not so easily recognised, cutting it out from the packaging it came in and sticking on with tape. I also write the best before date on the bottom of anything that might not be used so often.

Hopefully I haven't scared you off too much just yet...last bit...To keep things in even more order, the shelf starts with dried fruits, nuts and seeds, moves onto flour etc, then sugars and finally other baking ingredients like vanilla pods, pudding rice & tapioca (yum yum), desiccated coconut & dessert spices.

Call me mad, but this is the kind of stuff that puts my world at peace! I might just save my spice storage reveal for another time then eh.

Lucious Lemon Lips

2010-04-08T20:57:00.000+01:00

Are you still licking your lips from the Easter chocolate fest? Here's something to clean your palette and begin the come down.....and give you lucious lemon lips....

LEMON GRANITA

Granita is a really fun and easy spring and summer cooler. It’s also great served as an inbetween course at a dinner party and is sure to have your guests pulling lemon faces! For an even more bitter lemon flavour you could put the grated lemon rind in the pan with the juice and then strain it out when pouring the syrup into the pan. Oh, and a Granita is an Italian Ice...how posh is that?! the word I mean. not the ice bit.

Juice of 6 lemons

200g caster sugar

Place the lemon juice and sugar in a medium pan and add 300ml of water. Bring slowly to the boil, stirring until the sugar dissolves and then simmer for 5 minutes. Pour into a wide container with a lid suitable for the freezer and leave to cool completely.

Cover tightly and freeze for about 5-6 hours. Stir every 15-20 minutes for the first couple of hours and then every 30 minutes for a further hour. This helps prevent large crystals forming. When ready to serve, scrape the granita up into shards and spoon into pretty glasses.

Easter Bunny Pies

2010-04-04T14:02:00.001+01:00

Hopefully the Easter Bunny has been and you are currently bouncing around the place due to over-indulgence of all things sugary. We started early and have been nibbling on these yummy pies all week. They are actually the signature pies of my company, Blueberry Pie, which have been topped with mini-mini eggs for an Easter Bunny twist. I really wanted tiny mini eggs for these but didn't think I'd have any chance of finding them when I stumbled across them in Tesco's (own brand). Here's my not so secret recipe....(and check out my work blog for more Easter inspired posts).

EASTER BLUEBERRY PIES

Makes 24

SWEET SHORTCRUST PASTRY

225g plain flour

150g cold unsalted butter

75g icing sugar

1 egg

BLUEBERRY FILLING

150g blueberries

25g caster sugar

1 tsp ground cinnamon

2 tsp cornflour

YOU WILL ALSO NEED:

1 egg, beaten

1 tbsp icing sugar + extra for dusting

24 mini mini eggs

2 x 12 hole mini muffin tins, lightly greased

To make the pastry, blitz the flour and butter in a processor to fine crumbs. Whiz in the icing sugar for a second and then add the egg in. The mixture will come together into a dough ball within a few seconds. Shape it into a smooth, flat disc. Cover & refrigerate for about 20 minutes.

Meanwhile, make the filling. Tip the blueberries into a pan with the sugar and cinnamon and allow to cook gently for 6-8 minutes until they begin to pop. Blend the cornflour to a smooth paste with a tablespoon or two of water and stir through. Simmer for 2-3 minutes until jammy and then remove and leave to cool and thicken.

Back to the pastry, I usually divide the dough in half (one for each tray) to make it easier to manage and roll. Then from each piece cut out 12 discs with a 6.5cm straight sided cutter and also 12 with a 4.5cm fluted cutter. Refrigerate the pastry pieces for about 10 minutes until they firm up a little.

Preheat the oven to 180C. Use the large pastry discs to line the muffin tins, fill each one with a teaspoonful of the blueberry filling and then top with a smaller pastry disc. Brush the tops with the beaten egg to glaze and bake for 15-10 minutes until golden.

Leave to cool a little in the tin before easing out gently and leaving to cool completely (or not, if you can't wait!) on a wire rack. Meanwhile, blend the icing sugar with a 1/2 tsp of water to give a smooth paste. Use this as glue to stick a mini egg to the top of each pie. Dust with icing sugar and serve.

TIP

Obviously, you can make the full recipe and then refrigerate or freeze half of it to make some fresh pies another time.

Comfort Eating

2010-03-31T00:09:00.007+01:00

Spring was in the air, the Daffoldils were with us and the clocks had just gone back, announcing daylight saving hours. But oh no, we spoke too soon. How surprised was I to look out the window yesterday morning and see snow on my car!! Snow & daffodils? What a soggy (the snow didn't even stick!), dark and depressing day. Nothing for it but to comfort eat I say! That means pie...

STEAK & KIDNEY PIE

Kidneys are like marmite. You either love them or hate them. I love their amazingly strong flavour and usually hanker after any offal when in need of an iron boost. Without potentially freaking you out altogether, try adding 2-3 anchovies to the filling (when adding the stock) for an even richer flavour. Yes, this recipe takes a little bit of time to prepare, but the filling can easily be made in advance and refrigerated overnight or even frozen. The pastry is quick to make but again can be made beforehand too, turning this into an actually quite quick dinner!

Serves 6

4 tbsp olive oil

900g beef stewing steak pieces

300g lambs kidneys

250g baby button mushrooms, wiped clean

2 onions, finely chopped

2 carrots, finely diced

2 garlic cloves, finely chopped

1 tbsp chopped thyme leaves

7 bay leaves

200ml red wine

600ml beef stock

1 tbsp tomato puree

1 tbsp Worcestershire sauce

1 quantity of hot water crust pastry (see recipe below)

a little flour for dusting

1 egg, beaten

your favourite greens to serve (e.g. peas, beans, broccoli, cabbage)

salt and freshly ground black pepper

You will need: 6 x 350ml ramekins

Heat 2 tablespoons of olive oil in a large pan over a high heat. Working in batches, sear the beef and kidneys all over until well browned. Remove with a slotted spoon between batches, leaving any oil behind.

Add another tablespoon of oil to the pan, reduce the heat a little and sauté the mushrooms for 4-5 minutes until golden. Remove from the pan, adding to the meat.

Finally, heat the remaining tablespoon of oil in the pan and sauté the onion, carrots, garlic, thyme and 1 bay leaf for 4-5 minutes until softened and just catching colour.

Return the meat and mushrooms to the pan and increase the heat to high. Add the wine and allow to bubble down for a minute or two before adding the stock, Worcestershire sauce, tomato puree and salt and pepper. Bring slowly to the boil, pop the lid on and reduce to simmer gently for 1 ½ hours, removing the lid after an hour. The beef should be tender and falling apart and the sauce reduced and thickened. Check seasoning, adjusting if necessary.

When ready to assemble and cook, preheat the oven to 200C (400F / Gas Mark 6). Roll the pastry out on a lightly floured surface to a few millimetres in thickness. Use the top of a ramekin as a template to cut out 6 discs. Use the remaining pastry to make 6 strips (about 1-2 cm wide) to go around the edge of the dishes. I used the remaining pastry to cut out the word ‘pie’ with letter cutters, but you can make any shapes you like for decoration (or not!).

Arrange the ramekins on a large baking tray and divide the steak and kidney mixture evenly between them (discarding the bay leaf as you go). Arrange the strips of pastry around each edge, pressing down a little before brushing a little beaten egg over. Place a disc of pastry on top, make a hole in the centre with the tip of a knife (to let the steam out) and use the back of the knife to feather all around the edges. Brush all over with egg and then arrange the pastry letters or other decoration on top, brushing them with egg also.

Bake in the oven for 25-30 minutes until the pastry is crisp and evenly golden. Place a steak and kidney pie on a base plate and decorate each one by sticking a bay leaf out of the hole in the top. Serve piping hot with your favourite greens.

HOT WATER CRUST PASTRY

I remember making hot water crust pastry in finishing school for young ladies (aka my Home Economics degree) and thinking it to be kind of stodgy and old fashioned (like most things on the course). However, now that retro food is just so uber cool, I’m declaring hot water crust pastry to be back in vogue. I’m thinking nibbling on Cornish pasties on romantic picnics or making hearty meat pies while humming to Ella Fitzgerald on a rainy Saturday afternoon.

(Makes 500g)

100ml whole milk

100g unsalted butter, diced

225g plain flour

½ tsp salt

Place the milk in a small saucepan with the butter and 100ml of water. Bring slowly to the boil, stirring occasionally and then remove from the heat.

Meanwhile, sift the flour and salt into a large warm bowl (I pop mine in the microwave for about a minute). Make a well in the centre and pour the milk mixture in. Immediately start working the flour in from the sides with a wooden spoon until a smooth dough ball is formed.

Spread the dough out onto a tray to allow it to cool quickly. Once cool, knead it back into a ball, cover with cling film and refrigerate until needed.

Magical Mushrooms

2010-03-30T00:20:00.002+01:00

I went a bit crazy cooking at the weekend. This time not with cakes though. Still trying to steer clear of cakes. Not having entire success on that one but vegetables have been a good distraction. Here are some mushrooms that worked their magic on us....

MEDITERRANEAN MUSHROOMS WITH RED PEPPER VIERGE

This is a great vegetarian starter or lunch. The mushrooms would also be perfect for a dinner party, re-warmed through on the BBQ or even frozen for another time. Fry streaky bacon or panchetta pieces with the onions for a non-vegetarian version. Chopped olives would be nice in this too. The mushrooms are delicious served with a red pepper vierge. This sounds a little fancy. It’s really easy so don’t be thrown by the cheffy term! It is usually made with skinned and diced tomatoes but I have made a red pepper version.

Serves 4

MUSHROOMS

25g unsalted butter

1 tbsp olive oil

4 portobello or flat breakfast mushrooms

1 onion, finely chopped

2 garlic cloves, finely chopped

125g fine white breadcrumbs

50g semi-sundried tomatoes, chopped

1 tbsp finely chopped parsley

1 tbsp finely snipped chives

25g finely grated parmesan

75g soft cheese like Goats, Brie or Corleggy

RED PEPPER VIERGE

75ml extra virgin olive oil

1 small red pepper, finely chopped

1 tbsp finely chopped parsley

1 tbsp finely snipped chives

wild rocket leaves to serve

Salt and freshly ground black pepper

Preheat the oven to 220C (425F / Gas Mark7).

Melt the butter with the oil in a saute pan over a medium heat. Pop the stalks out of the mushrooms and finely chop them (the stalks!). Saute them with the onion and garlic for 4-5 minutes until softened.

In the meantime, toss the breadcrumbs, semi-sundried tomatoes, parsley, chives and parmesan together in a large bowl. Crumble the cheese in and then toss through with the cooked onion mixture. Season to taste.

Arrange the mushrooms on a baking sheet, underside up. Pile the crumb mixture on top, pressing it down a little as you go. Bake in the oven for 15-20 minutes until the mushrooms have wilted a little and the crumb topping is crisp and golden.

In the meantime, make the red pepper vierge. Simply warm the oil through in a small saucepan for a few minutes. Add the red pepper and allow to cook very gently for 3-4 minutes before removing from the heat. Stir the parsley and chives through.

To serve, spoon the red pepper vierge around each serving plate. Sit a stuffed mushroom in the centre and pile some rocket on top.

Spot the Zebra

2010-03-29T00:57:00.000+01:00

Before & After

I picked up this chest of drawers in Oxfam home for €50 (was I robbed?!). The one on the left thanks, very funny! What I was really after was a beautiful dressing table. I found lots, but realised they just didn't have enough storage...something I needed more than the glamour of sitting there pretending I was a movie star. Anyhow, I went with my usual Gok Wan clashing and chose black and white zebra stripes for the green flowery wallpaper bedroom. I have those black & white cushions in there already so hopefully you agree it works?!

I painted the whole chest white egg shell first of all. Several coats. And more again. Once dry, I then painstakingly worked out the spaces evenly and masking taped to create the stripes where the black paint would go. Also, I forgot to mention that there was a crack in the top so I figured that if I planted that right on the edge of a black stripe it would be sufficiently hidden. I do know how to make life hard for myself don't you think? Hmmm.

Then I found these cute vintage drawer knobs at the Newmarket Brocante for €15. There was a set of ten (which I needed) although they didn't match. But all the better and they came as a family so I love them. I found the mirror in Gibson Bailey salvage yard. I've kept the yard afloat during the recession so your man gave it to me for free. Thanks Sean! It has a lovely art deco detail at the top which I of course slapped a bit of (purple) paint on. Me and paint eh? It's one of those bevelled mirrors with hangy chain thingys (another obsession I must reveal to you another time). I preferred to leave it sitting on top of the chest though instead of hanging it above. And, ta da...I can be a movie star after all!

Now, as always a woman's work is never done. So i have more plans for this baby. What on earth has she got planned for this already riske chest now I hear you cry? I'll be back. It might be a while!

ruby wrong-doing corrector juice

2010-03-23T23:06:00.002Z

Here at Friendly Cottage we've had a weekend of excess. Both booze & food sin. Naughty stuff. Our punishment has arrived in the form of the fat monster. So we've learned our lesson and are trying desperately to behave ourselves. Admittedly our love for chocolate cake is actually equalled by our love for fresh juices. I know, weird. Anyhow....let the fat monster think this is our penance and we can all be happy...

For want of a shorter name....THE RUBY WRONG-DOING CORRECTOR JUICE

For about 600ml (2 large or 4 small glasses)

....Juice 2 large peeled beetroots, 4 small-medium peeled carrots and a 1" square piece of ginger.

Trekking Toasted Triangles

2010-03-21T19:17:00.001Z

So we are back from the hills (as per last post). We obviously got back a few hours later but I'm only getting around to telling you about it now. I'm also choosing to be ultra lazy and recycling a post I blogged way back. Hope you don't mind! Our ritual is usually the same anyhow so here goes...

"The family at Friendly Cottage escaped to the Wicklow mountains to end the bank holiday Paddy's day on a high. Of course, the only way to get me to the top of a huge mountain is to lure me with food. During the trek, I tried not to moan too much and sugar levels only started to critically plummet during the final ascent....nothing the thoughts of digging into trekking toasted triangles, couldn't sort out! yeeeaaahh!"

TREKKING TOASTED TRIANGLES

Makes about 20 triangles

4 Soft flour tortillas

4 tablespoons of your favourite tapenade or pesto

6 sundried tomatoes, cut into slivers

75g cheddar cheese, grated

2 slices parma ham, shredded into strips

handful rocket leaves

1 tablespoon roughly chopped coriander

1 teaspoon chilli flakes

freshly ground black pepper

1. Preheat a cafe style flat sandwich toasting machine (or frying pan wide enough to take the tortillas).

2. Halve the tortillas to fit the toaster if using.

3. Spread the tapenade or pesto evenly over two of the tortillas.

4. Scatter the sundried tomatoes, cheese, parma ham, rocket, coriander and chilli flakes over and season well with black pepper.

5. Pop the remaining tortillas on as lids and toast for a few minutes until crisp, golden and the cheese is beginning to ooze out (if toasting in a pan, dry fry for 2-3 minutes each side).

6. Remove and leave to cool and set. Cut into triangles and package up before they get eaten!

TASTY TIPS:

Really you can use anything you fancy in these toasty treats. Substitute cheddar cheese for goats or blue cheese, parma ham for regular ham and coriander for your favourite herb. Olives are delicious too.

Green Day

2010-03-17T01:09:00.006Z

Happy Paddy's day! So, what does the day mean to you? A huge chunk of Irish pride....an even bigger tuft of shamrock...a parade...a sequined green cowboy hat?...hhmmm. a day off work perhaps? or just another excuse to head to the pub?

Here at Friendly Cottage we're spending the morning at home before heading to the hills (to escape all of the above!). Looking around I'm seeing lots and lots of green...

My junk shop habit can't be kicked, but thank goodness as I found this gorgeous platter last week.

Some teensey dishes I bought here in New York.

My green spotty bedlinen find in TK Maxx *Hot Flush & Faint*.

Old school chair in a bedroom.

The junk shop & polka dot theme continues on the dresser.

Retro Habitat enamel lampshades thanks to the ebay addiction.

Bedspread from M&S.

Cookbooks in the yet to be revealed bookcase.

Shabitat again...this time their spindle lamp.

My comfort blankie & cushion on the couch.

Kitchen cabinet door knob from Lizabeth Dahl.

Green panelling in the kitchen.

Basil pot by Rice.

My Green Goddess juice....another addiction....
juice 1 large pear, 2 apples, 1 stick of celery, a small piece of ginger and a few handfuls of spinach....uuummm

Spring in my Step

2010-03-09T23:04:00.000Z

some pretty flowers in our hallway today

It was great to come home to the sweet smell of spring in the air. Doesn't the stretch in the day and the hopeful twinkle of sunshine make life so much better? We're planning outdoor activities for this weekend...ok, so it does involve painting again (thankfully our very embarrassing front of house at last!) but hopefully we're going for a spin on our bikes too. I'm definitely going to enjoy the Spring time as God knows that could be it for the sunshine this year! Hopefully many sunny photos to follow...

Home Sweet Home

2010-03-08T00:03:00.000Z

Well, I'm Home Sweet Home. I'm totally wrecked from working hard....but I had a ball! It feels like I've been away forever though. I've missed my comfort blankie by the fire and forgot I had my swan fur duvet (well, goose down, but swan fur makes me sound more like a princess!), my fluffy, stripy sheets and of course Marty's tender loving arms. there's no place like home....there's no place like home....there's no place like home...

My Old Lady Dresser

2010-02-26T17:28:00.003Z

Not long now until I head home to the love nest from my stint away with work. I've almost forgotten about all the lovely things we have worked hard on over the last few months at the end of our renovations. I can't wait to have tea and cake on crockery from my pretty dresser which we lovingly adopted and made over.....here are some snaps I have with me on my laptop....

I found this little old lady in a salvage yard many months ago. In fact, when I first found her she was browny beige and her back wasn't in very good shape. When I went back to visit her again and begin proceedings for adoption, I was gutted to hear someone else had bought her! They had in fact already fixed her up and painted her white. But alas, she cunningly didn't fit into their kitchen so we were lucky enough to be able to snap her up! So, with another lick of white paint and a 'team green' makeover to fit in perfectly with our other kitchen cabinets, she was ours to take home sweet home and dress to my dolls house delight...

Weekend Brunch

2010-02-20T04:36:00.000Z

I'm still away with work but really looking forward to having Sunday off. Apparently a gang of us are going to hit Victoria Secrets in the morning and then head to Sag Harbour for a bloody mary before lunch there....after a week of churning out food at work I most certainly have no intention of cooking a thing! But if you do, then this recipe is a great quick, easy and delicious weekend brunch. Enjoy!

CREAMY CHICKEN SAUTE ON GRIDDLED TOASTS

This is a quick and tasty brunch, lunch or tea time snack. It’s also a great way of using up leftover cooked chicken. I actually like to use smoked chicken breast here if it’s available but regular cooked chicken is great too. You could try using other ingredients here too like mushrooms or bacon (cooking them with the onion). You could also use wholegrain mustard instead of sundried tomato pesto and creme fraiche in place of the cream.

Serves 2

CHICKEN SAUTE

1 tbsp olive oil

1 small red onion, finely chopped

1 garlic clove, crushed

1 smoked chicken breast, torn into bite sized pieces

2 tbsp chopped mixed herbs (eg parsley, chives, sage, thyme, basil)

1 heaped tbsp sundried tomato pesto

½ tsp cayenne (optional)

100ml single cream

juice ½ lemon

TOASTS

2 tbsp olive oil

4 slices bread like foccacia or ciabatta

TO SERVE

Salad leaves

salt and freshly ground black pepper

Pop a griddle pan on the heat for the bread. While that is heating up, heat the oil in a seperate frying pan on a medium heat. Saute the onion and garlic for 3-4 minutes until softened, stirring occasionally.

Next add the chicken and herbs and saute for a further 2-3 minutes to warm through and until the chicken is just catching colour.

Meanwhile, drizzle the oil over the bread slices and place them on the griddle to cook until crisp and charred on each side.

To finish the chicken saute, reduce the heat and stir in the tomato pesto, cayenne (if using) and the cream and allow to simmer gently for 3-4 minutes until thickened. Squeeze the lemon juice over and season to taste with salt and pepper.

Arrange two griddled toasts on each serving plate and spoon the chicken saute mixture on top. Serve at once with a handful of salad leaves.

The life of a Science Lab Stool

2010-02-17T05:00:00.000Z

Summer is a great time to hit auction houses as 'closed for the holidays' schools have a revamp, chucking out old chairs and desks and other such gorgeous delights for magpies like me to swallow up and reinvent. Last summer I bagged these cutesy stools at a snatch of €10 for the four. They were in an auction in a lot of nineteen and so I didn't bid (I'm not that much of a hardcore hoarder!). Although, when I came back to the auction to pick up some other 'one mans junk, another man's treasure', I asked out of interest who bought them, only to end up meeting the woman who did - she really didn't want them all either and so sold me four. I slung them in our loft (I dare not look up there at what else I have buried away!) until I had time to lovingly attend to them recently, only to find that two were one height and two were another!!! What a shame....they had been stacked and so in my bargain hunters delight I hadn't even noticed! Oh well, it was obviously meant to be that baby bears stayed with Mummy & Daddy!

Anyhow....here are some snaps of the original babies, graffiti and all. Now they have hot pink (spray painted) legs and white washed tops (with graffiti undersides as a reminder of their past life!). They now live happily tucked under our new kitchen counter (which has our cooker nestled in....more about that later).

Fiery Chilli Jam

2010-02-14T15:21:00.001Z

This is my Valentines offering....My Fiery Chilli Jam is sure to get hearts pounding and pulses racing! Use less chillies if you don't think you can take the heat but a smidgen of it with yummy cheeses or cold meats is to die for. Happy Valentines!

FIERY CHILLI JAM

12 large fresh red chillies

450g ripe tomatoes

1 large onion

3 large garlic cloves

1” cube ginger

300g demerara sugar

100ml red wine vinegar

salt and freshly ground black pepper

Roughly chop the chillies (remove the seeds if you like) and tomatoes and bung them in a processor. Peel and roughly chop the onion, garlic and ginger and add them too. Blend for a few seconds until fairly smooth and then tip the mixture into a wide saucepan.

Add the sugar, vinegar and a little seasoning and bring slowly to the boil. Reduce to simmer for about 40 minutes until thickened and jammy (remembering that it will thicken a little more on cooling). Remove and leave to cool completely before potting.

Keep in dark, dry storage for about 3 months. Refrigerate on opening a jar.

flown from the nest

2010-02-13T04:57:00.001Z

I didn't get a chance to tell you last week that I was leaving the warm comfort blankie of home and husband and heading away with work until early March. But here I am, a million miles from the nest and living in what I have now dubbed The Hampton Cottage. (You can read my work blog here and here to find out where I am and what I'm up to). Oh, and yes, it's been snowing, isn't it pretty?!

chocolate birthday cake

2010-02-07T23:35:00.000Z

With lots of friends birthdays recently and of course the very special first birthday of our most favouritist (its a word in the kiddy dictionary, swear!) nephew Billy in Australia, what a great excuse to make a chocolate cake! I LOVE this chocolate cake (well, truth be told of course, I love ANY chocolate cake!). It's actually made without flour, with ground hazelnuts used in it's place. To prepare these, blend blanched hazelnuts in a mini blender to very fine crumbs. You could of course use ground almonds instead. This, combined with the melted chocolatey butter mixture, results in a deliciously moist and dense cake...the prefect comfort cake, particularly if indulged in when still slightly warm....mmmm

CHOCOLATE & HAZELNUT CAKE

Serves 8

150g unsalted butter + extra for greasing

200g 70% cocoa chocolate

1 tbsp frangelico liqueur (or amaretto or tia maria)

175g golden caster sugar

100g ground hazelnuts

5 eggs

TO SERVE

fresh raspberries

softly whipped cream or creme fraiche

Grease a round 8” spring form cake tin with butter and set on a baking sheet. Preheat the oven to 180C (350F / Gas Mark 4).

Dice the butter into a large heat-proof bowl and break the chocolate in. Add the frangelico liqueur and set the bowl over a pan of simmering water. Stir until melted and then remove from the heat and leave to cool a little.

Meanwhile, separate the eggs, placing the whites into a large clean bowl and reserving the yolks. Whisk the whites until stiff.

Next, returning to the chocolate mixture, mix the sugar and ground hazelnuts through. Stir the egg yolks in, one at a time.

Finally, stir a spoonful of the whisked egg whites into the mixture and then very gently fold the remaining whites in until well blended.

Carefully pour the mixture into the prepared tin and bake in the oven for 40 minutes until risen, crisp and cracked on top but still just soft in the centre. Leave to cool in the tin for 10-15 minutes before carefully removing. Allow to cool completely cool or serve just warm if preferred.

This is delicious served with fresh raspberries & softly whipped cream or crème fraiche.

Some Inspiring Links

2010-02-06T16:51:00.002Z

You may remember when I met the lovely Paget Scott McCarthy & Rebecca Devaney here. Well, since their first class back then, they have been whisking the Dublin crafting scene into a frenzy with their successful Textile Workshops at the Pearse Museum. They are now also hosting embroidery evenings at Nelly's deli on the South Cirucluar Rd, clever girls! Sadly I won't be around this Wednesday evening for their Valentines themed evening but that leaves a seat for you if you want it, you'd be mad not to!

On the subject of all things inspiring, there are a few other things I have wanted to tell you about...
- Check out fellow bloggerette over at Inspire my house pretty (say hi, because she has been blogging away with lots of great inspiration since last year & apparently my recent comment was her first!).
- My friend Agnes beavers away down at LIT where they have a brand new food site and have very kindly linked us on *blush*.
- Also, Happy, the lovely lady who changed the face of Friendly Cottage, has a brand new online shop *squeels of delight* selling vintage goodies, some of which she has made herself.....hands off the button necklaces!
- Thanks to the guys over at Shelterrific for the inclusion of Friendly Cottage on their blog-watch list, shucks!
- Finally, big thanks to Lorna over at Garrendenny Lane Interiors for including Friendly Cottage in an upcoming feature in Munster Interiors, can't wait to see it!

SURPRISE SURPRISE!

2010-02-03T00:09:00.002Z

This post is for one very special person in particular - Martin's fairy-godmother! Hey Julie! So, your lovely husband of 31 years today, Steve, has just given you your anniversary gift then? You've opened the card, read your first clue and now come online to see what romantic destination it is he's whisking you off to?!

Well, we hope this doesn't disappoint but, Surprise Surprise...you're checked into Friendly Cottage here in Ireland for a lovely weekend of R&R, a great catch up and maybe breakfast in bed if you behave (highly unlikely then!)....We can't wait to have you both here. xxx

...Step into a world of comfort, relaxation and cosy cottage hospitality where you will be waited on hand and foot, fed lots of cake and generally be treated like your Royal Highness....your room Ma'am....

Oh, I've come over all Cilla Black!

Celebratory Cake

2010-01-31T12:18:00.003Z

So with the unveiling of our newly renovated home and also of this blog, what better way to celebrate than to eat cake?! This is also for all the new-comers to Friendly Cottage too - we hope you come back to visit again. Here's my recipe for a delicious lemon polenta cake. I like to serve it drizzled with a lemon and rose syrup and scattered with sugared rose petals....because I'm a lay-dy!

LEMON POLENTA CAKE WITH A LEMON & ROSE SYRUP

Serves 6-8

CAKE

200g butter, softened + extra for greasing

200g caster sugar

3 eggs

zest and juice of 1 lemon

150g ground almonds

150g polenta

1 tsp baking powder

SYRUP

125g sugar

1 tsp rosewater

TO SERVE

25g sugared rose petals

crème fraiche

Preheat the oven to 180C (350F / Gas Mark 4). Lightly grease a deep 20cm round tin with butter.

Beat the butter and sugar together in a large bowl until light in colour and creamy. Add the eggs in one by one, mixing well to combine. Add the lemon zest and juice (reserving the lemon shells) and then fold in the ground almonds, polenta and baking powder to give a smooth mixture.

Spoon the mixture into the prepared tin, smoothing the top with the back of a spoon. Place on a baking tray and bake for about 1 hour, covering with foil for the last 15 minutes, until golden and cooked through.

Meanwhile, make the lemon and rose syrup. Pop the reserved lemon shells in a small saucepan and pour over 125ml of cold water. Add the sugar and rosewater and bring to a simmer, stirring until the sugar dissolves. Remove from the heat and leave to cool and thicken. Remove and discard the lemon shells.

Leave the cooked cake to cool in the tin for a few minutes before removing and leaving to cool completely. When still warm, pierce all over with a skewer, pushing it in fairly deeply. Drizzle half of the syrup over slowly, allowing it to seep into the cake.

Once the cake is ready to serve, scatter the sugared rose petals over the top. Cut the cake into wedges and arrange on plates. Drizzle some of the remaining syrup over and serve with a dollop of crème fraiche.

TIP

Sugared rose petals can be bought in jars in some supermarkets or speciality shops. Alternatively, you can make your own by dipping fresh rose petals in lightly beaten egg white and then caster sugar to stick. Leave them to dry out a little on a cooling rack before using to decorate.

The Friendly Cottage Face-lift

2010-01-26T22:49:00.001Z

Ta Da.... Introducing the new face of our blog.....isn't she pretty? The face-lift is perfect timing to coincide with our home's recently completed (well almost) transformation too.

The extreme make-over was taken on by a lovely woman called Happy. She has an adorable home which you can see through her blog. And if you would like Happy to create a fabulous banner for you, check out her other blog.

I feel a celebratory cake coming on....

P.S. A couple of hardcore Irish have asked why the British butterflys?....don't forget my boy is London's Finest Export ;)

House & Home Magazine

2010-01-25T23:03:00.001Z

I'm probably the last blogger to post about this but how exciting is this months House & Home mag feature 'the Irish bloggers guide to interiors'?! Zita over at Homebug put together a fab article once again and drafted in top tips from the blogging troops with many familiar blogger friends like Lorna from Garrendenny Lane and Mel over at Design Heaven. Thanks Zee for the Friendly Cottage link and your lovely words too. And of course, welcome to any new visitors who have popped by because of it!

Also, Paula over at Mabel & Violet must be beaming to take position in the mags 'Hot 100' feature alongside Lorna and Zee too. Well done girls!

P.S. Friendly Cottage is currently having a bit of a make over & she will be revealing her new 'do' soon, so watch out for the grand reveal!

Sick Week

2010-01-21T22:38:00.003Z

So we had 'snow week' a few weeks ago and now here at Friendly Cottage we've had 'sick week'. Our medicine chest has been out throughout the week for various snuffles and sniffles. Then a strange thing happened to me that I won't go too into, but basically involved bad facial burnings from Tiger Blam (of all things!), resulting in swellings which made me look like a cross between Mike Tyson & the Elephant Man and took steroids to take down!! No clue where that came from, but all I know is I've had my annual fill of Jeremey Kyle for sure! Marty's mutant wife is just about making it out in public now under hat and scarf but is awaiting facial bits to fall off!

Anyhow, my facial horror story aside, I realised I hadn't shown you our medicine chest above which I bought here (but have seen in Avoca in the meantime). More to the point though is this gorgeous old elastoplast tin which we keep inside the chest. I scored in a car boot sale last summer. Isn't she a cutesy?!

seeded irish brown soda bread

2010-01-16T22:45:00.004Z

We usually make this delicious bread on a Saturday and once its cool we pop it on a board with a bread knife and pop the butter dish nearby. By the time we finish pottering around with whatever it is that eats a Saturday morning and afternoon up, the bread has usually been eaten up too! It is just irresistible when lovely and fresh so it doesn't stand much chance of lasting long. In fact, once I made it very late one night before I headed off on a work trip the next morning. I thought I'd make it as a taste of Ireland for an American colleague. So, I proudly left it to cool while I headed off to finish packing, only to come back and find Martin had devoured half of it!! I'm sure he knew it wasn't for him but couldn't help himself!

SEEDED IRISH BROWN SODA BREAD

Makes 1 loaf

200g wholemeal flour

200g plain flour

1 tsp bicarbonate of soda

1 tsp salt

25g pumpkin seeds

25g sunflower seeds

1 tbsp linseeds

300ml buttermilk

1 tbsp treacle

1 tbsp sunflower oil

Line a 1Lb loaf tin with parchment paper. Preheat the oven to 200C (400F, Gas Mark 6).

Place the wholemeal flour into a large bowl and sift the plain flour and bicarbonate of soda over. Add the salt and stir almost all of the pumpkin seeds, sunflower seeds and linseeds through, reserving a small handful for the topping.

Make a well in the centre and pour the buttermilk, treacle and sunflower oil in. Stir the mixture together until well blended, adding a little more buttermilk if necessary to give a soft dropping consistency.

Spoon the mixture into the prepared tin, spread it out with the back of a spoon and sprinkle the reserved seeds evenly over.

Bake in the oven for 40-45 minutes until well risen and crisp and deep golden on top. A skewer should come out clean when poked through to the middle of the loaf. Leave to cool in the tin for a few minutes before lifting out and leaving to cool completely.

Cut into slices and spread with butter to serve or other favourite topping like cheese, jam or honey. Store for a couple of days in an airtight container. This is also delicious when toasted and perfect as an accompaniment to soups and salads.

Snow & Salt

2010-01-15T22:10:00.006Z

There has been so much talk lately of our snow and more so the salt shortage. I came across some photos the other day from our travels in Bolivia five years ago - these ones are taken on the salt flats, Salar de Uyni - my absolute most favourite place on earth (so far!). The expanse of white goes on for about 4000 square miles - it was fascinating and stunningly beautiful. Anyhow, I thought it was ironic that it looks like beautiful snow in the snaps, when in fact it's 100% salt - the one thing we could have done with lots of, badly last week!

The photo on the right was taken from a strange island on the salt flat made up entirely of cactus, amazing! For some perspective, that thing on the salt just below the island is a plane!

sleeping beauty

2010-01-12T19:07:00.007Z

Our King & Queen of France bed (as I like to call it!) has finally had it's makeover. We bought this bed on a whim on ebay a couple of years ago and it sailed it's way to Ireland from France (not very easily I might add, but that's another story!). I thought the wood part was off white but when I saw it for real I realised it was a very rich creamy colour. So, it just had to go. Well, not that easily, as first of all we had to get through the guilt of slapping crown white eggshell on top of 70 year old french crackle paint, yikes! Anyhow, we got over it and just did it and are so pleased with the result. No regrets, phew! No doubt some people will quake in their beds at the thought, but she's ours for life and we have to sleep in it. And what a sleeping beauty she is...

painstakingly applying masking tape as close to the edge of the fabric as possible and cleaning any dust and dirt from between the grooves of the wood.

we protected the velvet fabric with lots of pages torn from magazines (it actually looks quite funky like this don't you think?!)

we used a fine artists brush for hard to get to areas. yay, peeling the masking tape away, job done!

And here she is....

P.S. The wall paper is by Cath Kidston. It makes me die every time I see it, I love it & had to fight hard against Mart's 'Transformers' option! Thankfully the old lady one won!

P.P.S. By the way, we didn't brave doing any of our wallpapering ourselves but have the number of the fantastic guy who did - we would definitely highly recommend him as he did an amazing job so let me know if you need the contact.

lazy sneggy bread

2010-01-10T23:10:00.007Z

Hasn't it been just fab to have such an unexpected extended holiday because of the snow?! We have stayed snuggled up in front of the fire for sooooo long now that I think we need some sort of reintroduction to society tomorrow! Besides tv-watching and net-surfing we've kept up that other christmas activity of constant grazing. We kicked off today with some Lazy Sneggy Bread (otherwise known as eggy bread in normal peoples houses!)....

Serves 2

2 large eggs

50ml milk

25g unsalted butter

4 slices of white or wholemeal bread

salt and freshly ground black pepper

TO SERVE

Your favourite sauce like ketchup, chutney or relish or brown sauce (optional)

Beat the eggs and milk together in a wide shallow bowl and season with a little salt and pepper.

Melt half the butter in a large non-stick frying pan over a medium heat.

Dip both sides of two of the bread slices into the egg mix to soak briefly and then pop into the pan to fry gently for about 1 minute each side until crisp and golden.

Remove and repeat with the remaining butter and egg dipped slices of bread.

Serve as they are or with a dollop of your choice of sauce.

EXTRA FLOURISHES:

Serve topped with some slices of crisp bacon, a dollop of crème fraiche and a drizzle of maple syrup.

Replace the salt and pepper with ½ tsp of ground cinnamon and serve with a dollop of natural yoghurt and a drizzle of honey.

Omit the salt and pepper and mash some soft fruits like bananas or berries into the egg mixture before dipping the bread.

some girlie goodies

2010-01-09T19:53:00.004Z

inside my kitchen cabinet...

some of the girliness that makes my world go round

our kitchen unveiling

2010-01-07T19:02:00.012Z

Ta da...so here she is. What do you think? A touch girlie, I know, I really had to restrain Martin from any more of it!! Martin keeps asking if it's the dolls house kitchen I had always dreamt of - I hadn't really ever imagined a kitchen like this but it just transpired - obviously a sub-concious mind full of all things girlie that even a kitchen doesn't get away with it! Of course I had my ideas board for inspiration too...remember this post?

There are still bits and pieces to sort out (isn't there always) but she was a long time coming so to us she's just perfect! She used to be an old parlour room, hence the fireplace, which I might add I fought hard against everyone who came here and said we should rip it out (what and just throw her away?!). Our new extension is the other half of this room (to the left in the photo) which has yet to be finished enough for it's photo opportunity. Anyhow, more kitchen details later, for now, what do you think? Finally, here are a couple more snaps, this time not so pretty....the before and during.

and the winner is.....

2010-01-04T23:10:00.002Z

Sorry it has taken so long to reveal our chosen hallway wallpaper! You may remember this post where we needed your help to choose between two favourites. Thanks for your opinion in the poll (on the top right of this page)....your overall vote (61%) went to kubooa's wistaria - which to be honest was our favourite too - we just needed that final push, so thanks! hope you like it!

A bit more work is still on the hallway 'to do' list so we'll post some more revealing snaps when we tick tick tick!

Happy new year & Happy new house!

2010-01-01T21:11:00.006Z

Yay...today is not just the first day of the year, it's also the first day we have actually felt like we own and live in this house rather than the house owning us if that makes sense?! We are walking carefree from room to room and most things actually work ok, lol! It's great. We've been working hard on it again the last few days (after having a nice break over christmas) and have it in pretty good shape. Still lots to do of course but things are comfortable and enjoyable now, horrah!

I finally got to unpack our kitchen after all this time (oh, just about 2 1/2 yrs, blush) and have been having palpitations over the idea of being able to cook normally again....something that has been lacking from this blog. My list of things to make is ever increasing but what better to start with than some scrummy bread to fill our new home with that freshly baked smell of goodness. So, here's my basic recipe for white soda bread with a festive twist at the bottom..

BASIC WHITE SODA BREAD

500g plain flour

1 tsp bicarbonate of soda

1 tsp caster sugar

pinch of salt

400ml buttermilk

TO SERVE

salted butter (and jam is yummy too!)

Preheat the oven to 220C (400F / Gas Mark 6). Sift the flour and bicarb into a large bowl and stir the sugar and salt through. Make a well in the centre and pour in almost all of the buttermilk. Stir from the sides to draw the dry into the wet, continuing to bring together to a dough (adding the remaining buttermilk if necessary). Knead lightly to shape into a smooth ball, without over-working it too much and place on a non stick baking sheet. Use a sharp knife to cut a deep cross in the dough and then bake for about 40 minutes until golden and cooked through. You can tell it's cooked if the bread is crisp on the bottom and sounds hollow when tapped. Leave to cool a little on a wire rack and then when just warm (or cold) serve sliced and spread with butter. This will keep fresh in an airtight container for a day or two.

FOR A FESTIVE TWIST:

Stir 50g dried cranberries, 50g sultanas and 1/2 tsp ground cinnamon into the mix with the sugar and continue as normal.

a very happy birthday girl

2009-12-23T23:51:00.004Z

Hip Hip Horray...a birthday...I only counted 21 candles on my cake....I think the bubbly failed to help me count any higher!

Anyway, it's a very welcome break from our house renovations which I am happy to announce really are in the final stages with the waving off of the builders yesterday, hurrah! The best birthday present I could wish for!

Have a happy and relaxing holiday season and I promise to be back soon and invigorated with lots of updates on the lovely things that have happened here at Friendly Cottage over the last few months.