Timeless tastes of Irish country cooking.
This collection of homemade baking recipes, passed down from Ciara McLaughlin’s family, brings cakes and pastries from Granny’s cook to your table. From hearty potato bread to comforting crumble, from the warmth of freshly baked scones to the joy of a well-stocked cookie jar, from sticky puddings to filled fruit jams, these recipes do a lot with little and combine seasonal ingredients with classic ingredients. the flavours.
Share the secrets of traditional Irish baking and create your own memories with delicious recipes for every occasion.
Bread and Butter Recipes – Granny’s Stove Cakes and Pastries by Ciara McLaughlin
Published February 28 by The O’Brien Press.
Potatoes are undoubtedly the flavor of Irish culture. They were a staple in Grandma’s kitchen, as she had a plentiful supply from Grandma’s rigs, but not a bit of spud was wasted, as all the leftovers from dinner would be mashed in earthy slices of potato bread. Try it fried until crisp with tomato and bacon for a hearty Gaelic brunch on St. Patrick’s Day.
potato bread recipe
FOR 4 PEOPLE
½ teaspoon of salt
25g of butter
55g self-rising flour
• If using leftover cooked potatoes, mash them with salt and butter. For raw potatoes, wash, peel and boil until tender, then drain and mash in a large ovenproof bowl. Using the potatoes while still warm will give your bread a lighter texture.
• Use a wooden spoon to work the flour into the mashed potatoes until it forms a soft dough.
• Roll out the dough on a lightly floured surface and shape it into a circle about 1 cm thick. Use a sharp knife to cut a cross through the dough, dividing it into 4 equal wedges.
• Heat a griddle or heavy skillet over medium-high heat.
• Cook the wedges on the hot, dry griddle for 4-5 minutes on each side until they develop an impression of grilled giraffe skin. They will be quite soft, so handle them with care.
• Leave to cool slightly on a wire rack then taste the hot butter.
• Alternatively, let the potato bread cool completely then enjoy it fried or grilled.
Try an edgy potato fusion using sweet potatoes instead. They are naturally sweet and chewy and will give your plate a bold burst of orange.
Ciara McLaughlin is an award-winning designer, pastry artist and professional baker living at the foot of the beautiful Antrim Valleys with her parents, siblings and border collie. It was here that she grew up surrounded by traditional Irish pastries and fell in love with those special moments spent in the kitchen. A baker by day and creative at heart, she is dedicated to passing on the taste of home cooking and its place in Irish culture. From her country home, she runs her successful bespoke bakery, Swallow Barn, uniting her passions for art and food through hand-painted treats.