Author Archives: Sinéad

Black Olive Tapenade

Perfect on crostini and washed down with a nice Rosé in this fine weather

250g/10ozs. black olives
50g/2 ozs. anchovy fillets
1 tablsp. capers
2 cloves garlic, crushed
15g/1/2 oz. basil, chopped
zest and juice of 1 lemon
200ml/12 tablsp. extra virgin olive oil

In a food processor, whiz together the olives, the anchovies and the capers.
Add garlic, basil, lemon zest and juice, then the oil.
Season with pepper.

(NOTE: the tapenade will keep for up to one month in the fridge)

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Camembert in its box

Choose Camembert in a wooden box. Remove from its wrapper and soak the box to prevent burning. Cut barely through the skin into 8 (makes peeling back the skin easier later)

Arrange the Camembert in its wooden box on in a small baking pot. Bake in a preheated oven to 180C/360F (oven fan 160C) for 15-20 mins. Remove from the oven, peel back the skin and serve with crusty bread, apple slices, walnuts etc

You could also place the Camembert in its box into a bonfire – just for minutes.

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Treacle and Walnut bread

Preheat the oven to 180ºC/450ºF

Mix the following dry ingredients in a large bowl

1. 16ozs/400g wholemeal flour

4ozs /100g porridge

4 ozs/100g walnuts, crushed lightly

4 ozs/100g brown sugar (3 if you prefer but you do need some sugar)

2 teaspoons bread soda

2. In a jug whisk together

2 eggs

6fl ozs/150g treacle

16 fl ozs/ 400ml milk

Make a well in the centre of the dry ingredients and add the liquid ones.

Mix in. Add to greased loaf tins and bake at 180ºC/450ºF for 45 minutes.

Great with cheeses and chutneys.

Un délice !!

Bon appétit


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