Posted in I'm Enjoying

I’m Enjoying…. in April 2013

I’m enjoying….

…discovering new Irish made Chocolate.
Wilkies Trio Selection
Not just chocolate, this ‘bean to bar’, beautifully packaged luxury chocolate can be ordered via ‘Wilkie’s Organic Chocolate’
In order to stretch this luxurious experience further I came up with a Chocolate Fruit & Nut Clusters Recipe if you’d like to check that out too.

…getting organised with stylish storage.
Kilner Storage Jar
Well we are well into Spring now so it is time to clear out the presses, decant overflowing packages into jars and generally get a little bit more organised and de-cluttered.  I love the Kilner jars for storing all kinds of ingredients from flour to nuts and dried fruit and the smaller ones can stack up neatly on a shelf.  I particularly like the coloured jar pictured here.  Now what shall I put in that?  Think dark chocolate buttons would look fantastic however they wouldn’t last very long!

…discovering new packaging.
Boilie in PotBoilie Goat's Cheese Pearls
I’ve always loved Boilíe Goat’s Cheese Pearls With Herbs and Garlic Infused Oil and I picked them up in this simple yet beautiful packaging lately.

…experimenting with lazy bread-making.
Caramelised Red Onion Bread with Boilie
Not really great on the old kneading, resting, rising, knocking-back mullarkey – so many things to do – so little time! I’ve always loved the simplicity of a soda bread.  Here I’ve revisited my Granny’s recipe and vamped it up with Caramelised Red Onions.  Amazing.

…adapting super-quick side dishes.
Bulgar Wheat Salad
This bulgar wheat salad can be taken in many directions and you could get quite fanciful with some pomegranate molasses if you pleased, here however I’ve gone after the greenery of a taboulleh with lush fragrant parsley and added that classic combination of mint and peas.  I hope you get time to try it out for yourself.

Talk to you in May! Enjoy, x  Sheila

Posted in Baking Day

Caramelised Red Onion Soda Bread

This is an adaptation of my Granny’s ‘White Soda Bread’ recipe staying true to the original version it remains simple, simple, simple.  I love lazy baking and with this soda bread there is no resting or kneading so it is super quick to make.  Given the addition of caramelised red onions all the bread needs is a generous topping of your favourite cheese for a delicious lunch.
Caramelised Red Onion Soda Bread
As a sucker for great packaging I’ve been topping mine with Boilíe Goat’s Cheese Pearls With Herbs and Garlic Infused Oil
Boilie in Pot
Boilie in bowl
It’s very spreadable and a lovely luxury product to have on standby to posh up your lunch.
Caramelised Red Onion Bread with Boilie
I’m separating the two recipes below so that you can make them individually if you prefer to top your bread with the caramelised red onions rather than have them cooked in.
Caramelised Red Onions:
You will need:
2 medium red onions
1 tbsp rapeseed or olive oil
2 tbsp dark muscovado sugar (or any dark brown sugar)
2 tbsp balsamic vinegar
Peel and thinly slice the red onions.
Heat 1 tbsp oil in a frying pan over a low heat and gently soften the sliced onions for 10 minutes.
Raise the heat to medium and add in the balsamic vinegar and muscovado sugar, stir well and cook for 3 to 4 minutes and set aside.

Red Onion Bread Cut Open
Caramelise Red Onion Soda Bread 
You will need:
400g plain flour and some extra for dusting and shaping
1 tsp bicarbonate of soda
325ml buttermilk.
Caramelised Red Onions (see recipe above)
1 egg and splash milk for egg wash.
Pre-heat the fan oven to 200C/Gas Mark 7.
Place baking tray to heat in the oven.
Sift the flour into a bowl and sift in the bicarbonate of soda.
Mix well with a fork to distribute the bicarbonate of soda evenly.
Make a well in the centre and pour in the buttermilk and add the caramelised red onions.
Mix together with a wooden spoon to form a gloopy dough making sure the onions are well distributed.
Lightly dust the worktop with some flour and pour out the dough.
Sprinkle a dusting of flour on the dough and with some on your hands shape the bread into a round.  It will be sticky so don’t attempt to knead it.
Remove the heated baking tray from the oven and dust a little flour on the tray.
Place the dough on the tray and score a cross on the top with a knife. (-so that fairies don’t jinx bread!)
Brush the top and sides with a mixture of beaten egg and milk.
Bake in the hot oven for 20 minutes.  Then reduce the heat to fan oven 170C/Gas Mark 5 and bake for a further 10 minutes.
(The base of the bread should sound hollow when tapped).
Allow to cool on a rack before slicing.
Though it is lovely served still warm with a good thick layer of creamy cheese.
Til next time, Sheila.