This is a favorite weekend recipe for us, as it’s quick and easy to make. Irish Soda Farls are a tasty and filling breakfast bread (or anytime snack!).
- 2 cups of plain flour
- 1 tsp baking soda
- 1/2 tsp of salt
- 1 cup of buttermilk
Put all the ingredients into a mixing bowl.
I use a fork initially to bring all the ingredients together.
Then by hand, knead the mixture into a dough.
Flatten out the dough by hand into a pancake shape, about 1/2 inch thick. Any thicker and it can be hard to ensure it cooks through.
Cut the dough into four triangles and place on a heated skillet (medium to low heat).
Once they’re ready, let them cool on a rack for a while. To serve, slice open and eat with fruit jam, or cheese. I like to toast them before applying some butter.
Banoffee pie is a graham cracker base, with layers of banana and caramel, covered with a layer of whipped fresh cream! It is up there as one of our favorite desserts, ever! The best thing is, it’s sooo easy to make!
- 1 Can (14 Ounces) of Sweetened Condensed Milk
- 1 Graham Cracker Pie Crust
- 1 Carton of Heavy Whipping Cream
- 2 Ripe Bananas
You can’t really go wrong with this. Follow the steps below to make perfect Banoffee pie, every time.
- Remove the paper from the can as best as possible. Boil a pan of water and then place the can into it unopened. Boil for 2.5 hours, adding extra water as necessary. While that is boiling you can get on with the next step.
- If you’re tough like me, pour the cream into a bowl and whip by hand (using a whisk). Alternatively, whip the cream using an automated mixer. Just make sure it whips up nice and thick. Runny fresh cream is not acceptable. Think Cool Whip consistency, but do not use Cool Whip. Do not use fresh cream from a squirty can either. I don’t care how real it says it is. It ain’t. Put the bowl of fresh cream in the refrigerator until later.
- Just before removing the can from the water, slice up the first banana and put a layer at the bottom of the graham cracker pie crust.
- Remove the can carefully from the pan. Use a tin opener to open the can, and be on your guard for any hot caramel flying out. Open the lid fully and give the contents a stir. The caramel should be nice and thick. Pour it all over your layer of bananas in the pie crust. Put the pie crust in the refrigerator for about 1 hour (or until the caramel has firmed up a little).
- Now you can add the fresh cream. I like a good layer of it, but you can add as much as you’re comfortable with.
- Put some chocolate shavings on top.
- That’s all there is to it.
What You Will Need
- A pack of minced pork/sausage meat (16 0z)
- 6 Eggs
- Toasted coarse breadcrumbs
- Hard boil 5 of the eggs.
- While they are boiling, beat the remaining egg in a bowl.
- Place a good layer of breadcrumbs in another bowl.
The Messy Bit
- Remove the shells from the 5 boiled eggs.
- Divide the pack of meat into five.
- Flatten a meat portion in the palm of your hand.
- Place an egg in the center and wrap the meat around it.
- Ensure egg is completely covered and meat layer is as even as possible.
- Take and gently roll in the beaten egg bowl.
- Take and gently roll in the breadcrumb bowl.
- Repeat steps 3-7 for each egg.
Baking The Eggs
- Pre-heat the oven to 425.
- Place scotch eggs on a tray and place in middle of oven. I use a tray with a rack to help fat drain away.
- Cook for 25-30 minutes.
Best served with fries and Heinz Baked Beans!