Tag Archives: Tipperary

Fruity Seeded Spelt Scones

Delicious Fruity Seeded Spelt Scones
Delicious Fruity Seeded Spelt Scones
Fruity Seeded Spelt Scone
Fruity Seeded Spelt Scone
Delicious
Delicious

Since last weekend in Tipperary I have had scones on the brain. Every morning when we got up, our gracious host in our B&B had fresh brown soda bread and fresh scones waiting for us. They would set us up nicely before our morning walks around Tipperary, especially one particularly mucky morning in Lisvarrinane (Which called in Irish, Lios Fearnain, means fort of the fairies)! An apt name for a mucky, impassible and wild walk! Scones are one of those easy, comforting things that everybody loves. There is nothing better than a scone hot from the oven with butter melting into it, heaped with a dollop of home made jam and a dollop of fresh cream, or creme fraiche if like me you prefer a bit of a tang.

I had already discovered the perfect white scone recipe with blueberries and almonds which I put up on the blog last summer, however I wanted to make a spelt version that was a bit more wholesome and healthy! I found this recipe on Teresa Cutter’s blog and it was delicious, so soft on the inside and crumbly on the outside. I put some chopped prunes, apricots, raisins and mixed seeds in mine.

I love mine with either a homemade blackberry jam or apricot compote. As apricots are everywhere at the moment I made a compote by throwing two punnets of sliced apricots in a pot with one cup of water and two tablespoons of sugar, stirring until soft. These got the seal of approval, and were delicious warm with butter, compote and creme fraiche! If you try one thing this weekend, let it be these little beauties!

Fruity Seeded Spelt Scones
Fruity Seeded Spelt Scones
And Off We Trekked, Full of Scones
And Off We Trekked, Full of Scones

Ingredients:

280 g wholemeal spelt flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 tsp Mixed Spice/ All Spice

100 g butter

1 teaspoon vanilla extract

1 tablespoon honey

150 ml milk

100g dried fruit (I used a mix of chopped prunes, apricots & raisins)

50g mixed seeds

50g  rolled oats

1. Mix together the flour, baking powder, cinnamon, mixed spice, dried fruit and seeds.

2. Rub in the butter to the flour mix.

3. Mix together the milk, vanilla and honey and mix it into the dough and work it together lightly until it combines. Don’t worry that it isn’t a wet mix, its a bit solid but it cooks perfectly. You may need a little bit more milk when mixing together to make it bind.

4. Spinkle some oats on a work surface, lay the dough on top and cut out the scones from the dough with the top of a pint glass. Let it be around an inch high.

5. Pop in an oven preheated at 200C to 220C. Bake for around 20-25 minutes, or if you have an oven like mine that has seen better days it could take about 30 minutes. They’re done when they’re golden brown all over.

6. Enjoy them warm with butter, jam and cream! They are best eaten hot from the oven, but it’s best to give them a few minutes before slicing open with a very sharp knife to avoid them falling apart.

Ready For The Oven
Ready For The Oven
Ready For The Oven
Ready For The Oven
Hot From The Oven
Hot From The Oven
A Perfect Brunch
A Perfect Brunch

Celeriac and Walnut Soup

Celeriac and Walnut Soup
Celeriac and Walnut Soup
Mmmm....
Mmmm….

I spent last weekend in Tipperary for a friend’s wedding, which was probably the best wedding I’ve ever been to! The craic was mighty! These two love birds are total foodies, and the food was exceptional… I’m still plodding along even now after the weekend of gluttony. Last night I decided to give Celeriac Soup a bash, it was on their menu, and I love the taste of celeriac. This is ridiculously easy to make, so give it a go. I decided to add walnuts as I think the nuttiness is a nice addition. My version is much thicker though as I love a thick soup, feel free to add more stock if you like yours lighter.

As well as all the festivities over the weekend, I managed to get a few walks in. We were staying really close to The Glen of Aherlo, which is a big walking attraction, so Saturday morning we got up early to do a nice walk from The Christ The King Statue. This statue overlooks the Glen and apparently blesses the Glen, its people and all those that pass by! It was a gorgeous morning and a great way to start the day!

Glen of Aherlo, Tipperary
Glen of Aherlo, Tipperary
Christ The King Statue, Aherlo, Tipperary
Christ The King Statue, Aherlo, Tipperary
Ready For A Morning Walk
Ready For A Morning Walk
A View From Our Walk
A View From Our Walk
Walking Walking Walking
Walking Walking Walking

Ingredients:

1 Celeriac Peeled and Chopped Into Cubes

2 Leeks Chopped

1 onion chopped

2 cloves garlic crushed

1.5- 2 litres Chicken Stock (depending how thick you want it)

1 Large Handful Chopped Walnuts

1 tbsp Oil

Salt and Pepper

1. Heat oil in your largest, heavy bottomed pot. Add in garlic, onion, leeks, and celeriac and let them sweat for about 10 minutes.

2. Add your chicken stock and let it simmer for about 20- 25 minutes. You don’t want it to boil, a medium low heat is grand.

3. Blitz with a hand blender. (This sounds obvious but take it off the heat for the part, you don’t want to scald your face with the splashes). Season with salt and pepper to taste.

4. Chop up walnuts and throw most into the soup and stir, reserve some for serving.

5. Serve in nice warmed bowls with a sprinkling of walnuts on top.

Chop Up All Veggies
Chop Up All Veggies
Sweat The Veg For A Few Minutes
Sweat The Veg For A Few Minutes
Add Stock and Let Simmer Away
Add Stock and Let Simmer Away
Season To Taste
Season To Taste
Stir in Walnuts
Stir in Walnuts
Celeriac and Walnut Soup
Celeriac and Walnut Soup